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colander basket of cut zucchini
Zucchini and Suzanne Somers

Zucchini is one of those plants that overloads gardens. I was gifted some recently, and didn’t make zucchini bread. Plus a tribute to the late Suzanne Somers, RIP.

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Hello again, Dear Readers:

It’s been a month, and I apologize. I’ve got several things to tell you, but I’ll have to limit that in this blog.

Finally, fall has arrived, and the temperatures have gone below 100 degrees every day. So far, our highs have been in the mid-80s, but we’ve had some chillier weather than that. It doesn’t last too long, but it’s enough to make us turn the heater at night sometimes.

Following last month’s trip to Trader Joe’s, one of my copywriting clients’ project managers BN told me that she was able to get some of Trader Joe’s coveted pumpkin spice body butter. She lives in coastal Florida, and apparently near a Trader Joe’s that’s not near LSU or other place with college students. I am so jealous! Well, OK, just a little jealous. I am enjoying the body scrub, though.

Much has happened since my last post.

Come and Knock On Our Door. . . .

By now, you’ve heard the sad news that Suzanne Somers has passed away from an aggressive form of breast cancer. She was an actress, author, gourmet cook, health advocate, entrepreneur, and businesswoman. I was a huge fan, and I still am, but did not know the lady personally. Long-time readers know that I have and love all her cookbooks, along with several of her other books. I know there are a few of her books that I don’t have, but I should probably get and read. We don’t have Half Price Books here, so I can’t get them cheap anymore.

She passed one day before her 77th birthday, holding her husband’s hand. Her family was at the house to celebrate her birthday with her. They had a beautiful heart-shaped purple cake made for her with lots of white piping.

Her husband and business partner of more than 50 years, Alan Hamel, and her son, Bruce, along with family members, lit candles and blew them out in a short video posted to Instagram on her birthday (Monday October 16th. ) Just prior to the birthday cake video, Alan and Bruce did a 14-minute interview with Entertainment Tonight about her passing, her legacy, her love of cake, and how they will move forward and keep her legacy going. If you have a few minutes, give it a watch.

The Legacy

Many people only know Suzanne Somers as an actress, primarily as Chrissy Snow from Three’s Company. The show is still in reruns, and there is currently a channel on streaming service Pluto TV that runs the show 24/7. I’ve watched a few of them this week. If you’re interested, you don’t have to register, you can start watching either live TV or on-demand on your smartphone, tablet, laptop, desktop, smart TV, or Roku. (You may be able to watch it on an Amazon Fire Stick, but I don’t know.)

Note: Pluto has plenty of classic TV shows to watch, including a channel of The Tonight Show With Johnny Carson. Hint: He’s still funny, especially if you remember the events he’s talking about in his monologue. I haven’t seen one yet where Suzanne Somers is on, but there are three on YouTube, plus a number of more recent clips.

Of course, there were more acting roles later, plus stints in Las Vegas, a Broadway show called The Blonde in the Thunderbird, and most recently, a stint on Dancing With The Stars in 2015. Never mind that she was a headliner in Las Vegas, danced and sang on TV and in USO shows, not to mention the legions of her longtime fans like me who repeat-dial voted for her on the show. She was voted off rather quickly, which I thought was, well, not nice. But her performances are all on YouTube, and her partner on the show, Tony Dovolani, also spoke with ET after she passed.

The Business of Suzanne Somers

Beyond her acting, She was also an author of 27 books, many of them best sellers. The last one I have was her book called Two’s Company, on her 50-plus year long relationship with her husband, Canadian talk show host Alan Hamel. She discusses a wide range of topics related to their relationship, including the business side of being “Suzanne Somers.” It’s truly a family business with nearly everyone involved in some fashion.

Over the years Suzanne sold a wide range of products on her website besides the obvious. For several years she had some lovely violet serving dishes named after her granddaughter Violet. She had small kitchen appliances, including a bread maker, a hand mixer (I still have mine and it works great), an ice cream maker, a small countertop convection rotisserie oven, a stovetop pressure cooker (this was before the Instant Pot) a deep fryer, an ice shaver, and several other things I can’t remember now. They are well-made, of course, but they still remind me of Suzy Homemaker appliances.

The books, the famous (or infamous) Thighmaster (yes, I have one), the 3Way Poncho (I have a few, and they are still available from some vendors as well as resellers eBay and Mercari) and a wide range of food, supplements and other products on her own website, SuzanneSomers.com. Her products aren’t cheap, but they aren’t rubbish, either. I was a big fan of SomerSweet, but as I wrote about several years ago, that’s gone now, and Swerve can be used in its place.

I’ll be making my birthday cake from Suzanne’s Desserts book this week. Instead of SomerSweet, of course, I’ll be using Swerve. And we’ll have a slice to celebrate the lady who did it all with grace, right up to the end.

The Zucchini

So, last week, BF came home with a bag full of great big zucchini and two crookneck squash, and said, “T says hi.” That’s one of his car guy friends, and apparently knew I would appreciate them. Because BF doesn’t eat anything called squash, including zucchini, spaghetti, or acorn, my favorites, and will let me know about it immediately.

I can only wish I had such an abundance of zucchini that I had to give it away. But I’m happy to accept the wonderful gift of excess from those fortunate enough to have such a nice garden surplus. One of these days, I keep telling BF, we’re going to have a fantastic garden from which we enjoy a great harvest.

Here’s how it ties into the late Suzanne Somers.

Zucchini Ribbons

My first thought was to make some zucchini noodles from Suzanne Somers’ Fast & Easy book (the purple one.) I haven’t made that in a very long time, and it’s simple. Cut the ends off the zucchini, then use a vegetable peeler to make long, thin ribbons. When you get too far in to keep using the peeler, just thinly slice the remainder with a sharp knife on a cutting board until you’re done. Cook in a skillet with a little olive oil, salt and pepper until they’re just done. Delicious.

You can cook as many zucchinis this way as you like at once. Eat them as is, or add them to any kind of pasta sauce you like. Fast & Easy was published before the veggie noodle makers became popular, and in a later book she uses zucchini “noodles” made from her own Su-Chef appliance. It wasn’t available for long, apparently, and it isn’t even available on eBay or Mercari, but I did find a picture.

I Thought About Her

As I took the book off the shelf, I wondered how Suzanne was doing. I remembered that she’d been ill again, but I was sure she would be getting better. Is she writing a new book? There probably won’t be any more cookbooks, I thought, but an important topic, for sure. But I knew it would be an interesting subject, well-researched and well-written, like Tox-Sick. Admittedly, I didn’t get her last book but will source it for my shelves soon.

The next day, BF sent me a message on Facebook Messenger that she’d passed away, one day before her 77th birthday. The breast cancer she’d been fighting for more than 20 years finally overtook her.

The next night, I made a Cappuccino Chocolate Chunk Cheesecake from Get Skinny on Fabulous Food, page 246.

For breakfast one day last week, I made some of Alan’s Fried Eggs In Onion Nests on page 115 for us to enjoy with breakfast. Hint: open the windows and turn on your exhaust fan before you get started cooking the onions.

I also want to purchase Served By Caroline Somers, Suzanne’s daughter-in-law, chief chef, and right-hand-gal in the business for thirty-plus years. Her stepdaughter, Leslie Hamel, is a fashion designer who designed the 3Way Poncho, as well as hundreds of Suzanne’s red-carpet items and many pieces of her clothing lines. I own a few 3Way Ponchos and made some from a Simplicity pattern published shortly after the released. There’s some fabric in my stash that will be perfect to make a couple more.

The Rest: Zucchini Sotolio

I only cooked that one zucchini on Saturday night, because I had a plan for the rest of them. I’ve done this before, but just never quite got around to posting the recipe. This recipe is *not* from Suzanne Somers, but from TV chef Giada de Laurentiis. It’s on page 226 of Giada’s Italy: My Recipes For La Dolce Vita, called Zucchini Sotolio. It’s not difficult, and it’s a great way to make those garden extras last a bit longer.

First, you cut the zucchini into 1/3” rounds. Drop them in the colander, sprinkle salt over them, and let them sit for ten minutes.

colander basket of cut zucchini

There were a couple of yellow zucchini in the bag.

But because I was sitting with BF, it ended up more like 30 minutes. But the salt seasons them nicely.

While that’s going on, boil up 1½ cups of water and 1½ cups of apple cider vinegar in a big pot.

Now, open up a window, (or turn on the exhaust fan) because it’s going to smell in your kitchen and your house if you don’t. Trust me on this, I speak from experience here. Especially with someone around like BF who can’t stand the smell of vinegar at all.

Add in your sliced zucchini and turn the heat down to a simmer:

Sliced zucchini in cooking pot

Yes, there were some yellow ones, and they tasted the same.

Cook the slices for about five minutes, until they’re cooked but not mushy and overdone.

zucchini cooking in pot

If you have as much as I was given, you’ll need to cook them in batches.

Two batches of zucchini

Then take them out:

Removing Zucchini from cooking pot and adding into bowl

And put them into a bowl.

Zucchini cooling in bowl

You may find they’re still kind of watery, so you might want to drain that off too. Add in the mint leaves, basil leaves, chopped garlic:

Adding chopped aromatics into bowl

And a tablespoon more of apple cider vinegar:

Adding ACV to bowl

Toss the zucchini to mix in the rest of the ingredients. Leave them to cool for a little while.

And here comes the fun part: cover them with olive oil:

Coating zucchini with olive oil

The recipe calls for extra-virgin olive oil, but I didn’t have enough. So, I just used regular olive oil.

When you have enough oil, pack them in jars or just store them in the fridge in a tightly sealed container:

Packing zucchini into a container

This is a container I like to use for the freezer, with a rubber gasket in the lid and snapping closure tabs.

Zucchini in storage container

This delicious recipe will stay in your fridge for about three weeks. Serve them at room temperature. Giada says that having a jar or two of this around means you’ll always have a “quick side.” It’s also good as a starter or part of an antipasto spread. Got eggplant? It works here too, just grill the eggplant first. (No, I still hate eggplant.)

Here’s the recipe if this looks like something you’d like to try soon.

