A few weeks ago I had the pleasure of meeting Gregg Trueman and Tom Richardson from Talent League. Their website describes them as: "... an online marketplace that matches curated
pre-professional talent with companies facing evolving business and
resourcing challenges. Reimagining traditional student and recent grad
engagements, Talent League enables employers to enhance their workforces
by leveraging an underutilized pool of qualified, affordable and
flexible labor, either remotely or on-site."After a great discussion on ways we could collaborate on a project I am managing, Gregg and Tom made me an offer: be a guest blogger on their website. I was thrilled- and a little nervous. I have never been asked to write for another blog before! The topic came easy- after working closely with college-age students as they apply for internships, I realized that many of them are unprepared. Not in the traditional way- every student selected did top-notch work- but they had public social media platforms, half-fast written resumes and lacked serious skills during phone interviews. This was my chance to give some professional advice to my co-Millennials who were born only a few years later, but into a much more digitally advanced world.
If you know a Millennial (or are a parent to one!), go ahead and share this with them. I find that advice coming from a peer is taken a bit more seriously than when it comes from mom or dad! Check out From One Millennial to Another here: http://talentleague.com/from-one-millennial-to-another/
Have more professional advice for Millennials entering the workplace? Share in the comments!
Wednesday, March 5, 2014
Tuesday, March 4, 2014
Let summer dreaming begin!
For Christmas I got a greenhouse and have been dying to assemble it and get planting. Unfortunately, Mother Nature had different plans and the few feet of snow piled in the yard is keeping my greenhouse in the box. But seeds can't wait forever, so I've gotten creative and started sowing my seeds hoping the 20 degree sun can still work its magic!
Over the winter I did some research on different ways to start seeding. I wanted to avoid purchasing tons of materials, instead opting to reuse what I already have in the house. For the last several months I've been saving the cardboard toilet paper rolls, as well as plastic containers from produce (strawberries, grape tomatoes, etc) and am now putting them to use. I also picked up my seeds- opting for heirloom and organic seeds. Do your research- many commercial seeds are modified to produce specific fruits- and in my opinion this causes them to lose flavor. Plus, I am not in favor of seeds that have been modified to not die when weed killer is sprayed on it- makes me wonder what is inside my plant, and in turn going inside my body. You can also check your local farms, as many of them sell heirloom seeds and can offer you some advise on planting.
For the cardboard tubes, I cut for slits on the bottom and folded it closed like a cardboard box. Once it was secure, I added my soil (you will want your soil to be pretty loose to help germination. You can purchase seed starting soil or mix some peat into regular potting soil to lighten it up) and then placed them in some tall plastic containers I had saved to hold them up. I opted to mark the plastic container as the water would wash away anything I put on the cardboard. For these tubes, I planted tomatoes (3 different kinds), cucumbers, zucchini, bell peppers and sunflowers. Follow the directions on the back of the seed packet as to depth and watering, but keep it to one or two seeds per tube. The idea is that once you have strong enough seedlings, you can open up the bottom of the tube and plant the entire thing right into your garden. It will be hard to thin seeds that grew together in the tube, so be mindful of that.
To use the plastic containers, I snipped the tops off and placed them under the main container to help catch some of the drainage.I used these bigger containers to sow chard, lettuce, kale and spinach so I could space them out in rows easier. I have seeded these directly in the garden before, but I figured I would get a head start on the first crop this year.
Give your seeds a light water- you want to keep the soil moist, but do not over-water! I then put a piece of plastic wrap over the top of each container and place them in a warm, sunny spot. I have been keeping them in my bathroom with the door closed overnight. Since it is the smallest room, it tends to stay the warmest. I then move them to the living room to get the most sunlight during the day. You can purchase a grow light if you wish, but I have never used one and always been successful. Your seeds will germinate anywhere from a few days to a few weeks, depending on the plant. Now your job is to keep them moist, warm and in a sunny spot until they get a little bigger! Here's hoping spring is just a few weeks away!
Are you starting your garden from seed? Have tried and true tricks? First time gardener? Leave it in the comments!
