I have so many issues with our school lunches. The commodities, the lunchroom workers who think what they're serving children is healthy, the processed foods, the time allowed to eat. Today I surprised my six year old with bagels from his favorite downtown shop, arriving at his classroom with an overstuffed grocery bag full of organic cream cheese, whole wheat bagels, carrot and celery sticks, apple slices, homemade whole wheat graham crackers, and bottles of chilled Honest tea (lightly sweetened and caffeine-free...a treat compared to his usual thermos of milk). He was thrilled!
I always pack my child's lunch. He gets a say in what goes in for the day and helps put it together when there's time. Sometimes it'll be a thermos of leftover soup, lasagna, or mac and cheese, a wrap sandwich, or a lunch "snack," which consists of a bunch of small, healthy, bite-sized items (a pretend Lunchable, kind of). Most of the time, though, he requests cheddar cheese on my homemade whole wheat bread, a little mayo, and lettuce or sprouts. I always include some form of vegetable and a fruit, and occasionally toss in a little treat. Once or twice a month he replaces his milk with a box of 100% juice.
I remember enjoying hot lunch when I was a kid. I absolutely LOVED the disgusting mashed potatoes with hamburger gravy, which I wouldn't touch with a ten foot pole nowadays! My son gets to choose one meal from the cafeteria per month, so he doesn't feel left out and gets to see and taste what the other kids eat on a regular basis. I look the menu over, choose three or four days of somewhat acceptable items, and he decides from there, marking it on his calendar and counting the days. Personally, I think he gets so excited because he knows he'll be getting chocolate milk! This month, however, is a short one, with Christmas break quickly approaching. I couldn't find one reasonable selection for him to eat.
The dishes my son was looking at were full of commodity beef...the bottom of the barrel rejects that get into the system even when they're not supposed to be fit for human consumption. Now, I TRY to not be a total food nazi, but it's especially important that our children eat as best they can while they're in such a critical stage of development and growth. I have open communication with both my kids, and being the oldest, my son has very good knowledge of why we don't eat that junk. The compromise was that I would surprise him with acceptable takeout one day instead.
Now on to my next issue.... I arrived at 11:15 and the kids were washing up, getting ready to head into the cafeteria. Kids who brought their own lunches sat down and started to eat (4 in his class of 22), while the others lined up for their hot lunches. Ten or fifteen minutes later the others emerged carrying their trays. Only two children had cartons of 1% white milk; everyone else had chocolate. The majority had a half a sandwich on "wheat" bread (the caramel-colored stuff) with a slice of lunch meat and a piece of processed American cheese on it. No veggies, whatsoever, on any tray. Kids had fresh cantaloupe, peaches canned in heavy syrup, applesauce (sweetened with HFCS), and one girl had a hefty serving of canned corn. About five children had "hot" lunch, which was a mystery item that smelled revolting. I had to ask a girl what it was! (Beef enchiladas.) I watched as the kids with sandwiches ate most of their lunches, but the ones with the supposed enchiladas pushed them around, taking maybe one bite, and throwing the rest away. At 11:40 the teachers were telling the kids to hurry up and get outside; most had hardly even eaten half their lunches. Food went into the trash, and kids raced outside to recess. My son ate all that I brought for him and was asking if I had a second bagel, but the custodian was telling us we had to leave. We were the last ones sitting there, less than half an hour after sitting down (remember, most children had had maybe 10 minutes to actually eat).
Surely there has to be a better way. Foreign countries are reforming their school lunch programs, spending more than twice as much per child than the US. Isn't the key to a nation's future (and success) with how the children are raised and grown? If we value their health so little, how will that affect them in adulthood? Oh, wait...we're already seeing that now, with massive rates of diabetes, obesity, and other ailments. But whenever I try to bring up ANY idea of incorporating healthier eating at my son's school...well, I'm shot down, looked at like I'm crazy, and occasionally attacked because I actually care. Sigh. I think I'll just stop now....
Showing posts with label Ingredients For Life. Show all posts
Showing posts with label Ingredients For Life. Show all posts
Wednesday, December 8, 2010
Monday, October 18, 2010
Bakery Research
One of my favorite things to do when I get out of town is to check out eateries, bakeries, and farmers' markets in other places. I spent the last weekend in Portland visiting with family, picking up items I can't get locally, and looking into gluten-free baking.
Gluten-free? I am SO not hopping onto that trend personally.* It seems that whenever I'm out and about I am approached by people asking if I have done any GF baking, and several of my CSB members have asked as well. The interest is there, and not one bakery locally caters to the gluten-sensitive population. While I won't necessarily change the way I bake for my family and friends, I thought it would be interesting to sample some GF baked goods and see if they can be done well. I figure if I can make something yummy either way, then it doesn't really matter what type of flour I use.
My sister and I spent Friday afternoon driving to a few bakeries and collecting cupcakes and other treats to sample. We bought vegan, gluten-free, vegan-gluten-free, and some standard varieties from Sweet Pea, New Cascadia, Dovetail, and Back to Eden. I had them lined out on the counter top before cutting each into little bite-sized pieces (for sharing with our group), my camera poised to take a picture, and got sidetracked. My daughter was trying to climb onto the counter to get at them, fell over, and I stopped to shoo her out of the kitchen. So I forgot to take the picture. Oops! Please just imagine what each looked like....
Sweet Pea Vegan Bakery~ Sweet Pea is completely vegan, and overrated in my book. They serve sandwiches, soups, coffee, and sweets. They had some pretty layer cakes in their case, along with some nutty brownies, scones, and other items. We bought a vegan "regular" cupcake (wheat flour, but made without butter, eggs, or other animal byproducts) that was chocolate with pink raspberry buttercream and a cupcake that was vegan-gluten-free in a coconut-lemon flavor. Alongside those we picked out a hefty 4x5" pumpkin cheesecake square. Let's just say I am not a fan of Sweet Pea after trying those. Or maybe of vegan baking. The cakes were dry and relatively flavorless. The raspberry buttercream didn't really taste like raspberries. My brother-in-law thought the dry, spongy GF lemon-coconut cupcake tasted like suntan lotion (how he knows that...?!). And the cheesecake square? It was equally odd, not really tasting much like pumpkin, just of creamy orange-colored tofu. My son wouldn't even finish his teeny piece of "cheesecake."
Back to Eden~ I like this little shop. It's a cute little place on Alberta Street (a very fun, hip neighborhood) and is situated next door to Townshend's where we enjoy getting delicious bubble tea (which, for the record, is not like the usual funky bubble tea. This is more high-end.). The people working are always friendly, and I believe it's also a vegan establishment. I picked up two cupcakes here, Lemon-Lavender-Poppyseed and GF Coconut-Rosewater. The Lemon-Lavender-Poppyseed was moist, almost like it had been syruped, and had a slightly tweedy texture from the crunchy seeds. It was tasty and made me say "mmm." The GF one was just OK. It was crumbly, with lots of flaked coconut throughout the cake, and the flavor wasn't particularly great. I have visited this store several times in the past, and while their goodies aren't quite as good as others I've had they are still pretty tasty.
Dovetail Bakery~ This is a bright, sunny little restaurant also located on Alberta Street. I believe they partner with a local CSA to do their own sort of CSB, but I wasn't able to talk with the owner to confirm that. They offered some beautiful fresh goods that looked prettier than the other bakeries I'd visited. I chose a lemon-blueberry sweet roll that had been baked in a jumbo muffin tin. What a brilliant idea! It kept its form and had an elegant presentation that I might just have to try and copy. Oh, and the flavors were bright and delicious, and their pastries are obviously made with high quality ingredients.
New Cascadia Gluten-Free Bakery~ New Cascadia is a completely GF facility, and they had stacks of premade pizza crusts, interesting brick-shaped loaves of bread, loaves of sourdough that looked like their artisan wheat cousins, and gorgeous jumbo cupcakes hanging out, ready for purchase in their bakery case. I bought three cupcakes: Vanilla, Pink Champagne, and Mexican Hot Chocolate. These were the best desserts we sampled, hands-down, and even knowing they were GF we couldn't tell a difference in texture, taste, etc. Oh, YUM! The crumb was fine and delicate, not dry or spongy like the others. The vanilla was a little...vanilla and run-of-the-mill, but still tasty. The Pink Champagne was awesome, delicately flavored and definitely memorable. The frosting on both was a typical butter and powdered sugar combination...good, but not extremely special. But the Mexican Hot Chocolate...? Wow. It was so moist, almost fudgy (but still light and fluffy, if that make sense), and had a definite cayenne kick in the chocolate cake, dark chocolate buttercream, AND in the large chocolate shavings decorating the top. A hint of cinnamon played with the pepper flavor, all melding to make the most divine sensation in our mouths. Everyone agreed it was stellar. This bakery is a must-stop when I get back up north! I even met the owner the next morning at the farmers' market, who was friendly and said her secret was probably just lots and lots of sugar. Hey, I can appreciate honesty!
I feel like I now have a good sense of how GF baking can be done well, and I have a small springboard to jump off from in my quest for a decent homemade GF cupcake. Stay tuned, and if/when I nail something tasty I'll definitely be posting it!
(Oh, and by the way, I didn't eat every single one of those cakes! Ugh. We cut them into little bite-sized pieces, plated them, and shared between the 6 of us, with leftovers!)
*I said "trend" because a lot of people think that going gluten-free will help them feel better or lose weight or whatever. There are a LOT of these types of people, especially in the Portland area. I mean no offense to people with wheat allergies/sensitivities or Celiac's Disease.
Gluten-free? I am SO not hopping onto that trend personally.* It seems that whenever I'm out and about I am approached by people asking if I have done any GF baking, and several of my CSB members have asked as well. The interest is there, and not one bakery locally caters to the gluten-sensitive population. While I won't necessarily change the way I bake for my family and friends, I thought it would be interesting to sample some GF baked goods and see if they can be done well. I figure if I can make something yummy either way, then it doesn't really matter what type of flour I use.
My sister and I spent Friday afternoon driving to a few bakeries and collecting cupcakes and other treats to sample. We bought vegan, gluten-free, vegan-gluten-free, and some standard varieties from Sweet Pea, New Cascadia, Dovetail, and Back to Eden. I had them lined out on the counter top before cutting each into little bite-sized pieces (for sharing with our group), my camera poised to take a picture, and got sidetracked. My daughter was trying to climb onto the counter to get at them, fell over, and I stopped to shoo her out of the kitchen. So I forgot to take the picture. Oops! Please just imagine what each looked like....
Sweet Pea Vegan Bakery~ Sweet Pea is completely vegan, and overrated in my book. They serve sandwiches, soups, coffee, and sweets. They had some pretty layer cakes in their case, along with some nutty brownies, scones, and other items. We bought a vegan "regular" cupcake (wheat flour, but made without butter, eggs, or other animal byproducts) that was chocolate with pink raspberry buttercream and a cupcake that was vegan-gluten-free in a coconut-lemon flavor. Alongside those we picked out a hefty 4x5" pumpkin cheesecake square. Let's just say I am not a fan of Sweet Pea after trying those. Or maybe of vegan baking. The cakes were dry and relatively flavorless. The raspberry buttercream didn't really taste like raspberries. My brother-in-law thought the dry, spongy GF lemon-coconut cupcake tasted like suntan lotion (how he knows that...?!). And the cheesecake square? It was equally odd, not really tasting much like pumpkin, just of creamy orange-colored tofu. My son wouldn't even finish his teeny piece of "cheesecake."
Back to Eden~ I like this little shop. It's a cute little place on Alberta Street (a very fun, hip neighborhood) and is situated next door to Townshend's where we enjoy getting delicious bubble tea (which, for the record, is not like the usual funky bubble tea. This is more high-end.). The people working are always friendly, and I believe it's also a vegan establishment. I picked up two cupcakes here, Lemon-Lavender-Poppyseed and GF Coconut-Rosewater. The Lemon-Lavender-Poppyseed was moist, almost like it had been syruped, and had a slightly tweedy texture from the crunchy seeds. It was tasty and made me say "mmm." The GF one was just OK. It was crumbly, with lots of flaked coconut throughout the cake, and the flavor wasn't particularly great. I have visited this store several times in the past, and while their goodies aren't quite as good as others I've had they are still pretty tasty.
Dovetail Bakery~ This is a bright, sunny little restaurant also located on Alberta Street. I believe they partner with a local CSA to do their own sort of CSB, but I wasn't able to talk with the owner to confirm that. They offered some beautiful fresh goods that looked prettier than the other bakeries I'd visited. I chose a lemon-blueberry sweet roll that had been baked in a jumbo muffin tin. What a brilliant idea! It kept its form and had an elegant presentation that I might just have to try and copy. Oh, and the flavors were bright and delicious, and their pastries are obviously made with high quality ingredients.
