I bumped into a vintage ad for margarine this morning, which led me on a hunt to find more. I was struck by how the processed food industry’s main marketing message seems to be that their foods are natural, have wonderful flavor, and are healthy. *cough cough* Some things don’t change, do they? I picked five of my “favorites” to share with you.
Archives for February 2012
Don’t assume you don’t like parsnips. That is, unless you’ve already had them like this — pan-fried, browned and caramelized in butter (or coconut oil). Super good and super easy. The whole family loved these! [by Wardee Harmon]
Is this Amish butter or not? Come along with me and we’ll find out. [by Wardee Harmon]
Although my family is not grain-free, I often make these cookies. They’re chewy and delicious, but I especially like that there’s no waiting on soaking or souring. The cookie base is blanched almond flour, which gives a fabulously moist, chewy texture. We’ve taken these to church too many times to count, and we always get compliments on how yummy they are.
Welcome back to our Video Q&A series! Today’s question comes from Tami: “I’ve seen your sourdough starter videos and have my own starter sitting on the counter now (started 8 days ago). It doesn’t take 12 hours to double, more like 3 to 5. Should I still wait the full 12 hours before feeding it again, even though it “falls” by that point? And I know you said “several weeks” for it to be ready. It smells good and sour now, will two weeks be enough? Thank you, and thanks for all the free resources! I really appreciate them!” — Tami