Over the winter I did some research on different ways to start seeding. I wanted to avoid purchasing tons of materials, instead opting to reuse what I already have in the house. For the last several months I've been saving the cardboard toilet paper rolls, as well as plastic containers from produce (strawberries, grape tomatoes, etc) and am now putting them to use. I also picked up my seeds- opting for heirloom and organic seeds. Do your research- many commercial seeds are modified to produce specific fruits- and in my opinion this causes them to lose flavor. Plus, I am not in favor of seeds that have been modified to not die when weed killer is sprayed on it- makes me wonder what is inside my plant, and in turn going inside my body. You can also check your local farms, as many of them sell heirloom seeds and can offer you some advise on planting.
For the cardboard tubes, I cut for slits on the bottom and folded it closed like a cardboard box. Once it was secure, I added my soil (you will want your soil to be pretty loose to help germination. You can purchase seed starting soil or mix some peat into regular potting soil to lighten it up) and then placed them in some tall plastic containers I had saved to hold them up. I opted to mark the plastic container as the water would wash away anything I put on the cardboard. For these tubes, I planted tomatoes (3 different kinds), cucumbers, zucchini, bell peppers and sunflowers. Follow the directions on the back of the seed packet as to depth and watering, but keep it to one or two seeds per tube. The idea is that once you have strong enough seedlings, you can open up the bottom of the tube and plant the entire thing right into your garden. It will be hard to thin seeds that grew together in the tube, so be mindful of that.
To use the plastic containers, I snipped the tops off and placed them under the main container to help catch some of the drainage.I used these bigger containers to sow chard, lettuce, kale and spinach so I could space them out in rows easier. I have seeded these directly in the garden before, but I figured I would get a head start on the first crop this year.
Give your seeds a light water- you want to keep the soil moist, but do not over-water! I then put a piece of plastic wrap over the top of each container and place them in a warm, sunny spot. I have been keeping them in my bathroom with the door closed overnight. Since it is the smallest room, it tends to stay the warmest. I then move them to the living room to get the most sunlight during the day. You can purchase a grow light if you wish, but I have never used one and always been successful. Your seeds will germinate anywhere from a few days to a few weeks, depending on the plant. Now your job is to keep them moist, warm and in a sunny spot until they get a little bigger! Here's hoping spring is just a few weeks away!
Are you starting your garden from seed? Have tried and true tricks? First time gardener? Leave it in the comments!
Sunday, February 23, 2014
Why I Relay For Life & A Cure
Like many others, I grew up idolizing the people society told me to. New Kids on the Block, Michael Jackson, the cast of Saved By the Bell, Cindy Crawford. The list goes on and on. These are the people I sang along to on the radio, saw in print ads in a magazine or watched on TV. You wanted to be just like them. I didn't know any better.
Five years ago my life was changed when I found out my aunt was diagnosed with stage IV colon cancer- and the prognosis wasn't good. As our family started on the cancer journey my perspective on a lot of things quickly changed. Beyond living in the moment, having no regrets and living every day like it's your last- I learned who the real heroes are.
It's not people who pretend to be others for a living (not that I don't appreciate the talent), or sing songs about excess, whores and drugs. It's the people who go to work every day researching a cure for cancer, or diabetes, or Parkinsons. It's the caregivers who put their lives on hold to care for loved ones. It's the doctors and nurses who work an unspeakable amount of hours to give the best care possible. Yet, where are the award shows and gigantic paychecks for those people?
We spend hours upon hours watching the Oscars and everything that goes with it (pre-Oscars, red carpet, Fashion Police, etc). We know the designers that were represented, who gave the best thank you speech, who got snubbed.
Society has made the Kardashian family, as much as it pains me to say this, billionaires, all because Kim made a sex tape with a D-list celebrity.
It's time for us as a society to stop idolizing these people, and instead start idolizing the people who work to make a difference in the world. We need to be talking about those who make world-changing contributions to society- not just for someone who sang a catchy song. Kids should know their names and aspire to be like them when they grow up.
If it wasn't for great doctors and new medial treatment discoveries, my aunt wouldn't still be here. Because of the hard, tireless work of these researchers, she has lived years beyond her initial prognosis. That is why participating in the American Cancer Society's Relay for Life is so important for me. The money my team and I raise go towards research, wigs for cancer patients, stays at the Hope House for families and so much more. I have seen this money be used to make a positive impact on loved ones undergoing cancer treatment, so I know first hand why it is so important.
