Thursday, April 30, 2009

Grilled Peppers and Squash

We're finally ready to get our grill out. I can't wait to get some vegetables on the heat. This is my favorite combination but you can do any kind you like. I like to use skewers but we also sometimes use a vegetable grill basket which prevents the smaller pieces from falling through.

2 cloves garlic, peeled and minced
1/4 c. olive oil
1/4 c. balsamic vinegar
2 T. chopped basil

4 medium yellow squash, cut inot 1/2 in slices
4 medium zucchini, cut inot 1/2 in slices
1 medium sweet red pepper, seeded and cut into pieces
1 medium green pepper, seeded and cut into pieces
6 fresh mushrooms, clean and remove stems (save for soups)
1 large sweet onion, cut into large pieces

Combine garlic,basil, olive oil, and vinegar in a shallow dish or pan.

Add vegetables, and allow to marinate for 1-2 hours.

Spray cold grill rack with grilling oil spray if you are placing veggies directly on it.
Heat grill to low. Place vegetables on grill and cook for 10 minutes or until done, turning occasionally. Serve immediately.

YIELD: 4 servings

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Wednesday, April 29, 2009

Bodum Coffee Press

A while ago, I received some organic coffee from Bob & June's. At that time it was suggested that it was best in a coffee press, which I did not own.
Recently I was given a Bodum Coffee Press for review. It was a totally different experience for me and so I thought I would share it with you.
First let me say, that I am not a big coffee drinker, but I do like a cup now and then. My friend, Lamb, is a coffee aficionado, so I invited her to share in this coffee making test with me.
There are many things different than using a regular electric coffee pot.
First, you must use coarse grounds. We did our own grinding in a coffee grinder.
Second, you don't start with boiling water, only hot.
Then, after submerging the plunger, you let the grounds steep for 4 minutes in the water. We felt this was one of the major downfalls of the coffee press. After the 4 minute wait , the coffee was just warm, not hot, like we are used to drinking it. (Of course, mine is always too hot anyway, and I have to wait for it to cool down before drinking.) If you like hot coffee, this might not work for you.

I must say that the Bodum pot is very well made. It's beautiful also, and looks very pretty on the table, all shiny glass and chrome. I also like the size and shape, but for a large party, this particular pot wouldn't work. I think it's well suited to having a friend over for coffee and a muffin with real cloth napkins. It would also do nicely for making a cup or two of tea with loose leaves, and since the plunger would hold the leaves down, there would be no chance of the leaves floating to the top. That's a plus!
So there you have it, the good and the not so good. Now you can make your own decision.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Monday, April 27, 2009

General Tso's Chicken

Who is General Tso? Why is there a chicken recipe named after him? Here's what Wikipedia says:

It is unclear how the dish came to bear the name of Zuo Zongtang (左宗棠, 1812–1885), a Qing Dynasty general from Hunan. Zuo himself is unlikely ever to have tasted the dish.[2] The dish is not found in Changsha, the capital of Hunan. Nor is it found in Xiangyin, the home of General Tso. Moreover, descendants of General Tso still living in Xiangyin, when interviewed, say that they have never heard of such a dish.[4]

There are several stories concerning the origin of the dish. In her book The Chinese Kitchen, Eileen Yin-Fei Lo states that the dish originates from a simple Hunan chicken dish, and that the reference to "Zongtang" in "Zuo Zongtang chicken" was not a reference to Zuo Zongtang's given name, but rather a reference to the homonym "zongtang", meaning "ancestral meeting hall" (Chinese: 宗堂; pinyin: zōngtáng). [5] Consistent with this interpretation, the dish name is sometimes (but considerably less commonly) found in Chinese as "Zuo ancestral hall chicken" (traditional Chinese: 左宗堂雞; simplified Chinese: 左宗堂鸡; pinyin: Zuǒ Zōngtáng jī). (Chung tong gai is a transliteration of “ancestral meeting hall chicken” from Cantonese; Zuǒ Zōngtáng jī is the standard name of General Tso's chicken as transliterated from Mandarin.)

