Mango Jelly Recipe for 2025 and Instructions for Canning for Future Self

I don't like repeating blog articles, but I do change things around from time to time.   I have been at this since 2009 and there are things that I modify and put back on the blog.

In this case, it isn't so much the Mango Jelly recipe as much as the process.  The recipe is same as it was but it was tailored for my canning pot, and I did increase the amount of Bulk Pectin.  I got a much more "me friendly" result.  The result is more firm and more like what I expect a jelly to be like. 

If you like a soft jelly, reduce the amount of pectin from 12 to perhaps 10 or 8 Tablespoons.  I am using Bulk Pectin.  It's cheaper that way and being retired, I save money where I can.

Of course the Full Internet Warranty Applies - No Warranty implied or expressly written.  You follow these instructions at your own risk.  Just because this "works for me" does not mean it will work for you.  Read them, re-read, get your equipment set up, and re-read again.  Ramblingmoose.com takes no responsibility for any actions on your part.

That being said, I do this a couple times a year.  These are instructions from me to my future self.  I could do this with one jar in a sauce pan and a sealing lid if I had to. 

But I am a special character.  I've been told I am an ampersand.

The Full Recipe is at the bottom.

Wash your hands, frequently.

Canning.  The USDA has instructions, and "everyone else" does as well.  This is what I did Monday.  I've been canning for a couple years now and I have gotten good results.  Usually only one jar per batch fails to seal.  BUT, I tend to reuse my lids.  I have been told don't do that.   I roll the dice and don't pass on jars until a week or two after they are sitting around so I know they're going to seal.  The one that fails is mine and goes into the fridge.  Mango Jelly Pie on a Graham Cracker Crust can be a very nice dessert, and this jelly is great on Pancakes for syrup.  I had it on pancakes today and enjoyed it.

Into the canning pot, place more lids than jars.  Rings do not to be sterilized. I can comfortably fit 8 jars on the grid inside of my pot.  So I tend to put 8 to 10 lids in to the pot.

Place the funnel and the magnet stick into the pot.  Any scoops or paddles I think I will need go into the pot.

Note:  If you place all the things other than the jars that you want to sterilize into a separate sauce pan, and can fit them in, it may make life easier.  Using tools to remotely fish things out from a boiling pot of water from under jars and grid can be painful.  I did not use a separate pot for the lids and tools this time and I managed.

The tools that do not go into the jars will remain on a dinner plate outside of the pot.

Do not use a paper plate.  I made that mistake this batch and when I turned the fire back on, it caught and you had ashes everywhere.  Bad move.  Hank will tell you Propane cooks hot, it's God's Own Gas.

Put the pot in the sink and fill all the jars with water after you lift the metal grid and place it on the bottom of the pot.  Then fill the pot to the line so that all the jars are completely submerged with about an inch of water on top of the jars.

Yes, that's a lot of water. 
Yes, it all has to come to a full rolling boil.

The Boil.  Place the full pot on the stove and turn the heat on, full.  You want the water to come to a rolling boil.  This will take about a half of an hour.  Make sure the propane tank has enough gas for this project.  The entire canning episode yesterday only used 1% of the 100 gallon tank.  You most likely won't move the needle on the larger tanks.  You won't want to do this on a smaller bottle since those are for the Grill.

Sterilizing.  Once the pot, jars, lids, and tools are on a rolling boil, set the timer on the stove for 30 minutes.  This must boil for 30 minutes to sterilize everything.  Yes, I know you can't kill all the tardigrades in the pot, but this will get the botulism out of anything.  This way when you send jelly Up North to family, they won't get sick.

Jelly needs to cook to 165F or 74C.  Start this when the water is boiling, it takes about 20 minutes to go from room temp to 165F.  This kills any nasties that might be on the fruit or the pot.  The temp gun helps but the numbers dance around while you are stirring with the immersion blender. 

As long as the fruit is not frozen, adding the ingredients to the separate cooking pot, then turning on the heat on medium will be fine timing.  Your immersion blender or stick blender is great for the task. 

Use the white blender.  The other blender is for making soap.  Don't mix them.  This takes too long to "restart" because you did something stupid.

Keep stirring the jelly until you are ready for it, and do NOT use high heat.  The Mangoes will hot spot and you will end up with discolored fruit.  Not the best when you want "Gift Quality".  This also will mean that the jelly, jam really since it is complete fruit, will be smooth and pureed with no chunks.

When the timer sounds, check the temp on the jelly.  If it finishes before the water has boiled for 30 solid minutes, turn the heat down on the jelly.  You don't want hot spots.

Hopefully everything is done correctly, no hot spots and you are now ready to can.

Turn the heat off the canning pot.

Filling Jars.  Fish the tools you need out of the water bath.  Place them on the clean plate you just reached out of the cabinet or dishwasher for this purpose.

You will need the scissors clamp, the funnel, the scoop, the paddle.  The magnet stick should have floated upright so you can grab that without getting burned.

Once you get the tools out of the water and set out to cool on the plate, get the metal rack out of the bottom of the pot.  It can be set so the metal handles are elevated and the jars are no longer in the hot water.

Using the scissors clamp, grab the first jar and dump the boiling water back into the pot.  Place this on the work plate.  Put the funnel into the mouth of the jar.  Fill the jar no higher than the bottom of the funnel.  For wide mouth jars, do not fill above the line under the threads.

Tools do cool quickly but do be careful.  It will be a little uncomfortable at first.

Take the funnel out of the jars, and set it aside.  Since you are using it to fill the jars with the jelly, I set it on top of the jelly, narrow side down. 

In filling, if you slopped any jelly on the rim of the jar, wipe it off with a wet paper towel.  Carefully, you don't want to contaminate the jars.  Paper Towels are considered by me to be sterile-ish compared to a cloth towel.

Place a lid on the top of the jar, rubber side down, and seat it on the rim.  Then screw down a ring gently.  Make sure the ring is not "tight" as the air inside of the jar needs to be forced out during the second boil to create your vacuum seal.  Usually getting it to meet the lid then backing off a "wee bit" is enough.

Place that jar back on the metal grid and repeat for all of the jars you intend to can for this batch.

Now that you have your jars on the grid, check to make sure the rings are not constricting the lids.  Lower the grid to the bottom of the pot.

Second Boil to seal your jars.  You now have all your jars submerged and it is time for the second boil.

Turn the heat on full, the fan back on, and wait for the water to come back to a full boil.

