tag:blogger.com,1999:blog-86505432878775912022011-08-01T21:23:59.983+02:00Dedicated to the pursuit and discovery of real food!Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.comBlogger751100tag:blogger.com,1999:blog-8650543287877591202.post-71532247773260665902010-08-01T20:38:00.000+02:002010-08-01T20:38:14.806+02:00

Hello loyal readers! As many of you know, I've been working on the new design of the site on my domain, in preparation for switching permanently from Blogger hosting to a self-hosted website. Basically, for the non-bloggers/non-tech savvy people out there (I counted myself among you until I decided to go for this change), by moving permanently to http://www.blissfullyunrefined.com I am able to

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-30528261258234836272010-07-27T16:18:00.000+02:002010-07-27T16:18:08.600+02:00

Beer. Synonymous with Germany, right? Or more specifically, good beer. Now, I am a wine drinker normally (and it's ridiculously cheap here - about 3 Euro for a good bottle; that's less than $4 US), but you know what they say... when in Rome er, Germany... The spotlight today is on Germany's very own 5,0 Original. The 5,o Orginal brand comes in 4 varieties: Pils, Weizen, Export, and Lemon (

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-6145790293608593602010-07-22T22:31:00.000+02:002010-07-22T22:31:13.418+02:00

Do you ever have one of those days when you really just DON'T want to cook? A few nights ago, my husband and I had each had a very trying day.  We had both spent the ENTIRE day fighting with our respective computers - both of us on damn computer code (which I, at least, totally don't understand). Lo and behold, the hubs gets home at like, 8:45 or something. Now, I don't know why - maybe because

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-74758746144154473712010-07-19T16:09:00.000+02:002010-07-19T16:09:40.769+02:00

OK, it's been almost a month since Johannisnacht, but I couldn't let these posts slip away from me. I consider it my responsibility to share my experiences out here with those less fortunate. After all, not everyone gets to travel (and people who do, well, if you're like me, you like to have some idea of what these festivals are like so you know what to expect). Plus, my family probably reads

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com1tag:blogger.com,1999:blog-8650543287877591202.post-30742795061092330452010-07-15T14:05:00.000+02:002010-07-15T14:05:57.180+02:00

So, I'm trying out a new feature on the site. I figure I have a few months left in Germany, I should spotlight some of the products that you find here (and that I'll miss once I go back home!!). That being said, I picked this one up purely for the hilarity of it. Everyone, this is the Wunderbar: Yes, they have a candy bar here with probably the best pun-inspired name ever. Let's take a closer

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com5tag:blogger.com,1999:blog-8650543287877591202.post-80148275575486216172010-07-14T10:57:00.004+02:002010-07-14T16:17:36.843+02:00

The Challenge: "The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online." At first

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com15tag:blogger.com,1999:blog-8650543287877591202.post-25986075413738916712010-07-12T17:05:00.000+02:002010-07-12T17:05:32.973+02:00

Hey there loyal readers! As some of you have undoubtedly noticed, I am working on a new design for the site. Basically, I have decided to go self hosted for a project related to this blog, and self-hosting was just the right thing to do. Unfortunately, I didn't realize a lot of the specifics required for making the switch (live and learn). Namely, I had to make some internal changes to

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-13021788018153439832010-07-08T14:00:00.003+02:002010-07-08T19:42:04.994+02:00

The time has finally come! Since it's taken 3 previous posts to get here, without further ado, I present my recipe for.... Basic Stovetop Macaroni and Cheese Printer Friendly Servings: 4 Prep Time: 5 min Cook Time: 10 min Here's what you need: 3 TB butter  3 TB flour  1 1/2 - 2 cups milk (whole is best)  5-6 ounces of grated cheese(s) of your choice (to keep it traditional, I use one part

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-89886983818526330922010-07-07T16:03:00.006+02:002010-07-07T16:52:31.793+02:00

Mainzer Johannisnacht Fresh Cold-Coconut for a Euro ... the Ferris Wheel, and ...Well, I'm honestly not really sure...

