Friday, January 7, 2011

Roasted Leg Of Lamb

In Mid-December, we bought a leg of lamb and froze it as we weren't going to cook it until Christmas Eve. Normally we would buy something like this and cook it within a day or so. The issue was we weren't going to wait until we arrived in Mrs. Urban Eaters hometown to find we couldn't buy it anywhere. We were right! No lamb to be found. Good thing we planned ahead.

The only lamb I have ever cooked was either lamb chops or rack of lamb. Both were good flavor-wise, but you have to admit, there isn't a lot of meat on either. I grew up in cattle country and I guess I'm just used to bigger cuts of meat. So, this time we figured the leg was a good choice as it has far more meat than the chops or the rack, but I couldn't find a leg with the bone still in it. I'm a big fan of cooking meat with the bone still in. The flavor seems to be far better. But, it is easier to carve it without the bone and you won't need as big of a pan to cook it in either.

We bought an Australian lamb, but we have very good lamb here in Alberta. We just have to find the right place to buy it. The sheep farmers I have talked with let their flocks roam around their pastures, which means mainly grass fed. Most farmers will feed them grain as well, mainly at the end of their time on the farm. It's the same reason a lot Americans come up here to hunt, the wild animals are grain and hay fed (they eat for free in the fields, dirty buggers). This makes for nice, tasty meat without the wild taste and smell. Lamb is a healthier kind of meat (, but it's still red meat and should be eaten in moderation.

On Christmas Eve, out came the meat. I wanted to keep it simple as the in-laws like lamb, but haven't ate it a whole bunch. Now, I've ate it a lot in restaurants, but not in my own house so I was trying to be careful here. I could either cook it Aussie or Kiwi style, or I could go north of the equator and cook it English  or Greek style. I am a big fan of Mediterranean food and try to eat it as much as I can, so Greek it is (was)!

I figured Lemons are a big part of the Greek diet and lifestyle as well as being very good for a persons health, so it was a no-brainer to use in this recipe for starters. I put a little more thought into it and oregano is also a big part of Greek cooking, and is a good thing to be adding to the food you eat ( I always try to use fresh whenever I can, but sometimes dried is a better way to go, and a lot of chefs would agree. Seeing as it's winter up here right now, it's not always easy to find fresh oregano right now. Every other herb sure, but not oregano. Must be a marketing thing. Anyways, I wanted to keep it simple, so that was it. A little coarse sea salt and fresh ground pepper and I was away to the races.

Roasted Leg Of Lamb

- 1 leg of lamb, about 4-5 lbs (1.8-2.25 kgs)
- juice of 1-2 lemons
- 2 cloves of garlic, sliced thinly
- 2 tbsp dried oregano
- coarse sea salt
- fresh ground pepper

1. Take the meat out of the netting. I don't suggest doing this on your own. It can be very hard to get it back in the netting properly by yourself, so try to have somebody help you with this. BUT, I felt rebellious that day and left the netting off completely. Lay the meat out on a cutting board and cut small slits all over the inside of the leg. Insert one piece of garlic in every slit.
2. Sprinkle oregano and pepper all over the side of the leg and rub it in.

3. Roll the leg back up and put it back in the netting, tie it back up nice and tight. When you're done putting it back in, rub oregano and pepper all over the outside of the leg. Put in a bag, like a 1 gallon Ziplock so it's big enough, and pour lemon juice along with a little EVOO over the meat. Close the bag and let it rest in the fridge for at least 2 or 3 hours, even overnight if you can. Make sure to take it out of the fridge at least one hour before cooking. If you notice on the ingredient list, I said you need the juice of 1-2 lemons. If you like it really lemony, use 2 lemons. If not, use 1. Simple.

4. Preheat the oven to 300F (150C). The lamb shouldn't be very wet, but if it is, pat it dry with paper towel before it goes in the oven. Place the lamb on a baking sheet or in a roasting pan on a rack. I strongly suggest using an oven-proof meat thermometer and plug it into the meat before going in the oven also. Lamb is naturally tender, so you don't want to overcook it. This way you can monitor the internal temperature of the meat without opening the oven door. When you open the door, the heat escapes and it may take ten minutes to get back to the temperature you want.
5. Put the lamb in the oven when it reaches the desired temperature. After one hour, turn the heat up to 400F (205C). This will help brown the outside and let you cook it low and slow to start with. You will know the meat is done when it reaches the temperature of (according to the Canadian Food Inspection Agency):

- 145F (63C) for medium-rare
- 160f (71C) for medium
- 170f (77c) for well done, but who cares about that. Lamb should be eaten no more than medium as it will get to tough if it's overcooked.
- They didn't have anything on rare, but according to the US Department of Agriculture, it's rare at 135C (57C).

