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Archives for October 2015

why you shouldn’t worry about buying organic

October 29, 2015 by anne 1 Comment

Vegetable photo

Blasphemous as it may seem coming from me, I am going to say it and stand by it. I don’t think you should worry about buying organic.

Let’s clear up some things from the start: I think organic is better, I buy it when I can. So if that is the case why would I tell you not to worry about it? Simple it really is more expensive and if your bank account says you can buy real food, but can’t afford organic then I would vote for buying real food over cheap crap.

There are a lot of news stories and opinion pieces that demand we all buy organic and that is great if you can afford it, but I can’t afford it every week so I buy the best food I can afford.

When we moved from California things changed in our buying patterns, we had less money because of a change in jobs. This forced me to rethink my position on this. Here are my thoughts: I feel strongly that we should eat the best food we can afford, we should grow our food in a way that is good for the earth, and I don’t know all the answers about what is good for the earth and quite frankly neither do you. There is so much information out there that it can be hard to disseminate it all and come to an answer that is bullet-proof. I personally am done trying. I am doing the best I have with what I can and making rational changes where I see fit.

3 reasons you shouldn’t worry about it

  1. the nutrients are the same apple vs organic apple - an apple by any other name is still an apple. Nutrients of the fruit do not improve because it is organic. The only thing that might make organic better for you is the lack of pesticides. A huge difference sure, but know that spending more money on organic isn’t giving you more vitamins and minerals. I get the same amount from the conventional produce I eat.
  2. it isn’t budget friendly - It really does cost more to eat organic. It doesn’t cost more to eat well though. I can still eat and cook good food without breaking the bank, but to cook 100% organic is out of my range. I can justify being poor to put organic on the table. My priority is good food I can afford and that is better than eating junk I can afford.
  3. natural pesticides may not be any safer - We just don’t know about the options yet. Organic doesn’t mean pesticides aren’t used it just means that they are natural versus chemical. Some of those options have been as damaging to the environment even if they are better for us.

5 things you can do instead of buying organic

  1. join a csa or go to the farms market - Joining a CSA, (community supported agriculture), or shopping at a farmers market is a great way to speak with your dollars. Buying local puts your money in the hands of farmers that care about what they are growing. If you are at the market you can even ask the farmers about how they grow the produce. You might be surprised to find that some of them don’t use pesticides even though their fares aren’t labeled organic. That organic label is expensive to get so some farmers opt to skip it and that means they don’t have to pass that cost on to you.
  2. eat less meat - The meat industry is an area that needs the most change. Voting with your dollars has proven to be one of the best ways to change that industry. Your voice and dollars made it so McDonald’s announced they are transitioning to chicken not raised on antibiotics. Which prompted Costco to do the same. If the meat you do buy is organic and at the least antibiotic free you are sending a message and they are starting to hear it. We haven’t quite managed this one yet, but I am working on it.
  3. buy organic from the dirty dozen list - Tests have been done on how much pesticides are found in fruits and veggies. Which helped with the creation of the dirty dozen. A list of 12 fruits and veggies that have been shown to absorb more pesticides than others. So if you can’t afford all organic that is okay, just try to stick to organic for these items. There is also a clean 15 list of produce least likely to have pesticides. Buying organic on these items is not worth the extra cash.
  4. educate your friends - It would be nice if the quality of the food options improved, but it really takes voting with our dollars. Spread the news with friends so they start buying better quality food and the message will continue to be sent that we care about what we eat. If customers won’t buy it they won’t sell it. It is a long process, but it is that simple.
  5. get involved in local movements - No matter where you live there is a some food movement demanding better food choices. Get involved. Be vocal locally. If you sit on your couch and don’t do anything change isn’t going to happen. You have to make your opinions heard. Either through your voice or your dollars. If you don’t have time, but can donate money, do it.

What is the biggest deciding factor in what you buy when you go grocery shopping?

Filed Under: featured

3 women that changed my life

October 23, 2015 by anne Leave a Comment

3 women that changed my life

IMG_2074

As I was listening to this Burnt Toast podcast episode with Ruth Reichl, I realized there are 3 women that changed my life. The most influential three woman I have never met. They have completely different backgrounds, yet speak on subjects that are so intertwined. I can with conviction say that I wouldn’t be the same without these women in my life. One I have had the pleasure of sharing a meal with and if asked what three women I would most want to invite to dinner I would quickly add the other two.

Ruth Reichl

Ruth stirred a passion for food writing and the idea that stories about food are powerful. That connecting with people over a good, or a bad, meal is one of the things everyone should cherish in life. When I first read Garlic & Sapphires it sounded like such a magical idea to write about food for a living. I had already started my modest blog and the idea of making it a career started to take hold. Her story telling and the importance she placed on sharing meals in the early chapters of that book and future books struck such a cord.

