Back Away from McNugget in Your Fifties Chevy Pick-Up

In the fifties we never dreamed food would be replaced with manufactured “parts,” then too, we never knew that GMO – genetically engineered food would be promising to make more food available and subsequently make food more scarce.  Sure we had processed foods but there was enough of the original peanut in Skippy, or cheese in Cheese Whiz, or cake in Twinkies to keep us satisfied until we sat down to a real meat and potatoes dinner.
'50's Chevy Pick-Up

I received an email today from a great friend and she’s bursting to get this news out to everyone.  I agreed and she promised to let me help her build a blog this coming week so you’ll be able to get current information and warnings about what you’re eating out.  Here’s what she sent me.

Fast Food…??? Yuk

Hello Nicole….

I was just about to go to Google and this popped up on my screen
I think  the MSN site…

Not that I eat this “S…” and I’m sure your family doesn’t…. no wonder obesity is becoming a plague of the young, not so young and old. And illness of all kinds

is on the rise.  How did people become so ignorant???

What a world.. I’m glad I have friends like you and some others in my life that “know” what’s really going out there in the science labs ..known as the

world… at large.

Otherwise.. I would think I am going crazy…

Bye Have a great day!!!


What’s Really in Your Food?

Learn the truth about these four fast-food favorites.

By David Zinczenko & Matt Goulding, Men’s Health

Ever wonder what’s actually in a McDonald’s Chicken McNugget? Turns out, the “chicken” alone contains seven ingredients. And that’s before you even get to the breading. Sadly, many of our favorite foods (especially fast foods) weren’t merely crafted in kitchens, they were also designed and perfected in labs. We uncovered the ugly truth when doing research for Eat This, Not That! Restaurant Survival Guide. What we found wasn’t pretty—or appetizing. Before you mindlessly chew your way through another value meal, take these mini-mysteries (conveniently solved below) into account. Sometimes the truth is tough to swallow.

What’s in a Chicken McNugget?

You’d think that a breaded lump of chicken would be pretty simple. Mostly, it would contain bread and chicken. But the McNugget and its peers at other fast-food restaurants are much more complicated creatures than that. The “meat” in the McNugget alone contains seven ingredients, some of which are made up of yet more ingredients. (Nope, it’s not just chicken. It’s also such nonchicken-related stuff as water, wheat starch, dextrose, safflower oil, and sodium phosphates.) The “meat” also contains something called “autolyzed yeast extract.” Then add another 20 ingredients that make up the breading, and you have the industrial chemical—we mean, fast-food meal—called the McNugget. Still, McDonald’s is practically all-natural compared to Wendy’s Chicken Nuggets, with 30 ingredients, and Burger King Chicken Fries, with a whopping 35 ingredients.

Copyright © 2010 Nicole Rigets

Don’t Think Small-Think Big: The Biggest War is Yet to be Fought!

"Monsanto's Seeds of Distinction will Cause Our Extinction"

Genetically Engineered GMO seeds and foods have been a source of misery for my soul for a very long time.

But even if the GE-seeds did deliver what was promised, the real problem with them are the patents they come with. “The biotech companies are monopolizing seeds themselves, actually privatizing the DNA of life.  They sell the GE-seeds at many times the price of normal seeds.  In India, where Bt-cotton farmers have been committing suicide in huge numbers because of debt, Monsanto sells Bt-cotton seed at 1000% higher than normal seeds”.

Please check out this short and direct explanation of how Monsanto is Round-ing up alfalfa and systematically eliminating each individual’s right to choose between conventional and organic foods.  Alfalfa is a main source of cattle feed and as this GMO mutant rapidly pollutes organic fields people who are fearful of, “mad cow disease” will no longer have the option to buy organic beef. Three comments (and ‘Moi’) follow this post at the link below and they contain excellent information.

Do we want to find our hands bound by losing ownership to the seeds of life?  Will we tolerate one publicly traded company to control whether or not we’ll eat, how much we’ll eat, how much we’ll pay to eat, and whether our grandchildren and beyond live or die because just maybe the GMO experiment fails because its mutations even to date cannot be controlled or predicted.

Read:  Oryx and Crake by Margaret Atwood.