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-31507100309163587382010-07-06T14:00:00.045+02:002010-07-14T13:25:26.105+02:00

Who doesn't love cheese? Ok, anyone with allergies, please don't answer - you'll skew my data! We're up to Part III of my Stovetop Mac & Cheese Series - so close, you can almost taste it? ...ok, bad pun, I'll admit! We've gone over the bases upon which our cheesy sauce will be built: the roux, and how to use it to create a classic French Béchamel Sauce. I'll be wrapping up the sauce discussion

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-7720393142993867372010-07-05T15:30:00.002+02:002010-07-05T15:39:50.171+02:00

"A well made sauce will make even an elephant or a grandfather palatable." -Grimod de la Reynière I'm not so sure about that, but leave it to a Frenchman to come up with a great quote about sauce. The French worship sauce. And boy, can they make some good ones. There are five basic sauces in classical French cuisine, often called the Mother sauces due to being the most common and simple bases to

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-37299673734322661552010-07-02T12:14:00.003+02:002010-07-02T12:23:06.502+02:00

I have some quick net access today, so I am going to begin my promised series on Mac & Cheese. There are three major components to a great stovetop macaroni and cheese: the béchamel sauce, the cheese, and the pasta. We'll address the béchamel as a whole in my next post. Today, I'll cover the first (and in my opinion, most important) step to making this sauce: the roux. What is a Roux? A roux

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-31347229374128424562010-06-30T12:10:00.000+02:002010-06-30T12:10:37.063+02:00

Hey everyone! I had a quick minute to get online, and post a quick update to the blog. I'm so sorry I haven't posted anything of substance lately, but trust me, some great stuff is in the works! I'm working on a top-secret new project that I hope will be a fun (and different) addition to the site).  As it stands, I'm having some personal and family related issues that need to be taken care of,

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-41210805368338692972010-06-28T15:04:00.000+02:002010-06-28T15:04:54.860+02:00

Over the next week or so, you may notice a lack of posts. Don't be alarmed, I just won't have internet at home for a week or so.  I plan to try and get some posts out this week and next, but that will require trekking to the hubby's office, which is normally pretty convenient, except this week, he's got a big project going on. As such, my access to the interwebs will be limited. I am planning to

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-24225027102537056132010-06-25T14:36:00.002+02:002010-06-25T16:16:43.327+02:00

Breaking Benjamin... I mean Hollandaise Hollandaise is notoriously tricky - ask anyone. The preparation is classic, and there are a lot of rules to making it. Professional chefs around the world tout the classic method of making this sauce: the double boiler method. This is how I was taught to make Hollandaise in college (big shout out to my instructor, Linda Kinney, but by no means is this a

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com3tag:blogger.com,1999:blog-8650543287877591202.post-71830303020108759152010-06-24T18:05:00.122+02:002010-06-24T20:15:56.669+02:00

So, yesterday I posted a picture of my (likely) last taste of German white asparagus. Forget the green stuff; in Deutschland, white is the king of vegetables. Unfortunately, the season is relatively short. Here in Mainz, it officially ends with the coming of Johannesfest. I'm not exaggerating; after this weekend, there will be no more available asparagus until next spring. The fields are

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com5tag:blogger.com,1999:blog-8650543287877591202.post-86516007945615931092010-06-23T16:05:00.000+02:002010-06-23T16:05:56.447+02:00

Traditional German Spargel Dinner To commemorate the end of the spargel season here in Germany: Seasonal, fresh german white asparagus (Weiß Spargel), dressed with homemade Hollandaise, accompanied by simple boiled potatoes (Salzkartoffeln) and smoked salmon (Raucherlachs). Recipes to come tomorrow.

