Tomato Leaf Spray
- One to two cups of tomato leaves
- Two cups of water
- A strainer or cheesecloth
- Spray bottle
Garlic Oil Spray
- Three to four cloves of garlic
- Mineral oil
- Strainer or cheesecloth
- Liquid dish soap
- Water
- Spray bottle
Diet soda is not, it turns out, a panacea for overeating. But it's not just because ordering a burger, fries, and a diet soda means you're still consuming too many calories; it's because diet soda itself may increase your waistline.
The news comes from a University of Texas study that examined data from 474 participants in the San Antonio Longitudinal
Study of Aging, a continuing study of elderly Mexican and European Americans. The result: Diet soda drinkers saw a 70% increase in waist circumference compared with non-drinkers over the course of a decade. People who drank more than two diet sodas a day saw a staggering 500% greater waist circumference compared to non-drinkers.
Part of the problem may be traced back to aspartame, the artificial sweetener used in many diet sodas. According to a study from other researchers at the university, heavy exposure to aspartame may directly increase blood glucose levels, leading to an increase in diabetes risk. 'Artificial sweeteners could have the effect of triggering appetite but
unlike regular sugars they don't deliver something that will squelch the
appetite,' explained Sharon Fowler, an obesity researcher who co-authored both studies, in an interview with the Daily Mail. (If this sounds familiar, here's why.)
So what's the solution? Cut down on your soda intake--both diet and regular. And while you're at it, stop driving so much and exercise more at your job. Or get your employer to join Keas, where you'll get rewards, instead of just being scolded.
[Image by Flickr user 'Cowboy' Ben Alman]
My tomato plants are stretching up towards the sun and preparing for a takeover of the garden. Fortunately I've corraled those soon-to-be-sprawling beasts in Texas Tomato Cages, the best tomato supports I've ever used. They are an investment, but totally worth it. They don't rust; they fold flat for storage; and even summer storms won't knock them over.
20 inches or 24 inches in diameter. 48 inches tall, with optional 24-inch extensions.
• Read the full post at Re-Nest
An enterprising San Diego man has invented a treat that might give ice cream a run for its money: Fried Kool-Aid.
A five-day-old video of “Chicken” Charlie Boghosian demonstrating how to make Fried Kool-Aid is verging on 100,000 views. Boghosian served the treat at the San Diego County Fair and now the Internet is buzzing. “Fried Kool-Aid” has been a trending topic on Twitter for two days.
Although “likes” outnumber “dislikes” by a wide margin on YouTube, many commentors expressed disgust about the new dessert. One man even made a video asking Boghosian to stop. Neverteless, IRL, people are lapping it up. During the fair’s opening weekend, Boghosian’s food stall went through 150 pounds of Kool-Aid powder and 1,500 pounds of flour. (The rest of the ingredients are a trade secret.)
More About: Fried Kool-Aid, twitter, youtube
Actually it was Ginger Venison Stir Fry. Our beef recipes become venison recipes since Mr Chiots is a hunter and we are lucky enough to have 3 deer in the freezer. During the winter we enjoy rich hearty venison stews and warming bowls of venison chili. In the summer I’m much happier eating a venison burger or stir fry. The great thing about stir fry is that you can use whatever vegetables you have in the garden. In the spring we’ll use sugar snap peas and garlic scapes, later in the summer it’ll be zucchini, carrots and onions. It’s quick and easy to whip up a stir fry.
Currently we’re harvesting those golden peas, green onions, kale and garlic scapes, so that’s what I’ve been using as vegetables in my stir fry. I was also lucky enough to find some lovely oyster mushrooms at the farmer’s market and I’m always happy to add those to just about anything.
GINGER BEEF STIR FRY
(adapted from Simply Recipes)
Sauce:
2 Tbsp apple cider vinegar or coconut water vinegar
5 Tbsp tamari or soy sauce (naturally fermented is best)
1 Tbsp honey
1 Tbsp peeled, grated fresh ginger
1 tsp red pepper flakes (less if you’re of delicate palate)
1 tsp freshly ground cumin (feel free to omit or substitute other spice)
(if you want a thicker sauce add a Tablespoon of corn starch as well)
Stir-fry:
3 Tbsp coconut oil or lard
1 – 1 1/2 lb steak cut into strips
2-3 cups mixed chopped vegetables of your choice: green onions, onions, mushrooms, asparagus, garlic scapes, sugar snap peas, carrots, zucchini, etc.
chopped fresh cilantro if desired
cooked rice or noodles for serving
Mix ingredients for sauce in a bowl and set aside.
Heat the oil in a large skillet (cast iron works best) over high heat. Working in batches, sauté beef until just brown outside but rare inside, about 1 minute, transfer to plate.
When all of the beef is cooked, add more oil to pan if necessary and stir fry the vegetables for a minute or two – until vegetables reach your preferred level of doneness. I usually add longer cooking vegetables first, and throw in green onions for the last 30 seconds or so. Return beef to pan. Add sauce and mix everything together. Cook for 1 minute. Mix in cilantro if desired.
Serve over freshly cooked rice or noodles. Should serve four people unless you’re super hungry. (rice is especially good if made with some virgin coconut oil so it has a slight coconut taste)
Nothing beats a quick stir fry with freshly harvested vegetables for a summer evening meal. The great thing about this dish is that you can substitute in other spices if you’d like. Things like coconut milk, ground coriander seeds, orange zest, various chiles and other spices would pair well with different kinds of vegetables and make the dish taste differently each time.
Do you have a go-to quick recipe for using fresh summer vegetables?
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