6. When the meat has reached your desired temperature, take it out of the oven. I generally take it out about 5 degrees F before my desired temperature because the meat has to rest and the temperature will rise that extra 5 degrees just sitting there. This will give the juices a chance to redistribute throughout the entire piece of meat. If you cut the meat right away, the juices will just flow out all over your cutting surface. Not good. Let it rest for about 10 minutes before carving it up.

Sorry, no finished photos as my camera ran out of juice. Too many kiddie pictures!

We served this with roasted vegetables, including butternut squash.


- 2 cups diced butternut squash
- 2 carrots, sliced on an angle about 1/8" thick
- 1/2 Spanish onion
- 1 zucchini, cut in half and sliced
- 1 red pepper, cut in half and sliced
- 3 tomatoes cut in half and into wedges
- 3 cloves garlic, whole
- 1/2 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- Sea salt
- Fresh ground pepper


1. Preheat the oven to 400F (205C). Place the squash on a baking sheet and pour a little EVOO over top and sprinkle salt and pepper over as well. Mix it all up with a spatula and put it in the oven for 5 minutes when the oven reaches the desired temperature. Put the rest of the vegetables, except for the tomatoes, a little EVOO and herbs in a large bowl and mix together.
2. After 5 minutes, take the cookie sheet out of the oven and add the vegetables in the bowl. Stir it around gently as you don't want to have any escapees all over your counter or stove. Put back in the oven.
3. After 10 minutes, give the vegetables a gentle stir and pop them back in the oven for another 8-10 minutes. You will know when they are done when the vegetables start to turn brown. Don't let them burn!
4. Put the tomatoes in a bowl and pour the roasted veggies over top. Mix it all together and serve.
Yield: Serves 6 (including the lamb)

Tips: My mother in-law doesn't like meat unless it's had the absolute life cooked out of it. If it doesn't bounce back up to you when you slam it on the floor, it ain't no good for nothin'. The ends were good for her as they were cooked a little more than the rest of the meat. Worked out well for everyone, nice red, juicy meat for us, brown-ish kind of well done meat for her. Adding lemon to your marinade helps tenderize the meat very nicely. This will also work for other types of meat, if you want to add that flavor. The roasted vegetables can be made with almost anything you want to use. I make it differently almost every time. Different vegetables, different herbs and spices, do what you think you will work.

I started with the heat on low and cranked it up later. I thought about just keeping it low all the way through, but wasn't too sure about the end result being what I wanted. This idea came from a few Greek recipes I have seen over the years, so I thought I would give it a try. Next time I think I will start high, like I do with birds. That always seems to work out nicely. I'm going to try leg of lamb a few more times in the next little while and mix it up a little. I have a few more ideas with what I want to do with lamb.

Little O's Menu

Yesterday, I went to Cob's Bakery again and bought a few loaves of bread. One of the loaves had chia seeds in it. I've heard they were good to incorporate into your diet and had other uses besides putting them on little naked clay animals so they could grow a coat to cover up with. Chia seeds have a lot of protein and dietary fibre and are a good source of antioxidants ( So, with this in mind, I was confident O would be alright with this, and she was. So far, she's enjoyed it with all of the regular things she likes on bread. Along with the fruit she is eating, her diet has been very well balanced thus far. She ate some of the lamb over Christmas as well. We were wondering how that would go, but all is well in that department too.

In my last blog, I mentioned I was baking off some scallops. This is an east thing to do and I'm sure a lot of people out there do this all of the time. Scallops are so good and you should eat them once a month or a little more, as long as you aren't allergic to them. They are very healthy for you, but they are a little fatty ( They also soak up all kinds of flavors from around them, which is what makes them fun to cook with. They taste great on their own, but are easy to play around with. This time I wrapped them up in alder smoked bacon and used a toothpick soaked in water to secure them.

I had eight of scallops and on 7 I drizzled a tiny bit of maple syrup. On the eighth one, I sprinkled a little bit of smoked paprika on it.

