Produce and Pesticides: What You Need to Know

Disturbingly, many farmers are using pesticides to prolong the lives of their crops. These chemicals enable foods to travel long distances and...
Click on the picture above to get to the full story at Dr. Oz's website.
My goal this year is to plant more veges in my garden.  Let's see how it goes.

Shoestring French Fries and Hamburger Dinner

After following the simple recipe in the Bouchon cookbook on how to prepare french fries, I made shoestring French fries.  I have so many different cuts of potatoes left from me practicing cutting the potato tourne, etc, etc, I thought it's a great idea.  The length and width are bit irregular and would not meet the standard, but they turned out great for our dinner.  We love the texture of crispiness of the shoestring French fries.

Sauteed Onion Glazed Chicken Breast with jus lie

I think by the end of March, I will be going through the Chickens as I have with pounds and pounds of flour for my baking adventure.  The more I learn about this "European" cooking method, I like the idea of adding varieties to the dishes prepared for my family - and economically. 
I was testing the Saute method to prepare the chicken breast slices.   They were lightly powdered with seasoned flour, and sauteed in butter.  I didn't have any recipe to follow.  I decided to saute the onion slices afterward in the same sauteuse.  Onions were sauteed till they are caramelized, then, smeared all over the chicken.   I prepared the jus lie with the drippings left in the pan.  Chardonnay + salt + fresh ground black peppers + sugar to taste.  Thickened slightly with Potato Starch (Japanese HOKKAIDO Potato Starch).