A Jeanne in the Kitchen

When I first started blogging, 7 years ago, (hard to believe it was that long ago) the Sunshine Blogger Awards were a big thing. Then they kind of faded away for awhile. But now they are back once again.

Some people don’t like them, but I think they are an honor. It means you are recognized and appreciated by both fellow bloggers and your readers. That being said, I was once again honored with yet another Sunshine Blogger Award, this time from fellow blogger, dog lover and friend, Thomas Wikman, from Leonberger Life at https://wordpress.com/reader/feeds/127844335. Thank you so much. I am very honored indeed.

Not only are these a badge of honor, but they are also a fun way to get to know one another better. We always learn something new.

Questions from Thomas to me:

What is my favorite movie?

My favorite movie is not one you would think of for a woman, but it is The Great Escape. I’ve probably seen it about 100 times. My dad and I used to watch it together all the time, and now I watch it when I am missing and thinking of my daddy.

What was my most unusual experience?

I don’t know really. Life is full of unusual experiences. I just take them all in stride and learn from them what I can, then move on.

What would I like to do that I haven’t done yet?

Sky dive. I have done the indoor skydiving a few times and I love it. We were all set for me to do a tandem skydiving adventure and then COVID came along and ruined everything. I still haven’t made new plans to do it.

What am I passionate about?

I am passionate about life in general. Of course, diving, cooking, dogs, cats and animals in general, are top of the list, but I am passionate about living life to the fullest. Larry and I do a very good job of living life to the fullest all the time. We are always up for new adventures.

If I could live anywhere in the world where would it be and why?

I am still trying to figure that out. I guess that means I have a lot more traveling left to do to help me figure that out. 🙂

What is my favorite way to spend my weekends or time off?

Traveling, going to new places, trying new adventures, diving, time with friends and family, cooking and entertaining for friends and family.

What do I want people to understand more about me?

I am insatiably curious, about everything, and I love to learn new things. Once I learn these new things, I love to share what I learn with others. Sadly, I am learning a lot of people don’t share this same curiosity and love of learning, which means they don’t always appreciate my findings, and my curiosities fall on deaf ears.

What is my favorite or go-to meal?

Anything pasta. Pasta is so versatile. I can dress it up anyway I like and it can always be something new.

Three people I would like to have dinner with, dead or alive?

Well, my daddy for sure, and of course my mom too. As for anyone else, that is a hard choice. There are so many people I would love to meet and talk to, on so many different topics. Once again, I am insatiably curious about everything and love to learn all I can.

What is the best piece of advice I ever received?

Never take myself too seriously. Always strive to be and do MY best.

What kind of music do I like?

I LOVE all kinds of music, as long as it is good music. What I listen to depends on my mood at the time. Music speaks to me in a lot of different ways.

I know you are supposed to pass this along to a few select people, but again, because I am naturally curious, I open it up to ANYONE and EVERYONE who would like to participate, with the same questions. They are good questions. 🙂 Anyone who puts forth the effort of writing a blog deserves to be recognized for their efforts, work and achievements.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Yesterday, I wrote about nuts Going Nuts, which brought up some questions about various nut milks. So I looked into it and this is what I found.

Various nut milks and other “milk” alternatives are very popular today. You can find them everywhere, and roughly 1/3 of consumers drink these milk alternatives for various reasons. Nut milks like almond milk, cashew milk, and other nut variations, are nothing new though. They have actually been around for roughly 1000 years. Regardless of the type of nuts being used, the process is the same. Raw nuts are soaked in water, typically overnight, to help break down hard-to-digest compounds and create a smoother, creamier texture. Then the soaked nuts are blended with fresh water until a smooth, creamy consistency is achieved. The blended mixture is strained through a fine-mesh nut milk bag or cheesecloth to remove the pulp. The commercial versions of nut milk almost always contain added flavorings and sweeteners, and other additives as well. Nut milks and other milk alternatives also contain a type of gum, such as guar gum, gellan gum, xanthan gum or locust bean gum. These are used in several types of foods – especially plant-based milks – to prevent separation, extend shelf life, or thicken the consistency.

Starting around the 8th century and through the Medieval times, people started drinking almond milk in hopes of reducing coughs and/or shortness of breath.

During the 13th and 14th centuries, almond milk in particular was an alternative to dairy products for those devout Christians who gave up drinking milk during Lent.

