Hope all is well. I had a great day out in London yesterday.

I started out early with a Bacon Egg and Mushroom Breakfast A La Olivia and Tairina. In the afternoon  I enjoyed a nice cup of tea overlooking the Dome reminiscing of the time when my children and I visited it at the dawn of the millennium.  The icing on the cake for the day was taking a ride on the cable cars and seeing how beautiful London is.  It brought back fond memories of my cable car experiences in Barcelona and Rio de Janeiro.

As  a busy day lay ahead, a good, hearty breakfast was needed to  keep the energy up for such a busy day.  So, today I am sharing Bacon Egg and Mushroom Breakfast A La Olivia and Tairina

Bacon, egg and mushroom breakfast a la Tairina and Olivia @tairinaskitchen sliced

Ingredients

• Free Range Smoked Dry Cured Back Bacon
• Eggs
• Thinly sliced Mushrooms
• Vegetable Oil
• Butter
• Wholemeal Bread

Method

1. Fry the bacon, eggs in vegetable oil.  We like our bacon crispy, so do leave it frying a little longer for that lovely crispy bite.
2. Fry the mushroom in butter lightly – put as little butter as possible and cook for two minutes.
3. For the bread spread some butter thinly then on one slice put the bacon on the other side put the eggs then put them together and cut in a triangle.
4. Put the mushrooms on the side and there you have -  it Bacon Egg Mushroom Breakfast A La Olivia and Tairina!

Bacon, egg and mushroom breakfast a la Tairina and Olivia @tairinaskitchen

Have a nice evening

Tairina xx

Posted by: Daniel Horowitz (Diary)

Tuesday, July 10th at 12:00PM EDT

While Obama is prosecuting a flaccid war overseas and apologizing for our troops when they defend against Taliban attacks, he is fighting a no-holds-barred class war at home.  Once again, Obama has announced that he will orchestrate the largest tax hike in American history on those earning more than $200,000.  After all, taxing the rich is a great way to raise revenue; it worked so well in Maryland.  Oh, wait.

But fear not, he will renew the Bush tax cuts on those earning under $200,000, while repackaging them as his own tax cuts.

There’s one problem with Obama’s assertion that he hasn’t raised taxes on the middle class.  YOU LIE!  Government regulations and interventions that Obama supports will raise the cost of living on the middle class for the most vital goods and services.  Those higher costs will trump any savings they actualize as a result of the tax cut extension.  Oh, and there’s one other problem.  He’s forgetting about the massive tax increase on all those who don’t purchase government-approved health insurance.

In that vein, let’s review some of the hidden [or not so hidden] tax increases on the “middle class” that Obama has orchestrated:

• Healthcare: Due to Obama’s war on free-market healthcare, all those who fail to buy Obama-approved health insurance will be subject to a tax.  All those who purchase health insurance will have to pay several thousand dollars more in premiums as a result of Obamacare.  Every American who purchases a medical device – from a wheelchair to a dental crown – will pay much more due to the Obamacare tax on medical devices.  Some Americans who earn less than $200,000 receive what Obama refers to as “Cadillac insurance plans.”  They will be slapped with a 40% excise tax. [view the 17 tax increases embedded in Obamacare here]

• Electricity: Due to Obama’s war on coal, nuclear power, and sundry new EPA regulations, all Americans “necessarily” pay more for their electric bills.
• Fuel/Food: Due to Obama’s war on oil production and refining, all Americans necessarily pay more for fuel.  They also pay more for food and almost every other product that relies heavily on transportation.
• Cars: Due to Obama’s support for higher CAFE standards, all Americans will necessarily pay more to purchase cars.  Due to his support for renewable fuels mandates, all Americans will pay more to fuel those cars.
• Money/Savings: Due to Obama’s support for monetary stimulus and a weak dollar, all Americans are forced to pay more for a number of commodities.  All Americans are seeing their savings depleted.
• Credit: Due to Obama’s credit card regulations (Credit Card Accountability, Responsibility and Disclosure Act), it is harder for the poor to obtain credit.
• Corporate Regulations: Finally, Obama’s onerous new regulations – from Obamacare to Dodd-Frank – affect almost every business.  We all know that corporations pass down the extra costs to consumers.  We will never know how much more consumers pay for typical goods and services as a result of this president’s policies.

Health, food, transportation, fuel, and electricity are among the most vital needs for everyone, and they account for a large portion of the budget for those whom Obama claims to be waging a war on their behalf.  And this guy has the impertinence to claim he cut taxes for the middle class?

Cross-posted from The Madison Project

Things I Love:

Coconut Oil

A few years ago while I as visiting a friend in California, she introduced me to Coconut Oil. She said, “Oh I love this stuff!!! It’s so good for you!!” I asked her, “Well what do you do with it? “She went on to tell me that her naturopathic doctor suggested that she start using it in her diet, so she did.  At this point I was not really interested in adding a new product to my health regime, as I had just embraced fish oil, and to be honest that was a stretch for me.  Overall, I felt that in terms of being healthy, I was doing alright, and really could coconut oil really be that great?

Growing up in a fat phobic house, I quickly learned that any fat which is solid at room temperature = bad, heart attack, and above all don’t eat it…. so obviously, what did I do?  I ate butter at any given chance, couched with the knowledge that one day it might aid in my demise. So the thought of a solid fat possibly being “good” for me was blowing my mind. I grew up during the organic/WholeFoods revolution, and thankfully I have always had a passion and desire for health and fitness, thus despite my battle with butter, I was fairly healthy and in-the-know about how important nutrition is to my overall health.  When I hit my mid to late 20’s, I realized that it was time to seriously take my health into my own hands and actively manage it. I could no longer just assume that I was putting the right foods into my body, and I could no longer assume that my body would react the way it used too…little did I know, but change was afoot.

So back to coconut oil…I didn’t introduce coconut oil into my life when I returned home from that trip, although, I wish I had. It wasn’t until I read a post on Facebook from my dear friend British between her and her cousin, discussing about how much they were LOVING coconut oil. I adore British and trust her input, and with that something finally clicked. I though ok, LeAnna is pretty savvy on all things healthy, and if British is talking about coconut oil too, well then they must be on to something.

Prior to this new found curiosity, all I had known about coconut oil, which really wasn’t about coconut oil at all, was that coconut was extremely fattening and high in bad cholesterol, but I loved the taste. Being that I was a fan of coconut flavor-wise, I was committed to finding out more information.  From the very first article that I read, I was fascinated. Turns out, that coconut/coconut oil is a known all over the world, mainly in areas around the equator as one of the most valuable foods and medicines available. Who knew? Not this girl from Seattle. I was blown away by the amount of research that was available and the many uses for coconut. Not only is the oil valuable, but also you have the meat of the coconut and the young water of the coconut, which is now sold EVERYWHERE as a healthy electrolyte drink.

It was now time for me to join in on the coconut oil bandwagon.  I went to WholeFoods and began my search. It didn’t dawn on me that coconut oil would be sold in two different areas of the store, but it was. I picked up my jar of WholeFoods brand organic, unrefined, expeller pressed, virgin coconut oil in the cooking oil section, for roughly 7 dollars.  (There were other jars there as well, but my research led me to the qualifications I just mentioned.)  As I was leaving the store I walked through the WholeBody section and there too was coconut oil, however it was 4-5 dollars more expensive (now that I am coconut oil savvy, I only buy the food grade oil, not the oil that is meant for external use only, this way I can use it safely both internally and externally).

When I got home I had no idea what to do with this jar of Crisco looking stuff. I called British and asked her what she does with her oil, and she said, “Oh roast some veggies in it…you are going to die with how much you love it!”  So, I did. I cut up a sweet potato, and sautéed it in the oil. Instantly I was in love. My entire kitchen began to smell nutty and tropical, and when it came time to taste my little tatters, I was an instant fan. From that day forward, I made the decision to supplement coconut oil for all my cooking needs where I would have used olive oil (witht he exception of salad dressing), and I even began to experiment with baking with coconut oil instead of butter (little did I know, that vegans have been doing this for ever).

During this time I was also spending a far amount of time swimming at my gym’s pool. Now anyone who has been in a public pool knows just how damaging the high amounts of chlorine can be for both your skin and your hair…so what did I do? I bought a jar of coconut oil and kept it in my gym bag and applied the oil to my hair to create a protective barrier under my swim cap to keep the chlorine from drying out my hair, and I lathered my body in the oil once I had showered to moisturize.

Since falling in love with coconut oil, I have treated and cured my cats and dog of ringworm, I have treated pinkeye, and I have generally improved my overall health. I honestly can’t say enough great things about coconut oil. Here are a couple of websites that will help to educate you on the health properties if coconut oil.

http://healthimpactnews.com/2011/80-uses-for-coconut-oil/

http://www.coconutresearchcenter.org/

http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html

Enjoy!

Talia

Since I picked up some new kicks from The Running Company in Georgetown this weekend, it got me thinking about the food that fuels runners.  Most people associate pre-run meals as being carbo-loaded, spawned from high school pasta parties before track meets and pre-marathon bagels.  When I started running I realized that it really does make a difference what you eat before a run.

Obviously you can use gluten-free replacements for pasta, bagels, and pizza (although go with the rice or corn varieties instead of the brown rice ones, since whole grains can cause digestion issues while running).  But here are some alternate choices for pre and post run snacks.

A few pre-run gluten free meals:

1. Low fiber fruits and vegetables (zucchini, tomatoes, olives, grapes, and grapefruit)
2. Soy milk with non whole-grain cereal (like Leapin Lemers)
3. Greek yogurt with honey or granola

And for post-run:

1. Coconut water (for electrolytes)
2. Skim chocolate milk (for carbs and a little protein)
3. Bananas, apples and berries (reduce inflammation)
4. Nuts
5. Eggs
6. Raisins
7. Sweet potatoes or potatoes

Well if Mary Jane was repeatedly forced to eat the rice pudding that was served at my school, it’s no wonder she was a sobbing wreck.  Huge aluminium dishes would be brought to the tables (or decades as they were called – to seat ten girls, although there were usually twelve), with a dark brown skin you could tap dance on and containing lumps that could have floored even the beefiest forwards in the house hockey team.  To make it more palatable, we were also given little dishes of insipid, nondescript red preserve. 

