Life on the Road

Home Life, Homeschool, and Cats!

Archive for the ‘Food!’


Nourishing Traditions Giveaway


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As you have probably noticed, we’re talking a lot about a more whole food, traditional diet, both here and over at As For My House.

One of the foundational books on getting back to this way of eating is the cookbook (but so much more!) Nourishing Traditions.

What better way to check it out than to WIN IT! And better still, you can win one copy for yourself, plus a second copy to give away as a Christmas present.

Just head over to the wonderful blog Butter Believer, and enter the drawing – ends on Dec. 17th.

Good luck!

Don’t Eat the Frankenfish!


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‘Cause, really… Eeew!

Petitions by Change.org|Start a Petition »

Review: Tropical Traditions Organic Raw Honey


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I have another great product to share with you from the folks at Tropical Traditions – their Organic Raw Honey!

(If you missed it, you can read my review of their Virgin Coconut Oil over at As For My House).

As you can see from the photo, the honey is a creamy, opaque substance, not much resembling the honey most of us are used to buying in the grocery store.

I was surprised to read about some issues I hadn’t considered:

Tropical Traditions Organic Raw Honey comes from the frontier areas of Canada, and is only harvested during a 6-week period in the summer. Tropical Traditions is the exclusive source of this premium organic honey in the U.S.

Most commercial honeys available on the market today come from bee farms, where the bees are controlled within a certain area and get their pollen from usually only one kind of flower. Many of the plants that produce these flowers (clover, orange blossom, etc.) are grown with pesticides and fertilizers as well. In addition, almost all honeys on the market are pasteurized in high heat and filtered, removing many of the beneficial nutrients and enzymes.

As you might guess, this honey does cost more than your grocery-store variety. I think most people who read my blog, though, will agree that it is worth paying more to get something that is totally natural, and free of pesticides and chemicals. The average health-conscious consumer today is quite comfortable paying more for organic produce, etc.

But here’s another bonus:

It is absolutely delicious!

I was very surprised by the taste. At first bite, I thought perhaps the flavor was not as strong as “regular” honey… but as I continued to chew (I had smeared it on toast) I realized that the flavor was in many was stronger than that other stuff, but much more… focused. Much more pure, I suppose.

Now I am anxious to try baking with it, and see how much of a difference it makes in our bread recipe!

Want to try it for yourself?

Tropical Traditions has a very handy Referral Program:

If you are a new customer, as a Life on the Road reader you will receive a complimentary copy of the book Virgin Coconut Oil: How it has changed people’s lives and how it can change yours! by Brian and Marianita Shilhavy with your order. This book is filled with testimonies and research showing how healthy coconut oil is, and it also includes over 85 recipes showing how one can incorporate coconut into their diet.

Just select “Referred by a friend” when asked, and in the box that says “How did you hear of us?” enter my Sponsor ID number: 5689476.

…and be sure to come back and share your results!
.

I received this product free from Tropical Traditions; I was not obligated to write a review, nor compensated in any other way for this review. This review has not been approved or edited by anyone.
I was “disclosing” before it was cool. See my Review Policy for the full scoop.

Do You Bake? Review and Giveaway


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We kind of live in limbo here…

I have made a firm commitment to a more natural way of eating, and we absolutely do not eat things like High Fructose Corn Syrup.

But we aren’t quite to the stage of growing, canning, grinding wheat, and totally scratch cooking.

I was delighted to hear about a new company called Do You Bake.

The company was developed for two reasons –

One to focus on the natural eating. We are eating way too much chemicals and boxed foods and while we are a convenience driven society, we can still enjoy that convenience while eating natural. So that’s what we promote.

Second, this was put together by two fantastic women who wanted to give business opportunities to women (in particular). Direct sales is a great avenue for many women but it is usually very cost prohibitive. We are striving to keep our product costs low and our incentives / commisssions as high as possible. We have mentorship programs, leadership development opportunities and so much more. We focus on education and personal development.

It all sounds great, but of course it’s going to fall flat unless they have a good product to back it up.

They sent me a yummy assortment pack called “Desserts Up”, so we could give it a try.

There were two different Spice it Up” seasoning mix packets – very convenient.

One was Cinnamon, and we had a great time using this in hot cereal, and for cinnamon toast. Cinnamon and sugar is a familiar combo, and there is a little extra “twist” in there (nutmeg) that made it really nice.

The second was Chocolate… can’t go wrong there, right? We followed the suggested recipe to make a dip with cream cheese, and the kids devoured it!

But then came the real test… Brownies!

First, the glop check: Brownie ingredients — Flour, Sugar, Cocoa, Baking Powder, Baking Soda, Salt. Good.

All of our mixes are 100% natural.

No fillers, additives or preservatives in any one of the mixes.

Every one of our mixes are hand-packed and hand-sealed.

They are made fresh to order because of the fresh nature of the product.

So we mixed them up, baked them up, and…

They look divine. And that photo at the top of the post is Nick eating them… Enough said!

And we still have a packet of sugar cookie mix to enjoy. Jewel is anxious to help me bake those up, and most importantly – decorate them!

