Hey! It’s been a while since I’ve made a Tasty Tuesday recipe. Well, as you know, I’ve been busy. But here’s my new find. Last week I noticed that my basil plants were getting better and bigger. I decided to make my first batch of homemade pesto. As I am not one to follow recipes and guidelines, I wandered around my small garden in search of inspiration, looking for a spinoff on a great pesto recipe.
Hey y’all, it’s tasty Tuesday again! Here’s another bread recipe I tried last time I baked bread. I decided on a whiff to make my own cinnamon-raisin sweet bread and improvised the ingredients… To my upmost surprise, it came out amazingly great! It tastes just like a great bakery bought cinnamon-raisin bread! The flavour brought back memories of Sunday breakfasts I had when I was a child. My mother used to buy two of these cinnamon-raisin bread, the ones wrapped in red plastic. I could eat 4 or 5 of these toast as they were soooo good!
This morning I stumbled on a great opinion article in the New York Times about something I talked about in an earlier post. In 7 reasons why I eat organic, I shortly explain why I am not completely against GMOs, but why I oppose GMOs being unregulated and mislabeled in food. This opiniated article written by Mark Bittman explains more in depth what I really think about GMOs, organics and the use of pesticides in our food chain. Here’s an excerpt: “What about labeling? I’m in favor of transparency — I want to know what’s in my food — and labeling G.M.O.’s may well be the thin end of the wedge. But that G.M.O.’s are in the forefront of the battle for transparency is perhaps unfortunate, since they play on irrational fears and are far less worrisome than the intensive and virtually unregulated use of antibiotics and agricultural chemicals.” (Source here) The reality of our food chain is not black and white, and I think people battling food issues, whether it be “organic” or “GMOs” are never 100% right. What I actually believe in is a healthier diet, free of pesticides and antibiotics, that is locally sourced. Do I actually do what I preach 100% of the time? I wish I did, but I still eat bananas and mangos way too often. I am lucky enough that I […]
It’s Tasty Tuesday and this week I’d like to share this great recipe I came up with last week. As I was baking yet another batch of bread, I decided to mix things up a bit and create my own sweet chocolate-pecan bread. I was amazed by how tasty it was toasted with butter. In fact, It is so delicious that I ate it all in just 2 days…. Oops! So much for my “not eating too much bread for breakfast” diet. Here’s the recipe.
Last month I bought some organic kitchen herbs seedlings, including sage, at my regular home improving store. Days later I planted the seedling in my garden, along with Rosemary, Thyme and Oregano. It seemed to thrive for a few weeks, but lately, it kind of lost its pop. Desperate to find a cure before I kill the plant, I once again turned to the Internet for some answers. Sage is native to the Mediterranean region. It has been used in medicinal remedies for centuries to treat many illnesses. It appears sage is full of antioxidants and also antibacterial (probably one of the reasons it is used in sausages). Sage needs full sun It is very drought tolerant and doesn’t need much water. It is best to water infrequently. It is most often killed by too much watering (my mistake) than by pests and insects. Sage does better in soil that is not too fertile. Most varieties grow up to 1-2 foot tall X 3 foot wide. Leaves are considered at their best when picked right before or after a bloom. Pruning after flowering will help the plant stay healthy. Replace plants every 4-5 years to ensure the upmost quality. Sage leaves are good for poultry and pork seasoning. Here are a few recipes using sage: Sage recipes: 12 ways to use an abundant crop of sage Steamed vegetables […]