Zucchini in storage container

Zucchini Sottolio

Amy
From Giada's Italy, page 226. This recipe has bold, tangy flavors that make the zucchini really shine.
Course Appetizer, Condiment, Side Dish
Cuisine Italian
Servings 5 cups

Ingredients
  

  • pounds zucchini sliced into ⅓ inch rounds (about 3 small zucchini)
  • tsp kosher salt
  • cups apple cider vinegar plus one tablespoon for the end
  • 10 fresh mint leaves
  • 10 fresh basil leaves
  • 2 garlic cloves, smashed and peeled
  • ½ tsp crushed red pepper flakes (Amy's note: optional)
  • 2 to 3 cups extra-virgin olive oil (Amy's note: I used regular this time)

Instructions
 

  • Place the sliced zucchini in a colander that is set over a bowl. Sprinkle with the salt and toss well to combine. Allow the zucchini to sit for 10 minutes.
  • Meanwhile, in a medium saucepan, combine 1½ cups of water with 1½ cups of apple cider vinegar and bring to a boil over high heat. Add the salted zucchini to the pot and return the mixture to a boil. Reduce the heat to maintain a simmer and cook for 4 to 5 minutes, or until the zucchini is cooked through but still has a little texture. Drain the zucchini and place it in a large bowl.
  • Add the remaining 1 tablespoon vinegar, the mint, basil, garlic and red pepper flakes to the zucchini, and toss well. Add enough olive oil to cover the zucchini and allow the mixture to cool to room temperature. Pack the zucchini in jars or a storage container with a tight-fitting lid, making sure the zucchini is fully covered with the oil. Store in the refrigerator for up to 3 weeks. Serve at room temperature.
Keyword zucchini, olive oil,

Fancy another cuppa?

I’ve got another tea blog coming, but I’m not saying anything just yet. But it will be interesting—and very strong.

Enjoy!

 

 

 

Aldi balloon with now open sign
The New Aldi Store In Mississippi

Aldi—it’s the newest little grocery store around. Do you have one nearby? (TL:DR version: Aldi’s is a great place to grocery shop with great prices.)

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Hello, again, Dear Readers:

We’re halfway through the first month of 2023. BF corrected me on my earlier statement that he has no resolutions, he does. He’s already got one of them checked off, although the process isn’t complete yet. Long story there. Two others are a little farther off, but reachable.

I didn’t make any “resolutions,” but I would like to start getting up early in the morning again. I’ve been able to do that with BF’s work schedule since he returned to work after vacation, but he’ll be back on his usual day/night alternate rotation soon.  When he goes back to sleep, so do I. So. . .we’ll see how it goes.

The “New” Aldi In Our Area

Sort of.

A few days ago, we received a card in the mail letting us know that there is a new Aldi store that’s actually less than an hour from us—just north in Mississippi. No kidding. Because we’re so close to the state border, it’s closer than Baton Rouge or New Orleans. The announcement included a $5 coupon off a $30 purchase, which I happily accepted. So, I made my plans and drove north.

Aldi bag with "you guac my world"

Cute!

I know this sounds a bit odd, going to another state to grocery shop, but people in the smaller northeastern states do cross-border trips all the time. Remember that in Houston you can drive 100 miles in a day and never leave the city. You can drive for days and never leave the state. So going to Mississippi to visit the newest and closest Aldi store isn’t a big deal. Even if BF thinks it’s a bit bonkers. (Bonus: the sales tax is also 3% less than in Louisiana.)

Aldi on opening day

The place was quite crowded!

HEB is a long drive from here, but I’d happily go as far as Beaumont to get to one. (I’m not sure about the ones in Vidor and Orange, I’ve never been.) But because the Mississippi border is just 30 minutes away, McComb isn’t the hour-drive to get to the Slidell Aldi location. Might as well go to Baton Rouge if I’m going to drive that far, because Whole Foods, Fresh Market, Joann’s, Bed, Bath and Beyond, and Cost Plus World Market are also there, too. (Just not all in the same place.)

Aldi balloon with now open sign

I just made it!

Admittedly, I wasn’t impressed with Aldi when I went to the one in Friendswood in 2014. It was on the way home from LK’s place, but I didn’t find it to be a better option. Reminded me of a convenience store, really. Lots of boxed mixes, junk food, and a little fresh food.

A well-known male celebrity from the UK is a big fan of Aldi, too. He lives in Palm Springs with his partner and has many times touted Aldi’s food and its greatness. He even did a video in his local Aldi, and it wasn’t a paid promotion–he was just a fan. That Aldi was nothing like the one I visited. After my original experience in Friendswood, I just never went back. I’m not naming him here because I later found him to be quite foul. Therefore, I don’t want his name in the blog or ranking for his name, either.

However, our friend Beverly loves Aldi and told me that they’ve upped their offerings in the fresh food area. Beverly and her husband drive to an Aldi about once a month or so to stock up on staples. Aunt Ruth loves her local Aldi as well. So, I decided to revisit Aldi’s and see what I might be missing. Beverly was right!

The Trip to McComb

It was a lovely day for a drive. It was cool, and sunny, with no traffic. Until I got there.

I drove myself because BF was working. I guess he was glad because he didn’t want to go anyway. He’d rather watch shows about Bigfoot and that weird guy who lived among the bears and became bear food. (I really need to repossess my little Roku.)

Aldi front doors open

Everyone was anxious to get in and shop

Two things to know about going to Aldi: bring a quarter to unlock your cart and bring your own shopping bags. These are two of the ways Aldi keeps costs down and passes along the savings. (New Orleans readers may remember The Real Superstore from back in the late 80’s introducing the “quarter for the basket” trend from Europe.) Stores are accepting reusable shopping bags again, so wash them and take them with you when you shop, especially at Aldi.

But because I wanted to make the grand opening (and I did!) they were not requiring shoppers to use a quarter to unlock the carts. I made it in time to see the grand opening but not to get a picture. The local newspaper, the McComb Enterprise Journal, was also on hand to record the opening. You can read the nice article here, and the picture of the ribbon cutting is available here.

Aldi shoppers

And when people returned the baskets, they offered them to other shoppers rather than fuss about the quarter. Remember, I was in Mississippi. Everyone was nice and as crowded as the place was, they were all happy to be there.

The first 100 shoppers—designated by numbered cards—received a “swag bag.” That is, an Aldi shopping bag that contained some bagel chips and a quarter holder. They gave me a shopping bag on the way in, but it only had a cute little quarter holder (no complaints from me):

Aldi quarter holder

Neat!

I was going to buy a bag anyway, but it was nice to be gifted one.

Aldi quarter holder says shop differentli

Yup!

On the way out, someone gave me two more, and those will be gifted to others.

Aldi shopping bag

Nice

And if you lose that quarter holder, you can actually buy them on Amazon, no kidding.

While waiting for the opening, I spoke with a lady who said that not much happens in McComb. Nice place to go if you don’t want to be found, am I right? She laughed. We saw the Mayor and a few of his people go in and walk out with a swag bag, but I don’t think he did any shopping.

As it turns out, our friend MY went to college in McComb, no kidding. She’s going to rustle up her gang and pay them a visit.

Once we got inside, it was a madhouse.

Again, everyone was polite and nice, and no one caused any problems.

Another customer asked me a question about something. Suddenly she began telling me about something she makes in the air fryer, “while you make your chicken and biscuits.”  I held back my “keto-mostly” self as I listened to her description. She was also nice, so I just smiled and agreed, then thanked her because I couldn’t follow everything. I still don’t know what she was telling me to make, honestly. I guess I looked like I needed to know.

It probably won’t be crowded like that every day.

Shopping Haul

There’s a deli area right when you walk into the place, on the left:

Aldi fresh case

That’s where they have the cauliflower pizza, on the far left. I thought I got a better picture of it.

I saw the words “cauliflower pizza” and it was all over:

Aldi cauliflower pizza in box

Lunch! No wheat in the crust or anything, so that was first since BF was working late the next day. Then tortillas, including some marked “keto” for our next Taco Tuesday adventure:

Aldi cookies and pastries

BF would love this area

Plus a nice selection of cookies and pastries. Lots of snacks on the right side:

Aldi snacks

And more snacks!

Against the back wall are bacon and other meats:

I’m going to go ahead and admit that we needed a bag of onions:

Right next to them were little roasty potatoes, aka, Triston’s potatoes:

And salsa!

I forgot the tortilla chips, but these didn’t last long:

Sweet potato chips are my kryptonite

This quinoa meal will absolutely horrify BF if he ever finds it because he wants to know what it’s doing in his house:

Aldi quinoa meal

I’m currently hiding this from BF

Aunt Ruth and Aunt Kathy are laughing as they read this because they’ve met BF and they know I’m right. But it was so weird I was compelled to get one. I haven’t tried it just yet.

I’m not going to disclose how much I spent. . .let’s just say I got some things we needed, as well as some extra things, plus something for dinner. This definitely won’t be my last trip to McComb, that’s for sure—especially with a Starbucks, Hobby Lobby and Walmart in the same spot. It’s an enclosed mall called Uptown McComb, but I didn’t realize that until I was leaving. Next time.

How Was The Pizza?

Regular readers know I’m a fan of Caulipower pizzas, and get them occasionally. So far, nothing beats Caulipower, and I’ve tried a couple of them that Walmart has available. (I may try the new Walmart brand one day soon.) So this caught my eye, although they only had Veggie available. That’s OK, too.

The Aldi’s pizza isn’t frozen—remember, it came from the deli section as you walk in the front door.  (There’s only one way in and out, and that’s a thing with Aldi, too.) The crust is rather “floppy,” because it’s a “grab and go” thing. So you want to be extra careful sliding it onto the oven rack.

At $7.99, it rivals Caulipower and is also larger.

All you do is preheat the oven to 400 degrees and put it directly on the oven rack. I had to use the big oven because it’s too big for the countertop oven, but it was chilly so that was fine. In about 16 minutes, you have pizza:

I think I should have left it in the oven a bit longer because the crust wasn’t as crispy as I anticipated.

The toppings were all cooked, of course, and it was quite tasty. Just don’t want to burn the pizza.

