Wednesday, May 28, 2008
Tuesday, May 27, 2008
Easy Entertaining
(Photos by Marcus Nilsson / March 2007 )
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I love ideas for quick entertaining that cause no additional stress. Thanks to another great article in Domino Magazine here is an example of just that.
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Prepping this spread is about assembling and arranging! You can use the list below as a guide and substitute any other great things you might find. Display fixings on wooden boards and in bowls. Pop some organic sparkling wine. La dolce vita!
Instant (Organic) Antipasto
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THE ANTIPASTO COMPONENTS
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Meats -
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Salami
Summer Sausage
Pepperoni sticks
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Cheese -
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Parmigiano
Orgonzola
Mozzarella with lemon zest and cracked pepper
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Vegetables -
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Black and Green Olives
Roasted Red Peppers
Pickled Italian Beans
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Bruschetta -
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Pesto
Artichoke Cream
White-bean and Sun-dried-tomato spread (click for recipe)
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Basic Bruschetta - Serves 12
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Make this just before everyone arrives, so it doesn't get stale.
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2 loaves (1½ pounds) rustic bread, each cut into twelve ½" slices
½ cup extra-virgin olive oil
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Preheat the oven to 375°. Place the bread slices in a single layer on a sheet pan. Drizzle the bread with the olive oil, then flip and drizzle the other side. Bake until the bread starts to turn golden on the bottom, about 10 minutes. Flip slices and cook for another 5 minutes, until golden brown. Remove from the oven, apply toppings and serve.
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Drinks - _
Prosecco Perlage Riva Moretta
A dry, clean and crisp apertif, with pronounced notes of green apple. $15 Organic Wine Company.
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Fleury Père & Fils Carte Rouge
Brut From 100 percent Pinot Noir in a biodynamic vineyard, this has strong citrus flavor. $36.99 Appellation Wine and Spirits.
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Delmas Blanquette de Limoux Brut
From where the world's first sparkling wines were produced (by monks!), a dry, full-bodied sparkler with toasty and lemony currents. Organic Wine Company.
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Additional Resources - The Meat Shop of Tacoma, Happy Girl Kitchen, igourmet.com, Whole Spice, Ingredients Gourmet, Diamond Organics.
Thursday, May 22, 2008
Wednesday, May 21, 2008
Eating Green
The following helpful info is from an online article I found via "The Food Network".
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Eating Green - A guide to organic and other in-the-news terms.
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When deciding what to feed your family, you're bound to face a bewildering array of food labels claiming that items are organic, natural or free range. Here’s what these labels mean:
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Growing Conditions
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Organic
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If a product bears a "USDA organic" label, you are guaranteed that’s it’s at least 95 free of pesticides, synthetic fertilizers and sewage sludge and that it hasn’t been genetically modified or irradiated. No hormones or antibiotics are allowed; animals must be fed organically-grown feed and have access to the outdoors. While some experts have suggested that organic foods are healthier than conventionally-grown, the USDA doesn’t support these claims.
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Sustainable
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Sustainable agriculture refers to crops that are raised in ways that don’t harm the environment, are humane to animals, and that supports farm workers and farming communities. Not all sustainable foods are organic — most come from small family farms which may not have the time or resources to get organic certification (it is expensive and time-consuming). A related label is "Fair Trade," which certifies that farmers in developing countries have received a fair price for products like coffee that are grown in a sustainable way.
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Natural
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Natural refers to meat and poultry that contains no artificial flavors, colors or preservatives. There is no certification and because a food is called "natural," it doesn’t mean that farm animals were raised organically.
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Locally Grown
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Locally grown refers to crops produced no more than 250 miles from where they’re purchased. The emphasis is on seasonal, fresh produce, meats and dairy products but these crops may have been raised with pesticides. If the label does not specify that the food any special growing conditions, you should assume it’s conventional. Crops and cattle are raised using synthetic chemicals, like fertilizers and pesticides to curb insect growth and increase the amount of food produced. Farmers can give their animals antibiotics, growth hormones and other medications. This is the way most crops and livestock have been raised in the U.S. for the past 50 years.
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Hormones and Antibiotics
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Antibiotic-Free
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The term "antibiotic-free" is unregulated but producers can label foods "no antibiotics administered" or "raised without antibiotics," which means animals were raised entirely without the substances. Concerns have been raised that antibiotic use in cattle causes antibiotic resistant bacteria to develop, threatening human health.
