Welcome, to this weeks blog. Did you know that Sir Thomas Lipton was born on May 10, 1848 in Glasgow, Scotland? Yes, this is the man that Lipton Tea is named for..
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| Sir Thomas Lipton |
Thomas' family owned a grocery store, in Glasgow and he had an interest in the business from an early age. At the age of fourteen, with eight dollars in his pocket, he became a stowaway on a ship to America. He earned a living as a farm worker in Virginia and South Carolina. He became a grocery clerk in New York. In 1870, Thomas returned to Glasgow, and four years later opened his own grocery store. By the time he was thirty, Lipton ran a chain of stores, moved his headquarters to London, and was a millionaire. He had a keen sense of advertising and marketing that would help him put a Lipton shop in every Scottish city, and beyond.
Lipton became a household name through innovation in the tea business. At a time when tea was shipped and sold in bulk, Lipton developed tea bags. He insured that the tea bags had consistency and freshness for tea consumers. He also sold different blends to different countries, to make up for variations in water from region to region. He managed to lower the cost of tea with greater efficiency of production.
He began purchasing tea estates in Ceylon, now Sri Lanka, and packaged and sold the first Lipton tea. Staying true to his vision, he arranged packaging and shipping at low costs to sell his teas directly from the tea garden to the tea pot. In 1893, he officially established the Thomas J Lipton Co., a tea packing company with its headquarters and factory in Hoboken, New Jersey.
Lipton teas were an immediate success in the United States and the United Kingdom. In recognition of his exceptional contribution, Thomas Lipton was knighted by Queen Victoria in 1898, and became Sir Thomas Lipton at the age of forty-eight. Lipton is now the world’s leading tea brand, sold in more than 150 countries.
Tea is an aromatic, uplifting beverage savored for centuries around the world from India and Ireland to the U.S.A. I am enjoying a big cup of hot steaming tea as I am writing this post. Drinking tea is my very favorite beverage. I love hot tea especially in the winter and iced tea in the hot summer months.
The traditional method of making a cup of tea is to place “loose tea leaves” in a tea infuser or a teacup and pour hot water over the leaves. After a couple of minutes of steeping time, remove the leaves and strain while serving a perfect cup of tea. Another form of a tea bag was introduced by Lipton in 1996, which has a unique design. It is called the “pyramid tea bag,” or “sachet bag,” because of its three-dimensional shape which allows more room for tea leaves to expand while steeping.
I have two recipes this week for you; the first one is called; “Greens with Chicken & Tuscan Lemon Dressing” and the second is “Mega Mint Iced Tea.”
“Greens with Chicken & Tuscan Lemon Dressing”
Serves: 4
Prep Time: 20 min
Brew Time: 5 min
Ingredients:
1/2 cup boiling water
4 Lipton Tuscan Lemon Flavored Black Pyramid Tea Bags
2 Tbsp. olive oil
3 Tbsp. honey
1 Tbsp. white wine vinegar
1/8 tsp. seasoned salt
6 cups mixed salad greens
1 lb. cut-up cooked chicken
4 slices bacon, crisp-cooked and crumbled
1/4 red onion, thinly sliced
1 cup raspberries
Directions:
Pour boiling water over Lipton Tuscan Lemon Flavored Black Pyramid Tea Bag tea bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; cool. With wire whisk, stir in olive oil, honey, vinegar and seasoned salt; set aside. On serving platter, arrange greens. Top with chicken, bacon, onion and raspberries, then drizzle with Tuscan Lemon Dressing.
“Mega Mint Iced Tea”
Serves: 6
Prep Time: 5 min
Chill Time: 20 min
Brew Time: 5 min
Ingredients:
4 cups water
2 Lipton® Iced Tea Brew Family Size Tea Bags
1 cup loosely packed fresh mint leaves
2 cups water
Directions:
Pour boiling water over Lipton Iced Tea Brew Family Size Tea Bags and mint. Brew 5 minutes. Remove Tea Bags and mint. Stir in ice water and chill until ready to serve. Serve in ice-filled glasses and sweeten as desired..
There's always time for better tea, though, so here are ten tips and tricks to take your tea to the next level. Tea is only second to water when it comes to beverage popularity, so popular that it's consumed as much as coffee, soft drinks, and alcohol combined.
