General kitchen advice

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.


Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.












Mustard Fruit Chutney Recipe
Mustard Fruit Chutney Category Condiment Recipes 
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Ingredients And Procedures

1 tb Water

2 ts Mustard powder

1/2 c Sugar

1/2 c Cider vinegar

2 Pears,peeled,cored,diced

1 Mango,peeled,seeded,diced

1/3 c Raisins,dark seedless

1 Onion,small,finely chopped

1 Garlic clove,finely chopped

1/2 ts Ginger,ground

1/4 ts Red pepper flakes,crushed

1/4 ts Salt

1. Stir water into mustard in small cup.

2. Combine the sugar and vinegar in a medium-size saucepan. Bring to

boiling, stirring to dissolve sugar. Boil gently 10 minutes. 3. Add pears, mango, raisins, mustard mixture, onion, garlic, ginger,

pepper flakes and salt. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes. Cool completely. Refrigerate, covered, for up to 1 week. Serve cold.

 
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