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Hormone-Free
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For pork and chicken, the label "hormone free" is meaningless; these substances are banned when raising pigs and chickens. Beef may carry a "no hormones administered" label but no outside authority currently certifies this claim. Controversy has arisen over the artificial hormone rBGH which increases milk production. The U.S. is one of the few countries to approve its use; others have banned it because of concerns over human and animal health.
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Animal Welfare
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Free Range
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Chickens that aren’t confined to cages and are granted access to the outdoors are called "free range." But the USDA only requires limited outdoor time; conditions can be crowded and dirty and there’s no outside monitoring.
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Grass-Fed
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Cattle raised largely on grass and hay are referred to as "grass-fed." No government regulations or inspections apply to the term and these cattle may not be organic. Since cows’ stomachs more easily digest grass than grain, it is a more natural, humane and antibiotic-free way to raise cattle.
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(Courtesy of The Food Network and Jupiter Images)
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Eating Green - A guide to organic and other in-the-news terms.
_
When deciding what to feed your family, you're bound to face a bewildering array of food labels claiming that items are organic, natural or free range. Here’s what these labels mean:
_
Growing Conditions
_
Organic
_
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If a product bears a "USDA organic" label, you are guaranteed that’s it’s at least 95 free of pesticides, synthetic fertilizers and sewage sludge and that it hasn’t been genetically modified or irradiated. No hormones or antibiotics are allowed; animals must be fed organically-grown feed and have access to the outdoors. While some experts have suggested that organic foods are healthier than conventionally-grown, the USDA doesn’t support these claims.
_
Sustainable
_
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Sustainable agriculture refers to crops that are raised in ways that don’t harm the environment, are humane to animals, and that supports farm workers and farming communities. Not all sustainable foods are organic — most come from small family farms which may not have the time or resources to get organic certification (it is expensive and time-consuming). A related label is "Fair Trade," which certifies that farmers in developing countries have received a fair price for products like coffee that are grown in a sustainable way.
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Natural
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Natural refers to meat and poultry that contains no artificial flavors, colors or preservatives. There is no certification and because a food is called "natural," it doesn’t mean that farm animals were raised organically.
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Locally Grown
_
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Locally grown refers to crops produced no more than 250 miles from where they’re purchased. The emphasis is on seasonal, fresh produce, meats and dairy products but these crops may have been raised with pesticides. If the label does not specify that the food any special growing conditions, you should assume it’s conventional. Crops and cattle are raised using synthetic chemicals, like fertilizers and pesticides to curb insect growth and increase the amount of food produced. Farmers can give their animals antibiotics, growth hormones and other medications. This is the way most crops and livestock have been raised in the U.S. for the past 50 years.
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Hormones and Antibiotics
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Antibiotic-Free
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The term "antibiotic-free" is unregulated but producers can label foods "no antibiotics administered" or "raised without antibiotics," which means animals were raised entirely without the substances. Concerns have been raised that antibiotic use in cattle causes antibiotic resistant bacteria to develop, threatening human health.
_
Hormone-Free
_
_
For pork and chicken, the label "hormone free" is meaningless; these substances are banned when raising pigs and chickens. Beef may carry a "no hormones administered" label but no outside authority currently certifies this claim. Controversy has arisen over the artificial hormone rBGH which increases milk production. The U.S. is one of the few countries to approve its use; others have banned it because of concerns over human and animal health.
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Animal Welfare
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Free Range
_
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Chickens that aren’t confined to cages and are granted access to the outdoors are called "free range." But the USDA only requires limited outdoor time; conditions can be crowded and dirty and there’s no outside monitoring.
_
Grass-Fed
_
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Cattle raised largely on grass and hay are referred to as "grass-fed." No government regulations or inspections apply to the term and these cattle may not be organic. Since cows’ stomachs more easily digest grass than grain, it is a more natural, humane and antibiotic-free way to raise cattle.
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(Courtesy of The Food Network and Jupiter Images)
Tuesday, May 20, 2008
Beautiful Hair
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Staying on the subject of hair - I really love when I see a women with beautiful natural hair of gray or more aptly - white, silver, pewter and every shade in between. My mother is one of those women and she receives endless compliments (I'm not exaggerating) and is even regularly asked if she dyes it that color. But I'm not just talking about women of a certain age going natural I see lots of women over forty with this attention grabbing hair. With the availability of new treatments and conditioners made to enhance gray hairs color and conditioners, this once-maligned hair hue has became a new style option not only just for men. Gray hair can be dramatic, elegant and yes - beautiful!!
