It doesn’t matter where a blogger is chatting to you from, each spot just begs you to sit by your favorite blogger, share a cup of something tasty, and share a deep heart to heart.

Before I began here at b5, the bloggers felt like old friends. Now, step into their homes and share a moment of their lives.

Sandy Mitchell – All Holidays Cafe
Gayla McCord – MomGadget also blogging at Dating Dames – Supernanny Rules and CelebAmour
Marye Audet – Baking Delights – also blogging at Kettle and Cup
Christina Zola – Solomother

Chloe Findlay-Harder – Tangled Thread
Tracy Thompson – Foodie Obsessed
Peggy Rowland – Tree Hugging Family – also blogging at Junk Creation
Noreen Crone-Findlay – Hankering for Yarn
Linette Gerlach – Mother Earth’s Garden
Kadi Prescott – Guerrilla Parenting
Mary Emma Allen – Quilting and Patchwork
Karen Weideman – Thrifty Mommy
Susan Gunelius – Play Library and One Book Two Book
Marcie Pickelsimer – A Child Chosen
Deborah Ng – Simply Thrifty
Eliza Ferree – Babylune
Heather Goldsmith – A Creative Journal
Julie Fletcher – Robust Cooking
Kelly Saunders – Thrifty Mommy
Farley Walker – Behind the Vines
Maricar – Keeping the Castle
Jennifer Chait – Offbeat Homes also at Tree Hugging Family and Declutter It

I hope our little tour has inspired other readers to share their blogging spaces too. It really has inspired me, this is my first round up and I hope many are to come!

Please be sure to subscribe to our channel feed so you can stay abreast of all the fun things coming up on the b5media Lifestyles Channel.

Post from: Blisstree

Step Into The b5 bloggers’ Workspaces

Good thing that yesterday was ‘clean the workspace’ day. Seriously, my desk is horribly bare, but this time yesterday, my desk was a cross between a crypt and landfill. With 3 small children ( I call them dirt monkeys) running around, my desk gathers small toys, candy wrappers, and various other odd bits of junk.

Right now the top shelf holds a few things. A bottle of home made cleaner, a can of air which my husband purchased 3 years ago, beeswax candle, a glade candle, a transformer (not sure who), and a flower my daughter made at school a few days ago.

The second shelf holds the new printer/scanner thing. When the old computer died we finally threw out the printer that had died months before. Beside it are a few XBOX360 games. Call of Duty4, Rainbox6, and Gears of War. The only one I really have a clue about is Call of Duty. Tried it, got killed instantly. Go me! The camera case sits there on top of some blank cd’s.

Then we have the speaker shelves that are currently empty. I do have a picture of Mr. Spooky, the skull that used to sit on the right shelf. My kids love skeletons and spooky stuff. I have no clue where they picked up that…ok, I lie. Mama love da spookies, too.

Then we have the main work are. Here is my monitor, computer tower, modem, and wireless router. The modem you see on the left above the tower is the reason we had to get a router. Darn thing went putz each time we replaced it. Cable company swears nothing is wrong, but we all know better, don’t we? Under the big work area shelf is a pull out keyboard that I never use. Hate those things.

Other than that, not a lot to say, except this is in the corner of my living room. It can get annoying because anyone who walks by can peer over my should to see what I’m writing. Not that I write anything that should be hidden, but just having anyone stand over you and breathe down your neck can be really annoying. Luckily, most of my work is done in the morning after my 6 year old is off to school. I round up the other two, fill their trough, er…I mean feed them breakfast…then sit down to try to work while they eat.

(I added in one more picture. Here are 3 members of the Living Room-Office Demolition Team, aren’t they evil looking? 10 minutes after this was taken, all 3 were dead asleep, not just the bald one. Oh, and his head is shaved, he isn’t just bald!)

It doesn’t always work out perfectly. The last month has been full of things that has kept me from getting much of anything done. Today, for example, the cable guy is coming out to hook up the phone service. He is due any minute, literally.

After I deal with the morning junk, I may get two or three posts done, one for each blog I write. By the end of next month, I’ll be back in my old groove, back when I could slam out 10 great posts a day. Yeah, baby, the time is coming. By the time fall rolls around and my 3 year old heads to pre-school, Mama will pump up the volume. Before last month, I’d wake, throw Amber (6yr old) into the shower, get her dressed, get her to school, feed her siblings, and work until noon. Post after post, with only pee breaks.

Hey, we all pee, darn it. I just realized, being pregnant now, I’m going to be taking around 100 of those an hour. Yay. Woot. The rest of my day (was) is spent sending out queries for magazine article spots. One of these days I’ll break the national glossies. For now, I have to be satisfied with smaller, local magazines. I’ve cracked Western New York and Baton Rouge, who knows, maybe one day you’ll see me in Woman’s Day.

