My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to food. So here we go – this week’s topics: soaked oatmeal, traditional corn tortillas, feta cheese in an olive oil brine, making lots of beef stock, and some recipes coming up.
Archives for June 2009
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]
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!)
My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to food. So here we go – this week’s topics: finding a choke cherry tree, cottage cheese and feta cheese, cultured butter, getting the dishwasher to work again, spilt goat milk and hobbles, and setting boundaries for animals with pasture fencing.
Even though I am actively praying and looking for a cream separator, I wanted to give making cultured butter from whole milk one more try before I threw up my hands and declared it was not possible or not worth the effort.
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!)