Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
Homesteader News is a free online newspaper written by homesteaders for homesteaders, gardeners, and off-gridders!
In this issue:
Shannon Rizzo- Bee Gardens
Tanya Kelley- Dehorning goats, calves, and sheep
Maggie Mae- Hose Chair and Cold frames
Crafts- Dying Wool and Cast Iron Care
Survival Skills- Rabbit butchering step-by-step
Homeschooling- by Tracy and Wende
Homestead Humor- Biggest Rabbit Ever!
http://www.homesteadernews.com
Travel and 2009 H1N1 Vaccine
Tue, 30 Mar 2010 15:30:00 -0500
2009 H1N1 flu viruses are expected to circulate throughout 2010, including during the Southern Hemisphere flu season. Any traveler who wants to reduce the risk of getting sick with 2009 H1N1 should get the 2009 H1N1 vaccine. It is best to get the vaccine at least 2 weeks before the start of your trip.
For more information on H1N1 situation, please visit www.Flu.gov
Twitter logo Follow Flu.gov on Twitter
About time to start seeds indoors for the garden. I have some eggplant and tomatoes started so far. What are others planting this year?
Hi, and welcome to the thread...
>>>What are others planting this year?<<<
Whew... Planted more strawberries, cabbage is in along with broccoli, lettuce, kale, beets, collards, potatoes, peas, turnips, swiss chard and onions. Just took a break and checked extended weather, and have just decided to plant a couple of rows of green beans even though they would normally not go in for a couple of weeks.
As it begins to warm a bit, I will be planting yellow and white corn, tomatoes, lima beans, yellow squash, butternut squash, cantaloupe, water melon, egg plant, zucchini, cucumbers, black beans, okra, pinto beans.
Also getting ready to plant 10 more fruit trees, and the asparagus I started from seed last year is doing great - next year I get to cut and eat some...
All in all, I have increased garden size to about 2 acres now. Gonna be a really busy summer!
It is still snowing here at 8,500 ft elevation in the Colorado Rockies. I have about a month before I plan to put in potatoes, peas and broccoli. Wow, two acres is big. I only have two small plots.
>>>It is still snowing here at 8,500 ft elevation in the Colorado Rockies.<<<
I heard that - very very surprisingly we only got 4” of rain out of that last storm. Delaware is NOT in any way a snow-belt, but we have had a total of over 5’ of that white stuff this past winter... Our spring sometimes jumps right into summer, and that is what it appears to be doing this year. Tomorrow supposed to hit 80 and stay there for at least a week.
>>>Wow, two acres is big. I only have two small plots.<<<
I can 80+ cases every year (planning to add 20-25 cases more this year) plus freezing and drying more, but the main reason is I have a daughter and family next door, another daughter about 4 miles away along with wife’s elderly aunt and uncle to keep supplied with veggies and fruit...
Oh, I forgot to add some on that list - sweet potatoes, peppers and broom corn along with wheat and will probably try a couple additional things too.
It is really amazing how much you save when you grow and use your own. We try to come into spring with about a years supply still on hand and start adding to that.
This message contains the following:
1. Crate and Barrel Recalls Glass Water Bottles Due to Laceration Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10187.html
2. Chrome Shelving Recalled by King Long Metal Due to Injury Hazard; Sold Exclusively at Costco http://www.cpsc.gov/cpscpub/prerel/prhtml10/10188.html
3. Bauer Recalls Children’s Hockey Sticks Due to Violation of Lead Paint Standard
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10189.html
http://www.fda.gov/Safety/Recalls/ucm207083.htm
Watkins Incorporated Recalls Crab Snack & Dip Seasoning Because of Possible Health Risk from Ingredient Supplied by Kerry Ingredients
Fri, 02 Apr 2010 09:17:00 -0500
Watkins Inc. of Winona, MN, is recalling 306 units of its individual 4.6 ounce containers and 283 units of its 0.9 ounce packages of Crab Snack & Dip Seasoning food because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.
