Target figures out 16-year-old is pregnant before her father & details on how they push your spending buttons
Wow! Data mining along with personal data in your database make a killer marketing tool.
Friday, March 2, 2012
Friday menu: orange soup, eggplant with pesto
Orange & green vegetable soup
Start with cubed beets (I had carrot-colored), and while they are boiling, grate and sauté carrots, put them aside and sauté chopped onions. Add both ingredients to the pot. Cut orange squash (butternut squash or like) and add as well. Chop celery and add it too. Drop few whole tomatoes into the boiling soup and removed them in few minutes. Remove the skin (it's easy now), smash and return to the pot. Add chopped garlic at the end.
Serve garnished with crambled feta cheese.
It all smells good. But something is missing. Fish or beef tonight? This will define the choice of wine...
Update: pasta tonight. Baked aubergine (eggplant) with tomato and pesto goes with pasta. Which dictates the choice of wine as Chardonnay.
Start with cubed beets (I had carrot-colored), and while they are boiling, grate and sauté carrots, put them aside and sauté chopped onions. Add both ingredients to the pot. Cut orange squash (butternut squash or like) and add as well. Chop celery and add it too. Drop few whole tomatoes into the boiling soup and removed them in few minutes. Remove the skin (it's easy now), smash and return to the pot. Add chopped garlic at the end.
Serve garnished with crambled feta cheese.
Aubergine with pesto
Slice
eggplant to make oblong strips (as opposed to rounds), dip in water,
bread in flour and briefly fry on oiled skillet, salt as needed. Arrange
layers on a baking tray, pour diced tomatoes (I used canned) mixed with
chopped garlic. Bake till the dish looks almost done. Mix some homemade
pesto with few spoonfulls of tomato juice from the tray and spread it
on top. Bake for few more minutes and then leave in the oven while it's
cooling down.It all smells good. But something is missing. Fish or beef tonight? This will define the choice of wine...
Update: pasta tonight. Baked aubergine (eggplant) with tomato and pesto goes with pasta. Which dictates the choice of wine as Chardonnay.
Thursday, March 1, 2012
February 2012 statistics
10 most popular posts for the month of February
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Butter crock
I like to make Amish butter from time to time:
That is - buy the best and most natural heavy cream. Shake heavy cream till it becomes butter, strain, rinse with cold water, put curds together with spatula.
Otherwise I buy Kate's Homemade butter.
So, take the butter from the fridge and keep it at room temperature for half an hour... Never works this way.
Recently I used butter from butter bell crock at my friends' house and fell in love with the idea. The idea actually belongs to our grand-grands who lived without the fridge or electricity.
Below is a helpful review as how to use the crock. I found it on Amazon (Credit):
I make homemade butter from fresh raw (unpasteurized) milk and the butter bell keeps it fresh on my counter top. The butter bell works well in cooler months but when summer sets in, it is possible for the butter to slide into the water --butter is still good, just scoop it out of the water. In winter months, change the water every few days; in summer months, use very cold water and change it everyday. Use around 1.5" of salted tap water in your butter bell to make the seal. The purpose of the water is to seal the butter off so it will not oxidize as quickly. The purpose of the salt is to stop mold in the summer months. It sounds like a lot work but it doesn't take 10 seconds. For those of you who buy retail butter, it is pasteurized and usually salted so it keeps longer than homemade butter. In Summer, place your butter bell in the fridge after retiring for the evening. First thing in the morning, take it out for the day. In winter, if changing the water regularly your butter will stay fresh on the counter for several weeks; however, in summer, your butter will only stay fresh for a week. If using raw butter in the butter bell you can only leave it out for a week in winter and a few days in summer. You must wash your butter bell in hot water and soap when all butter has been used before putting in more butter or it might mold (especially if you don't use salt in your water). Again, it may seem like a lot of time spent but it is not once you do it a few times it only takes seconds.
Can't decide though whether I should buy Le Creuset or a plain one. 10 bucks vs. 30 bucks.
That is - buy the best and most natural heavy cream. Shake heavy cream till it becomes butter, strain, rinse with cold water, put curds together with spatula.
Otherwise I buy Kate's Homemade butter.
I like to spread my butter on bread by itself or to underline cheese, jam, honey, fish row...
