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Use two hard 'g's and stress the middle syllable.
All posts prior to early 2009 were written before we dove into traditional food preparation methods, such as those found in Nourishing Traditions by Sally Fallon. Feel free to adapt our pre-2009 techniques to traditional methods.
Recent Comments
- Wardeh on Beyond Sugar Update & Goal Check
- Rebecca on Beyond Sugar Update & Goal Check
- Rebecca on “Sour Cream” from Chevre
- FoodRenegade on “Sour Cream” from Chevre
- gilliebean on “Sour Cream” from Chevre
- gabrielle on Corn Tortillas with Leftover Rice, Beans, Beef and Cheese
- “Sour Cream” from Chevre on Tuesday Twister – June 2, 2009
- Wardeh on Corn Tortillas with Leftover Rice, Beans, Beef and Cheese
- Nurturing Wisdom on Corn Tortillas with Leftover Rice, Beans, Beef and Cheese
Stainless Steel Food Mill at greenfeet.com
I for one WANT raw almonds, they are not even available here in Utah, so far as I know.
Tiffany, I do, too. There is a bulk natural food warehouse that gets raw almonds from Italy, so that’s what I use almost all the time. They are out right now but should have some next month. I wonder if it would help you for me to buy some for you and ship them to you? The price is almost $9 per pound and then there would be shipping on top of that. 5# increments is how they are sold. Let me know if this would help you; I would be more than happy to do it.
I would like for us to be able to buy local almonds, or at least from this region of the US, but if they’re not raw, I’d rather get imported. The warehouse where I buy raw also stock organic, H2O pasteurized almonds from the US and they say they still sprout. But I’d still rather have raw.
Love, Wardeh