Summertime

Hello! It's been 3 crazy months since I last blogged. This summer for our little family was jammed packed with Adventures around town, out of state visitors, and many items scratched from our Summer Bucket list. Many items still on the list as we go through Fall/Winter hoping to scratch everyone off before the End of 2012. As tradition, we collected magnets every place we stopped.

Our youngest member of our family turned 1 in July, and we throw an amazing birthday party for Garrett filled with great food, wonderful friends and family and of course lots Presents (Might I ad, too many for a 1 year old!)

Photos by: Full Circle Photography

A friend of mine made a gorgeous Giraffe Cake just for him and he devoured it.

I was on "Stay-Cation" the week of his birthday so I did what any Busy Mom would do with free-hands - I made the party decorations.

It is so hard to believe he's already one, already walking and talking and making decisions. He is such a sweet little boy, and we are very blessed.

For our oldest boy, Football began late July with camp following 4 practices a week. Our week nights only got busier as we were rushing around trying to figure out the perfect schedule that fits us since 2 hours a evening, 4 nights a week, is a lot for one person in a whole after working 8-10 days and commuting.

Now our Saturday's are gone as well as we travel all around the county to football games - but seeing his smile and excitement when he plays makes all the hours I also put into the sport worth it.






Through the summer months I started slowing feeling aggravated as time wasn't there to enjoy cooking and baking as I liked. Quick Meals started to become common in my home and I quickly stopped it. I starting prepping food ahead of time, and testing recipes to see if they would hold up. To my surprise, some of them did, and some of them didn't.

As Fall approaches, I plan to blog more, start a FOODIE Bucket List, Cook often, and add in some "Me Time". Mommy's job is never done, but no one said it can't be paused for a moment or two.

ALL ABOUT ASPARAGUS

It's March and one of my favorite veggies is now is season - Asparagus! Reminds me spring is near or with this St louis weather lately it's here. Asparagus not only tastes delicious, it boasts fiber, potassium, and antioxidants such as Vitamin A and C.

Remember when your at your local market, look for glossy spears with "scales" aka leaves that are lying flat against the stalk. The tips should be tight an firm and of course smell completely fresh. Also,make sure the ends look freaky cut and are moist. Another key when buying in bunches is that they all are around the same size. This will guarantee even cooking.

Did you know you could store asparagus upright in an inch of water in a glass or jar for up to 3 days? Yep! I just learned this trick. My advice, don't buy it advance.

When you're ready to cook, make sure to rinse it and remove any grit. I normally trim off the hard ends of the stalks. You can easily snap these off or using a knife is fine too. Don't peel it!

How to Use Different Types of Salt

Nothing brings out the flavor of your food like salt. Knowing how (and when) to add it is the secret to becoming a well-seasoned cook.

Kosher Salt is unrefined, so its natural minerals come through, and it tends to have a milder salty zing than table salt. Use your fingers: "It's coarser, so pinching it allows you to tell exactly how much you're using, unlike pouring from a shaker," says Carla Hall, a Top Chef finalist who owns Alchemy Caterers in Washington, D.C. Because of density differences, if a recipe calls for 1 teaspoon table salt, use about 1 1/4 to 1 1/2 teaspoons kosher salt.

Best for: all-purpose savory cooking. "It's my go-to ingredient," Hall says. Kosher salt also dissolves a bit more slowly than table salt, so wait a minute before tasting your dish.

Sea Salt comes in multiple varieties -- some flaky, some fine, some coarse. "Texture and flavor depend on the mineral content of the sea it's derived from," says Michael Psilakis, the chef/owner of Kefi in New York City. He suggests sampling a few to find one you love. Since saltiness varies, use less salt than the recipe calls for until you get used to it.

Best for: sprinkling over hot food just before serving. A chef favorite: Maldon sea salt, which has a mild flavor and a flaky consistency that melts right in. For flavoring pasta water or brining meats, coarse sea salts are ideal -- they have a stronger salty flavor than others.

Flavored Salt can be fun to experiment with, but it can also be pricey and hard to find. Making your own is easy and inexpensive -- plus you can customize the blend. Here's how: "Next time you have leftover vegetables, dry them out in the oven on low heat for a few hours," Hall says. "Then grind them in a spice grinder with some kosher salt."

Table Salt is the most refined of all salts because the natural minerals have been stripped away, giving it a sharper, straight-up salty taste. It's usually treated to prevent clumping, so you can store it for a while.

Best for: baking, where uniform grain size is needed for precise measuring.

