tag:blogger.com,1999:blog-52361406055194217802024-02-19T18:06:04.723-05:00The Healing HomeA busy woman's quest to turn home into haven.L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-5236140605519421780.post-42699513686054153132012-03-12T20:32:00.004-04:002012-03-13T10:24:34.635-04:00Saving medicinal plants<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dMUCfnups5XgZxo_a-wzqbDcxzKBVZplKpAXZI5Iu9m0fWQI0uNnz6vrIaQRvAkPNNxNsVLh38oaeZy_GUWSExwGAG69_2vGHVHcVxkJ8MnYZbHdPc1vmXv9IuBm0Arz6jg7LuVT-t3V/s1600/Hydrastis_canadensis_-_goldenseal_-_desc-flower_front_view.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dMUCfnups5XgZxo_a-wzqbDcxzKBVZplKpAXZI5Iu9m0fWQI0uNnz6vrIaQRvAkPNNxNsVLh38oaeZy_GUWSExwGAG69_2vGHVHcVxkJ8MnYZbHdPc1vmXv9IuBm0Arz6jg7LuVT-t3V/s400/Hydrastis_canadensis_-_goldenseal_-_desc-flower_front_view.jpg" width="390" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i>Hydrastis canadensis image courtesy of Wikimedia Commons</i></td></tr>
</tbody></table><div class="MsoNormal" style="text-align: left;"><span style="font-family: "Trebuchet MS";"></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
<span style="font-size: small;">All the warm weather we've had lately has given me a full-blown case of Spring Fever. During the workday, it's hard to keep myself from staring out the window and daydreaming about plans for my garden. And all weekend I poured over catalogs looking at plants and garden ornaments, making lists of those I’d like to add to my perennial and herb beds. </span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">One of the things I’m keeping in mind this year as I choose plants is something I recently read in Rosemary Gladstar’s “Family Herbal“ book. In this amazing guide to natural therapies and herbal remedies the author discusses the work of United Plant Savers, a non-profit organization dedicated to the conservation and cultivation of native medicinal plants and their habitats. </span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">UpS has compiled “at risk” and “to watch” lists of herbs that are endangered; though the author notes that, in some cases, an “at risk” plant could be abundant in one of its native bio-regions and rare in others. I’ve listed the “at risk” herbs below, though the list dates to 2001 when the book was published. There may very well be more plants on the list by now. If you'd like more information, write to United Plant Savers at PO Box 98, East Barre, VT 05649.</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">AT RISK:</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">American ginseng (Panax quinquefolius)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Black cohosh (Cimicifuga racenose)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Bloodroot (Sanguinaria canadensis)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Blue cohosh (Caulophyllum thalictroides)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Echinacea (Echinacea spp.)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Eyebright (Euphrasia spp.)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Goldenseal (Hydrastis canadensis)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Helonia root (Chamaelirium luteum)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Kava-kava (Piper methysticum)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Lady’s slipper orchid (Cypripedium spp.)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Lomatium (Lomatium dissectum)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Osha (Ligusticum spp.)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Peyote (Lophophora williamsli)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Slippery elm (Ulmus rubra)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Sundew (Drosera spp.)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Trillium (Trillium spp.)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">True unicorn (Aletris farinosa)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Venus fly trap (Dionaea muscipula)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Virginia snakeroot (Aristolochia serpentaria)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Wild yam (Dioscorea spp.)</span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com7tag:blogger.com,1999:blog-5236140605519421780.post-35221091634378927452012-03-03T13:16:00.001-05:002012-03-03T16:18:03.654-05:002012 Witchy Books Reading Challenge<style>
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<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://i706.photobucket.com/albums/ww68/magalyguerrero/WitchyBooksReadingChallenge2012Button.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i706.photobucket.com/albums/ww68/magalyguerrero/WitchyBooksReadingChallenge2012Button.jpg" /></a></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I’ve been a bookworm for as long as I can remember. I had my own library card as a pre-schooler and can remember toddling home from the library with a stack of books tucked under my arm on many, many occasions. Harold and the Purple Crayon was one of my favorites back then, along with that funny series of books about the sassy Ramona Quimby. </span></div></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Nowadays, I read everything from historical fiction to how-to’s, including huge helpings of witchy/pagan titles. So I’ve decided to take up the Witchy Books Reading Challenge, hosted by <a href="http://pagan-culture.blogspot.com/2011/12/witchy-books-reading-challenge-2012.html" target="_blank">Pagan Culture</a>. If you have any suggestions for books to add to my list, please let me know. I’ll list each book I finish in the sidebar of my blog. Wish me luck!</span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com2tag:blogger.com,1999:blog-5236140605519421780.post-90963373056259341272012-02-27T18:19:00.023-05:002012-02-27T18:31:52.047-05:00Pasta with Roasted Peppers, Artichokes and Sun-Dried Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdliYCwQ1JGapdmhQ2zO2oSRLSBIRORSLsUFXxX0ni33U9slvBsiYOhhDQOQoteZ-fr9QaPhEQYKzIfB3Yh-x2mRM0FjxwNoDnnRKkHlyF2QSZ7Tk8RvnmswS2IANP-RS2L4Y9YOpvKzlI/s1600/DSC_0534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTH0ArjTa-y3-Ulzj4E-gg2sNslnqwYYZPWDiSEm7DvIk6DyqeNAGxg9TIRJgY1Etcg9SlKRFicY9UdbMsAagB8Sveq5ML-PBRfMgcna9ppDr14HLVJYE-v-qSRwgsbdsZD7uzIE86fwAO/s1600/DSC_0533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;"><style>
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</style> </div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CweSaHQCsmJBQmqv4OZ4q5xr1i8nBC7aCwTf69oS65lK23L-dEBeZ6IjmVnwKgTSpKpgcOuy-CDtOQrhX7XXUvTa48ke6_dyMU7HaWsUetZiCU9NUm5tQNblCsTS5mbNCM2j4M4skGvq/s1600/pastawartichokes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CweSaHQCsmJBQmqv4OZ4q5xr1i8nBC7aCwTf69oS65lK23L-dEBeZ6IjmVnwKgTSpKpgcOuy-CDtOQrhX7XXUvTa48ke6_dyMU7HaWsUetZiCU9NUm5tQNblCsTS5mbNCM2j4M4skGvq/s400/pastawartichokes.jpg" width="400" /></a></div><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Hungry and in a hurry? Here’s a quick and satisfying meal that’s easy to put together from pantry staples — things you probably already have on hand. It’s a great dish for when you don’t have a meal planned or a lot of time to prepare one. The prep time is only 15 minutes, so you can prepare the no-cook sauce while you’re boiling the pasta water, and you’ll be chowing down in no time at all!</span></span></div><div class="MsoNormal"><br />
</div><ul><li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 jar (12 oz.) marinated artichokes, drained well and chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 jar (12 oz.) roasted red peppers, drained well and chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">2 Tbsp. chopped Italian flat-leaf parsley</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">2 Tbsp. sundried tomatoes in oil, drained and julienned</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">3 Tbsp. brine-cured black olives, pitted and sliced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">½ c. extra virgin olive oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">2 Tbsp. red wine vinegar</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 garlic clove, minced</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1/8 tsp. freshly ground black pepper</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">16 oz. pasta—penne, fusilli, rotini or campanelle would work well</span></span></li>
</ul><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Combine all ingredients except pasta in a small, non-metal bowl. Stir well to blend. Cook the pasta according to the package directions and drain. Toss the hot pasta with the artichoke, red pepper and sundried tomato mixture and serve at once with grated romano cheese.</span></span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com16tag:blogger.com,1999:blog-5236140605519421780.post-11378270015594576342012-02-14T21:10:00.050-05:002012-02-15T09:27:06.031-05:00Aromatherapy blends for diffusers<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span> <style>
</style> </div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJYDlhhnuR4KPYjJwFvAVjzKi3dWYVFqxCqObp5PWNYynX_6-rbMNBUQfnbcXNN-QuCi7eg2bkLXNTXYkF6-p8u9c65aQ2T8UEGW-nS06-UWUwyNAz-skyGwTo9UYObTduTV8l5CXDK9B/s1600/diffuser.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJYDlhhnuR4KPYjJwFvAVjzKi3dWYVFqxCqObp5PWNYynX_6-rbMNBUQfnbcXNN-QuCi7eg2bkLXNTXYkF6-p8u9c65aQ2T8UEGW-nS06-UWUwyNAz-skyGwTo9UYObTduTV8l5CXDK9B/s200/diffuser.jpg" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">When it comes to setting a mood in my home, I often turn to scented candles and incense. But lately I’ve been relying quite a bit on my aromatherapy diffuser and realizing just how versatile —and healthy — it can be. </span><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif; margin: 0.1pt 0in;"><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span> <style>