All of them turned out fantastic as usual. A little trick to add a little more flavor is to secure them with a rosemary sprig instead of a toothpick. This is a great little trick, but make sure to pull them out so the leaves don't go back against the grain, meaning if they are pointing up, pull the opposite way. Either way you do it, they are a very good start to a nice meal.

Quote Of The Day:

"At this point, I wouldn't be able to digest meat, and I don't like eating things with faces."
- Joely Fisher - Actress

Until next time, good eating everyone.


Tuesday, January 4, 2011

Roast Chicken And A Little Leftovers

Chicken is a good thing to eat. It is full of vitamin B3 and protein along with lots of other good things ( It takes on other flavours very well and is easy to cook a million different ways. When I want to roast a chicken, I usually do it in the oven. I love it when our house smells like roast chicken. Soooo good....

Anyways, back to the chicken. When I roast it, I try to add flavour but not too much as to overpower the flavor of the chicken itself. I cook it almost the same way as I do a turkey. And when I pick all of the meat off the carcass, I make chicken soup. After the initial meal, there is always leftover meat to use for other dishes. Chicken sandwiches is the most common meal. I like it straight up on bread with a little butter, salt and pepper. That way the flavor of the sandwich is the chicken. Sometimes I may venture out and add a little white organic cheddar if I am feeling a little adventurous.

Other chicken leftover dishes would include what I have talked about before with turkey leftovers, a succotash-type dish with a vegetable stir-fry, a little chicken stock and the chicken meat. A very good dish to serve especially when you are in a hurry. You can still eat a healthy meal and be gone out the door in a flash. Another idea is make chicken pot pie. I'll make it, if I can find a way to keep the fat down and still be full of flavor. Chicken pot pie is great but but the sauce is the killer. I'll keep you posted on this. If I do decide to make it, I will make a few smaller ones and freeze them for a future date at the kitchen table.

Roast Chicken

- one 4-6 pound farm raised, organic or free run chicken, completely thawed if previously frozen
- a lemon
- 1 sprig rosemary
- 2 sprigs thyme
- 2 cloves garlic
- fresh ground pepper
- sea salt
- 1 tsp unsalted butter. If you don't have unsalted, use regular
- 2 large basil leaves, cut into ribbons

1. Preheat the oven to 425°F (approx. 220C). Rinse the chicken, then dry it very well with paper towels, inside and out.
2. Salt and pepper the cavity. You can truss it if you like, but I don't. I was told when you truss a bird, it helps it cook more evenly. I like it better when there is better air flow through the cavity to help it cook faster on the inside.
3. Wash the lemon and prick holes in it all over the skin with a fork or a sharp knife. Put it along with the garlic, rosemary and thyme in the cavity.
4. Mix the butter, basil and a little pepper in a small bowl and rub it between the skin and the breast meat. Get it all over under the skin on the chicken, as far as your hand can go.

5. Rub a little EVOO on the skin and place the chicken in a roasting pan or on a baking sheet. When the oven is up to temperature, put the chicken in the oven. Let it bake for 15 minutes and then turn it down to 350F (175C). Roast until done, about 70-90 minutes.
6. Remove it from the oven and let it rest for 15 minutes on a cutting board. This is an important step. If it doesn't rest before you start cutting it up, the juices will escape out onto the cutting board. Letting it sit helps redistribute the juices throughout the bird.
7. After letting it sit, separate the meat from the bones and serve. I peel back the skin and don't eat it. Too fatty. There is a lot of flavor in the skin, but that's not what this blog is about. If I want to eat chicken skin, I splurge and eat a little bit if I, for some reason, go off the deep end and eat deep fried chicken, but that's it.

Tips: As I mentioned earlier, there are infinite ways to roast a chicken. Thomas Keller, one of America's greatest chefs ( and ( says it's best to keep your chicken as dry as possible in the oven and don't create any steam. Personally, I like to have a little steam in my oven when cooking a bird. I think it's considered cheating, but if it helps you roast a chicken so it's nice and juicy, I'm all for it. Sometimes if it's dry here (we're close to the mountains, so the air can be very dry), I will stick a ramekin half full of water in the oven with the bird to add moisture and steam it a little. It comes out moist and juicy every time. Can't complain about that! Food cooks differently, especially when it comes to baking, in different parts of the world. If it's drier, more moisture is required. If it's humid, you'll need less.

