My First Peruvian Chicken

One of the things I love...Peruvian Chicken. This is the first time making this. I hope my lovely Peruvian girlfriend makes sure I'm making this right. Ladies and gents, I'll report back to you when Hubby takes this off the grill.

Lots of garlic...

and lime...

and cumin, paprika, and other spices...

Now, getting ready for the grill...

Let's hope it turns out delicious...

Is That Milk OK To Drink And Other Eat-By-Date Tips

Every time I use milk, I look at the "Use By" date and I smell it, even if it hasn't met its expiration date. But milk, like some foods, are actually OK to use after that date, but how long can I really keep it before I have to put on the gas mask and rubber gloves? If you can't find the "Use By" date, look for the printed date--or go by your purchase date--and use these unofficial guidelines.

Source: Source: http://www.eatbydate.com/

(If you want to know about food safety, visit the Centers for Disease Control website.)

Fresh Eggs

Eggs, when stored properly in the fridge, are good 3-4 weeks after the printed date.

Butter

Unopened, real butter, lasts for about month one in the fridge. If opened, plan to use it within 2 weeks after the printed date. To extend its shelf life to 6-9 months, store it in the freezer.

Fresh Oranges

These refreshing citrus fruits will last 2-3 weeks on the counter, and 1-2 months in the fridge.

Fresh Apples

You know what they say, “An apple a day keeps the doctors away.” So keep some on hand: fresh apples in the pantry will last 2-4 weeks and 1-2 months in the fridge.

Deli Meats

Fresh deli meats should be use 5-6 days from the purchase date. If you buy the prepackaged deli meats, use it within 7-10 days after opening or store unopened packages in the freezer for up to 8 months.

Bread

Breads from the bakery should be eaten with 2-3 days of purchase, packaged breads up to 7 days. In the freezer: 6 months.

Cereal

Cereal is one of those foods that my Hubby and I don’t eat regularly but we always seem to have boxes of it in the pantry. An unopened box of cereal will last 6-8 months in the pantry after the printed date. If opened, it will be good for 4-6 months.

Packaged Tea

I drink tea and always have an assortment lying around. Packaged tea should last 6 to 12 months after the printed date and 1-2 years in the freezer. I didn’t even know you could freeze tea!

Bubblies

Hubby and I tend to have sparkling wine and champagne on hand. It’s a great go-to drink for drop-by visitors and brunch mimosas! Both will last 3-4 years after purchase date, and if you happen to have vintage champagne on hand, it will last you even longer—20+ years. So, stock up!

And Milk?

I use skim and the guideline says you should be able to use it 7 days after the printed date. BUT, I’m still going to smell it and hopefully the answer is obvious whether I go ahead and pour it into my coffee or not!

27 Ways to Make Your Fruits and Veggies Last Longer

I had no idea! Great tips so I had to repost. Seriously, with the prices of groceries going up and up and the embarrassing amount of food we waste (average family throws out more than $2,200 worth of food annually), these little things can help keep more money in your pocket and food on your table!

Original posting: Go to buzzfeed for all the pretty pictures!

1. Onions stored in pantyhose will last as long as 8 months.

Put onions in pantyhose, and tie knots between onion. Plus it makes a freaky wall art installation!

Source: seriouseats.com

2. Freeze green onions in a plastic bottle.

Make sure the green onions are completely dry before storing or they'll get freezer burn.

Source: lunchinabox.net

3. Get an ethylene gas absorber for the fridge.

A set of 3 costs $16. These little pods absorb the ethylene emitted by fruits and vegetables to keep them fresh up to 3x longer. Here's a handy list of ethylene-producing and ethylene-sensitive foods.

Source: savvysugar.com

4. Store delicate herbs like flowers, then cover with plastic, secure with a rubberband, and refrigerate.

This is the best way to keep delicate herbs like parsley, basil, cilantro, and chives fresh the longest.

5. Treat oily herbs differently.

Oily herbs like thyme can be tied loosely together with string and hung in the open air.

6. If you use a lot of fresh herbs...

Invest in an Herb Savor. Supposedly, it'll make your herbs last up to three weeks.