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-59668330739443972752010-06-21T23:06:00.004+02:002010-06-22T00:01:14.317+02:00

What's in a name? One constant I see online whenever anyone mentions the infamous "slider" is an instant outcry for a name change. Usually from people from NJ. Or anyone who has ever eaten at White Castle. I had an inkling I knew what they meant when they said things like "Calling them sliders is so gross, can we come up with something new?" however I wanted to confirm my suspicions. Lo and

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-21527036527334881792010-06-18T20:07:00.002+02:002010-06-18T23:42:06.039+02:00

This week, I read about a woman in NJ named Donna Simpson, a 600+ pound woman whose fantasy is to reach 1000 pounds. Ms. Simpson recently applied to the Guinness Book of World Records to be listed as the world's heaviest birth mother; three years ago, she gave birth to her daughter, with the help of a 30-person medical team called in to help with her high-risk C-section. Now she's gearing up to

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com4tag:blogger.com,1999:blog-8650543287877591202.post-66231044730929347242010-06-17T18:10:00.000+02:002010-06-17T18:10:13.955+02:00

Hello loyal readers! As you might have noticed, I haven't posted much this week. I've been a little under the weather, and this morning woke up with a pretty bad toothache/earache (not really sure which specifically is aching, since a problem in one can cause the other...). Anyway, I am working diligently on a post that I think will be pretty interesting - the Fat Acceptance movement, and its

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-38058425050717958822010-06-16T16:34:00.000+02:002010-06-16T16:34:39.542+02:00

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-64386483476880974032010-06-14T17:12:00.001+02:002010-06-14T23:02:23.859+02:00

When trying to eat healthy, sometimes looks can be deceiving. Sometimes, you just have to go with your gut. I believe that any breakfast, however bad its reputation, and however nutritionally vacant it might look can actually hold some value. Fact is, I like to eat, and I'm not going to deprive myself of something delicious just because general wisdom says it's "bad." (Read through this blog long

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-63111741601020737562010-06-11T23:29:00.008+02:002010-06-13T13:03:25.237+02:00

I have yet another incurable food addiction. When I was a kid, we would visit my grandparents in Bordentown, NJ. My grandfather, as you may recall, had a huge garden down there (his retirement garden in West Virgina is even bigger, which really makes no sense, since the rest of the family is still in NJ). My fondest childhood memory was going during strawberry season. My cousins and I would go

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-7284609964894123752010-06-10T16:10:00.002+02:002010-06-10T16:17:06.945+02:00

Leftover coffee - a hellish concept really. Now, I know you probably don't ever have coffee leftover in your pot in the morning, but let's assume, for argument's sake, that it does occasionally happen. For instance, you get a couple of boxes of coffee from Starbucks for your buddies at work, and somehow manage to be the only coffee drinker in the room. It's not really healthy to drink 20+ cups

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-70911690784409784052010-06-09T16:01:00.000+02:002010-06-09T16:01:59.462+02:00

Coffee - the world's second most loved liquid (after water), and yet so misunderstood. For years, human kind has been plagued by myth and speculation alike, giving rise to the idea that coffee, while delicious, is ultimately bad for you. Well, as you may have guessed, I decided it was high time to find out the truth behind the legend. General "wisdom" says red meat, carbs, and coconut oil are

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com6tag:blogger.com,1999:blog-8650543287877591202.post-3851999280318155272010-06-07T17:20:00.003+02:002010-06-07T17:22:58.490+02:00

Some days, it's just hard to get going. Mondays are especially challenging. Just 5 more minutes, Mom! When you're having a rough morning, there's only one thing you can do to get the gears running (OK, there's usually only one thing I can do - hopefully you're stronger than me!). Yes folks, I am here to introduce one of my very closest friends, one who stuck with me through the hard times,

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-10004261984426768202010-06-06T17:07:00.002+02:002010-06-06T17:27:30.763+02:00

Living Abroad - A Foodie Day in Mainz  Living in Germany has really given me the opportunity to embrace food in a way I haven't before. And it allows for some great Saturday adventures. The Farmer's Market here in Mainz is unbelievable. It runs Tuesday, Friday, and Saturday, year-long. I usually go shopping on Tuesday or Friday, because Saturday is like a whole different beast. Throngs of

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-6258448317202266332010-06-04T16:36:00.000+02:002010-06-04T16:36:01.580+02:00

It has been one crazy week out here! Between the hub's birthday and some other issues, I've barely touched the computer all week. As such, I don't really have any links to share. BUT! That doesn't mean I've got nothing for you! If you look above, you'll see a new tab: Blogs I Love These are some of my favorite site from the past month of exploration. Check them out; they've got some great

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-66005586661635546982010-06-03T18:11:00.001+02:002010-06-04T00:16:43.690+02:00

