Dishes are always plentiful in the sink, and washing is done daily.
You use a knife and cutting board at least once (if not more!) a day.
Your pantry’s nearly empty, but your fridge is packed tight after a grocery shopping trip.
Your medications / spices are pretty much the same thing.
You don’t have to create a pile of trash every time you make a meal, and end up with a whole lotta composting material.
If you’ve ever struggled with weight loss due to stress and emotional eating,
an upcoming local Arizona workshop can help.
My workshop called “Coping with Food: Overcoming Emotional Eating” will be held on Saturday, Aug. 6, from 10 a.m.-12 p.m. at Herbalicious of Arizona (423 N Florence St, Casa Grande, AZ 85122). Cost is $20. Participants will learn how to recognize negative behavioral eating patterns, learn mindfulness techniques to help in identifying and dealing with stressful emotions and alter behaviors, and gain a deeper understanding about the mind/body connection.
PURCHASE YOUR SEAT HERE!
I volunteer every month for an event called Produce On Wheels With Out Waste (POWWOW), and come home with bushels of food as a thank you. The event allows foods that may not be pretty enough for the market or are leftovers to still get to people who are in need. The event allows you to purchase 60 lbs of food for $10. I love this program!
So when I got home a couple of weeks ago and I had so many dang acorn squash that I didn’t know what to do.
Continue reading “Baked Squash with Spicy Bulgur Pilaf Recipe”
Looking down at my breakfast this morning, luscious berries in a cushion of oatmeal, I was suddenly overcome with patriotism. Well, at least I was struck by the patriotic resemblance to our nation’s red, white and blue banner as Fourth of July nears.
And so, I became inspired to talk about the colors in our food! Continue reading “Patriotic Pigments: Eat your red, white & blue!”
How to skin a tomato!
- To blanch tomatoes, start by boiling some water
- Once boiling, turn off the stove, taking the pot off the heat, and put the tomatoes in
- After 10 minutes, or once the tomato skins start to split open, put them into some cool water. I used room temperature water (no such thing as cold water out of the tap here in the Arizona summer season!)
- If the skin hasn’t already split, you can easily pierce it with a knife
- Be careful when skinning your tomatoes, the little bit of liquid between the skin and the flesh is still pretty hot! When piercing the skin, roll the tomato around a few times in the water to cool off the newly exposed tomato flesh
And that’s how to get a naked tomato, skinned and ready for sauce or soup.
Me? Write a cookbook?
Well, after deciding a meal my husband made was too pretty to eat and took out my new studio lights to take pictures – I was hooked. I have awakened a new passion the past few days to design recipes and artistically and visually capture the love I have for food, cooking, and a SOUL (seasonal, organic, unprocessed and local) lifestyle.
Want to take this journey with me?
Continue reading “So unexpected (plus a recipe)”