When the water is on a full rolling boil, set the timer on the stove for 30 minutes.  As the water is boiling, the heat will push some of the air out of the jars and create your later vacuum when you are waiting for the buttons on the lids to snap to seal. 

Time to remove the jars from the boiling water. 

Raise the grid to the top of the canning pot.  If you are confident, you can remove the grid to a safe workplace and deal with the jars.

Check each jar.  Make sure each lid is seated on the top of the jar and when you are confident, tighten the ring down.  Repeat for each jar and set them aside to cool.

By the time the jars have reached room temperature, each vacuum button should have snapped to prove that they are sealed.

Just because you need clean pipes, dump the hot water in the sink.  It will help melt the grease you didn't know you were putting in there.

Recipe.  USDA says you can store canned jelly for 6 to 12 months.

Ingredients:

• 8 Cups chunked ripe Mango pieces.
• 2 Cups Sugar.
• 2 Tablespoons of Lemon Juice.
• 12 Tablespoons of bulk Fruit Pectin.

Process:

• Cut up your Mangoes into chunks until you have 8 cups of the fruit.
• Mash slightly the Mangoes, and add to the cooking pot.
• Add 2 Cups of Sugar.
• Add 2 Tablespoons of Lemon Juice.
• Add 12 tablespoons of bulk Fruit Pectin.
• Cook on medium on the stove until the jam begins to set at about 30 minutes.

Toasted Pecan Bumper Brownies - Right Sized For Your Pleasure

This started at the park when I had the last Right Sized Brownie on the bumper of the Jeep at a water stop from the previous recipe.  I repeat the recipe below the SHORT narrative. 

See, I realized that I needed Toasted Pecans in this Brownie.  Sure they are great without, but I personally can afford the extra 30 calories each Brownie since Without they are 110, With they are 140, and my workouts burn 1000 calories per hour and my workouts are typically 2 hours or more.

Right Sized Toasted Pecan Brownie Recipe:

Toasted Pecans:

1. Measure out 40g, 1.4 ounce of chopped Pecan pieces.
2. Warm a skillet over low to medium heat.
3. Add the Pecans to the skillet. 
4. Stir, Shake or Jiggle the Pecans frequently as they will toast FAST!
5. I cook my Pecans for about 3 minutes on the heat and then test for flavor.

Brownie recipe:

Note:  I measured everything with a gram scale.  I have one and it works well, however typically volumes are used.  Maybe next time, huh?

I followed the recipe below faithfully and got some wonderful treats.  It fell together in about 10 minutes.  Cooked in 15.

Ingredients:

• 1/3 cup (42 grams) whole wheat flour or all-purpose flour
• 1/4 cup (29 grams) Cocoa Powder (sifted if needed)
• 1/16 teaspoon salt (nobody has one of those, I eyeballed "half" of a 1/8 tsp)
• 1/4 cup plus 2 teaspoons (65 grams) coconut oil or unsalted butter (melted and slightly cooled)
• 1/2 cup (100 grams) granulated sugar or coconut sugar
• 1 teaspoon vanilla extract
• 1 large egg (about 50 grams, out of shell)
• 1/4 cup (43 grams) chocolate chips, plus extra mini chips for the top

How to make them:
9 Brownies as in the picture are 40g/1.4 oz each.

1. Prep your pan: Line cupcake pan with 9 cupcake papers.
2. Mix the dry ingredients: In a bowl, combine the flour, cocoa powder, and salt. Set aside.
3. Mix the wet ingredients: In a separate bowl, stir together the melted coconut oil or butter with the sugar and vanilla.
4. Once blended, mix in the egg until just combined.
5. Combine everything: Add the dry mix to the wet bowl a little at a time. Stir gently until almost no flour is visible. Fold in the chocolate chips.
6. Preheat the oven: Set it to 350°F (175°C).
7. Pour and top: Transfer the batter into your prepared pan. Sprinkle mini chocolate chips on top for extra gooeyness.
8. Cook for 12 to 20 minutes. The top should look set with a thin crust.
9. A toothpick in the center will come out a bit wet. The edges should have soft crumbs.
10. Cool before serving: Let them cool completely in the pan. They’ll continue to firm up as they sit.

Endurance Workout Strategies in Peak Summer are Different than Cooler Weather.

Endurance workouts are a strange beast.

You are out there.  On your own.  Hours pass by.  You finally decide "Ok, I'm done!" and head back home.  Or the trailhead.  Or the car.

You get in your own head space.  Yes, that's a real thing.  Trance like workouts.  You don't feel "the pain" you are inflicting on your body because beta endorphins are a wonderful aspect of all of this.

I have called it "Skate, The Movie" because once I get in the Zone, it is really like watching something on TV. 

You just "do" it.

Yes, I know that's a line from a sneaker ad.  Give me that.

But really you detach and you get to watch things happen as you are burning an awful lot of calories per hour.

1000 calories per hour of cycling, 1500 calories per hour of inline skating for me, personally.  Those numbers come from my own sport watch and are backed up via three separate sport analysis apps.

I do watch what I am doing.  Rather closely.  Always have.  The goal on skates is "once around the world at the equator" of 24,900 miles.  I'm getting close at 24,620.

This is the "Statistically Hottest Month of the Year".  Two weeks before, two weeks after August 7th, the heat is at its highest point.

What does that mean to you or me, an Endurance Athlete?

First, allow yourself flexibility.  If you need to take "a pause", do so.  Remember, you did not get where you are by overdoing it, even if others think you are overdoing it.  I know, confusing, right?

I was out there today.  27.3 miles on the bike.  There are many who do more miles in a workout.  I hold my distance down to what I can do in two hours.  I figure more than that and, in this heat, I am burning more than calories, I am probably burning muscle. 

We get days above 90F/32C, and will until October.  Typical Florida Summer.  65% relative humidity.  It is uncomfortable, but you do adapt.  Trust me, I have.

I have a 4.5 mile route.  7.25 Km.  I do 6 laps to get a marathon.  There's a little wiggle room in the distance.  Measurements are not perfect and we don't expect them to be.  There is always GPS.  Take your phone, load up some tunes, get into the groove, I do.

So instead of only taking one break in the middle of this workout, I pause twice.  Two water stops.  Bring the heart rate down and cool my heels.

That's the second suggestion I have.  Give yourself the option to take extra breaks and hydrate.  I can't say hydrate enough.  Stop and drink as much water as you need.  Then drink more.  You are more like a Steam Engine than you are a gas powered car. 
 

