Besides soup and plain meats and vegetables, what exactly does one eat on a restricted diet? I’ve been exploring this with our son as we
It’s the end of February, we’re just about to start our seedlings. Other than ferment jars, roots, and some pretty tough cilantro that keeps surviving
Our son is going through a fairly strict elimination diet regimen right now. Poor guy is a growing eight year-old with some long-standing tummy issues
A few months ago I was at our local, small town grocery store. I was just wandering through the produce aisle when the sweet potatoes
I’m not sure how this happened but everywhere I turn there are remnants of a humanely butchered animal. Now, before this comes off as morbid
Thinking about grocery budgets makes me want to crawl under a rock and hide from the three real food meals per day that I feed
When we don’t have vegetables coming out of the garden that I can work with, I generally buy quite a bit of produce every week.
I think it’s easy to get so bogged-down with the zealotry of idealism that we are too overwhelmed to just do what needs doing. I’ve
Besides broccoli, I know of no vegetable that brings on fear and loathing like the Brussels sprout. They’re so cute, the children say, like tiny
I know it’s time to change things up at breakfast when pancakes and eggs are sniffed at. I’m not sure why but breakfast is often
I’m sure this is old hat for vegetarians, but since we’ve cut back on our meat consumption over the past few years I’ve had to
Shortbread is definitely my favorite cookie. It isn’t sickeningly sweet, like most cookies, and they are dead simple to make. So dead simple, in fact,
Nearly two years ago I wrote about dealing with scratch cooking burnout. Even us die hard real foodies get a case of burnout every now
Sometimes less is more, even when it comes to tasty food. I am generally a lover of bold flavors, especially this time of year. Spicy
I was shelling our black-eyed peas while sipping on a quart jar of tea the other day and the irony of that whole scene was
There are only so many ways to eat ground beef before you get bored, right? There’s hamburgers, spaghetti, tacos, stir-fry, soup, and stew. And then
I’ve been thinking a lot lately about the different “diet” types, how our family has dabbled in a bit of them all, and where we
When we have grocery stores lined with everything imaginable and the ability to buy many of these things, it’s hard to imagine a culture who
I headed out to the garden before the hot summer sun could fully take its toll. I found our Swiss chard standing high, begging to
We eat a lot of tacos. And by a lot I mean almost every day. More often than not I make them with homemade corn
These days creating meals for my family is kind of like solving a puzzle. We have food intolerances – wheat, dairy, fruit, and sugars. We
It has begun. Days in the triple digits, or just under. Sweat pouring from every inch of your body when you are just standing there.
I know this isn’t the case for other regions of the country, but it has already started to get hot here. We’ve already hit 100
I love feeding a crowd. We’ve been doing a lot of that lately, even if it’s just an extra couple of mouths to feed. A
When I began to look into traditional cuisines of various cultures there was a common thread in all of them – the use of herbs.
If you’re familiar with Nourishing Traditions then you’ve certainly heard of soaking grains. I personally believe that soaking is just a half-step towards the better
Since we moved to Texas over a year ago I have been on a fascinating journey into the traditional foods of the south. Since
Have you tried making your sourdough starter yet? Mine is bubbling away in a 1/2 gallon container as we speak and I’m betting tomorrow morning
I’m a huge fan of sourdough baked goods for so many reasons. For one, the fermentation process really helps with the overall digestibility of the
It’s been seven years since I said I do to my husband and the role as family cook. Just over a year later we added
Not surprisingly it seems many of you can relate to the plight of the burnt-out cook. It’s not that we don’t love our jobs as
So it’s November and if you’re eating seasonally you might be staring at a big old winter squash. Maybe it’s butternut or pumpkin or acorn
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