I’ve decided to add a new blog category: Snapshots. They’ll be a super quick look at an interesting food item. And, they’ll be sporadic, much like the Writing Exercises.
Of course, Difference Between and Food History categories will continue to be posted weekly.
For the first Snapshot, let’s take a look at doughnut peaches. They inspired me to start a Snapshot category just to highlight random fun foods – just look at how cute they are.
Continue reading Snapshot: doughnut peaches
In honor of summer fun, let’s check out the history of Popsicles.
Continue reading Food history: Popsicles
Let’s check out these two tree fruits, with the difference between nectarines and peaches.
Continue reading Difference between: nectarines and peaches
You can also make this into a mild version of Spanish rice, if you prefer.
I served this one with taco chicken.
If you can believe it, I can’t find where I found this recipe. If you happen to know, do please pass that along so I can properly give them credit.
- 1 cup long grain white rice
- 1 (14.5 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 2 to 3 pickled hot peppers, diced*
- 1 garlic clove, minced
- 1 tbsp chicken bouillon
*I only added these in this recipe to use up my canned pickled hot peppers. You can just as easily use fresh hot peppers, use diced tomatoes with green chiles, or you can substitute in non-spicy chopped bell pepper.
Continue reading Super spicy Spanish rice
I had two requests for our honeymoon. “I want to go to California, and I want to go scuba diving.”
My fantastic fiance has made this possible for me. I haven’t written about it in here, but I am putting together an essay on our scuba certification journey, some of which was very challenging for me – I will post at some point.
I will say one thing: I had more trouble clearing a flooded mask than anyone else in our class. You’re supposed to gently press on the upper front part of the mask while blowing out of your nose. For some reason, I felt the need to completely lift the mask off my head, thus flooding it again.
One of our dive masters – who has likely taught hundreds of people over the years – said, and I quote, “That is bizarre. I have never seen that before.”
Continue reading Scuba Erin
Normally I make my own taco seasoning, but I had run out and
was feeling lazy opted to be different and go with the perfectly usable and cheap seasoning packets.
A nod to Food.com for this one.
- 2 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1/2 cup salsa
- sour cream
Continue reading Taco chicken
This is a little bit of a different kind of Food History post.
I was inspired to write about Florida tomatoes (sorry to pick on you, Florida) from a fascinating book that came out just three years ago, Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, by Barry Estabrook.
Estabrook, a former editor of Gourmet and founder of Eating Well, explains how the majority of supermarket tomatoes are being created with the intention of being able to survive long journeys from the farm to the store – flavor and nutrients are sacrificed for the sake of longevity and durability.
Continue reading Food history: Florida tomatoes
First, a sincere thank you to those of you who follow and read my posts, commenting or not. I hope you find the information interesting and valuable.
I’ve been receiving a lot of comments regarding technical questions about the site layout itself, many of which make no sense – as in the grammar and spelling are so bad I cannot even read what the person is saying.
I will not be approving these comments anymore.
However, if you have legitimate questions about the site – as in, you’re starting your own blog and would like advice, you have questions about WordPress, etc. – you can email me at EKL@ErinLanders.com. If I can’t answer your question, I’ll pass it along to my site administrator.
If I can help someone out, I will. But I do not appreciate comments on posts that have literally nothing to do with the post itself, and in addition are barely readable.
Please feel free to disagree with me and my thoughts, as long as you’re not aggressively attacking me or another commenter.
Spam will continued to be spammed.
That is all.
I made this dish recently to go with my favorite salmon recipe and baked asparagus with balsamic butter.
Thank you Better Homes and Gardens for this one. I can always count on that cookbook when I need a simple, elegant dish. It’s not what I go to for something different and funky, but a classic, foolproof dish? Absolutely.
Also on this blog from Better Homes and Gardens are an Asparagus and Tortellini Salad and Cheesy Scalloped Potatoes with Ham.
- 1/2 cup chopped onion
- 1/2 cup sliced button mushrooms
- 1/4 cup chopped green bell pepper
- 1 garlic clove, minced
- 1 tbsp butter
- 3/4 cup long grain rice
- 1 1/2 tsp chicken bouillon
- 1/4 tsp black pepper
- 2 slices bacon, cooked and crumbled
Continue reading Rice pilaf
Continuing on with the characterization section of writing exercises, this activity emphasizes the literal surroundings of our characters as they exist in a setting.
This reminds me a lot of my play writing class I took last year. If you ever go to plays (I recently saw Phantom of the Opera with my mom – it was fantastic) try paying close attention to the props on stage. They’re likely telling you additional things about the characters, that you can’t get from action and dialogue alone.
Continue reading Props (writing exercise #12)