Green Clean

Just as I scrutinize the unnatural items of food that I put in my mouth, YJDKIY is starting in on the unnatural cleaning items I put in my house. I haven't actually stopped to count how many "products" I use each day, but I figure it's well over 12 (shampoo, makeup, toothpaste, soap, lotion, etc. plus all the household ones toilet cleaner, windex, dishwashing detergent, furniture polish, etc), but if each of those have 10 ingredients (of which I can't pronounce any!), that adds up fast.

The first change I made to simpler, fewer ingredients was a while ago: toothpaste. Natural, no additives, less chemicals.

I almost always use a baking soda variety, either Arm & Hammer or this one from Tom's of Maine.

Next up, tackling those pesky weeds. If you've been reading a while, you know my dislike of Monsanto, makers of Round-Up. I just couldn't bring myself to spray those chemicals on places we walk barefoot, the Canine Component lounges, and where rain runs off into storm water drains.

So the ingenious other resident at YJDKIY (not the furry one!) discovered a weed-killer that works. And that he can squirt me with! All safe ingredients - you could even do without the detergent and it would work I think. And work it does! I had serious doubts, but after spraying directly on the leaves, 3 hours of bright sun left even the crab grass shriveled, brown, and dry, ready to be easily removed.

And because of those who DO use roundup, I've added a PUR filter to our tap. No excuse to ever buy bottled water, but more importantly, getting rid of those chemical additives (both intentional and unintentional) in our water. I can tell a definite difference in the smell and the taste. 

Moving to the bathroom. I haven't been able to give up wipes, but I did junk the Clorox, at least, with these disinfecting wipes from Seventh Generation.

They were expensive, smell a little funky, and I'm not doing anyone any favors with the non-biodegradable materials, but I feel better about the ingredients, my hands and nose aren't burning when I'm done, and things still get clean pretty quickly. I'll be weaning off these soon, but will look to other Seventh Generation products to green up my clean.

This isn't really cleaning, but it's green: reusable bags. This one is from Whole Foods. We've all been toting them to the grocery store for a while now, but I'm really trying to take it on other shopping adventures, the farmers market, and just about anywhere I might need to tote something. Plus it's cute to boot so I like showing it off!

Back in the bathroom, shampoo. I've used brands without sulfates & parabens before, but they were either extremely expensive, or not so hot with the hair.

Enter Simply U. I'm still trying to research this company, because I bought at GASP Walmart, but it was under $6, smells good, and works well so far.

And last up, the laundry room. This one still has some room for reform, but less ingredients is better with this Arm & Hammer variety.  Perfume & Dye free.

These are baby steps by far, but at least it is a conscious choice. Next up to fix: makeup and dish washer detergent! What products do you like?

Muffins, My Favorite Kitchen Gadget, Seasame Street and Photography Lessons all on a Sunday morn

One of only things that drives me to bake is expiring produce.

YJDKIY had some bananas approaching seniority, so I decided to whip up some muffins. Who doesn't love a carby fruit & nutterbutter filled mid-morning snack?

One of the things I really hate about baking, is all the small little dishes required. It's like the baking recipes set out to nickel & dime you into a carby coma. So...I always find little ways around these inconveniences.

Like adding oil. Don't get me wrong, the recipe (below) called for it, but listed it as the last item to add to the wet ingredient mix. Reverso that, adding oil first, and you can use the same measuring cup for the egg, PB, and sugar and it will slide right out, allowing you to use only one measuring cup. By using only the 1 c. one, you can visually estimate 1/2, 1/4, 2/3, whatever is necessary. As long as you know your fractions and pie wedges. 

I also don't measure anything requiring spoons. 1/4 t salt = a small pinch, 2T cinnamon = coating the top of the mix with a decent pour. And yet another trick. This one might seem really odd...but I never bring out the electric mixer. A potato masher works perfect for almost anything, including bananas and PB.

You might be thinking, ok that's fine for mashing, but to mix in the flour, she's going to have to switch tools.

Nope! It's a perfect paddle-stirrer. And it's contour scraped the edge of the bowl cleaner than any spatula. Try it.

Voiahaha! Von, too, vree! Only vree dirty dishes (plus the muffin pan)!  That is my attempt at counting like the Seasame Street Count. After a little time in the easy bake oven, out popped the most delicious smelling muffins ever.

Only they didn't look like it. They looked washed out blueish grocery store fare or something. Thanks to the "food" scene setting on my DSLR. Normally food photos around here happen at night. But with lots of natural morning light, there was no need for that enhancement.

So I switched to "A" mode, opened up the aperture as wide as I could, set the white balance to sunlight and the ISO to 400.

POOF! Just like that, they were as golden delicious on "film" as IRL. No photoshopping required.

I couldn't stop with the photos because they were smelling and looking so good I could just eat them up.

So I did. I don't know if it was the Hoffner Organic Farm's Whole Wheat Flour, or the lack of measuring, or just my lucky day, but these were so light and fluffy and at the same time moist and gooey. Perfection.

PB&B Muffins
3 ripe bananas
1/4 c vegetable oil 
2 eggs (or equivalent substitute)
1/3 c packed brown sugar
~2T soy milk (optional)
~1t vanilla
~2T cinnamon

1 1/2 c whole wheat flour
~1t baking soda
tiny pinch of coarse salt

Preheat oven to 400, spray 12-muffin pan with non-stick cooking spray. Mix together first 6 ingredients until well-blended in a large bowl. Add remaining 3 ingredients to a sifter and gradually mix into wet ingredients. Spoon into muffin pan and baked ~20 minutes.