Source: amazon.com

7. Use a vinegar solution to make your berries last longer.

Prepare a mixture of one part vinegar (white or apple cider) and ten parts water. Swirl the berries around in the mixture, drain, rinse, and put them in the fridge. The solution is diluted enough that you won't taste the vinegar. Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.

Source: passionforsavings.com

8. Spray leftover guacamole with cooking spray before putting it back in the fridge.

There are a number of ways to keep avocado green, and oil is one of them. You should also keep the pit in the guacamole.

Source: onegoodthingbyjillee.com

9. Don't store onions with potatoes.

They'll spoil faster. In a cool dry place with good air circulation, onions will last 2-3 months.

Source: thevspotblog.com

10. Store potatoes with apples to keep them from sprouting.

Source: homesteadsurvival.blogspot.com

11. One rotten apple can spoil the bunch.

It's not just an old wives' tale.

Source: thedailymeal.com

12. Add a dab of butter to the cut side of cheese to keep it from drying out.

Source: thedailymeal.com

13. More cheese rules:

Wrap in cheese paper or wax paper (NOT plastic wrap) and then place in a plastic baggie. Keep in the warmest part of the fridge (vegetable or cheese drawer).

Source: thekitchn.com

14. Freeze and preserve fresh herbs in olive oil.

The herbs will infuse the oil while freezing, and the ice cubes are very handy for cooking: just pop one out and use as the base of a dish. Works best with rosemary, sage, thyme, and oregano. Dill, basil, and mint should always be used fresh.

Source: thekitchn.com

15. Follow these rules on where to place items within your fridge:

16. Store asparagus like cut flowers.

Sort of. Cut the stems, place in water, throw a plastic bag over 'em and refrigerate. They'll stay crisp for a week or longer, and you can use this trick on cilantro and parsley as well. See here for more details.

17. Wrap the crown of a bunch of bananas with plastic wrap.

They'll keep for 3-5 days longer than usual, which is especially helpful if you eat organic bananas. Bananas also produce more ethelyne gas than any other fruit, so keep them isolated on the counter.

18. This trick using a paper towel will keep your salad lettuce fresh all week long.

The paper towel will absorb the moisture. Get more info here.

Also, you might want to invest in a salad spinner. It'll get rid of moisture, which is the culprit of wilting leaves.

19. Wrap celery, broccoli, and lettuce in tin foil before storing in the fridge.

It'll stay crisp for 4 weeks or more.

20. Mason jars are your friend.

They provide a healthier and longer-lasting alternative to plastic tupperware, which deteriorates and stains easily. Produce will keep a few days longer if stored in a jar.

21. Clean your fridge.

Once something goes bad in your fridge or cupboards, it leaves behind a nice gang of mold ready to eat up your new food. Disinfect the fridge — it'll make everything last a little longer.

22. How to store tomatoes:

Don't store tomatoes in plastic bags! The trapped ethylene will make them ripen faster.

Unripe tomatoes should be kept stem side down, in a paper bag or single layer in a cardboard box in a cool area until they turn red in color. To ripen faster, store with fruit. The gases emitted will help ripen the tomatoes.

Perfectly ripe tomatoes should be kept at room temperature, on the counter away from sunlight, in a single layer, not touching one another, stem side up.

Overly ripe tomatoes should be put in the fridge, but let them come to room temperature before eating them.

23. Reuse plastic bottles to close up your plastic bags.

Make sure your produce is absolutely dry before putting the cap on.

24. Keep ginger in the freezer.

It grates much more easily, and the peel grates up so fine that you don't actually need to peel it. Plus it lasts way longer.

25. Roast nuts as soon as you get home from the store, then store them in the freezer.

Nuts that are roasted have more flavor, keep longer, and can always be used in recipes that call for nuts, roasted or otherwise. Spread them in a single layer on a sheet pan, bake in a 350 degree oven for 15 minutes, or until golden brown and fragrant.

26. Keep mushrooms in a paper bag, not a plastic bag.

A plastic bag will trap moisture and cause them to mildew. Put them in a paper bag in the fridge or in a cool, dry place.