</style> </div><span style="font-size: small;">The diffuser I have is much like the inexpensive one shown here. It uses ultrasonic technology to create a fine, cold mist. Just fill it with water and add some essential oils. The water and oils are quickly diffused throughout the room and linger for quite awhile. No heat is used, which means the essential oils' therapeutic benefits aren’t compromised.</span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span> <style>
</style> </div><span style="font-size: small;">When I first started using the diffuser, I used already prepared essential oil blends such as those sold by Plant Therapy Essential Oils. My favorite one, which I’ve continued to use throughout the winter, is their Germ Fighter Blend. It contains essential oils of Lemon, Clove, Eucalyptus, Cinnamon, Rosemary and Thyme. I’ve also just started experimenting and creating my own blends.</span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span> <style>
</style> </div><span style="font-size: small;">Here are a few of the mixes that I’ve enjoyed so far. </span><span style="font-size: small;">If you have any essential blends that you’d like to share, please be sure to do so. I’d love to hear from you. Thanks!</span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span> <style>
</style> </div><span style="font-size: small;">For eliminating unpleasant odors: </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">- 1 drop eucalyptus oil</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">- 2 drops lemon oil</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">- 6 drops bergamot oil</span><span style="font-size: small;"> </span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span> <style>
</style> </div><span style="font-size: small;">For lifting the spirits:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">- 2 drops geranium oil</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">- 3 drops sweet orange oil</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">- 4 drops clary sage oil</span><span style="font-size: small;"> </span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span> <style>
</style> </div><span style="font-size: small;">For reducing stress:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">- 2 drops patchouli oil</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">- 3 drops rose oil</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">- 4 drops lavender oil</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com3tag:blogger.com,1999:blog-5236140605519421780.post-72369232878078157552012-01-31T21:29:00.000-05:002012-01-31T21:29:22.979-05:00Storing herbs and spices<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HhvTGjUfHQTpbwNyIvuGhu0kX8kOR7Uv-u3kyVF5RRmPkqN1QgjNrbRWQShhnNY1ugFXDhPZwm4iG84uZvA6VW1OHmgqa9J7DYRH-vLUSPXUVPbiRrnBGx3ezReyjRzrc4sj_pFGviJb/s1600/768px-Dried_Taragon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HhvTGjUfHQTpbwNyIvuGhu0kX8kOR7Uv-u3kyVF5RRmPkqN1QgjNrbRWQShhnNY1ugFXDhPZwm4iG84uZvA6VW1OHmgqa9J7DYRH-vLUSPXUVPbiRrnBGx3ezReyjRzrc4sj_pFGviJb/s400/768px-Dried_Taragon.JPG" width="300" /></a></div><span style="font-size: small;"> <span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">When was the last time you cleaned out your spice cabinet? If you’re like me, it’s been years. And while I use herbs and spices frequently for both cooking and magick, I’m sure I have a few random jars that have been hanging around too long. I’ll bet that jar of allspice I bought for a Jamaican beef patty recipe many years ago (and only used that one time) is still in there. It’s probably keeping company with the spice blends I purchased </span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">at a neighbor’s Taste of Home party </span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">because <i>I felt like I needed to buy something</i>.</span></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">So I consulted a few recipe books and cooking websites and found some info on the shelf life of herbs, as well as some storage tips. There were lots of varied opinions on shelf life — and I’m sure some herbs deteriorate faster than others — hence the broad date ranges I’ve given here. Most sources seem to agree, however, that the easiest way to check if herbs are still good is to do the ol’ sniff test. Simply rub a pinch of it between your fingers. If the aroma is weak and the color has faded, it’s time to chuck it out.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Shelf Life:</span></div><div class="MsoPlainText" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">- Whole spices: 2 to 5 years</span><br />
<span style="font-size: small;">- Ground spices: 1 to 3 years</span><br />
<span style="font-size: small;">- Leafy dried herbs: 6 months to 2 years</span><br />
<span style="font-size: small;">- Extracts: 4 years </span><br />
<br />
<span style="font-size: small;">Tips for storing dried spices and herbs:</span><br />
<span style="font-size: small;">- Keep them dry in tightly closed containers. A screw-cap container is better than a flip-top container because it can be resealed more tightly. </span><br />
<span style="font-size: small;">- Keep them away from heat. Do not store them near the dishwasher, toaster, or stove.</span><br />
<span style="font-size: small;">- Keep them in the dark, inside a cabinet and/or in opaque containers.</span><br />
<span style="font-size: small;">- Members of the red pepper family, like paprika and chili powder, stay longer in the fridge. </span><br />
<span style="font-size: small;">- When you purchase new spices, make note of the purchase date on the label so you can quickly see when it’s nearing the end of its shelf life.</span></div><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com5tag:blogger.com,1999:blog-5236140605519421780.post-63559936335144327022012-01-25T19:48:00.001-05:002012-01-25T19:53:47.152-05:00Ooey Gooey Mac and Cheese<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECwq1tMgLxFc_v_hTVCBi5rGvi4C9tiEBoJFsag2DQbicSKxpQ768jyrUZCL7nICzP3nv25I866wAJi_YYVjSNPKbuXofFa6zdKuqFFqK3twYQO6aVyJkc0D__ikHNniKw_fdJn88IudA/s1600/DSC_0505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECwq1tMgLxFc_v_hTVCBi5rGvi4C9tiEBoJFsag2DQbicSKxpQ768jyrUZCL7nICzP3nv25I866wAJi_YYVjSNPKbuXofFa6zdKuqFFqK3twYQO6aVyJkc0D__ikHNniKw_fdJn88IudA/s400/DSC_0505.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Last weekend we had about 7 inches of snow here in Northern New Jersey. It was a light, fluffy kind of snow, made all the more wonderful because it fell on a Saturday when we had no place to go. We were able to sit by the fire in our family room and watch out the window as it fell. It was a relaxing, peaceful day and a perfect time for comfort food, so I dug out my mom’s Ooey Gooey Mac & Cheese recipe.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Grq6borAqugbAZfSm2kXLoIB3QeeMTHIk96mBZ2HVnZAJAukOt4IJOyk-gU8Fm8NgyERQvrzPAcOfLldv0bQdlex5BQ-UIGRY8bg4BUvzOJraSk9H3jpiT-QJen09e56Q3N8lsBolgoN/s1600/DSC_0504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Grq6borAqugbAZfSm2kXLoIB3QeeMTHIk96mBZ2HVnZAJAukOt4IJOyk-gU8Fm8NgyERQvrzPAcOfLldv0bQdlex5BQ-UIGRY8bg4BUvzOJraSk9H3jpiT-QJen09e56Q3N8lsBolgoN/s400/DSC_0504.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ingredients:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">• 1 lb. penne pasta</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">• 1 Tbsp. olive oil</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">• 2 Tbsp. butter</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">• 2 Tbsp. flour</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">• 2 c. heavy cream</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">• ¼ tsp. salt</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">• ¼ tsp. black pepper</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">• 1 ½ c. shredded mozzarella</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">• 1 c. shredded white cheddar cheese</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">• ¾ c. grated romano cheese</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Directions:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Preheat the oven to 400°. Cook the penne in 4 quarts of salted water till al dente. Drain well, return to pot and toss with olive oil.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Melt butter in a saucepan over med-low heat. Add flour and cook, stirring constantly, until golden brown. Slowly whisk in cream, bring to a simmer, and cook till slightly thickened — making sure to whisk frequently. Remove from heat and add salt and pepper. Cover to keep warm.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Combine cheeses in a large bowl. Fold the cooked pasta into the cheeses and then pour the hot cream mixture over the pasta and cover the bowl immediately with foil. Let it stand for about 3 minutes. Uncover the bowl and stir with rubber spatula, scraping the melted cheese from the sides and bottom of the bowl until everything is combined and all the cheese is melted. Transfer the mixture to a 9” x 13” baking dish. Bake till top is light golden, about 15 minutes, and serve.</span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com9tag:blogger.com,1999:blog-5236140605519421780.post-11348075284665900922012-01-21T16:23:00.005-05:002012-01-22T14:42:12.073-05:00Caffè Mocha Exfoliating Scrub<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span> <style>
