Just a Bunch of Topics Today

I was talking to my son when he asked if I'd ever had pistachio butter.  No, not ever.  Never thought about it.  He encouraged me to look up how to make it and give it a try.  Since his education is in food, I took him very seriously.

He was right.  In a flash, in the processor, I made pistachio butter.  It took under five minutes to get out the supplies and food processor and transform the nuts from a solid mass of pistachios to a creamy spread.  The longer you whirl it, the smoother it becomes.

Although I have purchased the garbage free peanut butter, this home made spread will go so much better with the home made bread I baked up this week.  The only thing I would change is the next time I won't use salted pistachios, I'll add my own small amount of salt.

I used small amounts because this was an experiment for the first time.  When I make it again, since I know it can be successful, the amount of nuts will be greater.

Pistachio butter ready to be stored in the fridge.

PISTACHIO ( or any peanut) BUTTER

1/2 cup pistachios (I would suggest unsalted)
Small drizzle of honey
Small drizzle of oil
Pinch of salt if you use unsalted nuts

Whirl in the processor or bullet until a smooth paste consistency.  Store in an air tight container in the refrigerator.  Any nut can be used in this recipe.   


Two days ago I went to the new Wal Mart grocery store across the road to price match two items - a head of iceberg lettuce and mayonnaise.  The lettuce section was void of most lettuce types.  I ended up grabbing a head of red lettuce because I've never had it before and it was not processed in a bag.  I remember reading an article that talked about the bagged pre cut lettuce is sprayed with something so it stays fresher longer.  Even though the name of the chemical eludes me now, my search for healthy foods steered me away from the pre cut salad mix.

Some of the red lettuce washed and drying.  I may try making salads in a jar for the week.
 I have a friend who does this and she loves the fact that it stays fresh and her prep time is
less.

Of course when I saw the Twisted Sisters cupcake van yesterday, I couldn't stay clear of that!    My excuse?  They use all natural ingredients.  Works for me.  I bought a dozen small bite sized cupcakes and I shared a decedent brownie with my daughter and her two children.  I can't do that too much, but I was already on a roll this past weekend eating all carbs, so what's one more?  The brownie was  so sweet I got a stomach ache.  Would I do it again?  You bet!  Especially since I found out they are in that lot every Wednesday.  Today and tomorrow I will concentrate on eating fruits and veggies with proteins thrown in.  Then next Wednesday I know I'll head back to the cupcake van.

I have a reason for telling my readers this.  I'd like you to see that no one is perfect when it comes to diet.  There's quite a few bloggers out there who have become rather militant about foods.  Gluten free this and sugar free that and oh they're oh so good about their diets.  No, they aren't.  They only tell you to be militant, they cheat, too.  Everyone cheats.  It's one of life's little pleasures.  If you have health issues that force you to eat gluten free, that's one thing, but a person can do serious damage to their body if they take it upon themselves to hop on the gluten free bandwagon. 

Looking for the best foods we can afford is always a good step in being or staying healthy.  As a budget loosens a bit, then adding one more healthy item is a good thing.  You may find scratch cooking is more cost effective.  No time to cook from scratch?  Bring out the grilled cheese sandwich and fresh fruit.  There's always a way to incorporate good foods in our diet.  And sneaking in a cupcake, too.

The first item to be tested in the counter top oven was toast.  It's a go.  Today 4 slices of bacon went in as part of a BLT sandwich.  I put the oven on broil finding  it took 30 minutes to cook until it was crispy.   The next thing will be something like an apple crisp to check on it's power to provide heat for baked goods.

TODAY"S MENU

Breakfast
4 crackers with pistachio butter
4 oz. milk
Half of banana
1 slice of bacon

Lunch
BLT on thinly sliced home made bread (toasted)
Clementine
Black coffee

Dinner
Chicken salad on lettuce
celery sticks
carrot sticks
Milk

That's it for today.  Stay safe, dear readers.