Oryx and Crake explores developments in science and technology.  This society, which not only tolerates but promotes such extreme commercialization and commodification of life, has also produced an exacerbated gap between rich and poor, as well as the commodification of human life and sexuality. Oryx and Crake does not depend on imagining new scientific or technological discoveries; the novel merely extrapolates on the basis of technologies that are, in principle, available today and carries current social and economic developments and their attendant ethical choices to their radical conclusions.”   (Wikipedia)

I seldom post an alert for my viewers yet I believe the underbelly of Monsanto needs to be exposed as the out-growth of impending catastrophe gains momentum.  Shun GMO products and let your circle of influence know about Monsanto’s determination to become the one-party ruler creating the world’s monstrous reign of terror and domination.

Thank you all for making February my best month since I began blogging last year in mid-November.  XXOO   My family’s happy: less harping, more blogging.

Copyright © 2010 Nicole Rigets

CONFIDENTIAL: Unlocking the Secret of Perfect Pumpkin Pie

Many pumpkin pies suffer from soggy crusts.  The secret to making this pie is to cook the filling separately from the crust.  Once both are done the filling can be slipped into the crust and piped with whipped cream around the edge.  The result is professional and the crust is light and  flaky.  It’s as easy as pie.

Prepare your favorite pastry and roll it out to 12 inches.  Lay it in a 9 inch pan and fold the extra over to make a thick scalloped edge. Refrigerate it for 30 minutes and preheat the oven. Prick the surface of the unbaked shell evenly to prevent it from puffing up.  Bake until golden and cool completely on a wire rack.

I hate to admit it, but the secrets are being uncloaked, and I have often bought a frozen pie shell and used it for fillings…ssshhhh!

Set Oven to 350 degrees F. and generously butter the inside of a 9 inch pie plate.


2 cups canned pumpkin

3/4 cup light brown sugar – packed

5 eggs

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

a pinch (generous 1/4 teaspoon) salt

1 cup heavy cream

Combine all ingredients in a large bowl and mix with a rotary beater until smooth.

Set the empty pie plate into the center of a large shallow pan and then slowly pour the filling into the pie plate.

Set this on the oven rack and pour water into the shallow pan to measure 1/2 inch deep.

Bake for 50 minutes  Insert a knife near the center.  If the filling is done the knife will come out clean.

Completely cool on a wire rack and then loosen edge with spatula.

Chill for minimum 4 hours or overnight.

Several hours before serving loosen custard all around edges and underneath with a spatula and shake to loosen.

Slip filling into piecrust and pipe a generous circle of sweetened whipped cream around the space left between the filling and the crust.

Top with 8 walnut halves set evenly around the whipped cream.

Refrigerate  (covered).  Makes 8 delicious servings of flaky crust and creamy custard filling.

Copyright © 2010 Nicole Rigets

Leave the Store Bleeding

Listening to jazz and a woman’s clear voice belting out, “Breakin’ rocks on the chain gang…I still have so far to go…I’m goin’ a break this chain off and run…”

Running Dialogue with My Journal, August 31st, 2008.

Food is becoming a political volleyball. Organics are rising in popularity by 16% – 20% every year.  The “system,” dependent on sprays and chemicals, is fearing a systematic loss of revenue.

Articles “slamming” organics as “unethical” and “privileged” are leaking into the media. Now the detractors are using an argument based on organic and sustainable farming taking up 20% – 45% too much land.  Land that could produce higher yields with engineered foods.

A quarter of a century of eating organically and our family is fit and fine and doctor-free.

Is it possible we don’t have to super-size our crops if we can teach the mainstream not to overeat; obesity is one of our main problems: a direct link to chronic illness.

Maybe there would be more space to farm if:

  • farmland wasn’t being sold to high density development
  • yards were still part of our homes and we could have gardens and fruit trees
  • if beef wasn’t consumed

When we eat organically we consume small portions because the color, taste and texture of organically produced foods is so rich and satisfying.  We stay healthy and slimmer.  We stop draining the dollars out of the national budget for medical treatment.

Nature is natural; science is costly.

I break for Yoga Class where our teacher, Corrie, reads a passage on compassion and it confirms that you even have to have some for yourself.

I would feel so liberated if I could drop my concerns over every environmental and political prod.  The papers are so full of man-made problems it’s disgusting – see, there I go again: my head filled up.  We live in Utopia (there’s no visible guns). We have everything to be thankful for yet nothing is ever enough.

“Breakin’ rocks on a chain gang…I’m goin’ a break this chain off and run…”

"Single Serving of Appetizer = NO (not organic)"