Wednesday, May 26, 2010

Tedibles Herbal Shampoo Giveaway




Here's a new recipe for you. A chemical-free, all-natural dog food. Check it out on the new web site called Tedibles; they have other herbal recipes for pet ailments and cures also!

Okay, so I'm making a shameless plug. But I'm proud of my new venture, and I want you all in on it. In case you haven't noticed the doggie logo in the sidebar called Tedibles, that's my new business. I am making all natural dog treats, herbal shampoo, and flea & tick repellent.

Last November a wonderful puppy named Teddy came to live with us. He was 10 weeks old at the time and the sweetest little Shih Tsu I have ever known. I had already been making my own dog food for a previous dog named Jackie, but it was too late for her. She had ingested several cans of the tainted dog food before I started cooking for her, and we had to put her down. So now, it's chemical free, all-natural only for my new little guy, Teddy.

Herbs, which play a big part in my life, now play a big part in his. He bathes in Tedibles Lavender Herbal Shampoo, is sprayed in Tedibles Lemongrass 'Tween Refresher, and spritzed in Tedibles Rosemary Flea & Tick Repellent. Soon I will be introducing a dry shampoo for dogs who hate their bath!

With Tedibles there's no need to worry that your children are touching the dog right after the flea and tick spray was applied, or that they inhaled the fumes from the refresher. EVERYTHING is made with all natural products, and even organic when possible. Bottles and bags are recyclable making them as eco-friendly as possible.




I really enjoy my new business, and I'd like you to have a chance to give one of my products a try. I am offering a free bottle of Tedibles Herbal Shampoo. All you have to do now is Enter here:



1. Leave a comment after visiting the Tedibles web site about something new you learned there..


2. For a second chance to win, sign up as an e-mail subscriber with Feedburner, Feed Blitz, or become a Google Follower (see sidebar.) Then leave a second comment telling me you have subscribed or that you are already a subscriber.
If you subscribe in more than one way, leave a separate comment for each.


3. For a third chance to win, blog or Tweet about this contest with a link here, then come back and leave another comment telling me about it.


4. For a fourth chance to win, tell me a story about a trick your pet will do for a treat.


5. If you're not a blogger, be sure to leave your contact e-mail address like this to avoid spammers: pianananna(at)gmail(dot)com. If I don't have a way to reach you or you don't respond in three days, your name will be disqualified, and I will choose again, picking my favorite answer.

Good Luck!!


Open to US residents only, 18+. Void in Alaska and Hawaii
Winners will be chosen by random.org.
Email addresses will not be shared with any third parties.
This Giveaway ends on Sunday, June 6, 2010, at midnight EST.


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Monday, May 24, 2010

Penne with Tomato Cream





This pasta recipe calls for vodka. Don't worry about using it because the alcohol cooks off and it helps to blends the flavors, leaving no vodka taste behind.

1 T. olive oil
1 small onion, chopped
1 garlic clove, finely chopped
1/8 to 1/4 t. crushed red pepper
1 can ( 28 oz.) tomatoes in puree, coarsely chopped
3 T. vodka (opt.)
1/2 t. salt
1/2 c. heavy or whipped cream
1 c. frozen peas, thawed
1 pkg. (16 oz.) penne or rotini
1/2 c. loosely packed fresh basil leaves, thinly sliced

In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and crushed red pepper; cook until garlic is golden, about 30 seconds longer.
Stir in tomatoes with their puree, vodka if using, and salt; heat to boiling over high heat.
Reduce heat and simmer until sauce has thickened, 15-20 minutes. Stir in cream and peas; heat to boiling.
Meanwhile in large saucepot, cook pasta as label directs. Drain. In warm serving bowl, toss pasta with sauce and sprinkle with basil.

***As an alternate idea, add deveined, cooked shrimp or cooked, chunked chicken when tossing together at the end.


Please make your car a NO PHONE ZONE!!!If you like this blog, please look for my other blogs:Thyme for HerbsBits, Tales, and Yarns

Saturday, May 15, 2010

Tropical Traditions Flax Seed Giveaway




Have you ever used flax seed? Maybe you just didn't know what to do with it. Well, perhaps it's time to talk about it.
Flax seed comes form a beautiful plant with bright blue flowers. The seed is high in Omega 3 which is thought to reduce the risk of heart disease, among many other things such as reduce risk of breast cancer, prostrate cancer, prevent dry eye, and so on. You get the picture. Although whole flax seed is good, it is best if you grind it first. It is more easily absorbed into the system. You can simply use a coffee grinder but it is best to dedicate one just for this purpose. Be sure to use the seed as soon as possible because the oil may evaporate, leaving the seed less than desired. Tropical Traditions offers Whole Golden Flax Seed which is 100% Organic, USDA Certified, and that's a bonus right there!

So you'd like to try it, but don't know how to use it, right?
It's simple. Here are a few suggestions for you:
Add 1-2 T in juice or water for your daily intake of fiber.
Add ground flax seed to baked potatoes, stir fry, soups or stew, or top your favorite cereal or yogurt with a teaspoon or two. Also great as a salad topper.
Bake into cookies muffins, breads, etc.
Steep 1 T in 3 T hot water for an egg substitute for a gluten free recipe.

See where I'm going? Use your imagination!
I put it on my homemade dog food each morning, and my pooch loves it. Here the rule is 1/2 t. per 10 pounds of dog. (For my dog food recipe, visit Tedibles, my new pet web site.)



