Thursday Things

Time for this week’s Thursday Things:

1. Marshmallow Sauce – Gosh that looks heavenly

Bon Appetit featured this sauce in their July issue within a story about ice cream and cold treats for kids this summer. Ice cream, sprinkles, sauces, and raw egg whites. In the marshmallow sauce, for kids.

1 large egg white, corn syrup, powdered sugar, vanilla; beaten together


2. Katie brought it to my attention that although Fritos may have a bad rap, they only contain 3 ingredients:


corn oil


And they have a pretty decent profile. I mean, it’s hard to mess up something with only 3 ingredients.

I’ll take that as an excuse to cook with Fritos more often.

You know, because Fritos are the next health food.

Scott loved the Corn Chip-Crusted Southwestern Salmon Cakes with Creamy Lemon Chili Sauce

3. Norton Identity Safe – With increasingly complicated password rules on so many different websites, it’s impossible to keep them all straight.

I sometimes lock myself out of sites because I have too many “failed attempts” with my password or password and username combination that doesn’t match.

Then I have to call the company, prove it’s really really me with the blood of my first born, and then 90 minutes later I can login and pay my cable bill.

Download Norton Identity Safe free – I downloaded it but haven’t played around with it yet

4. A two-part series (that’s two years old but bears repeating) from LA Weekly here and here on Words to Avoid when writing about food.

Included on their words-to-avoid lists:






food porn <— yes,  avoid

Overall, I loved the lists but sometimes something really is delicious and I am as guilty as the next person of using the D word. I guess I’ll call it yummy next time.  Kidding.

5. Not sure how I feel about this Misono Child’s Mini Knife

“Get your kids in the kitchen with their very own high-quality but safe Misono Child’s Mini-Knife. With a 50/50 balance it is suitable for right or left-handed chefs. It is sharp enough to cut through most foods, but has a smaller, more rounded blade that is more suited to the small hands of a child.”

A knife is still, well, a knife. Whether it’s smaller, or less sharp than other knives, it’s still a knife. Obviously kids need supervision when using anything from scissors to knives, but so far around here, at age 5, we’re sticking to spoons and forks.

6.  My new storage cabinet has changed my outlook on life and my ahhhh, zen and tranquility quotient is sky high every time I look at it.

I find myself just blissfully staring at it and all the happy organization on the shelves. I’m in love with a cabinet. I’ll stop now.

7. Jessica of The Novice Chef wrote an awesome post about blogging from putting the time in to blogging to camera lenses to conferences to working with companies, she covered it and then some.

 8. I wrote a 5-part blogging series that covers much of what Jessica said, and I’ll shamelessly link it up:

Blogging 101
Blogging 102
Blogging 103
Blogging 104
Blogging 105

9. Celery. Don’t throw away the leave – 6 uses for celery leaves

My issue is what to do with the actual celery. I had to buy celery for 1 recipe and used precisely half of one stalk. 12 more to go. Sure it was only $2.49 but what do you make with it other than ants on a log or use it as the base of a hearty fall soup. Because it’s not really soup season.

And no, I cannot juice it or put it in smoothies. It overpowers everything it touches for me. Sort of like cantaloupe (which I hate). If cantaloupe is used in a fruit salad, the whole salad tastes like it and is “contaminated”. Same with celery; I do like it, to a point and am all for creative uses but I just don’t know what those are.

10. Thanks for the Healthy Surprise Snack Box Giveaway entries

What are your Thursday Things?

Feel free to link up anything noteworthy you’ve made, done, seen, bought, or is especially fabulous.

Any thoughts about what to make with celery, if you have memories of how old you were when you started using kitchen knives, or if you eat raw eggs or think they’re safe for kids?

I’m at a loss with celery other than ants on a log and a base for soup, sauteed with onions. But I hate onions.

I have no idea how old I was when I started using knives, I know by age 8 or so because that was the age I would come from school, make brownies using a packet of Jif brownie mix, and would cut my almost-raw brownies with a knife. Guess I’ve eaten plenty of almost-raw eggs with my childhood knife skills.

