Dick and Danna - Our Weblog of Interesting Stuff

Cucumber on WhiteCucumbers are cooler than you think…

1. Fat busting: Do you ever wonder why women put cucumbers on their eyes to relieve puffiness? The photochemical in cucumbers makes the collagen in your skin tighten, thus the lack of puffiness. Did you know that you can rub a cucumber on a problematic spot of cellulite anywhere on your body to lessen the visibility of it? Did you also know that it has the same effect on wrinkles? Wow, it makes purchasing those fifty dollar creams seem a little silly, doesn’t it? You can also rub a little bit under your kiddo’s eyes after a long bout of crying to avoid that puffy ‘I cried for an hour straight’ look.

2. Defogger: Do you get annoyed when you get out of the shower and you have to fight the fog on the mirror? Who has time for that when the kids…

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Cauliflower, Sultana & Almond Salad with Turmeric Dressing

As crazy as this dish sounds, it is frickin’ unreal – like SO good!  So, I urge you to try it as soon as possible!  And the great news is that this dressing can be used to top a load of steamed or roasted veg as well.   I did an earlier post on turmeric called Turmeric is the New Kale!  So, check that one out to  read about all the amazing benefits of turmeric.  However,  I wanted to post just a quick blip on some of the benefits of turmeric anyhoo….. So check this list out below.


Turmeric is SHAMAZING because…..

  1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
  2. Reduces the risk of childhood leukemia.
  3. It’s a natural liver detoxifier.
  4. Turmeric may prevent and slow the progression of Alzheimer’s disease by removing amyloyd plaque buildup in the brain.
  5. It may prevent metastases…

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Real Food Grows

Poster - real food grows

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March 11, 2013 · 5:37 am

Preserving Swiss Chard

Source: – By , Guide

One of my favorite leafy greens is Swiss chard. I love the flavor — spinach-like, but a little sweeter. I love the way it looks in the garden. I grow ‘Five Color Silverbeet’ and the orange, swiss chardmagenta, yellow, and white stalks look amazing in the garden. I also love how easy it is to grow. The plants that I sowed from seed way back in early May are still going strong. If you just keep harvesting the outer stalks, and not the entire plant, new stalks will keep forming at the center of the plant. It doesn’t bolt in summer’s heat — a bonus for those who love leafy greens. It also withstands frost fairly well, which means that I’m often harvesting chard well into November.

But we’ve got a ton of it growing out in the garden now, and at this point it’s growing faster than we can eat it. Here is my favorite way to preserve Swiss chard:

  • Wash the chard well.
  • Separate the stalks from the leaves. I do this mainly because it makes it more convenient when you’re cooking the chard later, since the stalks take longer to cook than the leaves (and, sometimes you only want to use one or the other in a recipe, not both.)
  • Bring a pot of water to a boil, and fill a bowl with ice water.
  • Blanch Swiss chard stalks for two minutes, leaves for one minute. Place them in the ice water immediately after blanching to stop the cooking process.
  • Drain well, and place the stalks and leaves in separate freezer bags or other freezer-safe containers.
  • Freeze for up to six months.

This is an easy way to make sure I am able to use all of the delicious Swiss chard growing in my garden.

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Halloween Peppers

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October 24, 2012 · 5:41 pm

Just a Smidgen

Harriet’s back!

 with another of her, my, our  favorite family recipes! She made this one up and laughed when I asked her to write it out for 16-year-old me because she didn’t know what to call it..

“Gran’s Veg Delight”

she proclaimed.. she thought that made the dish sound pretty special!  It was.. it is!  You’ve probably made or had something like it.. in a pinch Gran would use a tin or two of Vegetable Soup for the filling. If you have left-over peas and carrots.. feel free to toss them in.

I couldn’t resist changing up the biscuit topping. I added seasonings from this vintage
song..  ” Parsley, Sage, Rosemary and Thyme ” 

It’s like Thanksgiving all over again, in every bite!

BTW, these are the best photos I could pull off with my iphone app. It gets dark so early now.. and I rely on natural light. It was fun…

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Homemade Beef Egg Rolls

Recipes Happen

I’ve been itching to make some egg rolls ever since my mom gave me some cabbage from their garden!  However, while egg rolls are oh-so-delicious, they do take a little while to make: preparing the filling, “stuffing” them, frying, and cleaning up afterward including straining the fryer oil.

The last time we were shopping, I finally decided that I was going to make egg rolls this week and bought some wrappers.  I’m really glad I did. (And so is my husband!)

Beef Egg Rolls

Filling Ingredients:

(You don’t have to be exact with any of these measurements!  Also, make as much as you want for as many egg rolls as you want; egg rolls are great leftovers, in my opinion!)

– ground beef (well, technically I used ground chuck)

– chopped cabbage

– shredded/grated carrot/s

– chopped onion

– garlic or granulated garlic

– salt and pepper

– soy sauce…

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