There are many different variations to milk alternatives. There is of course one of the most popular versions, almond milk, or other different nut milks, but there is also soy milk, coconut milk, oat milk, rice milk, hemp milk and even pea milk too.

Soy milk, like nut milks, has been around for hundreds of years. The use of soy milk dates back to the 1st-3rd centuries in China. The Chinese believed that soy milk was easier on the digestive system than cow’s milk. It originated in China, but did not become a global product until around 1910, when the first soy milk factory was built in Paris. Out of all the milk alternatives now available, soy and rice milk are the the healthiest versions, and are the ones closest to actual cow’s milk. Soy milk contains similar proteins and protein amounts as cow’s milk, and is usually fortified with calcium and vitamin D.

Coconut milk is another milk alternative choice. It has been around for about 5000 years. It is made through grating the coconut “meat” and mixing it with boiling water. It was a drink found in the Austronesian people, or the people from places such as Madagascar, Maritime Southeast Asia and the Oceanic island regions.  The drink itself began to be more widely used around 2,000 years ago, in particular in India and Southeast Asia – where it was not only drunk but used as an essential ingredient in cooking.

Rice milk is another popular choice. It is made from rice, typically brown rice, and may be sweetened and flavored. Rice milk is naturally sweet and has a mild, slightly creamy flavor.  Commercial rice milk is typically manufactured by using brown rice and brown rice syrup, and may be sweetened using sugar or sugar substitutes, and flavored by other common ingredients, such as vanilla. Compared to cow’s milk, rice milk is lower in protein and fat, but higher in carbohydrates and sugars.

There is also oat milk. This is a newer version of a milk alternative. It was created in Sweden in the 1990’s, by Swedish food scientist Rickard Öste. He was researching lactose intolerance and wondered whether an entirely new milk product would be viable. Öste developed an oat-based alternative, taking advantage of a large supply of oat crops in Sweden. He used enzymes to convert the oats into a rich, milk-like drink, adding plant-based oils to provide varying levels of fat, to mimic cow’s milk. Oat is not the best choice in comparison to other non-dairy alternatives though. It’s relatively high in sugar and most brands are ultra processed, containing additives that are not supportive for optimal health.

Hemp milk is also making waves and generating interest these days. Hemp milk is a non-dairy beverage made by blending water and seeds from the hemp (Cannabis sativa) plant. It has an earthy, nutty flavor and a creamy consistency. Hemp milk is an excellent option not just for those avoiding dairy, but also for those with tree nut allergies.  But like with any of the other milk alternatives, there are both pros and cons. Some brands of hemp milk have added sugars. Too many added sugars may increase your risk of diabetes. Some hemp milk also contains thickeners like carrageenan, guar gum, or xanthan gum. These gelling agents may cause stomach aches, bloating, inflammation of the digestive system, and more adverse reactions. People who take anticoagulants or other types of heart medications should speak to their doctor before taking hemp seeds. So should people with gastric problems. 

And yet another milk alternative choice is pea milk. It’s actually made from yellow split peas, which mostly grow in Southern Europe, North Africa and Asia. Unlike a lot of nut milks, the peas aren’t usually soaked in water to produce the liquid. Instead, they are milled into flour and then processed to separate the protein from the fiber and starch. Pea milk is a new invention, and has only been available, primarily in the UK, since 2019.

And the latest milk craze is to make “milk” out of potatoes. This is a brand new creation, having only been started about 3 years ago.

Almond or Other Nut Milks: A popular choice, naturally low in calories and often fortified with calcium and vitamin D, but lower in protein and fiber compared to other plant-based milk is almond milk. Typically nut milks are high in fat and calories, but they’re also high in essential nutrients, like iron and vitamins E and D (if they’ve been fortified). These milk options aren’t right for everyone.

Soy and Rice Milk: Are good sources of protein, comparable to cow’s milk, and contain prebiotic fiber that can promote the growth of beneficial gut bacteria. Soy milk is also a source of isoflavones, compounds with potential anti-inflammatory and digestive benefits. However, some people may have soy allergies or sensitivities, so it’s essential to consider individual tolerances. Rice milk usually contains a lot more sugars than dairy milk.

Oat Milk: Well-tolerated by those with lactose intolerance, and oats contain beta-glucans, a type of soluble fiber that can support gut health. Oat milk is also naturally sweet, so it’s essential to opt for unsweetened varieties if you’re watching your sugar intake.

