Archive for the Website of Interest Category

I haven’t been here for a while.

Posted in Recipes, Website of Interest with tags , , , , , on March 17, 2014 by Mrs.Griffin

Garden Fresh Kale

So much of my life has changed in the last four or so years of not posting, lol. But, I won’t bore anyone with the non-relevant details.

I will say, however, I garden now. I may not be excellent at it, but I am learning. And after the snow this year, I lost the majority of my fall harvest. What’s left: brussel sprouts, red cabbage, kale, spinach, strawberries, and onions. Today and yesterday actually felt like spring! So, hubby and I weeded the garden to get ready for new planting. And I collected some spinach and kale

So, ultimately I needed a new kale recipe. After scouring the internet, I found some delicious contenders and ultimately settled with:

(but you’d probably figure that out when you got the “butter” and “cheese” part)

Warm Balsamic Kale Salad from Pinch of Yum

And holy moly, people. Don’t walk, run, to make this recipe! It’s an amazing medley of flavors and soooo easy to make…


  • 2 tablespoons butter
  • ¼ cup diced onion
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 8 oz. baby portobello mushrooms, sliced
  • 4 cups kale
  • 1 teaspoon garlic, minced
  • 1 tablespoon balsamic vinegar
  • ¼ cup Asiago cheese
  • salt and pepper to taste
  1. In a large skillet over medium heat, melt one tablespoon of butter. Add the onions and peppers; saute for several minutes until softened. Add the mushrooms and one tablespoon butter; saute for several minutes until browned.
  2. Add the kale, garlic, and balsamic vinegar. Saute until the kale is deep green but not yet wilted. Remove from heat and serve topped with Asiago or Parmesan cheese. Season with salt and pepper to taste.

I finished mine off with a bed of Israeli cous-cous.

Now enjoy.




Feed the mind.

Posted in Noteworthy Info, Website of Interest with tags , , , , , , on November 2, 2008 by Mrs.Griffin

So, I have some interesting information for you guys tonight, so put your thinking caps on!

First off, I want to say that my boyfriend rocks!  Sorry, I have to gush.  I really wanted to go to this little festival in town today because I heard there was going to be some B.A. [BadAss] vegan macaroni and cheese.  I love mac and cheese.  But anyway…I couldn’t make it, so he ran by and picked up a bowl so it’d be waiting for me when I got home.  ❤  Lastly, I’ll add that is was Soul Vegetarian, and you should check to see if there is one in your area.

Now – onward to education!  I was surfing through some forums to learn good substitutes for various items, and found the most interesting information when it came to butter.  An in depth threaded discussion included questions of Kosher food and their relations to veganism.

To sum it up, food with the term: Pareve or Parve Refers to “neutral” – a status of Kosher food which is not considered either meat, poultry, or dairy, and is prepared on or with “neutral” equipment. Lamen’s terms: Jews cannot eat meat and dairy together, therefore, foods with the word ‘Parve’ on them contain neither so they can be used with either.  When I read this I found it to be an interesting little trivia tidbit.  But then, later that day, I tried my new butter: Earth Balance, which pleasantly surprised me as being absolutely delectable, and then I noticed the tiny little P word listed on the lid!  Maybe I find this far more interesting than others, but I thought it was worth blogging.

Another substitute suggested for butter was canola oil, in baking.  I can’t say that I tried this, but it made sense due to it’s lack of flavor, so I decided to stash it away in my memory because I LOVE to bake.  Then, surprisingly enough, the boyfriend mentioned that he was contemplating what canola oil was made of, which made me go a little cross-eyed, and admit I didn’t know.  Later, at the grocery store, I decided to check out a bottle of canola oil, which pictured an indecernable flower on the label and the ingredients of: canola oil.  Coming home and revealing my discovery, or lack there of, to the boyfriend, we were both slightly unsettled and still completely clueless.  From there we turned to The Google.  You’ll be astounded by what we found:

THIS ARTICLE gave some pretty compelling evidence that Canola Oil was contrived by the demonic Canadian government to mass produce a poisonous plant into common household oil because it was cheap due to the fact that insects won’t eat it because they will die.  It is derived of the Rape Seed which has relation to the mustard seed, and that alone makes it easy to connect the dots.

After sitting in awe, thinking that I could no longer trust the FDA I decided I needed to do a little more research and revealed this.  So, as I understand it, yes it does come from Rape Seed, but it is important to understand that it isn’t poisonous to us.  It is also considered the healthiest of oils, as per the Canola Oil website.

So, from here, I found it necessary to research cooking oils and decided which ones really are the healthiest and what not.  I admit though, in my kitchen, we go through olive oil by the gallon…

THIS GRAPH is very informative, and THIS ARTICLE lists what Rebecca Abma believes to be to Top 10 Best Oils.  In short:

1. Walnut Oil
2. Flaxseed Oil
3. Canola Oil
4. Olive Oil
5. Peanut Oil
6. Almond Oil
7. Avocado Oil
8. Safflower Oil
9. Sunflower Oil
10. Corn Oil

You should check the sites, read the article and make your own decision.  It’s just important to remember that everything in the grocery store isn’t always what you expect it to be…

November is Vegan Month!

Posted in Recipes, Website of Interest with tags , , on October 28, 2008 by Mrs.Griffin


I was cruising the interwebs and came across this site, which told me I was undeniably trendy.  This disappointed me a little, because it appears that I am following this fad being implemented, which is absolutely untrue.

The website does, however, have interesting information, and a cute, little, angry cow.  Clearly, he was fired from Chik-fil-a.