1. Don’t make tea in the microwave….
One of the elements of a perfect cup of tea is brewing it at the right temperature. Microwaves, as convenient as they are, simply don't give us control over the temperature of the water, so it's best to use a kettle.
2.Get the Temperature and Time Down for Steeping Tea….
Speaking of temperature, this graphic provides recommended temperatures and brew times (as well as caffeine content), while this one (above) shows temperatures and steeping times in a much more immediate way.
3. Control the Caffeine in Tea…
Steeping time also matters when it comes to how much caffeine ends up in your cup. For more caffeine alertness, steep for a shorter amount of time. For less caffeine, you can do a brief steep, pour out the brew, and then re-steep to cut as much as 80% of the caffeine.
4. Buy the Best Tea-Brewing Gear…
You don't need a special tea kettle to make great tea, but they sure come in handy, with options to set the temperature, automatically turn on or off, and sometimes even remove the tea bag. The mugs, brewing baskets, and other accessories you use can also make a big difference in your enjoyment of your tea.
5. Buy Better Tea Leaves…
Besides temperature and steeping time—and water quality—the other most critical element when it comes to a perfect cup of tea is, of course, the quality of the tea itself. Try checking out tea houses or my favorite is Teavana.
6. Avoid Watery Iced Tea…
When it comes to iced tea, make sure you use double the amount of tea normally used so the ice cubes don't dilute your drink or use iced tea you've frozen in ice cube trays to avoid this problem. You can also cold-brew your iced tea for a stronger, smoother cup (and brewing tea in the fridge avoids the risk of bacteria like sun tea has).
7. Find the Tea Alternatives to Coffee…
I know this sounds like blasphemy to coffee lovers, but you can love both coffee and tea. Both have benefits. If you're currently a coffee-only person, though, give tea a chance with these recommendations for coffee-like teas. (They're not as strong as coffee, but they are uniquely flavorful.)
8. Drink to Your Health…
This tip won't make your tea better, but it helps to understand how tea makes you better. (so you drink more of it!) There are so many ways tea is incredibly healthy for you even healthier than water and you can boost tea's health benefits with lemon.
9. Tea also helps soothe stress and keep us relaxed. Did you know that there's credible evidence that tea reduces the risk of heart disease, and possibly even helps prevent cancer andAlzheimer's disease? Indeed, tea is considered a super food; whether it's black, green, white, or oolong tea.
10. Tea has about eight to 10 times the polyphenols found in fruits and vegetables. Research suggests that regular tea drinkers, people who drink two cups or more a day, (that is me) have less heart disease, stroke, and lower LDL cholesterol. Many tea drinkers find the beverage soothing, a remedy for sore throats, and upset stomachs. It is easy to make, affordable, and offers a variety of flavors.
Bonus: The Many Other Things You Can Do With Tea Besides Drink It.....
Use used tea bags or fresh tea for your body and your home. For example, feed plants with used tea bags, clean windows with tea, sooth sunburns and stop bleeding with tea bags, clean hardware floors and hide scratches with tea, freshen up small spaces with a tea bag, and maybe even get rid of warts with tea.
Till Next Time………
Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved.
Welcome, I want to wish all of my followers, family, and friends a blessed and glorious Mother’s Day! A few years back I wrote an article for my friend Margaret, at Italian American Girl’s website. Please visit her site, she has a lot of interesting articles. Don't forget to tell her I sent you.. It was a Mother’s Day tribute to my mom. I thought I would repost this article for my mother this year. As most of you know my mom has had a rough time of it and was in a rehab for her back, from November to March of this year. She is doing a little better, but is no where near she should be. A few set backs but we keep going and my mom just embodies how strong mothers really are. So I hope that you enjoy this post and have the best Mother’s Day ever.....
"Happy Mother’s Day" mom, as you celebrate 62 years of mothering and 40 years of grandmothering. These are the raw numbers of age, but they don’t reflect the memories, stories, lessons, and wisdom that come to us with the fullness of a life lived with intensity, insight, love, and faith.
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| "1950" |
Mothers are angels sent from God. They are like snowflakes; each one is different and unique in their own way. Not until I had my son did I realize the sacrifices mothers make. Madeline, my mom is the heart of our home. She is the one that gets everyone together for birthdays and holidays. She loves to cook meals for the family. Everyone in the family can attest to her strength, her honesty, and her warmth. My mom embodies what a mother should be and shares her wisdom with everyone she meets. Her hobbies include reading, gardening, cooking, spending time with my dad, family, and friends. I have so many memories of my childhood with my mom, but these thoughts are a special way to wish my mom a Happy Mother’s Day !!!
