Raise, save, and prep "God's natural, organic, whole foods, grown locally, in season"
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.
Welcome to Simple Lives Thursday, a blog hop dedicated to simple living. “Consume less, produce more. ” So many topics fit: Gardening, raising animals, cooking from scratch, real food, natural cleaners, sewing, recycling, thrifting, a mindset of simplicity, saving a buck… Come on in, check out the featured posts from last week’s submissions, visit posts shared this week, or add your own post to this blog hop.
“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!
Welcome to Simple Lives Thursday, a blog hop dedicated to simple living. “Consume less, produce more. ” So many topics fit: Gardening, raising animals, cooking from scratch, real food, natural cleaners, sewing, recycling, thrifting, a mindset of simplicity, saving a buck… Come on in, check out the featured posts from last week’s submissions, visit posts shared this week, or add your own post to this blog hop.
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?
It’s been a long time since I did a Q&A post. I’d like to get back to them. If you have a question for a future Q&A post, please use the contact page. Today’s question comes from Michael Bunker, author of the book “Surviving Off Off-Grid.” He asks…
Fundamentals of traditional cooking, sourdough, cultured dairy and cheese, fermentation, dehydrating, and real food kids. Starts at $8/mo.
Become member today!
Our real food weekly menu plans take the guesswork out of what to fix, what to buy, and what to prepare when. Click here for a free sample.
Know Your Food with Wardee on Fridays. Helping you raise, save, and prep food for good times and bad.
New: The Complete Idiot's Guide to Fermenting Foods by Wardeh Harmon.
eBooks: Fundamentals I and II, Sourdough A to Z, Cultured Dairy and Basic Cheese, Lacto-Fermentation, and Real Food Kids.
Recent Comments