After you strip the meat off and you want to make soup, you can either put it in the soup pot as is or bake it first. A few weeks back I showed you how to roast the chicken bones and make soup with it, so go back a little on here and check it out if you have to. It's always a good idea to have some frozen chicken stock around. You never know when it will come in handy. Freeze it in ice cube trays or in zip lock bags. Measure it before you put it in the bags so you know exactly how much you have. Either way, you will have some extra around for a few months to use when you need it.

Little O's Menu

Today I fed her a low GI (Glycemic Index,, high fiber bread from Cob's Bakery ( It's a white bread, but it it's actually pretty good. The only time I normally eat white bread is at the in-laws, and maybe the odd time here if it's fresh. It's like a drug, I love it but have to stay away from it or I will finish it all. Anyways, she loved it with some spreadable cheese. I think she just likes bread, period. That's a good thing if she's eating the right types, as we all should be. We are still giving her the fresh berries with yogurt as well and I believe this will go on for quite a long time. The dish is full of vitamins and antioxidants from the berries, and the calcium, probiotics and a little fat from the yogurt.

Suppers have consisted of a lot of sweet potatoes still. There's quite a bit of it left in our freezer and she keeps eating it, so we're just going to roll with it. We have been mixing in a little beef and/or green beans. Again, there's lots of beans as well, so she will keep getting them for awhile.

Yesterday, I went to Blu Fresh Fish & Seafood to pick up a few Digby scallops flown in fresh that morning, so they were good and fresh. I was supposed to cook them last night, but I stayed at the gym too long and didn't do it. Good thing I don't have a dog with a house. Ooops...

So, TODAY I cooked them up using a very familiar method you all may have ate or made at one point or another. I will talk about them next time.

Here a picture of Little O at her 1st birthday party. Our friends, Bob and Darcy, gave her this little apron. She is now officially a chef-in-training.

Quote Of The Day:
"Chicken fat, beef fat, fish fat, fried foods - these are the food that fuel our fat genes by giving them raw materials for building body fat."
- Neal Barnard - American physician, author and founding president of the Physicians Committee for Responsible Medicine (PCRM)

On a less serious note, here's another one strictly for the humour:
"Erotica is using a feather, pornography is using the whole chicken."
- Isabel Allende, Chilean writer

Until next time, good eating everyone.


Sunday, January 2, 2011


In honor of Fat Tuesday at Mardi Gras in New Orleans, I am re-posting this recipe. I miss writing as I am extremely busy, but will hopefully resume again very soon. I wrote this a little over a year ago when I made this for little O's first birthday party. Enjoy and I hope to see you on here soon.


Every year most everybody has a new years resolution they try to set as a goal(s) to attain throughout the coming year. I pretty much quit doing this a few years back as I really didn't want to promise myself anything I would give up on eventually or something I already do all year long, such as try to stay in shape. Trying to make it to an A squash player was something I used to set for a couple of years, but injuries and stupidity always got in the way. Eating healthy (er) is always on my mind when it comes to resolutions which is part of the reason I am writing this blog, so consider yourself a part of my semi-new years resolution. If you take part in the New Years resolution thing, what do you do?

When I say eating healthier, I mean keep on eating healthy foods which are good for myself and my family. This is new for us (the birthday cake thing for kids), so we started yesterday (January 1st) with Little O's 1st birthday party. Instead of having a big, fatty cake, Mrs. Urban Eater went to the Glamorgan Bakery ( and had them make a cupcake cake which was supposed to be peanut free, kind of, sort of as they couldn't guarantee this, but the thought was there. As the cake was made up of cupcakes, this meant it was a lot cleaner and easier to serve to everyone and was easy to control portion sizes for those who tend to eat too much cake (IE. me). I thought the wife said gluten-free as well, but I guess I heard wrong. Still, it was an absolutely fantastic cake and it turned out to be a big hit.

Notice the little people surrounding it like hyenas on a wildebeest.

This household usually has a party 2 or 3 times a year, depending on what is going on in our social circles, but since little O has been in the picture it's been hard to get anything going at our house. Having a little party pooper which has to be in bed around 8pm in the house kind of makes things socially difficult, but we survive. Everybody wants to hold her and play with her, which is great, but as long as it happens before she demands her pre-bedtime bottle of milk.

