OK, look at these blogs and tell me that you didn't just gain 20 lbs! Luscious!!
Miss Chocolate and Zucchini has published her own cookbook. Amazing that it all started from a blog.
http://tartelette.blogspot.com/
http://chocolateandzucchini.com/
http://www.cupcakeblog.com/
http://52cupcakes.blogspot.com/
Showing posts with label food musings. Show all posts
Showing posts with label food musings. Show all posts
Tuesday, October 02, 2007
Tuesday, August 28, 2007
Lunch today
Well, I am on week 6 of my 5-month long, 5-day a week work out program and I rock! I am constantly pushing with heavier weights and finding that I can lift them. I figure, the more lean muscle I put on, the faster my metabolism will be.
So the eating has become a little easier, not to say that I don't slip up now and again. For lunch today, I had a large mixed baby greens salad, with 3 0z. of Atlantic salmon that we baked with a basil-walnut topping. Kind of similar to pesto, but no cheese (not allowed on the plan, except for Laughing Cow, 4-pk for $7.99, best deal in town!).
However, I did add a couple of fresh Parmigiano-Reggiano shavings to my salad. Come on, I am only human and what is a salad without some!! Use your vegetable peeler to get nice, wide shavings as you really get to taste the saltiness of the cheese. It comes in big wedges, cut the large wedge into pieces, wrap each piece in plastic wrap and store in a big plastic bag. Use one small wedge at a time. There is really nothing like it, one of those easy upgrades that will make any dish tastes better.
For dressing, I drizzled a tiny bit of a homemade Dijon vinaigrette. Super easy, I got it from a recipes for Arugula & Roasted Cauliflower Salad.
1/3 cup EVO
1 Tbsp. Dijon mustard
2 Tbsp. White wine vinegar
1/4 tsp. kosher salt
In small bowl combine vinegar, mustard, and salt. Whisk in the 1/3 cup olive oil until combined. Super tangy and wonderful on mixed greens, with some feta or green olives stuffed with garlic and jalapeno. YUM!
So the eating has become a little easier, not to say that I don't slip up now and again. For lunch today, I had a large mixed baby greens salad, with 3 0z. of Atlantic salmon that we baked with a basil-walnut topping. Kind of similar to pesto, but no cheese (not allowed on the plan, except for Laughing Cow, 4-pk for $7.99, best deal in town!).
However, I did add a couple of fresh Parmigiano-Reggiano shavings to my salad. Come on, I am only human and what is a salad without some!! Use your vegetable peeler to get nice, wide shavings as you really get to taste the saltiness of the cheese. It comes in big wedges, cut the large wedge into pieces, wrap each piece in plastic wrap and store in a big plastic bag. Use one small wedge at a time. There is really nothing like it, one of those easy upgrades that will make any dish tastes better.
For dressing, I drizzled a tiny bit of a homemade Dijon vinaigrette. Super easy, I got it from a recipes for Arugula & Roasted Cauliflower Salad.
1/3 cup EVO
1 Tbsp. Dijon mustard
2 Tbsp. White wine vinegar
1/4 tsp. kosher salt
In small bowl combine vinegar, mustard, and salt. Whisk in the 1/3 cup olive oil until combined. Super tangy and wonderful on mixed greens, with some feta or green olives stuffed with garlic and jalapeno. YUM!
Friday, August 24, 2007
What I am reading
Here is what I am reading from the New York Times online.
August 22, 2007
A Good Appetite
So Many Tomatoes to Stuff in a Week
By MELISSA CLARK (click to see more articles by her)
OF all the produce that tastes amazingly better in season —peaches and apricots, strawberries and peas — none inspires the same cultish devotion as summer tomatoes.
Meaty and succulent, their velvety flesh enclosing a fragrant jelly of golden seeds and dripping with sweet pink juice, summer tomatoes are everything their cold-weather counterparts aren’t, including cheap and abundant.
Right now farmers’ markets are rich with them: a dizzying profusion of scarlet beefsteaks, mini red and orange cherries and luminous lumpy heirlooms ranging from mild yellow Striped Germans to tart, intense, mauve-hued Brandywines. Swooning in their midst, I can’t seem to walk away without bags of them.
