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Wednesday, July 21st, 2010
11:17 am - ATTN: students with a .edu email address

Amazon is offering a free 1 year subscription to Amazon Prime (Which usually costs $79 a year. Perks include free 2 day shipping, and $3.99 overnight shipping): http://amzn.to/bSH8jP (url shortened with bit.ly)

This is being marketed towards college students but all you need is a valid .edu email address, so teachers and alumni might be able to benefit from this too (though the Terms of Service does say they have the right to ask for proof that you are a current student).

I apologize if you have already heard about this amazing deal. I just want to help spread the word on this before they stop offering it. I am not an employee of Amazon, nor do I gain anything from people signing up for this service.

(Got a recipe?)

Friday, July 16th, 2010
9:50 pm - Dressing, as for turkey or pork chops

Today I made dressing for the first time - the kind that goes with roast turkey and all that good stuff. For all the cooking I've done, especially all the Thanksgiving dinners I've helped make, it's kind of surprising I hadn't made this before (other than Stove-Top).

I had half a loaf of homemade bread to use up this weekend, and didn't feel like making french toast again, so I figured what the hell. I figured it would be good with pork chops, and I've never quite liked the "stuffed pork chops" I get at the store, even the good grocery stores. So I added a bunch of onion, thyme and purple sage from the garden, sauteed that in butter I'd made this morning, a big handful of Craisins, and tossed in a big handful of cashews at the end (no chopped dates on hand, or I'd have thrown some of those in too). Rather fantastic, for a first attempt! I've now resolved there shall be no more Stove-Top except in the rare case of emergencies. And I can't immediately think of what might constitute a Stove-Top sort of emergency.

A rough sort of recipe

about 1/2 tbsp butter
about one cup of onion, minced
about 3-5 little branches of thyme (probably a total of 4 inches total length), cut into little pieces
about 2-4 purple sage leaves, cut into little pieces
1 1/2 cups chicken stock
big handful of Craisins
smaller handful of chopped, rolled dates (I wish I'd had these today!)
About 5 cups of bread pieces - I used half a loaf, sliced, dried out, then torn into small pieces, and put it into a large casserole dish.
big handful of cashews

preheat oven at about 400F. melt butter in large frying pan. sautee onion and herbs until soft. add the Craisins & dates. add the chicken stock and stir just long enough to heat through. pour all over the bread pieces. toss till coated. add cashews, toss to mix the cashews in. bake about 20 minutes or so.

I'd thought the amount of chicken stock for how little bread I actually had would be too much, but I think next time I might add even more. Or bake it at a lower temperature. I'm definitely glad I didn't have it in the oven broiling along with the pork chops.

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Monday, March 22nd, 2010
3:16 pm - Adding ingredients...

Ever notice that sometimes when you add just an extra few ingredients to a recipe it makes it pop??

Today I had a pound of ground beef that I had previously froze and was letting thaw in the fridge. I had to use it right away, but I didn't have a lot of time or $$$.. a very common situation in my student life. Sooo I bought a box of hamburger helper. (Don't judge me...) This time it was the stroganoff one. I followed the recipe as is, but I also added shittake mushrooms and peas to the mix. (I had them on hand & wanted to reap the nutritional benefits of both.) When it was finished and thickened I snipped up (with my kitchen shears= awesome) a heaping pile of parsley. The parsley added a delicious touch.

I work with what I got! <33 Have fun in the kitchen.

current mood: busy

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Thursday, March 4th, 2010
10:19 am - Tex-Mex Breakfast Pizza
reactoss I made the most incredibly tasty pizza for breakfast the other day. It was light, flavoursome and oh so cheap! I had a few light bread wraps that needed eating (similar to mountain bread but the tiniest bit thicker) so I made this up.

Not the most photogenic breakfast but it tastes delicious!

Recipe under the clicketty-click

x posted

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Saturday, August 29th, 2009
4:54 pm - Actually Good & Good For Ya!!

Before I forget how I made was....

This is one portion... Doesn't have a name, haha, except delicious, nutritious & cheap.
1 Banana Sliced
A handful of sliced/chopped fresh mint
Bowl/ 1 Cup of Organic Fat Free French Vanilla Yogurt.. any flavor you'd like. I love Trader Joe's/ Stony field's kind.
A squirt or two of Trader Joe's Organic Midnight Moo Chocolate Syrup.. or any kind of FF Choc Syrup
(A tablespoon of ground flaxseed for fiber & Omega-3's if you wish, but not necessary.)

Combine together & sprinkle the mint shards on top!! Ah sooo good. You could even make it for a morning after breakfast & they'd be impressed!

This recipe came out of this thought process, haha: "Okay, I need to eat a fruit. But the only fruit I have is a banana. Hm, I don't like bananas that much lets make it taste better with yogurt!! Yeah! I haven't had any dairy today. Ohh, but I need some sweet! Ah, a squirt of chocolate syrup sounds good. Oh and I bought fresh mint yesterday!! That would be refreshing!!"