As you may (or may not) have noticed, in celebration of my one month-aversary, I have decided to purchase my own domain.  Please update your bookmarks to: http://www.blissfullyunrefined.com I will likely be working on some changes over the next few days, so please forgive me if my posts aren't  as frequent as they have been. I should begin posting as usual within the next few days. Thanks,

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com1tag:blogger.com,1999:blog-8650543287877591202.post-5741955087815737172010-06-02T17:39:00.000+02:002010-06-02T17:39:40.960+02:00

I know it's probably cheating for "Wordless Wednesday" lol From our local 500 year old brauhaus/restaurant. Translation anyone?

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-27738727303308865772010-05-31T18:51:00.013+02:002010-05-31T19:48:55.937+02:00

I have to admit it, right at the get-go: before I took on this challenge, I had never heard of Donna Hay. Whoo, it feels good to get that off my chest! For those of you who are like me, here's the rundown: she's basically Australia's Martha Stewart. No joke, go to her website; it's like a cross between Martha's and Bon Appetit. Each month, a host chooses a Donna Hay recipe for everyone to try (

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com8tag:blogger.com,1999:blog-8650543287877591202.post-77763386122176821872010-05-31T18:50:00.004+02:002010-06-03T15:54:11.923+02:00

I originally made this compote for the Hay, Hay, It's Donna Day cheesecake pots, but I liked it so much, I thought it deserved its own page. You can put this on pancakes/waffles/french toast, in a PB&J sandwich, or top a cheesecake.  I did a lot of researching online for a good compote recipe, but everything called for "strawberries, rhubarb,. and sugar." I wanted to perk it up a bit, make it

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-64811958240307241322010-05-30T13:49:00.001+02:002010-05-30T13:51:31.453+02:00

Silent Sunday Photo: This is my cat Sylvester (he's not a morning person). This may not seem like a food-related photo, but anyone who has a cat (or two, like me) knows that it's next to impossible to separate your cat from your food.

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-59639135020111215692010-05-29T16:00:00.004+02:002010-05-29T16:00:03.413+02:00

I've been promising this recipe for awhile now. I know I keep talking about Chicken Paprikash, and how wonderfully satisfying it is, well, now you can see for yourself! This is such a simple recipe: 5 major ingredients, throw 'em in the crockpot before work, and when you come home, you'll have dinner on the table in 20 minutes! I don't just love this because of the satisfaction it gives me

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-118978577122532402010-05-28T14:00:00.004+02:002010-05-29T14:55:27.920+02:00

This week's list of smart people, and interesting ideas: I consider myself a reasonably intelligent, well informed foodie. Imagine my surprise when I went to KitchenButterfly and discovered an ingredient I had never heard of before. I mean, this has the potential to make for one seriously interesting episode of Iron Chef: America. What is it? Black Garlic. So it has nothing to do with the theme

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-60847811312139192272010-05-27T22:00:00.005+02:002010-06-04T18:33:27.574+02:00

I must give credit where credit is due. This recipe was inspired largely by a dinner at a friend's house, where I was pleasantly (and deliciously) surprised at how few ingredients can go into a dish with such huge flavor. So, clearly, this dish is great for entertaining, or just a quiet romantic evening with someone special. When I finally got around to trying my hand at this recipe, I did put

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com4tag:blogger.com,1999:blog-8650543287877591202.post-32828224592367859342010-05-27T19:25:00.009+02:002010-05-29T14:45:53.219+02:00

Being a foodie can be dangerous. We are by nature inquisitive and analytical, and we're always looking for an idea or recipe to take and make our own. We look at food in restaurants and think "How can I re-create this at home?" We consider what we would change, how we can make things better. This can be hard to shut off when you are, say, invited to a friend's home for dinner. Dining at someone's

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com3tag:blogger.com,1999:blog-8650543287877591202.post-26970614716130712442010-05-25T23:52:00.001+02:002010-05-26T03:41:51.305+02:00

Daily Musings: Today is all about creativity. Letting go of all the "important" stuff, and allowing yourself to just relax, and get creative can be freeing. So when you're feeling overwhelmed, take a deep breath, and let yourself take a creative risk. It doesn't have to be big, you could just change up an ingredient in tonight's dinner, or come up with a game to play with your kids when you get

