FitSugar

You Asked: How Do We Even the Playing Field?

DearSugar — Wed, 03 Sep 2008 06:00:00 PDT

Dear Sugar,

My boyfriend and I have been together for more than six months and although we are from drastically different backgrounds, we love each other very much. The problem we face stems from the fact that in our previous relationships, we were each the one who wore the pants and we were both the dominant ones. He is loud, outspoken, highly opinionated, and sometimes very arrogant - I am exactly the same way.

He expects me to be the perfect domesticated woman - cook, clean, and listen to every word he says without a complaint. I have tried to give in and meet him halfway by doing things I have never done before (like cooking and cleaning up after him), and I have toned down my attitude by listening more, but he does not feel the need to compromise as well. His responses always end with "because I am the man and you are the woman," and it infuriates me to be treated this way. If I anger him or say something wrong, he will retaliate by hurting me 10 times as much as I may have hurt him. All this is just to try and tame me or break me to become the woman he wants me to be. I know deep down this relationship has potential - we push each other to be the best we can be, we think alike, we are each other's best friend, and the sex is fantastic - but without any help from him, I'm starting to lose faith. How do I make him understand that this has to be a two-way effort? - Making an Effort Emma

To see DearSugar's answer,

read more. Dear Making an Effort Emma, When two people with the same stubborn personality date, it's not uncommon for them to butt heads, but unfortunately this situation sounds a bit more extreme. Since he wants you to be a domesticated woman, something tells me that's what his mom was for his father, but he needs to understand that's not the role all women play. It's also pretty clear that he has a volatile temper, but the foundation of a good relationship is based on love and respect, not who can hurt each other more. Since you say this relationship has potential, I think it's great that you're trying to meet him halfway, but if he's not willing to do the same, you might be running uphill for the duration of this relationship. His chauvinistic attitude will most likely not change, so instead of trying to be someone you're not, try talking to him and letting him know that you're not willing to sacrifice your beliefs. You need to stand up for yourself, Emma, and as scary as it might be to potentially lose your boyfriend, if he's not willing to accept you for you are, I think you'll be better off if you go your separate ways. You deserve to be with someone who's not afraid to let the woman wear the pants every once in a while! Source

Get in Gear: A Camping Stove is a MUST!

FitSugar — Thu, 09 Aug 2007 02:00:00 PDT

Just because you are "roughing it" in the woods with your tent and sleeping bag does NOT mean you must be stuck eating only trail mix. Having a camping stove is a necessity when campground camping. I definitely wouldn't truck this stove around while backpacking, but if you're driving to your campsite, you can pack whatever you want.

This Coleman 2-Burner Propane Stove has double burners so you can boil your pasta and sauté veggies at the same time. One 16.4 oz cylinder or fuel will last over an hour with both burners on high, so you'll have plenty of time to make a fabulous meal.

Want to hear more about it? Then

read more Worried about wind blowing dirt into your food or blowing out your flame? This stove comes with two folding WindBlock™ shields. You can also flip these shields down so they act as shelves to hold cooking utensils and spices. It's easy to clean and comes with a durable metal case to protect your stove. And the best part is that it's fairly inexpensive - you can order one from Rei.com for only $46.00. That's quite a deal considering eating healthy on your camping trip is so important. Fit's Tips: Looking for some ideas on what to cook on your Coleman Stove? Just think about what you like to make on your regular stove and do some slight adjustments. You can cook just about anything, as long as it doesn't take too long. Save time by prepping meals ahead of time. Pre-cut veggies and pre-measure ingredients, and then store your food in a cooler. Then when you're ready to eat, cooking a healthy meal will be a cinch. Source

Get Physical: Winter Camping

FitSugar — Sat, 03 Mar 2007 07:17:03 PST

If you love the outdoors and have someone who loves it equally as much, why not plan an overnight excursion? I know it's February, and it's cold out, but winter camping is a huge sport. What's so great about it? No bugs!

If you plan ahead and pack the right gear, you'll beat the cold and have a ton of fun. Here's what you'll need:

Waterproof Tent and a tarp to lay underneath it
Warm mummy style sleeping bags for each of you, preferably made of down like this one from The North Face
Always use a sleeping pad under your sleeping bag so you're not resting on the cold earth
Warm clothing - pack wool base layers to help keep you warm, extra pairs of wool socks, a warm hat and mittens, a waterproof coat and pants, and waterproof boots.
Enough water for the both of you. Keep your water bottles from freezing by placing them in a wool sock or insulated bottle cover.

Want to see what else you need? Then

A camera to hold onto the memories
Cell phones just in case
A pocket knife
Plenty of snacks and food to cook. Remember to bring pots, plates, can opener, and utensils - everything you'll need in order to eat. Canned foods or one pot meals work best. My favorite camping meal is macaroni and cheese.
Waterproof matches or a lighter and plenty of firewood to start a campfire. (You may as well pack some marshmallows to toast as well)
Bring snowshoes or cross-country skis to use during the day
If you're hiking to your camp site, pack all your stuff in a comfortable back pack or pull it along in a sled.

Fit's Tips: Very important: Make sure you plan your trip and tell family and friends exactly when and where you're going. It's a scary reality that something could happen, so this way, people will know where to look for you.

What kind of eater are you?