One of my mother’s favorite hobbies is to read books. So mom, here is one of the best books you have ever read. Each of us has entered my mother’s book in a different chapter—some long ago, some more recently—but we are, nevertheless, all part of a story that began in Brooklyn, NY and to the present in St. James, Long Island where she and my dad resides.
My mom was a teacher by profession and as they say chief, cook, and bottle washer. She did it all. Took care of three children, ran a home, worked, and there was always a hot meal on the table at night for dinner. On Sundays, church was always the top priority as the whole family would go to Mass together. Sunday was not only for church but for family. We always had grandparents, friends, and relatives to share in our Sunday dinner. The table had to be set just so, with the proper placement of forks, spoons, and knives. A typical Italian Sunday meal was centered on pasta (macaroni or mac’s for short we would call it) and meatballs as a first dish and then came the entrée with all the trimmings. After every one was almost busting out of their clothes came the coffee, demitasse, (Italian black coffee) tea, fruit, nuts, figs, and all the desserts. We of course do not eat like that anymore, thank goodness or we will have to be rolled out of the house. Things were different then. Both my parents are my heroes. They not only share their love of family and food but also their faith. No matter what life brings, they taught me to be strong and know that family and God is always there with love and support above all things.
The end of this story is not yet written, so we will refrain from speculation, but suffice it to say that we will be eagerly awaiting the sequel on Mother’s Day next year. But as we reflect today upon the time we all have to give with our Mother, grandmother, wife, confidant, relative, and friend, however long or short, we are reminded that our connections with one another constitute our greatest blessing. To that end, let us celebrate times shared, advice given and sought, wisdom imparted, stories remembered, and the joy of life. Thank you mom, May there be many more chapters to come…. Love your daughter, Dottie X <3
Till Next Time…..
Copyright © 2016 "Family Plus Food Equals Love" All Rights Reserved
As we begin the month of May, the weather is getting warmer. This means that you will be outside more and enjoying your days in the sun. As you participate in activities outside, you will want to prepare quick and nutritious meals for your family. Well not to worry, because May is “National Salad Month.” Who knew that a whole month was allocated to celebrate and enjoy the salad? What can be more simple and easy so you are not stuck in the kitchen cooking all day by a stove or oven, so let’s make a tasty salad!
Salads can be served as a main course, an appetizer to stimulate your appetite, a side dish that will accompany your main course, for your entrée which would include your protein, (beef, pork, chicken, or fish) and also for desserts that you can add gelatin and whipped cream for a delicious sweet treat. The salad can be made from many different ingredients, not just lettuce such as, vegetables, legumes, eggs, cheese, and pasta. They may be served either cold or hot, often raw vegetables are added and many sweet fruits.
The word “salad” comes from the French “salade” which has the same meaning. The first appearance of the word “salad” was in the 14th century. Salt is also associated with salad because the vegetables were seasoned with a brine or a type of vinegar dressing. A simple “green salad” or “garden salad” is the most common to be consumed. It is composed of leafy vegetables such as lettuce varieties, spinach, and arugula cut into bite sized pieces. Due to their low caloric intake, salads are a common diet food. Other vegetables can be added to your “tossed salad” which includes; cucumbers, peppers, tomatoes, mushrooms, onions, carrots, nuts, and so many others too numerous to mention. That is what is so wonderful about a salad, you can make it your own by adding whatever you would like to your salad. There is no right or wrong, no special recipe, and you can use what is in season.
Sauces for salads are often called “dressings.” In our Western culture, there are three basic types of salad dressing; the first is called the Vinaigrette, which is an emulsion of salad oil mixed with vinegar, spices and herbs, plus salt & pepper. The second one is Creamy Dressings; usually a mayonnaise based, but may contain yogurt, sour cream, or buttermilk. The last is the Cooked Dressings, which resemble creamy, but are usually thickened by adding egg yolks with a gentle heating. In North America, mayonnaise based Ranch dressing is most popular, with vinaigrettes and Caesar-style follows close behind. Some other popular dressings are Italian, Blue Cheese, Russian, French, and Honey Dijon Mustard.