New Cascadia Gluten-Free Bakery~ New Cascadia is a completely GF facility, and they had stacks of premade pizza crusts, interesting brick-shaped loaves of bread, loaves of sourdough that looked like their artisan wheat cousins, and gorgeous jumbo cupcakes hanging out, ready for purchase in their bakery case. I bought three cupcakes: Vanilla, Pink Champagne, and Mexican Hot Chocolate. These were the best desserts we sampled, hands-down, and even knowing they were GF we couldn't tell a difference in texture, taste, etc. Oh, YUM! The crumb was fine and delicate, not dry or spongy like the others. The vanilla was a little...vanilla and run-of-the-mill, but still tasty. The Pink Champagne was awesome, delicately flavored and definitely memorable. The frosting on both was a typical butter and powdered sugar combination...good, but not extremely special. But the Mexican Hot Chocolate...? Wow. It was so moist, almost fudgy (but still light and fluffy, if that make sense), and had a definite cayenne kick in the chocolate cake, dark chocolate buttercream, AND in the large chocolate shavings decorating the top. A hint of cinnamon played with the pepper flavor, all melding to make the most divine sensation in our mouths. Everyone agreed it was stellar. This bakery is a must-stop when I get back up north! I even met the owner the next morning at the farmers' market, who was friendly and said her secret was probably just lots and lots of sugar. Hey, I can appreciate honesty!
I feel like I now have a good sense of how GF baking can be done well, and I have a small springboard to jump off from in my quest for a decent homemade GF cupcake. Stay tuned, and if/when I nail something tasty I'll definitely be posting it!
(Oh, and by the way, I didn't eat every single one of those cakes! Ugh. We cut them into little bite-sized pieces, plated them, and shared between the 6 of us, with leftovers!)
*I said "trend" because a lot of people think that going gluten-free will help them feel better or lose weight or whatever. There are a LOT of these types of people, especially in the Portland area. I mean no offense to people with wheat allergies/sensitivities or Celiac's Disease.
Friday, September 17, 2010
Lessons Learned...
Good food shouldn't have to be so much work. I'm not even talking about cooking the stuff. I'm talking about finding it and bringing it home.
By now you probably know I go to some extremes to keep my family well fed. I travel to buy "local" olive oil, pastured organic chicken, and bulk organic produce for canning. I make many of my own cheeses, breads, snacks, treats...ok, so I make whatever I can! I seek out local meat to buy and have it butchered locally as well. I try.
Every year we buy a portion of a grass-fed beef and a whole pig. They are slaughtered and custom butchered to order. I am lucky to have been connected with a young guy who raises the pigs (and also a few turkeys, one of which was ours for Thanksgiving last year), and I have supported him for the past few years. This year he changed butchers.
In the past he's gone through a small shop that kills the animal and then custom processes it to each customer's specifications. This particular shop happens to make all of their bacon nitrate-free, and it is fantastic! I don't particularly care for their plastic packaging (as opposed to the classic butcher paper), but even though it leaks when defrosting it's nice to see the meat and nice to know they don't use a ton of horrible health-harming chemicals in their products.
When I got the call from the other, much smaller, shop I was a little surprised. I gave my cut and wrap instructions, but with some requests that apparently boggled the man's mind a bit. Nitrate-free? No. Not for the bacon, not for the ham. MSG in the sausage? Yup, and it's in every mix he has. Lovely.
Now, I try to be reasonable when it comes to these kinds of things. Eating nitrates a few times a year when eating out or at a friend's house is what I consider moderation. Not in addition to several packages that I'll be feeding my small children throughout the year. And they won't stop at just one or two slices! (We rarely have leftovers after cooking a package of bacon.) Because of this, it is extremely important to me that I not knowingly feed them harmful chemicals and preservatives.
So I was a little frustrated at this point in our conversation, and not knowing much about actual butchering and curing, I told the man I'd do what I could with what he gave me, but would not eat anything with MSG or nitrates in it!
I just visited the rather rustic meat establishment to pick up our pig. When I pulled up, I was greeted with a western sign above the door, a slab of barn wood with the lettering burned into it and an animal head positioned over the center. I opened the door and almost ran right into a giant hanging skinned carcass of beef. For a second I thought I'd gone in the wrong door! The lady cutting and wrapping pieces of meat assured me I was in the right place. Whoa. So I paid the man and had my boxes loaded up.
I have since been educated. To make bacon, you have to have a whole pork belly. Pork is more tender than beef and falls apart easily, so it has to be cured in one piece (to my understanding, anyway). The butcher sliced ours raw and packaged them in little portions (which were frozen solid). Hams must be cured whole as well, and I'd told the butcher we would take ours elsewhere to do a natural cure, but he chopped them into chunks, or roasts, and froze those too. What to do?!
I drove back to the original butcher shop, the one that does natural cures and has processed our meat in the past. I pleaded my case, and they took pity on my uneducated soul. Live and learn! They are going to flavor the bacon with their natural jerky cure (since they can't throw it in a big barrel with the whole pork bellies), and will make the hams a natural cure too, as an attempt to fix this little mess! Now there's some good customer service, and I will be asking my supplier to return business to them next year! Penzey's makes some good sausage seasonings, so I'll just flavor our plain ground pork with those spice mixes as I need it.
Really, though.... The knowledge is out there, and it's not a secret that these natural products are better for our health. So why is it such a big deal and such a headache to get a decent edible product?!
By now you probably know I go to some extremes to keep my family well fed. I travel to buy "local" olive oil, pastured organic chicken, and bulk organic produce for canning. I make many of my own cheeses, breads, snacks, treats...ok, so I make whatever I can! I seek out local meat to buy and have it butchered locally as well. I try.
Every year we buy a portion of a grass-fed beef and a whole pig. They are slaughtered and custom butchered to order. I am lucky to have been connected with a young guy who raises the pigs (and also a few turkeys, one of which was ours for Thanksgiving last year), and I have supported him for the past few years. This year he changed butchers.
In the past he's gone through a small shop that kills the animal and then custom processes it to each customer's specifications. This particular shop happens to make all of their bacon nitrate-free, and it is fantastic! I don't particularly care for their plastic packaging (as opposed to the classic butcher paper), but even though it leaks when defrosting it's nice to see the meat and nice to know they don't use a ton of horrible health-harming chemicals in their products.
When I got the call from the other, much smaller, shop I was a little surprised. I gave my cut and wrap instructions, but with some requests that apparently boggled the man's mind a bit. Nitrate-free? No. Not for the bacon, not for the ham. MSG in the sausage? Yup, and it's in every mix he has. Lovely.
Now, I try to be reasonable when it comes to these kinds of things. Eating nitrates a few times a year when eating out or at a friend's house is what I consider moderation. Not in addition to several packages that I'll be feeding my small children throughout the year. And they won't stop at just one or two slices! (We rarely have leftovers after cooking a package of bacon.) Because of this, it is extremely important to me that I not knowingly feed them harmful chemicals and preservatives.
So I was a little frustrated at this point in our conversation, and not knowing much about actual butchering and curing, I told the man I'd do what I could with what he gave me, but would not eat anything with MSG or nitrates in it!
I just visited the rather rustic meat establishment to pick up our pig. When I pulled up, I was greeted with a western sign above the door, a slab of barn wood with the lettering burned into it and an animal head positioned over the center. I opened the door and almost ran right into a giant hanging skinned carcass of beef. For a second I thought I'd gone in the wrong door! The lady cutting and wrapping pieces of meat assured me I was in the right place. Whoa. So I paid the man and had my boxes loaded up.
I have since been educated. To make bacon, you have to have a whole pork belly. Pork is more tender than beef and falls apart easily, so it has to be cured in one piece (to my understanding, anyway). The butcher sliced ours raw and packaged them in little portions (which were frozen solid). Hams must be cured whole as well, and I'd told the butcher we would take ours elsewhere to do a natural cure, but he chopped them into chunks, or roasts, and froze those too. What to do?!
I drove back to the original butcher shop, the one that does natural cures and has processed our meat in the past. I pleaded my case, and they took pity on my uneducated soul. Live and learn! They are going to flavor the bacon with their natural jerky cure (since they can't throw it in a big barrel with the whole pork bellies), and will make the hams a natural cure too, as an attempt to fix this little mess! Now there's some good customer service, and I will be asking my supplier to return business to them next year! Penzey's makes some good sausage seasonings, so I'll just flavor our plain ground pork with those spice mixes as I need it.
Really, though.... The knowledge is out there, and it's not a secret that these natural products are better for our health. So why is it such a big deal and such a headache to get a decent edible product?!
Wednesday, September 1, 2010
CSB Annoucement
While I haven't posted any new recipes in the last few days, it's certainly not for a lack of cooking/baking! I have been very busy with my usual domestic activities, and have also been getting ready for company and a kitchen inspection. I finally took the plunge and got my kitchen certified! This means that I can now legally take snacks and/or treats to my kids' classrooms, and I can sell baked goods to the general public.
While I do not want to bite off more than I can chew, I do recognize that making a little extra money would be nice, especially if it off sets the cost of the kitchen license! So I have started a CSB (community supported bakery), which will begin the first Tuesday in October. If you'd like to know more about my CSB, you can read about it here. Baking is a hobby for me, and I give so much away as it is that it would be nice to get my fix, not waste it, not have to eat it all, and share the treats with people who would normally not get to sample them at all.
I am hoping for a small number of clients, just enough to keep me busy, but not so many that I can't do the things for my family that I currently do (my first, and most important job, is being a stay-at-home-mom, after all!). So if I post a little less often here, then you can still follow the kinds of things I'm making at my new site, http://kfallscsb.blogspot.com. Cheers!
While I do not want to bite off more than I can chew, I do recognize that making a little extra money would be nice, especially if it off sets the cost of the kitchen license! So I have started a CSB (community supported bakery), which will begin the first Tuesday in October. If you'd like to know more about my CSB, you can read about it here. Baking is a hobby for me, and I give so much away as it is that it would be nice to get my fix, not waste it, not have to eat it all, and share the treats with people who would normally not get to sample them at all.
I am hoping for a small number of clients, just enough to keep me busy, but not so many that I can't do the things for my family that I currently do (my first, and most important job, is being a stay-at-home-mom, after all!). So if I post a little less often here, then you can still follow the kinds of things I'm making at my new site, http://kfallscsb.blogspot.com. Cheers!
Monday, August 16, 2010
How I Do Things...
People are always talking to me about food. While this may not be that much of a surprise, I am always amazed that total strangers seek me out and strike up conversations quite often. At our yard sale yesterday a little old lady (whom I've never met before) asked me all sorts of questions relating to high fiber foods for her husband, who seems to be having some...um... issues with fiber related functions. Why me?! And then, at dinner later that evening, a friend of my mother in law's asked me all about our diet and how we eat because she wants to lose some weight.
Actually, a lot of people who know how I cook must think I'm some sort of expert on nutrition. For the record, I have never gone to culinary school, and I never studied any sort of dietary course in college...in fact, I never even finished college! I do a lot of reading, I try to follow some common sense approaches, I remember the things I was taught while growing up, and I practice moderation.
A lot of women ask me about weight loss techniques. If you don't know me personally, I am not super thin, but I am 5'7" and about 120 lbs, a healthy weight. I think I must have a really good set of genes and am blessed with a high metabolism because I have always been a "normal" weight. But I also have some habits that (I think) I can credit with helping me keep my shape, and I'll share those here.
I have never eaten that much, with the exception of my two pregnancies. Then I was hungry! But I was able to maintain some discipline just the same, ate quality foods, and nursed the babies. The weight I did gain melted right off.
I don't eat salad dressing, unless it's a special type of gourmet salad that calls for it. Mostly, this is just because I'm weird, but it's also because I like the veggies plain (no lemon, no salt and pepper, etc).
I bake a lot, but I give most of it away. Why? I like to share, I get bored with the dessert after having it once, maybe twice, and I want the excuse to make something else. I use the best quality ingredients I can (you are what you eat).
We eat a lot of produce, and much of it is organic. We often have fruit at breakfast, I always serve veggies at lunch (and fruit too if it wasn't at breakfast or if we have a lot of it), and dinner consists of at least one pile of vegetables and a fruit as well.
We limit juice to being 6-8 ounces of 100% fruit juice, once per day. I know all the hype about this "sugary" stuff, but we like it and so it's limited! We don't drink soda (even the diet kind). Rarely we'll have lemonade or something similar, and during the summer I try to keep unsweetened herbal iced tea on hand for the kiddos and myself (Stash Mango Passionfruit is a big hit). My husband likes his coffee.
