This is disgusting. Really. But hey, get over it. Actually, it’s not so bad. And I know people in other countries who find our waste appalling. Heck, I know some west coasties who will kick yer butt if they find organic trash by the curb. It’s recyclable silly. I know some of you will be shocked by this – but it can be used to actually grow more food!! But whatever, I’m not here to play Miss Science today. I’m here to instill guilt. You are wasteful. You are ruining the planet. It has to stop. And this is shiny. We LOVE shiny. Continue Reading ->

Ninety percent of the world’s fish larger than your forearm are now gone!

Back when I was a wee child, and for many years after, I was my father’s favorite son. Which is odd, since I’m female as all get out. But because of organized sports, attitude and other things – my brothers weren’t as much in the custodial constant as I was, and hence I became what I still refer to as “ballast.” What this means is, I read books while dear old dad fished. We fished for fresh water fish from land and boat. We fished for saltwater fish from shore and sea. I lost a lot of lunches during humiliating pre-teen trips here and there – sea legs just weren’t my thing – but I never lost the love of fresh fish. Grilled. Broiled. Baked. Poached. Fried. I’m drooling here.

However, nothing is simple anymore. Kids can’t even walk without a helmet. Dogs are kidnapped. The world has become a more dangerous place everywhere you look. And loving fish (which sounds terribly concerning) isn’t as easy as it used to be. In fact, it has become almost a gamble of trust and shrewd research. From the contaminants that will eat your brain, to the complete evaporation of species at mind-boggling speeds – the scene is pretty complex. Continue Reading ->

I have to admit this recipe is about as Mexican as Taco Bell but Mexican Spaghetti is simply the closest description I could come up with, so all you authentic Mexican food snobs out there cut me some slack and don’t get all “loco” on me! This recipe is rustic, hearty and has everything in it but the kitchen sink. My friends go nuts over this recipe and it’s the usually first thing requested when over for dinner. You can adjust the heat level by adding more or less hot peppers. I like mine with a bushel of Serrano’s, nothing like a good sweat to give you that euphoric “hot high”.

You can also substitute the meat with TVP making it completely vegetarian. I like morning star crumbles. Just add a couple teaspoons of ketchup, some chili powder to the crumbles and sauté in olive oil set aside and add at last moment to sauce. You can’t tell the difference. I have a friend who is a devout carnivore. I once made the veggie version without telling her. She said it was my best batch of Mexican spaghetti ever, and never knew I left out the meat! This is also a great recipe to cook ahead of time since Mexican spaghetti always taste better the second day.

Mexican Spaghetti
Dice the following ingredients:
6 jalapenos or serrano peppers
2 bell peppers, red or green
2 tomatoes
1 large onion
2 Large Portabella Mushrooms
5 sticks celery
1 bunch cilantro minced
4 garlic cloves finely minced
Additional Ingredients:
2 large cans tomato sauce,
1 pound extra lean ground beef or TVP “see above”
6 Tb chili powder
3 Tb Italian Seasoning
salt & pepper to taste
queso fresco cheese crumbled or finely shredded Monterey cheese.
1 loaf crusty sour dough baguette

Sauté onions, garlic and celery, until onions are translucent. Add extra lean ground beef, salt, pepper and spices. Cook meat until brown. Add all other vegetables, tomato sauce. Simmer for 20-30 minutes, add cilantro, adjust salt if needed. Boil pasta in salted water until cooked al dente. Plate the pasta, add sauce, top with a large mound of cheese and serve with some crusty sour dough bread.

Yes, yes I do play the mandoline. Rather well, really. But not professionally or anything, just at home, in the kitchen. Oh no, I couldn’t. In front of people? I’d be so embarrassed. How about now?

I am in love with OXO, I know it’s unhealthy. But they must have the smartest engineers on staff. Everything is always so darn USABLE. This V-blade thing is a just so hand-friendly it’s killing me. Killing me softly, with it’s song. Okay, I’ll stop. But before I got this I was pretty familiar with the “f” word when I wanted to thin slicing with my old school square cheese grater. It meant well, but it just didn’t (cough-cough) cut it. Continue Reading ->

I’m not a slow adapter. I’m out there the minute it’s new and grabbing everything I can try. So naturally, these space-age oven mitts were all about me. Waterproof, heat-resistant enough to put your hand in 500 degree F boiling water!! What could be wrong with that? I got everyone a set. And then moved onto bakeware. But that’s another story.

Able to protect your hand from direct heat including charcoal, boiling water and hot oil – plus it’s dishwasher. Is there nothing this mitt can’t do?! Continue Reading ->