Wednesday, May 26, 2004


ooooo.aaahhh! Look at the happy couple. The pastry crew a work did a wonderful job doing the cake!!! Posted by Hello

Congrats!! To Some Friends of mine...Mr. and Mrs. Dave and Tiffany Cooksey! There first Dance Sat. May 22nd!!! Posted by Hello

So many options!!! Lettuce ...like people in many ways..they come in all types of shapes and sizes. Posted by Hello

I hope everybody enjoyed salad mania. I'm going to bring that topic to a close for now. The next on my agenda is apple's. Thats right the K-C's are going to make a trip to new York this weekend. We will return on Monday so i will fill you in on all the fun and frolicing in the Big city!!! Signing off tell Mon. We hope everyone has a lovely holiday weekend. And for all of those hard working folks that don't get to relax..we will be thinking of you!

Monday, May 24, 2004

Dressings Anyone?
By request I've written down a few recipes, i hope you enjoy..before you know it you be a wiz..trust me the blender is a great friend...you will see..don;t be scared to let your imagination go wild!!

Raspberry Vinaigrette

Serving Size : 10 American
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Vegetable Oil
3 tablespoons Raspberry Vinegar (Reese's)
3 tablespoons Granulated Sugar (3 Equal Pkgs)
1 1/2 Tbsp Fresh parsley -- Finely Minced
1 teaspoon (Heaping) Minced Shallots
1/4 teaspoon Salt
1/8 teaspoon Dry Mustard
Fresh Ground Pepper To Taste

Combine all ingredients in order listed in shaker jar. Cover and shake to
combine well. Or place ingredients in 2-cup glass measure and whisk to
combine. Refrigerate until ready to use. (Shake or whisk to combine before
using.) Makes about 1 cup

Title: CITRUS VINAIGRETTE DRESSING

Juice of 1 orange
(preferably a large Spanish
Navel orange)
2 tb Lemon juice
2 tb Balsamic or white wine
Vinegar
1 Clove garlic, crushed
pn Salt
1/4 ts Dry mustard powder
Freshly-ground black pepper
1 ts Brown sugar.

Put everything in a screw-top jar and shake
thoroughly. Will keep for a couple of days in the
refrigerator.

Diablo Yogurt Salad Dressing


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup plain lowfat yogurt -- (four-ounces)
1 1/2 teaspoons prepared mustard -- see variation
1 teaspoon lemon juice
1/2 teaspoon minced garlic
salt and pepper -- to taste

Gently mix the ingredients and store in refrigerator, covered, for about 3
days. Makes 1/2 cup or 8 tablespoons. Good with potato, rice, kashi, and
bulgur-romaine salads.

GREEK BASIL DRESSING
Yield: 1 batch

1 Garlic clove; minced
1 Shallot or scallion
-- cut into thirds
6 Greek olives; pitted
1 ts Dijon mustard
1 tb Balsamic vinegar
1/4 ts Grated lemon zest
1 tb Fresh lemon juice
1 sm Tomato; quartered
1/4 ts Freshly ground pepper
3 tb Chopped fresh basil
1/4 c Olive oil
Salt and pepper; to taste

In a blender or food processor, blend all ingredients
except olive oil. Add olive oil gradually, processing
until combined. Add salt and pepper to taste.

Yield: Makes 2/3 cup.


I hope these are helpful..tomarrow we will be wrapping up salad mania...questions always welcome.

Thursday, May 20, 2004


Citrus Salad over Baby Mixed Greens Posted by Hello
FYI:
The weekly Nutrition tip is heading to a computer near you!!!
Were not sure what day it will be, but the Mr. K-C's looking forward to it. So keep an eye out for it.

Salad Savvy


Just because it's called a "salad" doesn't mean it's good for you. Sure, you can create a healthy meal on your way through the salad bar. But you can also create a nutritional nightmare if you're not careful.

