Food Holidays for the week of 23 February

How many food holidays did you celebrate last week? Are you still celebrating National Margarita Day?  This week's lineup of food holidays includes a celebration for another beloved member of the household

• February 23: National Banana Bread Day AND Dog Biscuit Appreciation Day
• February 24: National Tortilla Chip Day
• February 25: National Clam Chowder Day AND National Chocolate-Covered Nuts Day
• February 26: National Pistachio Day
• February 27: National Strawberry Day AND National Kahlua Day
• February 28: National Chocolate Soufflé Day AND National Chili Day
• March 1: National Peanut Butter Lover’s Day AND  National Fruit Compote Day

Note: Dog Biscuit Appreciation is targeted at dogs, not humans. According to Days of the Year, no one knows the origin of this "food holiday". However, the first dog biscuits were developed in the mid-19th century by American manufacturer James Spratt. He developed the  idea after he visiting Liverpool in England, where he observed stray dogs hungrily eating ship’s biscuits. The first Spratts biscuits were produced in London, with a secret recipe including both meat and vegetables. 

Sydney, shown to the right, is my friend Chuck's dog. Chuck told me that Sydney is a full of energy, she never tires, and  she loves treats. I think she will enjoy Dog Biscuit Appreciation Day, don't you?

How do you eat your tortilla chips? as is? with salsa? with queso? with guacamole? or do you pair with them with something? Share your comments below. Have a great week!

Be well,

Technicolor girl

image created by Ink+ LLC

SNAP Challenge Day 7 - Twist and Homestretch

Mezcal maragritas for cooking class students

Day 6 began smoothly. I ate oatmeal before heading out the door for the seminar. Lunch (soup) was packed along with a small container of oatmeal,  an orange, a package of raisins, the remaining hummus, and a few carrots. On the first break during the seminar I realized I had no water.  Yikes! I couldn't buy water and I couldn't accept water from others. I was  35 minutes away from home - too far to 'run home' and get a water bottle. I left the seminar to go to my volunteer assistant gig. Before entering the building I consumed the oatmeal and orange. I was finally in a location where I could access to water  without paying for it, but I had already been without water for several hours and being an assistant means you are active preparing the recipes  and clearing the cooking area.

The class topic was "Brian P's Smoke House" and featured smoked po'boys, beef brisket, and  The highlight of my evening was learning to make sausage using a Kitchen Aid mixer and one of its specialized attachments. It was a fun class, but very labor intensive. I came home and went to bed. No chili. No spinach. No brown rice.

Lessons Learned:

• Not having access to water for hours  was painful.
• Eating the oatmeal as an afternoon snack helped me stay full.
• Working with the other classroom assistants took my mind off the lack of water.

Maple bacon pecan pralines for cooking class attendees

 Questions posed to me on Day 6 and my answers:

• Q: Have you lost weight?
• A: Perhaps. I haven't gotten on a scale to find out.

• Q: Are there any foods you wish you hadn't purchased week?
• A: No. I tried to plan to my meals ahead.

Day 7 marks the homestretch to the end of the SNAP Challenge. The seminar concludes today and I have a water bottle with me. Since I didn't eat dinner on Day 6 I will have chili for lunch and dinner. I have a sufficient amount of food to end the SNAP Challenge consuming all three meals.

I hope you will return tomorrow to see how Day7 actually unfolded and the final round of lessons learned and questions posed.


Be well,

Technicolor girl

SNAP Challenge 2014 - Day 2: Lessons and Questions

I felt as if I plodded through Day1. My friend Bebe's words about the presentation of the food is just as important as the taste resonated with me as I prepared dinner. I made a point to serve dinner on cheerful looking dinnerware. Dinner was turkey chili (I used the kidney beans and black beans I purchased in the chili) with brown rice served with spinach and cucumber salad. I made a vinaigrette using balsamic vinegar, peanut oil and a few spices.

photo by TEP

 A few lessons I learned on Day 1 :

preparing to make hummus

• Having a snack is important for me. I ate my oatmeal at 7am. I ate the soup at 130pm . I ate 1/2 an apple at 3pm. I had a 715pm meeting at a restaurant. I didn't eat anything, but as I felt  more hungry my concentration slipped and I secretly hoped the meeting would end sooner than scheduled so I could go home and eat. After dinner I made hummus and sliced and packaged carrots to take with me as a snack for the remainder of the week. The hummus recipe from budget bytes was a great help.
• I should not wait too long to eat. I was cranky and scattered when I got hungry. Not good for anyone.
• I didn't drink as much water as I would have liked, especially while at work. I have a Britta water pitcher at my desk. No excuse. 

homemade hummus

I wanted to share and address questions that were posed to me on Day1:

photo by TEP

• Q: What kind of fruit did you purchase?
• A: Two apples, 2 bananas, 1 grapefruit, 1 orange

• Q: Did you really spend $33?
• A: I spent $33.32 before deductions Here's receipt:

photo by TEP

• Q: Did you decline attending any events this week?
• A: Yes, I declined attending a couple of wine dinners. There will be other events.

• Q: Why are you participating?
• A: I'm participating because not too long ago this scenario was me. Unfortunately, I wasn't eligible for assistance and I subsisted on a meal allowance of $5 to $10 a week.

My goals for today:

• Drink plenty of water
• Bring  carrots and hummus to snack on.
• Watch portion sizes to ensure my food is available all week.

Day 2 is going to be a busy day.  Are you ready follow today's adventure?  What questions do you have for me?

Be well,

Technicolor girl

image by InkPlus LLC