Today in the South Florida Steam Bath, I took an extra break.  I had my water stop, then went back at it.  I know that in the heat, I am less efficient at moving my own bulk, plus my equipment, around that loop.  The second water stop happened because I noticed my speed was dropping.   On my bike I have a lot of monitoring equipment.  Because I like to know what I am doing, I have a trail camera recording video.  The battery only lasts two hours.

That is something to consider.  When you measure your workouts in terms of multiples of hours, your battery may not last.  The camera does not.  The phone does.

Second water stop, I emptied my thermos on my head.  I bring two.  20 ounces of ice water, twice. 

Luckily there is a lot of water available at the park.  Four separate locations.  If you do not have that ability, your workouts will be limited by how much you can cart with you.  Sport bottles or a camelback.  They are a big help, trust me.

After that second stop, at 5 laps of the big park, I noticed my speed dropped down to what I would not consider a good rate.  Since I also monitor my heart rate, I consider it acceptable.  Your body does a good job at maintaining a balance.  If you can monitor your heart rate, you can know whether you are working out at peak.

That peak will vary due to conditions, and vary considerably.

Your maximum heart rate is your age subtracted from 220.  The target HR is 50-80% of that.  As an endurance athlete, I am able to maintain my HR at a peak of the maximum, and I typically workout at 90% of that maximum as an average.  When I tell that to health professionals, they typically are surprised but I have been doing it for years, and I am a "senior".  I do peak higher than that maximum frequently.

Finally fuel.  As in: what do you stuff in your face has a lot to do with how efficient you can convert all this to distance.  I aggressively monitor my diet on workout days and on rest days.  The "Carbo Load" I do before I workout won't take me through a 2-3 hour workout.  I always bring a snack for that first water stop.  Typically that snack is a couple of cookies or a power bar that I have on the bumper of my jeep. 

The quality of the Carbo Load is important.  On a workout breakfast, I try for as low a fat count as possible.  The reason is that I want to avoid Runner's Trots.  Unpleasant need for the rest room NOW because the body is trying to expel the fat you ate earlier.  So don't take it in.  This morning it was oatmeal with fruit and non-fat milk. 

You can have what you feel you need later.  I know I do.  There's a bag of potato chips calling to me from the kitchen.  I must need the salt.  The time to splurge is after the workout.  I did.

Hillbilly Pie (Poor Man's Pie) - Direct From All Over The Web To My Kitchen

This recipe is just too simple not to try.  It came to me on Facebook.  However when I researched it, I just got dozens of hits with the same recipe.

How about that, must be good, so lets try it?

Think of this as a "Butter Bomb".  I will make it again but I will cut the butter back, most likely by 1/2.

I had a can of Peach Pie Filling on hand and since I am the only one in the house who likes Peach Pie, I used it.   Excellent!

Verifying the recipe, I also found comments that said that fresh fruit can be used on this in more than one place.

If you want it to be Vegetarian or Vegan, use Margarine and nut milk.  From a dietary standpoint, the Hydrogenation process that turns oil into Marge is not the best for your heart, but you knew that already!


Hillbilly Pie (Poor Man's Pie)
A simple, comforting dessert that’s easy to make and oh-so-delicious. Perfect for when you want a homemade treat with minimal effort!

 Ingredients:

• 1 stick (1/2 cup) unsalted butter
• 1 cup self-rising flour (See Tip at the end if you don't have any)
• 1 cup granulated sugar
• 1 cup milk
• 1 (12 oz) can fruit pie filling (cherry, apple, peach, or your favorite)

 Instructions:

•  Preheat the Oven: Set your oven to 350°F (175°C). Place the butter in an 8x8-inch casserole dish and let it melt in the oven while preheating.
  
  
•  Mix the Batter: In a mixing bowl, whisk together self-rising flour, sugar, and milk until smooth.
  
  
•  Assemble the Pie:  Remove the casserole dish with the melted butter from the oven. Pour the batter evenly over the butter—do not stir!
  
  
• Add the Filling: Spoon the fruit pie filling evenly over the batter. The filling will sink slightly as it bakes, creating delicious layers.
  
  
•  Bake:  Place the dish back in the oven and bake for 30 minutes, or until the crust is golden brown and cooked through.
  
  
•  Cool and Serve: Let the pie cool slightly before serving. Enjoy warm, either on its own or topped with a scoop of vanilla ice cream.

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 30 minutes

 Tips:
No Self-Rising Flour? Substitute with 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.

Try New Flavors: Experiment with different fruit fillings to find your favorite combo!

Right Sized Brownies Recipe. Not Too Big, Not Too Small!

205+72+400+126+153 = 956

956 /  8 = 119.5

What that blather is about is a calorie estimate for a "right sized" brownie.

See, I needed a snack, that was between 100 and 200 calories.  I needed something that I would look forward to in the middle of a very intense workout.  I needed it to survive being in a closed Jeep Wrangler sitting in summer heat outside in a park in South Florida summer.

Brownies!

I also wanted a simple recipe.  Got it!  See below.

The realization was that all I needed to do was to cut the recipe into 8 pieces, put the batter into cupcake papers, and bake. 

12 minutes at 350F/175C and test with a toothpick.  That should be early, close the oven and retest in a wee bit.  When it is done, is when that toothpick comes out reasonably clean.  You probably will want to account for different oven "speeds" and adjust your cook time.

And finally, these were good.  I mean Gooooood.  I don't know what the common vegetarian/vegan substitutions are for eggs, so this is "conventional".  Martha Stewart to the rescue - this link suggests Banana/Applesauce/Yogurt at 1/4 cup per egg.

As always with substitutes, Your Mileage May Vary!

For each cupcake paper, use 1/8 of the batter.  In my case, it worked out to be 42 grams or 1.4 ounces.  It's also 3 tablespoons level and measured off the top of my head.

Also, this is a shameless copy of a recipe I put out about a month back.  I used an air fryer to cook it and while it was awesome, this method is more to my needs.

Note:  I measured everything with a gram scale.  I have one and it works well, however typically volumes are used.  Maybe next time, huh?

I followed the recipe below faithfully and got some wonderful treats.  It fell together in about 10 minutes.  Cooked in 15.

They. Were. Excellent!

