Let's Hear it for Monotasking

Do you work in an office where people routinely eat lunch at their desks while making phone calls while reading e-mail? Multitasking is epidemic, turning us into a nation of distracted chubs who don't even remember what we ate that got us this way. It's time to stop and smell the sandwich.

Merriam-Webster's Colkgiate Dictionary defines multitasking as "the concurrent performance of several jobs by a computer." The operative words here are by a computer. Humans weren't built to do several things at once, although the demands of modern life have forced it upon us. But, although we wear multifunction gadgets practically 24/7 like extra appendages, they can't change the basic wiring of our brains.Remember, just put first things first.Working at home, I constantly battle feelings of being surrounded and overwhelmed by work and personal chores, so I spend my days mostly confined to my office except on my lunch break-and try to ignore the rest of the place. Consequently, my house is usually dusty and needs vacuuming, even though I'm always here.One recent Saturday morning, I tested my multitasking abilities by throwing a load of laundry in the wash, switching on the dishwasher, assembling dinner in the Crock-Pot, whipping a batch of brownies into the oven, recording a movie, and putting color on my hair to process for 45 minutes while I read the newspaper and ate my breakfast.Decisive and deliberate monotasking is all it takes to hop off the merry-go-round and start increasing your efficiency and sleeping better. Do just one thing at a time, and do it well.If you still don't quite embrace the concept, here's another reason to try it my way. Because it takes the brain longer to switch between complex tasks, multitasking may actually cause you to take more time to get several important things done than if you focused on first things first in linear fashion.But when you have bona fide downtime (which never occurs behind die wheel), that doesn't mean you shouldn't make good use of it. While standing in lines, sitting in waiting rooms, riding as a passenger, you can read, write, plan, and think.Many children today are multitasking addicts, which may partially explain the seemingly overnight prevalence of attention deficit disorder and companion medications. Kids get bored if they're not IMing friends while talking on the phone with music and TV blaring in the background while they're supposedly doing homework.Switching between multiple tasks happens in your prefrontal and parietal cortexes. It may only take a fraction of a second, but that time increases with the complexity of the tasks, and those seconds begin to add up. Because the brain releases adrenaline and Cortisol as it juggles, the more often you have to switch, the more stress you feel. Over time, these corrosive hormones begin to wear you down and bring on premature aging. Constant multitasking can also leave you feeling out of control and depressed because you never think you're doing enough.Sometimes, multitasking can even make you downright dangerous. For example, on virtually any road in America, there's some fool tailgating, straying across the lines, braking at nothing, and running stop signs. Pull up alongside and you're sure to see a driver on a cell phone.OK, modern technology helped with five of those eight tasks, but it didn't make me feel exhilarated and it didn't give me a sense of supreme productivity. It wasn't even 8 a.m. and I was ready for a nap.If I just described you and you're feeling righteous because you have a hands-free phone, here's the bad news. Studies show you drive no better with both hands on the wheel. Those little voices in your head are as distracting and slow your reaction time just as if you held a phone.

Remember, just put first things first.

In praise of braise

When times are tough, the tough meat gets braised.