(click here to read article)
August 22, 2007
A Good Appetite
So Many Tomatoes to Stuff in a Week
By MELISSA CLARK (click to see more articles by her)
OF all the produce that tastes amazingly better in season —peaches and apricots, strawberries and peas — none inspires the same cultish devotion as summer tomatoes.
Meaty and succulent, their velvety flesh enclosing a fragrant jelly of golden seeds and dripping with sweet pink juice, summer tomatoes are everything their cold-weather counterparts aren’t, including cheap and abundant.
Right now farmers’ markets are rich with them: a dizzying profusion of scarlet beefsteaks, mini red and orange cherries and luminous lumpy heirlooms ranging from mild yellow Striped Germans to tart, intense, mauve-hued Brandywines. Swooning in their midst, I can’t seem to walk away without bags of them.
(click here to read article)
Saturday, August 04, 2007
Summer meals
OK - it has been pointed out to me that I haven't posted since July 10! What have I been doing? Let's see, I started working out 5 days a week for 5 months at this intensive personal training program. I just finished week 2, but for the last two weeks, I was beat! My energy level has increased, so here is something I found interesting in the New York Times.
Some of these are high in protein and low in carbs, so they could be used for our workout meals. Of course, I am not going to boil a lobster anytime soon (#12) or use a whole stick of butter for anything (#51), but some of these are really interesting.
The Minimalist
Summer Express: 101 Simple Meals Ready in 10 Minutes or Less
By MARK BITTMAN
The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it’s too hot, even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less. (I’m not counting the time it takes to bring water to a boil, but you can stay out of the kitchen for that.) These suggestions are not formal recipes; rather, they provide a general outline. With a little imagination and some swift moves — and maybe a salad and a loaf of bread — you can turn any dish on this list into a meal that not only will be better than takeout, but won’t heat you out of the house.
Some of these are high in protein and low in carbs, so they could be used for our workout meals. Of course, I am not going to boil a lobster anytime soon (#12) or use a whole stick of butter for anything (#51), but some of these are really interesting.
The Minimalist
Summer Express: 101 Simple Meals Ready in 10 Minutes or Less
By MARK BITTMAN
The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it’s too hot, even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less. (I’m not counting the time it takes to bring water to a boil, but you can stay out of the kitchen for that.) These suggestions are not formal recipes; rather, they provide a general outline. With a little imagination and some swift moves — and maybe a salad and a loaf of bread — you can turn any dish on this list into a meal that not only will be better than takeout, but won’t heat you out of the house.
Tuesday, May 22, 2007
BBQ season
I thought this was a hoot! This in no way reflects upon my husband.
We are approaching BBQ season again. It is therefore important to remember the etiquette of this outdoor ritual, since it's the only type of cooking a real man will do, probably because there is an element of danger involved. When a man volunteers to do the BBQ, the following chain of events takes place:
Routine:
1. The woman buys the food.
2. The woman makes the salad, prepares the vegetables, and makes dessert.
3. The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill---beer in hand. Here comes the important part:
4. THE MAN PLACES THE MEAT ON THE GRILL.
More routine:
5. The woman goes inside to organize the plates and cutlery.
6. The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation.
Important again:
7. THE MAN TAKES THE MEAT OFF THE GRILL AND CALLS THE WOMAN TO COME GET IT.
More routine:
8. The woman brings the plates, salad, bread, utensils, napkins and sauces to the table.
9. After eating, the woman clears the table and does the dishes.
And most important of all:
10. Everyone PRAISES THE MAN and THANKS HIM for his cooking efforts.
11. The man later asks the woman how she enjoyed "her night off" and, seeing her annoyance, concludes that there's just no pleasing some women!
Happy BBQ Season to thoughtful men everywhere....
We are approaching BBQ season again. It is therefore important to remember the etiquette of this outdoor ritual, since it's the only type of cooking a real man will do, probably because there is an element of danger involved. When a man volunteers to do the BBQ, the following chain of events takes place:
Routine:
1. The woman buys the food.
2. The woman makes the salad, prepares the vegetables, and makes dessert.
3. The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill---beer in hand. Here comes the important part:
4. THE MAN PLACES THE MEAT ON THE GRILL.
More routine:
5. The woman goes inside to organize the plates and cutlery.
6. The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation.
Important again:
7. THE MAN TAKES THE MEAT OFF THE GRILL AND CALLS THE WOMAN TO COME GET IT.
More routine:
8. The woman brings the plates, salad, bread, utensils, napkins and sauces to the table.
9. After eating, the woman clears the table and does the dishes.
And most important of all:
10. Everyone PRAISES THE MAN and THANKS HIM for his cooking efforts.
11. The man later asks the woman how she enjoyed "her night off" and, seeing her annoyance, concludes that there's just no pleasing some women!
