Blisstree No More
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Blisstree, some of whose content appeared briefly in this blog, are having a hissy fit about the amount of publicity I was giving them. Apparently they would prefer not to have the extra visitors because in some curious way I have yet to fathom, this costs them money. Which is strange when you think about it, because they go out of their way to make their content freely available through bookmarking sites such as Google.
Whatever, I shall comply with their wishes however short-sighted I may consider them to be, which is something of a loss to you as well as to them. From now on, no more Blisstree. Worry not. There will not be any drop off in the amount or quality of information provided on this website which, as you may already have guessed, is not run for commercial gain. Unlike Blisstree.
I’ve removed the recipes which one of their writers objected to me republishing (with full credits and links I might add), but I will not be following her instruction to send my visitors to her blog instead. Am I the only one to see a confused brain at work here? “Please don’t publish my recipes, just send me as many visitors as you can because I make money out of this”.
Well, if that is the case Miss Lavin, you probably owe me a buck or two :0)
New Cooking Videos Service
Skinning Drumsticks

Poultry drumsticks carry a lot of fat just under the skin. While this does provide some welcome flavor it also provides you with some very unwelcome calories and trans-fats. So it’s best to remove the skin prior to cooking. You can replace the flavor with a good marinade.
Now, chicken skins are very slippery and hard to grip, especially after removing the first one. Get round this by having a tablespoon of salt on the chopping board and dipping your fingers into it before gripping the skin. Pull the skin from the blunt to the sharp end and it will come off quite easily, especially if you chop of the knuckle with a cleaver first.
photo credit: Sandy Austin
Food Trends 2010
February 01, 2010 Washington Post journalist Jane Black, from her recent trip to the yearly Edible Institute conference in Santa Fe, NM, writes about the food trends seen for the upcoming year. Five are mentioned, including one about CSA’s evolving:
“I’ve always loved the idea of community-supported agriculture, but the structure has always been too rigid for my frenetic lifestyle. Apparently, farmers across the country are hearing the same feedback from their customers and changing the model to accommodate them.”
Great to see many different communities embracing how they can improve their local food system.
Related Posts:
- Sky Vegetables: A Brilliant Notion
- Sustainable Energy: Thermal Banking Greenhouse Design
- Community Egg Co-op
- Getting local foods to local tables: Part III, a farmer’s perspective
- The Long Awaited Pig Roast
- Preserving Local Farms in Oregon
- Urban Fruit Gleaning
- Organic Foods: Backyard Agriculture
Just In Time For Valentine’s Day
8 Sweet Allergy-Free Valentine’s Day Recipes NEW!
With these eight recipes, families with food allergies can enjoy delicious treats with their sweethearts! Find a recipe perfect for your special Valentine's Day occasion— from school parties to romantic dates for parents!
A Vegetarian Cake With No Eggs
Daily Random Recipe
INGREDIENTS:- 1 1/2 cups flour
- 1 cup dry sweetener/sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt (try this amount, can go to 1/2)
- 1 cup water
- 1/3 cup oil
- 1 tablespoon nice, mild tasting vinegar
- 1 tablespoon vanilla
- 1/4 teaspoon almond extract
METHOD:
Preheat oven to 180C/350F.
Mix or sift dry ingredients together in a large bowl. Measure in the wet ingredients, and stir with a fork until no lumps remain. Pour into an 20 x 20 centimeter (8 x 8 inch) pan. No need to grease. Bake for 35 minutes or until tests done.
This is usually served from the pan cut in squares. If you want to take it out of the pan, you’ll have to grease and flour as it is a moist cake and wants to stick.