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-54704775339959447952010-05-25T20:18:00.001+02:002010-05-29T14:39:45.282+02:00

I started out this post intending to outline some various natural sweeteners on the market today. Then I started reading about conventional and raw sugars out there, and found out some interesting stuff. Why do people usually choose raw sugar? Same reason you choose anything unrefined, I suppose. It's less, well...  refined, which usually indicates a more healthful product (after all, that

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-42468234018044203392010-05-25T15:05:00.002+02:002010-05-25T15:29:23.244+02:00

Enter: The Villain So, recent history would paint sugar as the big-bad ugly of our times. Carbohydrates are the enemy, not fat! Well, that's what they say. I, however, would tend to disagree. I think Dr. Atkins was a quack (sorry, that's just how I feel). Seriously, anybody that tells me I should cut out all carbohydrates (and advises against eating fruit) is a quack in my book. Just like most

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-8125935986909078792010-05-24T23:00:00.000+02:002010-05-25T18:32:48.090+02:00

Foods:  Breakfast - We got a late start today (the hubs worked 3rd shift), so I started my day with some coffee, and a nice jog. Once the hubs awoke, I made a lovely brunch sandwich. Fresh soft campagnolo bread from the farmer's market, lightly toasted and spread with mashed avocado. Add to that some juicy red roma tomatoes, a little fresh mozzarella, and finally, thyme soft scrambled eggs, and I

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-37461006068210826512010-05-24T18:23:00.002+02:002010-05-24T19:34:47.939+02:00

Carbohydrates, probably the most controversial of all the macronutrients. Eat them, don't eat them?... Avoid corn syrup, well, it's OK in moderation... Dr. Atkins, South Beach, is there any real merit?... Who can you trust?! We'll explore all these ideas, and much more. But I have a bit of an ulterior motive for this week's theme... The truth is, I have a secret. I. Love. Cake. My name is Shea,

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-78769609147664229992010-05-23T23:55:00.001+02:002010-05-24T19:36:28.752+02:00

So I've been at this a few weeks now, and I was wondering what you'd like to read about. What is something you'd like to know more about? I've covered organics, and the first of the 3 macronutrients, fat (carbs and proteins to come). But what do you want to read about? Here are some topics I'd love to share with you: Coffee Wine How foods compliment one another (historically, and nutritionally)

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-17727620869260628412010-05-23T23:52:00.001+02:002010-05-24T19:40:27.407+02:00

Daily Musings: It was so incredibly gorgeous out today. I really haven't been thinking of much in the way of substantial musings, all I did was enjoy the beautiful weather. On a day like today, that's all you can do: go out and enjoy the sunshine. Take a walk, and just be content. :) Foods: Breakfast - The hubs worked the night shift, so I just threw together something simple, nutritious, and

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-85447512115645857482010-05-23T16:04:00.004+02:002010-05-23T22:38:29.223+02:00

For years we've seen advertising from the milk and dairy industry to increase our dairy consumption to help us lose weight. The problem I see is that most of the articles and studies in support of this claim recommend low-fat or even fat-free milk. Across the board, people claim that skim milk is the best option because it's significantly lower in fat and calories than whole, and still offers

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-11067250572283947712010-05-22T23:00:00.003+02:002010-05-23T17:07:39.300+02:00

Daily Musings: No incredibly deep thoughts today. It was a gorgeous day out, and the hubs and I took thr train to a little town north of where we live called Oberwesel, where they were having their biannual Mittelaltermarkt ("Middle Ages Market"). Good food, good wine, and good company... it doesn't really get much better! Foods: Breakfast - We got up kinda of early, since we had plans, and I

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-21837843486202433762010-05-21T22:56:00.002+02:002010-05-23T13:19:19.675+02:00

Daily Musings: Music really makes everything better! Turn on some music, and things get easier -- like cleaning my bathroom. :) Remember that music and food are a lot alike: they both require a little talent and a little vision to make something truly great, something that can bring together people from all walks, to enjoy such simple pleasures of life. So turn on some great tunes, make some

