Made by Plan Toys.
Its manufacturing process is designed to reduce waste and save energy.
Tuesday, May 4, 2010
Kids' Parking Garage
Made by Plan Toys.
Its manufacturing process is designed to reduce waste and save energy.
Monday, May 3, 2010
Congratulations Stephanie Hugley
Congratulations Stephanie Hugley! You are the winner of our Coola Eco-Giveaway. Your basket of Coola Signature Suncare products is waiting for you.
Please contact us at EcoLogicalMom@ymail.com to redeem the prize!!
Please contact us at EcoLogicalMom@ymail.com to redeem the prize!!
The Cutest Eco-Giveaway: A Cozy Cocoon of Your Choice!
We are celebrating May with the cutest Eco-Giveaway: be entered to win a Cozy Cocoon! The winner will be able to choose one of the following:
- Organic Sweet Pea and Pea Pod Hat set
- Organic Leopard Tassel Bunting and Tassel Hat set
- Football Bunting and Cap set
- Flowers Bunting and Tassel Hat set
- Organic Leopard Tassel Bunting and Tassel Hat set
- Football Bunting and Cap set
- Flowers Bunting and Tassel Hat set
Cozy Cocoon is designed in soft stretchy cotton knit. You simply roll it up and the baby is completely covered and held. A perfect solution to swaddling!
Become Fan of Eco.Logical.Mom on Facebook by May 30, 2010 and be entered to win one of this fantastic Cozy Cocoon!
All Facebook fans of Eco.Logical.Mom are automatically entered. The winner will be announced on May 31, 2010.
Good Luck!
Click here to become fan of Eco.Logical.Mom All Facebook fans of Eco.Logical.Mom are automatically entered. The winner will be announced on May 31, 2010.
Good Luck!
Cozy Cocoon products are provided by Cozy Cocoon Corp.
Winner will be chosen at random.
Margaritas and May Happenings
Weekend goal: have a margarita. Friday night: mission accomplished!
My sweetheart's Corona, $5, and my raspberry margarita, $7.
We (and half of Bergen County) thought it would be splendid idea to dine at Pancho's Burritos in New Milford, which is now twice the size of its original location after taking over the hairdresser next store.
After a wait at the bar, we scored a coveted outdoor table. I feasted on a cup of black bean soup to start, and a mini-vegetarian burrito filled with veggies, pinto beans, Spanish rice and soy cheese, with a side salad.
Unexpectedly, I dined al fresco again Saturday evening with my parents. With a bottle of wine in hand, we ate at the cheerful Garden Cafe in New Milford. Frank Sinatra music was piped into the background.
I took this photo Easter weekend when my boyfriend and I finished dining at Jersey Boys Grill next door, and resolved to come back here.
I had a wrap: a spinach tortilla filled with grilled portobello mushrooms, zucchini and roasted red peppers (hold the mozzarela cheese), served with homemade chips, $7.25. Gardenburgers are usually available, but they were out that night.
Disappointingly, they don't have soy milk for their coffee drinks.
I may have to go back for their Thursday all-you-can-eat pasta night, $9.95, which comes with salad and dinner rolls. I like patronizing these local, community-minded restaurants. Extra points for BYOB status and outdoor seating.
May goals:
Have spanikopita at the St. Athanasios Greek Orthodox Church's annual Greek Festival, May 13,14,15, and 16, in Paramus, NJ. More info. Find a Greek Festival near you.
Participate in another Hackensack Riverkeeper Clean-up. Check out the full list. Done it! More about that later.
Attend Pinkster Fest: A Colonial Celebration of Spring. This Bergen County Historical Society event takes place Sunday, May 23, at Historic New Bridge Landing in River Edge. $7 adult, $5 children, BCHS members free. Check out all their events.
My sweetheart's Corona, $5, and my raspberry margarita, $7.
We (and half of Bergen County) thought it would be splendid idea to dine at Pancho's Burritos in New Milford, which is now twice the size of its original location after taking over the hairdresser next store.
After a wait at the bar, we scored a coveted outdoor table. I feasted on a cup of black bean soup to start, and a mini-vegetarian burrito filled with veggies, pinto beans, Spanish rice and soy cheese, with a side salad.
Unexpectedly, I dined al fresco again Saturday evening with my parents. With a bottle of wine in hand, we ate at the cheerful Garden Cafe in New Milford. Frank Sinatra music was piped into the background.
I took this photo Easter weekend when my boyfriend and I finished dining at Jersey Boys Grill next door, and resolved to come back here.
I had a wrap: a spinach tortilla filled with grilled portobello mushrooms, zucchini and roasted red peppers (hold the mozzarela cheese), served with homemade chips, $7.25. Gardenburgers are usually available, but they were out that night.
Disappointingly, they don't have soy milk for their coffee drinks.
I may have to go back for their Thursday all-you-can-eat pasta night, $9.95, which comes with salad and dinner rolls. I like patronizing these local, community-minded restaurants. Extra points for BYOB status and outdoor seating.
