Lots of people around the world will be observing Easter very differently this year. It seems strange with no grandchildren running through the house. We didn’t color eggs, make easter baskets, or plan a big family Easter dinner.
The only plans we have are to make an easy attempt at “What’s for dinner?”. So here it is our Easter menu this year. We’re skipping brunch and egg hunts. Due to Coronavirus,we’ve had our fill of ham. So I’m doing a fruit salad, steamed asparagus, and my oven-roasted pork. If I’m feeling really ambitious, I’ll add Lemon Greek potatoes too. Check back for these recipes. Check out our Recipe page for more great meals to share with those you care about.
For starters I did all my shopping through pick-ups or delivery. We have health issues that would make even minor exposure very bad. We have stayed out of stores, pharmacies, and any public places. If you haven’t tried any of these it’s well worth the time.
Walmart pick up. Sadly we do not yet have delivery here yet. Fingers crossed they will soon. So we vie for limited pick up spaces. I find late nights to be a good time to sneak in. You can shop mast items to your cart before a time becomes available.
I start adding items to my cart days before I am anticipating an opening. Even a small amount in your cart can lock in your slot. Check out even if full shopping not done. I use a credit card because I know I can add items after I check out to a certain time. People loose their slots by waiting until full order is done to reserve a time and check out.
Instacart and Shipt. Here in northwest Florida we don’t have places like Whole Foods Market by Amazon. So a separate service does the shopping. Instacart gives us access to Publix. I have used them previously and was really happy when some alternatives arrived. I’m sure my experience was not the norm as I know quite a few who love their service.
We started using Shipt in addition to our Walmart pickups. This service has been phenomenal. They give us access to Winn Dixie, Target, and even pick up prescriptions from big name pharmacies.
Things are crazy so I know I need to order early. Don’t wait until you’re out. Low stock, hoarding, and traffic at stores means, what you need may not be in stock. It took me three orders to get bread and some non-perishable items like soup.
Your shopper has nothing to do with stock available for you. As these people are braving, crowds, iverworks grocery employees, and the health risks associated with a store.
I have the most flexibility in my schedule so I check on items and opportunities often. I finally found an online place that has both toilet paper and paper towels. I’ve been using Boxed for a few years now. We love the ability to purchase bulk items without the membership fees. If we had a Costco, it might be different. We haven’t tried BJ’s yet as they opened here after the pandemic started.
What ever your plans may be I hope that 2020 has taught us all to cherish the time and memories with those special to you. If you learn nothing else from Coronavirus, know that nothing in the future is guaranteed.
Have a safe, healthy, and Happy Easter. Don’t forget those CDC guidelines during egg hunts.
February 23rd annually recognizes a well-known food holiday, National Banana Bread Day.
A moist, sweet, cake-like quick bread, banana bread is made with fully ripe, mashed bananas. Some recipes call for yeast, and then the finished banana bread is sliced, toasted and spread with butter.
With the popularization of baking soda and baking powder in the 1930s banana bread first became a standard feature of American cookbooks. It appeared in Pillsbury’s 1933 Balanced Recipes cookbook, too. Banana bread later gained further acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950.
Despite the banana’s arrival in the United States in the 1870s, it took a while before they appeared as an ingredient in desserts.
Early Banana Bread
One early recipe came from The Vienna Model Bakery. It advertised banana bread as something new in the April 21, 1893, edition of St. Louis Post-Dispatch. A new restaurant/bakery chain owned by Gaff, Fleischmann & Company, The Viena Model Bakery was known for its baked goods and was likely one of the first to produce banana bread in the United States. The recipe was made with banana flour, which is made by drying strips of the fruit, then grinding it to a powder. This process had long been used in the West Indies.
In Hawaii during World War I, a surplus of bananas resulted from very few ships available to export the fruit. To prevent waste, alternative uses for bananas were developed. For example, bakeries started incorporating the fruit into their bread.
This recipe was printed in The Maui News on April 12, 1918, for banana bread:
Yeast, coconut milk or water
There was also rationing of staple food items such as flour. Banana flour was a suggested substitute. It was touted as a health food and recommended for a vegetarian diet.
This, of course, is not the quick bread we know today. A recipe submitted by Mrs. Dean in the February 18, 1918, issue of The Garden Island paper for a banana muffin might more closely resemble the quick bread we think of today.
1 cup cornmeal
3-1/2 teaspoons of baking powder
2 tablespoons of sugar
1 sifted banana
3/4 cup rye flour
1 teaspoon salt
3/4 cup milk
1 tablespoon Crisco
Mix dry ingredients, add banana, milk and egg and Crisco.
Quick Bread and Muffin
The difference between a quick bread and a muffin in baking has a lot to do with the type of fat and how it is mixed creating a different crumb or texture to the bread.
In 1927, Unifruit (a wholesale produce company) offered a free cookbook called From the Tropics to Your Table. The book offered recipes full of bananas as ingredients including banana muffins and breads. This little cookbook would have been handy during the Great Depression which was just around the corner. At the time, families utilized every scrap of food, including overripe bananas. They cooked overripe bananas, as well as other fruits and vegetables, into breads, stews and other dishes when flavor and texture were not as appealing raw.
