Posted in Being Healthy, Content Marketing, Housekeeping

First Attempt at Comprehensive Database of Household Cleaning Products

healthy cleaningThe Environmental Working Group has been teasing us for about six months about their new Guide to Healthy Cleaning. EWG scientists have examined in the laboratory and rated for safety over 2000 household cleaning products, from laundry detergent to bathroom cleaner to air freshener. And, yes, some of these include the professional products used by the elite cleaning companies around the country.

So how does this new guide and database add value to the professional cleaning industry?

VALIDATION: Many in the cleaning industry have been citing medical and chemical studies that suggest the effect of cleaning products on the increased frequency and severity of many mutagenic diseases such as cancer and reproductive disabilities.

CONSUMER AWARENESS: The more a consumer feels he/she has control over purchasing and lifestyle decisions, the better decisions that consumer can make. One of those “better” decisions is to trust and employ the cleaning company who’s been saying this all along!

CHEMICAL FREE CLEANING: We’ve been advancing the study of safety and efficacy of many cleaning products and equipment toward the development of Chemical Free Cleaning…where no one would need a database like this because the only ingredient is tap water!

REFERENCES: When you search for a specific product or product line, not only do you get EWG’s safety ratings; you’ll also see a list of the ingredients and the various regulatory and/or scientific sources that list their effect on humans. These range from surface irritation to reproductive interruptions to known cancer effects.

CAVEAT: Just because the data revealed through the guide came largely from the science laboratory doesn’t mean that the recommendations come from cleaning professionals. We’ve already spotted a few recommendations that do more to advance home cleaning myths than scientifically validated cleaning or disinfecting methodologies. Here are two reminders just about vinegar…or maybe some new information for those who haven’t yet taken the IICRC House Cleaning Technician Certification class:

Vinegar doesn’t clean or disinfect: vinegar’s use in the cleaning procedure was born of the need to rinse clean the residue left from an alkaline cleaning solution, which is more commonly needed than an acidic cleanser. Vinegar’s acidity neutralized and rinsed clean the residue, leaving a nice, clear shine. Thus was born the legend of the vinegar cleaner.

Vinegar as a disinfectant is based on scientific supposition, not any actual disinfection studies; to be a preservative, vinegar must have some positive effect on keeping bacteria at bay, but as yet, no studies have shown that it actually sanitizes or disinfects to the level of making your counter safe from chicken juice bacteria.

Originally published June 10, 2013 at CleaningBusinessToday.com.

Posted in Being Healthy, Business Articles, Content Marketing, Housekeeping

Profile of the Ideal Chemical Free Cleaner

600600p3069EDNmain83profile_seitzScientists and health professional still seeking the “perfect” disinfectant.

The healthcare profession has long held a reasonably common set of criteria for the ideal disinfectant:

  • be fast acting, even in the presence of organic substances, such as those in body fluid (resistant to inactivation)
  • be effective against all types of infectious agents without destroying tissues or acting as a poison if ingested (broadly active)
  • easily penetrate material to be disinfected without damaging or discoloring the material (not poisonous or otherwise harmful)
  • be easy to prepare and stable even when exposed to light, heat, or other environmental factors (penetrating; not damaging to non-living materials)
  • be inexpensive and easy to obtain and use (stable; easily prepared)
  • not have an unpleasant odor (not unpleasant to work with)

(quoted from the lecture outline of Stephen T. Abedon [Ph.D., Microbiology] of Ohio State University for Microbiology 509)

Veterinarian Dr. Shawn E. Seitz agrees in his 2012 white paper “The Ideal Disinfectant,” citing the same six plus a few more (highlighted) to consider:

  • Neutral pH (preferably 6.5 – 7.5)
  • Excellent cleaning ability
  • 1:64 concentrate (2 oz per gallon of water)
  • Cost effective
  • One-step functionality
  • Facility sparing – compatible with the composition of the surfaces you are cleaning
  • Hard water compatible
  • Ability to function in an organic load
  • Environmentally friendly – specifically friendly to the indoor environment and the air we breath
  • Safe – specifically safe in the face of accidental ingestion, inhalation, or absorption through skin
  • Ease of use
  • Pleasant fragrance
  • Spectrum of activity

