Beer Can Chicken

Edited to add: This is my 500th post!

This is also known as Beer Butt Chicken for obvious reasons!

I've wanted to try this forever, but never got around to it until now.

I started with a 4.5 lb. fryer and added:

2 cans small whole potatoes
carrots, chopped
celery, chopped
1 can/bottle beer of your choice (I used Polish)
salt
pepper
paprika

Because my beer was from a bottle, I scrubbed one of the potato cans clean after ripping off the wrapper and poured the beer in that. I placed the vegetables in the bottom of a roasting pan with a sprinkle of salt and pepper. The chicken received a generous rub-down of salt, pepper, and paprika. Carefully slide the chicken's cavity over the can and place it in the center of your roasting pan.

Make sure your oven racks are low enough to fit the pan in your oven. I ended up having to remove a rack. Roast at 200° for about 2.5-3 hours, depending on your chicken's weight. Finish under the broiler for a few minutes to toast up the skin if that's your thing!

This was SO juicy! I really enjoyed the flavor the beer injected into the chicken from its steam. It wasn't very "beerish," but it was still delicious! I'll definitely be adding this to the rotation of chicken options after seeing how easy it was!

The next post will from NC. I'll show you the rest of the renovation photos and moving pics!

Hasselback Potatoes

I saw these potatoes while clicking around a blog carnival. I was immediately smitten, despite not being the biggest fan of potatoes.

We had company this week for dinner, so what better time to try something "special?" In reality it's just a baked potato, but the presentation is what earns it a gold star.

I used Chris's pictured tip of slicing the potato sandwiched between two items to avoid cutting all the way through. He used chopsticks, I used the handles of two wooden spoons. (See his post for photo demonstration.)

There really isn't a recipe, per se.

Just grab potatoes, give them a good scrub, slice them, drizzle with olive oil, sprinkle with Kosher salt and black pepper. Pop into a 350° oven for about an hour, until the insides are tender and the outside is crisp and browned.

Serve plain, with butter, with sour cream, or ketchup!

Thanksgiving Leftover Ideas

If you're like me there are only so many times you can re-heat and eat the same old leftovers in the same old form.

In honor of all the Thanksgiving leftovers millions of Americans are currently tackling, I thought I'd recycle this old post of mine.

---

Stir-fries are a great way to use up not only vegetables, but leftover meat. It gives you the freedom to cut the meat in smaller pieces and add it at the end of cooking, so it doesn't get dried out and overdone. Had I used this steak in another method, it would have easily become very tough and dry, but it remained moist and tender heated only a minute with the veggies at the end.







Stuffed Peppers! Use any pre-cooked meat and mix with veggies or rice. Stir in cheese or spices to make the meal have a different taste each time. Spoon the mixture into a half of a green pepper, and top with sauce or gravy and bake in a 350° oven, covered, until the peppers are tender, usually about 30-45 minutes. (Additional stuffed peppers here.)






I've made two versions of stuffed acorn squash, found here and here. The squash microwaves quickly and you can use literally anything to fill the cavity where you've scooped out the seeds. Couscous, quinoa, small noodles, rice, and any veggies or meat you have on hand. The possibilities are endless! (Additional stuffed squash here and here.)






Pot pies are an excellent way to use up both red meat and poultry. Mix the meat with a gravy and your choice of fresh or frozen veggies. You can buy the frozen pie crusts in the pack of 2 and simply flip the 2nd crust upside down as the "top," and crimp the edges together. Either bake then, or freeze for later! My mom always makes turkey pot pies with all the Thanksgiving leftovers, killing two birds with one stone!





Soups! I've made way too many to link to, so you can either search (up at the top left), or come up with your own ideas! I usually start with my "big ass pot" and fill it with a mixture of veggies on hand. Carrots, celery, onions, potatoes are staples. Then, vegetable stock and sometimes rice, barley, pasta, to bulk it up. I usually use a store-bought rotisserie chicken, but you could use any meat on hand. Just add it to the pot last and let it come up to temperature. This is another post-Thanksgiving and Christmas turkey user-upper.




