Vegetarian and keto are two words many people believe are incompatible. Emilie Bailey, a/k/a “The Texas Granola Girl,” is here to show you that they can work together.
Hi, Again, Dear Readers:
Well, we’re a couple of weeks into 2022. Have you forgotten your resolutions already? Not me! I haven’t made any. After the last two years, who’s doing that, anyway?
Mother Nature’s bipolar weather patterns are literally having us all use our heaters at night and air conditioners during the day and then swap in a couple of days. This week we may be looking at snow in our area, and north Houston will not be spared that winter treat. (The prospect of snow does not make BF very happy.)
I discovered recently that I have two new readers. Welcome! This humble little blog is nine years old and contains information about food, cooking, foodie trends, some health and wellness, and the occasional contrarian opinion. Also included are anecdotes and sometimes extra information that may or may not be useful, depending on your perspective. New trends (i.e., the Instant Pot and the Air Fryer) are highlighted as well as updates and features from other bloggers who write more than I do. Stick around, you might find something you like. Check out my recipe page, which I need to update soon.
So let’s jump right into 2022!
The Post-Holiday Reset
The rich food of the holidays is over, and it’s time to get back to eating healthier. Hobby Lobby had this, and, well:
Yes, died and went to heaven. It’s fantastic with corn chips. Until I got halfway through the jar and read the ingredients. First up: sugar. I was heartbroken, but it didn’t stop me. I did buy one more, and that was the end of the dip.
Plus, I gave in to the Cranberry Bliss Bar, despite the large price increase since my first in about 2007:
BF was not interested in this Starbucks holiday standard, and I can’t even get him interested in trying a little bit. But copycat recipes abound, so I could conceivably make some any time of year, such as the upcoming Valentine’s Day.
But today, it’s time to re-set and get back to eating healthier. I fell off the wagon a few times, but not for the entire six weeks.
Getting A Move On
I’m exercising when I can, and bought this “resolution” back in June:
Called the Sunny Health & Fitness Row N’ Ride, I use it less than I should. That’s probably why I end up with sore muscles. The first day I used it I was crab-walking for four or five days–my legs really hurt! When I bought mine, it was less than $100. Part of the reason was so that I could exercise without doing any more damage to my foot. I’m also conscious of possible knee problems with walking, as well as gaining good lower-body strength. So I need to make more time for this baby.
The mail lady was not happy about delivering the 25-pound package. (It does require some assembly, which BF cheerfully handled because he’s a guy.) She remembers when BF shipped home boxes of tools and things before he returned from Iraq.
If you consider buying the Row ‘N Ride, know that it has a strict 220-pound weight limit. That’s OK for me, BF, Miss Alice, and Aunt Ruth. But not for one of BF’s car-guy friends, who has himself gone keto and lost a considerable amount of weight. The man is also well over six feet and over that weight limit, so I had to stop him from hopping on my machine. The company makes a Pro model with a weight limit of 300 pounds, which would be more suited for him.
Sunny Health & Fitness has a wide range of home health equipment, from small things like ab wheels and yoga mats to elliptical bicycles, rowing machines, and the Row & Ride. The company also has a YouTube channel that’s free. They frequently post content including workout videos on Instagram and Facebook. Many of their videos don’t require exercise equipment, such as body weight routines and even yoga.
For some folks, the New Year “diet” means going to or back to keto, low carb, paleo, low-fat, or whatever way of eating you prefer. Others may be considering the non-carnivore route. And for that, I’ve got your back.
I know, I know–the word “vegetarian” has you turned off already. Right now, I can hear you turning your nose up. (Except you, Miss Alice.) Well, today, I’m going to change that.
Emilie Bailey’s newest book is all about vegetarian food that’s also keto-friendly. Vegetarian Keto In 30 Minutes has some wonderful recipes that both vegetarians and non-veg people alike can enjoy. Yes, even maybe BF. But we’re not converting, just eating some tasty and different recipes.
In the intro, Emilie explains that the recipes are quick, and don’t require any ingredients that are hard to get, even here, no complicated cooking methods, nor any expensive kitchen stuff. That’s appealing even to non-vegetarians like myself.
“Yes, but, Amy, isn’t keto all about eating lots of organic meat and dairy?” No, it isn’t, actually. Keto, as I’ve said previously, is pretty much “Low Carb 2.0.” There are macros, but not really calorie counting. The thing is, you can’t over-eat fat without upsetting or hurting your stomach. Real fats make you stop at some point, whereas you can overeat carbs all day long.
If you’ve ever polished off a bag of chips and salsa, you know what I’m talking about. Don’t get me started on chips and salsa in a Mexican restaurant. If you’re in Texas, you know very well what that means.
Emilie’s book takes keto into the vegetarian genre of cooking, because she enjoys vegetables, and had plenty of recipes to focus just on this type. When most people hear the word “vegetarian,” the words that come to mind tend to be things like “bean sprouts,” “wheatgrass” and “soybean ‘meat.'” I’m happy to tell you this is not the case in Emilie’s book. The recipes aren’t difficult, either, and there’s something for nearly everyone here.
The short review: good food to be had here, and you don’t have to be vegetarian to enjoy them. Honest.
Types Of Vegetarians
If you’re not completely familiar with the concept, there are a few “flavors” of the non-meat genre:
- Vegetarians, who just don’t eat meat
- Pescatarians, who are vegetarians but also eat fish
- Lacto-vegetarians, who consume dairy but no eggs
- Ovo-vegetarians, who consume eggs but no dairy
- Lacto-ovo vegetarians, who consume both dairy and eggs
- Flexitarians, who generally don’t eat meat but do once in a while or alternate between veg and carnivore
- Vegans, who only consume plant-based foods, including plant milk and products like almond, soy, oat, rice, and others
- Raw vegans, who eat plant-based food that’s uncooked, or “unprocessed plant foods that have not been heated above 115 degrees Fahrenheit.” (I’ll pass–I still like sweet potato fries, thanks.)
Emilie’s book focuses on lacto-ovo recipes. There are multiple egg-based recipes in the book, one of which I’ll show you.
Why Go Vegetarian?
Everyone has a different reason for going veg. You can ask five people and you’ll get five completely different and diverse answers.
Miss Alice accidentally became vegetarian, no kidding. During Hurricane Harvey in 2017, she and her daughter were running low on things, so she just ate rice and veg and gave her daughter the protein. Discovering she liked being vegetarian, and it worked for her, Miss Alice kept up with it. Because she included fish, that actually made her a pescatarian.
Many people have a specific idea of what the word means. Walk into nearly any American grocery store, and you’ll see offerings like these:
I can’t say I know any Hispanic folk who would welcome that in their tamales. Or any gringos, for that matter. But there is a market, and our local Walmart carries it. I pass it up the same way I did in Texas. But there are people who buy these products, just not me.
I have tried being vegetarian a few times, I really did. Gave up quickly because was always so hungry. Well, I didn’t have a book like this. As with many things, It’s a matter of finding what works best for you and sticking with it.
So let’s try out a few of these recipes and see what’s good.
Versatile Sandwich Round, Page 31
Do you like a good English Muffin? Here you go.
Emilie says that bread is one of the first things people miss when they go to keto. She’s right–no sandwiches, which is a shame unless you have a substitute. Well, thanks to Emilie, you can make anything from an eggy breakfast sandwich to avocado toast anytime. Pretty much anything you want to put between two slices of bread will work on this little sandwich round, even bacon, egg, and cheese.
You’ll need a little ramekin dish that’s safe to use in the microwave and just a few ingredients.
Mix up everything in the little bowl:
And the rest, then mix well:
Then microwave for 90 seconds on high, or a few seconds longer as needed.
