Halloween is just around the corner, and these zombie chia pets are the perfect finishing touch to all your spooky decor. You can choose from an arm reaching up out of the grave, Lifeless Lisa, or Creepy Holden. Better yet, buy all three and you’ll have the makings a a zombie chia family.
See more pictures after the break.
Though I’ve seen hundreds of pieces of Star Wars art over the years, every one is slightly different. Artists constantly show me different ways to see the saga, and Eric Tan’s posters for the original trilogy definitely have that effect. While I wouldn’t necessarily call his posters minimalist, they have that simple but effective vibe. I love how Darth Vader figures prominently in the layout of the first two but takes a backseat in the Return of the Jedi art.
Tan, a designer for Disney, said he’s never had more fun on a project. It shows.
See more pictures of the art after the break.
Get ready to turn your house into the safest version of Gotham City ever with these small Bat-Signals. Made by Geekhex, the 3D printed Bat-Signals are built to be inserted into a candle with prongs; you’ll be able to summon a tiny Batman in a heartbeat. You can order the signal in various types of metal and choose from Bat-Signals over the ages including designs from 1992, 2001, 2003, and 2008.
See the other eras of Bat-Signals available and see them in action after the break.
Artist Filipe Carvalho has created beautiful and very simple images of the characters from Star Wars using something called Flat Design. Rather than complex, detailed images, he uses only a few colors and shapes to convey an entire character. The results are pictures we’d love to have hanging on the wall.
See more examples after the break.
If you’re not one, you likely know one. You know, that guy with a quirky sense of humour, always wearing novelty trinkets for kicks and giggles? Yeah, so here’s another one for his arsenal: Intestine Socks. They are exactly what they sound like. Actually, no, they’re nothing like that. They’re not, you know, made from guts. They just look like them. And they cost $11 a pair.
The post Intestine Socks, For Those With A Strange Sense Of Humour appeared first on OhGizmo!.
The ALU Collar from San Francisco-based MEMA Pets features CNC machined aluminum hardware with sustainable cork and hemp webbing, and a Neodymium magnet buckle (one of the most powerful permanent magnets in the world). Simply put, it’s “the dog collar, re-designed”. And? It’s awesome.
While this collar isn’t available for purchase quite yet, you can sign up to be notified when it’s available for pre-order through MEMA Pets‘ website.
I made this Orange Chicken on my Food Network show a few weeks ago, and I just realized yesterday that I’d never shared the recipe here on my totes cray recipe blog. So yesterday, as I whipped some up for lunch, I took photos and documented the step-by-step process. For I am a foodblogger. And that’s what foodbloggers do.
As I explained on the show, wherein I whipped up my girls’ and my favorite Chinese take-out dishes, every Friday when we go to Tulsa to our all-day homeschool co-op, one of the rewards the girls and I look forward to is a lunch from Panda Express. To three females who live on an isolated ranch, being less than 5 minutes away from drive-through Chinese food is enough to keep us going back to co-op week after week. My preferences can fluctuate wildly between things like Kung Pao Chicken and Beijing Beef—whatever I’m in the mood for—and Alex’s stay more in the Beef-and-Broccoli realm. But for Paige, it’s all Orange Chicken, all the time. She loves it and can’t get enough.
Here’s how to make Orange Chicken in the comfort of your own kitchen! It’s a very citrusy, very sweet chicken dish; Definitely worth trying if you’ve never had it before.
First get the chicken ready. I used boneless, skinless chicken thighs, because I love their texture and flavor—particularly in Chinese dishes. But chicken breasts will work just fine, too; just be sure to cut whatever chicken you use into small, bite-sized pieces.
Now, for orange chicken (and other similar sticky chicken dishes), the coating for the chicken is key! It starts with 4 egg whites. I do the back-and-forth-between-the-two-halves-of-the-shell thing, but you can separate the whites however your heart, soul, or family tradition dictates.
Sorry to be bossy.
Orange zest is so purty.
And so citrusy.
I’ll say this more than once, but it’s important: Be sure to taste the sauce and add more of whatever your tastebuds want. Some folks like more soy, some like more garlic or ginger, some need a little more salt. I think this sauce is highly personal…so just use my quantities as a guide.
Now it’s time to fry the chicken: Heat some vegetable or peanut oil (I used the latter) over medium heat, or until it registers around 350 on an oil thermometer—not too hot, but not too cool! Then, using tongs, carefully drop individual chicken pieces in so they won’t stick together. You’ll need to do this in 4 or 5 different batches; you don’t want to crowd the pan or it’ll be a royal mess.
IMPORTANT: If you have small kids in the house, please ALWAYS put pots of hot oil on the back burner. Curious kiddos can reach up and grab handles…and terrible accidents can happen! So hot oil = backburner. Thank you for listening to Pioneer Woman.