27. Follow this handy guide on what to store on the counter, and what to put away in the fridge:

Five Favorite Things Friday: Remember Our Vets, Solve World Problems, Watch Out Manning, Cookies!

Happy Friday! Whew, we made it to Friday! And I can not believe we are already in the middle of November; Thanksgiving is only 2 weeks away! Have an awesome weekend!

Favorite Travel Picture

American flag flying above the USS Arizona at Pearl Harbor captured during our trip to Oahu this year--a must-see if you go to the island. And THANK YOU to all our veterans, and specifically to my brother and dad who served selflessly in the U.S. military. Remember to honor our vets this coming Monday!

Favorite Quote

The problem with the world is that everyone is a few drinks behind. Cheers to that!

Favorite Recipe

Flourless chocolate cookies!? Why, yes! I admit, I haven’t made these but they look delish thanks to my star baker sis who is perfecting her baking skills in Turin, Italy.

Nugs (Flourless Choco) Nuggets

Favorite Story

So you think your favorite football player is pretty great, eh? Check out super star 9-year old Sam Gordon's first season stats:

• 35 touchdowns
• 2,000 rushing yards
• 65 tackles
• And yes, she’s a 9-year old GIRL!

Favorite Random

Me don’t always eat cookies… This is a shout out to my hubby who is returning this weekend from a week-long trip overseas (India to be exact). No need to ponder the connection--just enjoy!!

Five Favorite Things Friday: Tulum, I'm glad I did, dumplings, power of love

Hello and happy Friday! Hell's breaking loose all over the Cube Farm today BUT...BUT, BUT I'm keeping my chin up. My hubby comes home tonight from a week-long trip and I get to have happy hour(s) with my girlfriends. Hooray for the things that make us happy! So, hey YOU! Yeah, YOU! Turn that frown upside down!! Enjoy!

Favorite Travel Picture

Tulum, Mexico is a fantastic place to relax, laze in a hammock, and sip on some cold bevies—at your own pace. It’s rich in history, and has beautiful beaches and absolutely amazing turquoise water, and is so darn much more peaceful that its northern neighbors.

Tulum beach hammocks waiting for me.

Favorite Quote

Will you look back on life and say “I wish I had,” or “I’m glad I did?” –Zig Ziglar

Favorite Recipe

Homemade Chinese pork dumplings—thanks to a thoughtful Farm mate! Even the wrappers were made by hand. Yummo!

Favorite Story

The power of love: 77-year-old William Larry Swilling walked 7.5 miles last Friday to find a kidney for his wife. And he’d walk many more if he’d have to. “I love her more now than I believe when I married her because we’re not two. We’re one. We need each other and we’ve been together so long.” The Swillings are getting the paperwork together so potential donors can be tested.

Favorite Random

My favorite person—my hubby, of course—is coming home from his biz trip to Switzerland! I hope he brings me Swiss chocolates! Or cheese!

http://thatslikewhoa.com/swiss-chocolate-knife/

Five Favorite Things Friday

Happy Friday! Wow, what a week: Syria attacked Turkey, the jobless rate fell, gas prices rose by 20 cents overnight in California, two actors duked it out for the next presidential role -- oh wait, that's not what this blog is for. Sorry guys! Enjoy your weekend and this week's edition of FFTF!

Favorite Travel Picture

Pictures I love aren't always about landscapes and sunsets; sometimes they just tell a story. Like these ashtrays that were made by a St. Lucian resident who worked hard every day, trying to earn enough to feed his family. The ashtrays were made from local bamboo that he hand sanded, shaped, smoothed, and "stamped" using a permanent marker. He gave just as much care to his necklaces, bracelets, and carved art.

He's one of the most genuine and nicest guys you'll meet in St. Lucia. The hubby and I were fortunate enough to have shared a few cocktails and a lot of laughter with him. If you go, look for him!

Favorite Quote

I am not interested in money, I just want to be wonderful. – Marilyn Monroe

Favorite Recipe

Seriously easy breakfast burrito

 

scrambled eggs, cheese, bacon, and your favorite salsa

wrap it up, chomp, and ejoy!

