Food Blog of the Week
Alltop.com
Nothin’ fancy – just the hugest collection of lifestyle blogs you ever done seen. Really, a one-stop shop for the blogosphere. And the food section is particularly prolific. (Like, holy cow.)
Food Book of the Week
In Defense of Food: An Eater’s Manifesto by Michael Pollan
Oh wow. Talk about earthshaking. I’m not even sure where to start here, but I’m pretty sure this will change how I buy, cook, and consume food. All food. The whole tome is gold, but inevitably the best part is the solution section, a step-by-step guide on modulating diet without going completely insane. Trent at Simple Dollar did a whole chapter-by-chapter rundown, too, if you’d like to learn more before hitting the library.
Food Comedy of the Week
“New Wearable Feedbags Let Americans Eat More, Move Less” by The Onion News Network
The Onion’s parody news pieces are generally hilarious, and this one is no less scathingly on-point. Especially note the masterful performance of my friend D, who plays Feedbag Diner Jason Womak. Never have tacos matched a goatee so completely.
Food Organization of the Week
Bread for the World
A bi-partisan Christian philanthropy that welcomes and assists folks of all faiths, Bread for the World encourages advocacy and action to help end hunger at home and abroad. What’s more, it received a four-star rating from Charity Navigator, and is part of Bono’s ONE campaign to alleviate poverty worldwide. The website is extensive and totally packed with info, so if you get the chance…
Food Quote of the Week
Marge: Ooh, Lisa! Is that too spicy for you?
Lisa: I can see through time!
-The Simpsons
Food Tip of the Week
Read In Defense of Food. I’m so not kidding.
Untried Cheap Healthy Recipe of the Week
Brussels Sprouts with Cowboy Kitchen’s Cooper Boone
A reader sent this to me, and it’s super fun. Essentially, easy-on-the-eyes country singer Cooper Boone whips up some roasted Brussels sprouts, croons a nifty country tune (accompanied by his equally-easy-on-the-eyes guitarist), and then digs in. Dude. Sign me up.
Food Video of the Week
“Baby I’ma Want You” by Bread
So, the song isn’t really about food, but as a band, Bread’s about as mushy, white, and slightly crusty as it gets. BEHOLD THE SMOOTH SOUNDS OF THE '70s!
Extra Special Totally Unrelated Bonus of the Week
Segen Max Drumming
He’s two! Two-years-old! After untold hours on Rock Band, this 30-year-old can't even come close.
Kamis, 05 Juni 2008
Relax, Frugal Eater: A Measured Approach to Lifestyle Changes
My sister L has made a lot of positive changes recently. Among other things, she’s eating better, normalizing her schedule, and attacking debt that’s dogged her since the late ‘90s. I’m super-proud of her, and I’m pretty sure she’s proud of herself. But she does get bummed occasionally, mostly about the changes she isn’t making – stuff she wants to tackle, but needs to work up to.
But here’s the thing: she’ll get there. It will take time and she’ll probably mess up on occasion, but she’ll get there. And whatever you’re doing, whether it’s learning to cook, attempting to eat healthier, or saving up for a down payment on a house, you’ll get there, too.
See, when you’re trying to make substantial changes in your lifestyle, it’s tempting to attack every obstacle at once, and at full-tilt. Overweight? Raw foods diet! Out of shape? Advanced pilates class! Compulsive shopper? No more spending money, EVER!
There are two problems with the extreme approach, though. First, when boredom and feelings of deprivation set in, you’ll tire of the new routine quickly. Very few people can go from Sex and the City to Little House on the Prairie in a week without wanting to plunge a hammer in their eye. Lifestyle changes, especially ones as massive as diet and money, take time, patience, and dedication.
Second, when it’s all-or-nothing, the smallest foul-up can derail the most monstrous efforts. If you’ve ever started a diet right before the Super Bowl, you know what I’m talking about. (“I can’t do this all the time, so why bother?”) There has to be some latitude allowed, along with forgiveness for minor slip-ups. Otherwise, to borrow a saying, you’re killing yourself to live.
The antidote to all this? Baby steps, man. Instead of going whole-hog, adjust your behavior little by little. Your goal will be reached just the same, and you negate the chances of having total nervous breakdown in the process. Sure, there will be impediments, but there are ways to handle ‘em. In fact, listed below are a few strategies for surviving the rough times. And as always readers, I’d love to hear your ideas.
