I’m eagerly looking forward to 2012! I thought it would be fun to let you know some of what I’m planning for 2012. Lord willing, this is all coming up — plus more, I’m sure. Also, don’t forget that you can get up to 5 free thank you videos through New Year’s Day with eCourse membership, menu plan subscriptions, or eBook purchases.
Archives for December 2011
“Where do I start?” is perhaps the most common question people ask about transitioning to real foods and traditional foods. They’re facing a mental hurdle — not only understanding the changes that must be made, but figuring out what to do first (and second and third). If you want to transition to real foods but you feel overwhelmed by the process and don’t know where to start, my next free webinar is for YOU.
What a year! This video highlights many of the fun and rewarding things we shared at GNOWFGLINS in 2011. Most importantly, together we praised God for His good gifts and tender mercies. Thank you for sharing in the many adventures and lessons of 2011 — and God bless your 2012!
Spurtles are a traditional Scottish stirring and flipping tool. As potential Christmas gifts, it is a little late to be sharing these spurtles with you. But what can I say? I’m as behind as they come. At $10 (including shipping) and made from Oregon hardwood, you really can’t find a more frugal, unique, lovely and useful gift for the traditional food cook!
This frosting is to-die-for. You do the math: Real butter + real cream + real mineral-rich, tasty unrefined sugar = really super good frosting. I advise caution. You won’t be able to stop licking your fingers, the bowl, the cake and anything this frosting touches.
I make tons of mistakes. On Saturday evening, I made a quadruple batch of sourdough chocolate cake. I quadrupled all the ingredients, but somehow I multiplied the baking soda by 8. This means the baking soda was double what it should be. Would the cakes turn out?
“Can I make hard cheese without rennet?” Michael asks. Here, I explain the process of making hard cheese, the importance of rennet, and answer Michael’s question! [by Wardee Harmon]
This time of year, many are looking for treats made from real, whole foods. Thus, I give you our homemade hot chocolate. This winter, A.’s been making this just about every day. There’s no turning down the steaming cups she hands out!
This was my birthday cake. Twice. On Wednesday, my friend Brenna and her family surprised me with it. It was so good that I called Brenna yesterday morning — my birthday morning, the day I turned 37 (just when did I begin to approach 40? I feel like I should be edging toward 30). I asked her for the recipe so I could make it again for myself. “It was so good and I want more of it.” That about sums it up.