Everyday FOOD

Want a GREAT magazine to use for delicious meals and not a lot of ingredients? I love Everyday FOOD. I don't know about you, but there's nothing more frustrating then preparing a meal with what seems like a million ingredients!

Cooking with Whole Foods

Yes! So excited to try some of the Whole food recipes! Thanks to my wonderful sister Ginger! My newest addition to my cookbook collection!

How to Marinate

Cool it: Always cover and refrigerate meat, poultry and fish as it marinates. Bacteria grow quickly at room temperature.

Bag it: Marinate food in glass bowls or, better yet, resealable plastic bags: They're nonreactive and save room in the refrigerator. Plus, there's no cleanup!

Stretch it: Before adding raw meat, poultry or fish to a liquid marinade, set some of the marinade aside for dipping or drizzling on top of the finished dish.

Watch the clock: Food will turn mushy if left too long in an acidic marinade. As a general rule, marinate seafood for no more than 45 minutes; small pieces of meat and poultry for no more than 2 hours; and whole chicken, large whole fish and large cuts of meat for no longer than overnight.

MARINATING:

Liquid Marinade: This mixture usually contains three components: an acid, such as vinegar, wine or citrus juice; an oil, which protects the meat from drying out; and flavorings, such as herbs, spices and vegetables. Almost any food can be marinated: meat, poultry, fish and vegetables.

Brine: This solution of salt and water—often mixed with sugar, spices and herbs—delivers seasoning and moisture to meat. Brining takes longer than marinating but often yields more flavorful, juicier food. Brining works best with pork, poultry and shrimp.

Spice Rub: This mixture of salt, spices and herbs is rubbed onto the surface of meat, poultry or fish before cooking. Spice rubs can be dry or mixed with oil; the latter are easier to apply.

1. Choose an acid, an oil and seasonings for your marinade.
2. Whisk together the ingredients until combined.
3. Pour the marinade over the food, toss well, cover with plastic wrap and refrigerate.

Kitchen Conversion Chart

I snagged this from Pinterest and wanted to share with all of you! It's super cute and I plan to make mine on Coasters I can not only use in the kitchen BUT are super cute and cooking helpful too. Enjoy!

  Wait...how many teaspoons are in a tablespoon again?Yep. This is me. ALL the time. In the kitchen, hovered over a recipe card and trying to do math in a head already filled with measurements and ingredients. I finally bought a fridge magnet with a conversion chart.The problem? It is super-duper-ugly-town. So I set out to make a cute one and share it with you!These print as 4x4" square.And you get to choose your favorite color....oooooo...fancy! 

- CLICK HERE to download pdf.
- Go to the page where the color of your choice is.
- Select print. Then select "Current Page".

- Print onto card stock and then....a. use glue stick to add to inside cover of family recipe bookb. use tape to secure on inside door of cupboard nearest your prep station.c. laminate and attach a magnet to the back to hang on fridge 
 



Game Day Appetizers Tip

As Superbowl Sunday fastly approaches us, we need lots of great tips for all the yummy appetizers you plan to have out when friends and family come over.To keep appetizers at ther freshest throughout your party, try dividing each recipe dish into two serving dishes. Set out one dish when your guests arrive, then replace that dish with the fresh one halfway through the party.

Stop buying Chicken Nuggets! MAKE THEM!

After the well known McDonald's Chicken Nuggests photo was passed around on social networks it really turned me off to the occasional dinner I treat my older child to. I just can't do it any longer. Everytime I think of them I see that awful blob of pink grossness displayed for the world to see.

So what's your thoughts when you see the processed EVERYTHING that goes into those nuggets your family enjoys??



"Say hello to mechanically separated chicken. It’s what all fast-food chicken is made – things like chicken nuggets and patties. Also, the processed frozen chicken in the stores is made from it.


Basically, the entire chicken is smashed and pressed through a sieve — bones, eyes, guts, and all. it comes out looking like this.


There’s more: because it’s crawling with bacteria, it will be washed with ammonia, soaked in it, actually. Then, because it tastes gross, it will be re flavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.


Think about that next time you pull through the drive thru or feed your kids fast food" 

SUPER BOWL FOOD!!

WHO'S READY FOR SOME FOOOOOOTBALL?

Okay, honestly, I am more about the food, beer and friends - UNLESS a team I enjoy watching is playing. So I plan to post daily some yummy apps I usually make for our superbowl party - or - take with me apps I bring with us.

