“The Big Book of Sides”……by Rick Rodgers

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Picked this yummy cookbook up at the Library recently and wanted to give it a glorious review. I’ll be posting some of these wonderful recipes and picking up a copy of mine to keep soon as well. For you vegetarians out there this has a delicious spin on some old standards. And for you vegans, there are quite a few easy goodies. Meat eaters especially will enjoy this wonderful book by Rick Rodgers. Pickles, Pastas and Bears Oh my. It is literally filled to the brim (Over 450 recipes) with sides to make a normal meal go shazam. Just wanted to share and give Mr. Rodgers a glowing review. Thanks Mr. Rodgers for my new epic cook book.

Happy 4th of July and summertime to you all.

 

Bon Appétit.

 

Nestlé products to boycott in the United States

Just a simple reminder of how to stay safe in an unsafe refrigerator!

Nestlé products to boycott in the United States


These are Nestlé’s main brand names.  Some of their products have different individual names but most of them fall under these brand categories. The company is constantly buying and selling brands, however, so when in doubt, simply check the product’s label.  Often, the Nestlé logo will not appear, but usually the Nestlé name can be found in the fine print.

 

100 GRAND
ADDITIONS – Nutrition Supplement
AFTER EIGHT – Dinner Mints
ALBERS
ALPO – Dog Food
ALPO CHEW-EEZ
ALPO DOG TREATS
ALPO MASTER’S CHOICE
BABY RUTH – Candy
BACI
BIT-O-HONEY – Candy
BUITONI – Pasta & Sauces
BUITONI REFRIGERATED PASTAS & SAUCES
BUTTERFINGER – Candy Bar
BUTTERFINGER BB’s – Candy
CARNATION
CARNATION ALSOY
CARNATION BABY CEREAL
CARNATION COCO SUPREME
CARNATION COFFEE-MATE
CARNATION EVAPORATED MILK
CARNATION FOLLOW-UP FORMULA
CARNATION GOOD START
CARNATION HOT COCOA
CARNATION INSTANT BREAKFAST
CHEF-MATE – Food Products
CHUNKY – Candy
CONDIMIX
CROSSE & BLACKWELL – Sauces, Soups, Jellies, Specialty Items
CRUCIAL – Nutrition Supplement
DAVID & SONS SUNFLOWER SEEDS
EUROPEAN STYLE
FLIPZ
FRISKIES – Pet Food
FRISKIES CANNED
FRISKIES CHEF’S BLEND
FRISKIES COME ‘N GET IT
FRISKIES DRY
FRISKIES FANCY FEAST
FRISKIES GOURMET
FRISKIES KITTEN
FRISKIES MASTER’S CHOICE
FRISKIES MIGHTY DOG
FRISKIES MIGHTY DOG SENIOR
FRISKIES PRIME STEAKS
FRISKIES PRIME STRIPS
FRISKIES SENIOR
FRISKIES SPECIAL DIET
FUN DIP
GERBER
GLYTROL – Nutrition Supplement
GOOBERS – Candy
GRADUATES
ICECAP
JIM DANDY
KATHRYN BEICH
LA LECHERA
LIBBY’S JUICE BLAST
LIBBY’S JUICY JUICE
LIBBY’S KERNS
LIBBY’S KERNS NECTARS – Hispanic
LIBBY’S PUMPKIN
LIK-M-AID
MAGGI – Bouillon Cubes, Soup Mixes, Seasonings
MIGHTY DOG – Canned Dog Food
MILO
MINOR’S
NESCAFE – Instant Coffee
NESCAFE CLASSICO
NESCAFE ICED COFFEE
NESCAFE MOUNTAIN BLEND
NESCAFE SUNRISE
NESPRESSO – Instant Coffee
NESQUIK POWDER
NESQUIK READY TO DRINK
NESQUIK SYRUP
NESTEA – Tea