The common thread – scientists, specifically health scientists, have developed a pretty clear goal that the evolution of cleaning and disinfecting products should keep in front of them. That’s why when Modern Cleaning began researching and testing products claiming to achieve cleaning and disinfection without chemicals, we developed this profile of the Ideal Chemical Free Cleaner:

  • Cleans as effectively as a well-tested and proven traditional cleaners using chemical detergents, surfactants, and/or disinfectants
  • Poses minimal risk to humans, indoor pets, and the indoor and outdoor environments
  • Has a small (or smaller) carbon footprint (from manufacturing through  disposal)
  • Rinses clean, leaving no residue
  • Quickly reverts to inert elements
  • Manufactured on site (at the cleaning event)

Despite the continual evolution of products and equipment that come closer and closer to meeting these ideals, to date “the ideal disinfectant doesn’t actually exist because the extremes of safety and efficacy are often at odds with one another in usage applications and during product development,” according to Dr. Seitz. What we know about particularly the manufacturing and shipping impacts on product development and what we know about the effects of the disposal process on our outdoor environment is largely speculative, as few have made such scientific inquiry a priority.

What we can test and measure is the influence of reduced chemicals on how clean the products and tools can leave the indoor environment and how much “less dirty” that same environment becomes from week to week when a chemical free cleaning procedure is used.

Originally published June 10, 2013 at CleaningBusinessToday.com.

Posted in Business Articles, Small Business Tips

Clean Up Your Cleaning Business on LinkedIn

600600p3069EDNmainLinkedInNetworking with the best on YOUR schedule

Have you seen LinkedIn’s new look? It’s subtle, but cleaner, especially at the top. LinkedIn is the premiere business network online, similar to Facebook, but focused on helping professionals around the country and the globe to share knowledge, experience, and expertise.

 

The new layout isn’t dramatically different. LinkedIn has tidied up the top operational menu of the basic account, leaving the News Feed and the sidebars largely untouched.

 

 

Update your profile today. Join some cleaning industry groups. Search the site or just one group for answers to questions. LinkedIn is a free network to help you get started in the cleaning industry and to grow your business beyond your dreams!

Originally published June 6, 2013 at CleaningBusinessToday.com.

Posted in Being Healthy, Cooking, corn free, gluten free, nut free, soy free

Butternut Squash Bliss

This weekend, my friend Sarah offered me her entire crop of butternut squash…because she didn’t know what to do with them. Sarah, you don’t know what you’re missing! This delicious squash has a simple, light, nutty butter flavor of its own but also provides a wonderful base for sweet or savory additions.

As we are on the cusp of Fall and the morning and evening temperatures are cooling, I’m ready to start on soups, and butternut squash soup is hands-down my favorite! Luckily it’s also the one I can’t seem to screw up despite the fact that I don’t measure…ever!

Here’s what you’ll need for my savory version of the soup:

  • Butternut squash: peeled, seeded, and diced
  • Sweet onion: peeled and quartered
  • Carrots: cleaned and chopped
  • Garlic: one whole pod peeled (not one clove, but the whole pod of 10-12 cloves)
  • Stock or Cream: up to 8 cups, depending on your preference
  • Spices: Salt, Black Pepper, Ginger, Cumin, Coriander Seeds

Get all the veggies cleaned and cut. I usually do this while watching a movie, a method I “developed” from my days living in a tiny Brooklyn flat with no kitchen counters. If you’re using fresh ginger, peel, dice, and add that to the roasting mix.

Spread them all out on cookie sheets, making sure everything is in just one layer. Dust with salt, pepper, and spices; use as much or as little as you like. Roast at 400°F for 45 minutes. Turn off the oven and let them sit for another 15 minutes.

Dump all the veggies carefully into a large stock pot. Here’s where I’ve got to talk you through some options.

