I was recently asked why I started this blog almost five years ago. Part of it was to try to find a way to help make some money as I was a SAHM and we were a one income family. Of course, it took over a year to make that first $100 in Google ads! But, honestly what I got me started was watching so many families eat such unhealthy meals everyday. They didn’t know the importance of whole grains, fresh fruits and vegetables, and the concept of eating “real food,” not processed. Before the rise of bloggers and the tremendous resources you can now find online, many people believed there were only a dozen or so vegetables.

The Idaho Potato Commission invited over 30 bloggers to attend the Produce Marketing Association’s (PMA’s) annual produce convention, Fresh Food Summit, this past weekend. I was lucky to be one of them. The mission? To bring awareness of this event and to promote fresh produce. And I’m not talking about just tomatoes and lettuce or apples and oranges. What I saw, what I learned and what I ate just blew me away.

Imagine the entire Anaheim Convention Center filled with booths, food trucks, produce, flowers and over 18,000 people. And imagine the 30 food bloggers weaving their way through the chaos, enjoying the bounty and variety of fruits and vegetables. My partner in this adventure was Mary Platis, California Greek Girl, who helped me eat my way through this amazing event.

I certainly can not write everything I saw and learned in just one post. I will be writing about the Fresh Food Summit, the vendors I met and the trends in produce in the coming weeks. This post will include some of the highlights of the conference: the good, the amazing and the off-beat. Many farmers and distributors took the time to talk to us. Many did not know what to do with us. Frequently the interview was turned around as we were asked the questions: “What’s a food blogger? Why are you here?” Several scoffed at social media, others embraced it. People came from around the nation, Florida, Texas, Arkansas, Washington. People came from around the country, Mexico, Canada, Peru, Korea.

My head is still spinning from what I saw!

Gorgeous frisée from Scarborough Farms

Amazing displays from all aspects of the produce world!

Dancers, chefs and fun everywhere!

California Greek Girl (Mary) and I with the Cranberry Guys.

More gorgeous flowers and displays.

Great marketing for fall grapes!

Mushrooms of every variety!

Peppers of every variety!

Samplings of produce, including these rambutan from Melissa’s Produce.

Me with the Giant Idaho Potato!

Thank you to all the farmers, distributors and vendors at the PMA who took a moment from their busy day to talk to us food bloggers.

A special thank you to Melissa’s Produce for your presentation showing us your unique produce and for the fabulous vegetarian food you served at your booth.

A shout out to the terrifically fun folks at the National Watermelon Board for inviting us to their great bowling party – what happens at the bowling alley, stays at the bowling alley! And remember, save a pumpkin, carve a watermelon!

And again, thank you Don, the great crew at the Idaho Potato Commission and the PMA for the all-access pass to the Fresh Food Summit and allowing bloggers into your amazing world of produce.

A wedding is always a beautiful occasion full of love, happiness and the merging of two families. It can be amazing, fun and totally stressful for the parties involved. But, one of my favorite wedding experiences is attending a Persian wedding. There is tremendous history, symbolism and beauty found in a Persian wedding ceremony. These are traditions that are honored regardless of religion, too, which is key during these turbulent times in the middle-east. Why all this wedding talk? I’m certainly already married. But, my husband’s niece just got married, which is why (among other reasons) I have been neglecting my blog bit. While I’ve been editing pictures and home videos taken during this niece’s wedding, I thought, “Why not write about it and share this gorgeous ceremony with you?”

A traditional persian wedding is broken into parts: the aghd (the actual ceremony) and the aroosi (the reception). This is similar to western culture, except that both the aghd and the aroosi can be held months apart. But typically in modern times, they are held the same day. The aghd is usually a smaller ceremony, held for only family members and close friends to attend, while the aroosi is a larger party and celebration and more formal affair. It is very common even today for the women who attend both ceremonies to wear two different outfits, one colorful and happy for the aghd and one more formal for the aroosi. Me? I’m more practical. I wore one dress.

The aghd is performed in front of a sofreh, a symbolic wedding spread placed on a beautifully arranged wedding cloth. The sofreh-e aghd is placed low to the ground or on the ground and the bride and groom sit on a bench facing the sofreh. The sofreh has many symbolic items placed upon it. Most of the items listed below are required on the sofreh, but each region of Iran has certain items that are significant to them.

Mirror and candlesticks: A mirror reflects what is before it, so symbolically it brings the couple abundance and brightness in their future. The candles bring passion and energy. As the story goes, the first thing the groom should see is the face of his beautiful bride reflected in the mirror, lit by the light of the candlesticks. Both the mirror and the candlesticks were traditional gifts given from the groom to his bride, but today everything is coordinated in the colors and taste of both the bride and groom. The wedding mirror and candlesticks are also the first items to be brought to the newlyweds’ new home, bringing them the same love and good luck they received during their wedding.

