Mindblown: a blog about philosophy.
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Tomatoes Are Coming Out Of My Ears!
It seems once tomato plants begin to produce there is no stopping them for a time. Tomatoes are usually plentiful in my garden up until first frost. I have made every possible concoction with tomatoes. I have given away a few, sent some home with the kids, and fed my chickens tomatoes. Our dog, Max,…
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Whining About Wine
Many recipes develop extra layer of flavor with the addition of wine. I have an elegant Chicken and Mushroom preparation that calls for dry, white wine. A creamy-soft, fruity, cabernet in my Bolognese Pasta sauce truly finishes the dish. When I add wine to a dish, I only add wine I would like to drink…
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Easy Oven Meatballs – Low Fat Too!
Meatballs are a delicious menu item. They can be ‘dressed up’ to make an impressive meal, or used in a simple dish. These make a nice appetizer when formed around a pinapple tidbit or cheese curd. Meatballs are a great finger-foods for kids. I like to make up a large batch and freeze them…
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Orange Gravy – That’s Right: Orange Gravy!
When I was growing up a favorite meal was Orange Gravy and Mashed Potatoes. Try and try as I might, I cannot recall what protein was the featured highlight of the meal that also included Orange Gravy. Years later when cooking for my own family, I always made this with Oven Meatballs, such a good combination.…
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Jerk Chicken
Ready for something really flavorful? It really doesn’t matter what cut of chicken you use, Jerk Chicken is just plain delicious. A bit sweet, a bit spicey! Boneless chicken thighs are my favorite choice for this recipe. In an attempt to save some fat in our diet, I have even used skinless chicken, but in…
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Grilled Wild Shrimp with Truffle-Lime Glaze
Purchase wild, raw, shrimp. Shrimp are usually rated by size. For this dish you want shrimp that numbered 15 – 16, ( 12 is best but I have a hard time finding these in the center of Iowa!). This is the number of shrimp you will usually get in one pound. The higher the number,…
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Meet Kitchen Scale: Your New Buddy
Not so long ago the only scale I owned was on the floor in our bathroom, and I ignored it every chance I could. Now I have a kitchen scale. It is very modest, sits demurely on my counter but it packs a punch! Meat, seafood, and poultry portions are about 4 ounces each. I…
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Red Meat? Gotta Be Bison!
When we crave red meat, we do give in to our cravings once in a great while. This is especially true during the summer when we want a burger on the grill. We use ground bison for many reasons. We choose organic bison as it is fed just grass as the animal was intended to…
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Change Your Center!
When I was growing up, every meal centered around the meat. What would go with pork chops, what to serve with the roast beef, and on and on and on. I remember our big Friday night grocery shopping as a child. We started at the meat counter, then we picked up everything else! The meat,…
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It Stands to Reason – Plate Size Matters
My father-in-law would always say “it stands to reason” whenever he was trying to make an important point. Well here is an important point about plates. Plate size is very important. A large, almost flat plate with measured portions may look a bit empty. A small plate will have the person eating thinking they…
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