UPDATED With Recipe **BREAD MAKING** Artisan Bread Is SO Easy (Kind Of)

I decided to put the recipe up now that I have made this a few times. A couple of notes first - 1. I have made this with Francine T55 flour and with Bob's Red Mill Organic All-Purpose Flour. For the T55, I had to add wheat gluten for the best results, and I don't think I ever added enough. The BRM flour works best for me - without having to make any adjustments. 2. I did not do an overnight proof. The photo of the dough is at about 2 1/2 hours on the counter. It rose a lot more than the Francine dough ever did. If you use Francine or another T55 flour, please search for adjustments to make. 3. My recipe is for using a Dutch oven, but I'm sure that's not absolutely needed.

You will need:

• Measuring tools or a scale. I prefer a scale.
• Large mixing bowl
• wooden spoon (I always use a wood or silicone item to stir dough)
• a fork or whisk - something to stir and dissolve the yeast in the water.
• plastic wrap, a towel, or something to light cover the dough for the proofing
• parchment to place the dough on and bake in pan
• baking pan - I use a cast iron Dutch oven, but I read you can use whatever can take at least 450F heat. A lid is good if you want to steam for the 1st few minutes of baking to get a better crust. 
• A thermometer is good to have. I use one with a probe.
• a little patience for the process & forgiveness for yourself!

INGREDIENTS

    In the large bowl:

• 3 Cups flour (430g)
• 1 1/2 tsp Sea Salt (8.5 to 9g) I'm sure you can use table salt

    Mix the salt into the flour

    In a big cup or bowl - large enough to stir & not spill:

• 1 1/2 Cup Water (360ml) water s/b around 95F-100F & no warmer than about 115F
• 2 tsp Yeast (6g)

    Whisk/stir this until the yeast is well dissolved. 

    Pour the liquid into the flour bowl.

    Mix well so that all the flour is combined. There should be no dry flour.

Don't worry that the dough is really shaggy. That's what you want. 

    Scrape down the sides so the dough is all in a lump.

Rest of the INSTRUCTIONS

Now here is where you have a choice 1. Quick way: Cover the dough and let it rest for 2 or 3 hours, or 2. Cover and let it rest in the fridge for up to 18 hours.

I will show you the Quick way:

• rest covered dough for 2-3 hours. 
• flour a surface and turn dough onto it (you can flour your hands to do this, but I use a silicone spatula).
•  Fold dough from outside to center a few times to shape into a ball. Put the ball, seam down, onto parchment.
• Cover (I turn the dough bowl over to cover mine) and let it rest while you heat your oven - with the Dutch in the oven and covered - for about 20-30 minutes.
• CAREFULLY put the dough (on the parchment) in the pan.
• Cook for 30 minutes with the lid on & 30 without the lid.

I like a probe thermometer so I can insert in after the 1st 30 minutes. High hydration dough like this should be cooked to an internal temp of 205F - 210F.

Most important - let the finished bread rest UNCUT for at LEAST 1 - 2 hours. Trust me. You can do everything right and ruin all your work by ignoring this one.

Part 1

Recently I fell hard in love with the Bistro bread Aldi has been selling. I had tried the Rustic Italian Boule, and it was okay, but the Bistro bread - next level good.

I bought 2 loaves of the Bistro bread in about 4 weeks. I got into the habit of either buttering it or spraying it with EVOO (my favorite method), then toasting it in the air fryer. I would have 2 slices for a meal, dipping them into some EVOO with roasted garlic. I didn't need anything else; it was so good. I also found it very filling. Sometimes I would have nothing but 4 slices of toast like that - 2 midday for lunch and 2 for my evening meal. Like I said, I was addicted.

The thing is, the store-bought bread runs around $4.50 per, so... yeah, it could get pricey. I decided to look up a recipe, and I was shocked at how simple it seemed. I say "seemed" because my first-time dough is in the fridge for an overnight rest as I write this. Tomorrow will be the real test.

The recipe is literally a mix of 4 things: flour, salt, yeast, and water. That makes me so happy. Also, the dough is a no-knead type. That makes me really happy. 

It took me less than 10 minutes to round up and measure everything for the dough. After a couple of minutes of mixing everything together, it was ready for the first rise. I set it out to rise on the counter before I realized how fatigued I was. A quick search informed me that putting it in the fridge overnight (for 16-48 hours) makes for an even better flavor and texture. Sold! 

Tomorrow, I will take it out and let it set for a couple hours before I do the 2nd (shorter) proofing. I'm going to be baking it in my cast iron Dutch oven. This will be the first time using anything to do with my stove since I got the air fryer.

I will finish thing post tomorrow, God willing I live and nothing happens, adding photos of the finished thing. I'm going to be thrilled if all goes well because it's going to be a money-saver. I love the idea of 1) not having to knead dough, 2) being able to create such wholesome bread, and 3) not having to spend all that money on store-bought.

