Posts

Showing posts from August, 2017

Summer Salsa Recipe

Image
Whew! I've been super busy lately with an insane amount of yardwork (and training people at work, where I usually do these things), so things have been a little slow on the medical-research front. However, since my jalapeno plant is currently producing an insane number of jalapenos, I did take a break to make some absolutely delightful salsa, which I will share the recipe for!

Ingredients:
~4 small-medium, fully ripe tomatoes, sliced (large slices fine)
3 jalapeno peppers, with seeds, cut in large chunks*.
1/2 medium sweet onion**, diced (large chunks fine)
Cilantro - I used about 2/3 of a bunch from the grocery store, but use to taste
Salt & Pepper to taste - I added about 1/2 tsp salt and 1 tsp pepper but do to your own taste!!

*I left the seeds in to create medium-spice salsa. You can remove the seeds for a more mild version, or use a hotter pepper - like an habanero - for a hot version.

**you can use Vidalia onions instead, but don't use red, yellow, or cooking onions.

I…

In the News - Peanut Allergy Cure?

Today at work, in my daily scroll through health-related news articles, I came across this article in Time magazine, which claimed that they had found a cure for peanut allergies.
This is huge. I can’t imagine life without peanut butter and I’ve often joked that if I ever had a kid with a deadly peanut allergy I’d have to give up the kid.
Okay, that’s a joke. I would never give up my kid for anything short of chocolate (okay, okay, I’ll stop). But peanut allergies suck, and they are becoming increasingly common...as are other allergies.
According the magazine article, a group of Australian researchers found great success in administering a probiotic supplement to kids with peanut allergies, that contained tiny amounts of peanuts. Four years later, 67% of the children treated with the probiotic + peanuts were able to eat peanuts comfortably.
Time magazine is usually pretty good about reporting objectively on science studies, and author is conscientious about cautioning readers that this is…

Why I Don't Throw Away My Eggshells

In the spirit of the recent posts about eggs, I thought I’d share some things that you can do with the egg shells. My mom always kept a container in her kitchen for used eggshells, and now I do the same thing. Saving the shells takes about two seconds, and it doesn’t cost anything - win win.

In my house, the shells have two main uses… Plant Food: This is my most common use for the shells. I crush them and put them in the soil of my houseplants and herbs - the shells contain a lot of calcium which is good for the soil. My mom always swore by them for tomatoes especially - a lot of the time blossom end rot is caused by a lack of calcium in the soil, and eggshells can help with that. I don’t have tomato plants (yet), but I figure the shells can’t hurt my soil! People Food: When I make stock, I’ll sometimes grind up a few shells in my coffee grinder until they make a fine powder and add them to the stock. This extra calcium is important in my diet because I don’t get a lot of dairy (Cheese i…

Fresh Eggs - Practical Considerations

Image
So you read all about why I think it’s worth buying pastured eggs. You understand the phenomenal taste difference. You want to give it a try. Where do you find these magic eggs?
Buy Local. Buying eggs from a local farmer (or hobby farmer!) is by far the best way to go if you’re trying to get pastured eggs. This will save you money, and allow you to investigate the conditions of the hen houses yourself. My parents retired in the country, and I actually buy most of my eggs from a woman who lives down the street from them. Her eggs are only $2/dozen, and I buy 2-3 dozen at a time (eggs keep for a very long time in the fridge). Signs for pastured eggs are all over in rural areas, and the prices where my parents live range from about $2-$3/dozen.
Of course, I don’t want to drive an hour every time I need eggs. I am able to supplement my eggs with partially pasture raised eggs that are only $2.50/dozen from a house that is literally down the street from me. For some odd reason, a few of the …

Farm Vs Regular Egg - TASTE TEST!

Image
In the spirit of science, I wanted to see if there is a really a taste difference between pastured farm eggs and conventional grocery store eggs.

The short answer: OH MY GOD, YES.

The long answer:
First, I got a regular carton of large eggs from Kroger - I made sure to get Grade A, large, run-of-the-mill eggs. Despite this, you can see a substantial size difference between the two eggs, before I crack them into the pan. You can also see that the farm egg is beige whereas the regular egg is white - this relates to the type of chicken used, and isn't a big deal. As far as I know, they don't bleach/color conventional eggshells (?).

Next, I cracked both eggs into a bowl and gently tipped them into a single frying pan that had been greased with butter. I tried to photograph the difference in color of the yolks, but the lighting over my stove sucks and you couldn't tell - just take my word for it: the farm egg looked more yellow. 
I made sure to put them in the same pan at the sa…

You Should Buy Pastured Eggs - the Science

Image
Although I currently live in a metropolitan suburb, I am fortunate enough to have family that lives in a rural area - including my can-cook-anything sister. I distinctly remember staying over at her place a few years ago and getting served two enormous, bright yellow eggs that tasted...amazing. I mean, truly amazing. At the time, as a wee college student with fledgling cooking skills, I was very proud of my ability to make fabulous eggs, but these blew mine out of the water.

When I asked what she did to the eggs to make them so good, she shrugged and said that she had fried them in bacon grease.

Okay, yes, bacon makes everything better. But I frequently fried my eggs in bacon grease, and they still didn’t taste this good, so I pressed the issue further. She thought for a minute, then said that she bought her eggs from a local farmer; maybe there was a taste difference.

I didn’t think much of this incident again until I watched Food Inc, a controversial documentary that discussed some of …