Hasta La Ideas The Adventures of Star Wars Figurines in Nature Archives

Aug 06

The Great BNTO Giveaway to Satisfy Hunger Pangs – Four Jars to WIN!

Posted in: BNTO, by, canning, CUPPOW, jar, YD Contests

You have read about BNTO here so I am not going to waste my ink on it. Instead I am going to focus on how you can use it to stay fit and maybe lose a couple of pounds in the long run. When hunger strikes on the go, we usually end up gorging on a Mc D or Pizza Hut, in short greasy unhealthy snacks. BNTO gives you the advantage of carrying your own sumptuous snack and dip combination, thus a healthier option than many. WIN your very own BNTO NOW!!

Four BNTO’s are up for grabs, answer the following question to win one:

What are your favorite snack combinations that you will use with BNTO?

(Mine is a given – Nachos n Dip!)

Contest Rules

Standard Contest Rules Apply
4 BNTO to be won
Contest closes: 8th August, midnight PST

I have has to battle my bulge for many years and for whatever reason, I have realized that every tiny modification to your diet can have a big impact in the long run. Bringing healthy snacks to work or school, plus saving on money by carrying your lunch from home, are two of the most significant impacts of using the BNTO. Tasty combos are just an incidental by-product.

If you need meal combo inspiration, then follow Cuppow’s Instagram Feed. They keep posting superb combos and mouthwatering treats!

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(The Great BNTO Giveaway to Satisfy Hunger Pangs – Four Jars to WIN! was originally posted on Yanko Design)

Mar 29

The Preservation Kitchen

Posted in: canning, locallysourced, paulvirant, preservation, seasonal

Paul Virant goes through a year of pickles, preserves and aigre-doux

From Paul Virant, chef-owner of the Chicago area’s Vie and Perennial Virant, comes a collection of recipes and techniques geared towards foods with a long shelf life. “The Preservation Kitchen” traces the Michelin-starred chef’s mission to dish out local and seasonal meals, offering instructions on proper canning techniques, full meal recipes and seasonal advice for pickled vegetables and fruit jams.

The vibrantly photographed kitchen companion is rife with stories surrounding Virant’s forays into preservation and his Midwestern heritage: “I grew up eating pickles,” he writes. “My grandmothers, both from Missouri, were avid canners, their summer meals often punctuated with a plate of tart dill-marinated tomatoes served straight from the refrigerator.” While the anglo-American influence is heavy in his recipes for pickles and preserves, his classical French training shines through in his exhaustive treatment of aigre-doux and mostarda.

Virant offers a practical set of guidelines for safe canning, breaking down the science and proper measurements for beginners, before launching into pickles, the foundation of his canning program. Going beyond strawberry preserves, the variety of recipes brings creativity to canning, from peach saffron jam and ramp sauerkraut to Virant’s Beer Jam Manhattan, which sweetens bourbon with a stout syrup and gets a brandied sour cherry as a garnish.

Recipes for preserves from the early parts of the book—which each come prefaced with a thoughtful introduction and chart outlining volumes and percentages—are later incorporated into seasonal meals in which Virant combines fresh ingredients with pantry-ready canned items, like grilled and pickled summer squash salad; chicken liver mousse with arugula, currant mostarda and grilled bread; and buttermilk ice cream with brandied peaches.