Wordless Wednesday - Mechanical Bull Ride

A Year to Savor the Thyme #18 - My First Grocery Haul

A Year to Savor the Thyme - Tip # 17 Lemon Zest

Making use of an entire lemon. This is a great way to add flavor to butters, marinades, dressings and to any side dish. In addition, I love to place some lemon peel onto a freshly glazed bundt cake or as a garnish to any plate.

What do you use citrus peel or zest on/for?

Wordless Wednesday - Making Sandwiches with Melissa & Doug

Okay, a few words. We bought this two years ago and still play with it. The kids learn about food, being creative and love watching us 'eat' the sandwiches. That is why I am proud to carry it in my OpenSky Shop.

Earth Day Series: 'The New Green Kitchen'

Last week I attended a Webinar hosted by Jackie Newgent, Author of 'Big Green Cookbook'. She shared tips from her new book, including her Top 10 tips for giving your Cooking a 'Greenover':



#1: Select smart Skillets that are PFOA-free and recycled aluminum pans. She recommended Scanpans*: They are non-stick, you can sear, brown and deglaze in them and use any utensils you wish.

#2: Practice eco-cooking techniques such as, placing a lid on a pot and turning the burner off once the water is boiling. Ms. Newgent says this will boil the pasta and reduce energy use.

#3: Think at your sink. Meaning, reduce your water usage

#4: Take advantage of residual value: She suggests you can do some light baking or reheating in an oven after you turn it off, say after roasting an item.

#5: Love your small appliances as they use less energy. When is the last time you thought about using your toaster oven?

#6: Use Energy Star certified big appliances.

#7: Serve Earth-style meals by using fewer bowls and considering prepping and serving in one bowl. Less washing.

#8: Be waste friendly by composting.

#9: Green size-it: Make vegetables the main and largest component of your late and consume less meat.

#10: Enjoy Ecotarian Cuisine by enjoying a diet based on local, fresh, sustainable food and is more plant based. Local = less distance = less gasoline.

What are some tips you can share regarding 'greening' your cooking?
*Attendees are being sent a pan so I will test out these claims in my kitchen.

A Year to Savor the Thyme Tip #13 : TLC bars

A Year to Savor the Thyme Cooking Tip #12 : A fast way to cook frozen Green Beans

A Year to Savor the Thyme Tip #11 -> Trying New foods with your Kids

Trying new foods with kids can be fun, rewarding and frustrating. I make sure we bring new foods into the house regularly as well as have the favorites available. We all have different taste preferences so sometimes the foods are a hit and sometimes, they may only be appreciated by one of you. Do your best to expose the family (and yourself!) to new foods and remember, you often have to do this a number of times before the kids may even try them but do not give up after one attempt.

As you can see, I have one that is willing and one that is not so so I can sympathize with you. Keep the foods out, let them look, smell and explore with them. And yes, after the video, my son ate 2 figs but did not care for the golden raspberries.

A Year to Savor the Thyme Tip #10 -> Carmelized Onions - Moms can do it Too!

I know, the mention of caramelized onions sends you screaming 'I do not have time for that'. Well guess what? you do. This is a great way to add some pizazz, interest and flavor to standard dishes such as, burgers, steaks, pizzas, etc.

I only used a bit of olive oil and some balsamic vinegar so no need for a laundry list of items.



By the way, my mom has limited vision hence, my video directing.

2010 - A Year to Savor the Thyme (Tip #8) Seasonal Activity

Eating Well Wednesday - Onion Rings (Tip # 6)

In some circumstances, trying to replicate a fried favorite with baking, proves a failure but this is an exception. EatingWell has done an amazing job at creating a fantastic and satisfying baked onion rings recipe. Let me also say this: My husband was not thrilled when I said I making baked onion rings as he expected that would not able to compete with the fried version but he loved them.

Tip #6: Try making your favorite fried items (FF, chicken tenders, poppers) into a baked version. Your circulatory system will approve!



I altered to things in this recipe: I used whole wheat flour (I wonder why they do not) and I used sweet onions but can see how the yellow would be even better as their flavor is a bit stronger.

Super Thyme Savor: Steamed Haricot Verts, Wax Beans & Baby Carrots with Olive Oil and Chives (& Tip #4)

Having a stocked freezer full of frozen vegetables is a great way to be able to make a multitude of side dishes quickly. It also helps alleviate the boredom of the same old veggies as you can mix them and change up the toppings.

This is a perfect example: I mixed some favorite sides with a bit of olive oil and chives. So go ahead and steam your favorite medley and top with your favorite herbs.

Ingredients:
1/2 cup frozen haricot verts (green beans)
1/2 cup yellow wax beans
1/2 cup baby carrots
Olive Oil
Chives, minced

Directions:
1. Steam the vegetables until tender but not mushy
2. Add olive oil, chives and mix well.

2010 - A Year to Savor the Thyme (Tip #3) - Kids in the Kitchen

2010 - A Year to Savor the Thyme (Tip #2) - Kids in the Kitchen

Plan Ahead: 5 o'clock hits and you panic thinking "What's for dinner?!"

When this happens, the probability of less nutritious meals increases. So, whether you plan it each day, a few days at a time, or a week at a time, set the time aside to plan the meals. Work with the family's schedule to decide when the meal planning time will be.

Once the meal plan is set, you can plan the grocery list.

2010 - A Year to Savor the Thyme (Tip #1)

Happy New Year! Why does YouTube find the oddest expression and put that on the screen?


A Year of Whrrl