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.
Archives for June 2009
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!
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?
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.
It is hard to know whether I should share this dressing or not… because not everybody was crazy about it. As usual, I did like it very much, while everyone else thought it was so-so. See what you can do with it! It came from this recipe, only I used kefir instead of yogurt and green leaf stevia instead of honey. Perhaps I should do it again with honey. I can tell I’m really convincing you to give this a try with all my ho hum comments. 😉 But I think it has potential – and I really liked it. (Thank you to SueEllen for suggesting it to me!)
This is just a little bit different than the Chocolate-Date Milk. My kids asked me if I could make Vanilla Milk from our raw goat milk. Since we are low on dates, I tried sweetening the milk with raisins instead. And it worked! So now we have a lower-cost option for fruit sweetening. I like that. Dates can be expensive, but raisins are less so. Please choose organic raisins – otherwise you know the grapes that made them were sprayed to death on the vine.
Now that I’ve been milking goats for about a month, I can look back and see some very important things I learned. These are the things I would have told myself, had I been able to give myself advice before we started this adventure! 😉 Some of these are going to *seem* contradictory, but I think the good place to be is somewhere in the balance between those contradictory statements.
I don’t normally trick my family, but in this case, I wanted to do away with any prejudices and get their honest reactions on this easy kefir smoothie. And I’m okay with my treachery because… Everyone finally realized that they really like kefir (IF it’s part of a smoothie, that is). Success! [by Wardee Harmon]