Sweetie Pie's cabbage nests are fantastic for new flavors and ideas. I've made them with sausage and I've made them with chicken. Simply roast the cabbage and any veggies in the oven. Then, assemble, putting the meat of your choice, sauce, gravy, etc. on top and bake. You could add cheese during the second bake, or even top it with a fried egg, which Sweetie has done before, but I've yet to try!







Savory bread pudding is a relatively new introduction to my repertoire of using up leftover meat, but it's a great one! Use up your old bread or rolls, use up veggies, and use up meat. Smother it with eggs and cheese - could anything be better, or easier? It also scores bonus points for being a one dish meal and the ability to throw it in the oven and forget about babysitting it!




Throw it on a salad! I've put everything from leftover steak cut in strips, chunked up ham, chicken breast, tuna, shrimp, and Morningstar burgers on a salad. It's so easy to fluctuate the toppings and dressing choice to compliment the extra protein you've thrown on top!




If all else fails - add eggs! You can mix meat with your egg sandwich in the morning, throw it in an omelette, or make a skillet frittata for dinner! Eggs are a great way to use up leftovers from breakfast to dinner and everything in between!


What is your favorite way to use up leftover meat, or any other leftovers for that matter!? I'm always looking for new ideas!

Eco-Friendly Fire Starters

With grilling season upon us, I thought I'd show you how to make these eco-friendly fire starters. My mom used to make these for personal and Girl Scout use when I was little. It reuses a lot of headed-for-the-trash items to make something useful.

You will need:
cardboard egg cartons
paraffin unscented wax
dryer lint
shredded paper scraps
sawdust

Melt the wax using a double boiler. *Do not melt wax over an open flame because it is flammable!* Use unscented paraffin wax so it burns cleanly. Do not use leftover candles or crayons because they may have scents or chemicals you don't want burning near food.

Using flammable items such as dryer lint, shredded paper scraps, or sawdust distribute them into the cups of cardboard egg cartons. I used dryer lint from cotton loads, such as towels, sheets, and jeans. Cotton is a natural fiber and will burn cleanly, so avoid using lint from man-made fabrics. Also be careful in choosing your paper scraps, selecting those without glossy finish or harsh dyes and inks.

Once the wax has melted, carefully pour just enough to cover the material in the egg cups. Allow to set for a few hours and then rip the egg cups to separate. You can now use one or two of these to start a fire safely without the use of harmful chemicals that are bad for the environment!

How to Butterfly a Chicken

I'm a little ashamed to admit this, but last summer was the first time I bought a whole chicken because I had no idea what to do with it. Before that, I always just bought the neat little packages of boneless, skinless chicken breasts. Now, don't get me wrong - I still buy chicken breasts, but I think when you only buy them you tend to disconnect that you are eating chicken. Since cutting my first whole chicken I realize the importance that we all need to know where our food is coming from.

Not even 100 years ago our predecessors didn't have a supermarket to go to. If they went to a general store it would have had very little offerings of flour, sugar, and some canned items. Advancements are great, but I do find it almost a pity that in just two generations we now give no thought to the idea of where our food comes from and the work that is put into it.

How many of us know how to cut down a chicken? How many of us know how to can and put away our own food? Centuries of human experience went into the knowledge of curing, salting, and canning food for preservation. In less than 100 years that knowledge is all but lost.

Your thoughts on the subject?



Buy a whole chicken. Preferably one that hasn't been pumped full of preservatives, hormones, or other funky stuff. You'll notice immediately that the price is a fraction of that charged for pre-cleaned breasts. This four and a half pound chicken was a little over $4 and is enough to feed a family of four.

Open the package and remove the little parcel of giblets from the cavity of the chicken. Usually the chicken's neck, heart, liver, and gizzards are included. These can be saved for other recipes such as stuffing, gravy, or stock. I usually cook mine up in a small skillet with a lid on for my pets to enjoy. This way no part of the chicken goes to waste.

