Friday Round Up–5/10/13

Blink. It’s Friday.

That’s about how I feel lately. I have a big work project going right now that will culminate in about six weeks, and time has just been flying by!

I know you know this feeling – it’s something to which everyone can honestly relate. We’ve all had a time in our lives when things are just so hectic that we have to remember to breathe, and I remind myself daily to slow down, calm down, and relax. Thankfully, we finally have our couch home (it sounds silly, but imagine living nine months without a place to sit and relax in the evening), so much more relaxing has been going on. This week has been one of the best we’ve had in a long time, all because of something as simple as having a place to relax.

An-y-way, here are a few random tidbits and thoughts from this week that I wanted to share:

Michael Pollan on how reclaiming cooking can save our food system, among other things. This is a pretty long interview, but if you like what Mr. Pollan has historically had to say, you will probably enjoy!
Trader Joe’s ginger could have lead in it. This one is for the ginger lovers. The truth is, I’m guessing, that a lot of ginger could have lead in it, and it’s likely due to the soil in which its grown. Am I going to stop eating ginger? Nope. But, it’s good to at least know these things.
I’ve been in a dehydrating phase lately, and have been making juice pulp crackers. I’ll share more next week, but, juice pulp makes a pretty decent cracker you can feel good about! Nevermind that mine are currently red – it’s all about what you put in the juice that determines what the cracker looks like.
Here’s a video with a former guest contributor, Bianca Osbourne, giving us a lesson in why it’s good to soak your almonds, as well as a recipe for vegan almond mayo. I’m a no-mayo kind of gal – it has never been my thing – but for the mayo people, you may want to check this out!
Lastly, a thought that has been on my mind for a while. As we approach summer, so many people (myself included) want to get in shape quickly and be ready for swimsuit season. It’s easy to get caught up in pounds and calories and all sorts of other things that don’t really matter in the grand scheme of your life. If you’re on a healthy eating/healthy living journey, what’s important is progress, not perfection. The journey, not the destination. Make small changes every day and you will see big change. Choose the right thing to do today, and it will more than likely carry over to tomorrow.

As I bid you adieu, here’s what’s on tap for my weekend – lots of time on the bike. For once, the weekend will not involve any kind of paint or paint-related project. We are taking a fun weekend to celebrate finishing our great room! And, you can’t tell in this picture, but this bike outfit is a custom Brobst Design Works powered by Test Kitchen Tuesday get up. 2Chili and I made up custom bike outfits for his business, and little ‘ol TKT got a small part in the action. We’ll wear these at bike races and triathlons this summer.

Have a great one, and I’ll catch you on the flip side!

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debbie T | 12.05.2013 22:46
thanks for the micheal pollan link. I’m trying to watch now…didn’t realize he had a new book, so I requested from my library!
Also, didn’t know about the lead in ginger. sigh, always something, especially when we’re eating foods grown in other countries.
it’s strange that the problem seems to be candied ginger. I wonder if that means that regular ginger is not affected??? something to look into.
And after I read the article initially, I thought there was a problem with mislabeled meat that claim to be raised antibiotic free, but were indeed raised WITH antibiotics. After I read it again, I understand. and yes, that is a problem at Trader Joe’s. You really have to read the label and look for the no-antibiotic claim, because there are a lot of meat products that do not have that!
Happy Mother’s Day Sunday! Enjoy the rest of your weekend!
Reply
- Angela | 12.05.2013 22:46
  Hi Debbie,
  I know, there’s always something, huh? In looking into the ginger issue a bit, it has to do with the soil, so I’m guessing that any ginger could be affected, but I just don’t know – more research to do there. I also don’t know if organic ginger would be affected. The meat thing didn’t surprise me, and it’s not just a Trader Joe’s issue, of course, but TJ’s has developed a sense of trust from its consumers that they would never suspect antibiotic meat there.
  Happy Mother’s Day Sunday to you too!
  Reply
debbie T | 13.05.2013 22:46
I don’t know if organic vs conventional ginger would be different, as you say, it’s from the soil. Like the whole arsenic in rice thing going on…organic doesn’t matter. Very sad that we’re ruined our soil so badly that it’s impossible to recover!
?
Hey thank you for that link to the pollan interview. It’s so interesting, I’m inspired to try sourdough…someday. He made it sound so easy! ha! I’m looking forward to getting the book now.
And yes, the whole TJ thing is troubling. I’m sure a good portion of their consumers assume everything is the same, and just trust their products without question.
I know we’ve discussed their nuts before, and that’s something I check very carefully. Even if it was USA grown before, I try to check the labels every single time I buy. They are in business to make $, so the product with the lowest cost gets their attention.
Thanks again!
Reply
- Angela | 13.05.2013 22:47
  Totally agree on the ginger…and the state of our soil. ? I love TJ’s but I am also careful there as well like you are. Every store, even “health food” stores like Whole Foods, still have nutritional landmines in them!
  Pollan has some interesting ideas, huh? I’m going to pick up the book too. I would love to try a sourdough…just as soon as I get a kitchen. That’s been on my list for a long time, because it is more digestible than traditional bread. Even though I mostly avoid gluten now days, I do indulge in sourdough from time to time! If you try it, let me know how it works out for you – and if you found it hard to do!
  Reply
  - debbie T | 15.05.2013 22:47
    I think I’ve always put off sourdough because I hate that you have to throw away some of the starter in order to “feed” it. I know you can use it to make pancakes or muffins, and that could be a solution, but after awhile, I think I’d be overrun with the cast-offs.
    flour, especially good quality or local, is expensive, and to just throw it away seems so bad.
    I usually allow for a long slow rise for my bread, using a smaller amount of yeast, but I know that isn’t the same as sourdough. What are your thoughts on having to throw it away, or doesn’t that bother you? I know some have said it goes into the compost, but it still bothers me. LOL
    Reply
    - Angela | 15.05.2013 22:48
      I was in Half Price Books last night (do you have those in NE?) and they had Cooked displayed prominently at the cash register for 20% off! I like Kindle books these days, but I thought of you!
      Anyway, I hear what you’re saying. There is also the convenience factor. But, from what I’ve read, making your own sourdough is way better than store bought because you’re getting the good fermentation aspect which can be lost, unless you’re buying a truly artisan loaf. I am like you – I don’t like to waste food, but I can justify it by putting in the compost bin. That way it’s not wasted, it’s being put to other use… ?
      Reply
      - Debbie T | 15.05.2013 22:48
        I don’t know if we have those stores here. It doesn’t sound familiar. But that is so funny you saw the book!
        Sourdough has always been a block for me. I am staring at a library copy of Reinhart’s whole grain book on my shelf, I’ve borrowed it like 4-5 times and still haven’t tried the starter! Maybe Pollan will be my inspiration.
        Thanks for YOUR inspiration too.