[Note: the link did not work for me, this is the alert as it came to me.
granny]
http://www.flu.gov/news/blogs/increasedactivity.html
Southeastern U.S. Sees Increase in H1N1 Flu Activity
March 29, 2010
Surgeon General Regina Benjamin and Dr. Anne Schuchat from the CDC today reported that the H1N1 flu is still circulating, and reminded Americans that vaccination is the best way to protect yourself and those around you.
Although rates of flu illness are much lower around the country than they were in fall 2009, the H1N1 virus continues to cause disease, especially in the Southeast, where several states report regional or local flu activity.
Three states are reporting regional flu activity – Alabama, Georgia, and South Carolina, while Puerto Rico and eight states, mostly in the Southeast, report local flu activity – Arkansas, Louisiana, Mississippi, North Carolina, Tennessee, Virginia, Hawaii, and New Mexico. Nearly all of the influenza viruses circulating are the H1N1 pandemic virus.
For the past several weeks, the Georgia Department of Community Health has seen an increase in flu-related hospitalizations. CDC staff has been working with Georgia public health officials to analyze flu cases, hospitalizations, and deaths to determine what might be contributing to the recent increase in flu activity in Georgia. Most of these hospitalizations that have been reviewed occurred in adults with underlying health conditions that put them at higher risk of severe influenza.
Surgeon General Benjamin and Dr. Schuchat encouraged those who have not yet gotten vaccinated against the H1N1 flu vaccine to do so. The H1N1 flu vaccine is widely available throughout the United States at doctors’ offices, health departments, and pharmacies.
http://www.fda.gov/Safety/Recalls/ucm207207.htm
Zatarain’s Recalls Original Dirty Rice Mix Package Due to Unlabeled Wheat and Barley Ingredients
Contact:
Dave Mixon (410-527-8491)
FOR IMMEDIATE RELEASE - April 1, 2010 - Gretna, LA - Zatarain’s has announced a voluntary recall of Zatarain’s Original Dirty Rice Mix, 8 oz. package with UPC Code 7142909535 and a “BEST BY” date of JAN 19 12H. Zatarain’s Original Dirty Rice Mix packages with this date code contain undeclared wheat and barley ingredients. People who have allergies to wheat or barley run the risk of serious or life threatening allergic reactions if they consume this product.
The Zatarain’s Original Dirty Rice Mix package was distributed to limited grocery stores in Florida, Michigan and Virginia beginning February 15, 2010. The product is available in 8 oz. boxes, and the date code is found on the bottom of the package. The “BEST BY” date of JAN1912H is the only date code affected by the recall.
The recall was initiated after it was discovered that product was mispackaged, and as a result, the ingredient statement on the package did not list wheat and barley as an ingredient.
No illnesses or allergic reactions have been reported to date. No other Zatarain’s products are involved in this recall.
All grocery outlets that sell Zatarain’s New Orleans Style Dirty Rice Mix packages have been notified to remove the affected product (UPC Code 7142909535 and a “BEST BY” date of JAN1912H) from their shelves immediately. Consumers do not need to return the product to the store where it was purchased. Instead, consumers are urged to contact Zatarain’s Consumer Affairs at 1-877-837-3796, weekdays from 9:30 AM to 5:00 PM Eastern Time, for a replacement or full refund, as well as instructions on what to do with the product.
This recall is being made with the knowledge of the Food and Drug Administration. The company is also issuing an alert through the Food Allergy & Anaphylaxis Network.
###
Bill introduced in the USA to create an Office of Urban Agriculture within the Department
of Agriculture!
