Consider A Water Flosser

My teeth are my most valuable possession and yet I hate flossing. Rarely do I have food stuck in between my teeth, it's the formation of plague I worry about and fight by flossing. 

Dentists agree if we don't floss properly or daily, using a water flosser is a good practice. Flossing isn't easy, it's tedious. Sliding dental thread in at just the right angles and not too forcefully ... who the heck knows if we are flossing properly? So right after buying a Philips Sonic Toothbrush for $40 I invested in a water flosser. 

Here are 3 top models both dentists and customers like: 

1) Waterpik ION Professional Cordless Water Flosser - (top image👆).  Very compact for small counters, its handle is detachable from its base during use. You have to plug the water flosser base into the wall to charge it about every 3 weeks.

2) Waterpik Aquarius - Rated as powerful in cleaning teeth as the Waterpik ION, but bulkier and stays in its charger plugged into the wall during use.

3) Philips Sonicare Power Flosser 3000 - the model I use right now. Philips makes very good dental tools according to several dentists and product review sites. This one also stays in its charging base plugged into the wall during use.

Overall, plug-in-the-wall water flossers are more powerful and clean your teeth better than portable handheld units. While considered a plug-in-the-wall water flosser, the jury is out on how long the Waterpik ION's lithium battery lasts. Although I prefer using it, the inconvenience of possibly having to replace a battery is a  job and expense I'd rather skip.

Using a water flosser requires a learning curve. At first, the process of water flossing is an epic wet mess like a tsunami in your bathroom. You'll shoot water EVERYWHERE! Practice makes perfect. Here are some tips: Hang your head down in the sink. I fill the water tank up past the waterline then leave the lid off in order to floss my entire mouth in one pass. Another trick is to leave the device turned off at the handle until you get it in place inside your mouth. Expect to get your hand drenched unless you master laser-like focus while flossing. I do wish the Philip's water flosser cylinder utensil rotated as you move it over the inside-backside of your teeth, but you still manage, and the reason I leave the lid off the water tank is there is always a little water left in the tank I like to pour out so the tank is completely dry the next time I use it.

I always use the maximum settings of 10 and deep cleaning. Water flossing once per day is enough, and it should be done before (not after) brushing your teeth to loosen and then brush away the plague.

Teeth are strong, yet delicate. Although our teeth are covered with the strongest and hardest mineral in our body, called enamel, that enamel can easily be broken down by sugar or a lack of oral hygiene. Not brushing, flossing, and getting regular teeth cleanings will lead to tooth decay, gum disease, and eventually tooth loss. Once gone, they cannot regenerate and are gone forever.

You'd think a jewelry lover like me would name a sentimental piece of jewelry as my most valuable possession, but you'd be wrong ... it's my pearly whites. A sonic toothbrush or water flosser is by far a more essential gift than a piece of jewelry!🎁

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Jambalaya Made Easy

Photo: Kiss 99.9 FM

Let me begin by saying I love spicy food and one-day will visit New Orleans where I aim to eat my way across the city and meet the warm, wonderful people. Of course, I will take in the culture, music and history too. To be sure, it's on my bucket list!

Meanwhile, I'm delighted by a chance to make an authentic pot of Jambalaya and King Cake Cupcakes at home in New York City. Zatarain's, the food and spice company, as well as, a New Orleans' tradition since 1889, sent me the food items I need to make real Cajun/Creole cuisine from scratch! As I write, it's cooking on the stove and baking in the oven, and I can't wait to eat dinner tonight!! Smells delicious! 

Here's what I received in my box: 

1) Rice Dinner Mix; 2) Creole Seasoning; 3) Cajun Hot Sauce; 4) Creole Mustard

5) Crab Boil Complete Mix; 6) Root Beer Concentrate -- Available at Walmart, Amazon and many supermarkets. Tasty and inexpensive, spices are also healthy!

Did you know that Zatarain's is famous for their root beer? Root beer concentrate is used as an ingredient to make King Cake frosting. By tradition, a tiny figurine of a baby is baked into a King Cake. The person who finds the baby in their piece of cake provides the King Cake next time. I bet it brings luck too!

Here's a Zatarain's tutorial on all things Jambalaya. After serving tonight's dinner, I plan to make the many other recipes found on Zatarain's website, a handy resource. The Creole seasoning is a convenient mix to add zest to stews, soups and vegetables. A scroll through this blog demonstrates just how up THE SAVVY SHOPPER'S alley this opportunity to cook Cajun/Creole dishes is.

Eating real food, plus cooking and baking at home can be simple. I love the ease of one-pot, yet delicious and nutritious dinners as well as, the spirit of gathering family and friends together over a meal. Gabbing and catching up. What better way to celebrate?

Thank you, Zatarains's for sending the flavor of New Orleans into my home. My first attempt at preparing Jambalaya and King Cake in my own kitchen made easy. The cupcake idea is brilliant!

Happy Mardi Gras ... y'all! Laissez Les Bons Temps Rouler.

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Why Is Ground Beef More Expensive?

Photo: Culinary Arts

The price of beef has gone up. The reason: Last year the midwest experienced a drought, so farmers reduced their herds of cattle and this created a beef shortage. 

Recently, I paid $4.99 (per pound) for ground round on sale! Not tenderloin, mind you, but the meat we use to make burgers! This got me wondering: How can a family stretch their beef budget? And ... what is the difference in all the types of ground beef on the market?