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My next read-
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(What I Learned About Beauty, Sex, Work, Motherhood, GOING GRAY, Authenticity and Everything Else That Really Matters - By Anne Kreamer)
Monday, May 19, 2008
Suave Commercial - Is Motherhood Messing With Your Hair?
Friday, May 16, 2008
About the Film - Darfur Now - On DVD May 27th
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About the Film -
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Darfur Now is a story of hope in the midst of one of humanity's darkest hours - a call to action for people everywhere to end the catastrophe unfolding in Darfur, Sudan. In this documentary, the struggles and achievements of six different individuals form inside Darfur and around the world bring to light the tragedy in Sudan and show how the actions of one person can make a difference to millions.
About the Film -
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Darfur Now is a story of hope in the midst of one of humanity's darkest hours - a call to action for people everywhere to end the catastrophe unfolding in Darfur, Sudan. In this documentary, the struggles and achievements of six different individuals form inside Darfur and around the world bring to light the tragedy in Sudan and show how the actions of one person can make a difference to millions.
Thursday, May 15, 2008
Human Rights - The Children of Darfur - Ron Haviv Captures The On-Going Humanitarian Crisis
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(Three young girls set out from a refugee camp to gather firewood)
Photograph by RON HAVIV.
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Haviv gives viewers a haunting look at life among the civilian children of this desert region, who have endured years of hardship and brutal civil conflict. Young girls and women risk their safety daily while performing acts of survival such as gathering water and firewood. The photograph of the teenager in the red scarf who is shown with two of her friends was terrified every day, reports Haviv. Yet she felt it was her responsibility to leave the camps in search of food for her family, despite having been attacked and raped in previous excursions.
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Photography is one of the few ways of bringing such stories to distant hearths. Award - winning Photojournalist Ron Haviv was asked by UNICEF to travel to Darfur to try and capture the daily life of children.
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The situation in Darfur is urgent - between 2 and 400,000 have died, 2.5 million have been displaced from their homes, and 4.5 million people in Darfur and hundreds of thousands in the neighboring countries of Chad and Central African Republic are at risk of starvation, disease, and further attacks.
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To find out more information about the crisis in Darfur or learn about ways you can help visit these websites -
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24 Hours For Darfur
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Amnesty International USA
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Unicef - Unite For Children
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Not On Our Watch
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Go Bloggers Unite!!
(Three young girls set out from a refugee camp to gather firewood)
Photograph by RON HAVIV.
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Haviv gives viewers a haunting look at life among the civilian children of this desert region, who have endured years of hardship and brutal civil conflict. Young girls and women risk their safety daily while performing acts of survival such as gathering water and firewood. The photograph of the teenager in the red scarf who is shown with two of her friends was terrified every day, reports Haviv. Yet she felt it was her responsibility to leave the camps in search of food for her family, despite having been attacked and raped in previous excursions.
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Photography is one of the few ways of bringing such stories to distant hearths. Award - winning Photojournalist Ron Haviv was asked by UNICEF to travel to Darfur to try and capture the daily life of children.
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The situation in Darfur is urgent - between 2 and 400,000 have died, 2.5 million have been displaced from their homes, and 4.5 million people in Darfur and hundreds of thousands in the neighboring countries of Chad and Central African Republic are at risk of starvation, disease, and further attacks.
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To find out more information about the crisis in Darfur or learn about ways you can help visit these websites -
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24 Hours For Darfur
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Amnesty International USA
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Unicef - Unite For Children
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Not On Our Watch
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Go Bloggers Unite!!
Wednesday, May 14, 2008
Time To Break Out The Grill
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With temps reaching into the high 90's today it's time to break out the grill and do some barbecuing. Something fast, easy and preferably somewhat healthy.
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Spice Rubbed Lamb Pops
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1 teaspoon ground cumin
Spice Rubbed Lamb Pops
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1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips
12 skewers, if wooden soak in water for 10 minutes
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Preheat the grill or a grill pan.
Preheat the grill or a grill pan.
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In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.
In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.
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Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.
Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.
