I recently made a discovery that I want all you coconut lovers to know about. It’s Trader Joes Frozen Coconut Chunks. Now, I know that coconut is one of those foods that many people either love or hate. There’s not much middle ground, so if you’re not a fan, you can stop reading now.
I love Trader Joes, but don’t have one very close to me here in southeastern Virginia. In fact, I’ve been emailing them to try to get one in Chesapeake ever since we moved here…so far, it’s a no go. Fortunately, while I was out and about last week, I found myself in Virginia Beach, where there happens to be a Trader Joes, so I stopped to do some shopping. [BTW, I was not compensated in any way for this product mention. I just love to share my discoveries.]
I have a list of favorites that I always try to buy when I’m at TJs, but since my visits are less frequent now, I hadn’t seen this product before. I’m a lover of all things coconut, so was excited to see that this is just what the package says, “JUST COCONUT CHUNKS”, nothing added. No preservatives, chemicals, sugar or salt. I LOVE THAT.
I brought it home and popped the bag in the freezer, but not before taking out 8 or 10 chunks and putting them in a Ziploc bag in the refrigerator. (My husband loves coconut too.) A few hours later, I took them out and gave them a try. Lo and behold, they tasted like fresh coconut, just as you would imagine. I was a little concerned that the texture might be impacted by freezing, but I didn’t notice any difference at all.
The best part for me is that the chore of cracking open a whole coconut and digging the meat out is totally eliminated. I love this too! Think of the time and mess you’ll save.
Here’s the nutritional info (below).
More good news: I found many articles, like this one, praising the benefits of eating coconut.
Raw coconut is rich in medium-chain triglycerides, a type of dietary fat that may encourage weight loss.
It’s an excellent snack option for those looking for low carbs and high fiber. The rumors about its ability to promote weight loss are not thoroughly substantiated, but would be a nice bonus. And did you notice that it contains iron and protein too?
I love that it’s a sweet and filling treat, with health benefits. Now I just need to get back to TJs and buy more to stock my freezer.
Have you tried this coconut? What do you think?
Do you have any favorite recipes that you make with it?
My daughter, Amy has hosted this project in the past, with her friend Kam and although I’m going to be pretty busy in March, I thought I could squeeze in some time to do this for at least some of the days.
I’m not setting expectations to create journals or scrapbook pages or even create a book or anything, but I THINK I can at least write a list a few days each week. You see, I’m not even committing to doing it every day. I’ll just take it one day at a time and see how it goes.
I created the image above from the prompt: “Home is where…”
I’m already behind, but hoping/planning to do be able to get creative and share some of them.
I’m sharing this recipe for those of you who are looking for a great easy way to roast your turkey this year.
Our family has used this one for decades and we always get rave reviews about how moist and tender it is. Never dry! Make note that the turkey needs to be started in the oven the night before you plan to eat it.
It’s great because you can put your turkey in the night before. YES, the NIGHT BEFORE you want to eat it and you wake up in the morning with the delicious aromas filling the house. Another awesome thing about this recipe is that even if you cook a large turkey, it comes out moist and tender.
I first found the recipe in a book by Emilie Barnes called “The Complete Holiday Organizer”. I was going to add a link to buy the book, but it appears to be out of print. Sorry. For those of you who haven’t heard of her, she was a homemaking guru before anyone ever heard of The Martha. I’m going to include the text from the book to give you some background. I hope you try it and enjoy it. It’s SO easy!
“Perfect Turkey Every Time”
” Trust me on this one. The white meat melts in your mouth. This is a SLOW roasting method, but once in the oven, you can forget it until it comes out.
Choose desired size turkey, wash it well, and remove the neck and giblets from inside the cavity. Dry turkey with paper towels. Rub the outside well with pure olive oil. If you want to cook your stuffing inside the turkey, stuff with dressing of your choice. This is optional. It can be cooked with or without stuffing/dressing. (Sometimes if I’m not stuffing the turkey, I’ll add a few whole pieces of celery, carrots and onion to add a bit more flavor to the bird.)
