So I have one of these wonderful contraptions that are supposed to make it really easy to cut beautifully even, thin slices of anything really fast. It comes with nice instructions on how to change the blades around to make julienne cuts, ridges, straight cuts, and various widths. Unfortunately, it does not come with instructions on how to hold the food in the little food holding vice and actually cut the food....more
Have you ever thought about building a greenhouse in your backyard? Ed has. A lot. From inexpensive yet effective materials, to passive heating and vegetable yields, this greenhouse in South Denver is more than a casual hobby. Stepping through the sliding glass door out of the snow, Ed welcomed us into his world with socked feet, standing on a small patch of grass. The warmth enveloped me and I immediately began planning my own backyard greenhouse in my head....more
While campaigning, Obama asked a group of Iowans, “Anybody gone into Whole Foods lately and see what they charge for arugula? I mean, they’re charging a lot of money for this stuff.” Obama was trying to make a point that prices at grocery stores have risen, yet farmers haven’t seen their prices go up. Detractors were quick to point out that there are no Whole Foods stores in Iowa. Arugula-gate was born. Suddenly, arugula became a symbol of elitism, a vegetable litmus test.
I wonder how arugula felt about all this....more
I really wanted to make some Mushroom Barley soup, but many of the recipes called for BUTTER or SOUR CREAM. Or, quite frankly, they looked a little bland. So, I decided to overhaul a highly rated recipe on allrecipes.com to make it lower in fat and dairy free. The results were outstanding, so I feel compelled to share it with the world....more
To those of you still mired in the throes of winter around the country, I bring tidings from an early spring. Here in Northern California, spring vegetables are starting to show up in our local farmer's market, and, groundhog prognostication or not, they will be showing up in local farmers' markets all over the country very soon. The season is about to change, and with that change comes a fresh crop of bright new flavors. One of the spring crops I'm always excited to see is green garlic, a young crop of garlic that looks similar to a green onion but offers a subdued version of mature garlic's flavor....more
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