And plunge it back into the hot oil for another minute. This just “solidifies” the coating and gives it a little more structure…whatever that means. Ha. And truth be told, it would probably be fine just to fry the chicken all the way through during the first frying stage. This is just the way I do it, man. I’m old and set in my ways.
Now, of course, you can serve the orange chicken with chow mein or fried rice…but it’s absolutely lovely on its own. (One thing a savory side dish like fried rice or noodles can do, though, is provide a counter to the sweetness of the chicken. Food for thought.)
Very flavorful, very citrusy, very good! If you’re a fan of orange chicken, give this one a try sometime. Just remember that you can customize the sauce to your taste, adding more ginger, garlic, soy…anything that makes you happy in life!
For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)
Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.
Posted by Ree | The Pioneer Woman on September 8 2014
Baking is all about sharing. Sharing recipes, sharing techniques, and most definitely sharing biscuits!
It’s time for our second challenge in the Baking Bootcamp series with King Arthur Flour! You blew me away by baking the Triple Berry Braided Bread with me for our first challenge. Hundreds of you participated and made the most lovely loaves of bread studded with summer berries. I’m so happy you took the time to bake with me! It really means so much. Let’s do it again, shall we!?
For this month’s Baking Bootcamp Challenge, we’re exploring King Arthur Flour’s Self-Rising Flour. It’s a wonderfully light white flour combined with non-aluminum baking powder and salt. It’s absolutely perfect for biscuits, pancakes, and muffins. It’s a staple in my kitchen when it comes to perfectly fluffy, no-fuss biscuits. Hop on this bandwagon and let’s get baking! Below I’ll offer some alternatives for a DIY self-rising flour and a gluten-free option. I want all of us in biscuit mode!
Here is a reminder of how Baking Bootcamp works:
Four Flours + Four Recipes Challenges + One Instagram #bakingbootcamp
+ Four Awesome Sets of Prizes!
The idea is simple!
• Make these Apple Pie Biscuits (they’re sooo delicious!) and take a picture of your creation!
• Photograph your beautiful biscuits and post them to Instagram with the hashtag #bakingbootcamp
• When you submit a photo, you’ll be entered to win a one year supply of King Arthur Flour and a Baking Essentials box valued at $250!! Official rules and details can be found here.
I’ll be answering questions and sharing your photographs here on Joy the Baker. By entering the challenge you’ll also have amazing Apple Pie Biscuits in your kitchen, so… you really can’t lose.
Let’s get started!
1 • King Arthur Unbleached Self-Rising Flour is perfectly soft and rolls out beautifully for these tender biscuits.
2 • I use this King Arthur Flour Bench Knife just about everyday in my kitchen. It’s perfect for scraping little dough bits from the countertop… something a sponge just pitifully attacks. You might also use the bench knife to slice though the center of the rolled dough. It’s sharp too! I love this tool!
3 • Kitchen fashion is important to me. Hedley & Bennett understands my needs for a functional, durable, totally chic apron. Not too frilly. I always want to be more badass than 50′s housewife-y in the kitchen.
4 • My Cast Iron Skillets are a staple in my everyday kitchen. Some are more successfully seasoned than others, but I try to keep some cast iron specifically for savory and other just for sweets.
5 • Having Colorful Mixing Bowls is the kitchen equivalent of having a great black dress in your closet. Necessary treat.
6 • Vegetable Peelers with good finger grips to peel apples in a flash!
7 • I inherited a Marble Rolling Pin from a family friend and now I don’t know how I’ve gone without one for so long! This piece has great weight and can be chilled in the refrigerator prior to rolling to keep our doughs more amiable.
8 • Don’t skimp on good Silicone Spatulas. The ones that melt along with the butter are just infuriating.
9 • Is it normal to have a completely mismatched set of Measuring Cups, or should I just treat myself to a matching set like this? Don’t answer that…
10 • Same goes for the Measuring Spoons… it’s nice to have a full matching set.
11 • I go through Paring Knives like I go through socks. How is it possible to have them one day and then lose them the next? I don’t know. Clearly I have an issue.
Let’s get baking! #bakingbootcamp
photos in this post by Jon Melendez.
This super easy biscuit recipe features King Arthur Flour’s Unbleached Self-Rising Flour. I encourage you to go buy a bag and experience just how convenient it is! Self-rising flour has a lower protein content (8.5%) than all-purpose flour (11.7%) because it’s made using a soft wheat flour rather than the hard wheat flour that makes up all-purpose flour. The lower protein content makes the flour extra light, creating wonderfully tender biscuits.
Self-rising flour also contains non-aluminum baking powder and a dash of salt so we don’t have to deal with measuring spoons and extra additions.
