Thoughts of truth for Moms & Dads alike!
I Luv Pickles, go for it!
Yes, you read right. 3 days! I LOVE pickles. My last pregnancy I ate an entire jar of pickles and a pint of ice cream for dinner on more than one occasion. When they are small and crisp and a bit of spice to them- WOW! But, I never thought of making them myself. It seemed too fussy, and I wasn’t experienced in canning. Then I saw this recipe on www.frugallysustainable.com and thought I would give it a try. I am so glad I did. What a hit!
I don’t have much of a garden, we’ve had such a mild summer here. So I bought some pickling cucumbers at the farmers market last weekend. The smallest ones I could find, and just enough for one quart size jar. It was hard to wait three days to try them, but it was worth it, and now that I’ve almost finished this…
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Looking at the side of the Watermelon, the white part of the rind is aproximate 1 inch thickness, which is perfect for salad since we will be removing the green outer part, and as much of the pink fruit as possible. Please use a cutting board to cut the green skin off the melon, and cut the pieces in manageable sections, after removing the pink fruit (fleshy part for everyone to enjoy). If one particular piece proves too difficult to remove the green skin, go on to another piece.
Once the green skin of the Watermelon is removed, get each piece ready to julienne (which means you will cut into strips just like french fries)! Put each piece of rind face up (concave shape to your hand, convex shape to cutting board), and start cutting at right, or left side, into thin strips (not too thin nor thick for this recipe).
Please don’t worry about perfect strips in your julienne rind, that is not going to change the flavor of the salad, be glad it’s done! Woot! Also, you will have used aprox half of the watermelon to equal 10 cups.
Now your watermelon rind is ready for the three (3) Kiwis. Remove the skin of the Kiwis, and cut the fruit in slices right over the watermelon rind, which is julienne. Please cut the slices of Kiwi in about 1/4 inch thickness, otherwise they will, well you know…. disintegrate!
You are ready to give another dimension of flavor to the salad! Take 4 scallions (washed and with root cut off bottom), cutting into slices about 1/2 thickness; add to the kiwis, and rind. I like to toss the scallions on top of the kiwis, so the fruit will absorb some of the flavor from the scallions!
In the mean time, in a separate bowl, add 1 tablespoon of garlic powder, and 2 cups of balsamic vinaigrette salad dressing, and blend together. Now put the rind, kiwis, and scallions into garlic, and balsamic vinaigrette, mixing well with a large spoon, or spatula.
Now that the salad is ready, put into a clean bowl chilling for about 1 hour, so that flavors all blend together! Before you put in fridge, add the juice of a fresh squeezed lime, or lemon. Optionally, you can add 6 crushed leaves of mint (spearmint) for a really fresh zing!!
A healthy, and delicious salad that definitely spells summer, is high in citrulline amino acids good for a healthy heart. There is another practice that is very important: being frugal, and eating well!! I hope you enjoy my salad recipe with BBQs, or meals of choice!
Kitchen Tools You Will Need:
- Cutting Board
- Large Dish (1)
- Two (2) Large Bowls (I prefer non metal bowls)
- 1 large mixing spoon or spatula
- 10 cups peeled watermelon rind
- 3 kiwis
- 4 scallions (washed,a nd roots cuts off)
- 1 lemon, or lime juice fresh squeezed
- 1 tablespoon garlic powder
- 2 cups of Balsamic Vinaigrette Salad Dressing
- 6 crushed mint leaves (optional)
Once I have made my salad, I like to dunk a couple pieces of bread in to the mixing bowl, to reward myself for a job well done!
It has been my pleasure to create the Eros Food Garden BBQ Salad just for you, family, and friends! Enjoy!!
- Please Do Not let your children try and cut the green skin off the watermelon, it is a very hard skin, and is dangerous for them.
- Wash the watermelon throughly before cutting it.
