A man went to the doctor and told her that he hadn’t been feeling well lately. The doctor performed a quick exam, then left the room and came back a few minutes alter with three bottles of large colored pills.
“Take the green pill with a big glass of water when you wake up,” the doctor said. “Then take the blue pill with a big glass of water after you eat lunch. Just before you go to bed, take the red pill with another big glass of water.” “Geez, doc, that’s a lot of medicine,” the patient protested. “What’s the matter with me?”
“You’re not drinking enough water.” -reprinted from Lula’s for Lunch…and More! Catering’s always amusing MECHANIC – Ernie’s Garage.
Happy National Sneak Some Zucchini onto Your Neighbor’s Porch Day! I am SO not kidding. Reference: The Old Farmer’s Almanac.
Obviously, this originated with the embarrassment of zucchini riches that August brings…thought you might enjoy this tidbit! Fun fact: the largest zucchini on record is 8 feet, 3 inches long! How does Lula’s Catering use Zucchini? Well…some of you are familiar with our Zucchini Cilantro Soup, but you REALLY should try our Ancient Grain Zucchini Pancakes!!
My heart is so full, I think it just might burst. EVERYONE has moments of doubt on a pretty regular basis; the best of us laugh it off, zen our way through it, pep talk ourselves into propulsion, or move forward on the shoulders of our giants. But make no mistake, we as human beings are doubtful. We’ve evolved beyond survival and have too much time to think about our shortcomings.
Cyclical doubt is my modus operandi as I’m sure it is for most of you – highs and lows, highs and lows. Reflecting on 13 years of loving you through Lula’s food, I wonder about how I could possibly slow down and how that might affect the coffers in my heart. One day I began ruminating about a client and how they’re doing – haven’t heard from them for over 5 years. Low and behold I get an email – they’re not corporate moguls, but have asked me to help them celebrate a life event in the past, and 5 years later they pop up and tell me they want me to help them celebrate again. I excitedly help them plan, and the process titillates me to wonder about other clients I haven’t heard from in a while. Within 2 weeks, 3 others had popped up from 2-5 years ago, telling me they can’t imagine celebrating without me! THEN…a heartbreaker – a birthday party occurring when I am traveling celebrating my own birthday. My family’s plans are set and paid for – no turning back. So what do you think happened? A 60th birthday milestone date was CHANGED so that Lula’s could be a part of it. A total embarrassment of ridiculous riches. I’m so in love with my life!! And you have made it so.
A Note From Chef Lori
Thanks to all of you who participated in our survey – look for our new website (same address!) in January, reflecting your wise counsel!!
Click here to visit our website!
Monosodium Glutamate got lots of attention starting in the 60’s, when “Chinese Restaurant Syndrome” was researched and MSG was named the culprit. Some, but not all people don’t react well to MSG, even though it is a naturally occurring substance in our bodies (with the largest concentration of it in our nervous system). MSG is the sodium salt of Glutamic Acid, and it naturally occurs in mushrooms, seaweed, and wheat gluten, as well.
Most manufacturers and restaurants are msg (added) “free” these days…but it is NOT reason for a hissy fit if you feel like your sinuses are swelling or you start sneezing and you find out that something you ate contained a little bit of MSG, or had naturally occurring MSG in it. In fact, salt and sugar are WAY more dangerous for you than MSG. Chances are, you’ve been consuming naturally occurring msg your whole life and have never felt a thing! Lula’s for Lunch…and More! Catering does not add MSG to anything we make, but we do love our mushrooms, our seaweed, and our bread. 🙂 Please enjoy this pic of our Boudin Stuffed Mushrooms above!
Alternative spelling – pimento. What gets stuffed into olives starts out as a slightly smaller, sweeter pepper than a red bell pepper. This pepper has the lowest heat rating on the Scoville scale. It also is what gets dried and ground into Paprika!
In my house there’s very little danger of chips of any kind going stale…but just in case you have more willpower than I do, did you know…storing potato chips in the refrigerator keeps them fresher longer?!?!?!
There are 2 reasons for this:
- Refrigerators are a low moisture environment so there’s simply less moisture for the chips to absorb than pantry air.
- Potato chips are high in starch content and when starch molecules cool they crystalize to become firm.
If you like handy-dandy tips like these about once a week from Lula’s Catering you can subscribe here and we’ll just keep you brimming with food knowledge!!!
Sweet Cream Butter was originally salted for preservation purposes. It still is, and we have grown to love the flavor of salted butter. If you pay close attention though, different brands of salted butter taste differently – because every manufacturer adds a different amount of salt. One will usually get fresher butter if one purchases unsalted butter as it naturally doesn’t last as long as salted butter – check the expiration dates! If you want your baked goods recipes to always taste the same, use unsalted butter and add the required salt (a key chemical component in baking by the way). Unsalted butter will last several months in the freezer. We at www.lulasforlunch.com unabashadly LOVE animal fat, but if you want a recipe prepared without it, we will lovingly prepare that too!!
Lula’s is “fluffing and folding” our website and marketing materials and I would love your input regarding your perceptions of our brand! Please help by clicking here for a brief 4 question survey that will be invaluable to me. Many many thanks in advance for loving Lula’s back enough to help!
A Note From Chef Lori
IF you’re so inclined to “share the love” we are happily accepting reviews on Yelp to increase our web presence!
Click here to visit our website!
Did you know there are two Chorizo’s out there? There’s Spanish, and there’s Mexican. Most recipes won’t tell you which to use – you need to understand the origin of the dish to select accurately.
Spanish Chorizo looks like a pepperoni or summer sausage, because it is dry cured like they are. It is made with Sweet Paprika (there are two types of Paprika as well!!) and can be eaten sliced right from the “stick”. You would use this in Paella, for instance.
Mexican Chorizo, even though it can come in a casing, has the consistency of bulk sausage and contains more fat. It is seasoned more with chiles and vinegar. You need to cook Mexican Chorizo – either in the casing or squeezed out of the casing – just like you would ground beef or bulk sausage.
At Lula’s for Lunch…and More! Catering we use Mexican Chorizo in our South American Strata, and it’s DEElicious!! Or, ask for our Texi-Mexi Empanadas – served with our amazing Avocado-Cilantro Crème.
These gemlike spuds are about as big as a Ping-Pong ball, but don’t let their size fool you. Purple Potaotes have many times the antioxidant power of their cousins, white and yellow potatoes. Studies have found that the plant pigments that give them their lovely color, called anthocyanins, may improve memory and prevent age-related muddled thinking. Also, their high levels of folate help lower levels of the amino acid homocysteine, which can damage brain cells. Pretty good for such a tiny tater. Look for them in your produce section – they’re not as hard to get as they used to be! Lula’s for Lunch…and More! Catering uses them not only because they’re healthy and beautiful, but because they TASTE so good. You can see a description of them here as Banderillas …