Study shows link to tough snack laws & healthy kids’ weights
Study shows link to tough snack laws & healthy kids’ weights
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Fritatta- a perfect dish for breakfast or lunch… Or dinner for that matter. This one I made with baby potatoes, goat cheese, bacon, scallions, tomatoes, and arugula. Just whisk 1/4 cup of milk with 6 eggs, salt and pepper. Pour … Continue reading
Find me on Twitter too… why?
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Sometimes I put quick links, recipes, tips, photos and such stuff, that I often find don’t need full posts, onto Twitter. You might find more information that you might not see if you’re just following my tumblog.
And while you’re at it. Go to my actual site and click around. Might find what you’re looking for and some things that you didn’t even know you were looking for. 😉
I am working on revamping my site so that the recipes are easier to access and search. Until the kids are back in school (end of August) I just don’t think it’ll be anywhere near finished. I am trying to get stuff done around the house and find more (paying) work for my husband (and me) since he lost his job. If you really want to be supportive, click on the ads on my site (maybe I’ll earn enough for a cup of tea).
Luckily we joined the CSA. We paid half months ago and they’ll let us pay the remaining half over the next two months. My kids will always have fresh vegetables in their diet. Not that we’re at that point, I just know that I don’t have to think about it.
Oh, and while you’re at it can you “like” my Facebook page? There is sometimes a bit more on it that is not on Twitter or tumblr. I’m trying to build traffic in all areas so that I can start a real business. I have to show that I’ve got people interested. My Facebook page has the fewest followers (or those that “like” it) of all my sites. Oh, wait, no that’s not true. My Pinterest page has the fewest followers. So, you might want to repin some of my posts there too.
I’m sorry if I sound pushy. I’m just trying to broaden my audience so that I can help more people. And maybe one day I’ll make money from doing what I consider my passion.
Thanks!
V
Find me on Twitter too… why?
Link
Sometimes I put quick links, recipes, tips, photos and such stuff, that I often find don’t need full posts, onto Twitter. You might find more information that you might not see if you’re just following my tumblog.
And while you’re at it. Go to my actual site and click around. Might find what you’re looking for and some things that you didn’t even know you were looking for. 😉
I am working on revamping my site so that the recipes are easier to access and search. Until the kids are back in school (end of August) I just don’t think it’ll be anywhere near finished. I am trying to get stuff done around the house and find more (paying) work for my husband (and me) since he lost his job. If you really want to be supportive, click on the ads on my site (maybe I’ll earn enough for a cup of tea).
Luckily we joined the CSA. We paid half months ago and they’ll let us pay the remaining half over the next two months. My kids will always have fresh vegetables in their diet. Not that we’re at that point, I just know that I don’t have to think about it.
Oh, and while you’re at it can you “like” my Facebook page? There is sometimes a bit more on it that is not on Twitter or tumblr. I’m trying to build traffic in all areas so that I can start a real business. I have to show that I’ve got people interested. My Facebook page has the fewest followers (or those that “like” it) of all my sites. Oh, wait, no that’s not true. My Pinterest page has the fewest followers. So, you might want to repin some of my posts there too.
I’m sorry if I sound pushy. I’m just trying to broaden my audience so that I can help more people. And maybe one day I’ll make money from doing what I consider my passion.
Thanks!
V
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I find breakfasts in the US seem overly sweet. Whether it’s the sugar-laden cereals (especially those targeted at kids), pancakes, waffles and worst of all donuts and pastries. Many other countries/cultures seem to have much more savory breakfast foods: Japanese … Continue reading
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This gallery contains 2 photos.
I find breakfasts in the US seem overly sweet. Whether it’s the sugar-laden cereals (especially those targeted at kids), pancakes, waffles and worst of all donuts and pastries. Many other countries/cultures seem to have much more savory breakfast foods: Japanese … Continue reading
Summer Fish on the Grill
I just got back from a wonderful few days in NYC. I was one of 5000 bloggers at the #BlogHer12 Conference. It was humbling, inspiring, exhausting, fun, a learning experience but the best part was that I’ve come away with new friends, contacts and a realization that I have a lot of work to get my blog looking the way I really want it to.
I didn’t leave my husband with any pre-cooked meals, frozen ready-to-cook meals or instructions. He’s a chef and I figured the meals were the least of the problem. I did forget to tell him to water the hanging petunias on our front porch but I think they’ll recover. I was not shocked upon my return that the laundry was undone or the kitchen floor disgusting… hey, I barely ever get the laundry folded and away and I’m not a constant-enough mopper (though I do sweep daily). It was nice to feel appreciated; my husband said he realized why I hardly ever get the laundry completed. Though, really is it ever really finished?
