Revelry Reverie

Web-curated meal

Just a little tidbit from Fast Company: a web-curated meal. I had to read the article itself to understand what that meant! Not at all what I thought. Mmmm descriptions of food…

July 9, 2010
Food that’s Fast

A report released by the Pan American Health Organization and the Caribbean Food and Nutrition Institute goes into some detail on how to get the most bang for your nutritional dollar. The report is from 2006, but it is still relevant. For example, eat fruits and veggies. Lots of them. It also offers guidelines on…

July 8, 2010
A Dinner Divided

This afternoon after work, Bob started brewing a batch of beer. It’s his second. It’s a Sierra Nevada Pale Ale clone. It’s taken over our entire kitchen. When the time for thinking about dinner rolled around, there was a giant kettle of beer waddling in the sink with a hose from outside snaking in the…

July 7, 2010
Nica’s Market

We stopped in New Haven, CT on our way home today. After strolling around the green at Yale with our iced coffees (did I mention that it was 97 degrees? Well, it was hot), we started trying to find a place for lunch. We ended up at Nica’s Market, a little gourmet market with a…

July 5, 2010
Temptation at the Barbeque

The first week or two of this experiment, I was sailing! I didn’t even want chicken 0r beef. Then, a few days ago, my dad got a rotisserie for his grill. And grilled a chicken. And Bob and I were over for dinner. It was tough. I had my grilled veggies and my pasta, and…

July 5, 2010
Dextrose

I like the name Dexter. I like the name Rose. I don’t know what to think about Dextrose. So I looked it up. The redirect for Dextrose at Wikipedia goes straight to glucose. It’s a simple sugar (monosaccharide). It’s a fuel source for us (and most other biological organisms). I saw “Dextrose” on the back…

July 1, 2010
Tofu Barbeque

Tonight our main course was tofu barbeque. I found the recipe on Foodnetwork.com, courtesy of Yealang Smith. Here’s how I make it. I chop up a quarter of an onion and half of a green bell pepper. I saute them both together in a pan when the oil has warmed up / is way too…

June 29, 2010
Chard

We got some Swiss chard from Canticle Farm this past week. Since I didn’t know how to cook it, I looked it up. Some things I didn’t know: it’s in the beet family (sea beets. No, really), and it’s popular in Mediterranean cooking (all right!). I tapped “swiss chard” into yummly, and got a quick…

June 29, 2010
Yummly

Literally this afternoon I read on Mashable about a new site called Yummly. Here’s the link to that post. The article was called Semantic Recipe Finder Will Save You Time in the Kitchen. Of course I clicked. So it explains about Yummly.com, which is a site for finding recipes. What’s nice is that you can…

June 28, 2010
Last mercury post (for now)

So last night my husband asked me why tuna has mercury in it. I thought, “oh, I know this. They eat stuff with it.” Then, by complete coincidence I saw this article today. The article is about why salt water fish have more mercury in them than fresh water fish. It says that sunlight naturally…

June 28, 2010