Haha, so I guess what they say is true: Invention comes from necessity. (And being really broke.) You guys should check out the health benefits of mint ( http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-mint.html) Its tastes good crushed in some green iced tea (or mojitos: ). Also shredded over many chocolate desserts as a pretty garnish but a refreshing flavor burst ( You like mint choc chip ice cream right??)....including shredded over the truffle brownies I made last night with raspberries & whipped cream, yum!!

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Thursday, July 17th, 2008
1:07 pm - How to make your first batch of Mead Honey Wine

Mead is easy to make and you can do a one-gallon batch in an hour or two. After you are done all you have to do is let the yeast do the rest of the work of transforming honey and water into wine.

What you will need to make your mead is a 1-gallon glass jug, three pounds of unprocessed honey, 1 package of yeast (I recommend Lalvin D-47), 1 gallon of spring water, an airlock, a solid rubber stopper, a rubber stopper with a hole in it for the airlock, some nutrient for the mead, some energizer for the yeast, and a mixing bowl. All of these materials can be ordered from any quality online wine making supply shop and will cost you around fifty dollars including the honey.

Fill your glass jug about half full of water then add the three pounds of honey and mix it up vigorously so the mixture is homogenous in color. Put two cups of spring water in your mixing bowl and add two-fifths of a tablespoon of energizer and two-fifths of a tablespoon of nutrient in it, stir it well then add it to your honey water mix. Shake the bottle well so it is mixed in well

Now you need to activate your yeast by warming up two cups of spring water to between 104 and 109 degrees fahrenheit then pour one fifth of your package of yeast in it. Do not stir it yet. Just let it sit in the water for fifteen minutes then give it a gentle stir and add it to your mixture of honey and water.

Now add more water to your jug so it is full to the top. This will bring it to one gallon of liquid. Note that you will have spring water left over because the honey has taken up space in your jug. The goal is to end up with one gallon of liquid.

Put a solid rubber stopper on your jug and shake it vigorously for five full minutes. This is an important step because it aerates the honey, water, and yeast mix. The yeast needs plenty of oxygen in the mix so it will grow correctly.

Finally you should fill your airlock half full of water, put it in the rubber stopper, then put it on top of your gallon jug of mead. Then place the bottle in a cool and dark place for two to three months and it will be ready to drink.

Check on your mead on the following two days. You should see some vigorous bubbling coming out of the airlock. This means that the yeast is working well and it is transforming the honey and water into a beautiful batch of Mead.

About the Author: If you want to learn more about the amazing wine that is Mead or learn how to make your own batch of mead at very little cost visit the authors website at: The Joy of Mead

Good page. s and w fine foods distributor of foods

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Monday, June 30th, 2008
4:34 pm


The Gender Public Advocacy Coalition is pleased to announce the release of its 2008 GENIUS Survey in partnership with Ernst & Young.  GenderPAC works to ensure that classrooms, communities and workplaces are safe for everyone to learn, grow and succeed.


The Gender Equality National Index for Universities & Schools (GENIUS), GenderPAC’s most recent effort to end discrimination and promote awareness, encourages colleges and universities to recognize the benefits of a GenderSAFEtm campus - supportive equitable and protective for all students. Choosing to participate in GENUIS sends a strong public statement that bullying or discriminating based on the race, sex or gender of a student, faculty, or staff member is not tolerated at your institution


Fill out the survey at:  www.gpac.org/GENIUS2008survey, and make sure that we have data for as many schools as possible. Your voice will help us continue to work towards a safe and welcoming environment for every student.


While we greatly appreciate the interest taken in GENIUS by students, staff and faculty at academic institutions outside of the United States, at this time GENIUS is only able to track schools based in the United States.

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1:44 am - Buffalo chicken pizza

I'm not sure how many people are still hanging around this community, but I wanted to share this for whoever might still be around.

I'm sure we've all seen those cookbooks that promise to provide hundreds of recipes or even entire meals that can be prepared for under $10. I don't know about you guys, but I've always been rather disappointed in them. They only calculate the price of one chicken breast and ignore the fact that they only come in packages of three or four, or they assume that you've got a well-stocked pantry with spices and the usual staple items. Well, I just graduated from college and moved 300 miles across the state so let's just say that my pantry does not fit whatever assumptions these recipe writers have.

So without further rambling, here's my buffalo chicken pizza for about $12. Everything that goes into this pizza was bought in one trip, so there's nothing you need to have on hand to make this work.

This is a very inexact recipe here. Quantities can be changed according to personal tastes as can exact flavors of ingredients, but here's an idea of what you'll need.

1 Pre-made pizza crust
1/2 c. prepared wing sauce
2 c. (8oz) shredded cheese--mozzarella, pizza blend, whatever
6oz cooked chicken, cut-up into bite size pieces or shredded (About 1 to 2 chicken breasts or a couple of handfuls of cut-up pieces. Just eyeball it and put on what looks good to you.)

Preheat your oven according to package directions on your crust.

Spread wing sauce over the pizza crust. (Just treat it like tomato sauce.) Top with cheese and chicken and bake for 10 minutes or until cheese is melted and everything is hot.

