- Today is National Tater Day! In the News - They walk among us! Enjoy - Relax and enjoy these images and videos!
National Tater Day was actually named to honor the Kentuckian farmers who celebrated the end of winter by trading sweet potato snippets to plant. Today, people celebrate both the sweet potato and the regular white potato on Tater Day.
There is actually very little similarity between the sweet potato and the white potato.
The Sweet Potato and the White Potato:
Monday, March 31, 2014
National Tater Day, In the News, and Enjoy
Friday, March 28, 2014
Something on a Stick Day, In the News, and Enjoy
Something on a Stick Day - Today is Something on a Stick Day! In the News - They walk among us! Enjoy - Relax and enjoy these images and videos!
Something on a Stick Day celebrates things on a stick.
So what comes on a stick? Practically anything. The first thing that comes to mind is popsicles and fudgecicles. Hotdogs on sticks are popular at campfires. There are also corndogs, shrimp, and many chinese treats. Cocktail wieners and cheese are picked and eaten on a stick (a toothpick).
You can also get just about anything on a stick when receiving food samples at a store or festival.
Celebrate this fun day by serving food for meals and snacks on a stick.
Thursday, March 27, 2014
National Spanish Paella Day, In the News, and Enjoy
National Spanish Paella Day - Today is National Spanish Paella Day! In the News - They walk among us! Enjoy - Relax and enjoy these images and videos!
The roots of paella reach back to Valencia. The original Valencian dish was a mixture of meat, snails, beans, and green vegetables. There two basic variations on the original: Seafood paella, as the name suggests, eliminates the meat in favour of all seafood. Mixed paellas are more akin to the original but usually include chicken (instead of the traditional rabbit) and shellfish (instead of snails).
The most distinctive characteristic of any paella is the bright yellow rice that comes from the saffron (azafrán)—an ingredient in any paella.
At its core, paella is a meal that makes use of what is at hand—local, fresh and available.
Once one has established the mixture of meat and fish one wishes to use in the paella, the only challenge is timing it right to make sure the rice is cooked and the shellfish are still tender and sweet.
Paella (serves 6)
1 -In a large sautée pan with tight-fitting lid or paella pan, cook chorizo on medium heat until browned on both sides and fat has rendered off. Remove from pot and set aside.
2 - Add chicken to the pan. Cook until deep brown color on both sides. Remove from pan and set aside.
3 - Add onions and sautée until translucent.
4 - Add garlic, paprika and lemon zest and cook for another minute.
5 - Add rice. Stir to coat rice with oil and toast for about 2 minutes.
6 - Add white wine to deglaze pan, scraping off brown bits from the bottom.
7 - When wine has almost been absorbed add 3 ½ cups stock and saffron. Let stock come to boil and reduce heat to simmer. Cook for 3 minutes.
8 - Bury chicken and chorizo in the rice/stock mixture. Cover and cook for 12 minutes.
9 - Add peas, peppers and prawns. Cover and cook for another 2 minutes.
10 - Add clams, mussels and remaining ½ cup of stock. Cover and cook for 3 minutes.
11 - Remove lid. If shellfish haven’t opened, replace lid and let cook for another minute.
12 - Squeeze lemon over paella and sprinkle with parsley.
13 - Enjoy.
Wednesday, March 26, 2014
National Spinach Day, In the News, and Enjoy
National Spinach Day -Today is National Spinach Day! In the News - They walk among us! Enjoy - Relax and enjoy these images and videos!
The Spinach plant is native to Asia. Food historians believe that Spinach was first domesticated in Nepal during the first century. From Nepal it was taken to China. Between the 11th and 16th centuries, spinach grew in popularity around Europe.
Today, the United States is the second largest producer of Spinach (China is first). The states that grow the most spinach are California, Arizona, and New Jersey. The U.S. exports most of its Spinach to Canada.
Spinach is one of the best iron sources. One serving of spinach has 6.43 mg of iron—over 2 mg more than one serving of beef. Spinach is also a great source of calcium and folic acid. Spinach has anti-inflammatory properties and have been linked to the prevention of many cancers. Spinach—along with other dark green leafy vegetables such as broccoli and kale—are some of the most healthful foods.
When buying spinach, buy only those with dark green leaves that show no signs of yellowing, limpness, or wilting. Also, do not pick spinach that has a slimy film on them as this is a sign that the spinach is decaying.