- Watermelon Radish – Stunning Color for Your Salad (pastaprincessandmore.wordpress.com)
- ~ Blueberry-Kiwi-Watermelon Salad on Baby Greens w/White Balsamic Vinaigrette (My heatwave salad!) ~ (kitchenencounters.typepad.com)
- Fresh food photo op – keepin’ it local (freshrivervalley.com)
- Watermelon Feta Salad (meatballsandmilkshakes.com)
- Do Something Different With Watermelon (snack-girl.com)
- Tortellini Salad Recipe & Summer BBQ (healthycoconutblog.com)
- Dr. Oz Garbage Can Health Boosters (doctoroz.com)
Carrying your color theme throughout is an excellent idea, you can do this with dishes, glasses, flowers, place mats, table cloths, or other accessories. Remember to infuse with three, or more colors! If you go monchormatic (the use of one color only), it will have a formal look.
Food selection can be just as fun as eating it, old fashioned favorites are always a hit. Just add a new twist, like a side dish with lemon, or lime to liven up the pallete. No wonder Eve had such a hard time resisting the apple!
This fabulous place setting can really lend its self to be formal, or informal. The use of various tones makes the setting feel lively, and helps set the tone for the get together.
A basket of biscotti was strategically place by the door. Every guest will feel really special, and the printed label says “Thank You”, and has a sweet message.
There are many ways to choose your color for a personalized theme, and flowers are just one of them. I hope this has inspired you, please do send in any of your party pictures, or blogs, that you would like to share!
What You Can Add: When you go to staple the Thank You bags, take a small ribbon and staple the ribbon to the bag on top. Tie the ribbon to create a pretty bow, hiding the plain stapler. An extra touch, creating a completely finished look!
Notes: Printed Labesl are from Martha Stewart Crafts!
- DIY Pinwheels (kidsarefrompluto.com)
- Fourth of July crafts and DIY projects for the family (coolmompicks.com)
- DIY: Paint Swatch Art (eventsbysocialgraces.com)
- Angry Bird’s Birthday [#1-Print Within Your Budge] (1brightmorning.wordpress.com)
BOOKS: Mindful Loving by Henry Grayson, The Seven Spiritual Laws of Success: A Practical Guide to the Fulfillment of Your Dreams by Deepak Chopra
While a slice of rustic bread supports the vegetables on this open-faced sandwich, grilled eggplant is the real foundation. Grilled eggplant has a sweet, smoky flavor and would be delicious eaten alone. But I layer tangysweet grilled onions and ripe, seasonal heirloom tomatoes into the mix to add beautiful colors and additional flavors that meld well with the buttery eggplant. Right before serving, the sandwich is brightened with Creamy Celeriac Sauce.
If you can’t grill, the eggplant and onions can also be cooked in an oven. Just place them on a parchment-lined baking sheet 3 to 4 inches from the heat and broil for 3 to 4 minutes, until browned and slightly crisp. Turn them with a fork and broil for another minute or so. After removing the vegetables, place the bread under the broiler for about 1 1/2 minutes per side, until lightly browned.
Recipe courtesy of The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry, 2012. Published by Da Capo Lifelong Books.
- CREAMY CELERIAC SAUCE:
- 1/2 pound silken tofu
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1/2 teaspoon agave nectar
- 1/2 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon paprika
- A few pinches of cayenne
- Coarse sea salt
- Freshly ground white pepper
- 1/4 cup minced green onions (green and white parts)
- 1/2 cup loosely packed peeled and coarsely grated celery root (celeriac)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse sea salt
- 1/4 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 1 medium-size eggplant (about 1 pound), sliced crosswise into 1/2-inch rounds
- 2 medium-size red onions, sliced crosswise into 1/2-inch rounds
- 4 heirloom tomatoes, cut crosswise into 1/2-inch slices
- 1 loaf of rustic bread cut diagonally into eight 1/2-inch slices
- Freshly ground white pepper
- For the sauce: In an upright blender, combine the tofu, lemon juice, 1 tablespoon of the parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and blend until smooth. If necessary, season with additional salt and pepper to taste
- Transfer the sauce to a bowl, stir in the green onions and celery root, and garnish with the remaining parsley.