Place the chicken on your cutting board with the spine facing up. Using a sharp knife cut along either side of the spine. When you get to the breast area, it will be a little tougher because of the rib cage. After making the initial cut through the meat, I actually prefer to use kitchen shears for the rest of the cutting. Once the spine is removed this can also be used for stock or gravy too.

Flip the chicken over after the spine is removed. Grab either side of the chicken, by the wings and pull outwards. This will pop the breastplate which can then be removed with a little tug. At this point your chicken is butterflied.

If you wish to separate the chicken in two halves, slice through the center of the chest between the two breasts. You can cook the chicken this way, or freeze half for later if you are a smaller household.

One of my favorite ways to prepare a whole chicken is on the grill (chicken under a brick). Because the chicken is butterflied, it only takes about 30 minutes! Another way to prepare it is under the broiler, for about 20 minutes on either side. Butterflying a chicken drastically reduces the time it takes to cook the chicken, which keeps it juicy and flavorful. If I were to bake this same chicken whole, it would take 20 minutes per pound at 350°, which means nearly an hour and a half in the oven!

Even if it scares you or grosses you out at first, give it a try. It really is easier than you think and practice will make it a breeze. Not only will your wallet thank you, but you will be proud of yourself for knowing how to tackle a whole chicken! The first time I did this by myself it must have taken 20 minutes with me pausing to look at directions to make sure I was doing it correctly. Now I can do it in 2 minutes flat and it's a great skill to know!

How to Bake Bacon

I don't know about you, but on the rare occasion that I make bacon, I really regret it. Not because of all the fat or calories, but because of the mess.

My mom has this awesome CorningWare bacon tray she uses in the microwave that drains off all the fat and gives her perfect, flat strips every time. When I try to make bacon in the microwave I just end up with either burnt little tasteless crisps or soggy blobs.

For many years I've resorted to trying to make bacon on the stovetop. It splatters, it spits, the bacon curls up, and afterwards my entire kitchen seems to be covered in grease.

Then I watched an episode of Good Eats with the genius Alton Brown showing his method of cooking bacon. To bake it. Ah-ha! Why don't I ever think of these things?

Place a cooling rack inside a baking sheet. Lay strips of bacon on the rack. (I happened to use turkey bacon this time, but any type of bacon will work.)

Place in a cold oven.
Turn the temperature to 400°.
Cook for 12-15 minutes, depending on thickness and crisp preference.
Remove from oven and enjoy!

Oh, it was such a simple process! No babysitting it, turning it, and no mess. Just one step, pop it in the oven and come back when it's done! Such a great way to enjoy bacon!

How to Hard Boil Easy-to-Peel Eggs

A few of you will remember my pretty humorous attempt at the Eggstractor, complete with video! Needless to say, I've been after the perfect hard boiled egg for awhile now.

After combining many tips, tried (and failed) techniques, and reading up on the subject I finally have it mastered. I know this is a common frustration for many cooks, so I thought I'd share what I've learned! This is how I boil eggs every time now, and it never fails me! The yolk is always perfectly done (see above) and they're sinfully easy to peel, coming smooth from the shell with none of the white ripping.

Start with store-bought eggs. Fresh eggs just have too firm of a membrane and usually a larger yolk, so they're not ideal for boiling. (But shhh don't tell Johnny's mom, our supplier of fresh eggs!)

Place the eggs gently in an empty pot that has a lid.

Sprinkle about 2 tsp. of baking soda in the pot. (The theory is that baking soda helps break down the membrane's attachment to the white of the egg. I loathe science related things, so I'm not sure if that's what actually happens, I just know something about it works!)

Fill with cold water, about 1/2" above the eggs.

Place the pot on a burner and turn the heat to high. Leave the lid off and let it come to a boil.