I’m also looking forward to trying other Do You Bake products down the road. They have some terrific spice blends, as well as breads, whole wheat mixes, and even dog treats!

.

WIN YOUR OWN!

One lucky Life on the Road reader will win a yummy “Desserts Up” package from Do You Bake (a $30 value)! (Allergy Note – these products carry the “packed in a facility that processes…” disclaimer, so if you have sensitivities, please take appropriate measures).

Make sure to leave your email address with each comment. (Used only to contact the winner. If your email is entered in the form it will be saved for me but not displayed).

1. Head on over to Do You Bake and leave a comment here telling me what you would most like to try from their yummy products!

Extra Entries (leave separate comments for each).

Once you have completed #1, you can earn additional entries by doing any or all of the following:

2. Subscribe to the Do You Bake Newsletter (bottom of the page).

3. Become a Facebook Fan of Do You Bake. (If you’re already a fan, just let us know!)

4. Subscribe to Life on the Road in your favorite feed reader, or by email.

5. Post this giveaway to your Facebook wall (leave your Facebook name), or Tweet about it (and leave the link)! Each may be done daily for extra entries.

In additon to these, there are MANY more ways to earn extra entries. You know, all the usual stuff like sharing on Facebook, Tweeting, and so on? Just click over to our Giveaway Policy page for all the details!

This giveaway ends 10/22/10 at 11:59pm (Central), or more likely some time around 5 am the following morning when I log in again.

The winner will be chosen using random.org and announced on the blog, as well as contacted by email. Winner must respond within 48 hours, or a new winner will be selected.

** Comments are now closed. Look for the winner to be announced soon in a separate post… **

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I received this product free from Do You Bake; I was not compensated in any other way for this review. This review has not been approved or edited by anyone.
I was “disclosing” before it was cool. See my Review Policy for the full scoop.

Yikes, It’s EVERYWHERE!


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It, in this case, refers to High Fructose Corn Syrup. Or, as we none-too-fondly call it, glop.

In my previous posts, I have mentioned the general fact that it is found in many common products. But yesterday’s shopping trip really brought it home for us in a painful way.

We got a great coupon for a free pack of any Nabisco cookie, when you bought one pack of Nabisco cookies and a gallon of milk.

So we got our milk and set off down the cookie aisle…

  • Oreos? Glop. (All varieties)
  • Nutter Butter? Glop.
  • Graham crackers? Glop.
  • Barnum’s Animals? Glop.
  • Nilla Wafers? Glop.
  • Chips Ahoy? Glop.
  • Fig Newtons? Glop.
  • Mallomars? Glop.

What, are you KIDDING me??

We were so disappointed we almost didn’t bother.

But in the end, we did take home the only two Nabisco products with no HFCS: Ginger Snaps and Teddy Grahams.

We certainly won’t be shopping the cookie aisle again any time soon… I bought a bag of chocolate chips and an extra 5 lbs. of sugar, instead.

Are you listening, Nabisco? We don’t like it!

The Mountain of Dew… Mmmmm


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I was delighted when the American Family Association and such folks lifted the boycott against Pepsi.

Not only does this mean we’ve won a victory for family and morality, but it also means we’re again free to drink some of our favorite drinks!

Oh, wait, not so fast…

My longstanding preferred caffeine-fix, Mountain Dew, is still made with glop (High Fructose Corn Syrup). Rats.

And then, there was Throwback!

Sure, the vintage cans are cute. But look – it’s made with real sugar!

Since it’s only available for a limited time, I figured I’d better lay in a good supply…

Looks like enough to last me a while, right??

We’re Canning!


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I wanted to share with you the fruits of our labors – virtually, at least.

Here are the pickled eggs that Nick and I made as our very first canning project:

pickled eggs

I’m not a pickle fan myself, so these aren’t the yummiest project I can imagine… But we can do it! We’ve taken that first big step out of uncertainty.

And in a timely manner, Amazon is having a big sale on Canning Supplies right now – up to 40% off!

I still don’t think I can justify the outlay for a pressure canner right now, but it sure is fun to “window shop”!

Ice Cream Quest


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We’re on a hunt… For the perfect ice cream.

We bought a terrific ice cream maker on clearance at Cracker Barrel last year. Big, electric, and looks like a wooden bucket. So we started hunting for recipes…

I don’t have a lot of vices, or even a lot of expensive food tastes. But one thing Wolf and I agree is a “must do” for vanilla ice cream is vanilla bean. If it doesn’t have those little brown specks in it, you can tell without tasting it that it’s not “the one.”

We have a couple of vanilla options we’ve tried, from a vanilla paste, to vanilla sugar, to actual beans. So that part is going well.

But the ice cream?

Not so much.

We started out with a cold mix recipe that a friend recommended:

4-5 eggs
2 1/2 cups sugar
4 cups whipping cream
1/4 teaspoon salt (pinch)
1/4 cup vanilla
1/2 can milnot / evaporated milk
1 box vanilla pudding (optional)

Mix well in bowl and add to chilled canister of 1 gallon ice cream maker. Fill with milk to 1/2 inch below fill line.
Follow manufactures instructions for using ice cream maker.

