Here are nine tricks for cutting out the calories and fat from your diet while still enjoying your food.

Jarred Salsa – Yes, I eat salsa from a jar.  I buy a variety of jarred salsas, a traditional tomato-based salsa and a tomatillo salsa, to name a few.  Salsa is mostly … VEGETABLES! Very healthy and low cal – just check out the label to make sure it doesn’t have added sugar or oil.  Salsa is a great topping for a baked potato and also a simmering sauce for boneless, skinless chicken breasts.

Avocados – These creamy, delicious, green packets of goodness are high in fat but they are very low in saturated fat and have a lot of nutrients and vitamins that are good for you, including Folic Acid, Vitamin B, Vitamin E, Potassium and fiber.  They are a great substitute for another fatty, delicious condiment, mayo.  I spread mashed avocados on sandwiches and burgers in lieu of mayo or sandwich spread.

Mustard – I’ve talked about my love of mustard in other posts, but it is a flavorful, low calorie, usually fat-free condiment that can spice up a variety of sandwiches, sauces and entrees.  Open my fridge and you will see a yellow mustard, a Dijon, a whole grain, a tarragon and a Chinese spicy mustard.  I add mustard to anything I need to boost up the flavor.  It makes a great coating for baked boneless, skinless chicken breasts. I even add a pinch of mustard to my mac & cheese sauce. Don’t say ewwww – you never would’ve known if I didn’t just write this.

Citrus Juice – When you take out the fat in dishes, they often fall short in the taste department.  Many of your frozen diet foods increase flavor by adding a lot of sodium (salt) to your meal, salt that is bad for your heart.  A way you can add that zip back to you food is by a quick squeeze of citrus juice, such as lemon, lime, orange or grapefruit.  The sharp, acidic juice adds flavor without any fat and very few calories or sodium.  You can also add the zest of the fruit to the dishes.  Simply grate the zest, the colored part of the peel without any of the white pith and add it to your dish.

Vinegar – Just like its fruit juice friend above, vinegar adds acid and punches up the flavor of a dish without the fat, calories or sodium that other ingredients add.  I like white balsamic (regular balsamic is good too but the white doesn’t make everything all brown), Champagne, Tarragon (yes I like tarragon), Rice and Apple Cider.  Each has a different flavor, some sweeter, some more mild, some with more bite.

Fresh Herbs – Yes they can be expensive but they are cheaper than angioplasty or probably even your health insurance co-pay.  They are green but if you chop them up finely, you won’t see them. Cilantro, basil, tarragon and parsley are my go-to herbs. Here are a few of my favorite herb combinations:

• Tomato and Basil, Tarragon and Parsley – throw in a chopped garlic clove and this makes a tasty pasta sauce
• Greek yogurt, ricotta cheese and mint and parsley – mix some plain, fat-free greek yogurt with part-skim ricotta cheese, add some chopped mint and flat leaf, Italian parsley – it makes a great dip for crudite or a topping for a baked potato
• Olive oil, lime juice and cilantro – combine in a gallon-size, freezer baggie and marinate chicken, fish, shrimp or pork chops.  If you’re feeling really spicy, chop up a Serrano chili and add to your marinade.  I wouldn’t marinate your protein more than 20 – 30 minutes though (15 – 20 for shrimp or fish) as the acid from the lime juice will cook it similar to ceviche.
• Broccoli and red pepper flakes – OK red pepper flakes aren’t an herb, but you probably have a jar sitting in your spice rack next to that dried basil and garlic salt.  If those flakes are still red, not brown, you can toss some along with some extra virgin olive oil into some steamed broccoli for a zesty side dish.  You could add some grated ginger or garlic too if you’re feeling really caliente.

