I am lucky, I have been invited to my dad’s house for Thanksgiving, which means, I do not have to prepare the traditional meal. However, I hosted a huge family Thanksgiving several years ago. There is more to it, than just cooking a turkey and few trimmings.. I wanted to give you my 5 non-food Thanksgiving tips. Use biodegradable plates, utensils and napkins Just because Thanksgiving is a bit more special than a weekly, family Sunday dinner, does not mean you cannot use disposable items. Beyond the convenience of not washing plates and flatware till Christmas, using disposable plates allows for quick clean up, so you, the hostess, can…
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Luscious Leek Potato Soup Under an Hour
Feeling a bit under the weather, I needed a warm, hearty meal for dinner, but did not want the heaviness associated with most comfort meals. I had a couple of leeks in the fridge, then discovered this rustic recipe from Americas Test Kitchen, fulfilling my craving perfectly. The aroma emitted during the sauteing of the leeks in butter is intoxicating. Red potatoes are a must. They are waxy and low in starch so as to not become water-logged. Cooking the potatoes so they were tender but not mushy was the key. Of course, I like a little bit thicker soup, so I doubled the flour amount – just make sure…
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Evolution of the MRE
Today, I salute our Army, Navy, Marines, Air Force or Coast Guard Veterans by looking at the history of the MRE – Meal Ready to Eat. MRE’s were surprisingly not developed until post World War II. In 1963, the Department of Defense began working on a project to develop a variety of nutritional meals that military personnel could not only carry but would also fill their nutritional needs. Researchers knew they had to devise a package that not only was cost-effective, but was transportable into extreme terrain and circumstances, which many special force members encounter. First Prototype MRE In, 1968, Dr Abdul Rahman, a food scientist at the Natick Labs created the first meal ready to…
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What is a Community Supported Agriculture System?
Autumn has almost passed us by, here in Upstate, South Carolina. That means many fruits and vegetables stopped producing and local farmers are moving to their winter crops. However, you – the consumer- can still support your local farmers and obtain good, healthy food through CSA’s or Community Supported Agriculture programs. What are CSA’s? These are partnerships between local consumers and their local farmers. Consumers pay a fee ahead of a growing season, as an investment into the farm. Each week during a growing season, the customer receives a box or a bag of what crops were harvested that week. Crop production can be unpredictable, therefore, customers are not always…
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Creamy Parmesan Mashed Potatoes
These creamy Parmesan mashed potatoes were a great alternative to baked potatoes, which we have most Friday nights. This recipe has a simple twist. These potatoes are not only creamy but very rich. Be careful just how much cheese you add. Consider leaving on the skin of the potato for the beneficial nutrients. What makes these potatoes different? At The Fresh Market, I found a different kind of potato, I have never used before; Cinacia Buttercream Potatoes. Cinacia is an organic, sustainable farm in Colorado. Very similar in aroma and color of the russet potato, but the buttery texture makes them perfect for mashed potatoes. Jo Ann Burrington’s recipe that…