You got it - I need to be able to spread it. So, take the butter from the fridge and keep it at room temperature for half an hour... Never works this way.
Recently I used butter from butter bell crock at my friends' house and fell in love with the idea. The idea actually belongs to our grand-grands who lived without the fridge or electricity.
Below is a helpful review as how to use the crock. I found it on Amazon (Credit):
I make homemade butter from fresh raw (unpasteurized) milk and the butter bell keeps it fresh on my counter top. The butter bell works well in cooler months but when summer sets in, it is possible for the butter to slide into the water --butter is still good, just scoop it out of the water. In winter months, change the water every few days; in summer months, use very cold water and change it everyday. Use around 1.5" of salted tap water in your butter bell to make the seal. The purpose of the water is to seal the butter off so it will not oxidize as quickly. The purpose of the salt is to stop mold in the summer months. It sounds like a lot work but it doesn't take 10 seconds. For those of you who buy retail butter, it is pasteurized and usually salted so it keeps longer than homemade butter. In Summer, place your butter bell in the fridge after retiring for the evening. First thing in the morning, take it out for the day. In winter, if changing the water regularly your butter will stay fresh on the counter for several weeks; however, in summer, your butter will only stay fresh for a week. If using raw butter in the butter bell you can only leave it out for a week in winter and a few days in summer. You must wash your butter bell in hot water and soap when all butter has been used before putting in more butter or it might mold (especially if you don't use salt in your water). Again, it may seem like a lot of time spent but it is not once you do it a few times it only takes seconds.
Can't decide though whether I should buy Le Creuset or a plain one. 10 bucks vs. 30 bucks.
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| Norpro Stoneware Butter Keeper (Amazon) |
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| Le Creuset Stoneware Butter Crock (Williams-Sonoma) |
Vegan cosmetics: castor oil Hot Mama Lip Gloss
We here, at The All Natural Face, care more about our customers than we do the bottom line. Our mission is to provide you with truly pure cosmetics. We use the purest form available for each ingredient in our products. We use organic whenever possible...but do not throw around words for sales like a lot of companies do. The word Vegan is used on tons of products. All that really means is that it doesn’t contain animal products. If you are striving for purely vegan products please read the labels carefully. Just because it is vegan does not mean they can’t put chemicals in there…just not those derived from animal sources.
For all you vegans out there….did you know that carmine is ground up African cockroaches!? Love that tube of bright red lipstick? Read the label. If it contains carmine….that is what you are ingesting. To bring that a little more into the light….the average woman ingests 6-10 lbs of lipstick over their lifetime.
We then formulate from there, making stuff from its purest, simplest forms... We then test it on human guinea pigs…no animal testing here! Our products and raw materials are not tested on animals...
Many people have converted from Bare Minerals, Everyday Minerals, Bare Escentuals, Physicians Formula, and many, many more. The secret is that we use pure natural ingredients here. No bismuth oxychloride, parabens, talc, carmine, silk powder, d &c lake dyes, just to mention a few!
7) Lake lake (lac) dyes: those contain lac, which is rubbery secretion of some insects.
6) Silk powder: obviously non-vegan, comes from cocoons of larvae of silkworms.
5) Carmine: carmine is a pigment of a bright-red colour obtained from the aluminium salt of carminic acid, which is produced by some scale insects, such as the cochineal scale and the Polish cochineal (wiki).
4) Talc: how this is non-vegan? Dolomite and silica is one way to compose talc. They contain bio materials from long long ago.
3) Parabens: parabens are found naturally in plants, nothing non-vegan about them. The rumour is they cause breast cancer. Scary! Because no matter hat you do in regards to cosmetics, they are still everywhere, like in blueberries!
2) Bismuth: unuasually low toxicity for a heavy metal; used all over the place, in pharmaceutics (Pepto-Bismol etc.), cosmetics. Formerly used to treat syphilis, nowadays used to treat gastric ulcers and like. Vegan!
1) No animal testing: I protest. Humans are also animals. No vegan or vegetarian will eat a human or even drink his blood.
Non-vegetarians do eat other humans as pictured in 400+ Cannibal movies.
 Price: $4.60 | Ingredients: Cold pressed castor oil, Candelillia wax, Mica, Oxides |
| Red Hot Mama Lip Gloss |
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