Last year my Relay for Life team, Team Lovestruck, raised over $5,000! We surpassed our goal from the amazing support of our family, friends and even strangers. This year we have set our team goal for $6,000, but we can't get there alone. Take a minute to visit my relay page to see how donations are put to work and how the American Cancer Society is working to make more birthdays.
Inspired? Donate today or contact your local chapter of the American Cancer Society and sign up for a Relay for Life near you! http://main.acsevents.org/goto/stefanieiennaco
Thursday, February 13, 2014
One Pot Wonder
Another snow day here in New York means another craving for some comfort food. For me- that is pasta! I stumbled upon a Martha Stewart one-pot spaghetti recipe a few months ago and was sold. I have made some modifications from the original recipe, but the idea is the same- throw EVERYTHING into one pot and in under 20 minutes you have a hearty meal to put on the table!
One Pot Wonder
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- Not hearty enough for you? Serve with sliced grilled chicken or a nice piece of flounder.
- You can all the olives in the beginning- I like them to keep their firmness, so I choose to add at the end
- You can skip the canned tomatoes all together. The first time I made it I only used the fresh, and I found it was missing some flavor. You can also swap out some of the water/broth for tomato sauce or just squeeze in some tomato paste for extra flavor.
- Remember a few posts ago when I said that fresh chicken stock will be a life saver? This is just another example of how to use it to waste less and make an even healthier meal!
Did you try it? Make your own modifications? Share in the comments!
One Pot Wonder
- 12 oz. spaghetti or linguini (I like the spaghetti with ridges on it- helps the sauce stick)
- 1 pint cherry or grape tomatoes, cut in half (or quarters if they are large)
- 1 can diced tomatoes
- 1/2 can black or kalamata olives, halved (totally optional, this is one of my additions)
- 1 small onion, sliced thinly
- 1/2 golf-ball size shallot, sliced thinly (adds a nice sweetness)
- 2 cloves garlic, sliced (I love garlic- so I normally throw in four cloves)
- Fresh parsley, chopped (feel free to use dried parsley, or fresh/dry basil)
- 1/2 teaspoon red pepper flakes (optional)
- 1-2 teaspoons capers (I love this addition- gives another dimension of saltiness)
- Salt & Pepper (no real measurement- do what feels right)
- 4 1/2 cups room temperature water/broth (I use chicken or veggie broth for a richer flavor)
- Parmesan cheese for garnish
- Put uncooked pasta (trust me- I was afraid the first time too), tomatoes (fresh and canned), onion, shallot, garlic, parsley, red pepper flakes, salt, pepper, capers and water/broth in a pot and bring to a boil over high heat- stirring to incorporate pasta into the liquid.
- Reduce to medium/medium-high and simmer- stirring frequently- for 9-12 minutes. You will know it is ready when the pasta is al dente (still has a bite to it) and the liquid has thickened into a really nice sauce that sticks to the pasta.
- Remove from heat and stir in olives and any other seasoning (now is the time to see if it needs more salt/pepper- but remember if you are serving with Parmesan, go easy on the sal) and another hit of fresh parsley.
- Serve with grated Parmesan cheese over the top.
- Not hearty enough for you? Serve with sliced grilled chicken or a nice piece of flounder.
- You can all the olives in the beginning- I like them to keep their firmness, so I choose to add at the end
- You can skip the canned tomatoes all together. The first time I made it I only used the fresh, and I found it was missing some flavor. You can also swap out some of the water/broth for tomato sauce or just squeeze in some tomato paste for extra flavor.
- Remember a few posts ago when I said that fresh chicken stock will be a life saver? This is just another example of how to use it to waste less and make an even healthier meal!
Did you try it? Make your own modifications? Share in the comments!
Thursday, February 6, 2014
Snow, snow.....
You can stay. It is winter after all.
I'll admit it- I don't mind winter. I may complain while shoveling after a big storm, but I don't mind the cold. I'll even go as far as to say that I would rather the cold than a very humid, 100 degree day in the summer. Call me crazy.
One of my favorite things about winter is soup! I'll share oneof my favorite recipes- one that you can make with minimal prep time and is very easy on the wallet.
