Just like "Dharma and Greg" only came out for 1 season on DVD, I think I only had about 1 season of blogging in me.
Maybe someday I'll be back, when my enthusiasm gets the better of me and I have to share again- but for now I'll leave blogging to those who don't have commitment issues. :)
Take care!
maega
Tuesday, August 10, 2010
Wednesday, February 17, 2010
There is such thing as too much advice in marriage
I was bipping around my Knot.com newsletter, which surprisingly has some good article references, and I found an article about new marriages (up to 5 yrs) and the detriment TOO much advice can have. Mike and I went through A LOT of education and prep for marriage and we never read/heard this.
The premise is simple, too much of a well intentioned thing is bad. Here is an excerpt: "In recent studies of heterosexual couples in their first few years of marriage, researchers learned that too much support is harder on a marriage than not enough. When it comes to marital satisfaction, both partners are happier if husbands receive the right type of support, and if wives ask for support when they need it."
So gals- that means guys actually CAN'T read your mind, so you have to tell them what you need. Guys, just ask us what we need, it will make things a little more simple. I find it interesting that guys need support, but the right kind is key. Check out the whole article here. I know I FOR SURE have been a culprit of giving too much advice. Poor Mike married a Lund, and we come fully stocked with wisdom, whether it is ego motivated or not is sometimes hard to tell. ;)
I will be trying to give the right support to Mike here on out- he is in school and could probably use the right kind of support.
The premise is simple, too much of a well intentioned thing is bad. Here is an excerpt: "In recent studies of heterosexual couples in their first few years of marriage, researchers learned that too much support is harder on a marriage than not enough. When it comes to marital satisfaction, both partners are happier if husbands receive the right type of support, and if wives ask for support when they need it."
So gals- that means guys actually CAN'T read your mind, so you have to tell them what you need. Guys, just ask us what we need, it will make things a little more simple. I find it interesting that guys need support, but the right kind is key. Check out the whole article here. I know I FOR SURE have been a culprit of giving too much advice. Poor Mike married a Lund, and we come fully stocked with wisdom, whether it is ego motivated or not is sometimes hard to tell. ;)
I will be trying to give the right support to Mike here on out- he is in school and could probably use the right kind of support.
Thursday, February 4, 2010
I'm Sad About Pop Cans
I'm pretty sure I read somewhere that there is BPA in pop cans, but my less-conscious didn't let it register until now. It is just crazy how many of our highly used food items contain this chemical.
I also came across a website that gives a little hope. Join it if you want to support the end of BPA in cans.
http://www.safercans.org/
I also came across a website that gives a little hope. Join it if you want to support the end of BPA in cans.
http://www.safercans.org/
A Great Article
A best gal pal of mine sent me a link to this article. It is excellent and I agree with it! In fact, Mike and I went to Mississippi Market to buy tomato paste in the JAR!!! So exciting! And I'm not kidding people!!
10 Tips to Detoxify Your Diet
by Janelle Sorensen
I will openly admit I love cheese puffs, cheese curls, pretty much any kind of baked cheese snack - the more neon in color, the better. I also really love artisanal cheeses - and, oddly, cheese puffs, cheese curls, and their brightly colored cousins really taste nothing like any type of real cheese. How do we come to crave these fake flavors? (I know I'm not the only one). More importantly, when did food become so un-natural?
And, our food hasn't simply become more synthetic than ever before, it's also laced with ingredients and contaminants that pose distressing health risks. They aren't like salmonella, e-coli, or other pathogenic pollutants that can cause immediate illness or even death. These toxic impurities are more insidious - subtly causing harm over time.
Reduce your exposure to unwanted ingredients by following these 10 tips to detoxify your diet.
1. Ease up on animal fats. Animal products can contain synthetic hormones, antibiotics and organochlorine chemicals, such as dioxin, DDT and other pesticides, which concentrate in animal fat. The same chemicals that accumulate in animal fats are transferred to our own when we eat them. Then they linger there for years quietly causing damage. When you buy meat, poultry or dairy, look for low fat options (get the unsaturated fats your body needs from plant sources like walnuts, flax seeds, and avocados). Trim all fats and skins and broil meats and fish so that the fats drain away. Avoid frying, which will lock in the contaminants. You can also do your body a favor by reducing how much meat you eat. Making even one vegetarian meal a week can make a big difference.