The basic standbys at any salad bar -- lettuce, spinach, tomatoes, carrots, cucumbers, cabbage, broccoli, cauliflower -- are loaded with vitamins, minerals, phytochemicals (literally "plant chemicals") and fiber. But beware the hidden nutritional traps lurking among these goodies.

Take salad dressings. It's not just that they're high in fat, it's also the type of fat in them. All fats pack 9 calories per gram, twice as much as carbohydrates or protein. If weight loss is your goal, be sure to choose reduced fat and calorie dressings. If you prefer the "real" thing, try vinaigrettes made with olive or canola oil. These oils are high in monounsaturated fats. Unlike saturated fats, they can actually help lower blood cholesterol levels.

Another trap: the creamy desserts and side salads that are mainstays of many salad bars. For the unsuspecting, a trip through the salad bar can easily add up to 1,000 calories and be loaded with fat.

If you avoid these traps, salads are a great way to take advantage of the disease-fighting properties of fiber, vitamins, phytochemicals and healthy fats. And salads are a great way to get your five daily servings of fruits and vegetables.

What's the big deal with fruits and vegetables? Study after study shows that they protect against both heart disease and cancer. And it has to be the real thing. Supplements of isolated nutrients often fail to produce the same positive results.

How do they work? Well, vegetables are one of the best sources of fiber. Fiber helps reduce blood cholesterol levels, cutting heart disease risk. It also may help prevent cancer. In the intestines, fiber keeps foods, including potential carcinogens, moving through the system, and ultimately out of it. A half cup of beans, broccoli, peas or corn provides over 2 grams of fiber, a good start on the 25 to 30 grams recommended daily.

Dark green, yellow and red vegetables -- spinach, red and yellow peppers, tomatoes -- are rich in vitamin A precursors known as carotenoids. These, too, may protect against heart disease and cancer. Studies have linked the beta-carotene in foods to cancer and heart disease prevention. Supplements of concentrated beta-carotene do not show the same benefit. This is one more reason to rely on foods, not pills, for your vitamins.

To take advantage of vitamin C's antioxidant properties, choose tomatoes, peppers, broccoli, avocado and cabbage. Broccoli, cauliflower and cabbage all belong to a family of plants known as cruciferous vegetables. Packed in there with fiber and vitamins are important phytochemicals. Though it's too soon to make a direct cause and effect connection, there's plenty of evidence to suggest that eating cruciferous vegetables is an important part of a cancer-protective diet.

So the next time you browse your favorite salad bar, use your salad savvy to avoid those hidden traps, get your "five-a-day," and protect your health in the process.

Lettuce Eat!!


Wednesday, May 19, 2004


Salad Mania Continues!! Posted by Hello

Salad humor:How do you repair a broken tomato?
Tomato Paste!

Why did the boy close the refrigerator door?
He didn't want to see the salad dressing!

A faucet, lettuce and a tomato were in a race...what happened?
The faucet was running, the lettuce was ahead, and the tomato was trying to ketchup!


Q. What is the most romantic fruit salad?
A. A date with a peach.

I can't help myself sometimes!!!he hee

Tuesday, May 18, 2004


Salad Mania has Offically Started!! Posted by Hello

Saffron Poache Pear with Candied Walnuts and Goat Cheese Posted by Hello


Now the K-C's world in color...coming to a computer near you. So to start us off today we are going to talk about salads and there dressings. Yummy!!! So we all know what a salad is right?
sal·ad n.

A dish of raw leafy green vegetables, often tossed with pieces of other raw or cooked vegetables, fruit, cheese, or other ingredients and served with a dressing.
The course of a meal consisting of this dish.
A cold dish of chopped vegetables, fruit, meat, fish, eggs, or other food, usually prepared with a dressing, such as mayonnaise.
A green vegetable or herb used in salad, especially lettuce.