The people who come to our little get togethers are of the healthy variety. So the food, in my mind, should follow suit. I usually cook up a big pot of jambalaya. It's easy to make and most everybody likes it. Plus, I make it as healthy as I can.

If you are having a party (not a sit-down dinner party) where you are serving food, remember these tips:

1) Make it simple, meaning only using one pot if possible.
2) Try to make something which is not too pretentious. If you make something like duck confit, then you may have a few people saying they aren't hungry and will go through a drive through somewhere on the way home.
3) Plan ahead. Have your ingredients ready to go, chopped and in a bowl so you aren't doing any prep when your guests arrive. If you can, make as much as you can the day before. If your food involves a tomato-based sauce, it will taste better the next day anyways.

4) Make something in which your guests can serve up their own dish if required. It's always best to serve your own food so you can control the portions, but sometimes a little help is always welcome.
5) Always, ALWAYS ask about food allergies! Never forget to do this! Believe it or not, sometimes these people forget or just don't tell you about their issues. You don't want somebody to go anaphylactic on you and fall on your floor. They might spill the food! When it comes to allergies, I take out some of the jambalaya and separate a little bit from the big pot just before I put in the seafood. Easy fix. It's always good to know how many people you need to do this for ahead of time so you can get your portions correct.
6) If somebody doesn't like something you're making and everybody else is alright with it, too bloody bad for them. I don't know how many times I have tried to accommodate everybody in the room and everything got totally screwed up. Just ask what they don't like and maybe if it's just one or two of the ingredients, you can start another pot off to the side. Put some of what you are cooking in another smaller pot just before adding the things they don't like, basically the same as above. Simple as that.
7. If more than 7 or 8 people are involved, we use paper plates and/or bowls and plastic utensils. Otherwise, you will spend more time cleaning up and washing dishes. But if you have a big house with lots of dinnerware, feel free to go crazy and be all fancy!

Jambalaya is something a lot of households in the southern United States, mainly Louisiana, make as a family meal. It could be compared what the Spanish make, paella. It can be made many ways as there are tons of different family recipes passed down through generations. It is considered to be a filling but easy-to-prepare rice dish. This was made to be as flavorful as possible with what you had available. It was an attempt by the Spanish to make paella in the French Quarter but they didn't have any saffron. This is where the tomatoes came in, to make it red. It has evolved over the years with influences from the Caribbean and the French to make it an original dish today.

Another thing about the word jambalaya, it's funny if you say it like Newman on Seinfeld ( from the Soup Nazi episode. Jambalaya!

When I make it, I cut down on the fat and use boneless, skinless chicken breasts instead of thighs and/or drumsticks. If you want to save some cash, buy a whole chicken, bone it and skin it yourself and put what you don't use in the fridge or freezer. I also take out the fat which is rendered off of the sausage by soaking it up with a paper towel. Fat is flavor, but fat is also fat on your body which is what I try to avoid. I have enough so I don't want to much more around my waste or in my arteries.

I also don't scrimp too much on the grocery bill either when I make this dish. I am cognoscente of how much I'm spending as always, but I don't make this on a minimalist budget. My health takes precedence over my wallet in most cases.

I use red peppers instead of green peppers as they are extremely high in vitamin C and A ( Green peppers are good to use as well especially if you want to contrast the red tomato sauce with a green color, but I prefer brighter colors. If you can use any fruit or vegetable which has a bright color in any of your dishes, do it. I also use the best sausage I can find. Normally jambalaya is made with andoullie sausage, but I can't find it too easily up here, so I use chorizo instead. Chorizo is the worlds most popular sausage, so it pretty much goes with anything. FYI, in the future I will be making both of these as I have a sausage making attachment I haven't used yet for my Kitchen Aid mixer and am now feeling the heat about it from a certain person in the house which will not be named here. :)


- 700 g (24.5 oz) cured chorizo sausage, cut in half and into 1/2-inch slices
- 4-5 skinless, boneless chicken breasts cut into 1" cubes
- 1 large Spanish (red) onion, chopped
- 2 red peppers, diced
- 5 garlic cloves, minced
- 1 jalapeno pepper, seeded and finely diced
- 2 1.5 l(200 oz) can diced tomatoes, drain as best as you can. If you use whole San Marzano's, just dump the whole can in.
- 1 398 ml (13.5 oz) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 bay leaves
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tbsp cumin
- 1/2 cup Italian parsley, finely chopped
- 3/4 cup basil, torn by hand into small pieces
- fresh ground pepper to taste
- sea salt to taste
- 3/4 - 1 lb (31-40 count) uncooked medium shrimp. I had to buy frozen, but if you can fresh, go for it.
- 20 large scallops cut into 1/2 to 3/4" chunks. I couldn't find fresh so I bought Olivia frozen scallops ( I liked the name.
- 2 cups long grain rice
- 4 cups chicken or vegetable stock