Favorite Story

This is Tucker. He is a week-old puppy that was found alive thanks to his whimpering. Police who were destroying evidence in a dirt pit heard his cries and saved him just in time. There’s a $2,000 reward being offered for information that leads to the arrest and conviction of the jackasses that tried to bury Tucker alive.

Adorable Tucker

Favorite Random

Match book nail files: How cute are these? And practical too. Thanks to my very chic and fun sis, my nails can always look fab. Just drop them in your purse and go!

Five Favorite Things Friday

Happy Friday! It's the last Friday before October rolls in and also one day before a full moon. Enjoy your weekend and hope you enjoy this week's edition of FFTF!

Favorite Travel Picture

Last week was all about sunrises. This week, it's about sunsets! Check out this awesome sunset I captured at Brandenburg Gate, in Berlin, Germany.

Favorite Quote

Not all those who wander are lost. -- J.R.R. Tolkien

Favorite Recipe

For my Meatless Monday this week, I tweaked a recipe from allrecipes.com. This is my version of Spicy Peanut Noodles. Mmm, spicy!

My Own Spicy Peanut Noodles With Kale and Carrots

 

Favorite Story

Never let a disability get you down! Check out Moose and Maverick, abandoned two-legged puppies, who are thriving and doing just fine without all four limbs!

Favorite Random

Getting to listen to Michael Jackson's 25th special edition anniversary album during my commute. Totally Bad!

http://www.michaeljackson.com

Five Favorite Things Friday

Happy Friday! I can't believe it's already Sept. 21! Wow, I totally agree with the saying, "the days are long but the years are short!" It reminds me not to fuss too much on the turmoil and nonsense that happens every day at the Cute Farm and to focus more on the things that bring good cheer and make happy memories. So I hope you enjoy some of my favorite happy things! 

Favorite Travel Picture

I have a thing for sunrises this week! Here's another beautiful one I saw in Mykonos, Greece.

Sunrise Over Mykonos; View from Our Inn

Favorite Quote

“Do not let the behavior of others destroy your inner peace.” – Dalai Lama

Favorite Recipe

Bellini Surgelato (Frozen Peach Bellini), courtesy of Chef Alexis Starkey at Farm to Feast Catering. A Bellini cocktail is a mixture of Prosecco sparkling wine and peach purée which originated in Venice, Italy.

I Made These Peach Bellinis!

Bellini Surgelato (Frozen Peach Bellini)

Serves 4

1/2 cup peach puree - chilled 

1 tsp sugar

1 tsp fresh squeezed lemon juice 

1/4 cup peach schnapps 

1 cup crushed ice - more if necessary 

1 cup Prosecco - chilled - more reserved for topping off glasses 

Add sugar to peach puree and place in refrigerator to chill completely.

When your Prosecco and peach puree are completely chilled and you are ready to make drinks, add: peach puree, lemon juice, peach schnapps, crushed ice and Prosecco to blender. Pulse to combine.

Pour mixture into champagne flutes and top off with additional Prosecco. Garnish with thinly sliced peach wedges if desired. Enjoy with good company!

Favorite Story

Patrick--the deserted pit bull, found emaciated and almost dead--has fully recovered. Hooray Patrick!

Patrick, the Miraculous Pit Bull

Favorite Random

My favorite season is just around the corner. Come on Autumn!

Meatless Monday: Fail

I try on occasion to make Mondays a "Meatless Monday" but as I left the Cube Farm to run errands and search for lunch, a spot that has been on my radar for some time drew me in: Sala Thai on M Street NW. And my hope to go meatless all day failed. There are several Sala Thai locations around the DC area but this one is more like a take-out place rather than a full service lunch restaurant. (Think express buffet style.) This Sala Thai location used to be the Maoz falafel shop (I miss you!) which had a quick life in DC.

From the menu, you can choose combo options (pick your own two, three, etc., from the already prepared dishes stewing under the heat lamp) or you can order a la carte. I had been warned by some Farm colleagues that the serving sizes were generous and so I opted to go with just one option--the green chicken curry . Well, from this picture you may be able to tell that whether you order one--or three--options, you still get the same whopping amount. I guess it's left over green chicken curry lunch all week. Of course, until I get bored and leave the Farm in search of something else.

