Tag Archives: cooking

Dream Dinners : Quick meals for the weekender traveler


Dream Dinners @ Pigly Wiggly

* http://dreamdinners.com/ *

We first discovered this little “making life easier” treat when my co-workers and company chipped in and got us $100 worth of “Dream Dinners” – a service we’ve never heard of before until this event. As we were in recovery mode from the birth of our baby … they generously helped out with making meals easy on us. The service is brilliant, as they make meals easy to do especially for when you don’t have much time to gather ingredients and cook. Realized quickly the meals would be grand for taking on outings, picnics, and camp-outs. The company was founded on a mission of bringing together families around the dinner table, providing everything needed to assemble great dinners to enjoy with meal preparation times under an hour. Here in Columbia, South Carolina they are based out of the Pigley Wigley grocer stores. Rating: 4 stars out of 5.



Roadside Pad Thai

Roadside Pad Thai

Many travellers just don’t really get the picture of how simplistic cooking can be, especially when on the road. Its pretty easy to equipt your car, vardo, van, or better yet … RV with kitchen stuff. Basically all you need is pots n’ pans, a camping cooking stove, utensils, and ingredients. Patience and taking a moment out of your crunched travel schedule to actual “make” a healthy meal rather then succombing to pulling through a fast food drive thru and indulging in something that’s not good for you just because its fast or cheap.

One of my favorite meals on the road for the rest area dining experience is Pad Thai. “Reststop Pad Thai”.

What you need:

  • Pot for boiling water and rice noodles
  • Frying pan
  • Oil
  • spices …. I like cayenne, curry, ginger, garlic
  • spatula
  • camping stove with fuel and matches (or lighter)
  • strainer, plates or bowls, forks, napkins
  • Ingredients for the dish:
    • Rice Noodles
    • water
    • olive oil
    • cayenne, garlic, curry, ginger
    • potatoes and fresh vegetables
    • tofu or meat
    • 2 eggs
    • pad thai sauce

Boil water with rice noodles. Once soft, drain and rinse with cold water from your jug. Set aside in a bowl.

In frying pan, add olive oil, garlic, and sliced or chunked potatoes

Fry up tofu and or meat. Once potatoes and tofu (or meat) is lightly browned, add in vegetables.

Add ginger, curry, and cayenne to taste.

Add in two eggs/fry in with the tofu (meat) and veggies.

Stir frequently with spatula.

Add in rice noodles.

Use home-made pad thai sauce or store bought sauce. (can also get peanut sauce to go from Tokyo Joes)

Season and stir to taste.


Continue reading Roadside Pad Thai


Rhubarb: Rheum rhabarbarum

The Poison Garden, Blarney Castle, Ireland

Article by Thomas Baurley, Technogypsie Productions © November 23, 2010 published – all rights reserved.
Original and extensive article at http://www.treeleavesoracle.org/treelore/?p=1215

Rheum rhabarbarum [ Plantae: Eudicots: Core Eudicots: Polygonaceae: Rheum: R. rhabarbarum ]

Common Names:

Grown throughout the world in heated greenhouses, it is a common vegetable all over.


Rhubarbs are a popular herbaceous perennial plant that grows up from short thick rhizomes sprouting with large triangular-shaped leaves with long fleshy petioles blossoming into a large compound of leafy greenish-white to rose-red inflorescence small grouped flowers. The crimson rhubarb stalks vary in color from crimson red, speckled light pink, or light green.

It is commonly grown in hothouses which is ready for harvest mid-late spring though grown year-round in warm climates. It can be forced or encouraged by raising of the local temperature as it is a seasonal plant. It can be planted in containers.

Common Uses:
A rich brown dye close in color to walnut husks is created from its root.

Culinary Uses:
The leaves are toxic. Fresh raw stalks are crisp with a strong tart taste, commonly cooked as an alternative to celery but used in pies and other foods for its tart flavor. It is considered a vegetable. It is often dehydrated and infused with fruit juice such as strawberries to mimic strawberry rhubarb pie. It is used in pies, jams, jellies,fruit wines, sauces, and preserves. It was a quick snack for children in the UK who dipped it in sugar.

Medicinal Uses:
The leaves are toxic and poisonous as it has oxalic acid, nephrotoxic, and corrosive acid in its leaves. The roots are used as a strong laxative for over 5,000 years. It has an astringent effect on the mucous membranes of the mouth and nose, is rich in anthraquinones, emodin, rhein, and are cathartic. It is commonly used as a dieting aid.

Magical Uses:

Folklore and History: Rhubarb is associated with the legend of Shen Nung, the Yan Emperor, in 2700 BCE as a strong medicinal herb and was harvested by Marco Polo in his travels. It was believed to be derived from Rha, the ancient name of the Volga, where the plant was found growing on its banks. Comes from the Greek root “rheo” meaning “to flow” in relation o its purgative properties. During the Ming Dynasty, a Ming general attempted suicide by eating rhubarb medicines.

Continue reading Rhubarb: Rheum rhabarbarum