I don’t have a picture of it cooking, but this is what comes out:
Flip it out onto a plate, carefully, because it is quite hot:
To make a sandwich, cut it in half lengthwise with a serrated knife:
You’re probably wondering what I did next. Well, it would have been avocado toast if I’d bothered to toast the round at this point. But I didn’t. I just mashed up a ripe one:
Then spread it liberally onto the halved rounds:
I didn’t bother showing this to BF, because I knew what would happen. Well, he came inside just after I finished it. He took one look at this and said, “oh, look, the cat threw up on your plate.” Thanks, Honey, I really appreciate that. Wait until you discover what *you’re* having for dinner. (Hint: it’s whatever YOU make.)
This little eggy thing is about the size of a standard English muffin. It’s useful for any manner of sandwiches you like, veg or non-veg. And if you’re missing bread at dinnertime, this is a great option, too. Cut it in half, or cut it as I did, then cut it again into quarters from the top, so you have four half-moons. Next time I’ll try to toast it too.
A few years ago I thought that Hamilton Beach’s amazing little Breakfast Sandwich Maker was the most wonderful thing ever. It makes breakfast sandwiches in five minutes or so, and you don’t have to leave your house! No drive-through window nonsense, either. Made correctly, you could use the Versatile Bread Round to make yourself a keto–and even non-vegetarian–breakfast quickly.
Emilie also offers a sweet version, but I haven’t tried it yet.
Turmeric & Avocado Egg Salad, Page 87
Ok, I’m going to issue a warning right up front: this dish is delicious, but it has a very strong tart taste. Like I wouldn’t even try it with BF. I’m not saying it’s bad, because it isn’t–this is a flavorful recipe. But the next time I may cut the lime and capers in half because I couldn’t eat it too fast. It opened up my sinuses, too. It’s that strong.
Although Emilie tells you how to boil eggs, you know what I used:
Once they were ready, I got started scooping out the avocado:
Mash it up in a bowl:
Now add in the rest:
Then the juice of the lime:
Then the capers:
Drop them in with the minced up onion:
Then the turmeric
Then take care of the eggs and add them in:
Stir it all up:
This recipe actually made two servings:
But I haven’t made this pucker-your-lips recipe since! For someone who is totally vegetarian, though, it might be OK. I’ve read that vegetarians have a higher tolerance for spicier foods, and this definitely fits that bill.
Open-Faced Pizza Omelette, Page 60
Who among us has never had leftover pizza for breakfast? Well, OK, maybe you, Aunt Kathy, but even you can love this one.
Yes, Dear Readers, I actually have had pizza for breakfast. Twelve years ago, in the middle of June, while I was working for Boeing, I got really, really sick with some kind of bug that was going around–fever, chills, coughing, the whole horrible bit. I was told by coworkers and colleagues that it was “something the Shuttle people brought back from Russia,” and I was one of the last people who became ill. Camped out on the futon, I watched a lot of TV under a wool blanket with two big, hairy cats (weight total: 40 pounds) on top. In June, of course. I didn’t want to make anyone else ill.
For about two weeks, I had pizza delivered a couple of times, because I was just too sick to cook for myself. It was also when I discovered Pea & Pesto Soup. I started making the delicious soup after I quickly got sick of delivered pizza and Taco Cabana takeout. I’d been growing basil, so the pesto took a few minutes of prep.
Fast-forward twelve years, and now pizza for breakfast is a) keto, b) vegetarian, c) easy, and d) tasty. And, really, you can have it anytime you want a delicious pizza thing. What kind of crust, you ask? Eggs!
So, this dish isn’t too far away from a normal omelet. Somehow I didn’t get a shot of the ingredients, but this is the recipe with the list:
And because I made my own pizza sauce:
It really did taste like a well-made pizza. I’ve used this sauce on Caulipower pizza crusts, and it works great.
First, make the base by melting the butter over medium low heat.
In case you’re wondering why there’s salt in there, I’ll explain. Emilie’s recipes call for salted butter, which I never have in the fridge. So I toss in a touch of kosher salt to hopefully make up for it.
And, this little cast-iron pan is just the right size. Bought two of these as well as two small covered cast-iron cocottes at Bed Bath and Beyond a couple of years ago, thinking I could make a quick dinner with them in the countertop oven. Well, I’ve used them, just not as much as I thought.
Meantime, mix up the two eggs, a tablespoon of Parmesan cheese, a quarter-teaspoon of Italian seasoning, pepper, and salt.
Pour this egg mixture into the little pan:
Let it cook (no stirring) for a couple of minutes:
Cover it and let it cook another 3 or 4 minutes:
Once it’s cooked, take the cover off and add the pizza (or marinara) sauce, other toppings, and of course, the cheese:
Cook on the stove for another minute. Next, turn on the broiler, which in this case is in the countertop oven, and put the pan on the bottom rack:
Shut the door for a minute or two:
Your Pizza Omelet is ready. And what’s better for a delicious lunch or even dinner than a dessert from Emilie’s first book, some Blackberry Cobbler?
BF would not touch it, despite his enjoyment of bacon or sausage and eggs for breakfast and pizza when he wants to eat his way. Well, I enjoyed it, anyway. And for the record, he does like the keto blackberry cobbler, too.
Dark Chocolate-Macadamia Clusters, page 126
What would any cookbook be without dessert? Again, Emilie doesn’t disappoint with a chapter called Sweets & Treats, including 11 dessert recipes. One even has grilled peaches!
For me, though, I wanted chocolate.
True to her word, Emilie’s ingredient list isn’t difficult to acquire.
For most recipes, I am generally limited by what I can find at Walmart and Winn-Dixie. I only get to Rouses occasionally, so when I want to get something I can’t find locally, I buy extra and stash it in the pantry or freezer. Fortunately, I could get everything at Walmart.
Lucky for us, sugar-free chocolate chips are available here, and I’ve been buying them ever since. Walmart carries other varieties, like this newcomer to the candy game.
Unfortunately, I tried some of these and didn’t care for them. Well, they were clearance-marked pumpkin spice, but I wasn’t impressed. So I’ve passed on these for the Hershey’s, and because the Hershey’s bag is bigger.
Melt 1.5 cups in the microwave:
Stop it and stir every 20 seconds. It should take 1 minute, 20 seconds to complete, but stir it until it’s completely melted and mixed with the oil. Then add in the half-teaspoon of vanilla.
Add in 1.5 cups of roasted and salted macadamia nuts:
Drop them right in and mix:
Once they’re all coated in chocolate, start dropping them onto a baking sheet lined with parchment paper.
Until you’ve finished:
At this point, you’re supposed to sprinkle a touch of flaked sea salt on top of each one. Of course, I forgot. And I have a nearly-full box of Maldon’s Sea Salt, too.
Now stash them in the fridge for 15 to 20 minutes, and they’re ready to eat:
The other mistake is not realizing that these macadamia nuts were raw. I should have put them into the little oven for a few minutes and then maybe salted them. I don’t normally keep macadamia nuts around, and because I didn’t care for these, I’m inclined to avoid them. On the other hand, I might check Winn-Dixie or Rouse’s to see if they have them roasted, then try this recipe again. Because, chocolate.
Store these in the fridge in an airtight container, nibble at will. Just not all at once.
Frozen Hot Chocolate, Page 129
This was actually the first recipe I tried in the book. There’s a reason for that. Besides, it was hot out, and it was just after Hurricane Ida, in the days after we had power restored.
A few weeks prior at Rouses, I saw a can of coconut milk. I bought it, because I keep seeing it in recipes but can’t remember which one. Well, darn it, that can came home with us, and I soon found a use for it.
