Nutrition Facts

When I read the nutrition facts I'm usually looking at three parts of the label:
trans fat, sugar, and sodium.

One of the biggest surprises to me when it comes to trans fat is some ice cream has
trans fat. I used to tell myself that I was getting calcium when I was eating ice cream,
but there isn't much calcium in ice cream either. Some ice cream isn't even ice cream
sometimes it's a dairy dessert. I think this is code for fake ice cream because it never
seems to be truly frozen.

When it comes to sodium and sugar some of these companies are really slick. I've
seen products and the label says it's 'low sodium' and then it's high in sugar. Then
it could be the same product, but a different version and it will say 'low sugar' and
that product is full of salt.

Instead of reading only the front of a product be sure you read the nutrition facts
and the ingredients too.

Is Your Refrigerator Safe?

For years I didn't have a thermometer in my refrigerator, but last year I decided to
purchase one just to be safe. According to the USDA.gov website, 40 degrees or
below is the safest temperature to keep cold foods cold.

Although the freezer in our last refrigerator was still working the refrigerated section
had stopped working properly. I noticed the temperature was up to 45 degrees and
I assumed it was because I had put some warm gallons of water in there, but I was
wrong. The next day it was still 45 degrees, so I knew I was gonna need a new one.

If you don't have a thermometer in your refrigerator you need to get one because it
could save you from a foodborne illness. You can buy a thermometer especially
made for a refrigerator and it's the only way to know if the temperature is safe.

Relish

Relish Poem

He said there's a lot left I disagree.
How much relish do you see?
He left this relish in the jar.
It's definitely not up to par.
There isn't enough for a hot dog,
or even freshly cooked hot hog.
He said there's a lot left I disagree.
How much relish do you see?
There isn't enough for a bowl of beans,
or a good hot plate of country greens.
He left this relish in the jar.
It's definitely not up to par.
There isn't enough to taste in tuna fish, 
or potato salad in Grandma's dish.
He said there's a lot left I disagree.
How much relish do you see?

Ketchup

The other day my husband was looking for ketchup. We had an unopened ketchup,
and an opened one with a little left in the container. Guess which ketchup he opened?
He opened the brand new unopened ketchup. He didn't want to bother with the al-
ready opened one, because he had to rinse out the container and put it in the recy-
cling bin.

Since I'm talking about ketchup, let me tell you that Heinz® is my favorite ketchup.
It's the only one I'll buy.

Grocery List

I like having a grocery list because
it helps me stick to my budget, and
I'll  know what my meals will be
for the week. If you've never tried
to write a grocery list this is how I
write mine.

1. Figure out your budget.

2. Decide what recipes you want
    to cook for the week.

3. Write down all the ingredients
    you need to buy.

4. Write down any boxed food or
     snacks that you want to buy.



I have my list divided into two sides. I have a room temperature side and a cold side.
The fruits and vegetables are highlighted in yellow, so I remember to get them first.
Next, I get all of the room temperature items and then the cold or frozen items last. I
color-code my recipe ingredients to the recipe to make sure I don't forget any ingre-
dients. Any item that is not included in a recipe I write in pencil or black ink. Don't
forget to write a price beside each item, so you can stick to your budget.