Originally, the panini had working-class Italian origins. Whether you’re referring to one ‘un panino’ or more ‘due panini’ the first sandwiches were made with a simpler recipe: a single filling, usually meat, paired with a rustic bread. Cured meats, such as prosciutto, salami or pancetta, were often used because they didn’t require refrigeration. Panini were usually eaten on the go as a quick meal or snack and weren’t toasted or grilled. Continue reading
More people in more communities are enjoying the fun, taste, and value of home canning. If you have never done any canning because you think it is too complicated, I hope this information will encourage you to give it a try. Continue reading
I want to help you produce a pie with that perfect firm, silky filling that cuts beautifully yet melts in the mouth. I know I’m not alone in my troubles with lemon meringue pie. I’ve seen plenty of soupy pies and botched meringues. Continue reading
Radishes sit left behind on relish trays. They’re often by-passed in grocery store refrigerator shelves. People usually eat them but later complain of belching them up.
Radishes come in all shapes and sizes. Red is the color most closely associated with radishes, but they can range from red and pink to white and every hue in between, even green and black. However the inside flesh is usually white. Continue reading
WHAT SHOULD A NURSING MOM EAT OR AVOID?
The best diet for a breastfeeding woman is well balanced. This means you should eat fruits, vegetables, whole-grain cereals and breads, meats, beans and dairy foods. You’ll need to get enough calories–about 500 more per day than usual–and you’ll need to drink plenty fluids. Because of maternal physiologic changes and the use of maternal fat stores, mothers may even require fewer than 500 additional calories a day while they are breastfeeding.