Happy Earth Day 2015!

Happy Earth Day everyone! We hope you can take a moment on this day to think about what you can do, as both an individual and as part of a community, to help ensure the earth continues to remain a natural and healthy world for many years to come.

In thinking about what both of us has done over the past year, I (Carol) have begun composting regularly and meal planning for the week on Sundays. Karen has reduced her waste by 10%, and she did that by buying less, meal planning, and using the Debbie Meyer green bags (she loves them SO much, she should be a spokesman for them!  http://www.amazon.com/Debbie-Meyer-GreenBags-Freshness-Preserving-5127799/dp/B00I4V1U06). She estimates that she saved $1200 last year. That’s a great vacation right there!

 

As part of Earth Week this week, I participated in my first Twitter chat on Monday and it was focused on food waste (wonderfully set up and moderated by Green is Universal, @GreenIsUni). Let me just say that it was INTENSE! Holy cow! But I learned so much and have some great information that I wanted to pass along to you. Below are some of the links:

 

1. What exactly can you compost and Bone Broth (which I’ve heard so much about lately and have wanted to make). Both from Ecocentric:
http://www.gracelinks.org/blog/4254/what-can-i-compost-the-scraps-that-make-the-cut
http://gracelinks.org/blog/5078/taste-it-don-t-waste-it-bone-broths

2. A great use for leftover apple scraps from that apple pie you might have just made: Apple Scrap Vinegar! (courtesy of Anne-Marie Bonneau, the @ZeroWasteChef):
http://zerowastechef.com/2014/10/30/apple-scrap-vinegar/

3. 10 things to do with stale bread:
http://ivaluefood.com/resources/cooking-eating/10-things-to-do-with-stale-bread/

And we just thought this was the cutest!


I also found a few cool new apps to that you might want to take a look at. FoodKeeper is from the USDA and Cornell University and will tell you how long an item from the supermarket will keep in the refrigerator or freezer. Fresh Food helps you find farmers markets that are closest to you.

And finally, here are few points I learned from Green is Universal on twitter these past few days:
1. More than 6 billion lbs of fresh produce go unharvested or unsold each year.
2. Food waste is the single largest component of solid waste reaching landfills & incinerators in the U.S.
3. Eggs are actually safe to eat 3-5 weeks after the date on the carton.
4. We throw out more food than plastic, paper, metal or glass.

 

Enjoy Every Bite everyone!
xo
Carol & Karen

 

“Women Stars of Food & Wine”- Downtown Seattle

On Sunday, February 8th, we were honored to take part in the 2nd Annual “Women Stars of Food & Wine” event. Organized by the Women’s Funding Alliance, a local group that aims to champion causes and to provide leadership for the lives of women and girls in Washington state, it was held on the 73rd and 74th (or maybe it was the 74th and 75th!) floors of the Columbia Center in downtown Seattle. The event paired up amuse-bouches from women chefs with wines from local women sommeliers. We served small salmon cakes with vegetable salsa from the cookbook, and we were paired with SuLei Cellars out of Walla Walla (link below). They poured their delicious 2013 Sauvignon Blanc, their 2012 Dena Rae Tuscan style blend and their 2011 Roller Girl Jammer Red.

Karen did a wonderful job making up 300 mini salmon cakes and they were dee-licious. We recognized people coming back for seconds! They were apparently quite popular!

It was an amazing opportunity to showcase Every Bite and as women, we were so thrilled to meet other women chefs, sommeliers, and entrepreneurs, as well as supporting the wonderful mission of the WFA. The facility was beyond cool, and is chance you’re not going to come across too often. It’s an incredible view of the city.
I (Carol) had never been to the top of the Columbia Center, and when I told a good friend of mine about the event, she said “oh they have the best women’s bathroom in all of Seattle. I was there for something about 15 years ago, and the thing I remember most was the incredible bathroom!” When I told Karen, she was like “heck yea it is!” So pardon the fact that there is a picture of the bathroom below- I just couldn’t help it! It was quite the view for sure!!

Many thanks to Tosh from WFA for contacting us in the first place and to David from Seattle Uncorked. They put on a great event and we look forward to next year!

 

 

Cookbook Update and Photos

Just wanted to update everyone that the cookbook is still plugging along. We haven’t received a publishing date yet (not that we’re chomping at the bit to get it out or anything!), but as soon as we finish up this 2nd round of edits that we’re working on with them, which include adding in the photos, things will move onto marketing, and that’s when we’ll get a publish date.