2. Select safer seafood. Eating seafood is the primary way we are exposed to methylmercury, a potent neurotoxin. Fish can also be contaminated with PCBs, which the International Agency for Research on Cancer and the Environmental Protection Agency have declared a probable carcinogen. Use the Environmental Defense Fund's Safe Seafood Selector to find species that are lowest in chemical and heavy metal contamination and that are fished in ways that are not harmful to our Oceans. Or access the Monterey Bay Aquarium's Seafood Watch, one of the more popular seafood guide's online, who have now made it possible to get their website information with ease when you're standing in front of the seafood case by using their free iPhone app.
3. Go organic. According to the Environmental Working Group, you can lower your pesticide exposure by 90 per cent simply by avoiding the most contaminated conventionally grown produce: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, lettuce, imported grapes, carrots, and pears. If you're really craving one of these foods, opt for organic. Conventionally grown fruits and vegetables that have the lowest levels of pesticide residue include: onion, avocado, sweet corn, pineapple, mango, asparagus, sweet peas, kiwi, cabbage, eggplant, papaya, watermelon, broccoli, tomato, and sweet potato. You can download the EWG pocket guide that lists these and the dirty dozen from Foodnews.org.
4. Prep your produce. Wash all fruits and vegetables well to remove surface chemicals (and pathogens). It's easiest and most efficient to wash everything right when you bring it home. You should even wash foods with inedible peels - like melons, bananas, and oranges. If there's a contaminant on the surface, you can get it on the knife you use to cut it or on your hand, and then spread it to the part you eat.
5. Ban the can. Canned foods and beverages are lined with a resin that contains bisphenol-A, a hormone-disrupting chemical that's building up in our environment and our bodies. Most manufacturers are beginning to explore safer alternatives, but in the meantime you should choose foods that are fresh, dried or frozen or packaged in glass jars or tetra packs.
6. Bulk up. Bulk foods are often less processed so you reduce your exposure to questionable food additives. Buying it bulk can also save you up to $500 a year! Bulk cook staples like beans and other legumes and store them in your freezer in serving sizes that are appropriate for your family size. You can also buy dried pasta, nuts, seeds, and many other staples in bulk.
7. Cook your cuisine safely. If you enjoy grilling or well-done meat, be advised - you are adding to your cancer risk. Grilling creates smoke laden with carcinogenic polycyclic aromatic hydrocarbons, or PAHs, which end up on the surface of whatever you're cooking. When meat, chicken and fish are cooked at high temperatures for a long time (aka "well-done"), it creates carcinogenic heterocyclic amines, or HCAs.
8. Read a food label - for real. Ever stop to read the ingredients label on packaged, processed foods? It's usually a mouthful of words most of us have a hard time pronouncing, so what exactly are you eating? You can learn which food additives are safe and which are not by visiting The Center for Science in the Public Interest's food safety guide, but it's even easier to simply choose whole foods. Whole foods are not processed, so they have all their natural nutritional gifts. Look for foods made from whole grains (think whole wheat bread, oatmeal and brown rice) - and it should say "whole" on the label. Make more foods from scratch (it's easier than you think). You'll end up saving money, eating healthier and reducing all the waste created from packaging and processing foods.
9. Wet your whistle with water. Americans drink an overwhelming amount of sodas, sports drinks, energy boosters, juices (that often contain little juice), and other bottled beverages. The first problem with this is that most of these drinks are loaded with sweeteners and artificial flavors and colors. The second is that they're bottled in plastic, which can leach additional chemicals into the drink. Your body is 70-75% water, so hydrate it with water! And, skip the single-use bottled water. Again, it can be contaminated by the plastic bottle. Also, it's less regulated than tap water. Make an investment in a water filter and reusable stainless steel water bottles. They quickly pay for themselves.10. Eat-in more often. When you eat at a restaurant or pick something up from a deli you have very little control over what you're getting. Save money and protect your health by making food at home. When you do go out, make healthier choices.
10 Tips to Detoxify Your Diet
by Janelle Sorensen
I will openly admit I love cheese puffs, cheese curls, pretty much any kind of baked cheese snack - the more neon in color, the better. I also really love artisanal cheeses - and, oddly, cheese puffs, cheese curls, and their brightly colored cousins really taste nothing like any type of real cheese. How do we come to crave these fake flavors? (I know I'm not the only one). More importantly, when did food become so un-natural?
And, our food hasn't simply become more synthetic than ever before, it's also laced with ingredients and contaminants that pose distressing health risks. They aren't like salmonella, e-coli, or other pathogenic pollutants that can cause immediate illness or even death. These toxic impurities are more insidious - subtly causing harm over time.
Reduce your exposure to unwanted ingredients by following these 10 tips to detoxify your diet.