Wedding bench: During the ceremony, the bride and groom are sitting on the bench and facing the mirror and sofreh. Vows are exchanged here as they are surrounded by loved ones.

Sugar cones (khaleh ghand): While the ceremony is conducted, single women or female relatives of the couple hold a fine cloth, over the couple’s head. They alternate grinding the sugar cones over the bride and groom’s head, adding more sweetness to their life together. When the bride is asked by the officiant conducting the ceremony if she will marry the groom, she is not supposed to answer the first time.  family member close to the bride answers, “She’s out picking flowers.” The bride is asked a second time, and she still is not supposed to answer. “She is putting her flowers in a vase.” When the bride is asked a third time if she will marry the groom, then she answers,”Yes, with the permission of my parents and elders.” Everyone cheers and the sugar cones and cloth are placed back on the sofreh.

Honey: Once the bride and groom are pronounced man and wife, they exchange rings. A bowl of honey is presented to the couple, and the groom dips his finger into the honey and gives it to his bride. The bride reciprocates and offers her husband honey, as well. Again, the sweet of the honey symbolizes a sweet life together.

Other items that are also included on the sofreh-e aghd include:

Sweets and candies: for sweetness in life, and offered to guests after the ceremony.

Decorated eggs and nuts in their shells: for fertility

Gold and silver: for prosperity

Fresh flowers: to bring beauty in the couple’s life together

Fresh Fruit: for a joyous future

Rosewater: to perfume the air and bring beauty

Holy book: from whichever religion the couple follows

After the ceremony is done, family members walk up to congratulate the bride and groom. Wedding gifts are usually given at this time, which is traditionally money and jewelry. Yes, my American friends enjoyed watching my family and in-laws adorn me with necklaces and bracelets!

Just like its western counterparts, Persian weddings and the sofreh-e aghd can vary among style, ornateness and taste of the bride and groom. Some have a traditional feel, others more modern. For my wedding (pictured above), my then fiancé made two stainless water sculptures for our sofreh. We also worked together, designed and made the mosaic mirror that took center stage. The mirror hangs in our family room still today, 13 years later.

Wow. Has it really been 13 years? Sorry, babe to embarrass you with these pictures…. I think my mom would point out that I’m slouching and not sitting up straight!

A current trend in Persian weddings, especially in Los Angeles, is to have a woman dressed in traditional village attire under a great canopy to serve tea in a samovar for the wedding guests to enjoy. An assortment of Persian sweets and treats and also available for the guests to sample. It’s a fun novelty, especially when you have foreigners attending the wedding.

I will talk about the traditional foods served at the reception, the aroosi, in another post. Until then, I hope you enjoyed this little journey down memory lane for me. And if you ever get invited to a Persian wedding, I hope you go and enjoy the adventure ahead!

Life is precious. It’s easy to get wrapped up in the day-to-day motions and forget that simple fact. My friend and fellow food blogger, Stephanie (aka The Recipe Renovator) has a 4-year old newphew fighting neuroblastoma. Cancer. Why should a 4-year old suffer from cancer?

When Stephanie told me about Cody, my heart shattered. As a woman, mother and human being I fell apart inside.My heart broke for Cody’s parents and family.

It is every parent’s prayer and wish to watch their children grow up and to keep them from hurt and harm. With a sick child, it is easy to feel helpless and alone.

I hold my three little babies tightly and thank God for their health.

Stephanie has organized a terrific bake sale & cookbook auction to help support Cody’s family to pay for the expensive treatments he needs. Cody and his family were traveling to New York every two months for immunotherapy treatment at Sloan-Kettering Medical Center, and every three months for a complete body scan and bone marrow aspirations. The family has incurred approximately $15,000 in medical expenses to date.

Cody was in remission since December.

Just last week, Cody’s family found out that the cancer has returned. Aggressively. There is no longer a treatment option. He is registered with hospice but at home. The family is praying for a miracle, and so am I and countless other friends and bloggers.

Stephanie and her family agreed to continue, as planned, with this week-long bake sale that starts today. Perhaps globally we can bring awareness to this horrible disease, and with the power of positive thinking and prayer, possibly a miracle will take place to save Cody.

I am baking my Persian Saffron Cookies for the bake sale. There are 50 cookbooks and three dozen treats available for this auction. There is something for every diet out there: vegan, paleo and gluten-free to name a few. Or, if you prefer, you can donate money directly.

You bid by leaving comments on the photos using a Facebook account. (If you don’t have a Facebook account, ask a friend to bid for you.) Click here to start bidding on Facebook.