Acknowledge and analyze setbacks, but don’t panic. So, you overspent on a new shirt. You went 500 calories over your self-imposed daily limit. You burned Marcella Hazan’s Lemon Roasted Chicken so badly, it now resembles a post-nuclear tire iron. IT’S OKAY. Stuff like that happens. Before you scrap your plan completely, take a minute out for post-game analysis. What prompted the error? How does it make you feel? What can you change for next time? Careful consideration of mistakes can help minimize damage and prepare your mind for the future.
Remember your victories. Dude, you cook now! You ate a vegetable with lunch! Yesterday, you even spoke up when the Kroger cashier overcharged you by $4! These are all wonderful, wonderful accomplishments – stuff that simply didn’t happen a few years ago. Evoke these memories when you’re down, and they’ll give you strength to move forward.
Write about it. From time to time, I feel guilty blogging. Though CHG’s aim is ostensibly benevolent, I occasionally find myself barfing up emotions like so much bad chili. But you know what? It helps. It really does. Transcribing my weight travails and culinary screw-ups not only expresses my consternation in healthy ways, but makes me feel responsible to readers. If you’re hitting a rough patch, whether it’s with paying down debt or feeding yourself, try penning a paragraph about it. Then, look back at the entry in a day or two. It’ll put some perspective on things.
Find a support system. If you read Weight Watchers’ Then and Now pieces, you know (besides drinking water and eating breakfast) the majority of success stories cite the message boards as vital to their journey. It just goes to show: people need people. Whether it’s your mom or fellow attendees at a Dave Ramsey seminar, kind words, real empathy, and genuine accolades will prop you along.
Block out non-constructive criticism. From family to the media to Joe Sixpack: Idiot Construction Worker, the world is full of judgmental busybodies. Even the internet can be a none-too-helpful place, where faceless, semi-literate cyberbeings rag on your choices without consequence. You don’t need that, yo. While you can’t change peoples’ reactions, you can change your reaction to them. Ignore the haters and you’ll be happier for it.
Reward yourself. Everytime you hit a milestone or turn positive change into habitual action, you deserve something that says, “Yay! I rule!” Banked half your paycheck? Take a long lunch. Lost five pounds? Go bowling. Made your first vegan meal? Follow it up with a sweet vegan dessert. Acknowledging your milestones will encourage you to attack the next obstacle.
Boldly plunge forward. To borrow another saying (this time from Emerson): “Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered by your old nonsense.”
In the end, nothing says, “Nothing can stop ME!” like not letting anything actually stop you. So don’t worry about the bad days. Attack your setbacks head-on and keep pushing for a better you. And next time you fall off the horse? Look that equine jerk right in the eye and yell, “I WILL BREAK YOU!” He won’t understand, but ponies don’t really get symbolism anyway.
P.S. Happy 29th, L.
(Photos courtesy of Flickr members Bill A, guyonabus, and gilest.)
But here’s the thing: she’ll get there. It will take time and she’ll probably mess up on occasion, but she’ll get there. And whatever you’re doing, whether it’s learning to cook, attempting to eat healthier, or saving up for a down payment on a house, you’ll get there, too.See, when you’re trying to make substantial changes in your lifestyle, it’s tempting to attack every obstacle at once, and at full-tilt. Overweight? Raw foods diet! Out of shape? Advanced pilates class! Compulsive shopper? No more spending money, EVER!
There are two problems with the extreme approach, though. First, when boredom and feelings of deprivation set in, you’ll tire of the new routine quickly. Very few people can go from Sex and the City to Little House on the Prairie in a week without wanting to plunge a hammer in their eye. Lifestyle changes, especially ones as massive as diet and money, take time, patience, and dedication.
Second, when it’s all-or-nothing, the smallest foul-up can derail the most monstrous efforts. If you’ve ever started a diet right before the Super Bowl, you know what I’m talking about. (“I can’t do this all the time, so why bother?”) There has to be some latitude allowed, along with forgiveness for minor slip-ups. Otherwise, to borrow a saying, you’re killing yourself to live.