Pizza wheel cutting an Aldi cauliflower pizza

Giving Caulipower a run for its money.

No complaints here, it tastes pretty good, and it’s big enough to have a leftover half for the next day.

Slice of Aldi Cauliflower pizza on a white plate

That’s a bit of red onion, not beet, thank heavens.

I like to have both the regular and cauliflower pizzas in the freezer for us, but of course, we tend to go through them quickly. These pizzas from Aldi can be frozen, apparently, because it has directions for cooking from frozen. So, my next Aldi trip may involve getting more of these for the freezer, plus a couple of the non-cauliflower ones for BF.

Sweets For Your Sweet

I did manage to get a few things for BF. He loves chocolate as I do, so:

These were just too cute to pass up:

These cookies from Germany look just like the Krakus cookies from Poland that I used to buy at Phoenicia Foods in Houston in several flavors:

Aldi German cookies

I have tried to straighten out this picture to no avail.

I hope they taste as good, too. If so, BF will love them. And for myself, chocolate and raspberry are together again:

I didn’t eat it all at once, honest. And it was only one. I passed on the chocolate truffles, because, well, I can get into trouble with those.

Aldi has an aisle full of sweet treats and other non-food gifts like candles and pajamas for Valentine’s Day.

So there’s something for nearly everyone, including yourself.

Non-Food Items

Unlike Trader Joe’s, Aldi’s has an entire center aisle of non-food items:

There you’ll find all manner of things, like these cute things for your kitchen or coffee bar:

“May your coffee kick in before reality does.” Oh, yes, seriously!

Coffee pots and cups are also available, as well as their own espresso maker:

Aldi Finds are lots of different things, including rugs and small pieces of furniture. Presumably, you must assemble them just like anything from IKEA. But maybe it was because I was in a hurry that I didn’t see any of those, or maybe the store didn’t have them. I wanted to look at a storage ottoman from the app, but that may be coming next week. Gives me an excuse to go back, doesn’t it?

Well, this was just what I wanted:

And magically, it made its way into the cart. Guess what? It takes a range of vacuum seal bags. Those vacuum freezer bags and replacement gaskets are easily available on Amazon. I’ll check our local Walmart for availability too. I sealed up the pork chops and the ground turkey I bought at Aldi, and they’re already in the big freezer. More vacuum seal freezing and a blog post on this one soon.

We’ve been talking about getting a vacuum food sealer for some time, but they are kind of pricey, so we waited. After reading this article by Jill Nystul on One Good Thing By Jillee, I told BF that we should consider getting one to start making our food last a bit longer.

You can find a huge selection of them on Amazon. In fact, Dash has a brand new model of its own. When I brought up the subject, BF just nodded his head “OK” and that was the end of the discussion, although we have talked about it since. Even though this was a rushed trip during a busy time, I saw it and was glad to see it was $30.

Not Just A. . . .

BF’s favorite comment about Trader Joe’s is, “it’s just a grocery store.” He just doesn’t get excited about that sort of thing. Between TJ’s and Whole Foods, there were too many guys wearing man buns and skinny jeans for his military buzz-cut comfort level. He never lets me forget about “ManBun/SkinnyJeans.” In this store, there were none of those, as MY tells me that it’s mostly country folks. Everyone was happy about the new Aldi, that’s for sure.

In all seriousness, Trader Joe’s is the grocery store, while Aldi’s is groceries and more. Both stores focus primarily on their own private brands with some national brands alongside. Aldi also carries a selection of limited-time goods from small stuff to all manner of things. Most of it is seasonal, and they don’t last long before they’re replaced with something new.

They Didn’t Forget The Furbabies

Aldi also carries pet food and supplies:

This smells like stinky cat food, but the dogs couldn’t get enough.

But the cats were not impressed with these offerings.

Some apparel, kitchen items, and even fitness things:

All in that aisle for Aldi Finds.

Great Stuff In Store

Like Trader Joe’s, Aldi also has devout fans. This article from The Kitchn talks about a bag of frozen vegetables that the author says to get at least one more since they’re “ready to roast.” They have carrot and sweet potato and a Mediterranean blend with yellow and red bell peppers, zucchini, red onion, and cherry tomatoes. Before you ask, no, BF won’t eat this because of the zucchini.

Because Aldi was so busy, I didn’t really get a good look at the freezer section. But what I did recognize immediately was the Texas Tamales!

And they were $2.50 less than Rouses. The bad news is that they only had pork tamales, no beef.

What Aldi’s isn’t is a salvage or overstock place like Dirt Cheap (the top retailer of major brand returns, they say) or Ollie’s Bargain Center (“Good stuff cheap—up to 70% off the fancy stores!”) Aldi sells fresh and first-quality product for less than other grocery stores.

These tea bags are a good example of what that means. Chances are the two different brands are from the same producer with different labeling.

The bag on the left is from Aldi’s, and the one on the right is from Winn-Dixie. Taste about the same.

Aldi’s was $2.19, and Winn-Dixie’s is about $2.69. Sometimes Winn-Dixie puts them on sale, two for $4, or buy two and get one free. Next trip to Aldi’s I might buy a couple of extra boxes.

An Aldi Fan Story From Down Under

Although Aldi is growing in the US, this Germany-based company is not just in the States. This blog by Australian copywriter Pauline Longdon describes her and her partner Rae’s adventure getting themselves a couple of Stand-Up Paddleboards, or SUP. If you’re not familiar with them (and I’m not either), you can get an idea of what they look like from what’s available on Amazon. (There’s a bit of language and self-deprecating humor involved, too.) Note: I’m friends with Pauline and Rae on Facebook but have not yet met them in person like other copywriters I know who have.

Admittedly, I know little to nothing about stand-up paddleboarding, and Pauline’s blog is also written primarily for writers. But the story is interesting enough that I wanted to link to it here, because it involves Aldi, and researching a purchase. If you have a few minutes, click over to Pauline’s website, and read the story in her words. Pauline kindly gave me permission to link to her blog, so she knows why you’re there.

Why Shop At Aldi?

It’s a little like going to Trader Joe’s, Whole Foods, or even the Rouses in Hammond—they have what you want or need. They’re not as big as a Rouses, Winn-Dixie, or HEB, but they’re a good basic grocery store with, well, basics. Eggs are the notable exception since they’re currently as expensive as controlled substances. (Yes, that’s sarcasm.) But Aldi’s prices are good on their store brands, with their store brand offerings being considerably less expensive. So far we’ve noticed no difference in quality, either.

They’re all golden eggs now, aren’t they?

For example, this jar of Aldi’s store brand Tomato & Basil Pasta Sauce was $1.95.

By comparison, the one we usually buy, Classico Tomato & Basil, runs $3.79, and sometimes $3.00 on sale at Winn-Dixie.

Used it for dinner and BF gave a thumbs-up. Unlike Winn-Dixie, Aldi doesn’t have a rewards program. Their prices are what they offer, no reward points are needed. So there’s that.

I’d like to go back to Aldi occasionally and stock up on canned and jarred foods, frozen things, and other foods to stash and keep on hand. We’re planning a pantry reboot soon to utilize the wasted space (thank you, Pinterest!) Once we have that completed and the pantry cleared and sorted, it’ll be easier to keep track of what we have and need. Stocking up on basics at Aldi will help keep our pantry full for less.

In a quick chat with Rafael, he says has an Aldi store about two miles away from his home with Carmen. He said they have some nice European products, which he prefers because they “tend to make cleaner stuff.” Agreed—and he has access to more of that kind of thing than we do.

I mentioned to the very harried manager in a red shirt that this new Aldi is an option if we need to travel north again for a supply run. During the two weeks our area was running on generators, we traveled north first to Brookshire and then McComb, Mississippi, to get food, fuel, and other supplies. That Aldi is close but probably would have been filled with people like us getting food and things. It’s an option, and it’s literally right off the freeway. You can see it before you get to the exit because it’s on the furthest corner of the mall. (That’s one of Aldi’s trademarks when they look for real estate.) Even if there was a closer store, it’s good to know Aldi’s is in McComb if we need it one day.

Besides, it’s nice to get away occasionally and do something different, isn’t it?

Third Fastest Growing Grocery In the US

That’s right, they are. And much as I like HEB and Trader Joe’s, Aldi is a nice place to shop, too.

Fast and easy to get out, too.

I did write the company to tell them about the fun grand opening and request a store in Hammond. Someone wrote back and said they were always looking for new sites that fit their criteria. Hopefully, Hammond will fit, and they will build one. Southeastern Louisiana University is there, so there’s bound to be enough interest. I think that’s why Trader Joe’s is so close to LSU.

You can find more on Aldi’s website, and they even have an app you can download. Look for a store near you at their Store Finder, and sign up for their emails too.

More To Come

In addition to the overdue posts on Rafael & Carmen’s wedding and the rest of our Houston trip, I’ve got a few more topics waiting. The vacuum food sealer is going to get its own post, because now I want to seal up everything. I just need more of the bags.

I still have no idea what we’re doing for Valentine’s Day, but hopefully, we’ll find something on the Roku we can both enjoy.

Of course, I hope to have more tasty recipes to cook up in the New Year. Because feeding BF can be, shall we say, challenging, and requires more effort.

Happy Shopping!

 

Double chocolate mug cake on a plate
Double Chocolate Mug Cake

Chocolate cake in a single serving is always a good thing, especially when it’s keto. I’ve got a quick and easy chocolate mug cake that you can make and enjoy anytime.

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Hi again, Dear Readers:

It’s been over a month since my last blog post, and for that, I apologize. We did a little traveling, and it’s been go-go-go since we got back. Maybe I need to listen to Stephanie O’Dea’s Slow Living Podcast, if I could find the time. I’ll tell you more about our trip in a future blog post.

I intended to post this much earlier. With the Holidays bearing down on us there’s a lot happening for nearly everyone. Things are about to get very busy and complicated for many people. As I was once told by a former supervisor at Boeing, “we’re getting into the time of year where a month is not a month.” For those working in the corporate sector, it means vacations, either yours or someone else’s. Many people will be gone for days, and probably when you need them the most. That’s been my experience, so be forewarned.