Aromatic Vegetables – Vegetables like onions, bell peppers, carrots, celery, garlic, chili peppers and ginger can add a ton of flavor to your dishes.  This is why practically every cuisine of which I am aware makes a base, called the trinity, mire poix, etc… of a combination of these veggies because they bring a ton of flavor.  Oh and if your significant other, children, whomever doesn’t like onions, peppers, etc… instead of chopping them, try pulsing them in a food processor.  Many times it’s not the flavor they don’t like, it’s the texture or the idea of the vegetable they don’t like.  If they can’t see it, they might not know it’s in there.  Store your garlic in a cool, dry place, not your fridge or the top of your fridge.  You can store ginger wrapped in foil in the freezer. You can roast your own garlic and peppers and save those in the fridge, covered in olive oil.

Iceburg Lettuce – If you’ve been to PF Changs and have ordered the lettuce wraps, you know where I’m going with this.  Normally iceburg lettuce is maligned and passed over by many a foodie – however, it adds a nice crisp and cool element to a spicy dish.  Also, its cup-like shape makes iceburg lettuce a great pocket for tacos, sandwich wraps or delicious spicy chicken.  If you can wrap it in a tortilla, try wrapping it in iceburg lettuce or even leaf lettuce.

Grill pan – One of my favorite pieces of cooking equipment is my cast iron grill pan. Besides giving you those cute lines on your food, you don’t oil to cook your food if the pan is seasoned properly.  I use mine not just to grill meat but also to grill veggies such as red peppers, onions, mushrooms, eggplant and zucchini.  I also use it to heat up tortillas.

I hope these tips help you cut back some of the fat, but not the flavor, to help you meet your health goals for 2012.  If you have any other tips, I would LOVE to hear them.

Several have commented that you would like me to try out for the Food Network’s Next Food Network’s Star show.  Since that is NOT happening, a few suggested that I post cooking demonstrations videos online in my blog.

So I thought I’d conduct a quick poll to see if there is an actual interest in this. Let me know!

Thanks!

Poutine!

I adore poutine. I really don’t even say the word as much as I squeal it in sheer delight.  And no, it’s not a euphemism for a female sex organ, poutine is the classic Canadian comfort food of salty, crispy on the outside, soft on the inside French fries, smothered in a brown gravy, topped with cheese curds.  For my friends who’ve not experienced poutine, think of it as the Canadian version of Chili Cheese Fries, but with more sophistication.

Diving into a bowl of poutine, I am transformed through each stage of the deliciousness.  The first note that hits you is the crispy, salty fries.  Who knew a humble potato could taste so delicious when blanched and fried properly?  Then you’re hit with the gooey, stringy, melted fresh cheese curds. Since that dairy delight is not enough, the lily is gilded with a rich, meat-flavored, earthy brown gravy that pulls the whole dish together.  No ketchup needed.  My favorite part though is to uncover those fries at the bottom that have been swimming in that delicious pool of gravy and are now saturated with beefy goodness.

Every time I go to Canada, I find a way to indulge in my poutine fix at least once. OK, it’s probably more like four or five times, but it’s not like I go to Canada every other week. Poutine is one of those dishes that people like to get creative with, adding some personality to it. You can change up the sauces or add other toppings to boost up the flavor.

Montreal Chef and Cooking Channel star, Chuck Hughes, in fact defeated Chef Bobby Flay in the Iron Chef Battle Lobster with his famous Lobster Poutine, one of the most popular dishes on the menu of his restaurant Garde Manger.  Not to be outdone, the famous Montreal restaurant, La Banquise, has 28 varieties of poutine for your dining pleasure, including a vegetarian version and the T-Rex version that contains ground beef, hot dogs, bacon and pepperoni. Your angioplasty will be courtesy of Health Canada, well only for Canadians.  My American friends, don’t order the T-Rex unless you have great out of network coverage.

I even make my own poutine, with frozen fries, gravy and shredded mozzarella cheese.  If I’m feeling spicy, I make a Texas poutine where I use shredded pepper jack cheese and jalapenos.  For years, my feeble attempts at poutine have usually come short of satisfying the intense craving for that gooey, cheesy, salty deliciousness that can only be quenched in Canada.

