Garry F. Liday Corp. Retirement Asset Managers, Inc. A Registered Investment Advisory Firm (RIA) 15405 SW 116th Ave., Suite 103A King City, OR 97224
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Inside This Issue 4 Businesses — From Scratch — And What I Learned PAGE 1 The Miraculous Mountain Cat PAGE 2 Kickboard Pool Exercises PAGE 2 Life Hack: How to Recover Your Train of Thought PAGE 3 Plant-Based Blueberry Muffins PAGE 3 Avoid These Ingredients in Your Cooking! PAGE 4
3 INGREDIENTS THAT ARE A WASTE OF TIME, MONEY, AND TASTE BUDS!
Ground Black Pepper Many spices can actually fall under this category, but ground black pepper tends to be the most popular — and the most problematic. When spices, like pepper, are ground, they come into contact with air and begin to oxidize and lose flavor. Ground spices stored in sealed containers in a cool, dry place will lose flavor slowly, but ground pepper tends to be left out, which means it loses flavor faster. Instead, invest in a pepper mill and fill it with whole peppercorns. The flavor difference in your dishes will be noticeable!
There are several foods in just about every supermarket that aren’t what they seem. These are foods that may appear perfectly fine at a glance, but they are actually a waste of time, money, and pantry space. Here are three of those foods and their better alternatives! Beef Broth When you buy beef broth, you buy it with the expectation that it is, in fact, beef- based. However, many products that call themselves “beef broth” are actually yeast - based. All of their flavor comes from yeast and various spices, not beef, thanks to lax U.S. Department of Agriculture (USDA) regulations on beef broth. The product may have just enough actual beef broth for it to be on the ingredient list and label. The next time you need beef broth for a recipe, replace it with the same amount of chicken or vegetable broth, both of which have more stringent USDA regulations. Cooking Wine This is one of the biggest scams in the culinary world. First, most products called “cooking wine” on their label are low-quality wines. Second, many manufacturers add salt to cooking wine. If you encounter a recipe that calls for cooking wine, in general, stick to regular wine that you would serve on its own. Use white wine for lighter-in-color dishes, such as risotto, and red wine for dark, richer dishes, including sauces and gravies.
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