THE PITTSBURGH PRESS TUESDAY, JULY 16, 2013 WWW.POST-GAZETTE.

COM/PRESS 10
ALL KINDS OF ADVICE
ASK
HARRIETTE
Harriette Cole
DEARHARRIETTE:
I reallylike this girl at
myinternship; however,
I dont thinkI canfulll
her expectations. Her par-
ents are extremelyrich,
she went to private school
all her life andstatus-
wise she is better thanI
am. I, onthe other hand,
went to public school. My
parents are divorcedand
working-class. ShouldI
eventryto askher out?
Frankly, I thinkshe is out
of myleague. Skittish,
Syracuse
DEARSKITTISH:
Socioeconomic status can
be a deterrent ina rela-
tionship, but it is not a
given. What is important
is for youto realize your
value. Youstated, Status-
wise she is better thanI
am. That is a dangerous
thought. She mayhave
more wealththanyou,
but I cautionyouto not
compare yourself with
her andbelieve that she
is better thanyou. People
have all kinds of experi-
ences. Having wealth
does not automatically
make someone better
thananother.
If youlike this young
lady, what is the harmin
letting her know? Invite
her to do something that
youcanaffordto do.
Relaxandjust be with
her. Get to knoweach
other. Be honest about
who youare. If she is
interestedinyoudespite
your differences, con-
tinue to get to knowher
better.
DEARHARRIETTE:
I have a friendwho left
her college recently
because she couldnot
affordit. She is nowwork-
ing retail. Whenever I
call her or sendher a
Facebookmessage, she
never replies to me. I
never thought about this
until a mutual friendof
ours suggestedit: She
might be embarrassed
that she is not inschool
while all of her friends
are. What shouldI dotoat
least get incontact with
her? Everytime I tryto
surprise her at work, she
is not there. Worried
Friend, Detroit
DEARWORRIED
FRIEND: It is possible
that your friendis embar-
rassedabout having to
leave college. It is also
possible that she is duck-
ing youandyour mutual
friends because she does
not knowhowto handle
this transition.
Unfortunately, stalking
your friendis not likely
to bring youfavorable
results. Youcanand
shouldcontinue to reach
out to your friend. Let her
knowthat youmiss her
andwant to get together
withher whenshe is
available. I do not rec-
ommendattempting to
visit her at work, though.
Thoughwell-meaning,
your overtures at her
workplace couldbackre
for her. Her boss maynot
appreciate friends com-
ing byto see her whether
she is there or not.
Your friendmayneed
time to lickher wounds
andget into the groove
of her newreality. Time
mayhelpher to open
her eyes andsee that she
still loves andmisses her
friends. Stickwithit.
Lifestylist andauthor
Harriette Cole is president
andcreative director of
Harriette Cole Media.
Youcansendquestions to
askharriette@harriette-
cole.com
Interested
man scared
by womans
social status
ASK
DOCTOR K
Dr. Anthony
Komaroff
DEARDOCTORK:
I have diabetes. I read
that scientists hadmade
a major discoveryabout
howpeople withdia-
betes couldnaturally
make more insulin. How
excitedshouldI be about
this?
DEARREADER: I
believe youare referring
to a discoverybythe labo-
ratoryof a colleague here
at Harvard, Dr. Douglas
Melton. Its a great story.
About 20 years ago,
Dr. Meltonwas a young
scientist who was study-
ing the basic biology
of howcells work. He
wasnt focusing onany
particular disease. Then
his infant sondeveloped
severe Type 1 diabetes.
Thats a disease in
whichthe bodys immune
systemattacks the pan-
creas, a spongylittle
organinside the abdo-
men. The attackdestroys
the pancreas cells that
produce insulin, called
beta cells. As a result,
the bodydoes not have
enoughinsulin, the hor-
mone that directs blood
sugar into our cells.
Sugar levels rise inthe
blood, andthe bodys cells
dont get enoughenergy.
Promptedbyhis sons
illness, Dr. Meltonturned
the focus of his scientic
workto trying to cure
diabetes. First, he and
other scientists discov-
ered, to their surprise,
some goodnews and
some badnews. The good
news: The pancreas did
have a wayof making
newbeta cells. The old
cells coulddivide, form-
ing young beta cells. The
badnews: The pancreas
didnt seemable to pro-
duce newbeta cells in
nearlysufcient amounts
to make upfor the cells
killedbydiabetes.