HOW TO OBSERVE #NationalBananaBreadDay
Bake your favorite version of banana bread to celebrate. With so many varieties to try – banana nut, chocolate banana and more – you can make more than one! Invite someone to join you or give a loaf or two away. The celebration is just too good not to share! We like ours warm from the oven with butter!
Use #NationalBananaBreadDay to post on social media.
Ingredients2 lbs minced beef or chuck
1 medium yellow onion diced
1/2 medium bell pepper chopped
2 Roma tomatoes diced
Sour cream (we like Daisy in squeezeable application)
Chucky salsa (we like taco bell mild)
1 – 16oz fiesta blend shredded cheese
Guacamole if desired
1 lg bag Tostitos Scoops (you can use any kind of totilla chip you prefer these just make handy cups)
2 pkg McCormick Taco seaoningChopped jalapeno, black olives, melted cheese sauce, are optional.
You can make to many variations to list, including chicken, steak, salsa verde, lime, and anything else you can dream up. I make mine like our family taco night.Farberware 22001 Buena Cocina Deep Nonstick Frying Pan / Fry Pan / Skillet with Lid and Helper Handle – 12 Inch, Black. by Farberware
- In medium pan, brown ground meat.
- Drain excess fat
- Add 1/2 cup water and taco seasoning stirring well to coat meat.
- Continue over medium heat until water has evaporated.
- Remove from heat and set aside to cool.
- Chop or dice vegetables as needed. I found a few great shortcuts if there is no one around to help. You can get shredded iceberg lettuce like the restaurants use in the produce section at your local Walmart. If I don’t have the time the also have pico de gallo instead of dicing onions and tomatoes yourself. They add cilantro and typically Serano peppers.
- Spread chips or cups on big tray.
- Evenly sprinkle with cooked, seasoned meat, vegetables, cheese and toppings as desired.
- Feeding a diverse crew? Set everything up and let them add their choices as they like them. This concept also works well for parties and game days too.
virgin or real margarita and maybe Tres Leche cake for dessert.
National Pizza Day is observed annually on February 9th. This year it happens to fall on the weekend. A Sunday as it happens.
Whether it is thin crust, Chicago-style, deep dish or anything in between, pizza is an American favorite.
Here are some interesting facts about pizza:
- Pepperoni is the most popular pizza at 36% of all pies ordered.
- Over 3 billion pizzas are sold in the USA each year. Add another 1 billion on frozen pizzas
- 17% of all US Restaurants are pizzerias.
- Antica Pizzeria, the first Pizzeria, opened in Naples, Italy, in 1738.
- Gennaro Lombardi, the first Pizzeria in the United States, opened in 1895 in New York City.
- Americans consume on average 23 pounds of pizza per person each year.
HOW TO OBSERVE
Throw a pizza party and give the following recipes a try:
Mom’s Homemade Pizza with fun memories
Use #NationalPizzaDay to post on social media.
HOW TO OBSERVE #NationalPizzaDay
Your Very Special Offers:
- Blaze Pizza – Two Pepperoni Pizzas for $10 with online orders.
- CiCi’s – With coupon, carry out three one-topping pizzas @ $5 each.
- Marco’s Pizza – Feb. 9, 2020, only, free medium cheese pizza with the purchase of any large pizza. Use promo code BOGOCHZ.
- Round Table Pizza – Get their bounce-back coupon to celebrate with one free personal cheese or 1-topping pizza with any dine-in purchases. Limit one per order. See the website for more details.
- Einstein Bro. – Offering 2 slices for $3 from February 3-9th.
- Patxi’s Pizza – Buy one get any 10-inch specialty thin crust for $9.
- Caulipower – This offers you a unique way to give the gift of pizza to friends or family who’re expecting on National Pizza Day. Visit BornOnPizzaDay.com to send a year’s supply of Caulipower pizza to the lucky family.
- Slice of The Burg – offering buy any 18″ pizza get a 14″ 2 regular topping pizza for $5 all day on Feb 9, 2020.
Prep: 15 minutes. Level: Easy Cook: 20 minutes. Serves: 4
Beef and bacon meet potatoes and cabbage, in an Irish Skillet Dinner
We found this on Pintrest and is a family favorite we normally make a double batch and there are rarely any leftovers.
1 cup beef broth
1/4 cup Apple Juice
2 Tbsp White Vinegar
2 Tbsp Yellow Mustard
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 lb lean Ground beef or round
1/2 cup diced fresh onion
2 Tbsp vegetable oil
1 lb Ore Ida Potatoe O’Brien(frozen)
4 cups shredded cabbage
4 slices cooked, crumbled bacon
In small mixing bowl, combine beef broth, apple juice, white vinegar, yellow mustard, Worcestershire sauce, salt, and pepper. Whisk till well blended, set aside.
