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Making Time For Family Dinners

posted on January 18th, 2017 by Lauren Murphy

Did you know that numerous studies underscore the long-term health, academic, and societal benefits of consistently eating together as a family? Home-cooked meals nourish the spirit, brain, and health of all family members. Not to mention, people who frequently cook at home eat fewer, healthier calories. Additionally, regular family meals are linked to the kinds of outcomes that we all want for our children: higher grades and self-esteem, healthier eating habits, and less risky behavior. These five tips will help you make more time for family dinners. Pick a night of the week that you plan on having dinner together. This way it won't interfere with work or after school schedules. An easy way to make this happen is to make it a routine -- every Monday night you eat together as a family. Your dinner doesn't have to be a complicated meal. Make something easy that allows more time to sit around the table and eliminate the stress of having to prepare complex dishes. Plan your… Read More

Say Cheese

posted on January 18th, 2017 by Lauren Murphy

Our fourth annual “Say Cheese” celebration starts January 25, 2017. Bristol Farms Cheese department has over 350 varieties of cheese to choose from.  Our buyer searches high and low for unique artisanal cheeses, bringing you an assortment unmatched by anyone else. With an assortment like this, it can be quite overwhelming when you arrive at the cheese counter.  We have the best Cheese Specialists in the world, there to help you find that perfect item. These cheeses in particular pair up nicely with beer. In store we will be offering tastings and pairing demonstrations with Boulevard and Ballast Point Brewery. Look for events at your local Bristol Farms! Read More

Now Design Pop‑Up

posted on January 13th, 2017 by Lauren Murphy

During Butchers Bonanza, we will be having a Now Design Pop-Up Sale from 12 - 6 PM on January 13th and 10 - 3 PM on January 14th at Bristol Farms Palm Desert. We have lowered the prices up tp 40%. These gorgeous towels are originally $4.99 to $16.99, but for two days only they are only $3.49 to $9.99! Save $3.50 on Ripple dish towels, $1.50 on Basketweave and Symmetry dish towels, and $7.00 on Jumbo dish towels Read More

Meal Prep Made Easy

posted on January 11th, 2017 by Lauren Murphy

If your New Year's resolution was to eat healthier, save money, or spend less time during the week cooking, meal prepping is an excellent tool to help you stick to your goal! Pick one day of the week and have fun planning out your meals for the week. Before you start you'll need a bunch of plastic Tupperware to store all of your meals. Common foods to prep: chicken, green beans, rice, sweet potatoes, stacked salads, or overnight oats. Not all of your foods have to be cooked. You can prep snacks in small bags, like nuts, whole strawberries, or baby carrots. This will help you stay full between meals and eliminate mindless snacking Read More

Batch Cooking Tips

posted on January 11th, 2017 by Lauren Murphy

The secret behind batch cooking is simple; cook now, freeze for later. Not only will this save you money by not dining out and ordering in, it will give you more time during the week. Batch cooking is exactly what it sounds like, cooking your meals in batches. It's not as much work as you might think since you're cooking what you'd normally eat, but doubling or even tripling the recipe! Batch Cooking Tips: Make sure there is plenty of room in your freezer because most of your meals will most likely be stored here. Simpler meals are easier to freeze, so stick to grains, sauces, soups, and main protein dishes. Let your food cool off before putting it in the freezer. The heat from the food will create condensation which will lead to freezer burn! When storing soup, leave about an inch of room for expansion, but all other foods you'll want to remove as much air as possible. If you're cooking for a family you can store large quantities together in the freezer and… Read More

New Year, New Flavors

posted on January 4th, 2017 by Lauren Murphy

Spice things up this year by bringing new flavors to your favorite meals. Not only do spices add extra flavor to your meal, they each have their own benefits. Turmeric: Try it in: soups and smoothies Flavor profile: Peppery Benefits: Anti-inflammatory, natural pain reliever Cumin: Try it in: vinaigrettes Flavor profile: Smoky Benefits: Rich in iron, boosts immunity Tarragon: Try it in: mac ‘n’ cheese Flavor profile: Similar to basil or anise Benefits: Rich in Vitamin A, C, and B-6.   Read More