Set the turkey BREAST side downon a rack in a roasting pan (this bastes itself, making the white meat very moist).
VERY IMPORTANT: Place into a 325 degree F [preheated] oven for one hour to destroy bacteria on the surface. Then adjust the heat to 180-185 degrees for any size turkey. (note: I’ve updated the temp for the first hour of cooking to 325 merely as a precaution since many recipes now call for roasting temps to be at that level.)
This is important. The turkey can go in the oven the night before eating it!
Example: I have a 22 pound turkey. At 5:00 p.m. Thanksgiving Eve I put the turkey in the oven prepared at 325 degrees for one hour. I turn the temperature down to 185 degrees and leave the turkey uncovered until it’s done the NEXT day about 10 or 11 a.m.
Although the cooking times seem startling at first , the meat is amazingly delicious, juicy and tender. It slices beautifully and shrinks so little that a turkey cooked at regular temperatures no longer tastes good. It cannot burn so it needs no watching. It literally cooks itself. ” I do feel the need to baste every once in a while, but that’s probably more habit than anything, besides I like to open the oven and smell the turkey.
A good rule for timing is about 3 times longer than a standard recipe. For example: a 20 pound turkey that normally takes 15 minutes per pound to cook would take 5 hours. This slow cook method would be 3 times 5, so it equals 15 HOURS to cook the slow way. A smaller turkey cooks 20 minutes per pound, so an 11 pound turkey takes 3 hours, 40 mins standard, times 3 which equals 11 hours for the slow roast way.
ANOTHER IMPORTANT NOTE: Many newer ovens are set to automatically turn off after 12 hours (I guess it’s assuming that you forgot to turn it off.) You don’t want your turkey sitting in an oven for hours without any heat. It will be uncooked and dangerous to eat, plus you’ll have lots of unhappy and hungry guests come dinner time. If your turkey will be reaching the 12 hour mark while you’re sleeping, just before you go to bed, be sure to turn off the oven temperature for a few seconds, then turn it back on to 185 degrees. This will reset the oven’s internal timer so as not to automatically turn off. Be sure to make note of any time that 12 hour window ends, so you can be sure to “reset” the oven before that.
Now here’s the cool part. Once it’s done, it will NOT overcook or dry out. You can leave it in the oven an additional 3 – 6 hours and it will still be perfect! Thus your roasting can be adjusted totally to your convenience. So allow yourself plenty of time. It’s better to put it in a little early than too late though, since you want to be sure that it’s done. That’s it. That’s all you need to do. Can it be more simple?
Many standard recipes call for allowing the turkey to “rest” outside the oven for about 30 minutes before cutting. This can be done with the slow roast method as well. Besides allowing the juices to settle in the turkey, it also allows you to have your oven free to cook or warm other items for the meal just before serving.
I’ve been using this recipe for probably 25 years and have never been disappointed when I followed the directions.
One item I need to point out. If your family actually puts the whole turkey on the table as a nice presentation, then you need to know that cooking it breast side down will not be quite as pretty as what you’re accustomed to. There will still be some crispy skin on the top side, but the breast will not be crisp since it was on the bottom of the pan. If you’re like our family and you just take it out of the oven and slice it up on platters, no one will even know that you cooked it upside-down, except that it will taste AMAZING!
Have fun and let me know how your dinner turns out.
Today my sister reminded me of my mom’s button tin.
Some of my earliest memories are of my fingers sifting through this smorgasbord of buttons when I was too small to even get the lid open by myself.
As I grew older, on many occasions, I’m sure I dumped the contents all over the floor and watched the discs roll in every direction. Then I painstakingly searched all the nooks and crannies until they were safely recovered.
My mom wasn’t really what you would call a seamstress. She didn’t make our day-to-day clothes, but as someone who grew up during the depression she could handle any utilitarian task.
For years she created our Halloween costumes from scratch with lots of hand sewing involved.