Undiscouraged, Dr.
Meltonreasonedthat if
older beta cells couldbe
promptedto make new
young beta cells thenthe
bodyprobablyhadchemi-
cal signals that drove
the process. He beganto
searchfor them.
InearlyMay2013, Dr.
Meltonreportedinthe
prestigious scientic
journal Cell that his
researchteamhadindeed
foundsucha chemical
signal, a hormone, in
mice. The hormone is
made inthe liver andin
fat, andtravels through
the bloodto the pancreas.
It is able to coaxanold,
burned-out pancreas to
make lots of newyoung
beta cells. Inmice with
diabetes, the treatment
causeda dramatic
improvement inblood
sugar. Dr. Meltonnamed
the hormone that he dis-
coveredbetatrophin.
It will, of course, take
muchmore researchin
mice andtheninhumans
to determine if this newly
discoveredhormone can
serve as a treatment for
humandiabetes. So, to
answer your question, its
too soonto get excited.
Still, this is just the
latest example of aneven
larger scientic discov-
erythat has playedout
over the past 20 years.
The humanbodyhas
muchgreater power to
repair itself naturally
thanwe once imagined.
Dr. Anthony Komaroff is a
physicianandprofessor at
HarvardMedical School.
To sendquestions, go to
AskDoctorK.com
Promising
discovery
could lead to
new diabetes
treatment
Susan M. Selasky
Detroit Free Press
While doing research recently, I came across a recipe
for Ice CreamBread on the Taste of Homes website. It had
a four-out-of-ve star rating.
I glanced at it and remembered I had agged an email
about this recipe fromthe Taste of Homes public rela-
tions folks. It caught my eye then because, besides sound-
ing interesting, the recipe makes a mini-loaf. Readers
are always asking me howto pare down recipes or make
smaller versions of some of their favorite foods.
But when the recipe turned up again this week on a
Facebook post by Milwaukee Journal Sentinel Food Edi-
tor Nancy Stohs, I knewI couldnt ignore it any longer.
Though I must admit my rst thought was, this is just
plain odd. Youre supposed to eat ice creamcold. And
arent there better uses of ice cream, which in my house
is a real treat? And, besides, who wants to waste good-
quality full-fat ice cream(as the recipe recommends)
making bread?
But I just had to try it.
The bread is made by stirring together ice cream, sugar
and self-rising our. Thats it. (Dont fret if you dont have
self-rising our; you can make your own as noted in the
recipe.)
I tested it using two different ice creams: Southern
Butter Pecan Crunch and Triple Brownie. Both were the
deluxe versions of store brands and both were on sale. I
didnt want to waste $4 on a pint of premiumice cream
when I could get nearly a half-gallon for $2.50.
An Internet search turned up all sorts of comments and
recipes that used a variety of ice creams. Some even added
fruit, like blueberries and bananas, to the batter, with
good results.
The rst thing you need to know: The ice creamneeds
to be softened so it mixes easily with the our. Scoop out
what you need, place in a bowl and let it sit out a good 30
minutes. The rest is gravy: Mix the two with sugar, spoon
the batter into a loaf pan sprayed with nonstick spray and
then bake.
Although mine seemed to take longer to bake, the end
results were ne. The bread tasted sweet. I expected the
butter pecan bread to taste the best, but it had a oury
taste. The triple brownie tasted much better.
Acoworker noted that one use for this bread would be to
serve it with more ice cream.
Tempting, isnt it?
ICE CREAM BREAD
Makes: 1 mini-loaf (6 servings)
Preparation time: 5 minutes
Total time: 25 minutes plus cooling time
Ingredients
Nonstick cooking spray
1 cup butter pecan ice cream or favorite ice cream, softened
cup self-rising flour (see cooks note)
1 tablespoon sugar
Preheat the oven to 350 degrees.
Directions
Coat a mini (5 -inch-by-3-inch-by-2-inch) loaf pan with cooking
spray. In a small bowl, combine the ice cream, flour and sugar.
Transfer to the loaf pan.
Bake for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing
frompan to a wire rack.
