Sep 03, 13
By Jessica Domel
To wash or not to wash? That’s the question I find myself asking every time I open a package of raw chicken in my kitchen. Do I need to wash this before cooking it or does the cooking process take care of the bacteria for me?
Well, apparently that’s been the debate for some time among those in the culinary industry.
My grandmother always washed her chicken before cooking it, but I also watched her wash off her kitchen counters and sink with a bleach solution after doing so to kill bacteria. Was she doing it wrong?
Aug 30, 13
By Kelly Bogard
Have I ever told you how much I enjoy three-day weekends? If I haven’t, then I will now. I love them. It is a time to take a quick trip or relax with family and friends. Yet, I can still get my weekend chores done, too. You know—laundry, cleaning and all those things we put off during the week because we are just too busy. I also get to spend a little more time in my kitchen. The Labor Day weekend lets me bake my cake and eat it, too.
Aug 27, 13
By Amanda Hill
You may have seen this sunny crop driving along Texas highways and back roads this summer. Sunflowers are bright and cheery during some of the hottest months in Texas. It is a hardy crop that survives nearly all weather conditions. Plus, sunflowers are used so many different ways—from a salty snack to a healthy oil for cooking and a beautiful arrangement for your kitchen table.
Did you know that the sunflower head is really made up of 1,000-2,000 smaller flowers? Each small flower will eventually produce a sunflower seed. The sunflower also is one of the fastest growing plants. They can grow to 8-12 feet tall in six months. What an amazing plant!
Aug 23, 13
By Kelly Bogard
Well, it’s time… Time for homework, school plays and football. Yep, it’s time for school to start in Texas. Some kids have already made their way back into the classroom, while others will venture in next week. No matter what day they go back, they’ll all need a balanced breakfast filled with protein, whole grains and all of the other yummy things that make their brains and bodies stronger.
Aug 20, 13
By Amanda Hill
I read last week that Chipotle is considering changing its stance on serving beef treated with antibiotics in its restaurants. Part of the company’s marketing plan has been to sell “naturally raised meat” that’s been raised “the right way,” so its statement really turned some heads.
Hey, Chipotle, I think treating animals when they are sick is the right way. Ranchers give their cattle antibiotics when they are sick, just like I give my son medicine when he is sick. I’ll do anything I can to help my little boy get better, and ranchers feel the same about their animals.
Aug 16, 13
By Mike Barnett
Talk barbecue in Texas and images of the best brisket in the world dance in my head. I’ve never cooked a decent brisket, but I do know it’s a lengthy process and an art. So I go to one of the famous Central Texas pits to cure my BBQ cravings. Unless I have a hankering for pork. I’ve found acceptable—but not really good—ribs in the Lone Star State. So, I learned to cook my own.
My family craves them. My friends demand them. They are really easy to make.