That was the kind of writing I wanted to do. Problem was I had zero confidence and what felt like even less know-how on starting that path. I just kept reading, writing a little (aka not nearly as much as I should have) and kept dream of what it would be like to write about food for a living. Of the three ladies she is the one I have shared a meal with. A lovely lunch with my mom and a few hundred other people at a book event. It wasn’t intimate, but it meant the world to share it with my mom.

Elizabeth Gilbert

Life threw me some curveballs and I uprooted myself from my 10 year home in California and finally moved to San Francisco. It was the best decision I ever made, but the anxiety that had already started to surface took over and I was battling weekly anxiety attacks. With a few more beers than I needed I made new friends and pushed the anxiety to the side. When that didn’t work I had my xanax prescription. All stopgap measures that weren’t leading to a healthier me.

A Christmas present in 2009 finally gave me some clarity and I started doing things to handle my anxiety the right way. I had passed Eat Pray Love in bookstores for years at this point. I picked it up, read the cover and put it down so many times I still don’t know how I hadn’t read it before a friend gave it to me that Christmas.

Liz Gilbert put me on a path to actually find myself. She opened my eyes to changing my attitude and the impact that small changes could have in my life. The Eat chapter drew me in immediately. The Pray part made sense. The love part scared the hell out of me but I cherished every word for when I would need it. She continues today with her podcast, and book Big Magic. She seems to tirelessly inspire woman just by having the courage to speak what we need to hear. Like this gem about the best thing you can do for yourself. She just keeps popping up to remind me I am on the right path. She is also a good transition to the third lady.

Brene Brown

Brene only came to me recently at a point where I felt like a failure because life had introduced some more curveballs. She helped me step out of the shame and tell myself a new story. Her Ted Talk on the power of vulnerability was my introduction and I was hooked. That 20 minutes helps me put myself into scary situations that have the potential to get me where I want to be. I am still working through her books, but because of them I am a little easier on myself. I don’t beat myself nearly as much and I am able to start a new story when I get too caught up telling myself I am not good enough. If you want a little more check out this talk on shame and daring greatly and her site.

These ladies have helped me find my voice in so many ways. I wish I could repay them in a way bigger than buying their books, but since that is what I have I will continue to fill my shelves as long as they continue to write.

May something inspire and teach you and lead you on your own wonderful path.

 

Filed Under: featured

sugar cream pie

October 21, 2015 by anne Leave a Comment

Not every state has a state pie, but they should. Maine is the obvious blueberry pie. Massachusetts is the Boston Cream Pie, which makes me wonder if this gives the rest of the state an inferiority complex. Florida is committed to the Key Lime Pie, if you have ever had a homemade key lime pie you know why they love it. Georgia doesn’t officially claim a pie, maybe because they can’t decide between a good peach pie or a pecan pie (or is it pe-CAN). I am fortunate to live in one of the few states that has declared a state pie.

Indiana had marked its claim on the Sugar Cream Pie. In true Hoosier standard we kept it simple. We could give you some genuine Hoosier hospitality with only a few ingredients on hand. Give me some sugar, heavy cream, vanilla and I can give you a pie like no other.

I am confidently entering my simple pie in the Wayfair.com Battle of the Pies, #WayfairPieBakeoff. You may not have heard of our state pie and likely haven’t tried it if you don’t live in Indiana, but you should put it on your list.

When you mix sugar and heavy cream and follow that by baking it in a high heat over what you get is caramelized milk. This makes for a very unique and amazing pie. What else is amazing is I had never had this pie until this week and I spent most of my youth in Indiana. It wasn’t until a few years ago I even knew we had a state pie.

The pie has a similar consistency to a chocolate cream pie, but without the expensive ingredients. The story of this pie is that it was created as a desperation pie. When there was nothing else you could always find the ingredients for a Sugar Cream Pie. My guess is back then cream was cheap ’cause you had your own cow. I wouldn’t say this pie is as cheap as it once was but it is still a good value. Since my parents didn’t grow up in Indiana I don’t have a family recipe for Sugar Cream Pie. I tried a few variations the other day to create my own that I will hopefully get to pass down some day.

The final pie we liked the most, after painstakingly tasting them, was the version with Chinese Five Spice. The variety of flavors are subtle, but made a big difference. If you aren’t familiar with the spice it is a combination of cinnamon, allspice, ginger, clove and star anise. It frequently finds its way in to my cooking both savory and sweet.