Escarole & Ditalini Soup
Ingredients
1 head escarole
5 cups broth (vegetable or chicken works)
8 oz Ditalini (or other small pasta)
Salt to taste
- Escarole tends to be very sandy, so you want to wash this really well. Cut it into pieces (size depends on your preference, I like it a little smaller to make it easier to eat with a spoon), throw in a colander and rinse. Really well. Get in there and mix it around, making sure you get the sand and dirt off.
- Put about an inch of water in the bottom of a big pot, throw in the salt and escarole, cover and put on medium high. I like to steam the escarole a little before throwing it in the broth, this way it takes some of the intense flavor out. This is optional- feel free to just toss the escarole in with the broth!
- While your escarole is steaming, put the broth in another pot and put on medium heat. If you happen to have a piece of rind from a block of Parmesan cheese- now is your time to use it. Since I don't like to waste, I throw the rind into soup. As it cooks, the cheesy flavor and saltiness comes out, adding a richness to the soup. This is also the time to use your homemade stock (check out my previous post!)
- Let the escarole steam until it has wilted down by about a third. Drain the liquid out and toss the escarole into the broth. Walk away.
- Let this cook for about 20 minutes. There really isn't a science to it. When you're ready, cook the Ditalini a little short of ready (it should be pretty firm). I don't like to put the pasta into the soup because it tends to soak up too much liquid. Instead, I keep it separate and mix it into the soup as I serve it. The choice is up to you!
- Once the soup is ready, pull out the Parmesan rind (if you used it) and discard. Put a scoop of pasta in a bowl and cover with the soup. I like to grate some more fresh Parmesan over the top as well. It gives it a really nice finish.
- Admission- I'm not a fan of beans. I just don't like the texture. My family, however, loves beans. Feel free to add Cannelloni or Red Kidney beans to this recipe!
That's it. It is an easy, non labor intensive recipe that will give you a soup that warms you from the inside out.
I'll admit it- I don't mind winter. I may complain while shoveling after a big storm, but I don't mind the cold. I'll even go as far as to say that I would rather the cold than a very humid, 100 degree day in the summer. Call me crazy.
One of my favorite things about winter is soup! I'll share oneof my favorite recipes- one that you can make with minimal prep time and is very easy on the wallet.
Escarole & Ditalini Soup
Ingredients
1 head escarole
5 cups broth (vegetable or chicken works)
8 oz Ditalini (or other small pasta)
Salt to taste
- Escarole tends to be very sandy, so you want to wash this really well. Cut it into pieces (size depends on your preference, I like it a little smaller to make it easier to eat with a spoon), throw in a colander and rinse. Really well. Get in there and mix it around, making sure you get the sand and dirt off.
- Put about an inch of water in the bottom of a big pot, throw in the salt and escarole, cover and put on medium high. I like to steam the escarole a little before throwing it in the broth, this way it takes some of the intense flavor out. This is optional- feel free to just toss the escarole in with the broth!
- While your escarole is steaming, put the broth in another pot and put on medium heat. If you happen to have a piece of rind from a block of Parmesan cheese- now is your time to use it. Since I don't like to waste, I throw the rind into soup. As it cooks, the cheesy flavor and saltiness comes out, adding a richness to the soup. This is also the time to use your homemade stock (check out my previous post!)
- Let the escarole steam until it has wilted down by about a third. Drain the liquid out and toss the escarole into the broth. Walk away.
- Let this cook for about 20 minutes. There really isn't a science to it. When you're ready, cook the Ditalini a little short of ready (it should be pretty firm). I don't like to put the pasta into the soup because it tends to soak up too much liquid. Instead, I keep it separate and mix it into the soup as I serve it. The choice is up to you!
- Once the soup is ready, pull out the Parmesan rind (if you used it) and discard. Put a scoop of pasta in a bowl and cover with the soup. I like to grate some more fresh Parmesan over the top as well. It gives it a really nice finish.
- Admission- I'm not a fan of beans. I just don't like the texture. My family, however, loves beans. Feel free to add Cannelloni or Red Kidney beans to this recipe!
That's it. It is an easy, non labor intensive recipe that will give you a soup that warms you from the inside out.
Saturday, February 1, 2014
DIY: 9 Cents A Serving
Besides the fact that dishwasher detergent is pricey (even with a coupon), I have been trying to incorporate more DIY into my life, so when the bag of gel tabs ran out, I started scouring the internet for homemade detergent recipes..... and there are a LOT of them. I ended up trying a version of the recipe below, but have made a few adjustments to fit my personal dishwasher. It literally takes under five minutes to make, will last quite a while and breaks down to about 9 cents per load. A time and money saver if I do say so myself.
