Resolving Timeline Issues

Just when you thought it was safe

Posted on: May 30, 2008

I have a confession to make. I haven’t been watching the news lately. But today I turned on CTV at 6pm because the season finale of LOST is on, and its two hours so who knows when it starts (7? 8? Who knows?! It’s a mystery! Just like the rest of LOST!), and I saw this story on bisphenol-A on the news.

Now everyone knows that bisphenol-A is in plastic water bottles, baby bottles, etc. The folks over at the BlogHers ACT Canada have quite a bit on this. Oh hell, just google it. It’ll pop up.

But cans?

According to the Environmental Working Group:

Independent laboratory tests found a toxic food-can lining ingredient associated with birth defects of the male and female reproductive systems in over half of 97 cans of name-brand fruit, vegetables, soda, and other commonly eaten canned goods. The study was spearheaded by the Environmental Working Group (EWG) and targeted the chemical bisphenol A (BPA), a plastic and resin ingredient used to line metal food and drink cans. There are no government safety standards limiting the amount of BPA in canned food.

Well. How do you like them tomatoes?

So because this wee blog is just getting back on its feet after being hacked, I have a question: anyone got a recipe for spaghetti/tomato sauce? And another question: is it possible to blanche and freeze tomatoes?

I have a reason. I get numerous tomatoes from Darren’s mom every summer – most of them I end up giving away because its just too many for me to eat (he will not touch a tomato unless its in sauce form. And sundried, sometimes).

I foresee much tomato sauce in my future.

And LOST. Mmm. Sawyer.

1 Response to "Just when you thought it was safe"

Yes, but it’s vegetarian, and yes. Heck you could even just quarter and freeze them, especially if you were going to use them in something like a sauce later on and their consistency didn’t matter much. I’m planning on grabbing some of the late season organic tomatoes from the farm and making and then either canning or freezing a basic tomato sauce for pasta that I can add to and spruce up appropriately.

You can also make your own ‘sundried’ tomatoes by halving them and putting them face up on a cookie sheet lined with parchment or a silpat, and then baking them at the lowest temp your oven will hold for hours and hours.

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May 2008


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