1. Ease up on animal fats. Animal products can contain synthetic hormones, antibiotics and organochlorine chemicals, such as dioxin, DDT and other pesticides, which concentrate in animal fat. The same chemicals that accumulate in animal fats are transferred to our own when we eat them. Then they linger there for years quietly causing damage. When you buy meat, poultry or dairy, look for low fat options (get the unsaturated fats your body needs from plant sources like walnuts, flax seeds, and avocados). Trim all fats and skins and broil meats and fish so that the fats drain away. Avoid frying, which will lock in the contaminants. You can also do your body a favor by reducing how much meat you eat. Making even one vegetarian meal a week can make a big difference.
2. Select safer seafood. Eating seafood is the primary way we are exposed to methylmercury, a potent neurotoxin. Fish can also be contaminated with PCBs, which the International Agency for Research on Cancer and the Environmental Protection Agency have declared a probable carcinogen. Use the Environmental Defense Fund's Safe Seafood Selector to find species that are lowest in chemical and heavy metal contamination and that are fished in ways that are not harmful to our Oceans. Or access the Monterey Bay Aquarium's Seafood Watch, one of the more popular seafood guide's online, who have now made it possible to get their website information with ease when you're standing in front of the seafood case by using their free iPhone app.
3. Go organic. According to the Environmental Working Group, you can lower your pesticide exposure by 90 per cent simply by avoiding the most contaminated conventionally grown produce: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, lettuce, imported grapes, carrots, and pears. If you're really craving one of these foods, opt for organic. Conventionally grown fruits and vegetables that have the lowest levels of pesticide residue include: onion, avocado, sweet corn, pineapple, mango, asparagus, sweet peas, kiwi, cabbage, eggplant, papaya, watermelon, broccoli, tomato, and sweet potato. You can download the EWG pocket guide that lists these and the dirty dozen from Foodnews.org.
4. Prep your produce. Wash all fruits and vegetables well to remove surface chemicals (and pathogens). It's easiest and most efficient to wash everything right when you bring it home. You should even wash foods with inedible peels - like melons, bananas, and oranges. If there's a contaminant on the surface, you can get it on the knife you use to cut it or on your hand, and then spread it to the part you eat.
5. Ban the can. Canned foods and beverages are lined with a resin that contains bisphenol-A, a hormone-disrupting chemical that's building up in our environment and our bodies. Most manufacturers are beginning to explore safer alternatives, but in the meantime you should choose foods that are fresh, dried or frozen or packaged in glass jars or tetra packs.
6. Bulk up. Bulk foods are often less processed so you reduce your exposure to questionable food additives. Buying it bulk can also save you up to $500 a year! Bulk cook staples like beans and other legumes and store them in your freezer in serving sizes that are appropriate for your family size. You can also buy dried pasta, nuts, seeds, and many other staples in bulk.
7. Cook your cuisine safely. If you enjoy grilling or well-done meat, be advised - you are adding to your cancer risk. Grilling creates smoke laden with carcinogenic polycyclic aromatic hydrocarbons, or PAHs, which end up on the surface of whatever you're cooking. When meat, chicken and fish are cooked at high temperatures for a long time (aka "well-done"), it creates carcinogenic heterocyclic amines, or HCAs.
8. Read a food label - for real. Ever stop to read the ingredients label on packaged, processed foods? It's usually a mouthful of words most of us have a hard time pronouncing, so what exactly are you eating? You can learn which food additives are safe and which are not by visiting The Center for Science in the Public Interest's food safety guide, but it's even easier to simply choose whole foods. Whole foods are not processed, so they have all their natural nutritional gifts. Look for foods made from whole grains (think whole wheat bread, oatmeal and brown rice) - and it should say "whole" on the label. Make more foods from scratch (it's easier than you think). You'll end up saving money, eating healthier and reducing all the waste created from packaging and processing foods.
9. Wet your whistle with water. Americans drink an overwhelming amount of sodas, sports drinks, energy boosters, juices (that often contain little juice), and other bottled beverages. The first problem with this is that most of these drinks are loaded with sweeteners and artificial flavors and colors. The second is that they're bottled in plastic, which can leach additional chemicals into the drink. Your body is 70-75% water, so hydrate it with water! And, skip the single-use bottled water. Again, it can be contaminated by the plastic bottle. Also, it's less regulated than tap water. Make an investment in a water filter and reusable stainless steel water bottles. They quickly pay for themselves.10. Eat-in more often. When you eat at a restaurant or pick something up from a deli you have very little control over what you're getting. Save money and protect your health by making food at home. When you do go out, make healthier choices.