How to make your own Self-Rising Flour: 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt. Of course, if using all-purpose flour, the protein content will be a bit higher. Whisk together until thoroughly combined.
How to make your own Gluten-Free Self-Rising Flour: 1 cup King Arthur Gluten-Free Multi-Purpose Flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt + 1/2 teaspoon xanthan gum.
For more on flour, check out Baking 101: The Difference Between Baking Flours.
Cold butter is cut into small cubes and added to the flour. The colder the butter the better!
Measure out the cold buttermilk before your hands get dirty.
Using your fingers, break the butter down into the flour.
Quickly press the butter and flour in between your fingers creating little bits of butter throughout the flour.
If you work quickly, breaking down the butter into the flour will take about 4 minutes. The result will be butter bits that are the size of oat flakes and small peas.
Add granulated sugar.
And stir the mixture together.
If that seems easy, it was! Baking powder and salt are already in the flour!
Add the cold buttermilk.
If you’re out of buttermilk, you can make your own buttermilk substitute using one of these feisty tips.
Begin to stir the dry ingredients into the buttermilk.
The biscuit dough will feel rather fluffy and wet.
You’re on the right track! Once all of the dry ingredients are worked into the buttermilk (you may need to add a splash of extra buttermilk), place it in the refrigerator for just a few moments while you make the apple filling.
If you’re using your own homemade self-rising flour or gluten-free self-rising flour, you’ll want to add the full 3/4 cup of buttermilk.
Using either a paring knife or vegetable peeler, peel an apple. I like Fuji apples for this recipe because they’re both crisp and sweet.
This is how my grandmother slices apples (and everything else), and I wonder how old I’ll be when I finally feel comfortable with this move. Don’t be like me, or my grandmother. Slice safely.
Add the apple slices to a skillet of melted butter. Add cinnamon.
Add sugar, too!
Cook the apples down for just a bit to melt the sugar and meld the spices. The apples won’t be cooked all the way through, but they’ll finish softening in the oven.
Remove the skillet from the heat and allow to cool while you roll out the dough.
Back to the biscuit dough!
Generously dust a work surface with all-purpose flour.
The dough should be moist but not overly wet.
Onto the floured surface we go!
Knead the dough three or four turns. We want to create a cohesive dough, but not overwork the dough at all.
Use your hands to shape the dough into rough rectangle shape.
Pat it down to a 1-inch thickness.
Sprinkle a rolling pin with more all-purpose flour.
Begin to roll the dough using a firm and even pressure. Try to keep the rectangle shape as much as possible.
Roll the dough to a 1/2-inch thickness, about 7 x 10-inches. Move the dough around the surface a bit to ensure that it’s not sticking; this will become important later when we’re folding the dough.
Time for the apples!
Spread the apples in a mostly even layer across half of the biscuit dough.
Gently fold the dough over the apples.
Use your hands to gently press the seams together.
Use the palms of your hand to nudge and suggest the filled biscuit dough back into an 8″ x 6″ rectangle rectangle if the edges have rounded a bit.
Be the boss.
A friendly boss, but definitely the boss.
Use a large and sharp knife to cut 12 small biscuits. Flour the knife a bit if it gets too sticky.
Place the biscuits on a parchment-lined baking sheet.
Beat an egg. Lightly brush the tops of each biscuit, for browning.
Generously sprinkle with granulated sugar and cinnamon.
Take a coffee break, but be careful that your rolling pin doesn’t roll right off the table. The biscuits will bake up in about 12 minutes!
Now it’s your turn! Take on the challenge! Share your beautiful biscuits with us on Instagram #bakingbootcamp. You have until October 11th to submit your photos to be entered to win a one-year supply of King Arthur Flour and a Baking Essentials Box valued at $250. Official rules and details here. Leave any questions about the recipe in the comments below and check back here for all of your baking photos!
Prep Time: 20 minutes
Cook Time: 15 minutes
Join King Arthur Flour and Joy the Baker for a second baking challenge. Bake these delicious biscuits, post a picture to instagram with the #bakingbootcamp between September 10th - October 10th for a chance to win a year of free flour from King Arthur Flour and a gift basket of prizes worth $250! Thank you for baking along with us!
Wow, one week of the SNAP Challenge is over and I can’t believe how many thoughts I’ve had so far. I could write a ten page paper on my feelings, experiences, and observations already… but I’ll try to keep it short (yeah, right). I also want to thank everyone for their insightful comments and support while I take on this challenge. You’ve helped me dive deeper and discover more.