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<div class="MsoNormal"><i><span style="font-size: x-small;">Photo courtesy of Alina Zienowicz, Wikimedia Commons</span></i></div></td></tr>
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<span style="font-size: small;">I love coffee. The sad thing is — it doesn’t love me. The stomach aches and pains it gives me make it almost impossible for me to enjoy. The fact that I’m unable to drink coffee has seriously been one of my life’s biggest disappointments. So imagine how excited I was to find this completely new way to enjoy it — one that actually makes me feel great. It’s a body scrub made with coffee grounds!</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I found the recipe in an old issue of <i>Natural Health</i> magazine and whipped up a batch this morning. It took just a few minutes to prepare and the results were nothing less than divine. The coffee and cocoa powder exfoliate, increase circulation and help decrease the appearance of cellulite (maybe I should bathe in it!). The oils contain antioxidants and help the skin retain moisture </span><span style="font-size: small;">—</span><span style="font-size: small;"> perfect for winter-weary skin.</span><br />
<br />
<span style="font-size: small;">Ingredients:</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span><br />
<ul style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">2 Tbsp. almond oil</span></li>
<li><span style="font-size: small;">1 tsp. coffee grounds</span></li>
<li><span style="font-size: small;">1 tsp. cocoa powder</span></li>
<li><span style="font-size: small;">1 Tbsp. coconut oil</span></li>
</ul><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span><br />
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Directions:</span><br />
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Mix ingredients together and apply to clean skin in the shower, rubbing gently in a circular motion. Rinse thoroughly. Note: use of the scrub can leave your shower floor a little slick, so be sure to wipe it out afterwards to avoid any slips or falls.</span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com2tag:blogger.com,1999:blog-5236140605519421780.post-68809785305109897002011-08-26T15:43:00.008-04:002011-08-26T15:52:35.810-04:00Zucchini Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPc0MV-QVLPmMF318tMKRx296FAXbRKu4WnwGjr6eLDTd6_ThILSlRWW39RUdyjSoV4ggHwiJac1aD504wojWheg1NiIZbNeBCYIl0aVRn2XQq0pR0BDnl9uTrYtXFDpICFTyqj919WyJ/s1600/DSC_0254-500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPc0MV-QVLPmMF318tMKRx296FAXbRKu4WnwGjr6eLDTd6_ThILSlRWW39RUdyjSoV4ggHwiJac1aD504wojWheg1NiIZbNeBCYIl0aVRn2XQq0pR0BDnl9uTrYtXFDpICFTyqj919WyJ/s1600/DSC_0254-500.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</style> <div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">After an unfortunate hiatus due to a death in the family, I am back to blogging. It’s hard to believe so much time has passed by, and the summer is almost over. I’m begrudgingly coming to accept that it’s time to stock up on school supplies, but hopefully we’ll get in a few more trips to beach—<i>after </i>Hurricane Irene passes through, of course!</span></span></div><span style="font-size: small;"> </span><div class="MsoNormal"><br />
</div><span style="font-size: small;"> </span><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Here’s a summer recipe that I return to again and again when I need a no-brainer type of dinner—quick, easy and comforting—which is exactly what I needed these past few weeks. Hope you enjoy it, too!</span></span></div><div class="MsoNormal"><div class="MsoNormal"><br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></b></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 ready-made, unroll-and-fill pie crust </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">4 c. zucchini, sliced</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 c. onion, chopped </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Extra virgin olive oil</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">¼ tsp. garlic powder</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 tsp. salt </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">A couple of turns of freshly ground black pepper</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">¼ c. fresh basil, julienned</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">2 Tbsp. fresh Italian parsley, minced</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 tsp. fresh oregano, minced (or ¼ tsp. dried)</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">3 eggs, beaten</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">8 oz. mozzarella, shredded</span></span></div><div class="MsoNormal"><br />
<div class="MsoNormal"><b><span style="font-family: "Trebuchet MS",sans-serif;">Preparation:</span></b><br />
<b><span style="font-family: "Trebuchet MS",sans-serif;"></span></b><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Preheat the oven to 375°. Prick the pie crust. Saute the zucchini and onions in olive oil over medium-high heat for 10 minutes. Add the garlic powder, salt and pepper, and remove the pan from the heat. Stir in the basil, parsley and oregano. In a large bowl combine the eggs and mozzarella, and then fold in the zucchini and onions. Pour the mixture into the pie shell and bake for 45 minutes.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NSmkf7KvEG6IgtGeOLRUdZCgD3EortkJ6vX-7S0FuXZ32eFkFDJm2hYZqlFORnPnLzlz9ERdKUgplA0Xt_GiNq7pjS_ePAEhKRUP6LH4DaIbxM1COrMWouGDqyPEKyF1jc3wGaXsoL0B/s1600/DSC_0263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NSmkf7KvEG6IgtGeOLRUdZCgD3EortkJ6vX-7S0FuXZ32eFkFDJm2hYZqlFORnPnLzlz9ERdKUgplA0Xt_GiNq7pjS_ePAEhKRUP6LH4DaIbxM1COrMWouGDqyPEKyF1jc3wGaXsoL0B/s1600/DSC_0263.JPG" /></a></div></div></div></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com4tag:blogger.com,1999:blog-5236140605519421780.post-87917513264478125502011-08-04T21:18:00.000-04:002011-08-04T21:18:57.571-04:00My Aunt Mary’s Pasta<div style="font-family: "Trebuchet MS",sans-serif;"> <style>
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</style> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicC3DisWAcjqGyqiVj_VBO4KilctBkmpSaO4SFjhQpnTIxzgqFcwY42wQByC7vsgPO-A0p1PhbSxir0jokVHLxaFjUjuIrr9PeZN4e6EMkDlRci2WgkXDl6FWlkQw2mBRLPFYWWArG65_Z/s1600/DSC_0893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicC3DisWAcjqGyqiVj_VBO4KilctBkmpSaO4SFjhQpnTIxzgqFcwY42wQByC7vsgPO-A0p1PhbSxir0jokVHLxaFjUjuIrr9PeZN4e6EMkDlRci2WgkXDl6FWlkQw2mBRLPFYWWArG65_Z/s400/DSC_0893.JPG" width="400" /></a></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"> <span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">On Monday, to celebrate the harvest festival of Lammas my family and I shared a simple, yet hearty vegetarian meal. At the heart of it was a quick-to-prepare pasta dish my Aunt Mary often made, which is known in our house simply as Aunt Mary’s Pasta. Yeah, it’s a pretty nondescript name, but don’t let that fool you — this dish is full of flavor! Alongside it, I served a large salad with lots of fresh veggies from the farmer’s market and a big, crusty loaf of Italian semolina bread.<span> </span></span><span style="font-size: small;"><span></span>How did you and your family celebrate Lammas?</span><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ingredients:</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; text-indent: -0.25in;"><span style="font-size: small;"><span>·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>10 - 12 plum tomatoes, seeded and chopped</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; text-indent: -0.25in;"><span style="font-size: small;"><span>·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>½ medium red onion, diced</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; text-indent: -0.25in;"><span style="font-size: small;"><span>·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>1 cup basil, chopped</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; text-indent: -0.25in;"><span style="font-size: small;"><span>·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>1 large clove of garlic, minced</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; text-indent: -0.25in;"><span style="font-size: small;"><span>·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>4 -5 Tbsp. extra virgin olive oil</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; text-indent: -0.25in;"><span style="font-size: small;"><span>·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>2 Tbsp. balsamic vinegar</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; text-indent: -0.25in;"><span style="font-size: small;"><span>·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>2 Tbsp. kalamata olives, pitted and sliced</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; text-indent: -0.25in;"><span style="font-size: small;"><span>·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>12 oz. feta cheese, crumbled</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; text-indent: -0.25in;"><span style="font-size: small;"><span>·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>salt and pepper to taste</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; text-indent: -0.25in;"><span style="font-size: small;"><span>·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>1 lb. pasta (campanelle and cellentani work well)</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Preparation:</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Simply combine the first eight ingredients in a large bowl and season the mixture with salt and pepper to taste. </span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6397oj18-FsxmnPG9bC9NY6L_Z-sReuAgpaOQcUuljx2woypc-Mb-SntNr6VAAWXKgYA46S6-pxYjrtAH-Kd7PftCQkcWDDKyXWLrLNFtoG_wcOukzokIrV54515aenI70AfgyccIki9W/s1600/DSC_0890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6397oj18-FsxmnPG9bC9NY6L_Z-sReuAgpaOQcUuljx2woypc-Mb-SntNr6VAAWXKgYA46S6-pxYjrtAH-Kd7PftCQkcWDDKyXWLrLNFtoG_wcOukzokIrV54515aenI70AfgyccIki9W/s400/DSC_0890.JPG" width="400" /></a></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Then, cook the pasta al dente according to the package directions and drain it well. Transfer the pasta to a large serving bowl, add the tomato mixture and gently fold it in until it’s thoroughly combined. </span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com3tag:blogger.com,1999:blog-5236140605519421780.post-65220909610584606732011-07-26T18:14:00.001-04:002011-07-26T21:08:44.288-04:00Chilled Cream of Cucumber Soup<div style="font-family: "Trebuchet MS",sans-serif;"><style>