Once the water has reached a rapid boil turn the heat off (if using an electric stove remove the pot from the burner) and place the lid on.

Set the timer for 15 minutes. (I've read the time may vary ~3 minutes in either direction based on altitude - again, not sure if that's true! Again with the science!)

Once the timer has gone off, carefully pour the hot water off the eggs and fill the pan with cold water. Add a large handful of ice cubes and let sit about 15 minutes to cool.

Fold a few paper towels and place on your countertop.

Grab an egg and smack down on the wide, flatter bottom. This is where the air pocket is and it helps release the rest of the shell for peeling.

Gently tap the pointy tip of the egg, then turn on its side and with barely any pressure, roll the egg between your palm and the counter to loosen the shell everywhere.

Peel the loosest shell from the wide bottom area of the egg where the air pocket was, making sure the membrane comes with it, too.

With your thumb, gently edge between the shell and the white of the egg, lifting up as you go. The shell should peel off in large sections with the membrane keeping the pieces intact.

In just a few minutes you will have a dozen perfectly peeled eggs! Make egg salad, deviled eggs, put on salads, or eat for a snack as you please!

Additional tips/facts:

• Peeling all of the eggs as soon as they're done cooking is easiest and fastest since they have just contracted.
• Keeping pre-peeled eggs on hand is convenient for quicker access instead of peeling one or two as you need them.
• Peeled hard boiled eggs will stay fresh in an airtight container in the refrigerator up to one week.
• The green film you sometimes see around the egg yolk occurs from overcooking and something to do with sulfur. (Damn if boiling eggs isn't one of the most scientific things I've encountered in the last 5 years!)
  
• If storing hard boiled eggs in their shell mark them with a permanent marker to differentiate from raw eggs.
• If raw and hard boiled eggs become confused test by spinning on the counter. A hard boiled egg will spin fast and smooth like a top while a raw egg will wobble slowly before stopping.

BSI: Artichoke (Stuffed Artichoke)

Coincedentally, the Blogger Secret Ingredient (BSI) for this week is artichokes, hosted by Affairs of Living. I already planned on making artichokes for my Friday Firsts this week, so it was perfect timing!

My dad used to make stuffed artichokes every once in awhile for company when I lived at home. This is the only way I've ever eaten artichoke besides the jarred or canned hearts and I love it! I have not had it since the last time he made it (two Christamases ago) because I've always been afraid of artichokes!

One of the things that made me nervous was wondering how in the world do I choose one? Well, a little Googling can do wonders!

• Artichokes are available in the Spring - look during March through May for the best ones.
• Look for an artichoke without a lot of brown on the leaves.
• Hold the artichoke and it should be heavy for its size - this means it's still full of its juices.
• Fold back the bottom leaves and see if they are still crisp or have turned limp and rubbery.
• The top of the artichoke should be tightly formed.
• A fresh artichoke will "squeak" as it compresses when you squeeze it in your palm.

Woo, now that we got that out of the way, I was set with my two fresh artichokes! Next thing that made me nervous was how in the world do I tackle it?! One of my cookbooks actually helped with this one!

• Pull the bottom leaves off the artichoke and any outer ones that look worse for wear.
• Using kitchen shears, snip the prickly tips off the leaves along the side of the artichoke.
• Cut the top 1" off the top of the artichoke, exposing the inner leaves.
• Trim the stem to leave about 1 1/2" below the bottom of the artichoke.
• Rinse the artichoke under cold water, making sure to get in between the leaves.

Before

After

Place the prepared artichokes in a big pot with squeezed segments of a lemon and a palmful of peppercorns. Once the water comes to a boil add about a teaspoon of salt and let boil for 20 minutes. (I used a lid slightly smaller than the pot to keep the artichokes submerged.) Once done, drain the water and allow the artichokes to sit upside down to drain and cool for about 15 minutes.

Once cool enough to handle use a small paring knife to remove the center leaves, which have a little purple on them. Then with a small spoon, scoop out the fuzzy "choke" until you can see the tender heart.