Dressing Anyone!
Fresh Basil and Balsamic
Low-Fat Salad Dressing
This recipe makes enough dressing for a week's worth of salads for a family of 4. You will need a 1 quart jar with a tight-fitting lid.

Ingredients

1/2 medium onion
2 med cloves of garlic
1/4 cup fresh basil leaves (tightly packed)
2 tsp dry basil(fresh is much better)
3/4 cup balsamic vinegar
1/2 cup water
1/4 cup coarse prepared mustard (dry mustard or even a nice dijon will do)
1/2 cup extra virgin olive oil
Peel the onion and garlic cloves then mince together with the fresh basil leaves. Put in jar and add the remaining ingredients.( or of you have a blender chop onion into large dice..and the garlic can go in the blender whole) Shake up and season as needed with salt and pepper.When storing in the fridge the oil will solidify so pull out well before the time your going to eat) Each night you simply shake it up and pour over a salad.
Makes about 2 cups and keeps for a week in the refrigerator.

This is the true Italian dressing. It's so basic, it's scary. But trust me, when made with good-tasting vinegar and oil this is a star.

Get a pint jar (2 cups) with a screw top. You're making this by taste, not by exact measurement so the quantities are approximations.


1/2 cup good tasting vinegar (ie a blend of rice vinegar and balsamic, or cider, wine or sherry vinegar)Plus a fresh lemon juice if you have it a couple teaspoons

1/2 cup good tasting extra-virgin olive oil

salt and freshly ground black pepper to taste

Combine in the jar, shake, taste and then add more oil or vinegar to balance. Store in the refrigerator up to 1 week. Use at room temperature, shaking to blend.

Remember a little goes a long way, so always start with a couple of tablespoons.


Well this a start to salad mainia ...which was all sparked by the famous and soon to retiring Aunt Broccolli.

Thursday, May 13, 2004


Top Ten Signs You May Be Eating In A Bad Restaurant

10. As you leave commenting on the Mint Flavored Tooth Picks...they say... "Flavored? OH!!! The person before you had the key lime pie for desert.. Sir.. You can't take that from the restaurant..."
9. Bathrooms are marked "Stander-uppers" and "Sitter-downers". (g

8. Proudly display their vast, historic collection of stomach pumps.

7. No rats anywhere near the garbage cans.

6. After a complaint about being given a dirty fork, your waitress licks it and dries it on your tie.

5. When they're going into the Playland Area, you tell the kids to be careful to step over the yellow police tape.

4. When you order the "special," you hear the entire kitchen staff burst out laughing, and then their dogs start barking.

3. The waiter knows the exact amount of rat feces the law allows in your food.

2. Waiver of liability form inserted in the menu.

1. All the good parking spaces are marked "Ambulance Parking Only".


That's right folks...you don't want to hear any of the above. In fact if by chance you do i would run...not walk out the door!!

Next on the up coming agenda salad dressing world that's right time for Q and A and some yummy recipes. So get your pen and pad out..oh who am i kidding..turn on the good ole' printer.

On a side note did anyone see the last episode of Fraiser...it was a good one!!!i will miss that show:^(

Wednesday, May 12, 2004

What the ^@*$^ is Tapioca? We all know about Tapioca pudding. It was the sweet tasting desset from our youth with those mysterious looking bubbles. Seems like everyone has a fond memory of Tapioca, but at the same time, has absolutely no clue what it is made from. Most are fooled by the appearance, surmising that it is too symmetrical to be from anything natural. Wanna bet?
Tapioca comes from the cassava root (also known as yuca, manioc, mandioca), which is a staple in Africa and South America. Like most roots it has a tough brown skin with a white interior flesh. Cassava roots can be bitter or sweet and should be cooked before eating as they contain the poisonous chemical hydrocyanic acid. They are an important source of carbohydrate calories in tropical regions throughout the earth.