Until now…

While bored and playing on Facebook, I stumbled upon the fan page for Senate Pub in the Gateway District in Cincinnati.  I’ve heard good things about Senate from a few of my friends, but let’s face it, people in Cincy are notorious for not wanting to go downtown when they live in the suburbs.  I plead guilty to that.  So it takes a lot to get me to pay for parking and other safety issues once you’re north of the Aronoff Center entertainment district.

While perusing Senate’s menu I saw it, shining like a beacon in the night or at least sparkling like my party shoes, one solitary word, “poutine.”  I knew I had to try it.  Luckily, my friend Shauna was available for dinner and since she also got addicted to poutine on our recent trip to Toronto, we decided to check it out.

I was pleasantly surprised to see there was a parking lot located beside the restaurant.  It’s a pay lot but it was reasonably priced at $3 for the evening.  Upon entering the restaurant, we were immediately greeted by the host and informed there was a 45 minute wait for a table, or we could sit immediately at the bar.  We chose the bar.  I can’t tell you the last time I was told I’d have to wait 45 minutes for a table for two on a Wednesday night.  I don’t think Senate takes reservations. So if you go, be prepared for a wait.

I usually don’t like to sit at the bar on my first visit to a restaurant.  I don’t think it gives you the true feel of the restaurant, but I didn’t feel this way at all at Senate.  The bar staff was very friendly and was able to answer our questions about the menu.  The restaurant is wicked narrow so if you sit at the bar, or in the tables beside the bar, be prepared for some bumps.

Now on to the food and most importantly, the poutine! Did you squeal it with me?

It’s not a traditional poutine. Senate’s version is a jazzed up version with a braised short rib and fresh cheese curds.  I’ve spent years looking all over Cincinnati for fresh cheese curds to no avail.  Apparently, I need to open a restaurant to get fresh cheese curds or befriend a dairy farmer.  You can all add a poached egg on top for an extra dollar.  I’m not a big poached egg fan so we opted not to add the egg.

After what seemed liked HOURS, not really, I was just hungry, the poutine arrived.  I think I clapped briefly I was so happy.  It was beautiful to view but would I finally be able to enjoy this Canadian guilty pleasure so far away from the Great White North?

For my first bite, I ate just a plain fry.  I nearly fell off of my chair it was so good. It was perfectly fried, crispy on the outside, pillowy soft on the inside with a nice briny salt bite to it. I could eat a whole basket of those fries plain they are so good.  On my next bite, I scooped into some of the short rib and cheese.  The short rib was tender and moist and the cheese was fresh and creamy.  There was a light sauce on the bottom of the plate that tasted like a warm mayo, adding some extra richness to the dish.

Here’s where I’d like to tell you that I spent hours, luxuriously enjoying every morsel of this poutine.  But no, I think I inhaled my half in about 10 minutes of pretty much non-stop shoveling food in my mouth.  I may have stopped to breathe, twice.  I would’ve licked the plate, but I’d like to go back and they might not let me in if I’m that freaky plate-licking chick.  As we sat at the bar, we saw probably another five plates of poutine, some with egg, some without, come out to the dining room.  I did refrain from snatching fries off of those plates.

Now a few people have argued that it’s not really poutine because there wasn’t enough gravy.  While I agree that it’s not the traditional poutine, I think every Canadian I know would enjoy sharing a plate of this version with me.  I thought it was a good proportion of saucy meat to fries.  I don’t like poutine that has been drowned in gravy.  There was actually more saucy meat in that pile than how it appears in my poorly lit photo. I really need to get a smart phone with a flash. So much for the free smart phone Sprint.

Of course, Senate does have other items on its menu, including the My Wife’s Salad that Shauna ordered as her entrée and the lobster BLT that I had for my entrée.  Don’t judge, it’s the week between Christmas and New Year’s – eating healthy is frowned upon during this time.  Both entrees were good.  The lobster BLT had a nice portion of lobster and bacon.  The brioche bun was tasty but a bit big I thought. I didn’t eat all of the bun.  The tomato was OK. It’s winter, it’s hard to find good tomatoes at this time of the year.

