Getting a handle on hangovers

Don't let the holiday celebrations leave you with a hangover headache. Here are some tips from the National Headache Foundation:

Sip your drink slowly. Be careful with red wine, which contains chemicals that can cause headaches.

Eat some honey or drink some tomato juice. These contain fructose, which can help your body metabolize the alcohol.

Drink fluids containing minerals and salts that can offer relief from dehydration.

Try drinking a cup of coffee, which can make the hangover headache less severe.

Eat greasy foods before consuming alcohol. They may slow the absorption of the alcohol.


It may be cold outside, but here's a Louisiana Shrimp Piquant recipe from Wild American Shrimp Inc. that will warm you.

Heat 3 tablespoons of vegetable oil in a 3-quart saucepan. Saute a minced onion and 3 minced celery ribs until tender. Add 3 minced garlic cloves, a 14 1/2 ounce can of crushed tomatoes with their juice and 1/2 cup tomato sauce.

Stir and bring to a gentle boil. Add thin slices from 1 large lemon, stir and cook for about 2 minutes. Add 1 pound of shrimp, peeled and deveined, and salt, pepper and Tabasco to taste. Cook just until shrimp turns pink. Sprinkle with minced green onions and parsley. Makes 4 servings.

Wild American Shrimp Inc. represents the seafood industry in eight Southern states.

For more information, visit Per serving: 253 calories; 22 grams protein; 12 grams fat; 2 grams saturated fat; 18 grams carbohydrate; 5 grams fiber; 168 milligrams cholesterol; 535 milligrams sodium

Rolling out glasses for party crowd

Liven up your next party with glasses that may not be what they seem. Crate & Barrel's Roly Barware is outfitted with beveled bottoms and angle-cut polished rims that let the glasses roll in a circular motion without falling over.

A set of six 10-ounce rock glasses is $35; a set of six 2-ounce shot is $24.95. Look for them in stores or order at 800-323-5461.

Sharp ideas about cheese

If that cheese in your refrigerator looks to be turning a little green, don't worry. You may be able to salvage it for your New Year's Day spread.

If mold forms on a hard cheese, such as a cheddar, cut or scrape it off. To prevent further mold from developing, remove the cheese from its wrapper, wipe it off with a paper towel to remove excess moisture, then tightly wrap in a fresh, clean, clear plastic, says Cabot Creamery Cooperative. Hard cheeses can last in the refrigerator for a year or more.

However, if mold forms on soft or fresh cheese, or spreads throughout a firm cheese, discard it, the co-op says.


Let them eat crepes. For the Love of Food in Reisterstown will offer a crepe-making class for kids 7 p.m. Sunday, Jan. 16. $50. Call 443-865-0630 or 410-833-5579.

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail

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