Fling Milk Chocolate bars - I had a coupon for a free package, so of course I picked one up. Marc said they were really good. Plus, they have an awesome slogan: "Naughty, but not that naughty."
AngelSoft toilet paper - I've gotten quite a few 4-packs for free after coupon at Ralphs, which is the only reason I even tried this brand. I don't like it as much as our preferred brands, which are Charmin Ultra and Quilted Northern Ultra. I'll also buy Cottonelle, if it's the cheapest, although I don't like it quite as much as Charmin or Quilted Northern. The AngelSoft is at the bottom of my list, so I've decided that I won't pay for it, but I'll definitely get it (and use it) when it's free.
Kids' Crest Cavity Protection Sparkle Fun - Alex says this toothpaste is too "spicy" and hates it. He's had to use it for a week or so, and he still hates it.
Skintimate Cream Shave - These were free at drugstores a few weeks ago, and I just finished up my first tube. It's a little weird, because the texture is so different from traditional shaving creams and gels. But I did find my legs were smoother and more moisturized with this "cream shave" versus traditional products. On the flip side, though, it was harder to wash out of the razor. Still, I'm perfectly happy to keep using this. I won't pay a premium for it when I run out of my free tubes, but I'll certainly buy it if it's below my target price for shaving cream of $1 per can/tube.
Previously: More quick product reviews
Jun 24, 2009
Jun 19, 2009
Homemade Pizza Dough & Marinara Sauce
Ever since I posted my homemade pizza dough tip a few months ago, I've been making pizza regularly - every one to two weeks. The recipe below is adapted from The 1997 Joy of Cooking.
For me, it makes 4 ultra thin crust pizzas, 2 6-inch thick crust pizzas, and 1 10-inch breadstick. (In case you were wondering, the thin crust pizzas are for Marc and me, and get topped with sauce, anchovies, chopped fresh spinach, and mozzarella. The thick crust cheese pizzas are for Alex and Tyler, and the breadstick is for Tyler, since he often prefers plain crust.)
Homemade Pizza Dough
2 1/4 teaspoons dry active yeast
1 1/3 cup warm water
1 cup white whole wheat flour
2 - 2 1/2 cups all purpose flour
4 tablespoons olive oil, divided
1 - 1 1/2 tablespoons kosher salt
(Note: I use my stand mixer but you could use a large bowl and then knead by hand.)
In the bowl of a stand mixer, combine the yeast and water and let sit for five minutes. Add whole wheat flour, 2 cups all purpose flour, 2 tablespoons oil and salt and mix with a dough hook on low to combine. If the dough is sticky, add all purpose flour one tablespoon at a time until the dough no longer comes off on your finger. Knead with the dough hook for 10 minutes. Turn off mixer and remove the bowl. Add 1 tablespoon oil, pull the dough off hook, and turn the dough to coat it with oil. Cover and let rise in a warm place for approximately two hours.
Preheat oven to 450 degrees. Line two or three baking sheets with parchment paper and drizzle remaining oil on the paper. Divide and shape the dough as desired. (If you're having trouble stretching the dough, let it rest and then come back.) Cover with desired toppings and bake for 10 to 20 minutes, depending on thickness. (I check to see if the edges of the crust have browned and the cheese has melted.)
Marinara sauce
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 8-oz can tomato sauce
In a small saucepan, combine the oil, garlic, oregano and basil over medium heat. After the oil begins to sizzle, cook for two minutes, stirring constantly. Add the tomato sauce, stir to combine, and reduce heat to low. Simmer for 20 minutes or until desired thickness is achieved.
For me, it makes 4 ultra thin crust pizzas, 2 6-inch thick crust pizzas, and 1 10-inch breadstick. (In case you were wondering, the thin crust pizzas are for Marc and me, and get topped with sauce, anchovies, chopped fresh spinach, and mozzarella. The thick crust cheese pizzas are for Alex and Tyler, and the breadstick is for Tyler, since he often prefers plain crust.)Homemade Pizza Dough
2 1/4 teaspoons dry active yeast
1 1/3 cup warm water
1 cup white whole wheat flour
2 - 2 1/2 cups all purpose flour
4 tablespoons olive oil, divided
1 - 1 1/2 tablespoons kosher salt
(Note: I use my stand mixer but you could use a large bowl and then knead by hand.)