Senate also has a nice selection of craft beer and drinks.  I had the Lexington beer, which is aged in bourbon barrels, giving it a slight caramel sweetness to the beer.  There is another drink I want to try there, the Kitten Fizz.  OK it’s pink and probably a girly drink that I would normally eschew but it sounds really good.  It consists of a shot of St. Germain, an elderflower liquor, Tito’s vodka, raspberries, soda and simple syrup.

If you’re ever in Cincinnati, and you don’t mind getting up close to your fellow restaurant patrons, you should definitely check out Senate.  Try the poutine – you will soon be squealing just like me.

The first salad that caught my eye was the Beet and Blood Orange Salad with Mint.  First off, the salad is beautiful in its composition.  Second, beets and blood oranges are in season right now.  Since it’s winter here, not a lot of vegetables are in season.  Eating what’s in season is healthier and also a little less expensive.  So I decided to make this salad.

I cut the recipe in half as it serves ten and well, I am only one.  I made a few additional substitutions, replacing the shallot with chopped red onions (it’s what I had in my fridge), a half teaspoon of agave (I didn’t have any honey) and I omitted the feta and sumac – as I didn’t have any.  My final substitution, I roasted the beets instead of steaming them.

That’s a big lesson you should all know about cooking – it’s OK to substitute or omit/add ingredients to suit your tastes.  While baking requires you follow recipes to the letter, cooking allows you more creativity and freedom to customize your dishes.

Back to the salad, the blood oranges have a lovely sweetness, with a bright acidity that really balances out the earthy, sweetness from the beets.  I love eating citrus in the winter because it has a light, tropical feel to it. It’s also high in Vitamin C to help keep your immune system up during the cold weather.  The olive oil and parsley bring a more savory component to the dish so it’s more like a salad than a dessert.  The mint ties everything together with a refreshing taste.

One thing I would probably add is a crunchy element, such as toasted hazelnuts.  I think there is a crispy, crunchy element missing.  Overall, I really liked this salad and will definitely be making it again.

Food & Wine's Beet and Blood Orange Salad

Steve Ott – I give the pepper pot the full works of Rosetta Stone so he can insult everyone in their native tongue.

Adam Burish – I give Mr. Injury stock in Georgia Pacific, one of the nation’s largest CPG companies and manufacturer of plaster, one of the main components of casts.

Sheldon Souray – What do you give to the man who already has a nickname from Daryl Reaugh, Studly Wonderbomb, a bath bomb because he’s just dirty, in a good way, but dirty none the less.

Tom Wandell and Nic Grossman – I give them each two working and separate hips since they seem to share one.

Loui Eriksson – I give the skinny Swede a sandwich, a couple of Twinkies, lots of Christmas cookies, some pie, leftover Carne Guisada in my fridge and a sumo wrestler padded suit.  I mean he looks thin wearing horizontal stripes.

Richard Bachman – I give Bachman a road map so he knows what city he’s in and one of those goalie bags with a fan built in to keep his equipment dry.
Jamie Benn – What do you give the man child who has everything, a get out of media requests free pass.  He just needs to collect his $200 and return to the dressing room.

Coach Glen Gulutzan – I give Gully Eric Nystrom’s mustache so people stop carding him at bars and NHL rinks because he still looks like he’s 12.

Mike Ribeiro – I offer to remove all negative mentions of Mike Ribeiro in all of the women’s restrooms throughout Montreal. I’m willing to throw in Toronto restrooms too if the price is right. (Can I now write off a trip to Montreal on my income tax for a charitable donation?)

Kari Lehtonen – I give him one of those old school number ticket dealies that they have at the deli counter so he can give out numbers to all of the people who have offered to massage his groin.

Brenden Morrow – What’s an appropriate gift for our fearless leader? A tiny fan sewn in all of his jersey’s so it gets that Modano flapping in the breeze effect. I’m also throwing in some Enzyte since he keeps complaining about shrinkage on Twitter from the cyrotherapy. Candy ass Canadian bitching about it being cold in Texas.