It turns out that some ground beef is made with the leftovers of other cuts of beef from the entire body of the cow. For ground beef to be called a specific type, such as chuck, round or sirloin, it can only come from that section of the animal. So here is what a consumer is buying:

Hamburger: Can have the trimmings from the entire cow. It can also have up to 30% of added fat. Personally, I never buy it. You have no idea what you are getting, nor do you know how many cows are used in one pound of meat.

Ground beef: Has the trimmings from the entire cow, but no extra fat can be added. The fat must come from the pieces of meat used, and it can have up to 30% fat. I don't buy this choice either.

Ground chuck: Chuck comes from the shoulder and neck sections of the cow. It is 15-20% fat. Many people like this cut to make juicy burgers and meatloaf. It is considered a flavorful cut of beef. Pieces of chuck, not ground, often get used in beef stew, or goulash, or stroganoff.

Ground round: Comes from the lean round and rump sections of the cow. It is 10-15% fat. This is a muscular section of the animal and some people consider it too dry to make burgers or meatloaf, but I prefer it. (I also use round and rump roasts ... or round pieces in beef stew. Lacking the marbling of fat, the meat is tough, but braising for a few hours will tenderize and turn it into a delicious meal. That's for a roast. Ground round isn't tough.) 

Ground sirloin: This meat comes from the sirloin section of the cow. It contains 8-10% fat and is the leanest and most expensive of the selections.

Although ground round and ground sirloin make a drier burger and meatloaf, I prefer its flavor to that of chuck, but like the white and dark meat of a chicken, it's a matter of individual taste. So decide for yourself. What's more, I can't tell much of a difference between ground round and ground sirloin, so I usually buy the one that goes on sale.

Now let's discuss how to stretch your beef budget. There are three easy ways:

1. Catch the supermaket sales. 

2. Buy larger quantities: Three pounds or more is often cheaper than lesser weights, then freeze the portions you don't use right away.

Photo: faithfulprovisions.com

3. Use less beef in your recipes: 1) Combine a can of mashed kidney beans with two pounds of ground beef to make a meatloaf {along with a diced onion, red pepper and celery! I also add a cup of oatmeal and two eggs + spices}; 2) Mix rice with a pound of ground beef to make stuffed cabbage; 3) Combine fresh vegetables with ground beef to make hobo packets, etc. These are delicious dishes. You won't miss cutting down on the beef.

I have a hard time giving up red meat altogether, but it's actually a healthy diet to eat less of it and/or to combine it with other food groups.

I'm more mindful these days about how food gets on the table. Now I consider my carbon footprint on the planet, as well as, the cruelty to animals, so I find myself eating less meat in general. However, it's so tasty and filling that I haven't given it up entirely ... not yet! 

How about you?

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Hearty Split Pea Soup And Cornbread For Meatless Mondays

Photo by EatMoreBalance.com

Recently I stopped buying canned soups.  As I said in previous posts, either my tastes have changed, or canned soups have changed.  I used to like them; now not so much.  These days I make a batch of homemade soup, eat a meal, then freeze the rest in 16 ounce containers to be nuked (i.e. microwaved) later for quick meals.  One of my favorite soups to prepare is hearty split pea.  Sometimes I make it with smoked ham, and sometimes I make it vegetarian.  Even without meat, you have a complete protein by pairing the soup with corn bread or Irish soda bread.  It's definitely a stick-to-your-ribs-square-meal.  Below are my recipes: 

Split Pea Soup

Ingredients:
16 ounce bag of dried split peas

8 cups water

1 large onion, diced

3 large carrots, diced

2 stalks celery, diced

1 small tomato, diced (if you have one, if not omit)

1 bay leaf

1 ½ double bouillon cubes, or 3 small cubes (contains salt, so don't add salt, separately)

1 tablespoon dried garlic

12 turns of the black pepper mill

a sprinkle of dried celery

a tiny sprinkle of red pepper flakes

a dash of Worcestershire sauce
a sprinkle of nutmeg
a sprinkle of parlsey flakes

Directions:
Throw all the ingredients into a stock pot on a stovetop, bringing it to a boil, cover with a lid, then lower the heat and simmer for about one hour, stirring occasionally with a wooden spoon.

Golden Yellow Corn Bread

Ingredients:
1 cup yellow corn meal

1 cup whole wheat flour

1 teaspoon sea salt (or smoked salt)

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon olive oil
2 eggs, beaten

1 ½ cups buttermilk  You can substitute milk, Russian kefir, plain yogurt, or sour milk, whatever you have on hand will work.

Optional spice: 

12 turns of the black pepper mill

¼ teaspoon red pepper flakes

A sprinkle of garlic powder

A sprinkle of onion powder

Directions:
1. Put all the dry ingredients into a mixing bowl; follow with the wet ingredients.
2. Mix with a folk.
3. Pour into an oiled cast iron skillet and cover with a lid.
4. Cook on the stove top until golden brown. Flip over and cook the 2nd side until golden brown. (Or you can bake in the oven about 30 minutes until golden brown.)  When done in the center, remove, let cool slightly. Cut and eat.

I like the idea of meatless Mondays for several reasons.  Many of us grew up eating too much meat. Several studies suggest eating less meat can reduce your risks of preventive illnesses like cancer, heart disease, diabetes and obesity.

Meatless Mondays also help reduce your carbon footprint.  It takes a lot more water and fossil fuel to raise livestock than to grow vegetables and grains. So going meatless one day a week is good for your health and the environment.  With so much hunger in the world, it's a painless and delicious way to make a tiny difference.

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