Happy BBQ Season to thoughtful men everywhere....
Wednesday, May 09, 2007
Tapas
I consider myself a pretty accomplished cook. In fact, I was quite pleased with my tapas dinner last night - Tortilla Espanola (Potato & Onion Cake), Roasted Peppers with Minced Garlic (see my How to on peppers, click on the labels tab at the bottom of the blog) and Allioli sauce (the French spells theirs Aioli), more or less a garlic and mayonaise sauce. I used mayo versus raw eggs and olive oil. Served all with crusty bread.
If I had green olives, I would have stuffed them with anchovy paste and served. Next time, I will do Grilled Mushrooms with Garlic and Parsley sauce, this time we had no mushrooms. Maybe I will do a whole tapas party one night. :-)
Serve it all with a bottle of Vinho Verde, that low-alcohol, fizzy white wine from Portugal. Cheap and perfect for summer. In fact, we bought a whole case! I felt so grown up special ordering a case of wine just for us. It will make a great hostess gift when we go to parties.
It was delicious! And I even flipped my Tortilla Espanola onto another platter without dropping it! You flip it over onto a plate, then slide it back into the pan to cook the top. It is like a frittata, but is a staple dish in tapas restaurants.
If I had green olives, I would have stuffed them with anchovy paste and served. Next time, I will do Grilled Mushrooms with Garlic and Parsley sauce, this time we had no mushrooms. Maybe I will do a whole tapas party one night. :-)
Serve it all with a bottle of Vinho Verde, that low-alcohol, fizzy white wine from Portugal. Cheap and perfect for summer. In fact, we bought a whole case! I felt so grown up special ordering a case of wine just for us. It will make a great hostess gift when we go to parties.
It was delicious! And I even flipped my Tortilla Espanola onto another platter without dropping it! You flip it over onto a plate, then slide it back into the pan to cook the top. It is like a frittata, but is a staple dish in tapas restaurants.
Friday, April 27, 2007
Popcorn Musings
Lately I have been thinking about popcorn. Probably because it is our late night choice snack as it is low-calorie and high fiber. I like mine with a glass of skim milk, spiked with some Hershey's Special Dark Chocolate Syrup. Mmmmm!
We usually have the microwave but I have been thinking that:
1. it is expensive
2. that it can't taste as good as the real stuff cooked in a little healthy oil with some kosher salt
I posted an article under my Reader from Frank Bruni at the NYT all about popcorn. Interesting that most of the "foodies" out there consider microwave popcorn an abomination. I won't go that far, but I think I am going to try a trusty saucepan and some oil. I was looking at an electric popper, but the reviews weren't good and no sense buying another gadget to clutter the house.
I had an air-popper, but seriously, you need a tiny bit of fat to carry flavor and air-popped corn tastes like cardboard.
Add this to my list of things to buy this week:
Bag of popcorn
20 oz. pint glasses
Hand towels to have friend monogram
Mrs. Meyers Lavender Cleaning Concentrate
Mirror at Michaels (always tear out the 40% off coupon that comes with the junk mail)
We usually have the microwave but I have been thinking that:
1. it is expensive
2. that it can't taste as good as the real stuff cooked in a little healthy oil with some kosher salt
I posted an article under my Reader from Frank Bruni at the NYT all about popcorn. Interesting that most of the "foodies" out there consider microwave popcorn an abomination. I won't go that far, but I think I am going to try a trusty saucepan and some oil. I was looking at an electric popper, but the reviews weren't good and no sense buying another gadget to clutter the house.
I had an air-popper, but seriously, you need a tiny bit of fat to carry flavor and air-popped corn tastes like cardboard.