Tom Gagliardi – for the sexiest owner in the NHL – well until he pisses us off like Hicks did – I give you my solemn promise that every time I am in Canada I will eat at one of your restaurants to show my support.

Joe Nieuwendyk – And finally for my favorite all time Hall of Famer and best GM in the NHL, I gift thee Joe Nieuwendyk with a set of those Bose noise cancelling headphones so you don’t have to listen to the Toronto media or that awful music these kids listen to these days.

Happy Holidays!

I was already sick of turkey on Friday, plus I wasn’t feeling all that great. Kind of achy, sore throat, etc… so when I saw this recipe on the Whole Foods website for Better Than Chicken Soup, I thought I’d give it a shot.

The first thing you will probably notice, besides my horrific photographic skills, is that I added noodles to the recipe.  I had some Shiritaki (tofu) noodles in my fridge and thought I’d throw those in.  Other than that, I followed the recipe with the exception of the astragalus.  I could only find it at a health food store in capsule form, so I opened and poured in about 10 capsules.

This is a great vegetarian soup.  It is satisfying with very little fat and low in calories.  The noodles bulked it up a bit and it was a nice portion size for lunch.

Also, I did feel better after eating a few bowls of this.  The miso is what really makes this flavorful, but if you don’t have miso, you could add some salt.  After I made the first batch, I still had a lot of kale and butternut squash left over, so I made a second batch without the noodles.  This batch I blended up with my immersion stick blender.  It looks a bit like split pea soup.  It has a slightly different taste than the non-blended version.  I have some in my freezer for emergencies.  I will definitely make this again.  Thanks Whole Foods!

On Saturday, I got a craving for steak, so on Sunday, I grilled up a flank steak and served it with some black beans.  Mostly, I was looking for an excuse to use my new and finally seasoned molcajete.  It’s a Mexican mortar and pestle.  Yes you could use a blender and yes it hurts my hand, but there is a difference in texture.  Plus there is something soothing about bashing and crushing a bunch of chiles and garlic up while thinking about bryan marchment. (There it is, my ubiquitous hockey reference in my foodie post.)

So here is my version of Lisa Fain’s (Homesick Texan blogger) Serrano Salsa.  Here is her recipe.

Now I changed this one a bit.  First of all, Ms. Fain, being a native Texan, clearly can handle more heat than I can. I know this about her recipes, so I modified it to meet my own preference.  I used 5 serranos and added a poblano.  I also used maybe 1/2 cup water.  Finally, I added some parsley to give it some more bulk since I didn’t use as many serranos.

This had just the right amount of heat for me.  I will definitely make this again.  It was a great complement to my grilled flank steak.  It is fresh, and has a kick to it.  It would also be great on chicken or fish. If you like spicy, you should try this.  If you are afraid of serranos, you could use fresh jalapenos.  You could also take out the seeds and membrane from the inside.  Another low fat, high flavor treat.

I also used about two teaspoons of this salsa to make up my guacamole.  I made the guacamole right in the molcajete after I made the serrano/poblano salsa.  No need to even clean it in between.  I love that.

Now that I had my condiments made, it was time to marinate and then grill up my flank steak.  I marinaded it for six hours in lime juice, cilantro, cumin, garlic, and serranos. I added a few other things that I can’t tell you about, or I’d have to kill you.  I feel compelled to tell you some of what I marinated it in because Jason seemed to think I was just going to slap the thing on the grill.

Flank steak is a tough piece of meat and it needs some love.  But if you do a few simple things, it can be a very satisfying and inexpensive meal. This first is marinating it, to give it some flavor and to help break down some of the proteins.  Then I grilled it up to rare.  If you over cook flank steak, it gets tough.  I wouldn’t take it up to anything north of medium rare.  You also have to cut it against the grain in thin slices.

From this, I made tacos al carbon, tacos on the grill.  What’s not to love about grilled meat served in warm tortillas with salsa? I also made some black beans that I served with this.