The only person who actually enjoyed it was the house anorexic, who would sit hunched at the end of the table with a bowl filled with only the lumps, her arm curved round the bowl as if to protect it from the ravening hordes of slightly greasy-haired girls who might seize her lumps at any moment.

After school I developed a love affair with tins of Ambrosia Rice Pudding which I would eat cold, straight from the tin, with a large spoon.  It is undoubtedly creamy but, as I have recently discovered, not a patch on the real thing.

A month or two ago I made my first ever real, baked rice pudding.  In the Middle Ages, Rice Pudding was rich people’s food because rice, sugar and nutmeg had to be imported.  Nowadays it is cheap food but delicious, comforting and full of energy to combat the cold, dark days of autumn and winter.  It is so creamy it will make you weep.  Do make sure that you buy proper pudding rice though, or it won’t work properly.

RICE PUDDING

Utensils:
1 x 2pint / 1 litre ovenproof dish

Ingredients:
2oz / 60g butter + a bit extra or a butter wrapper for greasing the dish
2oz / 60g pudding rice
2oz / 60g light brown sugar
1 ½ pints / 900ml milk
Nutmeg to sprinkle on the top

Method:
Pre-heat the oven to 150 / 300 / 2
Grease the dish with a little butter
Put the rice, sugar and the remaining butter into the dish and stir in the milk
Sprinkle a little nutmeg on the top
Put into the oven and bake for about 2 hours, stirring occasionally

NOTE:  it will appear to be doing nothing but getting hot for absolutely ages.  Don’t worry.  Just as you think you’ve ruined everything (about an hour and three quarters in), it will thicken up and you can have  small sherry to calm your nerves.

ANOTHER NOTE:  If you don’t like skin, stir it slightly more often during the last half hour.  If, on the other hand, you rather perversely in my opinion, like a skin on top, leave it alone for the last half hour without stirring.

Serving Suggestions:
Jam is traditional
Fresh fruit can be nice
Stewed apricots is both nice and nutritious and may make you feel happier about all that sugar and butter
Some people put sultanas in.  That’s just wrong; it’s like finding sultanas in a curry.  Bit unsettling.  Entirely up to you though

I had a request from Mr Parrot for a recipe for suet pudding.  I realize this is not the ideal weather for a warming, fuel food but you must understand that I am merely a slave to the nostalgic whims of my readers.  If suet pudding is demanded, suet pudding will be forthcoming.

Roly Poly pudding first appeared on English tables in the 1800’s.  Suet pastry is wonderfully versatile in that it can be filled with steak and kidney, jam or syrup and some of you may remember being given Plough Pudding which has a filling of bacon, onions and sage.  Gosh I feel hungry just thinking about it.  I won’t torment you with the variation to turn it into Spotted Dick – I will save that one for the cooler, darker days.

The trick with suet pastry is to be gentle with it; use as little water as you can get away with and handle it as quickly and lightly as you can.  Incidentally, if you’re not a vegetarian, don’t mess with vegetarian suet.  It just isn’t as good.

It is ideal energy food and a good filler-upper, particularly for manual workers or when meat is scarce or simply too expensive.  One should never feel guilty about eating this sort of food; it’s not as though it turns up on the table every day.  My justifying mantra is this.  Turn down the heating, go for a walk, have a pudding.

ROLY POLY PUDDING

Utensils:
1 x grater
1 x baking sheet
Baking parchment or greaseproof paper
1 x large mixing bowl
1 x rolling pin
1 x palette knife
1 x pastry brush

Ingredients:
6oz / 180g self raising flour
a pinch of salt
3oz / 90g shredded suet
rind of 1 lemon – finely grated
Water
5-6 tablespoons of jam or Golden Syrup
A butter paper and extra flour for greasing and dusting

Method:
Preheat the oven to 180 / 360 / 4
Line the baking sheet with the parchment or paper
Sift the flour and salt into a bowl
Stir in the suet and lemon rind
Stir in just enough water to be able to pull the mixture together into a soft dough
Quickly and lightly, pull it together with your fingers into a ball, adding a little more water if necessary
Lightly flour the work surface and knead the dough lightly with your fingers until it is smooth.
Very gently, roll the suet pastry into a rectangle about the size of your baking tray (8×12” / 30x20cm ish)
Using your palette knife spread the pastry with the jam or syrup, leaving a gap of about an inch all the way round the edges
Brush these empty edges with water
Very carefully roll up the pastry, but not tightly or this will squish out all the filling
Put the roll, seam side down onto the lined baking sheet
Place it in the oven for 30-40 minutes until it is nicely risen and golden brown
Leave it to cool for a while before serving or it will scar your mouth for life
Cut into thick slices and serve with custard, or cream if you have an unnatural and unhealthy aversion to custard