So get your GAME Face on... or at least come hungry!

What do you think of when you hear the word ‘Trinity’?

Maybe you think of the Father, Son, and Holy Spirit. That’s cool, I’m with you. Good answer.

Maybe you think of the girl from The Matrix. That’s weird, I’m not really with you. I’m surprised your mind went there. You’re probably a Keanu Reeves fan and I’ll pretend like you never brought it up.

Maybe you think of mirepoix. Ok, probably not. Maybe you don’t even know what mirepoix is, but that’s what I’m thinking of. Mirepoix, sometimes referred to as the holy trinity of French cooking, is an equal combination of onion, celery and carrots. Most commonly used in American Meatloaf, chicken soup of any kind, and even pasta sauce!

Wikapedia - http://en.wikipedia.org/wiki/Mirepoix_(cuisine)

88 Unexpected Snacks under 100 Calories

We’ve all been there: hunger striking before the dinnertime clock, a sudden craving for something sweet, the need for a quick energy boost before working out. The solution? A small and satisfying snack that won’t tip that calorie count over the edge. The problem with snacking is when a quick nibble turns into enough calories to count as a meal, yet our list of healthy, low calorie treats to please any palate.
This list is filled with sizeable options enjoyable enough to devour guilt-free without any diet damage. And while most of these snacks pack a nutritious punch, a few are clearly set out to satisfy that sweet tooth (see #23!). But hey, at 100 calories or less, it’s worth the splurge.

