The folks over at the Environmental Working Group are hopping mad over the way the Energy Star label has been turned into something less than perceived by the public.
Seems like the label is on a lot of products that aren't as efficient or environmentally friendly as they should be when compared to the best in their class.
They are asking us to join in sending a message to Energy Star asking them to lower the amount of mercury permitted in Energy Star rated compact fluorescent lamps (CFLs).
They have done their own research and named the best CFL manufacturers, sizes available, mercury included, and estimated life:
Earthmate Mini-Size Bulbs (13, 15, 20, & 23 Watt) about 1 mg 10,000 hours
Litetronics Neolite (10, 13, 15, 20, & 23 Watt) about 1 mg 10,000 hours
Sylvania Micro-Mini (13, 20, & 23 Watts) less than 1.5 mg 12,000 hours
Sylvania DURA-ONE (reflector bulbs) less than 1.8 mg 15,000 hours
Feit Ecobulb less than 2.5 mg 8-10,000 hours
MaxLite 1.2-2.5 mg 10,000 hours
Philips with Alto 1.23-2.7 mg 8-10,000 hours
You can print out a handy shopping cheat-sheet at:
EWG’s Guide to Light Bulbs
Thanks EWG!
Peggy
Tuesday, January 13, 2009
Sunday, January 11, 2009
Apple Cinnamon Muffins
I miss the apple muffins I had in the Marriot Hotel months ago, it's an unforgetable taste I've ever had. So, I like to try to make it myself. I baked a batch of this apple cinnamon muffins using a jar of leftover apple sauce bought from the Cold Storage. Apple sauce and cinnamon is the key ingredients for this muffins. It really gives a fantastic aroma for the muffins.Then I like to have another experiment on freezing the muffins. What I did is cling wrap a few muffins after it completely cool down and kept in an airtight container then tuck it into the freezer while it's still fresh. After a few days, I reheat it at 120'C preheated oven for about 10 to 15 minutes. It's unimaginable that the muffins keep so fresh, fluffy and tasty. This is really a good idea for me to make some extra muffins next time and have it anytime whenever I feel hungry.
Recipe for 12 muffins:
Unsalted butter 120g
Sugar 120g
Eggs 2
Sugar 120g
Eggs 2
Baking soda 1 teaspoon
Baking powder 1/2 teaspoon
Pinch of salt
Baking powder 1/2 teaspoon
Pinch of salt
Apple sauce 200g
Plain flour 240g
Cinnamon powder 1 1/2 teaspoon
Low fat natural yogurt 160g
Toasted almond flakes 60g
Cinnamon powder 1 1/2 teaspoon
Low fat natural yogurt 160g
Toasted almond flakes 60g
Raisins 30g
1. Whisk butter with sugar (add little by little) until light and pale in color.
2. Mix in egg follow by baking soda, baking powder and salt until well combine.
3. Add in apple sauce and mix until combine (not to mix too much).
4. Mix in 1/3 of the shifted plain flour and cinnamon with yogurt alternately.
5. Fold in half of the the toasted almond flakes and all the raisins.
2. Mix in egg follow by baking soda, baking powder and salt until well combine.
3. Add in apple sauce and mix until combine (not to mix too much).
4. Mix in 1/3 of the shifted plain flour and cinnamon with yogurt alternately.
5. Fold in half of the the toasted almond flakes and all the raisins.
6. Fill each muffins cups and top with some almond flakes.
7. Bake in a preheat oven at 180'C for about 30 - 35 minutes.
7. Bake in a preheat oven at 180'C for about 30 - 35 minutes.
Simple Hituku Bele and a Visit to the Avare Bele Mela!
Simple Hituku Bele and a Visit to the Avare Kai Mela!
I have already blogged about Avare Kaalu (or Hyacinth / Lilva / Navy Bean??) in this post a few days back. Here is yet another Avare post, to share the excitement of the Mela (Festival) in Bangalore, as well as a very simple and tasty dal (lentil) we have at home.
My experiences of Melas in general – whether it’s the village Santhai at Valiapatti, or the Farmer’s Market at Portland, are a flood of stalls and vendors spread out in large open areas! So little did I imagine that the famous Avarekai Mela at Bangalore, would be confined to a mere crowded shop at Sajjan Raw Circle, and few pavement sellers! My initial disappointment was quickly replaced by excitement, as I entered the shop with my husband and Yosee. As we wended our way through the avaricious crowds, we could glimpse through the multitudes of preparations, packed and stacked in rows and rows of shelves. Nipattu, Chakli, Mixture, Avalakki, Ladoos, Chikkis, and many more snacks were available, where avare bele was liberally thrown in.
The spicy fried avare bele was the only chaste avare preparation, as it was not corrupted with any other ingredient. Avare Kai enthusiasts seemed to be pouring in on and on but no one seemed to leave at all. As the crowd kept swelling, we came out of the shop after a few purchases. There were chefs cooking a dozen dosas at a time on large tavas on the one side and efficient hands were rolling out delicious obbattus on the other side. Hot Uppittus and even Bhel Puri was being sold. The flavoursome Avarekai Saru accompanied the ‘hot hot dosas' which were embedded with cooked avare bele and minced onions. Masala Vadais were also selling like hot potatoes, or should I say, like avare beles! The unusual sweet Avarekai Payasa was another attraction for children.
