fun with food.

Made with this sauce + rooster sauce and 1/2 tsp sesame oil.

This one is a half a small chicken breast left over from yesterday, and a bag of steam stir fry    vegetables ( I think the brand was Eat Smart) from next to where the salads are.



Spread canned refried beans onto any cheap tortilla chips.

Then sprinkle a little cumin, shredded cheddar, and some diced jalapenos if you have them.

No big deal if you don’t.

Bake in the oven or toaster oven at 350 until the cheese is melted, eat with some salsa.  They are a lot more filling with the beans than if you just had the chips with cheese.

Today B was nice and brought me back a sea salt from the store, so I could make some bath salts.

I made it in the 4oz jelly jars (Ball brand canning jars)

That’s about 1/2 a cup of salt.  Add a 1/4 cup of oil, in this one we used half sesame and half extra virgin olive oil.  To that, a few drops of vanilla extract, about 10 drops of grapefruit oil and some zest from a lemon and a lime that were sitting around.

Stir it all up, let it sit a minute, then add more salt if it’s too oily, more oil if it’s too dry.  Here it is all done except for stirring in a little more lime zest to make it smell just like the Ocean Salt scrub from Lush:

The best thing is to run warm water and scoop out about a walnut-sized amount and scrub your hands with it, rinse well and use some lotion if you want but you probably won’t need it. (Use Dream Cream if you want the whole Lush experience).  Super soft, good-smelling hands, what’s not to like?

(Thanks to Brigitte for stirring up this batch and taking the great pictures!)

I have been working on getting rid of all factory farmed foods from my diet, and while that hasn’t happened yet, the one area I tackled first starting last year was meat.  It’s been harder than you would think, since we don’t have a Whole Foods any closer than an hour away AND I don’t have a chest freezer.  Poor poor pitiful me, right??  One of the last meats to get added back in has been pork.  This picture had me pretty much off any of it, but I finally found some guilt free pork I can get!  The place is right here in GA and it’s called Thompson Farms and once I read up about it some, you better believe I placed an order in a hurry!  Emily pointed out that I could have bought that at Whole Foods too, but making one special trip for that would have cost me more than $12 in gas, which is all they charged for the shipping so I will just pretend I didn’t waste that money.  So it only took two days to get here, and look at what the nice UPS man brought me


I got three ham slices since one of our favorite dinners around here is ham slice, rice and cabbage.  But the subject for today’s post is the bacon ends.  I got three pounds and put two in the freezer, and y’all.  They smell so good, I wish you could be here to smell just how good and smoky they are.  (yes, the y’all means I said that in a Paula Deen voice).

The thing I have missed the most is bacon bits.  I am not a huge meat eater, but some things are just not nearly as good without bacon bits.  Cheesy grits, baked potatoes, thin crust pizza with cheddar and jalapenos and onion.  And of course all the different kinds of beans.  So this morning I decided that I would turn some of those bacon ends into crispy bacon bits.

1.  Using some clean kitchen scissors, cut pieces of bacon ends into a preheated skillet on medium heat.


2.  Stir and let them get almost burnt.  The fat will start to foam up and almost look white on top when they’re done:


3.  Drain them on a paper towel, and then use a food chopper for bacon pieces (pictured) or a Magic Bullet to turn them into bits.  Pulse them twice, more than that and you end up with bacon powder.  Guess how I know that.


4.  Put them in a jar.  Catch your husband eating big spoonfuls out of the jar and make a big stink.  Tell him to make his own batch.  God.  You can’t do anything nice without someone just hogging it all up and not leaving any for the rest of us.
Here they are in the fridge, next to the bean sprouts.  You remember me talking about those on Facebook, right?  If you don’t – yeah.  I talked about them a lot on Facebook.  Those are so good too.


I hope I have inspired someone to get their bacon and stuff from a local family farm!  The pigs are free to run around and be piggy (argh, up until someone kills them but let’s not think about that too much) and you can really tell the difference in the flavor.  When I finally get my chest freezer situation all sorted out, I am going to make a day of going to Thompson Farm and White Oak Pastures for beef and chicken, and get all of my “friendly meat” as JB calls it all in one trip.  I am betting that will make the cost not any more than regular gross meat from Kroger!


This is my new favorite.  I froze regular made-with-real-sugar-not-‘lite’ strawberry yogurt in ice cube trays.  I also froze 1 inch chunks of banana.

Take the cup to the Magic Bullet, and add 2 regular ice cubes, two yogurt cubes, 4 chunks of banana and a few whole strawberries.

Next, add a half cup or so of milk.

Screw on the cap and blend it, shake it so the chunks fall down to the blades, blend it again…keep doing that for about 30 seconds or so and voila!

A great tasting strawberry banana smoothie that has not too many calories and keeps me from feeling like I’m starving if I’m running late for lunch.

Now my freezer has little baggies with pre-measured amounts of yogurt cubes and fruit, so all i have to do is

grab one and throw it in the cup with milk.  Because I love to organize stuff so I can be lazy 🙂

Raspberry bar cookies, originally uploaded by i am superjen.

Prep Time: 20 minutes
Cook Time: 20 minutes

* 1 cup flour
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup rolled oats
* 1/2 cup butter, softened
* 1/2 cup brown sugar
* 3/4 cup raspberry jam, seedless

Preheat oven to 350 degrees F. Grease 8-inch square pan, set aside. In a large bowl, combine flour, baking soda and salt with a wire whisk. Add rest of ingredients except jam. Stir until large crumbs form. Press 2 cups of mixture into prepared pan. Spread jam to 1/4 inch of pan sides. Sprinkle remaining crumbs over top. Lightly press crumbs into jam. Bake 35 to 40 minutes or until brown around edges. Cool completely in pan on wire rack. Servings 16 to 25 depending on size of bars cut.


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