So, before I left I did make what I thought was an awesome meal on a sticky humid evening. I’d bought a gorgeous looking cod filet (over 1 pound) and knew that I wanted to grill dinner on the hot and humid night. Who wants to cook in a hot kitchen in the dog days of summer? So this is how I grilled it:
Summer “Grilled” Cod
1/2 tsp paprika
1/2 tsp ground coriander
juice of one lime
palmful chopped cilantro
handful quartered cherry tomatoes
1 chopped scallion
1 chopped garlic scape (the center stalk of fresh garlic— good pic here)
salt and pepper
I took the filet of Cod and wrapped it in tin foil. Before closing it up I sprinkled the spices on it, added all other ingredients on top then placed on grill for about 10 minutes. While it was cooking I also grilled some zucchini, squash and eggplant. I did cook the snap peas inside, but they only take 3 minutes in a small pan of boiling water. I used my frozen TJ’s Org Brown Rice— 3 minutes in the microwave. I could have set my rice cooker before we left the house that morning but I didn’t know what I was going to see in the market. And since I knew not all my kids would eat the grilled vegetables, I made a plain green salad with avocado. Overall, a delicious and awesomely nutritious dinner.
Even Rosie thinks it’s hot tonight.
All three of my kids, weren’t as in love with the fish as I was, but still ate most of it. It was my middle son who ate the most. He also ate the zucchini but refused the eggplant. My youngest loves snap peas and salad, so success all round. 
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We went camping last night then had swimming lessons today so we were really tired when we got home around dinner time tonight. Luckily my pantry and freezer are stocked for such situations. Made linguini with frozen Trader Joe’s meatballs … Continue reading
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We went camping last night then had swimming lessons today so we were really tired when we got home around dinner time tonight. Luckily my pantry and freezer are stocked for such situations. Made linguini with frozen Trader Joe’s meatballs … Continue reading
How to Store Produce Without Plastic
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How to Store Produce Without Plastic
Great tips on storing fruits.
FRUITS
Apples. Store on a cool counter or shelf for up to two weeks. For longer storage, place in a cardboard box* in the fridge.
Citrus. Store in a cool place with good airflow, never in an airtight container.
Apricots/Nectarines/Peaches. On a cool counter or fridge if fully ripe.
Cherries. Store in an airtight container. Don’t wash until ready to eat; added moisture encourages mold.
Berries. Very fragile; stack in a single layer if possible in a paper bag* or reusable container. Only wash before you plan on eating them.
Dates. Drier dates (like Deglet Noor) are fine stored on the counter in a bowl or the paper bag* they were bought in. Store moist dates (like Medjool) in the refrigerator for longer than a week, either in cloth or a paper bag to minimize moisture (Terry says a glass mason jar also works).
Melons. Store uncut in a cool, dry place, out of the sun up to a couple weeks. Cut melon should be in the fridge; an open container is fine.
VEGETABLESAlways remove any tight bands from your vegetables to allow them to breathe.
Asparagus. Place loosely in a glass or bowl upright with water at room temperature (will keep for a week outside the fridge).
Avocados. Place in a paper bag at room temp. (To speed up ripening, place an apple in the bag.) Terry places hers directly in the fridge; for a cut avocado half, she keeps the pit in and places it in a glass wire bale jar.
Basil. Store in an airtight container/jar loosely packed with a small damp piece of paper* inside, left out on a cool counter.
Broccoli. Store in the fridge: Place in an open container or wrap in a damp towel.
Carrots/Celery/Radishes. Cut off tops to keep fresh longer and place in a closed container with plenty of moisture. Terry stores these immersed in containers of water in the fridge (change water frequently).
Corn. Leave unhusked in an open container if you must, but corn really is best the day it’s picked.
Cucumber. Wrap in a moist towel in the fridge. (Terry likes plain cotton tea towels.) Fine in a cool room if you’re planning on eating them within a day or two.
Garlic/Onion/Potatoes. Store in a cool, dark, place. (For onions, good air circulation is best; don’t stack.)
Greens (Collards, Chard, Kale). Store upright in a glass of water (like a bouquet) on the counter or fridge. Eat these vegetables first, since they lose color quickly.
Lettuce. Keep damp in an airtight container in the fridge. Terry admits that salad greens are difficult to keep fresh; her strategy is to eat these early in the week, though some of her readers have had success vacuum packing in glass.
Spinach. Store loose in an open container in the crisper, cool as soon as possible.
Sweet Peppers. Only wash right before eating; wetness decreases storage time. Store in a cool room to use in a couple of days, in the crisper if longer storage is needed.Sweet Potatoes. Store in a cool, dark, well‐ventilated place. Never refrigerate.
Tomatoes. Also never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter.
Zucchini. Fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.
(via myplasticfreelife)