Looking for your next summer dessert, but don't want to spend a lot of time making it? Look no further! Here are a few quick ideas for you, ranging from chocolatey desserts to fruit desserts, that you can buy from the store and make in about 30 minutes or less.
Everything spice, also called everything bagel seasoning or everything bagel blend, has become a trendy ingredient over the last few years. "Everything" is everywhere: in dressings and sauces, in chips and crackers, as a topping for and stirred into just about anything.
I don't know why it collectively took us so long to realize that this spice blend is good, well, on everything, not only as a bagel topping, but I'm glad we did. You can also purchase everything bagel seasoning from your local grocery store or from a specialty spice shop, such as Savory Spice, which has a website as well as stores across the U.S, but it is very easy to make.
Continue reading for the ingredients of my preferred everything bagel seasoning blend!
For a special touch, make a flavored butter, also called compound butter, for your Sunday morning pancakes or waffles, or to serve simply with bread and baked goods. The savory ones are great with steamed, grilled, or roasted vegetables, too.
I guess getting laid off and looking for a job while completing an MBA, then finding a job, then going back to my old job may have had something to do with it. (That, of course, is just a brief recap. Yikes. Reflecting on that time makes me think, "what a long, strange trip it's been," to quote Jerry Garcia.)
The overachiever perfectionist living inside of me was heartbroken. As much as I like setting goals and making lists—with color-coding and symbols for emphasis, Post-Its on the page added for extra notes about the lists, and all—I love crossing things off my lists more.
That's why writing this recap...
...which I updated just over three years ago, August 2017, kind of sucked. At the time, I also set a few goals for the remainder of 2017 that I wanted to try to accomplish. With four months left in the year at that point, that was also a big "F" for me. Womp, womp.
Today, I'm happy to say that, although I'm several years late, a quarantine task that Dave and I completed this year was to finally make homemade pasta!
It's true—it finally happened! And we made it again recently, too—with photos and video to prove it!
This installment of my raw food series discusses some of the people and brands that focus on raw living. In case you missed it, read some reasons why you might try a raw food diet and essential tools for raw cooking to make the process easier and more enjoyable. As a reminder, I'm not a dietician or medical professional, so please consult with your doctors before changing your eating habits or starting any new diets. Also, this is not a sponsored post or endorsement made in coordination with or paid by any of the brands or individuals mentioned here.
Bobby Flay. Ina Garten. Emeril Lagasse. Rachael Ray. When it comes to a who's who of cooking, any fans of food could probably also rattle off these familiar names. Those four come to mind first for me, having watched the Food Network since what seems like "day 1"—and more precisely, back when the OJ Simpson trial was dominating the news.
Really. I remember this because my mom was, and still is, a fan of anything involving law and politics. We upgraded our cable package so we could have the channels that would cover the Simpson trial 24/7 instead of just the highlights that would come on the evening news.
The Food Network was only included in these higher-priced packages at the time—FoodTV, as it once was—so the perk for little ol' me was that this was now my chance to watch it at home, not just at my grandparent's house. TheEssence of Emeril, hosted of course by Emeril Lagasse, was my favorite. And when we got our first family computer (a Packard Bell—did anyone else have one of those?!) and printer (a HP and still to this day I have an HP printer—albeit a more modern one ;), I remember printing some of his more complicated recipes that, one day, I hoped to be able to master.
Learning about raw food introduced me to a whole new set of chefs as well as brands, some of which I'd like to share with you. Have a favorite raw chef or brand that's not mentioned here? I'd love to know about them, so leave me a comment!
This post will be a deviation from the normal content that I typically have here, but I hope you don't mind given the circumstances?
If you've followed any type of news recently, you know that we now find ourselves faced with a very serious global health crisis.
If you asked me a year ago, even a month ago, if this is how I would've imagined the year 2020 starting out, I would've looked at you like you had 8 heads and you were talking about a plot line from a new episode of The Walking Dead or a movie that I have yet to see.
No matter how you see this playing out or believe the media, our politicians, or any others are helping address (or not) the situation, it's clear that this is far from business as usual.
Originally posted on fuchsia-revolver.org but updated with new content. I thought that this would be an excellent post to reflect on and update as we are approaching the start of yet another new year and new resolutions for healthier, cleaner eating. You can also learn about the whos-who of raw food and tools that make raw food prep easy. I'm not a dietician or medical professional, so please consult with your doctors before changing your eating habits or starting any new diets. Also, this is not a sponsored post or endorsement made in coordination with or paid by any of the brands or individuals mentioned here.
You may already know that once upon a time, I had a marketing internship at a raw food company. In spite of some of the personalities that I encountered in my month-long journey, working there not only gave me some business experience at the time, a first-hand look at what it took to get a small business off the ground, but also opened my eyes to the world of raw, organic foods.
Raw food is not just uncooked food—it's a little more specific than that if you ask anyone that follows a raw food diet. Typically, any food kept under 104 degrees Fahrenheit is considered "raw". I have also heard that anything under 118 degrees Fahrenheit is considered "raw", too.