Tuesday, June 1, 2010
Vegemite is a dark brown Australian food paste made from yeast extract. It is a spread for sandwiches, toast, crumpets and cracker biscuits, and filling for pastries.
Vegemite is one of the world's richest known sources of B vitamins, specifically thiamine, riboflavin, niacin and folic acid.
I also have a strong suspicion that it does not taste very good. That is just a hunch though as I have never tasted it. However, since we are moving to Australia later this summer I will likely have ample opportunity to try it.
That's right, I said we are MOVING TO AUSTRALIA. Western Australia. Perth to be exact. Eric has a wonderful career opportunity and the twins and I have an equally wonderful opportunity to live in a Mediterranean climate. I'm already planning my wardrobe and considering what my new beach-friendly hair style will look like. Thankfully my husband is concerned with more practical matters like finding housing, shipping our goods, learning to drive on the other side of the road and other minor details.
With that said, we are very busy packing up our home in Steamboat and temporarily relocating back East while we wait for the work visa and the rest of the details to fall into place. The actual move to Australia should take place later this summer.
As such, our very own Jeannie is going to start contributing recipes, tips, tricks and the like to FullAtLast on a fairly regular basis. She's going to keep the torch burning while I attempt to keep my head above water. I will still be posting, as time permits, but we will be hearing more and more from Jeannie which makes sense since so many of my recipes and ideas are "liberated" from her anyway.
I also encourage other readers with a taste and flair for healthy living and cooking to share your recipes and ideas with us. You can still email firstname.lastname@example.org with your thoughts, inspirations and recipes and either Jeannie or myself will get back to you as soon as possible and/or publish your guest post on the blog.
Finally, I need Mel to send the recipe for the most amazing salad she whipped up this weekend. My mouth waters for this salad. It's a medley of baby spinach leaves, fresh corn, sweet potato, avocado, quinoa and I forget what else, in a tangy little vinaigrette. So delicious. So nutritious. So satisfying.
And, it's another use for quinoa which should make Kelly happy since she has a very large bag of it in her pantry just begging to be used.