As a mother of two wonderful children and a step-child, I find Mother’s Day to be one of the most special days of the year for me. Let me share a few thoughts to help you make Mother’s Day special for your mom. Think about her favorite food; you can make it at home and make it special by serving her in bed or allowing her to watch an afternoon movie while you cook. Other options would be to order in and set the table at home with special decorations or take her to that favorite local restaurant. Maybe it’s time for a bigger break than just a meal and you want to take Mom to a special place for the weekend. If that’s the case, you usually have to plan ahead because places book quickly. It doesn’t usually take much to make Mom feel special; her favorite flowers, a card, or a relaxing day will give her memories she’ll cherish forever. So whatever it is that you do for Mom this year, tell her you love her! Whether she’s in the next room or thousands of miles away, you can say “I love you, Mom”.
Hydroponics is a method used to grow plants in a mineral nutrient solution without soil.
Some of the reasons why hydroponics is being adapted around the world for food production are the following:
- No soil is needed
- The water stays in the system and can be reused – thus, lower water costs
- It is possible to control the nutrition levels in their entirety – thus, lower nutrition costs
- No nutrition pollution is released into the environment because of the controlled system
- Stable and high yields
- Pests and diseases are easier to get rid of than in soil because of the container’s mobility
- It is easier to harvest
Here is a success story that was featured on CNN:
And an aeroponics article from NASA: http://www.nasa.gov/vision/earth/technologies/aeroponic_plants.html
For more information or to order a hydroponic system go to https://cookingqueen.
It is difficult to get everyone in my family to agree on a favorite but this one makes the cut. It is one of the most requested recipes in our house. I know it says bowl but I serve it on a plate. My hubby has to have oriental coleslaw with it or he does not consider it complete. It may not be authentic but it is delicious!
- 2 green onions
- 1 lb. skirt steak
- 2 garlic cloves, pressed
- 3 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tsp. pepper
- 1 tbsp. sugar
- 1 tsp. vegetable oil
- 1 c. uncooked jasmine rice
- 2 medium carrots
- Green beans or bean sprouts
Thinly slice green onions, place in bowl. Cut steak crosswise into 2 in. pieces. Slice into thin strips, cutting against the grain; add to bowl. Press garlic over beef. Add soy sauce, sesame oil, pepper and sugar; mix well. Cover and refrigerate. As beef marinates, make rice. Meanwhile, peel carrots to make long ribbons. Place in ice water. To finish steak, add vegetable oil to 12 in. skillet; heat over med-high 3 min. Add beef in single layer and cook undisturbed until brown. Stir in carrots and green beans or bean sprouts; cook until your desired doneness . Remove from heat. To serve, divide rice among bowls and top with beef and veggies.
As one of the most popular root vegetables in the U.S. – and widely enjoyed in many other countries as well – carrots almost feel like an old friend for many people who are looking for just the right crunchy snack or addition to a salad. Carrot roots should be smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot. Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for about two weeks.
Please check out this interesting article by my friend Carolyn Thomas http://fengshuiarqitect.wordpress.com/2012/04/23/optimal-kitchen-feng-shui-the-chi-of-the-hearth/ . It is so true. Whatever you want to call it. It is important that we love our space and that it makes us feel good. You can buy under the cabinet lighting at any home goods store and they can be plugged into any outlet. You will be amazed what this one little change can do for your attitude. It is also a simple add for dimmer switches. You won’t be sorry.
While there’s not much you can do to change a kitchen location or its interior layout in an already built home, great Feng Shui always aims for the optimal and then makes recommendations to achieve the best case scenario for your specific situation. So, here are some tips for optimum kitchen Feng Shui:
- The Kitchen as the Hearth of the Home – The word hearth is synonymous with home and according to Merriam-Webster’s dictionary it’s “a vital or creative center”. The kitchen is where you cook nourishing meals for yourself and your family and it’s the center of activity for the home. The optimal location for a kitchen is in the central area of the home’s floor plan. This creates a balance in the central Health Quadrant of the home and is equidistant to all the other areas. Good Feng Shui = Good Floor Plan Design.
- The Triangle as Optimum Function – The shortest distance between two objects is a straight line. Placing the sink, stove and refrigerator in a triangle configuration not only creates the most functional use of kitchen space, it also separates in Feng Shui terms the Fire and Water Elements represented by these important functions. Water is a destructive Element for Fire and placing the stove next to the sink or the refrigerator will diminish the positive energy needed for cooking nourishing food. Also, in purely functional terms, the cooling capacity of a refrigerator will also be affected by the heat radiated from a stove in close proximity. Good Feng Shui = Good Energy Conservation. For the rest visit her site http://fengshuiarqitect.wordpress.com/2012/04/23/optimal-kitchen-feng-shui-the-chi-of-the-hearth/ . I particularly like the next paragraph A Place for Everything and Everything in its Place . If you need any help with this one, I bet I know a good website with some kitchen items LOL.
For the 16th anniversary of Sutter Home Build a Better Burger Contest and Cook-Off®, the search forAmerica’s best burger, judges are looking for entries to include a maximum of 16 ingredients. And here is the winner back in 1990. It still sounds like a 5-star burger today!
Napa Valley Basil-Smoked Burgers
2/3 cup mayonnaise
2 tablespoons prepared basil pesto
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt
Vegetable oil, for brushing on the grill rack
8 large fresh basil sprigs, moistened with water
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 paper-thin red onion slices, separated into rings
6 fresh basil sprigs
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Combine the mayonnaise and pesto in a small bowl and mix well. Cover and refrigerate until needed.
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form them into patties to fit the rolls.
When the grill is ready, brush the rack with vegetable oil. Toss basil sprigs directly onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a cheese slice. Cook 1 minute.
With 16 ingredients, this burger took the grand prize in 1990
For dessert try the Take Your Breath Away Chocolate Pie
A couple of pieces of trivia: According to the Barbecue Industry Association, half of all marshmallows eaten in theU.S. have been toasted over a grill.
Kansas City, Missouriand Lexington, North Carolinaboth claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.
Here’s a tip for you: For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.
Wusthof Hollow Edge Santoku Knife:
Styled after the Japanese Cook’s Knife, this 7-in. blade is just right for sushi and sashimi – or anything else that needs to be sliced paper thin. The hollow indents in the blade allow food to slide right off without sticking. Also works well when dicing onions or other vegetables.
Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact triple-riveted composition handles.
Wusthof’s newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long.
(Item #172878) w1
|Material Blade:||Stainless Steel|
|Cleaning & Care:||Handwash with Mild Cleanser|