In other countries, people don’t seem to freak out as much about raw eggs as we do in America. Orange Julius, some homemade Caesar dressings, mayonnaise, homemade ice cream or custards, and Hollandaise sauces may be made with raw eggs and people eat them. And the French eat unpasteurized soft cheese and the Japanese eat raw fish and the species has survived.

I used to drink orange julius’ with raw eggs as a kid all the time. We made them in home-economics class in seventh grade in a blender with raw eggs. Can you imagine making food in a school these days with raw eggs? Kids aren’t even allowed to bring in cupcakes or birthday cake anymore for their birthdays. Between the gluten, sugar and frosting, frosting has been replaced with fruit cups. And nothing with eggs, raw or cooked.


  1. My Thursday things are putting the kids to bed early, a night off cooking (and cleaning up) and hanging out with my Husband. Simple!

  2. Omg, that marshmallow sauce and fritos. Swooooon!

    Love your new cabinet. I have black shelves that need doors!

    And I love celery leaves! I’m disappointed when there aren’t many in a bunch. I’m guilty of the D word. I don’t care, lol. Everything I like is yummy or delicious. I can’t reinvent new descriptions of the same meaning, haha.

    • Ikea has my cabinet in black or really dark wood with doors. I honestly am so impressed with it for the price. Just sayin’ – if you ever need me to help you spend your money, I always have shopping tips :)

  3. I love the look of the marshmallow sauce. I have to say I’ve made home-made marshmallows before, the first time was a disaster because I didn’t whip enough air into them but the second try I learnt from my mistake and it was well worth the effort !

  4. OMG that marshmallow sauce looks like pillowy, silky smooth heaven. And I had NO IDEA fritos were gluten free AND made with only 3 ingredients??! That’s crazy. All of those “baked” and “light” chips out there have all sorts of chemicals and crap in them, it’s nice to know the real thing has a more healthy + natural profile. Uses for celery…hmm…. i’m stumped. I really just like it smeared with a heavy dose of pb! just found a couple for you though… 1st one mixes cream cheese, blue cheese, dill, chives + paprika, and the 2nd one is a wild rice salad w/ celery and walnuts.

    • thanks for the links, you’re so sweet!

      and “it’s nice to know the real thing has a more healthy + natural profile” — my thoughts exactly. Same with sugar not engineered sugar. We share the same thoughts on that, though :)

  5. Haha good point about Fritos. I guess if you’re gonna reach for a high-sodium snack…I think I’lll be sticking to my dry roasted edamame though.

    My thursday things are moving and my yearly gyno appointment. I’m crazy for trying to maximize my day off from work like that, but hey. I’d rather use my remaining personal days for fun stuff!

  6. who knew fritos were basically a health food?
    Good news for me!

  7. I’m going to pretend I didn’t think of filling a bathtub with the marshmallow sauce.

    I eat celery (and several other veggies) every day with a wee bit o’ dip. When they’re starting to go south, they get used in stir fries.

  8. Celery idea: I make a chickpea salad and use it in sandwiches throughout the week for my lunches similar to this one ( I know it says 1/2 stalk of celery but I usually dice up two of them and throw it in my chickpea salad. I agree with you on definitely overpowers the whole juice so I’m not much of a fan. Love your new storage cabinet!

  9. hate hate celery also. And meant to comment on your shelf post, but since you mentioned it here, I have to say its SO beautiful and your collection of props and plates etc is so impressive. I would love to come play with my camera in your apartment!

  10. Ick, no celery for me please. I don’t even like the smell. I never use it even if the recipe called for it. I guess my Thursday Thing would be my new running shoes and my package from Saucony is arriving today so hopefully new running shorts that treat me kindly (as in no chaffing in this summer heat)

  11. I did know Fritos only have 3 ingredients, because I’m always reading labels . I love that! I am not a fan of celery and like the leaves less than the stalks. Have you ever used pasteurized eggs? They sre all I use when baking, so I feel pretty comfortable using and eating raw eggs. I highly recommend them.