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-89953611308762831542010-05-21T16:32:00.002+02:002010-05-21T23:34:34.948+02:00

For anyone looking for a fun (and tasty!) challenge, check out eat. live. travel. write. for Hay Hay, It's Donna Day! Sounds like a fun challenge, stay tuned for my entry for Blackberry Cheesecake pots. A no-bake dessert, wonderful!  We like to complain about the American food producing system, but sometimes seeing how another country handles food can put some things in perspective (of course,

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-78461318008803482732010-05-20T23:32:00.001+02:002010-05-21T10:23:13.444+02:00

Daily Musings: So, today, I have been thinking that patience is a virtue. One I unfortunately am not exceptionally close with. But, every day, I try a little harder, and over the course of my life, each little bit has added up. So just remember, when you're frustrated, most of the time, it could always be worse. Try to think of what's gone right that day (or that week, if the day is turning out..

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-6281814077740528052010-05-20T15:52:00.009+02:002010-05-26T03:37:15.483+02:00

So, I don't know if this can even really be called a "recipe." It's way too friggin easy. Have you ever made your own butter? I have been saying for the better part of a decade that I would try, ever since I saw Emeril make butter on his show. But for some reason, I've just never done it. I officially have too much time on my hands, and it's glorious! So, how do you turn this:  (translation:

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-38139494136297527612010-05-20T11:36:00.000+02:002010-05-20T11:36:30.667+02:00

Goals for today: Attempting to make my own butter - I don't have a food processor or blender in my tiny German kitchen, so we'll see how long it takes me. I'll keep you posted! Putting together some recipes I've been promising you: my Chicken Paprikas, and the smoked salmon and leek cream sauce from the other night Compiling some fun facts about butter, and ways to use it And I have to fit in

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-39926669763570186142010-05-19T23:02:00.000+02:002010-05-19T23:02:21.164+02:00

Daily Musings: It was raining today. Rain always makes getting out of bed harder. But that's a day you really need to kick yourself in the pants. Don't use the weather (or your job, or your kids) be an excuse for not taking the best care you can of yourself and those around you. Make yourself a priority. Foods: Breakfast/Lunch - Another late start, but around lunchtime, I managed to get in the

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-38258511929112990012010-05-19T16:23:00.006+02:002010-05-19T16:57:38.087+02:00

I think I was a really annoying kid. I always liked to ask questions, sometimes the kind that parents aren't ready to answer yet, like "Hey Dad... Santa's not real, is he?" As I got older, and was finally on my own, I started asking questions about my food. These are usually harder to answer, because most often, regardless of what the powers-that-be say, the true answer is "Well, we really just

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-9177645157191446652010-05-18T22:00:00.045+02:002010-05-19T17:57:55.224+02:00

So, I'm going to try something here... I realize I can get preachy (although that isn't always my intent... always...), but I don't really expect you to take advice from someone when you can't see the effect of the choices I make. I started this site for 2 reasons: One, because I love to teach and inform (hopefully I can get my RD someday...), but Two, I had fallen off my self-made health

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-19241030179905071262010-05-18T18:00:00.002+02:002010-05-18T18:17:02.365+02:00

So you've decided to try it; great! Now you need to know what to do with it.   It's delicious, it's nutritious, and it's versatile. Eatables Best for: baking and sautéing.  Whole Foods market recommends it especially for making popcorn (why didn't I think of that?! Ooh, and drizzle a little dark chocolate over it...), or making hashbrowns. I have used it in smoothies, both as a supplement, and

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-32793894620457700292010-05-18T11:19:00.004+02:002010-05-18T18:06:00.965+02:00

Coconut oil has had a bad rap over the years. A few decades ago, a scientist fed some hydrogenated coconut oil to some test-rodents, and they got sick! Well, the thing is, this hydrogenated oil (read: trans-fat!) was actually completely devoid of any necessary fatty-acids. That's like blaming scurvy on the ale on a ship: the sickness wasn't coming from what they were eating, but what they weren't

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-74693034312621647912010-05-17T15:52:00.000+02:002010-05-17T15:52:20.283+02:00