But at the Casa de Rurale, we’re debating on whether we want to tackle that backroom area where all the Christmas stuff is stored behind a bunch of other things or leave it for another year. I’m guessing we’re probably going to try later.

Meantime, let me catch you up on our recent happenings.

My Birthday

Before our trip, it was my birthday. I did make a Swerve chocolate keto cake, although we didn’t “do” anything because we had a trip the next week. I made some chocolate buttercream icing from Suzanne Somers’ book Somersize Desserts but using the same 1:1 sweetener you see in this post. Then rushed the process so the icing’s texture was a bit clumpy:

Chocolate layer cake on a white plate

Chocolate birthday cake!

But it was still delicious and we enjoyed a keto/low-carb/Somersized (sort of) chocolate cake. Earlier in the day, I made it to Starbucks for my birthday treat: 

The protein box wouldn’t ring up, so it ended up being the drink that was free. I was also running errands so I needed a bite.

The Banana Rat Gets Married

We went to Houston for a few days, finally. It was a short trip with multiple mishaps, but we made it there and back just fine. After hiring a local sitter on the Rover app, we solved the problem of who to ask to take care of things while we were gone.

Cat held up next to a sign telling you not to let her out

Yup. This little cutie loves to sneak outside. Thank heavens she’s chipped.

We couldn’t see everyone and go everywhere, but we did make it to our intended destination and made a few in-person visits. Zoom calls just aren’t the same. It was good to see some folks after so long away. BF was his usual very entertaining self.

The focus of the trip: our favorite web guy, Rafael, aka “Banana Rat,” recently married his longtime partner, Carmen. It was a beautiful wedding at an incredibly gorgeous place called The Springs of Magnolia. The venue is in Magnolia TX, north of Katy, and about a 45-minute drive north from Katy on the Grand Parkway.

Their wedding was at the Stonebridge venue. The actual ceremony was outside, with cocktail hour on the porch including delicious appetizers, then the full reception inside. The building is nestled in a grove of pine trees with fountains and bridges for picturesque views. Pinehaven has a long porch area that goes around the entire building. The weather was perfect, and I’ll tell you more about the wedding and the wonderful food in a future blog post.

Meantime, here’s a picture that Rafael put on social media not long after the wedding.

Rafael and Carmen holding hands right after wedding on November 5, 2022

They just look so good together.

I managed a selfie with Rafael during the busy reception, too:

Amy and Rafael at Rafael's wedding reception

My buddy and “Boeing Brother.”

We took our own pictures, of course, and were close enough to get some great shots. I’ve since shared them with Rafael, once I figured out the most efficient method to do that. More in a future blog post.

The Double Chocolate Mug Cake

I’m piggybacking on my last blog post about the new book Easy Dirty Keto by Emilie Bailey. I decided to try this recipe after I published that blog. I intended to publish either before we left for Houston, or right after we got back. That didn’t happen. Finally, when I’m caught up a little bit, I have the time to finish up.

To make things easy, I’ll put the printable recipe right here so you can print your own copy. It’s an easy, fast recipe, and it takes just a few minutes. If you don’t have sugar-free chocolate chips on hand, you can skip it—because, let’s face it, you may just snack on the chocolate chips anyway. There’s also an unusual ingredient that you might not be expecting, but it works well here.

Double chocolate mug cake on a plate

Double Chocolate Mug Cake

Amy
A fast, easy, keto dessert from Easy Dirty Keto by Emilie Bailey, page 142
Prep Time 5 minutes
Cook Time 2 minutes
Course Dessert
Cuisine Tex-Mex
Servings 1

Ingredients
  

  • 3 tbsp Keto yellow cake mix (from a box) See note below if you don't have a box of this
  • 1 tbsp cocoa powder
  • 1 tbsp mayonnaise
  • 1 large egg
  • 2 tsp water
  • 1 tbsp sugar-free chocolate chips

Instructions
 

  • In a mug, combine cake mix with cocoa powder and mix well. Add mayo, egg, and water; stir well to combine. Mix in the chocolate chips
  • Put the mug into the microwave and cook on high for 1 minute to 1 minute and 20 seconds, until the cake is firm but still glossy. If you're using a large mug, you may need to cook for a few more seconds.
  • Top as desired and enjoy.
  • NOTE: if you do not have a boxed keto cake mix, stir together 2 tablespoons of almond flour, 1 tablespoon of 1:1 granulated sweetener, ¼ teaspoon of baking powder, and a pinch of salt. Mix together, then proceed with Step 1.
Keyword chocolate, dirty keto, low carb, no sugar

Now let me show you how to make one when you just really need some chocolate cake.

How To Make It

Like many of the mug cake recipes you see on Pinterest, Instagram, and other places, there are only two steps here, and the third is optional.

 

Ingredients to make a chocolate cake in a cup

The setup

First, you mix the cake mix and the cocoa powder in a cup.

Adding cocoa powder into a cup

Just a little

Then add the wet ingredients: mayonnaise, egg, and two teaspoons of water.

Putting mayo into cake

Yes, mayo. No, you can’t taste it.

Stir it well, then stir in the chocolate chips if you’re using them.

Chocolate chips stirred into the chocolate cake in a cup

Just a tablespoon

Stir them in:

Next, microwave it on high for one minute to one minute and 20 seconds. Emilie says, “until the cake is firm but still glossy.” A larger mug takes a few more seconds or a microwave that’s not as powerful. I think our microwave takes one minute and 30 seconds to be completely done. Just don’t cook it too long.

Double chocolate mug cake on a plate

Easy!

At this point, you can sprinkle on a little bit more of the 1:1 sweetener, you could put a little whipped cream on it, or just eat it as is. I usually skip the embellishments because I think it’s fine right out of the microwave. But if you put, say, some sugar-free raspberry preserves on top when it’s done, I won’t judge.

Mayonnaise In Cake?

Yes, you read that right, and I’m guessing Aunt Ruth and Aunt Kathy are nodding their heads in agreement. I’ve heard of it before, but never tried it myself, until now. And, honestly, I thought it was a horrible idea. But Emilie comments in the book that she’s tried multiple recipes for cake in a cup but they tended to be too dry or too “eggy.” The addition of a tablespoon of mayo makes it rich and fudgy, just like a cake should be. You don’t taste the mayo, honest.

No, I haven’t told BF.

You can read more about mayo in cakes in this article on Epicurious’ website with links to other recipes, including this one by BestFoods/Hellman’s using their own mayo. Apparently it’s a “secret ingredient” in chocolate and other cakes that gives it richness and moistness. Here’s another chocolate mayo cake recipe from Taste of Home. Warning: unlike Emilie’s recipe, these cakes aren’t keto, and are both whole cakes.

The Keto Cake Mix Dilemma

Like many people, I haven’t bought much in the way of prepared keto products. There are so many keto things in most grocery stores now. Of course, you must read through everything to know if it really is keto or just something with the “keto” name pasted on it. I’ve seen a few things that claimed to be keto, but they contained wheat or other things in them that disqualified them from being “keto.” But then again, there’s “dirty” keto, too, but I don’t want wheat at all.

What I really like about this recipe, and what made me try it, was Emily’s note to tell you how to make it with other ingredients. Well, I had them, and I appreciated the note on making them without buying a full box of cake mix. Since discovering this little variable, I’ve enjoyed this chocolate cake in a mug several times.

Instead of the boxed mix, you simply whisk together 2 tablespoons of almond flour, one tablespoon of granulated 1:1 sweetener, ¼ teaspoon of baking powder, and a pinch of salt for your cake base.

ingredients for chocolate cake base

The setup, part 2

That replaces the three tablespoons of the boxed yellow keto cake mix. Just mix it up and proceed with the recipe.

mixing cake base in bowl

Just Like this

Easy!

Ready For A Little Keto Chocolate Cake?

Really, I wish I’d done this before, but I’m glad I finally got around to trying this recipe.

Miss Alice has not had the pleasure of making any recipes from the book yet, but she’s planning on doing some while she’s off for Thanksgiving break. I highly recommended this recipe and a couple of others to her so that she and her daughter don’t have to rely on mac and cheese or some other “instant” thing when they get home at night. But they still haven’t gotten around to using a slow cooker during the week just yet.

This chocolate cake is an easy and fast keto dessert that makes just one serving whenever you’re ready. You don’t have to make an entire cake, just one little cup of cake. And isn’t that what you need sometimes just to hit the spot?

Enjoy!

Front cover of Easy Dirty Keto book by Emilie Bailey
Cookbook Review: Easy Dirty Keto

Easy Dirty Keto is the latest cookbook by Emilie Bailey. Today I’ll review it and tell you why it’s a good book to have in your collection, whether or not you eat keto.

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Hello, again, Dear Readers:

Apologies for my tardiness, it’s been a busy few weeks. We watched as Hurricane Ian went through Florida doing pretty much the same thing Hurricane Ida did in Louisiana last year. One of my project managers lives right in the strike zone, and she finally got power and Internet back a few days ago. Don’t we know about that! 

Others have checked in from the area on social media. Keep these folks in your thoughts and prayers, although I think the good Governor DeSantis has everything well in hand. We’ve been through it, and we know some folks who are still not back in their homes more than a year later. Everything moves VERY slowly here, but Florida’s working it.

We’ve had a few lovely cool fronts come through, and another brief one graces Texas and Louisiana tomorrow. There’s been scant rain for over a month. Autumn came early this year, and we’re thankful. I can open the windows some days and clear the air (especially after BF has been cooking.)

As promised, I’ve got a delicious new cookbook to tell you about, and five delicious recipes you can enjoy this week.

Get Ready For Dirty Keto

Are you looking for new and delicious keto recipes or just delicious food that’s easy to make? Well, aren’t we all? Today I’ll tell you all about the newest—and possibly final—book from The Texas Granola Girl, Emilie Bailey. This book covers both bases.

Front cover of Easy Dirty Keto book by Emilie Bailey

The book.

Let me say at the outset that I was fortunate to get a review copy of Easy Dirty Keto before its release on August 25th. Thank you, Emilie! (I feel special when that happens.) I’ve already left a five-star review on Amazon, because, well it deserves five stars, in my opinion. But that’s because the food is good.