According to several sources, the recipe was invented by Taiwan-based, Hunan cuisine chef Peng Chang-kuei (Chinese: 彭長貴; pinyin: Péng Chánggùi), who had been an apprentice of Cao Jingchen's, a famous early 20th century Chinese chef. Peng was the Nationalist government banquets' chef and fled with Chiang Kai-shek's forces to Taiwan during the Chinese civil war. There, he continued his career as official chef until 1973, when he moved to New York to open a restaurant. It is there that Peng started inventing new dishes and modifying traditional ones; one new dish, General Tso's chicken, was originally prepared without sugar, and subsequently altered to suit the tastes of "non-Hunanese people." The popularity of the dish has now led to it being "adopted" by local Hunanese chefs and food writers, perhaps as an acknowledgment of the dish's unique status, upon which the international reputation of Hunanese cuisine was largely based.[1][4] Ironically, when Peng opened a restaurant in Hunan in the 1990s introducing General Tso's chicken, the restaurant closed without success because the locals found the dish too sweet.[4]

Here's a light version of the standard General Tso's Chicken- lower in fat, carbs, sodium and calories.

1 lb. boneless skinless chicken breasts
1 T. cornstarch
1 egg white
1 T. dry sherry
1 T lite soy sauce
1 t. dark sesame oil or canola oil
1 t. sugar
1/4 t. red pepper flakes
1/4 t. salt
1/4 t. white pepper
2 T. canola oil or peanut oil
1 ( 1-in. piece) fresh ginger root, peeled and minced
1 clove garlic, minced
1 small green bell pepper, seeded and sliced into strips
2 green onions with tops, cut into 1 1/2-inch pieces

1. Rinse chicken and pat dry with paper towels. Cut chicken crosswise into 1/4-inch wide strips. Combine chicken and cornstarch in large bowl. Add egg white; stir to combine. Set aside.

2. Combine sherry, soy sauce, 1 t. sesame oil, sugar, red pepper flakes, salt and white pepper in a small bowl. Set aside.

3. Heat wok or large skillet over high heat about 1 minute or until hot. Drizzle 2 T. canola or peanut oil into wok and heat 3 seconds. Add chicken; stir-fry until chicken is no longer pink in the center. Remove chicken from wok and keep warm. Reduce heat to medium.

4. Add ginger and garlic; stir-fry 30 seconds. Add green bell pepper and green onions; stir-fry 1 minute. Return chicken to wok. Add sherry mixture; stir-fry until well mixed and heated through.

YIELD: 4 servings

Calories from Fat..37%
Total Fat.........9 g
Sat. Fat..........1 g
Carb..............7 g
Cholesterol......68 mg
Sodium..........364 mg

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, April 23, 2009

A Life Well Read - Giveaway

I'm running a review and giveaway at Thyme for Herbs. I thought some of you might be interested too!! Here's what I wrote:

Have you heard of A Life Well Read, My Personal Journey Through Books put out by A Life Unplugged? I thought my gardening and cooking friends would especially enjoy it. A while ago a friend showed hers to me, and I knew right away I had to have one for myself.
It is an extremely well thought out concept for book readers of any kind. It comes in a beautiful box with a floral design. Inside you'll find large cards that you use as bookmarks for each book you read. You fill out the cards with the title and author of the book, where you got it, and when. Then you can make notes on your thoughts and ideas as you read. On the back there's a place to fill in your lending history (who you gave it to and when it was returned), and a section for book club dates and comments. When you're finished with the book, you file the card in one of several categories; My Books, Books on Loan, Books I Want, Books To Give and My Favorites. It even comes with blank dividers so you can create your own category.

I was excited to see two kinds of elegant bookplates that say either " from the personal library of ---" or "this gift is especially for---". This wonderful set even comes with a very nice pen!

I've said it before, I'm a compulsive list maker. A Life Well Read has made it possible to keep track of all of my books -- from garden books, to herbal books, to historical fiction and mysteries. Besides being functional, it's so beautiful, I really enjoy using it.

If you're interested in buying one for yourself, they are running a Mother's Day special right now:
25% off for Mothers Day!
Dates of Sale: April 20-May 10
Order by May 4th to Guarantee Mothers Day delivery.


Pop over to Thyme for Herbs right now to enter!!!