The antidote to all this? Baby steps, man. Instead of going whole-hog, adjust your behavior little by little. Your goal will be reached just the same, and you negate the chances of having total nervous breakdown in the process. Sure, there will be impediments, but there are ways to handle ‘em. In fact, listed below are a few strategies for surviving the rough times. And as always readers, I’d love to hear your ideas.
Acknowledge and analyze setbacks, but don’t panic. So, you overspent on a new shirt. You went 500 calories over your self-imposed daily limit. You burned Marcella Hazan’s Lemon Roasted Chicken so badly, it now resembles a post-nuclear tire iron. IT’S OKAY. Stuff like that happens. Before you scrap your plan completely, take a minute out for post-game analysis. What prompted the error? How does it make you feel? What can you change for next time? Careful consideration of mistakes can help minimize damage and prepare your mind for the future.
Remember your victories. Dude, you cook now! You ate a vegetable with lunch! Yesterday, you even spoke up when the Kroger cashier overcharged you by $4! These are all wonderful, wonderful accomplishments – stuff that simply didn’t happen a few years ago. Evoke these memories when you’re down, and they’ll give you strength to move forward.Write about it. From time to time, I feel guilty blogging. Though CHG’s aim is ostensibly benevolent, I occasionally find myself barfing up emotions like so much bad chili. But you know what? It helps. It really does. Transcribing my weight travails and culinary screw-ups not only expresses my consternation in healthy ways, but makes me feel responsible to readers. If you’re hitting a rough patch, whether it’s with paying down debt or feeding yourself, try penning a paragraph about it. Then, look back at the entry in a day or two. It’ll put some perspective on things.
Find a support system. If you read Weight Watchers’ Then and Now pieces, you know (besides drinking water and eating breakfast) the majority of success stories cite the message boards as vital to their journey. It just goes to show: people need people. Whether it’s your mom or fellow attendees at a Dave Ramsey seminar, kind words, real empathy, and genuine accolades will prop you along.
Block out non-constructive criticism. From family to the media to Joe Sixpack: Idiot Construction Worker, the world is full of judgmental busybodies. Even the internet can be a none-too-helpful place, where faceless, semi-literate cyberbeings rag on your choices without consequence. You don’t need that, yo. While you can’t change peoples’ reactions, you can change your reaction to them. Ignore the haters and you’ll be happier for it.
Reward yourself. Everytime you hit a milestone or turn positive change into habitual action, you deserve something that says, “Yay! I rule!” Banked half your paycheck? Take a long lunch. Lost five pounds? Go bowling. Made your first vegan meal? Follow it up with a sweet vegan dessert. Acknowledging your milestones will encourage you to attack the next obstacle.Boldly plunge forward. To borrow another saying (this time from Emerson): “Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered by your old nonsense.”
In the end, nothing says, “Nothing can stop ME!” like not letting anything actually stop you. So don’t worry about the bad days. Attack your setbacks head-on and keep pushing for a better you. And next time you fall off the horse? Look that equine jerk right in the eye and yell, “I WILL BREAK YOU!” He won’t understand, but ponies don’t really get symbolism anyway.
P.S. Happy 29th, L.
(Photos courtesy of Flickr members Bill A, guyonabus, and gilest.)
Selasa, 03 Juni 2008
Everyday Food's Turkey Burgers and Working Plumbing: Simple Joys
Our sink is fixed! Hooray!
And? In an unrivaled miracle, our landlord sent a guy to mend the broken drain RIGHT AWAY. It wasn’t even one of the drunk dudes who live outside the wine store! It was an actual, honest-to-god, probably-qualified handyman!
And and? He REPLACED THE DRAIN! No duct tape!
And and and? He didn’t even tell us “It’s probably the wind,” like one “contractor” did when our bathroom wall separated from the floor! WHEE!
I’ve never been so happy to do dishes. (I’m actually doing a little butt dance as I write this.) See, one of the perils of city living is the glacial-to-totally-unresponsive progress of superintendent repairs. It takes a month to switch a light bulb, a federal mandate to replace wiring, and all too often, renters end up like CHG commenter Kelly:
“Dave and I haven't been able to use our kitchen sink (and by extension, or kitchen) for a week because [it] has the Clog From Hell. Stuff is coming back up from our drain that we didn't put there. Like, cigarette butts. And we don't smoke.”