Creating the Office of Urban Agriculture responsible for coordinating USDA activities
across the $120 billion annual budget to ensure that these authorities are unleashed
for communities that do not traditionally participate in USDA programs
H.R. 4971 - March 25, 2010
To increase the emphasis on urban agricultural issues in the Department of Agriculture
through the establishment of a new office to ensure that Department authorities
are used to effectively encourage local agricultural production and increase the
availability of fresh food in urban areas, particularly underserved communities
experiencing hunger, poor nutrition, obesity, and food insecurity, and for other
purposes.
City of Vancouver considers building a shelter for homeless chickens
Anticipating a wave of buyers’ remorse, city staff are recommending the city build
a special shelter for hens they expect will be abandoned by owners having second
thoughts.
[granny notes: Fried chicken is good, or baked or stewed with dumplings...................]
The 36-page report to city council details every change the city will have to make
before backyard egg farmers will be allowed to set up shop.
In March 2009, council
lifted a 30-year prohibition on keeping urban hens and directed staff to develop
the guidelines.
Organic Standards for Urban Food Production
Researchers from the Department of Geophysical Science working in the area of Food
and Environment at The University of Chicago are currently evaluating the application
of the National Organic Standards to Urban Agriculture. The U of C team of Geoponicuns
are working in collaboration with several national and international organizations,
to determine and address the inherent challenges of preserving organic integrity
on urban farms.
State Representative Jason Holsman’s Urban Farming Bill Passes Committee
JEFFERSON CITY, Mo. - Shortly after two o’clock today, the Missouri House of Representatives’
Committee on Agriculture Policy unanimously voted to pass a bill [HB1848] sponsored
by State Representative Jason R. Holsman, D-Kansas City, which would create a task
force to study urban agriculture and vertical farming in Missouri’s metropolitan
areas. The committee also unanimously voted to mark the bill as a ‘consent bill’
which means that the proposed legislation is non-controversial in nature. Consent
bills are often fast-tracked through the legislative process as they can usually
be passed out of the house without substantial change.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?et=1103261982288&s=1304&e=001qPaObmJfpoX0rlYiLaI_icw9exsLDS5x66PKwviM3cXXjpUuj3iLxJ43moDPp5bCFnOduWTnEuyL1sI_cJ6HzZQnTyDPYdW7RvPCt-TeCTqyRILQBsLTpg==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978-2010 - 32 Years!
Here’s a very special treat for spring and Easter from Bouchon Bakery! They sent us these gorgeous yet easy eggs made from Rice Krispies, rolled in bright, pretty colors and flavors. Read on for recipes for chocolate, peanut butter, and strawberry Rice Krispie Easter eggs!
2009_04_08-Bunny.jpgBouchon Bakery is another of Thomas Keller’s culinary endeavors, and it has expanded to several locations in Yountville, CA, Las Vegas, and New York City. Each of them were built to provide bread to the Keller restaurants nearby, but they’ve each grown to also offer pastries and other delicacies.
We love their pretty Easter offerings this year; see that cute bunny above? If you live close to a Bouchon Bakery location you can pick these up there, but the rest of us need a recipe! They were kind of enough to lend us their recipe for these sweet, easy Rice Krispies eggs.
• Visit Bouchon Bakery: Bouchon Bakery website
Rice Krispies Easter Eggs
Peanut Butter Rice Krispies Easter Eggs
7oz Marshmallow
1.5oz Butter
3.5oz Rice Krispies
2.7oz Peanut Butter
2.7oz Spanish Peanuts, chopped
In a heavy bottomed saucepot whisk together the butter, marshmallow and peanut butter over medium heat until they have melted together completely. In a mixing bowl fold the Rice Krispies and chopped peanuts into the peanut butter mixture.When cool enough to handle, shape the Rice Krispies mixture into small egg shapes..