Nothing in the food world is more controversial than fat. I'm not talking about whether or not we Westerners are fat, or about the ever-present issue of obesity in America. I'm talking about dietary fats: what to use, what to avoid, what we should immediately blast into space so we never need to be near it again. I'm going to go over several of the fats we consume daily, and maybe introduce some

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-8159456782626114782010-05-15T19:00:00.002+02:002010-05-18T18:12:02.433+02:00

So, like I've said, I have a love affair with really great food! I am incredibly lucky to live where I do, because there are Farmer's Markets out the wazoo here! The major one in town runs on Tuesday, Friday, and Saturday every week! It's huge, and now that the weather's nice, it's getting bigger. You can find everything down there, even a vendor selling local wine on Saturdays! So, given my

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-74469991286900488742010-05-15T13:42:00.002+02:002010-05-18T18:15:43.974+02:00

News Flash: People don't eat their veggies! I think a big reason why people tend to not eat their fruits and veggies comes down to a pretty simple explanation: they don't like them! I know, it's a major shock. But here's the thing. For the past 60 years or so, food production has gotten out of the hands of locals, and into the hands of big mega-super-duper-markets. Seasons no longer matter; you

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-21037479716755230982010-05-15T01:26:00.002+02:002010-05-15T01:30:57.545+02:00

One thing I find myself doing over and over and over again when I cook is dicing onions. They're so incredibly versatile, and can add depth of flavor to any dish. A vast number of savory dishes call for sliced or diced onion, shallot, or garlic. This dicing method, which I learned in my cooking classes in college, makes dicing onions quick, and relatively painless! Note: If you are

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com1tag:blogger.com,1999:blog-8650543287877591202.post-30259494220765355202010-05-14T20:55:00.002+02:002010-05-15T16:18:44.044+02:00

Obviously, I don't know everything (but don't tell my hubby that I've admitted that!). There are a lot of smart and creative people out there in the world, so once a week or so, I plan to showcase some of those smart people out there in the blog-o-sphere.  Earlier this week, I wrote my first Kitchen Basics post, about how to properly (and safely) set up your cutting space. As I said in that post

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-35576891440822601702010-05-13T22:40:00.004+02:002010-05-15T01:32:48.521+02:00

So, we've discussed how to avoid weeding at all costs - it might be a lot of prep work, but it's totally worth it in the long run. The terrible garden Beasties, however, are a little more of a challenge. These are a few tips and tricks my mom uses to keep several of these plant-predators to a comfortable minimum. Animal Kingdom Conventional “Wisdom” Like conventional weed eradication, many

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-63734971749634794132010-05-13T19:48:00.000+02:002010-05-13T19:48:37.811+02:00

What you need to slice and dice safely and efficiently Before you cut anything, you need a nice, safe space to do your cutting. Clean off the surrounding area, give yourself plenty of room. Once you've cleaned off a few feet of counter space. you're ready to start What you need: 1 good, sharp, chef's knife (dull = unsafe = cut yourself = blood = hospital = stitches = BAD!)1 kitchen towel, or

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-65569773325501191392010-05-13T18:39:00.002+02:002010-05-13T19:04:22.060+02:00

All week, we have been talking about organics: organic meat, organic produce, etc. Often, it can be pretty expensive to buy the organic stuff though. Growing your own produce can be a much cheaper solution, and then, you can be 100% sure of what you're eating. Plus, there really is nothing on the planet quite as good as a fresh tomato, right off the plant, still warm from the sun! For those of

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-17315148435029166952010-05-13T02:13:00.001+02:002010-05-13T02:15:02.311+02:00

So what are the rules about labeling anyway? If I see "Organic" on the front, what is that telling me? Why do I see "organic" in the ingredients list, but not anywhere else on the label? Believe it or not, all of these things are covered. You want to put the word "organic" on any product, you better believe there's a checklist of requirements to even consider it. But what about "all-natural,"

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-826159992687850042010-05-12T12:18:00.001+02:002010-05-12T15:03:14.940+02:00

