Helping the world to feel better, one bite of food at a time.
Posted in Cooking, Ingredients, Low Carbohydrate on Nov 20th, 2012
One of the foods I love best as a snack food are nuts. Walnuts, almonds, and pistachios are high on my go-to list as a snack that is easy to carry outside of my house for times I need something. The problem is that nuts, like so many grains are hard to digest. They contain […]
Posted in Cooking, food activism, school rebuttals on Nov 13th, 2012
In the last few months, I’ve been delving into my studies with great enthusiasm. Some of it I agree, with, other areas, not so much. But one area of study has me befuddled. That area of study has to do with microwave ovens. Microwave ovens were not part of any household when I was a […]
It’s been over a month since I made a cheese. I missed not having cheese that I made around to offer people, but then again, I was traveling a great deal in September and it just didn’t make sense to try to make a cheese on the rare weekend I was home. Actually I thought […]
Posted in Cooking, Low Carbohydrate, Preserving on Oct 9th, 2012
The days are cooling off nicely as are the nights. Which means its time to make sauerkraut. Sauerkraut is simply finely shredded cabbage which is fermented. The name simply means “sour cabbage”. Sauerkraut is traditionally made from Autumn cabbage, when the weather cools. I tend to use spring/summer cabbages for slaws. Sauerkraut, like any fermented […]
Posted in Cheese, Cooking, Preserving on Aug 21st, 2012
Out of all the fresh cheeses I’ve made so far, I think this one is my favorite. It certainly is GC’s. Cabécou is a goat cheese, that is ripened for a short time 10-15 days. It took a lot longer to make then my other attempts, but I think it was well worth it. Perhaps […]
With two success at cheesemaking under my virtual belt, I decided to move onto making a basic goat cheese, also known as chèvre. I began as usual, reading the recipe, ordering what I needed; in this case a new culture and molds and a draining tray. The author recommends a specific culture for each cheese, but […]
Posted in Cheese, Cooking, Preserving on Jul 10th, 2012
A few weeks ago I started making cheese using the book Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses. The book goes from easy to hard and does suggest taking some time to work with the easy recipes before trying the harder ones. So as much as I want to make […]
Posted in Cheese, Cooking, Preserving on Jun 19th, 2012
I love cheese. There are so many varieties from the buttery soft Brie and Camembert to the crystallized aged Gouda. There are sharp cheeses and sweet cheeses and savory cheeses. I love eating cheese. While I really enjoy eating cheese, the question now becomes, can I make cheese? I have a great source of grass-fed milk. I love the feeling […]
Posted in Cooking, Ingredients, Preserving on Jun 12th, 2012
English Peas are one of those vegetables that says late spring to me. They have a very short growing season where I live, so its one of those vegetables that you really need to pounce on when they are available. While English Peas aren’t the lowest carbohydrate vegetable around, a little in a recipe can […]
Posted in Cooking, Ingredients, Preserving on Jun 5th, 2012
At this time of the year, I get overrun with greens, both cooking and lettuces. Between the greens that come from my CSA to the greens that come on the top of my turnips and my radishes which are way too yummy to just get rid of, I end up with more greens than I […]
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 | |
