I’m sitting at the airport waiting for my flight, and what better way to spend my time than to blog about food???? (Or watch some 30 Rock on netflix…hmmmmm) I’m also pretty exhausted because I’ve been up recently having a 30 Rock marathon…I can’t believe I have never watched this show before. It’s hilarious. The writing, actors, story line….EVERYTHING is so incredibly funny. Of course I would start watching the night of the season finale. I know I am going to be so disappointed when I finally get to Season 7 and realize that it’s over. No more Liz Lemon on my screen…say it isn’t so : ( (more…)
I can’t believe it’s been almost two weeks since I last posted…time flies by so fast when you’re having fun. But, I wouldn’t know that…because that’s not the case for me. I’ve been dealing with a lot recently – getting sick, stressed out, and generally overwhelmed with my current situation. Sometimes you just need to take a little break from everything you’ve been doing on a daily basis, and do something new and different. So, what did I do? Read, listen to audiobooks, watch tv shows and movies, and just take time to relax. This has obviously caused me to shirk my blogging duties, and for that I am incredibly sorry.
I have successfully followed my cleanse, and have to note that it ended yesterday. I cannot begin to tell you how much better I feel…I have stopped craving sugary desserts, which is an amazing, amazing feat. I’d rather have some fruit, or a raw dessert as opposed to a processed candy bar. It’s crazy how my body has changed and adapted…I’ve lost 10lbs so far on the cleanse, and I feel the difference in my energy!
I think I will be sticking to the healthy eating even after the 21 days, and be more aware of the foods I put into my body. I am a huge fan of cooking from scratch whenever possible as opposed to frozen meals, and have never been a huge fan of chicken or red meat, so I won’t lose sleep not eating it anymore : )
A great source of protein to incorporate into a meatless diet would be chickpeas. With a delicious, nutty taste and smooth texture, they are also a great source of fiber, antioxidants like flavonoids, and manganese. In short, you really can’t go wrong eating them. I use them in curries, salads, as a snack, and in my all-time favorite dip: hummus. (more…)
I know holiday baking has come to an end, and I would have got this post out sooner, but I have been sick for the past week. It just seems to be getting worse. What sucks the most, isn’t the stuffy nose or the fever, ohhhh no. What is it you ask? Not being able to taste food! Seriously, everything tastes the same to me…bland bland bland : (
‘Tis the season for persimmons falalalalaaaa lalaaala
Persimmons are a delicious, edible fruit that seem to be relatively unknown in the United States. There are two kinds astringent or non-astringent, and the variety I purchased was the non-astringent fuyu version. They are less astringent and lose their tannic quality as they ripen, making them palatable. They are in season from late October to December, which is why they are currently sold in grocery stores. They strikingly resemble tomatoes, but don’t worry, taste nothing like it! When ripened, the fruit is sweet, almost custard like.
A word of caution, if they are not fully ripened, they do have a bitter, mealy taste to them, which leaves little to be desired. A good way to tell when they can be eaten is by their color (change from orange to red) and cracking skins.
Growing up, they were a common sight in my home, and since I haven’t had it in a while I decided to purchase some, and what better way to eat it than in a dessert?!
I scoured my foodgawker iphone app (a godsend, I tell you!) for an appropriate app, and found the perfect one: a vintage Persimmon Pudding & Hard Sauce recipe made by Boulder Locavore’s Grandmother! I love English puddings, they are so dense, and have an intense nutty flavor to them. Putting some persimmons into the mix could only mean a good outcome : ) I am not afraid to explore and try new recipes even though it sometimes means you could end up with a disaster. While, that has happened before, it wasn’t the case with this recipe!
In the UK, Hard Sauce is associated with Xmas/New Years desserts and is made by creaming butter, and sugar with alcohols like rum, or brandy. It is best served cold and accompanies hot desserts such as puddings, pies or cakes.
Persimmon Pudding with Hard Sauce
I love to research, and, being a relative newbie to the blogosphere and food photography in particular, I thought it extremely important for me to read as much I can about the subjects. While googling away, I stumbled upon this wonderful, resourceful website known as Food Blog Alliance:
Here experienced food bloggers share their expertise with the community, by offering tips, tutorials and observations about food blogging. Sort of like a problogger.net but for food bloggers. At least that’s the general idea. Many of us are trying to improve our blogs, to better serve our readers, to make the experience of blogging more fruitful and enjoyable, and to build our readership.
While browsing the tv menu, looking to be educated and not entertained, I stumbled upon this documentary/talk by Vandana Shiva called The Seeds of Change. I am glad that I chose to turn it on because she talks about GMO crops and how to get away from it and turn to a more sustainable future for our future generations. She makes a number of valid points related to the presence of monopolies *cough*monsanto*cough* that are trying to promote GMO seeds as BT crops as the right ones in order to increase yield and provide for our future, when in reality they do just the opposite.
I have never heard of her until now, but Vandana Shiva is an environmental activist and philosopher who is passionate about these issues ever since she her youth. Her website Navdanya, which means Nine Seeds. It helps inform people about GMO issues from a news source other than that reported by Monsanto.
Coming to California, I have had the opportunity to learn about agriculture and farm animal production. As a result, genetic modified organisms did not make me think twice. We studied their benefits and how you create a GMO, and everything about them seemed really positive. Increase yield, increase resistance to disease, can select certain characteristics you like to perpetuate in the species. Everything seemed positive, and I don’t recall anything negative being said about GMOs. It’s just interesting and an eye opener to hear the other side, especially when it comes to the suppression of individual farmers. I am definitely not a fan of bigger is better, something that America seems to embrace with open arms! The talk by Shiva is one I recommend everyone to watch. I think it’s important to realize where your food is coming from, and the steps certain organizations will take to stay in power, many times at the expense of human lives.
Just some food for thought for whomever is reading my blog : )