Tip Of The Day-Product Dates

Are you as confused as I am by what the dates on certain products mean?  Well here’s a tip we picked up in Prevention Magazine. Dates Translate as follows:

Sell by:   The date retailers should sell or remove the product from the shelf.  Typically, this indicates when a product is two-thirds of the way through its shelf life, so there’s still plenty of time for you to use it.

Best By:   The date at which quality starts declining, although the food might still be safe to eat.

Use By:   The date when the product quality begins decreasing and a rapid pace and safety could be a concern.  In other words, do not eat beyond this point.

RECIPE OF THE DAY-Chicken Vegetable Soup

More soup time…comfort food with cornbread.  What could be better?  This is a recommended method of several European Grandmothers I know. Always sauté dry vegetables no matter what kind. The caramelization adds an amazing pop of additional flavor to all soups.

INGREDIENTS:  Serves 8

2 Sm. Cans                     Diced Tomatoes

1 Lg                                   Onion Diced

1 Lg Bag                           Frozen Brussel Sprouts Halved

1 Sm Bag                          Baby Carrots

4 Lg                                   Russet Potatoes Chopped (skin on)

3 Lg                                    Celery Stalks Diced

4 Lg                                    Garlic Cloves Minced

1 tsp.                                  Himalayan Pink Salt ground or Sea Salt

1 tsp.                                  Ground Black Pepper

1/3 Cup                              Flat Leaf Parsley

1 tsp.                                  Dry Basil

2/1 Qt boxes                     Chicken Stock

4 Cups                               Diced Roasted Chicken

Bring a large cook pot up to medium high heat.  Add 4 Table spoons of peanut oil or canola oil swirl to coat. Sauté/Brown Onions,  Brussel sprouts, carrots, potatoes.  Add remaining ingredients except stock.  Cook another 5 minutes for flavors to develop. Add Stock simmer for 2 hours.  If it cooks down too much add one cup of water as needs.  Prepare Grandmas’ best corn bread and serve hot.  Freeze any left over soup or cornbread for lunches later.

VARIATION: For vegetarian …omit chicken add 1 pt of sliced mushrooms and use vegetable stock instead of chicken stock.

 

 

 

IS IT JUST ME? WHO IS THEY

Have you ever noticed in this modern day of NOT wanting to be accountable for their actions and decisions people will often say ….“well THEY say”….WHO THE HELL IS THEY?????

I once took one of my sick children to the best pediatrician in a large metropolitan area.  I told him the toddler was having repeated sore throats and ear aches.  I wanted his tonsils and adenoids  out.  Our old family doctor always recommended this and so did all the old mountain grandmothers.

This renown doctor says to me..”well THEY say THEY don’t like to do that anymore”!!! To which is replied who the hell is THEY?  If you are the best and you are giving me a decision based on THEY then why am I paying you to be quoting THEY?  I need to get this baby to THEY immediately.  He was not amused. He left the room and crawled back up on his self build pedestal to lick his wounds. I took my son back to the mountains and had them removed.  No more constant ear infections and sore throats.  What a surprise! P.S. I sent the doctor a bill for the 2.0 hours he made me and other mothers wait trying to keep a sick child calm in a room full of shiny implements.  I never got a bill on that one.

Be informed; think about it.  When you hear THEY say herbs and spices are not documented as medicinal and you should only do what a traditional doctor says. Follow the money. Who is paying the doctor to say that?  What large pharmaceutical company is giving that medical practice trips to the Caribbean and fur coats for the wife this year to hawk their products?

Always find out who paid for the grant THIS YEAR to support the current nonsense?  Don’t eat eggs…oh now THEY say you should eat eggs suddenly it has good cholesterol .  Don’t eat dark meat of the chicken…now  THEY say OK to eat dark meat of chicken promotes HDL..(good cholesterol).  Suddenly every chef on the cooking channels is now using dark meat again.

The list goes on and on but always follow the money. See who paid for the research, and read multiple sources to verify.   Personally I go to an old mountain grandmother or herbalist. They will support good medicine and tell you why.

 

IS IT JUST ME?-UNIVERSAL LAWS

There are many Universal Laws/Truths… Gravity, Combustion, Propulsion, God, Good/Evil, Yin/Yang too many to list. But am I the only one noticing that the chaos of modern times is creating new “Laws/Truths” regularly?

For example:

There are twenty-four hours in a day; seven days in a week…why it it no one, anywhere, has any time? Has time run out and I didn’t get the memo?

Why does it take exponentially longer to deplane than to board when we fly?

That a chip in a tiny cell phone has single handedly created the Zombie Apocalypse.

That in spite of all the efforts to create the ultimate antiperspirant there are more people than ever we just cannot be around!

People ask more and more stupid questions…i.e. they see a puppy pad on your floor…Them “Oh, do you have a puppy”? Me…”No, my toilet is broken you’ll have to use that as the guest toilet!” Employment applications…they ask Sex…I always put as often as possible.