DIY Dishwasher Powder
1 cup Borax (find this in the laundry aisle)
1 cup Washing Soda (this is not baking soda!)
1/2 salt (go for the Kosher or course ground kind)
1/2 cup citric acid
1 air-tight glass jar (you can use plastic as long as it is air tight, but I am trying to use less plastic)
It's as simple as this- throw everything into the jar, tighten the lid and give it a GOOD shake. I use one heaping teaspoon per load, but you can adjust as you need to for your own washer (ours is on the older side- new washers may only need a teaspoon).
- Some recipes called for adding your favorite essential oil, or the zest of a lemon. This sounded delightful, so on my first try I happily zested a lemon into the mixture..... only to have the entire jar HARD AS A ROCK a few hours later. I didn't want to waste the mixture, so I would have to labor for 10 minutes to get a teaspoon of powder out. Lesson learned- my dishes never came out smelling like lemon, so I just skip this step.
- Some people use unsweetened, lemonade kool-aid packets instead of citric acid. Whenever I think of kool-aid packets, I think of the time I was babysitting and the kids got into several packets and dyed themselves AND the carpet. That stain never came out, so I'm not sure why I would used that to clean my dishes. Plus kool-aid doesn't scream 'natural' to me.
- Washing soda and citric acid were hard to find. None of my local stores (even the big box ones) carried either of them. I get mine from Soap.com (use code STEF968847 for 20% off your first order). I did have to buy a 10 pound bag of citric acid, but it was worth the investment as I use it in several other DIY cleaners. Stay tuned and you will get the recipes for those too!
- The other tip I commonly found when researching recipes was using a splash of white vinegar as a rinsing agent. Simply toss a splash at the bottom of your dishwasher before you start the cycle and it will help eliminate spots and cloudiness on your glasses. I first tried this on a recommendation to fill the slot normally used for Jet Dry, which I did. The vinegar didn't last multiple cycles (as the finishing agent normally does), so now I just splash it on the bottom. Sometimes I remember, sometimes I don't, but I have never gotten such a terrible result either way that I had to re-wash.
So give it a try! You can make as much or as little as you want and the ingredients never go bad. I keep them all in a 5 gallon, sealed bucket in the garage so everything is in one place.
Did you try it? Love it? Modify the recipe? Share in the comments below!
Tuesday, January 28, 2014
The Modern Churn
Over the summer I had some left over heavy cream just begging to be used. Wanting to go beyond the normal whipped cream, I decided to try something new- and so my homemade butter adventure began. After a few Google searches on the art of churning, I decided to go modern..... with my Kitchen Aid stand mixer.
I used local heavy cream that I picked up at my local green market. There is one ingredient in this- cream. I know you're thinking- well, what else would it have in it? But flip over your commercial store brand and you will see cream, along with other additives. No bueno for me.
I'm guessing you can do this with a hand mixer, but it takes a good 20 minutes to get the cream to turn into butter, so it may not be worth your while. BUT if you do try it with a hand mixer- let me know how it goes!
I like to salt my butter right from the get go- so once I pour the container of cream into the mixer, I grind some sea salt in it before I start it up. I start with the whisk attachment to speed up the whipping, then switch to the flat mixer to finish it off. Turn the mixer to level 4 (you can go up to 6, but no higher!), set a timer for 12 minutes and walk away. Really, go do something.
It has taken on average 20 minutes of mixing for the mixture to 'break', so I like to start looking around 12 minutes. Also, it's about this time when the cream will move into the whipped butter category- and if you have a fresh loaf of bread around you will want to snag some. You can stop here- however in this state the butter will only stay fresh for 24-48 hours. This is great if you're having guests over and want to put fresh whipped butter on the table- but unless you're going to consume it all right away, you're going to want to keep mixing.
You had 12 minutes to play, but now it's time to work- stick close from here on out. Eventually the color will turn a bit more yellow (like... you guessed it- butter) and it will look wet and crumbly. Push it a little more and then stop. If you move the mixture away and see liquid on the bottom of the bowl, you have arrived. You have 'broken' the mixture into two things: butter and buttermilk.