Honestly, if the Bistro bread turns out, it will be a long time before I bake any other kind. I love the thick, chewy texture of the Aldi loaves. And I'm using my French-milled flour and sea salt, so I feel great about the ingredients. It all fits right into my Food Revolution attitude.

I'm stopping here to get some rest for the evening. Next up... the bread!

Part 2

So...

I have taken the dough out of the fridge to come to room temp and finish the first proofing. It has been about 17 hours since it went into the fridge.

Just out of the fridge

It has gotten fuller than when it went in. Pre-fridge it was looser looking and smaller. I hope this is what it is supposed to look like! 😬 I am going to check in in an hour to see if it has warmed up. The instructions say to let it rest out of the fridge for 2 to 3 hours.

Part 3

I forgot to take a picture of the dough when it was ready. It was really sticky and no matter how much I floured my hands, it was rough going I think enough stuck to my hands to make a tiny loaf! 🫤

Another thing I had trouble with was that the instructions were to preheat the oven at 450F with the Dutch oven inside... I always wipe mine down with a little oil before I put it away so the smoke got crazy. 

Finally, the dough seemed ready to go into the oven. The test that it's ready is that it springs back slowly when poked. I wasn't sure how slow they were talking so... I took a guess that it was slow enough. Into the oven it went. 

The instructions were to bake for 30 minutes lid on for the steam factor, the lid off for another 10 minutes. I put in a temp probe and set it for 200 The suggested done temp was anywhere from 180-210 depending on preference. Preference? I don't have a preference yet. I guess the time varies based on how crusty you want the bread to be? I mean, I'm guessing for real. This is what I get for getting vague directions from some random website that doesn't have enough info so that I have to go to more sources. 

Anyway.

Part 4

I went with my gut on the 200 and the bread looks... okay?

Not bad? I don't think.

Other than the very visible holes where I stuck in the probe, it is decent looking. I know right off that I didn't use enough of the dough, but I will do better next time. 

I learned from this and next time I will do some things differently:

• I will make sure my Dutch is dry
• I will probably not use the overnight method
• More flour, more flour, more flour - because I think started with the dough too shaggy in texure
• Last of all, I will not let the parchment pinch into the dough as much

The final thing was letting the baked loaf rest long enough to be ready for cutting. This was going to be the real test. If the bread tastes horrible, I have got to find out where I went wrong. 

Part... Ta-da!!!

The first thing I noticed when I cut a slice is that the bottom was very tough. I think that had to do with my pan and the parchment because the loaf stuck a little to the paper. It looks good except it doesn't have all those beautiful holes like the store-bought bread does. Also, it is a teeny bit dense - like I could have left it in the oven another 4 or 5 minutes more.

When I went looking for reasons, I got a lot of possible ones. I might need to use more water (doubt that), or I over-handled it (very possible because I found it hard to work with), or - and I think this is the main culprit - I didn't have the heat high enough. That and I probably under-proofed it - remember that I couldn't decide how quick the spring-back was! And I forgot to mention that my crust softened once it the loaf cooled.

As far as how this tastes, it's not bad - a little saltier or sourdough-y than I like. I'm going to finish this loaf by making toast and maybe some homemade croutons, then I will try again. All in all, I'm not too disappointed with this first-time go round.

When I find a complete (and better) recipe, I will be sure to share it.

Peace

--Free

P.S.: My SIL was over & she said my bread is really tasty!

**Food Revolution** Replacement for Old Bay Seasoning

As I mentioned in a recent post, I have been swapping out some problematic pantry products for better ones. One that I am really happy with is the seasoning I switched out for Old Bay.

Old Bay has been used in our family kitchens since before I was even born. It was such a staple in my mother's pantry that I would describe some things as being "Old Bay yellow" because the yellow and red tin can was so familiar. (By the way, Old Bay has a fascinating origin. It is old enough for my grandma to have taught Mama to use.)

The Big Switch

Recently, I learned that Old Bay had been bought out by McCormick (as they own something like 75% or 80-somet% of the spice market 🙄) and that it also contains sulfites that can stress my organs. So, yeah, it had to go.

What I found to replace the Old Bay is from Dan-O's SEA-soning line. It's the "Seafood Sea-soning" (like their wordplay) and it's so good. 

From Amazon

Also, for a 1/4 teaspoon serving, it has 50mg of sodium compared to Old Bay's 140mg. That is a huge difference. 

Old Bay on right Dan-O on left

And, no lie, I actually like the Dan-O's better. I didn't think I was going to like when I first got it. I tried a taste of it straight out the jar and it was so spicy, it brought a tear to my eye! 😄 I am such a wimp when it comes to anything spicy. I still decided to try it on the fish and chicken that I was having for dinner, it was really tasty. It's if the food absorbed the heat and let me just enjoy the flavor.