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Nutrition Information
Nutrition Information
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Nutritional Analysis Per Serving
Calories 195
Carbohydrates 0.5g
Total Fat 8g
Saturated Fat 2.7g
Monounsaturated Fat 3g
Polyunsaturated Fat 0.7g
Protein 29g
Fiber 0g
Sodium 385mg
Cholesterol 92mg
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Nutritional Analysis Per Serving
Calories 195
Carbohydrates 0.5g
Total Fat 8g
Saturated Fat 2.7g
Monounsaturated Fat 3g
Polyunsaturated Fat 0.7g
Protein 29g
Fiber 0g
Sodium 385mg
Cholesterol 92mg
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(Recipe Courtesy of Healthy Appetite)
Tuesday, May 13, 2008
Don't Forget
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Don't forget "Bloggers Unite For Human Rights" on May15th, 2008. Blog about a particular social cause on a single day, a single voice can be joined with thousands of others to help make a real positive difference.
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Monday, May 12, 2008
I Love The Idea Of This - As A Form Of Transportation
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Of course, clothing designer Lela Rose and her terrier make this look chic as well as environmentally friendly!!
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(Courtesy of Domino Magazine and Workman Cycles)
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Of course, clothing designer Lela Rose and her terrier make this look chic as well as environmentally friendly!!
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(Courtesy of Domino Magazine and Workman Cycles)
Thursday, May 8, 2008
Mothers Day Breakfast Please
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This is what I'm hoping for - a simple breakfast served in bed, homemade cards, and a day at the beach. Of course, this is what I always ask for, and always get. I can't wait!!
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Mother day "Breakfast In Bed" (recipe courtesy of Martha Stewart).
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Using a cookie cutter or a knife, cut out a small heart shape from the center of a thick slice of bread. Spread each side of bread with butter.
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Heat skillet over medium heat. Saute bread until golden, 2 to 3 minutes. Lower heat, and gently flip toast.
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Break an egg into heart-shaped hole. Cover, and cook until egg white turns opaque, about 5 minutes. Transfer to a plate along with the heart-shaped piece of cutout bread, perfect for dipping into yolk.
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Serve with a cup of hot cocoa or cafe au lait and don't forget some fresh fruit on the side. A flower and magazine or newspaper are a nice touch too!!
Wednesday, May 7, 2008
Hand Painted Boxes
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I recently purchased the cutest little item from Tiffany at "Hand Painted Love Boxes". I hope my photos do it justice. She has many other hand painted items to chose from with special little quotes that make it a perfect one of a kind gift.
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Thanks so much Tiffany - you are a wonderful artist!!
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You can find her items via her blog site (above) or go directly to her Etsy store via this link - Tiffany's Etsy Shop.
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Tuesday, May 6, 2008
3R
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I found a really great website/store called 3R (Reuse, Reduce, Recycle, Fair Trade) Living Future Friendly Products with lots of great items for me and my kids!!
_Sigg Bottle $17.00 (in many designs)
This ultra-lightweight water bottle is designed to fit your on-the-go lifestyle. Made from coated aluminum in Switzerland, Sigg bottles can carry your favorite fruit juice and water without any aftertaste or chemical nastiness. Perfect for day care or school lunchboxes. The company manufactures in an efficient factory and uses eco-friendly coatings. Who needs plastic cups when you have a Sigg?.3L (approx. 10 oz.)
_Envirosax Eco-Friendly Kids Bag
There is no quick fix to the problem of global warming, but a lot of small steps in the right direction will add up to one big step. Educating the next generation in the responsible re-use of bags, Envirosax Kids will help tomorrow's future move in the right direction.The philosophy of Envirosax is to help create a better future for our planet by spreading the environmental message through color and script using the Envirosax eco-friendly reusable bag as the vehicle.Click "Larger Photo" to see all 5 styles.Individual bag size (approx): 18" x 16"Individual rolled up bag size (approx): 4" x 1.5
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Monday, May 5, 2008
Friday, May 2, 2008
Oysters and Caviar
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I guess seafood is either something you love or you don't. At least that has been my experience. As for me I love it. Let me say that once more, I LOVE IT!! Sushi is one of my all time favorite foods - I also love shrimp, lobster, caviar, oysters, etc. So when Martha had Emeril Lagasse on her show and they made "Poached Oysters in Pernod Cream" well... let's say... I was very attentive. I would love to make this but I really have no one to make it for but myself. You see, I am surrounded by those who simply would not appreciate this on the menu. I manage to get my family to eat lots of veggies (don't ask me how or why but they love it - even spinach) and many other - not so conventional - mealtime items but oysters and caviar...no way!! It really is more of an adult dish anyhow. So I am keeping this recipe close at hand and perhaps when my sister is in town again (hurry up Sta) I will whip it up and serve it with a great bottle of champagne.