I don't have any addictions. I fact, I can't stand it when I do start to get addicted to a substance (like caffeine), and I quit when I feel that. Maybe that's a control issue...? I only have my nonfat caramel latte when I really need it, like if I'm driving home after a long trip and need a pick-me-up...but more often I'll choose black iced tea instead.
We eat a lot of whole grains, and really limit the refined flour. Refined (white) flour is saved for desserts instead. We have whole grains at breakfast, whole wheat bread for our sandwiches at lunchtime, and polenta made from stone-ground cornmeal, brown rice, quinoa, etc for a side with our dinner. It's healthier, sure, but it also keeps us more full for a lot longer after eating, and we consistently eat less because we get full faster. My husband can eat half of a large pizza from a restaurant, but with a homemade whole wheat crust he'll be lucky if he can stuff in three pieces. Same goes for pasta.
We limit our sugar consumption. We don't eat artificial sweeteners; we just reduce our overall intake of sweets. I love my desserts, obviously, but we have one piece or one serving, after dinner. The rest of the day we've planned for that treat. This includes thinking of extra added sugars in products (like ketchup or sauces, or in that morning's muffins). It's all about balance.
We limit our intake of processed foods, relying on whole foods as much as possible. If we're going to have cereal it's once or twice per week. We rarely have crackers around, and if the kids need a snack they're pointed to produce, nuts, or a string cheese.
I keep myself on a meal schedule. Well, mostly that's for the kids and to avoid crankiness, but I do get a little difficult myself if my blood sugar gets too low. I do best with three meals, and we don't eat a lot of snacks at my house. I have found that eating an earlier dinner works very well for me, personally. If I eat later than 6:30 I will eat twice as much as I would have before then! And I never eat anything after 8 or 8:30 PM, even if I feel hungry, because I'll get a stomachache and may not sleep as well.
We stay active as a family. My husband does Crossfit, and he often takes the kids to the gym. They love it there, and he lines them out with a mini-workout too. We go for family walks, we try to limit the video watching to one per day (we don't have cable or any channels, by choice), and we just try to do what we can to burn off energy. My hope is that we're teaching our kids the basics of living a healthy lifestyle, and when they're on their own some day they'll fall back on that (after they rebel in the face of the college all-you-can-eat-cafeteria phase, of course).
These are guidelines that have worked for me...so far. Who knows what the future will bring, although I'm hoping that I'm making the healthiest choices I can now so I won't have to adjust too much as I get older and my metabolism slows down. The bottom line is, is that everyone's different, and everyone's body reacts differently to different types of foods. I think if you're eating well and not eating too much of any one thing (with the exception of whole fruits and veggies...you can never eat enough of those) then your body will be healthier too. But that's often easier said than done! Now I've laid it out there, and hopefully future family BBQs or other fun events can steer clear from diet-related topics....
Actually, a lot of people who know how I cook must think I'm some sort of expert on nutrition. For the record, I have never gone to culinary school, and I never studied any sort of dietary course in college...in fact, I never even finished college! I do a lot of reading, I try to follow some common sense approaches, I remember the things I was taught while growing up, and I practice moderation.
A lot of women ask me about weight loss techniques. If you don't know me personally, I am not super thin, but I am 5'7" and about 120 lbs, a healthy weight. I think I must have a really good set of genes and am blessed with a high metabolism because I have always been a "normal" weight. But I also have some habits that (I think) I can credit with helping me keep my shape, and I'll share those here.
I have never eaten that much, with the exception of my two pregnancies. Then I was hungry! But I was able to maintain some discipline just the same, ate quality foods, and nursed the babies. The weight I did gain melted right off.
I don't eat salad dressing, unless it's a special type of gourmet salad that calls for it. Mostly, this is just because I'm weird, but it's also because I like the veggies plain (no lemon, no salt and pepper, etc).
I bake a lot, but I give most of it away. Why? I like to share, I get bored with the dessert after having it once, maybe twice, and I want the excuse to make something else. I use the best quality ingredients I can (you are what you eat).
We eat a lot of produce, and much of it is organic. We often have fruit at breakfast, I always serve veggies at lunch (and fruit too if it wasn't at breakfast or if we have a lot of it), and dinner consists of at least one pile of vegetables and a fruit as well.
We limit juice to being 6-8 ounces of 100% fruit juice, once per day. I know all the hype about this "sugary" stuff, but we like it and so it's limited! We don't drink soda (even the diet kind). Rarely we'll have lemonade or something similar, and during the summer I try to keep unsweetened herbal iced tea on hand for the kiddos and myself (Stash Mango Passionfruit is a big hit). My husband likes his coffee.
I don't have any addictions. I fact, I can't stand it when I do start to get addicted to a substance (like caffeine), and I quit when I feel that. Maybe that's a control issue...? I only have my nonfat caramel latte when I really need it, like if I'm driving home after a long trip and need a pick-me-up...but more often I'll choose black iced tea instead.
We eat a lot of whole grains, and really limit the refined flour. Refined (white) flour is saved for desserts instead. We have whole grains at breakfast, whole wheat bread for our sandwiches at lunchtime, and polenta made from stone-ground cornmeal, brown rice, quinoa, etc for a side with our dinner. It's healthier, sure, but it also keeps us more full for a lot longer after eating, and we consistently eat less because we get full faster. My husband can eat half of a large pizza from a restaurant, but with a homemade whole wheat crust he'll be lucky if he can stuff in three pieces. Same goes for pasta.
We limit our sugar consumption. We don't eat artificial sweeteners; we just reduce our overall intake of sweets. I love my desserts, obviously, but we have one piece or one serving, after dinner. The rest of the day we've planned for that treat. This includes thinking of extra added sugars in products (like ketchup or sauces, or in that morning's muffins). It's all about balance.
We limit our intake of processed foods, relying on whole foods as much as possible. If we're going to have cereal it's once or twice per week. We rarely have crackers around, and if the kids need a snack they're pointed to produce, nuts, or a string cheese.
I keep myself on a meal schedule. Well, mostly that's for the kids and to avoid crankiness, but I do get a little difficult myself if my blood sugar gets too low. I do best with three meals, and we don't eat a lot of snacks at my house. I have found that eating an earlier dinner works very well for me, personally. If I eat later than 6:30 I will eat twice as much as I would have before then! And I never eat anything after 8 or 8:30 PM, even if I feel hungry, because I'll get a stomachache and may not sleep as well.
We stay active as a family. My husband does Crossfit, and he often takes the kids to the gym. They love it there, and he lines them out with a mini-workout too. We go for family walks, we try to limit the video watching to one per day (we don't have cable or any channels, by choice), and we just try to do what we can to burn off energy. My hope is that we're teaching our kids the basics of living a healthy lifestyle, and when they're on their own some day they'll fall back on that (after they rebel in the face of the college all-you-can-eat-cafeteria phase, of course).
These are guidelines that have worked for me...so far. Who knows what the future will bring, although I'm hoping that I'm making the healthiest choices I can now so I won't have to adjust too much as I get older and my metabolism slows down. The bottom line is, is that everyone's different, and everyone's body reacts differently to different types of foods. I think if you're eating well and not eating too much of any one thing (with the exception of whole fruits and veggies...you can never eat enough of those) then your body will be healthier too. But that's often easier said than done! Now I've laid it out there, and hopefully future family BBQs or other fun events can steer clear from diet-related topics....
Tuesday, August 10, 2010
2010 Fair Results
I just returned from our local fair office. This year I entered a few items to be judged at the county fair, and I needed to pick up the prizes (aka money) that I won. The day I was supposed to submit my entries was extremely hectic, and I wasn't able to do the things I would've liked to have done. Next year I'll hopefully have a little more time to enter a layer cake along with some other creative items.
Two of my entries were just grabbed from the pantry, as a little experiment, to see what might happen. The plum jelly is really tasty, kind of tart and tangy, but I use Pomona's Pectin and much less sugar than most people. This results in a more opaque jelly than the typical super sweet clear gel that is so common. I also entered a jar of pickled dill carrots that weren't particularly artistic in appearance but tasted really good, in our opinions. Both took second place in their categories, which was decent. Honestly, I was surprised the jelly placed that high since it was such a different product than the "usual."
Before I continue, I should give a little insight on the judges for these types of events. They're usually older women, maybe two per category, and either have a history with the 4-H program or in teaching Home Economics (which I wanted to, but never was able to take in school). They typically like things sweet or salty, and favor the richness of butter, light crumb of refined flours, and "classic" flavors. At least, that's been my experience thus far. So when I enter items that use less sugar or whole grains I try to be skeptical about what could, or might not, happen.
I also entered some whole wheat focaccia. There was a contest sponsored by Bob's Red Mill for a delicious, original yeast bread recipe, and I correctly thought that nobody else would enter focaccia, let alone with a garlic scape pesto topping. Well, when I looked at my entry at the fair, there was the teeniest sliver removed and a third place sticker was affixed to the tag. OK, so I figured the originality part did well, and maybe the judges weren't so fond of the strong garlic flavor (if they even knew what garlic scapes are!). There was another loaf of bread nearby that also has a third place sticker on it, and I thought we'd tied.
It took me a while to locate the second focaccia, and I was pleasantly surprised when I did. It was in the center case, a big sample chunk removed, and was marked with a first place sticker and a Best of Show ribbon! The ladies must have really liked the roasted sweet onion and rosemary topping. But that prize is much less than the Bob's contest, so I was a little disappointed just the same. Maybe I should have switched the entries...?
Anyway, I went down to the office this morning to pick up the prize money and the leftover goods. I received a check for the fair entries and submitted the form that has to be sent north to Bob's Red Mill so they can send me my prize directly. Only, that form said I got second place in that contest! I asked, and apparently the sticker on the focaccia had been misplaced. I am entitled to the second place prize, which is a $25 check and two free 5 lb bags of flour! Maybe the judges liked the garlic after all...?
Next year I plan on entering something different, more along the lines of buttery-sweet, for the Bob's contest, and I also hope to have a little more time to plan on making some other items that require a little more effort than just a pantry raid. Still, it's always fun to see how others like (or dislike) what I'm doing in the kitchen, and makes for somewhat profitable entertainment.
Two of my entries were just grabbed from the pantry, as a little experiment, to see what might happen. The plum jelly is really tasty, kind of tart and tangy, but I use Pomona's Pectin and much less sugar than most people. This results in a more opaque jelly than the typical super sweet clear gel that is so common. I also entered a jar of pickled dill carrots that weren't particularly artistic in appearance but tasted really good, in our opinions. Both took second place in their categories, which was decent. Honestly, I was surprised the jelly placed that high since it was such a different product than the "usual."
Before I continue, I should give a little insight on the judges for these types of events. They're usually older women, maybe two per category, and either have a history with the 4-H program or in teaching Home Economics (which I wanted to, but never was able to take in school). They typically like things sweet or salty, and favor the richness of butter, light crumb of refined flours, and "classic" flavors. At least, that's been my experience thus far. So when I enter items that use less sugar or whole grains I try to be skeptical about what could, or might not, happen.
I also entered some whole wheat focaccia. There was a contest sponsored by Bob's Red Mill for a delicious, original yeast bread recipe, and I correctly thought that nobody else would enter focaccia, let alone with a garlic scape pesto topping. Well, when I looked at my entry at the fair, there was the teeniest sliver removed and a third place sticker was affixed to the tag. OK, so I figured the originality part did well, and maybe the judges weren't so fond of the strong garlic flavor (if they even knew what garlic scapes are!). There was another loaf of bread nearby that also has a third place sticker on it, and I thought we'd tied.
It took me a while to locate the second focaccia, and I was pleasantly surprised when I did. It was in the center case, a big sample chunk removed, and was marked with a first place sticker and a Best of Show ribbon! The ladies must have really liked the roasted sweet onion and rosemary topping. But that prize is much less than the Bob's contest, so I was a little disappointed just the same. Maybe I should have switched the entries...?
Anyway, I went down to the office this morning to pick up the prize money and the leftover goods. I received a check for the fair entries and submitted the form that has to be sent north to Bob's Red Mill so they can send me my prize directly. Only, that form said I got second place in that contest! I asked, and apparently the sticker on the focaccia had been misplaced. I am entitled to the second place prize, which is a $25 check and two free 5 lb bags of flour! Maybe the judges liked the garlic after all...?
Next year I plan on entering something different, more along the lines of buttery-sweet, for the Bob's contest, and I also hope to have a little more time to plan on making some other items that require a little more effort than just a pantry raid. Still, it's always fun to see how others like (or dislike) what I'm doing in the kitchen, and makes for somewhat profitable entertainment.
