Author Archives: Jason

Avocado-Black Bean Brownies

I just made some of the best tasting brownies ever and the ingredients resemble salsa more than it resembles a pastry. Why would I ever change the perfect brownie recipe I had? Simple: Jess’ doctors recommended she eat a bit lower on the Glycemic Index and with all the white flour and sugar in my regular recipe, it just wasn’t going to cut it.

I played around a bit with this recipe and I think I have it where I want it, but if you want to play some, I’d welcome the ideas. This still contains some sugar, as I didn’t want to go the artificial sweetener route, but way less than a standard recipe. Continue reading

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Down on the farm

Last week I knew I had a three day weekend coming up and I didn’t exactly know what to do with it, so I thought I’d offer my help to anyone who needed it. Amazingly, the very first person I asked was willing to take me up on my offer and asked if I was willing to drive up to Bonifay to help out on the farm and build a chicken coop. Can’t say I’ve ever done it, but I’m always up for something new. I was asked to meet up at the farm around 6:30 AM to grab some breakfast before we got started. Continue reading

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Gluten-Free Spiced Pear Cookies

Ah, Fall… gotta love this season. Pears, apples, spices… all of them show up in full force to drown us in their comforting tastes and smells. This weekend I was at the Farmer’s Market (as usual) and decided to pick up a few bags of some dried Asian pears (grown by a local farmer out here) mixed with roasted pecans. Upon getting home and remembering that I would be attending a showing of No Impact Man with a bunch of locals, I decided to make a batch of cookies to share. Sadly, the last time I did this I learned that a few of the people attending the movie couldn’t eat gluten, so I decided to roll up my sleeves and make these gluten-free as well. Continue reading

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Think outside the drum

As anyone who has turned on a TV in the past month knows, there is a massive plume of oil spewing into the Gulf of Mexico. Recently I moved to the Gulf Coast and instantly took to eating locally and enjoying the fresh seafood, but that time is now over. With the larger and larger fishing bans, many fishermen are choosing to do other things to get paid, resulting in many local restaurants running out of product. The wildlife is suffering, the economy is suffering and there is currently no end in sight. Even when the geyser is turned off, it’ll still take decades to clean the mess, and even then, our addiction to oil won’t stop. Continue reading

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Stuffed Squash Blossoms

Last July I was introduced to the lovely thing that is a squash blossom by my CSA and since stuffing and frying them, I’ve been waiting all year to do it again. The funny thing about this? I posted a pic online when I made them and since then my uncle asks me for the recipe every time we see each other. Now, usually we don’t see each other much, but since we have both moved to the area we seem to constantly run into each other and I end up hearing another request for a post about squash blossoms. Continue reading

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The Triple By-Pass: KFC’s new creation?

By now, almost everyone has heard about KFC’s sandwich, the Double Down, but what could top it? With KFC riding high on all this press, you know they’ll have to somehow one-up this creation. Well, I was contacted yesterday and shown an advertisement for what could be the Double Down’s successor: The KFC Triple By-Pass. Now, like the Double Down, this “sandwich” contains no bread and looks to be just as difficult to eat (if not more-so). Let’s check out the breakdown: Continue reading

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Take Le Whif of this

I’ll admit it: I love candy. I especially love candy from other countries or candy made with non-standard (in the US, anyway) ingredients. While visiting my brother and sister this past weekend for her college graduation, Jess and I slipped away to the mall and checked out the candy store. Among the many candies from around the world they had the most intriguing item. Called “Le Whif,” it was a tube of chocolate powder that you were supposed to “whif” into your mouth. Each tube was said to hold 8 “whifs,” claimed to taste like chocolate, and was mostly organic. You know I had to purchase it. The flavors I had to choose from were “Chocolate,” “Chocolate Raspberry,” “Chocolate Mint (the only artificially flavored one),” and “Coffee.” I decided to buy a variety pack, which contained one stick of each flavor, except coffee. Continue reading

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Yo, Gurt, make your own!

So, a few of you may have read my previous post about yogurt where I said that I would attempt to make my own next. Well, that time has come! The other day I bought a quart of milk from a local dairy for $3.00, and one “starter” yogurt for $1.34. If all went well I’d have a whole quart of yogurt for less than $5.00. Not too shabby, if I don’t say so myself! So, first of all you need all of this stuff: Continue reading

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I’m blue (da ba dee da ba die)

First of all, I’m not turning into a Smurf or a Na’vi or anything. Secondly, no, I have no idea why I’m turning blue. Yesterday I was doing my usual exercise after work (walking fast uphill on a treadmill) when suddenly my finger felt funny. Looking at it, I noticed it was kind of swollen, but I figured that maybe I hadn’t had enough water or something. I slowed down, drank some water and waited… no change. We finished, went home, and I decided I’d cook dinner (had a Chicken Alfredo of sorts planned). I tossed the chicken in the microwave to finish defrosting it and started chopping some broccoli. Well, I guess I should make that tried to start chopping broccoli. Continue reading

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Oreo Schmoreo

Is there any cookie more American than the Oreo? Something about that sweet filling and slightly salty chocolate cookie just appeals to many of us here in the US. Now, it turns out, that’s not exactly the same worldwide. For example, while China loves them, they have a less sweet version, wafer version, and when the Oreo was launched in the UK in 2008, it caused a bit of a controversy: Continue reading

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Yogurt – Not just a Yoda parody

First and foremost, this isn’t a “how to make yogurt” post, mainly because I’ve never made it from scratch. This post, however, is about the yogurt 99% of you eat: The stuff from the store. Lately yogurt has become the “in thing” and not only do you have the normal everyday stuff, you have things like Activia and Danactive on TV all the time with their advertisements. So, in this post I’m gonna go through a couple of things Continue reading

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Mmm… you can taste the machinery!

I don’t know if any of you caught the small blurb in the NY Times, but it turns out that the US eats more processed food than any other country. Period. In fact, it turns out that even some people at the USDA realize that the average American doesn’t really care what goes into their mouth. According to Mark Gehlhar from the USDA Economic Research Service (ERS): Continue reading

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KFC: Return of the Double Down

You heard it here first, folks. The Double Down, of which I posted about before (be sure and check it out) is about to hit KFC nationwide:

The KFC Double Down is Real! No Fooling. @ KFC

The new KFC Double Down sandwich is real and it’s coming April 12th! This one-of-a-kind sandwich features two thick and juicy boneless white meat chicken filets (Original RecipeĀ® or Grilled), two pieces of bacon, two melted slices of Monterey Jack and pepper jack cheese and Colonel’s Sauce. This product is so meaty, there’s no room for a bun!

The Double Down comes in two versions: Original RecipeĀ® or Grilled and the nutrition information is below. Continue reading

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Sandra Lee: Great chef or greatest chef?

There aren’t really any great chefs any more. Everyone seems to pick a niche and stay there, be it “sustainable” seafood or “eating local,” these so-called chefs aren’t innovating, they’re just appealing to the lowest common denominator. Not Sandra Lee, though. Sandra Lee is a true domestic goddess. While other “chefs” might brag about learning from another chef, or great cooking school, Sandra has no problems admitting that the only training she had was at a recreational two-week course at Ottowa’s Le Cordon Bleu. Hell, she even tells people that she didn’t complete it: Continue reading

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