Since I’ve been so good, I decided to make myself a sweet treat in the form of Mexican Chocolate Pudding.  But instead of the full of fat with eggs and cream pudding, I made this one from tofu.  Here is the recipe from Mark Bittman on Cooking Channel.

I made this exactly to his specifications.  I will definitely make this again.  I will probably boost up the chili powder though.  It’s chocolatey, creamy and has great mouth-feel.   If I didn’t tell you it had tofu in it, you probably would never have known.  It’s a great lower fat alternative for real pudding.  It made about 4 – 6 servings, or one big bowl from which I will eat all night.

Wow, I’m tired just writing all of this.  I hope you try and like these recipes.  If you do, please tell me.  I love hearing your comments.  Now I’m going to take my dishpan hands and eat some more pudding.

Seriously, you can’t tell it’s tofu.

It’s been a while since I’ve had a good food post.  To be honest, I haven’t been cooking that much great food lately.  Apparently when you eat well, you don’t necessarily eat healthy.  Since I’m not getting younger and I’m trying to get thinner, I’ve been eating healthier.  I’ve been losing weight though which is good. YAY me!

However, when I saw this recipe on the Homesick Texan blog for Stuffed Pumpkin with Cheese, Bacon and Chipotle, I had to try it. Diet be damned.

Since I’m being bad, I splurged and bought the really good Broadbent bacon from the Party Source.  It’s a 100-year-old smokehouse in Southwestern KY, that makes some very tasty ham and bacon.  They have just about the best country ham I’ve been able to find in this area.

I started the process around 2 pm this afternoon and by 5:30, it was ready to eat.  The hardest part was not eating the bacon as it was frying so I would have enough for the recipe. I also roasted the pumpkin seeds for a tasty treat.  I’ve been eating a lot of pumpkin seeds to replace potato chips for my craving for salty and crunchy.

My house has smelled really good all afternoon while it was baking.  As I pulled the lid off, be careful, the stem nearly popped right off the lid, the intoxicating smell of chipotles and bacon wafted through my kitchen.

I ate this as a main course as my dinner.  Hey if pizza is now a vegetable according to the US Government, so it this.  Because I’m me and I have to make all recipes my own, no matter how good they are, I had to add maple syrup to the pumpkin.  The pumpkin was begging for it, really it was.  I also added a bit more salt to it than Homesick Texan used.  I also used pumpkin pie spice since I just learned I am apparently out of nutmeg. The pie spice has nutmeg in it. Don’t judge.

It was a very satisfying dinner.  I am a bit shocked to say that my favorite part was the pumpkin with the maple syrup. The fresh, warm pumpkin, mixed with the sweet maple syrup, was so good.  The cheesy, bacony, chipotle stuffing was good too.  I bet it would be good too for stuffing in other squashes like acorn or butternut.

This would be a great side dish alternative for Thanksgiving or a Sunday roast chicken dinner.  If you have the chance, and you like pumpkin, please do check it out.  And please check out the Homesick Texan’s blog.  She makes really great food – not just Tex Mex recipes, but some very good recipes for home cooks.

I was already planning a trip to Dallas the last week of October for another reason, when I found out that on the Saturday night I would be in town, the Stars would be honoring Nieuwendyk for being inducted into the Hall of Fame.  I was thrilled knowing I would be a part of this special night, honoring my favorite hockey player.

And I was not disappointed.  The Stars dynamic broadcasting tandem of Ralph Strangis and Daryl “Razor” Reaugh, hosted the ceremony, sharing some well-known and some not so known stories about Nieuwendyk‘s tenure in Dallas.  The Stars also put together a highlight video of some of not only Nieuwy’s best moments, but also some of those amazing Stars moments from the late 90’s all Stars fans hold dear in their hearts. It was inspiring to relive those memories on the jumbo tron.

Watching this video from center ice were Joe’s beautiful wife Tina (she’s so beautiful I wish I looked like her), and their adorable children, Tyra, Jackson (who looks so much like his Dad) and Kaycee.  The best highlight of the night came when Joe began to walk down the carpet to his family on the ice.  His youngest daughter Kaycee, tilted her head and smiled at her dad.  The serious look on Joe’s face completely melted away, as his head titled in the direction of little Kaycee and he smiled at his daughter.  It was such a precious moment between a father and his daughter.