2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks"I always tell people they can add enough liquid to make extra stock to keep in the freezer, to add to their next dish," he said.Chuck shoulder steakAnd Utah's popular Dutch oven cooking, as well as the Crock-Pot, use the same concept of slow cooking in moist heat."We don't trim it, because the fat content caramelizes and adds flavor to whatever you're cooking," Prows said.3 teaspoons toasted sesame seedProws didn't divulge the recipe for Costa Vida's signature sweet pork; suffice it to say that the techniques and ingredients would be hard to duplicate in a home kitchen. However, we made a composite from the various "copycat" recipes out there that are similar to what is served in local quick-casual Mexican restaurants. You can tinker with it to your liking.Braise in preheated 300 Degree F oven 2 hours. Add sweet potatoes; cover and braise 1 hour longer or until short ribs and sweet potatoes are tender. Skim fat from liquid.1/2 cup waterPORK1 12-ounce bottle root beerPat the roasts dry with paper towels and season withsalt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven or roasting pan, and brown the roasts of all sides, 7-10 minutes. Transfer roasts to a large plate. Add remaining oil and cook onion, carrot, celery, until softened. Stir in garlic, sugar and thyme and cook until fragrant, about 30 seconds. Stir in the broths and water, scraping up any browned bits, and bring to a simmer.Full-cut round steak2 medium onions, cut into 1 1/2-inch chunks (about 1 1/2 cups)Sesame Root Beer Braised Short Ribs and Sweet PotatoesPork chopsAlso, once the meat is in the oven, you're free to turn to other tasks, since these dishes don't require much attention during the lengthy simmering time. Meanwhile, the tantalizing aromas and heat from the oven cozies up your kitchen.Braising -- cooking slowly with moist heat -- is a classic method used to tenderize tough cuts of meat, or to add rich flavor to less expensive poultry or game.To make the company's shredded beef, Prows uses a bottom round flat beef roast, "which is an underutilized piece of meat," he added. "But when I braise and brown that meat, the fat disappears and I'm left with a delicious pulled beef product. If you were to try to broil it like a steak, it would be as tough as boiled owl."Shank Cross CutsCountry Style Boneless Beef Ribs2 bay leaves2 tablespoons oil, dividedThe shredded sweet pork is made from the cushion, a less- expensive cut from the pork shoulder.Root beer adds sweet and spicy flavors, and sesame seed add a crunchy finish.2 tablespoons tomato pasteThese are cuts of meat to look for that lend themselves to braising. Keep in mind that terms may vary depending on the supermarket and the butcher.1 teaspoon fresh minced thyme leaves, or 1/4 teaspoon driedBoneless shoulder steak2 tablespoons balsamic vinegar1 3-4 pound boneless beef chuck eye roast, cut into 2 pieces, trimmed of excess fat2 medium parsnips, cut into 1 1/2-inch pieces (optional)The technique of braising speaks many languages. Irish corned beef and cabbage, Indian-style chicken curry, French chicken fricassee or coq au vin, and Italian osso bucco are all examples of braised dishes. Chicken cacciatore is "hunter's chicken" in Italian; it's the preparation hunters would use with whatever was available after a day of hunting wild game.A lot of people simply use a little water for braising, but the liquid also can act as a flavoring agent, be it chicken or beef stock, wine, fruit juice or even soda pop.Braising takes time, often several hours. But you are eventually rewarded with fall-off-the-bone tender meat, with a rich, flavorful sauce as a bonus.1/4 cup flour"To be quite honest, if you know how to prepare them, the lesser cuts can be more luscious," said John Lindenauer, a Bon Appetit chef cooking with Cora at the dinner for Rock. "They have more collagen because they come from the animal's shoulders and legs, where the animal works the muscles more. So when you bite in, it's rich, viscous and so good in the winter."Bottom round steakSource: National Beef Cook-Off, American Lamb Board, National Pork BoardBraising Cuts1 carrot, diced1 teaspoon freshly ground black pepper2 tablespoons vegetable oilShort ribsHeat remaining 1 tablespoon oil in Dutch oven on medium heat. Add garlic, celery, onions and parsnips; cook and stir 3 minutes or until lightly browned. Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons of the sesame seed, salt and black pepper; bring to boil, stirring to loosen browned bits in bottom of Dutch oven. Return short ribs to Dutch oven, partially covering short ribs in liquid. Cover.1 medium onion, dicedChuck 7-bone steakSIMPLE POT ROASTOne tip when braising, said Prows, is to sear the meat along with mirepoix. This is a French term for chopped-up celery, carrots and onions that add aroma and flavor.6 cloves garlic, peeledBEEF2 beef bouillon cubesBeef BrisketDivide short ribs and vegetables among serving bowls. Top each with the cooking liquid, or sauce. Sprinkle short ribs evenly with remaining 1 teaspoon sesame seed. Serves 6.Rump roast1 teaspoon saltAnd how about those fabulous tacos and burritos made of shredded beef, chicken or pork? Yes, those meats are braised as well, said David Prows, executive chef for the Costa Vida Mexican restaurant chain.Chuck arm steakBoston butt roastLAMBCoat short ribs with flour. Heat 1 tablespoon of the oil in 5- quart Dutch oven or ovenproof saucepot on medium-high heat. Add the short ribs; cook 5-10 minutes or until browned on all sides. Remove from Dutch oven.Shoulder boneless butt roast2 medium garlic cloves, minced2 cups beef brothBraising is very "in" right now, even with folks who can well afford tenderloin or lobster, judging by the menus of some of the posh dinners given during Sundance. The Food Network's "Iron Chef" Cat Cora served braised beef short ribs at a dinner for actor/ comedian Chris Rock. STK chef Todd Mark Miller's lunch for Spike Lee included braised short ribs with parsnips and sunchokes.And don't let any of the braising liquid go to waste after the dish is cooked, Prows said. Pur? all those bits of meat and veggies and add it back into the meat.Eye round roastAnd the Chefdance dinner cooked by Zane Holmquist of Stein Eriksen Lodge included Rocky Mountain elk osso buco, another braised dish.2 ribs celery, cut into 1 1/2-inch pieces (about 1 cup)"It's no secret that some of the best barbecue sauces use Coca- Cola or other sodas for caramel color and for the flavor," said Prows. "But I've also made a sweet pork using apple juice or grape juice. And those bottles of peaches that a lot of Utahns have on their shelves can add a lot of flavor when you're cooking meat."All cuts, and also many types of game meat.Country-style ribsTo get a caramelized, "roasted" flavor, most recipes first start out with searing the meat before the long simmer. Then you add some type of liquid and cover with a lid. The moisture will steam and cook the meat while the melting fat adds juiciness.1 celery rib, dicedEye round steakPOULTRY/GAME3 pounds boneless beef short ribs, cut into serving-size pieces"You're caramelizing the outside of the meat, and you get all the little 'stickies,' or drippings in the bottom of the pan. Then you add the liquid and let it simmer, so you've got all that flavor in the same pan."Even if you don't know what "braising" is, chances are good that you've probably done it. Although you might refer to your Sunday pot roast as "roast beef," it was actually braised.Bottom round roastShanks