Then you can tell everyone you know what I do each morning. You know, pee 100 times an hour. (really, don’t tell anyone. I’ll even sign you a copy of WD, ok?)

Post from: Blisstree

Where I work.

Many thrifty cooks purchase their herbs and spices at discount stores. Dollar stores, lower price groceries (i.e.-ALDI), and warehouse clubs. These are great choices, but there is an even more cost effective way to get herbs into your recipes.

Grow your own! Almost any herb you would like to drop into a recipe, you can drop into a plot to grow. Even if you do not have enough land for a garden, herbs can be grown in containers. Most herbs like plenty of sun and will do well if placed in a sunny window. Try to keep your garden or containers as close to the kitchen as possible. The closer the plants, the more likely you will use them often.

Herb plants and seeds can be found at many stores. Where you find flower and vegetable seeds you will find herb seeds. Be careful when planting certain herbs in your garden, some will take over a whole garden! Catmint (catnip) is notorious for this, as are most of the mint varieties. My favorite way to plant mint is to put it in a disused corner, a scrubby looking area. It is away from the garden and fills in a bare spot.

Basil, chives, chamomile, oregano, and garlic are easy to grow for new gardeners and have many uses. In fact, most herbs are great for ‘newbies’. Unlike vegetables, herbs can often be placed in the garden then forgotten. Not completely, because in dry times they will need a little water, maybe a dose of compost, but for the most part, herbs like to be left alone.

Their flavor is enhanced, not by careful watering and fertilizing, but by their working to grow. Forget babying an herb. In return you’ll get a lank, less intense flavored herb. Mist the garden once a week with your hose, unless it has rained. That’s it. For container plants, water once a week. If the herb seems to not be growing well, back off with the water. Some plants like lavender do well with less water.

Coming up: How to grow what.

Post from: Blisstree

Growing Culinary Herbs

I can completely sympathize with this. I am the mother of 4 children with another on the way. We find it so tough to shop healthy. It is possible, though. Through smaller portions and careful shopping, anyone can eat a robust meal.

I cannot stress enough that the best savings on healthy food come from shopping locally. I don’t mean your local grocery. Shopping locally means to be loyal to local farmers and to eat foods from your area. This reduces your cost, reduces the cost of the farmer, and keeps money in your pocket while feeding you the freshest, best tasting food.

You can find local farmers markets by searching your city or state in Google plus ‘farmer’s markets’. Many farmers also have stands for vegetables at their farms.

Grow your own food, like tomatoes, corn, peas, and green beans. Even if you have an apartment, there are ways to grow fresh, flavorful container gardens. You can grow strawberries in hanging baskets, too!

Buy lots of fresh vegetables at your farmers’ market and freeze them. If you do not have room in your freezer, try dehydrating your vegetables. I will offer instructions on how to dehydrate with and without a special machine, soon.

Reduce your meat intake. By spending less on meat, you free up funds for more vegetables and other natural forms of protein.

If you do not have a farmer market very close to you, try some of the low cost grocery stores like ALDI and SavALot. ALDI carries great priced vegetables, most are grown in their local area.(of that store)

Flea markets often have an unadvertised farmer’s market. Many people who sell items at flea markets sell great priced honey, jams, baked goods, and home grown vegetables.

I am sure you can find many ways to save, too. Please share!

Post from: Blisstree

The High Cost Of Food

First fill a stockpot with water and bring to a boil. Lower the heat until the water is just simmering and add in the amount of hamburger you need to cook. Bring the heat back up to boiling and stir to help the hamburger crumble. All of the pink will be gone when the hamburger is completely cooked. The time needed will depend on if your meat was fresh or frozen and the amount. Check for doneness every 8to 10 minutes.

Drain, then rinse with hot tap water. If you do not want to pour the water down your drain, try mixing dog food with it for a tasty doggie treat. I am sure you can think of many more ways to avoid putting it down the drain.

Now that the hamburger is done, you can separate it and freeze the meat for future cooking. Or you can use it right away. The hamburger will be easily flavored with spices and great for tacos, shepards pie, and any recipe that need ground beef.

With this method you can buy the ground beef that is on sale instead of paying a higher price for leaner cuts. Save money and cut fat, what could be cooler?

Post from: Blisstree

The Skinny On Boiling Hamburger

If you are trying to lower your sodium intake, try this seasoning. It makes about 3 cups and can be stored for about 10 weeks in the fridge. It will last longer if placed in an airtight bag in the freezer. Use a low sodium parmesean cheese or a vegan cheese.