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</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This refreshing soup, which is based on a recipe I found years ago in a Julia Child cookbook, is thickened with — believe it or not — farina. It’s absolutely delicious on a hot day paired with a BLT for a nice light meal.</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ingredients:</span></div><div class="MsoListParagraphCxSpFirst" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 Tbsp. butter</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>¼ c. shallots, chopped</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 lb. of seedless cucumber, peeled and cut into ½” chunks</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>4 c. chicken broth</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 tsp. white wine vinegar</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>½ tsp. dried dill </span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>3 Tbsp. quick-cooking farina (e.g., Cream of Wheat)</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 tsp. salt</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>freshly ground pepper</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 c. light sour cream</span></div><div class="MsoListParagraphCxSpLast" style="font-family: "Trebuchet MS",sans-serif; text-indent: -0.25in;"><span style="font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 Tbsp. dried dill</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Preparation:</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Melt the butter in a heavy saucepan and cook the shallots over medium heat for one minute, then add the cucumber, chicken broth, vinegar and ½ tsp. of dill. Bring this to a boil, and then stir in the farina. Simmer uncovered for 20 minutes. Puree with a stick blender until it’s completely smooth. Add the salt and season with freshly ground pepper. Allow the soup to cool, then whisk in the sour cream and remaining dill. Top, if desired, with thin slices of cucumber and a sprig of fresh dill.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com2tag:blogger.com,1999:blog-5236140605519421780.post-6698762128386943382011-07-18T20:54:00.012-04:002011-07-18T21:29:06.166-04:00Pesto Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7_zIgTThqD7dAa2GkhnD25wmzdae3uTmIrMg76w3Tp7KlyvFKSDBaKgNicRbLaIA5yBGhbAZwK9-DmHIpGc_6GTE5pWoZwpwo-8ZDkjkNqQeafBO0XZrCM_JxopcokpSJSwd47lZ2VO2/s1600/DSC_0272lo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7_zIgTThqD7dAa2GkhnD25wmzdae3uTmIrMg76w3Tp7KlyvFKSDBaKgNicRbLaIA5yBGhbAZwK9-DmHIpGc_6GTE5pWoZwpwo-8ZDkjkNqQeafBO0XZrCM_JxopcokpSJSwd47lZ2VO2/s400/DSC_0272lo.jpg" width="400" /></a></div><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS";">This weekend, I made one of my daughter’s favorite meals — spaghetti with pesto sauce. I harvested a bunch of basil from my garden, and since I wanted to double the recipe I supplemented it with some basil I bought at the farmers market. My whole house smelled delicious for the entire day!</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Not only does my daughter love pesto, but I too love its gorgeous emerald green color, intense garlicky/herby flavor and ease of preparation. You can store pesto sauce in a glass jar in the fridge for about three months. To keep the top layer from darkening, lay a piece of plastic wrap on the surface before sealing the jar. </span></span><br />
<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"> </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Ingredients:</span></span></div><ul><li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span><span style="font-family: "Trebuchet MS";">2 cups packed fresh basil leaves</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span><span style="font-family: "Trebuchet MS";">3 large garlic cloves, cut into pieces</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span><span style="font-family: "Trebuchet MS";">1/3 cup pine nuts</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span><span style="font-family: "Trebuchet MS";">1/2. tsp salt</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span><span style="font-family: "Trebuchet MS";">freshly ground black pepper </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">3/4 c. grated Romano cheese (if this cheese is too strong for you, you can use half the amount of Romano and half Parmigiano-Reggiano cheese)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span><span style="font-family: "Trebuchet MS";">1/2 c. extra virgin olive oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span><span style="font-family: "Trebuchet MS";">2 Tbsp. unsalted butter, softened and cut into small pieces</span></span></li>
</ul><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCv6EQ9hlphYhfSfN6czKr3Cn0MLCAjg_ygRkhW8PWNhkBbQ4FXjwbp5us5r9_hIxK5LKbuc10iXJBBdEVVnlWVXFMCxkqdTHh9EDSLWeiFTllNKCB7oIlopcVQUgBEPMxeuxYga_02zYj/s1600/DSC_0273lo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCv6EQ9hlphYhfSfN6czKr3Cn0MLCAjg_ygRkhW8PWNhkBbQ4FXjwbp5us5r9_hIxK5LKbuc10iXJBBdEVVnlWVXFMCxkqdTHh9EDSLWeiFTllNKCB7oIlopcVQUgBEPMxeuxYga_02zYj/s400/DSC_0273lo.jpg" width="400" /></a></div><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Preparation:</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Put the basil leaves, garlic, pine nuts, salt, pepper and olive oil into a food processor and blend to a smooth puree, stopping as needed to scrape the sides of the bowl. Add the grated cheese and the butter and process for about 15 seconds. Scrape the sides again and pulse just a few times until everything is thoroughly mixed. Do not over-process or the pesto will have no texture. </span></span></div><div class="MsoNormal"></div><br />
<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">This recipe makes enough for one pound of pasta — spaghetti or fettuccine work well. Cook 1 pound of pasta until al dente. Reserve 1 Tbsp. of cooking water from the drained pasta and stir it into the pesto sauce. Toss the pasta with the sauce until it’s thoroughly coated. </span></span></div><div class="MsoNormal"><br />
</div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com1tag:blogger.com,1999:blog-5236140605519421780.post-15386274130233790662011-07-12T19:33:00.002-04:002011-07-13T09:22:10.165-04:007 things I’d like to make disappear (vol. II)<div style="font-family: 'Trebuchet MS',sans-serif;"><style>
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</div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: small;">I hope everyone is enjoying the summer! My family and I are, even though we’re not taking a summer vacation. A few months ago, several of my big-ticket household appliances conspired against me and went belly-up all at once. So, we’re doing simple day trips on the weekends instead of a big vacation so we can save for new appliances.</span></div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: small;">Last weekend, we hung out in a cute town with a hippie vibe in upstate New York. We had originally planned to day-trip it to the beach, but none of us could bear the thought of the nasty traffic we would encounter... which brings me to me second installment of “7 things I’d like to make disappear.” </span></div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</div><span style="font-size: small;"></span><br />