Thursday, January 21, 2010
BPA Update
It looks like some lobbying took a foothold with the FDA. After further review of the scientific studies, the FDA now recognizes exposure of infants and children to BPA is of “some concern.” There is no federal ban yet on BPA, however. There are statewide regulations for infants and children's food consumption containers put in place (and have been in place for a while) including Minnesota. Unfortunately this doesn't reach all products though.
Here is a link for the article.
Here is a link for the article "Fed up with BPA in your food?" There are some interesting and simple ways to cut down.
Tuesday, January 5, 2010
Ancient Bread
Hmm, picture yourself in Ancient Rome; you are sitting in the kitchen- really an area with wooden table and a large stone hearth oven. You’re sipping some newly fermented beer, waiting for your bread to finish baking. This is what it might look like when finished:
I snuck a peek at a book called “My Bread” by Jim Lahey while logging some café time with the Hubby. Lahey has this no knead recipe that has 4 ingredients, and he claims it is the closest we can get to bread from ancient times. Of course I was intrigued. So, I copied it down and made it for myself. WOW- it was amazing. I imagine that many of you who actually read this blog have tried some of mine. It is so light and airy in the inside- even when you use wheat flour. Since my obsession started, I was gifted the book for Christmas, and I plan on working through it to try each recipe.
One thing I love about “My Bread” is that the author, Jim is all about the baking. He wants everyone to have the recipe free. I think he wrote the book for those of us who love a good bread story. His is pretty cool. His love of baking came from the (self imposed) need to impress a girl. ; )
Here is the recipe and a video link to see Jim Lahey work his magic. My voice is in italics. Enjoy!
No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 10 minutes plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting¼ teaspoon instant yeast1¼ teaspoons salt
~1 5/8 cups of waterCornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water (more if needed to make it sticky), and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap (I use a tea towel- never plastic). Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (I put mine in the micro over night).
2. Dough is ready when its surface is dotted with bubbles. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal (I used wheat flour and cornmeal); put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack at least one hour. Stick your ear close to the crust after it is cooling on the rack- it will crackle at you :)
Yield: One 1½-pound loaf.
YouTube piece on this bread: http://www.youtube.com/watch?v=13Ah9ES2yTU
Thursday, December 17, 2009
BPA Free Pumpkin Pie
Yes folks, it is the moment you have been waiting for. Either the moment when you don't have to worry about eating plastic (BPA) pie, or when Maega goes over the deep end (that happened a while back......) to make pie making way harder than it usually is. Well- o.k. the trade off between the extra work for a chemically free pie is totally worth it. And, in my opinion, it does taste better.
The fly in the coffee for me wasn't the pumpkin in the can, it was the evaporated milk in the can. How does one go about evaporating milk? Hmmm. Then the "Pick Your Own" website saved the day. I was looking at their recipe for pumpkin pie and noticed that someone from Europe asked how they could make evaporated milk because it isn't sold there. DING DING DING DING!!! There was my answer. It turns out, adding dry milk to low fat milk = evaporated milk.
The new process:
Cook down pumpkin (a pie pumpkin)- you can buy these at the farmers market for like $1. I bought 2 just in case, but one medium sized pumpkin should suffice. I like to cut the pumpkin into like 4 - 8 pieces (after scraping the seeds/innards out and the stringy guys off the inside) and put them skin side up in a pot with a steamer basket. Watch the water level so you don't burn the pan. When done, the pumpkin should be soft. Get the meat out of the skin and you are ready to...
Mash pumpkin- this can happen in a blender, food processor, KA food grinder (my preferred 
tool). If the pumpkin has any standing liquid, you should strain it. Grab some cheese cloth or something similar and tie it up in your fridge over a bowl over night. I did this for most of the pumpkin, and I froze a ton of it (in glass- not plastic). It keeps up to a year. If there isn't any liquid you are good to go.
tool). If the pumpkin has any standing liquid, you should strain it. Grab some cheese cloth or something similar and tie it up in your fridge over a bowl over night. I did this for most of the pumpkin, and I froze a ton of it (in glass- not plastic). It keeps up to a year. If there isn't any liquid you are good to go.Make pie!
You can follow the same recipe just as you would with canned pumpkin. Don't forget to use equal parts low fat milk to dry milk (whisked together) to sub the evap. milk.
Viola! BPA free pie you can feel good about. Or you can say that you were sucked into Maega Enthusiasm's propaganda against the EVIL BPA makers.
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