My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to GNOWFGLINS. We try as much as possible to make use of “God’s natural, organic, whole foods, grown locally and in season.” So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
- Fudge – I’m still working on my nourishing fudge recipe. It is close and I’ll be sharing it soon. The ingredients may surprise you! Actually, if you’ve been reading here, you might not be that surprised after you see what is in it. We really enjoyed this batch which I made for Christmas Eve dessert.
- Sloppy Joe’s In A Bowl – This is a favorite family recipe. We’ve been having it for several years. I am redoing it to make it more Nourishing Traditions friendly. I will be sharing the remake online soon. Pictured are the many and varied toppings, along with one bowl of delicious! The girls were out doing the evening milking one night and came in to find me making it. I didn’t have to say anything. Naomi said, “Mom, are you making Sloppy Joe’s in a Bowl?” with a big ole smile on her face. We hadn’t had it in awhile. Dinner was sooo good that night.
- What Else? – Well, my husband was sick over the entire Christmas break. Yes, every single day of it. Thursday through Sunday. So we scaled back on all things food related as he just wasn’t in the mood for food. That’s okay. I still cooked a half a local pastured turkey, which ended up being very good for the sickie. We ate it all-weekend-long with either brown basmati rice and gravy, or local potatoes and gravy. I made the fudge (above) and for two other desserts, vanilla ice cream and eggnog (both with raw jersey cream). I made a big batch of jerky, and also a big batch of sprouted spelt grains for sprouted spelt flour. My kefir grains are taking a break, as we are swimming in kefir at the moment. The fridge overflows with kefir and milk. Guess I better make cheese today.
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post. See you there! On another note, I have many good things to share and say coming up: a big announcement, a new video, and some great recipes. Keep a look out. 
So sorry you had a sickie — we had one too, the baby, and it definitely changed the atmosphere. But it was still good, and low-key, which was helpful while having one ill.
I’m taking the bait, and am dying to know more about the fudge. Main reason being, I’ve never been a fan, even in childhood: it was always just too sweet. So I’m wondering if you’ve found a way to temper the sweetness without changing the texture.
Happy New Year! Oh, and many, many thanks for the blog award! It was like a little gift-under-the-blogosphere-tree ; )
Katy@ThoughtForFood´s last blog post… Overnight, over-the-top Sticky Buns
I’m sorry your Hubby was sickly this past weekend! I do hope he’s better now!
I can’t wait to see your fudge recipe, so I can compare it to mine. It’s fun to tweak things, see others, then tweak more, LOL.
Michaela´s last blog post… CHRISTmas Menu 09
Wardeh,
Hope your hubby is feeling better. Sloppy Joe bowls and Fudge both sound great.
Millie @ Real Food for Less Money´s last blog post… December Food- Take 4
Wardeh, I finally came up with a good recipe for natural, whole food fudge which I think is really good stuff, AND, it actually nourishes the body–who knew?. I’d be happy to share it with you.
Marly´s last blog post… Christmas Butter Cookies
I added my Cream of Chicken Soup with Brown and Wild Rice.
Looking forward to reading all the recipes!
Sylvia´s last blog post… Tuesday Twister ~ Cream Of Chicken Soup With Wild and Brown Rice
Sorry to hear Jeff was sick. I sometimes think that I get sick because that is the only time I actually slow down and rest. He must have needed a rest. Glad to hear you all got to hang out and rest with him.
Can’t wait for the sloppy joe in a bowl recipe. I love your “bowl” meals.
Tiffany
I hope your whole family is healthy and ready to welcome the new year! Even “scaled back,” your kitchen work sounds so good!
One question: How do you cook “half a local pastured turkey”? 
Love,
Sonya
Sonya Hemmings´s last blog post… Snow Days
Marly – I’d love to see your fudge recipe! You can email it to me, post it here, post it on your blog… whatever you’d like. Thanks!
Sonya – Ha, ha! I wondered if I should explain that one! The remaining turkeys from the local farm were big – over 20 pounds. My roaster pan isn’t big enough, so they were kind enough to cut our turkey in half right down the middle with their equipment. They did easily what would have been a mess for me. They even cut the organs in half, so I could use some with each half of the turkey.
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