Happy Easter!

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Mr. Wonderful and I will be enjoying nice a nice long ride home today after celebrating with the parents wonderful. We wish you all a safe and wonderful holiday.

How do you celebrate Easter?

~Emme

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What’s local to me in April 2013?

What is local by you right now?

I started keeping track of what is local to me in March last year. It has been a fun journey.

  • Arugula – I’m still in love with this bitter green
  • Asparagus – It’s still just me who likes this
  • Chard – Chard is still one of our favorite greens
  • Cherries – I cannot wait to see these in large quantities
  • Collard Greens – One of my favorites
  • Fennel – We’re going to have to get some of this
  • Garlic Scapes – I have still yet to find these
  • Onions – Always on our counter
  • Kale – Always in the fridge
  • Morels – I have never found these… apparently this would require looking through the woods… and I don’t generally do woods
  • Wild Mushrooms – Morels would also fall into this category
  • Nettles – I have never seen these
  • New Potatoes – Way better than old potatoes
  • Pea Greens – My peas decieed not to grow so I have no shoots or greens
  • Radishes – Mine are about ready to harvest… or were they beets… crap… I forgot what I planted last fall
  • Scallions – I still have some in my freezer
  • Strawberries – I cannot wait to go pick these fresh from the field with grammie again

We do have quite a bit that are year-round foods. My assumption is that this is due to storage of root vegetables/pods and greenhouses.

  • Beets
  • Carrots
  • Garlic
  • Herbs
  • Leeks
  • Lettuce
  • Onions
  • Potatoes
  • Shallots
  • Sorrel
  • Spinach (We like to buy it frozen as we use it mostly in smoothies or soups)
  • Sweet Potatoes

Do you have any suggestions or ideas? What can you not wait for?

~Emme

How Not To Use a Grocery List – Week 15

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Grocery shopping? I’m game! Here’s how I did this week:

What was on the list?

  • Onions
  • Canned Pineapple
  • Bananas
  • Dressing
  • Crock Pot Liners
  • Cheese
  • Veggies

What did I come home with?

  • Minute Rice
  • Pineapple
  • M&Ms
  • Lemonade
  • Dressing
  • Bananas
  • Onions
  • Frozen Veggies

What was thrown out this week:

  • An ancho chili pepper

How much did I save this week?

$12.04… which is only 26% I need to do better planning next week!

What did you throw out this week?

~Emme

100 Foods: Walnuts

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…

Walnuts

Walnuts, like cherries, are stone fruits. Inside the inedible husk is a wrinkly shell that contains a two halved nut.

Personally, I enjoy walnuts roasted with a little bit of salt. They could be added into pancakes, bread, muffins or turned into walnut butter for all I care. They are rather tasty.

You will find walnuts high in Thiamine, Riboflavin, B5, B6, Iron, Magnesium, Manganese, Phosphorus and Zinc. Roasting the nuts reduces the antioxidant qualities. Eating walnuts with saturated fats might limit their ability to clog arteries, but why not just remove the saturated fats?

How do you like your walnuts?

~Emme

Grammie’s Easter Cakes

Because nothing says Easter like a scary jelly bean wielding rabbit.

There are not too many traditions that my family has that are obsessively stuck to. Every Easter Grammie and I would make cakes. Then she would warn me that the next day was Easter and we had to hide the cakes so the Easter Bunny would not find them and put jelly beans on them. Picture me now as a small child who is completely in love with cake, afraid to death of costumed creatures of any kind and seriously hates jelly beans. We hid that cake in such creative places every year, but every year there would be more jelly beans on the cakes.

I know I’m out of the house now… but the world still needs Easter cakes… to remember those times when we were all young. Let’s make some now. Here we go:

I chose funfetti this year… because what says Easter if it is not brightly colored sprinkles baked inside of a cake? Unfortunately there was no funfetti at the store… seriously… no funfetti. I have no idea why there would be a run on funfetti before I write this post. So I bought some white cake mix and some sprinkles instead.

1

Gather all of the ingredients you will need… (minus the eggs and water as they are on the other counter)… and realize you don’t have any vegetable oil. Quickly search the internet and find oil substitutions. Be thankful you always have applesauce on hand.

2

Take an awesome picture of your stand mixer… because you can.

3

Add sprinkles… this is supposed to be funfetti remember?

4

Add all the wet stuff and then bake.

I don’t know why I missed taking a picture of that exciting step.

5

Here are some frosted cupcakes…

6

You need some more to frost… and yes… that is 5:14 AM.

7

By 5:19 AM you have the next set frosted… how about some more?

8

You really made a lot of cupcakes.

9 91

All frosted.

92

Yay! More sprinkles!

93

Stupid Easter Bunny put jelly beans on these already… and it is only 5:41 AM.

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Throw the extra jelly beans in the loose container because you bought 2 bags of jelly beans to place one on 45 cupcakes. Why 45? That’s just how many I ended up with… strange.

~Emme

100 Foods: Sage

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…

Sage

Sage is actually one of the first plants we planted when we moved into our home, not due to it’s position of favor in our spice rack, but due to a distressed plant sale at Lowe’s. I purchased two seemingly dying sage plants for $1 a piece and put them in our garden. I had blooms somehow in the middle of winter. They are very happy plants and have been trimmed back many times for replenishing our stash.

Sage is a Mediterranean evergreen shrub. We use it most on baked chicken or turkey, but it is used in many different European cuisines.

Potential Benefits: Antibiotic and antifungal properties, astringent and can be effective in the management of mild Alzeimers.

The pretty red flowers we get are just a plus side. The… my yard smells like stuffing when it’s hot outside… not so much an upside…

Questions Answered: Week 8.5

Would you rather be a food critic, a book critic or a film critic?

Hands down…

… food critic.

Though it needing to remain gluten free would limit the amount of foods I can criticize.

I think I would be bored if I had to continue to read a book that I completely distaste or sit through a movie that is stressful or boring.

Food… I do love food.

~Emme