In the meantime, Karen and I got together this past week to take a few additional photos and to redo a few that I was just not happy with. Here are a couple of pictures that didn’t make the cut of the final photos to send to the publishers. Hopefully you still find them mouth-watering and are looking forward to the “official” photo and a recipe to go along with!

Pot Roast with Roasted Vegetables:

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Herbed Chicken and Broccoli Quiche:

DSC_0464

C & K

Grits, Bees, Square Watermelons, and Homer.

Some recent food/foodie articles I’ve come across recently that are fun, interesting, and just downright odd!

Food52 has done it again! The link below from them is informative, has great instruction, and lovely pictures. And it’s very “Every Bite”-esque!

1 Pot of Goat Cheese Grits, 5 dinners
This is really a great photo taken at a Whole Foods, to hit home the importance of bees and their importance in nature and our society:

A World without Bees

And this I just found so fascinating. A SQUARE watermelon?! And those had better be some damn good cherries!

Insanely Expensive “Fruit Parlor”

Cookbook update: any day now, we should be receiving cover illustrations for us to review for the front of the book! We’re trying to “patiently” wait for that “any day now”!

And I just have to end with something totally random but great: only the most awesome escalator EVER (click on it to enlarge and to really get the full effect of it’s awesome-ness!! pic via @EarthPics on twitter)

Enjoy and hope you enjoy eating Every Bite! 🙂
C

The Why, When, and How: Smashing Garlic and Cutting Round Vegetables

To Smash or not to Smash? Here we discuss and demonstrate for you, as well as how to easily cut round vegetables that tend to want to roll and get away from you!

Why: smashing garlic helps get the most flavor out of the clove, and it helps make chopping the clove easier, because it doesn’t “roll around” on you.
“Round” vegetables, such as mushrooms and onions, tend to want to “roll” or move around on you when you’re trying to chop them. This video will help you remove the rolling and will help show you how to chop easier!

When: whenever your recipe calls for yummy garlic or vegetables.

How: see Karen in the video below-

Every Bite: Smashing Garlic & Cutting Round Vegetables

Enjoy!

Carol and Karen

I always have a favorite part of these videos that Karen does, and in this one, it’s around the 6:30ish mark, where she starts talking about “ze claw”! So funny! It’s really a great tip and one that has totally stuck with me for years, because even when I’m in the kitchen now and I’m chopping something, I find myself giggling and saying “you hold your fingers like ze claw yes!”   🙂

Olive Oil, “Culination”, and the Rollie EggMaster

Here is a nice piece from The Splendid Table about what “Extra Virgin” olive oil really means. It’s very interesting and informative, and comes complete with a video, recipe, and recommendations.

What “Extra Virgin” Olive Oil really means

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Also, apparently over half of Americans would rather do taxes than making and eating a homemade meal. Holy cow! Now that’s pretty bad!
Culination hopes to help change that, and is an “e-learning community that connects seasoned chefs with home cooks.” It’s designed to be informative and interactive, and is a great way to learn more about food and how to make it not such a chore to make and enjoy a homemade meal.
My favorite line from the article is: “we want your kitchen to be a place of inspiration, not intimidation.”

It is a well said, succinct sentence that is something K and I also firmly believe. We want you to use the Every Bite cookbook as a way to be enthusiastic and inspired to be in the kitchen; not dreading or avoiding it.

Culination

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And this is just something funny I (C) saw on “Sandwich Morning” on NPR. What the heck?! I just do NOT want my eggs shaped like that! GROSS! The video is funny (and that’s it’s an actual thing is a little scary), but it’s the comments that are particularly hilarious!

Rollie EggMaster

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Enjoy!
Carol & Karen

Cookbook Photo (almost!)

It was a hard choice (it always is when we have to get rid of a picture; they’re all our babies!), but this one of our Roasted Chicken didn’t make the final cut. It sure was tasty though to snack on after we took pictures of it! Mmmm mmmm!!

RoastChicken

Great “Every Bite” themed cooking suggestion from Food52 and Cookbook Update

I came across this great piece from Food52 about really using the best part of a Sunday roast. It’s a fantastic idea: particularly in terms of K and I and our cookbook, and eating “Every Bite”! The pictures are really nice as well and there is a delicious spaghetti recipe at the end:

Food52: The Best Part of a Sunday Roast

We also got an update from the Production Coordinator regarding the status of the cookbook: the cover is currently being discussed and drafts are being created, and the inside pages are “currently being formatted”! Whoo hoo!

Next week, we’ll post a new instructional video, as well as more updates and photos that didn’t make the cookbook cut!

Love to all-

C & K