NOVEMBER 2009 NEWSLETTER
Dear Friends,
"Feeling gratitude and not expressing it is like wrapping a present and not giving it."
-William Arthur Ward
I am grateful for so many things, and one of them is being able to write my newsletter every month, which I really enjoy doing. Plus, more and more people are signing up to receive it. Thank you!
With yummy Thanksgiving coming up fast, I try to get organized ahead of time so I don't scramble and stress at the last minute. Picking recipes from a COOKBOOK helps to start planning which dry ingredients you can buy ahead of time, and don't forget to bring a reusable MARKET BAG with you. When it gets closer to the day, and you need to buy the vegetables, use a reusable ORGANIC PRODUCE BAG to put them in and help reduce plastic bag pollution.
The day of, as you are peeling and chopping the onions, throw the skins and any other bits you don't use into a COMPOST PAIL you may have by your sink, like I do. My hands always smell of onions after, and so I rinse my hands with METAL SOAP under running water and magically the malodorous smell vanishes. When your compost pail is full, you can just pick it up and take it outside where you can empty it into your COMPOSTER. I suggest a VALENTINA.
I hope you have a warm and happy Thanksgiving. I am so thankful for your support!
Sincerely Yours,
Priscilla Woolworth
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Pick a yummy recipe
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 Go to market |  Buy your produce
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Put your veggie scraps in here | 
Remove bad smells from your hands
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 Empty your compost pail into Valentina |
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Robyn Griggs Lawrence, Editor-in-Cheif of "Natural Home," fondly remembers her trips to Woolworth's general store as a place where customers can find anything they need. I am excited to say that PriscillaWoolworth.com is now her favorite one-stop-shopping for sustainable goods! |
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Treehugger, a wonderful website about all that is fashionable and green, highlighted the Valentina composter "as a fashionable means of discarding compost waste, especially if you live in a small, urban space. The Valentina is especially helpful or those who live San Francisco, where composting is now mandatory!
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| Shelter Pop just picked PriscillaWoolworth.com as one of their favorite eco-friendly stores. Check out their article, which notes that my pre-ested products are "perfect for shoppers who don't have time for "trial and error." |
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Danny Seo took some beautiful pictures of my home for the ApartmentTherapy.com in Los Angeles. He also got a great shot of Leroy, my family's beloved French bulldog!
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"Tapped" is a powerful documentary about the lives affected by the bottled water industry, bringing us right up close to the unregulated and unseen world of an industry that aims to privatize and sell back the one resource that should never become a commodity: our water. A must see movie for all of us. Go to www.tappedthemovie.com and find where it is playing near you. |
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Ingredients:
- 3 pints Brussels Sprouts
- 1/2 cup of Virgin Olive Oil
- 15 Thyme sprigs
- 1/2 tsp. Sea Salt
- 1/2 tsp. fresh Ground Black Pepper
- 10 roasted Chestnuts (about 4 oz), peeled and roughly chopped
1) Preheat oven to 375 degrees.
2) Trim root ends of Brussels Sprouts, cut in half lengthwise and place in a bowl.
3) Pour the Olive Oil on them, the Thyme sprigs, Salt and Pepper and toss. |
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4) Tip the contents of the bowl onto a rimmed baking sheet in a single even layer, and place in oven.
5) Cook for 30 to 35 minutes, until the Sprouts are deep golden brown and getting a little crispy.
6) Transfer them to a bowl and sprinkle with the roasted chestnuts (I cook mine at the same time, underneath the Brussels Sprouts)
7) Or, you can roast the Chestnuts before by very carefully cutting an X into the top of each one and place in a single layer in a baking dish, in a 425 degree oven for 20 minutes.
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