<div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: small;">The “7 things” list is a bit of harmless venting about things that get on my last nerve… things I’d like to wave a wand at or wriggle my nose at so they’ll disappear. Incidentally, “The Glenn Beck Show” was on my last “7 things” list, and not long after I posted it, the Deranged One himself announced that his show would soon end. Maybe my wishful thinking is more powerful than I thought? Here’s my latest list:</span></div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="font-family: 'Trebuchet MS',sans-serif; text-indent: -0.25in;"><span style="font-size: small;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Yellow jackets, hornets and wasps</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: 'Trebuchet MS',sans-serif; text-indent: -0.25in;"><span style="font-size: small;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Shore traffic on the Garden State Parkway</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: 'Trebuchet MS',sans-serif; text-indent: -0.25in;"><span style="font-size: small;">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Trash on the beach (this comes in many forms, LOL)</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: 'Trebuchet MS',sans-serif; text-indent: -0.25in;"><span style="font-size: small;">4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Neighbors that operate loud power tools on Saturday mornings</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: 'Trebuchet MS',sans-serif; text-indent: -0.25in;"><span style="font-size: small;">5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Neighbors that operate loud power tools on Sunday mornings</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: 'Trebuchet MS',sans-serif; text-indent: -0.25in;"><span style="font-size: small;">6.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Grubs</span></div><div class="MsoListParagraphCxSpLast" style="font-family: 'Trebuchet MS',sans-serif; text-indent: -0.25in;"><span style="font-size: small;">7.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>“The Jersey Shore” TV Show (yes, this was on my first list…I just keep hoping)</span></div><div class="MsoListParagraphCxSpLast" style="font-family: 'Trebuchet MS',sans-serif; text-indent: -0.25in;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Let us know what's on your list. What would you make disappear? </span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com6tag:blogger.com,1999:blog-5236140605519421780.post-24306341347217199602011-07-06T20:57:00.001-04:002011-07-08T09:40:06.283-04:00Devilish Deviled Eggs<div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: small;">Deviled eggs have to be one of my all-time favorite appetizers. I made this recipe, which is based on a standard recipe and then kicked up with a little curry powder, to bring to a neighbor’s 4<sup>th</sup> of July BBQ and they were gobbled up in about five minutes flat. I ended up having to make a second batch later in the weekend just for my family! Thankfully, they're very easy to make:</span></div></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"></span><br />
<ul style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; font-family: 'Trebuchet MS',sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkvH5zahGrtWS1v-Ea7XIt3YKV8KICqLSgd3gG3AZPFQqxfvuAKhpgIfXlH2Ei59-fm7x8TAW7y8S84R8-8_8PuYOd-AEGJYpbBoUpNdxQm38q6dciart132wkIh0xiPmjQ8vll7E4Vx5/s1600/DSC_0099.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="219px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkvH5zahGrtWS1v-Ea7XIt3YKV8KICqLSgd3gG3AZPFQqxfvuAKhpgIfXlH2Ei59-fm7x8TAW7y8S84R8-8_8PuYOd-AEGJYpbBoUpNdxQm38q6dciart132wkIh0xiPmjQ8vll7E4Vx5/s320/DSC_0099.JPG" width="320px" /></a>
<li><span style="font-size: small;">1 dozen cage-free organic eggs</span></li>
<li><span style="font-size: small;">5 Tbsp. mayonnaise</span></li>
<li><span style="font-size: small;">1 Tbsp. good quality Dijon mustard</span></li>
<li><span style="font-size: small;">1 tsp. curry powder</span></li>
<li><span style="font-size: small;">1/2 tsp. apple cider vinegar</span></li>
<li><span style="font-size: small;">salt and pepper to taste</span></li>
<li><span style="font-size: small;">parsley for garnish</span></li>
</ul><div style="font-family: 'Trebuchet MS',sans-serif;"></div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: small;"></span></div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><br />
<span style="font-size: small;">Hard boil the eggs and let them cool. Peel them and slice each one in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork and add the next four ingredients. </span><span style="font-size: small;">Season with salt and pepper, and m</span><span style="font-size: small;">ake sure all the ingredients are thoroughly mixed. Use a melon baller or small spoon to gently fill the egg halves with the yolk mixture. Garnish with parsley and serve.</span></div><div style="font-family: 'Trebuchet MS',sans-serif;"></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com5tag:blogger.com,1999:blog-5236140605519421780.post-22599358975867794032011-06-14T07:50:00.004-04:002011-08-27T13:37:33.880-04:00The Dirty Dozen List<style>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVFU0kMbZHzE4h-u4yyO7VqYRpXuBeQMesk6aDpT2YsVlxxLYReUm2i4opGlpQi5bRHkf7boTRwoBl7IxVWNqAdw6MP_h53KwncunvR0ExpveZY7V74JViQTPQbEloq_j41g3tDOAEXPg/s1600/1024px-Apples.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVFU0kMbZHzE4h-u4yyO7VqYRpXuBeQMesk6aDpT2YsVlxxLYReUm2i4opGlpQi5bRHkf7boTRwoBl7IxVWNqAdw6MP_h53KwncunvR0ExpveZY7V74JViQTPQbEloq_j41g3tDOAEXPg/s400/1024px-Apples.jpg" width="265" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><i>Image courtesy of Wikimedia Commons</i></span></td></tr>
</tbody></table><span style="font-family: "Trebuchet MS"; font-size: small;">Yesterday while driving to work, I heard a report on the radio about which fruits and vegetables tend to contain the most pesticide residues when conventionally grown. I buy organic produce as a rule, but there are a few stores around me that don’t carry it or that don’t have a decent selection, so sometimes I have to make an exception. Buying local is also important to me, and yet not all the vendors at my area farmers' markets sell organic produce. </span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; font-size: small;">This report has helped me to decide when buying organic is an absolute necessity. You can check out the list here: <a href="http://thechart.blogs.cnn.com/2011/06/13/apples-top-2011-dirty-dozen-list-says-group/">"Apples top 2011 'dirty dozen' list, says group"</a>. I’m sure you’ll snort in disgust, as I did, when you read how the spokesperson of a produce trade association branded the report “a sensational publicity stunt disguised as science.” That sure sounds like Monsanto talking to me! </span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com2tag:blogger.com,1999:blog-5236140605519421780.post-67856780013624397552011-05-26T08:24:00.023-04:002012-01-25T18:54:11.058-05:00Quick Stir-Fry Paella<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQq7JXgzxxoflJLS33vMkM2ThKDZWLecAUOZvojfJzhOlb9I480B-aF0sFGQGzg_J_-36iu3xUdfRxGua_wSZpUMIzD3ynHkDxp9EeTLQo4pSfEIm7RI_8BQnAz56q6Uco8JHujQg5JG4/s1600/P1020324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQq7JXgzxxoflJLS33vMkM2ThKDZWLecAUOZvojfJzhOlb9I480B-aF0sFGQGzg_J_-36iu3xUdfRxGua_wSZpUMIzD3ynHkDxp9EeTLQo4pSfEIm7RI_8BQnAz56q6Uco8JHujQg5JG4/s400/P1020324.JPG" width="400" /></a></div><br />
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</style></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">This is a simple, speedy version of preparing paella that is totally yummy. To save even more time, buy shrimp that’s already peeled and deveined. This recipe also freezes well, so you can eat some now and save some for later! When I make this recipe, I omit the tomatoes because my daughter hates them, but with the tomatoes this is a truly beautiful, vibrant dish that's great to serve to company. </span><br />
<ul><li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 8-oz. package of yellow rice mix</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 c. frozen petite peas, thawed</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">4 tsp. extra virgin olive oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">4 oz. smoked chorizo sausage</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 large yellow onion, ½-in. diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 orange bell pepper, ½-in. diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 cloves garlic, minced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1-1/2 tsp. Spanish paprika</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 pint cherry tomatoes, halved</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">½ lb. medium shrimp, peeled & deveined</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Sea salt and freshly ground pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 Tbsp. flat leaf parsley for garnish</span></li>
</ul><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
<span style="font-size: small;">Prepare yellow rice according to package directions, but omit any butter the instructions might call for. The rice should be al dente, so you may need to undercook it just slightly. Remove the rice from the heat and stir in the peas; set aside.</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><i><span style="font-family: "Trebuchet MS",sans-serif;">Quick stir-fry paella (sans tomatoes!)</span></i></span></td></tr>
</tbody></table><span style="font-size: small;">Heat 2 tsp. of the olive oil in a wok or 12” skillet over med-hi heat. Stir-fry until browned; transfer to plate. In the same pan, add remaining oil and stir fry onion, bell pepper, and garlic until soft or about 3 minutes. Add the paprika and stir-fry for another minute.</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Return sausage to wok along with tomatoes and shrimp. Stir-fry until shrimp are just cooked through and pink; about 2 minutes. Add the rice and peas to the wok and cook, stirring until ingredients are thoroughly mixed.</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Season with salt and pepper. Top with parsley and serve. Serves 4 and can be doubled.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com1tag:blogger.com,1999:blog-5236140605519421780.post-24976121887355190992011-05-19T20:23:00.003-04:002011-05-20T06:22:37.114-04:00Freezing spring vegetables<style>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;"><span style="font-family: "Trebuchet MS";">Image courtesy of </span><span style="font-family: "Trebuchet MS";">Wikimedia Commons</span></span></i></td></tr>
