The other day, based on what I read at Fias Co Farm, I tried turning my chevre into “sour cream”. It isn’t true sour cream because it isn’t from the cream. However, the taste is so good and the texture so right that we all swear (not really) it is the best sour cream we’ve ever had.
I did get back to the corn tortilla dough I mentioned on Tuesday. I’m grateful because the tortillas turned out so awesome! In this post, I will share the few things that helped me roll them out. We ate them for lunch, topped with leftovers. It wasn’t the most graceful thing to eat, but they were incredibly good!
I’m sure I’m not reinventing the wheel on this oatmeal – but here’s how we’re eating our oatmeal lately. It is sweet from the milk, raisins, and a bit of stevia. Depending on how sweet you like your oatmeal, you may want to add raw honey, too. Soaking the oats the night before in an acid medium ensures maximum benefits and assimilation of nutrients. It is not hard to do, just needs to be done ahead of time. It is a good job for kids to do before bed! Beyond nutritional benefits, you’ll find that the soaking decreases the cooking time necessary in the morning ~ thick rolled oats take just 5 minutes to cook!
My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to food. So here we go ~ this week’s topics: soaked oatmeal, traditional corn tortillas, feta cheese in an olive oil brine, making lots of beef stock, and some recipes coming up.
I have neglected to write at the conclusion to the Beyond Sugar Challenge, where we gave up all concentrated sweeteners (refined and natural) for the month of May. So here it is at the end of June and I think I’m finally ready to talk about it!
I’m becoming a die hard fan of Joel Salatin – like everybody else! Part of what I like is that he sounds so much like my husband. Those two would get along great! The latest book I’ve been devouring is “Everything I Want To Do Is Illegal: War Stories From The Local Food Front.” It is a confirmation and an eye opener of just about everything that bugs us about our industrialized, centralized society.
Many fruit-sweetened desserts or other recipes, including my own, call for whole dates or date pieces which are blended into the wet ingredients. Don’t get me wrong, I love dates and usually have them at all times ready and waiting in the freezer! A few weeks ago, when I was getting low on dates, and also thinking that maybe we could save some money, I started experimenting with using raisins as a sweetener instead. It is working!
An exhaustive and well-researched GMO-free food list and an incredible hand lotion bar for overworked and overly dry hands ~ enjoy this week’s links! (And be sure to share some of your own with me!)
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