The Stars did an amazing job honoring Joe and the Stars won the game against Joe’s former team, the New Jersey Devils.

Two weeks later, I was on the road again, this time to the centre of the universe, also known in hockey circles as Toronto, where Joe, along with fellow 2011 Inductees Mark Howe, Ed Belfour and Doug Gilmour, would be honored by hockey’s elite.

While I was not able to afford to attend the Maple Leafs game on Saturday where the inductees were honored, or the actual induction ceremony on Monday night, I did get to see the Legends hockey game.  Prior to the game, all of the inductees were given their Hall of Fame blazers.  Then they went into the dressing room and joined the game.

Watching Joe on the ice, it was as if he never stopped playing.  I was mad that he was playing left wing, because I didn’t get to see that classic, bent-knee, off-side wrister fly over the goalie’s shoulder and into the net.  But Joe did score two goals, including a penalty shot.  He played the whole game with part of his sweater tucked in the left side of his pants, which I kept wanting to fix.

It was such a fun game with so many of hockey’s greats out on the ice including Bryan Trottier, Billy Smith, Gary Roberts, Borje Salming, Ray Bourque and Theo Fleury.  Goaltender Ed Belfour played defense which was interesting.  Joe and Gary spent a lot of time out on the ice together, talking and laughing – I’m sure remembering their childhood days spent out on the ice, together, playing hockey. It was so great watching him out there on the ice, winning faceoffs, amazing stick work and that intensity in his eyes.

As the time began to dwindle down on the second period, the final period of this game, it was a bittersweet moment.  I was so happy to see Joe play again in person, something I thought I’d never be able to do, since he retired mid-season in 2006.  Then I realized this was probably the last time I ever would see him play in person and it was so sad, because I love watching him play hockey.

There are so many players out on the ice today and you wonder if they even like playing hockey, but not Joe.  There were times I wondered if he should be out on the ice because he always seemed to be playing through some kind of injury, but you never questioned his passion or love for the game.

On Monday night, I watched Joe be inducted into the Hockey Hall of Fame.  I couldn’t hear his speech until the next day because apparently there are a lot of Green Bay Packers fans in Toronto who were all at Real Sports to watch Monday Night Football.  But I could tell what he was talking about; his parents when they showed his sister Wendy crying; his best friend Gary Roberts who almost cried too; and his wife who blew him a kiss and finally his children when his oldest daughter Tyra began crying.  I’m pretty sure most every Stars fan who saw that moment, where Joe’s on stage, saying “Don’t cry Ty,” we all started crying along with Tyra.

It was such a great moment, to honor such an amazing hockey player and person.  I’m still so sad because I probably never will get to see Joe play in person again.  I hope someday I can watch his son, Jackson, play and maybe he’ll even favor that off-wing, bent-knee shot his dad is famous for.

I think I’ve cried more these last few days than I did when Joe retired in December 2006.  I am so grateful I was able to experience the festivities in both cities.  I hope soon I can see Joe out on the ice, with the Stanley Cup raised high above his head, when the Dallas Stars win it with Joe at the helm.

Congratulations to Hockey Hall of Fame member, Joe Nieuwendyk. Thanks for being so awesome.

Now can someone please pass me some more tissues?

While we have come a long way in fighting sex crimes, cases such as the allegations against Jerry Sandusky, former defensive coordinator, for the Penn State University football team, are clear reminders of just how much work remains to be done. A lot of people probably wish I’d just shut up about this and keep my opinions to myself. In fact, a few people on Twitter told me to shut up.

Unfollow me if you don’t like what I have to say. It’s quite simple.