Pat the roasts dry with paper towels and season withsalt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven or roasting pan, and brown the roasts of all sides, 7-10 minutes. Transfer roasts to a large plate. Add remaining oil and cook onion, carrot, celery, until softened. Stir in garlic, sugar and thyme and cook until fragrant, about 30 seconds. Stir in the broths and water, scraping up any browned bits, and bring to a simmer.

So, You Have A Crockpot. Now You'll Want Crockpot Recipes.

To those of us that don't know, crockpot recipes are among the best out there! Did you receive a crockpot as a gift at your wedding shower or perhaps as a birthday gift and have no idea how to use it? Crockpots are great kitchen tools that offer a convenience like none other. Many meals from basic chicken recipes to fancy Christmas recipes can be made in the crock pot. Crockpot recipes can be made ahead of time, say in the morning, and cooked slowly throughout the day. Then, when you come home from work, tired and worn out, dinner is waiting for you! Finding free recipes is easy.

There are many websites that offer them recipes free of charge to anyone. Things like fondue recipes and even specialties like Mexican recipes can be easily found. To find these websites, simply type "recipes" in your search box. Many will appear, browse through some until you find what you are looking for. Within the website, you will be able to search for what types of recipes you are looking for. To do this, type in "crockpot recipes" and the will appear. If you do not have the Internet, go to your local library to find books on the types of recipes you are looking for. Crockpot recipes are full of good ingredients. Make sure to purchase the correct flavorings or correct cuts of meat for your recipe. Fresh produce can sometimes be replaced with frozen, but make sure to follow the directions on the recipe.

Many times, you can through together a crockpot dinner from the things you already have within your pantry, refrigerator and freezer. Also, be sure to cut your ingredients to the proper size in order for the to cook properly. Cutting too small will cause them to over cook or turn mushy. Cutting too large, may keep them from being fully cooked. Lastly, make sure you read and understand how to use your crockpot. They have different settings for different types of food. Different types of meat will cook at different speeds. Same goes for vegetables. You need to understand how your crockpot works in order to prepare a delicious meal. Following the instructions on the recipe and understanding your crockpot will surely help you turn out a wonderful meal using simple crockpot recipes!

Nominations for autumnal culinary perfection

The very definition of autumnal culinary perfection: molasses- ginger cupcake. One bite of that, and my idyllic day became a perfect one.

From crock-pot apple cider to pumpkin soup, autumn flavors are among my very favorites, so my list of nominees could easily be a long one. (It would not, alas, include that molasses-ginger goodness, as I haven't yet figured out how to duplicate it.) In the meantime, here are just a few of the dishes that qualify as my favorite home cooking at this time of year.Read the full column on MormonTimes.com.

Read the full column on MormonTimes.com.

A real labor of love for male doula

Keith Roberts is a fairy godfather for women in labor.