1. Mini PB&F: One fig Newton with 1 teaspoon peanut butter.
2. Chocolate Banana: Half a frozen banana [this size] dipped in two squares of melted dark chocolate.
3. Frozen grapes (any color): 1 cup (about 28 grapes), stuck in the freezer for 2+ hours.
4. Honeyed Yogurt: ½ cup nonfat Greek yogurt with a dash of cinnamon and 1 teaspoon honey.
5. Spiced Orange: One orange— about the size of a tennis ball— sprinkled with cinnamon.
6. Grilled Pineapple: 2 ¼-inch thick pineapple rounds (about 1 cup), grilled (or sautéed) for two minutes or until golden.
7. Berries n’ Cream: 1 cup blueberries with 2 tablespoons whipped topping.
8. Stuffed Figs: Two small dried figs with 1 tablespoon reduced-fat ricotta stuffed inside. Sprinkle with cinnamon.
9. Oats n’ Berries:  ⅓ cup rolled oats (cooked with water), topped with cinnamon and ¼ cup fresh berries.
10. Dark Chocolate: One block, or three squares.
11. Nut-Stuffed Date: One Medjool Date filled with one teaspoon natural unsalted almond butter.
12. Chocolate Milk: 6 ounces skim milk mixed with 2 teaspoons chocolate syrup.
13. Cinnamon Applesauce: 1 cup unsweetened applesauce (like Motts). Or, try this homemade version!
14. Citrus-Berry Salad: 1 cup mixed berry salad (raspberries, strawberries, blueberries, and/or blackberries) tossed with one tablespoon fresh-squeezed orange juice.
15. Maple-Pumpkin Yogurt: ½ cup non-fat regular yogurt (go Greek for extra protein!) with 2 tablespoons pumpkin puree and 1 teaspoon maple syrup… like this!
16. Chocolate Pudding: One 4oz package. Try a fat/sugar free version or a homemade one!
17. Chocolate Covered Strawberries: Five strawberries dipped in two squares melted dark chocolate.
18. Tropical Juice Smoothie: ¼ cup pineapple juice, orange juice, and apple juice, blended with ice.
19. Vanilla and Banana Smoothie: ½ cup sliced banana, ¼ cup nonfat vanilla yogurt, and a handful of ice blended until smooth.
20. MYO Banana Chips: One sliced banana dipped in lemon juice and baked.
21. Baked Apple: One tennis ball-sized apple, cored, filled with 1 teaspoon brown sugar and cinnamon, and baked until tender.
22. Fruity Waffles: One 7-grain frozen waffle toasted and topped with ¼ cup fresh mixed berries.
23. Skinny S’more: Two graham crackers with one roasted marshmallow and one small square dark chocolate.
24. Cinnamon Graham Crackers & Peanut butter: Two graham cracker squares with 1 teaspoon peanut butter and a sprinkle of cinnamon.
25. Cereal and Milk: ½ cup rice krispies with ½ cup skim milk.
26. Milk n’ Cookies: Five animal crackers with ½ cup skim milk.
27. Warm Spiced Cider: 6 ounces apple cider with sprinkles of cinnamon and nutmeg, warmed.
28. Citrus Sherbet: ½ cup lime sherbet (about one standard-sized ice-cream scoop) with ½ sliced kiwi.
29. Café Latte: 8 ounces steamed skim milk with 1 shot espresso.
30. Jelly Beans: 25 of ‘em! Although we don’t recommend these.
31. Marshmallow Pear: ½ pear diced and topped with 1 tablespoon marshmallow fluff.
32. Protein Shake: One scoop protein powder with 8 ounces water (choose from tasty powder flavors like cookies n’ cream and chocolate peanut butter!).  
33. M.Y.O. Popsicle: 8 ounces lemonade frozen in an ice pop mold, or use a small paper cup as a mold.
34. Apple Chips: Munch on ¾ cup of kinds like these, or use this recipe!
35. Carrots n’ Hummus: About 10 baby carrots with 2 tablespoons hummus.
36. Pistachios: A couple handfuls— about 25 nuts (Crackin’ them open will take more time and avoid grabbing 25 more).
37. Cheese n’ Crackers: Five Kashi 7-grain crackers with 1 stick reduced-fat string cheese.
38. Dippy Egg: One over easy egg with ½ slice whole-wheat toast, sliced (to dip in yolk!).
39. Cheesy Breaded Tomatoes: Two roasted plum tomatoes sliced and topped with 2 tablespoons breadcrumbs and a sprinkle of parmesan cheese.
40. Curried Sweet Potato: One medium sweet potato (about 5 inches long) cooked for six minutes in the microwave and mashed with 1 teaspoon curry, and a sprinkle of salt and pepper.
41. “Cheesy” Popcorn: 2 cups air-popped popcorn with 1 tablespoon nutritional yeast— it’ll taste like real cheese!
42.  Guacamole stuffed Egg Whites: Halve a hardboiled egg, remove yolk, and stuff the empty space with 2 tablespoons guacamole (avocado, lime, cilantro and salt).
43. Grilled Spinach and Feta Polenta: 3 oz polenta (about the size of a deck of cards) cooked with 1 ½ cups water and topped with 1 teaspoon feta cheese and a handful spinach.
44. Soy Edamame: ¼ cup boiled Edamame with 1 teaspoon soy sauce.