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<div class="MsoNormal"><span style="font-size: small;"><span lang="EN" style="font-family: "Trebuchet MS";">Do you have a bonanza of broccoli, a plethora of peas or a bumper crop of broad beans? Freezing is a great way to preserve these spring vegetables, along with asparagus, haricot vert, cauliflower and runner beans. When properly frozen, these vegetables can retain much of their flavor and nutrients.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span lang="EN" style="font-family: "Trebuchet MS";">In a large pan of rapidly boiling water, blanch a handful of vegetables at a time for 2 - 3 minutes. Blanching them will help stop the enzymatic process and keep them from going brown when frozen. Using a slotted spoon, quickly scoop them out of the boiling water and into a large bowl of iced water. </span></span></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOu6QmqnrwuCYV82aVZHbK85WS0OWTEKavqLEZbx664Gk7bBNfHcICtAQzkSyJ7XpjmUFJMT8vt0Bmtx0FhO3E_tNX9ohZbrFCNy7EcUkJwjjIiHiMNE0oDnAW5x2clhOKiwnn1GEWMnP/s1600/Broccoli_bunches.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOu6QmqnrwuCYV82aVZHbK85WS0OWTEKavqLEZbx664Gk7bBNfHcICtAQzkSyJ7XpjmUFJMT8vt0Bmtx0FhO3E_tNX9ohZbrFCNy7EcUkJwjjIiHiMNE0oDnAW5x2clhOKiwnn1GEWMnP/s200/Broccoli_bunches.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;"><span style="font-family: "Trebuchet MS";">Image courtesy of </span><span style="font-family: "Trebuchet MS";">Wikimedia Commons</span></span></i></td></tr>
</tbody></table><div class="MsoNormal"><span style="font-size: small;"><span lang="EN" style="font-family: "Trebuchet MS";">Drain the cooled vegetables well and spread them in a single layer on shallow trays or pans. Place them in the freezer till firm, then remove and quickly pack them in labeled freezer bags. Squeeze any air from the bags before sealing and place them immediately in the freezer. </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">With this method, your vegetables will not freeze into a solid block and will remain loose so that you can take just what you need from the freezer bag and reseal it. When you’re ready to eat the vegetables, cook them in a large pan of boiling water. Do not steam them, as they tend to go soggy.</span></span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com3tag:blogger.com,1999:blog-5236140605519421780.post-53645429628842588262011-05-05T21:21:00.004-04:002011-05-26T16:40:38.804-04:00Lilacs in bloom!<div style="font-family: 'Trebuchet MS',sans-serif;"><style>
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</div><div class="MsoNormal"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Lilac is a deciduous shrub or small tree with heart-shaped leaves and showy panicles of small purple or pink flowers that bloom in spring. The perfume extracted from the flowers is used commercially, and its scent is said to symbolize the first emotions of love.</span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_kv0d7ldfADPeYYg7rNxOYvRRqtoE55kbtO4mgmhEV-Fk5_IyIZtU8Gxe91MxvxwWQZiv96pnVHzIWGDOfbBs0bCPCrUO3OPSUh_5irlhW5fCaP9vzElBDY7HB1UBhJJk7raHWg-t1HD/s1600/P1020298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_kv0d7ldfADPeYYg7rNxOYvRRqtoE55kbtO4mgmhEV-Fk5_IyIZtU8Gxe91MxvxwWQZiv96pnVHzIWGDOfbBs0bCPCrUO3OPSUh_5irlhW5fCaP9vzElBDY7HB1UBhJJk7raHWg-t1HD/s400/P1020298.JPG" width="400px" /></a></div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Magickal uses of lilac, which is associated with the element of water, include peace, clairvoyance, divination, creativity, harmony, exorcism, protection, psychic awareness and reincarnation. </span></div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz050okNysU0JHJmeNRPyVFGJzwxROFLkfszSqjzjHsD3qE9jvb87O_uF29ixYJyXVkeSTD2wlf67q-D6J98EO19b3ZPn7OaVs-BYtsMXDkDn0I4xSuGa4bEUrI0YjozxzggLz10cYm4CT/s1600/P1020308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz050okNysU0JHJmeNRPyVFGJzwxROFLkfszSqjzjHsD3qE9jvb87O_uF29ixYJyXVkeSTD2wlf67q-D6J98EO19b3ZPn7OaVs-BYtsMXDkDn0I4xSuGa4bEUrI0YjozxzggLz10cYm4CT/s400/P1020308.JPG" width="400px" /></a></div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">Lilac may be used in spells and formulas related to matters of Venus and the zodiac sign of Libra, such as beauty, compassion, fidelity, friendship, happiness, love, luck, meditation, pleasure, reconciliation, and youth.</span> </span></div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlatLzaLtATyuaUTBWxKnj_u6jmwSJLaNGIcn3zOLnLFJuBgtKcib2Z0DfYZmh-KCdyy8QHDu25i1EX6PbJ0wADacO7sJkEBUo1dRGWni8JVOV-ScKlI4eOpjqIC1gQ2BvCFPO0zhOI8LN/s1600/P1020302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlatLzaLtATyuaUTBWxKnj_u6jmwSJLaNGIcn3zOLnLFJuBgtKcib2Z0DfYZmh-KCdyy8QHDu25i1EX6PbJ0wADacO7sJkEBUo1dRGWni8JVOV-ScKlI4eOpjqIC1gQ2BvCFPO0zhOI8LN/s640/P1020302.jpg" width="480px" /></a></div><div class="MsoNormal" style="font-family: 'Trebuchet MS',sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Lilac shrubs drive away evil wherever they are planted. Fresh lilac blooms can be placed in a haunted house to clear it. Lilac wood wands are good for illusion magick and divination. </span>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com0tag:blogger.com,1999:blog-5236140605519421780.post-1918905569506860112011-04-28T22:08:00.001-04:002011-05-06T11:46:31.687-04:00Making new candles from leftover stubs<style>
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</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">If you’re like me and you burn lots of candles, here’s an idea for you. Rather than throw your candle stubs out, save them and use them to make new candles! It’s so easy and half the fun of it is seeing what kind of color you end up with from your assortment of candle stubs. The batch I made this weekend turned out to be a rich brownish-red, which I just love. Here’s what to do:</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Thoroughly wash and dry your containers. In a small double boiler set over simmering water, heat the candle stubs until they’re melted. The wax should read about 185° on a candy thermometer. Remove the old wicks and any debris with tongs. </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Cut a piece of wicking (lead-free!) to 2” more than the container’s height. Clamp one end of the wick with a wick sustainer, then affix the sustainer to the bottom of your container (gee, that rhymes!) with tacky wax. Wrap the other end of the wick around a wooden skewer and rest the skewer on top of the container — the wick should be fairly taut. </span></span></div><span style="font-size: small;"></span><br />
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</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKZArkjL9WLRmx9thqoaAdRdzaZrmcD4YtGMAgRisW-ZWJpA9OkrU3gmvuyaVcZOO5H75IWQYAJ67Vz15-CGb-vQLSjitAt6wlTAx4KAqDMHBW0z3qhycr_r4Hd7N4EmWtVU2tNgACKau/s1600/P1020289.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKZArkjL9WLRmx9thqoaAdRdzaZrmcD4YtGMAgRisW-ZWJpA9OkrU3gmvuyaVcZOO5H75IWQYAJ67Vz15-CGb-vQLSjitAt6wlTAx4KAqDMHBW0z3qhycr_r4Hd7N4EmWtVU2tNgACKau/s200/P1020289.JPG" width="200px" /></a><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Pour the melted wax into the container, stopping ½” below the rim. Let it stand undisturbed for about 1 hour, or until set. To even out any depression that may form around the wick, use another skewer to poke a circle of holes about 1/16” deep around the wick. Pour in more melted wax, stopping ¼” below the rim. Allow the wax to fully set before trimming wick. </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">When it comes to a container for your candle, use your imagination. Try vintage teacups or jelly jars — even seashells would work. For my next batch I’m going to use these two jadeite mugs that I picked up at a yard sale. You can also try adding some essential oil to the wax. I added a little patchouli oil to my spicy brownish-red candles. Be creative, have fun and — as always when it comes to candles — be safe!</span></span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com5tag:blogger.com,1999:blog-5236140605519421780.post-88180938492686302282011-04-19T22:02:00.007-04:002012-01-25T18:53:07.512-05:00Mushroom Barley Soup<style>
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<span style="font-family: "Trebuchet MS"; font-size: small;">This delicious vegetarian soup is so hearty and also easy to prepare. Best of all, it freezes really well so you can make it once, eat some and store the rest for another meal!</span></div><style>
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<span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">2 tsp. olive oil</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">1 leek, trimmed to leave 3 in. green, halved lengthwise, sliced crosswise, washed well</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">1 c. diced celery</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">8 c. vegetable broth</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">1-1/2 c. <i>each</i> turnip and peeled carrot (1/2” diced)</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">2 tsp. minced garlic</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">½ tsp. <i>each </i>caraway seeds, dried thyme and black pepper</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">1 bay leaf, broken in half</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">1 c. quick-cooking barley</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">¾ lb. sliced mushrooms</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">1 14-½ oz.<i> </i>can diced tomatoes in juice</span><span style="font-size: small;"><br />
</span><span style="font-family: Symbol; font-size: small;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: "Trebuchet MS"; font-size: small;">4 c. fresh spinach leaves, shredded</span><br />
