Well, its that time again. The time that I rant about something that I have seen in the news that would only make sense to the right wingers and their women hating attitudes. Today on HLN I saw Robin Meade giving a news run down on how there are now more single people in the USA than there are married couples. Why this is news is beyond me but she further went to say that there were fears that this would hurt the economy. The reasoning is that married couples spend more than singles do on products and services. I can think of many that would benefit from marriage in America. Lets take a look at them, shall we? Read more...(644 words, 1 image, estimated 2:35 mins reading time)
It’s something we live with every day. Some of us crave it more than others, but no matter where we get it from, there seems to be some confusion on exactly what we are drinking is called. It’s coffee, and it comes from many different places, but it originated in Ethiopia, where legend states that a farmer found his goats has been feeding on a strange berry that would keep them awake all night long. Soon, the legend was researched, and the berries were found, but it took Arabic traders to cultivate it and to bring it to the world.
Most of what we drink every day is usually made a robust Arabica kind of bean. For those whom like a smoother flavour, the Colombian bean is best, or you might be one of those coffee connoisseurs that likes to experiment with beans from other locales, like Hawaiian Kona beans or Jamaica Blue Mountain beans. One thing is certain, geologically unstable places tend to produce the best coffee. Most all the best coffee nations sit on the Pacific and Caribbean Rings of Fire, with the exception of Hawaii, which is pretty much growing from its own volcanoes. Let us also remember that the Mediterranean Sea is also a hot spot for great coffee, and it is also where great exotic coffee recipes are created. Read more...(723 words, 1 image, estimated 2:54 mins reading time)
This recipe is actually from my first experiments in making a mustard sauce. It is the third generation of the recipe but is still very close to the original formula. It is thick, goopy and yet oh so good to eat. It is both sweet and yet tangy at the same time, giving you the best of both worlds when it comes to mustard sauce. Anyone who tastes it is constantly asking where to get it. They are shocked when I tell them that it is homemade. The wife loves it, need I say more?
Tangy Sweet Mustard Sauce Ingredients
4 tbsp. ground mustard powder
1 tbsp. mustard seed (cracked)
1/8 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. turmeric
1/4 tsp. wasabi powder
1 tsp. sea salt (up to 1/4 tsp. more to taste)
1/4 tsp. black pepper
1 tbsp. sugar
1/2 tbsp. honey
1/2 tbsp. sweet pickle juice
2 tbsp. water
1/4 cup. rice vinegar Read more...(502 words, 1 image, estimated 2:00 mins reading time)
You might be wondering about the name of this recipe, the simple fact is that I didn’t have all 100% true ingredients and had to improvise. Even with the modifications this is an excellent grilling sauce, as you will see when you try it. As with all my cooking sauces, my wife just could not get enough of it.
I know that all of the ingredients here are not 100% traditional but with it tasting as good as it does no one is going to really car when they are eating it. It has its own unique flavor and I found it totally by accident. The recipe you see here is not the original one that I came up with but the one that reflects the wrong measurements that I did. The above is what was actually used and it tastes just oh so good. Read more...(836 words, 1 image, estimated 3:21 mins reading time)
Here is a smart tasty mayonnaise recipe that is easy to make. You can make it any time you need to and with your regular blender that you use for drinks and smoothies. It takes in all about 15 minutes and my wife constantly begs me to make it, she thinks it tastes that good.
Before you begin you want to make sure you have a blender that is multi speed. You may wonder why this is so or why not make a large batch at once, the answer is simple, heat. I once tried to make a large batch and wound up with oily scrambled eggs instead of a spreadable condiment. If you have speeds that are too fast or the blender has to work too hard the oil will heat us and not create the emulsion that you need. It will literally cook your eggs instead of blending it with the ingredients that you use. Read more...(742 words, 1 image, estimated 2:58 mins reading time)