Strawberry Rice Krispies Easter Eggs
7oz Marshmallow
1.5oz Butter
4.5oz Rice Krispies
0.4oz Dehydrated Strawberries, chopped (can substitute with freeze-dried)
1.25oz Strawberry Compound (this is a natural concentrate paste imported from France)
4 drops Red Food Color
In a heavy bottomed saucepot whisk together the butter, marshmallow, strawberry compound and food coloring over medium heat until they have melted together completely. In a mixing bowl fold the Rice Krispies and dehydrated strawberries into the marshmallow mixture. When cool enough to handle, shape the Rice Krispies mixture into small egg shapes.
Chocolate Rice Krispies Easter Eggs
7oz Marshmallow
1.5oz Butter
3.5oz Rice Krispies
2.7oz Crunchy Pearls (these are dark, milk and white chocolate covered cereal from Valrhona)
2.1oz 64% Cocoa Chocolate
0.5oz 100% Cocoa Chocolate
0.35oz Cocoa Powder
Bring 2” of water to a boil in a saucepot and place a bowl on top to create a double boiler. In the bowl, melt the chocolates together and then stir in the butter, marshmallow and cocoa powder until the mixture has completely melted together. In a mixing bowl fold the Rice Krispies and crunchy pearls into the marshmallow mixture. When cool enough to handle, shape the Rice Krispies mixture into small egg shapes.
Note: The recipe doesn’t explain what to roll these in, but we think black sesame seeds, powdered Oreos, crushed pistachios, toasted coconut, and colored sugars will give you the same effect as the pictured eggs. You may need brush the eggs with a little extra marshmallow to get coatings to stick effectively, too.
Related: Spring Treat: How To Make Golden Chocolate Easter Eggs
Originally posted April 4, 2008.
(Images and recipes courtesy of Bouchon Bakery)
* Faith Durand
* April 2, 2010 08:00AM
* Comments
I do something similar for my christmas village, only easier for example my christmas trees are hand shaped rice krispy treats, that are then rolled in crushed colored cereal (trix).
posted by zombiesgirl
How pretty!
Is it just me or does this not seem like a recipe that would have black sesame seeds?
According to the recipes, the toppings seem to be colored sugars, pistachios, Oreos, and peanuts.
I would use marshmallow fluff/cream for the extra layer to hold the toppings.
posted by Kimber
When I saw these, I couldn’t resist, I wanted to try them immediately. And I did, had quite an adventure:))) I was trying to multitask and let’s say that I mixed up some steps: so after melting the marshmallow and peanut butter, I directly surrounded them by some chocolate that I had grated. Then I realized that I had forgotten to add the peanuts and cereals so I added the chocolaty eggs into the peanut & cereal mixture and they still ended up being delicious. I’ll try them again by following the order. Thank you for the great recipe.
posted by cathycicek82
I think by “marshmallow” they are referring to ordinary mini marshmallows (which is what the traditional recipe uses). Fluff seems too sweet to use as the main binder, and will also not set up properly (I imagine), as it is liquid at room temperature. But I agree that putting Fluff on the outside to hold the coatings makes sense.
posted by ginafly
I made a version of rice crispy eggs today and it was a blast :) Funny to find them on here. Mine definitely didn’t look anywhere as nice as these but the kids and I had fun!
posted by Shelf81
My finance’ loooveesss rice crispy treats! I think I am gonna have to try these by Sunday! Thanks!
Kim @ http://frostmeblog.blogspot.com
party inspiration
posted by kc4562
[Live links on site]
Backyard Farmers: 25 Websites You Should Be Reading
My-first-My-Farm.jpg
Remember when we told you about the new magazine Urban Farm? Well, while browsing their site today hoping to download the Spring issue, we came across their list of online resources for all things local and sustainable, including their recommended beekeeping, gardening, and backyard farming blogs. We’ll share a sampling of their list, and then YOU can tell us what blogs/websites you read!
Here’s just a sampling from their list:
Blogs:
* Homegrown Evolution: written by Urban Farm contributor (and Re-Nest Guest Columnist) Erik Knutzen plus the other half of his urban-farming team, Kelly Coyne.
* Leda’s Urban Homestead: Leda Meredith’s living-green adventures in Brooklyn.
