"
Newspaper Archive of
Pahrump Mirror
Pahrump, Nevada
Lyft
August 21, 1997     Pahrump Mirror
PAGE 14     (14 of 36 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 14     (14 of 36 available)        PREVIOUS     NEXT      Full Size Image
August 21, 1997
 

Newspaper Archive of Pahrump Mirror produced by SmallTownPapers, Inc.
Website © 2022. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




14 Thm'sday, August 21, 1997 Pahrump Valley Gazette 9 Fitness The Chopping Block by Philomena Cotradeno In the past few weeks, we've heard, read, seen and maybe eaten lots of berry dishes, the reason being that berries generally have as season and we must make the most of it. There' s one we hear little about -- the Marionberry. In fact, mention Marionberry and the reaction is "huh.'?", Tbe Marionberry is truly Ameri- can, a descendant oftbe blackberry, grownexclusively inOregon. It was developed in and named for Marion County which itseffwas named for an American Revolution hero, Gen. Francis Marion. Marionberries look like black- , their , but are longer, larger andjm.ci and have smaller seeds. They're a dark purple and have an intense, rich flavor with a good balance of tart and sweet. Unforamately, they " ii have a very short season. But not to worry  if you can't find them in the produce department, they are available frozen and canned as well as in pureed, juice concentrate and freeze dried forms, and bottled as syrup. Pictured here are a variety of berries: Red, black and golden raspberries (ten- ter); Marionberries (left) and Boysen- berries (right). Though they're most often seen in desserts, you' d be wise to get acquainted with berries as an ingredient in salads and entrees. Try pork chops dressed with a Marionberry sauce that's also delicious with broiledorroastedchicken and lamb. Fruit Ms are a homey dessert you can rely on any time of year. Simply vary the fruit to suit the season. Ours pairs the luscious Marionberry with juicy peaches. PORK CHO & MARIONBERRY SAUCE 4 center cut pork chops Small amount of oil 2 tablespoons butter 114 cup yellow onion, chopped 1/2 cup sherry 1 cup fresh, canned or frozen Marionberries, divided 1/4 cup currant jelly 1/4 cup chicken stock 1 tablespoon cornstarch Heat a small amount of oil in skillet. Brownchops on both sides; reduce heat and continue cooking until no pink is visible and meat is well cooked. Remove chops to platter and keep warm. Meanwhile, puree the 2/3 cup Marionberries. Place fresh berries or thawed and drained frozen or drained canned berries in food mill, blender or food processor and process until smooth. If desired, seeds may be removed by slraining through medium sieve, using a rubber spatula to press pulp through and scraping underside of sieve. Melt butler in saucepan. Add onion and saut until transparent. Add sherry; simmer until reduced by one-third. Mix unsweetened Marionberry puree, currant jelly, chicken stock and cornstarch together. Add to hot sherry in small amounts, mixing and stirring until thickened. Remove from heat and gently fold in remaining 1/3 cup whole Marionberries. Pour sauce over pork chops. Makes 4 serv- ings. MARIONBERRY CRISP 4 cups Marionberries, frozen, canned or fresh 4 cups peeled and sliced peaches Juice of 1/2 lemon 1 3/4 cups flour, divided 1 1/2 cups old fashioned oats 2 1/4 cups brown sugar 1 tablespoon cinnamon 2 1/4 teaspoons nutmeg 1 cup butter or margarine, softened If using eanned berries, drain well. If using frozen ing flour, oats, brown sugar and spices. Cut in butter berries, thaw and drain well. with pastry blender or two knives until Well blended. Preheat oven to 350F. Place peaches in a 13 by 9- Sprinkle flour-spice mixture evenly over fruit and bake inchpan.LayerMarionberriesoverpeaches.Sprinkle 30 to 40 minutes or until golden brown. Makes 16 with lemon juice and 1/4 cup flour. Combine remain- servings. i I ii i Exercise as you age part I qt How to get off the sidelines and back in the game. There was a time when seniors settled for a comfortable rocker on a quiet front porch or a Naugahyde reeliner in a cozy TV room. You were  to sit and knit. You were supposed to tell storiesabouthowthingsmedto be. You were benched, watching life from  nes. But today, many seniors are trading thekrockets and recliners for qletic shoes. Fam lmyS The benefits of regular exercise are no secret. SI abom 70 imrcent of older adults are ve. s despite research wing that oiderpeople-even those who have never exercised - can benefit from physical Jin$. Regular emeise can helpprevent cortmmy m-y dise, high blood  , diabetes, depression and some . And, fintcss   life-style- effects of  and . Stronger rams and legs and better balance, all the rmult of fitness -  you carry groet Imgs, get out of a  or ear and a fa   helps you remain  as you age and imtxeves the quality of your life. aaew Until recently, experts  vigorous exercise was neces- sary to m fitness. Now, new from theCenters of Disease Control and Prevention (), the American Heart , 11  College of Sports ne and    exeise. The repom say: 6 * People of all ages can reap health benefits from physical activity. Healthy older people benefit as much as y people. *Frequency and duration of activity are more imlxmant than intensity. Moderately intense exercise, such as brisk walking, is enough for health benefits if done most days of the week. * Normal daily activities, as well as formal exercise sessions, add up. You get health benefits from walking up stairs and carrying out the trash, from gardelfing, cleaning, g, vacuuming, making the bed and mowing the lawn. What's normal tm't "Nomnal" aging usually brings significant loss of muscle, bone and aerobic ealmeity. M typically lose about 10 percent of their muscle mass each decade after age 65. Women lose somewhat less. Wonma aim !o almut 35 to 50 percent of bone mineral coment by age 90. Butmsenl shows thatcxeteisccan slowthelossofboneand increase the size and strength of jmr muscles, including your heart  also helps prevent  of aerobic capacity, which is a mehsure of the ability of your heart, lungs and blood vessels to deliver adequate oxygen to muscles during physical activity. In most people, aerobic capacity  about age 20 and decreases alxmt one t per ymr to flxmtlmlfyour peak by age 80. One study, though, showed that active, normal-wei#n adults lost only about seven imreeat of their aerobic capacity by age 70. cf the Mayo  Hml  Fe&uay 1997