Traditional baked goods:
Italian almond biscotti, Italian pizzelles with rosewater glaze, lemon-macadamia biscotti, cupcakes in a jar, pistachio fennel biscotti, Jacques Torres chocolate chip cookies, Amaretti cookies, banana bread mini-loaves, Persian saffron-and-raisin cookies, dark chocolate and toasted pecan cookies, classic rum-pecan bundt cake, snowballs, chocolate wafers, classic sugar cookies, red velvet white chocolate cookies, rose sugar cookies, world peace cookies, bourbon-caramel brownies, perfect peanut butter cookies, fairy tale sugar cookies, coconut pecan granola, chocolate-hazelnut brownie bites, blueberry coconut-almond crumb cake.

Gluten-free AND vegan baked goods:
Flourless chocolate walnut cookies, triple-ginger gingersnaps, chocolate chunk cookies, quinoa-banana chocolate chip cookies, flourless bittersweet chocolate brownies, home-made Samoas, Cody’s toffee-pecan chewies, butterscotch brownies (GF, NOT vegan).

Personally signed cookbooks and other cool kitchen items:

Attune Foods gift basket
Wholesome Sweeteners gift basket
set of flour-sack kitchen towels
framed print of California olives
150 Best Gluten-Free Muffin Recipes
150 Best Vegan Muffin Recipes
350 Best Vegan Recipes
A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for fun
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Bake!: Essential Techniques for Perfect Baking
Baker’s Field Guide to Christmas Cookies
Best Ribs Ever: A Barbecue Bible Cookbook: 100 Killer Recipes (Barbecue! Bible Cookbooks)
Black Beans & Corn
Christmas Cookies: 50 Recipes to Treasure for the Holiday Season
Cookie Swap: Creative Treats to Share Throughout the Year
Cooking for Geeks: Real Science, Great Hacks, and Good Food
Desserts 4 Today: Flavorful Desserts with Just Four Ingredients
Desserts in Jars: 50 Sweet Treats that Shine
Feastivals Cooks at Home
Gluten-Free Baking For Dummies
Grace’s Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli
Great Chefs Cook Vegan
Hazan Family Favorites: Beloved Italian Recipes
Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes
High Flavor, Low Labor: Reinventing Weeknight Cooking
Ice Cream: A Global History
Marshmallow Madness!: Dozens of Puffalicious Recipes
Mini Treats & Hand-Held Sweets: 100 Delicious Desserts to Pick Up and Eat
Mix ‘n Match Meals in Minutes for People with Diabetes
Morning Glory Farm, and the Family that Feeds an Island
Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen
Passion for Coffee
The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today
Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less
Recipes Every Man Should Know
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables
Rover’s: Recipes from Seattle’s Chef in the Hat
Southern Farmers Market Cookbook
Tart Love: Sassy, Savory, and Sweet
Tasty: Get Great Food on the Table Every Day
The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day
The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread
I Love Trader Joe’s College Cookbook: 150 Cheap and Easy Gourmet Recipes
The New Southern-Latino Kitchen
The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men
The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, fro
The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour
The Vegetarian Kitchen Cookbook
The Whole Foods Kosher Kitchen
The World in a Skillet: A Food Lover’s Tour of the New American South
Julia M Usher’s Ultimate Cookies
Venturesome Vegan Cooking: Bold Flavors for Plant-Based Meals
Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves

There are three Facebook albums of sale items. Choose the “album” you want to look at. Click through the photos to see what’s for sale. Make a bid by leaving a comment on that item. Bidding begins at $10 for each item, and we’re asking you to bid in $5 increments from there. Whoever has the highest bid at 5 pm Pacific time on Sunday, August 5th wins that item.

You will be contacted through Facebook and asked to make your donation to the family’s website codybrasich.com using PayPal (you can use a credit card through PayPal; add “Cookies for Cody” in the message line). Once you’ve made your donation, your items will be freshly made and shipped to you. Cookbooks will be autographed with the wording you request (unless otherwise noted).

Please note that DONATIONS ARE NOT TAX-DEDUCTIBLE.

This Auction is now CLOSED. A huge thanks to all the bakers, bloggers, and authors who are donating their time, items, and shipping to help Cody and his family!