I keep almond milk around for several reasons, including running out of milk for coffee. Intrigued by the name, I grabbed my little blender.
I won’t question Emilie’s naming convention, but technically it’s not “hot chocolate.” It is, however, a pretty tasty concoction. More like a dairy-free chocolate shake. Who wouldn’t like that?
I’ll admit the ingredients are not what you’d think of in a standard chocolate shake:
Note: after I took this picture, swapped out the Mexican vanilla for a different one that was actually sugar-free.
You’re probably thinking, “Amy, why is there an avocado there?” Sometimes there are ingredients in my blog pictures that are for another recipe, or just happen to be caught on camera. But this time, it is part of the recipe. Now you’re thinking, “enough with the avocado!” They’re not in *every* recipe, I promise.
I also made it when BF wasn’t around, and he only saw the finished product.
So you add the ingredients into the little blender:
Blend it well:
I know you see the little green bits at the top. Just scrape down the sides with a spatula and keep blending. Then add your ice cubes:
Blitz again, and it’s ready:
It does taste a bit different, and the coconut milk is subtle but present.
I did ask BF to try it in a sweet tone of voice. I cornered him on the sofa, where he was looking at yet another Big Foot video on YouTube, and asked him to PLLEEEEZZZE try a little sip. Reluctantly (and with a funny look on his face), he took the tiniest of sips. “It’s missing something,” he declared. And he felt like it wasn’t sweet enough.
I’ll agree, I felt like it needed to be a bit sweeter, but that’s OK, too:
It wasn’t until the next day that I informed him it contained a tablespoon of avocado. You actually can’t taste the avocado, even if you know it’s there. Mostly, I think, it’s for adding viscosity and healthy fat. Then he made a face and pretended to get upset at me. But that’s all in the fun of helping him try new things.
Occasionally, he likes something that he thinks he won’t (especially if I don’t tell him what’s in it.) For a recipe that works, I write in the cookbook, Winner! Make Again! That’s legally gathered evidence of his approval for future repeats, just in case.
There Is Tofu
Yes, there are several recipes for both tofu and turnips here, but not many. I’m allergic to raw soy, so I’m quick to avoid it. I’m sure they’re delicious in their own way–and I could make them with substitute ingredients, like meat. In fact, I might actually do that one day.
For instance: page 120’s Tofu-Stuffed Peppers With Feta could be converted by swapping out the 14-ounce package of extra firm tofu with, say, a pound of ground chicken or turkey. The two peppers are cut in half and laid on the side, used to hold the filling. Mix and bake as you would for the tofu, 25 minutes.
On page 84 is a Mushroom-Tofu Lettuce Wrap with Peanut Sauce, which might also be good with ground turkey or chicken in place of the tofu. The peanut sauce with soy/tamari, rice wine vinegar, sriracha, fresh ginger, and peanut butter sounds interesting. Wrapped in lettuce with some grilled chicken strips might be a nice summer lunch, too.
Think about it: in the same way one would use tofu in place of meat in a dish, the opposite is also true. So there’s no saying I won’t try a tofu-based recipe by swapping out the tofu. I just won’t make them when BF is home.
Also found when buying ingredients for the Chocolate Macadamia Clusters were two items not normally found in Walmart:
The peanut butter is organic, but the almond butter isn’t. And the almond butter has no salt or sugar, which is unusual for anything you find at Walmart.
When you think “organic,” chances are the first thing you think of is “Whole Foods.” You’d be right–both Whole Foods and Trader Joe’s have a variety of organic foods, as does HEB and its upscale Central Market. In fact, on our last trip to TJ’s in December, we found some organic hot chocolate (in packets) for BF to enjoy. Whole Foods also has some organic hot chocolate in a can, with 22 grams of sugar in every serving. So understand that “organic” doesn’t always equate to healthy.
What It Means
Calling a product “organic” is more than just a name. The USDA has specific guidelines for the production of organic food, so it’s not just a term like “natural” or “healthy.” There is also a certification process that food producers must follow in order to have the seal on their labels.
I prefer to buy organic whenever I can, but I don’t do it all the time. For one thing, organic is more expensive because of the more intensive farming and processing practices involved, including the certification. Another is that not everything organic is necessarily better. Strawberries, yes, but bananas, not so much since you peel them to eat them (unless they’re marked down to sell fast–then you buy them and make banana bread!)
The FDA has a series of blogs called Organic 101:
- Part One discusses what’s not allowed in organic farming
- Part Two discusses substances that are and are not allowed inorganic farming
- Part Three explains what the organic label means
Of course, no matter what, reading labels is essential for eating as healthy as you can.
Good Food No Matter Your Persuasion
Despite the “hippie” or “millennial” image that many people have of vegetarians, people from many walks of live became vegetarians for whatever reason. Miss Alice’s reason was practical and not as much of a choice as a decision, if that makes any sense. (As of late, she’s fallen back on the carnivore wagon, but she’s healing from injuries, too.) Others make a conscious choice to avoid animal products, or just find avoiding meat less expensive. Again, everyone has a unique reason for going vegetarian.
For those of us who stay on the carnivore bandwagon, Emilie’s vegetarian keto book offers a range of recipes we might not think of otherwise. I see it as a supplement to her last two great keto books. It’s also an expansion of delicious keto recipes that I can enjoy and have in my pocket if someone drops by and says, “oh, I’m a vegetarian.” Mind you, the likelihood of that happening here in the middle of rural Louisiana is a bit low, but I like to be somewhat prepared for the remote possibility.
Another good reason to have this book: you’re out of meat, or you’re tired of the same old thing. Isn’t that reason enough?
Many thanks to Emilie and her publisher for sending me a copy and letting me preview the book, too.
Until Next Time
If you’re going keto, thinking about going vegetarian, or just want some new and different tasty dishes, Vegetarian Keto In 30 Minutes has 90 recipes that will keep you in tasty, healthy food that’s fast and easy to prepare all year long.
In the next blog, I have a non-keto, non-vegetarian recipe that involves one of Emilie’s occasional sponsors. However delicious, mine will not be a sponsored post.
SPAM! This isn’t junk email. It’s all about that ubiquitous canned meat.
Hi, again, Dear Readers:
In my writing adventures, I learn about all kinds of neat things. Technology, law, current events (whether I want to or not) and I write about them for other people. They pay me for this, although I need to get faster at it so I’ll have more time to blog about stuff that matters.
I also have a thing for vintage cooking stuff–ads, recipes, etc. It’s not that I want to make things like a Jell-O mold that looks like an aquarium, mind you. I just enjoy putting them on Facebook to make people say, “EEEEEEWWWWW!!” (You wouldn’t believe what they used to put into a Jell-O mold and call a “salad!”) But, admittedly, there’s a strange enjoyment from seeing what used to pass for “gourmet.” You’ll see some of them in this post.
On the healthier side, there’s news to report, especially if you like tortillas and wraps. But today, I wanted to have a little fun.
You may be wondering why grocery stores have more “specialty health foods” than before. Things like Caulipower pizzas and other treats, gluten-free cakes, and brownies from baking stalwart Betty Crocker. There’s a good reason for it.
Multiple companies are trying to reinvent flour-based foods for a health-conscious consumer, and those with specific health concerns. And the way it starts is because frequently, it’s a necessity for one person.
In the case of Caulipower, it’s because founder Gail Becker had two sons who were suddenly diagnosed with Celiac disease. When she tried to make cauliflower pizza on her own, she wasn’t successful. So she sought to create the frozen cauliflower pizza for others who wanted it. Today the company sells a range of alternative processed foods around the country, including Walmart and Winn-Dixie. Forbes has an interesting article about Gail Becker and how she got started.