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</span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; font-size: small;">In 5 qt. heavy stockpot, heat olive oil. Add leek and celery; cook over medium heat for 5 minutes until crisp-tender. Add broth, turnip, carrot, minced garlic, caraway seeds, thyme, pepper and bay leaf; bring to a boil. Stir in barley; reduce heat and simmer 15 minutes. Add mushrooms and tomatoes with their juice; simmer 5 minutes until barley and veggies are tender. Stir in shredded spinach; simmer 1 minute or until spinach is wilted. Remove bay leaf halves.</span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXn6tr0l9FSn-jvjRiF1XZZp5-8Ziu8DXyGICdUaJCarBLjxpMLtBkunPTO9CyK0iE1fOkWmBXHt1nORSWeGXL-ZLmfQQq6l6v1w93cRl-5JCXtbtnNtnhnh5wd_FFO6vkY0ZzQT_PTLns/s1600/barleysoup_close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXn6tr0l9FSn-jvjRiF1XZZp5-8Ziu8DXyGICdUaJCarBLjxpMLtBkunPTO9CyK0iE1fOkWmBXHt1nORSWeGXL-ZLmfQQq6l6v1w93cRl-5JCXtbtnNtnhnh5wd_FFO6vkY0ZzQT_PTLns/s400/barleysoup_close.JPG" width="400" /></a></div><br />
<span style="font-family: "Trebuchet MS"; font-size: small;">Half of a batch serves 4; you can freeze the remaining soup in a 2 qt. freezer container for up to 3 months.</span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com0tag:blogger.com,1999:blog-5236140605519421780.post-42275977354452041952011-04-11T21:22:00.016-04:002011-04-12T22:14:15.915-04:00Growing basil from seeds<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWRjwqJT_XupyB40ktn6jSsWve71ZP_ZmZOs85aTfMzL5Qjx-63et8-o9IeWC-Tx-FFOJlfUMdoUhyc0aOlheK3SAyOcm-0B2jMbJGqrXXSfLGsRk4GEuXtJJvkPXGElACQIbuodqTvVF/s1600/Basil-Basilico-Ocimum_basilicum-albahaca.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWRjwqJT_XupyB40ktn6jSsWve71ZP_ZmZOs85aTfMzL5Qjx-63et8-o9IeWC-Tx-FFOJlfUMdoUhyc0aOlheK3SAyOcm-0B2jMbJGqrXXSfLGsRk4GEuXtJJvkPXGElACQIbuodqTvVF/s400/Basil-Basilico-Ocimum_basilicum-albahaca.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;"><span style="font-family: "Trebuchet MS";">Image courtesy of </span><span style="font-family: "Trebuchet MS";">Wikimedia Commons</span></span></i></td></tr>
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<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">This weekend I started basil plants from seed. I grew basil fairly successfully last year from plants I bought at the nursery, but I never seemed to have enough of it to make the pesto sauce my family loves <i>and</i> have enough leftover for magical workings. This year I want to have lots of basil plants! Because I'm a tightwad and don't want to fork over the dough for a dozen or more nursery-raised plants, I decided to grow basil from seed. </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">I went to my local garden shop and picked up a neat little kit that includes a tray with 36 compartments, a plastic lid and potting mix pellets that expand when you soak them in water (which reminded me of those magic fish things they used to sell when I was a kid... “Just add water and watch them grow to 400 times their original size!”). I moistened the soil pellets, put a few seeds in each compartment, covered them gently with soil, placed the plastic lid over the tray and set it in an area away from direct sunlight. </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">In about a week or two, I should have seedlings. At that point, I need to remove the plastic cover, put the tray in a sunny window and keep the soil moist. Once they’re about 1.5” tall, I have to thin them out. And I’ll plant them outdoors around Mother’s Day. In addition to basil, I planted some seeds for parsley, which I use a lot in cooking, and sweet alyssum for filling in blank spots in my perennial gardens. Now the waiting begins…</span></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUuDmbizAgVGxN3ADGvXh4tuW4zZSBKPVuuigctL8ZOcJfE9MNND8DswGTsHbm6BcZEuRK6aFpT-e-xEKdpiQGVNqlgYKUXsVJA3aDpMNo1D3c97wNvto3V3X9PHzRzO_M93C4WhGTeub/s1600/P1020263.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUuDmbizAgVGxN3ADGvXh4tuW4zZSBKPVuuigctL8ZOcJfE9MNND8DswGTsHbm6BcZEuRK6aFpT-e-xEKdpiQGVNqlgYKUXsVJA3aDpMNo1D3c97wNvto3V3X9PHzRzO_M93C4WhGTeub/s200/P1020263.JPG" width="200" /></a></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Basil is useful in both cooking and magic. Perhaps its best-known magical use is for attracting money and success. For this purpose, place a basil leaf in your wallet, or soak a handful of leaves in water for three days and spray the basil water in your home or office. To bring harmony and balance to your home, place a basil plant near your home’s entrance. Other uses are for purification, protection, and love spells.</span></span></div><div class="MsoNormal"><br />
</div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com6tag:blogger.com,1999:blog-5236140605519421780.post-81106807811417334732011-03-30T08:19:00.003-04:002011-04-19T21:27:18.778-04:00Easy Cottage Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzfeuAYwdRYNrhPy5LyFnDoXPy9eOk_Xp2YmojQXoyLRknd7_JUxzLvqW1v7ZGmQe8uBBdcupNx_qXwKWWauIbpML5DmWYBpEj1EFWxm7o5ZlBB5P3W76_lb2Xz3pQOS3eA4bKEWwT1PH/s1600/P1020216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">ee</a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy98tjBzRwQ2vhO9U4ZhUQmA0KAI1C6FfErwIf9mNFXWlSxtwpDz1knA7o9JKJFi1M_yHsXFNiQ50i6Lvtbkpf9AIPwOuitllqowLbi8x-asr3n4LBcHEfuigMUZ1vXQdJfd6dOoE5E7nb/s1600/P1020216a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy98tjBzRwQ2vhO9U4ZhUQmA0KAI1C6FfErwIf9mNFXWlSxtwpDz1knA7o9JKJFi1M_yHsXFNiQ50i6Lvtbkpf9AIPwOuitllqowLbi8x-asr3n4LBcHEfuigMUZ1vXQdJfd6dOoE5E7nb/s400/P1020216a.jpg" width="400" /></a></div><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS";">This is another go-to recipe for me because it's freezer friendly. I usually make two of these at a time and freeze one to keep on hand for those crazy, busy days when I don't have time to cook. </span></span><br />
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<span style="font-size: small;"><b><span style="font-family: "Trebuchet MS";">Ground Beef Filling</span></b></span><br />
<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1.5 lb. ground beef</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 medium onion, finely chopped</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">3 Tbsp. ketchup</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 Tbsp</span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">. Worcestershire sauce (or to taste)</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">2 tsp. basil</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 tsp. oregano</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 tsp. salt</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">½ tsp. black pepper</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">1 c. cooked vegetables (any combo of diced carrots, peas, corn, chopped broccoli, lima beans, diced turnips and diced parsnips would work well)</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: "Trebuchet MS";">Mashed Potato Topping</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">4 large Yukon gold potatoes, peeled and quartered</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Milk, butter, salt and pepper</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">½</span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"> c. sharp cheddar cheese, grated</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Preheat oven to 375°. Put water on to boil for potatoes.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Cook ground beef and onion in a large skillet until beef is browned. Drain. Add ketchup, Worcestershire sauce, basil, oregano, salt and pepper and mix well. Stir in vegetables, remove from heat and fold into a 9” deep-dish pie plate. Place in oven and cook for 20 minutes.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Boil potatoes for 20 minutes or until cooked. Add warm milk, butter, salt and pepper and mash till smooth and creamy. Adjust butter, salt and pepper to taste. Spread mashed potato topping over beef filling and place a few thin slices of butter on top. Sprinkle with cheese and put back in the oven until potatoes are golden in spots and cheese is melted. Slice and serve.</span></span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com2tag:blogger.com,1999:blog-5236140605519421780.post-75315164762922451942011-03-26T19:09:00.003-04:002011-03-27T18:06:20.487-04:00Getting ready for pollen season with a neti pot<style>
