Delicious on my best homemade chocolate ice cream, here’s an easy chocolate syrup which features mineral-rich and tasty maple syrup as well as my new favorite kitchen ingredient, Artisana’s coconut butter. [by Wardee Harmon]
Archives for January 2010
Scoopable, creamy, smooth, delicious… the best homemade ice cream ever! You can turn this basic recipe into mint chocolate chip, cookies and cream, or strawberry, just to give you some ideas… [by Wardee Harmon]
I was an under-achiever with my ice cream machine. Our ice cream was good, but it was soupy or icy. I wanted PERFECT homemade ice cream! NOW, I know how to make perfect ice cream — a soft serve, yet firm and scoopable ice cream without iciness or soupiness! It’s time to share what I’ve learned. [by Wardee Harmon]
What if you can’t get A2 milk? What if you can get A1 milk from an animal with a wonderful diet, but A2 milk from an animal whose diet leaves a little to be desired? I read some good advice in the recent Wise Traditions. It gives a balanced answer to these questions, and perhaps more unvoiced questions.
This is the fourth post in the Raw Cheese series. In this post, I’ll share my recommendations for books, websites, and online merchants for cheesemaking. Please feel free to add your favorite resources to this list.
Today, our question is from Jen, another college friend. She wondering about BPA-free freezer storage containers. Got any ideas? I’ve got a few and am looking forward to yours, too.
Here’s my not-so-tough jerky recipe! Commercial jerky is often made with ground meat. And since the people in my family have sensitive teeth or braces, a tender jerky is just what we needed. [by Wardee Harmon]
For today’s Real Food Quote Monday (RFQM), we’re still talking about the book, “Devil in the Milk” by Keith Woodford. Today’s quote answered a question for me. It is the first mention of the Guernsey cow – I had been wondering where that breed fit into the A1/A2 picture.
Today, we have two questions because they are both related to the issue of grain mills. They come from Jory, my college friend. She asks: 1) Which is the best way to grind grain: Vitamix (even though there is a danger of overheating the grain) or a grain mill? and 2) What are your reader’s experiences with Vitamix vs. Blendtec? Please, let’s help Jory out.