Option 1: Stock or Cream

The difference between a soup or a bisque is the use of stock or cream as your thinning or thickening agent. There are a few other options besides cream for a bisque, but that’s the traditional one. Vegans can choose vegetable stock or soy or rice milk. For the least flavor interference, use homemade vegetable or chicken stock. For a richer, velvety flavor, use beef stock. For the sweeter version of this soup, use ham or veal stock. And you can always use just plain water, especially if you are looking for a thicker consistency and not worried about having to use too much.

Option 2: Blending Method

If you’ve watched chefs on cooking shows make soup, you’ve seen the two methods: blender or immersion wand. Both can achieve the same level of smoothness, but the traditional blender will get you there faster; just make sure the veggies have cooled to room temperature before using the traditional blender. Me, I like the convenience of the immersion wand because I can pretty much put all of the veggies in at one time and both see and feel the consistency as I’m blending; it offers a level of control that you don’t get with the traditional blender.

I like my soups with a strong “mouth feel,” which usually translates into thick or stew-like. I know it makes the blended soups look like baby food and/or baby poo, which, by the way, reminds me to tell you that this is exactly how to make your own baby food; studies show that children who eat the same food and same seasonings in their baby food as their parents have on their plates aren’t as picky during their formative years, making meal time much easier to deal with.

When my Mom insists on the sweeter version of this soup, it goes something like this:

  • Butternut squash
  • Carrots
  • Onion
  • Cream
  • Ginger, Nutmeg, Cinnamon, Brown Sugar (during blending)

This version comes out similar to sweet potato soufflé (aka sweet potato casserole) with Thanksgiving spices and sweetness. I just don’t happen to like that very much.

Note for Sarah: other ways I use butternut squash:

  • Oven or deep fried fries…similar to sweet potato fries
  • Winter Veggie Salad with b. squash, zucchini, carrots, onions (or mix with orzo or rice or risotto)
  • Mashed butternut squash
  • Ravioli or Lasagna filling
Posted in Cooking

Mexican Cornbread

The day after Thanksgiving this year, I spent a wonderful day with a new friend…who couldn’t stop talking about this spicy Mexican cornbread that a work colleague is always bringing to him. The colleague finally shared the recipe, but my friend had never baked anything from scratch before; he had most of the ingredients, and some interesting interpretations of the measurements and proportions, but here’s how it all turned out:

Ingredients

  • Dry Ingredients: Jiffy Mix + All Purpose Flour

    2 regular (8.5 oz) boxes of Jiffy Corn Muffin Mix

  • 1 cup all-purpose flour
  • 1 cup of milk (1/3 for each box of muffin mix and 1/3 for the cup of flour)
  • 2 cans of whole kernel corn, drained
  • 1/4 – 1/2 cup diced jalapeños–we used sliced pickled jalapeño
  • 2 cups shredded cheese, divided into 1-cup piles–we used Mexican blend
  • hot pepper sauce to taste
  • 1 t salt
  • 2 t pepper

Instructions

  1. Dry + Chunky Ingredients

    Place two 8×8 baking dishes (glass or porcelain, not metal) into a 350 degree oven to warm up.

  2. In a large mixing bowl, dump all of the ingredients, reserving 1 cup of the shredded cheese for topping. Mix well with a spoon (we learned the hard way that a whisk makes this task harder than it needs to be).
  3. Remove hot baking dishes carefully and butter or spray fully–all the way up the sides!
  4. Divide the cornbread mixture evenly in the two dishes, smooth out the mixture, and put in the 350-degree oven for 50 minutes.
  5. Top with remaining shredded cheese and splash hot pepper sauce on top–as much or little as desired.
  6. Bake for 10 more minutes.
Dry + Chunky + Wet Ingredients

What you’ll taste is a smooth, sweet, low-level spicy cornbread. The flour helps to smooth out the sometimes grittiness of cornbread and helps it to be more springy like a cake than dense like a brick. The corn is what adds the sweetness to balance the spicy from the hot pepper sauce and the jalapenos.