Oh, and what did I think of the green chicken curry? It was very savory and had a good balance of coconut milk (not too overwhelmingly creamy). The dish was full of chicken, chunks of purple Asian eggplant, and sliced green chilies. The only thing I wished it had was bamboo which is typical in green chicken curry. Next time, if I'm there on a Monday, I'll try their tofu and vegetables dish.

Have you tried this Sala Thai location? What did you think?

Taylor Gourmet: Worth the Buzz?

It's too soon for me to proclaim that this is the best Italian hoagie shop in town only after one hoagie. But, it did have a lively atmosphere (crew was great), ample selections (not too many to be confusing and hold up the line), and outside seating (always a plus on a nice day). I ordered the Cherry Street hoagie (house roasted beef, arugula, cherry pepper garlic sauce, brie). It was tasty but not over the top. With all the other selections Taylor has, I probably wouldn't repeat it any time soon. If you go and you're in the mood for sharing like I was, try the appetizer/sides sampler. It comes with stuffed peppers (thumbs up), risotto balls, mozz sticks, and fried ravioli. So for now, yes, this place gives me a good buzz.

What's a po boy anyway?

During my quest for lunch outside of the Cube Farm yesterday, one of my accompanying colleagues asked what was a "po boy?" My quick response was: It's just another name for a hoagie or sub sandwich from the South, particularly associated with New Orleans. The answer seemed to satisfy both of us as we waited in line outside of New Orleans Po Boy Shop. I had watched numerous shows about food and surely at one time was given the true meaning of a po boy? But as I sat down to eat my Carolina BBQ pulled pork po boy, I started wondering about the history of my six inch sub sandwich. And, was what I was eating really a traditional po boy? Aren't traditional po boys filled with fried shrimp--or other forms of seafood?

What is the "real" definition of a po boy--its history and how it differentiates itself from other sub sandwiches? A search on the web provided bountiful answers but differed slightly from one source to another. In the end, it all came down to the bread. French bread to be exact. It's what defines the po boy and differentiates it from other sub sandwiches. Although typically known to be filled with fried shrimp, oysters, clams, and other types of seafood, most agree: you can fill it with just about anything. And about the name? The po boy got its name during a street car strike in New Orleans during the 1920s when two brothers provided inexpensive sandwiches of gravy and roast beef (what, not fried shrimp?) from the back of their restaurant to street car workers, often referring to these patrons as "poor boys." The name eventually was shortened to "po-boy." 

So, do I think my Carolina BBQ pulled pork po boy (moist and piled deep on top of red cabbage slaw, by the way) was indeed a traditional po boy? Technically yes; the French bread qualifies it. But next time, I think I'll opt for the fried shrimp. Or better yet, I could just head down to the upcoming annual Po Boy Festival and grab one!

More of the same but better

Another day at the Farm (hooray for Little Friday!). Things are running as usual and I'm looking forward to leaving the Farm for some fresh air and a new lunch spot. Today I am trying out another sub/hoagie shop. Yes, another one (it basically came down to their vegetarian options), but this is no ordinary hoagie shop--it's Taylor Gourmet. There's been a lot of buzz about this relatively new Italian-style, build-your-own gourmet hoagie shop; you may have even seen the President and House Speaker Boehner fisting one of these super subs in recent press.

The lines have been out the door at the 19th and M location since it opened its doors several weeks ago. Carefully selected artisanal cured meats? Check. Fine aged cheeses? Check. House roasted meats? Check. Not-your-standard-boring-vegetarian options? Check.

I'm on my way to join the corral and find out what the buzz is all about...

Tried Taylor Gourmet? Let me know what you think!

Lunch: New Orleans Po Boy Shop

Trying out a new place around the corner from the Cube Farm. It may be close to the Farm but it takes me far enough: New Orleans (figuratively speaking). It's a perfect day to sit outside, watch people go about their lives, sip on some cold ice tea, and chomp on an authentic po boy. (First photo courtesy of dcpoboyshop.com)