May goals:
Have spanikopita at the St. Athanasios Greek Orthodox Church's annual Greek Festival, May 13,14,15, and 16, in Paramus, NJ. More info. Find a Greek Festival near you.
Participate in another Hackensack Riverkeeper Clean-up. Check out the full list. Done it! More about that later.
Attend Pinkster Fest: A Colonial Celebration of Spring. This Bergen County Historical Society event takes place Sunday, May 23, at Historic New Bridge Landing in River Edge. $7 adult, $5 children, BCHS members free. Check out all their events.
Sunday, May 2, 2010
Chef Jose Andres: Fruits and Vegetables: "Unbelievably Sexy," Meat: "Overrated"
When I sat down to watch 60 Minutes on CBS, I was taken with chef Jose Andres' words, largely not because he is a vegan or vegetarian chef, but more precisely, because he isn't. See what he tells a skeptical Anderson Cooper.
Watch CBS News Videos Online
"I believe the future is vegetables and fruit. They are so much more sexier than a piece of chicken."
"Let's compare a chicken breast, the best chicken breast from the best farm with a beautiful pineapple. Cut the pineapple, already the aromas are inundating the entire kitchen, has acidity, a sour afternote, touches of passionfruit. The chicken breast, it's okay."
"Meat is overrated. Meat to me is slightly boring. I love meat too, but only once in a while. You have a piece of meat and you put it in your mouth you chew the first five seconds all the juices flow around your mouth they're gone and then you are 20 more seconds chewing something that is tasteless at this point. Something like this doesn't happen with a pineapple or an asparagus or a green pea."
Thoughtful words for us to ponder, considering how meat-centric most people are. So many cannot imagine a meal without meat. I cannot a imagine a meal with it.
I also loved that he volunteers at the DC Central Kitchen, which has a 12-week training program for homeless and other in-need citizens. He says, "Chefs of America, we should be more outspoken about the way we are feeding America, not only about what I'm feeding them in my restaurant or in the great restaurants of America. It's only one, two or three percent of the Americans that eat in those restaurants. We should be more committed about the other 97 percent of Americans that don't come to our restaurants."
Jose Andres, a wise man. Read the full story.
Watch CBS News Videos Online
"I believe the future is vegetables and fruit. They are so much more sexier than a piece of chicken."
"Let's compare a chicken breast, the best chicken breast from the best farm with a beautiful pineapple. Cut the pineapple, already the aromas are inundating the entire kitchen, has acidity, a sour afternote, touches of passionfruit. The chicken breast, it's okay."
"Meat is overrated. Meat to me is slightly boring. I love meat too, but only once in a while. You have a piece of meat and you put it in your mouth you chew the first five seconds all the juices flow around your mouth they're gone and then you are 20 more seconds chewing something that is tasteless at this point. Something like this doesn't happen with a pineapple or an asparagus or a green pea."
Thoughtful words for us to ponder, considering how meat-centric most people are. So many cannot imagine a meal without meat. I cannot a imagine a meal with it.
I also loved that he volunteers at the DC Central Kitchen, which has a 12-week training program for homeless and other in-need citizens. He says, "Chefs of America, we should be more outspoken about the way we are feeding America, not only about what I'm feeding them in my restaurant or in the great restaurants of America. It's only one, two or three percent of the Americans that eat in those restaurants. We should be more committed about the other 97 percent of Americans that don't come to our restaurants."
Jose Andres, a wise man. Read the full story.
Saturday, May 1, 2010
Peachy Keen
Sometimes I spend an inordinate amount of time in the Whole Foods market, particularly their produce section. And because I do, I am frequently rewarded with a gem of a discovery. I usually only go in for one or two little things (no, really I do) and end up spending an hour or more. The other day I actually found some fresh peaches; it's way too early to find them and no doubt I paid through the nose for them, but I've been dying for peaches so I could try a simple yet heavenly dessert I saw in Sophie Dahl's cookbook. I've been drooling over it since I saw the photo. And it was well worth the buy! How many times have you taken a mouthful of something and rolled your eyes and actually said out loud: OMG? This is one of those times. Trust me: make the first batch for yourself and don't tell anyone. Do you know how Nigella sneaks to her fridge for a late night snack? That's what you're going to do with these peaches.
As I recall, the peaches were from Chile and at this time of year they would be classified as early-season peaches; in the U.S. our early season peaches are picked in June and July. And why is this important? Because early peaches cling to their pits tenaciously. Which is not a good thing for this particular dessert. The cut-and-twist method, which works well with late-season (August) peaches, is the easiest way to pit a peach. But that trick doesn't work with early peaches. You'll end up with a handful of peach pulp, juice running down your arm and the pit will stay right where it is, stubbornly stuck to the other half, with yet more pulp hanging off. I know. I tried.
