18 Remarkable Tricks to Make Your Food Last Longer

banana.jpg-3I found 18 remarkable tricks to make your food last longer over at studentbeans.com. Check it out.


good for what ails you


Going a little lazy on the photo up there, I clipped one from Simply Recipes.

Because we’ve been under the weather for a while around here, a friend brought us a loaf of apple cake, a quart of greens and three different soups yesterday: pasta e fagioli, chili and chicken noodle. With every bite, Herman kept saying, “She’s old school.” I think he meant that she cooks like our mothers’ generation, but who knows? His eyes were rolling back in their sockets at the time, and he had this strange, beatific smile on his face.

The rain continues and I need to walk a little. I’ll give it a try if it clears today. This body has been dormant for so long, I’m afraid it will not even know what to do.

Coming back!

a few of my favorite 2012 gadgets and recipes

Happy New Year everybody. I thought I’d end the year by sharing a few of my favorite recipes and gadgets that I discovered in 2012. Here we go!

First the gadgets. I have a few rules for gadgets. They must WORK! They must not be too expensive or too large to store. They have to be practical and actually solve my problem, and be something that I’m really going to use.  Otherwise, why bother to spend money on something that’s only going to add to the clutter in my house?

This is the most recent gadget this year. It just made it in under the 2012 wire.

Beverage WarmerIMG_1076

I like my coffee or tea to remain hot to the last drop. I happened to mentioned that when I’m on the computer, my coffee always gets cold before I finish it. Voilà! I received this nifty beverage warmer for Christmas. I’m using it this morning and my tea stayed hot till the last drop. A Winner!

Salad SpinnerIMG_0476

This is probably my favorite thing to come down the pike in a long time. I’ve wanted a salad spinner since I don’t know when. I can’t stand  how wet lettuce dilutes the dressing, but I refused to get a salad spinner. Why? Because… where the heck do you store those ginormous things? This was yet another gift… earlier in 2012. I use it all the time. It collapses to about the size of a pie plate and it’s a couple of inches deep. Not bad!  And it really does the job. I love things that do what they’re supposed to do. See how it collapses? As my granddaughter would say, “magic!”






Okay! On to my favorite NEW recipes of 2012. Twenty-twelve was a good year for trying new recipes. I had a few winners. These were my faves.

Peach Cobbler

The peaches were sweet and absolutely delicious at our farmers’ stand this year, and we took advantage of them by making several Peach Cobblers. Looking at this reminds me of the taste of summer. Can’t wait for them to be in season again.



Crash Hot PotatoesIMG_8576

These Crash Hot Potatoes from the Pioneer Woman were a real winner. They’re soft underneath and crunchy on top. Yum. I’m not kidding. And easy.Servings: 6


  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.IMG_8529

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the baking sheet, leaving plenty of room between each potato.IMG_8555

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.IMG_8557

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)IMG_8577

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Source: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

And the winner is….. drum roll please!

Provençal Vegetable Tian vegetable-tian

My all time favorite new recipe of 2012 was Provençal Vegetable Tian. I hate to rave about a recipe because everyone has different taste buds and sometimes it just doesn’t translate, but I’ll stand by this one. It was the best recipe I’ve tried in a very long time. Again, I have to give credit to my terrific farmers’ stand. They have the freshest produce. I get it the same day it comes out of the fields. You couldn’t ask for better. Don’t let 2013 go by without trying this recipe.

Happy New Year, everybody!

Two Foods

How Does it Work?

TwoFoods is a food comparision tool that compares the nutritional data of two food items to see which food suits your healthy eating goal.

Example food items:

mcdonald’s big mac
subway melt

All you have to do is enter the food items you’re interested in comparing, click the “compare button” and let the TwoFoods tool provide the calorie, carb, fat and protein content of each item. Of course, the decision to make a wise choice is left to you.

Fig and Fauna

Boy, do I have a new blog for you. Megan authors Fig and Fauna. Fig & Fauna Farm is a 3.5 acre homestead, located in South Florida. Megan and her husband sold their suburban home last year, and did what so many of us only dream about; they changed their lifestyle in a big way. They embarked on an adventure in small farming.  You will love her recipes [Tomato & Polenta Pie] and you will dream of walking straight into her beautiful photos. Here… Megan says it best in her own words.

“We  currently share our land with  chickens, cows, dairy goats, rabbits and farm dogs. We came into this lifestyle in 2011, after we sold our suburban home and ventured into small farming. Our homestead also serves as a boarding and training facility for our Palm Beach store, Onblonde Pet Spa.

Our philosophy behind fig and fauna is based in our beliefs to enrich our lives with the process of our food while we cultivate relationships with the animals we raise and the plants that we grow.

The recipes that we create are a product of the ingredients found on our homestead and other surrounding local farms. A Fig & Fauna cookbook is  presently in the works.

Visit Fig and Fauna now!

A New Blog for You

Looky here. See what I stumbled across today – Sarah’s Place. Sarah blogs about food, interesting projects, books, and her photographs are really something special. Does this asparagus spring pizza look delicious or what? Hop on over there and get the recipe. While you’re there, be sure to look around. You can always find her in Daily Dalliance’s sidebar under “Cooking Blogs” and “Lifestyle”. This one is worth checking out. 

the poop on poop

Diverticulosis ~ Looks like black beans in there, huh?

I can’t seem to get enough of talking about poop lately. My husband has diverticulosis – “small pouches (diverticula) in the lining of the colon that bulge outward through weak spots.” About fifty percent of people over 60 have it.

He didn’t even know he had it until it was diagnosed during a colonoscopy over ten years ago. Diverticulosis is pretty painless unless it becomes inflamed or infected (diverticulitis). Then, all bets are off. You don’t want to do anything to get those little guys roiled up. It can be very painful. A few years ago, we had a middle-of-the-night trip to the emergency room that serves to remind us of how painful it can be.

Here comes the poop.

Doctors aren’t exactly sure what causes diverticulosis but they have a hunch that a low-fiber diet contributes to it. Eating a high-fiber diet is important. “Without fiber to add bulk to the stool, the colon has to work harder than normal to push the stool forward.” See, you knew I’d get to the poop eventually.

Being the nagging loving spouse that I am, I badger encourage my husband to stick to a high-fiber diet. I’m always looking for recipes. He likes every kind of bean, and beans are a rich source of fiber. One of his favorites is the black bean. I did a search for bean burgers on Food Network and quickly found a video of Sandra Lee making black bean burgers. You can find the written recipe here. I emailed the video link to him. The next day, wondering if he found the recipe worth trying, I instigated this conversation.

Me ~ Did you watch that video of Sandra Lee making black bean burgers?

Hubs ~ Yeah.

Me ~ So whad’ya think.

Hubs ~ She had a breast reduction.

Me ~ What?

Hubs ~ She used to have bigger boobs.

Me ~ *exhibiting great restraint* WHAT did you think of her Black Bean Burgers?

Hubs ~ Her beans? They’re the same size they’ve always been.

Clearly, his colon is not the only thing that’s perforated. Someone should check his brain.

This recipe for Garbanzo Bean Burgers with Tehina Onion Sauce sounds good. We like humus around our house and I think we’d like this. Of course, I haven’t tried these recipes yet. When I do, I’ll get back to you because I know you won’t make stupid comments about Sandra Lee’s boobs.

Sources: WebMD, NDDIC