Spiced – The holidays is
when I organize the spice supply. No kidding. It’s all good for January,
National Soup Month. Any little dabs go into the Cajun, Tex-Mex or other
categories and go into soups, or even yogurt tips. Estate sales find headed to
kitchens for vintage jars and shakers. It will surprise you every time when you
start processing what you’ve collected in a year. The spice cabinet should be an
appealing source of inspiration. If one place in my home looks like a magazine,
it’s the spice area in my kitchen.
Serving Your Gut: Food as fuel and positive self talk may not be radical new topics, but
January’s resolutions often remind us to take care of ourselves. “Why Am I
Eating This” has Sandy Robertson updating her book with a focus on nourishment.
Remember to eat slowly, show gratitude, consider if you are really hungry and
if a smaller portion would do. These
reminders have been serving me well as I serve myself fresh veggies.
Nuts to Baking – PB Fit has a multipurpose peanut flour baking blend that’s a 1 to 1
swap for white AP flour that has 80 percent less fat than almond flour. I’m not
a baker, but I sure wanted to try this stuff. It cranked out one of my most
attractive pancakes ever. People maybe have an expected taste for pancakes, so
I think the cookie and muffins made from this stuff will be the best format for
experimenting. www.pbfit.com
Darragh Doiron is
a Port Arthur area foodie serving the soup in January, National Soup Month.
Share your tips at darraghcastillo@icloud.com
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