male, 65 years old
| Recent Journal Entry ArchiveNovember 9, 2009, 10:32 am
updated Nov 9, 2009, 11:24 am Bulk Greek Yogurt Recipe | Many moons ago I posted this link as a simple way to make Greek yogurt in relatively small batches:
http://www.bean-sprouts.blogspot.com/2007/11/how-to-make-greek-yogurt.html
Since then, I’ve been making it in larger quantities and offer the following alternative method for those of you who’d like to make more than a Thermos-ful at a time:
- Use a stainless steel pot (I use the two-gallon size)
- After the milk boils, and while you’re waiting for it to cool to 50C (or 122F), turn on your oven at its lowest setting for a few minutes until the temperature reaches the same target temperature (50C or 122F)
- Then turn the ... |
continue reading 14 comments November 6, 2009, 3:35 pm To Blazinmomma | We're meeting at the North American pavilion(?) at the NC Zoo in Asheboro at 10:00 TOMORROW!!!
Hope to see you there! ... |
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November 6, 2009, 6:58 am Another take on It's Not Fair | At our local township's out-and-back one-mile Main Street road race/fun run, the various groupings were set to go at regularly timed intervals. After the start of the women's race, there was a long delay before the next group was called to the start line. The reason?...a very overweight lady was walking rather slowly towards the finish line. Many of the next wave of runners muttered unkind things to the effect that "fatso's" should be barred from the race. "Who the hell does she think she is, holding everyone up?" was one comment. However, when the lady finally crossed the finish ... |
continue reading 4 comments August 1, 2009, 3:52 pm Dolly Parton might be blond, but... | While I was channel-surfing late last night, I caught the last few minutes of a program on the Travel Channel about the best eats in American theme parks. They happened to be at Dollywood, talking about Dolly Parton’s barbecued chicken cocoa rub. That’s right, cocoa! I scribbled down the ingredients and gave it a try this afternoon on a couple of skinless, boneless chicken breasts. Here’s the recipe:
3 tbs. garlic powder
3 tbs. cumin
2 tbs. chili powder
2 tbs. black pepper
2 tsp. cocoa
Since I like spicy food, I added my own spin with ½ tsp. of cayenne pepper.
I rubbed the chicken ... |
continue reading 14 comments July 27, 2009, 4:36 pm
updated Jul 27, 2009, 5:56 pm Life is good |
 Five years ago when I bought my little 1927 fixer-upper (needs a little TLC beamed the realtor), the rear half of the back yard was nothing but a 30 x 35 patch of weeds and rocks with a large bald spot where a trampoline had sat undisturbed for a number of years.
After several hours of DIY carpentry and a couple of loads of horse manure, this is how it looks today – my little slice of paradise. I grow my own veggies (two types of potatoes and Brussels sprouts [hidden behind the lattice] broccoli, two types of tomatoes, onions, leeks ... |
continue reading 26 comments June 25, 2009, 2:46 pm A view of Heaven |
 The weather forecast this morning was perfect for a day out of the house so I took the opportunity to cycle on the Blue Ridge Parkway outside of Asheville, NC for three hours.
Between the gorgeous scenery, 70 degree weather and the 2500 calorie burn, today was as good as it gets. ... |
continue reading 23 comments June 23, 2009, 9:20 am To carolinagirl1 | I tried to access your new nmers' site but was denied. I'd love to meet up with some other kindred spirits, so if you're planning a day's outing/walk/picnic or whatever, please contact me with details at gouldthorp@embarqmail.com. Thanks. ... |
continue reading 3 comments June 19, 2009, 3:37 pm Resveratrol - Goldy needs input | This is the antioxidant that's found (in very small amounts) in red wine that the health experts say is THE thing in fighting off the effects of aging. However to get the full effect, you'd never be sober enough to leave the house, so who'd care? Anyway, the stuff has now been distilled/concentrated/whatever and is for sale at health food stores and the like.
So...the sales clerk at GNC, recognizing that I was in desperate need of a 'fix', sold me a bottle of this wondrous elixir in liquid form. The label said to drink one cap-full.
Unfortunately, while this magic potion ... |
continue reading 5 comments June 1, 2009, 8:37 pm susano | Hi;
Thanks for asking about the next Senior Moments column.