But even as good as this cornbread is–by itself or as a partner to chili, sausage and cabbage soup, or any ham dinner–the best part of making this Mexican cornbread was helping my friend bake his first dish (we even had to buy baking dishes because he didn’t have any).

Posted in Everyday Musings, Hunting

Redneck Lessons (or Observations of a City Girl)

So a few months ago, some friends of mine in Kershaw began my official “redneckification,” an official course of study with courses and everything (I usually don’t know I’m in class until I do something unexpected that they think is cool). My curriculum currently consists of 4wheeler riding (mostly), dirt track, gun shows, shooting, and hanging out. To date, my study notes go something like this:

  • Don’t call a shotgun a rifle; you will definitely fail the course…and get to…I mean “have to” repeat the course.
  • A full night of riding requires at minimum two sets of clothes: the ones you’re wearing and ones to change into when you get wet, muddy, or both. Change of shoes optional depending on your personal preference.
  • Drivers (as opposed to passengers like me) will be honest with you and tell you when you need to get off the 4wheeler for safety…or so they can do some really crazy trick.
  • Don’t tease your driver about how muddy he is…or he’ll sit on you and squish the mud all over you too.
  • Cell phones are an essential tool on a ride; not only can you follow the weather and get away from the creek in lighting, you can also upload instant hilarious photos!
  • Girls will take a shower, do their hair and makeup, and want to look cute for the meet-up and photos. By the time the ride is over, no one cares what you look like.
  • Kids have some insane ability to stay awake and keep on riding…into the wee hours of the morning.
  • There are three ways for a passenger to sit: on the back rack (easy while riding, hurts like hell parked), on the back rack with a pillow (little more comfy, but slidey), and in a seat (a little raised up and a little more secure for bumps). In order of preference, I’ll take the pillow, the bare rack, and maybe the seat.
  • Find a way to wear your hair up, not down. When dry, it’s painful to brush out at the end of the night. When wet, you might as well not even try.
  • Goggles may look funny, but trust me when I tell you crying from dust and debris flying in your eyes looks even funnier.
  • Rain just might be the most painful natural event while riding…must be what being stoned (in the biblical sense) feels like. Is there such a thing as rainburn?
  • Take a snack pack…somehow. It’s no fun to be on an 8-hour ride with a hunger headache.
  • Trust your driver…and make sure he knows you do. He’ll tell you when you screw up his driving, and you’ll be thankful even if he’s snarky about it.
  • Ask questions if you don’t know something and want to. And be truly interested in the answer.
  • Your bra can keep your phone safe from getting rain soaked (at least mine can).
  • Mud is good…and best found and played in right after a storm!
  • Don’t play or ride near the creek when there’s lightning.
  • When your driver has to pee, hold on tight cuz he’s gonna stop fast.
  • Learn the basic operations of the 4wheeler; you never know when you’re gonna want/need to stop or move it…even if you’re just the passenger.
  • Ride with a man with a gun; he can shoot the snakes and bad people!
  • Don’t get your fur up when you’re called out. It’s either in jest so you laugh with it, or it’ll save your life so you’re thankful!
  • Snakes are bad. Run ’em over now so they don’t bite you later.
  • Guns fired at night make little fireworks. Get excited and keep shooting for extra credit!
  • The Monday after a great weekend will hurt, especially for a city girl who never gets a chance to get used to riding all the time. Smile through the pain and think of the fabulous time you had earning every bump, bruise, and scrape!
  • Be fearless for yourself and careful of others. You know what you’re willing to risk but you can never know how far the other person will go.
  • I LIKE shooting guns, and I’m not a half bad shot either.
  • Sooner than you think, you’ll see someone flip their 4wheeler; stay calm and let them freak out if they need to.
  • Everyone expects Sunday dinner at Mawmaw and Pawpaw’s house, even if they’re not home. Plan accordingly.
  • Do not expect real mud to come out in the first washing, so don’t dry it ’til you check it.
  • Sometimes you just don’t feel like riding, so you go to dirt track instead.
  • The country is the perfect place to just be quiet…no tv, no talking…just sitting together thinking your own thoughts or better yet, none at all.
  • Food tastes better in the country, even if you cooked it yourself.
  • It’s easiest to pay someone back in shrimp.
  • The ride schedule is always Friday and Saturday night at 7; meet at Joey Tolbert’s unless otherwise posted. Sunday and weekday rides are a bit more casually organized.
  • Sometimes it’s a good thing I ride without my glasses; I can pretend the snakes aren’t there.
  • Definitely…call the 4wheeler a “chariot” and ask your driver to bring it around; guaranteed to get a call and a laugh 🙂
  • The best time to go riding is right after the ladies have a sex toy party…yeehaw!
  • If you improvise a classic redneck solution–such as a trash bag and tape cover when your cooler hinges break–you only get half points for using packing tape instead of duct tape. “My office didn’t have any duct tape” isn’t a valid excuse because you should have had some of your own in the car.
  • The best archery teacher is a 6 year old 🙂
  • A pig takes a long time to cook, so be sure to bring roast oysters, bring your bows and guns, sing songs by the fire to keep from being bored.