- For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes.
- In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.
- Add the vegetables to the bowl and toss to coat.
- If grilling, thread the onion slices onto two skewers each. Transfer the onions and the eggplant rounds to the grill and cook, turning once with tongs, until browned and slightly crisp, 3 to 4 minutes per side.
- After turning the vegetables, add the bread to the grill. Cook, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes.
- Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving.
Rhubard Pie very charming indeed:
Terribly sorry, everyone. I have been dreadful about posting over the last couple of weeks due to a trip home and a computer being upgraded. I also seem to have contracted a penchant for writing rather like a 19th-century Englishwoman, which may or may not be due to the fact that I have reread all of my favorite Jane Austen novels over the last several weeks.
Anyways, my love for Emma and Pride and Prejudice is not why you are here. My trip home was rather a whirlwind, mostly spent with family and much of it spent in the car on the five-hour drive to Iowa (which was quite pretty, actually). However, I did manage to take a few pictures of my grandma Nancy’s famous rhubarb cream pie, homemade the day of my arrival by my mom. I can thus claim no credit for this recipe, but I do hope…
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Easy Potato Salad, unlike my friends:
For some reason, growing up, I had an aversion to mayonnaise. I was a notoriously picky eater with very little besides bread, chicken fingers, french fries, Bologna, peanut butter and pizza in my diet (Hmmm, this might explain that “chubby phase”). But, as an adult, I have learned to taste, nosh and binge on all the food aversions of the olden days. Now I love anything prepared with mayonnaise and perhaps like it a little too much.
Potato, macaroni, egg, chicken and tuna salad were something I dared not to try until my 20’s. Look at all I was missing! Luckily, my husband has exposed me to all of the above and more with his very broad and varied palette. Through him, I came across this potato salad recipe. I never thought I would be the type of person to bring potato salad to a party. When I saw my…
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Intriguing combination for cream-soda!
Italian soda is a refreshing drink, especially perfect on a warm, sunny day. Despite it’s name, this drink was actually invented in San Francisco’s North Beach, not in Italy. It gets its name from the flavored syrups that originated in Italy that are used to make it. The drink is simply flavored syrup mixed with carbonated water served in a tall glass with ice. Add a splash of cream and it becomes an Italian cream soda or cremosa. Either way, an Italian soda is a nice alternative to store-bought soft drinks.
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God bless the hands that help, & save.
Thursday night, 17 July, was the heaviest yet since Israel’s bombardment of Gaza began almost two weeks ago.
Dozens of people arrived to Gaza City’s al-Shifa hospital, where I was on shift that night. Some arrived torn to pieces, some beheaded, some disfigured beyond recognition, although still alive and breathing.
Seemingly indiscriminate artillery fire, a new element in Israel’s assault, had exacted a heavy toll on civilians.
The medical staff were lucky to get a break of less than half an hour. Some spent it watching the flares and bombs Israel was raining on the eastern neighborhoods of Gaza City, while others refueled with coffee or lay down for a few moments.
The relative calm did not last long. At around 3am, about eight or nine casualties arrived at the emergency room all at once. The last to come in were four siblings — two of them little children…
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NEWJERSEY REDCROSS NOV 3RD 2012 plse reblog info or share!
AMERICAN RED CROSS FEEDING THOUSANDS IMPACTED
BY SUPERSTORM SANDY IN NEW JERSEY
Thousands of volunteers providing water, hot meals and snacks in hardest hit areas
Below is Planned Mass Care for South New Jersey for November 3 (subject to change)
|Fixed Feeding sites||Time||Address|
|Atlantic CityConvention Center||2:00 PM||One Convention Blvd., ATLANTIC CITY NJ, 08401|
|BelmarMunicipalBuilding (In Gym)||2:00 PM||601 Main St., Belmar, NJ07719|
|Long Branch EOC||2:00 PM||Union & 3rd Ave, Long Branch, Nj07740|
|Church of Precious Blood||2:00 PM||72 Riverdale Ave, Monmouth Beach, NJ07750|
|Asbury ParkSeniorCenter||TBD||1201 Springwood Avenue, Asbury Park, NJ07712|
|Highlands||360 Navesink Ave, Highlands, NJ|
|UnionBeach||650 Poole Ave, Union Beach, NJ|
Tobacco, and Brandy, of course in NYC!
