Category: Food

Lunch At Work

Studies show that taking a lunch break is crucial to employee productivity and happiness, yet many people often work right through lunch, or neglect to take advantage of their full midday break time because eating lunch doesn’t take an entire hour, and what else would people do for the remaining 30 to 40 minutes? Every office is different in both the availability of places to store lunch and a relaxing place to partake of it. Even still, others are lucky enough to work within a short distance of where they work, so going home for lunch is the most feasible and sanity-keeping option. I am one of those that is lucky enough to work exactly three miles from my office, from driveway to parking lot. Until just recently, I enjoyed a guilt free jaunt home for lunch nearly every day, only not going home on days that I had lunch with friends, or when I chose to run errands instead. Now, with gas pricing shooting towards four dollars and a recent fill up of my small SUV ringing in at $50, I am starting to question the worth of driving back and forth twice a day. It may only be three miles one way, but why not cut the driving down by half? Part of the reason that I prefer to go home for lunch is that I do...

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Strawberry Bread Forever

Want to end up with this and more? Then start here: Then do this: then whip it around well: It makes a lot, you’ll see. One regular sized muffin tin and two very full mini muffin tins. Bake, bake bake. Take a moment to lick the batter off of the beater if you’re crazy and laugh in the face of salmonella. Now we’re back where we started. Those over filled mini muffin tins? The fuller ones give you these little UFO looking muffins: And now the best part, the recipe: Ingredients 2 cups fresh strawberries, sliced or diced 3 cups all-purpose flour 1 1/2 cups white sugar 1 tablespoon ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 cup vegetable oil 4 eggs beaten Directions Preheat oven to 400 degrees F. Butter and flour muffin tins (two large tins, or one large and two mini, or four or five mini muffin tins). Slice strawberries, and place in mixing bowl. Sprinkle lightly with sugar, and set aside while preparing dough. Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix well. Pour oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Make sure all flour incorporates. Divide batter into pans. Bake for 15-20 minutes for mini muffins, or 25-30 for large muffins, or until knife inserted comes...

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A Cuban Ish Mini Feast, Dessert Included

How long can one hold on to a recipe before actually trying it? One that I’ve had for the longest time isn’t even a complicated one with hard to find ingredients- it’s cilantro lime rice that I originally found on from Perks of Being A Jap which was posted February 19th, 2010. Not bad, it’s only been a little over a year on that one. I think I delayed making it mostly because I was never sure what to serve it with. Finally, when I was meal planning Sunday, it hit me: serve this with black bean salsa soup. And because I also wanted to try a mango-coconut sorbet recipe from my Moosewood cookbook, I decided to go all out with this Cuban-esque* meal. I started with the mango coconut sorbet because it had to make its rounds in the ice cream machine. Mango Coconut Sorbet (With Sweetener Substitute) from the Moosewood Collective’s Simple Suppers Ingredients 2 mangos, peeled and pitted <— 1 can coconut milk (lite) 1/4 c agave nectar   Directions Remove the flesh from the mangoes. I was unable to cut it into chunks for some reason (clumsy, impatient, whatever) so I just gutted the thing and threw the carcass into a bowl, or into the food processor if you’ll be using that. Pour coconut milk and agave nectar into bowl. Use your blending device of...

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Healthy Chocolate Substitutes: Fact Or Fiction?

What is a girl to do at 2 or 3 pm when she is at work, bored, stressed and wanting some sweet, sweet chocolate to satisfy her and give a little caffeine kick to get through the rest of the day? Choose from the following: Dig in your desk drawer for the secret stash of treats you keep for just such an occurrence Gchat your coworker for some goods Eat the last four pretzels, old lollipop, or piece of gum that you have in the drawer instead Heave a huge, suffering sigh and plan on hitting the drugstore on the way home for a bag of Hershey’s kisses Unless the answer is #1 or #2, you’ll remain unsatisfied and will probably (but hopefully not) resort to #3 and eat anything you come across hoping it will soothe your demanding belly brain. Around my normal candy craving time (because I did #4 today), I Googled “healthy chocolate substitutes” and the most overwhelming answer was just chocolate. Some sites suggest dark chocolate to remove the milkfat content from the equation, but by and large, the best substitute for chocolate is none at all. Eat your chocolate, eat it in moderation, eat it dark and you’ll be better off that if you’d tried to squelch your cravings with an unsatisfactory substitute. Wait, but what about carob? Carob is similar to chocolate in...

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Garlic Soup Turned Pizza

A lovely friend slaved over a hot stove for a whole day to make Smitten Kitchen’s 44 clove garlic soup in an effort to rid herself of at least part of two pounds of garlic. Why does she have two pounds of garlic? It was a good deal, duh. Winning.  Not one to turn down delicious food, I said come on over, I’ll try it out! She brought it over Wednesday night and we discovered that it was more delicious when bread was dipped into the soup than just eating it straight. That led me to the thought of putting this delicious creamy garlic soup-sauce on crust, top it with delicious, complementary vegetables and call it a pizza. I did just that on Friday night. Here’s the sauce on the crust: The goods: leftover garlic soup (about a cup and a half) chopped spinach, red onions, halved cherry tomatoes and finely grated Parmesan Reggiano. There we go, baked at 375 degrees for like, 20 minutes. Because I am using a pizza stone, I don’t turn on the oven until the pizza is ready to go in, because supposedly it will crack if you put a cold stone in a hot oven. I haven’t felt like challenging this rumor yet, so who knows if it’s true or not. Stories? Despite starting at 100 degrees and only being in for 20...

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About April Blake



April Blake edits web content by day and writes by night, usually about local food, unusual flavors, and craft beer. Please follow me on Twitter, but not in real life.

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