Friday, January 23, 2009

Blastin' through breakfast...

Do you make breakfast for only one or two people? Do you like pancakes and waffles? Do you hate doing dishes? If you answered "yes" to any of these questions, this little miracle spray can may be what you've been waiting for.

It's called the "Organic Batter Blaster" and it's a little controversial. Some people don't quite see the need for something so, well, Jetson-like, but if you've ever tried to make pancakes for just yourself, you know that even just using one egg that mix turns into a lot of breakfast. With the Batter Blaster you point and shoot your way to a one or two pancake meal with no wasted batter. And, might I add, only a pan to wash instead of bowls and measuring cups. (Do I sound a little lazy here?) The can is recyclable so that makes the material waste a little more tolerable. Did I mention it's organic? I mean, anything that says "organic" has to be wonderful, right? ;)

As far as the actual pancakes go, they are a little different from what you would make with a more traditional method. The company talks about "light and airy" pancakes, and they're right--the air in the can certainly adds to the "air" affect, and the cakes end up somewhere between pancake and crepe. They are not the traditional thick cake, but they're not completely flat, either. I like them, but I'm a little wierd when it comes to texture. Here's the finished product:

Normally this one can sells for $4.99 at Publix. I would never pay that much for this convenience. Currently (until next Wednesday) the cans are BOGO (buy one get one free) and there is a $1 off coupon you can print as many times as you want by following this link: John Tesh Radio Show Offer (While you're there, check out the cute promo video!) The final cost is $2.99 for two cans, and as each can produces approximately 28 pancakes I calculate each cake to cost around $.05. So, that's not too bad to try something new and to get a little break in the morning. The current cans don't expire until the end of March, so there's plenty of time to use them as well. If your Publix is out of them, don't forget to request a rain check!

NOTE: I had to search a while to find the cans--they were on the top shelf near the coffee creamers.

Tuesday, January 13, 2009

It's a's an odd center piece...'s my new set of feather dusters! And I love them!

Who knew dusting could feel so...chic? :)

Monday, January 12, 2009


I have been obsessed with lentils since I began hearing how good they are for our health. They are packed with fiber and protein but very inexpensive, and because of that they were the recommended meat substitute during the Depression.

It hasn't been easy for me to find good lentil recipes, though, so when I saw this one at the bottom of the page in a recent Family Circle magazine, I tried it immediately. I don't know the real definition of Chili, but honestly, this is really more of a chili-flavored soup. Regardless, it is easy to make with staple ingredients, and we thoroughly enjoyed it for lunch on this cold and cloudy day!

(Cooking Notes: This makes a full pot of soup, and I'm planning on freezing the leftovers for another day. I did substitute chicken broth for the water for a richer flavor. The diced tomatoes really made this soup for my son and me, so use ones that you really like!)

Smoky Lentil Chili
(Family Circle, Feb. 09, pg. 156)

Heat 1 tablespoon oil in a large saucepan. Add 1/2 cup chopped onions; sauté for 2 minutes. Add 2 chopped garlic cloves; cook an additional 30 seconds. Add 1 to 2 teaspoons of chipotle chili powder and 2 teaspoons ground cumin. stir in 3 cups of water, 1 cup dried brown lentils (rinsed) and 1 can (14.5 ounces) diced tomatoes. Increase heat and bring to a boil; reduce heat, cover and simmer until lentils are tender, about 30 minutes, adding water as needed. Stir in 1/8 to 1/4 teaspoon salt. Serve with brown rice.