Bits Of Dust

Archive for the ‘Food Facts’ Category

Tonight, we pulled a fast one on our kids. You see, they never want to eat the normal foods that most kids eat. If you put spaghetti, lasagna, chicken noodle soup, or any other “normal” food in front of them, they scoff at the idea of eating it.

Tonight, I made a fresh spinach salad with tomatoes, hard-boiled egg, cheddar cheese, cucumbers, avocados, ham, and carrots. I also served up some baked whiting filets, baked potatoes, corn on the cob, and broccoli.

Yes, you guessed it, they loved it. All of it. Go figure.

Later this week I am going to attempt to cook my very first recipe video. If everything goes well, you will all see it too.

There are three main kinds of botulism.

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.

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.