The phenomenon that I witness daily; the WalMartian and the bizarre attire required to clothe them? We have been invaded; Fact.

Manners…no one even seems to know what that means anymore.  I doubt that Emily Post or Miss Manners are even remotely familiar to the last two generations.  Does anyone remember what Please and Thank You is all about?

I could go on and on but it tires me to think about more than these right now. In the world of science two negatives create a positive.  In this scary world of new Laws/Truths two negatives make a black hole in humanity that cannot be fixed.  That leaves an even bigger question….where’s it all leading?  Whew!  Brain Fry…Let’s have tea and stick our heads in the sand some more.

Namaste,

The Queen Cronista

THOUGHT FOR THE DAY-VOLUNTEER

I’m volunteering at a community fund raiser auction today.  I try to do some volunteer work at least 15 hours a week now that I am semi retired.  I get a lot out of helping people and a community with such a great need as the one where I live.  I actually do it because I get so much out of it myself.

My son and my beautiful daughter-in-law volunteer with at risk teens. Mentoring, lecturing on ethics, etc.   My daughter is an entertainer and volunteers for many charitable events in Hollywood where she lives.  She also travels overseas with the USO to entertain troops all year round. You have mad skills of some sort. Use them to help and make a difference in your world.

Find out where you can make a difference in your community.  Volunteer, donate time; resources, money anything you can to keep charity here at home.  Who knows the life you impact may cure cancer someday!

Namaste,

The Queen Cronista

THOUGHT FOR THE DAY-AWARENESS

We could blog on this every day.  I can’t say enough about it.  If we are not tuned in, turned on to our surroundings we miss so much.  If we are tapped in, turned on we get so much.  When we are Aware we see all of the wonder about us. We see God in all of His glory in every moment of our day.  We tend to be much more grateful for the blessings we receive each day from family, friends, and the Universe in general.

Awareness also serves to keep us out of danger and in the light of protection from our angels and all of the cosmic good forces that we have at our disposal.  Care enough about yourself every day to become more and more aware.  You won’t regret it.  Meditation is one of the best tools for helping to start the day fully tuned like a fine race car as we wiz through our day.

Have you given yourself an Awareness Tune Up lately?

Namaste,

The Queen Cronista

RECIPE OF THE DAY-CRISPY CHICKEN WITH CAPER SAUCE and COUSCOUS

SERVES 4 (double for 8); Oven 250 (to keep warm)

1/2 Cup             Flat-Leaf Parsley chopped

4 Tbsp.              Olive Oil divided

2 Tbsp.              Lemon Zested

1 1/2 Tbsp.        Fresh Lemon Juice

4 Tbsp.              Capers drained

4 (4-6 Oz)           Chicken Breasts Bone in

1 tsp.                  Sea Salt or Kosher Salt

1 tsp.                  Ground Black Pepper

1 Tbsp.               Garlic powder

1 Med.                Lemon sliced for garnish

Combine parsley, 2 Tbsp olive oil, lemon zest and lemon juice and capers in a small bowl and whisk.

Combine salt, pepper and garlic powder in a small ramekin and mix.

Heat a large cast iron skillet to medium-high heat.  Add remaining oil swirl to coat.  Coat chicken with salt, pepper and garlic powder.  Place chicken skin side down in skillet and cook for 5 minutes until brown.  Turn heat to medium and continue to cook chicken for about 15 minutes.  Turn and cook for another 5 minutes until juices run clear.  Remove chicken from pan and place on parchment in oven to keep warm.

Place  caper mixture in skillet drippings and cook for 30 seconds. Spoon caper sauce over chicken and garnish with lemon slices.

SIDE DISH:  Serves 4 (double for 8)

ASPARAGUS-ASIAGO COUSCOUS

1/14 Cup            Water

1 1/2 Cup           Asparagus diagonally cut

2 tsp.                  Lemon Zest

1 Tbsp.               Butter

1/2 Cup              Asiago Cheese grated

1 Tbsp.              Flat Leaf Parsley chopped

1/2 tsp.              Kosher Salt

1/2 tsp.              Cracked Black Pepper

1 Cup                 Uncooked Whole wheat Couscous

Bring water to a boil with asparagus. Stir in Couscous and butter.  Remove from heat and cover. Let stand 6 minutes fluff with a fork.  Stir in grated cheese and parsley.  (You may substitute jasmine rice for couscous cook rice to directions).

TIP:   I make up many of these recipes as I go from good recipes I’ve already tried. Then later I want to try my new variation at home and I have to search the blog for it. Suggestion, I now copy and paste the recipes I like from the blog onto a word document. I print it and put it in my recipe box I keep at home. I have a 3 ring binder where I organize them by entre, sides, desserts etc. I also save the recipe in a folder to have to send friends when they need a good recipe and don’t have time to blog.