45. Dijon Pretzels: Two pretzel rods with 1 tablespoon Dijon mustard.
46. Crunchy Curried Tuna Salad: ½ cup canned tuna with 1 teaspoon curry powder, 1 tablespoon chopped red onion, and two ribs celery (chopped).
47. Greek Tomatoes: One tomato (about the size of a tennis ball) chopped and mixed with 1 tablespoon feta and a squeeze of lemon juice.
48. Shrimp Cocktail: Eight medium sized shrimp boiled and served with 2 tablespoons classic cocktail sauce.
49. Smoked Beef Jerky: About 1 ounce— look for low sodium versions!
50. Cheddar and Tomato Soup: ½ cup tomato soup with 1 tablespoon shredded low-fat cheddar cheese.
51. Kale Chips: ½ cup raw kale— stems removed— baked with 1 teaspoon olive oil at 400° until crisp.
52. Sweet Potato Fries: One light-bulb sized sweet potato sliced, tossed with 1 teaspoon olive oil, and baked at 400° for 10 minutes.
53.  Cucumber Sandwich: ½ English muffin with 2 tablespoons cottage cheese and three slices of cucumber.
54. Turkey Roll-Ups: Four slices smoked turkey rolled up and dipped in 2 teaspoons honey mustard.
55. Mixed Olives: About 8 olives.
56. Antipasto Plate: One Pepperocini, a ½ inch cube of cheddar cheese, one slice pepperoni, and one olive.
57.  Pumpkin Seeds: 2 tablespoons pumpkin seeds, sprayed with oil (just a spritz!) and baked at for 400° for 15 minutes or until brown. Sprinkle with kosher salt.
58. Choco-Soy Nuts: 3 tablespoons soy nuts with 1 teaspoon cocoa nibs.
59. Wasabi Peas: About  ⅓ cup of these green treats.
60. Balsamic Veggies: 3 cups raw peppers (any color!) dipped in 2 tablespoons balsamic reduction.
61. Cheesy Roasted Asparagus: Four spears (spritzed with olive-oil spray) and topped with 2 tablespoons grated parmesan cheese, baked for 10 minutes at 400°.
62. Cucumber salad: One large cucumber (sliced) with 2 tablespoons chopped red onion and 2 tablespoons apple-cider vinegar.
63. Spinach and Feta Egg-White Scramble: Three egg whites scrambled and mixed with ½ cup raw spinach and 1 tbsp feta cheese. Cook in frying pan or zap in microwave until egg whites are no longer runny (about 1-2 minutes).
64. Crunchy Kale Salad: 1 cup kale leaves chopped with 1 teaspoon honey and 1 tablespoon balsamic vinegar.
65. Chick Pea Salad: ¼ chickpeas with 1 tablespoon sliced scallions, a squeeze of lemon juice, and ¼ cup diced tomatoes.
66. Grilled Garlic Corn on the Cob: One small-sized ear brushed with 1 teaspoon sautéed minced garlic and 1 teaspoon olive oil, grilled until tender.
67. Pretzels & Cream Cheese: 15 mini pretzel sticks with 2 tablespoons fat-free cream cheese.
68.  Bacon Brussels Salad: Seven brussel spouts thinly sliced and mixed with one piece lean bacon, chopped.
69. Rosemary Potatoes:  ⅓ cup thinly sliced potato tossed with 1 teaspoons olive oil and a teaspoon of chopped rosemary.
70. Spicy Black Beans: ¼ cup black beans with 1 tablespoon salsa and 1 tablespoon non-fat Greek yogurt.
71. Caprese Salad: 1 ounce (hockey puck sized) of fresh mozzarella with ½ cup cherry tomatoes and 2 teaspoons of balsamic vinegar.
72. Goldfish: About 40 fishies…try the cheddar kind!
73. Chips n’ Salsa: 10 baked tortilla chips with ¼ cup salsa.
74. Mini Ham Sandwich: Two slices honey-baked ham with 2 teaspoons honey mustard rolled in a lettuce leaf.
75. Lox Bagel: ½ whole-wheat mini bagel with two thin slices of lox.
76. Chocolate Trail Mix: Eight almonds, four chocolate chips, and 1 tablespoon raisins.
77. Apples and Cheese: 1 non-fat mozzarella cheese stick with half of a baseball-sized apple (any variety), sliced.
78. PB & Celery: 1 medium celery stalk with 1 tablespoon peanut butter.
79. Cottage Cheese Melon Boat: 1 cup melon balls with ½ cup non-fat cottage cheese.
80. Carrot and Raisin Salad: 1 cup shaved carrots with 2 tablespoons raisins and 1 tablespoon balsamic vinegar.
81. Tropical Cottage Cheese: ½ cup non-fat cottage cheese with ½ cup fresh mango and pineapple, chopped.
82. Blue-Cheese Stuffed Apricots: Three dried apricots with 1 tablespoon crumbled blue cheese.
83. Rice Cake and Almond Butter: One rice cake (try brown rice!) with 2 teaspoons almond butter.
84. Sweet n’ Spicy Pecans: Five pecans roasted with 2 teaspoons maple syrup and 1 teaspoon cinnamon.
85. Apples n’ Peanut Butter: ½ an apple, sliced and dipped in 1 teaspoon natural peanut butter.
86. Chocolate Hazelnut Crackers: Four wheat thins dipped in 1 teaspoon Nutella (or other hazelnut spread).
87. Strawberry Salad: 1 cup raw spinach with ½ cup sliced strawberries and 1 tablespoon balsamic.
88. Cacao-Roasted Almonds: Pop in eight almonds like these!

