I have neglected to write at the conclusion to the Beyond Sugar Challenge, where we gave up all concentrated sweeteners (refined and natural) for the month of May. So here it is at the end of June and I think I’m finally ready to talk about it. [by Wardee Harmon]
Archives for June 2009
I’m becoming a die hard fan of Joel Salatin – like everybody else! Part of what I like is that he sounds so much like my husband. Those two would get along great! The latest book I’ve been devouring is “Everything I Want To Do Is Illegal: War Stories From The Local Food Front.” It is a confirmation and an eye opener of just about everything that bugs us about our industrialized, centralized society.
Many fruit-sweetened desserts or other recipes, including my own, call for whole dates or date pieces which are blended into the wet ingredients. Don’t get me wrong, I love dates and usually have them at all times ready and waiting in the freezer! A few weeks ago, when I was getting low on dates, and also thinking that maybe we could save some money, I started experimenting with using raisins as a sweetener instead. It is working!
An exhaustive and well-researched GMO-free food list and an incredible hand lotion bar for overworked and overly dry hands – enjoy this week’s links! (And be sure to share some of your own with me!)
For today’s Weekly Kitchen Tip (and Fight Back Fridays! at Food Renegade) I dug in my comments and pulled out this gem. My friend Christina once asked her Amish friend, Bethany, how she made cheese. Bethany wrote down all her methods and Christina keeps the paper in her recipe box. What I love is the simplicity of each recipe. Each type of cheese explained in five sentences or less! Makes it seem so easy! What do you think?
A local farm, a new store featuring local produce and meats, fabulous egg dishes, and magic muffins – enjoy this week’s links! (And be sure to share some of your own with me!)
When we’re busy and I don’t have time to do much cooking, or if it is hot and I don’t want to heat up the kitchen, this is how we eat. Easy. Cool. Satisfying.
Without a cream separator, we are having trouble making our goat milk ice cream creamy (think ice milk instead of ice cream). Meg shared how she modified the Nourishing Traditions’ recipe for ice cream, and I’m so thankful for that because of the excellent flavor and color! But what can I say, my husband (bless him) wants creamy not milky. With that in mind, I remembered how Sally took my coconut ice cream and revamped it with avocado for creaminess (and fresh mint for flavor) back in July 2008. So I added an avocado to our ice cream this weekend. It does help. A little. Having straight cream in place of some of the milk would be better. But this is pretty good.
Another week, and just a few links. For fun — a food journalist’s/artist’s whimsical “LunchBox Project”. For thought — a blogger’s writings on humility (with regard to others’ food choices) and how she prepares and feeds guests with grace, love and healthy food.