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How about that ready-to-go seafood salad If it's made with olive oil, go for it If, on the other hand, it's a creamy salad with whopping amounts of mayo, you'll wind up getting as many calories as you would with a cheeseburger and soft drink Ready-to-go meals have one great advantage: You can control exactly what you get the main meal, the sides, the salad, and everything else If you shop with weight loss in mind, you can come home with the perfect blend of lean protein, lowglycemic carbs, and healthy fats in less time than it takes for a restaurant meal and almost as fast as pulling through a fastfood drive-up lane Given all the choices from the deli cases, salad bars, and full-service bakeries, you're left with the crucial one to either stick to your calorie budget or blow it big-time.

There may be times when you want to send sort of a form letter to a group of people. They might be people in your family, coworkers on a project, or members of a group. When it comes time to send a message to all these folks, you probably won t want to type all their e-mail addresses individually. It s easier to just send the message to the group as a whole, especially if you have to do it often. To send a message to a group, you have to define who is in the group. To do so, click the New toolbar button in Address Book and choose New Group. Or, choose File New Group from Address Book s menu bar. A Properties dialog box opens. On the Group tab, give the group a name of your own choosing. For example, in Figure 33-20, I named my group My Mailing List, though you re welcome to think up something better than that. Next, click the Select Members button. In the Select Group Members dialog box that opens, click any name in the left column; then, click the Select button to add that person to the group. You can select any number of names in the left column first, using any standard technique for selecting multiple icons. Then, click the Select button to add them all to the right column. If you change your mind about an address in the right column, right-click that name and choose Remove. Once the right column contains the names of everyone you want in your mailing list, click the OK button. The contact names appear under Group Members, as in the example shown in Figure 33-20.

Here are a few ways to enjoy the convenience of ready-to-go foods as part of a smart-eating plan Mix prepared and fresh Sure, you can buy a complete meal at the grocery store, but that can add up to big bucks and.

In classical cuisine,the potato is one of the most important of all foods.To many of us today, potatoes are considered an ordinary and humble food. Escof er, however, treated the potato with great respect. His Guide Culinaire lists more than 50 potato preparations, far more than for any other vegetable or starch. Considering how important the potato is in the cuisines of Europe and North America, it is surprising to think that this vegetable wasn t widely used until the last half of the eighteenth century. Although the potato had been brought to Europe from the New World a few hundred years earlier, it wasn t until then that an army pharmacist named Antoine-Auguste Parmentier began promoting its use.To this day,many classical recipes featuring the potato are called Parmentier (par mawn tyay). Botanically,the potato is a tuber,which is an enlarged underground stem with buds (or eyes) that become new shoots.Traditional main courses in western cooking feature a protein item,one or more vegetables,and a starch.The potato is,of course,a vegetable, but because of its high starch content it usually serves the same function on the menu as grains and other starchy foods. Potatoes are traditionally classified as either starchy, low-moisture varieties or as waxy, high-moisture varieties.The following section summarizes the main characteristics of these two categories as well as traditional uses for each.Today, many potato varieties are available that were largely unknown not long ago. As always,chefs love to experiment with new foods and to nd new uses for them.For example,they don t feel limited to russets for baking. So, after reading about the two main categories of potatoes below, continue to the next section for an introduction to some of the many varieties available today.