I feel this is an important enough issue that we need to talk about it. We need to let the people who hide behind legal procedures know that, as human beings, there is a bigger, moral obligation, to protect children and others who can’t protect themselves. I wasn’t there at PSU and I don’t know what happened. Additionally, I believe that all US citizens are entitled to due process. And I sincerely hope the court system can make amends for whatever horrible events happened to these young boys, but in all likelihood, it will merely be a band-aid covering up wounds most of us will never see.

What I will say is that I am tired of the victims of sexual assault being persecuted while the offenders are protected by the rights of the Constitution. Who was protecting that 10-year-old boy who was being raped anally?

And doctoring your words, calling it “horsing around,” or “engaging in anal intercourse,” just exacerbates the issue. I can’t imagine there is any circumstance in which a 10-year-old boy would willing engage in anal intercourse. He was raped. Plain and simple. Calling it “horsing around,” or implying the victim was a willing participant is offensive and quite honestly creates an environment where victims don’t feel comfortable seeking help.

No institution is immune to this behavior. In fact, as a Miami University alum, I’ve been disgusted at Ben Roethlisberger’s reported behavior towards women. Even though prosecutors in Georgia didn’t find sufficient evidence to charge the Pittsburgh Steelers and former Miami quarterback with assault, the fact that there are two cases leads me to believe where there is smoke, there is fire. I’d like to think that behavior never happened at Miami University during Roethlisberger’s tenure. I’d like to think that no Miami Redhawk would ever commit a sexual crime against anyone, be it a drunk, college co-ed or a 10-year-old boy. But I think that’s probably naïve of me.

I went to school with Miami’s current hockey coach, Enrico Blasi. While I can’t claim we were friends, I spoke with him on occasion and knew several of his close friends. Hockey at Miami is the equivalent of football at PSU. I’d like to believe if Coach Blasi ever heard that one of his assistant coaches – or anyone on his staff – was “engaging in anal intercourse” with a 10-year-old boy in the showers at Goggin, or anywhere, Coach Blasi would be facing legal charges, for kicking the crap out of his assistant coach. At the very minimum, I need to believe that he or the athletic director would call the police and report the crime. I hope they wouldn’t sweep it under the rug.

I want to believe this because I want to believe the best in people. I want to believe that as humans we know that a 10-year-old boy is more important than the “image” of a university, or a church, or any person. I want to believe that humans still run this world instead of a slew of lawyers and their legalese.

Covering your ass can seem like the right thing to do. But when you cover up a crime like sexual assault, you are really just condoning that behavior. By covering it up, you’re saying that whomever you’re protecting is more important than the victim. By not doing anything, you’re helping more crimes happen to more innocent people. That person could be you, or your son or daughter. It’s hard, taking a stand and speaking out about sexual assault. But it’s even more difficult to recover from the stigma and shame of being assaulted. While the physical trauma can be over in minutes, the emotional trauma will last a lifetime.

Time will only what the fall out is at PSU. Two PSU officials have resigned and are facing legal charges. Also, the NY Times is already reporting that this will be Coach Paterno’s last year at PSU. While it’s a shame that a great football coach’s legacy is now tarnished, it doesn’t compare at all to the pain and suffering that Mr. Sandusky’s alleged victims must endure for the rest of their lives. Do the right thing.

I was about to say I lost my faith in my thirties, but now I’m not sure I ever had it.  A very religious friend of mine once told me that this was OK, my lack of faith, because God still had faith in me.  My response to her was along the lines of, I’m glad someone does. Ha!

I wish I was one of those people who found comfort in faith, in God, in religion.  It’s probably healthier than finding comfort in a bottle of wine, a pound of pasta or a pedicure.  But I never have.  And I’ve tried.  I’ve tried different churches, different books, different philosophies, meditations, prayers.  I mostly just feel like I’m talking to myself.

How do they do it?  How do they believe in something you cannot see or hear?  How can reading words from a book bring you solace?  I wish I knew. I think it’s easier to get money than it is to get faith.  I can sell stuff and get money.  I can get a job and get money.

What’s the answer for a lack of faith?  Is there a Bank of Faith where I can apply for a loan?  Is my credit good there?

So if you have some faith, maybe you could please share some with me.