Honestly, if the recipes weren’t any good, I wouldn’t be writing an entire blog post—it would be a short “news item” with my polite opinion. But this is Emilie, and the food is really, really, good—as usual.

Let’s get cooking.

What Is Dirty Keto?

No, it’s not something you get into trouble for, should be embarrassed about, or risk arrest. Nothing like that. It’s a form of keto that stays within the parameters but isn’t exact.

There are two types of keto:

  • Clean keto, where you eat “clean,” no processed foods, artificial sweeteners, and the like
  • Dirty keto, where the rules are a little looser, but still help you meet macros and stay in ketosis

Ingredients like these might be considered “dirty keto”:

Remember that this is non-dairy. Definitely dirty keto but I haven’t tried it myself.

 

Walmart’s own version and I haven’t tried this one either.

Or this one:

I haven’t tried this one yet, but will one day.

And if you wanted to classify my keto, it would be called “filthy dirty keto.” Because I can’t say I eat keto every day—especially when BF makes jambalaya or one of his other “specialties.”

The rule is to stay in ketosis. I can’t say I’ve ever checked that. Still, dirty keto isn’t as strict, and the variety of foods is wider because you can include some things that you wouldn’t under “clean keto.” You’ll see what I mean in the recipes.

Many people find clean keto to be difficult to sustain, or they just get bored with the same types of foods. With dirty keto, there’s a little more to enjoy that’s still “keto.” Emilie explains in the intro–she’s busy, like most people, and needed to loosen the rules a bit. One example is the sugar-free version of Cool Whip.

I’ve tried these five recipes myself and give my opinion on each. (Spoiler alert: they’re delicious!) I’ll be trying more of them in the future, and I may include them in a future blog post. So, here they are for your information and enjoyment.

Chorizo and Spaghetti Squash, Page 125

Let me say right up front that this is the recipe I really wanted to make first but had to wait until BF wasn’t home. I don’t want to listen to the retching.

It’s simple and straightforward. You might not believe it was really keto. The setup:

Ingredients

Just a few ingredients for this one.

 

First, start with the spaghetti squash:

Spaghetti squash with ends cut off an standing on end

This makes cutting easier.

Cut in half and scrape out the seeds:

Scraping seeds out of the spaghetti squash

Right into the trash, or elsewhere if you plan to save the seeds. One of these days I’ll do just that.

They should look like this:

Spaghetti Squash cut in half

Just like this.

Put them face down onto a microwave-safe plate and cook on high for ten minutes, until it’s fork-tender.

Spaghetti squash halves in microwave

Just like that.

When it’s done, it looks like this:

Bowl of cooked spaghetti squash

This is tasty all on its own

While that’s cooking, measure out your spices and things:

Measured ingredients in cups

Easy!

Then remove the chorizo from the casings and add it to the pan.

Chorizo in casing

Just like browning ground meat.

You won’t need oil, because the chorizo gives off plenty once it starts cooking. Remember, it’s a highly seasoned pork sausage.

Browning chorizo in a large stainless steel pan

Doesn’t take long.

Once the chorizo is cooked, add in the pico de gallo:

Adding salsa to the pan

It’s salsa, but I’ll explain in a minute.

Mix that around, then add the salt and the spaghetti squash:

Salt and spaghetti squash added into pan

Just like that

Toss that all around to distribute:

Tossing spaghetti squash into mixture

Just like that.

Then sprinkle the half-cup cheese on top:

Sprinkling cheese on top of pan

Just like that.

And dinner is ready!

It takes about 30 minutes or so, but it’s really fast and easy. If you want, you can cook the spaghetti squash ahead of time (keep reading), refrigerate it, and add it to the pan when the chorizo is cooked. If the spaghetti squash is cold, you may need a few more minutes to let it reheat in the pan before topping it with the cheese.

When I finished, I posted this picture on Instagram:

Chorizo spaghetti squash toss in a bowl with a Splayd

Dinner!

And I tagged Emilie. She saw it and responded that it was one of her favorite recipes from this book. Well, yeah! But really—chorizo. Do we need anything else?

What I Did Wrong

I bet you weren’t expecting to read that. Let me explain.

The recipe was made according to Emilie’s directions. But because we were on a rushed trip to Winn-Dixie, two things were different:

  • I bought salsa, not pico de gallo because that’s what I could find quickly
  • I also couldn’t find the queso fresco quickly so I relied on the Cotija cheese I had in the freezer

Guess what? Both were wrong for this recipe—but it was still delicious!

The salsa I bought:

 

 

 

 

 

 

 

 

 

And the magic secret ingredient:

Ingredients of salsa including sugar

See it?

That’s right, sugar. They call it “cane sugar” so they can show that it’s “natural,” and not from high fructose corn syrup. It’s still sugar, though, and it matters if you’re a diabetic watching sugar or you’re just trying to cut down or eliminate your sugar consumption.

The Cotija cheese is tasty but has a stronger taste, similar to Manchego, but not as potent as Feta. Just not the same as Queso Fresco, which has a salty, mild taste. I love Queso Fresco, and BF won’t touch it, so it doesn’t last long when I buy some. Fortunately, the recipe only calls for a half-cup of cheese as a topping, so it doesn’t overwhelm. I was looking forward to the milder cheese taste.

A subsequent trip revealed that our local Winn-Dixie simply doesn’t carry Queso Fresco, but Walmart does, along with pico de gallo. Good thing, because there’s suddenly a lot more Spanish spoken in Walmart here than before. No kidding.

Because BF was gone on a recent weekend, I made it again with the “right” ingredients. (He still won’t touch it.) I made my own chorizo because I didn’t have any but did have ground pork in the freezer. Really good both ways, but I’ll stick with the recipe next time.

Here’s the printable recipe:

Chorizo & Spaghetti Squash Toss in Large pan on stove

Chorizo & Spaghetti Squash Toss

Amy
From Easy Dirty Keto by Emilie Bailey, Page 125 (c. 2022)
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Ingredients
  

  • 1 medium spaghetti squash, about 2½ to 3 pounds, or four cups cooked spaghetti squash
  • 1 pound Mexican chorizo, casings removed
  • 1 cup pico de gallo
  • ½ tsp Kosher salt
  • ½ cup Queso Fresco (fresh Mexican crumbling cheese)

Instructions
 

  • Carefully cut the ends off the squash, then slice it in half lengthwise. Remove the seeds, then place the squash halves cut side down on a microwave-safe plate. Microwave on high for ten minutes, or until the squash is soft and fork-tender.
  • While the squash is cooking, preheat a large skillet over medium-high heat and add the chorizo to the skillet. Break apart the chorizo with a spoon and cook until lightly browned, about 5 to 7 minutes. Add the pico de gallo and cook for another 2 to 3 minutes, until the onions begin to soften.
  • When the squash is cool enough to handle, remove the strands with a fork, and add them to the skillet. Season with the salt, and toss with the chorizo mixture until warmed through.
  • Remove the skillet from the heat, top the mixture with queso fresco, and serve.

I have updated the chorizo blog post with a printable recipe for that, too.

Notes About Spaghetti Squash

Emilie calls for microwaving the spaghetti squash here. And for this recipe, it works great. But there are other ways to cook this wonderful vegetable if you like it and want to make it for something else.

It’s low-carb and keto and tastes good when cooked correctly. It’s an ideal substitute for wheat-flour spaghetti, and tasty with any kind of spaghetti sauce. But of course, it’s called “squash,” and that puts BF right off eating any. His comment, “I’ll try anything you make” is rendered null and void when anything contains the word or ingredient “squash.”

My first encounter was some 20 years ago with one of Suzanne Somers’s many low-carb cookbooks. Her recipes called for the same prep: cut in half and remove the seeds. But then the recipe called for:

  • Rubbing both cut sides with olive oil
  • Putting them cut side down on a sheet pan
  • Roasting in a 350F oven for an hour

You must wait for the squash to cool before handling it. Or use a thick potholder to hold the halves and scrape out the stringy flesh into a bowl. I can roast a smaller one in the countertop oven easily.

I think the recipe I tried first called for a little salt and pepper with a pat of butter, which is probably my favorite way to eat this squash. If you’re not going to use it or eat it immediately, just put it into a dish and refrigerate it until you’re ready.

Slow Cooking Spaghetti Squash

Another way I found to cook spaghetti squash is in the slow cooker. No kidding, you can totally put your spaghetti squash into your slow cooker—whole—and let it cook on “low” while you’re at work or doing other things. You must poke it with a fork in a few places like a potato, but it cooks up nicely. It’s hot, of course, so be careful cutting it open and scraping out the seeds.

Why would you do that if this recipe calls for microwaving? It’s your choice, really. You can also use the countertop oven to cook one in advance if you wanted. But using the slow cooker also means it’s hands-off and ready when you are, although it does come out softer this way. Again, use immediately or refrigerate.

If you’re making this dish on a busy weeknight, the ready-to-use spaghetti squash can make it a little easier.

However you cook this, it’s delicious in a fantastic Tex-Mex sort of way.

Barbecue Glazed Chicken Tenders, Page 95

This is so easy and tasty with just a few ingredients. Here’s the recipe:

Barbecue Glazed Chicken Tenders

From Dirty Easy Keto, Emilie Bailey, Page 95
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • ½ cup Sugar-free barbecue sauce
  • ¼ cup Sugar-free peach jam I couldn't find peach, but apricot worked well here.
  • tbsp Sugar-free barbecue rub or seasoning
  • 1 pound chicken tenders

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
  • In a bowl, stir together the barbecue sauce, peach jam, and seasoning. Reserve three tablespoons of this mixture for later.
  • Dip each chicken tender in the sauce mixture and place it on the prepared baking sheet. Place the tenders in the oven and cook for about 20 minutes, or until the internal temperature of the chicken reaches 165°F. Base the tenders with the reserved sauce and bake for another 5 minutes.
  • Serve as desired or store in an airtight container in the refrigerator for up to 4 days.
Keyword keto, low carb

The setup:

Ingredients for barbecue chicken tenders

Again, you don’t need much, and the salt was just sitting there for some reason.