I really wanted my halves to look reasonably neat, so in the end I took a sharp paring knife and cut the peach from top to bottom and then worked the knife carefully around the pit. This was NOT an easy job, but I ended up not mangling them too badly. This dish will look much prettier in August, but I wanted, no needed, to make this dessert right now! I know you've all had the identical feeling when you've seen a photo of a mouth-watering new recipe. Anyway, Sophie leaves the skin on and I did too. My guess is without the skin they'd turn to mush, but it's your decision.
I wasn't kidding about how simple this recipe is. Healthy too. Perfect summer dessert. Perfect for company. The only catch about making it this time of year is the pit problem. But don't let that stop you if you happen to see some. They get all caramelized and gooey. And the yogurt topping? Divine. I promise not to rave on about this cookbook again, but it really is a lovely one.
Cinnamon Roast Peaches with Vanilla Yogurt
From Miss Dahl's Voluptuous Delights by Sophie Dahl
Ingredients:
4 peaches, ripe but firm
1 teaspoon ground cinnamon
1 tablespoon light brown sugar
1 tablespoon butter or sunflower oil
2 cups Greek yogurt (you can use lo-fat if you want)
1 teaspoon vanilla extract
1 tablespoon agave syrup or honey
fresh mint leaves for garnish (optional)
Method:
Preheat oven to 450°. Wash and halve the peaches, removing the pit. Place them in a small roasting pan. Sprinkle each half with cinnamon and brown sugar and dot with butter or oil.
Roast for 10 minutes (It took me 15 minutes and then I stuck them under a broiler for a bit to get them as brown as Sophie's were. All ovens are different. But this is pretty much what hers looked like, as well as her pan.)
While the peaches are roasting, stir the agave or honey and vanilla extract into the yogurt and set aside.
Serve the peaches warm or room temperature with a spoonful of the yogurt mixture and add some mint if you want to be fancy for company.
Serves 4, or 2 if you're really into these as much as I was.
As I recall, the peaches were from Chile and at this time of year they would be classified as early-season peaches; in the U.S. our early season peaches are picked in June and July. And why is this important? Because early peaches cling to their pits tenaciously. Which is not a good thing for this particular dessert. The cut-and-twist method, which works well with late-season (August) peaches, is the easiest way to pit a peach. But that trick doesn't work with early peaches. You'll end up with a handful of peach pulp, juice running down your arm and the pit will stay right where it is, stubbornly stuck to the other half, with yet more pulp hanging off. I know. I tried.
I really wanted my halves to look reasonably neat, so in the end I took a sharp paring knife and cut the peach from top to bottom and then worked the knife carefully around the pit. This was NOT an easy job, but I ended up not mangling them too badly. This dish will look much prettier in August, but I wanted, no needed, to make this dessert right now! I know you've all had the identical feeling when you've seen a photo of a mouth-watering new recipe. Anyway, Sophie leaves the skin on and I did too. My guess is without the skin they'd turn to mush, but it's your decision.
I wasn't kidding about how simple this recipe is. Healthy too. Perfect summer dessert. Perfect for company. The only catch about making it this time of year is the pit problem. But don't let that stop you if you happen to see some. They get all caramelized and gooey. And the yogurt topping? Divine. I promise not to rave on about this cookbook again, but it really is a lovely one.
Cinnamon Roast Peaches with Vanilla Yogurt
From Miss Dahl's Voluptuous Delights by Sophie Dahl
Ingredients:
4 peaches, ripe but firm
1 teaspoon ground cinnamon
1 tablespoon light brown sugar
1 tablespoon butter or sunflower oil
2 cups Greek yogurt (you can use lo-fat if you want)
1 teaspoon vanilla extract
1 tablespoon agave syrup or honey
fresh mint leaves for garnish (optional)
Method:
Preheat oven to 450°. Wash and halve the peaches, removing the pit. Place them in a small roasting pan. Sprinkle each half with cinnamon and brown sugar and dot with butter or oil.
Roast for 10 minutes (It took me 15 minutes and then I stuck them under a broiler for a bit to get them as brown as Sophie's were. All ovens are different. But this is pretty much what hers looked like, as well as her pan.)
While the peaches are roasting, stir the agave or honey and vanilla extract into the yogurt and set aside.
Serve the peaches warm or room temperature with a spoonful of the yogurt mixture and add some mint if you want to be fancy for company.
Serves 4, or 2 if you're really into these as much as I was.
Recall: Children's Tylenol, Motrin, Zyrtec and Benadryl
McNeil Consumer Healthcare is implementing a voluntary recall of infant and children's liquid products due to manufacturing deficiencies which may affect quality, purity or potency.
Click here for Consumer advice from the Food and Drug Administration (FDA).
Click here for the Mcneil Product Recall information.
Click here to request a refund or coupon good for future purchase
Click here for Consumer advice from the Food and Drug Administration (FDA).
Click here for the Mcneil Product Recall information.
Click here to request a refund or coupon good for future purchase
Subscribe to:
Posts (Atom)