How To: Perfectly Poach An Egg

posted on January 4th, 2017 by Lauren Murphy

Poached eggs are delicious and a staple on most brunch menus, but not as common at home because they appear to be hard to cook. This year is the year you learn how to perfectly poach an egg every time. Tips: Use the freshest eggs you can find. Fresh eggs have tighter whites and yolks which will help them keep their shape in the water. Use a fine mesh strainer instead of a slotted spoon. The strainer will remove any of the stringy egg whites that separate. Keep the eggs moving around in the water so that they cook evenly. Vinegar isn't necessary if you use fresh eggs. It helps, but can also affect the taste of your meal. Steps: Bring a few inches of water in your saucepan to a slow simmer, just where you can start to see bubbles appearing. As water is heating up, crack an egg into a bowl and transfer it to your strainer. Swirl the egg in your strainer until the excess egg whites come off and then lower it down to the simmering water. Gently shake the… Read More

Apple Cider Vinegar Uses

posted on January 3rd, 2017 by Lauren Murphy

The benefits of our apple cider vinegar are many: it’s a must in the kitchen (makes a delicious salad dressing). It’s also a great tonic for digestion and a terrific conditioner for your hair. A staple for any household. Apple Cider Hair Rinse: Combine 1 cup water with 2 tablespoons apple cider vinegar. After shampooing, apply to hair and rinse thoroughly. No need for conditioner! Unlike conventional products, Apple Cider Vinegar won't weigh hair down, and leaves it feeling luscious and strong! Apple Cider Vinegar Tea: Mix: 1 cup hot water, 1 teaspoon apple cider vinegar, and 1 teaspoon raw organic honey. Sip this tea in the morning to help relieve joint pain, inflammation, and chronic sore throat. Add a pinch of cayenne pepper and cinnamon for a weight loss detox and energy boost! Read More

Rethinking Caviar

posted on December 28th, 2016 by Lauren Murphy

Get creative with caviar! You can choose to serve caviar the traditional way, or you can buy caviar at different price points and have fun creating interesting appetizers to highlight the unique taste. Avocado & Caviar Toast Slice and toast bread of your choice. In a separate bowl lightly mash avocado slices, lemon, salt, and pepper. Spread avocado mixture on top of your toast evenly, but not too smooth. Finish with the caviar you enjoy most (or add a variety of for different colors and textures). Make these bite-size by using sliced baguettes instead. Philadelphia Potato Poppers Boil mini potatoes until soft. With a small spoon hollow out the middle of the potato and fill with a small scoop of cream cheese. Top with smoked salmon and caviar. Fruit & Nut Yogurt Dip Slice pears and apples and arrange them on a plate with various nuts. Add a small bowl of yogurt and top with caviar, but don't mix it together. Treat it like a dip and let your guests scoop into… Read More

New Year’s Champagne – Drinking The Stars

posted on December 28th, 2016 by Geoff Nicoll

Benedictine Monk Dom Pierre Pérignon, credited for the invention of Champagne, was more precisely responsible for the marketing of this discovery. His startling revelation prompted the famous quote, “Come quickly, I am drinking the stars.” What he had realized, was that the natural gasses that were created during the fermentation process actually incorporate into the liquid when trapped behind a sealed closure. A wonderful discovery indeed, but hardly that of the famous devotee of the Order of St. Benedict. The process was already being utilized mid-16th Century as documented by Benedictine Monks, also in a Monastery, but about a century prior to his revelation.  And it wasn’t sparkling wine that Dom Pérignon was nurturing; the Champagne he was producing was actually a red table wine. The sparkling white common today likely originated as Blanquette de Limoux, from the Southern French region known as the Languedoc. True Champagne comes from a series of villages located about… Read More

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