* The Urban Farmer’s Almanac: gardening, canning and chickens in Seattle.
* Balcony Gardening : container gardening for the masses.
* Burbs and the Bees: suburban homesteading and beekeeping.
* L.A. Farm Girl: urban farming, agriculture and gardening.
* Ghost Town Farm: author and urban farmer Novella Carpenter.
Chickens:
* The Chicken Revolution: helping citizens shape chicken-keeping ordinances.
* The City Chicken: encouragement and information for keeping chickens inside city limits.
* Mad City Chickens: backyard-chicken-raising advice from Madison, Wis.
Green News & Resources
* Clean Water Action: protecting water and building communities.
* Friends of the Earth: grassroots environmental network.
* Green Edge Collaborative: N.Y.C. social network connecting people with resources for building a sustainable future.
* H2O Conserve: Focuses on water issues and solutions.
* Off-grid : covering issues and advice for a sustainable future.
Local Food:
* The Eat Well Guide: directory of fresh, locally grown and sustainably produced food in the United States and Canada.
* Food Routes: nonprofit organization reintroducing Americans to their food.
* Sustainable Table: celebrating local, sustainable food, providing information about food-related issues and building community through food.
Urban Beekeeping
* Beesource Beekeeping: online social networking and information community for beekeepers.
* New York City Beekeepers Association: Nonprofit organization for sharing knowledge and interest in beekeeping.
Urban Farming
* Added Value: nonprofit organization providing youth empowerment and farm-based learning through a South Brooklyn urban farm.
* Urban Farming: Creating an abundance of food by planting gardens on unused land across the U.S.
* Urban Farming Advocates: individuals, business owners and organizations seeking to legalize urban farming in Los Angeles.
Urban Gardening
* D.C. Urban Gardeners: network of hundreds of people greening and making Washington, D.C.-area growing projects happen.
* Los Angeles Community Garden Council: connecting people with community garden space.
Check out the full list here. What blogs/websites do you read on a daily basis? Tell us below!
Click here for more of our posts on urban homesteading and click here for more posts on backyard farming.
Although it’s not about urban farming, I love http://www.cottagesmallholder.com/ which is more about self sufficiency in a small space. They don’t live in the city but are doing their best to grow a lot of what they eat in a small country plot.
Thanks for the great list!
posted by GillianG
Rich, Eggy, Sweet: Easter Breads Around the World
Recipe Roundup
http://www.thekitchn.com/thekitchn/quick-reference-a-guide-to-herbs-and-spices-108770
Quick Guide to Every Herb and Spice in the Cupboard
2010-02-15-Spices.jpgEver get coriander confused with cumin? Or wonder if saffron is really essential to the flavor of a dish? As much for our benefit as for yours, we’ve put together this quick reference guide to all the most common (and some uncommon) herbs and spices!
For any herb or spice listed below, click on the name to read the full description. We’ll continue adding to this list as we cover more of the seasonings we use in our cooking.
DRIED HERBS AND SPICES
• Allspice - Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.
• Bay Leaf - (also: Indian Bay Leaf) Adds a woodsy background note to soups and sauces.
• Cardamom - This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.
• Cayenne Pepper - Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.
• Cloves - Sweet and warming spice. Used most often in baking, but also good with braised meat.
• Coriander - Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.
• Cumin - Smoky and earthy. Used in a lot of Southwestern US and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
• Fennel Seed - Lightly sweet and licorice flavored. It’s excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!
• Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
• Garlic Powder - Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.
• Mace - From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages.
• Nutmeg - Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
• Paprika - (also: Smoked Paprika) Adds a sweet note and a red color. Used in stews and spice blends.
• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.
• Saffron - Subtle floral flavor. Used mostly as a coloring agent.
• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.
• Smoked Paprika - (also: Paprika) Adds sweet smokiness to dishes, as well as a red color.