I’m sure there are more lessons to be learned; I get a few every time I go up to the country for a weekend! I’ll add them as I learn them…and boy, will I have fun learning them!

Off for a Friday night ride in the creek!

It’s a dirt track night, and I’m melting in the stands. Another hour or so before the sun goes down behind the trees and we can cool off!

Posted in Being Healthy, Cooking, corn free, gluten free, nut free, soy free

Greek Penicillin–Greek Lemon Chicken Soup

There’s this new local soup and sandwich shop Ladles in Sweetgrass (the new Harris Teeter off Hwy 17 N) that serves up a fantastic Greek Lemon Chicken Soup…not tart, but fresh lemon flavor, hint of garlic, and just oh so comforting…even in the hot Lowcountry summer, which has gotten an early start.

But it’s not always convenient to go get it. And I needed something to make for my lunches this week that would make a little extra for one of our dinners. And…I’m a soup fanatic. Love it….hot or cold weather…but not really many cold soups.

So…what makes Greek Lemon Chicken Soup special? Well, to tell you the truth, it’s basically homemade chicken noodle soup with a special touch right at the end. Here’s how it goes.

Ingredients:

  • 6 large chicken breasts, skinless and boneless (about 4 lbs)
  • 64 oz (8 cups total) chicken broth (homemade is best; for corn free, use Pacific Organic Free Range Chicken Broth or Harris Teeter Organic Chicken Broth)
  • 4-6 large carrots, cleaned and roughly chopped
  • 1-2 large sweet onions, roughly chopped
  • 3-5 cloves of garlic, roughly chopped
  • 2-3 bay leaves
  • salt and pepper as desired
  • 2 cups Israeli couscous (little tiny pasta balls)–or 2 cups white rice which is more traditional and naturally gluten free
  • 3 eggs
  • juice and zest of 2 large lemons (alternate: 1 cup lemon juice)

Place the chicken, carrots, onions, garlic, bay leaves, and salt and pepper in a stock pot; cover with 32 oz of chicken broth (about 4 cups). Bring to a boil, then cover and simmer for 30 minutes. This is to cook and flavor the chicken.

Remove the chicken and add the couscous and another 32 oz of chicken broth (about 4 cups). Cover and simmer while you shred (or chop) the chicken.

Add the chicken back in and stir well.

At this point, you have a fantastic and well-flavored Chicken Noodle Soup…and might very well choose to stop here.

Or…you can make and add the “Greek” part.

Whisk together three eggs and the juice and zest of two large lemons (about 1T zest and about 1/2 cup juice) in a large bowl. Be sure to use a large bowl, much larger than you think you need, because next you are going to add 2 cups of soup broth while whisking.

Get 2 cups of hot broth out of the soup pot; it’s okay if there’s some onion or couscous in it. I dip the broth out with a soup ladle and into a large measuring cup with a pour spout. This will come in really handy as I pour it into the egg mixture.

Now, take the measuring cup of broth in your left hand and your whisk in your right hand (or vice versa if you are left-handed).