Add this to my list of things to buy this week:
Bag of popcorn
20 oz. pint glasses
Hand towels to have friend monogram
Mrs. Meyers Lavender Cleaning Concentrate
Mirror at Michaels (always tear out the 40% off coupon that comes with the junk mail)
Thursday, March 22, 2007
Funny food lover quandries
OK - when you like food, you come up against some funny issues. For instance, we think we might be pregnant, but not sure. However, I am trying to eat as if I am. Since the meat eater is not here right now, I have been indulging myself in all sorts of things that satisfy me, but leave him hungry (personally, I think it is all in his mind :-))
I have been eating a spring mix salad, to which I add extra arugula (there is never enough in these mixes), goat cheese, artichokes (in the big jar, rinse so they are not so oily), oil-cured olives, dressed with extra-virgin olive oil and some lemon juice. I do admit to one travesty, if I don't have fresh lemons, I will use the Realemon concentrate. However, we are looking at planting a Meyer lemon tree in the back yard, so that might solve my problem!
In addition, I made hummus the other day, so put some in a bowl, roasted some red peppers* (dressed them with a little EVO, salt and pepper), added those and added a few kalamata olives to round it out. Served it with a pita for dipping. Seriously, my last 3 meals have consisted of this medley. It is delicious!
Well, as I was making my salad, I started to wonder about the goat cheese, so go to Google it. No soft cheeses! What!! However, as my very wise hubby pointed out, in the US we can only eat cheese or import cheese that is made from pasteurized milk. Whew! So both cheeses in the fridge are made of pasteurized goat and sheep's milk.
Then I wondered about the tahini used in my hummus?? Raw sesame seeds ground up?? Googled again and found a vegan site that listed tahini as a good protein source for pregnant women. OK!
I actually have some vegan recipes that I am going to try one day. Spicy peanut stew and butternut squash rice paper rolls. They sound yummy and healthy which means the meat eater can eat all he wants! My husband didn't quite realize that I could easily be a vegetarian when he married me. Not a true vegan only because I love dairy and eggs. Soy cheese is just not the same as real cheese, even though I realize the benefits.
*if you need to know how to roast peppers, this is how the blog began.
http://i-love-costco.blogspot.com/2006/09/h-ere-is-how-to-roast-peppers-and-one.html
I have been eating a spring mix salad, to which I add extra arugula (there is never enough in these mixes), goat cheese, artichokes (in the big jar, rinse so they are not so oily), oil-cured olives, dressed with extra-virgin olive oil and some lemon juice. I do admit to one travesty, if I don't have fresh lemons, I will use the Realemon concentrate. However, we are looking at planting a Meyer lemon tree in the back yard, so that might solve my problem!
In addition, I made hummus the other day, so put some in a bowl, roasted some red peppers* (dressed them with a little EVO, salt and pepper), added those and added a few kalamata olives to round it out. Served it with a pita for dipping. Seriously, my last 3 meals have consisted of this medley. It is delicious!
Well, as I was making my salad, I started to wonder about the goat cheese, so go to Google it. No soft cheeses! What!! However, as my very wise hubby pointed out, in the US we can only eat cheese or import cheese that is made from pasteurized milk. Whew! So both cheeses in the fridge are made of pasteurized goat and sheep's milk.
Then I wondered about the tahini used in my hummus?? Raw sesame seeds ground up?? Googled again and found a vegan site that listed tahini as a good protein source for pregnant women. OK!
I actually have some vegan recipes that I am going to try one day. Spicy peanut stew and butternut squash rice paper rolls. They sound yummy and healthy which means the meat eater can eat all he wants! My husband didn't quite realize that I could easily be a vegetarian when he married me. Not a true vegan only because I love dairy and eggs. Soy cheese is just not the same as real cheese, even though I realize the benefits.
*if you need to know how to roast peppers, this is how the blog began.
http://i-love-costco.blogspot.com/2006/09/h-ere-is-how-to-roast-peppers-and-one.html
Tuesday, March 06, 2007
Chicken stock update
OK - I need to put the homemade granola post on hold for right now and will post later this week.
Here is an update to the chicken stock recipe. I wanted a stronger broth, as freezing in bags was good, but then getting them out and thawing was kind of a pain. I wanted a thick, gelatinous broth that I could freeze in ice cube trays.
