TIP OF THE DAY: Cook Sorghum For Breakfast, Lunch & Dinner

When we first saw the word sorghum, it was as a tween, in the reading of “Gone With The Wind.” There was no sugar available in the blockaded, war-torn South, so Scarlett O’Hara sweetened her coffee substitute, chicory, with sorghum syrup, a molasses substitute. For decades, we thought of sorghum as a sweetener. After all,…
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TIP OF THE DAY: Banza Chickpea Pasta

Enjoy your favorite pasta dishes with more protein and fiber, fewer carbs, and no gluten! [1] Penne Bolognese. [2] Mac and Cheese. [3] A box of rotini, one of five Banza pasta shapes (all photos courtesy Banza). [4] Fresh chickpeas in the pod (photo courtesy Melissa’s).   Toward the end of 2016, we went on…
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TIP OF THE DAY: Before You Buy A Turkey, Ask These Questions

[1] Which is your turkey: Frozen? Heirloom? Heritage? Brined (photo courtesy Reynolds Kitchens | Facebook)? [2] A fresh free-range brined turkey (photo courtesy Williams-Sonoma). [3] What the Pilgrims ate: Wild turkeys are streamlined birds that look like marathon runners compared to turkeys bread to have more meat (photo by Larry Price | National Wild Turkey…
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TIP OF THE DAY: Liberté Organic Yogurt

[1] From top clockwise: French Lavender, Washington Cherry and Philippine Coconut. [2] Close-up on coconut. Note the haiku under the top foil. [3] Lemon and strawberry; note the triangular containers (all photos courtesy Liberté).   We have long been enamored with Liberté yogurt, from the moment some 10 years ago that we plucked a few…
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TOP PICK OF THE WEEK: Curate Snack Bars

America doesn’t need another “good for you” snack bar. The $6.2 billion U.S. snack market is plenty crowded as it is. The Curate brand’s research turned up more than 1,000 varieties of snack bars. But when you taste Curate, you’ll be delighted that management decided to enter the premium snack bar market. The brand took…
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