Start whisking away gently.

Dribble the hot soup broth into the egg mixture very slowly, whisking the whole time.

It will take about five minutes, so be patient and DO NOT rush this  step. This is called “tempering” the eggs, warming them up without cooking them so that when you add the mixture to the soup, it will become naturally creamy from all of the proteins!

When you’ve incorporated all of your broth, take the soup off of the heat and add the mixture to the soup. Taste and see what you think.

If you want more lemony taste, add some more lemon juice.

NOTE: this recipe is based off of one posted by Whole Foods for Greek Lemon and Chicken Soup.

Posted in Everyday Musings, Love Life

Rebounders (aka, can guys and girls be friends?)

Hmmm…sounds like it might be the title of a great sitcom, right?

So, how many times have you had or been the rebound relationship? I guess a better question is “what is a rebound relationship”? I mean, what function is it supposed to serve versus what actually happens?

Caveat: I am a classical economist, a political centrist, so in my mind there is only “what is” and almost never “what should be,” mainly because no one has let me be in charge of the universe yet. Then I’ll (or you’ll) get to decide “what should be” and then make it happen.

That said, what is the function of the rebound relationship? Technically, a rebound only follows a relationship that made it into the serious, big “L” love, on the way to marriage and kids and til death do us part level. Doesn’t have to have gotten than far for both parties, and generally that’s why the pre-rebound relationship ends. So you, assuming you are the one who believed in the happily ever after-ness and still in that mindset, find a lovely person to whom you can transfer those feelings. Rarely are they real, but they are so strong that you can’t just stop on a dime. It’s all bottled up inside you and you need somewhere to stow them. So you meet and date a fun, fantastic person; you might even meet his/her friends and family on some group dates.

Thing is, that love really belongs to someone else, not your rebound.

I mean, think of the word itself, re-bound. The primary definition of “to bound” is bounce. Add the prefix “re” and you’ve got a fancy way of saying “bounce back,” as if you’ve just fallen down and you are bouncing back up. Another way to use it is straight out of basketball…means exactly the same thing…ball is thrown for the basket and misses (relationship #1) and someone else catches it and tries to score. Yes, sometimes the person who threw it also catches the rebound; that’s the relationship we’ve all seen at least one of our friends in, where the pair break up and reunite over and over again, rebounding with each other.

Where am I going with all of this? Well, my rebound and I just “broke up.” But first, the man I love and I had to break up. Before that we had to be in a relationship that included the connections that lead up to love.

And that’s precisely what happened. The thing is, I knew I was in a position to be a great rebound girl for someone else, but I never considered how much having a rebound guy would benefit me.

And boy, did I get lucky. My rebound guy had his messy, nasty, self-esteem shattering break-up about six months after I had mine. Okay, I admit, that’s not really how mine happened; we loved each other but had very different expectations about how things could or would happen to move us toward something more than just loving each other…that life together. I spent about four days crying and not eating over mine, but an amazing snuggle of friends supported me through that. My rebound guy wasn’t so lucky; that is, his ex spent about two months viciously shredding him to pieces, everything from how he looked to his career choices to his age, even hitting so low as to suggest he was a shame to his family. I know this because he and I were friends, just friends, through all of this. I even took care of him a couple of times when he was so busted up that he needed help.

But earlier this year, we were talking about our relationships with others and our relationship with each other. He and I share an intimacy that is uncommon among men and women, that rare “best friends” intimacy between a man and a woman. We wondered if there was something more, so we consciously decided to take some time to see if there might be something more there.

I still had my love for another man bottled up, nowhere to put it, but had been meeting up with this friend for “date-like” occasions.

He had several years worth of love for a women who now hated him, and nowhere to put it. I even met her a month or so before the 2-month-long break up began.

Might as well see if we fit. So we had dates. For events and especially family occasions, we attended as an unspoken couple. In fact, that was key for us; we never declared to anyone that we were a couple. But we are both guilty of not correcting what we knew was their assumption.

