Helping the world to feel better, one bite of food at a time.
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 Ingredients, Preserving on Oct 2nd, 2012
For whatever reason, I’ve been fascinated with the idea of making my own condiments this year. Part of it is control, but the other part has been trying to make condiments which are healthier. I created a ketchup a few weeks ago and this time, my attention has turned to mustard. So while I’ve been making […]
Posted in Ingredients, Preserving, Seasonal on Sep 4th, 2012
This year, I wanted to do more with fermentation than with water bath canning. I still did quite a bit of water bath canning, but I still had canning left over from last year, which I need to eat, so some things (such as tomato sauce) didn’t get done this year. I have a Harsch […]
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 […]
Posted in Ingredients, Preserving, Seasonal on Aug 14th, 2012
I was one of the millions of people on the East Coast who lost power during the derecho on June 29th. Thanks to some dear friends who had both power and an extra chest freezer, I managed to keep my frozen meats and fruits safe (including the peas I picked in the spring). But I […]
Posted in Preserving, Seasonal on Jul 24th, 2012
One of my favorite summer memories growing up was going into the refrigerator outside in the cabana space by the pool and grabbing one of the pickles my grandmother made. They were in huge gallon jugs and they were just amazing. After she died, no pickle could compare. My grandmother was of the old school, […]
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 Ingredients, Preserving, Seasonal on Jun 28th, 2012
Blueberries are the first fruit I pick in the year that I get to actually stand up for. As I ride up to the field behind a tractor, I can see the ripe fruit beckoning me. I tend to go on Friday mornings rather than the weekends because I’ve found the weekends to be too […]
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 […]
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