Right away I could tell there was a difference this and Old Bay. For one thing, paprika and sea salt are dominant in the Dan-O's where Old Bay's salt kick comes from celery salt which is the first ingredient. I love celery salt in general, but it really overrides everything else in the flavor profile and, of course, there's the sodium... And, by the way, Old Bay is just as spicy to me if I taste it straight. Who knew? I didn't until now!

Another thing I noticed is that the Dan-O's already has the garlic and onion I always add when I use Old Bay. (Actually, I add garlic to almost everything.) The whole flavor profile reminds me a little of the original Mrs. Dash from back in the day - if Mrs. Dash had had more flavor. Remember how bland that stuff was? All those herbs in there and all I ever tasted was... that I needed salt! 

Dan-O's and Old Bay look a lot alike, but the taste difference - and salt content - is the realist! The Dan's is more coarse.

Dan-O's is coarser

I'm really happy to have found an even better replacement for an old family favorite. The price is good too and the jar is large enough that I won't have to replace it often. I wish it came in the bulk size that I used to buy Old Bay in, then just refill the tin every twice a year or so.

Some random thoughts

I have learned a quite a bit in looking for better products to swap out for ones I have always used. The For one thing, I look for those made by brands that are still privately owned. Once a giant buys a brand, everything becomes about money and if quality stands in the way, oh well. Another thing is "USDA Certified Organic" is different from the generic label of "Organic". Also, I watch for added sugar. It's surprising what you can find sweeteners added to.

The most import things are: Ingredients matter. Transparency matters. That's not always cheap, but the better a product is, usually the less of it you need to use. Fillers and unnecessary additives are a waste and could be hazardous to my health in the long run. 

Peace

--Free

DISCLAIMERS: 

I am not posting this as an "influencer".     I have not/will not be compensated in any way for any item mentioned in this post.     Nothing here is sponsored or incentivized in any way other than blog views. The items I post about was either paid for by me with my own money or gifted to me by friends or family using their own money.     Experiences with the products are my own - not to influence anyone - and just to share my viewpoint.     If I ever do post about/review something that I for which I received any compensation, I will post that clearly.

So Blessed & So Thankful

This is another birthday gone by. I am thinking of getting this shirt:

(Source: Amazon)
If I can find a dark red color...

I cannot tell you how much I mean it when I say I am so thankful for being here. I made it to an age that isn't old for most but is a blessing for me.

A lot of people live a lot of years and still don't have as many blessings as I do. When I think about one of my nieces dying at in her 30s and another in her 40s, I weep. I think of babies that didn't make it long enough to smile at the parents or meet their siblings. 

Because I know that I didn't have to be here - and sometimes wonder how I still am here - I want to show that gratitude. I take medicine that is probably doing things to my organs that I don't want to know! I don't exercise as much as I could. I have to fight depression and anxiety and, sometimes, a self-defeating attitude. But at some point, every day, I remember that I am here while others are not.

I can still wake up and see a pretty view or find something that makes me laugh myself silly. I can still call my loved ones just to say hello. I still have breath to voice my silly and unimportant gripes. 

Cos I have to crawl to reach something to help me up!

If you are also thankful, show that to others. Show it by being kind to people. You can smile and nod at a stranger or say hello to the mailman. You can ask - and truly listen - a clerk how they are or tell them that they look nice today. Be truthful and kind. You can make or break someone's day with your brief interactions with them.

Think of how you want to be made to feel and make someone else feel that way. We are all important and can have value beyond money or "success" or fame. We can be a blessing to someone.

Proverbs 16:31

We are some of us so very quick at finding the negative in someone. Let's try harder to find the good - even if just a little bit - in people we deal with. I say this as a reminder to myself. Sometimes, I can be so gossipy about something or someone. I'm going to try harder to spread good words about people and things.

Be thankful, be sweet, be nice, be a blessing.

Peace

-- Free

What Is the Function of the FDA?

 You all know that I am frustrated with the state of the food here in the USA. I wish I'd been more aware years ago. I have health issues now that force me to be more aware. Recently, I posted a query on Google Search: "foods and beverages made differently for the us market". That's it. This is what came back:

Why? I did another query "why does the fda allow foods in US that are banned on other places"

Let's keep going. "Why doesn't the usfda protect us more"

I realized I could have used better wording, like, "Why doesn't the usfda do more to protect us"

The query worded differently got an answer worded differently. But it all comes down to the same thing, doesn't it? Now I have a different query: "Does the better food regulation in the eu make a health difference":

Since politicians have stopped hearing us once they get into power, we have to do the best we can to protect ourselves.