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Poached Oysters in Pernod Cream
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Ingredients
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Serves 6
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1 cup creme fraiche, or 1/2 cup sour cream and 1/2 cup heavy cream, well combined
1 1/4 teaspoons coarse salt, plus more for spinach
1 1/2 teaspoons freshly ground black pepper
6 tablespoons unsalted butter
1/4 cup minced shallots
3 cups heavy cream
36 oysters, freshly shucked, liquor reserved
1 cup Pernod
1 pound fresh spinach, rinsed, dried, and cut into thin strips
4 cups vegetable oil
2 ounces beluga or sevruga caviar
1 1/4 teaspoons coarse salt, plus more for spinach
1 1/2 teaspoons freshly ground black pepper
6 tablespoons unsalted butter
1/4 cup minced shallots
3 cups heavy cream
36 oysters, freshly shucked, liquor reserved
1 cup Pernod
1 pound fresh spinach, rinsed, dried, and cut into thin strips
4 cups vegetable oil
2 ounces beluga or sevruga caviar
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Directions
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In a small bowl, mix together creme fraiche, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer mixture to a fine mesh strainer set over a bowl. Refrigerate, and let drain for 2 hours. Transfer solids to a bowl, cover, and refrigerate until ready to use.
Melt butter in a medium saucepan over medium-high heat. Add shallots and cook, stirring, for 2 minutes. Add heavy cream, 1 1/2 cups reserved oyster liquor, and the Pernod; bring to a boil over medium-high heat. Add 1 teaspoon salt and remaining teaspoon pepper; reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes; remove from heat. Add half of the spinach to saucepan and puree mixture using an immersion blender, or in batches in a blender or food processor. Strain mixture through a fine-mesh sieve into a large skillet; keep warm.
Melt butter in a medium saucepan over medium-high heat. Add shallots and cook, stirring, for 2 minutes. Add heavy cream, 1 1/2 cups reserved oyster liquor, and the Pernod; bring to a boil over medium-high heat. Add 1 teaspoon salt and remaining teaspoon pepper; reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes; remove from heat. Add half of the spinach to saucepan and puree mixture using an immersion blender, or in batches in a blender or food processor. Strain mixture through a fine-mesh sieve into a large skillet; keep warm.
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Heat oil in a deep, heavy-bottomed pot until it reaches 350 degrees on a deep-fry thermometer. Working in batches, fry remaining spinach until crispy, about 45 seconds. Using a slotted spoon, remove cooked spinach and drain on a paper-towel-lined plate; season with salt.
Add oysters to cream sauce and bring to a gentle simmer. Cook until the edges start to curl, about 3 minutes. Remove from heat.
Add oysters to cream sauce and bring to a gentle simmer. Cook until the edges start to curl, about 3 minutes. Remove from heat.
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To serve, arrange six oysters in each of six shallow bowls. Spoon 1/2 cup cream sauce into each bowl; spoon a dollop of creme fraiche in the center, top with caviar, and garnish with fried spinach. Serve immediately.
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(Photos Courtesy of Jupiter Images)
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Thursday, May 1, 2008
What's In Season - May
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Happy May Day!!
n = newly in season
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May
n = newly in season
p = peak of season
w = winding down
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Vegetables
Vegetables
• artichokes (w)
• asparagus
• avocado, Haas
• beans, fava (p)
• beans, green (n)
• beets• broccoli (w)
• cabbages (w)
• carrots
• cauliflower (w)
• celery (w)
• celeriac / celery root (w)
• chard (w)
• corn (n)
• fennel (w)
• garlic, green (w)
• greens: arugula, dandelion, fiddlehead ferns, lettuces, mizuna, mustard
• kale (w)
• mushrooms, morels (w)
• onions, fresh/spring (w)
• onions, sweet: Vidalia (p)
• peas: edible pod (p)
• peas: English / shelling (p)
• potatoes, new (n)
• radish (w)
• ramps (p)
• salad mix (w)
• sorrel (p)
• spinach (w)
• squash, zucchini (n)
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Fruits
_• apricots (n)
• berries: blackberries (n)
• berries: raspberries (n)
• berries: strawberries (n)
• cherries (n)
• grapefruit (w)
• melons: cantaloupe (n)
• melons: honeydew (n)
• melons: watermelon (n)
• peaches (n)
• rhubarb, field (w)
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