In the bowl of a stand mixer, combine the yeast and water and let sit for five minutes. Add whole wheat flour, 2 cups all purpose flour, 2 tablespoons oil and salt and mix with a dough hook on low to combine. If the dough is sticky, add all purpose flour one tablespoon at a time until the dough no longer comes off on your finger. Knead with the dough hook for 10 minutes. Turn off mixer and remove the bowl. Add 1 tablespoon oil, pull the dough off hook, and turn the dough to coat it with oil. Cover and let rise in a warm place for approximately two hours.
Preheat oven to 450 degrees. Line two or three baking sheets with parchment paper and drizzle remaining oil on the paper. Divide and shape the dough as desired. (If you're having trouble stretching the dough, let it rest and then come back.) Cover with desired toppings and bake for 10 to 20 minutes, depending on thickness. (I check to see if the edges of the crust have browned and the cheese has melted.)
Marinara sauce
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 8-oz can tomato sauce
In a small saucepan, combine the oil, garlic, oregano and basil over medium heat. After the oil begins to sizzle, cook for two minutes, stirring constantly. Add the tomato sauce, stir to combine, and reduce heat to low. Simmer for 20 minutes or until desired thickness is achieved.
Jun 17, 2009
Meet my blogroll: Just Hungry & Just Bento
Just Hungry and Just Bento are two of my favorite food blogs. They are written by Maki, a native of Japan who's living in Western Europe. The best thing about her blogs is the recipes. Traditional Japanese cooking tends to be time-consuming and complicated, or at least it seems that way. Maki makes Japanese cooking accessible, so that I think, I can do that. For example, her Salmon Furikake is something I make regularly.
Both blogs feature occasional giveaways, and there's a relatively new forum at Just Bento. Maki also has a site called Hungry for Words, where she teaches some Japanese. Check them all out!
Previously: Meet other blogs on my blogroll
Both blogs feature occasional giveaways, and there's a relatively new forum at Just Bento. Maki also has a site called Hungry for Words, where she teaches some Japanese. Check them all out!
Previously: Meet other blogs on my blogroll
Jun 13, 2009
The effects of long-term marriage
I realized something today: I’ve been married a long time.
I came to this realization while watching Glee. The show is about a high school Spanish teacher, Will Schuester, who brings together a group of outcasts plus the football team’s star player in the school’s Glee Club. I love the way the football player comes to embrace his musical side, and the performances in the show are great.
But there are other storylines, in particular the difficulties in Will’s marriage. His wife, Teri, is extremely unlikeable - she’s materialistic and superficial and keeps trying to get Will to become an accountant because it’ll mean more money, even though he loves teaching. The opposite of Teri is Emma, a fellow teacher who has a crush on Will, admires his efforts with Glee Club, and encourages him to follow his heart.
In years past, I would have rooted for Will to come to his senses, realize that he’s meant to be with Emma, and cheered as he dumped Teri. But not anymore.
I look at Teri and think that Will needs to help her be more fulfilled. If she’s not willing to examine why she’s so shallow and unhappy, then by all means, he should leave her. But there’s a reason he fell in love with her and part of his responsibility as a husband is to help her be happy.
That sort of partnership is not something I really understood before I was married, and probably not even during the first few years of marriage too. But now I have too much respect for the institution of marriage to think that it should be abandoned without full effort on the part of both parties. I would love it if the show's writers and producers don't follow the obvious path and instead nurture the Schuesters' marriage back to health. That would be a true happy ending.
I came to this realization while watching Glee. The show is about a high school Spanish teacher, Will Schuester, who brings together a group of outcasts plus the football team’s star player in the school’s Glee Club. I love the way the football player comes to embrace his musical side, and the performances in the show are great.
But there are other storylines, in particular the difficulties in Will’s marriage. His wife, Teri, is extremely unlikeable - she’s materialistic and superficial and keeps trying to get Will to become an accountant because it’ll mean more money, even though he loves teaching. The opposite of Teri is Emma, a fellow teacher who has a crush on Will, admires his efforts with Glee Club, and encourages him to follow his heart.