I bought one of the savory roasted chicken from Costco. They are huge and such a bargain!! Once the meat was off, I put the carcass (rip/cut it apart to get it into smaller pieces) in the crockpot. Making it smaller will allow all of the marrow in the bones to release, which will make it richer and provide gelatin. Then make sure you cook it all day! I started at about 8 in the morning and around 8 at night, I turned the crockpot off and strained it through a yogurt cheese maker sieve. You can use cheesecloth or a chinoise, but I didn't have either. As long as you have something with a fine mesh to strain all the impurities.
If you don't know what a chinoise is:
http://en.wikipedia.org/wiki/Chinoise_(utensil)
So after sitting overnight, it is rich, dark and wiggly!! I am excited as the last batch didn't cook long enough to get to that point. I did use some of the other stock last night to make tortilla soup and threw in the rest of the roast chicken. It was good.
Here is an update to the chicken stock recipe. I wanted a stronger broth, as freezing in bags was good, but then getting them out and thawing was kind of a pain. I wanted a thick, gelatinous broth that I could freeze in ice cube trays.
I bought one of the savory roasted chicken from Costco. They are huge and such a bargain!! Once the meat was off, I put the carcass (rip/cut it apart to get it into smaller pieces) in the crockpot. Making it smaller will allow all of the marrow in the bones to release, which will make it richer and provide gelatin. Then make sure you cook it all day! I started at about 8 in the morning and around 8 at night, I turned the crockpot off and strained it through a yogurt cheese maker sieve. You can use cheesecloth or a chinoise, but I didn't have either. As long as you have something with a fine mesh to strain all the impurities.
If you don't know what a chinoise is:
http://en.wikipedia.org/wiki/Chinoise_(utensil)
So after sitting overnight, it is rich, dark and wiggly!! I am excited as the last batch didn't cook long enough to get to that point. I did use some of the other stock last night to make tortilla soup and threw in the rest of the roast chicken. It was good.
Friday, March 02, 2007
A picture is worth a thousand words, indeed!
OK - if looking at this site doesn't make you hungry, I don't know what will! YUM!!
http://joakitchen.blogspot.com/
http://joakitchen.blogspot.com/
Wednesday, February 28, 2007
2 posts in one day!
Aren't you all lucky? You should look at my shared reading and read about Zaatar.
We had a Lebanese restaurant here that closed (he was supposed to be moving), but their mezza and other food was amazing! Mezza was 18 small dishes which changed every night. It was supposed to be an appetizer, but we ate it as dinner! Usually had hummus, tabbouli, falafel, feta, olives, great veggie dishes and ususally two small round baked pitas with zaatar! I loved it and would ask him for it when it didn't come. Our friends joked that we drove farther for food than anyone else they knew.
Someone in their comments on Zucchini and Chocolate mentions Penzey's. One of these days, I am making a trip down to the Galleria in search of this spice mecca. We got some of their spices for our wedding, but I am excited to go down to their store and wander. It is a miracle that Dallas actually got one, as we are the capital of chain restaurants in the US. Don't get me started about that issue!
We had a Lebanese restaurant here that closed (he was supposed to be moving), but their mezza and other food was amazing! Mezza was 18 small dishes which changed every night. It was supposed to be an appetizer, but we ate it as dinner! Usually had hummus, tabbouli, falafel, feta, olives, great veggie dishes and ususally two small round baked pitas with zaatar! I loved it and would ask him for it when it didn't come. Our friends joked that we drove farther for food than anyone else they knew.
Someone in their comments on Zucchini and Chocolate mentions Penzey's. One of these days, I am making a trip down to the Galleria in search of this spice mecca. We got some of their spices for our wedding, but I am excited to go down to their store and wander. It is a miracle that Dallas actually got one, as we are the capital of chain restaurants in the US. Don't get me started about that issue!
Bath Salts almost perfected
OK, here is my recipe. I used the 6 lb. bag of epsom salts from Costco (around $3), so I had to increase my recipe below to adjust. I ended up using 40 drops lavender oil and 15 drops rosemary oil for 5 lbs. of salt (I had used some from the bag before). Even with all that, I still have tons left in my essential oil bottles - about $15 for the oils.
I was going to omit sea salt, but then found it at Sprouts (health food store) in the bulk section for $.29 lb. It was so cheap that I bought a couple of pounds.
