
By Lisa Marie on Mar 25, 2008 in Featured | 0 Comments

By Lisa Marie on Aug 19, 2010 in Tupperware News | 0 Comments
I know that people are still concerned with the topic of BPA and plastic. I get frequent visits to my website from people researching that very topic.
Well, I've got an update for all concerned Tupperware customers and users!
As of March 2010, Tupperware is all completely BPA Free!
From Tupperware's website:
"Tupperware has the highest regard for the safety of the consumers of its products and the functionality of these products and will continue to closely monitor this scientific debate. The Company also acknowledges the attitudes of consumers regarding the material. In its continuous search for the best materials for use in its products, Tupperware has found other materials to replace polycarbonate with improved performance characteristics. Effective March 2010, Tupperware ceased using polycarbonate for the small number of products which are currently in the product line in the U.S. and Canada."
By Lisa Marie on Jul 2, 2010 in Recipes, Resources | 0 Comments
I joined a mama forum recently which has really inspired and excited me in many ways. One of the very first things I stumbled on was a delicious looking artisan bread recipe - which, of course, I had to try. 
It originally came from a book called Artisan Bread in Five Minutes a Day by Jeff Hertzberg, MD and Zoe Francois (shown here on the right). Knowing how much I love the smell of fresh bread, I did as much research as I could on the experience and gave it a go.
There are two locations online that I referenced as I was learning all about this bread and how it could possibly be a success in our home. First of all, I checked the official website of the authors: www.artisanbreadinfive.com and then I was directed to t
his website: www.motherearthnews.com which had a lot of amazing information!
I pulled out the Thatsa Bowl and started working. It was really easy and once the original rising period is over, you can pop it in the fridge to last for a few weeks - when you can just cut off a hunk of dough, shape into a loaf of whatever shape your heart desires, rise for 20 mins then pop in the oven to bake. It smells delicious, looks amazing and it is so deceptively easy! The picture to the left is actually MY loaf.
I highly recommend taking a look at the recipe and giving it a try. Easy. Tasty.And it makes your house smell awesome. What more can a person ask for?
By Lisa Marie on Mar 30, 2010 in Handy Tips | 0 Comments

While spending too much time on Facebook today, I was inspired by a mommy friend who posted about Rice Krispies and their tasty treats. Their website has some yummy and cute looking easter eggs which would be fun to do with the kids before Easter arrives. I think I've found what I'm going to be doing with the boys this week!
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into egg shape. Cool. Decorate with frosting and/or candies. Best if served the same day.
By Lisa Marie on Mar 21, 2010 in Handy Tips, Resources | 0 Comments
While hanging out at a parenting forum that I like to frequent, one of the ladies directed us to a website called StillTasty.com I had no idea what to expect. After checking it out, I really wanted to recommend it to you all. I had NO idea about the actual shelf lives of food. Sure - there's an expiry date, but what does that MEAN? This website allows you to see exactly how long foods, condiments, drinks, and spices stay fresh - and whether you should keep them in the fridge or pantry for optimal storage. Check out the section called "Keep or Toss?".
There's also a wealth of knowledge in the questions answered section - ranging from if it's safe to eat pizza left out overnight to freezing cheese!
Today, I'm going to share one of their articles - all about expiration dates.
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from www.stilltasty.com The dates on food labels can be confusing. The truth is, they often have nothing to do with food safety. Here's what you really need to know.
Expiration Dates: Should You Pay Attention?