My husband who is the honorary photographer for the blog went bersek with so many Avare Kai dishes around him. He alternated between buying and clicking and finally we made our way to Yosee’s place, fully loaded with parcels of Avare Kai dishes. After enjoying a buffet tea of the dishes, we thankfully washed it down with a hot cup of filter coffee offered by Yosee. Back at home as we sat loading the pictures into the computer, a sense of fulfillment over took us.
HITUKU BELE or SQUEEZED OUT AVARE BEANS
I have shared what is ‘Hituku Bele’ and how the beans are squeezed out of their membraneous skins in the earlier post here. Lakshmi shares the technique here. Squeezed Beans are readily available as well, if you want to skip this laboursome task.
INGREDIENTS:
Hituku bele - 2 cups
Turmeric powder – 1 pinch
Asafoetida powder – 1 pinch
Salt – ½ tsp
Juice of one lime
Oil – 2 tsps
Mustard seeds – ¼ tsp
Green chillies - 2
Fresh coriander leaves – a few
METHOD:
1. Boil two cups of water in a wide pan and add the lentil.
2. Add turmeric powder and asafoetida and cook till tender but not mushy.
3. When the bele is cooking, mash one portion of the bele with the back of the ladle inside the cooking pan..
4. This will give a consistency to the bele.
5. Stir well and add salt and cook for two more minutes.
6. Blend in the lime juice and switch off flame.
7. Heat oil and add mustard seeds.
8. After it splutters add the chopped green chillies.
9. Pour the seasoning on the dal
10. Garnish with fresh corriander.
Relish the simple, light and delicious hituku bele with rice or rotis.
I have already blogged about Avare Kaalu (or Hyacinth / Lilva / Navy Bean??) in this post a few days back. Here is yet another Avare post, to share the excitement of the Mela (Festival) in Bangalore, as well as a very simple and tasty dal (lentil) we have at home.
My experiences of Melas in general – whether it’s the village Santhai at Valiapatti, or the Farmer’s Market at Portland, are a flood of stalls and vendors spread out in large open areas! So little did I imagine that the famous Avarekai Mela at Bangalore, would be confined to a mere crowded shop at Sajjan Raw Circle, and few pavement sellers! My initial disappointment was quickly replaced by excitement, as I entered the shop with my husband and Yosee. As we wended our way through the avaricious crowds, we could glimpse through the multitudes of preparations, packed and stacked in rows and rows of shelves. Nipattu, Chakli, Mixture, Avalakki, Ladoos, Chikkis, and many more snacks were available, where avare bele was liberally thrown in.
The spicy fried avare bele was the only chaste avare preparation, as it was not corrupted with any other ingredient. Avare Kai enthusiasts seemed to be pouring in on and on but no one seemed to leave at all. As the crowd kept swelling, we came out of the shop after a few purchases. There were chefs cooking a dozen dosas at a time on large tavas on the one side and efficient hands were rolling out delicious obbattus on the other side. Hot Uppittus and even Bhel Puri was being sold. The flavoursome Avarekai Saru accompanied the ‘hot hot dosas' which were embedded with cooked avare bele and minced onions. Masala Vadais were also selling like hot potatoes, or should I say, like avare beles! The unusual sweet Avarekai Payasa was another attraction for children.
My husband who is the honorary photographer for the blog went bersek with so many Avare Kai dishes around him. He alternated between buying and clicking and finally we made our way to Yosee’s place, fully loaded with parcels of Avare Kai dishes. After enjoying a buffet tea of the dishes, we thankfully washed it down with a hot cup of filter coffee offered by Yosee. Back at home as we sat loading the pictures into the computer, a sense of fulfillment over took us.
HITUKU BELE or SQUEEZED OUT AVARE BEANS
I have shared what is ‘Hituku Bele’ and how the beans are squeezed out of their membraneous skins in the earlier post here. Lakshmi shares the technique here. Squeezed Beans are readily available as well, if you want to skip this laboursome task.
INGREDIENTS:
Hituku bele - 2 cups
Turmeric powder – 1 pinch
Asafoetida powder – 1 pinch
Salt – ½ tsp
Juice of one lime
Oil – 2 tsps
Mustard seeds – ¼ tsp
Green chillies - 2
Fresh coriander leaves – a few
METHOD:
1. Boil two cups of water in a wide pan and add the lentil.
2. Add turmeric powder and asafoetida and cook till tender but not mushy.
3. When the bele is cooking, mash one portion of the bele with the back of the ladle inside the cooking pan..
4. This will give a consistency to the bele.
5. Stir well and add salt and cook for two more minutes.
6. Blend in the lime juice and switch off flame.
7. Heat oil and add mustard seeds.
8. After it splutters add the chopped green chillies.
9. Pour the seasoning on the dal
10. Garnish with fresh corriander.
Relish the simple, light and delicious hituku bele with rice or rotis.
This post goes to Srivalli's My Legume Love Affair-7th helping. My Legume Love Affair was started by Susan of The Well Seasoned Cook.
***
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