My son was 11 when he asked, “Mom, what’s mac and cheese?” 11 years old and he doesn’t know about mac and cheese? That’s part good and part bad. The good — he doesn’t know about the K-word mac and cheese. The bad? He didn’t know about homemade, real food macaroni cheese, which is a thousand times better. Macaroni and cheese was going back on the menu — real food style. [by Wardee Harmon]
Archives for January 2012
No one wants runny kefir… Yet once you know the benefits of kefir, you’ll want to make it all the time for smoothies, dressings, or just drinking. Learn how to make thick kefir here!
Learning to culture my own homemade dairy foods has been one of the most rewarding things I’ve ever done. The flavors are beyond delicious, the health benefits greater than anything you can buy at a regular store, and the experience of learning the skills profoundly revealing. [by Wardee Harmon]
My friend Jami loves nachos. She’s eaten them all her life, especially the take-out kind. As a stay-at-home mom eating real foods, she figured she had to find a way to keep eating them — at home and healthy. So she did. We made them together this week — and you get to see it on video. Plus, print instructions included in this post.
“A merry heart does good, like medicine, but a broken spirit dries the bones.” –Proverbs 17:22 What is a merry heart? Certainly it is a heart that’s happy. Happy because things are going well and life is grand? Could be. But most of us do not live that kind of life. We have struggles and challenges. God is clear that during our lives, we will experience our fair share of labors, cares, and tribulations. And still He tells us that a merry heart does us good. Which means it must be possible!
If pressing and aging cheese sounds too complicated, I’ve got an idea for you! Learn how to make easy homemade cheese curds instead. They’re squeaky, healthy, and melt like a dream! [by Wardee Harmon]
Welcome to the first Video Q&A at traditionalcookingschool.com. We’ll have many more of these in the coming weeks! Today’s question comes from Katie: “I was reading your no-microwave post and was wondering if you have any suggestions for while one is at work. I often bring my leftovers to work with me and that is where avoiding the microwave seems impossible. