I go through some EVOO, Canola and Grapeseed. I’ve discovered when buying some of these big bottles that they have a seal I can puncture with a straw (we have stainless reusable ones ’cause we’re saving the planet, right? RIGHT!) ANYhoo…using that tiny hole to pour your oil can save BIG on cleanup when the GLUG GLUG GLUG gets out of control…or am I the only person that this happens to? I think NOT. You can subscribe to get this tips ands tricks once every week or so here , and look at pretty food pictures here!
How many of you out there make your own pasta? Did you know that you can make it in bulk and freeze the freshly made pasta for up to a month and it’ll be NO WORSE for it! Just hand toss with a little extra flour to prevent clumping, throw it in a bag or container and into the deep freeze it goes.
Store bought pasta also freezes well after you cook it, but not for toooooo long cause it’ll dry up around the edges pretty quickly. One of Lula’s Catering ‘s favorite winter dishes, Linguine with Smoked Fish (in this case trout) is seen above – served at a Christmas Feast of the Seven Fishes!
If you’re lucky you’ve gotten ‘hold of some fresh King, Sockeye or Coho recently, and I have a tip for you regarding those “prickly” pin bones. If you bought whole, pull out a mixing bowl. If you bought portions, pull out a cereal bowl. Invert either bowl and lay the salmon skin side down over the bowl. Yes, you WANT THE SKIN on wild salmon!! It’s LOADED with nutrients, and delicious when crisped. Email me if you don’t know how to do that.
The pin bones should be presenting themselves with this stretch. Take eyebrow tweezers (some use pliers I prefer tweezers) to the pin bones and gently pull. Easy peazy!
Folks we all know about the “Toothpick Test” when baking, but did you know that you don’t want a fully set crumb (clean toothpick) when baking with chocolate?
The longer chocolate is exposed to heat, the more its flavor compounds dissipate. For this reason, you always want a moist crumb (crumbs coming up on the toothpick) not an absence of crumbs. Obviously, you can tell if its BATTER you’re pulling up instead of crumb – we don’t want raw and we don’t want “fully set”!! Always err on the side of under done rather than fully done when baking with cocoa powder or chocolate! Happy baking, Lula
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Folks if you’re making your own bread, I have a tip for you: after you’re through kneading and your hands are all yucky, wash them over the sink with a handful of FLOUR, not water. That’s right….grab a quarter cup or so of dry flour and scrub your hands till most of the dough has dried and flaked off. THEN rinse them with COLD water – hot water activates the starches and things will get gooey again!
How does one get these fantastic smooth layers? Well, I personally don’t know – I’m not very good at this – this beautiful cake from one of my new bride and grooms is courtesy of Servatiis. What I DO know is that practically every time I use the oven (multiple times a day) I burn myself. Check out my arms sometime.
I have discovered, when baking anything round in a pan like one of these cake layers or a quiche, that if I use a spatula and sneak it underneath the pan and rotate it instead of using oven mitts, I char myself less frequently. Hope this helps for you too! Other tips and tidbits relating to ANYTHING food and drink can be found here, joyeously provided by Lula’s Catering !
How to Make a Delicious,
Cancer-Fighting Valentine’s Treat
Valentine’s Day gives rise the urge to eat sugary treats. Unfortunately, processed sugar causes inflammation, which is not good for those dealing with cancer.
Here’s a satisfying way around the sugar shackles that I enjoy. It’s naturally sweet, creamy, quick, easy, nutritious, and even color-coordinated.
And best of all, it can help fight cancer.
All it takes is a high-speed blender with a pusher, some frozen red berries, and a banana.
I consider my high-speed blender a vital part of my anti-cancer lifestyle. I use mine daily for green smoothies, and sometimes I’ll use it three times in one day. I am fortunate that my brother Walter gave me a Vitamix after my diagnosis. I believe using it provides my body with access to fresh, vital nutrients I might not get any other way.
Red berries are nutritional powerhouses. They boost the immune system and provide cell-protecting antioxidants. Raspberries and strawberries contain especially high amounts of ellagic acid, a phytochemical that interferes with cancer development. 
Bananas contain vitamin B6 (good for dealing with neuropathy), fiber, potassium (especially important during chemo, I found), magnesium, vitamin C, and manganese.
Cut your peeled banana in half and stick both halves in the bottom of your blender.
Measure out 2 cups of frozen berries and pour them on top.
Turn on your blender and use your pusher to get the fruit to mix.
Viola! A delicious, sweet, creamy, frozen dessert for Valentine’s Day.
 Thriver Soup, pg. 117
Collard Greens, which are eaten year round down south but particularly on New Years Day, are eaten that day because they supposedly bring good financial health, as they resemble money when folded. I want you to be “armed and ready” for the new year so you’re getting this offer in plenty of time! Collards (as well as Tuscan Kale, Kale, and Mustard Greens) are absolutely LOADED with good for you vitamins A, C, K, and Calcium, as well as contain a good amount of antioxidants and protein (3 grams per 1/2 cup cooked), no fat, and are incredibly low in calories. They are in the broccoli family. Enjoy! – Lula
Below is an excerpt to a great article helping explain one aspect of sustainability. Click on the link at the bottom for more…
“Human life on this earth does not exist without healthy soil,” Tessa Peters, commercialization manager at The Land Institute, says. “We need grain crops [for foods] like bread, rice, pasta, and all of those are based on an annual agriculture, which is extractive. The development of a perennial agriculture that’s regenerative is essential to human life, because it means that we are not washing soil away, so we are able to survive the current existing climate crisis.” MORE HERE
OK, so these aren’t “carbon” footprints, but they might as well be, because they’re human, and we produce carbon. In the foodservice industry, an establishment’s carbon footprint is impacted by its use of greenhouse gases, which are emitted by generated waste, water consumption, and transportation. Restaurants (and caterers!) can minimize their carbon footprints by reevaluating their energy consumption, using sustainable packaging, and reducing waste.
Gordon (the the fabulous hubby) makes fun of me because I reduce, reuse, and recycle as much as I can. I guess it did start out as a memory imprint from my mother, who, being raised in the great depression, learned from HER mother to waste nothing. Little did I know it would become so necessary for the survival of the human race! If you’d like more “eco info” – common terms explained, peruse the back issues of Lula’s blog from the last couple of months. And I’m here for questions too! So go ahead and leave your footprints in the sand…they wash away and you’re having no harmful impact!! With love, ALWAYS, with love, Lula!