What I learned this week: Keeping the browns and the blues at bay

I love avocados. Jim hates avocados. So any avocados I buy are mine and mine alone to enjoy.

Because I usually only eat half an avocado at a time — in sandwiches, salads and so forth — the second half that I save for later often turns brown while sitting in the fridge waiting for me to nosh on it.

Not anymore.

This week I learned that if you lightly spray the cut avocado with cooking spray, it doesn't turn brown.

Seriously.

Pictorial proof is here:

The other day, I ate half an avocado on a sandwich at lunch time. I lightly sprayed the other half and stuck it in a baggie (bagging it loosely instead of having it touch the avocado flesh, just to see if the cooking spray really did work).

 

Five hours later I pulled the avocado half from the fridge to slice up for a dinner salad. It looked like this once released from its bag:

 

See? I kept the browns at bay, thanks to cooking spray. Easy-peasy.

Keeping the blues at bay isn't as easy-peasy, I learned this week.

As many of you know, my sister has been hospitalized for more than two weeks now. Yesterday she was moved from ICU to a regular floor. There was even talk she might get to go home in a day or so.

Hooray!

Just a few hours after my sister called with the good news, I got another phone call, one informing me my sister was back in ICU. She'd suffered another coughing/bleeding/nearly heart-stopping episode and had been returned to the unit where they could care for her best.

The blues instantly set in for many of us.

If only cooking spray could keep the blues away from hearts and minds as well as it keeps the browns from avocados.

That is what I learned this week.

May your weekend be grand, your browns and blues easily cured... or avoided in the first place.

Today's question:

What did you learn this week?

Picture this: Funnel cake for breakfast

Oh, yes I did!

I had a craving Saturday morning that ended with me making funnel cake. For the first time ever. For breakfast.

It's kind of like a deep-fried pancake or waffle, right? Regardless, one advantage of an empty nest is not having to justify eating food that's horrible for you. (Though, as you can see, Jim and I did have fruit with our funnel cake, which eased the guilt and gastronomical impact a tad.)

If you'd like to make the guilty pleasure — for breakfast or any other time — I've added my Funnel Cake recipe to the Recipe Box. Enjoy!

Today's question:

When did you last eat a funnel cake?

Celebrity chefs and real chefs

A little more than 10 years ago, I had the opportunity to meet renowned chef Wolfgang Puck. My family and I were on our final family vacation before the nest emptied as our girls flew away — our one and only vacation to Disney World. As we ate dinner one evening at Wolfgang Puck's Disney World Cafe, the celebrity chef himself thrilled diners with an appearance. He patiently obliged and posed for photos.

 

Wolfgang Puck was the only real chef — one whose career and lifeblood is the culinary arts — I'd ever met. Until BlogHer.

At BlogHer, I had the opportunity via the Lean Cuisine Honestly Good luncheon to meet six chefs — the six real live chefs who come up with tasty entrees and more for Lean Cuisine. These four men and two women are true culinary artists who not only own restaurants of their own, they put their heads and talents together in passionate ways I'd never realized were part of the process in creating the meals we all so often pull from our freezer and pop in the microwave, never thinking twice about what goes into their making.

I now know what goes into their making, thanks to the "Culinary Journey" led by Chef Lucien Vendôme for the 50 or so hungry bloggers invited to attend the private Lean Cuisine luncheon. Though I'm unfortunately unable to share with you the tastes of the day — and they were quite tasty! — I'd like to share my photos of our journey behind the scenes of Lean Cuisine.

Chef Lucien — leader of the culinary team assembled for Lean Cuisine — kicked things off by describing what we would experience and learn:

Then the experiencing and learning — and eating — began.

We sampled the flavors that go into the new Honestly Good line of Lean Cuisine meals, starting with the sweet and fruity flavors...

 

Followed by the sauces...

 

And the grains that go into the Lean Cuisine goods...

 

Then we devoured tasted two complete entrees from Lean Cuisine's Honestly Good line — followed by a luscious chocolate dessert made from, get this, black beans...

 

We also met the chefs who worked behind the scenes to prepare our feast for the day.

 

And throughout the sampling and eating we met the chefs I mentioned above, the masters who work day in and day out to create the Lean Cuisine line. We were treated to their stories as well as photos of what inspires them.

 

The Lean Cuisine culinary journey inspired me to never again take a pre-packaged meal from the freezer without considering those who created the meal, the inspiration and passion they put into making fresh and flavorful easy-to-prepare meals for the rest of us.

It also inspired me to share this journey with you — which was not a requirement of my attendance at the luncheon. Sure, I could have live tweeted the event, but aren't all these photos so much better than a tweet?

Today's question:

What's your favorite frozen meal or microwave food?

Just added to the Recipe Box: Zucchini Cobbler

Yum... you're gonna like this...

I love cobbler, and this one featuring zucchini, onions and red pepper is no exception. It's an adapted version of a recipe... Continue reading and get the recipe in the Recipe Box.

What I learned this week: Pepperoni Bird beats out Bomb Bird

My grandsons love, love, love Angry Birds.

When I visited my grandsons last April, Mac delighted in his Angry Birds crackers.

When Bubby had his birthday in June, he was thrilled to receive from Gramma and PawDad a stuffed Bomb Bird — has all-time fave Angry Bird — to play with indoors plus a Bomb Bird wind chime to listen to outdoors.

And then there's the Angry Birds tattoos I told you all about last week.

Yes, my grandsons love, love, love Angry Birds.

Bubby plays Angry Birds on Daddy's iPhone every chance he gets. Sometimes he gives Mac a turn at playing it, too. Amazingly, Mac — who just turned 2 in June — actually knows what to do.

Considering their obsession with love for the grumpy feathered friends, I knew when I saw this Angry Birds pizza on the Gombby Facebook page a while back that I just had to surprise Bubby and Mac with it during my recent visit.

Now, I don't really know a darn thing about Angry Birds, other than the black one is named Bomb Bird. I have never played the game, have seen just snippets while Bubby and Mac played. Still, I think I managed to pull off the Angry Birds look fairly well — despite using a hard-boiled egg for the eyeballs instead of the mushrooms that were supposed to be there. (Meh... mushrooms or eggs, the boys would eat neither anyway, so why waste the money on mushrooms that would be pitched before the pizza was cut?)

I told the boys the pizza was named "Pepperoni Bird." They seemed pretty pleased with the moniker as well as the overall look of their surprise pizza.

Sure, it wasn't quite as cool as a Bomb Bird pizza might have been. But I have no doubt that despite looking Angry Bird awesome, a pizza covered with black olives would have gone directly into the garbage quicker than those boiled-egg eyes did.

Bomb Bird may be a hit in the game — and as a stuffed toy and a wind chime, too — but when it comes to pizza, Pepperoni Bird always wins out.

And that is what I learned this week.

Have a lovely weekend! See ya back here Monday for the GRAND Social and more!

Today's question:

How would you rate your Angry Birds skills?