Abby Dodge
Alyssa Brantley: Everyday Maven
Amber Stott: Awake At The Whisk
Andrea Lynn
Anniina Jokinen: The Cookie Pixie
Attune Foods
Beth Hensperger: Not Your Mother’s Cookbooks
Cheryl Sternman Rule: 5 Second Rule
Christine Friesenhahn: Texanas Kitchen
Dawn Johnson: DJ’s Sugar Shack
Dédé Wilson: Bakepedia
Faye & Yvonne: Live Bake Love
Guiliano Hazan
Grace Massa Langlois: Grace’s Sweet Life
Holly Herrick
Jackie Bruchez: The Seaside Baker
Jean Denham: A Chef’s Journey
Jean Layton: Gluten-Free Doctor Recipes
Jeanette Chen: Jeanette’s Healthy Living
Jeff Potter: Cooking for Geeks
Jennifer Brody: Domestic Divas Blog
Jennifer Kalinowski: Eating Clean Recipes
Jenny Johnson: Vintage Sugarcube
Jenny Williams: Jenny Wenny Cakes
Linda Long
Jill Mant: Saucy Cooks
J.M. Hirsch: Lunch Box Blues
Judy Gelman & Peter Zheutlin: The Unofficial Mad Men Cookbook
Julia Usher
Julie Sullivan Mayfield: Paleo Comfort Foods
June Jacobs: Feastivals
Kathy Hester: Healthy Slow Cooking
Kristin Hoffman: Baker Bettie
Kristina Sloggett: Spabettie
Laura Weiss: Food and Things
Lévana Kirschenbaum: Lévana Cooks
Linda Gassenheimer: Dinner in Minutes
Lisa Cook: One Cook, Two Kitchens
Lisa Orgler: The Lunchbox Project (Lisa created our bake sale artwork)
Lisa Zwirn
Marcy Goldman: Better Baking
Maria Speck
Marie: Meandering Eats
Marnely Rodriguez: Cooking With Books
Michael Natkin: Herbivoracious
Michele Anna Jordan
Milisa Armstrong: Miss in the Kitchen
Nancy Rose Eisman: Adventures with Nancy Rose
Nava Atlas: Veg Kitchen
Nick Malgieri
Paul & Angela Knipple: World In A Skillet
Pachi McCausland: Creative Culinary
Rachel Connors: Bakerita
Rebecca Lang: Rebecca Lang Cooks
Roy Finamore: Tasty Central
Sally Ekus: Lisa Ekus Group
Sandra Gutierrez: Sandra’s Kitchen
Shaina Olmanson: Food for My Family
Sharon Palmer, R.D.
Shauna Sever
Steven Raichlen
Susan Loren Taylor: Swoon My Spoon
Susan Russo: Food Blogga
Susanne Babb: Sweet Sueshine
Tricia Kinnaon
Wini Moranville
Wholesome Sweeteners

I can’t believe that it’s almost two weeks since my Camp Blogaway weekend, and I still haven’t found the time to write a recap about everything I learned while there. I am a rather quiet wallflower when it comes to big events. I tend to gravitate to what is comfortable: people I know, situations that don’t require me to put myself out there for public stoning… you know what I mean. That’s why I really enjoy this small casual setting of about 120 bloggers, sponsors and speakers.

One of our sponsors that weekend were the great folks from the Mango Board. Mangos are adored, worshipped and devoured relentlessly in my house. It is one of those fruits that is loved by all five of us, kids and adults. And if you have a family, you know how hard it is to find something that everyone agrees on.

(Carolyn from All Day I Dream About Food learning about how to cut a mango)

I already knew about how nutritious mangos are, so here are some amazing facts I want to share with you about the mango (provided by the Mango Board):

• One serving of mangos provides 100% of your daily vitamin C and 35% of your vitamin A.
• Mangos provide 12% of your daily dietary fiber.
• Mangos contain over 20 different vitamins and minerals.
• One cup of mangos is just 100 calories and it is fat free, sodium free and cholesterol free.

One of the key things I learned about the mango, my light bulb moment, was that the color of the mango’s skin does not tell you if a mango is ripe or not. You can have a ripe, green mango and it tastes the same as a red-skinned ripe mango.

(Desserts made by the Mango Board using unripe, ripe & over-ripe mangos)

We also learned about how you can use an “unripe” mango in your cooking and baking, as well as the ripe ones. The sweetness of the mango intensifies the riper it gets, but a hard mango is just as edible as a soft one.

Not only did we consume massive quantities of mangos while at Camp Blogaway, I went home with 3-4 mangos for my kids to enjoy. Plus, the nice folks from the Mango Board sent all of us a goody box containing both the Tommy Atkins mango (the red-green mango most of us know), as well as the smaller golden Ataulfo mango.

Mango Madness hit my house. Big time.

The kids ate them their favorite way, straight up, dripping down their chins.

I made scones with them.

(Whole-Wheat Mango & Ginger Scones)

I added them to my stir fry, adapting Just One Cookbook’s delicious teriyaki sauce. (sorry for bad picture – dinner time is a bit hectic and no one was willing to wait for me to take set up and take a lovely picture!)

I used mangos in my coleslaw.