I followed up the baking with a few minutes under the broiler just to get some more color on the cheese, but that part is entirely up to you.

For those of you who aren't lucky enough to have access to an oven (I only had a microwave during my undergrad days), I'm sure this would be just as good on rounds of pita bread. All together, the ingredients for this cost me $11.34 with a few things being on sale. If everything had been full price, it would have been $12.66 at my local Kroger's (which does tend to be one of the more expensive grocery stores.)

I have the remainder of the wing sauce in my fridge and could easily get another pizza out of it. I like things kind of spicy though so if you want a little less heat or just don't like much sauce on your pizza, you could probably get three pizzas out of one bottle.

This isn't the most economical dinner option, but it's better than ordering delivery. This was enough for dinner for my fiance and I and I've got a slice leftover for lunch tomorrow. We probably could have stretched it farther with pita rounds for about the same price. Either way, I think it's worth experimenting with to see just how cheaply you can do it.

Ingredient pricesCollapse )

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Sunday, June 29th, 2008
11:07 pm - Don't Just Go Green: Here Comes The Red!

Ever wondered about the red juicy vegetable that sits pretty in your refrigerator! If your answer is negative, then start appreciating the unique qualities that they store within themselves. Within its core lies the antidote for one of the most threatening of ailments, cancer and heart attacks, to name a few.

This antidote is known as lycopene, a carotenoid, which lends red color to some of the vegetables like tomatoes, watermelons, etc. Besides, lycopene fights free radicals in the body, thereby preventing the occurrence of stroke, heart attack, or exercise-induced asthma. This is, however, only an introduction to the numerous benefits that lycopene has in store for us.

Tomatoes are considered to be one of the richest sources of lycopene, apart from the very good sources in red watermelons, and pink grapefruits. Lycopene is a carotenoid, red in color, which prevents oxidation of low-density lipoprotein (LDL) cholesterol, consequently reducing the risk of developing atherosclerosis and coronary heart disease. According to a study published in October 1998, daily consumption of tomato products provides at least 40 mg of lycopene, enough to substantially reduce low-density lipoprotein (LDL) oxidation. Increased risk of atherosclerosis and coronary heart disease is basically associated with high LDL oxidation. Just two glasses of tomato juice a day is a simple solution to attain the appropriate level of lycopene in the blood. Tomato juice is a highly recommended source of lycopene on account of its easy digestibility by the human body. Tomatoes, in the form of ketchup, soups, juice, or paste makes the lycopene easily absorbable on account of chemical changes undergone due to temperature changes.

Over the years, a number of researches have been conducted to test the cancer-preventing ability of lycopene. One of the most revolutionary instances of research on lycopene (in tomatoes or watermelons) and cancer was a large Harvard study released in 1995. It closely observed the eating habits of 47,000 men for six years. Those who had at least 10 weekly servings of tomato-based foods were up to 45 percent less likely to develop prostate cancer. In an analysis published (J Natl Cancer Inst 1999 Feb17; 91(4): 317-31), Edward Giovannucci of Harvard Medical School reviewed 72 studies that looked for a link between cancer risk and tomato-rich food. In all, 57-associated tomato intake with a reduced risk, and in 35 of these, the association was strong enough to be considered statistically meaningful.

Researches have also laid rest to the erstwhile claims that lycopene is essential only for men. According to the reports released by the University of Illinois, women with greater lycopene levels have a five-fold lower risk of developing precancerous signs of cervical cancer than women with lower lycopene levels. Articles published in the American Journal of Hypertension have come up with newer benefits of lycopene, especially in tomato and red watermelon. Researches suggest that lycopene can be a possible treatment for mild hypertension. To top it all, lycopene is excellent for the skin as it provides effective resistance against the harmful UV rays of the sun. So don't just let your tomatoes or watermelons sit prettily in the refrigerator! Cook it or juice it, but make sure to consume enough of it to resist all possible ailments. With the benefits of lycopene being acclaimed worldwide, green is no more the only healthy trend among diet freaks. The 'red' is out to rule!

About the Author: Suzanne Macguire is an Internet marketing professional with expertise in content development and technical writing in a variety of industries.
Watermelon, Cantaloupe, Honeydew


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Wednesday, September 26th, 2007
9:35 am - Healthy College Cookbook Contest


We¹re looking for your best recipes to be included in an expanded 2nd edition of The Healthy College Cookbook!

Are you the cooking expert among your friends?
Does everyone flock to your apartment for the guaranteed good eats?
Have you found tasty ways to avoid the Freshman 15 and the Sophomore 20?

If so, why not send in your recipe? We¹ll choose dozens of new recipes, submitted by Healthy College Students across the country, for publication in The Healthy College Cookbook.

Consider the benefits of being chosen:
You¹ll be a published author!
You¹ll receive a free copy of the new cookbook so you can continue feeding your hungry friends.
Your recipe will be judged along with all the other new recipes. The best 25 entries will each receive a cash reward of $25!

Go to The Healthy College Cookbook website now to submit your recipe.

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