At this point your artichokes are fully cooked and ready to be eaten. Feel free to enjoy with melted butter or other dip.

However, if you're like me and want to stuff them you still have a little bit of work ahead of you!

My stuffing (enough for two artichokes) included:

1 cup panko breadcrumbs
2 eggs, beaten
1/4 cup milk
1 tsp parsley
1/2 tsp basil
1/2 tsp oregano
1/2 cup freshly grated Parmesan cheese
4 cloves garlic, minced

Separate the leaves of the artichoke so there is room for the stuffing. Starting at the outside leaves and working your way to the center, deposit a little bit of stuffing in each layer.

Place the artichokes in a covered baking dish and bake for 30 minutes. Remove the cover and broil for the last 5 minutes to brown the stuffing, keeping a close eye on it.


Remove leaves starting at the outside and scrape the "meat" and stuffing with your teeth. Work your way to the center until you are left with the tender, flavorful heart - the best part of the artichoke!

Serve as is, or with melted butter for dipping. Also make sure to place a discard bowl at the table for the leaves!

Grocery Shopping

A few weeks ago Ally at Sweet and Savory posted about how she grocery shops and I really enjoyed reading it and comparing to my own routine. I think it is a great idea to share how each of us shops since let's be honest - if we have extra money it's not like we're running to the mall for a new outfit - we're probably on the hunt for cool ingredients or kitchen gadgets!


How often:
This may surprise a lot of you, but I only shop two or three times a month. Usually every week and a half to every two weeks, depending on when the milk runs out! Seriously, that is always when I go shopping- when I know that Johnny only has enough milk left for one bowl of cereal in the morning!

Planning:
We get the Sunday newspaper subscription solely for the coupons and I am always on the hunt through web sites, newsletters, e-mail subscriptions, and our store rewards for more. I keep them all alphabetized in a coupon folder.

I always have a list started and add to it through the weeks when I notice something is running low or we've run out. Before I leave for the store I do one final sweep, opening all of the cabinets, refrigerator, freezer, and bathroom closet to make sure I've accounted for everything. Once I have the list completed, I sit down at my desk and check the store flyer online.

First I look the flyer over to see if there is a great sale I can't miss, and then I do a search for specific items on my list, or items I have coupons for. I try to match coupons plus store sales as often as possible to double my savings. I put a big dot next to items with coupons to double check and make sure it is the cheapest option. There is no point in purchasing an item for the sole fact that you have a coupon for it.

I organize my coupons, pack my list, make sure my purse has a pen, and grab my reusable bags and head off. From start to finish with coupon clipping, list making, checking sales, and organizing by savings this takes me about an hour but that time is totally worth it to me for the amount of money I save! I routinely save $10-20 per trip in coupons alone and have even had a $45 coupon saving trip!

At the store:
The very first thing I do at the store is whip out my list. Spur of the moment purchases are always the unhealthy things we see and want, but don't need. Extra, unplanned purchases are also very expensive in the long run.

My mom taught my brother and me from a very young age that the outside aisles of the grocery store are the healthiest, cleanest eating. Vegetables, meats, dairy are all on the outside aisles, whereas neon colored and processed foods inhabit the center of the store. There is obviously a need to venture to the center of the store, but I do still stick to wholesome foods like beans, grains, pastas, and necessary ingredients. Johnny's whey allergy helps a lot with control here since whey is used frequently in processed foods. We can't buy them so they don't go on the list and I don't go down those aisles! There are times that a good six months will pass since the last time I went down the chip and cookie aisle.

Once at the register I make sure the bagger knows I have reusable bags. I give the check-out clerk my store card to swipe so the savings are shown in progress down the receipt instead of all at the end. Then, I stand and I watch the screen. You would be surprised at how often errors are made at the register. Double scans, produce confusions (broccoli heads rung up as the more expensive broccoli crowns), wrong prices, sales not counted, etc. When the last item is scanned then I hand my coupons and watch them scan them. I've had clerks forget to scan my coupons or not scan certain ones, so again I watch this process. Very last I make sure I am handed any printed coupons with my receipt since clerks forget these all the time, too!