You’ve assembled everything you need for the perfect deli sandwich: Genoa salami, prosciutto, some thinly sliced provolone and a crusty baguette. To top it all off, you reach into the fridge for your favorite spicy mustard. And then you notice it. The “Best By” date on the mustard bottle was 4 months ago! You might think you’ve got to ditch the mustard and settle for a ho-hum sandwich. But that’s not the case. Here’s what you need to know about food expiration dates: The date, which is provided voluntarily by the manufacturer, tells you how long the product is likely to remain at its absolute best quality. But it is not a safety date. After the "use by" or “best” date has passed, you may start to notice gradual changes in the product’s texture, color, or flavo r. But as long as you’ve been storing the item properly, you can generally consume it beyond this date. Your best bet for gauging whether a product with this type of date is still of satisfactory quality is to simply smell and taste it first. Always discard foods that have developed an off odor, flavor or appearance. You can also consult the Keep It or Toss It database for optimal food storage times. You should buy the product before the sell-by date expires. But you can still store it at home for some time beyond that date, as long as you follow safe storage procedures (check the Keep It or Toss It database for specific foods). For instance, milk that has been continuously refrigerated will usually remain drinkable for about one week after the "sell by" date on the package. Likewise, you can store ground beef in your refrigerator for 1 to 2 days after purchasing it, even if the sell-by date expires during that time. Expires On: The only place you’re likely to encounter this type of date is on infant formula and some baby foods, which are the only food products the federal government regulates with regard to dating. You should always use the product before this date has passed. Packing codes: These codes, which appear as a series of letters and/or numbers on the package, sometimes indicate the date or time of manufacture. Often, though, they simply appear as a meaningless jumble. Either way, packing codes help manufacturers and grocers rotate their stock and quickly locate products in the event of a recall. But they are not meant to be interpreted as an indicator of either food safety or quality. For more information on product dating, visit the U.S. Department of Agriculture's Food Safety and Inspection Service Web site. Note: This article refers to labeling terminology used in the United States; practices in other countries may differ.
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By admin on Mar 9, 2010 in Tupperware News | 0 Comments
These items are NOT in the new Spring 2010 catalogue. Some are leaving permenantly. Some were limited or seasonal releases. Some are getting new colours. And some are being reconfigured into new sets. Either way, until March 12th, this is the last that you can order these the way they are right now. Contact me if you want anything!
Holiday Stacking Canister Set
Holiday Snack Canister
Fall/Winter Fruit of the Season Tumblers
Holiday Microfiber Kitchen Towel Set (G)
Pies to Go Set
Simple Perfect™ Pastry Sheet
Chef Series™ Pro 9-Pc. Steak Knife Set
Tupperware® Impressions 32-Cup/7.6 L Bowl
Cupcake Keepers Set
Prep Essentials® Cold Cut Keeper
Tupperware® Impressions 16-oz./500 mL Tumblers
Serving Center® Set
Sipper Seal® Domed Set
Bell Tumbler Set
Freezer Mates® Complete Set
Freezer Mates® Herb Saver Set
FridgeSmart® Large
FridgeSmart® 3-Pc. Set
Corkscrew
Tea Combo Set with Madagascar Spice Green Tea (G)
Tea Combo Set with Darjeeling Black Tea (G)
Tea Combo Set with Lemongrass Green Tea (G)
Vent ’N Serve™ 9-Pc. Large Set
Micro Pitcher Set
FridgeSmart® Small
CrystalWave® Soup Mug
CrystalWave® Lunch’n Dish with Cold Cup
Sandwich Keeper Set
Insulated Tumbler with Drip-Less™ Straw Seal
Commuter Mug (Q)
Large Sports Bottle
Microwave Luncheon Plates
FridgeSmart® Medium Long
FridgeSmart® Large Round
Tea Infusers
Chef Series™ 8-Pc. Cookware Collection
Heat ’N Serve® 6¼ Cup/1.5 L
Heat ’N Serve® 8¼ Cup/2 L
Ice Prisms™ Small Bowl Set
Oval Microwave Cooker Sales
Oval Microwave Cooking Rack
Vent ’N Serve™ Divided Dish
CrystalWave® Divided Dish
Dora the Explorer™ Meal & Snack Set
Pick-A-Deli® Round Container
Cereal Storer
Dessert Blend Gift Set (G)
Taste Sensations Set (G)
Tupperware® Teacup, Saucer & Spoon Set
Tupperware® Sugar & Creamer Set
Large & Small Spice Shakers Set
Freezer Mates® Large 2 Container Set
Complete Salad Set
Spring Cooking Set
Fashion Lunch Set (fundraiser item)
Personal Salt & Pepper Shaker Set (fundraiser item)
By Lisa Marie on Mar 1, 2010 in Resources | 9 Comments
Last night as I was surfing around the mommy blogosphere, I came across a link for something called Muffin Tin Mom. I admit, it caught my interest and I had to check it out. I was pleasantly impressed.
I mean, what could be wrong with a meal in a muffin tin!? Isn't this cute?
The basic premise is that once a week (on Muffin Tin Monday!), you make a meal in a muffin tin for your kids. Usually the meals have themes - colours, a book, the alphabet and so on.
Of course, I happened to stumble onto the game the night before, and don't have near as cute a muffin tin as the one shown here, AND they have a "no theme" week this week, leaving me wondering what to do!
But I decided to give it a try. I went with the previous week's meal idea - Colour: Orange. Here's what I did:
I dug through the pantry and found some orange Jell-o and whipped it up using the "quick set" method (because it was 10am when I finally decided to go orange!) The boys LOVE Jell-o, so it was the perfect excuse.
I have several unused mini-loaf pan and muffin wrappers, so I used them in a bigger empty container to
seperate all the foods. I will go on the hunt for a cuter, more kid-friendly-sized set of tins this week.
Here's what today's lunch included:
I'm pretty excited about this website find. I think it will make us think about food more and gives me some creativity around lunch time. Next Monday's theme is the colour yellow and I'm already deep in thought about how to make that happen.
Now, I just need to find some tins!
By Lisa Marie on Feb 23, 2010 in Handy Tips | 0 Comments
From the September edition of Chatelaine Magazine. 
As I was sitting in the waiting room for an appointment, I abstractly picked up a magazine and flipped through the pages. Before I knew it, I found myself reading a great article about the amount of food our society wastes and how we can be better at saving the stuff we eat.
Along with the article, was a great list of 10 Ways To Slash Food Waste. I thought I'd share it with you because it was so full of amazing ideas that really CAN help reduce our food waste.
1. Know what’s in your fridge and cupboards before you shop so you don’t double up on ingredients you already have. Then write down the expiry dates of perishables and post them on the refrigerator so they’re in your face every time you open the door.
2. Use a thermometer to check the temperature of your refrigerator. Health Canada advises setting the thermostat at or below 4 C.
3. Don’t freeze supermarket meat, fish or poultry in its original packaging. “The plastic film used by most supermarkets allows oxygen to reach the product, which can cause freezer burn,” says Abe Van Melle, who trains future butchers at Calgary’s Southern Alberta Institute of Technology. Instead, unwrap the meat, rewrap in plastic wrap and then put it in a zip-lock bag and press down to get rid of extra air – this will keep fish and chicken fresh in your deep freeze for up to six months and beef and pork for up to a year.
4. Throw leftover parmesan-cheese rinds into a hearty tomato soup for loads of added flavour.
5. Use stale bread for French toast or bread pudding, suggests Anneli Rufus, co-author of The Scavengers’ Manifesto. (You can also pulse it in a food processor for bread crumbs, or cube, toss in olive oil and toast in a medium-heat oven for croutons.)
6. Toss mushy tomatoes with olive oil and garlic, then roast and serve in pasta, in salads or as a side dish.
7. When Sandi Richard, host of Food Network’s Fixing Dinner, needs to clean out the fridge, she makes a strata: “Spray a casserole dish with oil. Toss in leftover meat, veggies, cheese, three cups of cubed bread and any herbs you like. Cover with four beaten eggs mixed with one cup of milk, then bake for 45 minutes.”
8. Have a basket of overripe peaches or nectarines on your hands? Rufus freezes halved, pitted stone fruit on cutting boards before transferring them to plastic containers. She also freezes lemon juice to use up later in salad dressings and desserts.
9. Jennifer McLagan drains and freezes liquefied animal fat from cooked meat for future use. “Sautéing chicken in poultry fat, for example, adds another level of flavour,” says McLagan, author of Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. She also drizzles reheated bacon fat over steamed veggies.
10. Rethink your serving sizes. Nobody benefits from enormous portions, especially when they go straight into the waste bin.
You can read the full article by Bonny Reichert by clicking HERE.