We’ve tried any number of variations on this – more of less of each of the milk-ish ingredients, combinations of vanilla and extract (since this quantity gets pricey fast), with and without the pudding, etc.

It’s good. We enjoy it.

But it’s not… you know… IT.

So we tried the other major family of vanilla ice cream recipes: custard-based.

We’ve made a couple – they’re all very similar. Here is Emeril’s recipe, courtesy of Food Network (BAM!):

Ingredients
4 cups half-and-half
1 cup granulated sugar
1/2 vanilla bean, split in half and scraped
6 egg yolks

Directions
In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions.

Here, again, we’ve tried using more or less of the milk components, etc…

But no matter what, at the end of the day, this tastes “eggy.”

It’s not necessarily a bad thing. I even have one friend who says she makes “frozen custard” (same recipe) – and with that expectation going in, it’s delicious.

But it’s still not the pure vanilla ice cream taste we’re looking for.

The search goes on…

Throwback = Lovely!


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I’ve missed my Mountain Dew a lot lately.

As I mentioned in my post on High Fructose Corn Syrup (HFCS), we are boycotting Pespi products doubly.

Well, the morality boycott goes on, but I was out and about with a migraine coming on, and I had to have caffeine. I decided to at least salvage the health issue, and I grabbed a Mountain Dew Throwback. It’s sweetened with…

(*gasp*)

sugar.

And it is… simply delightful!

Wolf says it tastes like the Mountain Dew he remembers from his childhood. (Never much of a soda drinker, I don’t have that association).

It is unquestionably better tasting than the mainstream sodas today sweetened with “glop” (our nickname for HFCS)!

Why are we – societally – tolerating something that tastes second-rate, whether or not you agree with the health concerns?

We’re content, as a rule, with our Winn-Dixie Naturals and Whole Food sodas (all sugar sweetened)… But there’s just nothing else to compare with the flavor and caffeine jolt of a Mountain Dew.

Review: Brunch at the 94th Aero Squadron


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My mom and sister made a wild and crazy trip cross-country to come and celebrate my birthday with me. It was a little nutty, but I suppose you only turn 40 once! (Ooops, did I say that out loud?)

One of the highlights of the schedule was Sunday Brunch. Wolf and I had both eaten at 94th Aero Squadron locations in California, so we decided to give the Miami location a try for the big meal.

Due to the folks’ flight schedule, we were on the early side, and we arrived right as they were opening. We enjoyed the themed decor indoors and out, and were ushered in and treated very graciously.

There was a lot of food, but surprisingly a bit disappointing on the breakfast side.

Lunch and dessert was set up in the bar area, and there were literally dozens of dishes to choose from, including a carving station, a chocolate fountain, and a wide variety of seafood (crab, oysters, you name it!). Champagne was free-flowing, and the orange juice was fresh squeezed (so mimosas too, although not for R.T. and me).

At the breakfast bar, there was a cook making eggs to order. I would have preferred a few more selections for my omlette toppings, but it wouldn’t have been worth mentioning except in light of the other issues.

There was a real lack, though, in the breakfast area.

First of all, not enough selection for my taste. One small counter area, as compared to the vastness of the lunch spread.

Pancakes and waffles were pre-made, and sitting in a chafing dish. Bleah! At a brunch that nice – and yes, that expensive – I really expect them to have waffles being made fresh (along with the omlette bar). Pancakes not so much, but there must be a better way, as these tasted stale (and it was first thing in the morning!).

Frankly, this breakfast had nothing on the (cheaper!) buffet we’d eaten the morning before over at the Hilton where we were all staying.

And on the service side?

Everything was exceptional… Almost.

Our server (team) was very polite and helpful. Drinks were refilled, empty plates removed…

But crisis management was apparently not their forte.

Poor Miss J was not feeling well all weekend (went to the doc Tuesday and got antibiotics for an ear infection), and in her grogginess she managed to dump her FULL glass of lemonade so that it gushed across the table and right into Papa’s lap.

Wolf jumped up without sustaining too much damage, but the whole table was a soggy mess. The servers flocked over to us, took away dishes that were flooded, and mopped up the remaining liquid.

But then they blew it…

They shook out a clean white (cloth) tablecloth, draped it over the offending area, and re-set the place settings.

I didn’t stop and think about this until a few minutes later, when I saw Wolf reach for the napkin in his lap and grimace.

Yeah, the wet tablecloth (underneath) was still dripping, oozing, and leaving a sticky mess all over him!!

Frustrated-Mama-First-Aid, I folded the wet end up onto the table. His plate was now sitting on a slight mound, but it was no longer sliming him.

If you have cloth tablecloths, you shoud know what needs to be done in various situations – and that was NOT what needed to be done in that one.

Overall review?

The food was good, and the atmosphere was nice…

But I wouldn’t pay that price for that kind of “prefab,” limited breakfast, and that kind of second-rate service.

Googling brought up a lot of brunch places in Miami – next time we might even go down to the Keys instead!


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