Because these trips are so large and I have to read almost every label it takes me about an hour to an hour and a half. I make sure to pee before I leave for the store and I never go in hungry or thirsty!

Budget:
To be honest, I do not stick to a steadfast budget. I would say roughly each trip costs between $120 - $140. Every two or three months I do a huge restocking trip that is closer to $200. These restocking trips include buying rarely needed items like paper towels, dog food, soda (kept in our downstairs fridge for entertaining), and meats during a big sale. (The above picture is from a restocking trip, there were also 3 cases of soda not shown. The total bill minus sales and coupons was about $190.)

There are a few items I only buy during a sale such as meats to freeze and certain items that are easily frozen, such as butter. Other items I never, ever purchase without a coupon coupled with a store sale since I can take my pretty time and wait for them to align. These include laundry detergent, all toiletries (shampoo, toothpaste, etc.), cereals, and shelf-stable pantry items such as Bisquick, canned items, or pasta. Also, if I have bought a name brand it is almost certain because I had a coupon and it ended up the cheapest. Otherwise I stand and work out cents per ounce or cost per serving and get whichever brand is cheapest.

Personally, I do not drive store to store. The grocery store is by far the closest to me. I would have to drive another ten minutes (each way) to get to the nearest Target or Wal*Mart. I find in the end if I couple coupons plus store sales there is not that much of a price difference between non-grocery items. It's not worth it to me to add another hour's worth of a trip and shopping to save a few cents in the end. However, if your stores are conveniently located (my parents' grocery store is directly across the street from their Wal*Mart) then by all means, shop around for the best price!

We pay for our groceries by using a credit card. Don't fret, though - any grocery trips on the bill are paid off that month. We do this for the convenience at the register and to rack up reward points.

Unpacking:
Can we just take a moment here to appreciate reusable bags!? Not only are they better for the planet, but they are so much better than eight million little plastic bags that dig into your hands when you try to carry them in. I invested about $15 in maybe a dozen bags and have had them for about three years with only one casualty. I have three really tough ones that are good for heavy purchases and the thinner canvas type ones for the other items. All are machine washable which comes in handy every few weeks when they start to get grungy or have had a meat package leak on them.

I bring in all of the bags at once and put them on the kitchen floor or counter, wherever there is room. The immediate items like ice cream or milk go in first. Then I unpack each bag and put the items grouped together - ones that will go in the pantry, ones that will go in the refrigerator, and those that belong upstairs. This helps opening and closing the fridge 800 times or just throwing stuff in the pantry willy nilly. It also helps me to concentrate on putting it away because I can make sure old items are brought to the front and don't expire.

Any items that need immediate washing or processing get put on the counter by the sink. When I am done unpacking the groceries and put the bags away I get to work immediately on these. If you put them off they will never get done and that is just more work down the road. I find devoting 15-30 minutes right off the bat when I'm already in "grocery mode" saves me a ton of time in the end. If I want fruit or vegetables it's so much more convenient and easy to just grab and eat them - which makes me grab and eat them more often!


And there we have it! I hope you enjoyed reading, maybe got a few pointers, and will think about sharing your grocery routine! Perhaps you have a trick up your sleeve that I don't know about yet!

Fresh Applesauce

I had some pretty sad fruit on my hands and didn't want to waste it. When that happens I usually try to come up with some fruity dessert or bake it to salvage.

I peeled 8 red delicious apples and 2 pears that had been around so long they were getting shriveled. Then I cut them into small wedges and plopped them in a sprayed casserole dish.

This baked in a 350° oven, uncovered for about 45 minutes. I wanted a lot of the excess moisture to evaporate while cooking to leave a concentrated flavor. I then covered it with foil and let it cool for about an hour to trap in any remaining moisture.