    • I’m pretty sure most eggs sold in regular groc stores ARE pasteurized and you have to go out of your way to find them to be non-pasteurized. I buy TJs eggs or the reg groc store’s eggs.

    • Actually it’s very tough to find pasteurized shell eggs. I even called Eggland’s Best to double check that theirs are not pasteurized, and they didn’t know such a thing even exists. The only brand I know of is Davidson’s Safe Eggs. They are supposed to be free of salmonella and other germs. Their website is if you’re interested in learning more about them. But regular grocery store eggs are definitely not pasteurized.

  12. I actually *love* celery – mainly because sometimes I just like to munch and crunch on things, and it’s nice and light, perfect for doing just that.
    You could always try dehydrating the celery and grinding it up to make your own celery salt!

  13. Your storage cabinet is SO beautiful!!! And I’m with you on celery. Sometimes I wish the stores would just sell a single stalk or two!!

  14. So many comments….

    I love roasted celery and hate it raw – when you roast it, I promise it is better, sweeter and not overpowering. I agree though about raw celery only being useful for ants on a log. And then, only as a vehicle for the peanut butter.

    I stare at new purchases with a goofy grin all the time.

    That marshmallow sauce….wow.

    • roasted like how you’d roast a sweet potato or brussels sprouts? guess I’ve diced it and thrown it in with other things that way but never just concentrated on the celery that way. It’s like the one time of year I have no interest in roasting. That could change next week though!

  15. i wish fritos made gmo-free chips!
    i love them so much, but try (my best) to stay away from GMO.
    love that marshmallow sauce!

  16. Raw eggs are safe if they’re from a small/organic/local farm, where the chickens have chicken-y lives… the dangerous contaminated ones are from the large-scale chicken operations. Same thing with raw chicken. The contamination comes from the practices of big agriculture. That’s why there is virtually no danger of salmonella contamination in the foods and regions you mentioned… they do it the way it has always been done, and the way it is supposed to be done. It is only in the U.S. that we have taken food to a frankenstein-capitalist experiment in how much can be produced and shipped thousands of miles.

  17. I have heard that if you wash the outside of the egg shell before cracking it open it greatly diminishes the chances of the egg getting contaminated. The marshmallow sauce reminds me of meringue that sometimes gets used for those hard little icing flowers you see on cakes.

    Children are still working on their dexterity through their first several years in elementary school. I would wait to have a child handle a knife (unless you are physically holding their hands) until maybe the end of 2nd or 3rd grade.

    I like to eat celery with peanut butter and a banana! I stick the entire banana onto the peanut butter drenched celery (sometimes I use 2 pieces of celery so I can get extra peanut butter into my mouth). I wrap it in a paper towel and roll it down as I go so not to get peanut butter all over the place.

  18. great post Averie! wow that’s so crazy to think about making orange Julius at school! i think it’s so sad about not being able to bring cupcakes for your birthday! and i’ve even heard of “peanut free” schools — i don’t know what i would have done without my pb&j at lunch — it was a staple! haha but i completely understand, food allergies are nothing to shake a stick at

    • Oh and there was talk of it being peanut-free because one little girl had a peanut allergy but that seems to have changed and pb & j is allowed again. But yeah, it’s crazy. Air-popped popcorn (plain) is considered a birthday “treat”.

  19. Frito pie! Have you ever had that? We had one in Santa Fe last year – it’s essentially a snack bag of Fritos, side of the bag split open and loaded with chili on top of the chips. Semi-gross yet delicious ;)

  20. I think your new cabinet looks sooooo pretty will all the props, and if I only had space I would get the exact same thing! Last week I ate some celery “stuffed” with pimiento cheese. (Here’s my recipe for pimiento cheese:

  21. Oh dear, where do I start? OK, the words to-avoid. Personally, I don’t care of what they say about it, because if I try something incredibly good, I would go with the flow of my emotions at that moment and time to describe it, and if the first word that comes out is “delicious”, then let it be. Actually, that article reminds me of another era, when many words were censored, the communism era, but now it’s on food writing?!
    Celery. Just give it all to me, I’ll find where to use it, I love leaves and always hunt for celery with more leaves. I found, that Asian stores sell the whole stalks and leaves, for happy me… :)
    Raw eggs. Living in both Europe and US, I found out that here, in US, people are oversanitised from the birth. And that is not healthy, it blocks the immune system, giving the false message to it. People are surrounded by a protective bubble, but when anything from the outside did get into the body, the immune system doesn’t know what to do. Another issue here is where those eggs are coming from. What good can come from the chickens, raised without sun on a cramped farms, where they can’t even spread their wings?
    We wash our hands with a real soaps (no sanitizers, no antibacterial), and buy eggs from a local family, whose chickens are happy in the sun all day long. Happy chicken lay happy and healthy eggs… :) Sorry for such a long comment…

  22. I made a peppermint marshmallow sauce around Christmas last year that I devoured!! And with celery, we eat a lot of it plain with ranch dressing. Not gourmet by any means, but it makes a great snack!

  23. I am always surprised when the stats of packaged goods are that good but I’m happy to learn I could grab a bag of Frito’s without concern of what I’m putting into my body. More brands need to go ahead and simplify their foods!

  24. Ooo that Marshmallow Sauce does look heavenly!! I’m going to have to give that a try.

  25. I totally want to do a Thursday things post :) At the top of my list would include those Tweezerman splinter tweezers you recommended. I bought them from Amazon and they are rocking my world right now. How funny that a pair of tweezers can do that!

  26. That marshmallow sauce looks AMAZING! Yum.

    The knife thing makes me nervous, but I remember hearing Jamie Oliver talk once about how he had his kids in the kitchen since they were old enough to walk. He’d hand them a knife and teach them how to be a sous chef. He thinks that a lot of obesity occurs because no ones in the kitchen unless it’s to open a box or bag. If the parents don’t teach kids how to appreciate cooking, they won’t be into it. But the knife thing…still makes me so nervous!

  27. What about making a chicken or egg salad? That’s what I do with all my leftover chicken. I use avocado instead of mayo and a bit of mustard. I’ not big fan of mayo, but boy do I love the avocado and mustard! Anyway, celery is a must for chicken salad.

  28. I’m half Japanese and actually, as a child, I would eat raw eggs with rice. It’s quite common in Japan (only I did it here in the states). Nothing has happened to me! I think people are a little too freaked out when it comes to eating “raw” foods. I mean, we eat mayo, some countries eat tartar, sushi, and etc. I even saw one family on the show, “Wife Swap,” who ate raw meat every day! (They were sure the apocalypse was coming and wanted to be prepared..although…can’t you just strike a match?) Anyway, they tried fried chicken for the first time and got sick. They also went to a doctor and they were perfectly healthy, even more so than average folks! Amazing!

  29. Averie! I’ve realized that I haven’t actually COMMENTED here in the longest time (although I read relentlessly), so I thought I would drop a line and say hello. ;) By the by, your new favorite posts widget looks absolutely spectacular! Those sorts of things take soooo much time, but it look amazing. Happy Thursday!

    • I just put them up yesterday & thanks for noticing! The first few took me forever! But I got faster and now I can rotate them and have fun..but you’re right timesucks (as I commented on your post about your new header!)

  30. I really like celery but who would have thought that the corn chips would be good for you?

  31. Huh, never knew that about fritos! I do love me some fritos when I’m feeling snacky (aka ALWAYS) and craving salt. Now I can enjoy them even more for their simplicity, even if they are fried in that oil ;)

  32. I have been eating raw eggs in cookie dough since I can remember and I have yet to die. I think it is because my mom wasn’t overly paranoid about germs and such things and let us be kids. We built immunity! And I do love your cabinet ;)

  33. I don’t buy celery that often either– I do like it with raw nacho cheese dip though! My usual Thursday thing was a good guitar lesson tonight and getting the remaining heads of lettuce out of my salad garden before they bolt in our heat wave (105 today). I don’t make homemade mayo or Caesar dressing with raw eggs, but I still taste all cookie and cake batter before baking!

