Did you know that you can save more money by buying bulk organics online? Many people don't know that buying bulk is even possible with organics, since local organic stores often carry individual items or small bulk packages. Here's how you can save money buying bulk organics online.

Buying Bulk Organics Online Provides More Selection

Because buying bulk online gives you more selection, you can save even more money this way. Also, when you go to your local organics grocer, you're stuck with buying individually what they have in stock.

The online stock and sales may be much better, especially in bulk. A savings does generally come with getting bulk items. But online organic shops may also have percentage or coupon deals that the local stores don't have.

Buying Bulk Saves Time

Remember that your time is actually worth money. The more time you spend shopping, the less time you have for other things. Also, the more trips you take to a store buying your organics, the more gas you are likely to spend.

By buying bulk organics online, you save this time, thereby saving you money in the long run. Your time is valuable. Use it wisely by taking one trip to your computer, rather than taking ten to the local store.

by Candes King Meisenheimer

October is the start of the holiday rush for many families in America. It’s when things start to gear up just bit. Savvy shoppers are on their final leg of Christmas shopping, and party divas are putting in extra breakers to handle the electrical load that will soon be added to their breaker boxes. The last of the harvest is coming in in most places, and the days and nights are getting starting to get cold. We start to think about entertaining, and all that goes with it. Especially desserts.

(The remainder of this article was formerly published at a site no longer in service.)

Sometimes family get-togethers need a little spicing up. That's when I make my special guacamole dip. Friends and family have tried for years to get the recipe out of me, but to no avail. Now, I've finally gone and revealed it. Enjoy Mama's Spicy Guacamole Dip. But remember to use all organic and non-GMO ingredients for the full experience.

Ingredients:

4 Large Haas Avocados (They are best when the outside skin is dark and they have a soft, but not mushy feel.)
4 ripened Roma tomatoes
1 bunch of green onions/scallions
3 Serrano hot peppers (They are green like jalapeños, but are longer and skinnier)
Black Pepper (Crushed, in a shaker)
Garlic Powder (Powdered in a shaker)
Sea Salt
Tortilla Chips

Preparation:

Making the Pico de Gallo portion of the recipe:

Dice the tomatoes nice and small. Place them in a bowl.

Next, you'll need to get the green onions. Cut off the green part right above the area that splits to branch off. Discard the green area you cut off. There will still be some green left on your onion. Then, hold it upright and slice it halfway down the middle. Then, holding it together, slice halfway down the middle in the other direction. Your top half should be split in fourths. Hold it together and chop it up that way. Then, repeat the process until the entire green onion is cut up. You'll need about 4 of these. Put it in with the diced tomatoes.

Next, get the Serrano peppers. Slice off the top and bottom and discard those pieces. With the remaining middle sections, slice them much in the way of the green onions, only you'll need six sections. Once they are all cut up, dump them into the onion/tomato mixture. Blend those together and set them aside.

Making the spicy guacamole portion of the recipe:

Get out a separate bowl for your guacamole. First, cut the avocados in half, working the knife around the pit, but not trying to penetrate the pit. You should have the avocado as you can see in the avocado picture after pulling the sections apart. Do this to all four avocados.

Now, pull out all the pits and discard them or save them to plant. Then, get a spoon and scoop out all of the avocado out of the skin and into the bowl. If you see any brown parts, do not use those parts. The part you use should be green and soft.

Now, using a potato masher or a whisk, pound and smash the avocados until they are smooth. There should be no lumps at all. Now, you need to dump in  the pico de gallo you just made. Next, add garlic, salt, and pepper to taste. You will generally need more garlic than salt and pepper.

Optional: Add fresh cilantro to taste

Now, your guacamole is ready to eat.

Enjoy!

Servings:

Well, that depends on how long it lasts. One person will usually eat enough for three! This recipe should generally serve 6-8. But again, people tend to eat more of this than they should.

Storage:

You should eat Mama's Spicy Guacamole Dip right away after preparing it. Don't count on leftovers, but if you happen to have any, refrigerate the guacamole in a sealed container. This usually only lasts 24-48 hours, longer if wax paper is placed in between the lid and storage container to create a better seal. Before sealing and refrigerating, you can use a couple squirts of lemon or lime juice as a preservative to help prevent browning.

Try with the following recipes for the Superbowl or other parties:

• Mama's Seven Layer Dip
• Texas Style Smoked BBQ Ribs
• Mama's Wings Seven Ways
• Southern Potato Salad
• Your Favorite Mexican Foods

*I originally published this via Yahoo Contributor Network

Sweet potatoes are best known as a sweet dish served at holiday dinners along with side dishes like green beans and stuffing. Instead of being relegated to the desert course along with other sweet sensations, like puddings and pies, they enjoy the company of their savory siblings surrounding the main course. But, ‘sweet’ is not the only way to enjoy these tasty tubers. In fact, sweet potatoes were originally served roasted and salted, just like every other potato.


See more of "How to cook a sweet potato" on Examiner >>>

A twice baked potato is exactly what it’s name implies : a potato that’s been baked two times. But, simply popping it in the oven twice isn’t really all there is there is to it. A twice baked potato has been prepared in a certain way. A way that infuses the flavor of your seasonings throughout the entire spud. Think seasoned mashed potatoes in a skin.


See more of "Anatomy of a Twice-Baked Potato" >>>