Ingredients:

• 1/3 cup (42 grams) whole wheat flour or all-purpose flour
• 1/4 cup (29 grams) Cocoa Powder (sifted if needed)
• 1/16 teaspoon salt (nobody has one of those, I eyeballed "half" of a 1/8 tsp)
• 1/4 cup plus 2 teaspoons (65 grams) coconut oil or unsalted butter (melted and slightly cooled)
• 1/2 cup (100 grams) granulated sugar or coconut sugar
• 1 teaspoon vanilla extract
• 1 large egg (about 50 grams, out of shell)
• 1/4 cup (43 grams) chocolate chips, plus extra mini chips for the top

How to make them:

1. Prep your pan: Line cupcake pan with 8 cupcake papers.
2. Mix the dry ingredients: In a bowl, combine the flour, cocoa powder, and salt. Set aside.
3. Mix the wet ingredients: In a separate bowl, stir together the melted coconut oil or butter with the sugar and vanilla.
4. Once blended, mix in the egg until just combined.
5. Combine everything: Add the dry mix to the wet bowl a little at a time. Stir gently until almost no flour is visible. Fold in the chocolate chips.
6. Preheat the oven: Set it to 350°F (175°C).
7. Pour and top: Transfer the batter into your prepared pan. Sprinkle mini chocolate chips on top for extra gooeyness.
8. Cook for 12 to 20 minutes. The top should look set with a thin crust.
9. A toothpick in the center will come out a bit wet. The edges should have soft crumbs.
10. Cool before serving: Let them cool completely in the pan. They’ll continue to firm up as they sit.

If you give these a try, let us know how they turn out. They're dangerously easy to make.

I Guess I Can Call It My Mutt Pizza

I know someone who goes to London, frequently.  He is aghast at what they call pizza over there.  His description was Jarred Spaghetti Sauce with Cheddar Cheese.

No, Really.  It sounds like an abomination.

Mind you if you try to serve me Pineapple Pizza, you will wear it.  I am flexible but it needs to taste right.  Pineapple belongs in an upside down cake.  Period.  Or perhaps on a different dessert.  Keep that dreck to yourself.

When I moved here to Florida, I was struck by how mediocre the pizza was.  Think sauce from a can and flavorless cheese.

I set on a path that allowed me to develop a recipe that my Italian Mother would be proud of.  It tastes like a 1970s Pizza Shop sauce.  The kind of place you walk in and see a giant vat of the stuff reducing on a slow flame on the stove.

Remember to add the spices when you take it off the heat.  You want the punch of oregano to shine through.

Today I came home from a marathon on the bike.  That seems to be my normal workout at this point.  Today was 28.02 miles - I was close and made sure to round out the distance.  After two hours, and getting hit by some light rain, and I wanted the pizza.

This thing's crust is not so very good.  It is a large tortilla.  Sure, it saves me about 300 calories but it is kind of soulless and I describe it as an "Italian Quesadilla".  Nothing against Mexican cuisine, I love and respect that and this mashup is strange.

I was in a rush so it has its place.

I did want to use up some of the oddball ingredients I had on hand.  The Mozzarella I had ready was only about half of what I needed so I got "creative".  Adding in the main flavor of the Parmesan would help this effort greatly. 

Still I was short.  I remembered the discussions of the British Pizza.  If we want to laugh, we look at each other and say "Cheddar Pizza" and cringe. 

At this point I realized either thaw out some more Mozzarella or get the Cheddar.  It's a good Cheddar, I equivocated, but it is still a cheddar.  It also was on the "old side" and I had cut out all the "spots".  It needed to be used up.

Ok, admittedly, all the ingredients were weird, let's make a pizza out of these bastard ingredients.  I cook to get a flavor profile as well as a balanced amount of protein with a specific calorie count.  That meant that in order to make the pizza 1000 calories, I needed 5 ounces of cheese total.  I ended up putting a mix together of 1 ounce of rather good sharp Parmesan, 2.5 ounces each of Mozzarella and Extra Sharp Cheddar.

Assembling the pie or quesadilla, I poured a glass of Chardonnay.  Taking a sniff of that glass, I realized it was for cooking.  We made Beef Stroganoff and it put the "Ordinaire" in the term "Vin Ordinaire".  Not great stuff.

Somehow the combination of that wine and the strange pizza worked well together.

I guess the moral of the story is not to be so rigid.  If you have to use Cheddar, it isn't the end of the world, just make sure that you have a strong sauce, and that the Cheddar is Extra Sharp.  Having it be the minority cheese in a mix won't ruin a pizza, it will pass if you are caught up short.

And a glass of Ordinary Wine never hurt anyone.

Air Fryer Brownies? Here is the recipe!

 

Everything was new once.  I once microwaved a chicken.  It actually came out well done but I can't say I would do it again.

I once had a Curry Chicken recipe that I really would love to find for that same microwave again but this was a time long past and a lost recipe.

Every new cooking fad has a peak.  The Air Fryer is having its moment right now and I find it to be amazing.

Worse comes to worse, this will bake well in the conventional oven, same time and temp.

Anything frozen, chicken parts both thawed and frozen, pork parts, fish sticks and fillets.  All have come out wonderful and wholesome.

This is an online recipe that I shamelessly stole.  The "pan" is my silicone liner that I oiled and poured the batter into.

Note:  I measured everything with a gram scale.  I have one and it works well, however typically volumes are used.  Maybe next time, huh?

I followed the recipe below faithfully and got some wonderful treats.  It fell together in about 10 minutes.  Cooked in 15.

Whenever you cook in an air fryer, I find that I have to check frequently and make sure the internal temp comes up to the correct level for meats.  I used a toothpick for the brownies and we have enjoyed them.

They. Were. Excellent!

Ingredients:

• 1/3 cup (42 grams) whole wheat flour or all-purpose flour
• 1/4 cup (29 grams) Dutch-process cocoa powder (sifted if needed)
• 1/16 teaspoon salt (nobody has one of those, I eyeballed "half" of a 1/8 tsp)
• 1/4 cup plus 2 teaspoons (65 grams) coconut oil or unsalted butter (melted and slightly cooled)
• 1/2 cup (100 grams) granulated sugar or coconut sugar
• 1 teaspoon vanilla extract
• 1 large egg (about 50 grams, out of shell)
• 1/4 cup (43 grams) chocolate chips, plus extra mini chips for the top

How to make them:

1. Prep your pan: Line a small cake pan or air fryer-safe dish with parchment paper.
2. Mix the dry ingredients: In a bowl, combine the flour, cocoa powder, and salt. Set aside.
3. Mix the wet ingredients: In a separate bowl, stir together the melted coconut oil or butter with the sugar and vanilla.
4. Once blended, mix in the egg until just combined.
5. Combine everything: Add the dry mix to the wet bowl a little at a time. Stir gently until almost no flour is visible. Fold in the chocolate chips.
6. Preheat the air fryer: Set it to 340°F (170°C).
7. Pour and top: Transfer the batter into your prepared pan. Sprinkle mini chocolate chips on top for extra gooeyness.
8. Air fry Cook in the air fryer for 14 to 20 minutes. The top should look set with a thin crust.
9. A toothpick in the center will come out a bit wet. The edges should have soft crumbs.
10. Cool before serving: Let them cool completely in the pan. They’ll continue to firm up as they sit.

If you give these a try, let us know how they turn out. They're dangerously easy to make.

Begging Dog, Carbo-loading, and Avoiding Runner's Trots

I live a rather regimented life.  

I have been working out steadily since I became of legal age, and now that I have retired rather early, workouts are a great way to keep sane.

By workouts, I mean endurance workouts.  Two hours of (relatively) high speed on a bike or inline skates.  Mind you, according to my heart monitor and sports watch, an hour on skates is worth an hour and a half on a bike.

Just in case you are keeping score, and I do keep score.  I have a Career Goal of skating the equivalent of once around the world at the equator.  That's another 360 miles by my estimates.

So after all these years of "suiting up" and "getting to the park", I have a routine.  It really is a collection of routines since it depends on which sport, what the weather is, and what I feel like doing that day.

Since I can easily burn more than 2000 calories in one go, I have to fuel up before I go.  In the case of this particular morning, I am making oatmeal.  It is (still) fairly cheap, and I can get bulk amounts of it delivered to the door.

The problem with oatmeal is that while there is protein per serving, it is low for my needs.  1g protein per Kg of ideal body weight - or in my case that's 88g per day.  I have to pack more into that bowl, but I have to do so in a low fat way.

If you don't go low fat before an endurance workout, you had better make sure that you can get to the rest stop when you need it.  The body will process the fat in your meal in an unfortunate way, and your guts will need that toilet and insist that you go NOW.  

I'm trying to be gentle with the descriptions here for "All Audiences" but if you do get too much fat in your meal, you will have a "Blow-Out".

Nutrition is important in life.  I'll just leave that here.

Anyway, so I go into the kitchen for my pre-athletics carbo-load right after the dog walk.  If I time it right, I can get to the park, get the workout in, and get back to the house in time for lunch.  Then I can have whatever I want and not worry about whether someone else is in the park's lavatory when I need it.

Reach for the bowl and the gram scale.  Yes, I have a collection of electronic scales, why would you expect anything less?  Placing the bowl on the scale, I spoon out 41g (1.4 oz) of oats.  14g (half tablespoon, half ounce) of Peanut Butter.

I'm chancing that peanut butter.  It's higher fat than I should be having before 2 hours on the bike but I can do it, just.

Now 20g of homemade jelly.  I'm at the end of last year's mango jelly so I will shift to the store bought until I can harvest and make more.  Cherry Jelly is a nice change of pace, isn't it?

80g of milk on top, and microwave the lot.

At this time I have to reach into the refrigerator and that is when I hear Rack the McNab SuperDog (TM) Stand, Stretch, and Shake.

I get the yogurt out of the refrigerator and begin to spoon 100g of unsweetened yogurt on top.  That gives me a total of about 25g of protein and with the two bananas I had earlier, I'm at my minimum of 600 calories for breakfast.

Don't want to be too full do I?

I turn around and notice I have two brown eyed lasers pointed at me.  Rack wants his share of yogurt.

I have to ask, What is it about yogurt and peanut butter that dogs love?  I mean chill, dog, chill!

He steps into the kitchen.  "Hi Rack, I know what you want!".

I get wags.  I get dog smiles.

I finish spooning my own yogurt, and get a tablespoon of the stuff for the dog.  He's older and is on a protein restricted diet for his kidney health.  He's almost 14 years old and he won't be around too many more years.  I am at better than competent at making recipes and nutrition, so I am aggressively managing his diet as well as mine.

Walking over to his bowl he is crowding me out.  I whack the spoon on the side of the bowl to give him some of the white sticky goo that he so wants, and he is already muzzle in to the bowl.  He only does this for Yogurt!  He doesn't even do this for his normal food.

Luckily he "isn't a Lab" so I can keep food on the counter.  

Weirdly, at his age, he is having "Selective Hearing Problems".  Some days he is deaf.  Others he can hear a pin drop.  Or more specifically, he can hear the click of pealing back the lid on the yogurt container.  From the living room.  Behind the cushions and the chairs.  Over the clocks and fans in the house.

Get it?  It's kind of loud in this place and his hearing is not the best.

So with an old dog, I am trying to rush my way out to the air park.  I need to go do large lazy circles around a giant gas bag and avoid obstacles.  It's where the Goodyear Blimp is headquartered here and there is a 4.5 mile course that calls my name.

As soon as I finish my "Peanut Butter and Jelly Oatmeal" I'll grab the mid workout snacks to try to defeat The Wall, and I'll be on my way.

Rack has gotten his fill of yogurt and walked to his station in front of the door so he can watch over the world.

Me?  I'll get my fill of the oatmeal, and get on my way.

Oh and "On Yer Left!".  Keep right, except to pass!  Thankyouverymuch!

Old Style Pizza Sauce - Like Back In The Day, Youse Know?

How about an Old Style Pizza at home?
I mean with a real, (mostly) naturally sweet sauce.  You know from a Pizza Parlor "down the way" that has a giant pot of the sauce perfuming the neighborhood as you get closer to it?

You may not have had one since the 1970s, but this sauce is it.  It's exactly how I remember it.


No this pizza sauce is not Vegan.
It is not Vegetarian.

It can be made either way, but while good, it won't be quite the same.


I take a cue from Mom here, and I get a pound of Stew Beef and brown it in the pot before we start this sauce.  Then add the ingredients to the pot and reduce. 

I have not tried it with meatballs but the flavor will be similar.  Just brown the meatballs and let the sauce cook it.

You will end up with some Braciole once you scoop it out, and if you have some extra sharp Provolone and some Amoroso Rolls, you are now having one of my favorite sandwiches from childhood.  Kaiser or a Hard Roll will work, as will Linguica or a Cuban Roll.

The recipe has Anchovies in it. You can leave that out but I would strongly suggest preparing it as is.  You will want that "Umami Bomb".