(Mango Coleslaw)

I made myself a happy smoothie with rum. Yes, rum, so what?!

(Mango-Rum Smoothie)

Then the kids got jealous, so I made them their own mango smoothie.

(Mango Protein Shake)

And sorbets are always a big favorite in our house.

(Mango Sorbet – without an ice cream machine!)

Alas, my mangos are all eaten. But, lucky for us, it’s mango season and we can find them at the grocery store – and typically on sale, too!

What’s your favorite way to eat a mango?

CONTEST NOTE: Don’t forget, I have a contest to win some free Persian Saffron. Learn more here!

Disclosure: Yes, the Mango Board sent me a box of mangos to savour & enjoy, but the opinions I expressed in this post are 100% all mine. My family and I have been in love mangos long before I met the Mango Board!

Last month I was invited by the California Avocado Commission to tour an avocado ranch and packing house. Considering my obsession with avocados, this was a no-brainer! Unfortunately, family commitments and a death in the family kept me from attending this amazing event. So, I asked my dear friend, recipe tester and bargain-queen extraordinaire, Annabell, to attend in my place. She gladly accepted this job and here is her amazing story. Take it away, Annabell!

Thank you, Laura!

Avocados… My fascination started with them years ago when I was a kid and would eat  them straight up with a little bit of salt. It has continued to this day by having my family indulge in them several times a week. We love avocados: on eggs, in burritos, with tacos, over chicken soup, in guacamole or straight up with salt & lime.

Imagine my enthusiasm when Laura asked me to attend the Avocado Farm Tour in her place! She did not have to ask me twice if I wanted to go… Hubby can entertain the kiddo’s and I am on my way to Temecula, CA for the day!!

It turned out to be an absolutely gorgeous California day on the day of the tour hosted by the California Avocado Commission. In order to fully understand how a California avocado makes it from the farm to the store, one needs to see the whole process. A process which is usually not readily available to the public. On the agenda: A visit to the packing plant sampling of fine avocado plates and then a tour of an avocado farm.

I arrived at West Pak Packing Plant and, along with other SoCal food bloggers, we started our journey into the mysterious world of food packaging. Surrounding us were countless number of bins, each brimming with 1,000 pounds of avocados that trucks had just brought in. They were waiting their turn to start a highly technological process which I was not aware existed in the food world.

First up, the avocados are hand graded by workers as either “1” – meaning they are great quality, with no blemishes and suitable to be sold at the stores. If rated with “2,” the avocados are a little blemished, but are good for the food industry. Nothing is wasted, so the “3’s” are used for beauty products which are still full of nutrients, but are not so pleasing to the eye.

After the grading, the avocados are weighed and an electronic sticker is placed onto the avocado which then another machine sorts them all together according to weight. In the Control Room, there are live feeds where growers log in and can view their avocados being processed. I was amazed how stringent the quality control is enforced.

After this, the avocados are either hand placed into boxes or they are put into bags and immediately placed into very large chilled holding rooms until they are ready to leave for their store of destination. From the beginning of being picked to when CA avocados are on your table is about one week. This is very important. The big difference here is that the avocados imported from other countries, even Mexico, is about 3-4 weeks. If you find your avocado has brown spots inside, it’s sign of an old avocado, and definitely not a CA avocado.

After the packing plant visit we left to tour an avocado grove. During the bus ride to the farm I was able to ask my many questions to CA Avocado Commissioner & avocado farmer, Ed McFadden. He had an answer to every question I threw at him!

Upon arriving at Fairfield Farms, thousands of beautiful blueberry bushes greeted us. The farm owners, Carol and Bill Steed, were so kind to welcome us into their homes and they told us their story about how they came into the avocado business 11 years ago.  We were spoiled with lunch from Sorrell Bistro featuring CA Avocados in an assortment of mouth-watering  platters. Avocados have definitely evolved from guacamole. They can be deep fried, baked into bread and even frozen in ice cream:

After lunch, the best part had arrived! A ride in the farm wagon to visit the avocado groves!  I did not realize that avocado trees were so tall and that each fruit is hand picked!  We saw pickers picking the fruit from the trees, and we used long clippers to pick some of the fruit ourselves. It might seem simple enough, but it sure required a strong tug to be able to clip the stem off the branch!!

Here are some more facts I learned about the amazing avocado:

• California produces approximately 90 percent of the nation’s avocado crop!
• March through September marks the peak of the California Avocado Season.
• California avocados are hand-grown on approximately 5,000 small, family farms throughout central and southern California.
• Avocados are a fruit, not a vegetable.
• 1/5 medium avocado (1 oz) has 50 calories and contributes nearly 20 vitamins and minerals.
• Hass is the most popular variety of the avocado, accounting for approximately 95 percent of the total crop volume.