Now comes the company Egglife, which aims to re-invent flour-based tortillas. You can buy Mission Tortillas that are “low carb,” but they frequently come with. . .wait for it–wheat flour. So they’re not gluten-free. That’s no help!
Egglife’s products include six different types of wraps made from cage-free eggs. Like Caulipower, founder Peggy Johns had to cut carbs and sugar for health reasons. They’re found in the refrigerator section and have just launched in Walmart. If you want to get something in front of the majority of Americans, that’s where you put it. So I’ll be looking for them soon and trying them out here at the Casa de Rurale with a full report.
The Definition Of Spam
Do you eat SPAM? Do you know anyone who does? I do–BF eats it. But until I met BF, I’d never met anyone who eats the stuff. Except maybe during a temporary emergency. If you’re in a shelter and the hurricane is blowing down the trees around you, you’ll likely be hungry for anything, and “special dietary needs” can go right out the window. But I digress.
A couple of years ago, a client asked me to write about something called SAP. It’s a computer operating system that has both fans and detractors and elicits reactions from joy to despair. The reaction you get will depend on who you talk to about SAP.
I haven’t had the opportunity to learn SAP (stands for Systems, Accounting and Production), but if I had, I might still be living in the Houston area. Anyway. . . .
Deciding The Topic
While talking with this Manhattan-based client, I said, “It sounds like SAP is the Spam of IT.” He laughed and said, “that’s exactly what it is!” But they make their bread and butter with it (pardon the pun), so we didn’t want to be too critical. Here’s the article I wrote if you want to read it.
But then I started thinking about. . .SPAM. It’s always in the grocery, but yet, “nobody” eats it. Really? I decided to do a little research.
History And Origins
Spam was created by the Hormel Company in 1937. There are some differences of opinion on the naming convention, but it either stands for “spiced ham” or “something posing as meat.” I guess it’s all in who you talk to. The US forces during WWII called it “ham that failed the physical.” This was not a compliment, as anyone at the company at the time could tell you. Spam was included in military war rations because it has a shelf life of approximately 9,724 years. A soldier far from home could eat it anywhere, hot or cold, right out of his or her backpack.
It was one of those foods that “thrifty housewives” knew would stretch their food budget like a rubber band. And so, recipes like this showed up frequently in popular media of the period:
I did offer to make this vintage culinary delicacy for BF. He loves lima beans and Spam. Apparently, having them together like this isn’t as appealing.
Spam was also purchased by governments worldwide to add to their own military rations during WWII. Nikita Kruschev was once quoted as saying that if it weren’t for SPAM, they would have lost the war a lot faster.
Hormel, today, produces approximately 44,000 cans of this stuff per HOUR, every day. That’s not an exaggeration, that’s their own estimate. You know quality control keeps track of these things, right?
So who is actually eating SPAM? Besides BF, of course. One word: Asians. No kidding. SPAM is extremely popular in Asian American cuisine as well as Asian countries.
- In South Korea, Spam is a Luxury
- In The Phillippines, Spam has a similar status and is now a staple
- Hong Kong enjoys Spam most often for breakfast and lunch, and one company has created a vegan version only available there.
Spam became a symbol of American generosity after the war, and also kept people from starving in many of these countries. Agriculture took a long time to return to these smaller countries, so the easily transported cans of ready-to-eat protein helped them considerably. Today gift boxes of Spam varieties are a highly coveted holiday gift in Asia.
Another place it’s popular: Hawaii.
Not a joke–they even have even restaurants on the Islands dedicated to cooking and serving dishes made with Spam. Part of the love of Spam had to do with it being sent to the detention camps for Japanese descendants between 1941 and 1945. That’s why there are so many Japanese residents in Hawaii. It’s a sad part of US history for sure, but Spam love was one small good thing that emerged.
The company changed direction and began marketing the product to post-war American housewives who were now cooking for husbands and families in the 1950s.
But because so many GIs ate it during their time in the US military, Spam’s pre-war popularity didn’t return. Still, Spam remains a best-seller stateside and quickly went on to gain a foothold in the Asian marketplace.
If you’re old enough to remember the original Monty Python, you’ll remember the skit about the restaurant that served nothing but Spam recipes. The sketch also came out of Britain’s recovery after WWII and the part Spam played in it, much like Asia’s. However, British agriculture returned quickly as did the US’s. There are also a few US restaurants that serve it. Comedy predicts the future!
And yet, when Americans like me think of Spam, the first thought is, “EEEEEEWWWWW!!” Others, like BF, adore it. Go figure.
No–I’m not going to tell you I’ve eaten or cooked anything with Spam. That’s BF’s job, not mine. Usually, though, he goes for a “Spam sandwich.” I’ve also met people who will fry it up in a pan. I’m not one of them.
If the idea of cooking with SPAM appeals to you, their own website has a separate page of over 100 recipes available, such as:
- Sriracha Benedict
- Pasta Carbonara
- Panini (a grilled Italian-style sandwich)
- Poke’ Bowl (if you don’t know what that is, here’s a non-Spam primer)
- Musabi Crunchy Roll (similar to sushi)
Can you see me crafting these gourmet Spam recipes for BF? How about this one:
No, me either. I can hear him now: “Stay ALERT! Stay ALIVE.”
In the modern (food) world, one variety of anything is usually not enough. During a visit to our local Rouse’s, I saw some of them:
On the left, you’ll see a knockoff version. Our local Walmart also carries several types SPAM. The company actually makes 13 varieties, but I don’t know if all of them are available around the US, and in this part of Louisiana:
- Less Sodium
- With Real Hormel Bacon
- Oven-Roasted Turkey
- Hickory Smoke Flavor
- Hot & Spicy
- With Portuguese Sausage Seasoning
- With Tocino Seasoning (I have no idea what that is!)
- Two different sized packages with classic Spam
Somebody is eating Spam in this country, even if they won’t admit it. And yet, with all the variety presented, BF won’t eat anything but the original.
BF Loves Spam
Well, of course, he does! That’s why things like lentils, quinoa, Waffled Falafel, and Overnight Oats are so foreign to him. (Aunt Ruth is still laughing at my description of BF’s first taste of overnight oatmeal.)
BF grew up eating Spam, I didn’t, so that explains some of the disparity. But you won’t be seeing this around here anytime soon:
When I showed this ad to BF, he was quite interested in all three of these. He’s welcome to make them for himself. Thankfully this “cutesy” form of advertising has given way to more genuine styles, mostly, and with SEO (search engine optimization.)
All You Needed To Know
I hope you enjoyed today’s blog post; it’s been sitting in the draft folder for a while. If you really like the salty, cold canned meat, go for it! BF does, frequently. And now you know about the incredible variety of multicultural recipes that start with a simple can of Spam.
Of course, you can find plenty of recipes and information on the Spam website. There is also a gift shop for Spam merchandise and some cans. Some varieties of Spam are currently in short supply. But you can purchase Spam temporary tattoos, posters, magnets, postcards, T-shirts, Polo shirts, golf bags, and other quality merchandise that you didn’t know you needed. Want to learn more? Check out the company’s FAQ page.
At The Casa de Rurale
We actually have one or two cans in the kitchen somewhere. BF cracks open a can when he just doesn’t know what he wants for dinner. Sometimes it’s because he is in a place where food is being served that he doesn’t quite understand. He just takes his Spam sandwich and goes into a corner until it’s all over. Or, on rare occasions, I’m that mad at him that I let him feed himself, and he’ll find his way to a can.