• Sumac - Zingy and lemony, sumac is a Middle Eastern spice that’s great in marinades and spice rubs.
• Turmeric - Used more for its yellow color than its flavor. Can be used in place of saffron.
• Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.
• Vietnamese Cassia Cinnamon - Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes.
FRESH HERBS
• Chervil - Delicate anise flavor. Great raw in salads or as a finishing garnish.
• Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
• Marjoram - Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.
• Mint - Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb, peas, potatoes - and of course, with chocolate!
• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.
• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.
• Tarragon - Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, seafood, or eggs.
• Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.
SPICE BLENDS, RUBS, AND MIXES
• Baharat - Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)
• Bouquet Garni - Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)
• Chinese Five Spice Powder - Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese)
• Curry Powder - Typically includes tumeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)
• Dukkah - Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian)
• Garam Masala - Typcially includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)
• Herbes de Provence - Usually savory, rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables.
• Pickling Spice - Most often, bay leaf, yellow mustard seeds, black peppercorns, allspice, coriander. Used for pickling vegetables in vinegar.
• Pumpkin Pie Spice Mix - Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.
• Ras el Hanout - Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or a simple condiment. (North African/Moroccan)
• Za’atar Seasoning Blend - Thyme, sumac, and sesame seeds. All-purpose seasoning for many Middle Eastern dishes like grilled meats, grilled vegetables, flatbread and hummus. (Middle Eastern)
Are there any herbs or spices you’ve been wondering about? Let us know and we’ll start adding them to the list!
Related: Good Question: Storage for Spices
* Emma Christensen
* March 24, 2010 08:30AM
* Comments 50
http://www.thekitchn.com/thekitchn/how-to/how-to-make-your-own-flavored-instant-oatmeal-112959
How To Make Your Own Flavored Instant Oatmeal
With Spring in full swing, many mornings around the country are still quite chilly and we find ourselves craving something a little hearty that will carry us through the rest of the day with gusto. Oatmeal is an easy and inexpensive option, and we’ll show you how to make your own instant, ready-in-2-minutes version for work, home, or even on the go!
What You Need
Ingredients
6 cups quick cook oatmeal
1 /2 teaspoon salt
Flavoring Ingredients (optional)
• 1 cup raisins
• 1/4 cup brown sugar
• Alternative powdered sweetener
• 1/4 cup powdered creamer + 1/2 cup chopped dried fruit
• 2 tablespoons cinnamon
• 2 tablespoons brown sugar + 2 tablespoons cocoa powder
Equipment
Blender or food processor
Large jar or 16 plastic baggies (sandwich or vacuum seal)
Large spoon
Large mixing bowl
Instructions
1. Place 2 cups oatmeal into your blender or food processor. Blend until powder; if you need to do it in more than one batch, please do so! With zero wet ingredients, depending on your appliance, it can make things easier.
2. Mix powdered oats to a large mixing bowl and add remaining oats, salt and extra add-ins (if you so desire). Stir to combine. You want an even mixture with the powdered oats sticking to the larger oats and extra ingredients.
3. Place mixture in an airtight container (we love our big cracker jars for this) or divide into equal portions and place in bags. Depending on your added ingredients this will usually be a heaping half cup, making it easy to measure out.
4. To eat, place contents of bag into a bowl or mug and add 3/4 cup boiling water. Stir and let stand for 3 minutes. Adjust water as needed for your preferred oatmeal consistency. Enjoy!
Additional Notes:
On Storage: We love a wide mouth jar that allows us to dip a measuring cup into it each morning, plus there’s no added waste of the bag. But if you’ll be taking this on the road (work, vacation, camping) individual bags will keep for 6 months, longer if bags are kept in an airtight container. Regular sandwich bags can be used without complication, though the thicker the better to keep out external air. If you want to get crazy, try using Seal-A-Meal bags that can be used time and time again, plus, boiling water can be added right to the pouch, making it easy to eat if on the go, plus there’s no dishes to do, just make sure to rinse the pouch when finished.