Unlike poor Kelly and Dave, The Boyfriend and I could at least resume regular meals last night. So, we celebrated the sink fixage with Everyday Food’s Favorite Turkey Burger (and Black-Bean Salad, which is coming later in the week). A few readers suggested the cookbook, so I reserved it from the library. Two dishes in, I’m totally hooked. (Thanks, readers!)
The turkey burgers help. Usually, they’re tricky beasts, succumbing to culinary foes like Blandness, Dryness, and the ever-cursed IckThisIsn’tBeefness. EF’s version doesn’t have any of those problems. The right ratio of bread to cheese, mustard, and breadcrumbs does the trick, and the scallions are just oniony enough without being aggressively so. Bizarrely, the burgers feel light and summery, yet hearty and savory all at the same time, too.
As always, some notes if you give ‘em a go:
1) These things are HUGE. I split them easily into six burgers, instead of Martha & Co.’s designated four. We did not go hungry.
2) Ground turkey was on super-sale at Pathmark this week. ($1.49/lb!) Gruyere … was not. It’s an expensive cheese, going for a little over $1/oz, and the smallest block I could find was about half a pound. (I only needed two ounces.) I bought it anyway, knowing that the leftover frommage would not (ever in a million years) be wasted. Why, now I can make Ham and Gruyere-Stuffed Potatoes, Skillet-Seared Tomatoes with Melted Gruyere, or Ham, Gruyere and Spinach Bread Pudding. Or, I could just eat the gruyere on a stick. Because that would be good, too.
3) Though EF suggests grilling, I cooked ‘em on the stovetop without oil. Medium-high heat for 8-10 minutes per side should do the trick.
4) That thumb in the picture? It’s The Boyfriend’s. It’s all muscular and thumby and cute. (Um … but I digress.)
Favorite Turkey Burgers
Serves 6
Adapted from Everyday Food.
1-1/2 pounds ground turkey (93 percent lean)
1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Kosher salt and freshly ground pepper
Vegetable oil, for grates (if grilling)
1) Preheat grill (high heat).
2) In a medium bowl, mix turkey, Gruyere, scallions, breadcrumbs, mustard, and garlic with a fork. Season with lots of salt and pepper. With your hands, mold meat into 6 burgers, each about 1-inch thick.
3) "Lightly oil the grill." Sear burgers over hottest part, about 1 or 2 minutes each side, until browned. Transfer burgers to a less-hot section of the grill and keep cooking until done. This could take anywhere from 5 to 10 minutes on each side, depending on how hot your grill is. Keep an eye on it.
NOTE: I cooked mine on the stove over medium heat with no extra fat, which is what the calculations are for.
Approximate Calories, Fat, and Price Per Serving
233 calories, 11.5 g fat, $0.95
Calculations
1-1/2 pounds ground turkey: 974 calories, 48.7 g fat, $2.25
½ cup finely grated Gruyere cheese: 235 calories, 18.4 g fat, $2.12
4 scallions: 19 calories, 0.1 g fat, $0.39
¼ cup dried breadcrumbs: 110 calories, 1.5 g fat, $0.15
¼ cup Dijon mustard: 57 calories, 0 g fat, $0.72
1 garlic clove: 4 calories, 0 g fat, $0.05
Coarse salt and fresh ground pepper: negligible calories and fat, $0.03
TOTAL: 1399 calories, 68.7 g fat, $5.71
PER SERVING (TOTAL/6): 233 calories, 11.5 g fat, $0.95
And? In an unrivaled miracle, our landlord sent a guy to mend the broken drain RIGHT AWAY. It wasn’t even one of the drunk dudes who live outside the wine store! It was an actual, honest-to-god, probably-qualified handyman!
And and? He REPLACED THE DRAIN! No duct tape!
And and and? He didn’t even tell us “It’s probably the wind,” like one “contractor” did when our bathroom wall separated from the floor! WHEE!
I’ve never been so happy to do dishes. (I’m actually doing a little butt dance as I write this.) See, one of the perils of city living is the glacial-to-totally-unresponsive progress of superintendent repairs. It takes a month to switch a light bulb, a federal mandate to replace wiring, and all too often, renters end up like CHG commenter Kelly:
“Dave and I haven't been able to use our kitchen sink (and by extension, or kitchen) for a week because [it] has the Clog From Hell. Stuff is coming back up from our drain that we didn't put there. Like, cigarette butts. And we don't smoke.”