Ingredients:

• 1 can San Marzano tomatoes (28 oz)
• Half 24 oz bottle tomato passata (or strained Roma tomatoes)
• 1/4 tsp pepper
• Less then 1/8th red pepper flakes
• 1 Tablespoon olive oil
• Three anchovies rinsed and patted dry
• 1 Tsp salt

Ingredients at the end:

• 2 Tsp oregano
• Tsp basil
• 1 tsp sugar

Process:

• Process anchovies and can of tomato’s in food processor or blender until smooth.
• Add to pan with passata, salt, pepper and pepper flakes.
• Rinse out tomato can with minimal water and dump water into pan - the object is to get the tomatoes out of the can so you don't have to boil a LOT of water down in reduction.
• Reduce for hours low and slow simmer until thick and will cut with the wooden spoon in the pan.
• After you remove from heat, add oregano, basil and sugar and stir in.  
• Let cool and store.

Nothing is Truly Not For Dogs When Rack Is Involved

 I get it.

There is a level of intelligence in other species that human kind has not yet decided to be aware of.

How is that for a diplomatic way of phrasing it?

I would say that while there are many ways of defining intelligence, being the tool maker is not the only way one can show it.

Mind you this gets involved in my own leisure and athletic activities.

I share a house with Rack, the McNab SuperDog (TM).  I call him a lot of names but SuperDog seems to fit well as does Dingus and Knucklehead from time to time.

I am sure that he has herding DNA somewhere in him, he is a McNab after all.  It does not show often.  That lack of a prey drive is probably why he found his way to us.  He's a very fearful soul, even now after almost 14 years of life.

However if I am at his level, he is involving himself in whatever it is.

In other words, he wants to know what I am doing.  Rack is always watching.

Generally, I tell him he can't help with maintaining anything because he doesn't have any opposable thumbs and needs to operate hand tools. 

It won't work, he will hang out as long as he feels he has to and he enjoys being talked to.  More so than many people.

I sit on the floor working on maintaining the bike or the skates, as I did this week when the winds were up, and I will feel a wet nose on the elbow.  The coffee table is lower than my knees, and the only truly clear place I can get space to work on a bicycle is on the floor.

Luckily he doesn't have the Labrador Retriever Hunger Gene.  That is where that breed will eat anything and everything it can get its paws on.  Keep your food under lock and key.

Rack will, though, have moments of understanding that I am quite surprised at. 

The issue of food has been mostly solved with the phrase of "Not For Dogs".  He understands that he is not getting any of what I am eating, and will even respect that dinner plate of high reward food sitting on the below knee level coffee table as I go out of sight to get the fork I forgot in the kitchen.

But it doesn't mean he won't stand there and stare.  It is after all, his job to observe and if it hits the floor, it's gone.

Just no onions.  That would truly be Not For Dogs, which was what I had in my hand, a bag of French Onion flavored chips.

"Sorry, boy, not for dogs!"

It doesn't mean he won't lick his chops until it's gone.

Dog Food Recipe For Older Dogs With Lower Protein

In Florida, I understand the laws on who is a "Nutritionist" is "flexible".  If you say you are, you are.

For this purpose, I am.  At least as a blog writer.

I have been learning and honing my knowledge of proper "Sports Nutrition" since the Disco Era.  Seeing that I am listening to some Classic Disco right now, that timing becomes hazy.

Never mind that.  In this case, I am trying to keep my nearly 14 Year Old Dog, Rack the McNab SuperDog (TM) alive another year or three.  His coat is shiny, his energy is excellent, his eyesight is clear.  His hearing is somewhat hit or miss.  It's also clear that my own Sports Nutrition knowledge is helping.

He also is a Cancer Survivor and has typical old dog kidney issues.

We have been making his food, from scratch, since well before Covid.  We got him because there was a recall on some dog food that killed my prior dog, Lettie.  I feed him nothing from a can, nothing from a bag, and nothing I could not eat myself.

His prior recipe is here on the blog.  That recipe is excellent for adult and younger dogs.

What I am doing in this recipe is reducing the protein content while keeping the calorie count approximately equal.  In order to achieve this recipe, I have been using spreadsheets, nutrition labels, and the USDA food ingredient website information to calculate what I am doing to the recipe.

Original Recipe is 25% of calories from Protein.
Total Protein is about 20.2% with Macaroni, 18.9% with Rice Noodles.

Calories for the recipe is about 3300 calories total.
I get 11 servings, about 3 days of food from all of this. 

It's involved, and should you take this on, feel free to comment here or find me on FB Ramblingmoose or Blue Sky @ramblingmoose. 

The theory goes that 80% lean Burger Meat is about 5g of protein per ounce cooked.  Reducing that to 3.5g per ounce pre-cooked by substituting in "typical" Elbow Macaroni or to 2g of protein per ounce by using Rice Noodles will help.

The reason for this reduction is that he's older.  The Veterinarian recommended a low protein diet because, in an older dog, you have problems processing protein. What happens is that for Kidney Health, and Longevity, they recommend a reduced protein diet. 

Original recipe is here, and it has drifted slightly.  All ingredients are as low salt as possible, no added sugar.  He can't have chicken or other poultry due to a grain allergy. 

The low fat issue is due to pancreatitis that we've had come and go over the years - low fat helps him greatly.  Hence the boiled and strained beef.


Recipe:


16 ounces boiled and strained 81% lean beef.
3 ounces green peas.
5 ounces shredded carrots.
15 ounces Butternut Squash.
15 ounces Kidney Beans.
40 ounces white rice, boiled and cooked.
8 ounces Elbow Macaroni, boiled and cooked.

This makes, for him, 85 ounces of food once cooked.

Meaning, 1 serving is 7.5 ounces.  Give or take. 

The protein count from USDA.GOV is as follows:

Ground Beef:  17.5g for 100g.  1100g for recipe.
Frozen Green Peas:  4g for 85g.  (From package)
Shredded Carrots:  3.5 for 100g.
Butternut Squash: 3g for can (from can)
White rice: 77g for 1100g.
Kidney Beans: 7.8g for 100g, 33g (for can)

Elbow Macaroni is from the package: 7g for 2 ounces/56g
For Rice Noodles, 9g protein per 4 oz/113g.

My math is not perfect.  Your mileage will vary with ingredients and your skill.

Standard Internet Warranty Applies - You get what you pay for, and while I am placing this here, I am doing this to help.  If you have any doubts consult your Veterinarian or Nutritionist.  I'm not an expert I but I can play one on TV.

Surprise, Biscuits from KFC and Popeye's have arrived. Which do you like?

I was out in the backyard with Rack, the McNab SuperDog (TM) when I heard a THUMP!.  I was making dog food at the time and paused because Rack was acting really "needy".

Someone was coming to the door, so we went inside and said hello.

