Red pepper jelly is a staple of the classic PA Dutch repertoire. Sweet or hot. Clear with a reddish tint to it.
On cream cheese with crackers, oh my. These days I have it on cream cheese on a red pepper square.
The old Ball Jar canning book — the BLUE one–careful how you say that — which everyone had when I was growing up, had a good recipe for this, so I went looking. Continue reading Pennsylvania Dutch crack — red pepper jelly
My week-long spring cleanse ended yesterday. Whoot.
I reminded myself of some good habits to follow this week, and invented some new ones. To keep my mouth and brain from getting bored, I made a few things that taste great, have interesting texture, and support health. Particularly in the drinks department as wine and my hacked vodka were off the menu. Continue reading Spring cleanse: Suffering something chronic? Try something tonic
Hey, that way to make lasagne with butternut squash is great — I do it all the time. You’ll be all “zucchini-what?”
10 excellent recipes.
via 10 Easy Paleo Recipes You Haven’t Seen Before (#9 Is Our Favorite) | Factor75 Blog
Feeling like ham and eggs today. Continue reading An eggs-cellent Easter meal
More of the tale of fixing the troubles I mention in last post: here is a drink from Peru that does wonders for my blood numbers (A1C is excellent these days), and is said to have many health benefits. For me, it’s a superb anti-inflammatory. Not bad with pisco or vodka either, but I’m off the hard stuff for a whole. And, yes, I had pineapple trimmings in that same freezer of doom. Why, you might ask, do I beg pineapple trimmings off people who eat pineapples? This drink.
This is made of purple corn, some pineapple peelings, and usually apples. Add spices and simmer for about an hour, until the drink is very deeply-colored. It’s a glass full of antioxidants. Just don’t spill it. It stains like heck.
I got the recipe from a Peruvian friend, and then tried to amp up the antioxidant value with some additions. No effect on taste, as the spices are pretty forward. Continue reading Chicha Morada
I had a couple of bad weekends recently because of drug and supplement reactions. As it turns out, diclofenac, the NSAID I take for pain, doesn’t get along at all with my blood pressure med (candesartan) or with the coumarin in the cinnamon I used to use. I usually don’t use much diclofenac, so the drug didn’t have the opportunity to react with the rest of my daily doses until I had some significant pain.
I took a lot of diclofenac in January, as an old shoulder injury I had flared up again. In the last blood test, done after taking 2-3 diclofenic tablets a day, my kidney and liver functions were all out of whack. Continue reading “Emergency” chili
Betting the odds on convincing my family to have a Jewish Christmas next year — Chinese food and a movie. Continue reading Not quite ready for the holidays this year — but wishing you the best, whatever you celebrate
And best wishes to Dr. Permutter and all of you for the holidays.
I have already written a post on Dr. @David Perlmutter ‘s book, Brain Maker. The premise of the book is that if your gut microbiome is healthy, so should you be. I have to say that following the precepts of the book are working well for me and my MS.
However one phrase brought me into sharp disagreement. It said “forget ketchup.”
No.
I won’t. Continue reading Dr.@DavidPerlmutter, all I am saying is give peace ( I mean ketchup) a chance
Giada de Laurentis currently has a short 3 minute spot on the Food Network, where she slices a good quality Italian salami and bakes it. Then she tops it with a spoonful of sour cream and a sprig of basil. Her version, is of course, exquisitely beautiful.
I feel guilty in calling this a “recipe.” First, it’s not my idea, second, it’s simple to the “duh” level, and I wish it had occurred to me to do this earlier. Continue reading Primal “not” crackers. Sal’ackers, baked salami . . . whatever.
crossgrained 