In June of 2015 we took out the lawns, all of the front yard and half of the backyard, due to the California Drought. I owe you an update on the progress; it’s coming along nicely, slow at times, but we have made nice progress. I’m excited to see where it goes and how it looks as we work on it.
Thanks to everyone who visited my blog, who shared my recipes, and who made my recipes. In the future, I hope to bring you more projects and posts from my husband. You’ll see his handy work in our Lawn Dice and in my How to Make Horizontal Photos into a Pinterest-friendly Vertical Pin Using Photoshop tutorial. I’ll continue to bring you the best tasty goodness in the coming year!
These Chocolate Covered Coconut Bites are based on the recipe for my Coconut Bars, which is my most popular recipe of all time on my blog! So it doesn’t surprise me that these are also really popular. I simply added a bit of chocolate in the mixture and topped them with chocolate, them I made them in cute little star-shaped molds.
This Coconut Milk Coffee Creamer is a rich creamy vegan treat for your morning coffee. Looks like you guys really love coconut goodies! I have to admit that I ate about as much of this creamer with a spoon as I actually poured into my coffee. I simply couldn’t help myself, it was so tasty!
Mushrooms cooked in a citrus marinade; this Mushroom Asada was the brain-child of my wonderful husband. He thought that I should put the mushrooms in our favorite carne asada marinade and grill them up for a great vegan taco filling. And, boy was he right! We make this one all the time, and have even made it for the Easter dinner taco bar, and they were a huge hit!
This Mashed Potato Casserole is perfect comfort food! Mashed potatoes topped with a crunchy cheese topping and all baked to smooth creamy perfection. Yum! I need to make this one again soon.
This Homemade Onion Soup Mix is a great vegan version of that packet I used to use as a kid. It was actually made as part of a larger recipe for Italian Apricot Stew (a remake of a childhood favorite, which I later learned is also called Golfer’s Chicken).
I love mushrooms (can you tell?). This Mushroom Soup is filled with mushroom flavor. It’s creamy, it’s earthy, it’s delicious! I can’t say enough good stuff about this, except that if you like mushrooms, you need to try this soup! And, as an interesting side note, this soup is the reason why there were mushrooms in the fridge for Dan to come up with recipe #7, Mushroom Asada.
We make this Teriyaki Sauce all the time around here. In fact, there’s almost always some in the fridge. We had some last night on tofu that I baked in the oven, then we threw the teriyaki tofu into some fried rice that we made with leftover cooked rice. It’s really good to have sauces at the ready for use on things like leftovers. This is a great teriyaki sauce that’s easy to make, and uses things that are probably already in your cupboard. And, it’s so much better than anything I’ve ever gotten in a jar or bottle.
So yummy and so fun! These Easy Baked Pizza Wraps are not only fun to make, they’re fun to eat. They make a great after school or after work snack. They also make an awesome football party appetizer! Nom away on these!
I hope that you don’t get a cold or the flu anytime, but if you do, this Cinnamon Sore Throat Tea will help you feel better. Make it with dairy milk or plant-based milk of your choice. I’ve been so happy to have this recipe around so many times!
Dinner: American palates became more sophisticated thanks to Julia Child, but many 60's meals were still dominated by convenience foods like this terrifying olive,celery and cheese jello salad. Buffet dinners of beef stroganoff, green beans amandine and flaming cherries jubilee were popular.
As you can see from the decade's top recipes, the 1950s were all about the intersection of comfort food and convenience—casseroles and quick dishes like Chicken a la King and Welsh rarebit reigned supreme.
It was an exciting time for food, too. In the first decade of the new century, brownies were invented, Necco wafers came into being and the first patent was issued for instant coffee.Peanut butter and jelly sandwiches and hot fudge sundaes were created then, too.
After the 15th century, rice spread throughout Italy and then France, later spreading to all the continents during the age of European exploration. As a cereal grain, today it is the most widely consumed staple food worldwide.
Hosting a fondue dinner party was popular in the 1970s, and fondue pots were the ultimate wedding gift during that decade. The Swiss dish consisting of melted cheese served in a communal pot was enjoyed by dipping chunks of bread into the cheese using long-stemmed forks.
There was no such thing as the keto diet in the 1950s—meat and potatoes reigned supreme. You'd find hearty main dishes like Salisbury steak, beef stroganoff and meat loaf on a '50s dinner menu, plus scrumptious sides. Casseroles were also popular, particularly those featuring seafood or ham.
1. Hamburger: The hamburger is a classic American food. It consists of a ground beef patty served between two buns, often with various toppings such as lettuce, tomato, cheese, pickles, and condiments like ketchup and mustard.
Breakfast was viewed as the meal to set you up for the day so was, at the very least, porridge, followed by bacon, eggs and fried bread, then toast and home-made marmalade, and lots of milky tea.
By the 1920's and 1930's the out- lines of what became American- standard meals were common. The breakfasts that in earlier years were heavy on meats and breads became citrus fruit, dry cereal and milk, or eggs and toast. Lunches were light: sandwich, salad, soup.
Much like today, families usually ate three daily meals. The main meal in the 1800s, however, was not the large evening meal that is familiar to us today. Rather, it was a meal called dinner, enjoyed in the early afternoon. Supper was a smaller meal eaten in the evening.
Up until the late 1800s, people preferred to eat the foods that filled them up. Dairy, meat, hominy, oatmeal and sugar were staples — vegetables, not so much. Vitamins wouldn't be fully appreciated until the 20th century.
Rationing was introduced in 1940 and lasted 14 years. For most of that time, meat, cheese, butter, cooking fats and sugar were heavily restricted, but potatoes, other root vegetables and bread were freely available. People ate a diet much higher in carbohydrates and lower in fats.
It Wasn't All Meat, Potatoes, Jello, and Mayonnaise
Because meat, fats, dairy, and sugars were in limited supply, 1940s eating included a lot more fruits and vegetables than we eat in modern times. Families were encouraged to plant “Victory Gardens” so that more food could be used to feed soldiers.
Other favorites of the time were Bazooka Bubble Gum, Licorice candies, Turkish Taffy, DOTS Candy, Jolly Ranchers, Whoppers Malted Milk Balls, Mike & Ike, and Rain-Blo Bubble Gum. Snacks that emerged during the '40s include Cheerios, Raisin Bran, Chiquita Bananas, Junior Mints, Almond Joy, V8, and Cheetos.
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Hobby: Web surfing, Scuba diving, Mountaineering, Writing, Sailing, Dance, Blacksmithing
Introduction: My name is Prof. Nancy Dach, I am a lively, joyous, courageous, lovely, tender, charming, open person who loves writing and wants to share my knowledge and understanding with you.
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