One good way to multiple your food repertoire is to add in chopped fresh or sauteed peppers to your existing recipes. This of course won’t work for everything but there are many possibilities including: Dips Meals made with Organic Ground Meats such as turkey or beef Sauces In sandwiches In condiments such as organic mustard or ketchup (even if we buy these things from the store we can still dress them up. After all, they’re made to appeal to the average consumer. That’s a good starting point, now we can make then unique for us). Side [...click to contimue reading...]

 I just got back from my brother’s place (computer emergency) and noticed that the spice rack situation has further deteriorated. Now, not only are some spices in glass jars to let the light in, but they are on this shelf thing positioned right in front of the window. .. Sort of an effort made to get the maximum amount of sunshine on the spices… Now I almost feel guilty about exposing this to the entire world and thank God I never told him about this blog. If you like this post please share with a friend. [...click to contimue reading...]

 It seems that the most common form of pepper is the already pre-ground type that sits in a container with holes in it (aka the pepper shaker). My brother, who does spend some time cooking, will top off his creations with this stale excuse for a flavor enhancer. But pepper is a spice who’s sole purpose is to add flavor to your foods…there’s something wrong here.  But when pepper is pre-ground and exposed to air 24/7 it’s aromatics simply evaporate. And if this isn’t bad enough he further insures that all his pepper turns into flavorless black specks on [...click to contimue reading...]