I really learned so much from this amazing tour! The importance of how an avocado gets to my kitchen and how delicious they are when freshly ripened made a huge impression on me. Listening to the Carol and Bill Steed speak about their passion with their avocado grove has further reaffirmed my decision to buy local produce. I hope that with the very informative pointers I learned from Ed McFadden – The Avocado Expert – very soon my 40 foot grown-from-seed avocado tree will soon produce some fruit for me. Thank you Laura, for allowing me to experience such a wonderful and memorable day!

Thanks, Annabell, for that informative write-up. I’m so jealous and I really wish I could have been there! I know I, too, am passionate about avocados. We are so blessed to be living in California, surrounded by such amazingly farm-fresh produce.

Now if you don’t live in California, or have easy access to California avocados, don’t be sad. You can order yourself (or give as a gift) a box of hand-picked avocados from my friends at California Avocados Direct! 

I never thought much about the oils I used in my food when I first started cooking for myself. I think I had just one bottle of vegetable oil in my cupboard. Sometimes, I’m sure, I had butter in the fridge, but that was mostly for my toast or baking. When I delved deeper into my cooking obsession, after I got married, I added olive oil the cupboard. Then came some sesame oil for my stir frying, and next thing you know, I have dozens of oils to choose from on a daily basis.

One question that is presented to me time and again is: Which oil is best for which cooking method?

This question is presented to me all the time, and it’s not an easy one to answer. It is multi-faceted, with various angles to consider. The health factor, the flavor factor, and the smoking point factor. Health and flavor are obvious. Why smoking point? Because when an oil is at its smoking point, it is closer to its flash point – the point where it will burst into flame. Not only is burnt food not appetizing, but when food is burnt, carcinogenic substances are produced. Even though it would take significant amounts of burnt food to be consumed for it to be a significant cancer risk, again, why would you WANT to eat burnt food?

Andrew, over at Eating Rules, came up with a clever and super informative flow chart about the healthy benefits of cooking oils and a basic guide to the cooking uses of these fats and oils. What I hope to show you is more specific about the cooking side.

Below I have listed some oils that are commonly used in everyday cooking. I did not include every possible oil, as the choices are vast. But with a small collection of these oils, your cooking possibilities are endless.

More resources to “oil” over:
Olive Oil Source
Avocado.com
CBS News
Whole Foods Market

The weather outside may or may not reflect it, but Spring is here! Perhaps your sinuses can feel it, with the new blossoms outside? This is my favorite time of the year, like a bear coming out of hibernation, I feel excited with the end of winter behind us. I personally long for the warm weather and sunshine, which is probably why I love living in Southern California! And, if you are a reader of my blog, you know that the first day of Spring marks the first day of the Persian New Year, Noruz.

In previous posts, I have given you a brief history of Noruz, dating back 3000 years. I have also discussed a pre-Noruz celebration, Chahârshanbe Sûrî . In today’s post, I will tell you about another Noruz celebration: Sizdah Bidar.

In Iran, the Noruz celebration lasts for 13 days. Images constantly portrayed during these 13 days is The End and Rebirth, Good versus Evil. And, even in ancient times, the number 13 was considered unlucky.

The translation for Sizdah Bedar is something like “Getting rid of 13.” It can also mean “13 Going outdoors.” Many historians believe this celebration came about when people felt that to cast away evil, they should fight the impulse to stay indoors on the 13th day of the new year. So, families spend the day outdoors. In modern times, you will find families gathering together in parks, by lakes or at the beach typically sharing a large meal that defies any image of an American picnic!

Pots of rice, khoresht (stews), ash-e reshteh (noodle soup) are lined up on picnic tables or on carpets laid over the grass. Pitchers of doogh, a yogurt drink mixed with herbs, is passed around and shared. It must be a sight to see for those unfamiliar with the tradition, but here in Southern California it’s pretty common. We sit, we eat. We laugh, we eat. We talk, we eat. The kids play, we eat. You get the picture.

By the 13th day of Favradin (the first month of the Persian new year), the family sabzeh grown for the haft sin is looking a little sad. This sabzeh is symbolic on the haft sin as it symbolically collects all the sickness and bad luck from the house. So, to ward off evil and bad omens, the sabzeh is casted off on this sizdah bedar.

Another traditional act practiced while outdoors, although a bit outdated, is where the unmarried girls tie knots with the blades of grass, hoping to be married by next sizdah bidar. The knot represents love and the bond between husband and wife. I’ve attended many sizdah bidar picnics here in the U.S. and I’ve never seen anyone actually do this. But before you snicker at the thought, is it any sillier than catching a bride’s bouquet at a wedding?