Unlike poor Kelly and Dave, The Boyfriend and I could at least resume regular meals last night. So, we celebrated the sink fixage with Everyday Food’s Favorite Turkey Burger (and Black-Bean Salad, which is coming later in the week). A few readers suggested the cookbook, so I reserved it from the library. Two dishes in, I’m totally hooked. (Thanks, readers!)
The turkey burgers help. Usually, they’re tricky beasts, succumbing to culinary foes like Blandness, Dryness, and the ever-cursed IckThisIsn’tBeefness. EF’s version doesn’t have any of those problems. The right ratio of bread to cheese, mustard, and breadcrumbs does the trick, and the scallions are just oniony enough without being aggressively so. Bizarrely, the burgers feel light and summery, yet hearty and savory all at the same time, too.
As always, some notes if you give ‘em a go:
1) These things are HUGE. I split them easily into six burgers, instead of Martha & Co.’s designated four. We did not go hungry.
2) Ground turkey was on super-sale at Pathmark this week. ($1.49/lb!) Gruyere … was not. It’s an expensive cheese, going for a little over $1/oz, and the smallest block I could find was about half a pound. (I only needed two ounces.) I bought it anyway, knowing that the leftover frommage would not (ever in a million years) be wasted. Why, now I can make Ham and Gruyere-Stuffed Potatoes, Skillet-Seared Tomatoes with Melted Gruyere, or Ham, Gruyere and Spinach Bread Pudding. Or, I could just eat the gruyere on a stick. Because that would be good, too.
3) Though EF suggests grilling, I cooked ‘em on the stovetop without oil. Medium-high heat for 8-10 minutes per side should do the trick.
4) That thumb in the picture? It’s The Boyfriend’s. It’s all muscular and thumby and cute. (Um … but I digress.)
Favorite Turkey Burgers
Serves 6
Adapted from Everyday Food.
1-1/2 pounds ground turkey (93 percent lean)1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Kosher salt and freshly ground pepper
Vegetable oil, for grates (if grilling)
1) Preheat grill (high heat).
2) In a medium bowl, mix turkey, Gruyere, scallions, breadcrumbs, mustard, and garlic with a fork. Season with lots of salt and pepper. With your hands, mold meat into 6 burgers, each about 1-inch thick.
3) "Lightly oil the grill." Sear burgers over hottest part, about 1 or 2 minutes each side, until browned. Transfer burgers to a less-hot section of the grill and keep cooking until done. This could take anywhere from 5 to 10 minutes on each side, depending on how hot your grill is. Keep an eye on it.
NOTE: I cooked mine on the stove over medium heat with no extra fat, which is what the calculations are for.
Approximate Calories, Fat, and Price Per Serving
233 calories, 11.5 g fat, $0.95
Calculations
1-1/2 pounds ground turkey: 974 calories, 48.7 g fat, $2.25
½ cup finely grated Gruyere cheese: 235 calories, 18.4 g fat, $2.12
4 scallions: 19 calories, 0.1 g fat, $0.39
¼ cup dried breadcrumbs: 110 calories, 1.5 g fat, $0.15
¼ cup Dijon mustard: 57 calories, 0 g fat, $0.72
1 garlic clove: 4 calories, 0 g fat, $0.05
Coarse salt and fresh ground pepper: negligible calories and fat, $0.03
TOTAL: 1399 calories, 68.7 g fat, $5.71
PER SERVING (TOTAL/6): 233 calories, 11.5 g fat, $0.95
Monday Megalinks: The Kitchen Sink Edition
I was nearly finished washing dishes yesterday when my feet started feeling a bit damp. Fairly certain I hadn’t wet my pants (*sigh* ... again), I glanced downward to find water seeping from the cabinet under the kitchen sink directly on to my sparkly flip-flops. As it turned out, the pipe leading from our drain to … wherever pipes go … broke clean off, causing a minor flood in our humble abode. Good times.
Since no sink = no water = no dishwashing, I didn’t get the chance to cook anything new this weekend. I’m super sorry, and will (hopefully) have a new recipe up soon. With luck, the landlord should today send a questionably qualified plumber/cousin/drunk guy on corner, and we’ll be in full swing by tomorrow.
