Real Food Quote Monday was born last week, when I decided that every Monday, I’ll pull out a meaningful quote from one of the great books or articles I’m reading and share it with you. I invite you to look for inspirational words in what you read and share them each week in the comments. This week, my quote comes from “Real Food: What to Eat and Why” by Nina Planck.
Archives for August 2009
We’re going on a road trip next week. Our drive will be about 18 hours and my husband wants to drive straight through, leaving one evening (right after dinner) and arriving the next day in the afternoon. I’ll need to pack food for one breakfast, one lunch, and snacks. So here’s what I’m planning.
Smiles guaranteed. Use any kefir smoothie you like, but omit the ice. Fill ice cube trays. Insert toothpicks. Freeze. Enjoy! (That’s my sweet niece, Aila.)
I’m usually reading an excellent real food book or article of some sort. So I got this idea yesterday that every Monday, I’ll pull out a meaningful quote from one of these great books or articles and share it with you. And I invite you to look for inspirational words in what you read and share them each week in the comments. So how about it? Will you join me? If it is too sudden – put it on the back burner for next week. My quote this week is from “You Can Farm” by Joel Salatin.
When you sign up for the free GNOWFGLINS newsletter, you’ll be getting alot! First, I’ll send you an email so you can get to know me and my family better. Then I’ll send you a link to retrieve the GNOWFGLINS FAQs, an 8-page PDF that will encourage, excite, and enlighten you about GNOWFGLINS. Each week, I’ll also send you an email highlighting the website’s posts for that week. And finally, I’ll share additional articles, mp3s, and videos exclusively for newsletter subscribers, as well as occasional special offers. Please sign up now so you don’t miss anything. I’d be honored to have you on board!
Note: This is different and completely separate from your RSS/email subscription to new posts. If you are subscribed to receive email notification of new posts, you will NOT be automatically added to this newsletter. You must add yourself to the newsletter, using the form in this post.
I’m totally going to blow your mind with this kitchen tip. Ha, ha. Actually, this tip is pretty much a no-brainer! But, even so, it is really helpful in the kitchen. I do this – water bath defrosting – to defrost frozen cheese, lemon/lime cubes, hard ice cream, frozen fruit, frozen fruit puree, and more!
We’re on a quest to find the perfect homemade creamy salad dressing. We’ve enjoyed almost every trial version. I’m not sure I’m done with the recipe, but this will show you where I am so far. And, you know what, I’d love to have your suggestions on how to improve this and make it more tasty!
Our overarching goal, with regard to food, is to glorify God by embracing what He made for food. We do that by starting with whole ingredients, preferably naturally and organically grown, and also local and in season. Then we prepare those ingredients in a nourishing manner, creating Food. Real Food.
Sitting down to eat yesterday, the second batch of sourdough bread crowning our plates, we got to talking about the differences between today’s rapid-rise yeast breads and traditional wild yeast leavened sourdough breads. They’re both leavened via yeast, so what makes them so different? Why is sourdough bread better for you than quick yeasted bread? I didn’t have much of an answer until I turned to a book that up until now, remained unread – Sandor Ellix Katz’s “Wild Fermentation.”