"Hi, you brought things?"

"I brought you a blog article!"

"That's kind of outside of the realm of normal. What are we doing?"

"I went to KFC and Popeye's and bought biscuits.  You will try them and see what you think!".

That was kind of open ended but anything that gets me biscuits I am all for.

Now, these are American Biscuits.  A small savoury or salty shortbread that is designed to be eaten as a roll.  Any time of day will do but I typically have them at breakfast smothered in Sausage Gravy.

Not at all what you would serve as a dessert with your tea or coffee.

Unless you are weird.  You aren't weird are you?

No I don't have a recipe for the gravy, I'm originally from New Jersey and it wasn't in the family recipe box.   The biscuits can be found right here, and I make them frequently.

I was presented with a paper plate with two rather abstract drawings that were too abstract to decipher.  On the plate were two pieces of biscuit, sliced in half. 

No, trust me, I asked what they were supposed to mean and I got a human dial tone.

"So yeah, the one closest to me is Popeye's, the further one is KFC right?"

"RIGHT in one!"

I won't tell you that one was "better" than the other, but what I will say is that I am famous for having opinions.  I have 15 years of them on this blog.  But the two recipes do have their own charm, each.

I would use the KFC where I want a sandwich.  Warm it up, slice it in half and stuff a chicken pattie or sausage in the middle, maybe with egg and cheese.

Popeye's is a "butter bomb" of flavor.  While KFC has a buttery flavor, Popeye's has a blast of salty butter. 

I personally think both are good.  In their place.  I'd use Popeye's when I want a bold flavor.  KFC is for a more mild side dish for a main course.

Yes, I am letting you decide.  I can't really imitate the two recipes because that much butter would "break training" for me and I have been on a training diet since the Disco Era.

No, really, that long.   I just had a discussion about Protein Levels and Medicine Side Effects in a hospital and came to the conclusion that the solution to my diet is to exercise MORE and burn up the protein that I am taking in.  I already count cycling sessions in multiples of hours and in marathons completed.

But that isn't in the cards for the diet is it.  Too much fat in your diet gives you runner's trots and you don't want that.  Biscuits are a bit high in fat for every meal.

As for the biscuits, get what you like.  I enjoy both.  They have to be served hot so if you have leftovers, microwave them and serve with a good gravy.

Cake Mix From Scratch Recipe - Instead Of Buying Into Shrinkflation Mix At The Market

I usually buy ingredients in bulk.  Flour, for example, I get in a 25 Pound bag that sits on the floor in the kitchen.

When the greedy people in the large food corporations decided to shrink the sizes of boxed mixes from 15.25 ounces to 13 (and a bit), I got angry. 

It would change the recipes and really it is quite a bit sleazy.

So I decided I would test out one of the recipes for a cake mix.

Works for me and I am sure it will work for you.  Oh and it's much cheaper since you are using bulk ingredients.

I used All Purpose Flour which is higher in protein than the usual Cake Flour.  I suggest using up the Cake Flour in the house.  The higher protein content in the AP Flour makes for a tougher baked good.  It was acceptable, but it turned a light cupcake into a muffin consistency.

The quick recipe for two cupcakes (about 100 calories each) is a simple ratio:

1.5 ounces (42g) of Cake Mix
1 ounce (28g) of Milk
1 level teaspoon cocoa is optional and you get really good chocolate cupcake.

Bake at 450F for 12 minutes.

If you want more, scale that ratio up.  I know you have a calculator somewhere!

Ingredients:

• 1 1/4 cups (10 ounces) Cake Flour
• 3/4 cups  (6 ounces) Sugar
• 1 1/4 teaspoons Baking Powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt

The recipe is enough for a single layer cake in a greased 13x9 pan baked at 350F.

To use, add to the mix:

• 1/2 cup milk
• 1/2 cup Vegetable Oil
• 2 Large Eggs
• 1/2 teaspoon Vanilla Extract

Bake at 350F for 20 Minutes or longer until a toothpick inserted in the middle comes out clean.

I have made cupcakes with this at 450F (yes, higher temp) for 12 minutes.  Perfect add in for when you have the oven running making frozen foods.

Honey Cinnamon Granola Recipe - Three Ingredients Plus Add-Ins

I found that I was munching a bag of Granola and thought "How hard can this be?"

The Answer is Not Very!

The ingredients were simple, and that was what I wanted.   If you want something more "commercial" and "complex" consider the add-ins at the end.  I purposely kept this as healthy and simple as possible.

This makes a little more than a cup and a half of Honey Cinnamon Granola as is.  Adding in raisins, nuts, or chocolate chips will bulk it up but will also add calories.  Without Add Ins, the entire recipe comes in at 580 calories (give or take).

You decide, that's the deal with Granola.

And... Holy Cow! this was good on top of Cottage Cheese and Homemade Mango Jelly for breakfast!

Ingredients:

• 1 1/2 cup Old Fashioned Rolled Oats
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Vanilla Extract
• 2 Tablespoons Honey

Add Ins (Optional):

• 2 Tablespoons Raisins (Optional)
• 2 Tablespoons Chocolate Chips (Optional)
• 2 Tablespoons Nuts (Optional)

Process:

• Preheat Oven to 325F.
• To Mixing Bowl, add Oats, Cinnamon, Vanilla Extract, and Honey.
• Mix all ingredients until even.
• Add-ins may be folded in at this time excluding chocolate.
• Pour Oat Mixture on top of Lined Cookie Sheet.  (I used Parchment paper)
• Bake Oat Mixture for 10 minutes.
• Stir the Oat Mixture on the cookie sheet and return to oven.
• Bake Oat Mixture for 5 to 10 minutes until toasted to taste.
• Remove Cookie Sheet and scatter Chocolate Chips if desired.
• Allow to cool and enjoy.

Air Fryer Teaches Rack To Eat Plantains

 I am an extremely active adult.  When I say I do a marathon a week, at current, that's what I do on a Sunday Morning on the bike.

All that "Round and Round" stuff takes a lot of time.

On my "off days" I have to prepare.  Food prep.  Meal Prep.

I welcome anything that shaves time off of that process. 

I also eat very clean meals.  More like Great Grandma made.  Basic foods, and a lot of it.  After all 3000 calories a day can come from junk or it can come with 90 grams of protein and high quality "fuel".

For example, this morning at an hour before dawn I was filling up the pressure cooker and making Chick Peas, Garbanzos, for Hummus later.

All this means that I am in the kitchen a lot.  That room gets slapped around and used worse than a tissue.