One thing that worries me–if I go first, and I’m not there to make BF a healthy dinner, is he going to spend his days eating cereal for breakfast and Spam other times? Oh, well–if I go first, I guess it has to be up to him to eat healthily. I hope he’s learned a few things in the time I’ve been here.
Katie’s of Mid-City is a great neighborhood restaurant to visit if you’re looking for a real New Orleans place. Or, if you’re not interested in going near the French Quarter.
Hi, Again, Dear Readers:
As we begin the process of getting back to normal, I realized it’s been a while since I did a restaurant review. It’s been some time since I’ve been in this particular restaurant, too, but I never forgot it. Maybe BF and I should take a ride there and have lunch one day, and drag The E-Man with us.
Before I tell you about Katie’s of Mid-City, I’ve got a few other things to tell you about first.
Instant Pot: Venison Roast
So, back in December, one of the neighbors brought over what BF said was “deer roast.” I have no idea what part of the deer. I asked BF how to cook this. His response: “just like a regular roast.” Oh, that’s helpful. So I bagged them up and put them into a bag with other meats in the big freezer.
While researching the Instant Pot post, I came across this recipe for Instant Pot Venison Roast. Dinner is always a challenge to figure out no matter how far in advance I try to plan it. So I asked BF if we could try this out.
Meat and Potatoes. How bad can that be?
I’m happy to report that I made this for us over the weekend and it was a success. I only had dried thyme on hand, and I used about two teaspoons of it. The venison came out tender and juicy, and the vegetables perfectly cooked.
Yes, I know it’s not “keto,” but as I always say, I eat “keto, mostly.” And I didn’t take pictures, sorry. If you’re in possession of venison but have no idea what to do with it, I highly recommend this recipe. Just understand the irony that it will take a good three hours using the. . .Instant Pot.
A quick note–if you have a large freezer as we do now, things can get very disorganized quickly.
The solution: reusable grocery bags. No kidding. Wash them first.
Dionne at Home Made Our Way has a more detailed blog post on organizing your chest freezer. Because I’m telling you, I speak from experience–you’ll be getting frostbite trying to find that one thing you need somewhere. (I have a pair of gloves for the day I have to do that.)
BF is of the habit of opening the lid of the big freezer and chucking things in without looking. I’ve shown him the “system,” but he’s not concerned. I’m guessing he thinks the solution is to make sure I have additional housework and chores. I’ll fix that one day.
Lunch After The Activity at Katie’s
Because going to the SGI-USA Community Center in New Orleans (which has not yet reopened) is an all-day thing for me, frequently I go have lunch or coffee with The E-Man, and sometimes other members too. Most often, I need a little “leaded” coffee for the long trip home.
The E-Man was not born in New Orleans, but he’s certainly made it home after many years of living there. He knows every street, every avenue, and every place to go as well as avoid.
One particular day he said something about “Katie’s.” I had no idea what he was talking about. After all, I haven’t lived there in more than 20 years. But one thing about The E-Man, he’s been around.
Because I had no idea where I was going, I had to follow him. In a pickup truck, no less, in a part of town I was never completely familiar with–Mid-City. But off we went to a little place that wasn’t touristy, and a little off the beaten path.
Katie’s, The Place
Katie’s is one of those restaurants that if nobody told you about it, you might not even know it was there. One block off the Canal Street streetcar line, it’s at 3701 Iberville Street. But we drove and had to park over a block away–that’s where parking was available.
The restaurant is one that’s nearly always busy and crowded, and like everyone else, we had to wait outside before getting in. What does that tell you? Everybody wants to go there!
The place has also been featured on two Food Network programs, “Food On The Road,” and this one.
And in 2013, it was voted a Best Of New Orleans by local publication Gambit. So that wait for a table tells you that the place has a loyal following. Waiting at Cafe Express or The Olive Garden is just not the same thing as waiting to get into Katie’s, because Katie’s is a different experience completely.
It’s a casual place, like a lot of places are now. And that’s OK, too:
When Hurricane Katrina devastated New Orleans, Katie’s wasn’t spared.
But they rebuilt and came back. With decor like this:
You can’t help but have a good time.
From the upstairs, I saw this outside, just someone’s house:
And there are more awards!
These were in the upstairs area, where there is both food prep and additional seating. (And the ladies’ room.)
Downstairs the casual, fun vibe was the same:
I liked this too:
Since our last trip, Katie’s has stayed relatively the same, I’m told. That means you’ll see much the same thing, but I can’t answer for the menu.
The place is great but not terribly big. Although it’s on a corner, it’s in one of those older neighborhoods with small buildings and “shotgun” houses. In fact, that’s probably what the blue house next door is. That being said, expect a wait, especially on popular days like Sundays. They’re only open from 9-3 on Sunday, and everybody goes there after church.
Our Brunch At Katie’s
Let’s talk about food. It’s casual, it’s good, and just what you’d expect from a place like this.
The E-Man knows what he likes, and ordered something called Oysters Slessinger.
This appetizer consists of a half-dozen oysters (I think I tried one or two, and you can also order a dozen) along with “creamy provel, shrimp, spinach and bacon served with french bread.” I have no idea what “provel” is and didn’t ask, nor did I handle the French bread. I left that to The E-Man.
For lunch, he ordered:
I asked for something that was gluten-free and was offered a frittata. Yes, please. Thank you.
All cheesy, with sausage on the inside. Italian, if I remember correctly:
No complaint from me!
Of course, when I picked up BF from work that afternoon, I told him all about it. His response: “that’s a lot different than the ham and cheese sandwich I had.” Touche. I did make sure he had a good dinner.
Rack Of Tabasco
If you like Tabasco, so do they:
Some of Katie’s online menu items aren’t the same as what we had that day, because we went for Sunday brunch. But like many neighborhood restaurants, they may also change their menu periodically.
Have A Good Time At Katie’s!
No, this isn’t a sponsored post. I’ve been wanting to write this for a while, and finally got to it. Besides, one of my astute readers may be planning a trip to New Orleans soon and wants to find a good place to eat. I don’t think you’ll go wrong by including a visit to Katie’s in the itinerary.
Katie’s is at 3701 Iberville Street in New Orleans (70119), and their number is (504) 488-6582. You can find a map at the bottom of their home page. They open daily at 11 am, and close at 9 pm during the week, 9:30 pm on Friday and Saturday. Visit them for brunch from 9 am to 3 pm on Sundays. Call or email for reservations, or for larger parties. They’re still doing curbside and takeout if you prefer.
I’m planning another review of a Mid-City place soon–and they have coffee plus sweets. No, it’s not a Starbucks, either.
Dash kitchen products–they’re small, cute, functional, and in stores around the US. Are they worth it?
Hi, again, Dear Readers:
On the heels of four weekly blogs. . .I’m on a roll! Good thing, because I have more to tell you about.
Cow Road Is Repaved!
Recently I got a call from Miss H, asking for some “senior tech support.” Miss H and her husband T live on the other side of what I call Cow Road, and that’s how I get over there. They’re nice people, and I’m happy to help on occasion.
When Miss H called, I got a huge surprise. But first, a previous picture of the lovely Cow Road, taken right after I moved here in 2016:
After the August 2016 flood here, the normal road to get in and out of town was closed because of a broken bridge. You couldn’t get to the Casa de Rurale from there. You had to go around the “long” way, which was Cow Road.
Now, the thing about Cow Road is that while I was in Houston, my long-term plan was to move out of Harris County and into a more rural area like this one. But there’s an old saying, “man plans, God laughs.” Yeah, it was like that. When I said I wanted to move out of Harris County, this was not what I had in mind. I’ve adapted as best I can, but I still get funny looks from people here.
