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10
Aug

Amaranth: The Golden Grain

At a food show recently, several vendors were showing amaranth bars which reminded me of the snack bars I would see in Mexico. Nearly white in color, amaranth almost looks like sesame seeds from afar and bits of popcorn up close. Intrigued, I read the label and was impressed with the nutritional information so I ordered a bag of whole seed amaranth and started on a journey to learn about this ancient grain and how to incorporate it into modern recipes. Read more »

8
Aug

Food Websites: The A to Z Quick Reference Guide

Many readers have asked for a list of the food websites I rely on so when I found myself e-mailing numerous links, I realized I needed to make a quick reference guide.  No pretty pictures or descriptive write-ups, just the links. All of the foods listed below have been written about on this website (and more than likely, photographed also) so if you want detailed information on a specific product, utilize the search function on the cover page or use the category bars, which are also on the cover page of this website to find detailed product information and photographs. Read more »

6
Aug

The Chocolate Covered Strawberry

Six pounds of fresh strawberries were staring at me on the kitchen counter and although I popped one of those luscious red fruits into my mouth every time I walked by, I was still faced with a mountain of ripe strawberries by late afternoon. With very little time to make dessert, I opted to make a family favorite:  Chocolate Covered Strawberries. Using two 3.5 ounce Dark 70% Green & Black’s Organic Chocolate Bars (although I also use a 9.5 ounce bag of Dove Dark Chocolate Silky Smooth Promises from time to time) , there were 50 chocolate covered strawberries chilling in the refrigerator within 30 minutes. Read more »

4
Aug

“Into the Wild”

…a challenge in which a successful outcome is assured, isn’t a challenge at all.

In September, 1992 a young man’s decomposing body was found in an abandoned bus in the Alaskan wilderness by a group of hunters. The young man was Christopher “Chris” McCandless (who was also known as Alex Supertramp, a trail name he bestowed upon himself), a 24-year old adventurer who had spent the past four months of his life hunting and foraging in an interior part of Alaska known as the Stampede Trail. When the world learned McCandless was from a well-to-do family in Virginia and an honors graduate of Emory University, people were confounded and perplexed as to what would cause a prosperous, young, well-educated and smart man to lead a nomadic life that would ultimately lead to his untimely death. Read more »

2
Aug

Farro: An Ancient Grain in Modern Times

Whole grains seem to be a big topic of discussion these days in the two camps who tend to be the most boisterous in the foodie world. On one side are those who extol the nutritious benefits of eating a diet rich in whole grains and on the other side, a group who insists they don’t know what to do with whole grains and that grains take too much time to cook. All good points but at the end of the day it’s the whole grain proponents who have the winning argument because whole grains really are better for our bodies and the latter arguments can be overcome with education and careful planning. But, the most important reason to eat whole grains is the taste which can be nutty, buttery, slightly sweet, or earthy, depending on the grain. Read more »