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Archive for August, 2008

Hopefully if you’re at this site and reading this you are well aware of the alternatives to using disposable bottles and recycle the ones you do. The advent of bottled water sent our already wasteful consumer culture into pollution overdrive and it’s a tremendous task to put the brakes on the momentum of this waste. Here is a list of plastic bottle fun facts that put the magnitude of this pollution into scope.

* Plastic bottles take 700 years to begin composting
* 90% of the cost of bottled water is due to the bottle itself
* 80% of plastic bottles are not recycled
* 38 million plastic bottles go to the dump per year in America from bottled water (not including soda)
* 24 million gallons of oil are needed to produce a billion plastic bottles
* The average American consumes 167 bottles of water a year
* Bottling and shipping water is the least energy efficient method ever used to supply water
* Bottled water is the second most popular beverage in the United States

Although it can be easy and convenient to pick up bottle beverage products the end cost to the environment is staggering. So be mindful when you drink…and remember, friends don’t let friends drink from disposables!

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I tried this recipe last night and what a treat. The combined sweet, smokyness of grilled peaches against bitter greens and blue cheese made a delicious end to the day. I sat and watched the sunset over the Pacific ocean feeling content and happy. I love summer and outdoor grilling adventures. Try this one you won’t be sorry.

Grilled Peaches with Bitter Greens and Blue Cheese.

INGREDIENTS
1/2 cup pecans
4 firm, ripe freestone peaches, halved and pitted
2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon sherry vinegar
3 ounces arugula, large stems discarded
One head frisée, torn into bite-size pieces (4 cups)
3 ounces Cabrales cheese, crumbled (1 cup)

1. Light a grill. Put the pecans on a sheet of aluminum foil and fold into a small pouch. Place on the grill and toast for 7 minutes, or until they are golden brown. Transfer the pecans to a plate and let cool, then coarsely chop.

2. In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.

3. In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the blue cheese and toasted pecans on top. Arrange the peaches around the salad and serve.

Serves 8.

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