She taught me how to sew on a button. I replaced missing buttons on my clothes, but also used them to make eyes for my sock puppets.
Mom also taught me how to mend the holes in my socks, which wasn’t so easy. I really didn’t like wearing socks that had been mended, because the repaired spot was always lumpy and felt strange. Sometimes it rubbed the wrong way on my feet and just bugged me. When I got older I decided that socks were cheap enough that I could get new ones instead of having to mend them. Now I use them for cleaning rags when they wear out. It’s much easier on my feet and my mending pile.
My Barbie doll wardrobe was created with a running stitch at the edge of a piece of fabric, carefully gathered into the shape of a flowing skirt.
I can still sew a mean blind stitch to hem my pants and dresses. I’m not sure if I learned that from her or in my 7th grade Home Economics class. Every person in the 7th grade, boys and girls included, were required to take Home Economics and Wood Shop. I loved them both! Home Ec was the class where I learned how to sew on a machine. We practiced curves and corners on paper without thread to begin with, then graduated to thread and eventually to fabric. I still remember the gold pin-wale corduroy jumper that I made in that class.
I don’t remember my mom having a sewing machine. Everything she did was by hand.
Mom’ll be 90 years old in January and she’s still proficient at hand sewing. She hems her own pants, shortens and hems her shirt sleeves – they need to be 3/4 length, otherwise they get in her way. She also adds darts to the shoulder area of her blouses because her shoulders are rounded and she needs them to fit better.
Between my mom’s hand sewing lessons as a child, a hand quilting class that I took as a young wife and my Home Economics classes in Jr. High, I feel fairly comfortable with sewing.
I made several outfits for our kids when they were toddlers, sewed a red and blue baby quilt for my sister’s oldest son, Jason (I wonder what happened to it), made a fabric baby doll from scratch for my daughter, various crafts and some nice quilt squares that are still laying around somewhere. Someday maybe one of my kids or grandkids will make them into pillows or wall hangings or something.
Now, I’ve become the proud guardian of Mom’s lovely vintage tin filled with all sorts of buttons. When she was moving a year or so ago she was trying to simplify and decided that she didn’t need them all. She let me have the whole spectacular tin.
It’s more than just a button tin though. It’s filled with so many precious memories. Do you have a button box? Did your mom teach you to sew?
He was in a band when he was younger that made an album and now we get to announce the release of a long awaited 2nd recording!
Bob Ryan does all the song writing and Terry adds instruments to the arrangements. They’ve played at local venues as well as at the Tucson Folk Festival and Sunnyslope Art Walk. They’re anxious to share their love of music with everyone.
If you’re thinking of making Quiche for an Easter Brunch, here’s an easy recipe that I’ve been using for decades. The secret to keeping your quiche from coming out soupy or runny is to toss the grated cheese in a little bit of flour before baking (see recipe).
I also love the fact that you can use a variety of cheeses and a variety of fillings. I’ve used Swiss, Monterey Jack, Mozzarella, Cheddar – most any semi-soft cheese. For fillings I’ve used ham, bacon, broccoli, crab and more. Just choose your favorites.
This link also takes you to a couple of other tasty brunch recipes.
Hope you have a wonderful day celebrating our risen Lord with family and friends.
I wanted to share with you that I had the chance to do a guest post yesterday on Lemon and Raspberry’s New Year’s Day Blog Party! What a fun way to start 2013 and so much available in one day.
Amy always provides lots of information and motivation for all kinds of business and personal projects throughout the year and this is the way she kicks it off.
You’ll find tips and inspiration about Memory Keeping, Blogging, Photography, Travel, Marketing and just general creativity and productivity. She also provides creative prompts for journaling the details of your life.
My post is called Memory Keeping with a Purpose. If you have a few minutes stop by and say hi to Amy, check it out and tell her that I sent you. She’s running a free mini online workshop and several giveaways as part of the New Year’s Blog Party, so sign up to participate or for a chance to win one of the prizes.