blue apron, ethical food, food, health, healthy eating

My savior Blue Apron

Steak#2 Cooked v3.jpgFor months, I tried going purely vegetarian both because I did not like the way animals were treated ethically and the added hormones and other chemicals used by commercial meat producers and even produce farms in the US. Beside that doctors always say a meatless diet is healthier.

Sadly, I was having almost constant headaches and did not feel that well in general.  Then there were the ethical problems, hormones, and other chemicals used by commercial farms.

So, I decided to try Blue Apron about five months ago. The produce is fresh and produced without all the chemicals added. The meats and other animal products are not commercially produced with all the hormones and other chemicals added.  It’s taken awhile but now the headaches are going away and I’m feeling both physically and ethically better.

The picture above is my latest effort. It is Seared Steak and Fingerling Potatoes with Charred Onions and Butter Lettuce Salad.  The salad was dressed using a combination of Blue Cheese, Dion Mustard, Crème Fresh, and Verjus Rougeand topped with Chopped Wallnuts.

 

cooking, food

I like to cook!

Header for blog

I knew I had to begin eating healthy food after my hospital scare in December. Eventually I found Blue Apron. So this is what I made this week:

Pizza Just out of the ovenAsparagus and Arugula Pesto Pizza with Pink Lemon Ricotta.
Not exactly shaped like a Papa John’s Pizza is it.

 

 

 

 

 

 

 

Inside PizzaIngredients:  Raw Plain Pizza Dough This is the only ingredient I didn’t make from scratch. I formed it from the raw dough though.
Scallions
Mozzarella Cheese
Arugula
Asparagus
Fresh Garlic
Pink Lemon
Ricotta Cheese
Crushed Red Pepper
Grated Parmesan Cheese
 

 

Food ImageThai Steak Lettuce Cups with Spicy Green Beans and Sushi Rice.
Ingredients:
Steak
Sushi Rice
Green Beans
Fresh Garlic
Butter Lettuce
Lime
Cilantro and Mint
Ponzu Sauce
Sugar

The recipe called for a Bird’s eye chili but that would have been too spicy so I left it out.
PorkGinger Pork Meatballs with Yakiniku Sauce and Green beans
Ingredients:
Ground  Pork
Jasmine Rice
Green Beans
Radishes
Fresh Ginger
Yakiniku sauce
Sesame Oil
Panko Breadcrumbs
Rice Vinegar

The pink garnish are thinly sliced radishes pickled with rice vinegar and sesame oil. The pickling liquid was combined with the Yakiniku sauce to make a sauce for the pork meatballs and green beans.

The produce is all organic and the meats are ethically produced with no hormones. For example some recipes call for an egg. These eggs are produce by non-caged chickens fed all organic feed.

The development that was unexpected is that I enjoy cooking!

 

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show #152: mesh heads

Mesh heads are what revived my interest in SL. Before the Bento mesh heads my interest was falling.

the drax files radio hour [with jo yardley]

show #152.jpg show #152

we talk mesh heads, bento mesh heads, avatar identity and where the train is headed in second life and elsewhere >>> why do we enjoy playing dress up? is second life turning into zombie land like real life due to lifeless mesh barbies?

you be the judge:

more info on all we talks about is below:

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  • music today by frank zappa and da mokettes = palolo valley girls
  • random pic of palolo valley just to complete the metaphor:

palolo valley.jpg

  • new edu vr tech looks like sl ca 2005:

  • the bunnies are dead and we will talk about them in a week or so:

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