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<div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">With pollen season right around the corner, I thought it would be a good time to pass along some helpful advice I received from a friend around this time last year. I had complained to her of chronic sinus congestion and she said she got rid of hers by using a neti pot. Now you might be thinking — just like I did — that there’s no way you’re going to pour a bunch of water up your nose. When she first brought up the idea, I had bad flashbacks to my childhood swim classes at the town pool. But I tried it anyway, and it definitely helped me out.</span></span></div><span style="font-size: small;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtG34_DNVEWGf9OE108I-tWCbCCNALZP7tV6z2nyZqCgynbKo_Lcb9XZggEkKV3i_1qJznEW2bg68AHApGv_35AX3u1t2PPkaSytiN5oYuoXmMCTxKkQUQvS2Bv-OKjjAU8QgzD-KrkJ-p/s1600/P1020210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtG34_DNVEWGf9OE108I-tWCbCCNALZP7tV6z2nyZqCgynbKo_Lcb9XZggEkKV3i_1qJznEW2bg68AHApGv_35AX3u1t2PPkaSytiN5oYuoXmMCTxKkQUQvS2Bv-OKjjAU8QgzD-KrkJ-p/s400/P1020210.JPG" width="400" /></a></div><div class="MsoNormal"><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Nasal irrigation using a neti pot has been around for centuries and is recommended by many medical professionals today. A neti pot looks like a cross between a squat teapot and Aladdin’s magic lamp. Typically, you use it with a solution of 16 ounces of lukewarm water and 1 teaspoon of non-iodized salt; though some people add a ½ teaspoon of baking soda as a buffer. Most neti pots come with an insert that explains how to use them; make sure to read it thoroughly so you can learn the right technique. Rest assured, it’s painless and very easy to do. You’ll be glad you gave it a try.</span></span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com0tag:blogger.com,1999:blog-5236140605519421780.post-76574940656968953282011-03-21T19:57:00.002-04:002011-04-01T07:01:16.287-04:00Welcome Spring?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfOOz3m1yncxEB1jWl3hxew_tVAOzdGJfHG1w-SSexMv-YB6bL172Nkkr2P1QXi41CLVoaLcWqxcrh24tfApwMzkAPhh8__DNUq7wkZoTiHhD7lJL63vcM1yJsJom9dIGPZ1qLR2puxWx/s1600/P1020193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"></span></span></div><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrqKOsN2tDEcmFEdqHAqMztsB5ugUV3uXTKGM9tkniPO-kvVvA7d8F6ktT7_wn7D-bGwW2qz-PaOpdX3rSE7Bcfb-r4B-raCmBIRnVcZwDfK1ap_3xeLt2Cx_Bp_IsbCrmOKdZefMcYjJ/s1600/P1020192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrqKOsN2tDEcmFEdqHAqMztsB5ugUV3uXTKGM9tkniPO-kvVvA7d8F6ktT7_wn7D-bGwW2qz-PaOpdX3rSE7Bcfb-r4B-raCmBIRnVcZwDfK1ap_3xeLt2Cx_Bp_IsbCrmOKdZefMcYjJ/s400/P1020192.JPG" width="400" /></a></div><br />
<span style="font-size: small;"> </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Talk about a rude awakening...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4G5jA3ax8JiyD-xyxvmwAzs9LiTtjTfwRVB25c910L_f3UbNfPGYlw4FU_kLOigmnU1wlyiwJsMhl0m5m9r7Jz7nS6JS0AZnZgEyk5q0wTksD598OtZIU9aWSXWK1Z8cWjQPcfywc3MxS/s1600/P1020195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4G5jA3ax8JiyD-xyxvmwAzs9LiTtjTfwRVB25c910L_f3UbNfPGYlw4FU_kLOigmnU1wlyiwJsMhl0m5m9r7Jz7nS6JS0AZnZgEyk5q0wTksD598OtZIU9aWSXWK1Z8cWjQPcfywc3MxS/s640/P1020195.jpg" width="480" /></a></div><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">This was the scene in my neighborhood at 7:30 am this morning...</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACM1ki1xOx9Bqcm31O6SHml_atA2tQSnQQbpjgoWafaTNmfTmr9L_wL6a8cVuyejsXyO3hbbKCcEJ6sJuqarDuXL7JgnhrWYit6o4pWjJ1S_1QwmJ0qsoHiD-IkR2ePJM39j7YSOlnkU4/s1600/P1020198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACM1ki1xOx9Bqcm31O6SHml_atA2tQSnQQbpjgoWafaTNmfTmr9L_wL6a8cVuyejsXyO3hbbKCcEJ6sJuqarDuXL7JgnhrWYit6o4pWjJ1S_1QwmJ0qsoHiD-IkR2ePJM39j7YSOlnkU4/s640/P1020198.jpg" width="480" /></a></div><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">All I can say is it better be gone by tomorrow morning...</span></span>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com0tag:blogger.com,1999:blog-5236140605519421780.post-17005398880774495332011-03-18T21:17:00.003-04:002011-04-19T21:27:50.547-04:00Split Pea Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5J8Qn2DrpygnA4p7kkkC3hUREjDdbikl6vJxZuctDDJZtxKoOMfcQgV_Xg-lIMRtthU9bIxlAW1mb34tEcw-D_CEl73Zjubi5PCSwFbKdssrkgPWVEZO84ConS6W-1ue_2EUOV5UvKpx-/s1600/peasoup2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5J8Qn2DrpygnA4p7kkkC3hUREjDdbikl6vJxZuctDDJZtxKoOMfcQgV_Xg-lIMRtthU9bIxlAW1mb34tEcw-D_CEl73Zjubi5PCSwFbKdssrkgPWVEZO84ConS6W-1ue_2EUOV5UvKpx-/s400/peasoup2.JPG" width="400" /></a></div><style>
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<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">We didn’t have a traditional corned beef and cabbage dinner on St. Patrick’s Day this year, but we did have something green—split pea soup! This recipe is great for working moms because it freezes well. I usually double the recipe and freeze half. Also, I usually prepare the stock one day and then make the soup the next day. Do note that in order to make the stock you’ll need a smoked ham bone, so next time you have ham make sure to freeze the leftover bone until you’re ready to make pea soup.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"><b>Stock:</b> </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Place one large ham bone in a stockpot or large dutch oven, and add water to the pot so the bone is fully covered plus 2” more. Add two peeled and roughly chopped carrots, one peeled and quartered onion, 1 stalk of celery with leaves, 2 bay leaves, 1 tsp. thyme, 1 small pinch of whole cloves and salt to taste. Bring to a boil, and then simmer for 3 hours and strain.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Soup: </span></span></b></div><div class="MsoNormal"><b><span style="font-size: small;"><span style="font-family: "Trebuchet MS";"></span></span></b><span style="font-size: small;"><span style="font-family: "Trebuchet MS";">Sauté 2/3 c. finely diced celery, 2/3 c. minced onion, ½ c. diced carrots and ½ c. diced turnips in 3 Tbsp. of butter for five minutes. Stir in 3 Tbsp. of flour until mixed through. Blend in 1.5 quarts of hot ham stock and 1.5 cups of split peas. Simmer for one hour, and then add salt and pepper to taste. Puree soup and serve in individual bowls, garnished with croutons.</span> </span><span style="font-family: "Trebuchet MS";"><span style="font-size: small;">Enjoy!</span><span style="font-size: small;"> </span></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";"><span style="font-size: small;"> </span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQrZodiMjf0yHg7PcmDPrjaWgr1rs3aZTnwEnKv72-fpk8bA1Z5Brmibc34RCQjIS7M6XSAHhWY9Rxe_AABH0s0PUJPpUOt6b6Si3vVLXP4NW78g9D4szMvu_DGDePyrMbEwCvusAjTbo/s1600/peasoup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQrZodiMjf0yHg7PcmDPrjaWgr1rs3aZTnwEnKv72-fpk8bA1Z5Brmibc34RCQjIS7M6XSAHhWY9Rxe_AABH0s0PUJPpUOt6b6Si3vVLXP4NW78g9D4szMvu_DGDePyrMbEwCvusAjTbo/s400/peasoup.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com2tag:blogger.com,1999:blog-5236140605519421780.post-65778092715456489302011-03-15T10:13:00.004-04:002011-03-17T21:02:42.663-04:00A review of the Cuisinart Smart Stick Hand Blender<div style="text-align: left;"><span style="font-family: 'Trebuchet MS';">The <a href="http://www.amazon.com/Cuisinart-CSB-77-Blender-Chopper-Attachments/dp/B0006G3JRO?ie=UTF8&tag=theh0ee-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cuisinart CSB-77 Smart Stick Hand Blender</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theh0ee-20&l=btl&camp=213689&creative=392969&o=1&a=B0006G3JRO" style="border: medium none; margin: 0px; padding: 0px ! important;" width="1" /> is one of my “go to” kitchen appliances. It’s so versatile and easy to use that I'd swear it was designed by a working mom! With this one tool, you can chop, grind, mix or <i>blend</i> <i>right in the cooking pot </i>while the food is still hot. This is a huge deal — because it reduces recipe prep time and cuts down on dirty dishes. In the short time I’ve had it, I’ve used it to puree soup, whip up homemade mayonnaise and chop nuts. The results have been great, and it’s nice not having to drag out a food processor, blender or stand mixer for smaller jobs.</span><span style="font-family: 'Trebuchet MS';"></span></div><div style="border: medium none;"></div><div style="border: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5I6WrxZLQDThIMTzSpg_zGQkAiokoPfxttSg5mi_sblvLrUODLM9ADlnijEqusv5RTJhOecTIgW6aRDQyvkfzdArt7RPUb56QzIzn3eoXLi0Fb0lLAOLbmXilSWlSEKW4_j78GcZIZAY/s1600/13112_500.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5I6WrxZLQDThIMTzSpg_zGQkAiokoPfxttSg5mi_sblvLrUODLM9ADlnijEqusv5RTJhOecTIgW6aRDQyvkfzdArt7RPUb56QzIzn3eoXLi0Fb0lLAOLbmXilSWlSEKW4_j78GcZIZAY/s320/13112_500.jpg" width="320" /></a><span style="font-family: 'Trebuchet MS';">My first test of the Smart Stick Blender was with one of my favorite soup recipes: roasted carrot ginger soup. (I plan on sharing this recipe in an upcoming post — you won’t want to miss it!) Upon inserting the blender into the pot of hot soup, it took a few seconds for me to figure out that a circular, stirring type motion is the best way to go. But after about 30 seconds, the soup was beautifully pureed — carrots, parsnips, onions and all. No need to transfer the hot soup to a blender and then into a serving dish. It was ready to serve right out of the pot! Sweet! </span><span style="font-family: 'Trebuchet MS';"></span></div><div style="border: medium none;"><br />
</div><div style="border: medium none;"><span style="font-family: 'Trebuchet MS';"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theh0ee-20&l=bil&camp=213689&creative=392969&o=1&a=B0006G3JRO" style="border: medium none; margin: 0px; padding: 0px ! important;" width="1" />The <a href="http://www.amazon.com/Cuisinart-CSB-77-Blender-Chopper-Attachments/dp/B0006G3JRO?ie=UTF8&tag=theh0ee-20&link_code=btl&camp=213689&creative=392969" target="_blank">Smart Stick Blender</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theh0ee-20&l=btl&camp=213689&creative=392969&o=1&a=B0006G3JRO" style="border: medium none; margin: 0px; padding: 0px ! important;" width="1" /> comes with an attachment for chopping or grinding hard cheese, nuts, chocolate, carrots and more. There’s also a whisk attachment, which lets you whip up dressings and toppings. That’s a lot of functionality for a kitchen tool that sells for around $40. Best of all, the Smart Stick Blender is easy to clean: the blending shaft, whisk head, chopper/grinder bowl and mixing cup are all dishwasher safe and everything else wipes clean with a damp cloth. It’s a little bit of culinary magick! </span></div>L. Starkeyhttp://www.blogger.com/profile/18263314691001048299noreply@blogger.com0