I’ve been a food network addict for quite some time now and do enjoy the channel and it’s content quite a bit, but one complaint I’ve had is that it has been slightly recipe/cooking-centric in so far as most of the shows over the past few years have been focused on recipes and techniques etc.   I’ve been pleasantly surprised over the last few months to see a good chunck of their programming time being dedicated to content that is more related to food issues, nutrition and the like.  A few programs that immediately come to mind are several of Jamie Olivers’ new programs such as Jamie’s Ministry of Food, Jamie’s Fowl Dinner and other programs such as The 100 Mile Challenge (my personal favorite).   I truly believe it is imperative that we as a society learn to understand and appreciate our food and how it comes to us both so that we can appreciate it further as well as learn how to eat more efficiently.  It blows my mind to watch chronicles of how the average person eats and what they believe to be true about their diets.  This is reinforced over and over through conversations I have with people around me and through watching their actions as it pertains to their diet.   If we can change the way only one person thinks about how they eat and what it means to their lives than I do believe we’ve done our job with this site.  Lord knows, I’m not a perfect eater (I do love my pizza very much), but I do like to think of myself as a concientous eater who understands what is good and bad and try to make intelligent decisions as much as possible and even if I know I’m making a poor diet decision at least I have that awareness and as such will feel guilty and make a wise decision the next time.  It’s all about balance people. 

  I have had many, many friends over the years who have subscribed to all sorts of different food lifestyles from vegans, to vegetarians, to raw food vegans to true omnivores to the new “meatatarian”s and I have great respect for all of them and their ability to adapt their diets despite whatever social pressures or internal desires they may have to those which they feel appropriate and healthy for them.  In fact, in the case of the vegans and raw foodies, I envy them; however over the years as I’ve figured out who I am and what I stand for and I’ve come up with a different title for the way I want to eat and what I believe about food.  I like to consider myself an educated and concientious eater.  I don’t think it would be realistic or pleasurable for me to give up anything for the sake of having a title (ie. vegan, raw foodie, etc.), moreover I don’t think having to aspire to a strict lifestyle at all times is conducive to educating and trying to inspire people to eat more intelligently and healthfully.   I try to learn as much as I pleasurably can about nutrition, different opinions on eating, different ideas on what it means to be healthy and perhaps most importantly different cooking techniques and recipes.  I think if we all focused on the joy that can come from food that has been thoughtfully chosen, prepared and eaten as opposed to what specifically is being eaten and what it’s caloric content is or what it is we might all just be a bit happier.  But that’s just my 2 cents.  Please share your thoughts…

The last time I candied almonds, we were up at the cottage and I made the mistake of using wax paper which stuck to the almonds - my recommendation is to instead use a greased cookie sheet to cool the almonds - this works MUCH better.

Last night I made a wonderful salad with bbq chicken, field greens, goat feta, red onions, red peppers, tangerines and a balsamic-oil vinaigrette, topped with candied almonds. I candied the almonds using just sugar but was pleasantly surprised with the result when Marty asked me how they were done and if there was any alternative to using sugar… this morning I did some research and found the following recipe at allrecipes.com, so next time I candy almonds I’m going to try this out.

INGREDIENTS (aprox 8 servings)

1/2 cup whole natural Almonds, roasted
2 tablespoons honey
1-1/2 teaspoons butter
1/4 cup sugar

DIRECTIONS

• Over medium heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium-low, simmer 2 minutes, stirring occasionally. Add almonds; simmer and stir 2 minutes.
• Using slotted spoon, transfer almonds to baking sheet lined with parchment paper or sprayed with nonstick cooking spray; spread in single layer and cool slightly.
• Toss almonds with sugar to coat using a medium plastic food storage bag.

*To roast almonds, spread in an ungreased baking pan. Place in a preheated 350 degree F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

Just got back from visiting our friends’ John and Brandy’s  place where we finally got a chance to see the couple of vegetable beds they put in this year (well, I think it’s mainly B’s project).  They’ve got tomatoes, zucchini, various herbs and some marigolds to go with the tomatoes.  We’ve been getting lots of rain out this way lately and it’s really causing our beds to explode.  I enjoyed a couple of strawberries the other day, we have been eating lettuce for a couple of weeks already and now we have some small tomatoes forming as well as small heads of  broccoli.  I can wait untill Alli has a chance to try my home-made-fresh-from-the-garden pasta sauce extraordinaire.  I learned how to make it from my old friend Mike who comes from an italian family and all the vegetables we use pretty much are grown at home.