In my Italian family, there was never a dinner without a huge bowl of salad. My family would always say, that there was, “always room for salad.” Served along side our entrée or at the end of our meal, was mostly a green tossed salad with all the trimmings. An Italian vinaigrette dressing which consisted of the finest olive oil, Balsamic vinegar, and spices which were drizzled on top of the salad. It was so tangy and sweet at the same time. Preparing any kind of salad is easy especially now you can purchase pre-washed salad greens at the supermarket or by supporting your local farmer’s market. So, no matter what type of salad you make for lunch, brunch or dinner, remember enjoy, and make family memories together.
My recipe this week is from a cookbook I received for Christmas from my sister-in law, Lori. “The Pioneer Woman Cooks” This salad is called “Perfect Spinach Salad.” I have the pleasure to participate in my food blogger friend Louise‘s, “Months Of Edible Celebrations.” She is posting to her blog recipes that are taken from cookbooks, magazines, booklets, etc. on Wednesday as “Cookbook Wednesdays.” So stop over at her blog and tell her that I sent you...This dish is so yummy that you will want to make this everyday. So flavorful and easy to prepare. So enjoy a salad in the month of May and be creative with your ingredients.
“Perfect Spinach Salad”
Total Time: 1 hr
Prep: 15 min
Cook: 25 min
Yield: 6 servings
Ingredients:
3 whole uncooked eggs
Ice
7 slices thick-cut peppered bacon
1 small whole red onion
1 package white button mushrooms
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon Dijon mustard
1 dash salt
8 oz baby spinach, washed, & dried
Variations: 1. Add 1 cup of grated Swiss Cheese to the salad.
2. Add 1 cup of Chicken or Turkey to the salad.
Directions:
Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs. Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper. Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside. Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs. Make the hot bacon dressing: Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
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“Tips” For Naturally Cleaning With White Vinegar”
- Counter tops- clean with a rag and vinegar.
- Drain or garbage disposal- pour in 1 cup baking soda then one cup hot vinegar. Let sit for 5 minutes. Run hot water down the drain. (Note: some garbage disposals do not react well to this cleaning method check all manufacturer instructions first.)
- Microwave- mixing equal parts vinegar and water in a microwave-safe bowl. Bring it to a boil inside the microwave. Wipe clean.
- Refrigerator – clean with a half-and-half solution of water and vinegar.
- Dishwasher - pour a cup of vinegar inside an empty machine and run through cycle.
- Plastic food containers - wipe them with a cloth dampened with vinegar to remove stains and smells.
- Lunch Box – place inside a slice of bread that has been soaked in vinegar and leave overnight to remove odors.
- Mini Blinds - Dip gloved fingers into a solution of equal parts vinegar and warm tap water. Run your fingers across both sides of each blind.
- Tarnished Metal - make a paste with equal amounts of vinegar and table salt.
- Grease – use a sponge soaked in vinegar.
- Grill – spray a solution of half water and half vinegar on the cooking surface.
- Sponges – placing in just enough water to cover them. Then add 1/4 cup vinegar. Let soak overnight.
- Grout – let full-strength vinegar sit on it for a few minutes and scrub it with an old toothbrush.
- Germs – spray with full-strength vinegar. Wipe clean with a damp cloth.
- Toilets – pour in a cup or more of vinegar and let it sit several hours or overnight. Scrub well with the toilet brush and flush.
- Stale odors - wiping down with undiluted vinegar on a rag.
- Wood – remove water rings with a solution of equal parts vinegar and vegetable oil. Rub with the grain.
- Scissors – clean off sticky residue with a cloth dipped in vinegar.
- Odors – place a bowl of vinegar in the room overnight.
- Hands – Wipe your hands with vinegar to remove strong scents like onion and garlic, as well as stains from fruit juices.
- Cutting boards – wipe wooden boards with vinegar.
- Mildew – spray shower walls and shower curtain with half vinegar and half water to help prevent mildew.
*****A few precautions when working with vinegar:
Do not add vinegar directly to materials containing ammonia as this could produce harmful vapors. Never use white distilled vinegar on marble. The acid can damage the surface.
Till Next Time……
Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved.
