Here’s one of my favorite ways to get dinner on the table in 30 minutes. I’d almost forgotten about it, but stumbled over the idea when rummaging for another piece of information. One of my favorite quotes: “One of the advantages of being disorganized is that one is always having surprising discoveries,” A.A. Milne (Winnie the Pooh)

Anyway, if you have more hunger than time, try this:

Find the Zatarains jambalaya dinner kit in a dinner kit aisle. Use tomato sauce in place of half the water. Then cut up a Lite Turkey Kielbasa. Hillshire Farms and Jennie-O make them. They have 3-5 grams of fat per 2-ounce link.

Add the kielbasa to the rice mixture, heat through and serve.

Every new parent I’ve ever met brings their baby home from the hospital, sets down the car seat in the living room and thinks “Now what?”That’s sort of like how I feel about my new blog.

I could go on about that, but I have sworn upon the bodies of dead loved ones that these entries will be short, so here’s your first “piece of nutrition,” as we say in the business. (That refers to actual information, as opposed to “navel gazing,” which is writing about ourselves.)

Actual information alert:

Not all olive oil is created equal. The U.S. Department of Agriculture has changed its policy about what producers can call their product. There’s extra-virgin, virgin, plain old olive oil and others. Some producers have been trying to pass off cheaper versions for more expensive ones.

The new standards will conform to internationally accepted policies. Americans use 454 million pounds of olive oil per year, most of it imported.

No word on what brands will be affected.

I’m sure that’s a load off your mind. Keep reading. I’m here all week …