  34. I didnt realize the frito ingredient list was so small. There are actually many “bad foods” that I dont find all that bad for you. Like pizza…bread, tomato sauce, cheese. whats so wrong with that? But then there are some apparent “health foods” that are loaded with sugar and perservatives. Like certain brands of greek yogurts.

    • There’s a way to make even something like oatmeal sort of “bad” for you if you load it with sugar, tons of nut butter, and all kinds of toppings. All of a sudden you have a 800 calorie breakfast!

  35. My first memories of celery was my Mom serving celery with cream cheese in them when I was a kid! I want to make celery soup. My friend who is an awesome cook says it’s so easy and so good, and barley any ingredients to make it. I need to get her recipe.

    I didn’t know that about Frito’s. That does make it better to snack on them!!

  36. Celery is one of those foods that, IMO, is just blah. I definitely use it in soups or in certain salads. But that is all. I don’t like to just eat it plain or with nut butter or anything else for that matter.

    Here are some of my Thursday’s things. I want to make these for the fam:

    I have been making these every morning for the past week for my 2 boys:

    Since my oldest son is allergic to corn, and every tortilla has baking powder in it (which has corn starch), I thought about making these for him:

    One more! These look sooooo good!!

    Sorry for so many links in one reply! :-P

  37. I feel the exact same way about celery! Add it to tuna salad? Ick now the whole thing tastes like celery! Same thing goes with potato salad. That marshmallow sauce looks amazing and pretty simple too! I noticed the safe thing about Fritos a year ago when I went GF. I was like hm. These aren’t so bad. Who knew?

  38. Fritos being a health-food? Best news all week!
    And I am SO badly guilty of using all of those “bad” food words… including food porn! My albums of food on Facebook are called that. And here I thought I was being clever and tongue-in-cheek. I guess not! And I need to make my way to IKEA to pick up one of those cabinets. I need one–all my dishes are stacked on my counters and I’d like my space back please! The white just looks so spacious and airy… love it!

  39. From a french point of view :
    We don’t care at all about eating raw egg or other raw food. I don’t know anybody who is afraid of eating raw cookies dough neither. It’s so good.

    Before I went vegetarian, I loved eating tartar (raw meat + raw egg), raw fish, and eat mayo sometimes.

    My mother used to say that a little dirt and being in contact with animals couldn’t hurt. That will help us building our immunity system. So we played with mud, outside in the garden, swan in lake and rivers (now I think about nutria who pee there :/ ) and eat a lot of food that you may not consider safe for child : raw milk, meat, raw eggs, unpasteurized cheeses.

    Celery is the least used vegetable in my kitchen because I think like you : it overpower other tastes. And I have to carefully remove those “strings” that make it hard to chew.

    Thank you for the marshmallow recipe link, sounds good :)

    • Thanks for your perspective and yes, some dirt and germs helps to strengthen our immune systems. Interesting that raw milk, meat, raw eggs, unpasteurized cheeses are common, even for kids. And yes, anyone who hasn’t eaten cookie dough has not lived (or is not a cook – you just HAVE TO taste your dough before baking it!)

  40. All of these look amazing! Great mix of recipes! Happy 4th and weekend!

  41. I can’t remember when I started using knives … probably around age 7. I would put Cheese Whiz on the celery – mmmmmmmmmm!! Now, Cheese Whiz definitely has more than 3 ingredients, unfortunately. But it is still soooooo good! I am not even the slightest bit afraid of raw eggs (especially if they are organic). I ate cookie dough all the time growing up, and my dad used to drink about 20 raw eggs a day in his body building years … it’s all good :-) Nothing to worry about in my opinion.

  42. Pingback: When It’s a Holiday Week

  43. Pingback: Thursday Things on Friday

  44. Pingback: Bites for Growing Your Blog: blog content & strategies.

Leave a Reply

Your email address will not be published. Required fields are marked *