Who doesn’t love pretzels? Can you believe that today is National Pretzel Day? Pretzels come in so many varieties, sticks, loops, long, short, braids, hard, soft, thin and thick. Hard pretzels originated in the United States in 1850 at the Sturgis Bakery in Lititz, Pennsylvania. In Europe, snack pretzels are sprinkled with salt, sesame, and poppy seeds, or with cheese. In the U.S., they come in a variety of flavors and with different coatings, such as yogurt, chocolate, strawberry, cheese, mustard, nuts, sugar glazes, and also salted. Pretzels can be crumbled and used as a topping for ice cream, which eventually led to the development of an ice cream cone tasting like a pretzel.
A pretzel is known by different names in other countries. In Germany, pretzels are called Brezel, in Polish it is known as Precel, the Norwegian and the Danish people call it Kringle, and the French, Spanish, and the Italians call it Pretzel, Bretzel, or Brezel. In Italy, the Taralli is an Italian snack food that is similar in texture to a pretzel. Taralli can either be sweet or savory. Sometimes they are glazed with sugar, may be flavored with onion, garlic, seeds, pepper, fennel, or just salt. The sweet and plain Taralli are often dunked in wine. The Taralli shapes are classically formed into small rings or ovals. They are baked, or deep fried.
Americans consume an average of 1.5 pounds of pretzels per year, supporting an industry that has an annual value of over $550 million, according to National Day Calendar.
Free Pretzels on National Pretzel Day:
Auntie Anne’s: If you have the My Pretzel Perks app, you can get a free Original or Cinnamon Sugar Pretzel between April 26 and May 1. Plus, if you download the app by April 25, you could be one of five people who will win free pretzels for a year.
Ben’s Soft Pretzels: Donate $1 or more to the Intrepid Fallen Heroes Fund and get a free Jumbo Soft Pretzel. All proceeds go to the Intrepid Fallen Heroes Fund.
Philly Pretzel Factory: Receive a free pretzel on April 26 at most locations. This offer might not be valid at locations in aquariums, zoos, airports or train stations.
Most people agree that the pretzels were invented by monks and have a Christian background. According to history, in 610 AD, an Italian monk invented pretzels as a reward to children who learn their prayers. He called the strips of baked dough, “pretiola” (little rewards) these strips of baked dough were folded to resemble arms crossing the chest. However, there is no source cited to back up these details. Another source locates the invention in a monastery in southern France. In Germany there are stories that pretzels were the invention of their bakers. In Greece, ringed bread, derived from communion bread used in monasteries a thousand years ago, may also be related to the invention of the looped pretzel.
Within the Catholic Church, pretzels were regarded as having religious significance for both ingredients and shape. Pretzels made with a simple recipe using only flour and water could be eaten during Lent, when Christians were forbidden to eat eggs, lard, or dairy products such as milk and butter. As time passed, pretzels became associated with both Lent and Easter.
In the 19th centuries, southern German and Swiss German immigrants introduced the pretzel to North America. These immigrants became known as the Pennsylvania Dutch. Many handmade pretzel bakeries populated the central Pennsylvania countryside, and the pretzel‘s popularity spread. In the 20th centuries, soft pretzels became extremely popular in other regions of the United States. Cities like Philadelphia, Chicago, and New York became famous for their soft pretzels. With increased popularity due to mass production, pretzels were distributed at schools, grocery stores, movie theaters, sports stadiums, arenas, and street vendors. Selling pretzels on street corners in wooden glass enclosed cases were found in New York City.
As a young child, I remember when I would go to NYC with my family especially at Christmas, the hot soft pretzels was always a treat. We would be walking along 5th Ave, near all the famous department stores, like Macy’s and Lord & Taylor, and low and behold we would see one, a vendor selling hot soft pretzels on the corner. You could smell the baked dough and the mustard as you were getting closer to the stand that sold them. It was wrapped in waxed paper and placed in a brown paper bag. To me, the best time to eat them was in the winter when the weather was cold outside. The hot bag filled with pretzels would warm your hands. Then as we continued walking, I would pull apart a piece of the warm pretzel and leave the rest in the bag to keep warm. All the salt would be the first thing that I would lick off. The hot soft dough would just melt in your mouth and it always seemed to warm up your stomach. At that time you could get 3 pretzels for $1.00, and what would be left, was an empty bag with some salt crystals left at the bottom. What a delicious memory to have with my family.
