And it’s Friday once again, which is sad because it means my (Denise’s) vacation is over, but we do have some good links for you.
I did a stay-vacation, which means I’ve been messing around with reorganizing and trying out some new stuff. I purged the apartment of food that had corn and wheat in them and which my husband wouldn’t cook or eat on his own. It was fairly depressing as to how much food I gave away, but the good news is that I cleared out an entire kitchen cabinet so I’ll now have a spot to store all the canning I’m doing. In other news, I did an onion challenge this past Saturday, and if I had a reaction, it was so mild, that I’m not sure that it was related, so I will likely be re-challenging it just to be sure one way or the other. On a scale of 1 to 10, if the symptom I had was the result of the onion, it was a .05 on the scale, compared to my other big reaction allergens, soft-shell crab at a 10, milk at a 9, corn at an 8, and wheat at a 3.
One thing I found out is that Enjoy Life Chocolate chips are a no-no for people with corn allergies, because apparently they sprinkle corn starch on them before packaging, which was reported on a corn allergy group I’ve joined on Facebook. I tried to finish off the bag we had here (I know, I know, but I didn’t want to waste chocolate, that’s like violating a natural law or something), and noticed I started having some symptoms again, more acne on my face, and blisters on my feet. So I checked out Pinterest and found this recipe for making your own “chocolate”. It’s pretty good, but I think I’m going to monkey with it, and maybe replace the honey with a brown sugar syrup to give it a more caramel flavor, using this recipe to make a corn-free “corn syrup” replacement, and add some cashew milk and additional cocoa butter to try to do a milk chocolate. I’ll report back when I do it.
Also found a fascinating tip from King Arthur Flour (don’t look at the recipe because it’s torture, unless you can still eat most of the ingredients), about how to dry fresh herbs in the microwave in 30 seconds. This is brilliant for me, because I’m one of those people who buys fresh herbs for a recipe, and then thinks that I’m going to put them in a blender and freeze the extra in ice cubes, but it’s a hassle so I never get around to it, and then the herbs go bad and I throw them out. So if I could nuke them quickly and dry them, I think I might actually do that.
And lastly, in the why didn’t I think of that column, I found this article from Real Simple that says that most Mason jars can be used a blender jars on most standard blenders, as most detachable blender blade assemblies will screw right on to the Mason jar. I tried it with my Cuisinart and a Ball quart jar and it screwed on with no problem. I think this would be awesome for doing salad dressings or sauces, you could blend, invert the jar and take the blade assembly off, and put a cap on and store it in the fridge, with no mess and fewer dishes to do.
How about something only sort of food-related? I have been part of the smart phone world since April (Mary Kate, not Denise, who’s been with current technology for decades), and while I prefer most of my lists on paper, I’ve found the memo function on my phone useful for making grocery lists while out and about. But I couldn’t cross things off. I’m hoping that I’ve found a possible solution in this app. I’m still learning it. (I use GTasks, mostly because it syncs with my task list on my Google Tasks, but it looks like yours does too. Maybe I’ll check it out to see if I like it better – D)
I’m having a bit of a love affair with pistachios again, and think that these lime pistachio cereal bars sound like a great snack. Bonus? They are not baked.
This recipe does require heat, but it’s cold when served — strawberry sorbet with caramelized peaches. I never much liked peaches, but then I grilled them. Now peaches are awesome.
Hope you’re all having a good week. Find anything cool to share?