What to eat right now

GRAPEFRUIT! Yum and probably one of my al time favorite breakfast foods. They are packed with a jolt of refreshing flavor which is perfect for the brisk of winter. Bright acids and a beautiful bitter edge are tempered with the sweetness. Best part is any one you choice whether it be ruby, white or pink adds a zest to salads, no matter how you add... Juice or fruit.

Seriously Cool Ice Cube Tricks

PUMP UP THE VOLUME when serving cocktails at your cocktail party, family gathering and of just for fun!

RAINBOW
Freeze food coloring water into cubes in all colors of the rainbow.

GIANT
BIGGER CUBES! DUH these take longer to melt so hard drinks won't dilute quickly. You could use mini tupperware containers, applesauce single serving containers, yogurt cups, baby food containers etc.

FLAVORED
Ice can add flavor of course! Freeze coconut water or juices and the taste will emerge as the ice melts. Bloody Mary fan? Freeze bitters and Water for the ultimate cube!

EDIBLE
Toss whole berries, citrus zest, or lefty herbs into trays before freezing. The edible tidbits will release in your drink as you sip. Think mint herb in your ice as you sip Mojitos!

Which Grub needs a Scrub?

Step away from the sink! You may be washing food you shouldn't or not washing food you should.

Should I wash....

CANTALOUPE?
ABSOLUTELY! Bugs love to snuggle in the crevices of cantaloupes netted skin - and the hitch a ride on your knife as you slice into the juicy center. Scrub the whole melon with a vegetable brush under running water to dislodge clingy microbes. The same goes for other produce with tons of nooks and crannies, such as kiwis, avocado, and pineapples.

CHICKEN?
No way!!! The USDA specifically warns against it bc that bacteria in the meat and it's juices can so easily spread to other foods, utensils, and surfaces in your kitchen. Besides water doesn't kill the dangerous bugs in chicken, HEAT DOES. The best way to "clean" your chicken is to cook it to a safe 165 degrees.

PREWASHED LETTUCE?
Lose the guilt - the answer is no. Rinsing the stuff at home increases cross-contamination opportunities, because your kitchen - thanks to your kids, pets and constant food prep - cant possibly be as clean and controlled as the plant where the lettuce was washed.

CANNED BEANS?
They are Better for you when you do! Most canned beans are really high in sodium. Purge nearly 40% of it when you put the beans in a strainer and run them under COLD water. Plus the viscous liquid you wash away won't make your dish taste any better - it's just thick, starchy über salty water!

THYME, ROSEMARY, OREGANO?
YES!!! You know to wash big leaf herbs like parsley and basil because you can see the dirt, but with all herbs and produce the most important reason to wash is to get rid of microscopic pathogens aka the bugs we can't see and could make us really sick. To clean these small leaf herbs, place them in a strainer and rinse thoroughly. Pat dry with a paper towel or give them a whirl in a salad spinner.

ORGANIC FOOD?
For sure! Organic produce is grown with fewer pesticides but it's as likely to carry the invisibly microorganisms that cause food poisoning. All produce - whether from a garden, organic farm, or commercial grower should be washed with water unless it's PREWASHED lettuce.

POTATOES?
You sure do! Thank about all the dirt you get on your hands just from holding a potato?! As soon as you peel it, you drag the dirt onto the flesh. Boiling your potatoes will kill the pathogens but who really wants to cook food in dirty water - Really?!

Have Left-Over Chicken??

I had 1 leftover chicken breast, Bone in just sitting in my fridge. so in attempt to be less wasteful of leftovers this year I pulled the skin off, and shredded the meet with a fork.

Then it came to me! Chicken Salad for lunch tomorrow!

I chopped pistachios, hard boiled eggs, grapes, 1/2 of an apple and added Dukes Mayo. Then spiced it up with Kosher salt, garlic, pepper, dill and a tad of bacon salt.

Perfect fork eating chicken salad, but you could eat it on a croissant, roll, bread, crackers, whatever! All the ingredients I had on hand so be creative!

My favorite cup of Joe

I'm a huge Starbucks fan. Yes I allow myself to spend $4-5 for coffee... Sooooo! If I'm not waiting impatiently in line for my Venti Iced Coffee, half the sugar, leave room for half and half...

I'm at home enjoying a, freshly brewed by the cup, cup of coffee from my Kerig Coffee Maker. If you are a coffee lover yourself, spend the money and invest in one of these bad boys. You won't regret it.

What is EVOO?

Extra Virgin Olive Oil

My addiction for EVOO is in close running with Garlic. Thank goodness for breath mints!

Fresh Garlic vs. Packaged Minced Garlic

Well for starters it is Cheaper! Try $0.59 vs. $2-$4 a jar. The aroma from freshly minced garlic vs. that other crap is worth it alone. You can chop fresh garlic, use cloves whole, and mince it using a hand mincer, food processor or for you crafty chefs a chef's knife. I know to some convinence is important, but adding 5 extra minutes to your prep time makes a world of difference to your outcome.

Bacon - the ULTIMATE comfort food!

When winter rolls around and the weather actually starts getting cold here in St. Louis, my thoughts immediately turn to comfort food.  And, in my opinion, there is nothing that can soothe the soul and give me that warm fuzzy feeling quite like bacon can.  You can add it to roasts, soups, chili's, stews, breakfast, lunch, dinner, sandwiches... The ideas are endless. So spruce up that familer recipe, and let your taste buds sizzles.