Under my agreement with NM, it's scheduled to appear monthly, so three weeks from now.... ... |
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May 19, 2009, 7:18 am To siouxsun - Greek yogurt recipe | The site below has all the step-by-step directions for making your own Greek yogurt. I make it regularly; it's really easy and the finished product is excellent, far better than the regular stuff at the supermarket and a lot cheaper than buying Fage’s.
http://bean-sprouts.blogspot.com/2007/11/how-to-make-greek-yogurt.html ... |
continue reading 4 comments May 19, 2009, 7:12 am Homemade Bread and Jam recipes – comfort food at its best | OK czoerun, carrieredhead and anyone else who's interested, here are the two recipes but with a couple of caveats.
First, for an old-fashioned hard, crunchy crust, the artisan bread should be baked on a pizza stone. That’s the way I’ve always made it; I can’t vouch for how it might turn out in a loaf pan. If you don’t have a pizza stone, the last time I was in Wal-Mart I saw them in the kitchenware department for only $9.95.
Second, the jam recipe is from the old school of jam-making where time is required to produce a truly fine ... |
continue reading 4 comments May 18, 2009, 12:04 pm Another use for whey | There was an interesting post last week asking if there were any uses for whey (as a byproduct of making Greek yogurt). One suggestion that I found on the Internet was to use the whey as a substitute for water when making bread, so the last two times I made yogurt, I saved the whey until I had enough to use in my weekly batch of artisan bread. And wow, was it ever good! The texture of the bread was less coarse and slightly denser (as well as more moist) than usual
I topped a couple of slices of the still-warm ... |
continue reading 4 comments May 7, 2009, 7:37 pm Food Additives - a must read | Carrieredehead had an excellent question on an earlier post about a food additive that also happens to be a water softener. There are many such substances out there which the FDA evaluated many years ago as GRAS - Generally Regarded As Safe.
There is an first-rate book titled, A Consumer's Dictionary of Food Additives by Ruth Winter. I use it as my bible to check all those funny sounding chemical names usually found at the end of the list of ingredients. Some of the stuff (even the book's introduction) will make your toes curl.
I just checked on the net and ... |
continue reading 4 comments May 1, 2009, 11:08 am A pleasant fast food surprise | Last night I decided to try KFC's new grilled chicken meals. Unfortunately, their advertising campaign has been so successful that there was a line out of the front door and the drive-in line went around the block. Folks were coming out complaining about having waited 30 minutes to get their food. Not being the patient type....
Plan B (as in, the only other restaurant at that end of town) was Long John Silvers. I usually avoid it like the plague but I was so hungry that my navel was nibbling at the buttons on my shirt. So I thought, what the ... |
continue reading 11 comments March 4, 2009, 9:25 am Comments from the Treadmill | Following the lively debate generated by Skorkeper's post "Where are the guys?" I would like to offer the following observations on the blurring of the genders...
As an old-timer looking to shed some weight and get in better shape, I recently joined a local gym and quickly discovered that there are two types of folks that don’t fall comfortably into either of the estrogen or testosterone columns.
Group A is made up of both male and female huffers, puffers and grunters whose outfits are typically old, faded, don’t match but are definitely stained with sweat. They talk about how they’re working ... |
continue reading 10 comments January 7, 2009, 6:39 pm A substitute for ground beef | I've found that an acceptably tasty way to cut down on fat from ground beef is to use a small/medium amount of bulgar wheat (it's in the database here) in dishes like spaghetti sauce, chili and sloppy joes.
It's wheat that has been partially cooked (until it cracks) and then dried. It's brown like hamburger, plumps up when cooked and has a slightly nutty flavor.
You can find it in the grain section of the supermarket or at any good health food store.
Simply replace some of the ground beef with the wheat and let the sauce cook a little longer.
A serving ... |
continue reading 3 comments January 6, 2009, 3:14 pm Healthy Christmas - Bah Humbug..... | The family had a little pre-Christmas get-together at one of the children's homes on the 23rd; it's always fun to catch up with everyone on all the news, gossip and such while munching on finger food and nibblies.
After I surveyed the dining room table which was loaded with goodies, I decided to run a few of the delicacies through the database on this site.
Well..
Buffalo chicken casserole - high fat and high cholesterol. Had to pass.
Stuffed mushrooms with a cheese crust - ditto. Pass again.
Wantons stuffed with hot sausage and cream cheese. Hmmm. Tempting, but regrettably, no.
Those little cocktail sausages ... |
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