Onesies to T-shirts

Lately I've been reaching for the t-shirts rather than onesies when dressing Poppyseed (although he's still mostly naked) only we don't have many t-shirts.

But boy do we have onesies!

 
I was browsing ThredUp thinking I'd get some shirts there when I had a brainstorm:

snip, snip, snip...

 

 

Problem solved.

Non-GMO Masa

Did I mention this already? I was searching for GMO-free masa (because we hate GMOs but loooove tamales) and contacted Bob's Red Mill about their masa...

Hi Annie,

Thank you for your e-mail. Here at Bob’s Red Mill, we only purchase identity-preserved products that originate from non-GMO seed. We think it is very important to offer the most natural, wholesome flours and grains. You can purchase our products knowing that we make honest decisions on behalf of our customers.

I will note that the reason we do not label our products as non-GMO is because we cannot guarantee the complete absence of genetic modification in our products because of wind drift, pollinators and our lack of testing equipment. We are, however, venturing into GMO testing so that we can guarantee our products’ GMO-free status. This is a new venture that will hopefully be in fruition by next year.

Let me know if you have any further questions, take care.

Andrey Gorban

Customer Service Representative

Bob's Red Mill Natural Foods

(971)206-2231



Yay Bob's Red Mill! 

I'm very happy to see that they're going to start a testing program.


More on GMOs (Genetically Modified Organisms):
Mark Bittman in the NY Times on GMOs and Prop 37 in CA
The Non-GMO Project
GMO Myths and Truths from the Organic Consumer's Association

Green Salsa Obsession

I have become obsessed with green salsa. 

There is almost always some in the fridge these days (as long as we have cilantro of course). 

I was inspired by Homesick Texan's tomatillo salsa recipe but since my tomatillos aren't ready in the garden didn't produce at all (!) and half of us don't do spicy, I made some alterations. Here's what I do:

1 large can tomatillos

1 can green chiles (we use mild)

1 bunch cilantro

onion (1/4? 1/2? depends on the day)

a few garlic cloves
whole cumin and pepper
olive oil

Blend all that up then simmer a pinch of whole cumin in a tablespoon or so of olive oil. Careful not to burn it. After a few minutes, when the cumin is slightly softened and the oil is nicely infused, pour your salsa into the pan right on top of the oil. You can call it quits at this point or cook the salsa a little. Your choice. I do it a different way each time I make it.

Stir this into soup, eggs, scoop it with chips, use it as an enchilada sauce, a topping for rice, potatoes, or mix it with yogurt for a creamy green salsa.

I can't wait until I have fresh tomatillos again!

P.S. Since I first drafted this post I've stopped cooking the salsa. I think I liked it better that way but I am very short on time because someone, lets call them "Poppyseed", gets impatient. Anyhow, I just pour the cumin/olive oil into the blender with the salsa and give it one last swirl. Pretty darn good. 



What is your condiment obsession?