Sunday, August 1, 2010
BPA-Free Canning Lids
My neighbors are out of town, but before they left for the weekend, I managed to strike up a deal with them. They have a gorgeous hedge of raspberries, and I know they usually just eat them fresh and freeze some for later. I offered to make them some jam in exchange for weekend berry-picking access, and they were happy to oblige! So yesterday my children and I headed over and had six cups of ripe, juicy berries in about 30 minutes.We headed back across the driveway and I began my jam making process. I like to use Pomona's Pectin. You can double, triple, quadruple, or whatever to the batch(es) of jam, and can use as much or little sweetener as you like with a great gel result. I like to use evaporated cane juice because it's less expensive than the other options, but honey, agave, or even fruit juice concentrate have all worked nicely (you can also use artificial sweeteners, if desired).
I have some new canning lids that I wanted to try out as well. Ball and Kerr metal varieties have always been good to me, result-wise, but they are now being lined with Plastisol. Plastisol has BPA in it. So even though you're canning organic produce and trying to provide healthy fare for your family, you're still exposing them to a nasty, hormone mimicking, estrogenic chemical. Ugh. Enter Tattler canning lids.
Tattler canning lids are plastic also, but they're BPA-free and come with a loose rubber ring to create a tight seal. As an added bonus, they're also made in the USA! While I did have to purchase several sets, I would've had to buy a lot of Ball/Kerr sets this summer instead, and the Tattler ones are reusable. I figure I'll make up the extra cost in two or three canning seasons.
If you choose to try out the Tattler lids, follow the directions precisely. I thought I had as I was jamming, but two of my jars did not seal properly. I ended up reprocessing the two to see if I could get it right, and it worked perfectly the second time around. They want you to tighten the ring, then loosen it again before boiling the jar. I did that step, but when they came out of the water bath I didn't re-tighten them. Apparently that's critical because it helps them to form a tight, safe seal once cooled. So after they'd cooled completely I removed the rings, checked the seals, and all were perfect! I could lift the jars by the plastic lids.
I don't like that the lids are plastic, but I do see where metal can give an off taste to highly acidic foods. At least they're BPA-free, reusable (some people have some that still work after 25 years!), made in our country and not out-sourced overseas, and easy to use (once you get the hang of it). You can also use them in pressure canning. Now if only I could find an acceptable substitute for the Plastisol-lined lids for the more decorative jars that I use for gifts!!
Tuesday, July 13, 2010
Eat Locally (as much as possible)
I have an addiction, and I am finally admitting it! I have an almost unhealthy fetish for farmers' markets...probably due to the fact that ours is so small and I'm always in awe whenever I go to another town's. Every vacation, every chance I get to explore a community market, I am always researching and planning out a way to stop in, even if only for a few minutes. It's such a good way to get to know the locals and get a taste, literally, of what the area is like. Not to mention that almost every other area's growing season is much longer than ours and there are dozens of tasty offerings waiting to be purchased!
Today I hurriedly cleaned up our breakfast dishes, started the laundry, and scurried out the door to spend the day in Ashland, sans kiddos. I had birthday money to spend, and I needed some time to shop for clothes (I'm always doing that for children, but never for myself, and my stuff is starting to take on the appearance of rags...). By starting my day in Ashland I was able to check out their Tuesday Growers' Market and take advantage of a leisurely stroll conducive to meal strategizing and planning. Most people might not think it's special or out of the ordinary to find the treats I stumbled upon, but when you're coming from an area that has three, maybe four, veggie booths at our local market...well, I get pretty excited. I bought chanterelles and morels. And they were FRESH!! I tried handmade goat cheese at not only one, but three different booths, and the Rogue Creamery was there as well (with samples of just about everything they make). All natural, locally made buffalo salami, homemade pastas, big juicy marionberries, garden fresh fennel bulbs, piping hot tamales with homemade salsa, strawberry limeade, pastured chicken...the list goes on and on! I could've spent a fortune, but the small cooler in my car limited what I was able to buy.
Farmers' markets are crucial to any town, and it's so important to support them. Every week I show up for ours and try to support as many people as I can, and it makes for a great family outing. If you haven't checked out yours, be sure to go at least once! Who knows...you might become as addicted as I am! It's so fun to meet the people growing your food and to learn about how they do their work. Kids ask questions and people are held accountable for what they produce. The quality is much higher than the grocery stores, and most of the time to prices are comparable to a regular shopping trip. I am constantly reminding myself of this fact, even though it seems like I'm dropping so much cash all at once. The thing is, I buy the same amount in the grocery store, but it's paid for with plastic and I don't have to count out nickels and dimes. It's an illusion that it costs more because the money is actually in your hand.
Anyway, I had a very nice, quiet day to myself and was able to find several nice outfits and have a fun time doing so, not being rushed or having to adhere to a schedule. As soon as I came home we quickly whipped up an amazing dinner and let the family chaos start again ("Sit down! Behave!" "Don't interrupt!" etc, etc, etc.).
By the way, I didn't take pictures because it was such a rush to get things on the table tonight, but I have to mention what it was that we had for dinner. Last night I grilled corn on the cob, and I saved two ears, shaving the kernels off for tonight. I mashed some black beans and mixed the kernels in along with cotija cheese, a touch of sour cream to bind the mixture, ground black pepper, cilantro, green onions, and a few slices of crispy, crumbled bacon. Then I stuffed that mixture into poblano peppers from our farmers' market, replaced the caps, and grilled them until the centers were hot and bubbly and the skins were blistered. Served with red quinoa, organic Sugar Baby watermelon, and a green salad, it was a delicious, quick, and easy end to a delightful day!
Today I hurriedly cleaned up our breakfast dishes, started the laundry, and scurried out the door to spend the day in Ashland, sans kiddos. I had birthday money to spend, and I needed some time to shop for clothes (I'm always doing that for children, but never for myself, and my stuff is starting to take on the appearance of rags...). By starting my day in Ashland I was able to check out their Tuesday Growers' Market and take advantage of a leisurely stroll conducive to meal strategizing and planning. Most people might not think it's special or out of the ordinary to find the treats I stumbled upon, but when you're coming from an area that has three, maybe four, veggie booths at our local market...well, I get pretty excited. I bought chanterelles and morels. And they were FRESH!! I tried handmade goat cheese at not only one, but three different booths, and the Rogue Creamery was there as well (with samples of just about everything they make). All natural, locally made buffalo salami, homemade pastas, big juicy marionberries, garden fresh fennel bulbs, piping hot tamales with homemade salsa, strawberry limeade, pastured chicken...the list goes on and on! I could've spent a fortune, but the small cooler in my car limited what I was able to buy.
Farmers' markets are crucial to any town, and it's so important to support them. Every week I show up for ours and try to support as many people as I can, and it makes for a great family outing. If you haven't checked out yours, be sure to go at least once! Who knows...you might become as addicted as I am! It's so fun to meet the people growing your food and to learn about how they do their work. Kids ask questions and people are held accountable for what they produce. The quality is much higher than the grocery stores, and most of the time to prices are comparable to a regular shopping trip. I am constantly reminding myself of this fact, even though it seems like I'm dropping so much cash all at once. The thing is, I buy the same amount in the grocery store, but it's paid for with plastic and I don't have to count out nickels and dimes. It's an illusion that it costs more because the money is actually in your hand.
Anyway, I had a very nice, quiet day to myself and was able to find several nice outfits and have a fun time doing so, not being rushed or having to adhere to a schedule. As soon as I came home we quickly whipped up an amazing dinner and let the family chaos start again ("Sit down! Behave!" "Don't interrupt!" etc, etc, etc.).
By the way, I didn't take pictures because it was such a rush to get things on the table tonight, but I have to mention what it was that we had for dinner. Last night I grilled corn on the cob, and I saved two ears, shaving the kernels off for tonight. I mashed some black beans and mixed the kernels in along with cotija cheese, a touch of sour cream to bind the mixture, ground black pepper, cilantro, green onions, and a few slices of crispy, crumbled bacon. Then I stuffed that mixture into poblano peppers from our farmers' market, replaced the caps, and grilled them until the centers were hot and bubbly and the skins were blistered. Served with red quinoa, organic Sugar Baby watermelon, and a green salad, it was a delicious, quick, and easy end to a delightful day!
Saturday, July 3, 2010
BBQ Time!
I really enjoy entertaining, but it's so much work that we only have people over occasionally. The process starts about a week in advance, with me planning my menu and getting input from my family. Then shopping, of course, and the day before (at least) I am busy in the kitchen, trying to get as much stuff premade as possible. That way, on the day of the get together or party, I can (hopefully) have time to relax a bit. Of course, that's usually wishful thinking since there's always last minute things to get ready and cleaning to do.Most people buy everything already done at the store, and when I'm in the midst of making a million things from scratch I totally see why! It's very tempting to go buy a few bottles of dressings and mustards instead of spending the extra time to make each one separately, or pick up a box of cookies, or buy premade buns, or whatever.... I justify what I do because of the care and effort put into it. It tastes better. Much of the time it costs a lot less to make it myself, and it's healthier too! But mostly, if I'm having you over for a meal it's because I care about you and I want to show you that with what I do best: Food! I'm not doing it to show off or strut my stuff; I'm doing it because that's what I know how to (and want to) do. I feel that if I make enough variety then everyone should be happy with at least one thing! (The hope, also, is that you'll want to come back for more at a later date.) So, that brings me to tomorrow. The Fourth of July barbecue....
Today I'm making as much in advance as I can, yet again, because we're starting the barbecue early. Kids will come over and swim, drinks will be served, appetizers out, and the rotisserie on the grill going slowly. Fun!
Here's our menu:
-Rotisserie Ham (from our local piggy we bought last fall)
-Various sauces, incl: BBQ sauce from our local BBQ shack (why try to compete?!), homemade honey mustard, homemade regular mustard
-A HUGE Tossed Salad, with all the yummy things growing now (arugula, kale, butter lettuce, romaine, spinach, garden carrots, scallions), plus roasted corn kernels, bacon pieces, homemade croutons, and a homemade blue cheese dressing
-Molded Fruit Salad (Apple Cherry Juice Gelatin, cherries, blueberries, and Oregon strawberries) with whipped, sweetened creme fraiche
-Baked Beans, brought by our lovely friends
-Grilled Bacon-Wrapped Jalapeno Poppers, brought by those same great friends
-Assorted Chips and Homemade Dips
-Natural sodas and tons of local microbrews, in our trusty patio fridge
-Minted Strawberry Lemonade
HAPPY 4th OF JULY!!
Friday, May 28, 2010
A School Budget Idea...
The United States of America is in a very sorry state right now, and getting progressively worse. There are so many important issues facing us these days, and one that's been in my thoughts most recently is education. Already our schools are short-staffed, teachers are underpaid (and if you disagree, spend some time in an elementary classroom for a while), and programs are being cut left and right. Years ago our county district cut out music and art, and many sports have suffered as well. Class sizes are out of control. Now we're hearing about an additional $236 million that will be cut from K-12 schools statewide. Where are they going to make that kind of money up?!
I have an idea. What if schools did away with the hot lunch program? Yes, it's been around a long, long time, and yes, many children (and staff members) depend on it daily, especially the lower income sector that relies on receiving free food. Obviously they'd still have to serve something, not only for those children that can't afford to bring their own, but also for the child that forgets to bring his or hers on any particular day. How about peanut butter and jelly sandwiches? Every day. They could offer them on white and whole wheat bread, both of which are inexpensive, and set up a salad bar with assorted veggies and fruits to round out the meal. Milk would also be available, of course. Once a month, or maybe once a week, a hot selection could be prepared, like pizza or hamburgers or macaroni and cheese. Food preparation times would be cut at least in half, the emphasis on fresh produce would help children make healthier choices, and the savings would be astronomical (both in cafeteria staff time and supplies).
Maybe people would whine about the lack of variety. That's just fine. Let them complain! They would still be free to pack their own lunch. Most children ask to bring peanut butter sandwiches daily anyway.
School districts also own many vacant lots, several of which could be converted into orchards and gardens to help supply the cafeterias. This would be an excellent opportunity for children to be active and have a wonderful educational experience as well. Classes (especially older children) could rotate schedules of maintenance, and community volunteers would donate time as well. The same produce that the kids helped to harvest would then appear on the salad bar for lunch. Talk about a connection to their food! It's been proven time and time again that children love to eat healthy fruits and vegetables that they'd helped grow and harvest. Bingo! Now we're addressing not only budget issues, but also the processed food trends that are so rampant in our American culture, physical education, AND healthy eating. Maybe this kind of thinking is too advanced for our society and government...?
Education is, and should be considered, the most important asset to a city, state, country. All the other programs are important in their own ways as well, but where will we be if we don't invest in our children first? Where will they be in 18 years if they're not given the support and focus that's so critical in their development? Our country will be in even more trouble than it is currently. Now there's a really scary prospect!
In the grand scheme of things, my idea would probably only save a little money. But what if it was enough to hire just one teacher? I definitely think that would be success!