Before I begin the summary, I want to discuss one aspect of the challenge. The SNAP challenge rules state that you shouldn’t use any food purchased prior to starting the challenge. I’m not following that rule because I don’t feel like it’s very realistic or a responsible way to eat on a budget. Sure, some SNAP recipients will start out with no kitchen supplies, but maybe some do. Each person’s SNAP experience will be unique and involve several variables. I can’t replicate anyone else’s experience, so I have to try to mimic what my own would be. I’m approaching this challenge as if I had to suddenly go on SNAP and will definitely utilize some of my pantry staples. Those staples will not be counted as free and as I replenish those pantry staples throughout the month, I will have to do so within my weekly budget of $30. A good portion of what I bought during week one will actually be spread out and used during the following weeks, so it only makes sense that I also would have had some things left over from previous weeks. And hey, this challenge isn’t perfect, but it’s still incredibly insightful. My goal isn’t to get every detail perfect, but to draw attention to and start the conversation about food insecurity, as well as recalibrate my own spending and food consumption habits to be less wasteful.
Here is everything I bought during my shopping trip for week one. Not a whole lot, right? I bought some pantry staples from the bulk bins at Whole Foods (rice, oat bran, chickpeas, almonds), and picked up the rest of my fresh and canned goods at my neighborhood grocery store. I stocked up on some frozen greens because that’s a super easy and inexpensive way to add veggies to your meals. I splurged on feta because it ads a lot of flavor, but only used 1/4 of that block this week. The rest will be used in the following weeks.
Here are my receipts (with a couple notes on volumes that I made for the bulk items. I had to measure them when I got home for correct calculations).
What did I use that was already in my pantry? Admittedly, more than I planned to. I did not plan very well this first week, so I found myself scavenging through my fridge and pantry just looking for something to kill my hunger. I used soy milk, eggs (I’ll have to replenish both next week), a couple tortillas, butter, peanut butter, tea, brown sugar, cinnamon, hot sauce… well, a lot of things. Week one did not go well.
My main meal throughout the week was the Soy Dijon Chicken with Sweet Potatoes, plus 1/2 cup of Seasoned Rice, plus 1/2 cup of frozen broccoli florets. I pre-portioned them out so that I could grab them and go without thinking twice, or giving myself an opportunity to think about eating something else. Each one of these bowls cost $1.49.
I cooked one pound of chickpeas from dry in my slow cooker (1 lb. dry, unsoaked chick peas plus 6 cups water, on high for about 5 hours). I only used half of the batch this week and froze the second half for use next week.
My secondary meal throughout the week was Curried Chickpeas with Spinach. I used frozen spinach this time, less olive oil, and the chickpeas that I cooked from dry, so the total batch came to $4.25 and I got about 5 servings, for a cost per serving price of $0.85. Unfortunately, I got so busy and had so many unexpected things pop up this week that I wasn’t able to even cook this recipe until day 4.
Cabbage is super cheap and I wanted some more vegetables in my plan, so I made a half batch of this Vinaigrette Slaw with Feta. I used only red cabbage this time (half head) and halved the other ingredients as well. Luckily, I had the bottom of a bottle of Caesar dressing left over in my fridge that was waiting to be used up. This batch cost me $2.28 and I got 4 servings, for a cost per serving of $0.46.
After I got home from the grocery store I realized that I had NO FRUIT in my plan for the week. I had used up all but a few dollars of my weekly budget, so I turned to this melon that had been sitting in my fridge, uncut, for almost a week. I had let the melon go and it was already starting to have that over ripe sweet smell, like it was on the brink of rotten. I was determined to not let it go to waste, so I cut it up, divided it into 8 portions, and froze almost all of it. I eat the frozen portions while still frozen, like a frozen treat, because once they thaw they are not very good. Ick. But, you have to do what you have to do. The melon cost me $2.99 the week before, or $0.37 per portion.
So, that’s what I made the first week. I realized about mid way through day two that I did not plan well and this week was going to be really awful because of it. Add to that all the drama of the home buying process and trying to show my apartment to prospective new tenants, and I had a complete disaster of a week. I didn’t get a chance to make the curried chickpeas until day 4, so I ended up filling in my meal gaps with pita, peanut butter, and eggs. It was not good. I would consider week one a FAIL.
As I just mentioned, week one was a disaster, but it showed me how much planning and how meticulous you have to be to actually make a budget like this work. Is that level of dedication realistic? Not very much so, especially if you have a family to take care of or are working two jobs (although some people DO make it work, and I applaud you!). Even with my well stocked kitchen and all of my background with cooking and portioning, I still needed to put in more effort to make this work. There were many nights of the week that I just fought off my hunger with a pita and peanut butter instead of a real meal. After only a few days I was so hungry that I was looking for calories everywhere and anywhere. It was bad. So, here is my daily breakdown with relfections:
Daily Total: $2.53
Reflection: Having to keep a tally of the total cost of my groceries as I picked items from the shelves brought me back to the early days of the blog, when I had to eat on a budget like this. I felt more responsible doing so, but wondered if people saw what I was doing and felt bad for me because I had to be so careful about every penny. I still have a positive outlook and am feeling good about the challenge.