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Tuesday, April 21, 2009

Parma Ham and Pepper Pizzas

This snack, or hors d'oeurvres, goes very well with my previous post on
Pasta Puttanesca. Add a glass of red wine for your heart health(and of course, a little relaxation)and you're on your way to an Italian feast.

1/2 loaf ciabatta bread
1 red pepper, roasted and peeled (I have purchased canned roasted peppers)
1 yellow pepper, roasted and peeled
4 slices Parma ham, cut into thick strips (any ham will do, but for authentic Italian flavor, Parma is best)
2 oz. reduced fat mozzarella cheese
black pepper
tiny basil leaves, to garnish (If you're doing this for a party the tiny leaves are nice, but when I'm making a snack for my family, I use1 full-sized leaf of basil on each pizza.)

1. Cut the bread into four thick slices and toast until golden.

2. Cut the roasted peppers into thick strips and arrange on the toasted bread with the strips of Parma ham. Preheat the grill, or broiler.

3. Thinly slice the mozzarella and arrange on top, then grind over plenty of black pepper. Grill for 2-3 minutes until the cheese is bubbling.

4. Scatter the basil leaves on top and serve immediately.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Monday, April 20, 2009

Pasta Puttanesca


If you're Italian or you speak Italian, then you know what the translation is of Pasta Puttanesca. If not, please don't avoid this dish because of it's name. It literally means, "pasta the way a whore would make it." It was thought to have been created by Neapolitan prostitutes in the 1950s.
Why the name? Some thoughts are because it was a "tarted up" tomato sauce. Others say it was a cheap dish that could be offered to lure the customers into the brothel. One account states that it could be prepared in a short amount of time; therefore you had time to dine while waiting your turn. Sorry for the lurid details, but for some reason I found this fascinating.

Anyway, don't tell your guests these stories unless you're sure of the reaction. This is a lighter version of the original which became popular in the 1960s.

2 t. olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 carrots, peeled and chopped
1 28-oz. can plum tomatoes, coarsely chopped, undrained
2 T. white wine
2 T. minced basil
2 T. chopped black olives
2 t. capers
6 cups cooked fusilli (corkscrew) pasta

2 T. minced parsley
2 T. grated Parmesan cheese

1. In a heavy skillet over medium heat, heat the oil. Saute the onion and garlic for 5 minutes. Add the carrots and continue to saute for 5 minutes more.

2. Add the tomatoes and white wine and bring to a boil. Lower the heat and simmer for 15 minutes.

3. Add the basil, olives, and capers and simmer for 5 more minutes.

4. Toss the cooked fusilli with the sauce. Garnish with parsley and grated Parmesan cheese as desired.

YIELD: 6 servings
Calories.......... 276
Total Fat..........4 g
Sat. Fat...........1 g
Calories from fat..32
Cholesterol........1 mg
Sodium.............8 g
Sugars.............9 g

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Sunday, April 19, 2009

Chicken Paprikash


2 t. canola oil
1 medium onion, diced
3 whole chicken breasts, halved, boned, and skinned
1/2 c. low-fat, low-sodium chicken broth
2 T. paprika
1 c. low-fat sour cream
Fresh Ground pepper and sea salt to taste
Cooked egg noddles, if desired

1. Ina skillet over medium-high heat, heat the oil. Add the onion and saute for 5 minutes.

2. In a Ziploc bag, shake the chicken breasts with 1 T. of the paprika. Cook the chicken on each side until browned, about 5 minutes. Add the chicken broth to the skillet, bring to a boil, lower the heat, and cover for 10 minutes.

3. When broth has evaporated, remove the chicken from the skillet. Add the sour cream, remaining paprika, pepper, and salt. Heat over low heat for 2 minutes. Add the chicken breasts. Serve over hot noodles, if desired.