I have an idea. What if schools did away with the hot lunch program? Yes, it's been around a long, long time, and yes, many children (and staff members) depend on it daily, especially the lower income sector that relies on receiving free food. Obviously they'd still have to serve something, not only for those children that can't afford to bring their own, but also for the child that forgets to bring his or hers on any particular day. How about peanut butter and jelly sandwiches? Every day. They could offer them on white and whole wheat bread, both of which are inexpensive, and set up a salad bar with assorted veggies and fruits to round out the meal. Milk would also be available, of course. Once a month, or maybe once a week, a hot selection could be prepared, like pizza or hamburgers or macaroni and cheese. Food preparation times would be cut at least in half, the emphasis on fresh produce would help children make healthier choices, and the savings would be astronomical (both in cafeteria staff time and supplies).
Maybe people would whine about the lack of variety. That's just fine. Let them complain! They would still be free to pack their own lunch. Most children ask to bring peanut butter sandwiches daily anyway.
School districts also own many vacant lots, several of which could be converted into orchards and gardens to help supply the cafeterias. This would be an excellent opportunity for children to be active and have a wonderful educational experience as well. Classes (especially older children) could rotate schedules of maintenance, and community volunteers would donate time as well. The same produce that the kids helped to harvest would then appear on the salad bar for lunch. Talk about a connection to their food! It's been proven time and time again that children love to eat healthy fruits and vegetables that they'd helped grow and harvest. Bingo! Now we're addressing not only budget issues, but also the processed food trends that are so rampant in our American culture, physical education, AND healthy eating. Maybe this kind of thinking is too advanced for our society and government...?
Education is, and should be considered, the most important asset to a city, state, country. All the other programs are important in their own ways as well, but where will we be if we don't invest in our children first? Where will they be in 18 years if they're not given the support and focus that's so critical in their development? Our country will be in even more trouble than it is currently. Now there's a really scary prospect!
In the grand scheme of things, my idea would probably only save a little money. But what if it was enough to hire just one teacher? I definitely think that would be success!
Sunday, May 16, 2010
Farmer's Markets
I absolutely love Farmer's Markets (it seems like it should be Farmers' Markets, though, since it's not just one farmer selling stuff, but whatever...). Our local venue doesn't start until mid-June; our growing season is remarkably short compared to some places I read about and sometimes visit. It is getting progressively larger each year with added community support, and I hope this year proves to be even better than last! It is so fun to talk to people who care about what they eat and who obviously take such pride in what they produce. I almost always come away feeling like I learned something new, especially in larger cities.
I was up in Portland, OR, again this past weekend, and I was able to choose from not one, but several markets! My sister and I took my children to the PSU Farmer's Market on Saturday. It is still very early in the season, so I didn't have my hopes very high, but the selection was amazing. Artisan breads, chocolates, and cheeses (from sheep, cow, and goat's milk). An array of various greens, amazing quantities of somewhat exotic mushrooms, hand made crafts and other goods, a tremendous array of bakeries selling treats, preserves, food carts selling all sorts of wonderful hot items that were ready-to-eat...the list goes on and on! Oh, and the samples...it was unfortunate that my family had made such a wonderfully delicious, large breakfast for us that morning! Actually, maybe that was a good thing so I didn't spend hundreds of dollars!
I ended up buying just a few items. My first pint of Oregon berries made it only as far as a bench located just outside of the entrance to the market; the four of us quickly devoured the red little gems. I also bought some morels, an Oregon black truffle, another type of cultivated mushroom that (I think) was called Bunashimeji, some wild leeks, hand crafted cream cheese (which is nothing like the store-bought stuff), and a loaf of artisan multigrain crusty bread. When I saw the mushrooms I was inspired to make a divine appetizer for dinner that night, and after spending about $33 I was really, really hopeful that my made up recipe (or lack thereof) would be tasty.
Oh. My. Goodness! I don't have any set quantities, as I just bought the items by the container and totally winged it, but I can describe how I did things and if you're ever presented with these items you can play around with the "recipe!" I chopped up half a bunch of wild leeks and some garlic and sauteed them in a little olive oil and butter (just a touch for richness). As they were starting to soften, I splashed in a little cabernet and then added the chopped mushrooms (never cook a truffle, though, or you'll ruin the flavor). I seasoned with salt and pepper, and then poured the mixture over a mound of the fresh cream cheese. It was topped with a sprinkle of parmesan and the small truffle, shaved over the top with my sister's zester, and served with a plate of sliced multigrain bread. Yum. Even my kids (who do not usually like mushrooms) thought it was divine. That amazing appetizer was followed by my sister's homemade spring veggie lasagna, consisting of garden-fresh herbs and some mustard greens we also picked up at the market. Delish!
As if I could top that experience, today we left the kids with the guys and headed out to a much smaller, yet still wonderful, neighborhood Farmer's Market. I had the opportunity to meet the owner/creator of Missionary Chocolates, who specializes in vegan flavors like Passionfruit-Lime, Meyer Lemon, Glorious Ginger, and Spicy Cinnamon Chipotle. I only wish I had a picture to share, but somehow they disappeared on the long drive home. My husband actually thinks they're better than some of our favorite artisan chocolate haunts like Lillie Belle Farms (Central Point, OR) and Donnelly Chocolates (Santa Cruz, CA). The flavors are so intense and bold, but not overpowering.
If I haven't already convinced you, Farmer's Markets are so important to support, on so many levels. It's sustainable to purchase directly from local businesses and it's fun to meet the people behind the scenes of such good foods, ingredients, and crafts. The rules of supply and demand shine brightly here; the more people who frequent these venues, the larger they'll become and the more varied their products (and possibly, the lower the prices due to competition. Now I just hope I can wait a few more weeks until ours starts up!
I was up in Portland, OR, again this past weekend, and I was able to choose from not one, but several markets! My sister and I took my children to the PSU Farmer's Market on Saturday. It is still very early in the season, so I didn't have my hopes very high, but the selection was amazing. Artisan breads, chocolates, and cheeses (from sheep, cow, and goat's milk). An array of various greens, amazing quantities of somewhat exotic mushrooms, hand made crafts and other goods, a tremendous array of bakeries selling treats, preserves, food carts selling all sorts of wonderful hot items that were ready-to-eat...the list goes on and on! Oh, and the samples...it was unfortunate that my family had made such a wonderfully delicious, large breakfast for us that morning! Actually, maybe that was a good thing so I didn't spend hundreds of dollars!
I ended up buying just a few items. My first pint of Oregon berries made it only as far as a bench located just outside of the entrance to the market; the four of us quickly devoured the red little gems. I also bought some morels, an Oregon black truffle, another type of cultivated mushroom that (I think) was called Bunashimeji, some wild leeks, hand crafted cream cheese (which is nothing like the store-bought stuff), and a loaf of artisan multigrain crusty bread. When I saw the mushrooms I was inspired to make a divine appetizer for dinner that night, and after spending about $33 I was really, really hopeful that my made up recipe (or lack thereof) would be tasty.
Oh. My. Goodness! I don't have any set quantities, as I just bought the items by the container and totally winged it, but I can describe how I did things and if you're ever presented with these items you can play around with the "recipe!" I chopped up half a bunch of wild leeks and some garlic and sauteed them in a little olive oil and butter (just a touch for richness). As they were starting to soften, I splashed in a little cabernet and then added the chopped mushrooms (never cook a truffle, though, or you'll ruin the flavor). I seasoned with salt and pepper, and then poured the mixture over a mound of the fresh cream cheese. It was topped with a sprinkle of parmesan and the small truffle, shaved over the top with my sister's zester, and served with a plate of sliced multigrain bread. Yum. Even my kids (who do not usually like mushrooms) thought it was divine. That amazing appetizer was followed by my sister's homemade spring veggie lasagna, consisting of garden-fresh herbs and some mustard greens we also picked up at the market. Delish!
As if I could top that experience, today we left the kids with the guys and headed out to a much smaller, yet still wonderful, neighborhood Farmer's Market. I had the opportunity to meet the owner/creator of Missionary Chocolates, who specializes in vegan flavors like Passionfruit-Lime, Meyer Lemon, Glorious Ginger, and Spicy Cinnamon Chipotle. I only wish I had a picture to share, but somehow they disappeared on the long drive home. My husband actually thinks they're better than some of our favorite artisan chocolate haunts like Lillie Belle Farms (Central Point, OR) and Donnelly Chocolates (Santa Cruz, CA). The flavors are so intense and bold, but not overpowering.
If I haven't already convinced you, Farmer's Markets are so important to support, on so many levels. It's sustainable to purchase directly from local businesses and it's fun to meet the people behind the scenes of such good foods, ingredients, and crafts. The rules of supply and demand shine brightly here; the more people who frequent these venues, the larger they'll become and the more varied their products (and possibly, the lower the prices due to competition. Now I just hope I can wait a few more weeks until ours starts up!
Saturday, May 8, 2010
In Defense of...Sugar
Last night my husband was giving me a hard time for all the sugar we've supposedly been consuming, mostly because I bake so much and we usually have something sweet for dessert after dinner (even if it's just one small piece of dark chocolate or home-canned fruit). The thing is, I always reduce the sugar (unless it's a layer cake, cupcakes, or cookies for special occasions), and I totally disagreed with him. Just because I prepare so much of our food, we are more aware of what goes into it. I know better than to argue with him, however, and started doing a little research to prove him wrong!
Yesterday I made some apple cinnamon scones for breakfast. Scones are great because they have at least half the sugar of muffins, yet you're not expecting them to be nearly as sweet. I made them bigger than usual, getting 8 in the batch, but I only ate one. The recipe called for 1/4 cup of sugar (I used a trace less, but we'll figure out the grams based on what should have been used).
There are 4.2 grams of sugar in one teaspoon. Three teaspoons in one tablespoon, 4 tablespoons in 1/4 cup. That means the recipe had 50.4 grams of added sugar (I didn't figure out what the dried apple and other ingredients would add), which amounts to 6.3 grams in one scone. What does that mean, exactly? Well, an average bowl of cereal has about 8 grams of sugar (Apple Jacks, Captain Crunch, and others have considerably MORE). No one ever eats the serving size; usually we all consume about twice what's recommended. So when you eat a bowl of cereal you're eating refined, processed food that may or may not be whole grain, and are eating at least 16 grams of sugar! Or you can have one whole grain, low fat scone with less than half that amount and feel full longer. My guy was intrigued when I shared this with him, but of course I had to take things a step further....
We don't drink soda anymore, unless it's a dire caffeine emergency or a very special treat. I have changed my views to look at those cans as liquid sugar (not to mention that the most common brands are high fructose corn syrup and not sugar, but we'll leave that alone for now). Many people have written about how many grams are in Coke or Pepsi and their teaspoon equivalents. In a 12 ounce Coke Classic, for example, there are 40 grams of sugar. That's almost 10 teaspoons of sugar! OK, that doesn't seem so bad. What if I broke it down even more and told you that's almost 1/4 cup?! Could you sit at the table and eat 1/4 cup of sugar (or more) straight? Mountain Dew has 46 grams, and please keep in mind that most people don't drink a 12 ounce can these days. They're consuming at least 20 ounce bottles or 32 ounce cups from a convenience store! Now there's a lot of sugar, especially when you add in everything else in their diet for that particular day!
I think my husband was concerned because he had a visual on exactly how much sugar I was pouring in the bowl. But what about all the unseen sweeteners that we consume without even realizing it? I wonder what would happen if food companies and beverage distribution centers changed the grams of sugar on the packages to teaspoons (or fractions of cups, like 1/4 cup in soda). Would that make people stop and think at least for a moment?
Regardless, I feel confident that my family regulates their sugar intake better than most Americans. Yes, I do bake a LOT, but by being conscious of what's going into the recipe we can control our levels of consumption and, hopefully, limit our risks of developing any future dietary related disease (age onset diabetes specifically, which does run in my family). That said, we will be skipping dessert tonight in preparation for a Mother's Day treat (if I get around to it and don't feel lazy tomorrow!).
Yesterday I made some apple cinnamon scones for breakfast. Scones are great because they have at least half the sugar of muffins, yet you're not expecting them to be nearly as sweet. I made them bigger than usual, getting 8 in the batch, but I only ate one. The recipe called for 1/4 cup of sugar (I used a trace less, but we'll figure out the grams based on what should have been used).