Today, Pennsylvania is the center of the American pretzel production for the hard crispy and the soft bread types of pretzels. Pennsylvania with its large German background produces 80% of the nation’s pretzels. In 1963 the largest pretzel of it’s time weighing 40 pounds and measuring 5 feet across was baked by Joseph Nacchio of the Federal Pretzel Baking Company. In 1993 the Pretzel Museum opened in Philadelphia, operated by the Nacchio family.
My recipe this week is called “Honey Butter Homemade Soft Pretzels” I have made these before and I usually have my family knocking on my door, for more. The soft dough is so light and the honey butter melted on the top of each pretzel reminds me that I’m back on the corner of 5 Th Ave, reliving my childhood all over again. Memories never tasted so good. So enjoy, whether you like the sticks, chocolate covered or the big soft ones with mustard on top, celebrate pretzels with a bag today.
“Honey Butter Homemade Soft Pretzels”
Total Time: 1 hr 55 minutes
Prep: 25 minutes
Yield: 4 to 6 servings
Ingredients:
2 tablespoons yeast
2 cups of warm water
6 cups all-purpose unbleached flour
1 tablespoon of salt
2 tablespoons of sugar
1/4 cup of honey
3 eggs beaten
Honey Butter Mix (recipe follows)
Kosher salt, for sprinkling
“Honey Butter Mix”
1/2 cup of melted butter
1/4 cup of honey
In a small bowl combine melted butter and honey
Directions:
Preheat oven to 425 °F degrees. In a large bowl, combine the yeast and warm water; allow to sit for 5 minutes till somewhat foamy. Add the flour, salt, sugar, honey and eggs. Mix thoroughly for about 10 minutes. Let the dough rise about 10 to 15 minutes. Divide the dough into 4-ounce portions and roll out each piece into a long rope shape. Now shape the pretzel dough and pinch the 2 (arms) to maintain them from coming apart. Place on greased cookie sheet or you can use parchment paper and let rise for 1 hour. Brush with Honey Butter Mix and sprinkle with kosher salt. Bake for 20 minutes till light brown. Remove to cool for 5 minutes prior to eating; if you like them warm just a few minutes.
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Tip Tuesday: Salt
Did you know? Ancient Romans seasoned vegetables with salt, which is where the word “salad” originates.
Think outside the salt shaker! Salt is a versatile household powerhouse—here's how to use it to clean your kitchen, preserve your produce, and even soothe common aches and pains.
1. Brighten a wooden cutting board: Sprinkle salt over the cutting board and scour it using half a lemon. Rinse the salt and lemon juice off with water and let the board dry.
2. Put out a grease fire: Turn off the heat and try to cover the fire with a lid. If the fire doesn’t go out, pour a large amount of salt on it to snuff out the flames.
3. Soothe a sore throat: Dissolve 1/2 teaspoon of salt in an 8 oz glass of water to temporarily relieve throat pain.
4. Set the color of new clothes and towels: Add a tablespoon of salt to the wash to help seal in the fabric color.
5. Relieve bee sting pain: Mix salt and water into a paste and apply to the bee sting immediately. Leave the paste on for 30 minutes.
6. Make milk last longer: Add a pinch of salt to your milk carton to make it last a few days longer.
7. Clean wicker furniture: Scrub your outdoor furniture with a stiff brush dipped in salt water to get rid of any dullness. Let the furniture dry in the sun.
8. Stop candles from dripping: Make a saltwater solution of 2 tablespoons of salt for every 2 cups of water. Soak your candles overnight and then set them out to dry.
9. Clean greasy pans: Sprinkle a generous amount of salt in the pan to soak up any grease. Scrub the salt around to remove any burned-on bits, then wash with soapy water.
10. Prevent windows from frosting: Dip a sponge in salty water and rub on the inside of your windows. This will stop any ice from forming.
11. Stop apples from browning: Mix a 1/2 teaspoon of salt for every 1 quart of water and soak the apple pieces for about 5 minutes.
Till Next Time…..
Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved
Welcome, to my blog and Tip Tuesday! Come on in have a glass of wine! If you would like to share some tips that have helped you out just let me know by posting below or by an email to angellite13(at)optimum(dot)net and I will post them with your name in a future blog post. I think this will be fun and “Tips” are always a time saver.