Even Rack the McNab SuperDog(TM) gets a benefit.  His food is prepared at a similar quality level with home made ingredients in bulk.  It's wholesome if a bit bland, I have even sampled it.

Yes, I've eaten "Dog Food".  More like High Protein Adventure Fuel but you do you.

My freezer is chock full of ingredients to save me time for the next round of making dog food.  Tomorrow.  After the workout.  *sigh*

So I have learned, at lunch, feed Rack first, then side dish, then get the chicken parts into the air fryer.

Having made the first step, I decided my side would be Plantains. 

• Peel the Plantain,

slice into coin sized pieces,
then lay out flat on a dinner plate.

• Sprinkle a teaspoon to a tablespoon of table sugar on top.
• Dust heavily with Cinnamon, to taste.

• Line the bottom of the air fryer with parchment paper.
• Place the coins of plantains on the paper.
• Turn on the air fryer to Air Fry (390F) and seal it.
• Check after 5 minutes.
• Check again every 3 minutes.
• Remove the Plantains when they look like they are done
  
  

While this is happening, Rack is watching, and finishing his own meal. 

I prepared two chicken thighs with Caribbean Jerked Seasoning by dusting the thighs heavily with spices, and setting them aside.

Still being watched, the Plantains are done, and I place on a plate.

The chicken goes in the Air Fryer for another 5 minutes on its own parchment paper.

This gets Rack closer.  He's not a Labrador of course, so he doesn't get in the way but you know he's looking for a sample of something.

I have had bad luck with introducing him to new foods.  Carrots are a treat for most dogs but he won't attempt a raw one.

Brown Eyes shooting Laser beams into my soul.

I take a coin and pop it in my mouth.  Hot! 

More Lasers, I won't get away with this.

Shake the chicken, flip it over, burn my hand on the side of the Air Fryer's bucket.

I cut a small portion of Plantain, fingernail sized, and pick it up.  Barely cool enough for me to handle I present it.

Rack sniffs.  Hmmm! We could be onto something here!

Here you go!

He picks it up and drops it on the floor, still a bit too hot for his doggy mouth.

Then he continues to lick the Cinnamon and Sugar and gets the piece in his mouth and chews.

SUCCESS!

The other piece of that coin is presented and has cooled a bit.  He takes it and enjoys it.

I have no peace.  I want my own food.  Check the Air Fryer and it's almost there, just shy of 165F and ....

More Brown Eye Laser Beams. 

*Sigh* Ok, Rack here's a little more.  That's it, all done!

He has the piece of Plantain and enjoys it and decides I need my room.  I had that last piece on the plate.  Chicken was cooked to 165F and I could have the rest of lunch.

There you have it.  My own need to speed things up, Air Fry the main courses, means now Mr Dog enjoys Plantains after all these years.

What next?  Carrots?

For food to be nutritious, it has to actually be chewable.

After I started making my own food, and in this case dog food, I came across a truism.

For food to be nutritious, it has to actually be chewable.

After all if you eat dry popcorn kernels, they're just going to pass through you and eventually try to sprout corn along the banks of the river. 

Or where ever that stuff goes.  I never got popcorn to sprout in my garden either up North or down here in Florida.  It must need more water or something.  I'll leave that to the farmers, I'm having too much luck growing Mango Trees.

I have four in pots, one in the ground.  I only wanted two.  It's a long story.  Neighbor's tree was a Special Variety from Thailand that had super thin skin and tasted like Mango Ice Cream no matter how eaten.  Neighbor moved away and any time one fell on the ground and into the street, I grabbed it.  So to preserve the tree, I have one in the pot.  To make sure I got one, I planted four.  All four sprouted. 

If you are nearby and want one, let's talk - based on availability and so forth.

Anyway, about the dog food. 

My usual recipe has been developed to keep Mr Dog, Rack the McNab SuperDog(TM) at a stable weight.  The vet thinks he looks amazing after all these years.  He's almost 13, I would have to check my records, and has been through all the issues of having sensitivity to fat, poultry, and grain. 

My recipe has none of that, or at least as little as possible.  Pancreatitis is avoided because the meat I use, burger meat, is boiled and the fat is skimmed before added to the vegetable mix.  Ladled out to a jar and then properly disposed of. 

Since that original recipe has been developed years ago, the actual ingredients have shifted along with the process.  I make the food twice a week, so I will have to re-master the recipe so the efficiency tweaks can be incorporated.

The de-fatted dog food is healthier than I generally eat.  But it has a what we will call the Pea Popping Problem. 

Start with putting the beef on the stove with water to get the mix to boiling to render out the fat.

Then, start on the Veg.

3 ounces of bulk frozen peas are put into the microwave for 2 minutes and 30 seconds. 

When the peas come out they are blisteringly hot.  But they are also frozen before I get them so they are uncooked.  I think I may even be able to get them to germinate if I threw them into the garden like so much popcorn kernels that won't grow.

That popcorn thing really annoys me.  When I want fresh, I prefer homegrown.  If it can't be then, peas or popcorn, I will have to settle for homemade.

After those 2:30, those peas are little green ball bearings.  I could get an electric blender or a food processor to blast them into a paste but that would not work for me because that means the dishwasher would be filled. 

Yes, I use great-grandmom's potato masher and try to turn them into mush.

Since I don't manage to burst all of them at once, and some remain un-popped, I end up with some that make it through the cooking process and are more like what was once called "Roughage".  Dietary Fiber.

How do I know?  Because I follow Rack around during the walks, "pick up" after him.  If I popped all his Peas, he would not pass unpopped peas. 

While this is getting too alliterative, the point remains, they are not nutritive if they aren't popped.

Three times a day, I feed him, and each time, the food goes into the microwave to take the chill off.  When it comes out, I reach into the food in his bowl and mix it by stirring with a finger.

Microwaves will leave your food with hot spots.  A hot spot will burn a dog's mouth just like it will burn your own.  This way you can be sure as you will burn your own finger just like testing baby bottles on your arm.

While I am stirring this and burning my finger, I stop when I spot an unpopped pea, and squeeze it between my fingers.  I don't ever get them all, but this is a partial solution and a good one.

I convert something that is not nutritionally available to a dog with not a complete set of teeth to something biologically available.  The peas are split, and his shorter digestive tract can process the green goodness into energy.

He may be older but he still has a lot of energy left.

So since I won't chew his food and feed him the stuff directly, this is a better and much less disgusting way to get him the food energy.

At least since they don't have doggy dentures to replace the molars he wasn't born with.