Daily Total: $3.22
Reflection: This is the day that crazy stuff started happening with the home buying process. I was stressed, busy, and didn’t have time to calculate my daily food costs to know where I was coming in, or to make the curried chickpeas. I ate an egg in a tortilla for dinner and was hungry most of the day (except the hour or two after lunch). If I had time to calculate my daily cost, I would have known to eat more, but what? I didn’t have much in my fridge and no time to cook.
Daily Total: $4.11
Reflection: By today, my brain was screaming “FOOD!” at me all day long and seriously affecting my concentration. No, more accurately, it was screaming, “CHIPS, WENDY’S, PIZZA, CAKE!” My body wanted calories and in any form it could get them… and it’s only been 3 days. Imagine going a whole month, finally getting your SNAP benefits replenished, and finally going to the grocery store. Do you think you’d make healthy decisions? I can honestly say that I wouldn’t. My body was now in control and health was not even on the radar. I just wanted calories. I still didn’t have time to make the chickpeas today.
Daily Total: $3.94
Reflection: I still hadn’t had time to calculate my daily food costs, so I had no idea where I was coming in. I did, however, finally have time to make the curried chickpeas and I was so happy for a change of flavor, plus they were super filling. Finally a little relief. I had woken up so hungry that I ate two eggs for breakfast. That might have been the first day that I didn’t feel like I was going to die waiting for my lunch break.
Daily Total: $3.25
Reflection: I really can’t believe how delicious every single commercial for food looks. Things I never would have been tempted by before, like Wendy’s or those nasty looking cappuccino flavored potato chips, I could seriously devour and love every second of it. It’s fascinating how hunger can change your tastes and perceptions. My body was still screaming at me for calories and blocking out most every other thought. I’m still relying on eggs/peanut butter in pita because it’s fast and kills my hunger.
Daily Total: $2.47
Reflection: Today I really started to lose it. I thought about sneaking a bag of chips from the store. No one would know, right? Ack. I can’t do that. I needed calories so bad that I ate butter in pita bread. I started scouring my cupboard and freezer for something different to eat because I was sick of the same ‘ol food. I found one last frozen serving of my Slow Cooker Black Bean Soup and ate that. It was SO. GOOD. That made me feel like I broke the rules, but OMG, I felt full and happy for a minute. I had my favorite snack for dinner: stove top popcorn with Cajun seasoning (and butter because apparently I want that on everything now).
Daily Total: $3.51
Reflection: I broke into my stash of feta today because I NEEDED CHEESE. I realized that dairy goes a really long way towards filling me up and making me feel satisfied because I’ve been craving cheese and yogurt for a couple days now. I’m definitely working that into next week’s menu. I CAN’T WAIT to go grocery shopping and try a new approach next week, because this sucked. Oh, and I finally got a chance to sit down and start calculating my daily costs and saw how low I was coming in. ARG. I could have been eating more all week. *sigh* Failure.
Total Consumed: $23.30
Grocery Total (incl. tax): $28.13
This did not work at all. I’ll try again next week with a different approach. Even with all the advantages working in my favor (pantry staples, cooking equipment like a slow cooker, cooking skills, food knowledge, easy access to grocery store(S), etc.) this just did not work and was not sustainable. I wanted to eat fast food every day. I wanted to go splurge and spend 2-3 days worth of food budget on a pizza or burger. What would I do if I had children? I am full of a mix of emotions—gratitude, guilt, and sadness.
West Paw has recently introduced a new member of their Zogoflex line of durable toys: the Toppl, a stuffable puzzle toy designed to entertain clever and curious pups. The bouncy, chewable Toppl can be stuffed with treats and tasties, and dogs can roll, wobble, and bounce it to retrieve the treasure. Here’s the special twist: small and large Toppls interlock to make an even more challenging game. Check out (recyclable, BPA- and phthalate-free) Toppl over at West Paw.
The characters from Charlie Brown fit right into any environment, and the art featured in Dorkly’s list of the best Charlie Brown mash-up pieces proves it. The illustrations feature Charlie Brown, Linus, Snoopy, and the rest of the gang in well-known television series, comics, and movies. The above image by Matthew J. Fletcher putting Charlie Brown into the role of Star-Lord from Guardians of the Galaxy is perfect.
See a couple more of our favorites after the break.
by Adams Pinto
by Zio Adams
Check out the entire list at Dorkly.
For the entire month of September, I’ll be participating in the SNAP Challenge and attempting to eat on $4.50 per day. Read more here.
