YumSugar

An Inconveniently Convenient Bag

partysugar — Thu, 27 Mar 2008 09:01:31 -0700

I have always had a thing for fabulous handbags. Last year, when it became uncool to use environmentally unfriendly plastic and paper grocery bags, I suddenly started collecting reusable, canvas grocery bags. Last season I was obsessed with the I'm Not A Plastic Bag statement tote and this year I'm crazy about The Inconvenient Bag ($19.99) carryall.

Neither paper nor plastic, this large canvas tote - available in four different designs - is the size of a normal, brown grocery bag and can hold up to 45 pounds. The bags are made in LA from biodegradable cotton and non-toxic dyes. While it may not be as convenient as carrying groceries home in paper or plastic, toting my food in the inconvenient bag, makes me feel like I'm doing my part to help save the world.

If you don't have a reusable tote, I highly recommend this fun, fashionable, eco-friendly bag!

Whole Foods Bans Plastic Bags

YumSugar — Tue, 22 Jan 2008 14:27:31 -0800

Plastic bags seem to be the new public enemy number one. They have already been banned in San Francisco, Melbourne, Hong Kong, and several other cities. Not to mention that the entire country of China is going to start charging consumers for them. Having said all that, it should come as no surprise to hear that Whole Foods is eliminating plastic grocery bags from its stores. The chain is hoping to encourage folks to BYOB - Bring Your Own Bag - and will refund five cents for every brought bag that is used. Folks who don't bring their own bags will be able to use Whole Foods's 100 percent recycled and recyclable paper bags. It is hoping to be completely plastic bag free by Earth Day, April 22, 2008.

So what do you think of this plastic bag ban? Do you agree? Will you be bringing your own bag?

Will You Carry Your Groceries In Reusable Bags?

partysugar — Thu, 05 Apr 2007 08:53:19 -0700

Last week the city of San Francisco announced the ban of all plastic grocery bags. I've always chosen paper over plastic because they don't dig into the tender skins on the palm of your hands and was happy to learn that my choice was also the more environmentally correct option. Then on Saturday when I was making a cake my mom was in the kitchen reading the new Time magazine aloud to me (my family is big on reading aloud) going over the 51 steps we could take to make the world a greener place. Halfway through she mentioned carrying reusable totes as grocery bags and we got to talking about the ban on plastic baggies. Fast forward a few hours and my bff Emily shows up at dinner with a surprise for me. It's called a chicobag, and it's a reusable grocery bag that folds up and fits into a tiny bag that will easily slide unnoticed into your oversized everyday Marc Jacobs purse. I'm really excited about being able to do my part to help save the world from global warming and wonder will you carry your groceries in reusable bags?

Thanksgiving Tip: Save Takeout Containers For Leftovers

YumSugar — Thu, 12 Nov 2009 05:50:45 -0800

Since the vast majority of you love turkey day leftovers as much as the meal itself, I thought I'd share my favorite post-supper pointer for those who are hosting this year.

Any time you order takeout, delivery, or take home a doggy bag between now and Thanksgiving, be sure to hand wash and reserve some of the plastic takeout containers that you get from restaurants. That way, on Thanksgiving day, you can send your guests home happy with leftovers of their choice - and you won't be short any servingware.

Got any tips for Thanksgiving leftovers? Share them below!

In Season: Fennel

YumSugar — Wed, 28 Oct 2009 15:00:09 -0700

It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come. Select sturdy bulbs that are firm and free of blemishes, with vibrant, healthy fronds. Store in a plastic bag in the refrigerator, for use within 3 to 5 days. Before preparing, trim the vegetable of any discolored or tough outer layers. Discover your favorite way to use it when you read more.

In Season: Beets

YumSugar — Mon, 19 Oct 2009 05:50:46 -0700

I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.They add a punch of color - and a sweet, mildly buttery flavor when cooked - to just about any course. While they're available in California almost year-round, October, it seems, is the time of year when they taste most tender. To find out how to select, store, and enjoy these versatile veggies, read more.

Yummy Links: From German Beer to Pabst Blue Ribbon

partysugar — Fri, 18 Sep 2009 06:50:51 -0700

What you should know about German beer. - Chow
On Chez Pim's cookbook: What really is a foodie? - Eat Me Daily
Meet the revuelto, Spain's answer to scrambled eggs, but with more veggies and less eggs.- The Atlantic
The movie Julie & Julia doesn't translate well with the French.- The New York Times
There's nothing more simply delicious than spaghetti alla carbonara. - Serious Eats
Soul Food Farm recently experienced a crippling fire. Here's how you can help. - Eater SF
Reusable produce bags get rid of the need for plastic. - The Epi-Log
More and more hipsters are drinking PBR. - Grub Street

Source: Flickr User soylentgreen23

You Are What You Eat: A Study in Consumption

YumSugar — Fri, 15 May 2009 13:00:34 -0700

This month, Good magazine features a collection of narrative images that explores the different ways people address food. "You Are What You Eat," a collection of narrative images by artist Mark Menjivar, divulges the contents of various eaters' refrigerators.

One fridge, stacked haphazardly with various styrofoam takeout containers, reflects the night owl habits of a bartender. Another icebox, stocked mostly with beer, coffee drinks, and a lone plate of leftovers, reflects the eating habits of three college students. Even sadder, another contains nothing but mayonnaise and a black plastic bag - it's the fridge of a street advertiser who makes $432 a month in wages.Menjivar's work reminds us that the food we stock in our refrigerators is as much a footprint of our lives as what we do or how we dress. If I were to publish my own, I would submit the above photo, with the header, "Food Writer | San Francisco, CA | 2-Person Household | Living on soup to get over bronchitis | 2009."