In years past, I would have rooted for Will to come to his senses, realize that he’s meant to be with Emma, and cheered as he dumped Teri. But not anymore.
I look at Teri and think that Will needs to help her be more fulfilled. If she’s not willing to examine why she’s so shallow and unhappy, then by all means, he should leave her. But there’s a reason he fell in love with her and part of his responsibility as a husband is to help her be happy.
That sort of partnership is not something I really understood before I was married, and probably not even during the first few years of marriage too. But now I have too much respect for the institution of marriage to think that it should be abandoned without full effort on the part of both parties. I would love it if the show's writers and producers don't follow the obvious path and instead nurture the Schuesters' marriage back to health. That would be a true happy ending.
Jun 12, 2009
CSAs: Are they worth it?
Meredith's post at Like Merchant Ships about using up their box of CSA produce reminded me that I've been meaning to look into CSAs myself.
"CSA" stands for "Community Supported Agriculture." In essence, it's a way of buying produce directly from farmers. You pay a set amount, and receive a box of fresh produce in return. LocalHarvest.org has a more detailed explanation.
They also have the best CSA locator that I could find. (It's right on their homepage.) There are a fair number of choices for the LA area, but they all require that you pick up your delivery at a farmer's market. I've found one that might work for me, so I'm thinking about it. It would be $25 per week, and all of the produce is certified organic. I'm going to visit the delivery site and if I like what I see, I'll probably sign up. I like the idea of supporting a local farm, getting super fresh produce, and having the chance to try new fruit and vegetables.
If you're a CSA member, what's your experience been?
"CSA" stands for "Community Supported Agriculture." In essence, it's a way of buying produce directly from farmers. You pay a set amount, and receive a box of fresh produce in return. LocalHarvest.org has a more detailed explanation.
They also have the best CSA locator that I could find. (It's right on their homepage.) There are a fair number of choices for the LA area, but they all require that you pick up your delivery at a farmer's market. I've found one that might work for me, so I'm thinking about it. It would be $25 per week, and all of the produce is certified organic. I'm going to visit the delivery site and if I like what I see, I'll probably sign up. I like the idea of supporting a local farm, getting super fresh produce, and having the chance to try new fruit and vegetables.
If you're a CSA member, what's your experience been?
Jun 9, 2009
Random observations on the economy
We drove by the mall over the weekend because we've promised Alex an Up! toy from the Disney Store as a reward for various good deeds. But there was no parking. The only conclusion we could draw is that the economy isn't be that bad, at least not in this particular neighborhood, because this mall has nothing going for it besides shopping. (There's no movie theater, and only a minimal play area for young kids, a small food court, and a couple of counter-service type sit down restaurants.)
Gas prices are skyrocketing again. Last week, I spotted the first "3" I'd seen in the dollar slot in a long time, but it was only for premium. However, on my way in to the office yesterday, I saw a Mobil station where super and premium gas were both over $3 per gallon. If the rise continues at the same pace, we'll be hitting $4 again by the end of summer.
Some Albertsons markets in Southern California are being rebranded as Lucky stores. I don't remember this, but apparently Supervalu, Albertsons' parent company, bought Lucky markets some years ago and changed the name. I'm inferring from the article that the Lucky name has greater prestige than Albertsons, hence the change. The one mentioned in the article isn't too far from me, so I might check it out sometime.
Mattel has agreed to pay $2.3 million in penalties for violating the lead paint ban (remember all those recalls back in 2007?). Here's the kicker: Mattel denies any violating any laws. One of these days when I have some free time, I'll go look up the statute containing the lead paint ban to see how they're getting away with that. In the meantime, here's an article about "how Mattel managed to finesse its PR and legal headaches connected with the recall (mostly it was by hiring lobbyists and keeping quiet)."
You can now get free lifetime membership into any Freepeats group. (Freepeats is like Freecycle for baby, kid and maternity-related items.) Pay $1 up front (reduced from the previous membership fee of $4.95), and get that $1 refunded when you post two qualifying offers in June. Details at Baby Cheapskate.
Finally, this has nothing to do with money, but I have to say, The Next Food Network Star may be the best-edited show on television. Sunday's season premiere was fantastic!