YIELD: 6 servings
Total Fat.....8g
Sat. Fat......3g
Cholesterol...86 mg
Sodium........115 mg
Dietary Fiber..1g

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Saturday, April 18, 2009

Arugula and Watercress Salad



2 T. olive oil
3 T. sherry vinegar
1 T. Dijon mustard
1 T. orange juice
2 t. grated orange peel
Fresh ground pepper and salt to taste (I like to use sea salt)

4 C. arugula, washed and torn
2 c. watercress, washed and torn
1 red onion, sliced into thin rings
1/2 c. halved cherry tomatoes (I sometimes use grape tomatoes whole)

3 T. toasted sesame seeds

1. Combine all dressing ingredients in a small bowl. Whisk until blended.

2. In a salad bowl, toss all ingredients for the salad. Add dressing and toss well.

3. Top each individual salad plate with toasted sesame seeds.

YIELD; 6 servings
Total Fat.......6g
Sat. Fat........1g
Dietary Fiber...1g

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Friday, April 17, 2009

Chicken and Asparagus Stir Fry

Make sure all of your ingredients are chopped and prepared to go before you start. This stir-fry recipe, like most, will be fast but requires close attention to the stove. A wok is not necessary but works the best so you can slide the chicken up the sides in true Chinese fashion.

2 t. peanut oil
2 T. low-fat, low-sodium chicken broth
3 cloves garlic, minced
2 T. minced scallions
3 chicken breasts, boned, skinned, halved, and cubed into 2-inch pieces
1 medium carrot, sliced thin
2 c. sliced asparagus (slice into 2-inch pieces)
1/2 c. water chestnuts
2 T. lite soy sauce
2 T. white wine vinegar
1 t. sesame oil
1/4 c. low-fat, low-sodium chicken broth
1 T. cornstarch

1. In a wok over medium-high heat, heat the oil and broth. Add the garlic and scallions and saute for 30 seconds. Add the chicken and stir-fry for 5-8 minutes until it is opaque.

2. Push the chicken up on both sides of the wok.
Add a little broth, if necessary, and add the carrot. Stir-fry for 2 minutes.
Add the asparagus and stir-fry for 3 minutes.
Add the water chestnuts and stir-fry for 2 minutes more.
Add the chicken back to the center of the wok.

3. Combine the last 5 ingredients and mix until smooth, Add the sauce to the wok. Stir, cover, and steam for 2 minutes.

YIELD: 6 servings/ 1 serving size = 1 cup.

Total Fat.............6 g
Sat Fat...............1 g
Cholesterol..........73 mg
Sodium..............289 mg
Dietary Fiber.........2 g
Sugars................3 g

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, April 16, 2009

Pure Bars

I'm the one in the family who presses for healthier foods. I have to admit though that granola and trailmix is not my favorite item. When I do get trail mix, I'm ashamed to say that I pick out the pieces I like and leave the rest for my husband. To me, wholesome bars are usually tasteless, dry, and crumbly.
Last week I was offered some Pure Bars to review, and I was a little worried about what I would say because I know my preferences and I want to be honest.
Not to worry!!

Pure Bars are moist and sweet. They have the consistency of a good brownie. Everything in it is fresh and fresh-tasting. My first bite of the ChocoChip Trailmix Bar was a surprising burst of flavors. Under the name of the bar, it says, "Like a friendly hello you can eat." I can honestly say that it was a delicious wake up to my taste buds. This particular bar is made of dates, agave nectar, apples, raisins, cashews, almonds, walnuts, rice protein, and sea salt -- all ingredients are organic.

The Cranberry Orange Pure Bar is mild, sweet but not an overwhelming flavor.
We both found the Cherry Cashew Pure Bar especially nice.

All of these bars are organic, and totally raw. They each have 400 mg of Omega 3, healthy antioxidants, are low in sodium and are vegan.

Here's what they DON'T contain:

NO refined sugars
NO preservatives
NO transfats
NO cholesterol
NO dairy
NO gluten or soy
NO artificial nothin' (yes, it's really on their package)

So if you're looking for a good and healthy snack, I would suggest giving Pure Bars a try.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Friday, April 10, 2009

Lundberg Rice Pasta

I have to admit that I was a little concerned about my husband's reaction to my serving him organic, gluten-free pasta, so I did what any self-respecting wife would do -- I didn't tell him! He saw the four types of Lundberg rice pasta arrive in the mail that were meant for me to sample, and he almost turned up his nose. His comment was, "well, if we don't like it, we can always give it to my boss. He only eats gluten-free products." Typical of him in his later years, he's already decided he doesn't like it before he tastes it!