Take a look at the road in this picture:
Don’t drive too fast here. Well, you couldn’t, anyway, not without serious damage to your vehicle. But for several months after I moved here, going into town required us to go bumping and grinding down Cow Road to get to the other road to get into town.
Then when I got the call from Miss H a couple of weeks ago, I took off and discovered:
No kidding, after all these years, they paved Cow Road.
No more bumping and grinding when I take that road to either H&T’s place, or to pay the water bill (which I normally do online.) I couldn’t believe how smooth the ride was, and it takes a lot less time to get to the other side. This is primarily because you don’t have to beware of multiple holes that will take out your oil pan, kink up your chassis, flatten a tire or even knock your transmission off.
That’s Not Really The Name
Although there are signs with the legal name of this parish-owned street, there’s a specific reason why I call it Cow Road.
When I first got here, nobody, including BF, told me the actual name of the road. There were also no signs anywhere, not that I saw. Turns out there was one, and not in the most obvious of places.
While describing the drive one day, I said to BF, “then you go down Cow Road. . .” He smiled and replied, “I think you’ll find that it’s called something else.” Well, with no street signs anywhere, what am I supposed to call it? Especially since I had just moved here and didn’t know where I was. So, I’ve been calling it Cow Road ever since, and so does BF unless I’m not around.
In case you’re wondering:
And still, they don’t care about anyone who gets out of their vehicle and takes their picture.
Instant Pot Update
Remember when I said I bought the “latest and greatest” when I bought my IP? Well, the Duo Evo Plus can no longer be called that. It has been discontinued by the company.
In an email this weekend from the Pressure Cooking Today blog, there’s a new Instant Pot for 2021. It’s sleek and black, unlike previous models. It looks a bit like Darth Vader. The Instant Pot Pro is the newest and latest model for home cooks to use, incorporating updates from mine.
This newest Instant Pot incarnation costs about the same as the Duo Evo Plus. The biggest change is the ability to create five pre-set cooking programs in addition to the built-in menus (which I haven’t yet used anyway.)
The control panel is pretty much the same except for the new pre-sent buttons. The menus have been consolidated; instead of “poultry,” it’s now called “chicken.” Apparently, the “start” buttons aren’t standard on previous IP models, only starting with mine. So they remind you to press “start.”
If you’re considering an Instant Pot after reading my long post, know that the newest IP is the sleek, black Instant Pot Pro. The Duo Evo Plus is now known as an “IBM Selectric.” That’s an electric typewriter that most of us learned on before there were laptops and iPads. In case you’re one of those kids that have never seen one before.
Just last week, I finally printed out my owner’s manual for the Duo Evo Plus, put the pages in plastic page protectors, and put the whole thing into a binder:
At least I have it in the kitchen now.
First The Disclaimers
Amy’s Note: this is not a sponsored post, but does contain my Amazon affiliate links as described at the bottom of each post and page. All opinions are my own, except where noted. Although I’ve researched the subject matter with readily available online information, I did not contact anyone with the Dash Company.
Additional Note: although these mini appliances are cute as a button, they are NOT toys, and children should not use them without proper supervision. The risk of burning little fingers–or any fingers, for that matter–is real, and we don’t want to start our day at an ER or a burn unit. So please exercise proper caution, especially around the little ones.
Dash–The Tiny Appliances
So, for the last few years, I’ve been seeing these cute little appliances in Target, Bed, Bath & Beyond, and a few other places. Finally, one day, I bit and bought. Then another. Then another.
The first Dash product I bought was the thing that makes hard-boiled eggs quickly and easily:
The cup that measures the water has a small pin in the bottom. Use that to put a pinhole in the widest part of the egg. Measure the water and pour it in, plug it in, put the lid on (don’t seal it), and touch the button. When it makes its little noise, turn it off, unplug it, and dunk the eggs in ice water to stop the cooking process. Tah-dah! Hard-boiled eggs with little effort.
It’s simple technology–water on a hot plate. No kidding, that’s what’s under the rack. This picture from Amazon’s website explains it easily:
Additionally, you can make poached eggs with the little split tray, or a two-egg omelet with the other one. Both sit atop the egg rack, not directly on the hot plate.
The first job is to pour water into the hot plate. The amounts are on the side of the cup, but I usually go to the top-level amount anyway. I’ve had little omelets come out half-cooked, and I had to microwave them to finish.
Put the top on, press the button and you’ll have nice cooked eggs shortly.
Waffle And Other Tiny Makers
I tried to resist, but couldn’t, when I found Dash’s little pumpkin waffle maker in our local Dirt Cheap last year for just a couple of dollars. I found one more, and have bought two others elsewhere:
I still want to get more, because there are so many designs. These are so hard to resist, they’re so cute. Making little waffles that are just enough for you or someone you love. Who could resist?
The company has a range of these little waffle makers to use all year long, including this one for Halloween:
I managed to get the red heart-shaped one before Valentine’s Day this year, but you know what happened there. My mini waffle maker collection also includes a flower design, but I’d like to get more of the different seasonals.
Dash’s newest design is the Star Mini Waffle Maker, which I may try to find soon for the 4th of July.
I did make BF a couple of tiny waffles using a bit of math and his favorite pancake mix, but he wasn’t terribly impressed. Even with a pumpkin on one side.
Egg Bite Maker
I bought this because I wanted to make the egg bites easier than using the Instant Pot. Well. . . .
They weren’t at Target at the time, so I waited until I was going to Mandeville and stopped at BBB. I used a coupon, brought it home and used it.
You use these little cups:
The cups sit in a little water, and the water heats up, much like the other egg cooker. However, unlike the Instant Pot bites, these are about half that size:
I think they’re smaller than the ones you get in Starbucks, too.
Well, I tried it:
I made them the same way I did in the Instant Pot, with bacon and cheese and all that, but. . .they took a long time to cook, and they’re so tiny. And you have to keep refilling the cups and the water and starting over until you’re done.
Too much trouble.
I guess if I hadn’t tried the IP first, I would have been OK with it. But ultimately, I returned it in favor of the IP. This is good for someone who doesn’t have an IP or doesn’t want one but loves the egg bites.
Dash Tiny Ice Cream Maker
For many years–at least 12–I’ve had this Pure Indulgence ice cream maker from Cuisinart. I should make ice cream more often but just don’t. This makes two quarts, and I certainly have containers for the ice cream. I just don’t seem to get around to it as I would like.
But if you want a little ice cream tonight, Dash has you covered with this:
The My Pint Ice Cream Maker will make you just enough for this evening if that’s all you want. The bottom part is the “freezer bowl,” and must be frozen for 24 hours, just like the bigger one. Of course, if you make a recipe of ice cream that goes into the bigger machine, you’ll only be able to make one pint at a time in this one. So that’s an issue. Especially if you use the recipes in the booklet.
Similar to the Cuisinart, the dasher goes through the ice cream mixture. But in this one, the little motor sits on top and turns the dasher. The base doesn’t move. When the motor slows down, the ice cream is done.
There’s even a cup and spoon so you can enjoy your ice cream right then and there!
I did make some ice cream when I brought it home, but I keep forgetting that I have it. Just to make some that night, I mixed some heavy cream, vanilla, stevia liquid, and some sugar-free chocolate chips and ran it. Came out good, and even BF liked it. He only had a spoonful, though.
Oh, and despite its affordability:
I did manage to get it marked down at our local Dirt Cheap. I had to read the little manual to find all the parts, which were scattered on the shelf. Took it to the testing table, plugged it in, and it worked. Cleaned it when I got it home and stuck the cup in the freezer.