So for the past five months, we’ve spent about two weekends a month together, usually one with his family and one with mine (we live in different areas of the state). And it’s been rare that a day goes by that we don’t talk, even if just a little. We do little special things for each other.

But the fact is, we did all of this as friends, when we were each seeing other people, in love with them, in fact.

I’ll admit, I’m less guarded than he with my feelings and let myself enjoy and show my joy in spending time with him and loving him; I even told him that I love him a few weeks ago. That’s the tricky part. I do love him, and I know he loves me. But it’s easy to mistake our intimacy with the kind of love that makes people want to make a life together.

So last week, my rebound guy and I “broke up.” I have to put it in quotation marks because we were always just seeing where our special, rare intimacy boundaries were.

And the best part is, there is no one else for either of us right now. We “broke up” because we simply aren’t into each other that way. I love knowing that we simply aren’t “the one” for each other rather than came in second place to someone else.

And I have to admit, I was worried about the conflict that would flare up inside of me if I really loved two men with the same intensity. Because I do still love my ex, in a way that makes me want to make a life with him.

So what did I get out of this rebound relationship? That’s an interesting question, and I’m not sure I know all of the answers to it yet. But I learned to have fun with a man, just fun, no expectations. To open myself up to new experiences, not just the ones that we share but the ones that could become important parts of my life. To share myself openly with someone else, knowing that I could be hurt but trusting his care for me and that his honesty is something I can trust. Perhaps I learned that the kind of man that I’ve always dreamed of finding and loving really does exist, isn’t just a figment of my imagination.

It would have been so nice and easy if he and I could have fallen in love with each other…the marriage kind of love. It’s certainly what both of our families and friends were rooting for. But it’s not what happened.

The Moral of the Story: the rebound doesn’t have to be a bad or dangerous relationship to be in. I still think I make a great rebound girl, as long as I know I’m in that role. I’ve dated and stayed friends with many men who found me just as their marriage was busting up. Being honest with each other about having a good time and enjoying the companionship can make a rebound relationship fun!

Posted in Cooking

Charleston Macaroni Pie

I just love to see people’s faces…people not from the south, that is…when I talk about macaroni pie. I kind of do it on purpose, knowing they are trying to reconcile the sinful sweetness of fresh ripe peach pie in a homemade sweet pastry crust with pasta and tangy cheese. Not really what I want to eat either.

Then as I explain, they always say, “but I like my macaroni and cheese creamy.” Ha! If you’re eating Charleston Macaroni Pie like I grew up eating, then it is creamy. If you’re not, the cook should be shot!

The key is in the….custard. Yep, macaroni pie uses a custard…a milk, egg, and flour mixture that “sets”. It doesn’t scramble or cook hard like eggs alone, but neither is it juicy from the milk.

Here’s what you’ll need from your pantry and fridge…because every home should have these ingredients at all times!

  • 1 box of elbow macaroni
  • 1 lb of sharp cheddar cheese, grated in 1/4 lb piles
  • 1/2 stick of butter
  • 4 whole eggs
  • 2 cups milk
  • 1 tsp ground mustard (never use prepared, ick)
  • 1 tsp salt
  • 1 tbsp pepper

Some notes on the ingredients:

Naturally any bite-sized pasta will do, but theres just something about the way truly good and creamy cheesiness slides off of the elbow curls all the while evading your fork!

A variety of cheeses, even a combination, can certainly be used, but sharp cheddar is traditional and basic.

Arguments may now ensue regarding the fat content of the milk…anything from heavy cream to canned condensed milk to half and half to skim. Personally, I find that it doesn’t matter which one you use as long as you are conscious of the consistency of your custard.

Okay, now to get cooking:

Boil your pasta just like the box tells you to. I like to start with scalding hot water in the pot; it will boil almost 2 minutes faster.


While the pasta is going, cut your block of cheese into 4 equal pieces and grate in individual piles. This will make it much easier to mix into the hot pasta in batches.