In Western Culture, sizdah bidar falls on April 1st. And, as luck would have it, my family and I are camping this weekend with the cub scouts. A rather fitting tribute to sizdah bidar, don’t you think?

It’s like a fog has lifted over my head. Spring is here. Today marks the first day of spring, as well as the first day of the Persian New Year. It really is a time of rebirth, especially for me. My mood is very tied to the weather and the seasons. Maybe in a past life some unfortunate event occurred during the dark hours of winter. I’m not sure what it is, but I always feel happier, more productive, more creative and, dare I say more optimistic in the Spring and Summer months.

I love seeing the flowers bloom in the spring. I love the feel of sunshine warming me inside and out. I love that the days are longer. I love that we are outdoors more than in.

Last night we welcomed the new year with my husband’s family. My mother-in-law set her beautiful haft-sin and prepared a monumental feast, featuring all of the traditional foods. Sweets and treats caught the attention of the little ones as they tried to outsmart their parents, and stealthily returned for extra sugar helpings.

The traditionally aidi was handed to the younger generation from the not-so-younger generation. Giggles were heard from the children as they compared how much money each had received, as they stuffed their loot into their pockets.

I eagerly awaited for dinner to be served. One of my favorite dishes for this time of year is my mother-in-laws ash-eh reshteh. The cold night called out for a hearty bowl of this vegetarian soup. The variety of beans and herbs with the reshteh, noodles, that symbolize a long and successful life. Each family member has a preference on how to sour the soup: vinegar, lemon juice, kashk or sour cream. My mother usually accommodates for everyone’s preferences.

The new year rolled in last night at 10:14 pm here in California. My kids were zombies, but relished that they could stay up late on a school night. I had my reservations about keeping them up so late, about the grumpy moods that would greet me this morning as we went through our morning ritual of preparing for school. They squealed when I told them that it was okay for them to show up to school a little late today. That seemed to be what they needed, an extra hour to let their eyes adjust to the brilliant morning sun today.

No tears. No fights. No yelling.

I love spring.

I have waited a long, LOOOONG time to write this post! WOOT! WOOT! I am super excited to introduce ya’ll to the NEW Family Spice website! YAY! It’s more than a cosmetic change, too. I won’t bore you with the gastly details, but thanks to my dear friend Karin (a.k.a. the Data Base Queen) and fellow blogger & pal Andrew, from Eating Rules & Blog Tutor, I have a lovely new site, full of fabulous bells and whistles. It’s like Christmas in March, for me! And to help me celebrate, Frieda’s Fresh Produce has a giveaway for you!

Besides the obvious new logo, layout and scheme, the biggest change is that I finally merged my blog and my website into ONE SITE: FamilySpice.com. For non-techies, it may not make a big difference to you, but for us nerds it was a monumental task. Everything is now under one umbrella, one URL. If you are a subscriber to the Family Spice Feed, no worries, no changes. You will still get my blog updates, like you are getting this one right now.

Secondly, thanks to the Data Base Queen, I have all of my recipes, over 400 of them, in my very own, personalized database! YAHOO! This has been a 3-year project for the two of us. Juggling mom-life, home-life and learning HTML and PHP on the side has been a challenge. And sometimes, I admit, I didn’t think we’d ever get here. I spent endless months transferring the old recipes into the new format, editing and re-editing pictures, retaking pictures, fixing horrible typos and mistakes in previous recipes (so, so sorry about that folks!). I have been glued behind the computer for almost a year, trying to get this site to where I first envisioned it when I started over 4 years ago. And bless Andrew’s patience with me and my requests, he was able to bring it all together and get it all on WordPress.

What does this fantabulous database mean to you, the user?

(giggle! giggle!)

Let me show you!

You can search for recipes in a number of different ways. The old fashioned google search way is still there, top right corner. You can also click on the top button where it says “Recipes” and find a recipe by course, ingredient, ethnic background or health category. Alas, my spice buttons are gone. I will miss them, but I am loving this streamlined and cleaner look.

Back to recipes. Let’s choose “Soup.”

Here are my soup recipes, with each recipe showing a thumbnail.

Frieda’s was kind enough to send me some fingerling potatoes to sample. Mmmmm…. taters! Love ‘em! Let’s check out what I made with them. So, under soup, there’s my Chunky New England Clam Chowder.

One click and duh, it takes you to the recipe. Printing a recipe is still as easy as it was on the old site. Just select PRINT on your browser and a printer-friendly version of the recipe is at your bidding.

Love fingerling potatoes as much as I do?

Check out the ingredient list. Each ingredient is a link. Let’s click on fingerling potatoes:

Presto! A picture of the featured ingredient, fingerling potatoes, with a bit of a information to boot. Want to try another great fingerling potato recipe?