Recently, I had to visit a larger city for a doctor's appointment. While there, my SIL and I took the opportunity to visit some of the European groceries. We have decided that it's worth making the 2-hour one-way drive there and back to do some occasional shopping. 

Long ago, I began buying different items - flour, spices, oils - to cook and bake with. I pay attention to ingredients and sourcing. I don't count on a legacy brand my mom used to be as good today. I want to know who owns or produces the products. 

In the past couple of months, I have put several things on my no-buy list:

• Almost all bacon and pork prodcuts. I will only buy from a local butcher that doesn't deliver so I have just been forgoing bacon and other pork products.
• Seasonings from Mama's standbys - Accent, Old Bay, Mrs. Dash and anything McCormick. McCormick owns most of the seasoning market! I have found others I will use.
• Watkins Vanilla. This was Mom's go-to. I have found a couple of other brands instead.
• Baking powder from Clabber Girl and Calumet. Mama would be crying at this point. Yes, I have found others.
• Coffee from Nescafe and Lavazza for two.
• Cornstarch - yes, cornstarch! My Clabber Girl is gone I have found others. Not many, but...
• Hunt's and most of the other common canned tomato products.
• Butter - even one that I would pay more for because of the brand...
• The Pompeiian olive oils I always used. Gone! I have found one I feel good about, thankfully.
• Hellman's and Kraft Mayos. I don't eat may often so I can make my own.
• Any salmon that just says "wild caught" without being more specific about the variety because of scams... Look into it.
• I stopped buying any butter that sounds simple but uses the generic "natural flavors" in the ingredients list. I need to know where those come from. Why? "should I trust the "natural flavors" in butter"

So many loopholes... why?

It's not just what I eat and drink - that's most important since I ingest it - but there are problems with almost every consumer product. In the past several months, I have changed lotions and shampoo and hair and skin oils. The awful thing is, since the FDA is not strict enough about ingredients and additives etc., I have to make sure to be. 

For those of you who feel the same way, there are a lot of resources. Search out the internet for guides to lists of things to avoid. Start reading labels and paying attention. Look for video channels and sites that help consumers. EWG is an example. I have a page with other resources.

Peace

--Free

This Cosori Turbo Blaze is Amazing

As I previously posted, I had to replace my Foodi & I am still over the moon in love with this Turbo Blaze air fryer. I have used it every day for my meals since a couple days after I got it. It was easy to get the hang of.

I do use the pressure cooker - but mainly to prep things for the fryer. Some of the things I've fixed:

• Chicken - baked in the Turbo once and after that pressure cooked with seasoning, then crisped in the Turbo. Both are good, but I love the 2nd method because I get better seasoning without using a lot of sodium. If I want a coating I do an egg-water wash, then a Panka (or generic!) coating before I spray with oil and fry.
• Garlic - I love to air fry whole heads so that I can smooth the garlic onto bread veggies like butter. One day when I was feeling not so well but had to eat to take meds, I had nothing except some air-toasted seed bread slathered with garlic and dipped in EVOO. Honestly, that can be an everyday thing!
• Onion - I have made homemade onion rings, baked whole onions and baked onions stuffed with garlic.  I love eating the baked onions with veggies as a sort of side dish,
• Veggies - I love broccoli and Mediterranean blends. I will either broil or air fry them. Sometimes I just steam them.
• Fish - this is so much easier to air fry than cook any other way. I like to toss some of the air fried onions and/or garlic on top and eat with the toasted garlic bread. No worries for me about vampire type intruders!
• Tortilla chips - I buy the raw corn tortillas spray with some EVOO and air fry them, add cheese to melt, then eat with salsa and sour cream. This is great also if I have some refried beans to add to the topping. Not to mention I can cut the tortillas to air fry and eat for an easy snack.

I really like being able to use nothing but some EVOO to get crispy (air) fried chicken. BTW, I do recommend getting one of the good oil sprayers. Mine has been essential to saving on oil and actually getting my food coated well. The one I got was from Amazon by Trend Plain or Plain Trend (there are other sellers) for around $7.99. It sprays a mist or stream or can be poured.

The next thing I am going to try is baking bread and cake in the Turbo. I have already done cookies. I used a little brownie box mix and nuts to make 6 cookies one day. They came out so good. It's good to know I can make a few brownies at a time to last a couple of days rather than having a large quantity tempting me.

Yummy air fried wings and steamed broccoli

I'm really going to go all machine in when I do bread. I plan to make the dough for 2 loaves of walnut bread in my bread machine before I bake one loaf in the Turbo and do the other loaf in my cast iron Dutch oven. I want to see how they each differ. And I really do need to use my bread machine more than I do. I tend to like making dough by hand, but it's been so hot here lately. I will let the machines do the sweating.

