Put ¼ tsp each oregano, mint (maybe extra mint!), basil, thyme, marjoram, and kosher salt with 2 tbsp extra virgin olive oil right in a nice sized glass baking dish, like 8x8x2”. The tall jars of spice are $1.98 at Winco, no kidding. Figuring in that you have some and whatever you buy you’ll use again, we’ll call spice $1 for this recipe. Our 33.8 oz Napoleon brand olive oil at New Seasons was $9.99- sometimes its on sale.

4 chicken thighs (this time with bones and skin) Fred Meyer $4.18.

I spread the spice / oil mix around in the dish, put in the thighs and rubbed them around on both sides and under the skin. We cooked at 400 degrees for 45 minutes, flipping them at 25 minutes. The chicken fat and most of the oil remained in the dish when we removed the chicken.

Here are a few pictures- the olive oil & spice mixture, Ernie with the baked chicken and our dinner. Hey- its after midnight. It's halloween! Like Ernie's shirt?

The salad was all about the Feta. I saw the new Organic Valley Feta at Food Front because we tabled there today- $1 less than other places- next to the shelf coupon for $1 off and built the salad around it. (This coupon was $1 off for 2 products, sometimes they are for just one.) We’re now committed to using Feta- probably for salads or antipasto this week. We’re okay with that!
We got a huge head of organic Romaine at Fred Meyer for $2!

1 Roma tomato $0.75
1 package Organic Valley Feta $4.99 with coupon
1 large head of organic Romaine lettuce (Fred Meyer) $2
Annie’s creamy balsamic is shown here ($4), but we also use Ernie’s own mix of balsamic vinegar, olive oil and Italian seasoning that we pay very little for per serving. (If you like it sweet, add cane sugar or agave. We’ve seen creamy Italian dressings with mustard powder, cream, and clove in the store.)

We’d suggest adding cucumber and mushrooms, but this was just fine as is!
Also shown, a fig from Food Front and some Nature Bake bread with butter.


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    Why recipes & tips?

    Disorientation is what we felt when we suddenly felt compelled to shop, cook and dine differently. It happens at that point you know too much to eat GMO’s. It’s probably like being an exchange student. You know a lot of the language perhaps, but there’s layers of knowledge to gain by speaking it all the time.

    Since you’re not a native speaker, you may find out after several years that a word you’ve always used isn’t quite the right one. Plus, sometimes you really need a word and you don’t know what it is- you can’t wait so you put together some phrase that pretty much means the same thing. Every day it gets easier, and by necessity you learn quickly.

    What makes it harder is our assumptions and preconceptions- even half-truths (at best) we’ve been sold. I assumed citric acid came from citrus. I assumed natural flavors would not contain GMO’s. I assumed cage-free meant chickens lived outside of cages. I assumed things like GMO fish and meat and dairy from cloned cows would be labeled and I’d know when they were on the shelves. I thought genes worked the way I learned more than a decade ago and safety tests conducted by scientists proved GMO’s were safe. The reason we have to discuss and link to all the stuff coming from regulatory agencies and scientists is that by not knowing we accidentally ate GMO’s.

    We have only our perspective to write from, and challenges we hear about others facing. By going non-GMO, you are eliminating many prepared foods or switching brands to be non-GMO or organic. When we knew too much to eat any ever again once we spotted them, we suddenly had problems eating because we had some knowledge gaps, it cost too much, we couldn’t find food, and it was taking a lot more time. For some of you, time or money added will keep you from doing it- and you might shut the door on the truth because you think you are helpless until you have more time or money. That isn’t true. It may not all be on the website yet but since we do it, we will write about it and you could always call us (email us so we know what number is yours first and pick up) and we’ll bend over backwards to give you whatever you need to make it work. We’ll go shopping with you or answer your call, text message or email in real time if you have a question at a store or restaurant or whatever you need. Until we have a lot of this up as we think of it, we’ll use a blog so the newest is easily found and you can use key words (“categories”) below. Later we’ll change this page from a random tips and recipes blog to an organized guide page.

    You will see that we didn’t know the basics, so basics are often going to be here- like our fastest best way to cook rice. Anything we know how to do or that folks suggest we pass on will be here and some will be new because they are recipes we made up. Some things only apply to going no-GMO so they might be new too. And some people live on fast food and prepared dishes and will be lost in a kitchen (we know people like that) or think they have to buy Organics because it would be awful to make non-GMO food themselves. Its not- its delightful, easy and cheap. You feel better and eat better food and food becomes an experience that brings very good feelings. I’m not a cook. I throw things together and I’m becoming good at that- so much that some of what I do might now be called cooking. Anything that is really cooking will have come from you all and we’ll post it here too so we help other cooks too. Thank you for reading.


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