And before the pasta is done, whisk together your eggs, milk, dry mustard, salt and pepper. Now once you’re more experienced in making this, you’ll be able to adjust the balance of this custard to meet your desires…creamier set demands perhaps one less egg and a little more milk while a firmer set calls for the same mix but perhaps 2-3 egg whites added. Regardless, you always need approximately 3 cups of custard mixture per recipe.

As the pasta finishes boiling, get ready to mix fast; you want to take advantage of that steaming hot pasta to create the creaminess that is the base of macaroni and cheese. Quickly dump your pasta in a colander, draining just slightly, maybe 5 seconds at the most. Pour the pasta right back into the hot pot, add the butter (cut into slices), sprinkle over 1/4 of the cheese (one pile if you followed my instructions), and about 1/2 cup of the custard mixture.

And stir…a lot…gently…watching for all of the cheese to “disappear” as it melts. Then add another pile of cheese and keep stirring. When that one’s all melted in, add a third pile of cheese.

At this point, you should be able to eat a spoonful of the macaroni and cheese and think to yourself, “Wowsers, I can’t believe I ever ate the stuff out of the box! But why on earth should I bake this rather than eating it right now?” Simple, it gets better, trust me!

Pour your macaroni and cheese into a greased baking dish (9×13) and spread it out nice and even with your spoon.

Pour in your remaining custard mixture, letting it sink in and settle out evenly.

Finally, sprinkle the remaining pile of cheese over the top; this will make a scrumptious crust on top of the pie.

Bake at 350 for 45 minutes to an hour, depending on humidity. When it’s done, lightly touch the center to test for springiness; you want the pie to bounce and jiggle, but not squirt out juice.

Macaroni Pie is a classic southern dish that is traditionally served as a side dish with anything at all: chicken, bbq, ham, steak…probably not fish or seafood, though. It can also be easily transformed into a complete meal casserole with the substitution of half of the cooked pasta for meat and vegetables; I’m fond of chicken and broccoli, myself.

PS–this is what I made to go with ginger ham and blue cheese cole slaw on Rapture Day (aka May 21, 2011).

Posted in Being Healthy, Cooking

The Bliss of Homemade Popcorn

About five years ago, I took a chance and made popcorn in my own soup pot on a gas stove; you see, I was trimming the budget, and a bag of loose kernels is much cheaper than 24 bags of the microwave stuff (that’s an equivalent amount of popped corn).

And it couldn’t be simpler.

In your big soup pot (the lighter weight the better, if you have a choice), pour in cooking oil to cover the bottom of the pot, perhaps 1/8 inch. Dump in about half a cup of popcorn kernels and maybe 2 tablespoons of salt.

Then the secret: snap the lid on tight and don’t you dare open it up again until the popcorn has all popped.

Gently slide the pot back and forth over high heat. Don’t worry, be patient. You will definitely know when the action is heating up. You’ll hear the sizzle of the oil just a second or two before the first kernels pop. And they will pop up and hit the lid. Don’t be scared…and don’t you dare open the lid. Not only will you let out the heat and steam necessary to pop the corn, but you may lose an eye.

Keep sliding the pot back and forth as you hear the popping speed up. But listen carefully for the first signs of the slow down. When you can hear only one kernel at a time pop, it’s time to take the pot of the heat entirely.

Lift the lid carefully. You may get to enjoy the surprise of a few more kernels popping up and out of the top layer, which is a special delight for kids if you’ve got them helping with this!

Transfer the popcorn into a large bowl to let it cool off.

Now, if  you’ve used a good quality cooking oil, you will not need any flavoring. But…if you must, melt a whole stick of butter in the microwave and pour it over the popcorn; stir immediately but gently.

Other seasonings, which I recommend you add prior to popping:

  • 1/2 sugar or Splenda for sweet kettle corn
  • cayenne and chili powder for spicy
  • cumin for smokey
  • curry and sesame oil for earthy

Oh, and if you are on Weight Watchers and enjoy your 5 cups of 97% fat free microwave popcorn, just imagine what it’d be like to have delicately butter-flavored popcorn (same 5 cups) for 2 points…and feel so much more decadent!