By Emma
Again, I’ve had to change hosts. Not sure how some hosting companies think that it’s ok to charge up the patootie if you actually renew with them…
Nope, not paying twice as much for half as much product, and there not being any customer service in the mix.
Nope. Nada. Not happening.
Anyways, we have just snuggled into our new hosting contract with GlowHost, and have been actually contacted by a REAL person that speaks English as a first language! I was so happy to speak with someone I could actually understand, and not just a ticket service. (hint hint competitors!)
I get a bonus if you sign up using my referral link, so check them out if you are looking, I used a promo code (SWIFT50) that gave me half off their pricing, so got a year free!
By Emma
I had a really long day, followed by a very hurtful and unpleasant evening. So take this as a rant, and realise I don’t usually speak out so vehemently against things.
My husband’s squadron had a function thi week, and in my opinion, failed miserably. Getting together to make sushi souunds fun right? Not so much.
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By Emma
I really don’t. And I feel GUILTY for it.
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By Emma
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Nothing too extravagant, but I love me some spaghetti squash. Probably has to do with the memory of my mom picking fresh onesa from or garden growng up, and eating to my hearts content. (I ate like a teenage boy until I was a teenager, and then it only escalated, lol)
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By Emma
Gotta love technoology. I am typing this on the bluetooth keyboard for my new Samsung Galaxy Note 10.1 tablet. (Both my Mother’s day gift, and a push present for our little girl born on the 13th) The things we can do with computers nowadays just astounds me.
While I personally may never have used the room encompassing computers myself. I do realize that those developers could never have for seen the common-ness that their brainchild would become to the average American.
By Emma
How hot is a “moderate” oven?
About 350 degrees F.
In degrees Fahrenheit, water freezes at 32 degrees and boils at 212 degrees (at sea level). In degrees Celsius, water freezes at 0 and boils at 100 degrees.
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By Emma
Do you ever find yourself all geared up and ready to make a favorite recipe but then discover you’re staring at an empty container of a needed ingredient? Ugh. You don’t want to run out to the store right now. So what do you do?
Well, that’s when emergency kitchen substitutions come in handy. I’ve printed out the following list and keep a copy taped to the inside of my pantry door at all times.
Although these substitutions will work in a pinch, I don’t recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won’t be exactly the same as when you use the original ingredients called for in the recipe.
Also, be sure you don’t make more than one substitution in a particular recipe at once. The more ingredients you substitute, the more “off” your product will be when you’re finished.
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By Emma
What life would be like if you were an apple.
(used with Author’s permission. Although she has since disabled her deviant account.)
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By Emma
All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor.
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By Emma
My son turns 3 this week, and I can hardly contain my excitement for his birthday party. We are doing an “Art” theme, which means we will have a bunch of different little art project tables set up as stations for his little friends to move through and get creative.
I toned down the planning for this year, and am just doing some simple rainbow decorations left over from my baby shower a few weeks ago, along with a printed banner and super simple rainbow hued fruits&veggies + cupcakes and mini pb&j’s served with some juice.
Anyways, the following story really struck a chord with me the first time I read it and wanted to share it with you. (:
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By Emma
Pantry: A room or cupboard for storing food, usually dry goods. Most foods to be stored will be dried, packaged, bottled, canned, foods that do not require refrigeration.
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By Emma
How much is a peck, a pint, or a pinch?
Need a refresher on how many cups are in a quart, or teaspoons in a tablespoon?
Sometimes doubling or halving a recipe can be a bit… tricky. Or an ingredient will come in an unexpected container.
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By Emma
Today I logged onto my blog to find it had been hacked.
Not exactly the thing I was expecting, and to be honest it rather hurt. A lot. I have never been a regular and dedicated blogger, but I still have invested quite some time into my blog, and to find ALL of it gone was not a good feeling.
Rather than uploading an outdated backup, I think I am going to start anew, and work on sticking to a posting pattern. I am going to back date posts to when I first started on this site, so expect to see some new posts with a huge gap and some old posts.
I plan on following the schedule listed and adding the content saved back onto the site slowly:
- Sunday : Blogs
- Monday : Menus
- Tuesday : Tips
- Wednesday : Blog of the week/Guest Blogger
- Thursday : Green Living
- Friday : Recipe
- Saturday :Recipe *Special* (healthy, specific diet, etc)
So, here’s to new beginnings…
By Emma
One of the most common questions I hear from people who are interested in freezer-meal cooking is: “How do I know what will freeze well, and what won’t?”
If you’re unsure of how well something will freeze, freeze a single serving when you prepare the dish for a regular family meal. This way you can check on how well the item holds up to freezing and reheating.
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By Emma
A little change up from the stories and poems. Some random facts for that winning Jeopardy round =D
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By Emma
Mushrooms are not a true vegetable in the sense that it does not have any leaves, roots, or seeds, and really does not need any light to grow. So what exactly is a mushroom? It is a fungus, which grows in the dark and creates more mushrooms by releasing spores. Mushrooms are found all over the world and have been a very honored food in many cultures. Ancient Egyptians considered mushrooms to be food for the royals. The French adored the fungus and began harvesting them in caves during the seventeenth century. These famous fungi didn’t reach popularity in the United States until the late 1800s.
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By Emma
The refrigerator, one of the modern necessities of life. however who hasn’t gone into their kitchen, looked in the fridge, only to find the horror of spoiled food. In this article; I learned some minor; but helpful information concerning that kitchen mammoth.
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By Emma
Not something I plan on doing; but funny none the less.
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By Emma
It happens to almost everyone, that milk you bought went bad before you could use it. -sigh- Now what? As long as the milk isn’t spoiled and chunky, you can still use it for a few different things. In the footnotes of the recipes, the instructions declare that to sour the milk you should add one tablespoon of vinegar to a cup of milk. That is clabbered milk, not sour milk, in my opinion. Then again, one could argue that what we are talking about isn’t sour milk, but soured milk. Don’t use the stuff that makes the milk jug bulge and has chunks in it.
If your sour milk tastes or smells unpleasant to you, then you should simply toss it. Sometimes “good” bacteria will have inoculated the milk and the result will be a tangy, yogurtlike flavor. Other times, bacteria that produce unpleasant flavors will have gotten the upper hand, and when this happens, it’s too late to salvage your milk. If you decide the milk in your refrigerator smells OK and is all right to keep, one traditional thing to do with (slightly) sour milk is make pudding. You can also use sour milk in cream sauces — you could try making enchiladas in a creamy, cheesy sauce, or bake a chicken breast or fish fillet with milk and herbs poured over it.
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