Gas prices are skyrocketing again. Last week, I spotted the first "3" I'd seen in the dollar slot in a long time, but it was only for premium. However, on my way in to the office yesterday, I saw a Mobil station where super and premium gas were both over $3 per gallon. If the rise continues at the same pace, we'll be hitting $4 again by the end of summer.
Some Albertsons markets in Southern California are being rebranded as Lucky stores. I don't remember this, but apparently Supervalu, Albertsons' parent company, bought Lucky markets some years ago and changed the name. I'm inferring from the article that the Lucky name has greater prestige than Albertsons, hence the change. The one mentioned in the article isn't too far from me, so I might check it out sometime.
Mattel has agreed to pay $2.3 million in penalties for violating the lead paint ban (remember all those recalls back in 2007?). Here's the kicker: Mattel denies any violating any laws. One of these days when I have some free time, I'll go look up the statute containing the lead paint ban to see how they're getting away with that. In the meantime, here's an article about "how Mattel managed to finesse its PR and legal headaches connected with the recall (mostly it was by hiring lobbyists and keeping quiet)."
You can now get free lifetime membership into any Freepeats group. (Freepeats is like Freecycle for baby, kid and maternity-related items.) Pay $1 up front (reduced from the previous membership fee of $4.95), and get that $1 refunded when you post two qualifying offers in June. Details at Baby Cheapskate.
Finally, this has nothing to do with money, but I have to say, The Next Food Network Star may be the best-edited show on television. Sunday's season premiere was fantastic!
Jun 2, 2009
Bacon & Zucchini Frittata
There won't be a giveaway today because Google Docs was having trouble last night and I couldn't create the entry form. Hopefully tomorrow ...
Meanwhile, here's what we had for dinner last night:
Bacon & Zucchini Frittata
Serves 4
3 medium zucchini
1/2 tablespoon salt
6 slices bacon, diced
6 eggs
6 egg whites
1 cup shredded cheddar (or other kind of) cheese, divided
1. Grate the zucchini and place in a colander set in a bowl. Sprinkle with salt and mix well. Cover with plastic wrap and let drain in the refrigerator for at least an hour or overnight.
2. Preheat oven to 375 degrees. Heat a 12-inch ovenproof skillet over medium high heat. Add the bacon and saute until browned, about ten minutes, stirring frequently. Drain the bacon, reserving two teaspoons of fat.
3. In the same pan, combine the grated zucchini and bacon fat and saute until the zucchini is lightly browned, about ten minutes, stirring frequently.
4. While the zucchini is browning, combine the eggs and egg whites in a bowl and beat well. Stir in 1/2 cup cheese.
5. When the zucchini is browned, return the bacon to the pan and pour the egg mixture over the zucchini and bacon. Stir well to distribute the zucchini and bacon, Sprinkle remaining 1/2 cup cheese on top.
6. Transfer the pan to the oven. Bake for ten to fifteen minutes, or until the eggs are set and edges are lightly browned. Serve with a green salad if desired.
Meanwhile, here's what we had for dinner last night:
Bacon & Zucchini Frittata
Serves 4
3 medium zucchini
1/2 tablespoon salt
6 slices bacon, diced
6 eggs
6 egg whites
1 cup shredded cheddar (or other kind of) cheese, divided
1. Grate the zucchini and place in a colander set in a bowl. Sprinkle with salt and mix well. Cover with plastic wrap and let drain in the refrigerator for at least an hour or overnight.
2. Preheat oven to 375 degrees. Heat a 12-inch ovenproof skillet over medium high heat. Add the bacon and saute until browned, about ten minutes, stirring frequently. Drain the bacon, reserving two teaspoons of fat.
3. In the same pan, combine the grated zucchini and bacon fat and saute until the zucchini is lightly browned, about ten minutes, stirring frequently.
4. While the zucchini is browning, combine the eggs and egg whites in a bowl and beat well. Stir in 1/2 cup cheese.
5. When the zucchini is browned, return the bacon to the pan and pour the egg mixture over the zucchini and bacon. Stir well to distribute the zucchini and bacon, Sprinkle remaining 1/2 cup cheese on top.
6. Transfer the pan to the oven. Bake for ten to fifteen minutes, or until the eggs are set and edges are lightly browned. Serve with a green salad if desired.
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