If there’s one thing I knew right away, it was that I was going to have to bulk out my meals considerably with inexpensive beans and grains to stay under $4.50 per day. Instead of using plain old rice, I made a big batch of seasoned rice the first day, which will be used as a base for multiple meals throughout the week (and maybe the whole month).
I used brown jasmine rice for this recipe for two reasons: jasmine rice has way more flavor than regular white rice and whole grain rice is way more filling. That being said, it can be made with plain white rice if desired. Just adjust the cooking time and water to rice ratio to compensate. This recipe can also be made in a rice maker.
I got my brown jasmine rice from the bulk bins at Whole Foods, which is a luxury that most people who rely on SNAP benefits probably don’t have. There aren’t many Whole Foods Markets around and even though my regular grocery store has bulk bins, their prices are higher and selection is more limited. That being said, you can do the same thing with plain white rice, if needed. My rice was $2.69/lb. and I bought about 3 cups, which came out to be $0.61 per cup of uncooked rice (or about 3 cups cooked rice). This is more expensive than plain white rice, but I was able to work it into my budget, so I did. Stay tuned throughout the week to see how I used the rice in my meals!
In a heavy bottomed pot, combine 2 cups of rice, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp crushed red pepper, 3/4 tsp salt, and 4 cups of water. Stir briefly to evenly distribute the ingredients.
Cover the pot with a lid, then place it over high heat. Allow the pot to come to a full boil, then turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and allow it to rest and continue to steam in the residual heat for 20 minutes. After 20 minutes, fluff the rice and serve.
It may not seem very revolutionary, but when working with a limited budget, it’s important to make sure every meal is as satisfying as possible. I plan to eat pretty much the same thing throughout the week, so I have to make sure it’s damn delicious so that I keep coming back! Ha!
Stay tuned to see the different ways I use this rice throughout the week.
For the entire month of September, I’ll be participating in the SNAP Challenge and attempting to eat on $4.50 per day. Read more here.
Whew. I meant to post this days ago, but this week has been out of control! More about that when I do my SNAP Challenge week one summary on Monday.
I loved the Soy Dijon Pork Tenderloin that I made ages ago and have wanted to use the same marinade for chicken for quite some time. Chicken thighs are cheap, so I figured that it might be a good cornerstone meal for the first week of my SNAP Challenge. The sweet-salty marinade was just as delicious as I remembered!
To add a little extra flavor, nutrients, and bulk, I cubed a sweet potato and layered that in the roasting dish before adding the chicken and the marinade. The sweet potato added a nice sweetness to the dish and definitely helped keep me full. That was a good decision. I also doubled the marinade to provide plenty of sauce to cook the potatoes in, plus drizzle over the rice and vegetables that I served on the side.
Prepare the marinade by stirring together 1/4 cup Dijon mustard, 1/4 cup soy sauce, 2 Tbsp vegetable oil, 2 Tbsp brown sugar, 2 cloves minced garlic, and some freshly cracked pepper.
I used about 2 lbs. of chicken thighs, which was eight pieces. Two of the pieces were pretty small, so I counted those as one serving, for a total of 7 servings for this dish. Depending on the size of the thighs, you might get about 8 servings.
Add the chicken thighs and prepared marinade to a zip top bag or a shallow dish. Refrigerate the chicken thighs as they marinate for at least 30 minutes. If preferred, you can mix up the marinade before work and let them marinate all day so it will be ready to cook when you get home.
When you’re ready to start dinner, begin to preheat the oven to 375 degrees. Peel and cube one sweet potato (about 1 lb.) and lay the cubes in the bottom of a casserole dish. Cut the cubes into no larger than 3/4 inch pieces so that they cook through completely while in the oven.
Lay the marinated chicken thighs over the sweet potatoes and pour ALL of the marinade over top. Cover the dish with foil and bake for 45 minutes. Remove the foil after the first 30 minutes to let the top brown.
After it bakes, spoon some of the yummy juices over top of the chicken.
Don’t let that delicious juice go to waste! I used mine to moisten and season the rice and vegetables that I served with the chicken. It’s SO good.
Stay tuned to see how I worked this into my SNAP Challenge meal plan!
The post SNAP Challenge: Soy Dijon Chicken Thighs with Sweet Potatoes appeared first on Budget Bytes.
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Artist Karla Mialynne has created a series of hyperrealistic animal illustrations that she presents along with the various pencils, markers, and other tools used to create each image. She has more illustration work on her Instagram account. Some of her works are available for purchase at Original Urban Style.
photos by Karla Mialynne
Brazilian digital artist Marcel Fukuwara helped shape these ads for the government of the state of Ceará in Brazil. The ad’s message, “The Real Power is in You,” encourages people to donate their organs to save lives. I think it’s a fun concept for a serious topic and very well executed to top it all off!
