Bits Of Dust

Archive for July, 2007

This year marks the 50th anniversary of National Hot Dog Day, which was first designated by the United States Chamber of Commerce in 1957.

Today is National Hot Dog Day, according to the National Hot Dog & Sausage Council. So get out the dogs and celebrate.

Whether you call them hot dogs, frankfurters, wieners or red hots, Americans love them. The NHD&SC reports more than 2.3 billion hot dogs will be consumed this year during July alone.

Find out more from the National Hot Dog & Sausage Council.

 
There are an estimated 170,000 people in the United States and Europe who are in need of organs. Many of them face a very dark future and may die if they don’t receive the organs they so desperately need. Over 70,000 people in the United States alone are waiting for kidneys and deceased organ donations are not keeping pace with the demand.

There is a growing need for live donations, and Matching Donors is working to fulfill that need. Matching Donors helps match those willing to donate an organ with those who are so desperately waiting to receive one.

Living donors can safely donate a single kidney, part of their liver, a single lung lobe (out of the five they have), and portions of their pancreas, bone marrow and instestines.

Take a moment out of your day to visit Matching Donors and learn about live organ donation.

I found a new (well, the site is not new, just new to me) recipe site the other day, called Food Wishes. I tell you what, that guy can cook. I will be visiting that site on a regular basis, because his recipes look delicious and each one comes with a handy dandy video so people who learn by seeing (like me) can follow along.

One of the recipes on his site was Cauliflower Aglio Olio. I love Aglio Olio, but I’m not too keen on cauliflower, so I switched up the recipe a bit. I replaced the cauliflower with broccoli, and, after making it once, the wife says I need to reduce the amount of garlic (but that’s her, not me).

Ingredients:

• 1 large head of broccoli
• 1 lb. spaghetti
• 1/3 c. olive oil
• 1/2 stick butter
• 6 4 cloves crushed garlic
• 1/3 c. finely grated Parmesan reggiano cheese
• 1 tsp. red pepper flakes
• salt to taste
• 1/4 c. chopped basil and/or Italian parsley

Preparing the recipe:

• Blanch broccoli in salted boiling water for 5 minutes. Save this water, you will use it to boil your pasta. (Yes, even with the tiny little pieces of broccoli that remain in the water). Place broccoli into cold water immediately (not ice water).
• Chop stems small, but not the tops, cut them in quarters or so, they will fall apart on their own in a bit.
• In a medium low skillet add olive oil and butter until butter melts, then add the garlic.
• Do not brown the garlic, just explode the flavor into the butter/oil mixture for 15-20 seconds
• Toss chopped broccoli into the butter, oil and garlic mixture.
• Simmer on low while pasta cooks (about 10-15 minutes). Add 3/4 cup of pasta water if needed<.li>
• Add hot pepper flakes and salt.
• Drain pasta, but do not rinse. Add broccoli mixture to the pasta and toss with fresh parsley and grated cheese.
• Top dish with more grated cheese if preferred. (It is very much preferred around here, you can never have too much parmesian reggiano around here).

This dish is absolutely delicious and I have to give props to Chef John at Food Wishes. Thanks for inspiring my culinary mind again.

The next time I make this recipe, I am going to use roasted garlic instead of raw garlic, as I love the robust smoky flavor of my roasted garlic. Enjoy!

Wow, I had no idea that today is National Ice Cream Day.

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”

In celebration, check out this recipe for Banana Orange Ice Cream from Recipezaar.

Ingredients:

• 7 large bananas (very ripe)
• 4 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 cup sugar
• 1 1/2 cups fresh orange juice
• 1/4 cup confectioners’ sugar
• 3 cups heavy cream, lightly whipped

Peel and mash bananas and combine with the next four ingredients.

Fold confectioners’ sugar into lightly whipped heavy cream and add to banana mixture.

Churn-freeze.

Yummy!

Last week, my wife made the most delicious blackberry jam from wild blackberries picked from our own backyard and an empty lot across the street from our house. It was a great first attempt at making jam.

Earlier today, we took buckets in hand and wandered the main street of our subdivision and found a 1/2 mile stretch of nothing but wild blackberries. Well, I say nothing, but soon there will be muscadines in place of the blackberries because there are vines growing everywhere out here.

Anyway, here is a picture of the wild blackberries we picked today.

I just finished helping her crush them, and we have 3 quarts of crushed wild blackberries. That’s 12 cups people. AMAZING.

Here is the recipe she is using tonight to make more blackberry jam. She plans to make enough to last us a full year.

Ingredients:

• 4 cups crushed blackberries (about 2 quart boxes blackberries)
• 7 cups sugar
• 1 pouch liquid pectin

Measure crushed blackberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim.

Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

If this second batch is half as good as the first batch, she could give those ladies at the farmer’s market a run for their money. These wild blackberries are the sweetest, most delicious blackberries I have ever eaten in my entire life. Oh, and we should get one more picking from the bushes before they stop producing for the season. How cool is that. Shh.. Don’t tell the neighbors though, I don’t want any competition.

You can find out more information on making your own jams and jellies at the University of Georgia website.

Avocados are sodium and cholesterol free.

Avocados are also called Alligator Pears.

Avocados contain 81 micrograms of carotenoid lutein, which may help maintain healthy eyes.

90% of the nation’s avocados come from California.

Avocados have just 5 grams of fat per serving.

Two avocado trees produce enough oxygen for a family of four.

Avocados contain 20 vitamins and minerals.

Some people puree avocados with sugar and milk for a dessert drink, while others wrap them and give them as gifts.

An avocado has twice as much potassium as a banana.

Avocados act as a booster that enables the body to absorb more fat-soluble nutrients.

You can find more fun avocado facts at avocado.org.

No fair.

A recent Food Network newsletter contained the recipe for Triple Chocolate Chip Ice Cream Sandwiches.

Now I have to make them for the kids one day.

Head on over to the Food Network website and show Sandra Lee some love.

Ingredients:

• 1 dozen hard boiled eggs
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Grey Poupon
• 3 Tablespoons Miracle Whip
• salt and pepper to taste
• paprika

Peel and cut eggs in half. Empty egg yolks into a separate bowl. Mash the egg yolks real good with a fork and mix in the Worcestershire sauce, Grey Poupon, Miracle Whip, and salt and pepper to taste.

Once these items are mixed, use a small spoon to fill the egg whites. Sprinkle with paprika, and refrigerate for one hour.

That’s it. You’re done!