In a large skillet, brown ground beef and fresh onion.
Drain any excess grease
Add vegetable oil, potatoes to beef and onions
Cook over medium heat about 10 minutes or until potatoes are lightly browned
Stir frequently, to avoid sticking
Add liquid mixture, shredded cabbage and crumbled bacon, and cook another 5 – 10 minutes over medium heat until liquid is mostly absorbed
Serve immediately while warm.
We love this stuff! have to give credit to the original author.
Original Recipe found here.
Try an Irish Coffee for Dessert.
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On February 7th, National Fettuccine Alfredo Day celebrates one of the world’s favorite ways to enjoy a plate of fettuccine.
Fettuccine alfredo enjoys a history as rich as its flavor. Created in 1908, fettuccine was made out of love and concern by an Italian restauranteur. Alfredo di Lelio’s concern for his pregnant wife’s lack of appetite caused him to put his talents to work. The birth of their first son depended on it. His recipe of noodles, cheese, and butter not only encouraged her to eat but she also inspired him to put it on the menu, too. Since then, the century-old dish has been satisfying pasta lovers around the world ever since.
Not only that but fettuccine alfredo lovers experiment with the dish in several ways. Add shrimp, mushrooms or spinach. The meal also pairs well with other vegetables and proteins, too. Cut the richness with a white wine and finish with a fruit dessert.
HOW TO OBSERVE #FettuccineAlfredoDay
Celebrate with a big dish of fettuccine Alfredo! Invite friends and family to join you, too. As you know, it’s not a celebration if you don’t. Make it yourself (see recipe below). Or, go to your favorite Italian restaurant. When you do, be sure to give them a shout out.
Jen’s Easy 1- Pan, Chicken Fettuccine Alfredo Caprese
While you’re celebrating, share your photos, recipes, and more using #FettuccineAlfredoDay to post on social media.
Want extra points? Surprise her with this dinner for Valentine’s Day. Just add a decadent dessert and you have a gift she will definitely remember. You get extra points for cooking for her!
NATIONAL FETTUCCINE ALFREDO DAY HISTORY
The earliest printed record of the observance we’ve found is a January 26, 2005, Akron Beacon Journal article listing upcoming February food holidays. Several newspapers across the nation follow suit, including the list in their food pages. But, none of them included their source or how long the day has been celebrated. However, the grandson of Alfredo Di Lelio contacted National Day Calendar in 2015 to provide the history behind the delicious pasta dish. We provide his letter below.
From Ines Di Lelio, grandson of Alfredo di Lelio
The following is the History of Alfredo di Lelio, who created in 1908 “Fettuccine All ‘Alfredo” (Fettuccine Alfredo). It’s now served by his nephew Ines Di Lelio, at the restaurant “Il Vero Alfredo” – “Alfredo Di Roma” in Rome, Piazza Augusto Imperatore 30.
“With reference of your article (for which I thank you), I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of ‘Fettuccine all’Alfredo’ (‘Fettuccine Alfredo’) in 1908 in the ‘trattoria’ run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
This ‘trattoria’ of Piazza Rosa has become the ‘birthplace of fettuccine all’Alfredo’. More specifically, as is well known to many people who love the ‘fettuccine all’Alfredo’, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.”
Staying in the Family
“In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 ‘Il Vero Alfredo’ (‘Alfredo di Roma’), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See also the website of ‘Il Vero Alfredo’.(with news also about franchising).
I celebrate every year (as this year) in my restaurant (founded by my grandfather Alfredo Di Lelio) the USA Holiday of. fettuccine all’Alfredo (February 7). I must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of ‘Il Vero Alfredo – Alfredo di Roma’ and I inform you that the restaurant ‘Il Vero Alfredo –Alfredo di Roma’ is in the registry of ‘Historic Shops of Excellence’ of the City of Rome Capitale.
Best regards Ines Di Lelio”
Ingredients2 lbs Yukon Gold Potatoes cut into 1/2 inch chunks
1 medium yellow onion diced
1 pint heavy cream
1/2 cup milk
1 cup mozzarella cheese
1/4 cup Sour Cream
4 Tbsp Chives ( I use fresh minced)
1/2 tsp Italian seasoning
1/2 tsp black pepper
1/4 tsp salt
Pinch of red pepper flakes if desired
1 cup shredded cheddar cheese
8 strips crispy bacon, crumbled
1 – 8oz pkg cream cheese
1.5 lbs dubbed ham chucks
2 diced stalks celery
Sistema 21141 To Go Collection Soup Mug, Large, Varied, 1 count
DirectionsIn lined crockpot add ham chunks, potatoes, celery, salt, pepper, Italian seasoning, onion, heavy cream, and 1/2 cup milk
Cook on low 4 – 6 hours
1 hour before serving add cream cheese, sour cream, mozzarella and cheddar cheeses.
Add freshly chopped chives and mix well.
Serve warm topped with crumbled bacon, shredded cheddar cheese, and a scoop of sour cream.
Garnish with chopped chives