The cooked fruit and about 1/4 cup of residual juice went into a big bowl and I used my stick blender to puree it smooth. You could also use a blender and leave it a bit chunky if that is your preference. I did not add any additional sweeteners and it is deliciously sweet and natural tasting on its own! Feel free to add cinnamon or other spices for some variety at this point.


This made about three cups. Store in an airtight container in the refrigerator. You could use for snacks, baby food, or baking!

Only a few days left to enter for a chance to win a $25 grocery gift card!

How to Cut a Fresh Pineapple & Award

Ok, laugh all you want, but this time last year I had never cut a fresh pineapple before and didn't know how! In fact, I didn't think I was a pineapple fan. I remember the bits in fruit cocktail when I was little "hurt my tongue" so I always avoided it. If I needed it in a recipe I'd use canned.

Well, no more! Every month or two (more often in the summer when we're craving fresh fruit) I grab a pineapple when they're on sale ($2.99 in my store). It tastes a lot better and you get more bang for your buck!


My tip for fresh fruits and vegetables is to "process" them as soon as you get home from the grocery store, after you've put away the other items. Wash them, and if necessary, cut and peel them. This makes you more likely to grab and eat fruits and veggies because it's convenient and quick! Plus you get it all out of the way once and only one cutting board and knife wash!


First, grab the leafy top of the pineapple securely and twist, just like you're opening a stubborn jar. It should pop cleanly off! (Apparently you can save the top and sprout it to grow, but I'm not a gardener so have never attempted.)

Next I slice the pineapple into quarters for easier handling.

Lob off the leafy ends of each quarter. This is important because you are creating a flat surface to cut on.

Stand each quarter up on it's now flat base and cut the point off where the tough core is.

Now turn the quarter and slice off the exterior skin of the pineapple. I can usually do this in two knife movements, but sometimes go back to clean up areas that were missed.

You should have a cored and skinned quarter of a pineapple now. Lay it flat on your cutting board and cut into 1/2" slices, or your preference of thickness (TWSS). *giggle*

As you're done cutting each quarter deposit these slices into an airtight container for easy storage.

Voila! You've cut a fresh pineapple in just a few minutes. Depending on size, I'm usually awarded with about 4 cups of fruit.

Johnny and I enjoy munching on the slices as a side to breakfast or lunch, a light snack, or dessert after dinner. Since the fruit has already been processed and is in an easily accessible container it's a cinch to grab when the mood strikes!


Miss Spiceaholic at Spice's Bites has awarded me with the Beautiful Blogger award! Thank you!

I have to list 7 facts about myself and then tag 7 other bloggers.

1) I'm currently enrolled in school again, going for my Bachelor's in Hospitality and Tourism. My plan is to open an Inn with a small restaurant that serves breakfast and lunch. I want some hens and pigs and a large garden. The garden and hen's eggs will supply the restaurant and any scraps accumulated will become pig slop or compost for fertilizer!

2) You already know I don't like mushrooms or raw tomatoes, but another disliked food is raw oysters. Ugh, their texture is like swallowing a big loogie!

3) I haven't had my hair cut by a professional since 2001 or 2002. My mom, aunt, or Johnny trim it for me every once in awhile and I'll thin it with thinning shears. Twice I've gotten bored and cut it myself - last time was 2006 and I donated 14" to Wigs for Kids! I just don't trust salons anymore because they don't listen and never know how to treat my curly hair.

4) I don't have a birthmark.

5) I've never gotten an F, I'd probably have a nervous breakdown if I did.

6) I've never been to a tanning bed and the thought freaks me out. I think of them as being enclosed in a glowing coffin.

7) I don't know how to drive stick, but fantasize learning (among other things) so I can be prepared for The Amazing Race.

Instead of tagging 7 bloggers I'm going to tag each of you to leave one fact about yourselves in the comments!