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’m excited to share that I finally know how to make perfect homemade ice cream. Even though I’ve had an ice cream maker for a year and a half, I was an under-achiever with it. I wasn’t getting perfect ice cream out of it, week after week of trying. The ice cream I used to make was good — we all enjoyed it. But it was soupy or icy. Well, no more. Our ice cream is now perfect — 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]
Have you seen the new series from Katie @ Kitchen Stewardship? It’s the Real Food Blogger Face-Off, where she’s pairing up over two dozen real food bloggers, including me. She asked us questions about real food and the way we eat and shares those answers in a twice weekly series. And, hey, today’s my day!
Not too long ago, I got an idea to create a simple plan for healthy and traditional cooking. So, I asked myself: if I had to start from scratch, re-learning everything I know now, what would I do first? Second? Third? And then I created that simple plan. I call it the GNOWFGLINS Fundamentals eCourse, which I am proud to unveil today.