See that sugar-free apricot jam over there? It’s supposed to be peach, but that’s all I could get in Winn-Dixie. It’s close, so I bought some, and it worked just fine. On sale, 2 for $6, with a jar of red raspberry. Because let’s face it, all you need is a spoon, and you have an instant keto dessert.

So. . . .

Preheat the oven to 400F, then line a sheet pan with parchment. I measured out the barbecue sauce in a measuring cup and then kept using it because it was just easier for mixing.

 

Mix the barbecue sauce, jam, and either some BBQ rub or other seasoning. I used a seasoned salt mix I like to make from another book.

One

Two

Mix well

Done!

And take out three tablespoons for later. I can’t find that picture, though. But it gets easier from here.

Barbecue sauce in measuring cup

And you have just enough.

Dip the chicken tenders into the remaining mixture, just like you were breading them:

chicken dipped in sauce

This worked for me really well.

Drop onto the baking sheet:

Then bake it at 400F for about twenty minutes.

Once done, brush with the reserved sauce and give it another five minutes or so.

So what should you serve this with?

Balsamic Brussels Sprouts, Page 64

Make this while the chicken is in the oven. I started heating the oil first, took care of the chicken, then went on to make this one.

And if I’d read the directions ahead of time, I would have passed. Why? You’re FRYING them in hot oil on the stove. I’m not saying it’s not tasty—it is. However, I quit frying back in the ’80s, I think. Big mess, dangerous, and all that.

But. . .these little babies are SO GOOD!!!! So if you’re up to it, and you can do it safely, I highly suggest making this recipe—as is.

I can see Aunt Kathy in Texas reading this and saying to herself, “Frying? Yeah, right.” Well, here’s how it went.

The setup

Admittedly, I didn’t realize I’d need so much oil. And the big chili pot I was planning to use would have required several bottles of olive oil, so I used the smaller, 3-quart Dutch oven. Lucky me, I bought it years ago and I’m very happy I did because it’s super handy. I also didn’t have a lot of olive oil, so I used coconut oil with some olive oil, which worked just fine.

Before I started with the chicken, I put the oil in the pot and put the thermometer in with it:

This becomes bubbling hot oil, so be extra careful

You can’t see it in the picture because the inside is so faded, but 400 degrees is at the top.

I bought pre-washed Brussels sprouts, so that was a good thing:

No prep work here

I dropped them into the very hot oil slowly and carefully, half the bag at a time.

Don’t rush this!

And this happened:

They’re frying!

Use your “splatter screen,” not the pot lid, because condensation will drip water back into the hot oil and cause popping and splattering. No.

Saves a lot of mess too

Let them cook for 3 to 5 minutes, the book says. I think the second batch cooked a bit longer, maybe 6 minutes, and they came out a little better.

When you take them out of the oil, put them on a sheet pan lined with paper toweling:

Repeat with a second batch if you need to.

After the frying is completed, sprinkle on a bit of salt:

Not too much

Transfer to your serving dish and sprinkle on a quarter-cup of Parmesan cheese:

A bit more salt:

Then drizzle over the tablespoon of the balsamic reduction:

 

If the chicken isn’t ready, keep this dish warm until it is. But the chicken should be about ready by this time. I stuck the dish into the toaster oven to keep it warm until the chicken was done.

Perfect!

This is a seriously good keto dinner:

Dinner is served!

I admit I was just going to use my default keto recipe, cauliflower rice. And it wouldn’t be bad, either. But Emilie suggests this recipe as an accompaniment, so I made it. I’m glad I did, frying mess and all.

This balsamic reduction is a syrupy condiment based on balsamic vinegar.

Find it with the fancy vinegars

It’s not totally keto, but then, you don’t need much to add a really nice extra touch of sweetness to any dish.

Here’s the printable recipe:

Carmelized Brussels Sprouts with Balsamic Glaze

Carmelized Brussels Sprouts with Balsamic Glaze

Amy
From Easy Dirty Keto by Emilie Bailey, page 64 (c. 2022)
Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • Olive oil, for frying I used olive and coconut because I was nearly out of olive
  • 1 pound prewashed fresh Brussels sprouts, cut in half, dry, and at room temperature
  • ½ teaspoon kosher salt, divided
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Balsamic glaze

Instructions
 

  • Line a baking sheet with a layer of paper towels for draining. Into a Dutch oven, pour about 1½ inches of oil and heat the oil to 400°F over medium heat.
  • Put half the Brussels sprouts and any leaves that have fallen off into the hot oil. Turn the heat up to medium-high and cook for 3 to 5 minutes, stirring them often until they are dark golden brown and crisp. Remove with a slotted spoon to the prepared baking sheet to drain. Immediately season with ¼ teaspoon of salt.
  • Bring the oil back up to temperature, add the remaining Brussels sprouts to the oil and repeat step 2.
  • Place the crispy sprouts on a serving plate, sprinkle with the Parmesan cheese, and drizzle with the balsamic glaze. Serve immediately.
  • NOTE: Emilie says that to ensure that the sprouts come out crispy, and to reduce any splattering, make sure that they are dry and at room temperature prior to frying. Don't use frozen sprouts, since they have much more moisture. Use a screen to control the splattering but don't use a lid, which will make the splattering worse.
Keyword dirty keto, keto, low carb

Guess what? I made this dinner again, this time for BF, along with the Mint Chocolate Chip Ice Cream Whip (keep reading) a couple of weeks ago. I managed to find sugar-free peach preserves, too. He was looking forward to trying this menu and really enjoyed his dinner with dessert. So we have one more “acceptable” keto dinner for BF, thanks to Emilie’s great recipes. We’ll definitely be having this again sometime.

Boogie Cheeseburger Skillet, Page 117

What led me to try this, knowing BF wouldn’t eat it? Well, there’s a lot he doesn’t eat, so there’s that. A couple of other things, too:

  • A lady I’ve known for a long time in nearby Albany calls everyone “Boogie” as a term of endearment. So naturally, the title caught my attention.
  • One recipe called for chipotle mayo, but I wondered where I would find it here. I mean, soy sauce is considered “international food” in our local stores. Walking through our newly renovated Winn-Dixie, I found not only the chipotle mayo, but it was also on sale, so I bought a bottle. It is SO GOOD! Then I went back and found the recipe in the digital book. Warning: it’s got a strong bite. So if peppery is not something you’d like, Emilie says to substitute regular mayo in the sauce and the milder Monterey Jack cheese for the topping.
  • And one recipe called for a poblano pepper, which happened to be growing outside in the paint bucket garden. It was the same recipe, so that was my chance to use it in a recipe before it went bad. I’ve got a couple more growing this late in the year, but I can get poblanos in both Winn-Dixie and Walmart, too.

Then it was a matter of getting a few more ingredients and cooking it.

The Setup

Yes, this is sugar-free ketchup by the same company that makes our favorite barbecue sauce.

Real sugar-free ketchup, and it’s good, too.

Start by preheating the oven to 400F, mix up your mayo, ketchup, and Worcestershire sauce, and set aside.

Just like that.

If you haven’t chopped anything yet, let me give you a tip: wear gloves for nearly any type of pepper but bells:

My prized poblano

You’ll seed it and cut it into two-inch strips:

 

That’s where the majority of the heat is, the seeds and ribs.

You’ll need a large, oven-safe skillet for this. A cast-iron skillet or stainless one like mine is perfect. Melt the butter, then add the chopped onion and Poblano pepper. Cook for 7 to 8 minutes, stirring often until the onion is translucent and starts to carmelize.

Remove this from the pan and set it aside. Now start with the ground beef, along with the salt, pepper and garlic powder:

You’re halfway there!

Brown it up really nicely, and break it up into small pieces, which will take about ten minutes:

Then add the requisite cauliflower rice:

The magic ingredient–cauliflower rice! You knew this was coming, right?

Cook until the cauli-rice is no longer frozen, just a few minutes. Then add the onion and pepper back into the pan and stir:

Take the pan off the heat, and stir in about two-thirds of the mayo mixture we made first:

Sprinkle with the cheese:

Put the pan into the oven for five to seven minutes:

The pizza pan on the bottom rack is not needed for this recipe. It just stays in there for storage. There’s no place else to put it, so if we need the bottom rack, we just remove it and put it elsewhere until we’re done.

Done!

Drizzle the reserved sauce on top and dig in.

No, BF wouldn’t eat this either, he told me at the outset. I’ll make it again when he’s working late or I decide he can have his favorite frozen pizza for dinner.

Here’s the printable recipe:

Boogie cheeseburger skillet with Syllabub dessert

Boogie Cheeseburger Skillet

Amy
From Easy Dirty Keto by Emilie Bailey, page 117 (c. 2022). If you like fancy burgers, this one will hit the spot.
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • ½ cup chipotle mayonnaise, plus more for serving You can use plain mayo here if you can't find chipotle mayo or prefer less or no spice
  • 2 tbsp sugar-free ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tbsp butter
  • ½ onion, cut into ¼" wedges
  • 1 poblano pepper
  • 1 pound ground beef
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • 1 12-ounce bag frozen cauliflower rice
  • 1 cup shredded Pepper Jack cheese If you'd like to cut down on the spiciness, use Monterrey Jack instead

Instructions
 

  • Preheat the oven to 400°F.
  • In a small bowl, stir together the mayonnaise,ketchup, and Worchestershire sauce and set aside.
  • Heat a large oven-safe skillet over medium-high heat. Melt the butter, then add onion and pepper; cook for 7 to 8 minutes, stirring often, until the onion is translucent and beginning to carmelize. Remove from the pan and set aside.
  • Add the beef to the pan, and season with salt, pepper, and garlic powder. Cook for about 10 minutes or until browned, breaking it apart as it cooks. Add the frozen cauliflower rice and cook for another 2 to 3 minutes, until there is no liquid left in the pan and the cauliflower rice is tender. Stir the pepper and onion into the beef mixture.
  • Remove the skillet from the heat and stir in two-thirds of the mayonnaise mixutre. Top with the shredded cheese. Put the skillet into the oven and bake for 5 to 7 minutes or until the cheese melts. Carefully remove the skillet from the oven and drizzle with the remaining sauce.

Mint-Chip Ice Cream Whip, Page 137

Let me just say that this is a total “cheat” of a recipe. It’s a prime example of “dirty keto,” since it’s not what you’d call “clean eating” under any circumstances. And I wouldn’t have considered it unless Emilie or another keto writer suggested it.

I’m talking about Cool Whip. It now comes in a version called Zero Sugar.

If you serve this dessert in fancy little dessert cups or glasses, I suggest calling it Syllabub.” Chances are no one will know what that means, and it will sound posh. Maybe even French posh.

I’m not a fan of frozen non-dairy dessert toppings, even if it’s sugar-free. But now and again, this might just be what you need to hit the spot. As Emilie describes, it’s not really ice cream, just a little ice-cream-esque dessert that comes together quickly.

The prep for this one calls for putting the Cool Whip into the fridge for four hours to thaw. Don’t let it sit out or microwave this stuff because it will separate. Why? It’s non-dairy, and this commercial from about ten years ago (“Oil? Or Cream?” ) explains the difference. Read more on Kraft’s website.

Oh, and one more thing: I couldn’t get the white chocolate sugar-free pudding here, so I used regular chocolate sugar-free pudding. This, too, worked fine. The setup:

Once your Zero Sugar Cool Whip is sufficiently thawed to a soft texture, dump it into a bowl:

Add in the rest of the ingredients:

I did measure this into a pinch bowl that’s off-camera. I was doing this by myself with my iPhone on a tripod taking my own pictures.

Chop the mint patties up fine:

Add them:

And discover that the bowl you picked up is too small, so you switch to a larger one because it all fits in the dishwasher:

Fold carefully to mix:

Add it back to the Cool Whip container and stash it in the freezer for a couple of hours.

Mint Chip Ice Cream Whip in Cool Whip Bowl

There you are! Your fancy and posh dessert–if nobody peeks in the freezer, of course.

When it’s stiffened up a bit, it’s ready to dish out and serve.

Don’t serve it from the Cool Whip container if you’re trying to be fancy and call it syllabub. However, if you collect this fine piece of culinary Americana, here’s another reason to add to your “collection.”

And if you’re a fan of regular Cool Whip, here’s a new dessert for you, whether you’re eating keto or not. I’m sure it would work well with the regular stuff, too. If you try it, leave a comment about it.

The first time I made it, I mentioned it to BF and offered him some. He declined. Amazing, because he’s a huge fan of the power of Listerine. But with the chicken and Brussels sprouts for dinner, he was open to trying some, and he really enjoyed a dish of this fast and non-fancy keto dessert.

Here’s the printable recipe:

Mint Chip Ice Cream Whip in Cool Whip Bowl

Mint Chip Ice-Cream Whip

Amy
From Easy Dirty Keto by Emilie Bailey, page 137 (c. 2022)
Prep Time 5 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 8-ounce Container sugar-free whipped topping, thawed Do this by leaving in the fridge for four hours--don't leave it out or microwave
  • 2 tblsp Sugar-free white chocolate pudding mix I used sugar free chocolate because I couldn't find white chocolate.
  • ½ tsp Peppermint Extract
  • 3 sugar-free peppermint patties, finely chopped

Instructions
 

  • In a medium bowl, combine the whipped topping, (save the container), pudding mix, and peppermint extract and stir together well.
  • Fold in the chopped peppermint patties and return the mixture to the whipped topping container.
  • Put the container in the freezer for at least 2 to 3 hours for an ice cream-like consistency.
Keyword dirty keto, keto, low carb, no sugar

About Peppermint Extract

Be VERY careful not to add too much. Otherwise, the finished dish will taste like toothpaste. I speak from experience here. The mint can overpower everything else, so measure carefully, and not over the bowl. Now, do you see why I prep everything beforehand? You can’t add too much when it’s already measured into a small dish or pinch bowl.

Yes, I did that, but I didn’t stage the picture right. I was by myself, as usual, and I had to stand around the tripod.

Verdict: It’s A Great Book!

Easy Dirty Keto is a really nice cookbook to have in your collection. If you aren’t looking for dirty keto, I still recommend Emilie’s book. The recipes are easy, and most of the recipes don’t need a large number of ingredients. Plus, the food is so good that even non-keto folks can still enjoy them. Even BF!

When I had the opportunity to review Emilie’s first book, The Southern Keto Book, my first thought was something along the lines of, “Keto and Southern? Oh, come ON!” Of course, you know how that went, and now I’m a total fangirl.

Keto or not, I feel like these recipes are real comfort food. At least, that’s what I felt like when I made them and then enjoyed eating them. No kidding. Even though I grew up in New Orleans, the cuisine just isn’t appealing to me anymore, plus all the excess starch of rice and potatoes and the like. I liked Tex-Mex early on, and it’s what I’ve liked since the late ’80s. Nobody understands that here, but I’m sure Emilie does.

Delicious food is the best reason for buying any cookbook, isn’t it?

Is Easy Dirty Keto The End?

Emilie and her family are on a working game ranch in Texas. That’s probably the reason you can find several venison and wild game recipes on her website. While she’s enjoyed sharing her keto journey with readers, another book may be out of the question. We hope not, of course, but we’re thankful for the four she’s published. Read her blog, you’ll see that her blog and cookbooks are a “side hustle.” Like a lot of modern authors, she has a “day job” and writes on the side.

Should this be Emilie’s last book, I would just say thank you to Emilie for four great books with delicious food to enjoy for years to come. All four have become favorites with us, and even BF likes many of the dishes I’ve made. No more canned soup if he wants something better.

Emilie didn’t say anything about discontinuing her blog. Like me, Emilie doesn’t blog regularly. That’s OK—Emilie’s website is a huge collection of delicious keto recipes that aren’t in any books, to my knowledge. Those aforementioned venison recipes will be tried next time someone brings over deer or something. (It’s happened a few times, and deer roast is quite easy in the Instant Pot.) If you’re so inclined, sign up at her website (right-hand side, scroll down a little over halfway.)

Maybe one day we can make the trip to visit Emilie’s ranch in Texas. When we do, there will be a full blog post here with lots of pictures.

Enjoy!

 

Tea cup with a bag and hot water
The Tea Post, Part 1

Do you like iced tea in summer or hot tea in the wintertime? Or is tea just something that’s always in your pantry?

We’ve been drinking tea for hundreds of years. It’s so readily available that we don’t give it a second thought. In this first of two blogs, I’ll introduce you to tea. In the second, I’ll tell you about British tea and why I think it’s the best. Put the kettle on, make a cuppa, and I’ll tell you more.

Follow me on Bloglovin’

Hello again, Dear Readers:

I intended to write this blog post weeks ago, but time got away from me again. Right before July 4th, we both got sick. No, it wasn’t that, just some weird Louisiana swamp bug. BF got sick first, then me. We didn’t visit a doctor or hospital, so no testing for the you-know-what. We’re fine now, so what’s the point?

I’m dividing this topic into two parts because nobody wants a 5,000-word plus blog post. Besides, after a certain point, it’s diminishing returns from Google.

If you haven’t seen the video of HRH Queen Elizabeth having tea with Paddington Bear, this YouTube link takes you right to it. The video became available after my last post.

Around The Casa de Rurale

It’s summer, and it’s HOT. Everywhere. Houston is again seeing multiple days of temps above 100F. At least there are amusing memes, like this one:

If you can bake lasagna in your mailbox, why not? Remember, your stove/oven is 220 volts, whereas your mailbox is free solar power.

Yes, that’s a joke. It also might be a violation of federal law, but I haven’t checked. In other news. . . .

Emilie Bailey, The Texas Granola Girl, has a new book on “dirty keto” coming out soon. The term means that you’re not a strict practitioner, and you bend the rules a bit—like me. I’ve signed up to be a reviewer—again. Emilie will be sharing some on Instagram soon. If they are kind enough to send me an advance copy, I’ll be doing a review and cooking some delicious food (whether he likes it or not.) But her recipes are awesome, and I’ll be buying a copy if they don’t. More details when I have them.

Blackberries

The wild blackberries are gone. I’ve picked a gallon-sized freezer bag of them like last year but should have picked more. (I still have last year’s harvest in the freezer.) Buddy, aka, Broccoli Stir-Fry, discovered their deliciousness when I took him outside and fed him some by hand. The pit bull doesn’t seem to care for them anymore. We’ve had little rain this spring, leading to the vines shriveling up early. Then a deluge followed.

BF requested a “real” dessert using our blackberries, “with flour and sugar.” While I was looking for something to make, a perfect recipe arrived in the mailbox. If you’re a subscriber to The Pioneer Woman Magazine, you’ve probably seen this galette already.

Baked blackberry galette on a baking rack

Isn’t it beautiful?

Guess what? He loved it. I’m planning to make another for him as soon as I get more ingredients. It’s easy, fast, and bakes up nicely. The second go-round will be both to make him another treat and for a blog post to publish here.

Speaking of animals, both the new cat and the dog had their vet appointment with destiny a few weeks ago. Neither has figured out yet about the trip to Hammond or what happened during their naps. They’re fine.

Ready for a cuppa?

Tea’s History

Legend has it that tea came from China in 2732 B.C. when Emperor Shen Nung drank hot liquid after some leaves blew into his cup of boiling water. (Would you do that?) Odd, but that’s what I’ve found in several references. He felt invigorated after this brew (hello, caffeine!) and the Emperor began encouraging people to cultivate this incredible plant. He became known as “The Father of Tea.”

My other favorite drink, coffee, was discovered around the 5th Century in Africa and the Middle East. Coffee reached Europe first, and tea shortly thereafter. So, tea is the elder statesman here, although coffee became the American favorite after The Boston Tea Party.

Leaf tea was the norm, until one day, tea bags happened. Legend on the Internet credits New York vendor Thomas Sullivan as the inventor in 1904 (or 1908, depending on your source.)

The story goes that he sent out his tea samples in little silk bags. People just brewed the tea with them because they thought that’s what you did. However, the first patent for a tea bag apparatus was filed in 1897, with another mesh-bag invention patent in 1901, so someone else got there first.

Eventually, tea manufacturing expanded, and American tea became primarily bagged. The British didn’t take to tea bags until the 1950s, although Tetley did bring the idea back to the UK.

Our Brit friend WF, a UK ex-pat in the country of Turkey (officially, the Republic of Turkiye) wants you to know that her resident land is one of the biggest tea drinkers in the world.

Today about 96% of tea is in a bag, with loose tea being the outlier.

Pekoe And Black Teas

Black tea is from the Camellia sinensis plant. Once picked, it’s allowed to dry and oxidize. This tea is grown in Sri Lanka, India, and Africa, and was discovered in China in the mid-17th Century. This type of tea is most of what’s consumed in the US as iced tea. It’s a stronger flavor than most others.

You’ve probably seen the term “orange pekoe” for years. I didn’t pay attention until recently. But “orange pekoe” is tea grown in Sri Lanka and India, distinguished by its orange tips.

“Orange pekoe” is also part of the grading system for tea. It’s the lowest grade of tea, indicating that the tea is comprised of whole leaves, not bits and dust like some commercially produced types. But it’s a high grade of tea, meaning that it’s produced from the prime leaves. This tea doesn’t taste like orange, either.

Lipton Tea

Did you know that Lipton Tea is a British brand?

Lipton tea on a bottom shelf in Walmart

In our local Walmart

I didn’t, either. Still, it’s just regular tea in the US, available in every grocery store in America.

Like most people in the US, Lipton is just what you bought. Here in Louisiana people also buy Community Coffee’s brand of tea, or the store brands.

Community Peach Breeze Iced Tea

One of their many varieties.

That’s what we had. As kids, we had Lipton tea every night with dinner, freshly made with lemon and sugar by the pitcher.

Nobody considered decaffeinated tea. We just drank it and rarely had soft drinks. My mother believed every urban legend around, such as kids weren’t “old enough” for coffee. The old wives’ tale said not to give your kids coffee, “because caffeine stunts their growth.”

My siblings and I are all over five feet. I don’t know how it would “stunt growth,” since caffeine is a stimulant. And how many kids since then grew up with caffeinated soft drinks and Frappuccino?

Lipton’s website has more information on tea, including this primer on British tea time. I just can’t see Buckingham Palace staff serving Lipton to the Queen.

Hot Tea In A Cup

My Grandmother introduced me to hot tea when I was a teenager, but it was more of a treat. When I got older, I drank tea because that’s what I was used to having.

Tea cup with a bag and hot water

Green tea in a Texas cup.

Before coffee shops were everywhere, I’d have a cup of tea in the morning, whether at home or at the workplace. Coffee and tea were also available in the offices where I worked, or I just brought some as I did at Boeing.

Never mind that the tea had more caffeine than coffee. We didn’t have Google back then to find out these things. I started drinking coffee when I was about 22 after I’d married and moved away.

But I always kept Lipton around and sometimes had Twinings. Lipton was the standard, as well as store brand teas. Later I used decaf for iced tea so I could drink it all the time.

Then I discovered British tea, and that was the end of the relationship. I’ll explain that in the next blog post.

Yerba Mate

I’ve tried this a few times, and it’s quite caffeinated. It’s considered an herbal tea and is made from Ilex paraguariensis, a plant in the family of holly. Yes, as in the holly berries you see at Christmas.

Fans of Yerba Mate make multiple claims about it, including easing depression, relieving fatigue, helping weight loss, and other conditions. If it works for you, great. But there’s a simple explanation.

Hello!! Caffeine!!

Exactly—and if you have high blood pressure or another condition that caffeine aggravates, avoid Yerba Mate. (NOTE: I’m not a doctor, nurse, scientist, or medical professional, just someone who reads and speaks from experience.)

I tried it once or twice, and I think this is the brand I bought in Houston. Honestly, it didn’t do anything but give me plenty of heart-racing, no handsome guy in sight. Caffeine can also make me very hungry, grouchy, and jittery in large amounts, so it invalidates any other potential benefits. That’s OK, I’ll just have some PG Tips if I need that much of a jolt; it tastes much better. (More on that in the next blog post.)

The Mayo Clinic has more information on Yerba Mate on their website, as does WebMD. Use caution if you are so inclined. Don’t say I didn’t warn you.

Tisane: What Is Rooibos Tea?

One tea I do not like is Rooibos. It just doesn’t taste good to me. I’ve tried the Celestial Seasonings brand as well as one or two other brands. I tried to like it, but I don’t. Rooibos is a tisane, a fruit or herbal type of tea.

Turns out rooibos isn’t a true tea at all. It comes from a South African herb plant, the Fabaceae plant family. When the leaves are harvested and dried, they are brewed into a reddish-brown herbal infusion. It’s also called “African red tea” or “red bush tea” by the tea industry. It’s sometimes made with vanilla, as with the Celestial Seasonings variety. But it’s not enough to kill the awful taste. You can read more about rooibos here.

Orleans Coffee sells some very nice tisanes that are not Rooibos. This includes my favorite, called Blue Eyes. I have some in the pantry and make it now and again; I should get some more soon. It’s sweet and fruity but not overwhelming. I make it by the cup occasionally for iced tea.

Bonus: Cooling Off

I used to drink iced tea all the time. Period. I made it in great big plastic pitchers of decaf. I just let the tea bags sit out overnight in the water, and it was ready in the morning.

When I used to see Dr. Davis in the Woodlands, they always had a large pitcher of cucumber-infused water in the lobby. I loved it. But when I made a pitcher of it at home on a Friday afternoon, I couldn’t stand it on Sunday. I never made it again, but I will drink infused water if I’m out somewhere and it’s available.

One day, about 10 years ago, I just didn’t want iced tea anymore, and I haven’t had it since. After that, I simply added lime juice and Sweet N’ Low to a cup of ice water. Not lemons, just limes. That’s what I’ve been drinking since June of 2012, right after the Boeing layoff. I still have three unopened, plastic-wrapped boxes of H-E-B decaf cold brew iced tea in the pantry, because I’m too cheap to throw them away.

Three boxes of decaf cold brew iced tea bags from HEB

Still cello-wrapped and ready to use.

When limes recently became as much as $0.75 each, I went looking for something else to drink. I’m not accustomed to paying that much for limes. Then again, I’m not accustomed to paying $15 for a box of five dozen eggs, either. But that’s what they sometimes cost now. I wondered about a temporary replacement for limes in my water.

On a trip to our local Winn-Dixie, I was looking for my usual Community Coffee and Tazo Awake tea. They have a nice section with a good selection of local coffees and different teas, including Bigelow. But sitting there, on the shelf, were two boxes that caught my attention:

Two boxes of Bigelow Cold Infusions

This picture is actually from Walmart, taken May 23rd.

Hello, What’s this? Bigelow’s new Cold Water Infusions! It looked too interesting to pass up, so I didn’t. Winn-Dixie only had two flavors, as did Walmart. Didn’t take long for inflation to strike a new favorite:

Two boxes of Bigleow cold infusions at $3.48 a box

I took this picture at the same Walmart on June 27th.

When I went back to Winn-Dixie to buy more, I found more flavors. As it turns out, there are six flavors in all:

  • Watermelon Cucumber Mint
  • Cranberry Lime Honeysuckle
  • Blackberry Raspberry Hibiscus
  • Blueberry Citrus Basil
  • Strawberry Lemon Orange Blossom
  • Peach Lemonade Acai

That Amazon link takes you to bundles of packages, not individual boxes like you get in the grocery. Subscribe and save? Don’t tempt me.

These are caffeine-free cold-water infusions that you just add to ice water and let it infuse. If you leave the bags in the water longer than 10 minutes. . .nothing else happens. Tea, on the other hand, will get bitter.

Walmart had a couple of boxes of the Peach Lemonade Acai flavor, and I bought them. I think that was an accident that they had them. I finished that flavor first because. . .I don’t like that flavor much and just wanted to use up the bags. Much as I like peaches, this one just tastes funny.

As it turns out, there are multiple brands of these cold-water infusions. I’ll try them as I find them. Remember that I’m not in Texas anymore. Anything new on the market takes months if not years before it’s available on this side of the Sabine River.

Acai

If you’re not familiar with it (and I’m not, but it’s pronounced “AH-sigh-YEE”) it’s a berry native to Central and South America. It’s been promoted as a “superfood” here in the US, and sold as frozen puree or powder because they spoil quickly once they’re picked. No, I’m not jumping on that bandwagon, nor the one around goji berries.

Irony: my favorites are the first two, Watermelon Cucumber Mint and Cranberry Lime Honeysuckle. Those are the first two I found, and the two that our Walmart normally carries. Chances are I’ll be sticking with those going forward. But I have something to drink that isn’t as expensive as limes and is ready almost immediately.

Woo Hoo!

Is it any good?

It is, but it’s not heavily flavored like, say, Hawaiian Punch. It’s an infusion, which is probably a $20 word for tea, but you don’t need hot water. Just add it to ice water and leave it to sit for eight to ten minutes.

It’s a bit like that cucumber water at Dr. Davis’ office, but a tad bit fruitier. In my steel Starbucks venti (24 ounces) cold tumbler, I use two of the bags, along with a single packet of Sweet ‘N Low. But that’s just me.

It’s tasty and less expensive than the limes right now, so that helps. But people are buying those limes in Walmart and Winn-Dixie because I see the supply decrease. I also hear Spanish here, which was unusual a few years ago.

I do need to make a trip back to Los Primos in Hammond one of these days to get more chorizo and a few other things. Time to make more Salsa Macha, too.

Until Next Time

The next blog post will discuss my full introduction to British tea. It includes a very nice gift of British tea and other goodies from the UK that LH sent from California. She sent them in April, and delays mean I still haven’t finished the blog and uploaded the pictures.

Our friend Beverly is also working on another blog post for us.

Also in the queue are blog posts that are a little more serious. Yes, they’re food related, but I haven’t finished them yet.

Stay cool and Enjoy!

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