http://foodbabe.com/2015/09/22/trying-avoid-gluten-dont-make-common-mistakes/
Tuesday, December 6, 2016
Trying To Avoid Gluten? Don’t Make These Common Mistakes!
Click here to read article from the Food Babe:
http://foodbabe.com/2015/09/22/trying-avoid-gluten-dont-make-common-mistakes/
http://foodbabe.com/2015/09/22/trying-avoid-gluten-dont-make-common-mistakes/
Thursday, November 17, 2016
Monday, November 7, 2016
Wednesday, October 19, 2016
Monday, September 19, 2016
Pumpkin Apple Baked Beans
This recipe looks amazing to celebrate the new season ahead!
Pumpkin Apple Baked Beans: This pumpkin apple baked beans recipe from Kitchen Vignettes create a sweet and tasty comfort food, perfect for a chilly fall day.
Pumpkin Apple Baked Beans: This pumpkin apple baked beans recipe from Kitchen Vignettes create a sweet and tasty comfort food, perfect for a chilly fall day.
Saturday, September 10, 2016
Tuesday, September 6, 2016
Friday, September 2, 2016
Monday, August 29, 2016
Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise by DANIEL GRITZER
Click on image to read article about refrigerating ripe tomatoes:
Sunday, August 7, 2016
Saturday, August 6, 2016
How to Make Easy Ice Cream
I love Alana Chernila. Click on image to read her post on making ice cream easily. Hope you are enjoying your summer (northern hemisphere!)
Sunday, July 10, 2016
Saturday, July 9, 2016
Tuesday, May 24, 2016
Tuesday, April 26, 2016
Monday, April 18, 2016
Friday, April 8, 2016
How to Soften Butter
"One of the coolest baking tips ever... Tried and true... If you need to soften butter quickly but don't want to melt it.... Put boiling hot water in a glass to heat the glass. Dump the water out and flip it over your stick of butter. In a few minutes it will be softy soft to use! You're welcome!" . . . a tip from Kimberly Reaves Bernards.
Wednesday, March 30, 2016
Sunday, March 13, 2016
Saturday, March 5, 2016
Thursday, February 18, 2016
Tuesday, February 16, 2016
Monday, February 15, 2016
Sunday, February 14, 2016
Saturday, February 13, 2016
Thursday, February 11, 2016
February Notes
Here are four new things that I have learned.
1. Brown rice syrup can replace corn syrup in many recipes that have a strong enough flavor to disguise the brown rice flavor, which I find to be very mild.
2. It's time to plant peas. I'm going to plant sweet peas and snow peas. I will train them up a naked canopy structure. It has lost it's fabric by being outside in one too many storms. It is a 10' x 10' frame that I will experiment with growing vegetables on this year.
3. I made yogurt for the first time and am waiting patiently to see if it worked. I even took a long walk and admired the blue color of the bluebirds flying from the small trees down to the fields.
Here is the directions that I followed.
http://foodinjars.com/2012/04/homemade-yogurt-in-mason-jars/
The whole preparation went surprisingly fast. Results to follow.
I had also attended a small garden class given by the local Master Gardeners at our nearby community center. I will forward the class notes when I receive them. It was recommended
to draw up the garden plans on graph paper before you begin.
4. Plant alyssum with tomatoes to discourage tomato worms!
I also need to look at my journaling from last year to remember what a certain plant is, since it has lost all its leaves and doesn't look like it wants to come back. I picked up a small flat rock on my walk so that I can paint the name of the plant on it and put it in the pot so I can remember!
So excited that Spring is around the corner.
1. Brown rice syrup can replace corn syrup in many recipes that have a strong enough flavor to disguise the brown rice flavor, which I find to be very mild.
2. It's time to plant peas. I'm going to plant sweet peas and snow peas. I will train them up a naked canopy structure. It has lost it's fabric by being outside in one too many storms. It is a 10' x 10' frame that I will experiment with growing vegetables on this year.
3. I made yogurt for the first time and am waiting patiently to see if it worked. I even took a long walk and admired the blue color of the bluebirds flying from the small trees down to the fields.
Here is the directions that I followed.
http://foodinjars.com/2012/04/homemade-yogurt-in-mason-jars/
The whole preparation went surprisingly fast. Results to follow.
I had also attended a small garden class given by the local Master Gardeners at our nearby community center. I will forward the class notes when I receive them. It was recommended
to draw up the garden plans on graph paper before you begin.
4. Plant alyssum with tomatoes to discourage tomato worms!
I also need to look at my journaling from last year to remember what a certain plant is, since it has lost all its leaves and doesn't look like it wants to come back. I picked up a small flat rock on my walk so that I can paint the name of the plant on it and put it in the pot so I can remember!
So excited that Spring is around the corner.
Monday, February 8, 2016
Cherry Collection
Since visiting Cove, Oregon and helping my brother and sister-in-law pick cherries last July, I am on a mission to collect cherry recipes. Then to cook and eat them!
Preserved Cherries
Preserved Cherries
SERVINGS: 65 CHERRIES
INGREDIENTS
2 pints Bing cherries, pitted
1 1/2 cups water
1 tablespoon salt
2 1/4 cups sugar
Juice of 1 medium lemon
1 tablespoon almond extract
DIRECTIONS
Place the cherries in a shallow heatproof glass or
ceramic bowl.
In a medium saucepan over high heat, combine 1 1/4 cups
of the water and the salt. Bring to a boil, stirring until the salt has
dissolved. Remove from the heat; allow to cool for 10 minutes, then pour the
liquid over the cherries. Cover and refrigerate overnight.
Drain the cherries, discarding the liquid, and rinse
them with cold water. Wash the bowl in which the cherries were refrigerated and
return them to the clean bowl. Set aside.
In a small saucepan over medium-high heat, combine the
sugar, lemon juice and remaining 1/4 cup of water. Bring to a boil, stirring to
dissolve the sugar, then remove from the heat and add the almond extract. Pour
the mixture over the cherries; let cool, then cover and refrigerate overnight,
stirring occasionally.
RECIPE SOURCE
From Todd Thrasher of Restaurant Eve in Alexandria.
Tested by Michael Taylor.
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