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TWOOFTHREE's Recent Blog Entries

Eat Strawberries

Wednesday, May 26, 2010

Another food currently in season.
Synonymous with summer, the season begins with the arrival of early season fruit grown under cover.

Look for berries that are unblemished and bright red with fresh-looking green leafy caps. The fruit should be not too firm and not too soft (there should be no dampness on the bottom of the container). The scent is an indicator of quality and smaller strawberries often have more flavour. Strawberries absorb water readily and so are best served unwashed: choose organic fruit to reduce the levels of toxins you may be ingesting. Try seeking out a Pick-Your-Own farm or local farmers' market to get the freshest.

Strawberries are highly perishable; some may keep for 2 or 3 days but others will be past their best within 24 hours. If not eating on the day of purchase, spread on a shallow plate, cover with paper towels and store in a sealed container or plastic bag in a cool place. They can be frozen: spread unwashed strawberries in a single layer, freeze until solid and then transfer to a freezer bag.

If you've bought organic strawberries you can just wipe them with a damp kitchen towel. Non-organic strawberries should be rinsed and wiped clean. Gently pat dry before removing the caps and white hull with a paring knife. Serve at room temperature.

  Member Comments About This Blog Post:

TWOOFTHREE 5/26/2010 9:53AM

  I like strawberries too . . . but not as much as some of the other berries. I think blackberries are probably my favourites . . . or blueberries

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GAYLE-G-63 5/26/2010 9:48AM

    Strawberries are one of my favorite fruits. We've been lucky and had some really nice ones available in our local grocery store. emoticon

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Eat Spinach

Wednesday, May 19, 2010

Spinach is available year-round, but the freshest, tenderest spinach is most easily obtainable in the spring.

Spinach has a high water content and so reduces to around a quarter of its size when cooked. Buy lots.

Pick dark green, thin-stemmed leaves with no signs of wilting or yellowing.

Keep in a plastic bag in the fridge for three to four days.

Give leaves a good wash in a sinkful of lukewarm water to remove any traces of grit (if bought from a farmers' market) or chemicals (if bought from a supermarket), changing the water two or three times. Drain, or dry in a salad spinner if the leaves are to be eaten raw. Cut out any thick stems.

Spinach can be steamed in the water clinging to the leaves after washing. Give them 5 to 10 minutes in a large saucepan. Sauteeing and microwaving are also good cooking methods.

Raw spinach is excellent in salads and, like watercress, has a natural affinity with bacon. Spinach also pairs beautifully with smoked haddock and with cheese, especially feta.


  Member Comments About This Blog Post:

PAT41164 5/26/2010 9:33AM

    Mmmmm... a spinach and feta salad. Sounds good!

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FITNESSFREAK10 5/19/2010 4:16AM

    I love spinach too and consume it in various ways.

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MNCYCLIST 5/19/2010 3:43AM

    I love spinach, eat it every day, and always look forward to the next time I get to eat it!

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Monday, May 17, 2010

I've got this new gps gadget that for each bike ride or walk I do, it tells me how long it took, max/min speed, average speed, total climb, calories burnt and a graph showing elevation v time. And it plots out a map etc.

I love it. Makes me want to walk and ride more.

  Member Comments About This Blog Post:

DSCROW 5/17/2010 6:48PM

    Wow, and I am fidgeting with my pedometer that just re sets itself sometimes. I don't know about all the technology but it sounds great.

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Eat Asparagus

Wednesday, May 12, 2010

It's in season.

Traditionally matched with hollandaise sauce, asparagus picked just a day or so ago (try your nearest farmers' market) requires minimal messing with. Enjoy it with a drizzle of olive oil, a twist of black pepper and perhaps a few shavings of Parmesan cheese.

Asparagus contains more folic acid than any other vegetable. It also a source of fibre, potassium, vitamins A and C and glutathione, a phytochemical with antioxidant and anticarcinogenic properties.

Look for firm but tender stalks with good colour and closed tips. Smaller, thinner stalks are not necessarily more tender; in fact thicker specimens are often better due to the smaller ratio of skin to volume.

Once picked, asparagus rapidly loses flavour and tenderness, so it really is worth eating it on the day you buy it. If that isn't possible, store asparagus in the fridge with a damp paper towel wrapped around the bottom of the stalks and you can get away with keeping it for a couple of days.

Wash in cold water and remove the bottom ends of the stalks (with fresh asparagus they will snap off cleanly). Boil or steam quickly until just tender, around 4 to 7 minutes depending on thickness. Using an inexpensive asparagus steamer will help ensure perfect results as it cooks the stalk bottoms more quickly than the delicate tips.


  Member Comments About This Blog Post:

TWOOFTHREE 5/12/2010 6:09PM

  I guess it's more noticeable for men.

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KENP22 5/12/2010 6:17AM

  it is a good food if you can get past the sulfur compounds excreted in the urine which smell bad.

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joke of the day

Tuesday, April 27, 2010

get it?

2/3 emoticon


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