Friday, August 26, 2011

Only 1 Left In Stock! ( ... but more on the way)

Le Creuset 16-piece dinnerware set (only four of 16 pieces shown)

These awesome Le Creuset dinnerware sets have been flying off our shelves since we added them to a couple of weeks ago. To wit: we only have one dinnerware set in stock at the moment – so hurry to the site if you want a 16-piece dinnerware set in elegant white. 

The good news is that you can still order the sets. We can get more of these in our warehouse within 2 weeks. It’s not ideal, but these sets are extremely popular. I have a feeling there will be an even bigger rush on them before Christmas. (Oh, and the other good news is that these dinnerware sets ship for free!)

These sets include four dinner plates, four salad plates, four soup bowls and four mugs. I own a couple of the mugs myself, and they are top notch – it’s like drinking out of mighty boulder hollowed out to accommodate coffee. I think that’s a good indication of the quality of these pieces. 

So place an order, get the free shipping and make yourself or someone else very happy!

Thursday, August 25, 2011

Big Vegetarian Tuna

I’m not one to go nuts over vegetarian meat substitutes because nothing can approximate the taste and texture of animal protein. But since I was a meat eater for a majority of my life, I do appreciate a good meat-like meal.  And I recently found a recipe for one that is a 98 percent approximation of tuna fish. 

Its tastiness can only be described with an expletive. 

Hot chickpeas
This is a good meal to make if you’re A) vegetarian or vegan, B) looking for a healthy meal – or at least something healthier than tuna, which tends to contain mercury, or C) in need of a quick meal. Here goes:

Grab two cans of chickpeas (garbanzo beans), a jar of pickles, some black pepper, soy sauce and hot sauce, if you like. The final ingredient is very important: Annie’s Goddess dressing (some people use vegan mayo, but Annie’s has a nice lemon flavor in it). 

  • Mash the garbanzos in a mixing bowl with a potato masher, or shred them in a food processor (not to a paste, just a few pulses until they’re chunky)
  • Dice your pickles (I used bread and butter, but any type will do)
  • Mix everything to your liking – and I like a little extra dressing.   
Only 5 minutes should have passed, and you’ll have enough vegetarian tuna for at least five sandwiches, or a week’s worth of lunch. Serve open faced, on toast, with avocados, melted cheese or however you like. You will be astounded at how closely mashed chickpeas and salad dressing tastes like delicious, delicious tuna fish.