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!
Archives for December 2011
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.
Did you tuck a turkey carcass into the freezer after Thanksgiving? Time to get it out! Today, Roxanne from The Holistic Mama shares her easy crock pot (or stockpot) broth method. Plus, she’ll totally win you over to the health benefits of making homemade broth and stock. My method for stock, taught on video in Fundamentals eCourse, differs only slightly, and mainly in how I flavor my stock with ginger.
I’m not an animal person. Never have been. But here I am, the chief milk maid in my family. I started out by milking goats and now I’m milking a cow. I figure, who better to tell you all about it (both the wonderful and the icky) than someone who was won over to it in spite of herself? Here is one of the most often-asked questions I get: what are the differences between milking goats and milking cows? And probably the second-most-asked question is: which do you prefer? I don’t claim to know it all, but I’ll do my best to answer.