In the meantime, here are Tuesday's Megalinks, 24 hours early.
Bon Appetit: The Simple Secret to Making Homemade Jam
I know it’s cliché, but I TOTALLY GOT HUNGRY JUST READING THIS. Macerate! (Thanks to Slashfood for the link.)
Chow: Throw My Wedding
Columnist Helena Echlin asks: “Is it OK to ask friends to help with your reception?” Her answer is conditional, but well thought out. Essentially: don’t ask for cash, and refrain from letting them shoulder the whole workload. But wait! There’s more…
Consumerist’s Ultimate Fast Food Nutrition Guide: 2008
Popken’s crew went through the trouble of researching and evaluating every online nutritional guide for American fast food chains. It’s a masterpiece of protein! A tour-de-force of fat! An opus of information!
Culinate: Tropical Fruit
Star fruit and mangoes and papayas OH MY!
Eat Well Guide
Find farmers markets, CSAs, co-ops, personal chefs, butchers, and bakers (but alas, no candlestick makers) everywhere in a designated radius. Internet gold! (Thanks to Slashfood for the link.)
Epicurious: Seasonal Ingredient Map
The big E presents its newest innovation: a handy-dandy state-by-state guide to in-season produce. Valuable! Intuitive! Green!
The Kitchn: Eating Vegetarian More Often
This has become a big issue in the BK lately, as The Boyfriend and I have resolved to have three non-meat dinners per week. It’ll be a challenge, but I think we’ll be healthier for it. Suggestions, anybody? I’m gonna run out of pasta ideas real fast.
The Kitchn: The New Farm Bill – What’s in it?
I’m in the midst of Michael Pollan’s In Defense of Food, and this breakdown of the recent U.S. Farm Bill proposal/veto/overriding goes well with the book. Read on for gobsmacking information, including surprising statistics about where government subsidies go.
Like Merchant Ships: Ethical question – sharing meals?
Meredith wonders if she should be allowed to split an adult-sized restaurant meal with her two small children. Lots of folks comment, with the consensus standing as: “Of course! But it might be cool to tip your waiter as if you’d ordered three separate meals.”
Lucy’s Kitchen Notebook: What to Do With Your Strawberries
Dozens (maybe hundreds) of suggestions for the only fruit with its seeds on the outside. (Thanks to The Kitchn for the link.)
New York Times: A Tiny Fruit That Tricks the Tongue
Rumor has it that this minscule crimson berry alters the VERY FABRIC OF REALITY! Meaning? It’ll confuse your taste buds for awhile, making them process vinegar as apple juice and Tabasco sauce as doughnut glaze. Neat.
New York Times: The Rich Get Hungrier
Yes, it’s article #23,284 on the food crisis. But it’s written by Nobel Prize-winning economist/all-around smart guy Amartya Sen, which is why it’s really important.
Serious Eats: Inventor of Pringles Can Buried in Pringles Can
I wonder if they took the chips out first?
Serious Eats: Paula Deen is Trying to Kill Us Part 5 – Butter, Mayo, and Cheez Whiz Spread
OH. MY. WORD. Paula, what in the name of your giant sons are you doing?
SF Gate: Fresh Wave of Home Canners Pump Up the Jam
Is jam-making the new knitting? I’m not sure, but it definitely tastes better on toast. (Thanks to Slashfood for the link.)
Time: Childhood Obesity Rate Levels Off
Hunh. So … this is contrary to everything else I’ve read on the subject. Is it possible – have our kids become as fat as they can be?
Wise Bread: Are Farmers Markets Frugal or a Luxury?
GOOD QUESTION. I adore the Union Square farmers market. I want to dance through it and head-hug all the vendors. But … I straight-up can’t afford some of the food. I want to, and wonder if I should make room for it in my budget. Yet … maybe … no … arg … *aneurysm*
Wise Bread: Drugstore Freebies – More Than Junk Food and Harsh Chemicals
A.k.a. In Defense of CVS Extra Care Bucks. A longer read, but worth the time.
(Photos courtesy of Flickr members la tourtine gourmande, sudergal, and bunchofpants.)