Don’t miss some of the other great pies from the other #WayfairPieBakeoff

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sugar cream pie
Print Recipe
That state pie of Indiana
  • Coursedessert, pie
Servings
8 slices
Servings
8 slices
sugar cream pie
Print Recipe
That state pie of Indiana
  • Coursedessert, pie
Servings
8 slices
Servings
8 slices
Ingredients
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 Tablespoons flour
  • 1/2 teaspoon chinese five spice
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 1 pie crust
Servings: slices
Instructions
  1. Prepare the pie crust and preheat oven to 400°F
  2. Combine sugars, flour and spice together and mix well
  3. Add heavy cream and vanilla to sugar mixture. Stir with a whisk to combine and help dissolve the sugar.
  4. When combined pour mixture into prepared pie crust and bake for 40-50 minutes.
  5. Filling will bubble and turn brown. When you take it out of the oven it will not look set. Cool the pie on a wire rack. Within two hours put the pie in the fridge and let it set. The longer the better.
  6. Dust with powder sugar just before serving
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Filed Under: desserts, recipes

Checkerboard cake & Dark chocolate buttercream

October 11, 2015 by anne Leave a Comment

I met my husband 5 years ago today and we have barely been apart since. We were introduced by a mutual friend over an evening of sports. He could probably tell you the exact conversation that brought up birthdays, I just know that it came up. What I learned in that conversation is that just like my parents Tom and I have birthdays that are two days apart, that one of us is two years older than the other and that 16 days into a relationship I was going to need to come up with a birthday present/celebration. For those of you that are math challenged, like myself, Tom’s birthday is October 26th and mine is October 28th.

His favorite NBA team, The Lakers, opened the season on his birthday that year so to celebrate I invited Tom & his roommate over to have dinner with me & my friend Michelle. Dinner I kept simple with chili, but I aimed to impress him with a birthday cake. I made the cake and iced it and was feeling pretty proud as I went to slice it and serve it up. When I cut into it and served the first slice he practically gasped before he said, “checkerboard cake!”

I was certainly hoping he would be impressed, but this was more than I was expecting. Turns out years before his mom let him pick out any cake he wanted from one of her cookbooks. He picked checkerboard cake, the most complicated cake in the book. She made it, but it was never her favorite cake. She didn’t like something about how it turned out and he hadn’t had it since that birthday. I don’t think it is the only reason he decided to marry me, but I am certain that checkerboard cake didn’t hurt my chances.

If you want a cake that will have people in awe checkerboard cake is your cake. It is simple to make, but looks complicated when you cut into the center. There are special pans that will help you make the pattern, but I have never used one and I have always had an impressive checkerboard when I sliced the cake. When I made it last weekend for a celebration at my parents house I used some of my Lindt Chocolate to make a tasty dark chocolate buttercream icing for the cake. Today is your last chance to enter the #choctoberfest giveaway for you chance to win some chocolate, sugar and even more baking ingredients.

For my checkerboard cake I used a Lane cake recipe, which is a sponge cake, from my favorite cake cookbook The Perfect Cake by Susan Purdy. I love so many of the cakes in that book, but not so much the Lane cake. I am sure it is a great recipe, but it requires egg whites to make the cake light and fluffy and I always seem to deflate them when I fold them in. My next checkerboard cake will be made with this recipe from Good Housekeeping or I will make two separate cake batters and make a 4 layer 8-inch cake instead of a 3 layer cake. You could use box cake if you prefer, but it doesn’t save you as much time as you would think.

To make the layers set up 3 cake pans. Pipe the batter in three alternating circles. Two pans will have yellow cake in the center, surrounded by chocolate cake and then a final outside layer of vanilla. One pan will have a layer of chocolate cake in the center, surrounded by yellow cake and then a final outside layer of chocolate. If you make a 4 layer cake you will have two of each. When you assemble the cake the oddball layer will be your center layer. On a 4 layer cake just alternate and you will get a beautiful checkered pattern.

I received Lindt chocolate as part of my participation in #Choctoberfest. All opinions are my own.

An InLinkz Link-up



Dark chocolate buttercream frosting
Print Recipe
  • Coursedessert
Dark chocolate buttercream frosting
Print Recipe
  • Coursedessert
Ingredients
  • 3.5 oz dark chocolate use more for a darker icing - up to 7 oz
  • 2 lbs powdered sugar, sifted
  • 1 lb butter
  • 2 tsp vanilla
  • 6 Tablespoons milk, as needed
Servings:
Instructions
  1. Melt chocolate in the microwave or over a double broiler on the stove. Allow to cool while you make the icing.
  2. In the bowl of a mixer with the paddle attachment, cream the butter until light and fluffy.
  3. Gradually add sugar, frequently scrap down the bowl as you go. Add vanilla and beat until icing is smooth.
  4. Adjust icing to a spreading consistency. If it is too thick add the milk. If too thin add more sugar. You want it to be easy to spread so it doesn't tear the cake when you ice, but not so loose it drips down the sides.
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Filed Under: desserts, recipes

As a home cook and gardener, a former grocery store manager, and an advocate for improving our food system I have thousands of hours of research and real-world experience on how to get good food on our plates. My new challenge and my main focus is how to encourage my daughter to love food & eating as much as we do.

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