Superb Seasoning

*2 cups parmesan cheese
*½ cup sesame seed
*½ teaspoon garlic salt
*1 tablespoon dried, minced onion
*2 tablespoons parsley (dried)
*½ teaspoon dill seed
*2 tablespoons poppy seed
*3 tables spoons celery seed
*2 teaspoon sweet paprika
*½ teaspoon black pepper

Pour all ingredients into a bowl and mix very well. Make sure everything is evenly mixed, then pour part into a container with a tight fitting lid. I like to use an empty herb shaker container. Place the rest into a Ziploc bag and store in the fridge.

Use this seasoning in place of salt on salads, baked potatoes, and more.

Post from: Blisstree

Lose The Salt!

The best way to choose cookware is to think of the types of cooking you are likely to do the most often. Will you be making a lot of quick meals or cooking, then storing food to be warmed later? Once a month cooks need more baking pans, while people who like to cook fast, fresh meals would do well with several more frying pans. Keep in mind, this is just for newer cooks, once you have been in your kitchen a while, you will know just what you need most often.

Once you know what types of cookware you want, it is then time to think of material. Aluminum is cheap and easily found, making it a prime choice for those who want to save money. Aluminum has been linked with Alzheimer’s disease, though the amounts found in our bodies are not fully from aluminum cookware. I prefer to use aluminum only for baking. The cookware from aluminum is light and conducts heat extremely well. Do not store foods in aluminum or use it for slow cooked foods.

Anodized Aluminum is aluminum cookware placed in an acidic bath and exposed to a current which causes a layer of aluminum oxide to form on the surface of the cookware. It is harder than normal aluminum cookware and considered slightly safer, as the process reduces leaching of aluminum into foods.

Stainless steel is popular for its’ durability. It does not conduct heat well, so most often you will find stainless steel combined with copper to allow better heat conducting. Many cooks swear by stainless steel/copper combination.

Copper is soft and conducts heat well. It is most often found in professional kitchens due to the cost. It scratches very easily and again, we find the stainless steel/copper combination, although steel is used as the liner in this case.

Cast iron is very durable, conducts heat well, and holds it wonderfully. Cast iron needs to be seasoned, that is, covered with oil, then heating. You can heat it in the oven or on top of the stove to season. It can be hard to clean, but some cooks have been known to place cast iron pans into a fire to burn off residue that cannot be removed by normal methods. The material does react with food and some foods can take on an ‘iron-y’ flavor.

Glass cookware is mostly seen as casserole or baking dishes. There are cooking pots and frying pans available. These can conduct heat very well and for the cook inexperienced with their use, can lead to burned food quite often. This has happened to me more than once. I prefer to leave glass to oven uses.

Enamel covered pots and pans are popular with some cooks, though the enamel can chip off of pots and pans. I prefer to avoid enamel covered pots. They can be very pretty, but some do not conduct heat well and the color can be ruined by high temperature cooking. The quality of enamel covered cookware depends on the manufacturer, avoid the cookware sold in discount stores unless it is a brand name and comes with a warranty.

Post from: Blisstree

Common Cookware

Bars are the best if you want to make something ahead of time that you can just snatch out of the fridge on your way to work or school. Kids love them and they’re so easy to make! The following recipe uses oatmeal as a base. Oatmeal is great for these types of recipe because it is filling, good for you, and gives the bar stability.

Oatmeal On The Go Bars

* 1 cup raw sugar (turbandinio) or 2/3 cup honey
* ½ cup vegetable oil
* 1 teaspoon vanilla
* 2 eggs or egg substitute
* ½ cup whole wheat flour
* ½ cup soy flour
* 1 ½ cup quick cooking rolled oats
* 1 cup nuts

Cream wet ingredients in a large bowl. Stir dry ingredients together until well mixed, then incorporated into creamed wet ingredients. Pour into a prepared 9×13 pan, (oiled lightly). Bake for 30-35 minutes at 350 F. Cool on rack then cut into bars.

*Vegans: Substitute two tablespoons cornstarch mixed with two tablespoons water for the egg.

* Fruit such as raisins and mashed banana make tasty additions. Experiment!

Post from: Blisstree

Oatmeal On The Go Bars

Allspice

Tastes and smells like a blend of cinnamon, cloves, nutmeg, and ginger. Not a mixture of spices, but the dried berries of a tropical plant, harvested and dried before ripening. Most flavor can be found when dried whole fruits are ground fresh, though powder form is acceptable in most kitchens. Since allspice has a strong flavor, use sparingly in baked goods and other dishes. Adds interest to meat dishes, especially Caribbean cuisine.