Tapioca comes from the starch extracted from the cassava root. It is sold both as a flour or as pearls. The pearls are what gives it the bubble look. Those bubbles can burst as they absorb water, resulting in a slimy texture. To avoid getting slimed, use refined or processed tapioca.

Now the next time someone asks "What the ^@#*$ is Tapioca?", you will impress their socks off.


thigs that make U go hummm!!1


Tuesday, May 11, 2004

Happy Anniversary to US!!!

That's right today the 12th is the K-C's 3rd Wedding Anniversary!!We send our many thanks out to all the loveily gifts we recieved.
Mum and Pop next time your up you'll have to join us for afternoon tea. now that we have a lovely tea pot and a tea kettle. We try to switch out soda and other sweet beverages with tea...a lot less calories and it's tasty hot or cold. And Maw and Pa C. we saw a lovely movie on ya'll. We saw The Laws of Attraction. You all should see it, you couples out there would really enjoy it...And you guys out there you will like it too...it's not sappy or to girlie. It's witty, funny, and sweet. Check it out. A shout out to Mr. and Mrs. V. we played the game. karen was a little worried because joe often wins.. But the Mrs. K-C was the big winner. Go Me!! K and J thank's for the stick blender. The smoothie are delish!!

We hope every one's day is going well. Fell Free to stop in for a spot of tea.
Happy Anniversary to US!!!

That's right today the 12th is the K-C's 3rd Wedding Anniversary!!We send our many thanks out to all the loveily gifts we recieved.
Mum and Pop next time your up you'll have to join us for afternoon tea. now that we have a lovely tea pot and a tea kettle. We try to switch out soda and other sweet beverages with tea...a lot less calories and it's tasty hot or cold. And Maw and Pa C. we saw a lovely movie on ya'll. We saw The Laws of Attraction. You all should see it, you couples out there would really enjoy it...And you guys out there you will like it too...it's not sappy or to girlie. It's witty, funny, and sweet. Check it out. A shout out to Mr. and Mrs. V. we played the game. karen was a little worried because joe often wins.. But the Mrs. K-C was the big winner. Go Me!! K and J thank's for the stick blender. The smoothie are delish!!

We hope every one's day is going well. Fell Free to stop in for a spot of tea.

Saturday, May 08, 2004

Happy Mothers Day!!!

Long time no see...Sorry our computer had the case of the grumpies recently..I think it's all back in order. I would like to give a shout out to all the mom's out there...Thats Mommoo K. , and also Maw C. i hope you have a great day. Here's a little something for you!!!
Things My Mother Taught Me

My Mother taught me LOGIC..."If you fall off that swing and break your neck, you can't go to the store with me."

My Mother taught me MEDICINE..."If you don't stop crossing your eyes, they're going to freeze that way."

My Mother taught me TO THINK AHEAD..."If you don't pass your spelling test, you'll never get a good job!"

My Mother taught me ESP..."Put your sweater on; don't you think that I know when you're cold?"

My Mother taught me TO MEET A CHALLENGE..."What were you thinking? Answer me when I talk to you...Don't talk back to me!"

My Mother taught me HUMOR..."When that lawn mower cuts off your toes, don't come running to me."

My Mother taught me how to BECOME AN ADULT..."If you don't eat your vegetables, you'll never grow up.

My mother taught me about GENETICS..."You are just like your father!"

My mother taught me about my ROOTS..."Do you think you were born in a barn?"

My mother taught me about the WISDOM of AGE..."When you get to be my age, you will understand."

My mother taught me about ANTICIPATION..."Just wait until your father gets home."

My mother taught me about RECEIVING..."You are going to get it when we get home."

And, my all-time favorite - JUSTICE..."One day you'll have kids, and I hope they turn out just like YOU -- then you'll see what it's like."

I found this on some web site..author unknown.. i thought i was very nice and cute too..
i would love the chat more with you folks but i am up way past my bed time.. and must be to work early for our mothers day celebration!!

i will be back to our regular schedule blogging as long as everything goes well...