Articles
Guest Post: Amazing Cast Iron Seasoning
My good and local friend Jami is guest posting today, sharing about the amazing new technique she found for seasoning cast iron. Her “new” cast iron pans are beautiful and boast a hard, non-stick surface; I got to hold one of them several weeks ago. Jami graciously agreed to offer a guest post on the topic.
Tips for Maintaining and Establishing Routines
We’re all capable of learning new routines – especially if we have a little help to get our head around the possibilities. But maintaining those routines can be a harder challenge. When the thrill wears off of trying something new, we’re left with the choice to keep something up… or let it go. So it is important that not only do we keep pressing forward and learning new healthy skills in our kitchen, but that we do it in a way that we can keep up and maintain that momentum. This article is a special release from inside the eCourse.
Counting My Nourishing Cyber-Blessings
Today I’m excited to introduce you to Paula – a blind GNOWFGLINS reader. She’s been blind since the age of 16 months. She is married and has four children who she homeschools. And yes, she says, “…my kids do sneak around and get away with stuff sometimes.” She’s the sweetest person you ever could meet, and a great inspiration. In this guest post, she gives us a peek into her life, and she shares how nourishing food blogs have helped her and her family. She’s pretty funny, too!
Recipe Binders
My recipe binders needed some attention, desperately. I was not using most of the recipes, due to dietary changes and lack of organization. In this post, I’ll give you a peek inside my newly-cleaned-out recipe binders – and I also welcome you to share how you organize your recipes.
7 Tips for Perfect Homemade Ice Cream
Our ice cream is finally perfect – a soft serve, yet firm and scoopable ice cream without iciness or soupiness. I’ll give 7 tips for perfect homemade ice cream, and also show that high-quality homemade ice cream is frugal.
Cheesemaking Resources
This is the fourth post in the Raw Cheese series. In this post, I’ll share my recommendations for books, websites, and online merchants for cheesemaking. Please feel free to add your favorite resources to this list.
Raw Cheese Benefits
Raw cheeses are fermented and cultured foods that begin with raw dairy. To make raw cheese, we culture the raw milk by encouraging the proliferation of already present beneficial bacteria, or by adding more beneficial strains of bacteria and/or yeast to the proliferate in the milk. So, the culturing heightens the probiotic levels and therefore, probiotic benefits. This is the third article in the “Raw Cheese” series.
Basic Cheesemaking Cultures and Supplies
Yesterday, I shared four easy raw cheese recipes – the cheeses I have been making over and over since early last year. Continuing the series, today I’ll share what basic cheesemaking supplies I use and recommend. My goal during all this time of learning cheesemaking has not only been to produce fantastic cheese, but to whittle down the processes and supplies until they’re as simple as can be.
4 Easy Raw Cheese Recipes
Are you interested in raw cheese-making? I’ve tried a handful of recipes, and four of them I make over and over again. These are the cheeses that we eat daily (and that also populate my freezer) offering all the benefits of raw cultured milk, such as beneficial bacteria and enzymes. None of these cheeses go over 93 degrees Fahrenheit; they can still be called raw with the enzymes and bacteria intact.
Happy New Year!
Here we are, in 2010! I have been turning my mind toward personal, family, and blogging goals. Before I share some brief goals for 2010, I’d like to recap 2009, a promising year for GNOWFGLINS and its readers. Thank you all for helping GNOWFGLINS spread the message of embracing God’s foods.
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