The next day he rides his Harley to visit the new baby. He leaves the Crock-Pot at home."I can't take all the pain away," he says, "but enough so it's OK.""This is the most important tool, this Crock-Pot. It's a towel heater," he says. "It has been to 149 hospital births in the last 14 years."Roberts says doula work is his calling. He's in it for the long haul when laboring moms call.Roberts started as a massage therapist, which led to prenatal massage. Women kept inviting him into the labor room, so he got certified as a doula.It almost sounds too good to be true. Are you thinking what I'm thinking: "Where was this guy when I needed him?"The soft-spoken, silver-haired 66-year-old tends to the laboring woman's pain to free up her partner to pile on the emotional TLC. His massaging hands and hot towels lessen the need for drugs.He is a doula, a nonmedical birth assistant - a job usually performed by a woman.He was a teacher in Colorado Springs School District 11 for 31 years, dealing with adolescents.Doula work isn't exactly a job men line up to do. There might be other male doulas in the United States, but not many.The west-side home that he designed and built in his 20s and shares with Jane, a jewelry artist, is done up in prenatal d?or. It's his studio to photograph pregnant women in their birthday suits using black-and-white film. He also makes plaster belly casts, a process where the nude mom-to-be is coated in Vaseline and gauze- wrapped, much like when a broken limb is fitted. The belly casts are painted for display, sort of like bronze baby shoes.Got a story?Go to gazette.com/yourspaceHe brings a calming presence and a Crock-Pot."I stay until the baby is born," he says. "You get acquainted with what it is to be sleep-deprived. The longest labor was 45 hours."That could change ?- or not - when Vince Vaughn's movie "Male Doula" hits theaters. The comedy, which isn't based on Roberts, currently is in development.His gender was a barrier when his daughters were born in 1967 and 1970. He watched through a plate-glass window as his wife, Jane, gave birth. He made up for it when he was a doula at his two grandchildren's births.Between contractions, he puts hot towels on the woman's lower back."Being a male," he says, "has not been a barrier."

Got a story?Go to gazette.com/yourspace

Crock-Pot starts fire in Utah County home

EAGLE MOUNTAIN -- A rural home in northern Utah County sustained about $100,000 in damage after a fire that started in a Crock-Pot.

"They were greeted at the door with smoke and heat and called us," said Eagle Mountain Fire Chief Rand Andrus.The residents had started to cook a turkey around 3 p.m. Sunday and then left the home, returning about four hours later.The grease fire spread to floor joists and an upstairs bathroom. The damage will require some reconstruction before the family can return.-- Paul Koepp

-- Paul Koepp

Still need something warm

It looks as though spring is just teasing us, so cooking up something in the crockpot still sounds good. Since it's Ash Wednesday, I've included two recipes with fish.

1/4 cup onion, finely diced2 cans crab meat (7 ounces each), pick over and remove cartilageButter crockpot, and put salt and pepper on fish to taste. Place fish in pot.Salt and pepper, to taste2 teaspoons grated orange rindwww.tastycrockpotrecipes.net1/2 cup dry white wine1/2 teaspoon Tabasco sauce1 can chopped pimiento (4 ounces), drainedPlace shrimp, tuna, crab meat, pimiento, parsley and rice in crock pot. Combine soup with water, wine, onion, dill weed, paprika and Tabasco sauce.2 teaspoons gr ated lemon rindCrockpot Seafood With Rice4 teaspoons oillisa.sandmeyer@cjonline.com.4 boneless skinless chicken breasts, cut in small chunks5 tablespoons chopped parsleyDiana Rattray, About.com Guide to Southern FoodServe garnished with orange and lemon slices.Crockpot Citrus Fish3 cups water3 cups instant rice, uncooked2 teaspoons dill weedThere are scads of good crockpot recipes out there, but a surprising amount require some cooking before you ever get to the pot. I wonder what's the point of using the crockpot if you have to brown meat before it goes in.1/2 teaspoon paprika1 medium onion, chopped2 cans condensed cream of mushroom soup2 cups water1 chicken bouillon cubeCombine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to slow cooker; stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.Send recipe requests and recipes to be shared to Recipe Exchange, Topeka Capital-Journal, 616 S.E. Jefferson, Topeka, 66607, or e- mail2 cans condensed cream of chicken soupI suppose if we can buy our vegetables already chopped for us, we could use cooked meat, too, couldn't we?Source: RivalChicken 'n' Dumplings2 10-ounce packages refrigerated biscuits2 cans tuna (7 ounces each), flakedPour over rice and seafood mixture in crockpot; stir gently to blend well. Cover, and cook on low for 3 to 4 hours.Orange and lemon slices for garnish2 cans shrimp (5 ounces each), drained1/3 cup minced fresh parsley1/4 cup onion, choppedPut onion, parsley and grated rinds and oil over fish. Cover and cook on low for 11/2 hours.

lisa.sandmeyer@cjonline.com.