Weekend Reading

Happy Mother’s Day!

The weather forecast for Mother’s Day in my area calls for rain and cool temperatures, but I’m not bothered by the impending drizzle. I’ll be tucked up in my bed with a plate of warm scones and my copy of In Defense of Food, our Simple Living book club selection for this month.

Thank you all who responded with such feeling to my post How to Have Peace, Serenity AND Breakfast in Bed on Mother’s Day. It was encouraging to know that so many of you appreciated the friendly nudge for your husbands and passed it on. Funnily enough, several of you who emailed said that the post had inspired your life partners and they had gone out and bought waffle irons.  I thought that was fantastic!

I’d love if you re-visited the Mother’s Day post and shared about your breakfast with the rest of us. We’d love to hear what your family cooked up; apparently waffles are a popular choice!

For now, here’s what caught my attention around the web this week. Happy Reading! [Read more…]

Spices 101: Three Options for Grinding Spices (Recipe: Quick Mojo Sauce)

If you’ve got a pepper mill, then you are off to a great start to grinding your own spices. Why grind your own? Well, we’ve already discussed the benefits of buying whole spices, so now you’ve got to break them down. Fortunately it’s easy to do and well worth your time. One sniff of freshly pulverized cinnamon will likely convert you forever.

As with most kitchen equipment, a simple tool is best for grinding spices; here are my recommendations for three different types.

1. Mortar & Pestle

I love pulverizing whole spices by hand in a mortar and pestle, because I feel like I am connecting with women all throughout history who have done the same thing. It’s like kneading bread by hand, it brings a satisfaction that only working ingredients by hand can provoke. [Read more…]

How to Have Peace, Serenity AND Breakfast in Bed on Mother’s Day

Most mornings, I make breakfast, but there’s one day of the year I like to have it served to me, in bed preferably.  That would be on Mother’s Day.

This gesture of love is too sweet for words, with adorable little waiters tripping over themselves to help and watching me eat each bite with pride on their faces.

Let’s be honest, though; there IS a downside to this Mother’s Day tradition, and I’m not the only woman to perceive it. In recent lurking on popular women’s forums, I picked up on underlying grievances at having to exchange a short period of relaxing and pampering for cold eggs and a messy kitchen to face after having dressed. (Not to mention hollering instructions down the hall to the kitchen. Raise your hand if you’ve done that.)

How can we make this much-deserved experience more enjoyable? [Read more…]

Weekend Reading

Spices 101: Storing Spices (Recipe: Black Pepper Shrimp)

If you’ve been following our Spices 101 series, you may have had some spice myths debunked, and also may have decided to invest in quality spices.  Today, we’ll learn how to store your quality spices properly so that they’ll maintain their maximum freshness and potency.

It may come as a surprise to you, but a decorative spice rack conveniently situated above the stove is not doing your spices any favors. Sure the row of little glass jars are pretty to look at and the rack itself may be a space saver, but with all the heat, steam, gas and fallout from your cooking, your spices are no better off than the Icelandic cattle living in the path of the Eyjafjallajokull volcano spew.

OK, maybe a little better.

Here’s how to store everything from anise to za’atar.

What Your Spices Should Avoid

No sauna’s (or volcanoes) please! When storing spices, your biggest enemies are:

  • Air
  • Light
  • Heat
  • Humidity

What comes to mind? Can you think of someplace that’s airtight, dark, cool and dry? Read on! [Read more…]