This week, I was happy to be invited to 2 cigar events in NYC. The privilege of being wined and dined at flagship NYC cigar establishments is not wasted on me. I humbly enjoy every minute of spreading the good word of FineTobaccoNYC.com and The Cigar Rights of America.
The first was a release party at The Nat Sherman Townhouse for Mi Amor Reserva Cigars. This Nicaraguan blend made for Ashton was a nice full bodied smoke. Not too spicy, but not mild. As usual, no tasting notes from me, as you know, I have no palate.
Hosting the event were the team of Michael Herklots, Executive Director Retail and Brand Development, Nat Sherman and Pat Felitti, Director of Store Sales, Hospitality & Operations, Nat Sherman.
The event was excellent, with Cuban food catered by Sophie’s Cuban.
Tony from Ashton Cigars was on hand and talked…
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chef’s Table Union Station, Chicago: Get Tickets Please!
The 35th Annual Chicago Restaurateurs for Education Event is “From the Chef’s Table.” This premier Foodie event will feature some of Chicago’s top restaurants and executive chefs.
WHEN: Friday, November 9th, 2012
WHERE: Union Station in Chicago at 500 W. Jackson
To buy your tickets online please click here.
Founded in 1914, the Illinois Restaurant Association is a non-profit organization dedicated to promoting, protecting, educating and improving the restaurant industry in Illinois.
The foodservice industry in Illinois produces $19.2 billion in annual sales and is the largest private sector employer in the State. The Association’s events provide networking opportunities for members and raise funds for their Educational Foundation Scholarship Initiative. This organization also sponsors The Chicago Gourmet.
Dr. EveAnn Lovero writes Travel Guides @ www.vino-con-vista.com
- Chicago Gourmet 2011 “Dine Around” Event is a Mecca for Foodies (vinoconvistablog.wordpress.com)
For Kids Of All Ages: A Very Gooooy Treat!
One of my favorite things about Halloween is being able to use this day as an excuse to eat more dessert, good ol’ Halloween sweet treats. =) Sure you’ll be passing out candy to trick-or-treaters or to your child’s friends and classmates, but is that going to stop you from sneaking in a piece or two? Of course not, it’s Halloween!
If you’re in the giving mood and want to make treats for your family, friends, coworkers, or anyone else really, you definitely have plenty of options in terms of Halloween-themed food ideas. You can obtain inspiration from my Halloween Board, bake Halloween-themed cupcakes, follow my kid-friendly pumpkin recipes, or do an endless Google search for Halloween inspired dishes.
Today, I’d like to disclose to you a simple, quick, affordable, and SHAREABLE Halloween Sweet Treat called Marshmallow Popcorn Cake. This wonderful dessert is colorful, sweet, crunchy, sticky…
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“Food is nation building and back breaking business”
Humidors & Vintage NY License Plates, gotta have one: GIFT!
News from our friends over at Nat Sherman, via the blog of Michael Herklots:
In partnership with Daniel Marshall, we are proud to offer these beautiful custom humidors featuring Vintage New York License Plates. The humidors are each one of a kind, with a hand carved design, Spanish Cedar lining, and come equipped with Humidification and a Hygrometer. The humidors hold 125 Cigars, and are available exclusively at the Nat Sherman Townhouse, 12 East 42nd Street, in New York City. Call 646-442-1850 for more information. ($1,595)
If you’re from a big city, you know culture; It’s what is often most talked about when remembering home: food, friends, music!