Friday, April 11, 2014
One of my good friends, Lauryn, is leaving in less than two weeks for an EPIC adventure.
I do not use that word lightly.
A Grand Adventure
She's going to hike her way up the Pacific Crest Trail (PCT), which is a 2,663 mile trail that runs along the western edge of the United States from the Mexican border up through California, Oregon and Washington until it reaches Canada.
Thursday, April 3, 2014
Is it just me or did March fly by in a whirlwind? One minute it felt like winter and the next it's averaging 70 degrees. Here in Texas, at least. Before long we'll have 90+ degree temps and I'll be longing for our mild winters. Such is life.
Before we rush headlong into April, I thought I'd share some of the awesome posts I stumbled upon in March. Plus, a recap of what you may have missed here on The Rising Spoon.
Grab a tasty beverage and enjoy browsing. :)
Things I Loved in March
>> Travel Tips: How to Survive 10+ Hours Flights in Economy (pin this for later)
>> Quick Meal Fix: Simple Korean Bimimbap Bowl (pin this for later)
>> Real Food Snack: Homemade Gummy Bears made with fruit juices (pin this for later)
>> Attractive Organization: DIY Magazine Holder Makeover (pin it for later)
Tuesday, April 1, 2014
When my boyfriend proclaimed the other day that he had an odd hankering for spinach dip, I jumped on the opportunity to make a spinach and artichoke dip. I browsed several online recipes for inspiration, mostly to make sure I didn't forget any essential ingredients, and noticed many recipes called for mayo.
Why I Don't Use Store-Bought Mayo
It's no secret that I'm a mustard gal. Mayo serves a purpose, but it's not something I particularly cherish or crave. Especially when I can't get a ready-made jar with decent ingredients. All the store-bought bottles are made with either soybean or canola oil. Don't let the "extra virgin olive oil" on the front label fool ya. They might add a splash or two of olive oil, but the rest is inexpensive, genetically modified (GMO) oil.
Saturday, March 22, 2014
One of my favorite frugal dishes is roasted chicken. From one whole chicken you get several meals worth of meat, plus leftover bones to make nutrient-dense homemade chicken stock.
After the first night's bounty, the leftover chicken can be used in a myriad of other recipes or simply to snack upon.
But, if you roast chicken every week, it's likely you'll end up in a recipe rut!
It happens to everyone.
You might be cooking extra roasted chicken on purpose to use for quick meals later on, or maybe you want to have plenty of homemade broth in your freezer.
There are a bazillion reasons why a pile of leftover cooked chicken might appear in your fridge.
And at that rate, you're bound to be stumped at some point with how to use the leftover chicken so it tastes just as good (or even better) than the first night's dish. Happens to me all the time!
Wednesday, March 12, 2014
Have you ever put off showering because you didn't want your skin to feel tight and dry afterward? It's usually worse during the winter when the heat is cranked and the air inside your home becomes extra dry.
My solution used to be slathering on lotion, but that stopped when I took a look at the ingredients list and was unimpressed with all the chemicals.