Cooks note: As a substitute for self-rising flour, place 1 tea-
spoon baking powder and teaspoon salt in a measuring cup.
Add all-purpose flour to measure cup.
Analysis per 1 slice: 217 calories (17 percent fromfat), 4
grams fat (2 grams sat. fat), 18 grams carbohydrates, 3
grams protein, 217 mg sodium, 8 mg cholesterol, trace of
ber.
Ice cream bread is quick, easy and famous
Susan Selasky/Detroit Free Press
Ice Cream Bread is made by stirring together ice cream,
sugar and self-rising flour. Easy as pie.
WHAT TO MAKE TONIGHT
Dan Majors
The Pittsburgh Press
Lets just put it right out there: Matt Schoeld, the
Guitarist of the Year in 2010, 2011 and 2012 at the British
Blues Awards, is playing at the Hard Rock Cafe at Station
Square tonight.
Anative of Manchester, Mr. Schoeld, 35, was spun in
the direction of the blues thanks to his fathers record
collection. Taking up the guitar, he played with a couple
of different bands before striking out on his own about 10
years ago.
Well, not exactly his own. Hes been out front in a
variety of congurations with an assortment of artists.
Tonight, its the Matt Schoeld Trio with keyboardist
Jonny Henderson and Jordan John on drums.
Even just a different player playing the same instru-
ment brings out different things, Mr. Schoeld said this
afternoon on the tour bus headed to Pittsburgh. Every-
body feels time a little bit differently.
Especially the kind of music that we play, and how
we play it. Its so dependent on the players even more
so when you get down to a trio. Three guys means every-
bodys got a big role to play and theres nowhere to hide for
anyone.
I like having my band, but I also like playing with lots
of other people. Its easy to get stale and locked into the
same thing when its the same fewguys. So its good to
mix things up, keep the creative juices owing.
For Mr. Schoeld, being a blues artist means being true
to the geniuses who came before him.
Theres a handful of guys I never get tired of. I can
listen to over and over again, he said. But its only a
handful. Hendrix and Albert King and BBKing. Stevie
Ray Vaughn, Oscar Peterson. Theyre a part of me. Like
members of my family.
Like so many blues players, Mr. Schoeld started out
trying to emulate his heroes, identifying what made each
one special and trying to squeeze that sound out of his
own guitar. Eventually, he developed his own sound.
Its an ongoing thing, which sometimes means taking
things out. Editing, he said. I used to do stuff that was
fairly signature of other great players of the past. Then I
reached the point where Id think to myself, Ive got to not
play that anymore, because its too signature of someone
else.
I feel like Imgetting there. Funny thing is I hear
myself sometimes in younger players who have been
inuenced by what weve been doing. And I listen and I
go, Oh thats one of mine. Which is OK, because thats the
way blues carries on.
I always wanted my own sound. Its a bit scary to
embrace your own sound. You love your heroes so much
and you try to play like they did. When it starts coming
out differently you stop and wonder Oh, this is coming
fromme. Is it any good? I wanted it and I just had to
embrace it.
He and his bandmates play funky NewOrleans clubs
and festivals in Canada. Theyve spread the gospel of the
blues all around the world.
They love it, he said of fans in the farthest reaches.
And they havent been brought up with it the way, in
America, you can hear blues music in a beer commercial.
Its sort of in the fabric of the society here.
Touring is an important part of keeping the music
alive. Mr. Schoeld believes it is timeless.
It seems to be hanging in there despite virtually no
mainstreammedia coverage. So theres something about
it, he said. I guess because its the root of all modern
music. But sometimes I think its struggling in the U.K.
and perhaps a little in the U.S. to reach newer, younger
folks. But it never goes away.
Imalways proud of being a British blues guitarist
because weve got a good long history of good guitar play-
ers.
Mr. Schoeld will be at the Hard Rock Cafe, 230 W. Sta-
tion Square Drive, at 7:30 p.m. Cover is $17.
If you have a suggestion for something to do some evening,
let us knowabout it and well see if we can get some of our
friends to join you. Contact Dan Majors at dmajors@post-
gazette.comor 412-263-1456.
Hes got
the blues
Matt Schoeld brings his skills to the Hard Rock Cafe
WHAT TO DO TONIGHT