Coconut Milk: Can be nutrient-rich and support a healthy inflammatory response, but it is very rich, and is a strong laxative.

I know people who drink these milk alternatives all have their own specific reasons for doing so, and that’s fine. Some people think they are helping the environment by using these milk alternatives, but they usually require a lot of water to produce, and are very time consuming and labor intensive to make. Some people think these milk alternatives are healthier than cow’s or goat milk, but know that they are all still processed, and most contain added sweeteners and flavorings and other additives as well, which also adds a lot more calories and sugars. If you choose to use milk alternatives, do your research and find what is the best option for you. They are not all created equal and they are not the same. If you can handle it, the healthiest, purest milks to drink are real milk, whether it be cow’s milk or goat milk.

I hope this has been informative and helpful. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Colorful spring flowers are popping up all over the place. As usual, my yellows, whites and purples are the first to spring up. They look so happy and pretty. They have been waiting to come up all winter, and now they are here.

Even the pinks are beginning to poke through.

I just love all the colors of spring.

Nuts are some of, if not the oldest, foods around. People have been eating nuts, since the beginning of time. Evidence suggests that nuts first originated in the Middle East and the Mediterranean countries, and then spread out from there. The first evidence for the existence of wild almonds comes from Israel during the Pleistocene period (780,000 BC). Walnuts are also some of the oldest nuts too, but nuts in general have been around for millennia. The oldest walnut remains were discovered in Iraq, and they are believed to be from 50,000 B.C. I know this is confusing information. I too am confused by my findings, and there is not a lot of information to assuage my confusion on this matter, so I am going to go out on a limb and say that the walnuts were some of the first cultivated nuts.

Not all nuts are nuts. Some are actually seeds. I know, once again, it is all very confusing, but bear with me. Nuts have a hard shell and the part we eat are the edible kernels found on the inside. The botanical definition of a nut in its simplest form is that it is a seed contained in a hard shell which doesn’t naturally open to release the seed when it matures. A seed is an embryonic plant. The plant embryo contains a tiny leaf, root and stem. Within the seed, you’ll find the endosperm, a nutrient-rich food source for the emerging seed and a protective casing.

Hazelnuts, acorns and chestnuts, with their hard outer casings, are all true nuts. Brazil nuts, almonds, pistachios and cashews are all “nuts” that are actually seeds from the fruits and are considered “tree nuts” because they grow on trees.

Peanuts are legumes, botanically closer to the pea than the hazelnut, and are actually grown from the soil.

Nuts, or seeds, have been used for many things, other than just culinary delights, throughout history. For simple reasons, I will just refer to them all as nuts though for now. They were often used as money, or for ceremonial purposes. They were also used for medicinal purposes. Different nuts and had different meanings and cultural uses as well. Here are some of our favorite nuts and how they were used and what they meant through the years:

1. Almonds: The Ancient Gems

Almonds, one of the most beloved nuts today, have a history that stretches back to ancient Mesopotamia and the Mediterranean. These nutrient-rich nuts were cherished by pharaohs, monarchs, and commoners alike. They found their way into everything from traditional desserts to oils and even fragrances. Almonds were not just sustenance; they were a symbol of prosperity and fertility. 

2. Cashews: The Curious Nut

Cashews have a fascinating history that ties them to the tropical regions of South America and Asia. Native to Brazil, cashew trees produced more than just nuts – they provided timber, fruits, and an interesting challenge for early explorers. Cashews were initially dismissed due to their toxic shells, but their delightful kernels eventually won over the world.

3. Pistachios: The Royal Nuts

Pistachios, known for their vibrant green hue, were considered a delicacy fit for royalty in ancient Persia. These nuts have a history that spans over 7,000 years and were enjoyed by emperors and sultans. The captivating story of pistachios includes tales of royal gifts, trade routes, and global popularity.

4. Walnuts: The Brain Food

Walnuts have long been associated with wisdom and intellect. In ancient Greece, they were considered brain food, because they look like a brain, and were associated with the gods. The Romans believed that walnuts could improve one’s mood and cognitive function. Today, they are recognized for their heart-healthy benefits and unique flavor.

5. Pecans: A Native American Treasure

Pecans, with their sweet and buttery taste, have their roots firmly planted in North America. Native American tribes like the Algonquins relied on pecans as a valuable food source long before the arrival of European settlers. These nuts eventually became a staple in traditional American desserts, such as pecan pie. 

