Cleary Fresh Bags Review
A while back…well, a long while back actually….Anne contacted me about reviewing the Clearly Fresh Bags. She was awesome enough to even ship me a sample to Canada. And then even more awesome by being patient while I disappeared to BlogHer and tried to get settled back in.
On the up side, though, I put fruit into the bags before I left for the conference for a week, so I was able to give a legit review of the bags. They worked great! I took some pictures, but they didn’t really turn out that well ‘cause you can’t tell much difference. I’ll show you some from their site, though, and will try to get better pictures from the next attempt with the bags I do. I don’t want to make these guys wait any more than I already have, though.
The video above gives some really good tips on how to use them. It’s kinda sad they can’t really be used more than a few times since you can’t wash them and still keep the BreatheWay patch working, but I don’t feel so bad because each use lasts a couple weeks really.
There’s a lot more information on how the bags work on the site, too. Basically, it let’s the good stuff in and the bad stuff out. :P I don’t know the details of what’s actually in the breathe membrane, but it seems to work.
So far, I’ve only tried them with a couple different types of produce (blueberries and lettuce), but I’m looking forward to trying them out with already cut fruits and things like peaches that seem to either last a while or go bad rather quickly. I’m wondering if they’d work well on mushrooms, too….they’re not on the list and not a fruit or veggie, but still a produce that tends to go bad.
Want to try them out yourself? It looks like you can buy them straight through the site for $4 for 10 bags. Keep in mind that the bags are really big, too, so you’re not buying little rinky-dink ziplocs here.
And if you have any other questions about them, feel free to ask in the comments or email me. I know I didn’t get too detailed here, but their site has a lot of great info and I’ll likely post about them again as I try them out more. :)
Zucchini pizza appetizers – Who needs a crust?
I like fried zucchini.
I like pizza.
I even like zucchini pizza. Whether it’s the kinda where you add slices atop a crust or where you make the crust out of zucchini slices.
So this was a no-brainer side dish and pre-dinner snack for us. It could’ve probably served as the main dish had we not enjoyed them so much before supper, oops, ha.
They’re certainly not the prettiest things, but they do taste good, so who cares?
Wanna make your own?
Slice zucchini, salt, and grill or fry. I filled my griddle with mine. Add some cheese and pepperoni (or whatever other toppings you might want). Cook a bit longer until the cheese melts.
Now mine were small slices and I chose to cut my pepperonis into quarters first (hence the triangle look). Mini pepperonis would make this look much better. Maybe add an olive slice in the middle of that, too? Would be presentable for company even. Yay summer get-togethers!
Broccoli raisin salad – Recipe or no recipe?
I was recently denied from a food blog site because I didn’t post enough recipes. So fine, here, have a recipe, pfft. :P
Broccoli Raisin Salad
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sugar
Mix together first and let set while you make the rest
Salad:
- A head of broccoli (maybe it’ll be 2 cups, maybe it’ll be 4 cups)
- The half an onion that’s sitting in your fridge (or maybe that small red one you didn’t have plans for yet)
- The rest of the raisins in the box (about 1/2 cup, if you really want a number)
- 1/2 cup of almonds…or walnuts…or both….or maybe 3/4 cup if you like nuts…or maybe chop a whole cup ‘cause you’ll likely eat half of them while you’re making this
Mix together. Add dressing. Mix some more. Make more dressing if you think you need it or like it creamier….or don’t. Maybe add some salt. Maybe don’t. Maybe sneak the kids some broccoli while you’re at it ‘cause they’ll think it’s a treat at this point…not a veggie. Put in the fridge until ready to be served. The mayo/sugar dressing gets better with time and nothing in the salad can really get “soggy” with it, so don’t be afraid to let it set for several hours or even overnight. Or eat it now. Whatever.
And that’s why I don’t do many recipes. I don’t *remember* the recipes. I didn’t *follow* the recipe I found online in the first place.
As much as I hated my mother always telling me “until it looks right” (and still do! how do I know what it’s supposed to look like if I’ve never made it before??), that’s how I end up cooking a lot of times. I work with what I have in the fridge or pantry….I adjust to taste a lot….I leave out ingredients (this likely called for bacon or something….and vinegar in the dressing) or add other ingredients.
In the end, if it tastes good, we eat it, and nobody cares if it was supposed to be walnuts instead of almonds or if the recipe called for red onions instead. It just works. But it really doesn’t translate well to publishing a recipe online. :P
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