Related: Good Question: How To Make DIY Instant Oatmeal?
(Images: Sarah Rae Trover)
* Sarah Rae Trover
* April 1, 2010
http://www.weareneverfull.com/stuff-this-into-your-easter-basket-hornazo-spanish-easter-bread/
Even if you can’t find morcilla to add to your hornazo, you could still use this fabulous bread recipe and stuff it with whatever you choose. I know I’m going to make it all year round – why wait for Easter!? Happy Easter, everyone!
HORNAZO (SAUSAGE AND EGG-STUFFED EASTER BREAD) (makes 1 loaf)
Ingredients:
For bread:
* 1 1/4 cups warm water
* 1 package dry yeast
* 3 1/4 cups unbleached, all-purpose flour
* 3 teaspoons coarse salt
* cornmeal or breadcrumbs for sprinkling
* 1 egg white for brushing (optional)
For stuffing:
* 3 tablespoons olive oil
* 1/4 pound bacon, sliced into bits
* 2 links of morcilla sausage, cut in half crosswise
* 2 links choizo, cut in half crosswise
* 2 hardboiled eggs, shelled
What to do:
1. Mix 1/4 cup of the warm water with the yeast. While this sits, mix the flour and salt in a large bowl and then add the softened yeast along with the remaining cup of water. Mix this with a wooden spoon until it’s all combined then turn out on a floured working surface.
2. The dough at this stage will really not hold together well, but as you knead it, it will become perfect. Knead dough for 10 (YES, 10) minutes, adding more flour if necessary.
3. Place the dough in a bowl greased with olive oil, roll the dough in the oil and cover cover with a towel. Allow to rise in a dark, draft-free and warm spot for about 3 hours, or until it doubles in size.
4. While the dough is rising, saute your bacon first, then save the crispy bits and the rendered fat (this is very important). Next, saute your morcilla and chorizo, put the rendered fat in the bacon fat to keep. Allow to cool. Make sure you hard-boil your eggs and allow to cool.
5. After the 3 hour dough resting period, punch down the dough and add a few tablespoons of the rendered fat to the dough as well as the bacon pieces. Knead this all together for awhile, adding more flour as necessary.
Dough for Hornazo (Sausage-Stuffed Spanish Country Bread Made @ Easter)
6. Shape into a ball once the oil and bacon is all incorporated. Next comes the interesting part. Using a knife, make slits in the dough and push in all the pieces of sausage as well as the whole eggs into them. You may need to pinch the dough to create a “seal” around the eggs/sausage. When this is done, you should not really see any of the fillings. It may seem impossible to fit all of these bits, but it really is. The more filling you have, the better the bread is. Don’t worry if some of it pops up. **NOTE: If I can, I recommend putting all the pieces of sausage in the same way so when you cut into the bread, you don’t cut length-wise, but cross-wise so it stays together a bit more easily.
7. Place the dough, pinched side down on a baking tray sprinkled with cornmeal. Flatten the dough slightly and allow to rise for another hour in a dark, warm, draft-free spot. It will double in size again.
8. Place the bread on the top shelf of a 450 degree oven with a pan of water on the bottom shelf of the oven, for 5 minutes. (OPTIONAL STEP: Remove the pan of oven and the mix the egg white with 1 teaspoon of water and brush on the bread.)