Today happens to be “National Garlic Day!” Garlic is used in many households for wonderful tasty dishes. You can NEVER be without garlic cloves in an Italian house. Garlic is called "the stinking rose" or “the fragrant pearl." Its pungent flavor is used as a seasoning or condiment. Garlic cloves can be eaten raw or cooked. They may also be dried or powdered. According to Ron Engeland, author of “Growing Great Garlic” there may well be over 450 identifiable strains of garlic.
Did you know that garlic, is a species in the onion family. Its close relatives include the onion, shallot, and leek. Garlic has been used throughout recorded history for both culinary and medicinal purposes. Here’s some “Garlic” trivia and “Tips” that you may enjoy reading.
- Central European folk beliefs - considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn or hung in windows etc.
- Egyptians worshiped garlic - and placed clay models of garlic bulbs in the tomb of Tutankhamen.
- How Can You Get Rid of Garlic Odor on Your Hands after cooking? After exposure, scrub your hands with salt and lemon juice, using cold water. Then rinse off with soapy warm water. Another way is to rub your hands on the stainless steel sink. Then wash your hands and the odor should be gone.
- It is said that if you carry a garlic clove with you when traveling over water, it will prevent you from drowning.
- Soldiers throughout history have used it for these properties when going into battle.
- Garlic Tea - For sore throat, make a garlic tea by steeping several cloves of garlic in half a cup of water overnight. Hold your nose and drink it.
- Garlic is also used for hair growth.
- Alliumphobia is what the fear of garlic is called. Garlic only contains 4 calories per clove.
- Chicago was named after the American Indian word for the wild garlic that grew around Lake Michigan, chicagaoua.
There are many Garlic Festivals throughout the country. One is called “The Hudson Valley Garlic Festival,” in Saugerties, New York (Oct 1 & 2, 2016)
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Making a great tomato sauce is something you can be proud of once you get it right. No store bought pasta or spaghetti sauce can compare with the taste of a sauce that you make from scratch. You can use this sauce on a variety of pasta including spaghetti, macaroni, and it is also a good base for lasagna and meatballs. My recipe this week is two fold, one is my mom’s “Marinara Sauce” and the other is her “Meatball” recipe. Of course these two dishes contain garlic. The recipe for this sauce was passed down from my family, and now to you. Buon Appetto!
“Grandma’s Marinara Tomato Sauce”
Ingredients:
2 cans of 28 oz. crushed tomatoes
2 cans of tomato paste
Olive Oil or Canola Oil
5 large garlic cloves
Salt to taste
2 1/2 tablespoons of Oregano flakes
2 1/2 tablespoons of Parsley flakes
2 1/2 tablespoons of Basil flakes
2 dried Bay leaves
Directions:
On medium heat sauté olive oil to thinly cover bottom of pot. Add garlic. Then add crushed tomatoes and paste. Add 1/2 can of water (use paste can). Put in salt, parsley, basil, oregano to taste and add 2 dried bay leaves. Stir while cooking on low simmer (after starts to boil) for 1 hour. You can add a small amount of sugar if desired (optional). Cover on or slightly off to thicken sauce. Enjoy with pasta of your choice and meatballs.
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“Grandma’s Meatballs”
Yields: 30 meatballs-(10 meatballs per pound)
Ingredients:
2 cups of bread crumbs (if too stiff add a sprinkle of water)
3 lbs of beef chuck chopped meat (80% lean, but not too lean, you need a little fat for moisture)
1 1/2 teaspoons of minced garlic
3/4 cup of Pecorino Romano cheese
6 eggs
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
3 fistfuls of fresh parsley-chopped
Vegetable oil or Canola oil
Directions:
Place oil about 1/4 to 1/2 inches in frying pan. Heat oil before placing the meatballs in pan. Put the beef chuck in a med-sized bowl and add all ingredients except the oil. Gently combine the meat using your hands until evenly mixed. The mixture should be slightly wet and workable, not too sticky. Using your hands, gently shape meat into balls. Don’t worry if they are not perfectly round, but try to make them all uniform for even cooking. Don’t roll them over and over, be gentle. Add the meatballs to the pan and fry them until they are brown on one side then turn. Keep turning with tongs until they are completely and evenly browned. Transfer the cooked meatballs to a paper towel to drain. Now it is time to place your meatballs into your sauce to cook for a while and then serve with pasta of your choice.