Each ingredient page will have a list of recipes using the featured ingredient. Let’s see what else I made with Frieda’s fingerling potatoes. Ragin’ Cajun Roasted Taters. As you can see, I was hoping to post this a couple weeks ago to commemorate Mardi Gras, but a few little snags here and there delayed it. But, these creole-spiced taters made a great side to our roasted chicken dinner.

So have it, click away, explore. My old blog posts are here. I have so many new recipes ready to be plugged in, so keep checking out my ever-growing recipe list.

This Giveaway is now CLOSED.

Frieda’s Produce was kind enough to put together this Potato Lover’s Pack for you to win:

Purple Kiwi Cookbook
Reusable Tote
Pen
Notepad
LPC Little Potatoes
Assorted Fingerling Potatoes

The LPC Little Potatoes are these delicious itty-bitty potatoes I used to make my Garlic Smashed Potatoes. Totally, mouth-watering. These specialty potatoes are currently available at all California Ralph’s Supermarkets.

What do you have to do to win this potato prize?

Just follow the instructions on the Rafflecopter widget (below). You’ll need to start by leaving a comment on this post, telling me what you think about the new site, how you like your potatoes or about anything at all! Then, get bonus entries by sharing and liking… again, just follow the instructions in the Rafflecopter widget.

Good luck!

(Email and RSS readers, you’ll need to view this post on my site to see the widget)

Using random.org, #31 was the winner: Congratulations to Elle, our potato prize winner!  How does Elle like her taters?

“I like baked potatoes, mashed potatoes, home fried potatoes, oven roasted potatoes, really any kind of potato.”

Thanks for participating everyone!

a Rafflecopter giveaway

By becoming a fan of Frieda’s Produce on Facebook between now and March 30th and by particpating in their weekly Facebook flash promotions, you could win ANOTHER prize: one of four Final Four Party Pack filled with salsa, guacamole, Sugar Cane Swizzle Sticks, and other fun things!

DEADLINE: Thursday, March 15, 2012 Midnight PST. The winner will be announced the next day.

Disclosure: Frieda’s Produce was kind enough to send me these items to sample. The opinions expressed here are my own. If I didn’t like it, I wouldn’t blog about it! Giveaway for U.S. Residents only.

I’m taking a break from my orange madness to talk about another favorite citrus fruit: The Lemon. Lemons are coveted and loved in my family. You see, my husband, is a lemon lover. He puts it in EVERYTHING, even eggs. His family loves sour foods. And two out of three of my kids, have followed suit. Although, Middle-Child takes it to a new level, squeezing an entire lemon, fat lemon, into his soup. Even my husband cringes and admits it’s just too sour! So you can imagine, I have a lot of lemon recipes!

The biggest pain about lemons are the seeds. If you squeeze out as much as I do, I tend to pull out my stainless hand juicer to strain out the seeds that a reamer will drop in. It doesn’t normally bother me or my husband. But, man, do I hate hearing my 8-year old complain that I let seeds drop into his soup today at lunch.

“Mommy, I bit into a seed and it didn’t taste good.”

Thanks, dear.

You can imagine my happiness when I received an email from my friends at Frieda’s Produce asking me if they could send me a batch of their SEEDLESS lemons to review. ARE YOU KIDDING ME?!

They are cute, they full of lemony goodness and they are seedless! Okay, maybe in six lemons I found two seeds, but that’s easy to fix. AND, you find them in at your local Ralph’s supermarket.

Now, you could use your juicer to strain out the seeds, but that would leave me one more thing to wash. And I HATE washing dishes. But, there are meals where I use lemon slices and I don’t like those pesky seeds leaving holes in my slices or sliding around in my food.

Yes, I’m anal.

One of these dishes is Triple Citrus Striped Bass Stuffed with Quinoa. This one 2-lb fish is stuffed with a citrusy quinoa pilaf and slices of oranges, lemons and limes. Who knew a fish could hold so much?

How about Pork Piccata with Lemon & Capers? I use lemon slices here, too. Who wants to bite into a seed?

Need some more lemon recipes to fall in love with?

Homemade Chicken Noodle Soup with Lemon

Zucchini and Lemon Quinoa Pilaf

And for those with a sweet tooth, well sweet & sour tooth…

Lemon Tea Bread

Lemon Bars

Lemon Blueberry Clafoutis

Lemon Panna Cotta with Fresh Berries

Wash this all down with a swig of Limoncello.

No, I don’t have a lemon problem. Why do you ask?

Disclosure: Frieda’s Produce was kind enough to send me these items to sample. The opinions expressed here are my own. If I didn’t like it, I wouldn’t blog about it!