1 cup epsom salt
1/4 cup sea salt
3 Tbsp baking soda (12 lb. bag $4)
2-3 drops essential oil
It smells heavenly in the bag, I think if you use a quarter cup per bath, it should be fine. The fragrance is not as strong, but is still nice and relaxing. I may tweak it some more and grind up oatmeal to add in as it softens skin. Glycerin is supposed to be good, but I don't have any of that.
My next batch perhaps will be scented with rose oil! I love the smell of roses. Lately, I have been wearing Stella (by Stella McCartney) fragrance. It is roses and amber and I think smells heavenly. http://www.sephora.com/browse/product.jhtml?id=P50714&shouldPaginate=true&categoryId=5689
She has a fragrance called Rose Absolute, but I don't smell the rose as much as I smell amber. I need to wear it and see how it dries down as I think Stella fades quickly.
I am also toying with Rose Essentielle from Bvlgari. It may be too sweet, but once again, wearing should tell. I have been searching for a signature fragrance for a while, one that had longevity and that I can wear for years.
http://www.sephora.com/browse/brand_hierarchy.jhtml?brandId=3595&contentId=C15139
I was going to omit sea salt, but then found it at Sprouts (health food store) in the bulk section for $.29 lb. It was so cheap that I bought a couple of pounds.
1 cup epsom salt
1/4 cup sea salt
3 Tbsp baking soda (12 lb. bag $4)
2-3 drops essential oil
It smells heavenly in the bag, I think if you use a quarter cup per bath, it should be fine. The fragrance is not as strong, but is still nice and relaxing. I may tweak it some more and grind up oatmeal to add in as it softens skin. Glycerin is supposed to be good, but I don't have any of that.
My next batch perhaps will be scented with rose oil! I love the smell of roses. Lately, I have been wearing Stella (by Stella McCartney) fragrance. It is roses and amber and I think smells heavenly. http://www.sephora.com/browse/product.jhtml?id=P50714&shouldPaginate=true&categoryId=5689
She has a fragrance called Rose Absolute, but I don't smell the rose as much as I smell amber. I need to wear it and see how it dries down as I think Stella fades quickly.
I am also toying with Rose Essentielle from Bvlgari. It may be too sweet, but once again, wearing should tell. I have been searching for a signature fragrance for a while, one that had longevity and that I can wear for years.
http://www.sephora.com/browse/brand_hierarchy.jhtml?brandId=3595&contentId=C15139
Monday, November 13, 2006
Item of the Week - Litehouse Sesame Ginger Dressing
I bought a huge bottle of this the other day.
http://www.litehousefoods.com/product_details.asp?pid=34
It is perfect as a dipping sauce for potstickers, a dressing for chinese coleslaw or as a stir-fry marinade. I make a huge batch of healthy fried rice (very little oil) using the Kirkland Stir-Fry veggies, brown rice and some egg. We added some of this dressing and it turned out great.
http://www.litehousefoods.com/product_details.asp?pid=34
It is perfect as a dipping sauce for potstickers, a dressing for chinese coleslaw or as a stir-fry marinade. I make a huge batch of healthy fried rice (very little oil) using the Kirkland Stir-Fry veggies, brown rice and some egg. We added some of this dressing and it turned out great.
Friday, November 10, 2006
Suds away
No antibacterial soap for me! Studies have shown that not only does it destroy good bacteria, but washing your hands correctly is more important. I think it is a way for manufacturers to charge more.
Interesting article from ABC news about washing hands.
http://tinyurl.com/y2bnrg
My beloved Costco only carries antibacterial soap, so I don't buy soap from them. I did find some Ivory liquid soap, which was half the price per ounce of other soaps. Interestingly, it was on the top shelf of the Kroger. You know you find the best prices either on the top or bottom shelves of grocery stores. They put the more expensive brands in the middle. I will find the info and post it.
http://www.ivory.com/YourIvoryProducts_LiquidHandCleanser.htm
While this smells good and does the job, my hands get super dry in the winter. I bought some Dr. Bronner's almond liquid soap and used 3 capfuls in some foaming pumps I had. The 16 oz. cost me around $7.50 and should last quite a while. Disregard the interesting packaging and it is a great product.
I may add some olive oil to the foaming soap and see how that works.