I think what I love the most about the Turbo is how fast and easy it is to clean. All I have to do is let it cool down, then lightly scrub the inside of the pan with a sponge and some soap - sometimes I can just rinse it clean with no scrubbing needed. Every couple of days, I will run a damp towel over the heating element.

Salmon

I have learned a few trick. For instance, to keep my insanely sensitive smoke alarm from scaring the crap out of me, I will put a few tablespoons of water in the bottom of the pan. If oil from spraying my food or just from drippings the water keeps the debris from smoking. I use the little accessories that came with my reusable liners. One of them is a fine mesh that will keep things from flying around the pan - for example, the tortillas.

Honestly, I wish I'd had this air fryer all along. It's lighter weight than my Foodi was and does more. When I think back, I realize I couldn't actually get enough food into the 8-quart Foodi at one time to cook evenly. The Foodi was deeper that this 6-quart Turbo but not as wide and the width counts when you want heat to circulate well. Also, the Foodi did more crisping finished foods rather than fully air frying them to doneness. 

My neighbor popped in one day and noticed the Turbo. She knows I loved the Foodi. I was telling her that I liked the Turbo so much more, but that I did have to replace it with the Turbo and a cooker. She summed it up for me, noting that the Foodi was trying to do too many things. She's absolutely right. The Turbo does less but does them all better. Since I paid less for the Turbo and cooker combined than with a Foodi costs... Well, I guess I win.

If the Turbo only lasts for 3 years or so, it will be a much better bargain than the Foodi that lasted 5 years. And I do a lot of cooking with the Turbo.

Peace

--Free

DISCLAIMERS: 

• I am not posting this as an "influencer". 
• I have not/will not be compensated in any way for any item mentioned in this post. 
• Nothing here is sponsored or incentivized in any way other than blog views. 
• The items I post about was either paid for by me with my own money or gifted to me by friends or family using their own money. 
• Experiences with the products are my own - not to influence anyone - and just to share my viewpoint.
• If I ever do post about/review something that I for which I received any compensation, I will post that clearly.

I Replaced My Foodi, and...

 ...I'm not sad anymore!

I found the air fryer I never knew I needed so much

                                                                The Turbo Blaze

It might be on sale at time of this posting

And I got the pressure cooker from the same brand. 

                                                                           The "Cooker"

It is definitely on sale at time of this posting

As I said in my other post, I scored a great deal on them as a bundle. Even at the time of this posting, you can get both for close to the $170 price I did.

I received the Turbo Blaze first and it made me stop weeping for my Ninja. For one thing, I realized that the Ninja (while great at what it did) could not compete with the Cosori in most things. The Cosori is better at everything it does - especially air frying and baking. 

cannot wait to try the Proof function!

Using the Turbo (for the things it does) is much easier also. It's easier for me to handle and it's extremely easy to clean. Even without using liners, it's quick and easy to remove, clean, and replace. I did go ahead and get some silicone liners that, funnily enough, are made to fit a Ninja!  Since I got the Cosori, I truly have not missed the Ninja. It almost pains me to say that, but it's true. The basket is super-roomy. It's not as deep as some other models, but it's perfect for me. I really will be able to fit a small (4-5 1/2 pound) chicken or 2 game hens inside.

The cooker is a good one. I haven't fallen in love with it yet. I don't use it as much as I do the fryer. When I made some chicken wings, I used the pressure cooker to cook them with the seasonings. Afterward, I sprayed them with some lightly seasoned EVOO and air fried them crispy. I meant to get pics but... They were yummy!

Today, I am doing spaghetti. I will boil the noodles and make my sauce in the cooker and then bake my seasoned meatballs in the Turbo. I do like that a lot of my smaller Ninja baskets and accessories fit in the Corsori cooker.

Another thing I like about both these appliances is how small and tidy they are. My Ninja was only one unit, but it dictated how I used all my counterspace. Now I keep the Turbo on one counter (shared with my coffee maker and some small kitchen accessories) while the cooker sits on another counter - leaving plenty of room for a cutting board and my kettle. My whole (tiny) kitchen looks neater and is easier to work in.

So, yeah, I am not still mourning the Ninja. It was a blast while it lasted and I will cherish the fact that my best friend gifted it to me. It's gone now. Long live (please!) the Cosori.

Peace

--Free

My Foodi Is... No More

Sad days, guys. My Foodi broke up with me. 

There were no warning signs. I thought everything was fine. Then, the other day, I was getting ready to steam some veggies. I turned Foodi on and that's when I knew. 

Okay the dang thing just suddenly wigged on me. It would turn on, but I couldn't select any cook options. The machine would go into Warm mode if I touched any of the settings. I did the usual fix-it tricks - turning it off for a few minutes; checking the seals; giving the whole thing a little shake... Nothing worked.