So I've spent a few days talking about organics, and have yet to define them. It's no hard-kept secret what organic is; the USDA posts the Organic Foods Production Act of 1990 (all 21 pages of it) right on their website. Of course, most of us aren't going to wade through 21 pages of government-speak legal-ease to figure it out. As crazy as it sounds, I actually read it (mostly). I even took notes

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com2tag:blogger.com,1999:blog-8650543287877591202.post-61925962884251008392010-05-12T00:05:00.002+02:002010-05-12T11:03:17.571+02:00

Smoothies are pretty much the perfect breakfast. Chock full of vitamins, minerals, and really well balanced with all your major nutrients (fat, carbs, protein) so it's incredibly satisfying. My husband was the total cereal guy in college. I was the no-time-for-breakfast girl. Then we bought the Magic Bullet (yes, the goofy-infomercial-personal-blender). Once we got it, we were making smoothies

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-74901745752768278292010-05-11T19:10:00.008+02:002010-05-12T11:01:16.434+02:00

So, we all know eating organic is a good idea. As a whole I think we can also agree that it can get expensive. So when do you pay the extra for organic, and when can you buy the conventional without feeling like you're poisoning your family? Luckily for us, the Environmental Working Group (EWG) offers a handy guide for the 12 worst pesticide offenders (called the “Dirty Dozen”) and the top 15

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-41090442168673164132010-05-11T11:01:00.000+02:002010-05-11T11:01:57.259+02:00

 Today I'm going to be taking pictures of my local farmer's market here in Germany. Right now it's Spargel season! (Asparagus, they love the white kind here). I haven't really done too much with white asparagus, so today will be an adventure. Hopefully, I'll have some tasty uses for this somewhat unusual veggie later on this week. For today (and maybe tomorrow), you can expect: What to buy

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-11033023517018349522010-05-10T13:26:00.003+02:002010-05-10T14:00:47.400+02:00

So I have a few philosophies about eating, borne from the past few years of self-education. Through several casual conversations with an R.D. I'm acquainted with (I hope to post an interview with her in the near future) and personal experience, I've found more satisfaction from eating according to these rules than I ever did following the general "wisdom" touted by the major food producers in

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-44777681348338757262010-05-09T22:09:00.011+02:002010-05-26T13:22:43.908+02:00

So you've found a local beef farmer you like. They feed their cows 100% forage, they roam around free all day in the sun, and get daily massages (the cows do, not the farmer). After much deliberation, you decide on a gorgeous 7-bone chuck roast with superb marbling. Your mouth waters, and then you realize... well what in the world am I going to do with this 2-pound roast? I have the perfect

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-23203271101954048772010-05-09T18:18:00.006+02:002010-05-10T12:56:00.856+02:00

This week's theme is "Organics." Each week (or month, haven't really decided yet...) will be dedicated to a broad theme. Today I'm going to focus on organic and grass-fed meat. There are several reasons to consider organic and/or grass-fed as opposed to conventional sources of animal protein: ethics, flavor, health, and the general aesthetics (i.e. the gross-out factor) of the mass-production of

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-8263822516622288632010-05-07T21:01:00.002+02:002010-05-10T14:37:25.639+02:00

Quite a concept, eh? The US is a veritable melting pot of different cultures, that's no secret. So I find it fascinating that with all of the culinary influence out there, most Americans have lost touch with their roots. I don't just mean cultural roots either. Our food landscape has shifted so severely in the past few decades, that we consider a paper-wrapped squishy-bun-covered patty of "beef"

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-13433460421988390742010-05-05T18:25:00.002+02:002010-05-05T19:13:35.264+02:00

Thanks for visiting Blissfully Unrefined, and welcome! My goal for this site is to make it a central place where people can come to learn about food, how their bodies use it, and get some great wholesome recipes as well. I started this site as a way not only to share the knowledge I have, but as a learning experience as well. If there's a topic you'd like to see me cover on this site, please

Shea M.http://www.blogger.com/profile/08689364729357724708noreply@blogger.com0tag:blogger.com,1999:blog-8650543287877591202.post-14481634596793110412010-05-04T22:07:00.002+02:002010-05-05T18:40:47.865+02:00

New Blog -- Work currently in progress -- Check back this weekend for the Grand Opening!

Shea M.noreply@blogger.com0