Sitting with a cup of coffee. (coffee lovers)

Fruit and veggie eating here is problematic...


In general it is super expensive and tastes bad.

Frozen and canned is just super expensive.

Local goods are a two months out of the year thing. We (the family) eats oodles of fresh when it is here.... But that is sill just for two months.
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Some things like peas and raspberries the kids only like and eat when fresh.

Of course, I do some things like grow sprouts throughout the year... But I grow sprouts in plastic!
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I have two words for you: Terra Cotta. =)



All this healthy talk.... I have been doing more and more healthy eating. My bad cholesterol was through the roof. And no good cholesterol to be found.... I do my best to eat meat/ fish or chicken.. Veggies and fruit.
I have smoothies for breakfast w/ banana frozen fruit and some times kale or spinach. With a protein power.
2 snacks a day an light dinner. Salad every day.
When I do this I do really good.


@teachick
Idk yet, I'm going to turkey and Greece, I hear Turkish coffee is good only you don't drink much.

Oh, the brewing method. IDK why I was thinking about it as having been grown there. I don't think coffee does grow in Turkey, does it?
Anyway, I hope you enjoy your trip (and the coffee)!!!
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That is some good healthy eating. I try to eat as much as I can raw or just heated up. I like to heat up some spinach and cook an egg, and then I put all that in the blender w/ a little water (salt, pepper, garlic, parsley, whatever) and I call it "soup".
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Well, at least that is one thing that I do right!
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(I never microwave the frozen veggies in the bag)

I like eating frozen peas frozen by the handful.
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I don't think that the Greeks know about cream sauces, and cream sauce with peppercorns, and sour cream sauce, and sausage gravy.....
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and a good Alfredo!

And I betcha no Greek has made a good giblet gravy and cornbread dressing!



Dang! I am ultra hungry now!!!!!
That's just the Texan in you talkin'! lol
But I agree; that stuff is yummy!!! I think they tend to use yogurt instead of sour cream, especially in sauces. It's better for you; I know that.




My favorite stuffed grape leaves have lamb in them a little rice and lemon.

Depending on whos region is making them they are called Dolmas or Dolmades... the best ones I ever had were in a Mediterranean restaurant owned and run by a Turkish woman.... They cook all the similar things around the Mediterranean but they have different names for them.

She made her own Shwarma.... Which is cooked on the same kind of cooker they use for Gyros. Shwarma can be any kind of meat you want... Chicken, Beef, even pork.... Hers was chicken Chicken breasts flattened out and marinated in olive oil herbs and lemon juice.... then skewered onto the spit alternading onion slice chicken onion slice chicken.... Till the skewer is full about eighteen inches tall and about twelve inches around.... Then its put into the verticle griller..... and rotated...
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Which cooks the meat till its crispy on the outside ... the crispy parts are shaved off with a kinfe thats razer sharp and caught in a container... then served on Pita bread with Tziki sauce...

She would put fresh chopped onions and tomato and letuce to go under the meat... Then the sauce went on and it got rolled a bit with tinfoil to hold it all together.....


the orangish one is chicken and that color is from Middle eastern Paprika.... you have tasted nothing like it unless you import it yourself...
The picture is of an Arabic version of Schwarma.

tzatziki sauce is Greek or very thick yogurt Grated cucumber and grated garlic a little bit of olive oil and I like dill in mine. Very savory and very good on meat or as a dip. there are version of it all over the Mediterranean and middle east as well.

https://en.wikipedia.org/wiki/Tzatziki

We have a greek restaurant that has a drive through .... Their Tzatziki sauce is loaded with garlic... and very very yummy. They only do the standard Gyro faire.... Their greek style roasted chicken is succulent and tasty......

The only food I cant handle much of in Greek Cuisine is Feta... Its a bit too salty for me... But Greek Salad dressing is a vinegarette made with lemon juice very good olive oil and lots of garlic and herbs.... Salad is letuce onion sliced up A little bit of Feta and some good greek PITTED olives... even some peperoni or bits of salami tossed in.. The salad dressing ... a little goes a long way.

Now I am hungry

That sounds amazing!!!
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Now I want Greek food!




Yes. I'm trying hard to lessen my family's exposure to plastic. They tease me, "Chemicals, chemicals, chemicals." I don't care, as long as they listen to me and stay away from as much of the plastics and poisons and chemicals as possible.



Have you ever considered growing vegetables in containers indoors? In my basement I have a small "greenhouse" 6'x6' where I grow vegetables and herbs (legal ones), planted in the fall. Fresh veggies all winter until I can plant outside again.

I like that idea. But we can't have basements here. =(
(Well, some rich folks can afford to create bedrock out of cement, but I'm not one of them.)
DH won't let me bring dirt in the house to grow stuff. I think he's stretching his tolerance for the out-of-doors coming in when he lets me bring chicks in here in the winter.
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Quote:
Think outside the box.. Aquaponics or Hydroponics... no dirt.
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If you don't have a basement you could always convert a closet or add shelves to existing windows. I went the dirt route it's less expensive. DIY tub earthboxes, buckets, plastic gallon milk cartons, juice cartons.. etc.. Where there is insanity.. there is a way!
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Think outside the box.. Aquaponics or Hydroponics... no dirt.
lau.gif


If you don't have a basement you could always convert a closet or add shelves to existing windows. I went the dirt route it's less expensive. DIY tub earthboxes, buckets, plastic gallon milk cartons, juice cartons.. etc.. Where there is insanity.. there is a way!
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Hydroponic veggies don't have the flavor of dirt-grown ones.
I have enough insanity to figure out how to make it work. (now to find the time....)
YOU HAVE A PINEAPPLE???? (sorry, I didn't mean to yell that, I'm just so surprised). Anyway, I tried growing a pineapple from the top (several times, actually), but we couldn't keep them alive. Such is life.
 