Since no sink = no water = no dishwashing, I didn’t get the chance to cook anything new this weekend. I’m super sorry, and will (hopefully) have a new recipe up soon. With luck, the landlord should today send a questionably qualified plumber/cousin/drunk guy on corner, and we’ll be in full swing by tomorrow.
In the meantime, here are Tuesday's Megalinks, 24 hours early.
Bon Appetit: The Simple Secret to Making Homemade JamI know it’s cliché, but I TOTALLY GOT HUNGRY JUST READING THIS. Macerate! (Thanks to Slashfood for the link.)
Chow: Throw My Wedding
Columnist Helena Echlin asks: “Is it OK to ask friends to help with your reception?” Her answer is conditional, but well thought out. Essentially: don’t ask for cash, and refrain from letting them shoulder the whole workload. But wait! There’s more…
Consumerist’s Ultimate Fast Food Nutrition Guide: 2008
Popken’s crew went through the trouble of researching and evaluating every online nutritional guide for American fast food chains. It’s a masterpiece of protein! A tour-de-force of fat! An opus of information!
Culinate: Tropical Fruit
Star fruit and mangoes and papayas OH MY!
Eat Well Guide
Find farmers markets, CSAs, co-ops, personal chefs, butchers, and bakers (but alas, no candlestick makers) everywhere in a designated radius. Internet gold! (Thanks to Slashfood for the link.)
Epicurious: Seasonal Ingredient Map
The big E presents its newest innovation: a handy-dandy state-by-state guide to in-season produce. Valuable! Intuitive! Green!
The Kitchn: Eating Vegetarian More Often
This has become a big issue in the BK lately, as The Boyfriend and I have resolved to have three non-meat dinners per week. It’ll be a challenge, but I think we’ll be healthier for it. Suggestions, anybody? I’m gonna run out of pasta ideas real fast.
The Kitchn: The New Farm Bill – What’s in it?I’m in the midst of Michael Pollan’s In Defense of Food, and this breakdown of the recent U.S. Farm Bill proposal/veto/overriding goes well with the book. Read on for gobsmacking information, including surprising statistics about where government subsidies go.
Like Merchant Ships: Ethical question – sharing meals?
Meredith wonders if she should be allowed to split an adult-sized restaurant meal with her two small children. Lots of folks comment, with the consensus standing as: “Of course! But it might be cool to tip your waiter as if you’d ordered three separate meals.”
Lucy’s Kitchen Notebook: What to Do With Your Strawberries
Dozens (maybe hundreds) of suggestions for the only fruit with its seeds on the outside. (Thanks to The Kitchn for the link.)
New York Times: A Tiny Fruit That Tricks the Tongue
Rumor has it that this minscule crimson berry alters the VERY FABRIC OF REALITY! Meaning? It’ll confuse your taste buds for awhile, making them process vinegar as apple juice and Tabasco sauce as doughnut glaze. Neat.
New York Times: The Rich Get Hungrier
Yes, it’s article #23,284 on the food crisis. But it’s written by Nobel Prize-winning economist/all-around smart guy Amartya Sen, which is why it’s really important.
Serious Eats: Inventor of Pringles Can Buried in Pringles Can
I wonder if they took the chips out first?
Serious Eats: Paula Deen is Trying to Kill Us Part 5 – Butter, Mayo, and Cheez Whiz SpreadOH. MY. WORD. Paula, what in the name of your giant sons are you doing?
SF Gate: Fresh Wave of Home Canners Pump Up the Jam
Is jam-making the new knitting? I’m not sure, but it definitely tastes better on toast. (Thanks to Slashfood for the link.)
Time: Childhood Obesity Rate Levels Off
Hunh. So … this is contrary to everything else I’ve read on the subject. Is it possible – have our kids become as fat as they can be?
Wise Bread: Are Farmers Markets Frugal or a Luxury?
GOOD QUESTION. I adore the Union Square farmers market. I want to dance through it and head-hug all the vendors. But … I straight-up can’t afford some of the food. I want to, and wonder if I should make room for it in my budget. Yet … maybe … no … arg … *aneurysm*
Wise Bread: Drugstore Freebies – More Than Junk Food and Harsh Chemicals
A.k.a. In Defense of CVS Extra Care Bucks. A longer read, but worth the time.
(Photos courtesy of Flickr members la tourtine gourmande, sudergal, and bunchofpants.)
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