There are 4.2 grams of sugar in one teaspoon. Three teaspoons in one tablespoon, 4 tablespoons in 1/4 cup. That means the recipe had 50.4 grams of added sugar (I didn't figure out what the dried apple and other ingredients would add), which amounts to 6.3 grams in one scone. What does that mean, exactly? Well, an average bowl of cereal has about 8 grams of sugar (Apple Jacks, Captain Crunch, and others have considerably MORE). No one ever eats the serving size; usually we all consume about twice what's recommended. So when you eat a bowl of cereal you're eating refined, processed food that may or may not be whole grain, and are eating at least 16 grams of sugar! Or you can have one whole grain, low fat scone with less than half that amount and feel full longer. My guy was intrigued when I shared this with him, but of course I had to take things a step further....
We don't drink soda anymore, unless it's a dire caffeine emergency or a very special treat. I have changed my views to look at those cans as liquid sugar (not to mention that the most common brands are high fructose corn syrup and not sugar, but we'll leave that alone for now). Many people have written about how many grams are in Coke or Pepsi and their teaspoon equivalents. In a 12 ounce Coke Classic, for example, there are 40 grams of sugar. That's almost 10 teaspoons of sugar! OK, that doesn't seem so bad. What if I broke it down even more and told you that's almost 1/4 cup?! Could you sit at the table and eat 1/4 cup of sugar (or more) straight? Mountain Dew has 46 grams, and please keep in mind that most people don't drink a 12 ounce can these days. They're consuming at least 20 ounce bottles or 32 ounce cups from a convenience store! Now there's a lot of sugar, especially when you add in everything else in their diet for that particular day!
I think my husband was concerned because he had a visual on exactly how much sugar I was pouring in the bowl. But what about all the unseen sweeteners that we consume without even realizing it? I wonder what would happen if food companies and beverage distribution centers changed the grams of sugar on the packages to teaspoons (or fractions of cups, like 1/4 cup in soda). Would that make people stop and think at least for a moment?
Regardless, I feel confident that my family regulates their sugar intake better than most Americans. Yes, I do bake a LOT, but by being conscious of what's going into the recipe we can control our levels of consumption and, hopefully, limit our risks of developing any future dietary related disease (age onset diabetes specifically, which does run in my family). That said, we will be skipping dessert tonight in preparation for a Mother's Day treat (if I get around to it and don't feel lazy tomorrow!).
Wednesday, May 5, 2010
Bread Pudding, With A Twist
Many people ask me how I have the time to cook and bake so much, and they make comments about how I must spend all day in the kitchen. I don't spend all day in the kitchen, although I do spend more time there than most people. Usually I multitask, catching up on chores while something's baking. I could, and maybe should, be doing many other things with my time. I try to keep up with the laundry and maintain a relatively clean home, and I am always ferrying children around to various activities. Truthfully, I feel busier than when I was working!Actually, I am still working, only now I am a stay at home mom, and I don't get set breaks every day. Nap time is now only one hour, and that's usually spent catching up with whatever I have in the works. I enjoy making good things for my family. It makes me feel good to give them good, wholesome foods to eat, and if they're going to eat sweets, then it's nice to know they're not ingesting all sorts of unknown preservatives and things that aren't good for their bodies (with the exception of sugar, HA!). I try to maintain some sort of moderation, making smaller portions of things we don't need to consume too often, which enables us to eat other treats on a smaller scale too.
I have always cooked/baked, so this is certainly nothing new. After my son was born, however, I was standing in a grocery store reading the labels on different types of bread. Have you ever done that before? I was so turned off by the preservatives that I thought I should try to find a recipe for a decent whole wheat loaf. After I nailed that I got tired of buying other things that just weren't very good and increasing in cost as well, so I started making those things too. You get used to the flavor and quality difference of homemade versus store bought. And when I come upon something that's really good in a restaurant I'll try to identify what's in it and make my own version. Even though I find myself spending more on groceries and buying somewhat exotic ingredients from time to time, I justify it because we don't eat out very often. Rarely, in fact, unless we're on vacation and I don't have access to a kitchen.
On the dessert front, I probably do too much with sugar and butter, not entirely following my own advice for moderation. Like I said above, I try to cut recipes in half to make smaller portions (and not have leftovers) and often we share with lucky family members or friends. It's become somewhat of a hobby and I enjoy doing it. It's fun to try new things and have success! We make it a point to get a lot of exercise (although it would be nice to do even more, of course); my kids are active and in sports, my husband does Crossfit, and I make it a point to do as much walking as I can in a day. Eventually, when my two year old gets in school, I will pick back up my pilates and yoga schedule and maybe add something else in there too. But we also watch what we eat the whole day, the whole week, and try not to overdo the treats too much (we never drink soda).
That said, I am on to the next dessert, a killer one that I've been wanting to try out for a while. We definitely won't be eating more than one small serving each of this one! A bread pudding made with buttery, bakery-fresh croissants and farm-fresh eggs....
Croissant Pudding with Whiskey Sauce
I bought the croissants freshly made for this dessert at Green Blade Bakery. The quality of your final dessert will reflect on the quality of ingredients you use, so find the best croissants you possibly can, especially since they are the main ingredient! This would be a fabulous make ahead dessert for a dinner party.
3-4 croissants
4 eggs
1/2 cup sugar
1 1/2 cups cream or half and half
1 tsp vanilla extract
Preheat oven to 350 degrees. Grease an 8" square glass pan.
Whisk together eggs and sugar, mixing well. Whisk in cream and vanilla until sugar has dissolved.
Cut the croissants in half lengthwise. Lay one layer in the bottom of the pan (you may need to cut them again crosswise to fit). Pour half of the egg mixture over the top. Arrange the other croissant pieces over the top. Pour the remaining egg mixture over, pressing down with a spoon to saturate.
Place pan in a 13x9" baking pan lined with a towel. Pour boiling water halfway up the side. Carefully place in the oven. Bake 40-60 minutes or until custard has set. Remove from water bath. Serve warm, or cool and place in the fridge until needed, warming before serving.
Serves about 6 and can be easily doubled to fit in a 13x9" pan (use a roasting pan for the water bath).
Whiskey Sauce
I made this with 2 tbsp of whiskey and found it a bit strong. Taste and adjust to your liking!
3 eggs yolks, at room temperature
1/4 cup sugar
1 tbsp whiskey
pinch nutmeg
Set a pot of water to simmer on the stove. In a double boiler, place the yolks (off the heat) and sugar. Beat with a hand mixer until pale and thickened. Beat in whiskey and nutmeg. Place pan over the simmering water. With mixer on low, beat until thickened and very warm. Serve immediately with the croissant pudding.
Sunday, May 2, 2010
A Topic Sure to Spark A Debate...
I am a huge fan of Joel Salatin. He owns Polyface Farm, Inc., located in the Shenandoah Valley in Virginia, and is most famous for appearing in Food, Inc (the movie), being a subject in Michael Pollan's book, The Omnivore's Dilemma, and also for giving talks and writing various books on farming. I have read a few of his books, and learned A LOT from his vast amount of knowledge on the agriculture industry. He does tend to go off on rants occasionally, but if you look at it with a sense of humor and can appreciate his passion for what he does, then it's profoundly entertaining. Occasionally I check Polyface's blog, and tonight I happened upon this post. He pretty much says exactly what I would say on the subject of eating well, even on a budget (except he's much more knowledgeable on the industry than I ever will be!). Please check it out if you have a moment!
Thursday, April 22, 2010
My Little Rant....
I am wound very tightly this morning! Comments and quotes have gotten under my skin; the last straw was on the front page of today's paper. "Earth Day is Christmas for tree huggers. I think the environmental movement is one of the biggest hoaxes of the 20th century that's now carried over to the 21st century." How ignorant can we be? On the very next page is a write up of an issue with our local police department that also really annoyed me (because I am so PRO police and actually understand why it is they do the things they do!).
On the walk to my son's school I had a bit of time to reflect on what started this lovely mood of mine, and realized it came down to the day I volunteered in his class this week. I had been asked to bake cupcakes, which was fun and well received. I stayed to help supervise the filming of the movie, and to help with lunch time. Each child was asked to bring a sack lunch so they could eat in the classroom quickly. I packed my son a cheese sandwich (whole wheat, Tillamook cheddar, lettuce), apple fruit leather (dehydrated applesauce), veggies, and a thermos of milk. Just about every other child (except for one) had prepackaged, sugary, processed "food." The sack lunch that the school provided for a few students who didn't bring one sent a PB&J on pasty white bread, chocolate milk, Cheetos, carrots, and fake Teddy Graham cookies. About 1/3 of the class brought Lunchables.
I remember Lunchables, and I did have a few of them growing up. I could probably count the number on one hand, however, and I never viewed them as a meal...more like a snack. The sodium levels are staggering. The package consists of some variation of formed lunch meat, processed cheese, crackers with no nutritional value, and usually a sugary drink and candy bar. The worst I saw was one that was supposed to be nachos (chips, salsa, cheese dip, candy bar). How does that company concoct a "cheese" that stays liquid even when cold? Why would we feed that to our children? This sparked quite a debate on my facebook page, with one person being extremely defensive, basically saying he turned out just fine eating that (and he makes fast food a main part of his diet in adulthood).
So what is the problem with eating processed food? Or more importantly, what is the problem with giving it to our children? The problem is the salt. The fat. The empty nutrition-void calories. The high fructose corn syrup and added sugars. The fact that our life span is no longer increasing; it's starting to decline. We have the highest rates of cancer EVER and heart disease is a chronic problem. Obesity. Diabetes. Tooth decay and periodontal problems (which can contribute to heart disease). Overweight/obese children who are malnourished because they're getting too many calories but not QUALITY calories. Companies who have put profits above consumer health. The environmental effects of the large factories producing these "foods," the transportation required to ship them all over the country from one, maybe two, points of origin, and the run off going into our water supply from the waste generated (from farm, factory, or transport). And more....
Who cares? I care, and others should as well. It has nothing to do with environmental hippiness. Ignorance is not always bliss. People say it's OK to eat this junk in moderation, but they don't understand what moderation is! If you eat a hot dog for dinner one night, then have Trix for breakfast, then a Wonder bread sandwich for lunch, then your rare McDonald's meal for dinner, can you really call that moderation?
I do spend a lot of time thinking about food, our nation's food supply, and the issues that come along with it (I also spend a lot of time on other subjects as well). I am not obsessed, just educated (and I'm sure there is so much more to learn!). Our government talks about fixing the health care system, but I don't see how that can happen with the corn subsidies and the general unfriendliness to small town farmers. Until the food system is fixed, the health of our nation will continue to decline. Bottom line.
Humans have only a few basic needs. Clean water, food, shelter, and clothing. Clothing is in abundance and most of us have adequate shelter. We don't have access to clean water, even if the government tells us it's OK. It's filled with pharmaceuticals, contaminants, and chemical run-off (remember that Round-Up you sprayed on your yard last year? Yum!). And while we certainly have an abundance of cheap food-stuffs, the whole foods are harder to come by (unless sought out by the consumer). These same whole foods have less nutritional value than their farm-fresh counterparts, and it shows in the taste. Try a farm-fresh egg next to a store bought one and you'll see what I mean!
We constantly put a low price on the value of our lives by eating the cheapest food available. Shouldn't it be considered an investment in our (and our children's) health to spend a bit more on groceries that are actually good for us? United States citizens spend less per household on food than any other well-developed country (France, I believe, spends the most).
I think if people would assess their diets, where their food comes from, and focus on the quality of what they're eating (and practice real moderation), then we'd all be a lot healthier. Now there's a plan for our health care system! Imagine the effects, environmentally and bodily, we'd all feel if only our food system was revamped.
On the walk to my son's school I had a bit of time to reflect on what started this lovely mood of mine, and realized it came down to the day I volunteered in his class this week. I had been asked to bake cupcakes, which was fun and well received. I stayed to help supervise the filming of the movie, and to help with lunch time. Each child was asked to bring a sack lunch so they could eat in the classroom quickly. I packed my son a cheese sandwich (whole wheat, Tillamook cheddar, lettuce), apple fruit leather (dehydrated applesauce), veggies, and a thermos of milk. Just about every other child (except for one) had prepackaged, sugary, processed "food." The sack lunch that the school provided for a few students who didn't bring one sent a PB&J on pasty white bread, chocolate milk, Cheetos, carrots, and fake Teddy Graham cookies. About 1/3 of the class brought Lunchables.
I remember Lunchables, and I did have a few of them growing up. I could probably count the number on one hand, however, and I never viewed them as a meal...more like a snack. The sodium levels are staggering. The package consists of some variation of formed lunch meat, processed cheese, crackers with no nutritional value, and usually a sugary drink and candy bar. The worst I saw was one that was supposed to be nachos (chips, salsa, cheese dip, candy bar). How does that company concoct a "cheese" that stays liquid even when cold? Why would we feed that to our children? This sparked quite a debate on my facebook page, with one person being extremely defensive, basically saying he turned out just fine eating that (and he makes fast food a main part of his diet in adulthood).
