Recent posts

Saturday, July 30, 2011

Manufactured Eatable Products

This is my new favorite term. I was reading the comments section of a blog post and someone had written this...

Manufactured Eatable Products

I wish I had been clever enough to come up with it myself. But although I did not, I will still use the phrase because I think it describes some food products brilliantly.

Friday, July 29, 2011

Daring Cooks - Homemade Pasta

Steph from Stephfood was our Daring Cooks' July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for SpƤtzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

This was not my first foray into making homemade pasta, but it had been a very long time since my first attempt.

Wednesday, July 27, 2011


I had the pleasure of seeing the documentary Farmageddon in Bethlehem, PA a couple weeks ago. It was screened at Starfish Brasserie. 

The film focuses on several small farms and how they are being targeted by the USDA.

The one thing that bothers me the most is how much money the government is spending on policing these small farms. I believe that if people are willing to spend their dollars and take the "risks" of consuming the products, they should be free to do that.

Thursday, July 21, 2011

My first and last Tastykake

I had my my first and last experience with a TastyKake. Growing up in California, I had never had the brand Tastykake before. We had ding dongs, and Twinkies, and zingers, but no Tastykake products. 

Well today at work someone brought in some so I finally had the chance (not that I was waiting for an opportunity) to taste one. The one that I had was called a peanut butter Kandy Kakes. Apparently it is a "milk chocolate coated treat...beloved for their vanilla sponge cake lined with peanut butter..." 

Tuesday, July 19, 2011

Local NJ - The Ship Inn

For those living in the central New Jersey area, there is a great restaurant that practices S.O.L.E. food - sustainable, organic, local, ethical. It is called The Ship Inn and it is located in Milford, NJ.

When we first went to the restaurant, I had no idea that they were part of the SOLE movement. We had a coupon and decided to try a new place. Having moved to NJ from LA just 3 years ago, there are tons of places we haven't visited and eateries we had not tried. So we try to go to new places at least once a month.

I was so excited when we sat down to eat the first time and they had information on the table talking about their efforts to change the restaurant to include more local foods.

Their philosophy:

Friday, July 15, 2011

Lead in Crockpot Liners?

 My mom bought me a Rival crock-pot several years ago at a garage sale for $2.00. I loved it. It is a nice small size and it has that dated 1960's/1970's look to it. I have used it countless times, especially in the summer months when I do not want to turn on the stove that will heat the house even more.

It even came with the original cookbook.

When I got married we bought a newer larger slow cooker. For the past 2 years I have used the newer one almost exclusively, and I guess it is a good thing.

I was just reading some blog posts online and I came across one that said that some crock-pots, including Rival,  could possible have lead in them.

Thursday, July 14, 2011

Daring Cooks - Potato Salad Challenge

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Wednesday, July 13, 2011

Teaching about whole foods nutrition

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I was invited to be a guest speaker at a friend's nutrition class. She teaches a basic nutrition class at a local community college. The students taking her class range in age from about 19 to maybe 50, with a diverse background. She explained that most are taking their class because they have a personal interest in learning more about they should eat, not necessarily because they would like to become nutritionists.

Tuesday, July 12, 2011

Back from a break

So I did not realize back on April 6 how appropriate my post on priorities would have been. I have not posted since then due to changing priorities.

Yin Yang
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