Artful Week

YJDKIY is totally in love with theydrawandcook.com and this week's menu planning clearly illustrates that fact. get it?! Click the links to see the full size image and artist.

MONDAY: Pesto Baked Salmon

TUESDAY: Zucchini & Summer Squash Risotto 

WEDNESDAY: Tofu McMuffin & Greens

THURSDAY: Ratatouille (Pasta Bazoola)

FRIDAY: Chick Pea & Sweet Potato Curry

Or-gonzo Take Two

Remember back when I did this? But I still had one major problem, this? After nearly a year of hemming and hawing over how to best organize those shelves and not spend a lot of money on fancy contraptions, or designer IKEA space eaters, I settled on this.

 

A $4 solution. Each shelf has a tray with certain spices. They're all labeled on the front and top for easy selection.

And then you just slide the tray out (the garlic only fell down because I'd already taken the dash out! It's not like that normally I promise!)

And grab what you need. Woe to the first one who puts a spice in the wrong tray though! It's working pretty well and will be re-useable in other spaces. Mission accomplished. And, because I can't post a post title that without reference to this

you're welcome!

Israeli Cous Cous & Scallops

The scallops aren't Israeli...they're pretty down home unhealthy American. :P

I love this larger cut of cous cous. In fact, I've been known to buy the prepackaged Near East brand and throw away the 710 mg sodium seasoning pack just for the couses.

But! Finally, I found a box of plain.

Static-y! How can you not love that?!

Just add to boiling water, simmer, and serve.

I mixed a few of flavors in, but didn't measure the Dash. Apparently it's called Mrs. Dash for a reason, and you do not need a Mr. Pour to go with it.

The scallops turned out pretty tasty with a white wine (onion, butter, whole wheat flour, garlic powder) sauce and crunch pankos on top.

But it still wigs me out to eat these. The other eater said they were v. delish though.

Shorty McShorterton

Menu planning mid-week is weird! Only two days of work this week is fantastic though! :)

WEDNESDAY: Nature Burgers & Veggie Sticks

THURSDAY: Baked Scallops in Wine Sauce with Asparagus

FRIDAY: Black Eyed Pea, Collard Green & Tomato Soup

SATURDAY: Tofu & Vegetable Stir Fry over Soba

SUNDAY: Roasted Veggie Wraps with Lentils

The Gap

It's famous now.

I should have just walked half a mile down the driveway last weekend instead of driving home, 92 miles, to buy it in my Harris Teeter. Does that even still count as local? I guess it is better than from CA.

Blast Off!

While YJDKIY is fixing to blast off on a couple of summer vacations, a few people were blasting off to their own intergalactic summer vacay today.

I have no idea why "the end of America's space age," as one reporter called it, makes me slightly sentimental, but it does.

So I watched the final launch of Atlantis and remembered watching it on an old remote-less, 900lb television set back in the 80s.

And watching it in my elementary school classrooms.

And the snow day in January of 1986 when I just happened to be home and able to watch.

Probably the first national event that I remember "exactly where I was."

You might say me and the shuttle are of the same generation.

Heck, I even had an astronaut Cabbage Patch Doll named Anita. She had a cool helmet and looked just like this.

(and might I add, $89?! I have a jackpot in the attic! Obviously this photo was pre-1986 and only half the collection, that's Amber, Jennifer, Ashley, and Dickey, who was visiting from Roanoke Rapids!).

But today, today I watched a live feed from CNN.com. No cables, no cathode ray, no commercials. I find it pretty cool that while a space shuttle, whose basic design is 30 years old is still being propelled into space, the technology here on the ground has changed so drastically.

Wonder what the next 30 years will look like?

Leftovers

Just as good the next day, at my desk, with an iPhone.

Balsamic Glazed Pasta with Red Pepper, Zucchini, Onion and Feta

Quarter 3 medium zucchinis, large-dice a red onion and red pepper. Saute in EVOO for 5-8 minutes, adding a dash of balsamic vinegar. Meanwhile, cook whole wheat pasta as directed. In a small sauce pan, heat 1/4 c. good quality balsamic vinegar, 1T maple syrup and a dash of garlic powder, just until boiling. Reduce heat and simmer a few minutes (like a reduction but not as intense). Drain pasta and add to veggies. Coat with balsamic mix and stir in feta. Delicious warm or cold as a salad!

Wordle

Have you played with it?

Example from my recipe page!

Under 100

Not calories, that's fo sho!

MONDAY: Homemade Tofu Ricotta Calzone & Chard
TUESDAY: Salads & Tomato & Black Bean Soup
WEDNESDAY: Better'n Mac & Cheese
THURSDAY: Balsamic Pasta with Red Pepper, Zucchini & Feta
FRIDAY: Eggplant-Artichoke Panini
SATURDAY: fridge clean out dinner

Can you guess?

It's Not Saturday Yet Summary

YJDKIY has been a little preoccupied lately with, well, I don't know really with what, but the point is, there haven't been a lot of food photos coming off the camera (or any photos). Rest assured we are still dining on delectable dinners, they just aren't making it to that great big ol blogland in the sky.

Not one to disappoint, here's some reading material to keep you busy in the mean times.


Vizualize Me. I dare you.

Swirly Love

How much do you make? If you work for the City of Charlotte, we now know!

I've been using this at work and am still undecided. The search/address bar is pretty handy.

Real life hobbits

Are you a criminal?

Teehee


New food blog love


She's the new Sarah P.

Good advice for impending nuptials?

On my NY to do list!

Not on my NC to do list.