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
We’ve ALL been there. Some of us are there every day. We wake up as one-eyed, one-worded, zombie-esque beings until the coffee IV drip hits the bloodstream and transforms us back into humans. If you’ve ever wondered if there’s a better way, keep reading. Keep the Coffee…Just Cut Back:...more
This recipe was given to me by my lovely Sudanese friend EB. It is called aswada: aswad means black in Arabic, and is the Sudanese word for aubergine (eggplant) because of its black skin. This dip is a cousin to babaghanoush, but with peanut and lime in place of tahina and lemon. It should be sharp and zingy and very garlicky.On Friday I had some of my absolute favourite ladies over for supper: Madame la Moue, Mrs Madeira, Mrs H, Madame Pantalon and me Julie. This went down very nicely with a glass of wine as a pre-dinner snack.Aswada...more
We can all learn a little something about foods kids love by interacting with the Wisest Kid widget. Check out these posts to soak up some wisdom from our bloggers’ kids, and to learn more about how Campbell’s® Condensed soups can be a great addition to your go-to meal time solution. Read more