NESTEA HERITAGE
NESTEA ICE TEASERS
NESTEA NUEVO TEA
NESTEA SUNTEA
NESTLE
NESTLE BUNCHA CRUNCH
NESTLE CRUNCH
NESTUM
NIDO
NIPS
NUTREN – Nutrition Supplement
OH HENRY – Candy Bar
ORTEGA – Taco Shells & Seasonings
ORTEGA FROZEN
ORTEGA SHELF STABLE
PEARSON’S NIPS
PEPTAMEN – Nutrition Supplement
PERUGINA – Chocolate
PERUGINA BACI
PERUGINA GIANDUIA
PERUGINA ORE LIETE
PETER’S BROC
PETER’S BROKEN ORINOCO
PETER’S BURGUNDY
PETER’S CHATHAM
PETER’S COMMANDER
PETER’S CREMA
PETER’S GIBRALTAR
PETER’S GLENMERE
PETER’S HAMILTON
PETER’S HERITAGE
PETER’S JEWEL
PETER’S MADISON
PETER’S MASTERPIECE
PETER’S MONOGRAM
PETER’S MONTEREY
PETER’S NEWPORT
PETER’S NO. 23
PETER’S PHOENIX
PETER’S RED GLO
PETER’S SUPERFINE
PETER’S ULTRA
PETER’S VIKING
PETER’S ZENDA
PIXY STIX – Candy
POWERBAR – Nutrition & Protein Bars
PROBALANCE – Nutrition Supplement
QUALITY STREET
QUE BUENO! – Mexican Food Products
RAISINETS – Candy
SNO-CAPS – Candy
STOUFFER’S – Frozen Entrees
STOUFFER’S ENTREES
STOUFFER’S FAMILY STYLE FAVORITES
STOUFFER’S FROZEN PIZZA
STOUFFER’S HEARTY PORTIONS
STOUFFER’S HOMESTYLE
STOUFFER’S LEAN CUISINE
STOUFFER’S LEAN CUISINE AMERICAN FAVORITES
STOUFFER’S LEAN CUISINE CAFE CLASSICS
STOUFFER’S LEAN CUISINE HEARTY PORTIONS
STOUFFER’S LEAN SKILLET SENSATIONS
STOUFFER’S OVEN SENSATIONS
STOUFFER’S SKILLET SENSATIONS
TASTER’S CHOICE – Coffee
TOLL HOUSE – Baking Chocolate
TOLL HOUSE MORSELS
TOLL HOUSE REFRIGERATED COOKIE DOUGH
TREASURES
TRIO – Food Products
TRIO SUPREME
TURTLES – Candy
WILLY WONKA’S – Chocolate
WILLY WONKA’S CHEWY RUNTS
WILLY WONKA’S CHEWY SPREE
WILLY WONKA’S DWEEBS
WILLY WONKA’S GOBSTOPPERS
WILLY WONKA’S LAFFY TAFFY
WILLY WONKA’S NERDS
WILLY WONKA’S RUNTS
WILLY WONKA’S SHOCK TARTS
WILLY WONKA’S SPREE
WILLY WONKA’S SWEETARTS
WILLY WONKA’S TANGY TAFFY


For a more complete list of Nestle Products, and other information about the company, please visit:

Gary K. Wright a poet and a treasure…..we will miss you!

 

By Gary K. Wright

 

Never before has a poem been written about me. My dear friend who passed recently wrote this for me years ago when he was writing his poetry books. It is with great sadness that he no longer walks the planet with us, but you can see what a delightful and charming person he was!! Rest in peace my sweet friend.

 

Healthy reminder on pesticides and fruits and veggies.

This is a great visual reminder when shopping of what really not to eat. Especially when it comes to some surprisingly glorified veggies. Thanks The Food Network Revolution and my friend John for passing this along.

The 12 most pesticide-contaminated foods (Infographic)

Pesticides have been linked to cancer, developmental disabilities, endocrine disruption, and many other serious problems.

This infographic from Juicing with G gives critical information about which are the most, and the least, pesticide contaminated fruits and vegetables.