Interesting article from ABC news about washing hands.
http://tinyurl.com/y2bnrg
My beloved Costco only carries antibacterial soap, so I don't buy soap from them. I did find some Ivory liquid soap, which was half the price per ounce of other soaps. Interestingly, it was on the top shelf of the Kroger. You know you find the best prices either on the top or bottom shelves of grocery stores. They put the more expensive brands in the middle. I will find the info and post it.
http://www.ivory.com/YourIvoryProducts_LiquidHandCleanser.htm
While this smells good and does the job, my hands get super dry in the winter. I bought some Dr. Bronner's almond liquid soap and used 3 capfuls in some foaming pumps I had. The 16 oz. cost me around $7.50 and should last quite a while. Disregard the interesting packaging and it is a great product.
I may add some olive oil to the foaming soap and see how that works.
Thursday, November 09, 2006
Making bath salts
Don't ask me why, but not working has allowed me to tap into all the creative sides of me. Right now I am making my own bath salts. My feeling is - how hard can it be? I am trying to do it with dried rosemary (from my garden) and dried lavendar, but am not sure how strong the fragrance will be. I may need to buy some essential oils to add as the herbs may not cut it.
Costco has a huge bag of Epsom salts for around $3. That rocks as it will be cheap for me to make. If you know me, don't be surprised if you get some from me for Christmas once I perfect my recipe. I will keep you all posted on my success or failure.
Costco has a huge bag of Epsom salts for around $3. That rocks as it will be cheap for me to make. If you know me, don't be surprised if you get some from me for Christmas once I perfect my recipe. I will keep you all posted on my success or failure.
Monday, November 06, 2006
Item of the Week - D'allasandro Dried Sliced Shitake Mushrooms
This is my item of the week. A 1-lb bag of shitake mushrooms for $9.99. Great to keep and use in such recipes as mushroom risotto (refer to my post about my anniversary dinner).
I was also reading on Epicurious where someone grinds the mushrooms into a powder to use in sauces and rice dishes to add an earthy flavor. There is a recipe on the back of the bag for a Chinese chicken and mushroom dish, I may try that too.
I was also reading on Epicurious where someone grinds the mushrooms into a powder to use in sauces and rice dishes to add an earthy flavor. There is a recipe on the back of the bag for a Chinese chicken and mushroom dish, I may try that too.
Wednesday, November 01, 2006
Rumor has it
that a Costco is opening right across the street from me! So not only will I have a SuperTarget & Chik-fil-a, I will also have a Costco not more than 2 minutes from me! My husband is very, very scared. :-)
Wednesday, October 18, 2006
Item of the Week - Kirkland Signature Cibo Naturals Pesto
Sorry I have slacked in posting last week!
Here is my item of the week. A huge jar of pesto, for around $8.00. No one can eat that much (or should) pesto by the end of October, so freeze it! Yes, you can make your own, but no one except me seems to do that. Speaking of, I need to cut back my basil, mix with olive oil and freeze in ice cube trays. I may also make some arugula pesto as ours has gone crazy and it probably too strong for salads.
Back to the pesto, let it come to room temperature and pour into ice cube trays. Freeze until hard, then pop them out and put into a freezer bag. This way you can put a cube or two into pasta, or into minestrone soup, etc. Economical and a better way to use pesto since it has a ton of fat and calories. Yes, it is all good things, olive oil, basil, pine nuts and parmesan, but a little goes a long way.
When looking for pesto, always look that basil and pine nuts are used. Once we bought one that used almonds, not pine nuts (they are expensive) and I think it had parsley. The tiny jar was $4 bucks, so I think it was a rip off. It tasted so yucky that I threw it away!
Here is my item of the week. A huge jar of pesto, for around $8.00. No one can eat that much (or should) pesto by the end of October, so freeze it! Yes, you can make your own, but no one except me seems to do that. Speaking of, I need to cut back my basil, mix with olive oil and freeze in ice cube trays. I may also make some arugula pesto as ours has gone crazy and it probably too strong for salads.
Back to the pesto, let it come to room temperature and pour into ice cube trays. Freeze until hard, then pop them out and put into a freezer bag. This way you can put a cube or two into pasta, or into minestrone soup, etc. Economical and a better way to use pesto since it has a ton of fat and calories. Yes, it is all good things, olive oil, basil, pine nuts and parmesan, but a little goes a long way.
