We've all heard the saying, "An Apple A Day Keeps the Doctor Away." Well it's the truth! A large apple contains 5 grams of fiber, which maintains healthy glucose levels, reduces the risk of heart disease, and promotes good digestion. Furthermore, an apple is fat and cholesterol-free, and low in sodium and calories, which helps one maintain a healthy weight.
Steel-cut oats are commonly referred to as Irish or Scottish oats. Oats in this form are highly nutritious, no matter whether you buy the fancy can with the royal seal or just pick up a plain bag of steel-cut oats at the market or health food store. They take a bit longer to cook than rolled oats, but the quality is worth the wait. They cook up into a porridge with an irresistible flavor and a chewy texture. The cooking time can be cut in half by soaking the oats overnight in water to cover. Before cooking, drain the oats, and proceed with the recipe.
36 Apples = 1 Gallon Of Cider
Not sure how many apples you need to make an apple pie? One pound of apples is roughly 4 small, 3 medium, or 2 large apples. When you're making a 10 inch apple pie and the recipe calls for 2 1/2 pounds, then you will need 9 small, 7 medium, or 5 large apples.
To make a refreshing, savory applesauce, I recommend using Fuji apples. There is no need to add sugar because they are extra sweet on their own. If you prefer your applesauce a bit more tart, McIntosh apples will do nicely as their tangy flavor balances with a tender texture.
While fruit bowls are pretty to look at, store apples in the refrigerator to keep them crisp longer. When they are kept cold, apples can stay nice and crunchy for weeks. Keep them away from aromatic foods like onions, as apples tend to absorb odor.
Picked up these Witch Finger Grapes yesterday. They really are nice a sweet.
The rule of thumb for reading the marks on the underside of china is simple. If there is no mark, the piece was made before 1891, when the United States government began requiring imported china to indicate its country of origin. Pieces labeled only by country probably were made from 1891 to 1914. Thereafter, all imported china was marked “Made in…,” specifying the country of origin.
© Victoria Hart Glavin
Cleaning Your Grill Grates
Now that you know all about grill safety it’s time to clean your grates. Those grates may have been sitting with grime on them for months. I don’t want to hear any of that “it’s extra seasoning.” Go clean those grates!
Clean grill grates thoroughly before AND after each use. Spick and span grates help prevent food from sticking and ensure that each meal is done to perfection.
Burned on bits of food will come off most easily when they are hot, so it’s best to clean the rack right after grilling while the grill is still warm.
Scrub steel racks with an iron bristle brush and enameled grates with a brass bristle brush. If you don’t have a brush, grip a ball of aluminum foil with tongs and scrub.
Scrape away large bits of burned foods with a sturdy metal spatula.
For more thorough cleaning, wash the grill rack using mild soap and a steel wool pad.
© Victoria Hart Glavin