If you're a little skittish about buying flax seed when you've never used it before, here's your chance to win a 1 pound bag and give it try for yourself! Tropical Traditions can't wait to give you a free bag. Here's all you have to do:



1. Leave a comment after visiting the Tropical Traditions web site about something new you learned there..


2. For a second chance to win, sign up as an e-mail subscriber with Feedburner, Feed Blitz, or become a Google Follower (see sidebar.) Then leave a second comment telling me you have subscribed or that you are already a subscriber.
If you subscribe in more than one way, leave a separate comment for each.


3. For a third chance to win, blog or Tweet about this contest with a link here, then come back and leave another comment telling me about it.


4. For a fourth chance to win, subscribe to the Tropical Traditions Sales Newsletter, then come back and tell me that you have done that.


5. If you're not a blogger, be sure to leave your contact e-mail address like this to avoid spammers: pianananna(at)gmail(dot)com. If I don't have a way to reach you or you don't respond in three days, your name will be disqualified, and I will choose again, picking my favorite answer.

Good Luck!!


Open to US & Canada residents only, 18+.
Winners will be chosen by random.org.
Email addresses will not be shared with any third parties.
This Giveaway ends on Friday, May 21st at midnight EST.

Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose; nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.












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If you like this blog, please look for my other blogs:
Thyme for Herbs

Bits, Tales, and Yarns

Wednesday, May 12, 2010

Vegetable Salad






Another easy salad. Make sure to thoroughly cool potatoes before cutting into chunks; cooking the day before works well.

9 1/2 oz. cooked potatoes
1 large apple
1 red onion
3 sticks celery
2 T. snipped chives
2 T. white wine vinegar
3 T. crème fraîche
2 T. sunflower oil
Salt and pepper to taste

1. Cut the potatoes into small pieces. Peel the apple and cut into small pieces. Peel the onions and cut into rings. Slice the celery.

2. Make a dressing from the vinegar, crème fraîche, oil, salt and pepper, and mix with the salad ingredients. Serve sprinkled with chives.



Please make your car a NO PHONE ZONE!!!If you like this blog, please look for my other blogs:Thyme for HerbsBits, Tales, and Yarns

Tuesday, May 11, 2010

Pasta Salad with Lemon and Peas





You're going to love this one. It's so easy, and it will work on it's own as a light lunch or as a compliment to a cookout dinner or picnic.

1 lb. bow-tie or small shell pasta (pictured above is with cavatappi)
1 pkg (10 oz.) frozen baby peas
2 lemons
2/3 c. milk
1/2 c. light mayonnaise (I prefer Miracle Whip)
1 t. salt
1/4 t. coarsely ground black pepper
1 c. loosely packed fresh basil leaves, chopped
4 green onions, thinly sliced
grated Parmesan (if desired)

1. In a large saucepan, cook pasta according to directions on package, adding frozen peas during last 2 minutes of cooking time. Drain pasta and peas; rinse with cold water and drain well.

2. Meanwhile, from lemons, grate 1 T. peel and squeeze 3 T. juice. In a large bowl, with wire whisk, mix lemon peel and juice with milk, mayonnaise, salt, pepper, basil, and green onions until blended.

3. Add pasta and peas to mayonnaise dressing; toss to coat well. Cover and refrigerate up to two days if not serving right away.





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If you like this blog, please look for my other blogs:Thyme for HerbsBits, Tales, and Yarns

Monday, May 10, 2010

Garlic Soup and French Bread


We had frost on the ground this morning! I guess it's still not too late in the year for a good bowl of hot soup. The garlic and olive oil in this soup are heart healthy, but beware of the cream and egg yolks!

32 oz. vegetable stock
12 cloves garlic
2 T. olive oil
2 bay leaves
1 sprig of sage
3 1/2 oz. grated Parmesan
2 egg yolks
2 T. cream
2 T. sherry
1 T. lemon juice
1 T. mustard
Salt (as desired)
Freshly ground pepper (as desired)
8 toasted baguette slices


1. Peel the garlic and wash the sage leaves.
Put into a pan with the vegetable stock, bay leaves, and olive oil, and bring to a boil.
Simmer, half-covered with a lid, for 15 minutes.
Take out the bay leaves and sage and puree the soup with a hand blender.

2. Mix the Parmesan, egg yolks, and cream.
Remove the soup from the heat and carefully stir in the cheese mixture.

3. Season with sherry, lemon juice, mustard, salt, and pepper.
Ladle the soup into 4 serving bowls and add a toasted baguette slice to each.
Serve garnished with parsley, if you wish.




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Friday, May 7, 2010

Shrimp and Feta Orzo



If you don't know what orzo is, it's just a rice shaped pasta. This dish cooks up quickly. The sauces only takes minutes. Watch the shrimp so as not to over cook. Cook only until they become opaque.

1 1/2 c. (10 oz.) orzo
1 T. butter or margarine
1 1/4 lbs. medium shrimp, shelled and deveined, with tail part of shell left on ( if you like)
1/2 t. salt
1/8 t. coarsely ground black pepper
3 medium tomatoes, coarsely chopped
4 oz. garlic and herb- flavored feta cheese, crumbled, (1 cup)

1. In saucepan, cook orzo as directed on package

2. Meanwhile; in no stick 10- in skillet, melt butter over medium-high heat. Add shrimp, salt, and pepper, and cook 3-5 minutes or until shrimp turns opaque throughout, stirring occasionally. Add tomatoes and cook 30 seconds, stirring. Remove skillet from heat.

3. Drain orzo; toss with shrimp mixture and feta cheese.

YIELD: 4
500 calories
60 g carbohydrates
12 g total fat
5 g sat. fat
197 mg cholesterol
895 mg sodium


Please make your car a NO PHONE ZONE!!!If you like this blog, please look for my other blogs:Thyme for HerbsBits, Tales, and Yarns