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Monday, November 2, 2015

Candy Corn

Candy Corn, although it is white, orange, and yellow, is pretty "black and white": when it comes to people liking to eat it.  You either love it, or loath it.  My father and myself fall into the category of "Oh my gosh!  Candy corn is on the store shelves!  It has to be a certain brand as we want the original and no imitation of off color oranges and yellows will work for us.  Sure, I'm all into the all natural food coloring and usually avoid artificial coloring at all cost.  Candy corn is the exception. At least it has honey in it.  I so hope that they will find a way to make it with natural coloring.  Until they do, my coworker and I will sneak a few pieces out of our hidden bag, looking at each other as if to say, "why are you eating that without offering me some?". We are enjoying it during our Fall season at school. We have not stopped with just eating it.  We are coloring pictures of candy corn, painting candy corn, and of course counting candy corn. I am rather proud of myself though as I saw a 4 pound bag of the candy that brightens my day like the golden sun, and had to put it back on the shelf.  I knew that too much of a good thing would not be good for my health.  After all, one has to eat it before it becomes stale.  Just ask my dad. He will concur with my "yes, candy corn does get stale" thought.  So, enjoy some candy corn as you welcome the delicious pumpkins, apples, turkey, and every other food associated with this glorious season of color.

Sunday, September 14, 2014

Foods I don't like.... so far #4Whole anchovies

Anchovies add a terrific taste to many food items.  Where would Caesar dressing be with out that anchovy tang? Where would Worcestershire sauce be without anchovies?  I bet many people did not even know there were anchovies in it.  I read labels for fun....seriously, I read all food labels. They are hidden gems or curses depending on how many are added.  They are little fish with minuscule bones that are supposed to be healthy for you.  I'm all into health and eating well, but I just can't eat a whole anchovy.. I can pretty much eat any food stuff I don't like with a hint of lemon, but I just can't get around to the anchovy-lemon bit.

My first memorable experience with a whole anchovy was when we traveled as a family to Europe. My parents, brothers, and I are all ready and willing to eat whatever the locals eat when we are travelling.  We had eaten wonderful Kale soup from Portugal, delicious onion soup at Montmartre in Paris, the best seafood and oranges of my life in Spain, and now we were in England.   We had tried all of the items we'd not heard of on the menu to expand our palates.  We still do it to this day with awe and wonder in our eyes to experience what the locals call "comfort foods". They are indeed comforting. I now have quite a collection of international cookbooks so that I can experience home cooking from other countries at home.

Anyway, it was lunch time and we were looking for some where to eat.  There are so many restaurants and bistros that have outdoor seating. That is my favorite way to dine. Al Fresco!! Although it was probably 45 years ago, I can still visualize that cheese pizza.  I just wanted something familiar after all of the unfamiliar foods we had enjoyed over our two week jaunt through Europe.  Here it comes, the individual size pizza of my very own.  That was quite a novelty back then, though they are quite the norm now.  Wow! My own little cheese pizza on a plate. I liked my pizza loaded with everything then as I do now, but I just wanted a simple, not so filling lunch. Here is my cheese pizza with what? A sardine? I liked sardines, so I wasn't thinking too much of it.  I took one bite of the pizza and the entire pizza was permeated with fishy salt.  It pretty much ruined the pizza for me. Ever since that day, I will get a pizza with everything in the world on it: broccoli, pepperoncini, artichokes, meats, seafood, chicken, potatoes, squash, mushrooms, olives of every color and sort, but by gosh there had better NOT be an anchovy on it!!

Those little bony fish can show up in the most unsuspecting places.  If I use anchovy, I will purchase the paste. Just a little can add flavor, a lot can ruin a dish for me.  Read your labels, have fun! Discover the joys of "finding anchovy" (kind of like finding the little boy in a red striped shirt when my sons were little).  This photo is from a jar of peanut butter with added omega-3 for health conscious parents.  Anchovy and Sardine oil kind of makes me think it wouldn't go well with strawberry jam.  I didn't try it!  If you try it, let me know how it tastes. Until then, I'll be reading all of my labels on the hunt for that little pesky fish.


Ingredients I must have in my kitchen (It's a long list, but I try and have these items on hand)

  • Balsamic Vinegar
  • Cheese
  • Cumin
  • Curry
  • Extra Virgin Olive Oil
  • Fresh Bread
  • Fresh Cilantro
  • Fresh Fruit
  • Fresh Garlic
  • Fresh Parsley
  • Greek Oregano
  • Kalamata Olives
  • Lemon ( At least 3 or 4 ALWAYS)
  • Peppers (Wax, Jalapeno, banana)
  • Red Wine Vinegar
  • Regular Olive Oil
  • Rice
  • Salad Ingredients
  • Sea Salt
  • Spanish Olives
  • White Balsamic Vinegar

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