Dirty Dozen Infographic

Happy Valentines Day……Let your love light shine!

th-2

Valentine’s Day aprons……Reversible, fun and a limited supply

VALentine-apron-front-1-275x350

Valentine-Back-web-200x200

Hi Everyone,

We will be at Pikes Place tomorrow, February 13th, with a limited supply of those lovely Valentines aprons which are reversible, fun and oh so yummy.

See you there and a very Happy Valentine Day to all. Cook up something utterly delicious.

Bon Appétit.

Cheesy Garlic Beer Breadsticks…….tasty!

beer breadsticks

Since we had that beer in the house we kept finding recipes that we could use it all up. Yeah finally! THIS was really fun and yummy. I love bread but have never made bread sticks, or at least it’s been awhile if I have. It’s so easy and perfect for the party plate. You can’t mess this one up. Well of course you can see mine are a little wonky, but so am I so they are perfect!

Thank you to Tessa of ‘Handle the Heat’ (http://www.handletheheat.com/cheesy-garlic-beer-breadsticks/) for this recipe. Please see hers, they are really yummy and professional looking.

Here’s all you do:

Cheesy Garlic Beer Breadsticks

Ingredients:

2 cups all-purpose flour
1 teaspoon instant or rapid rise yeast
1/2 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup room-temperature beer
2 tablespoons unsalted butter, at room temperature
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Marinara sauce, for serving or your favorite

Directions:

In the bowl of an electric mixer fitted with a dough hook mix the flour, yeast, baking powder, salt, olive oil, and beer until well combined. Knead with dough hook until the dough is soft and smooth. Cover and let rise for 1 hour.

Place a pizza stone in the bottom rack of the oven and preheat to 450°F.

In a small bowl combine the butter and garlic with a fork. On a large sheet of parchment paper, stretch and roll the dough into a 12-inch circle, taking 5-minute breaks between stretching if the dough is springing back. Spread the butter mixture evenly over the dough. Sprinkle with the cheeses.

Use the parchment paper to slide the dough onto the pizza stone.  Bake for 9 to 10 minutes, or until bubbling and golden brown. Let cool for 1 to 2 minutes before slicing into bread sticks. Serve hot with marinara sauce or hummus or your favorite toppings.

** (I personally cut the bread sticks before placing on the stone as I wanted the edges to crunch up a bit. If you do this step, be careful as the bread sticks will become very long and stretched out and wonky so use a spatula to keep them from becoming jump ropes. (Hmmm see how I know this??) ;-)  And I didn’t want all that much cheese so I just sprinkled the Parmesan when they came out of the oven. I will do them properly next time. Dip and enjoy and check out Tessa’s site.

Bon Appétit.

Beer Waffles……who knew!

waflesWho knew you could use your leftover beer for waffles. (Does beer expire??) I was looking for some fancy Belgium Waffles to make but realized I didn’t have the time to make this really buttery sugary Snooty concoction and then stumbled upon this. Cheaters written all over it. Time savers dream. These were good. Not earth shattering, but good. If you’re in a pinch for time and have to have waffles give these a try. Thanks Sarah of the Sugar Hit!

Here’s all you do:waffle batter

Beer Waffles

Ingredients:

  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 eggs
  • 1 cup beer
  • 1 cup milk (or buttermilk)
  • 1 stick of butter or 1/2 cup
  • 12 Tablespoons sugar or maple syrup

Mix dry ingredients together. Make a well in the center and combine eggs, milk, butter, beer. Mix waffle iron messywell. Batter will be very lumpy, don’t worry it all cooks down. Meanwhile fire up that waffle iron and get it nice and hot – tsssssss. Pour just enough batter to slightly cover the bottom. This will expand and rise as it cooks so don’t over pour or you’ll be wiping up the counter tops.

Top with whatever kinds of topping you like. Confectioners sugar, syrup, jams and jellies, nachos (just kidding!).  Makes 7 batches of my heart shaped waffles! Sweet.

Bon Appétit.

Vintage Bicycle Apron available for a limited time!

Bicycle RuffleIt’s BaaaaaaaaacK! Yes indeed, that very favorite Vintage Bicycle apron is back for a very limited time. I am going to let those in the know get first shot at it as many of you don’t live near Seattle and wouldn’t know it’s returned! It went so quickly last time it made my head spin!! Here are a couple of swatches for you to get a feel of the fabric. You can order from my website or just email me from here and I will send you a Pay Pal link.

 

The fabric is 100% cotton and has a nice weight to it. You all know I only prefer to work with Upholstery or Home Dec fabric so you can rest assure it has durability written all over it. I pipe the apron with a dark chocolate piping! Side pocket, ruffle ($55) and away you go. Also comes in Medium ($35) and Large ($40) both with 3 pockets.

Bon Appétit!

bicycle fabric Bicycle fab2 BIcycle fab3

Je Suis Charlie

It is such a sad affair. RIP Charlie, rest in peace.

To freedom of expression, truth and peace on earth. May we see this in our lifetimes.

Signing off with a heavy heart.

Chanteuse Designs

Pumpkin Bread

pumpkin

It’s that time of year again and though I have been making this Pumpkin Bread for eons, discovered a new-er recipe from Mad About Maida. It’s an old post, but a good one. The only different thing I did was add 1 teaspoon of vanilla. I couldn’t find my tried and true old family recipe, but since I have made that at least a hundred times, this one looked almost identical. Hence I had to put the vanilla in!

It’s great with a cup of coffee or breakfast on the run.

Here’s all you do:

 Pumpkin Bread Bundt

3 cups sifted all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 TBS. cinnamon
1/2 tsp. powdered ginger
1/2 tsp. powdered cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp. salt
5 oz. (1 cup) raisins, dark, light or mixed
3 1/2 oz. (1 cup) walnuts, broken into medium sized pieces
2 cups pumpkin
2 cups sugar
1 1/4 cups safflower oil, corn oil, or other salad oil
4 eggs
Optional: Confectioners sugar

Preheat oven to 350. Butter or spray a tube or Bundt pan.

Sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice and salt.

In a mixer bowl, mix together the pumpkin, sugar and oil. Add the eggs, one at a time, mixing well. Add the teaspoon of vanilla. Lower the speed and add the sifted dry ingredients, beating until smooth. Stir in the nuts and raisins. Turn into the prepared pan. Bake for 1 hour or until cake tester comes out clean.

Cool in the pan on a wire rack for about 10-20 minutes before removing. You can eat as is and it is absolutely perfect. Or if you need a little ooomph for your guests, sprinkle with some confectioners sugar!

Bon Appétit.

Octopus Aprons, too scary to believe! Jacques Cousteau would’ve wanted one!

octopus

Come see these rockin Octopus Aprons with the coolest tentacles and eyes!! Will scare your creepiest Halloween hooligans this year!!! Not just for Halloween either. Jacques Cousteau would’ve worn one I’m sure, he was totally cool!!

Found Only here at Pike Place Market!

Booo!

Plum Almond Cake from Rustic Italian

Plum cake finished
My darling neighbors brought me some beautiful plums. The best I think I have eaten in years and hand picked from a friend’s tree.  I couldn’t wait to try this gorgeous Plum Almond Cake I found from “Cream Puffs in Venice” blog, darling food blog who got  it from Domenica Marchetti’s , “Rustic Italian” cookbook. This is heavenly.
I couldn’t find the ring for my 9″ springform pan, so I had to use my 10″ and it’s thinner and took about 7 minutes less to bake. Also, I think I would sprinkle the almond topping on mid baking as mine fell in completely! Enjoy with great friends and neighbors. Did I mention it was heavenly?  ;-)
Here’s all you do:

