Add your links here, and then keep reading to see what twisted in my kitchen over the last week…
Share Your Tuesday Twister Post – New With Thumbnails!
Show us your GNOWFGLINS – God’s natural, organic, whole foods, grown locally and in season. I’m eager to see what’s been cooking in your kitchens over the last week! Share what you’ve been making and doing through words and/or pictures.
If reading this via email, visit this post to see the list of linked blogs. Wondering if this blog carnival is for you? Read 5 Reasons To Do The Tuesday Twister.
To participate, make a Tuesday Twister post on your blog. Include a link to this post. Then add your post to the Linky Tools box (above). Thumbnails come automatically from your blog post, or you can upload a special one. Leave a comment on this post and then visit the other posts that are linked up!
Now here we go – I’ll catch you up on what’s been twisting in my kitchen the past week.
Biggest news: Check out the details on the upcoming Sourdough eCourse!
I can also announce now that besides learning from me and Erin, you’re also going to be seeing good stuff from Katie @ Kitchen Stewardship, too!
I juggled alot this week (don’t we all?). The kids took off on their annual trip to California, picked up by Jeff’s parents. That has meant more chores for me. 
Before they left, we spent a day in Eugene. We went out for breakfast at the Marche Cafe. I had a forager’s omelette. It was stuffed with various sauteed mushrooms and cheese. On the way home, we just had to go to our friends’ frozen yogurt shop, Vanilla Jill’s. They make handmade frozen yogurt from Nancy’s organic kefir. We were just in time for the seasonal flavor: blueberry (using local blueberries). So good!
My cooking has actually been light, with the exception of making a nice dinner for Saturday with Jeff’s parents. I put rib steaks in the crockpot all day. The last hour I added tomato paste, water, cumin, salt, pepper and garlic. It tasted amazingly barbeque-y served over refried rice.
We’ve eaten lots of Erin’s sprouted lentil slaw. Amazing stuff! I could eat that for every meal. This is a great dish to eat when it’s hot outside — Oregon is finally warm.
Here is a shot of the ingredients I used in one batch.
Since Jeff and I are alone, I’m doing my usual floundering with cooking for two. My trouble is that I cook in the same amounts, which means we are eating leftovers for days. And days. Now I’m okay with that, but I know Jeff gets bored (though he’s a good sport and plays along).
We’re down to the last of our grass-fed beef. I’m expecting a call any day to pick up another. This year, we’re getting a smaller whole beef, instead of a larger half. We’ll have more overall, but not so much that our laundry room freezer can’t fit it all.
So that’s it for me…. What’s twisting in your kitchen?
About Wardeh
ABCs of Grain Mills. Free PDF tip booklet. 
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
I’ve been making a slaw salad with herbs and produce from my garden and CSA box. The ginger-cumin dressing is one of my favorites.
Hi Wardeh!! I’ve been playing with apricots this week in my kitchen! Thanks for hosting =)
girlichef recently posted… Im going on a PICNIC- and Im bringing
Wardeh – one of my kids is out in CA now also. In fact, the oldest will be going in a couple of weeks which makes us down to three. And Will is at summer camp for a huge chunk of the afternoon. Strange, isn’t it.
I know what you mean about scaling down the cooking. Here’s my thought – while it’s just you and Jeff you should venture into some new exotic recipes. What a great chance this would be to try something different, unusual, or more pricey. Or how about some romantic picnic dinners – bread, cheese, fruit and a little wine in a cozy place – and quietness!
Tara recently posted… Salty Sweet Chocolate with Walnuts
Thank you for the sweet ideas, Tara! You’re right — I should make this time special.
girlichef – Oh, apricots! Lovely jam.
Lisa – I will have to make your dressing – I love ginger AND cumin!
Thanks for sharing, all!
Hello Wardeh, today I made one of my mom’s favorites, cold beet salad.
Growing up in a family of 5 children we had to prepare in big amounts, I helped my mother a lot in the kitchen. You know that habit is still with me and we only have 2 children. I still haven’t gotten used to a smaller family and its been 16 years since we’ve been married and its been 31 years since I left home. Enjoy your time with your hubby!
blessings~Carmen
carmen recently posted… Cold Beet Salad
My husband and I are empty nesters… yes cooking for 2 can be tricky… I freeze and we eat left over… haven’t really gotten the cooking for 2 down any different than that… also its crock pot chicken one day, now its soup and maybe a salad with the same chicken on it.. Enjoy your time with your husband and chores!
Erin recently posted… In the kitchen
I am glad that I found you. Do you have the HTML for your badge. I have two blogs. I can put it up in one with the picture alone but not in the other. If you can give me the information, I will put it up in both.
Chaya recently posted… Fourth of July Recipes
Hi Wardeh! Thanks for sharing the real food love with us at the Tuesday Twister! I love anything sprouted from my days as a raw vegan! I grow a ton of sprouts still, so your recipe reminded me to grow some lentils! My recipe this week is a very versatile crazy mixed up pasta that can be made gluten and meat free and is great for a potluck! Enjoy! Alex
alex recently posted… Presence and Weight Loss Guest Post
Hi Wardeh,
I’ve finally gotten around to participating in the twister again! Thanks for your post.
sarah
Sarah Schatz – menus for limited diets recently posted… Homemade Almond Flour Tortillas gluten-free- grain-free- sugar-free