I can’t wait to see what the holiday boxes look like. I plan on doing an unboxing video and a review post after I receive the August box. I’m trying to become active on Tiktok so I might do a video there too.
Have you tried Gramma in a Box yet? What did you think?
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As I visit Facebook, YouTube, Instagram, and Pinterest I’m bombarded by fall desserts that make me want to increase my workouts and adjust my macros so I can have a little taste of each.
In my opinion, fall has some of the best dessert recipes: pumpkin, caramel apple, pecan, spice, cinnamon, oh man so many combinations. Then there’s the warm desserts that just taste so good on a crisp fall afternoon like apple pies, pumpkin muffins, or a delicious dip. So here’s a list of the fall dessert recipes I will be trying
As a kid I was raised in a family of 6. I lived in a 1/2 a house (or duplex if you will) in an old mining town. My parents were not rich. My dad had worked for a company called NAVco but kept getting periodically laid off. My mom would occasionally work a minimum wage part-time job here and there. One was at Hills department store. Eventually my dad got a job with the Post Office and things got a little better. I have to say that we always had enough. I never remember being hungry.
Very rarely if at all did we have things like packaged snack cakes, name brand chips, steaks, or roasts or the gimmick treats like dunkaroos or gushers. I remember homemade pizzas, baked mac n’ cheese, honey bread, peanut butter and jelly roll ups, and shit on a shingle. Well we actually didn’t call it that back then. My mom simply called it cream of mushroom soup over toast. My mom didn’t swear much and she didn’t want us to call it that. This was the poor man’s version of shit on a shingle (S.O.S.) . You can find recipes online that actually call for chipped beef and a bunch of ingredients. From my understanding that is the true shit on a shingle but this is the version I grew up with.
I disliked cream of mushroom soup, I preferred cream of chicken soup over toast. BUT, my mom and dad like cream of mushroom soup so that’s what it usually was. I just scraped the mushrooms off and ate it anyway.
I heard it started as a food many service people ate during the war. My grandfather talked about how it was a meal in the mines.
Today I have my own family of 6 but we’re better off than my parents were. I still introduced my kids to S.O.S. and they like it too. It’s not something we have all the time. It’s just one of those things I like when the mood hits.
With so many diets and ways to eat out there with so much information it can be hard to tell what’s best for you and even what the diet is really all about. Keto, Atkins, Mediterranean, South Beach, I mean I can honestly say I don’t know much about the Mediterranean diet. Cooking classes from experts can be a great way to not only learn some new dishes but to get education on the ways of eating that interest you.
The Mediterranean way of eating is considered one of the healthiest diets worldwide and focuses on plant-rich cuisine, with less focus on meats and sweets. Lycoming county Penn State Extention in Montoursville, PA is offering Mediterranean cooking classes.
“Let’s Cook Mediterranean” will take place from 6:00 p.m. to 8:00 p.m. on August 5 at Penn State Extension Lycoming County Office, 542 County Farm Rd., Suite 206. In this hands-on cooking class, participants will create an authentic Mediterranean meal that’s healthy and delicious. To register, visit extension.psu.edu/lets-cook-mediterranean or call 877-345-0691.
The “Let’s Cook with Penn State Extension” classes address nutrition, healthy shopping, time saving tips and more, so cooks of all skill levels can navigate around the kitchen with confidence. I’m sorry, did they say time saving tips? This keeps sounding better and better.
If the Mediterranean cooking class doesn’t interest you, there are more to choose from. There are multiple “Let’s Cook” classes, focusing on a range of subjects, including special diets, weight management, and cooking for one or two, to name a few. All have been developed using science-based best practices. To see all the cooking classes currently offered, visit extension.psu.edu/lets-cook.
As a coffee love I’m almost always up for trying new coffee in new ways. Admittedly, I sometimes just want my regular coffee just to get me going in the morning. But, I saw this video on facebook and it made my mouth water
The one that really stood out to me was the Vietnamese egg coffee. Given the wonders of the internet I knew there had to be some recipes out there. I found one. The recipe is pretty simple and straight forward.
I would have swore I had sweetened condensed milk in my house. I searched and searched. All I found was 4 cans of evaporated milk. I had already cracked the egg and separated the yolk so I decided I was going to make this coffee one way or another. (Just not leaving my house, I was still in my pajamas and let’s face it, I need my coffee to leave my house) So I decided to mix the egg yolk with heavy whipping cream and liquid stevia. The result is my new favorite hot coffee treat.
Beat egg yolk with heavy whipping cream. Slowly add in drop of liquid stevia while beating mixture. Pour whipped mixture into coffee cup and add hot brewed espresso. Enjoy!
**note** I would wait to brew the espresso until your egg yolk mixture is just about done. I brewed my espresso first not realizing how long it would take to get the mixture to a good consistency and it was a little too cold for me by the time I was ready for the espresso.
This recipe has an indulgent creamy flavor that tastes like it came right from a coffee shop. I will definitely be making this again!
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