PLUM ALMOND CAKE

IngredientsPlum Cake batter

  • 1/2 cup (4 fluid ounces) sunflower or vegetable oil, plus more for the pan
  • 1 cup (5 ounces) unbleached all-purpose flour, plus more for the pan
  • 1/2 cup (2 ounces) almond meal or almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 large egg
  • 1/2 cup (4 fluid ounces) half-and-half or whole milk
  • Finely grated zest and juice of 1 large lemon
  • 1 cup (8 ounces) sugar, plus 2 tablespoons
  • 1/4 teaspoon almond extract
  • 7 to 9 plums (any variety), halved and pitted but not peeled
  • 1/4 cup (1 ounce) sliced almonds
  • 2 tablespoons unsalted butter, at room temperaturePLUMS AND pits

Directions

  • 1. Preheat the oven to 375°F (190°C). Lightly oil an 8- or 9-inch springform pan. Dust the pan with flour and tap out the excess.
  • 2. In a large bowl, whisk together the flour, almond meal, baking powder, and salt. In a separate bowl, combine the oil, egg, half-and-half, lemon juice and zest, the 1 cup (8 ounces) sugar, and the almond extract. Whisk to blend thoroughly. Add the wet ingredients to the flour mixture and whisk until just combined.
  • 3. Pour the batter into the prepared pan. Arrange the plum halves, cut side up, on top of the batter. In a bowl, combine the almonds, the 2 tablespoons sugar, and the butter and mix well. Dot the almond topping over the cake.
  • 4. Bake the cake until the topping is golden brown and a tester inserted in the center of the cake comes out clean, about 45 minutes. (If using an 8-inch pan, you may need to bake it longer, being careful to cover the outer edges of the cake with a strip of foil if they begin to brown.) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the ring from the pan and place the cake on a serving platter. Cut into wedges and serve warm or, if you can wait, at room temperature.

Plum cake done

Bon Appétit.

 

101 Best Farmers Mkts in America 2014 – Seattle’s Pike Place #1;-)

1-pikeplace-iStock-Editorial_thiknstock-1#1 Pike Place Farmers Market (Seattle)

Sitting on the Puget Sound waterfront, the Pike Place Farmers Market has been around since 1907, when its first opening was considered “one of the greatest days in the history of Seattle” and was intended to connect locals with the farmers who were growing and producing their food.

Filled with the smell of fresh seafood, the market offers a diverse array of locally caught fish including salmon, Alaskan halibut, swordfish, tuna, crab, shrimp, lobster, and shellfish — all sold by producers who have been at the market for decades. While there’s plenty of fish, there’s plenty of everything else, as well. Here you’ll find rows of fruits and vegetables, as well as locally made and imported specialty food items for any dish you’re looking to make. And for those searching for unique, handmade gifts, there are clothes and accessories, bath and beauty products, toys, musical instruments, kitchenware, longboards crafted from sustainable hardwoods, and so much more to discover at the market.

The Daily Meal ranks the best farmers markets in America in its second annual list

Whether shopping for meats and dairy at a local grocery store or buying produce at a street vendor, we don’t always know how fresh the food we’re buying really is, if it’s been sprayed with pesticides, or if it contains genetically modified ingredients. Unless a food is labeled, it’s nearly impossible to tell. And even then, labels can be misleading.

As consumers who value health and the freshest ingredients, we want to be able to trust our suppliers in providing us with food that is healthy and also sustainable. We don’t want to worry about tainting ourselves and our families with poor-quality foods that could harm us in the long term.

That’s why we love our farmers markets. We rely on farmers and producers for fresh, locally grown and locally produced food that we buy at our community farmers markets. They provide us the best of the best-quality foods that are free of pesticides and genetically modified ingredients. And the best part is the food sold there is made by farmers and producers who love what they do and do it with a smile.

As more farmland is bulldozed and lost to urbanization, though, farmers markets are threatened, and we are at risk of losing our fresh, locally sourced food if local farmers can’t financially support their farms. To raise awareness of the loss of farmland and the threat it presents, the American Farmland Trust started the initiative I Love My Farmers Market Celebration to highlight the role that farmers play in our food system. Through the initiative, consumers can support their local farmers market by pledging to spend $10 at the next market, and the farmers markets with the most pledges are nationally recognized.

