Bananas get scarfed up in this house like you wouldn’t believe. We usually buy two bunches a week and I’m the main culprit.
I can’t help it. I’ve been eating bananas in my Cheerios for, like, 27 years. By now, it’s a morning habit that’s hard to change. If I did it would probably led to a potassium deficiency leaving me with no dexterity and unable to type. Who would occasionally write this blog then?
The lack of central air in our house leaves the kitchen a few degrees warmer and thus our bananas are turning quicker. From lime green to traffic-light yellow and spotty in just a few days. Luckily you don’t have to throw them out because they’re perfect for banana bread.
Straight out of the oven and butter-melting warm.
I guess it was only a matter of time before our gardening led to canning.
With so much produce coming into season at once, we had to figure out a way to “put it up.”
Luckily, we were able to get some canning supplies for not too much money and set out to use the fruits and vegetables of the season.
First up was hot pepper jelly, a recipe for which can be found here. But what we were really excited about was homemade strawberry jam.
Peppery. Also, a great use of many jalapeno peppers.
On a steamy day there is nothing better than an icy frozen treat. It’s the type of situation when you plop down on the couch, pull off your socks and start noming on something cold.
When we were kids, Michelle’s favorite kind of frozen treats were Fudgsicles. Mine were rocket pops. Although, in my house we didn’t by the thick Popsicle brand Firecrackers — the ones they sold from the ice cream truck. Instead we bought the smaller and thinner All American Chili Pops … or something to that effect. I couldn’t find them online.
Rocket pops and Fudgsicles are great, but they are full of high fructose corn syrup and B.S. We’re going for more “real” ingredients and made our own frozen fruit bars. Complete with locally produced yogurt.
Good for you homemade frozen treats for any time of the year.
Filed under Desserts, Snacks
A while back we had a predicament. The store ran out of pure maple syrup and we wanted pancakes. Since we aren’t really fans of the imitation stuff, we opted for something a little different: Pure sugar cane syrup.
It’s very good, but a little too sweet for breakfast foods. We knew it had to be good on something. Both our mouths had watered at the idea of the recipe on the bottle: Chinese Chicken Wings.
The syrup is used to make the sauce that goes on the wings.
Having a party? You need this recipe. Too tired to make anything for dinner? This is for you too. Just want to hang in front of the TV and not worry about dribbling sauce or what have you down the front of your shirt? Come, then. Let’s get busy.
It's the cheesiest meal you probably have ever eaten.
Last week Feaston broke out our food processor and Tahini sauce to make a snack for the week: hummus.
This recipe is one we have tweaked and perfected over many, many years. That said, our spice choice is really something you ought to try. If you opt not to, this recipe will provide you with enough basic information to get you started on your own hummus masterpiece.
A really tasty snack or something you can spread on a pita for lunch.
Filed under Dinner, Snacks
We thought it’s about time to start getting ready for spring in proper style.
Warm spring days scream for some outdoors time. This recipe is even good well into the summer.
It’s cool, fruity, refreshing and very easy to make. We’ll show you the secret to Feaston’s favorite warm weather drink: Peach Iced Tea.