Serving Up MyPlate Suggestions

I’m a rule-follower. I love (and avidly follow) diagrams, instructions, recipes. So when I saw the new MyPlate logo, which has replaced the Food Pyramid, I was pleasantly surprised. I can easily envision my plate (or salad, or smoothie) divided into four portions, with a dash of dairy. Once I started thinking about it, I realized that pears fit, ahem, pearfectly into the suggestions. The USDA recommends that we fill half the plate with fruits and vegetables. Here’s a quick snapshot of how I’ve included pears on my plate recently: Wednesday, September 14: Topped a grilled pork chop with homemade pear chutney. Served with a side of sauteed green beans. Saturday, September 17: Put a sliced Starkrimson into my breakfast smoothie along with a spoonful of almond butter, chopped kale, orange juice and coconut milk. Added a dash of cinnamon Continue reading

You Can: Pear Chutney

To me, canning has always seemed like something better left to the professionals, or to Grandma, at least. I remember going to the extension office with my mom to have her pressure cooker tested. I mean, I’m all about following recipes, but if my kitchen equipment has to be tested by a third party, it’s probably best for me to stay away. That sounds…involved. But, I discovered, it doesn’t have to be! There’s an easier way – water bath canning. All you need are some jars, lids and fresh seals, your ingredients, and a large kettle or stock pot with a lid. I followed the instructions of the talented Brook at and successfully completed my first canning attempt last night: Spicy Pear Chutney. I had it over brined pork chops for dinner last night and lunch today – it Continue reading