1. In a large pot (the pot I use is a 12 L (405 oz) stock pot) over medium high heat, pour in enough EVOO to make sure the sausage won't stick. When hot, add the sausage and stir frequently as you don't want the sausage to burn. When it starts to brown, take a paper towel and soak up as much of the fat as you can. This may take 3 or 4 paper towels.
2. Add the cumin and the onion and stir frequently until the onion becomes translucent. When this happens, add the red peppers, garlic and jalapeno. Sprinkle with a little salt and pepper and stir again.
3. Add the chicken and stir. You want the chicken to cook enough to turn white but not brown. There will probably be too much liquid at this point to brown the chicken so don't wait for it to do this. Stir frequently for about 5 minutes.
4. Add the diced tomatoes, sauce and paste. Stir to incorporate everything then add the bay leaves, rosemary, thyme, parsley and smoked paprika and stir again. Make sure all the herbs are below the surface to flavor the sauce properly. When the sauce starts to bubble slightly, lower the heat to low and let simmer for one hour, or even two if you like. Leave the lid off slightly to help the sauce reduce a little.

5. After this time passes, add the stock and do what you just did again, make the sauce bubble again. When this happens, add the rice and stir it well so the rice gets spread around in the sauce. You don't want it to clump together. Put the lid on and drop the heat down to low again for about 30-40 minutes. You're pretty much just cooking the rice now, so just concentrate on that.
6. Check on the rice after 30 minutes. If it's almost cooked, turn off the heat and add the shrimp and scallops. Make sure they are all covered by the sauce as this is how they will cook. Before you add them, if you have anybody with seafood allergies around, this is a good time to set some aside for them in a separate pot. The shrimp and scallops should only take approximately 5-6 minutes to cook, or you can tell when the shrimp turn pink.
7. Stir around to find the herb sprigs and bay leaves to remove them and serve.
Yield: Serves 20 (I told you it was a BIG pot...)

Tips: When it comes to shrimp, I don't like to buy any from Asia as they are raised in pools. This means they swim around in and eat their own feces. Yuck! I try to buy anything other than this if I can. Rice, you don't have to use long grain rice if you don't want to. Short grain (arborio, carnaroli) or basmati will work just as well. Spiciness, if you like a little more heat, don't cut the seeds out of the jalepeno or even add another one. Cayenne pepper should always be in it. It's your choice how much you use. It's also very good for you ( Any pepper that makes you open your eyes and mouth very wide and say "hooolllly cow!", is good for you. Just don't overdo it and know your limit! I am always careful when making it for a group of people as everybody has different tastes, especially when it comes to spicy food. I normally tone it down due to the fact that if you ask everybody in the room about how hot they like it, 80-90% will tell you they don't like it too hot.

Little O's Menu

Over the holidays, we had her eating a lot of food, just like us. The usual fruit breakfast still works with her. She likes to snack throughout the day on it as well. We like to see this! Her yogurt fix has now moved to the afternoon snack. We mix in a couple strawberries, a raspberry or two and a couple of blackberries. A good, healthy cocktail. Suppers have been consisting of whatever we were eating at the in-laws house over Christmas, but this week we have been going with sweet potatoes which I roasted a couple of weeks ago and some roast beef, a little EVOO, salt and pepper. Later, at night when it comes time to go to bed, we have been feeding her oatmeal or 7 grain cereal with a frozen cube of apple sauce in it. This fills her up, along with a bottle of whole organic milk. This is making her sleep through the night now and this makes us extremely happy and alive the next day!

Quote Of The Day:

Wow, I couldn't find anything on Jambalaya, so rice it is.

"A diet that consists predominantly of rice leads to the use of opium, just as a diet consisting predominantly of potatoes leads to the use of liquor"
- Freidrich Nietzsche (1844-1900) German philosopher and classical philologist

Until next time, good eating everyone.