Tip: In place of bread crumbs, take chunks of stale Italian bread and soak in a bowl with water or milk. As it softens remove crust and squeeze water or milk out of bread chunks. Separate into small pieces and add to chopped meat mixture.
Don’t forget to pair your meal with some delicious red wine……
Don’t forget to drink responsibly!
Till Next Time………………………………..
Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved
Welcome, to my blog… all my friends, family, and followers! I am finally back! I am taking it slow so I will only be posting on Tuesday for a few weeks, then I will be back on Friday as well. If you have noticed I have renamed, “Soupy Tuesday” for the Spring and Summer to “Tip Tuesday.” I will still be posting a fabulous recipe but then at the bottom of my recipe I will be posting some “Tips” for food, cooking, baking, household tips, etc. As I did with “Soupy Tuesday,” I am also welcoming your “Tips” too. So if you would like to share some that have helped you out just let me know by posting below or by an email to angellite13(at)optimum(dot)net and I will post them with your name in a future blog post. I think this will be fun and “Tips” are always a time saver.
Next, I just want to thank all of you who have been sending well wishes and prayers to my mom, my dad, and myself. My mom was in a rehab center for her back from November to the end of February. Her condition is getting better. We did have a few set backs but she is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. I was also in the hospital after my mom came home and so you can see things have been a little busy around here. So again thank you dear family and friends for your concern, understanding, and your prayers.
This recipe is taken from a cookbook that I have used before called, “Better Homes and Gardens Annual Recipes 2007.” I have the pleasure to participate in my food blogger friend Louise‘s, “Months Of Edible Celebrations.” She is posting to her blog recipes that are taken from cookbooks, magazines, booklets, etc. on Wednesday as “Cookbook Wednesdays.” So stop over at her blog and tell her that I sent you....
“Ham-Asparagus Strata”
This cheesy breakfast or brunch recipe is a make-ahead special. Fix it the night before and pop it in the oven the next morning. I have made this before and used only veggies, but you can add whatever you and your family likes. Enjoy!
Serving yield: 6
Ingredients:
4 English muffins, torn or cut into bite-size pieces (4 cups)
2 cups cubed cooked ham (10 oz.) (you can also add Vegetables/no meat)
2 cups cut-up fresh cooked asparagus
4 ounces shredded Swiss cheese
4 eggs, beaten
1/4 cup dairy sour cream
1 1/4 cups milk
2 tablespoons finely chopped onion
1 tablespoon Dijon-style mustard
Salt and ground black pepper to taste
Directions:
In greased 2-quart square baking dish spread half the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces. In bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and salt and pepper. Pour over layers in dish. Cover; chill for 2 to 24 hours. Bake, uncovered, in 325°F oven for 60 to 65 minutes or until internal temperature registers 170°F on an instant read thermometer. Let stand 10 minutes before serving.
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Now, for “TIP TUESDAY”
Clever uses for White Bread: These tips are the greatest things since sliced…well, you know.
People eating white bread these days are shamed by the healthy eaters all around them. I happen to love white bread (peanut butter and jelly on soft white bread, there is nothing better!) but buy the multi-grain in an effort to eat healthier. If you find yourself with an uneaten loaf of white bread here are some creative household uses for it.
Clean the coffee grinder…put a couple of chunks of white bread in, pulse a few times and dump out. The grounds hiding in the corners will stick to the bread chunks.
Safely pick up broken glass…catch tiny shards by gently pressing a slice of bread down on the area where the glass broke. Toss immediately into trash to avoid scattering them.
Keep fresh baked cookies soft…before putting cooking into a covered container, add a few slices of bread to the bottom. The bread will become hard, keeping the cookies soft.
Degrease soups & sauces….soak up the oil that’s risen to the surface of your soup/sauce. Simply place a stale piece of bread on top, let it sit for a few seconds, then remove it.
Erase photo smudges….make a ball out of a few pieces of stale bread and swipe it across fingerprint-covered photos. The porous bread absorbs the oils without leaving scratches.
Stop foul smells….soak a slice in vinegar, place it on a paper towel and leave inside an empty trashcan, lunchbox, etc overnight. When you toss out, odors will be neutralized due to the acidic vinegar.
FUN FACT: Wonder Bread’s name was inspired by the “wonder” of the sight of the International Balloon Race of 1921.
Till Next Time………………………………............
Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved
