Last week, I made it a Trader Joe’s Friday. Take a ride with me.
Hello again, Dear readers:
I know, it’s been a minute, but I do have an adventure to tell you about, plus a couple of other news items that have surprised the heck out of me.
Saturday was a Tractor Supply visit for pet supplies. It was also an adoption day, and I almost brought home a new kitty:
There’s nothing wrong with the old ones. But I knew what kind of trouble I’d face if I did. Make no mistake—this Catmandu kitty was $22 to adopt. But I just knew it would be bad for that beautiful little furball if I did. The poor thing wouldn’t stand a chance around Tab E. Cat and Tiger Cat. I hate leaving this one behind but I did.
Let’s get started.
Two News Items
These two news items come from Fast Company, a tech magazine that I follow on LinkedIn.
For a few years now, you’ve probably seen those commercials for company called Daily Harvest. This company aims its advertising at millennials who want to eat better and easier. From what I’ve seen, it’s frozen vegetarian food as different forms of meals that make it convenient and easy to eat healthier. At least, that’s how they’re advertising their products. They’re not cheap, either—each meal runs between $6 and $10, for one. They also have some coffee pods that come in two to a package.
The Daily Harvest Debacle
Back in June, the magazine reported on a story about Daily Harvest’s lentil and leek crumbles that made quite a few people very sick. Although these people were young and healthy, nearly 400 of them became ill from this meat-substitute blend. The problem was an ingredient called “tara flour” added as a plant-based protein. Tara flour is rarely used in the US and was not tested for safety before this product was rolled out.
The FDA has not yet evaluated tara flour to be “generally recognized as safe,” or GRAS, but it’s not used much here, either. It only became available in the last year or so. Most of the people sickened by this product developed gallbladder and liver problems. Of those, 133 went to the hospital for surgical procedures, with 25 of those being gallbladder removal. The company promises to do better, but lawsuits could bankrupt the company. They’re working with the FDA, and the crumbles have been recalled. We’ll see how this plays out. Their products are available in some grocery stores, but not in my area.
If you see a food product with “tara flour” in its ingredient list, drop it. There is also something called “tara gum” that’s used as a thickener, but apparently it’s not the same thing.
Beyond Impossible Meat
The second article is about the imminent demise of the plant-based meat industry–again. These reports have happened a few times, claiming that this fake meat is on its way out, but they’re still around and haven’t gone yet.
Honestly, who’s buying this stuff? I see it in the grocery stores all the time, but I don’t see anybody buying any. That may be different in a place like Houston, Dallas, New York, or anywhere in California. But the truth is, much of America is not eating plant-based meat. If they do, it’s once and they realize why real meat is better. There’s plenty of it available, but nobody’s buying it up like ground beef.
Because I even found some in Dirt Cheap this weekend:
The ingredient list:
That’s intended to replace meat. Seriously? No. That’s a lot of processing to make it look and taste something like meat. I’m sure Spam tastes better.
It’s like that picture that emerged during Hurricane Harvey of an HEB refrigerated case, that was emptied of everything but the soy-based vegetarian food products. No self-respecting Texan is going to eat tofu or fake meat, even in an emergency. Looks like there was more anticipation than actual demand for alt-meat, and the industry isn’t as strong as the cattle industry.
Do you know why it’s called “Impossible?” Because it’s impossible to get normal people to eat that stuff. Bonus: alt-meat is not healthier than meat. The article goes on about “planet friendly,” “saving the planet,” and “climate change,” showing its intentional bias. Even though there are some folks who buy the stuff, alt-meat isn’t universally wanted. I don’t know anyone who wants it, either.
Aldi, Aldi, Everywhere!
I only just discovered that Germany-based grocer Aldi has bought one of the south’s stalwart stores, Winn-Dixie. No kidding—they just remodeled ours in the last year, and now they may change it over to Aldi.
Honest—somehow, I did not get this news, our friend MY told us in a phone conversation last week. How did BF know about this but not say anything to me? I thought she was kidding when she told us, but she wasn’t.
The modern world comes to rural Louisiana, whether they want it or not. No word on how many stores will stay branded as Winn-Dixie and how many will change to Aldi. But Aldi’s stores are much smaller than the average Winn-Dixie, so they’ll make those decisions once the merger is complete.
We got a letter just today from our local Winn-Dixie informing us that our local Winn-Dixie pharmacy closed last week. I hadn’t heard about that part either. Aldi doesn’t do pharmacy, and its core competency is grocery, so the pharmacy component wasn’t part of the deal. Now, Winn-Dixie is transferring everything to CVS and Walgreens and closing their pharmacies ahead of the merger. Here, the transfers are to the local Walgreens. The Hammond Winn-Dixie has a CVS nearby.
I did notice some conversation in the pharmacy area when I was shopping there last week but didn’t think too much of it. So, in the store that was only renovated a few months ago, there will be an empty space where the pharmacy was. Wonder what they’ll do with it once it’s all cleared out.
Southeastern Grocers is thankful since they’ve been limping along for many years now and remarkably close to bankruptcy. I haven’t seen too much on the topic, although it was just a quick search that yielded articles that said much the same thing.
This may also impact Rouses, Louisiana’s “premier” grocery chain. It’s the closest thing you’ll find to HEB this side of the Sabine. If Aldi does move into Hammond, there will be some VERY serious competition.
Of course, in a text message later, MY responded, “How about you work on getting us an HEB?” Well, I’ll see what I can do, but they tried it once in Lake Charles. The gent in the Texas Welcome Center in Orange said, “There was some kind of Louisiana regulation and they had to close.” There’s always some kind of Louisiana regulation to bungle up anything. That’s why there’s no Buc-ee’s here, and there likely won’t be, even though it was announced a few years ago.
Maybe Trader Joe’s will make the trip up this way next. New Orleans has one, and so does Memphis, TN, which also has an IKEA. Hammond would be a great place for Trader Joe’s, especially with Southeastern Louisiana University around. I sent them an email suggesting Hammond, and the autoresponder message I got back said:
Thank you for your interest in a Trader Joe’s store – it matters to us. We’ve received your request and will share it with our real estate team for consideration.
If you have other comments or questions you’d like addressed, please submit them through our general feedback form at: https://www.traderjoes.com/home/contact-us
But folks in Mandeville and Covington have been wanting and praying for a Trader Joe’s there for years. Not happening, and I know that from the company directly.
My Trader Joe’s Friday
Last week, I decided I wanted to go to Trader Joe’s in Baton Rouge. See, They’ve got new fall and pumpkin stuff all over the place, and I was out to get some to bring back.
I found out that they have a new pumpkin body butter that I wanted to try. BF, on the other hand, did not want me to go anywhere near anything that smelled like pumpkin or pumpkin spice, But he was not going to stop me.
Unfortunately, I didn’t get any pumpkin body butter, because they sold it all on the first day. Like the Brazil Nut Body Butter that BF really likes, there’s plenty of it available on eBay and Amazon—for a premium price. That’s what happens when you put a Trader Joe’s near LSU. Fortunately, I did score some of the pumpkin body scrub.
It smells nice and warm, and I must hide it, so BF doesn’t throw it away.
I put the pumpkin spice gluten-free bagels into the freezer right away, too.
I had one already, toasted with butter, and it was pretty darn good. The canned pumpkin will go into the pantry for Iced Pumpkin Spiced Lattes and homemade dog treats.
Non-pumpkin purchases included two packages of Texas Tamales:
Because they are less than Rouse’s. And one of these little totes, with a full-sized nylon grocery bag inside.
Keep it in your bag, car, or pocket, and you’ll have a reusable shopping bag handy. The small tote is good for keeping small items corralled like loose change.
The Store Visit
I saw lots of pumpkins:
And these new bags for fall:
This nice lady was sampling:
Plus a wide range of new and familiar delicious things:
The samosas next to them are probably pretty good, but you know what would happen if I brought a box home? “She’s tryin’ ta kill me!” Same with this one:
I bought a small one and will put it in the air fryer. I saw DaniMade Kitchen do that the other day on Instagram, and it’s really simple. Slice off the ends, then in half lengthwise, don’t peel, remove the seeds, slice into half-rounds, toss with olive oil, salt, and pepper (or whatever seasoning you like), and air fry at 400F for 10 minutes, or 20 minutes in the oven. Dani also adds a fresh herb like thyme into the mix. Yeah, that’s for me when BF is not home.
BF won’t eat anything remotely related to pumpkin, like this:
I did pick up a box of this tea last time I was there but haven’t opened it yet:
I hope it’s as good as HEB’s English Breakfast Tea.
The Frozen Foods
In addition to our favorite Texas Tamales, Trader Joe’s has some other interesting frozen foods in their cases:
Don’t forget the scones and cheesecake:
At least Trader Joe’s appreciates Hatch chiles:
Gluten-free pie shells? I almost bought some.
One day I’ll try this, too, if it’s gluten-free.
Still, BF doesn’t mind that I go, and says the same thing: “It’s just a grocery store.”
Trader Joe’s List
If you’re not familiar with Instagram, there are several bloggers and brands that hang out there. The main reason I got on Instagram was to follow. Jen Fisher of Keto in the City, Mimi G, and a couple of others I like. I also follow multiple brands on Instagram, and as you know, I’ve won twice this year from Instagram giveaways.
Another blogger that I discovered is a lady named Natasha Fisher who has a blog and an Instagram channel called Trader Joe’s List. She lives in California and has a Trader Joe’s nearby. So once a week, and sometimes more, she goes to Trader Joe’s, does some grocery shopping, and then does a video about what she bought. She does the videos in her own kitchen.
Natasha and her partner Simon recently went to Phoenix for a few weeks for his job, so she just took her Trader Joe’s trip there. They stayed in an Airbnb, she was still cooking like she was at home.
I try to catch Natasha’s videos whenever she posts a new one. Sometimes she even does them live, but I don’t always catch those. But she talks about a lot of different TJ’s things in the videos that I’m interested in trying. Natasha is not affiliated with Trader Joe’s, she’s simply a happy shopper with a blog.
It was Natasha’s video that showed me the Pumpkin Body Butter that I wanted to try. Oh, well. At least I got the Brazil Nut Body Butter before it sold out.
Making My Own Video
On the way back from Baton Rouge, I got the idea to make my own video, just like Natasha’s. I’m not trying to compete or “steal her thunder,” of course. It was just for fun. I did mine in one take and uploaded it to Instagram. But for those of you not on Instagram, I uploaded it to YouTube so you can see it there.
If you watch it, please do not expect my video to be as good as Natasha’s. I’m not a professional and the intent was just to have a little fun on my own. BF is not in the video but does get a few mentions. (If you listen close you can hear the TV blaring in the other room because he couldn’t help himself.) But if you like Trader Joe’s, I highly suggest checking out her website. If you’re on Instagram, follow Natasha so you can see her videos in your feed when she posts them.
Next Up: Aldi
The littlest grocery store has done very well in recent months because of their well-priced basic offerings. So, it’s no wonder that they keep expanding, especially in the South.
I’m planning to visit the Aldi in McComb, Mississippi this week to do a little stocking up (and to get out of the house for a while.) BF doesn’t mind, since I’m not doing anything wrong, and he likes many of the new things I bring home. Unless, of course, they’re pumpkin-spiced. I try to bring back nice things that he wouldn’t ordinarily buy or something that wouldn’t ordinarily cross his path. He’s still a fan of Jammie Dodgers.
I’ve got one recipe to try out for an upcoming blog post, and hopefully, it will be worth the wait. Until then. . . .
Hi, Again, Dear Readers:
Well, it’s happened again: an unintentional and accidental hiatus, hence a catchup post. I was doing good but became OBE, or overwhelmed by events. My apologies. I had some new work from new clients and just got swamped. It’s a long one, so settle in with a cuppa before you begin reading.
BF has had to step up and make dinner more than once, and we’ve had frozen pizzas too. I’m way overdue for last year’s wedding trip posts, as well as a few others. I have a couple of posts that are in progress as well.
I’d love to say we won the lottery. Well, we have, and winning $4 with both the PowerBall and MegaMillions drawings is a confidence booster. If we won the bigger pots, we’d be new anonymous people overnight.
This blog site has some issues going on too, and I need to get Raf to help me fix those. If you’ve signed up for emails, that’s one of the issues I can’t seem to fix. The other is the missing table of contents that I can’t seem to get back in place—none of the seven plugins seem to work. Plus, we have a couple of business things to start on both my side and his, and Carmen may be involved.
This is the catchup that I’ve been writing here and there for a while.
Artificial Intelligence In Everyday Life
So if you haven’t caught the AI bug yet, here’s one good use of it: keeping ice cream in stock.
No kidding, the Unilever company owns over 3 million freezers worldwide and they’re adding little cameras to each one of them to make sure the ice cream never runs out. From the article:
“The camera fitted inside our cabinet takes a photo periodically, sends it into the cloud, and it’s analyzed using AI to let shopkeepers know what to restock and submit orders in a frictionless way,” explains Berty Jacob, an R&D cold chain specialist with Unilever, in a blog post.
They’re also adding this exclusive technology <cough, cough> to vending machines and their supply chain, too.
What’s next—AI-enabled slow cookers and Instant Pots? I don’t put it past anyone, really, after they started with the Wi-Fi-connected slow cookers. “Alexa, turn on the CrockPot on low heat for seven hours.” Big no from me, and BF concurs.
If you say, “Alexa” around this little cabin in the woods, you’ll be talking to yourself. Not having that here. ChatGPT is a tool, nothing more, and if you use it, be cautious of copyright infringement.
Around The Casa de Rurale—The Visitor From Texas
Two weekends ago, we had a surprise visit from Miss Alice! We expected her this week following a road trip to Florida with her daughter. The plans changed, her daughter flew to Austin, and Miss Alice ended up spending a weekend with us with just B-Dog, a half Chihuahua/half Dachshund.
We were very glad to see Miss Alice, and hopefully, we didn’t scare her (much.)
Broccoli Stirfry enjoyed meeting B-Dog and had a great time once they got past the uneasy initial meeting. The cats weren’t thrilled with this little yapper and stayed clear. B-Dog quickly figured out how to climb up the couch to get to the cat food. I had to make sure not to step on him.
When she gave me a future date for her visit, I was thinking about what I might make for dinner. What I was considering was a meal I made for BF a while back from Emilie Bailey’s Easy Dirty Keto; Miss Alice also owns a copy. The dinner with the BBQ chicken, deep-fried Brussels sprouts, and maybe the chocolate-mint whipped topping dessert was top of mind.
Well, that’s not what we had, but there was chicken, and last year’s mint & parsley pesto was also brought out from the freezer. Oh, and some quinoa, too. Plus, I picked and cooked the only three little Shishito peppers for Miss Alice. That went well, especially since BF worked late that evening.
And that little salad was from the garden, but that’s all the lettuce and tomatoes that were ready to eat. No matter, it was tasty with a light vinaigrette of EVOO and fig-infused vinegar. Just enough for two small salads.
While Miss Alice took a nap, I went out and got her more of the PJ’s K-Cups she likes. Winn-Dixie had Pumpkin Spice on sale, so I got her a box of those too. Once she got under the magic Snap-On blanket, she was out like a light.
Saturday Shopping And Catchup
BF worked the day shift on Saturday, made our breakfast, and also made dinner, his favorite jambalaya (from a locally produced mix) on Saturday night. We all enjoyed that plus some good conversation. During the day I took Miss Alice to our local Tractor Supply and Dirt Cheap. It was kind of an on-the-fly thing, and she found some lovely things for her new place. I also wanted her to see the great pet stuff at Tractor Supply for B-Dog.
Turns out there is a Dirt Cheap in Pasadena, TX, and a Tractor Supply within 5 miles of her new apartment, where you may run into friends like these:
Also told her about Ollie’s Bargain Center, one of which is now open on El Dorado Blvd, not far from El Dorado Trace. They do seem to have a big selection of K-Cup coffees for a good price, and I figured she’d want to know about that. Neighbor E has recently paid them a visit, too.
BF took care of her oil change and changed the air filter on her car after dinner. He had to be to work early, and Miss Alice left early Sunday morning not long after BF did. During the trip home, Miss Alice got some RaceTrac coffee around Lafayette, arriving home safely around noon. We were so busy with our catchup that we didn’t get to take any selfies. Fortunately, she’s been able to make it to the beach since she’s been home before school and work starts up again soon. We anxiously await her return visit.
Illness And Injury
Back in February, we got sick again, with my convalescence spanning two weeks and requiring an inhaler for bronchitis. BF got over it quickly, but my sore throat moved down into my lungs. I thought I’d never quit coughing.
But while BF recovered from the sore throat, he managed to get a bit of metal from a brush grater stuck under the skin on the back of his right hand. It hurt like any splinter, but of course, it was also rusty. It began swelling badly and hurt him when the infection took hold.
I’m not putting any pictures of that awfulness up for you to see.
The full treatment took two trips to the local urgent care center and one to a local emergency room, along with antibiotics, minor surgery, a tetanus shot, and a couple of sick days from work. Then he had to put large bandages over the wound to protect it and keep it from view during the healing process. It took a while to completely heal, and it was awful to look at for a time. But BF is fine now, thank heavens, and back immersed in his car guy activities.
Concurrently, Tab E. Cat had an urgent medical matter, a ruptured blood vessel in his ear that was swollen and painful. A trip to the vet resolved the problem—it involved surgery to drain the blood and stitch it back flat. They literally quilted his ear with stitches. He is all healed up now, and his ear will be forever wonky. Otherwise, he’s still the same fussy old boss cat.
Unfortunately, during Tab E. Cat’s situation, we didn’t realize that our beloved 10-year-old pit bull, Titan, was in distress.
He passed away before we could get him to the vet, and with lots of tears, we buried him near Spencer on a chilly Monday morning.
We called Titan the “pussycat of pit bulls.” While he was a loyal and protective animal with a deep, throaty bark, he wasn’t vicious or dangerous. Obviously, we are still heartbroken, and not looking for another dog just yet.
We miss our sweet pooch, all 82 pounds of him. He enjoyed hanging out with me in the back room and listening to jazz music. Maybe one day there will be another “velvet hippo.” But for now, Buddy, aka Broccoli Stirfry, has only us and the cats to hang out with.
While everything was going on, I was on my feet taking care of BF and the animals—all while doing client work. But that sore throat wasn’t getting better. The day after we buried Titan, I just collapsed. Then I discovered that the same local urgent care center offered telemedicine visits, so I scheduled one.
I met with a doctor via video link at their Mandeville clinic, where they handle the telemedicine calls. He prescribed an inhaler and the antibiotic Z-Pack, which I ultimately didn’t need. The antibiotic was a just-in-case thing. They called the prescriptions into the local Winn-Dixie, I went and got them, and a week later I was much better. I’ll do that again any day of the week.
Speaking of Broccoli Stirfry
He’s now just over 18 months old, and weighs about 75 pounds.
A couple of weeks ago he began furiously barking at what turned out to be two bulls on the neighbor’s property.
Obviously a threat to everyone, right? They did get out one day and were wandering around outside the house, but the neighbor came and rounded them up.
Buddy is still chewing on anything he can find, and acting a fool frequently.
To date, he’s destroyed two remote controls, more papers, towels and other textiles, a wooden handle, several plastic things from the kitchen, and an Otterbox case for an iPhone. We discovered that he also likes the taste of the iPhone 12, which belonged to BF’s brother.
While BF was in bed after his ER visit, his brother dropped by, bringing several boxes of Girl Scout cookies for BF. He went into the bedroom to talk with BF but set his phone down by the easy chair.
That’s all this dog needs. He saw it as something left for him because it was within his reach.
Thirty minutes after he left, (if that long) BF’s brother came back to ask if he’d left his phone at the Casa de Rurale. We didn’t see it, so we rang it. The dog had the iPhone IN the bedding of his kennel, where he’d chewed the Otterbox case off the phone and started in on the iPhone. The glass encasement was shattered but the phone still worked fine. BF and his brother were both shocked, but I wasn’t.
It’s normal for this dog, but nobody listens. No word on whether he’s repaired or replaced his iPhone.
The Thwarted Berry Season
This was a bummer, but Mother Nature does whatever she wants.
Our early and long-term spring weather brought out fresh greenery and began the process of budding blackberries. They were everywhere, and I was anticipating a huge harvest. If Broccoli Stirfy the dog didn’t eat them all first.
Then, just like that, we had another short but hard freeze in mid-March. The early berries didn’t make it, but there were more flowers that turned into berries that slowly began ripening.
Unfortunately, because of that freeze, the newer berries didn’t have a chance to ripen before the vines turned brown as they normally do at the end of their season.
So once again, the berries are gone. We only got a handful of ripe ones to eat, which I shared with the dog, while I waited for the fruitless harvest. (Get it? Fruitless?) The few we could reach and enjoy were delicious.
BF was asking for another “non-healthy” blackberry dessert. I reminded him of last year’s Blackberry Cheesecake Galette, which he loved. I’ll be happy to make him something again this summer. But anything made with blackberries will have to be from prior years’ harvests in the freezer or bought from a grocery store.
After a cold winter, summer is here, and a hot one. Texas has been experiencing temperatures over 100 degrees Fahrenheit, and we’ve had some as well. Several memes let transplants from other states know that this only Texas’ “preheating.” The bad news is that the Texas electrical grid is again at risk of failure or at least not keeping up with increasing demand. This may mean brownouts, blackouts, and anyone with a smart thermostat to lose control of it until the demand lessens. Many people found that out the hard way last year and quickly learned how to “opt-out” of that.
Our friend Beverly in central Georgia has had the same 100+ degree heat. She’s staying inside building little dollhouse things for now.
Houston has also had some significant rainstorms like we have. But I haven’t forgotten the spring/summer of 2011, when drought conditions developed in H-Town. It was my third or fourth year gardening behind the condo, and I had plants both in the ground and in pots. But even with watering twice daily before and after work, many of those lovely plants in the little back patio garden, especially zucchini, cantaloupe, and cucumber, dried up in the heat.
We’ve had hot temperatures, with only occasional rain, including some intense storms, too. I’ve been watering the plants myself in the morning and occasionally in the evening except when it rains. April and May have been the usual months for heavy rains, but we didn’t have as much this time around. I’m still planning to make a sturdy, utilitarian raincoat for our colder rainy periods. I’ve got all the supplies and cut the fabric, just need to start stitching. Those lovely lightweight designer raincoats I made for office work don’t cut it here.
And of course, hurricane season began on June 1.
The HeatCageKitchen 2023 Garden Catchup
As he did last year, BF wouldn’t give me a commitment on where to put our garden. So, once again, the garden is in 5-gallon buckets at the edge of the patio. I need to get more. Some are a bit broken but still serviceable.
I kept buying plants and putting them in the kitchen window by the sink where they would get sunlight. The chilly nights kept coming back, so I was reluctant to put anything outside, especially tomatoes and peppers. Finally, I did, mostly because BF was complaining about the “science experiments” in the kitchen window. He says that about anything I’m doing that he doesn’t understand.
One cherry tomato plant was about two feet tall before I put it outside, and now it’s about four feet high with branches and leaves. I’ve harvested many tomatoes so far, and only a few remain in the window to ripen. It’s tied to three stakes to keep it upright, and I trimmed off the brown parts. Hoping for some more new growth with more tomatoes before the end of the season.
A smaller golden cherry tomato plant with a couple of flowers is not yet flourishing like the bigger one. I’ve been using Garden Safe botanical insecticides because a couple of Mother Nature’s hungry creatures found it and were enjoying both leaves and tomatoes. I found it at Tractor Supply, but you can also buy it on Amazon.
Peppers, Sage, And More
So far, I’ve harvested two little Poblano peppers, one tiny red bell pepper, and two small Anaheim/Hatch chili peppers. More flowers and buds are developing.
Surprisingly, Tractor Supply had Shishito pepper plants again, and I bought two. I’ve harvested one batch and cooked them, then clipped the three smallish peppers to cook for Miss Alice. That’s all I had available for her. If her visit was later we might have had more.
The plants are full of buds and flowers, and I’m anticipating a bumper crop soon. On a recent jaunt to Baton Rouge, (keep reading) I bought a bag at Trader Joe’s to cook up before my garden ones were ripe:
The green onions are growing nicely with one flowering, and I also got a sage plant again. My huge mint plant died in the last freeze, so I bought another one. It’s coming along, and I’ve already used some mint for a Corsican omelette.
Basil, BF’s nemesis, is also growing well. The two original plants were strong before I put them out, then I cut them to propagate more. Those cuttings are well-rooted and planted but still tiny. I’m waiting to see how many will turn into more basil for pesto. I had a hard time finding the 1 cup small square glass type containers with the tight lids, but I finally went to Pyrex’s website and found them on sale. They arrive this week, and I’ll make my first batch soon.
I also made it back to Aldi about a month ago. Got another cauliflower pizza, and lots more delicious things. A couple of weeks before that I headed to Baton Rouge for a Joann/Trader Joe’s run. In addition to the Shishito peppers, I also met this nice lady named Brittani at TJ’s:
Who was sampling this wonderful blueberry cheese:
Yes, blueberry cheese, and a piece came home with me. It’s something I’ll savor when BF is out of the house, for sure. I also found this Salmon Rub:
Used it on a piece of fish I got at Aldi, and it was absolutely delicious.
Just ask Tab E. Cat.
I finally ate the “quinoa meal” from my initial Aldi trip when BF was out, and it wasn’t bad. You heat up the quinoa and add the other bowl, and stir.
Not bad, and only memorable because of BF’s reaction. It even came with a foldable spork:
Once again I went to Aldi on my own. They do a brisk business and it was not nearly as crowded as opening day. BF was not as impressed with my grocery hauls, reminding me, “It’s just a grocery store.” I feed him good food, no matter what he says.
Since I’ve been on Instagram, I have entered a lot of contests for fun. Frequently, the contest requires you to tag someone you’re friends with as a requirement, and sometimes I tag several people. Miss Alice always gets tagged first.
You may remember a couple of years ago that I won Fiesta Spice’s contest during the holidays and received their tamale kit. It’s still in the pantry, but one day I’ll be making tamales. Probably all by myself because BF thinks it’s better to buy them already made.
But I’ve won again—twice in just a couple of months!
Back in April, I entered the contest held by The Pioneer Woman Collection’s account for a Tumbler giveaway. They did a random drawing for two of the Pioneer Woman 40-ounce tumblers—and I won.
These days, you’re nothing without your Tumbler, so I read somewhere. Ree’s daughter Alex loves the Stanley brand tumblers. These PW tumblers were never offered here in our local Walmart, but Hammond had them. They’ve also been quite popular because they seem to be out of stock frequently.
I forgot about the entry, and a couple of days later I was notified that they had picked me. They were shipped from Dallas, and I figured Alex was the shipper. When the box arrived, sure enough, the sender was “Alex Drummond.” Well, it could have been anyone using Alex’s account. But they arrived a few days later:
I’ve been using the blue one, and the pink one is a backup. The straw in mine actually came from Target on sale many months ago. The ones that come with the tumbler are clear.
Then I messaged Alex on Instagram and told her that the tumblers arrived safely and that I do appreciate them. The tumbler is great and keeps drinks cold for hours. I’ve been using them ever since.
Showing the #DashStash
Then a few weeks later, the Dash company had an Instagram contest: show us your #DashStash, “for a chance to win anything from our product line that’s in stock.” So, I took a picture and added it to my Instagram stories, which I won’t show here because it’s embarrassing (and it’s gone now, I think.)
Later in the afternoon, I got a message from someone on their social media team that they picked ME. They actually picked two winners, me and another lady with a few of the aqua appliances, including their mini rice cooker. (We need one of those—in red—but BF thinks we don’t.) No word on what the other winner picked, but maybe we were the only two who entered.
Earlier in the day, I mentioned the contest to BF. I asked what he thought about getting a Dash dehydrator if, by slim chance, I was picked as a winner. He said, “Sure, that’s fine.”
So I asked Dash I could have a dehydrator, and they said “yes.” They asked for the mailing address, so I messaged back—and does it come in red? No, it doesn’t but that’s OK. (It used to, though.) I downloaded the manual from their website and gave it a once-over. The package arrived about two weeks later:
I knew when it was coming thanks to the UPS app. That morning I went to Walmart and bought a bag of organic apples. That night I set out to dry them:
Twelve hours later they were done:
BF then suggested bananas, so that was the next night:
Pretty tasty, although I didn’t add anything. I’ve also dried pineapples and mangoes, which are delicious dried as-is. The trick is thin slices, no thicker than a quarter-inch. You also need patience. I set it up to run overnight and the dried fruit is ready in the morning. Are a couple of trays not quite done? Let it run a little longer for just those trays.
I sent some home with Miss Alice, and her daughter enjoyed both apples and bananas. But BF wasn’t interested in dried fruit. He wants to know when I’m making beef jerky. I’m not adverse to making it, and there are recipes in the accompanying recipe book for making some. Plus, I have a copy of The Complete Dehydrator Book by Carole Cancler, which I received from Callisto a couple of years ago. When I got the book, BF said to me, “That’s OK, I had enough dehydrated food in the military.” After the dried fruit, he’s a little interested but is requesting beef jerky, so that’s planned.
The accompanying booklet has recipes for beef, chicken, turkey, and salmon jerky that I hope to try, and of course, the cookbook, which has recipes for using dehydrated food. I’m planning to do more dehydrating in the future, including the beef jerky for BF.
My #DashStash gets bigger. Need a new shelf. Yup, you know. Blog post coming.
Prepping For Possibilities
That dehydrator was something I’d planned to buy at some point anyway. But there’s a reason for it, and not just because I already have a book on the subject.
As I mentioned, hurricane season is here, and anyone in or around the Gulf Coast watches the weather a little more closely this time of year. We just had a big storm blow through last week that left major damage around here:
Not a hurricane, but enough wind and rain to cause plenty of scenes like this. (We were fine.) If you talk to someone in New Orleans, they may tell you all about the big memorable hurricanes:
- Betsy, 1963
- Camille, 1969
- Katrina, 2005
Plus, a whole lot more. Then there was the flooding in May of 1978 and 1995, still remembered by many. In this area, there was the unnamed storm in 2016 a month before my move here which didn’t impact New Orleans like it did Baton Rouge, and this area which is northeast of the city. Nearby friends J&B in Albany had to move into the second story of their home for months until they were able to get it all repaired. It happens that way.
In our case, there was Hurricane Ida in 2021. Albany friends J&B told me recently that they were out of power for six weeks before their power company Demco restored their service. Then last year, Hurricane Ian went to Florida where one of my client’s project managers lives. She went through the same thing we did, although it wasn’t as long because she’s in an urban area.
Texas Gets Hurricanes Too
In Houston, there was Hurricane Harvey in 2017, less than a year after I moved away, and Hurricane Ike in 2008, during which I spent 9 days with The E-Man and his wife at their place in the New Orleans area. Plus there were other hurricanes that grazed the Texas coast and had people scrambling into grocery stores for water, batteries, bread, milk, and bathroom tissue. (Points if you get that joke.)
That’s just what I remember sitting here writing about this subject. Along the way, we’ve learned some things and relied on BF’s knowledge of such things. While I can’t say we were absolutely ready for either Hurricane Ida, the aftermath, or the big freeze we experienced six months earlier, we did OK, and probably better than others. I’m not complaining, but there is always room for improvement.
Two of my upcoming posts will focus on preparing for emergencies and other things that can uproot your daily routine. Will you have enough food? Will you have enough time? BF and I talk about this sort of thing occasionally and discuss things we can do to prepare.
If that makes us “preppers,” so be it. But when you live in an area prone to hurricanes, earthquakes, or other natural disasters, you must have some level of readiness, or you’re caught short.
More To Come
I have several ideas in various stages of development, and they will also depend on when I can get the pictures uploaded into WordPress and the content completed. I’m working on it, including the two blogs on our trip last year, honestly. Plus, I’m hoping we get to go back to Houston at some point, maybe head to the beach with Miss Alice.
As always, if you have a topic you’d like me to write about, by all means, leave me a comment here.
Until next time. . . .
Is MSG the culinary bad guy we’ve been told it is? It’s been around for more than 100 years. But one day, monosodium glutamate became one of the things to avoid. MSG has never gone away, and finally, it’s making a comeback.
Hello Again, Dear Readers:
After I read last week’s published post to BF, he informed me that he has three New Year’s Resolutions this year, and he’s mostly accomplished one of them. It’s a long story.
In my case, I’ve decided that I’d like to get up early again, every morning. I’ve done a fair amount of it since BF went back to work since he’s been working many early days. The trick is to keep getting up early every day no matter how long BF hibernates. I’m not there yet.
I found something interesting that I thought I should pass along. But before I begin, I must mention two things:
- There are a few live Amazon affiliate links, which may send me a few rubles if you click and buy anything, not just what I described
- Remember that I’m a food blogger, not a medical professional. If you have concerns about using MSG, ask your doctor and maybe do a little research before you start sprinkling. Chances are you’ll find plenty of information on both the plus and minus sides, so it’s up to you to decide for yourself.
Now let me tell you what I found.
What Is MSG?
Monosodium glutamate is a flavor enhancer used in many processed foods like canned soups and seasoning blends like this one.
Commonly used in Asian cooking, MSG is a type of salt made from a natural amino acid called glutamic acid. Despite the similar-sounding name, there is no gluten in MSG.
It’s a white crystal-like powder made by fermenting starch, sugar beets, sugar cane, or molasses.
Much like salt, it’s added to enhance savory flavors and used to add the “umami” taste to foods. (Keep reading for that one.) But it doesn’t have the same amount of sodium as salt does.
But is it the allergen we’ve been led to believe? Some people may be sensitive to it and experience flushing or headaches after consuming MSG. It’s similar to people who are allergic to another type of food, such as egg or wheat.
The Umami Factor
Most people know about the four tastes: salty, sweet, sour and bitter. But there’s a fifth one, that’s known in Japan as umami, or the “savory” or “meaty” taste. Umami is present in meats, fish, soy sauce, mushrooms, and Parmesan cheese, and is believed to be caused by the presence of other amino acids in foods.
MSG adds to or enhances the umami in foods during cooking but isn’t necessarily a thing on its own. Just like adding a touch more salt to a dish, MSG enhances the umami that makes it taste even better.
Where You Find MSG
Asian cuisines are well known for using MSG in dishes such as:
- Chinese dishes, like Kung Pao chicken and hot and sour soup
- Japanese dishes, like miso soup and teriyaki sauce
- Thai dishes, like tom yum soup and green curry
- Vietnamese dishes, like pho noodle soup and spring rolls
Back in the day, MSG was popularly available in the US as a product called Ac’cent™ .
And I just discovered that Texas’ own Fiesta Spices sells MSG, although I’ve never seen it in a store:
You don’t see ads for MSG anymore. But years ago, one television ad featured none other than Sammy Davis, Jr. One cute commercial told cooks to “wake up their food” with Ac’cent™, and another spot from 1986 featured soothing sax music (no doubt marketed to housewives of the era.)
Making A Comeback
It’s been years since I’ve even thought about MSG, much less looked for some. But it’s always been available, despite the negative press. Today, it’s still available as Ac’cent™ as well as other brands, and available nearly anywhere. I didn’t see it on my last trip through Albertson’s in Hammond, but found it in our local Winn-Dixie, on a lower shelf.
But I’ve never even paid attention to MSG since it was allegedly “unhealthy.”
The other day, BF was watching CBS Mornings while we were eating breakfast. I happened to look over and see a segment on Asian restaurants who are again embracing the use of MSG. I also found a little more info on the CBS News website.
If you’re old enough to remember, you might be thinking, “wait a minute. Isn’t that the stuff that created a big brouhaha in the 1970s about how it was unhealthy for everyone?” It is. Well, 50+ years on, times have changed and we know more than we used to. It’s been time to look at MSG in a new light.
Appropriately, it figures that Asian chefs would pick up the torch and begin using it again.
Now, that’s not to say that MSG was ever banned from the market. Far from it. In fact, after the news that MSG caused health problems, it was still available, just avoided by a lot of people. Like me.
MSG is useful for savory foods but does nothing for sweet foods. (That’s OK, there are plenty of other ways to enhance sweets!) Because I have no experience with it, I’ll tell you what it says on the Ac’cent™ bottle:
- Add ½ teaspoon per pound of meat.
- Add ½ teaspoon for each of 4 to 6 servings of soups, stews, casseroles, sauces, salads, and vegetables.
That’s not a lot of MSG. Honestly, on a couple of chops I cooked for dinner, I gave a light sprinkle on each side along with the seasoning salt I used. (They were good!) Ac’cent™ has 60 mg of sodium versus 194 mg of sodium per 0.5 grams of salt, which is helpful if you’re trying to cut down on sodium consumption.
Honestly, it’s something you can sprinkle in lightly or use a small amount as directed. More will likely not result in a significant improvement and may ruin your dish. B&G’s website has more information on using their product, and even a few recipes.
Is It Unsafe?
Surprise—it really isn’t unsafe unless you have a reaction, just like anything else. So how did MSG get this reputation and decades-long bad press?
Well. . .it started with a letter allegedly written by Chinese-American doctor “Robert Ho Man Kwok” back in the 1960’s to the esteemed New England Journal of Medicine. In the letter, the alleged doctor described what he called “Chinese Restaurant Syndrome” which began the campaign against MSG.
Guess what? That letter and the named “syndrome” was a hoax. No kidding. Fifty years later, everything that came from that letter is based on a hoax. Someone made up a fake Chinese name, and it just took off like a snowball rolling down a steep hill. Amazingly, it’s still in the NEJM’s archives behind a paywall. Makes you want to believe in BigFoot, doesn’t it? (Check out a couple of pictures of the elusive beast that I’m sure BF has already seen.) Colgate University has more on the fake Chinese doctor story if you want to read more.
Scientific research into MSG’s safety is the subject of debate since the hoax began. The “news” also set off reams of negative press against the Chinese. Lots of racism and ethnic negativity started because of the one letter that had no truth to it–long before social media!
Despite claims of symptoms such as headaches, flushing, sweating, and difficulty breathing after consuming MSG, scientific studies have never consistently found a link between MSG consumption and any reactions. That’s not to say no one would suffer these side effects, but they’re not a widespread problem as we’ve been led to believe. Just like a milk or wheat or soy allergy, not everybody has the same experience.
The U.S. Food and Drug Administration (FDA) has classified MSG as a food ingredient that is “generally recognized as safe” (GRAS). The FDA states that MSG is safe to consume at normal levels and that most people can tolerate MSG in normal amounts without reactions. But restaurants and food producers must list MSG if they’ve added any—just like other allergens.
If you know you’re sensitive, check the ingredient lists of foods before consuming something.
Are You Allergic?
MSG isn’t unsafe, really, unless you experience a reaction after consuming some. But think about it this way—if you know you’re allergic to eggs, milk, shrimp, corn, wheat, nuts, or like me, soy, you avoid the allergen, right? Treat MSG the same way. If you have any concerns, always consult with a healthcare professional before using or consuming MSG.
But you knew that already.
I Bought Some
For the first time in I don’t know when I bought a bottle of Ac’cent™ to try in our cooking. Lucky me, Winn-Dixie had it on sale. I expect that little bottle to last a long time.
I don’t think I have a single recipe anywhere that calls for MSG, but that’s OK, I’ll try some. I’ve used it once, and so far, so good. I’ll let you know if it’s good, or bad, or does anything bad to the food. Or us.
But considering MSG’s consistent culinary use over the last 100 years, and the availability of Ac’cent™ in grocery stores since 1947, it can’t be all bad, right?
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.)
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
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.
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.)
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.)
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.)
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.
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):
I was going to buy a bag anyway, but it was nice to be gifted one.
On the way out, someone gave me two more, and those will be gifted to others.
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.
There’s a deli area right when you walk into the place, on the left:
I saw the words “cauliflower pizza” and it was all over:
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:
Plus a nice selection of cookies and pastries. Lots of snacks on the right side:
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:
I forgot the tortilla chips, but these didn’t last long:
This quinoa meal will absolutely horrify BF if he ever finds it because he wants to know what it’s doing in his house:
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.
No complaints here, it tastes pretty good, and it’s big enough to have a leftover half for the next day.
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:
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.
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:
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:
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.
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.
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.
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.
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.
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.
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.
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”:
Or this one:
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:
First, start with the spaghetti squash:
Cut in half and scrape out the seeds:
They should look like this:
Put them face down onto a microwave-safe plate and cook on high for ten minutes, until it’s fork-tender.
When it’s done, it looks like this:
While that’s cooking, measure out your spices and things:
Then remove the chorizo from the casings and add it to the pan.
You won’t need oil, because the chorizo gives off plenty once it starts cooking. Remember, it’s a highly seasoned pork sausage.
Once the chorizo is cooked, add in the pico de gallo:
Mix that around, then add the salt and the spaghetti squash:
Toss that all around to distribute:
Then sprinkle the half-cup cheese on top:
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:
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:
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
- 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)
- 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
- ½ cup Sugar-free barbecue sauce
- ¼ cup Sugar-free peach jam I couldn't find peach, but apricot worked well here.
- 1½ tbsp Sugar-free barbecue rub or seasoning
- 1 pound chicken tenders
- 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.
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.
And take out three tablespoons for later. I can’t find that picture, though. But it gets easier from here.
Dip the chicken tenders into the remaining mixture, just like you were breading them:
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.
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:
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:
I dropped them into the very hot oil slowly and carefully, half the bag at a time.
And this happened:
Use your “splatter screen,” not the pot lid, because condensation will drip water back into the hot oil and cause popping and splattering. No.
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:
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.
This is a seriously good keto dinner:
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.
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
- 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
- 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.
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.
Yes, this is sugar-free ketchup by the same company that makes our favorite barbecue sauce.
Start by preheating the oven to 400F, mix up your mayo, ketchup, and Worcestershire sauce, and set aside.
If you haven’t chopped anything yet, let me give you a tip: wear gloves for nearly any type of pepper but bells:
You’ll seed it and cut it into two-inch strips:
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:
Brown it up really nicely, and break it up into small pieces, which will take about ten minutes:
Then add the requisite cauliflower rice:
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:
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
- 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
- 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:
Chop the mint patties up fine:
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.
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
- 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
- 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.
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.