9. Continue to bake the bread 15 minutes more, or until well browned.
http://www.weareneverfull.com/recipes/
Index of the world’s recipes, unusual and some we know.
http://www.weareneverfull.com/fergus-hendersons-roasted-marrow-bones-with-parsley-salad/
FERGUS HENDERSON’S ROASTED BONE MARROW AND PARSLEY SALAD (serves 6 as a starter, 3 as a main)
* 12 3-to-4 inch high calf or beef marrow bones
* a few bunches of fresh, flat-leaf parsley
* 2 shallots, peeled and sliced thin or chopped finely
* 3 or 4 tablespoons of capers
* 1 french baguette, sliced in rounds and grilled or lightly toasted in the oven
* coarse sea salt (like Maldon)
For dressing:
* juice of 1 lemon
* extra virgin olive oil
* pinch of sea salt and pepper
What to do:
1. Heat oven to 450 degrees. Add marrowbones (standing up straight) to an oven-proof tray or pan and roast in the oven for 20 minutes. Depending on how thick they are, you may want to check them at about 15 minutes to see how the inside looks. You don’t want it to be roasted so much that the marrow is hard, you want it loose and melted-looking, but still slightly firmish.
2. While the bones roast, make your parsley salad by lightly chopping the parsley and then tossing it with the shallots, capers and salt and pepper. Toast or grill the bread pieces till they take on some color. After you take the bones out of the oven, toss the salad with the dressing (lemon and olive oil).
3. Serve two to three bones per person along with a few pieces of toast, a serving of parsley salad, a knife and a small bowl of salt. Use the knife to take the marrow out of the bones and smear on the toast sprinkling a bit of the sea salt and topping with a bit of parsley salad. Take a bite and have a food orgasm. Serve with a thin and reasonably acidic red wine.
http://www.weareneverfull.com/quickest-meal-ever-4-creamy-lemon-pasta/
Rachel aside, the recipes I label “Quickest Meal Ever” must only take about 30-40 minutes to make from start to finish. And I actually cut things up and prepare things if necessary. So with that I invite you to make this delicious and light Creamy Lemon Pasta. Yes, there is cream and some butter mixed in, but it really tastes so incredibly light. Even though we’re in the midst of winter, eating this meal tonight made me imagine that summer is on the way (unfortunately, it was only the food coma talking).
CREAMY LEMON PASTA
* 1 1/2 juicy lemons + zest of the lemon
* 1 lb long pasta (pappardelle, linguine or fettuccine preferable)
* 1/4 cup heavy cream
* 1 shallot, minced
* 2 garlic, minced
* 1/2 cup chicken stock
* 2 tablespoons butter, unsalted preferably
* (Optional) grilled or blanched asparagus, cut into 1-inch pieces
* parsley, finely chopped
* parmigiano reggiano
* fresh pepper
1. Saute shallot and onion in 1 tablespoon butter. Add some olive oil if it needs extra stuff to saute in.
2. Boil water for your pasta.
3. Once shallots are translucent, add chicken stock and the juice of one lemon. Allow to reduce so only 1/4 of the stock remains in the pan.
4. Cook pasta in boiling, salted water.
5. Once stock is reduced, whisk in the heavy cream. Add a pinch of salt, the lemon zest and the juice of the other half of lemon. Whisk in the last tablespoon of butter and about 1/8 cup of the pasta cooking water. Allow to cook on medium and reduce a bit. It should be bubbling while it reduces and thickens.
6. Add they drained pasta to the lemon sauce and toss with parmigiano reggiano, the blanched asparagus (optional) and some fresh pepper. Top with a sprinkle of parsley, some extra lemon zest and another small bit of cheese and voila!
CHECK OUT SOME OF OUR OTHER SUPER-QUICK RECIPES:
* GROUND LAMB KABOBS (Lamb Kubideh)
* PASTA WITH LEEKS, ASPARAGUS, MUSHROOMS AND GRUYERE, TOPPED WITH A FRIED EGG
* ORECCHIETTE WITH SAUSAGE AND KALE
* TORTILLA SOUP
* PASTA WITH TUNA (Pasta Con Tonno)
* CHORIZO, CHICKPEA AND POTATO SOUP
Thanks again wonderful FRiend!
Wishing you a Happy Easter...
HAPPY EASTER!!!
Sorry I am so late will catch up in another day or two.
Love to all of you.
granny
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