Posted at 5:02 am , on June 11, 2019
I always prefer fresh ingredients to canned or frozen, but there will be times when we are out to sea and run out of fresh goods. I’ve been exploring some healthy options that aren’t full of preservatives and are easy to make and these quesadillas fit the bill nicely. They would also be a great meal for the kids to help with and to make when camping. All of the ingredients are readily available at our Alameda Grocery Outlet and you may even find many of them in the organic aisle.
Variations: So many. You can leave out the chicken if you want to go vegetarian and of course swap out the canned items for fresh.
Posted at 1:00 am , on May 30, 2019
Spring had finally arrived. The stark branches were dotted with pink flower buds and these little signs of life gave her hope. It had been a harsh winter and her husband had been laid off, making it twice as miserable.
“You’re late again. Got a boyfriend?” he shot at her from the living room recliner as she walked through the front door.
“Sorry. I worked late. Thought we could use the overtime,” she answered, balancing two full bags of grocery and her purse.
“What’s that supposed to mean?” he jumped up, blocking her way. “I’m a highly skilled plumber and deserve top pay. I’ll get a job when I’m good and ready. You trying to piss me off?”
Posted at 9:13 am , on May 21, 2019
I needed fresh ginger for a dinner recipe and our Grocery Outlet had a 6 oz organic bag for the same price of a small piece at the big supermarkets. (This is very common at G.O. Their prices on organic items are incredible!) I figured I’d come up with something to do with the 95 percent of the bag that I had left over.
Ginger is well-known for treating seasickness, and is also used for reducing inflammation, osteoarthritis pain and indigestion, and improving brain function. I’ve mainly used it in savory Asian dishes, but love ginger-ale and ginger-tea. I had decided to bake a rhubarb cake and thought that candied ginger would add a nice flavor compliment.
Posted at 4:46 am , on May 16, 2019
“X marks the spot. Well, if that isn’t cliche,” Sarah rolled her eyes at her boyfriend as she studied the map that was poorly made to look like a pirate’s treasure map.
“C’mon, it’ll be fun. Treasure hunts are all the rage right now. And I got a deal on GroupOn. You always say we do the same things. I wanted to shake it up.”
“I’m sorry. This will be fun and I’m assuming there’ll be drinks and lunch at the end. Let’s do this!”
Glenn unfolded the instructions and read Clue #1:
It’s been said that there is no there there. But here you will find your first and last chance to sip a hot beverage. Ask Tom for your next clue.
Posted at 5:41 am , on May 2, 2019
Heather stretched languidly in bed, inhaling the aroma of fresh coffee wafting from the kitchen. She smiled, listening to her husband singing off-key to “American Pie.” He knew every word to all 20 plus verses. Up next would be a collection of Buddy Holly hits. His playlist was as predictable as Dan himself.
Dan cracked the bedroom door to see if she was awake, then entered with a bed tray laden with a heaping plate, two steaming mugs and a vase with a daisy from their yard.
“Matzah Brei?!” Heather exclaimed. “It’s not my birthday. Did you buy the Tesla? Seriously, if you bought the Tesla, you’re taking it back.”
“Take it easy! I didn’t buy the Tesla. I just wanted to do something nice for you. Scoot over.”
Posted at 12:37 am , on April 30, 2019
I’ve been exploring the vegan lifestyle for the past year as we’ve been spending time with Aaron’s cousin, and several of our friends are vegetarian. All of my vegan/vegetarian friends offer to bring their own food, but I’m of the belief that when you invite folks to your home for a meal you should try your best to ensure they can eat what you serve. We hosted a dock party that included the traditional barbequed chicken and hot dogs, corn on the cob, watermelon, apple pie and chips and dip, and I wanted to add a dish that would be filling as a main course for our vegan guests and also serve as a side dish for the carnivores.
This is really good stuffed in a pita with hummus, on crackers, or on it’s own as a main course or side. It can be served cold or at room temperature and is better the same day as it got a bit watery when I had leftovers a day later, although it was still good.
Posted at 2:48 pm , on April 23, 2019
If there ever was a controversial recipe, it would definitely be deviled eggs. Just like potato salad, the argument begins with mayonnaise versus Miracle Whip and then the choices of seasonings and condiments are across the board.
My daughter loves them straight up traditional with no fancy seasoning, which is what these are. The basic recipe is based on my Nana’s, with my addition of the sour cream and Dijon mustard. It makes the mixture a bit more creamy with a slight tang. It’s easy to change them up depending on what flavors you love and I’ve put a few ideas in the variations below.
All of these ingredients are stocked at our local Grocery Outlet and you probably have most of the seasonings and condiments already on hand. I particularly love their selection of eggs … all sizes, brown or white, organic, etc., and at prices far below your average grocery store.
Posted at 4:37 am , on April 18, 2019
The foursome were enjoying their sundowner cocktails and pupus in the cockpit when John suddenly jumped up.
“We’ve got company.” Everyone turned towards the pretty boat entering the narrow passageway between the reefs into the secluded cove.
“It’s almost dark. We better help them get moored. C’mon, Tom, you drive.”
Tom maneuvered the dinghy carefully around the reef, approaching the boat as John hailed, “Ahoy there! We’re here to give you a hand. It’s a tricky reef.”
Posted at 5:59 am , on April 16, 2019
If I knew that making Play Dough was so easy, I’d have saved a whole lot of money when my kids were little! For a few dollars you can make gobs of this classic creation with simple ingredients that you most likely already have on hand and are always available at Alameda’s Grocery Outlet.
This is a “recipe” that’s not meant to be eaten, but it is non-toxic and edible, if you don’t mind a whole lot of salt. It takes about 10 minutes start to finish and my Grands (ages four and almost seven) basically made it themselves, with a bit of direction on the amounts and assisting with the stirring on the stovetop. I laid the ingredients and measuring utensils out in the order of adding so they could be in charge. What fun!
This would be a fun project for a child to make for a birthday or holiday gift for a friend. You could buy containers for the play dough, a rolling pin, mini-sized chef’s hat and apron, and cookie cutters at a dollar/discount store and arrange in a basket. There is nothing like seeing the joy and pride in a child’s eyes when they have created something all by themselves!
Posted at 5:06 am , on April 9, 2019
My dear friend Kat Ott Davis passed almost two years ago, but she is always in my thoughts and heart when I cook. She was an exquisite artist and designer … painting, jewelry, displays, clothing … and brought that creativity to her cooking. Anyone who had the honor of being invited to a meal or gathering at her home was treated to so much more than just “food.” It was always a journey of flavors and aromas as Kat explained the history of the ingredients and why she chose the combinations of herbs and spices in each course.
She taught me to make these sauteed mushrooms and they are so good that I could eat them as is, in a bowl. Usually, I smother a piece of beef with them, but they would also be absolutely delish served over sauteed greens such as baby bok choy or swiss chard for a vegan dish. They can’t be rushed … it’s all about the slow cook so the liquids thicken and the ‘shrooms carmelize.
These simple ingredients are always available at Alameda’s Grocery Outlet and total cost is about $5.00 (not including the wine … which happens to be on sale during their huge 20% off promotion!). It should serve four, but if you love mushrooms as much as hubby and I, then it’ll barely feed two.