Now it's time to get dirty- with clean hands! Reach in and grab a handful of the mixture while keeping it over the bowl. Gently squeeze (I like to press between both palms) and push out as much as the liquid as you can. Keep going until you have only a little of the butter left in the bowl. At this point I like to grab a small strainer to catch the remaining pieces. Pour the bowl mixture through the strainer held over a small bowl to catch the buttermilk. Don't throw this away!! You will now have a messy ball of butter feeling goo .... that doesn't quite look like butter.
You want to knead the butter in your hands, squeezing out the last of the liquid. Some people rinse the butter with water, but I skip this. Grab some wax paper and mold the butter into a log. Roll it up pushing out as much air as you can and twist the ends. Then throw in the fridge to harden. In the fridge it will last a few weeks, but you can also freeze it for a few months.
Salted butter is great- but want to take a walk on the wild side? Once you hit the whipped stage, toss in some freshly chopped herbs. I've made rosemary butter, thyme butter and sage butter so far. I freeze it in chunks and use it to roast chicken, saute veggies, on fresh bread and more!
I have to say, I was shocked at how easy this was- and how the butter tasted so different than store bought sticks. Plus you get a bonus with the fresh buttermilk- which can be used in homemade ranch dressing, pancakes and more!
As a parting gift, I thought I would share my work space during this project. I know some people only like to show the sparkly, clean photos- but everything is better with a mess.
Questions about the process? Did you try your hand at homemade butter? Leave it in the comments!
I used local heavy cream that I picked up at my local green market. There is one ingredient in this- cream. I know you're thinking- well, what else would it have in it? But flip over your commercial store brand and you will see cream, along with other additives. No bueno for me.
I'm guessing you can do this with a hand mixer, but it takes a good 20 minutes to get the cream to turn into butter, so it may not be worth your while. BUT if you do try it with a hand mixer- let me know how it goes!
I like to salt my butter right from the get go- so once I pour the container of cream into the mixer, I grind some sea salt in it before I start it up. I start with the whisk attachment to speed up the whipping, then switch to the flat mixer to finish it off. Turn the mixer to level 4 (you can go up to 6, but no higher!), set a timer for 12 minutes and walk away. Really, go do something.
It has taken on average 20 minutes of mixing for the mixture to 'break', so I like to start looking around 12 minutes. Also, it's about this time when the cream will move into the whipped butter category- and if you have a fresh loaf of bread around you will want to snag some. You can stop here- however in this state the butter will only stay fresh for 24-48 hours. This is great if you're having guests over and want to put fresh whipped butter on the table- but unless you're going to consume it all right away, you're going to want to keep mixing.
You had 12 minutes to play, but now it's time to work- stick close from here on out. Eventually the color will turn a bit more yellow (like... you guessed it- butter) and it will look wet and crumbly. Push it a little more and then stop. If you move the mixture away and see liquid on the bottom of the bowl, you have arrived. You have 'broken' the mixture into two things: butter and buttermilk.
Now it's time to get dirty- with clean hands! Reach in and grab a handful of the mixture while keeping it over the bowl. Gently squeeze (I like to press between both palms) and push out as much as the liquid as you can. Keep going until you have only a little of the butter left in the bowl. At this point I like to grab a small strainer to catch the remaining pieces. Pour the bowl mixture through the strainer held over a small bowl to catch the buttermilk. Don't throw this away!! You will now have a messy ball of butter feeling goo .... that doesn't quite look like butter.
You want to knead the butter in your hands, squeezing out the last of the liquid. Some people rinse the butter with water, but I skip this. Grab some wax paper and mold the butter into a log. Roll it up pushing out as much air as you can and twist the ends. Then throw in the fridge to harden. In the fridge it will last a few weeks, but you can also freeze it for a few months.
Salted butter is great- but want to take a walk on the wild side? Once you hit the whipped stage, toss in some freshly chopped herbs. I've made rosemary butter, thyme butter and sage butter so far. I freeze it in chunks and use it to roast chicken, saute veggies, on fresh bread and more!
I have to say, I was shocked at how easy this was- and how the butter tasted so different than store bought sticks. Plus you get a bonus with the fresh buttermilk- which can be used in homemade ranch dressing, pancakes and more!
As a parting gift, I thought I would share my work space during this project. I know some people only like to show the sparkly, clean photos- but everything is better with a mess.
Questions about the process? Did you try your hand at homemade butter? Leave it in the comments!
Wednesday, January 22, 2014
Shoveling In A Winter Wonderland
Another January day, another winter snow storm. I'm actually a fan of winter, but to be honest shoveling snow gets a bit old. I'm always looking for a way to make the job a bit easier, so when I came across a tip to spray oil cooking spray on your shovel before you start, I just had to try it. This is supposed to stop snow from sticking to the shovel, so you don't have to stop to keep banging it off.
Yesterday I bundled up (beyond the snow, the wind is really blowing!), grabbed a bottle of Pam and headed outside. I gave the shovel a really good spray and got to work. Overall, it was a good tip. This snow happened to be pretty light and fluffy- my guess is this trick works better with the heavy snow we had last weekend. It worked really well for the first quarter of the driveway, then the effects of the oil started to wear down. I'd use it again, but it certainly wasn't the time saving trick for this storm!
Do you have tips on how to make shoveling easier? A faster way to clean your car and windshield? Share in the comments!
Yesterday I bundled up (beyond the snow, the wind is really blowing!), grabbed a bottle of Pam and headed outside. I gave the shovel a really good spray and got to work. Overall, it was a good tip. This snow happened to be pretty light and fluffy- my guess is this trick works better with the heavy snow we had last weekend. It worked really well for the first quarter of the driveway, then the effects of the oil started to wear down. I'd use it again, but it certainly wasn't the time saving trick for this storm!
Do you have tips on how to make shoveling easier? A faster way to clean your car and windshield? Share in the comments!
Monday, January 20, 2014
Baby, it's cold outside!
With the 'Polar Vortex' leaving most of the country in sub-freezing temps, I thought I'd share how I waste less in the kitchen and make better food because of it.
I love to cook and I strive to live a 'green' life. I really work hard to think of ways to waste less and give back to the earth more. I've become an avid gardener, supporter of local farms and sustainable agriculture, as well as an outspoken (ask my boss) champion for consuming 'moral' food. I strongly believe that we have the power to take back our food and change the marketplace- one plate at a time.
During my kitchen escapades I find myself throwing away a lot of produce. Prep a bunch of carrots, celery, onions and garlic for soup- and throw away all the peels and ends. Clean up some leeks- and toss the green stalks. It's an endless routine of tossing perfectly good produce (and money) into the trash. One day a light bulb went off- all these 'scraps' are exactly what you use to make a good stock!
I now keep one (or two) gallon size ziptop plastic bags in my freezer. As I go through my daily routine of prepping veggies, I save all the 'scraps' and toss them into the bag, then back into the freezer. Once the bags get full , I put them in a big pot, cover with water, add seasoning and any other wilting veggies I might have and boil away. Bring the pot to a boil, then simmer for about an hour, or until the liquid has reduced by at least a third. Then strain the mixture through a sieve (I normally do this twice- first with a regular pasta strainer to catch all the big stuff, then again through a small sieve to filter out any small particles) and into a container.
You can also make chicken or beef stock by saving the leftover bones from chicken or bone-in cuts of beef you made. Buying a whole chicken is usually much cheaper than other cuts, and you end up with an entire pot of homemade stock at the end, which you can then use for soup. It's another way to maximize the dollars you spend on groceries! When making meat based stocks you will want to refrigerate the stock for a few hours, then take it out of the refrigerator. It should be the consistency of halfway done jello and have a layer of fat that has hardened on the top. You can go ahead and pull off the top layer and toss it (I like to leave just a little on there for flavor, then move on to storage (or use).
You can either freeze the stock or use it to make a soup. I normally freeze mine in gallon size ziptop plastic bags. Fill 3/4 of the way and seal tight, pushing out as much air as you can in the process, then lay flat in the freezer. Once frozen you can stand them up or lay them flat- this really helps take up less room in your freezer! Once in a while I will freeze my stock in ice cube trays or muffin tins. Fill almost to the top, let freeze, then pop out and stick in a ziptop plastic bag (don't forget to date the bag with a permanent marker to keep track!). When you only need a small amount of stock, you don't have to defrost an entire bag.