Quote: WRT plastics and food. I read the articles above and have read many articles on the subject.

The two articles didn't have any research studies attached to them.

If your going to eliminate plastics you might as well rip out all your plumbing. Outgassing from many plastics comes at about 700 degrees... I may be wrong here but food cooked at 700 degrees probably wont be edible. I am being facetious... sorry. You cant achieve that temperature in the kitchen...

I understand the concern but am afraid there are soo many "scare Tactics" out there I want to have clinical proof in an article.

And for what its worth when i use plastic to cook with I use materials intended to go in the microwave. Steaming bags for instance or Glad cook ware.... Or the packaging on the microwave meal...

Ok here is a fact sheet about Phthalate's from the CDC

http://www.cdc.gov/biomonitoring/phthalates_factsheet.html

and one about dioxin I couldn't find but here is a Wikipedia article on it

https://en.wikipedia.org/wiki/Dioxins_and_dioxin-like_compounds

The exposure to Dioxins comes from Many Many sources not just plastic... and its the by product of manufacturing... a pollutant in the air... and we get exposure mostly from food products from animals.

From The Wikipedia link above

"Most intake of dioxin-like chemicals is from food of animal origin: meat, dairy products, or fish predominate, depending on the country.[2][37][38] The daily intake of dioxins and dioxin-like PCBs as TEQ is of the order of 100 pg/day, i.e. 1-2 pg/kg/day.[2] In many countries both the absolute and relative significance of dairy products and meat have decreased due to strict emission controls, and brought about the decrease of total intake. E.g. in the United Kingdom the total intake of PCDD/F in 1982 was 239 pg/day and in 2001 only 21 pg/day (WHO-TEQ).[2] Since the half-lives are very long (for e.g. TCDD 7–8 years), the body burden will increase almost over the whole lifetime. Therefore the concentrations may increase five- to tenfold from age 20 to age 60.[39][40] For the same reason, short term higher intake such as after food contamination incidents, is not crucial unless it is extremely high or lasts for several months or years.[2]"

I just wanted to follow up on your articles to add in the research done on the materials that are objectionable...

doesn't change my mind for my own practices. But for what its worth they are creating plastic containers now made of Corn.... They dont have an incredibly long shelf life but they may be a solution for cooking.

deb
 
WRT plastics and food. I read the articles above and have read many articles on the subject.

The two articles didn't have any research studies attached to them.

If your going to eliminate plastics you might as well rip out all your plumbing. Outgassing from many plastics comes at about 700 degrees... I may be wrong here but food cooked at 700 degrees probably wont be edible. I am being facetious... sorry. You cant achieve that temperature in the kitchen...

I understand the concern but am afraid there are soo many "scare Tactics" out there I want to have clinical proof in an article.

And for what its worth when i use plastic to cook with I use materials intended to go in the microwave. Steaming bags for instance or Glad cook ware.... Or the packaging on the microwave meal...

Ok here is a fact sheet about Phthalate's from the CDC

http://www.cdc.gov/biomonitoring/phthalates_factsheet.html

and one about dioxin I couldn't find but here is a Wikipedia article on it

https://en.wikipedia.org/wiki/Dioxins_and_dioxin-like_compounds

The exposure to Dioxins comes from Many Many sources not just plastic... and its the by product of manufacturing... a pollutant in the air... and we get exposure mostly from food products from animals.

From The Wikipedia link above

"Most intake of dioxin-like chemicals is from food of animal origin: meat, dairy products, or fish predominate, depending on the country.[2][37][38] The daily intake of dioxins and dioxin-like PCBs as TEQ is of the order of 100 pg/day, i.e. 1-2 pg/kg/day.[2] In many countries both the absolute and relative significance of dairy products and meat have decreased due to strict emission controls, and brought about the decrease of total intake. E.g. in the United Kingdom the total intake of PCDD/F in 1982 was 239 pg/day and in 2001 only 21 pg/day (WHO-TEQ).[2] Since the half-lives are very long (for e.g. TCDD 7–8 years), the body burden will increase almost over the whole lifetime. Therefore the concentrations may increase five- to tenfold from age 20 to age 60.[39][40] For the same reason, short term higher intake such as after food contamination incidents, is not crucial unless it is extremely high or lasts for several months or years.[2]"

I just wanted to follow up on your articles to add in the research done on the materials that are objectionable...

doesn't change my mind for my own practices. But for what its worth they are creating plastic containers now made of Corn.... They dont have an incredibly long shelf life but they may be a solution for cooking.

deb
The second site quoted two studies:

Quote: They were published in two Journals so there were two studies that measured the urine level of plastic, which increased with eating foods cooked in plastic.

Eurozone already bans this stuff based on their research.
 
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Quote: I had a pineapple... in an upside down cake... delish!!
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Sucks to only be able to grow 1 at a time due to space constraints. I'd can harvest 1/2 bushel of beans or tomatoes in the same space as 1 pineapple. When growing pineapple use more rocks.. less dirt.
 
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