Marcel Fukuwara – Moderler
Sandro Grasset – Render
Marcus Vinicius – Art Director
Ad Agency - Propeg
Studio - Z-axis
View more of Marcel’s incredible 3D projects on Behance!
April Blossom Muertita
California based sculptor, Krisztianna, creates these eerily exquisite Day of the Dead inspired mounted female heads after coming home from her day job as an Art Director at an advertising agency. She calls the heads Muertitas, recalling the importance of the Day of the Dead culture to her and her family when she was growing up. Kristztianna says, “Birth, death, and rebirth are all fascinating concepts, and the the art of the sugar skull is a powerful visual that helps me express my joy of life and respect of finality.”
Driven by a fascination with storytelling, each Muertita represents a season captured by the crowning floral arrangements surrounding each face. The sculptures are made from a mix of styrofoam, paper maché, wire, clay, wood, acrylic, synthetic flowers, twine, pins, glue, sealant, screws, and as Kristzianna says, “lots of love.”
[Photography by Chris Rigg. Spotted by medical illustrator, David Cheney]
If you’re interested in the Day of the Dead head over to the Street Anatomy Store to see the wallpaper by Anatomy Boutique featuring the iconic sugar skull in gold on emerald and charcoal.
Based on whether it leaves a bunch of half-used ingredients leftover, this may not be the best single-person dinner, but it’s one of my favorite meals for when Dave is out of town anyway. For years, Dave didn’t like anchovies or olives, so those were the things I ate when he traveled. He’s come around to both, but the tradition has stuck, and this has become a treat for myself while he’s gone.
It’s very similar to the pasta version, but I like to think quinoa is a little healthier than pasta. Certainly, quinoa has a stronger, earthier flavor, which required adjustments in the other ingredients. More briny olives, more salty capers, and more bitter parsley were all necessary to stand out next to the quinoa.
Even if it doesn’t fulfill my no-leftover-bits-of-ingredients rule for single-person dinners, it meets the rest of my criteria – easy, healthy, minimal dishes. Fortunately, I like it so much that I’m willing to make it twice in one week while Dave travels, which is the perfect way to use up the half cans of tomatoes and tuna leftover from one serving. That puts this back on the list of great meals for cooking for one.
Printer Friendly Recipe
Quinoa Puttanesca (adapted from Cook’s Illustrated’s Spaghetti Puttanesca)
I use the higher amount of anchovies, because I love them, but I understand that not everyone shares that opinion. The tuna is not at all traditional in puttanesca, but it increases the protein of this one-pot dish.
1 tablespoon olive oil
1 teaspoon red pepper flakes
6 cloves garlic, peeled and minced
6-8 anchovies, minced
8 ounces (1⅓ cups) quinoa, rinsed and drained
1 (28-ounce) can whole tomatoes, coarsely diced in the can with scissors
2 (5-ounce) cans solid white tuna in water, drained and flaked into bite-sized pieces (optional)
¼ cup capers, drained
1 cup kalamata olives, finely chopped
¼ cup minced parsley
In the medium saucepan over medium heat, heat the olive oil, red pepper flakes, garlic, and anchovies until sizzling and fragrant, 2-3 minutes. Add the quinoa, tomatoes with their juice, and tuna (if using). Increase the heat to medium-high and bring to a simmer. Once the mixture simmers, cover, reduce the heat to low, and simmer for 15 minutes. Stir once, then replace the cover, remove the pot from the heat, and let set for another 15 minutes. Stir in the capers, olives, and parsley; serve immediately.
A 52 year old female with a past medical history of type II diabetes mellitus and tobacco abuse presents with a chief complaint of chest pain.
According to the patient she had about 2 – 3 months of stuttering, substernal chest pain without any radiation. She described the pain as pressure-like, with activity, but that it would typically resolve after a few minutes of rest. Today she awoke with substernal chest pain that never resolved and continued in the emergency department. She quantifies her pain as 7/10 and not relieved with 2L nasal cannula of oxygen, 325mg PO aspirin, and SL NTG x3.
BP 127/89 HR 76 RR 20 O2 sat 100% on 2L NC Temp 99.3
Awake, A&Ox3, appears uncomfortable
Mild JVD on examination
RRR w/o m/r/g
2+ pulses in her extremities, no edema
ECG is shown (No prior ECG for comparison)…..
Rhythm: Normal Sinus Rhythm
Axis: Normal Axis
QRS: Left Ventricular Hypertrophy
ST/T Waves: Biphasic T- Waves in Leads V1 – V4, but there is also ST Elevation in Leads V1 – V3
Final ECG Interpretation: Anterior STEMI
Although this is a case of Anterior STEMI, lets discuss Wellens’ Syndrome….