6. Hazelnuts: From Europe to the World

Hazelnuts, also known as filberts, have a rich history in European folklore and cuisine. They were used by the ancient Greeks and Romans for their medicinal properties and later found their way into confections like Nutella and pralines. Today, hazelnuts are a global favorite, featuring prominently in chocolates and pastries. 

The journey through the history of nuts is a testament to human ingenuity and the enduring appeal of these tiny marvels. From their humble beginnings in ancient civilizations to becoming global delicacies, nuts have transcended time and borders, leaving a flavorful legacy that continues to enrich our lives.

So as you can see, it is a deliciously healthy idea to go nuts. Nuts are a great source of proteins and healthy fats. We all need to get nuttier.

Have a great day and make everyday great. Stay nutty, and stay healthy. ‘Til next time.

All my spring birds are coming around again, and are more and more active everyday. Yesterday, I caught a Robin enjoying himself on the rocks at the water’s edge. He was so photogenic and seemed to love the attention.

I love it when I get to recreate my leftovers. 🙂 It just makes my day. When I made my Moroccan chicken Moroccan Chicken I had a lot of chicken leftover. I also had some of my Mediterranean vegetable medley leftover as well Mediterranean Vegetable Medley. I even had some pita chips too. Well I didn’t want to serve the exact same dish all over again, so I turned it all into a delicious summer salad instead. I topped it all off with a lemon vinaigrette.

The joys of leftovers! 🙂 It’s amazing what little bits of this and little bits of that can do. I added some Romaine lettuce, tomatoes, a little cucumber and a delicious Moroccan chicken salad was born.

I made a fresh lemon vinaigrette to dress up the salad. It was YUMMY! Sweet and tart at the same time.

Lemon Vinaigrette

1/3 cup olive oil

2 TBSP lemon olive oil, optional

1/4 cup lemon balsamic vinegar

2-3 TBSP lemon juice

2 tsp hot honey

1 tsp Dijon mustard

fresh ground black pepper

Whisk everything together and set aside until ready to use. This is a great salad dressing, or you can use it as a marinade for chicken or fish. Nothing says spring or summer better than lemons. 🙂

Welcome in spring and enjoy the season. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I just love my American Kestrels. They are so pretty and colorful. But don’t be fooled by their good looks. They are strong, powerful little hunters. Lately, I am seeing so many, perched up high in trees, always on lookout, watching for their prey.

I am currently working on yet another collaboration with Arlington Wine. It will be yet another fun and informative piece on wine. You just have to wait a little longer though. I still have yet to research and write it, but then I have to wait to publish it. Arlington Wine Make It A Wine Cocktail gets first viewing rights, and then I can publish it for all of you to see and enjoy. I just wanted to let you know something fun is in the works and on its way. Anticipation my friends. 🙂

My two resident white-tailed mule deer were back “at the farm” again, hanging out in their usual and favorite spot. I was looking for them, and they showed up for me, right on cue. One was a lot more curious and engaging, while the other one was hiding and just wanted to rest in the shade of the tree branches. Once again, they made my day. 🙂

Always be prepared for the unexpected. Those are often the best things in life. 🙂

I love how creative I am when using up little bits of this and little bits of that. I look at what I have that needs to be used up and create from there. As you all know, I do this on a regular basis too. It’s kind of a fun game I have created for myself. 🙂

This creative and colorful vegetable medley paired well with my Moroccan chicken. Moroccan Chicken

Isn’t this a pretty and colorful array of vegetables. No real recipe, just using up the little bits and pieces. It was a combination of mixed olives cut in half, baby tomatoes, a little bit of spinach, garlic, onions, one yellow crookneck squash, a few mushrooms, salt, pepper, oregano, olive oil and a little lemon olive oil, and … VOILA! For best results, try to cut everything close to the same size so they will cook more evenly. And cook in stages. Add the heartier vegetables first since they will need more cooking time, then add the softer vegetables later.

I added both oils to a hot skillet and cooked the onions, garlic, squash, and mushrooms first, for about 3 minutes.

Then I added the softer vegetables and seasonings, and cooked just until the spinach was wilted.

It was simple, easy-peasy, healthy and delicious. AND I got to use up all my little bits and pieces. It was a win/win. I got to check off all my boxes with this one. It was also very Mediterranean, using a lot of vegetables found in many Mediterranean and Middle Eastern dishes. I’ve always said the more colorful your vegetables are, the healthier they are too. Make cooking fun. Be creative.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.