FitSugar — Thu, 25 Jan 2007 09:15:00 PST

What kind of "eater" are you? Want to find out? Then take this quiz. Knowing how you eat can influence what you eat so you can make sure you're getting your RDA's of fiber, vitamins, calcium and Omega 3s.

You are

generally chewing on something - chips or gum.

always picking up food on the go and take out is your BFF.

into planning menus and sit down dinners.

Last night, for dinner you

picked up a burger or a burrito on your way home from work.

roasted a chicken a la Julia Childs with 1 stick of butter.

ate some nuts right after work, some cheese and crackers later, then you made some pasta while watching Top Chef.

You prefer to eat

3 square meals a day.

on and off throughout the day, chewing helps you think.

meals that someone else has prepared.

Your prized kitchen tool is

a can opener.

my juicer, my kitchen aid, my cuisinart - I can't decide. I love them all!!!!

chip clip - keep those snacks fresh.

When you see some bananas on the counter you think

that's the main ingredient in banana bread - i will make some when they get ripe enough.

great!!!! just peel and eat.

I'll eat half and leave the rest for later.

Know Your Techniques: Rondelle and Diagonal

Camilla Salem — Wed, 15 Feb 2012 04:23:59 PST

Cutting cylindrical vegetables may seem pretty straightforward, but there are actually a couple of ways to go about it. Much like the mince or the brunoise, cutting a vegetable properly ensures great texture and flavor in your dishes.

The first cut is known as a rondelle, which is simply circular coins. Hold the knife perpendicular to the vegetable and slice evenly.

For a more elegant cut, angle the knife slightly and cut diagonal pieces from the cylindrical vegetable.

Which of these cylindrical vegetable cuts do you prefer? With what recipes do you use this cut?

A Double Chocolate Soufflé Challenge

Camilla Salem — Tue, 14 Feb 2012 10:10:02 PST

I mentioned that I was going to attack one of my culinary fears head-on in the near future. Well, attack it I did and what's more, I came out alive, and covered in chocolate.

I found a recipe from Emeril that seemed straightforward and simple, bought the ingredients, and said a little prayer. Surprisingly, this recipe came together very quickly, and with almost no problems at all. The only hitch was that I wasn't sure how much the soufflé batter this would make, so the ramekins I used were far too large and the soufflé didn't puff up over the edges like I'd hoped it would. It would have been better to use four smaller ramekins or two large ones.

This recipe calls for Grand Marnier, which adds a nice bright orange flavor to the rich chocolate dessert. And when I say rich, I mean it. One spoon too many of this fluffy soufflé and you may find yourself with a chocolate headache - we've all been there.

Egg whites that have been whipped into air account for the soft texture of a soufflé, and must be folded in carefully to the chocolate batter so as not to deflate them.

Keep reading for much more, plus the recipe.

Cooking Basics: How to Make Caramel Candy

Anna Monette Roberts — Mon, 13 Feb 2012 10:03:19 PST

Making caramel may seem like a daunting task, but it is an exhilarating (and delicious) science project that requires a little preparation, patience, and timing. Challenge your candy-making skills by trying out this soft caramel recipe by a chef from the Culinary Institute of America.

As you cook the caramel on the stove top, you will notice the sugar, butter, and evaporated milk will slowly deepen in color and flavor. Caramel expands and bubbles as it cooks, so use a larger pot to avoid a hot, sticky mess from boiling over. As you cook, your flame should be high enough to allow the caramel to bubble yet low enough to allow the caramel to slowly develop its flavors.

When you reach the magic number, work quickly and don't delay! Even a few degrees can completely change the texture, consistency, and flavor of a caramel. But use extreme caution, because caramel burns are dangerous and painful; keep a bowl of ice water nearby just in case.

Allow the caramel to cool completely before you use a chef's knife to cut the slab into strips, then into square pieces. Use your fingers to mold the individual pieces into perfect squares.

Click here for the caramel recipe.

Coming in Hot: It's National Hot Breakfast Month

YumSugar — Tue, 14 Feb 2012 07:03:08 PST

Did you know that February is National Hot Breakfast Month? It can be tough to get out of bed when it's cold outside, so stay cozy in cool temperatures by cooking up a steamy meal first thing in the morning. For fresh recipe ideas, check out these 10 hot breakfast dishes to give your chilly days a sizzling start.

Sugar Shout Out: Get Pastel Pretty For Date Night!

Katie Henry — Mon, 13 Feb 2012 23:55:17 PST

6 Things to Do With Scallions

Susannah Chen — Mon, 13 Feb 2012 04:23:26 PST

Ever buy a bunch of herbs for a recipe, only to use a scant stem and find the rest wilted with dehydration a week later? This has admittedly been a long-standing problem in my kitchen, and I've been determined to cultivate a solution for it. This week I'm addressing an aromatic I have a chronic problem forgetting about: scallions.

When they're fresh, green onions have a biting smell and are resilient to the touch, but days later, the exact same stalks will take on a muted brownish hue, made slimy thanks to dehydration, and hunched over in sadness and neglect.

Since they age quickly, the key is to make sure you use them up before they get to such a sorry state! Thankfully, there are plenty of ways to do that; scallions have a mild pungency that's versatile enough to go into just about every savory dish. A few examples:

Slice green onions as thinly as possible, then toss a handful into a garden salad.
Make a four-ingredient ginger scallion sauce to drizzle on eggs, chicken, and fish.

For four more suggestions, keep reading.