What would yours say? Check out Menjivar's work (below are a few examples) and tell me what you think: are you what you eat?

View 4 Photos ›

Source

In Season: Rhubarb

partysugar — Tue, 12 May 2009 10:15:59 -0700

Asparagus isn't the only stalk in season: rhubarb is also having a moment. Rhubarb resembles celery but has a vibrant pink color. Although many people mistake it for being a fruit, rhubarb is actually a vegetable. It's a member of the buckwheat family, can grow to be two feet long, and is at its peak from April to June. While rhubarb's leaves are poisonous, the stalks are highly edible. To learn more about rhubarb and check out some serving suggestions, read more.

When shopping for rhubarb at the farmers market, look for crisp stalks that are brightly hued. The leaves should be free of blemishes. Rhubarb is incredibly perishable; tightly wrap in a plastic bag and store in the refrigerator for up to three days. Remove the leaves and wash just before using. Since the flavor of rhubarb is very tart, it's often combined with sugar. Classic pairings for rhubarb are strawberries and ginger, but it goes with a number of other ingredients including apples, pears, fresh cheeses, vanilla, almonds, ham, duck, and salmon.

One can prepare rhubarb in both sweet and savory applications:

For a more sophisticated take on classic strawberry shortcake, layer sautéed rhubarb with crumbly cake and whipped cream.
Stir into a delicious streusel cake.
Simmer until the vegetable breaks down into a chutney and serve with ham.
Puree and mix into custard to make ice cream.
Bake in a pie or tart.
For a scrumptious salad, toss with greens and goat cheese.

Do you enjoy the flavor of rhubarb? What's your favorite way to serve it?

Source

Come Party With Me: Change the World - Menu

partysugar — Tue, 21 Apr 2009 09:00:44 -0700

My sister is on the cover of a fabulous new book called Change the World For Ten Bucks. The idea behind the book - which is written by an organization called We Are What We Do - is small actions multiplied by lots of people equals big change. Basically if everyone stops using plastic bags and recycles more, the world will be a better place! I'm a huge fan of the book and the concept.

Thus, I'm doing my part to help: my sister has organized a day of volunteerism for a large group of people, and I'm donating a delicious lunch for them to enjoy. Since Earth Day is tomorrow, I invite you to join me by packing this picnic and planning your own day of volunteerism.

To keep energy up I'm making maple-almond trail mix with dried bananas. I'll also pack a bunch of fresh fruit (apples, bananas, strawberries, etc.) for the group to snack on. For lunch, the volunteers can choose either roasted red pepper sandwiches with tapenade and basil or curried chicken salad with spiced chickpeas. Both items are healthy and well-balanced. To look at the recipes, read more.

Maple-Almond-Banana Trail Mix
From Martha Stewart

Ingredients

4 tablespoons unsalted butter, melted
1 cup pure maple syrup, preferably Grade B
2 cups raw unsalted almonds (about 10 ounces)
1 cup wheat germ
3 cups rolled oats
1/2 teaspoon coarse salt
1 cup cup dried bananas (about 4 ounces), cut into 1/2-inch pieces
2/3 cup cup dried cranberries (about 3 ounces)

Directions

Preheat oven to 375 degrees.
Combine butter, maple syrup, almonds, wheat germ, oats, and salt in a large bowl. Spread mixture on a rimmed baking sheet lined with parchment paper.
Bake, stirring once and rotating sheet after 20 minutes, until just golden, 35 to 40 minutes total. Let cool on sheet on a wire rack.
Transfer to a large bowl, and stir in bananas and cranberries. Trail mix can be stored in an airtight container for up to 1 week.

Makes about 8 cups.

Print recipe with images | without images

Roasted Red Pepper Sandwiches With Tapenade and Basil
From Food and Wine

Ingredients

5 large red bell peppers
2 garlic cloves, minced
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 can anchovy fillets (3 ounces), drained and minced
Salt and freshly ground pepper
Two 24-inch baguettes, halved lengthwise
1/3 cup black olive tapenade from a jar
20 basil leaves

Directions

Roast the red peppers over a gas flame until charred all over. Transfer the peppers to a bowl and let cool.
Discard the skin and seeds and quarter the peppers. In a bowl, toss the peppers with the garlic, thyme, rosemary and about one-fourth of the anchovies and season with salt and pepper. Refrigerate the red peppers overnight.
Light a grill. Toast the baguettes over a hot fire, cut sides down. Spread the bottom halves of the baguettes with the tapenade.
Top with the marinated peppers and their juices, basil leaves and the remaining anchovies. Close the sandwiches and cut into 12 pieces. Wrap in napkins; serve.

Serves 12.

Make Ahead: The marinated peppers can be refrigerated for up to 2 days.

Print recipe with images | without images

Curried Chicken Salad With Spiced Chickpeas and Raita
From Gourmet

Ingredients

For curried chicken salad:
1 medium onion, chopped (1 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
2 tablespoons vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
2 medium tomatoes, chopped (1 cup)
1 cup plain yogurt
2 tablespoons cilantro
1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)
1 cup red grapes, halved
For chickpeas:
1 tablespoon vegetable oil
1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
For raita and topping:
1 cup plain yogurt
1 seedless cucumber, peeled, cored, and chopped (2 cups)
2 tablespoons chopped mint
1/2 cup sliced almonds, toasted
4 (16-ounce) wide jars or containers with lids

Directions

Make curried chicken salad: cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.
Make chickpeas: heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.
Make raita: stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Assemble jars: divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

Serves 4.

Make Ahead: Curried chicken salad and spiced chickpeas can be made 1 day ahead and chilled separately. Assembled jars can be chilled up to 6 hours. Serve at room temperature.

Print recipe with images | without images