I went about my business of preparing supper. The pasta cooks up a little faster than the flour pastas I use -- only 7 minutes. That's a plus right there! Strangely, it smells like rice when it's cooking; I don't know why I hadn't expected that!

The rice pasta is the same in every way as far as texture and taste, but as you can see it is smaller than name brand flour pastas, so just keep that in mind if it is important to your recipe. I didn't find it a problem at all.

For this shrimp pasta salad recipe I chose to use the Rotini. I like the way it holds the dressing.

Here's the finished results. Fussy Husband loved it! What a surprise!
Lundberg Pastas are made with 100% whole grain brown rice flour which makes it gluten free and vegan. The Lundberg Family Farms are USDA Organic and believe in respecting and sustaining the earth; even the boxes are printed on 100% recycled paperboard. With Lundberg Farms you can feel secure when purchasing their products. They really care! And to me,( and Fussy Husband) that means a lot!

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Tuesday, April 7, 2009


The winner of the Country Bob's Cookbook lists herself as lilbabypug!
Here's what she said:

i learned that Country Bobs also makes seasonings and other sauces. I really had no idea because I haven't seen them in my market. thanks for the giveaway

Stick with me; besides more recipes, I have several great giveaways lined up for you!

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Monday, April 6, 2009

Horseradish Steak and Tomato Salad

This is my husband's favorite salad. It includes all of his favorites: horseradish, steak, and olives. I like it because it's another great low-fat, high-fiber meal.

2 1/2 T. olive oil
3/4 lb. flank steak
1 t. sea salt
1/2 t. ground black pepper
1 1/2 T. grated horseradish
2 T. red wine vinegar
2 T. Dijon mustard
2 t. chopped tarragon
1 t. Worcestershire sauce
8 oz. cherry tomatoes, halved
8 oz. green beans, cut to 4 inches and blanched
1 (5 oz.) sweet onion, sliced into 1/4-inch thick strips
1/2 c. ripe olives, halved

1. Heat 1 T. olive oil in a large skillet over high heat. Season flank steak with a pinch of salt and pepper and place in the pan. Sear 3-4 minutes on each side until medium-rare and transfer to a clean cutting board. Let rest 5 minutes.

2. Whisk remaining olive oil, horseradish, red wine vinegar, mustard, tarragon, and Worcestershire sauce. Season with remaining salt and pepper. Slice steak into 1/8-inch strips and place in bowl with horseradish dressing. Add tomatoes, green beans, onion, and ripe olives; toss and serve.

YIELD: 4 servings

Calories: 282
Cal. from Fat: 53%
Total Fat: 16 g
Sat. Fat: 3.5 g
Carb: 12 g
Chol: 34 mg
Sodium: 862 mg
Fiber: 4 g

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Sunday, April 5, 2009

Baked Fish Veracruz

Lately, I've had fish on my mind. Fish or seafood dinners ads are on t.v. often because of the Lenten season. We've also been looking at houses on lakes and rivers and the thought of being able to fish for our dinner is exciting.

Here's one recipe I have used before and really like a lot.

1 t. olive oil
1/2 small onion, chopped
4 cloves garlic, minced
8 to 10 oz tomatoes, cored and chopped (or 2 15-oz cans no-salt-added whole tomatoes, drained and chopped)
1/2 green bell pepper, chopped
1/2 to 1 jalapeno pepper, seeded and minced (optional but really adds flavor)
1 t. dried oregano leaves
1/2 t. ground cumin
1/4 c. small pimento-stuffed green olives
2 t. drained capers (opt.)
1 lb. skinless rockfish, snapper, halibut, or cod fillets
Rice (optional)
Fresh herbs, for garnish

1. Preheat oven to 375 degrees. Heat large non-stick skillet over medium-high heat. Add oil, onion, and garlic. Cook and stir 3 minutes or until onion is tender. Add tomatoes, bell pepper, jalapeno pepper, oregano, and cumin. Cook over high heat, stirring occasionally, 2 to 3 minutes more. Stir in olives and capers, if desired; set aside.

