keri marionWatch your carton! Monsanto, pesticide producer and biotechnology leader for genetically modified foods, wants to make sure you don’t know what’s going on with your milk. Why? To line their pocketbooks, of course! Original Article Posted Here: http://alternet.org/workplace/78660/ ‘Frankenfoods’ Giant Monsanto Plays Bully Over Consumer Labeling Since 1901, Monsanto has brought us Agent Orange, PCBs,…
Last week I saw a recipe on theFreshLoaf that I really wanted to try called “Blueberry Cream Cheese Loaf” or something, and it was braided and beautiful so we bought some frozen blueberries (from Maine, even!) and decided to try it out tonight.
Cast iron is one of those things that once a person gets into, rarely do they give it up. I forget who it was that introduced me to my first skillet, but I haven’t been the same since. I have always appreciated simple things. I enjoy the straight-forward and the honest. Cast iron is one…
I saw a recipe on thefreshloaf.com for Pita bread and recalled I had a can of chickpeas in the pantry that would make a super nice hummus. Paired up with the falafel and the bounty of vegetables we have on hand.. well, it was a formula for Mediterranean Night!
One of the things I picked up from King Arthur Flours was a batch of their fresh sourdough starter, so last night I started starting it, and Justin & I videotaped it in 3 parts for your curious viewing pleasure. Sourdough breads are made with a starter, meaning a little batch of “dough” that has…
I just stumbled across an article discussing the nutrients of “organic” foods vs. “conventional” foods that claims that “organic” foods are 40% more nutritionally sound than their “conventional” counterparts. It struck me as odd, really, because this sounds like a sweeping generality that might be using a fear tactic to keep people from buying conventionally…
The subject of tortillas arose tonight in a discussion with Jesse about burritos and our longing for a really good one. (I make an okay burrito, but the best I’ve ever had have been in California.) A few nights ago Justin & I were talking about tortillas, so I guess tortilla-ness was just “in the…
Just got word (thanks, Louella) that Michael Pollan is coming to Brown to give a lecture – and probably promote his new book “In Defense of Food,” which I am reading RIGHT NOW! I’ll tell you: I love Michael Pollan so much that the news of his lecture almost made me pee (not too much,…
Good Morning! So Justin & I had to get up kind of early today because our landlord needed to come by to fix the doorbell. So to treat ourselves I made us breakfast – a rare treat at chez Lewis-Marion. If we have breakfast, it’s usually just a cup of coffee and a piece of…
Video Link: http://www.youtube.com/watch?v=Xy0odJNOUCs note to video: while making the caramel sauce, I mistakenly advise to use baking powder. USE BAKING SODA. I don’t know if baking powder will really work. Basic Transcription: When talking with some friends I realized that there are several people in my life who do not know how to…
Unfortuantely, the captions on this video are unavailable because the actual footage is somehow jacked up and every time I try to put them on, it gets terrible. Chinese Style Vegetables over brown rice.. uh.. the shiz?! Yes! http://www.youtube.com/v/NA7eZNjzbDA Nutrition Information (because it’s kind of fuzzy in the video)
my apologies – i want to re-edit these videos because one is 9 minutes and the other is 3. i’ll repost when they’re ready… http://www.youtube.com/v/bpjdkwI00qc&rel=1 http://www.youtube.com/v/wNdOR48l_OQ
This time we made Spinach Feta – holy jeez.. it’s tasty! It worked out to be 187cal per bowl (wow!) so we’re happy about that. It’s great when you can get something that tastes really great without being very fatty. So the East Side Market makes a Spinach Feta and every Saturday afternoon we check…
Last Wednesday (I think) kicked off what Old World cultures call “Pancake Week,” which got me to thinking about a whole mess of things related to tradition, cultures, practices and, of course, the rule/role of the Church. Today is Ash Wednesday. It marks the beginning of Lent, which is about six weeks (40 days) of…
Okay, honestly? It’s 96% whole wheat. I have a preferment that I’ve been using for the last few months and since I make a variety of breads ranging from whole wheat to wheat/rye to white it’s got a hodge-podge of flours and aged yeasts, so I guess I have to factor that in. I have…