Wellens’ Syndrome was first described in 1982  in which 75% of patients with t-wave inversions in V2 – V4 went on to have an acute myocardial infarction. This was again discussed in 1989 , and showed that all patients with this morphology had a > 50% LAD stenosis. In the United States, 10 – 15% of unstable angina patients admitted will have this ECG finding.
Number of Patients
|Haines DE et al (1983)||118||New T Wave Inversion Correlation to Significant LAD Stenosis||69%||89%|
|Kojuri J et al (2007)||130||T Wave Inversion Correlation to Significant LAD Stenosis in Patients Without MI||49.3%||96.6%|
Remember: T-wave changes may be transient or resolve with medical management
The only evidence for this is case reports, not large randomized control trials, but stress testing can prove fatal as there is minimal collateral circulation to the proximal anterior myocardium (i.e. “The Widow Maker”).
Oxygen, aspirin, nitroglycerin, and heparin or enoxaparin are the mainstay medical treatments of unstable angina, which is what Wellens’ Syndrome is, but in this specific case cardiac revascularization is also important. Specifically, how important is early revascularization vs medical management or delayed revascularization on morbidity and mortality?
The reason our patient’s case is a STEMI and not Wellens’ Syndrome is….
Since the patient was having active symptoms and no old ECG for comparison, we activated the cath lab and the patient was found to have a 60% Left Main (LM) Artery lesion and a 100% ostial Left Anterior Descending (LAD) Artery lesion. First troponin before heart cath was 30. This turned into an evolving STEMI….or more eloquently stated a subacute anterior STEMI.
In summary our patient has:
The post R.E.B.E.L. ECG of the Week: Wellens’ Syndrome or STEMI appeared first on R.E.B.E.L. EM - Emergency Medicine Blog.
Fresh herbs are one of my favorite things about having a home garden, but they’re also one of the hardest things for me to keep up with. They need quite a bit of trimming and pinching back to really stay viable and they can get out of control really quickly. I use a lot of fresh herbs in my cooking, and I still can’t keep up with my own plants. I started making these little frozen herb cubes years ago, (long before the idea went viral on Pinterest!) and thought it was about time I shared it here because it’s a great way to preserve the fresh flavors of summer and then enjoy them all year long in lots of different recipes. It’s so quick and easy, you can feel really productive with your preserving skills. And I’m all about easy things that make me feel productive!
Jose Ahonen, the Finnish magician about whom we’ve previously written, performs a magic trick in which he levitates a sausage weiner in front a variety of absolutely adorable dogs, just to see how they’ll react. While some of the dogs weren’t exactly sure as to what what happening, it was all in fun and, as Jose says, “everyone got to eat the weiner in the end!”
Photographer Sophie Garamand, whose work we’ve previously posted, has a new series in which she portrays adoptable pit bull dogs in soft light and floral halos, giving them an angelic hippie look that is in stark contrast to the usual gritty urban environments in which these dogs are usually portrayed. Dogs from three different New York City shelters, Sean Casey Animal Rescue, Second Chance Rescue and Animal Haven, participated in the shoot.
This project started as an excuse for me to discover more about pit bulls. Like many people, I admittedly had prejudices against them. But as an active volunteer with many rescue groups, I often came in contact with pit bulls and was slowly warming up to their sweet nature. I decided to confront my apprehensions and explore their soft side in a visual way. I realized pit bulls were always portrayed in very urban, gritty photographs. The imagery associated with these dogs is often harsh, very contrasted, conveying the idea of them being tough. In my opinion, this feeds the myth that these dogs are dormant psychopaths.So I decided to take the other route and portray them like hippies, soft fairy-tale-inspired characters, feminine and dreamy. The idea of Flower Power blossomed.
photos by Sophie Garamand
via My Modern Met
Hannah Hart, the star of the very popular web series “My Drunk Kitchen“, has released her new book My Drunk Kitchen:A Guide to Eating, Drinking, and Going with Your Gut, a collection featuring many of the recipes that she created during her inebriated cooking misadventures.
My Drunk Kitchen includes recipes, stories, full color photos, and drawings to inspire your own culinary adventures in tipsy cooking. It is also a showcase for Hannah Hart’s great comedic voice. Hannah offers key drink recommendations, cooking tips (like, remember to turn the oven off when you go to bed) and shares never-before-seen recipes such as:
- The Hartwich (Knowledge is ingenuity! Learn from the past!)
- Can Bake (Inventing things is hard! You don’t have to start from scratch!)
- Latke Shotkas (Plan ahead to avoid a night of dread!)
- Tiny Sandwiches (Size doesn’t matter! Aim to satisfy.)
- Saltine Nachos (It’s not about resources! It’s about being resourceful.
The book is currently available on Amazon and through other booksellers.
images via Hannah Hart