When looking for pesto, always look that basil and pine nuts are used. Once we bought one that used almonds, not pine nuts (they are expensive) and I think it had parsley. The tiny jar was $4 bucks, so I think it was a rip off. It tasted so yucky that I threw it away!
Thursday, October 05, 2006
Item of the Week - Cedarlane Burritos
These were on demo the other day. Really good and amazing nutritional stats. I did make the mistake of telling hubby that they had soy cheese and he made a face. I think he needs to taste them to see how good they are. A box of 8 is $8.95, so it comes to about $1.19 a burrito. Much better than ordering a pizza!
Each burrito has 260 calories, 1 gram of fat (that rocks!), 7 grams of fiber, 490 mg of sodium (20%) and 13 grams of protein. I buy the 3 pack of AvoClassic guacamole and put a little on the burrito. These are very filling and I don't care if he eats 2 of them as they are really healthy.
Friday, September 22, 2006
Food pantry etiquette
I volunteer at a food pantry in my city. If you don't support your food pantry, seriously consider it. They are there to serve the underprivileged, but to also support families who have been laid off and need temporary help.
Here are some pointers from my experience:
1. Get to know the clients in your area - our food pantry serves a client base that is 75% Hispanic, so items that are in demand are tortillas, bagged pinto beans, canned corn, etc. Pumpkin, cranberry sauce and stuffing are not really wanted. A simple way to check is to call the pantry to get a list or see what they need at any given time. We have refrigerators at our facility, so we can take eggs and meat, check with your local one.
2. Think of things other than canned goods - for instance, small bags of flour, sugar, cooking oil, toilet paper & diapers are all HOT items. We can never seem to keep them in stock.
3. I know that many of us shop in bulk, hence the name of my blog! However, for food pantry needs, smaller is better. Meaning, don't donate a 10 lb. bag of sugar, buy 10 1lb. bags. First, that gives more clients the opportunity to have a certain item. Second, each client gets a certain amount in pounds, so a huge bag of sugar means that they get less food that week. Buy items that can be easily broken into individual items (such as a 12 pack of chicken noodle soup or 12 pack of tuna).
4. Don't donate junk - I can't tell you how many cans we get that are expired or other gross things. Donations should not be a way for you to clean out your pantry and get rid of stuff that you don't want. While this is a minority of the food we receive, it is frustrating for a volunteer to have to monitor. Why would I want to give a mother expired food to give to her children?
On the same note, I have volunteered during Katrina relief and at the Angel Tree project and have seen clothes, etc. donated that are filthy and not able to be worn. Why would anyone donate items such as that? We simply threw them into the trash. Do everyone a favor and throw away your own garbage, only donate gently used items or new items.
Here are some pointers from my experience:
1. Get to know the clients in your area - our food pantry serves a client base that is 75% Hispanic, so items that are in demand are tortillas, bagged pinto beans, canned corn, etc. Pumpkin, cranberry sauce and stuffing are not really wanted. A simple way to check is to call the pantry to get a list or see what they need at any given time. We have refrigerators at our facility, so we can take eggs and meat, check with your local one.
2. Think of things other than canned goods - for instance, small bags of flour, sugar, cooking oil, toilet paper & diapers are all HOT items. We can never seem to keep them in stock.
3. I know that many of us shop in bulk, hence the name of my blog! However, for food pantry needs, smaller is better. Meaning, don't donate a 10 lb. bag of sugar, buy 10 1lb. bags. First, that gives more clients the opportunity to have a certain item. Second, each client gets a certain amount in pounds, so a huge bag of sugar means that they get less food that week. Buy items that can be easily broken into individual items (such as a 12 pack of chicken noodle soup or 12 pack of tuna).
4. Don't donate junk - I can't tell you how many cans we get that are expired or other gross things. Donations should not be a way for you to clean out your pantry and get rid of stuff that you don't want. While this is a minority of the food we receive, it is frustrating for a volunteer to have to monitor. Why would I want to give a mother expired food to give to her children?
On the same note, I have volunteered during Katrina relief and at the Angel Tree project and have seen clothes, etc. donated that are filthy and not able to be worn. Why would anyone donate items such as that? We simply threw them into the trash. Do everyone a favor and throw away your own garbage, only donate gently used items or new items.
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