The Dash Range
Now, of course, Dash makes more types of mini-makers, including:
- Waffle bowl maker
- Bundt cake maker
- Rice cooker
- Pie maker
- Pizzelle maker
- Donut maker
- Mini electric skillet
- Mini toaster oven (with very simple controls)
- Dog treat maker (I should get one of these, their recipes use ingredients you already have)
- Waffle stick maker
- Omelet maker
They also make full-sized appliances as well as accessories, like these I found at Dirt Cheap for the little air fryer:
I need to get a few more of these mini-makers, especially since BF likes donuts and pies.
So if you don’t eat waffles made from flour and whatnot, the mini-waffle makers might just collect dust. Or you can make something sweet like these GF Peanut Butter Heart Waffles.
I’ve mentioned chaffles before, but they’re great anytime. That is, if you like eggs. If you don’t, well, this won’t apply to you. Chaffles are cheese and eggs mixed, and are quick to make in these tiny waffle wizards.
But Dash’s mini-waffle makers can make delicious waffled food just like the bigger ones, but in smaller amounts. if you’re doing the ready-made pancake mix, just divide it down to what you need.
Many people also use chaffles to make breakfast sandwiches. And why not? Make your two chaffles, put some cooked bacon, sliced ham, sliced avocado, more cheese, or other delicious things in between them, just like you would with any regular English muffin. Then wrap your paws around it and eat like any two-fisted sandwich you can get out of a drive-through window.
I may have mentioned this before, but you can find several recipes for chaffles on Dash’s recipe page, as well as places like Pinterest and Instagram. There are also Facebook groups just for people who love chaffles.
Why Make Them Small?
Remember that although I embrace cooking large amounts to eat during the week or freezing for later, not everyone does. BF eats something once, maybe twice, and that’s IT.
Let’s examine some statistics: as of 2019, there are more than 36 million people living alone in the United States. You probably know someone who lives alone by choice (that was me) or because their life situation has changed. Not everyone wants to live with someone else, for whatever reason.
Off the top of my head, I think of:
- The GER and The E Man, both widowers
- Aunt Ruth, a widow herself
- Neighbor E, who never married
- LK, a Buddhist friend in the Houston area who also never married
- RW, the lady next door, a divorcee
- Several other former neighbors at El Dorado Trace, including Neighbor J upstairs and TM, the lady next door to him.
- Many people we know locally and throughout the area
BF and I were living alone (separately) until I moved from Houston into his house (and changed his world around) in 2016. As I told him recently, “man was not in the plan,” meaning that before he came along in 2015, I had no plans to be “with” anyone again. That was my choice. El Dorado Trace had a lot of single women living there at the time, and probably still does. Some are owners, more are renters like me. Many are probably still living alone, even if they have a significant other who lives elsewhere.
Those Who Live Alone
Remember too that not everyone living on their own has a house like the GER or a fabulous two-bedroom condo as Neighbor E has, with a suitable kitchen. There are also:
- College students in dorms don’t have room for a full-size anything
- People just out of college who are working a new job and living in their first apartment
- Young people who move out of their parent’s place and into a garage-style or efficiency apartment
- Full-time residents of “tiny homes,” “fifth wheels” or other smaller accommodations
- Folks who are recently separated or divorced, living in a smaller place after moving out of the marital home
- People who are downsizing, for whatever reason
- People who are starting over after losing their home to a disaster or other life-changing event
- RV travelers, part-time or full-time
- People living in “senior apartments” or assisted living facilities, with very small kitchens and little space
- Vacation rentals and AirBnB places
In places like LA, San Francisco, and NYC, if one can afford a place on their own, it isn’t very big. Texas is also getting to that point, leading to people moving far outside of the city into the outer suburbs and rural areas.
When I was looking for a place to live to move out of the GER’s house, I looked at one interesting place in the Medical Center, a neighborhood in the Inner Loop area of Houston. It was a one-bedroom, three-story house. The kitchen had no oven, only a stovetop, with not a lot of room. There were lots of stairs (I was in my 40’s then.) Appliances like these would have been perfect for this little “kitchen closet.” The bedroom was on the third floor. So how was I going to get a bed, dresser, nightstand, and other stuff up there? Well, I didn’t–I ended up at El Dorado Trace, on the ground floor, with a fireplace and a breakfast bar, for 12 years.
With so many people living alone in the US, as well as people who want to eat better, there’s definitely a market for these smaller appliances.
Bigger Dash Appliances
Dash also has a range of full-size appliances that are available in Bed, Bath, and Beyond as well as online:
But if you want a larger model, they have you covered there, too:
They also have a six-quart air fryer, as well as accessories for each size like the ones I mentioned earlier.
And if you need a little extra cooking space one day:
Fancy a cuppa? Or are you looking to make oatmeal, pasta, or something else quickly?
I have a kettle for boiling water, but not one like this. For someone in a small place by themselves, this 110 cooker could be just the ticket for a faster breakfast or late-night meal.
Other Specialty Appliances
Dash also has more full-size appliances like:
- Bread makers
- Toasters and toaster ovens, including this cute and simple mini
- Kettles just for boiling water
- Full-size waffle makers
- An iced coffee maker that steeps faster, in as little as five minutes
- A fondue maker (welcome to the 1960s!)
- A food dehydrator
I received The Complete Dehydrator Cookbook by Carole Cancler from Callisto last year. Oh, boy–I was ready to start dehydrating. There’s a recipe for almond-flour based Double Chocolate Biscotti on page 197 that I just want to try first–I love biscotti. But when I showed BF the book and discussed getting one, he laughed and said, “that’s OK, I had enough dehydrated food in the Navy when I was overseas.” Darnit.
It was worse when I got a few books on aromatherapy. He had me laughing so hard I couldn’t breathe.
The Sincerest Form Of Flattery
Let me just admit that these appliances do, indeed, remind me of Suzy Homemaker appliances. Especially ones with the aqua color.
I also admit that when I go to our local Dirt Cheap, one of the things I’m looking for is anything from Dash. Somehow, I just don’t think many people around these parts are familiar with the company or see a need for their unique products. (You know, I haven’t been there in a while, but might visit this week.) But now, others have gotten into the “mini-maker” act.
Although Dash products haven’t appeared in our local Walmart–or any we’ve been in–Club W has been carrying a knockoff line of some of Dash’s most popular products:
Craft chain Hobby Lobby has also gotten on board with the smaller specialty appliances. They do carry some Dash products, but also the Nostalgia brand like Walmart, as well as another brand called Bella. They also have a few Star Wars products, like a Baby Yoda Waffle Maker, and some small character slow cookers as well.
On Dash’s About Us page, they explain:
We believe that taking small steps every day to live a healthier life can have a big impact. And that the best path to wellness is eating whole, natural foods. At Dash, we make products that make it easier for you to prepare and eat real food at home so that you can feel your best. In the store, in your kitchen and online — We give you the tools and the support to make delicious healthy meals.
That’s what living unprocessed is all about.
Their social media pages, particularly Instagram, have all kinds of posts, including videos from a lady calling herself “Ms. Dash.” Is she the person behind the company? I don’t know, but she is always cooking up something delicious and making videos of it for everyone to enjoy. They also have a YouTube channel with videos dating back 8 years for so many of their products. And it looks like this year is Dash’s 10th anniversary. Has it been that long?
The bottom of the box has this cute saying:
The company’s fun vibe runs all throughout its website and social media channels. They encourage people to cook for themselves, which I’m sure has been happening more in the last year or so. Their web page for their waffle makers has a title tag that says, “Waffles are like pancakes with syrup traps.” Isn’t that the truth?