So. Just like that, after over 5 years together, it seems to be over.

I couldn't understand at first why I felt so devastated. I mean, it is just an appliance. I got a lot of use out of it. I cooked almost 95% of my meals in the Foodi from Day 1. Nothing lasts like the things our parents bought back in the day. So why did I actually feel like crying?

Then I got it. My best friend, Barb - who is no longer here - is the reason I ever heard of the Foodi. When I got mine, she was still alive and calling me every day. We were still able to encourage each other and laugh together, cry and console each other if needed. I could still call her up and tell her about some silly thing I did.

Is that weird, or too emotional? 

Anyway.

So, the Foodi is done. I still can't bring myself to trash it. I'm going to store it in my brother's garage until I can bear to dump it.

In the meantime, I had to find a replacement. Ninja's new machines are way out of range of my budget. (BTW, I don't even like the new machines.) My Foodi style isn't being made anymore for whatever reason. Even if I could afford to, I don't want one and I sure as heck won't buy another Instant Pot product. 

I've been so used to steaming and air frying everything - without having to turn on my stove/oven and create more heat in the apartment. I knew I would need to replace the Ninja, and still be able to afford groceries...

None of the other multi-cookers in my price range had air fryers. Even the ones out of my range didn't have the best customer ratings. I looked for two days and got offended when, in the meantime, I had to use my stovetop to steam some broccoli!

Finally, I did the best I could with what funds I had. I decided on a Cosori 2-in-1 deal. It was like hitting the jackpot, actually. There was a deal for the Multicooker and their Air Fryer as a bundle - and the whole thing was under $200. Even better, with my Prime Visa, I get to pay in 6-month 0% interest payments.  

I'm still going to be really tight on money for a few months, but I count myself blessed. If I had not come across the bundle deal - which was highlighted in red - I probably would not have noticed the brand. As it turns out, both items seem to be highly rated (and not just by Amazon reviews...).

The Air Fryer arrived before the Multicooker, so I didn't unpack it yet. I did pull out the documentation to look over and, if nothing else, they put together a nice package. The instructions are well written, and a very detailed usage and recipe book is included. They seem to be customer-service oriented because I've seen at least two notices in the paperwork to contact them asap for help with anything.

Now that I have the air fryer, I feel a lot better about packing up the Foodi. Barb would be happy for me. She would probably be sending me recipes to try out. For sure she would be on the phone while I set up the thing, helping me decipher the instructions.

The only thing about the new machines - other than that there are two of them - is that I am replacing my Foodi 12-in-1 with 18 functions with the new machines. Might be a little more than I need...

The Air Fryer

The Multi-Cooker

Well. Maybe I will do the one thing I never did with the Foodi and attempt to make yogurt.

I guess it's a good thing that I had already started decluttering! My SIL and I are planning a joint garage sale. I am going to need the room for both the new appliances... How I miss having a large kitchen.

Anyway, yeah, I just needed to share my sadness over the Foodi. When I get the new items set up and running, I will have to come back and post my thoughts. 

Peace

--Free

Christ Is Not Popular, or…

 This is the latest as posted on my other blog

 ... a Democrat, Republican; Left or Right; or even an American. 

This post is going to be a little bit rant-y, and all over the place. Bear with me.

I was watching a video by a Christian movie maker. I'd not heard of this man until a couple of nights ago. Not even 10 minutes into an hour+ long video, I had to stop and leave a comment. The comment was not directed at the presenter. I don't know what his views are - except that he is Christian - but his channel seems to reach a lot of people. So, I guess my comment was for them and other Christians in general:

"One of the biggest problems today (just my opinion) is that so many of us Christians have such polarized views of "good" and "evil". One blatant example is Left = evil and Right = good.  Early in this video, 2 guys are discussing Netflix and buyouts. I notice the view that Trump being friends with Ellison was positive while the Obamas were shown as negative. Trump, Obama - none of them are on the side of good. They are all in it for money & wealth and promoting worldly principles. We Christians have to be careful against subtle manipulation. The Obamas don't even try that hard to pretend to be Christians, not even a little bit. Meanwhile, Trump surrounds himself with people who wear crosses and have "ministries". All the while NONE of them are promoting Christ - not by their actions or regular behaviors. I've had non-Christians upset with me for not accepting worldly ("leftist") agenda & Christians calling me leftist because I don't accept so many of the behaviors of those on the political Right. Jesus' kingdom is not of this world - and certainly not of America. We all need to remember that."

That's something I feel like I need to say so often these days.  I feel that one of the biggest manipulations we Christians need to watch out for is that of our national pride. Our traditional pride in our country is something citizens elsewhere notice. Some are surprised by it; others are envious of it and others are maybe just amused. I saw a remark online once that they can recognize an American tourist by how loud they speak and by their clothing - usually something imprinted with our flag or a slogan about our American pride. That is funny (and probably true).

What is not funny but very true is that we are often a victim to that pride. We take our politics personally - much like citizens in some other countries do - but we don't often take it seriously enough to study. Citizens of other countries often make fun of Americans for not knowing world geography or knowing much of about anything outside of America. We are the butt of a lot of jokes about our lack of education.

None of that has bothered me as much as it does these days. It is more important now because our lack of knowledge is allowing us to be manipulated by politicians (and politics).

If we understood our political system better, we wouldn't rely on media to provide an opinion. Or, at least, we would recognize when we were being ill-informed.

We have become fans of the people on televised news. Most major news media outlets count on our liking (or not) of the presenters. Newspeople have stopped pursuing journalism and began focusing on entertainment.

I almost never count on the mainstream news outlets anymore. Instead, I look to smaller news sources. I keep up with a lot of "citizen journalists". I don't care how much a newsperson agrees or disagrees with my personal views; I just want them to present the news so I can be informed. I don't want antics or "personality"; I want information. Period.

Have you noticed how people who are popular for presenting and analyzing data have become so performative? Harrey Enten immediately comes to mind. 

Okay. It seems the steam has run out in my rant-o-machine. 

Seriously, I just want people to pay more attention to everything around them. Are you being informed, entertained, programmed, or distracted? Do you know the difference?

Peace

--Free

Eating Better with (CKD) Health & Money Issues

... And on a budget - if what I live on can be called a budget. It's more like a fudge-it.

I have been so focused on food lately that I can hardly think about anything else. When the average American - I'm talking about those in average-to-decent health - worries about the additives and potential toxins in food, people with certain health issues are making serious life decisions whenever they grocery shop. For the record, I have CKD 3b and, of course, neurosarcoidosis - which led to the CKD...

Thankfully, I have finally found a few resources for better food. Of course, better food often means more expensive food. I decided that it's worth eating a lot less on a safer diet than continuing making my health issues worse. A big gripe I have is that I have had almost no help from anyone on my healthcare team. I see 3 different doctors on a regular basis, but I have spent hours over the last few weeks compiling information on my own. 

I want to share what I have found for myself since it may encourage others to do their own research. Check with your doctors (if they will help) and research, research, research. My brain isn't always up to handling the information so I'm lucky to have neighbors and family to help out.

Foods I can and can't have (or have to limit)

I'm trying to do more fish, fruits and veggies. Also, I am more careful about the coffee/tea I drink and what I put in them. Although, I have been doing iced coffee with cream on the days I don't eat much. Is that a decent swap???

Because I really do like my fruits and veggies... I have to watch (mainly) for things high in potassium (so much in a lot of fruit/veggies!); phosphorous (dairy, sodas, nuts and - this covers so much: processed foods); sodium (more processed food and canned stuff, frozen, etc. - aka convenience); and calcium (oranges/OJ) because it can cause deposits. I am great about not drinking any soda. I prefer a sparkling water every now and then.

Source

I have been making a lot of my own bread with French flour. I love eating cereal and oatmeal, so I have to put those in my notebook with warnings.... And I have gotten back to preferring dairy milk over plant based. Oh boy.

Allowable (some with limits)

• Apples - Honeycrisp (my fave) Granny Smith (meh), Gala and Golden Delicious (ok, but boring).
• Berries - Rasp., blue, straw, and black.
• Watermelon - the safest melon because it's low in potassium 
• Seedless Yellow Melon
• Pineapple - I really don't love this unless I can mix it with apple juice!
• Dried fruit - raisins, dates etc. BTW, I love date and figs....
• Avocado - yum
• Mango - double yum
• Kiwi - they can keep that
• Cantaloupe - triple yum
• Pears - yay!
• Salmon (wild caught and with limits)
• Cauliflower - I have learned to make fake mash potatoes & love it
• Red bell pepper - great stuffed with garlic, onions and greens
• Cabbage - love the steaks but get bored with it
• Onions - I can roast an onion with garlic and be happy 
• Radishes- this should not even exist
• Cucumbers - good but gets boring
• Collard Greens - I love, love, love -but have to limit...

To be fair, I could have some really nice tropical fruits (if I can afford them) - even if I have to limit some of them

• Guava
• Papaya
• Lychee
• Cherimoya
• Mangosteen
• Cactus Pears
• Red and Yellow Dragon fruit - which is great because they have more flavor than the plain ones (which are super bland, IMO)
• Feijoas (cannot was to try these)
• Candy Hearts Grapes (ditto!)
• Royal Vine Grapes (ditto ditto!)
• Moon Drop Grapes (yep, ditto!)

I found some of these more exotic fruits over at Melissa's, Good Hill Farms, Miami Fruit, and Tropical Fruit Box. There are some other places as well. Problem is that some of the good stuff is out of my moolah range.

As far as meat and seafood, I am trying to stick with fish and stay away from red meat. It's tough because I am no longer in Alaska. Back home, my family loved fishing and our freezers were all stocked year-round with salmon, trout, hooligan, etc. All wild-caught. Here in the Midwest, I really have to shop around. I do not love Tilapia (most common in stores), although I can handle cod... Salmon is my favorite and I have to limit it - not hard when good, wild caught salmon is hard to find.

Source

I think the thing that bothers me the most is that, so much of our easily available and mostly affordable food is not good even for mostly healthy folks.

One solution I have found is finding grocers service Euro expats. Where I live, there is not a lot of diversity, but one of my doctors is 2 hours away. I have found several specialty grocers and stores in his area. So, I will have to budget fiercely and get as much as I can during the trips to the bigger cities. And still money is an issue. I am having to watch every penny I spend in the meantime so that I can stock up when I go to those other grocers.

Another solution I've come up with is to shop some of the local farms with a decent driving distance from where I live. That's going to be a lifesaver because these folks have a lot of clean veggies, chicken, fresh eggs, honey, and although I have to limit them milk and eggs. The good thing about that is I can split those items with my family.

The next thing on my list is to find some good authentic olive oils and condiments (I recently watched a video about olive oil). I guess I am just really frustrated. It should be easier to eat better. I'm already making most of my own baked goods - bread and rolls and the rare cake - using an imported flour. 

Source

One practice I use (and highly recommend) is keeping a notebook to track your specific needs. Not just if you have health issues, but even if you are trying to avoid the toxic and nasty ingredients that is allowed in so much of our food! 

I have a specific notebook where I keep a list of foods and beverages that are and are not healthy for me. I list the restrictions on daily nutrients I have to pay attention to. I also list places (local and online) where I can find the things I need. This really helps for grocery shopping. 

The notebook is so useful because there is so much information to be aware of and my memory is crap. It's helpful for family when planning my visits to them. What I need to be better at is keeping regular track of my intake. I use some apps, but they are not always handy, and I am not always diligent. So far, it has been easier for me to eat a lot of the same things on a rotation. For instance, I know that I can do a portion of salmon or cod with cauliflower and broccoli. I have other set meals like that for which I know the general amount to eat to stay within limits. It's boring but easy.

Source

It's a shame that so many of us with serious conditions don't have access to a nutritionist. So, you have to do the best you can with what you can afford. 

I hope that anyone else trying to eat better - especially because of serious health issues - will be encouraged. Research what you should and should have. Try to find better sources of consumables - even if you have to go online or take a drive. It's frustrating and expensive, but it might save you some health issues.

Peace

-- Free

DISCLAIMER: I am not a doctor and don't even play one on TV. I have zero medical or any other healthcare training. In this blog, I simply share my experiences. I have 2 very important things to say to anyone reading this (or anything online):

1. DO YOUR OWN RESEARCH and
2. Talk to your healthcare providers before doing anything that could affect your health.

Food Watching (Update 5/25/26)

 I am working on another page called Food Watching. This one is about the foods we Americans see in stores. I am really mad about what junk ingredients may have been doing to my health. Here is the first rendering of the new page. I will be doing updates.

 I've had other pages here dealing with eating better and being healthier, but I'm starting this page and one to be updated more regularly.

Our food situation is embarrassing. We are being sold consumables with ingredients that other countries won't touch. I don't know a way to fix that. I am trying to keep track of information and sources that help me make better choices.

Updates will be noted as **month/day/year** before the entry.

Uncategorized (for now) Sources:

• GroceryDB - you can check on various foods to see how processed they are. The system is still confusing to me, but the lower the "processing score" the better. They have things in categories and here is a page on Breads. I will get more info on this site soon - like how to use the Compare option.
• EWG - great resource & as with the above, the lower the score, the better, but I have to Google something and add EWG to get the right page. On the other hand, I am an idiot. This is the Dirty Dozen list of food chemical to say no to... They also have a YT channel
• Cornucopia - I like the motto. You can go down several rabbit holes from their research page. I did.
• **5/25/26** Food Dive - This is just one of many useful "Dive" sites (check out the others here). Food Dive is for industry pros, but I like it for knowing what's going on that could affect me as a consumer.

YouTube Channels:

• Dishclosure was the first channel I got hooked on. They usually give you a list of several "worst" things, then end with some better options.
• All Foods Uncovered
• Built to Eat
• In Plain Bite
• The Visual Scientist has a food playlist.

That's it for now. I will update as I am able. In the meantime this is something in my own cabinet (though it won't be from now on).

Not only does this have the additives, 
it contains GMOs...

This is a local/regional brand "Our Family"