Chili Powder

Chili Powder is a blend of rish spices such as cumin, garlic powder, and chili peppers. Commercial preperations can be found in any food market/grocery store. Homemade versions are more robust than the prepackaged type. For experienced cooks, chili powder can add zest to a variety of foods, eeven baked goods like corn bread. Though not recommended for sweet dishes, a smidgen will give an amazing new twist to chocolate based desserrts and even cakes.

Cinnamon

Cinnamon is possibly the most well known of all spices. It is a tree bark, rather than a fruit or berry. The scent and flavor is welcome in so many dishes, it can be added to nearly anything with good results if used in moderation. Pork is an especially good pairing. Try a pinch of cinnamon in tomato based sauces.

Coriander

Coriander is the seed of the cilantro plant, a staple of Mexican Cuisine. Bold, with taste and scent like that of a mixture of sage and lemon. Best used in stewes and soups for main dishes. Sparingly used it can add a intriguing flavor to salad dressings and even certain sweet dishes.

Cumin

Cumin is a seed, sold powdered or whole. The spice is what gives chili powders the distinctive taste we are so familiar with. Best used in savory, rich dishes, a must have for Mexican cooking. Can be used in sweet dishes by the intermediate to experienced cook. Novices are encouraged to experiment, but use the spice sparingly.

Curry Powder

A blend of spices, not a true single spice. Most often found in Thai dishes. This spice mix is most flavorful when combined at home or from a market that makes it fresh. Commercial preperations can be bland and vary widely. Curry powder is a ‘love it or leave it’ type of flavor. Use sparingly in main and side dishes, not a great addition to desserts.

Fennel

Fennel is often sold as anise in some groceries. It is a feathery plant top and can be found with its’ root in some areas. Anise flavored, which is much like black licorice. Another love it or leave it flavor. If you do not like black licorice, this is possibly not a spice for you to try. Used in many different dishes, it can be used to enhance meat, vegetables, and desserts.

Ginger

Another well known spice. A root which can be purchased whole, dried, candied, or ground. Popular all over the world in many different dishes, ginger is a strong ‘hot’ flavored root. Ginger is well known as well for its’ ability to help soothe stomache upsets. Try ginger in all of your dishes, from meat to desserts. Main dishes should normally use only a small amount unless the recipe specifies more.

Post from: Blisstree

The Spice Rack: Pt 1

Basil

Basil is a strongly flavored herb, sweet and very aromatic. Popular in Italian cooking, it has become a favorite herb to grow on windowsills. The taste can be best described as a cross of black licorice and cloves. Basil can be incorporated with most meat dishes, tastes great in salads, can be chopped finely to add into egg (breakfast dishes) and is the main ingredient in pesto.

Dill

Dill has a feathery look and feel in the garden. We are most familiar with it in pickles, though dill can be used in any dish that needs a little sparkle. An excellent add in for potato and egg salads. The lemony flavor of dill is great with lamb, also good with pork.

Oregano

Robust in flavor, used extensively in Italian and Greek cuisine. Goes extremely well with beef and tomato dishes. Lends an exciting flavor to fish, chicken, and pork, as well. Oregano is very versatile and can be sprinkled over pizza, sandwiches, raw tomatoes, salads, and rice. For an interesting twist to your morning routine, add oregano into your eggs.

Parsley

Parsley is a well known and often used herb. Easy to grow, there are two main types, curled or flat leafed. Parsley is full of flavor and can be added into almost any meat dish, poultry, fish, or eggs. Parsley brings out the flavor of foods, so try it with all of our favorite recipes!

Rosemary

Rosemary has a strong flavor and scent. Many people will shy away from rosemary due to its’ ability to flavor a dish too strongly if used in excess. The scent and flavor is likened to that of pine needles with a bit of spice. Earthy, it goes very well with most meats. A pinch is often enough to flavor an entire main dish. Tasty in eggs, use very sparingly.

Sage

Best known for its’ use in sausage, sage is full of flavor. Slightly bitter with a lemon twist, sage goes well with poultry and meats that are fatty. Sage can be used in most any vegetable dish and is very good with stuffed vegetables.

Tarragon

Tarragon has a strong scent and a flavor close to that of anise. One of my favorite herbs to add to eggs, whether they are scrambled or otherwise, mornings are brighter with tarragon. Tarragon can be used with almost all of your favorite meats and vegetables. A lovely herb and well worth having in your cabinet.

Thyme

Thyme is another earthy herb, with a sweet taste and pungent scent. Much like tarragon, thyme can be used with all meats, poultry, and in eggs. A wonderful herb for making herb butter. Sprinkle over salads, sandwiches, and eggs.

Post from: Blisstree

Herbs At A Glance: Pt 1