So what is the problem with eating processed food? Or more importantly, what is the problem with giving it to our children? The problem is the salt. The fat. The empty nutrition-void calories. The high fructose corn syrup and added sugars. The fact that our life span is no longer increasing; it's starting to decline. We have the highest rates of cancer EVER and heart disease is a chronic problem. Obesity. Diabetes. Tooth decay and periodontal problems (which can contribute to heart disease). Overweight/obese children who are malnourished because they're getting too many calories but not QUALITY calories. Companies who have put profits above consumer health. The environmental effects of the large factories producing these "foods," the transportation required to ship them all over the country from one, maybe two, points of origin, and the run off going into our water supply from the waste generated (from farm, factory, or transport). And more....
Who cares? I care, and others should as well. It has nothing to do with environmental hippiness. Ignorance is not always bliss. People say it's OK to eat this junk in moderation, but they don't understand what moderation is! If you eat a hot dog for dinner one night, then have Trix for breakfast, then a Wonder bread sandwich for lunch, then your rare McDonald's meal for dinner, can you really call that moderation?
I do spend a lot of time thinking about food, our nation's food supply, and the issues that come along with it (I also spend a lot of time on other subjects as well). I am not obsessed, just educated (and I'm sure there is so much more to learn!). Our government talks about fixing the health care system, but I don't see how that can happen with the corn subsidies and the general unfriendliness to small town farmers. Until the food system is fixed, the health of our nation will continue to decline. Bottom line.
Humans have only a few basic needs. Clean water, food, shelter, and clothing. Clothing is in abundance and most of us have adequate shelter. We don't have access to clean water, even if the government tells us it's OK. It's filled with pharmaceuticals, contaminants, and chemical run-off (remember that Round-Up you sprayed on your yard last year? Yum!). And while we certainly have an abundance of cheap food-stuffs, the whole foods are harder to come by (unless sought out by the consumer). These same whole foods have less nutritional value than their farm-fresh counterparts, and it shows in the taste. Try a farm-fresh egg next to a store bought one and you'll see what I mean!
We constantly put a low price on the value of our lives by eating the cheapest food available. Shouldn't it be considered an investment in our (and our children's) health to spend a bit more on groceries that are actually good for us? United States citizens spend less per household on food than any other well-developed country (France, I believe, spends the most).
I think if people would assess their diets, where their food comes from, and focus on the quality of what they're eating (and practice real moderation), then we'd all be a lot healthier. Now there's a plan for our health care system! Imagine the effects, environmentally and bodily, we'd all feel if only our food system was revamped.
Thursday, April 8, 2010
Thoughts on Dairy...
A few years ago I did some research on Oregon's dairy products and was so happy to find that most Oregon farmers don't use rbST or antibiotics. Today I needed to buy some whipping cream to make creme fraiche, and after reading the labels I thought I should look into the brands a bit more closely, again, just to make sure.
Umpqua, Tillamook, and Darigold have all pledged to not use any milk coming from cows treated with rbGH/rbST. While it is incredibly difficult to test milk for growth hormones, all batches are tested for antibiotic residues. In the rare event that antibiotics may be found, the whole batch is discarded, never to reach our table. Great! Many of the store brands have followed; read the labels.
When I first became aware of the side effects and potential problems of using antibiotics and hormones in our food products, I instantly switched to organic everything. We use a lot of dairy items, though, and when the grocery budget started getting a bit scary I began doing my homework into the Oregon dairy policies. I am more selective now, and I like supporting the local farmers.
I am bothered by a few things that come with using the local dairy products. Take the whipping cream, for instance (and the organic brands are just as guilty). It's not just cream. It's also carrageenan, salt, and in some cases, polysorbate 80. Yum yum (or not). When I made a quick trip to Albertson's this afternoon, their store brand lists only cream. But it doesn't say anything about rbST. So which is better? Eating a bunch of preservatives or a bunch of hormones? Bleh. Why do the organic brands not cater to this and sell unadulterated cream products?
This particular reason is also why I don't buy Tillamook or Umpqua ice cream anymore. Both brands are filled with all sorts of interesting things, hardly food items, and sometimes they impart a gummy flavor. We make our ice cream, or I splurge and get Haagen Daazs once in a blue moon. (Of course, we rarely have ice cream around when I've been doing a lot of baking...I can't even remember the last time we had it for dessert!)
I suppose I am happy to be reassured that the milk we're drinking is "safe" (although it would be inherently better if it came from grass-fed cows) and that the majority of butter, cream, and other products are as well. It would just be nice if the companies could now regress a bit and take out some of the stabilizers and additives! Surely business would increase and they'd produce a better product!
(I have noticed that Tillamook is producing an "All Natural" sour cream. It's about time! It's just milk and enzymes. Nice!)
Umpqua, Tillamook, and Darigold have all pledged to not use any milk coming from cows treated with rbGH/rbST. While it is incredibly difficult to test milk for growth hormones, all batches are tested for antibiotic residues. In the rare event that antibiotics may be found, the whole batch is discarded, never to reach our table. Great! Many of the store brands have followed; read the labels.
When I first became aware of the side effects and potential problems of using antibiotics and hormones in our food products, I instantly switched to organic everything. We use a lot of dairy items, though, and when the grocery budget started getting a bit scary I began doing my homework into the Oregon dairy policies. I am more selective now, and I like supporting the local farmers.
I am bothered by a few things that come with using the local dairy products. Take the whipping cream, for instance (and the organic brands are just as guilty). It's not just cream. It's also carrageenan, salt, and in some cases, polysorbate 80. Yum yum (or not). When I made a quick trip to Albertson's this afternoon, their store brand lists only cream. But it doesn't say anything about rbST. So which is better? Eating a bunch of preservatives or a bunch of hormones? Bleh. Why do the organic brands not cater to this and sell unadulterated cream products?
This particular reason is also why I don't buy Tillamook or Umpqua ice cream anymore. Both brands are filled with all sorts of interesting things, hardly food items, and sometimes they impart a gummy flavor. We make our ice cream, or I splurge and get Haagen Daazs once in a blue moon. (Of course, we rarely have ice cream around when I've been doing a lot of baking...I can't even remember the last time we had it for dessert!)
I suppose I am happy to be reassured that the milk we're drinking is "safe" (although it would be inherently better if it came from grass-fed cows) and that the majority of butter, cream, and other products are as well. It would just be nice if the companies could now regress a bit and take out some of the stabilizers and additives! Surely business would increase and they'd produce a better product!
(I have noticed that Tillamook is producing an "All Natural" sour cream. It's about time! It's just milk and enzymes. Nice!)
Monday, April 5, 2010
Ever Have Too Many Egg Yolks?
A few years ago I was making an angel food cake and took note of the huge quantity of yolks leftover. I always used to toss them, what with all the buzz about cholesterol and whatnot, but these were from farm-fresh, high quality eggs! Not to mention that I'd paid a bit more for them than I would have from regular commercially produced eggs. Farm-fresh eggs have many things going for them, and I cannot stand to buy store bought eggs anymore, unless it's an "emergency." The eggs I buy are fresher, more nutritious, and I'm supporting someone local. This is only the beginning of why I choose to seek these out; I could go on a serious rant about the more technical side of factory egg farms, but...I won't! I notice a difference in the way they perform, cooking or baking, and they taste better. I never used to eat the yolks before, but usually the farm-fresh eggs taste rich and delightful (and they're a more vibrant color).
Many commercial eggs have been rubbed with mineral oil to preserve them longer on the shelf. Egg shells are porous, and it's inevitable that a trace of oil may seep inside. I would bet that this is why I get more volume when I use eggs that aren't from the grocery store for meringues and cakes. The whites beat into a gigantic, fluffy cloud, which has produced superior results for me time and time again. But when you have such a good product, it kind of hurts to have to waste half of it! So I did a search and found a recipe that uses a lot of egg yolks. I have made it a few times now, and my sister recently made it successfully as well.
Even though I've posted a bunch of desserts as of late, my family has been a little cranky about not getting to eat them. My dad's birthday became the perfect excuse to bake again, and he asked for this Egg Yolk Sponge Cake. I revised the original recipe to use cake flour (for a finer crumb) and topped the finished cake with fresh organic strawberries, a dollop of leftover lemon curd, whipped cream, and a garnish of candied lemon peel. Delish!
Egg Yolk Sponge Cake
Sift together twice onto parchment:
2 scant cups cake flour (spoon lightly into cup to avoid packing it in too tightly)
1 1/2 tsp baking powder
1/2 tsp salt
Pour flour mixture back into sifter and set aside. Preheat oven to 325 degrees. Line the bottom of a 10" tube pan with parchment, if desired (not necessary, but a good way to reuse the parchment from sifting and have an easier clean up).
Beat with an electric mixer on high speed until thick and light yellow (lemon colored), about 5 min:
yolks from 12 eggs (3/4 cup)
1 whole egg
Gradually add 1 1/2 cups sugar, continually beating on high, at least another 5 minutes. Mixture should be very thick and meringue-like (only yellow in color).
Beat in:
1/2 tsp dried orange zest (or 1 1/2 tsp fresh)
3/4 tsp dried lemon zest (or 2 tsp fresh)
1 tsp vanilla extract
Turn off mixer. Sift dry ingredients over eggs. Fold lightly to incorporate (do not stir). Batter will be pretty stiff at this point, and a few wisps of flour can remain. Pour in 3/4 cup boiling water. Fold lightly until combined.
Pour batter into the ungreased pan. Bake 60-65 minutes, or until top springs back when toughed lightly. Quickly invert and cool completely on the neck of a bottle.
For cakes with a higher volume, do NOT tap or pound the filled pan. Use a very light touch or you may lose some of the air bubbles that have been formed and will provide the extra loft needed. I have had angel food cakes fall just from a child running heavily through the kitchen while it was baking. Walk softly! If you're worried about large bubbles in the cake (which have never been a problem for me), gently run a knife through the batter one time after pouring it into the pan.
Thursday, February 18, 2010
All Flours Are Not Created Equally
I tried out a new white whole wheat flour today in my basic whole wheat bread recipe. I shouldn't stray from my usual; I still have found no comparison to my favorite flour! Every few months, I head over to Eagle Point, Oregon, to visit the Butte Creek Mill. They use a water fed stone-ground method to produce wonderful flours for baking, and also have a nice little shop in which to purchase those flours, other forms of whole grains, and all sorts of specialty food items. (You can also watch the mill in action.) I buy at least four 10 pound bags of their white whole wheat flour at a time, and usually a small amount of seven grain, regular whole wheat, and whatever else grabs my attention that day. The texture of their flour is incomparable, and it produces a consistent, light, airy, quick-rising loaf. While their prices fluctuate with the wheat market, they're very comparable to other high quality brands. Last time I visited, they charged less than $11 for a ten pound bag of white whole wheat flour. (Our grocery store sells 5 pound bags of King Arthur white wheat flour for over $8!)
I was almost out of my favorite flour when I was in Eugene, OR, a few weeks ago. I happened to be stocking up on yummy things in Trader Joe's, and I noticed 5 pound bags of flour for $2.99. White whole wheat flour. Awesome! I am always wary of super low prices, as the lower the price of flour usually means a lower quality product, but this was too tempting to resist. I had to give it a try. I must say, this flour worked just fine for basic recipes, and is certainly a better choice than cheap super market varieties of the regular whole wheat flour, but the ultimate test is that it must pass my usual bread recipe. And it failed. Luckily, my dad was able to stock up at the Mill for me a few days ago!
There are probably a million different choices for flour these days. Every brand offers something different, even if they all say it's the same thing. A person wouldn't think there could be much variation in one brand from another, especially with all-purpose flour, but there is. A HUGE difference. Protein (gluten) levels vary greatly from flour to flour, as does texture of the grind. Bob's Red Mill, for example, uses an electric mill (versus the Butte Creek Mill that's run by water pressure), and they produce flour that's more fine. When I use their regular whole wheat I get a more dense loaf than with the BCM's.
All purpose flour is a blend of both hard and soft wheat and has a protein level varying between 10-12%. Protein levels are determined based on the amount of gluten present; hard wheat is very high in gluten and soft wheat is lower. This flour was developed for home bakers and can be used almost interchangably with other flours, although you will ultimately get better results if you use the flour specified in a recipe. I like Bob's Red Mill a little better than the other brands available in the store, but it's not too noticable if you're not doing a ton of baking.
Cake and pastry flours are made from soft wheat and have a much lower gluten content, ranging from 8.5-10%. They produce a softer, more fine texture due to the high starch content. Pastry flour (even whole wheat) is slightly higher in protein than cake flour.
Bread flour is a product of hard wheat and has a higher protein content. The gluten present allows for more elasticity in the dough and gives strength, rise, and body to awesome loaves of bread. When used in place of all-purpose, King Arthur's brand produces a far superior loaf.