Farmers markets are a place where the community comes together to support each other and the sustainable practices farmers use to produce. Farmers are the backbones of our food supply, and we love meeting and getting to know the people who grow what we eat at our local farmers market.

Last year, The Daily Meal recognized the nation’s very best farmers markets in its list of the 101 Best Farmers Markets in America based on several criteria. There are plenty of qualities that we value in a good farmers market. Some important ones to consider are the quality and variety of products sold, how affordable products are, what kind of public endorsement and recognition the farmers market receives, where it’s located, and how often it’s open. We also value the atmosphere we experience at the market, how friendly and helpful the vendors are, and what kind of information is made available to us about the market and its vendors.

Since we love farmers markets so much, we wanted to know which were the best in the country. This year, we re-evaluated the list, adding a few new ones — including Dane County Farmers Market in Madison, Wis. and Alemany Farmers Market in San Francisco — that we may have overlooked and knocking off a few at the bottom of last year’s list (these include the Old Cheney Road Farmers Market in Lincoln, Neb., the Waverly Farmers Market in Waverly, N.C., the Greenfield Farmers Market in Greenfield, Mass., the Downtown Bradenton Farmers Market in Bradenton, Flo. and the Tuesday Farmers Market in Cheyenne, Wyoming). It was a close call, but we ranked the best farmers markets in each state based on three main criteria that we think are the most important qualities a farmers market should have: “What’s at the Market,” “Street Credibility,” and “When It’s Open.”

“What’s at the Market” considers the quality, number, and variety of products sold at the market, and the availability of each vendor’s background information. Because our peers’ opinions are always important, “Street Credibility” looks at what people are saying about the market, what kind of fan base it has on Facebook, Twitter, and Yelp, and any awards or recognition it’s been given. And finally, “When It’s Open,” takes into account how often the market is open weekly and year-round.

While ranking, we found out some very interesting facts about farmers markets around the country. For example, not only do many farmers markets on our list stay open all year long, but some, like Seattle’s Pike Place Farmers Market and Hawaii’s Hilo Farmers Market, are open 365 days a year. And did you know some of the best farmers markets are those that have been around for more than 100 years, including Pennsylvania’s Lancaster Central Market — which claims to be the county’s oldest continuously operating farmers market for more than 275 years. Another finding was that some states like Montana, New Mexico, Oklahoma, and Wyoming have a very small number of farmers markets. And other states, like New Jersey and Kentucky have plenty of farmers markets, but those markets didn’t come close to qualifying as the best of the best.

Take a look at the rankings to see how your favorite farmers market fared, and let us know if we missed any of your favorites.

Find the Full Article here:

http://www.thedailymeal.com/101-best-farmers-markets-in-america-slideshow?slide=3

Haley Willard is The Daily Meal’s assistant editor. Follow her on Twitter @haleywillrd.

Pear Butter…..and my Pear Tree

Pear SauceI love my pear tree. It’s over 100 years old and if it could only talk!! It’s pear season and we are having pear pie, pear sauce, and yummy pear pasta! Here’s all you do for Pear Butter, which I under cooked and just made sauce. Healthier. ;-)

Pear Butter

Ingredients

  • 3 lbs. ripe pears, peeled, cored and diced
  • 3 Tbsp. honey
  • 1 Tbsp. lemon juice
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • pinch of groud nutmeg
  • pinch of ground cloves

Directions

Stir all ingredients together in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium low and simmer for about 50 minutes, covering so that the lid is slightly open, and stirring occasionally. Keep an eye on the mixture so that the bottom does not burn. Once it has reduced slightly and thickened, remove from heat and transfer to a food processor. Pulse until smooth or your chosen consistency.Small Pear Tree

Transfer to canning jars or a heat-proof container, seal, and refrigerate until ready to use. Keep for up to a week.

*If your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let the mixture simmer on the stove longer to reduce more.

Bon Appétit!

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