Trust me, homemade stock is easy to make and has nothing on store bought cans! This is a great way to save money, make less trash and make good food!
I love to cook and I strive to live a 'green' life. I really work hard to think of ways to waste less and give back to the earth more. I've become an avid gardener, supporter of local farms and sustainable agriculture, as well as an outspoken (ask my boss) champion for consuming 'moral' food. I strongly believe that we have the power to take back our food and change the marketplace- one plate at a time.
During my kitchen escapades I find myself throwing away a lot of produce. Prep a bunch of carrots, celery, onions and garlic for soup- and throw away all the peels and ends. Clean up some leeks- and toss the green stalks. It's an endless routine of tossing perfectly good produce (and money) into the trash. One day a light bulb went off- all these 'scraps' are exactly what you use to make a good stock!
I now keep one (or two) gallon size ziptop plastic bags in my freezer. As I go through my daily routine of prepping veggies, I save all the 'scraps' and toss them into the bag, then back into the freezer. Once the bags get full , I put them in a big pot, cover with water, add seasoning and any other wilting veggies I might have and boil away. Bring the pot to a boil, then simmer for about an hour, or until the liquid has reduced by at least a third. Then strain the mixture through a sieve (I normally do this twice- first with a regular pasta strainer to catch all the big stuff, then again through a small sieve to filter out any small particles) and into a container.
 |
| Collect your scraps in a bowl as you cook, then transfer to the freezer when you're done! |
You can also make chicken or beef stock by saving the leftover bones from chicken or bone-in cuts of beef you made. Buying a whole chicken is usually much cheaper than other cuts, and you end up with an entire pot of homemade stock at the end, which you can then use for soup. It's another way to maximize the dollars you spend on groceries! When making meat based stocks you will want to refrigerate the stock for a few hours, then take it out of the refrigerator. It should be the consistency of halfway done jello and have a layer of fat that has hardened on the top. You can go ahead and pull off the top layer and toss it (I like to leave just a little on there for flavor, then move on to storage (or use).
You can either freeze the stock or use it to make a soup. I normally freeze mine in gallon size ziptop plastic bags. Fill 3/4 of the way and seal tight, pushing out as much air as you can in the process, then lay flat in the freezer. Once frozen you can stand them up or lay them flat- this really helps take up less room in your freezer! Once in a while I will freeze my stock in ice cube trays or muffin tins. Fill almost to the top, let freeze, then pop out and stick in a ziptop plastic bag (don't forget to date the bag with a permanent marker to keep track!). When you only need a small amount of stock, you don't have to defrost an entire bag.
Trust me, homemade stock is easy to make and has nothing on store bought cans! This is a great way to save money, make less trash and make good food!
Saturday, January 18, 2014
Pot, meet kettle....
Well, Juan Pablo, I can officially say I am done watching you find 'love' on The Bachelor. I'm all for freedom of speech- it is an integral part of America, but Juan Pablo's comments are insensitive and intolerant. You don't have to think having a homosexual relationship is okay, but it doesn't mean that those who do are less than you. No one is saying you have to live it. To say they are perverts (because dating and making out with 27 girls at the same time isn't perverted) who wouldn't be a good example to have on TV (a ballsy statement for someone who had a child out of wedlock, is no longer with the mother, and is now dating a city of women on a television show) is just wrong. Juan Pablo YOU are part of what is wrong with television and you are NOT a good role model (even before the comments). Even worse is that in his 'apology' (ie damage control) he blamed it on a language barrier and didn't mean pervert. Um, 'pervert' in Spanish is 'pervertido', pretty much the exact same word....
I had the pleasure of removing The Bachelor from my TiVo season pass and can go back to enjoying television that I actually enjoy watching. I hope, for his daughters sake, that he is able to teach her tolerance, acceptance and that he is able to find love in someone who will also love her. Adios, Bachelor. Its been fake.
What do you think? Think the comments are blown out of proportion? Will you stop watching this season?
I had the pleasure of removing The Bachelor from my TiVo season pass and can go back to enjoying television that I actually enjoy watching. I hope, for his daughters sake, that he is able to teach her tolerance, acceptance and that he is able to find love in someone who will also love her. Adios, Bachelor. Its been fake.
What do you think? Think the comments are blown out of proportion? Will you stop watching this season?
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