Self-rising flour is basically all-purpose with added baking powder and salt. I'd rather add my own as the recipe states, and I don't keep this in my kitchen.
White flours are enriched with vitamins and minerals that have been added back in after the germ and bran have been removed. These elements can cause the flour to become rancid, and so white flour was developed to be shelf stable for long periods. I buy unbleached white flour and keep it in my pantry for cakes, cookies, and for blending with whole grain flours. Whole wheat (all varieties), rye, spelt, seven grain, oat, barley, and all the other wonderful flours I keep on hand are stored in the freezer. My only exception to this is one bag of white whole wheat that is in the pantry. We use it up so fast that it doesn't have the chance to go bad, and I don't have to wait for it to warm up before baking bread!
I encourage people to experiment with all different types of flour to find the brand, flavor, and results that one likes best. I have tried all the cheaper brands, Stone Burr, Western Family, etc, and I now stick with what works the best for me. Please, please remember that in cooking and baking your final result will only be a good as the ingredients you put into it! Sometimes an extra dollar or two makes all the difference!
*If you find yourself at the Butte Creek Mill, or visiting their website, I also recommend trying their stone-ground cornmeal (medium grind). It produces healthy, hearty baked goods, and a full-bodied delicious polenta. Incomparable to regular varieties, stone-ground cornmeal retains more of the husk and germ, and is a much healthier option.
I was almost out of my favorite flour when I was in Eugene, OR, a few weeks ago. I happened to be stocking up on yummy things in Trader Joe's, and I noticed 5 pound bags of flour for $2.99. White whole wheat flour. Awesome! I am always wary of super low prices, as the lower the price of flour usually means a lower quality product, but this was too tempting to resist. I had to give it a try. I must say, this flour worked just fine for basic recipes, and is certainly a better choice than cheap super market varieties of the regular whole wheat flour, but the ultimate test is that it must pass my usual bread recipe. And it failed. Luckily, my dad was able to stock up at the Mill for me a few days ago!
There are probably a million different choices for flour these days. Every brand offers something different, even if they all say it's the same thing. A person wouldn't think there could be much variation in one brand from another, especially with all-purpose flour, but there is. A HUGE difference. Protein (gluten) levels vary greatly from flour to flour, as does texture of the grind. Bob's Red Mill, for example, uses an electric mill (versus the Butte Creek Mill that's run by water pressure), and they produce flour that's more fine. When I use their regular whole wheat I get a more dense loaf than with the BCM's.
All purpose flour is a blend of both hard and soft wheat and has a protein level varying between 10-12%. Protein levels are determined based on the amount of gluten present; hard wheat is very high in gluten and soft wheat is lower. This flour was developed for home bakers and can be used almost interchangably with other flours, although you will ultimately get better results if you use the flour specified in a recipe. I like Bob's Red Mill a little better than the other brands available in the store, but it's not too noticable if you're not doing a ton of baking.
Cake and pastry flours are made from soft wheat and have a much lower gluten content, ranging from 8.5-10%. They produce a softer, more fine texture due to the high starch content. Pastry flour (even whole wheat) is slightly higher in protein than cake flour.
Bread flour is a product of hard wheat and has a higher protein content. The gluten present allows for more elasticity in the dough and gives strength, rise, and body to awesome loaves of bread. When used in place of all-purpose, King Arthur's brand produces a far superior loaf.
Self-rising flour is basically all-purpose with added baking powder and salt. I'd rather add my own as the recipe states, and I don't keep this in my kitchen.
White flours are enriched with vitamins and minerals that have been added back in after the germ and bran have been removed. These elements can cause the flour to become rancid, and so white flour was developed to be shelf stable for long periods. I buy unbleached white flour and keep it in my pantry for cakes, cookies, and for blending with whole grain flours. Whole wheat (all varieties), rye, spelt, seven grain, oat, barley, and all the other wonderful flours I keep on hand are stored in the freezer. My only exception to this is one bag of white whole wheat that is in the pantry. We use it up so fast that it doesn't have the chance to go bad, and I don't have to wait for it to warm up before baking bread!
I encourage people to experiment with all different types of flour to find the brand, flavor, and results that one likes best. I have tried all the cheaper brands, Stone Burr, Western Family, etc, and I now stick with what works the best for me. Please, please remember that in cooking and baking your final result will only be a good as the ingredients you put into it! Sometimes an extra dollar or two makes all the difference!
*If you find yourself at the Butte Creek Mill, or visiting their website, I also recommend trying their stone-ground cornmeal (medium grind). It produces healthy, hearty baked goods, and a full-bodied delicious polenta. Incomparable to regular varieties, stone-ground cornmeal retains more of the husk and germ, and is a much healthier option.
Wednesday, February 17, 2010
A Note About Bananas (and other foods from far away)
I need to write an explanation about my usage of bananas recently. I realize that I've posted several recipes that include them, and I have three very ripe ones sitting in my fruit bowl that may or may not make their way into something baked tonight or tomorrow.
I try to shop sustainably and seasonally, buy organics whenever possible, and support local merchants and farmers often. This is such an important cause to support, on so many levels and for so many reasons. We have a garden, we buy a CSA share* annually, and we frequent the Farmer's Market when it's running. We are fortunate to have a lot of local agricultural products around us; we know the farmers we buy our meat from, I seek out farm-fresh eggs, and we have unlimited access to all the wonderful Oregon-made dairy products. Unfortunately, our growing season doesn't last long enough for me, and even though I can, freeze, and dry like crazy all through the spring, summer, and fall, we still crave fresh fruit and veggies. Especially when February rolls around.
Bananas don't even grow in the USA (at least, not the ones that available for us to purchase here). Avocados do; in fact, they come into season in Southern California in November. We don't see those, however. Our grocery stores sell Chilean varieties instead. And while pineapples may be from Hawaii, there's still an ocean and several thousand miles separating us from those farmers. These don't exactly fit into "local" and sustainable produce, especially considering how inexpensive they are (49 cents/lb, 2 for $1, and $2.50 each, respectively). It seems like Americans should be willing to pay a premium to have these specialized items, or at least to cover the jet fuel used to get them here!
While I try very, very hard to buy locally, in the dead of winter I sometimes lose my resolve for fresh produce. Mealy apples just don't cut it! So if you notice I'm posting a slew of banana recipes, or one using a fresh pineapple, please note that it happens rarely throughout the course of a year, and I AM conscious of the economical and environmetal impact this may (and probably does) have. (Of course, it IS also important to expose our children to all sorts of different foods as well, and I try to do that as much as possible too.)
*A CSA (Community Supported Agriculture) share is a wonderful opportunity for people to connect with their local farmers. Basically, you pay your farmer for a summer's worth of fresh produce and pick up what's available weekly. This means you buy in season, it's a LOT fresher than store bought veggies, you and your children develop a relationship with whomever is growing your food, and you're probably exposed to fewer pesticides and bacteria. Every week is a special surprise; some times you may get just a few items, sometimes it's too much to carry, and another week you may find sometimg at the pick up you were just not expecting (like strawberries).
I try to shop sustainably and seasonally, buy organics whenever possible, and support local merchants and farmers often. This is such an important cause to support, on so many levels and for so many reasons. We have a garden, we buy a CSA share* annually, and we frequent the Farmer's Market when it's running. We are fortunate to have a lot of local agricultural products around us; we know the farmers we buy our meat from, I seek out farm-fresh eggs, and we have unlimited access to all the wonderful Oregon-made dairy products. Unfortunately, our growing season doesn't last long enough for me, and even though I can, freeze, and dry like crazy all through the spring, summer, and fall, we still crave fresh fruit and veggies. Especially when February rolls around.
Bananas don't even grow in the USA (at least, not the ones that available for us to purchase here). Avocados do; in fact, they come into season in Southern California in November. We don't see those, however. Our grocery stores sell Chilean varieties instead. And while pineapples may be from Hawaii, there's still an ocean and several thousand miles separating us from those farmers. These don't exactly fit into "local" and sustainable produce, especially considering how inexpensive they are (49 cents/lb, 2 for $1, and $2.50 each, respectively). It seems like Americans should be willing to pay a premium to have these specialized items, or at least to cover the jet fuel used to get them here!
While I try very, very hard to buy locally, in the dead of winter I sometimes lose my resolve for fresh produce. Mealy apples just don't cut it! So if you notice I'm posting a slew of banana recipes, or one using a fresh pineapple, please note that it happens rarely throughout the course of a year, and I AM conscious of the economical and environmetal impact this may (and probably does) have. (Of course, it IS also important to expose our children to all sorts of different foods as well, and I try to do that as much as possible too.)
*A CSA (Community Supported Agriculture) share is a wonderful opportunity for people to connect with their local farmers. Basically, you pay your farmer for a summer's worth of fresh produce and pick up what's available weekly. This means you buy in season, it's a LOT fresher than store bought veggies, you and your children develop a relationship with whomever is growing your food, and you're probably exposed to fewer pesticides and bacteria. Every week is a special surprise; some times you may get just a few items, sometimes it's too much to carry, and another week you may find sometimg at the pick up you were just not expecting (like strawberries).
Saturday, January 23, 2010
Chocolate Lover?
I do post a lot of chocolate recipes, and I will continue to do so as time goes by. I should give a bit of explanation before I do too many more, however, just so everyone knows where I'm coming from.
I have never been a big fan of chocolate. Surprised?! As a child I would trade my sister for any of her hard candies at Halloween, gladly reliquishing any candy bars or M&Ms that may have found their way into my bag. As I got older and was exposed to better quality chocolates, I began to develop a taste and appreciation for various varieties (always dark, occasionally white, never milk).
Somebody introduced me to Godiva. I think it must've been my older sister, but whomever it was...maybe she shouldn't have!! I loved going to the boutique in Pioneer Place (Portland, OR) because I could buy just one or two chocolates. That little fix would get me through a whole year! I finally began to branch out and try other varieties, but mostly because they were gifted to me and I wanted to use them. Things do not get better with time, especially sitting in the baking cabinet! I began to experiment and see what recipes I would actually enjoy eating.
Now I keep several varieties on hand; currently I have Merckens, Guittard, Scharffenberger, Dagoba, Ghiraradelli chips...and the powdered cocoas, both natural and dutch-process from Penzeys. One would think I am a total chocolate nut! To be honest, I have been trying varieties out side-by-side to see which I like best, so my supply right now is a bit of an anomaly.
The quality of the chocolate you choose for any recipe is a very important factor. How good do you want your end result to be? If you only want a so-so product, then use a so-so chocolate (you know, Western Family chips!!). Otherwise, stick with the good stuff and you'll be rewarded with a fabulous cake, brownies, cookies, etc.
Do I eat the stuff I make? I always try it. I love one piece of cake, maybe one or two cookies. But by the time I'm through with the fuss of making whatever it may be, I've usually gotten my sensual fill. Chocolate smells amazing! Then I'm set for quite a while...although, I don't seem to be able to go a whole year anymore on just one or two truffles!!
I have never been a big fan of chocolate. Surprised?! As a child I would trade my sister for any of her hard candies at Halloween, gladly reliquishing any candy bars or M&Ms that may have found their way into my bag. As I got older and was exposed to better quality chocolates, I began to develop a taste and appreciation for various varieties (always dark, occasionally white, never milk).
Somebody introduced me to Godiva. I think it must've been my older sister, but whomever it was...maybe she shouldn't have!! I loved going to the boutique in Pioneer Place (Portland, OR) because I could buy just one or two chocolates. That little fix would get me through a whole year! I finally began to branch out and try other varieties, but mostly because they were gifted to me and I wanted to use them. Things do not get better with time, especially sitting in the baking cabinet! I began to experiment and see what recipes I would actually enjoy eating.
Now I keep several varieties on hand; currently I have Merckens, Guittard, Scharffenberger, Dagoba, Ghiraradelli chips...and the powdered cocoas, both natural and dutch-process from Penzeys. One would think I am a total chocolate nut! To be honest, I have been trying varieties out side-by-side to see which I like best, so my supply right now is a bit of an anomaly.
The quality of the chocolate you choose for any recipe is a very important factor. How good do you want your end result to be? If you only want a so-so product, then use a so-so chocolate (you know, Western Family chips!!). Otherwise, stick with the good stuff and you'll be rewarded with a fabulous cake, brownies, cookies, etc.
Do I eat the stuff I make? I always try it. I love one piece of cake, maybe one or two cookies. But by the time I'm through with the fuss of making whatever it may be, I've usually gotten my sensual fill. Chocolate smells amazing! Then I'm set for quite a while...although, I don't seem to be able to go a whole year anymore on just one or two truffles!!
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