Our task was to see if Ugandans and Mozambicans would accept an orange sweet potato to grow and eat – and if so, could we prove that the orange sweet potato was a good source of Vitamin A? We succeeded! Farmers started to grow the sweet potato and families began to eat it and the biggest winners were the children under the age of 5 who got a steady supply of Pro-Vitamin A. ~ Dr. Anna-Marie Ball
Warning! Oh my stars! This post doesn’t have any “sin” in it!
Instead I want to brag and share with you the cover and article from The Nutritionist an excellent magazine published in Kampala, Uganda. My dear friend Dr. Anna-Marie Ball was recently featured on the cover and an article was written about the orange-fleshed sweet potato project she has been running in the country. I previously shared one of Anna’s recipes in the post Vitamin ‘Eh’ Sweet Potatoes.
The cover of The Nutritionist, Dec-Feb. 2015 Issue
Excerpt from The Nutritionist
Photo from The Nutritionist
Here is a clip from the article.
Excerpt and photo from The Nutritionist
You must agree you can never get enough chocolate this time of year. Chef Janet Craig, the contributor our “Who Let the Dog Out” series of recipes has found another way to work it into your Valentine’s Day. She likes to use Young’s Double Chocolate Stout and I see that Black Oak Brewery just released their Triple Chocolate Cherry Stout, so there are some great options for you to choose from.
Happy Valentine’s Beef Short Ribs
4 lbs beef short ribs
1 cup seasoned flour (salt, pepper, paprika)
¼ cup oil
2 large onions sliced
2 large cloves of garlic
2 tsp thyme
1 bottle of Chocolate Stout
- Dredge ribs in the flour (or use a bag to dust them). Brown on all sides in the oil.
- Place onions, garlic & thyme in crock-pot and place ribs on top.
- Cover with beer and cook 6-8 hours.
- Take fluid out and skim off fat. It can be thickened with slurry of cornstarch & water or a roux of flour & butter. Bring to a boil until thickened.
- Serve with horseradish mashed potatoes. Love is in the air!
Love is in the air!
“What did Dom Perignon say to fellow monks after he invented champagne? … Come quickly, I am tasting the stars.”
― John Green, The Fault in Our Stars
While I appreciate all different kinds of wine, I have a special spot in my heart for bubbles. That’s what I call it. Bubbles. Mm…yes. Sparkling wine, champagne, prosecco, cava, espumante, asti, cuvée, sekt… even frizzante. Yum.
And there is not a better way to welcome in the new year than popping the cork on a bottle of your favourite.
Looking for tips on buying bubbles here in Ontario? Check out the sparkling wine reviews on Natalie MacLean’s site. I’ve been known to put some reviews on the site on occasion. You might find it helpful.
Be at war with your voices, at peace with your neighbors, and let every new year find you a better person.
Wishing You and Yours Blessings for 2015!
“Drinking rum before 10 a.m. makes you a pirate, not an alcoholic.” ~ Earl Dibbles Jr.
When my sister-in-law arrived at work this week, someone had brought in post-Christmas (or more correctly post-Carbmas) caramel popcorn to share with the office. ‘Tis the season, eh. She loved it and thought how brilliant that someone had added rum. Turns out it was only rum flavouring. Cue the communal “Boo!”
Knowing the real thing had to be out there, she found this great recipe, so I am sharing images of it here. If anyone tries this and wants to send me photos and recipe tweaks, I would love it.
“Real Rum” Caramel Popcorn
Photo Credit: http://www.rachelcooks.com/2011/07/12/rum-spiked-caramel-corn/
Recipe & Photo Credit: http://www.rachelcooks.com/2011/07/12/rum-spiked-caramel-corn/
Each month in 2014, I have been sharing a calendar page that includes a CWS recipe. Here is December’s, the final one for 2014! This dessert is SO delicious, it can be enjoyed a month early.
Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.
I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!
Yup, I know it’s a Rabbie Burns Day recipe, but I think it’s really Christmasy too. I bet the Bard would approve.
Here is the original post:
“Ode to the Haggis” Burns Nicht.