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Show JtLiat the sizzle, but not the steak Bv Rirhard Simmons With (all here or on the way 'depending on where you live -tjuiek, look out the window and circle one. here OR on the wav). ,'ouvp probably given up outdoor barbecues, picnics and patio dining You may be ctoing a little tailgating during football season, but chances are Mr. Simmons you've returned to your kitchen or dining room and are back in a rut serving the same old foods the same old ways in the same old dishes and feeling totally bored with it all. So take a tip from an expert. Judith Thompson is a maven (yes, that's right shes even writing a hook on the subject) and she says that one of the keys to not eating too much food is to keep the table decor so interesting that your family (or your guestsi don't realize that the food isn't what you table-settin- g gpt at Le Dome. Serve the Sizzle Her idea is that you serve the sizzle, not the steak (youre supposed to be cutting back on red meat anyway) and you entertain the people at the table with things that just aren't edible. This makes sense to me, so Ive come up with a couple of inexpensive ways to jazz up your dinner table without having to add fancy sauces or fattening ingredients to a relatively plain meal T ry eating in different rooms of your house and making the tahle decorations go with whatever theme already exists in that room Forget what your mother said about not eating in the bedroom Fat in Kids' Room all have dinner in the kids Lets bedroom If youve got little tables and chairs, make everyone sit in them they'll be laughing so hard that theyll never notice what they had for dinner. I'se toys, cars or stuffed animals for tahlp decora tions or centerpieces. Stream a little crepe paper around the room, ask the kids to decorate a paper tablecloth by drawing on it or putting stickers on it (you can also put stickers on the oval paper placemats they sell at card shops). The dinner will be so festive that everyone will think hes at a birthday party and will remember the occasion much longer than a typical family dinner. Go high tech (it's the latest rage) and serve dinner in foil pie plates with red plastic tableware and Handiwipes for napkins. I'se Mason jars for cups or glasses. Get artistic. If you're buying new plates this year, the hot new color is black, which has a way of making food look really dramatic. Two basic food designs that look good on a black plate: a starburst of food say the chicken salad is m the middip and the tomato wedges are arranged around It; and the arch - simpl', arrange the fxd on the plate in curved row itlus is particularly nice with fruits or cheeses' Take a li.tle extra time with the arrangement of the food on the plate Your guests will ap predate the effort - Go for color, both in the foods you serve and in the way you set the table You can color coordinate food on the plate to the tahle settings or go (in some coni rad Nobody likes to eat tdand food and the choice of eoloi can make the meal a lot more special Remember some of (he rules of fashion when you set your tahle Fvcrvone is Mary Gottschalk Newspapers Anklets used to be the exclusive province of little girls with a fondness for black patent Mary Janes Knee socks belonged to the preppies And leg warmers were for the likes of Margot Fonteyn. That was then. Now designers are doing their .utmost to produce and the legwear to catch the eye of todays whimsy-mindeimagination shoppers. Miniskirted trendies are layering bright turquoise anklets over yellow tights. Women executives are wearing white knee socks with casual skirts and blazers It seems unlikely there will ever be another cold leg in America. By d Important Accessory "Socks arc fashion and an accessory," impor-an- aic 1 1 j m iutrt suufir, 1 1, j an VI I drawn to sparkle and uj don't have to set the table our grandmother's silver and vnur best damask cloth to have dinner be a special occasion Put more emphasis on vour surround mgs and less on the quantity of food vowed and everyone will thank you N wit h v r LONG NIW CROP SPAGHETTI WALNUTS for it ("Richard Simmons' Naver Say-Die- HAivis a pitcis '2: $n99 t Cookbook," his second consecutive book on the best seller list In Iwo years, is now availablt through his column. Send S5 ft plus SI lor mailing and handling to Richard Simmons Cookbook, In cart of Tha Salt Lake Tribune. 400 Johnson Dr . fairway, Kan. s toi. Maka cnerks payablt to Universal Press Syndicate ) in V. SO 10 lb. Box 1 S lb. bags 2.69 ROLLED NEW CROP OATS 5 lb. Bags 1 bag 2.89 CHIPS I 79 13 3 pmr lb in 3 lb. lb. bags BANANA A ALMOND Gag 2' per lb lb. bags LARGi FLAK lb PECAN HALVES 14 oz. per lb Hog. bag 1.93 jezu ooling Tkmonstratiori Beyond Pumpkin Pie October October $2.50 20 21 - 7;.10 1:00 P.M. P.M. Along with he tree there'll be. 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SIC i says Beth Rosenthal assistant fashion accessories eoordinator for Macys "The customer is being hit over the head with the fact that this season its e dressing. Hosiery ties it all together and its still fun." Rosenthal credits a combination of designer and consumer awareness for the emphasis on hosiery in general and socks in particular Designers such as Perry Ellis, Ralph Lauren and Geoffrey Beene now are creating socks as well as clothes. Socks are as much a "must have as sweaters for the true Perry Ellis groupie. And. as with most designer signatures. there is a higher price to pay. A year ago Ellis did quite well with 885 hand-kni- t socks, and this year Bonnie Doone is offering cashmere argyles for $50. Successful Price Points "These price points have been very successful, says Sid Smith, senior vice president of the National Association of Hosiery Manufacturers. "You dont have the volume turnover you do in everyday price lines, but those that are there have been extremely and have done very well in the market place " The largest sales volume in ail sock lines, including designer head-to-to- lahpls goes to fhnsp priced between and $6. And that volume is significant: Women and tpens bought more than fi96 million pairs of socks in 1981. Sales Grew "Sales of women's socks grpw bv almost 19 percent last year," says Smith, whose group represents the 302 manufacturers of legwear in the United States. Smith is optimistic the sales spurt will continue. The economy for the first half of 1982 has been a tough one for the whole nation, but the hosiery industry has not bepn affected to the degree that some other industries have. We are more directly impacted by fashion than economy." l Im? shine The new legwear to catch the eye Knight-Ridde- i MOW LOSE WEIGHT QUICKLY... SAFELY... PERMANENTLY 0 0 0 Eat the food you enjoy Eat 3 meals a day and still lose 3 to 5 pounds every week The Natural, Nutritbus Way to Positive Weight Loss LOSE WEIGHT...SAFELY...NATURALLY1 The PROFESSIONAL DIET SYSTEMS weight loss program is a sensible eating plan based on daily counseling and sound nutrition It is the natural, nutritious way to positive, permanent weight loss will provide an extensive selection of Your personal Pro-Diyour favorite foods When followed under the direction of your et Professional Diet Systems Counselor, you will ennw good health and vitality, you will master the impulse to overeat and you weight quickly safely, naturally, permanently will The Success Weight Loss Program for Every Overweight Problem in Your Family WOMEN TEENS Lose 16 to 27 pounds in six wcefts MEN o;p LOSE WEIGHT WITHOUT STRESS...FATIGUE...NAGGING HUNGER The Professional Diet Systems will CALL PROFESSIONAL DIET SYSTEMS NOW OPEN TO SERVE YOU! modify your eating behavior and help you overcome the compelling compulsion to overeat and You'll lose...You can bet on that, or you dont payl snack. Your three meals a dav plus daily weight monitoring counseling and encouragement will get vou down to vour 'deal weight and keep you there! Marilyn McCalllstcr Pro-Die- SUITE 102B 4525 SOUTH 2300 EAST s t Counselor Nutritionist SALT LAKE CITY 272-903- 7 I |