Their tag line, “unprocess your food,” encourages people to cook for themselves, however simple. You’ll see a number of vegan and vegetarian recipes demonstrated by “Ms. Dash,” as well as learn how to use some of their appliances when making recipes.
Ready To Go Mini?
Dash’s products are all produced with one idea: to make cooking easier and more enjoyable. Their smaller products make cooking for one or two easy without turning on the stove, and the larger products accommodate families.
All of the mini-makers make great gifts for graduates, aspiring cooks, or anyone with a sense of humor. Families with children can use them to teach cooking (with supervision, of course–they’re not toys.) And those living single can cook for themselves easier with smaller appliances.
So far, I’ve found them to be great little products that work well and deliver on their promises. I don’t have each and every one of them, but I will be buying more over time in the future. Yes, even that dehydrator. I don’t know about the fondue set yet.
Egg bites: another Starbucks trend that’s gone mainstream. Make them or buy them, they’re a great meal or snack anytime.
Hi, Again, Dear Readers!
It’s Monday, and did you know? It’s three weeks past my birthday, and ten days until Thanksgiving. When did this happen? Oh, right–while we were all working on stuff and going about our daily lives and trying to hold onto some kind of “normal.”
Our recent lives here at the Casa de Rurale have included a few changes that I won’t bore you with here. But as always, we’re working on it.
Turkey Day 2020
Thanksgiving for us this year could be just me and BF, but I did introduce him to the idea of “Friendsgiving.” In other words, Thanksgiving for friends, as we did for many years with our “Buddhist Thanksgiving” in Houston. I mean, we were doing Friendsgiving before there was a name for it.
The district leaders, originally from Taiwan, invited anyone who had no plans to go anywhere and wanted to spend it with friends. And that’s exactly how it got started. I enjoyed the heck out of it, but things change and people change, and it eventually didn’t happen anymore.
I found a recipe on Facebook that Giada de Laurentiis posted for a stuffed turkey breast that I may make for us, and anyone we invite. I’ll let you know. But if it’s just me and BF at the homestead, that’s OK too.
Still Intermittent Fasting
I’m still at it, but now I have a little support, too. BF never minded–he asked once if it was safe–but I’ve also found a simple-to-use app called FastHabit. It helps you track your fasting, reminds you about it, and you can start and stop anytime.
On a recent Saturday, we were out with BF’s family and we all went out to lunch. I ended up fasting for almost 20 hours. I was really hungry, but I was OK.
I’m using the free version right now, but the paid version is a one-time charge of $3, so I may go ahead and buy it soon.
Weight loss? Yeah, I haven’t checked, but I’m still in the FB group for it.
I went looking for new jazz music and discovered that there are live, commercial-free radio stations running on YouTube. No kidding, I went looking for jazz music and found a handful of stations that run live. No commercials, no talking, no nothing.
One of my writer friends went looking for the “white noise” kind of thing, ocean sounds, and the like and found the same thing.
I don’t know if you could find them for, say, country or classic rock. But I found multiple jazz stations, and they change every day. If you’re looking for “work from home” music that keeps you from being distracted, check it out. You might find something you like, and new every day.
Before Egg Bites
I’ve written before about Starbucks’ ideas making it into the mainstream. Remember when you got to-go coffee in styrofoam cups, and a paper cup with the sleeve was the “new thing?”
Even if you have never set foot in a Starbucks, you’ve probably heard of the Pumpkin Spice Latte or PSL. Since its introduction in 2003, “pumpkin spice” everything has emerged, including some rather amusing memes. I’ve seen a number of “pumpkin spice” things available in the fall. The motor oil, toilet paper, and cat litter are part of the fun memes that make fun of it.
Remember: pumpkins are also harvested in the fall, which is why it’s a fall thing. But you can buy canned pumpkin all year long. No kidding.
So in addition to the PSL, there is the Pumpkin Spice Creme, a different form of the drink. The PSL is also available iced. Up until 2015, there was no pumpkin in any of it, only the spices in a pumpkin pie. Today the heavy-sugar syrups do have some pumpkin puree in them.
I’m still not drinking the PSL because I remember how my teeth wiggled for hours after I drank it. Other coffee shops and chains have also taken up the things that originated in Starbucks. But I do enjoy some of the decaf pumpkin spice coffee I find at Target in the fall. And since the Cranberry Bliss Bars have returned, I might just have one of them soon, too. Just one.
Not Just In The Store Anymore
So after the Sous Vide Egg Bites debuted at Starbucks nationwide, they quickly became a fan favorite.
They’re a great little snack anytime. People doing low-carb and keto love them because they’re a breakfast alternative on the go. They’re heated in an oven, then served hot and fast in a little paper tray. Perfect with hot or iced coffee, iced tea, or even water.
Move over, Starbucks, you’ve created another monster.
Hormel’s New Egg Bites
I really like to avoid prepared foods, but occasionally, they’re not a bad thing. So maybe they’re not new to you, but I just saw these this morning in Rouses:
I was going to pass them up, but then the word “chorizo” caught me. And no futzing around in the drive-through, either.
I almost forgot about them until I pulled them out of the bag with the rest of the shopping. By then it was time for a bite to eat.
I know, it looks like a lot of ingredients, but remember that each component has its own ingredients–chorizo and cheese, in this case. But they were quick to make:
They were literally heat and eat, and have the little paper tray just like Starbucks:
You microwave them in the paper tray for a minute or so, and they come out just fine.
What do they taste like?
I’ve had Starbucks version of chorizo, and it’s not like this one. The chorizo here tastes pretty darn good, and there is a “bite,” unlike the Starbucks version. If you don’t like spicy, might want to pass on these.
They’re flavorful egg bites, and taste really, really good.
Amy’s Home Made Egg Bites
Although mine have bacon, not chorizo, this is how they compare:
I didn’t use a “recipe” for the latest batch. I just whisked up some eggs, cheese, cream, cooked bacon (ends and pieces cooked and crumbled), and maybe some Chipotle Tabasco. That’s really good in egg dishes like these–not hot but adds a Southwestern flavor.
Like a lot of things, there are recipes all over the web for egg bites in nearly every incarnation. After trying several recipes it was time for me to make my own, my way. Next time I’ll make the chorizo myself and then make the egg bites.
As you can see, the Hormel version is a bit bigger than my IP version, for which I use a silicone egg bite mold. I made two trays of them at once, and haven’t had them every day. But heck, if you’re that hungry, eat three, right? It’s keto.
I’m going to admit that making my own egg bites in the IP is a bit of work, but I sure do enjoy them. BF won’t eat them, even though they’re bacon-and-eggs, because he, like the GER, is not a fan of Starbucks.
Dude: you can have your egg bites without going there.
Not Just Egg Bites, Either
Hormel’s new Black Label ready-made breakfast includes a couple of items even BF might enjoy:
You know I’d pass on these because of the pancakes, but if BF wanted one, I’d certainly get it for him.
He keeps around the powdered pancake mix so that he can whip up his own on occasion, and drown them in syrup. Just wish he’d learn to use a knife when cutting butter, instead of the spatula. When he uses a fork, it looks like a bear clawed it. He really mauls a stick of butter when he’s in the kitchen.
Until Next Time
You’d think that breakfast is just breakfast, but it keeps evolving. So if you’re looking for a quick and easy breakfast but don’t have time to make it, you’re in luck. Find some of Hormel’s egg bites in the refrigerated section or some of Jimmy Dean’s version of frittata breakfasts in the freezer section, which are along the same lines. A low-carb breakfast is a reality for busy folks.
Just don’t say the word “frittata” in front of BF, please. It gives him the shakes.
Happy (Breakfast) Dining!