2. Spray 11 x 7-inch baking pan with nonstick cooking spray. Place fish in single layer in pan, folding thin tail sections under to make fish evenly thick. Pour tomato mixture over fish. Cover with foil; bake 10 minutes or until fish is opaque and flakes easily when tested with a fork. Serve with rice and garnish with fresh herbs, if desired.

Yield: 4 servings ( 4 oz. fish, 1/2 c. vegetables)

Total Fat......4 g
Sat. Fat.......1 g
Carbs..........6 g
Fiber..........2 g
Sodium........347 mg

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Friday, April 3, 2009

Homemade Cappuccino

In this economy, many of us have had to give up, or cut back, our trips to the coffee shop. If you've been missing your fix of cappuccino and the instant mixes are not cutting it, here's a way to make your own without an expensive cappuccino maker. Sure, it's not the real thing, but it tastes great just the same.

1 1/2 c. skim milk
2 egg whites
1 T. sugar
4 1/2 c. freshly-brewed, strong, hot coffee
2 T. shaved semisweet chocolate
6 (3 inch) cinnamon sticks

Place milk in a small saucepan; place over low heat, stirring constantly, until mixture reaches 120 degrees to 130 degrees. Remove from heat.
(You can also use chocolate milk, then omit the shaved chocolate and sugar)

Place egg whites in a blender container; cover, and process at high speed for 10 seconds or until frothy. Slowly add hot milk and sugar, blending at high speed for 30seconds.

Pour 3/4 c. hot coffee into 6 mugs. Pout milk mixture evenly into coffee. Top each serving with 1 teaspoon chocolate, and add 1 cinnamon stick.
YIELD: 6 servings
57 calories per cup
Fat 1.4g
Cholesterol 1
Sodium 52g

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, April 2, 2009

Springtime Chicken Soup

I know the calendar says it's spring, but it sure doesn't feel like it here today. Winnie the Pooh would call it a Blustery Day!
This is a spingtime recipe made to order for the windy, rainy days in the Midwest. The chicken soup will warm you right through, while the vegetables in it are screaming out that spring has arrived!

4 boneless, skinless, chicken breasts -- cooked and cut into bite-sized pieces. (I bake mine in a 325 degree oven for 20-25 minutes.)

40-48 oz. chicken broth (low sodium)
1 1/2 t. chopped dillweed
3/4 t. salt
1/4 t. pepper
3/4 lb. fresh asparagus, cut diagonally into 1-inch pieces
1 c, sliced green onions
3 medium tomatoes, peeled, seeded, and chopped (you can also use canned, I like to add the juice)
3 small yellow squash, cut into 1/2-inch slices
3 T. lemon juice

Combine chicken broth, dillweed, salt, and pepper in a large Dutch oven or soup pot. Bring to a boil. simmer for 3-4 minutes.

Add chicken, asparagus, onions, tomatoes, and squash.

Bring to a boil.

Reduce heat, cover and simmer for 20 minutes until vegetables are tender. Stir in lemon juice.

YIELD: 12 cups ( 70 calories per 1 cup serving)
Fat .7 gr
Cholesterol 26
sodium 181

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Sasquatch Jerky Sold Out!

The Sasquatch Jerky sold out!!!

Did you like my April Fools joke yesterday?
Of course, there's no Sasquatch Jerky! That was fun.
Soon I really will be posting a review on jerky, so keep watching!

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Wednesday, April 1, 2009

Can't Wait to Tell You About ....

Wow, have I got a new food product for you! I can't wait to tell you about it. Low in fat and high in protein! It's new, and different and I'm so excited to share it with you. It's jerky, but quite different than anything you've ever experienced before.

My husband and I took a trip to visit some friends in the Pacific Northwest, where we were told about this delectable snack made by It's a favorite of the locals, but it's spreading fast across this country. It's not exactly what you think. Do you want to be part of the "in crowd" or be the first on your block to try it? Am I being too secretive for you? Then, hurry and click here to see for yourselves.

Linger a while, hover over the picture, and study it closely. I'm real curious to see what you think of this new product. Read all about it and then I hope you'll come back and give me your opinion. I'm sure the folks at would appreciate it, too.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories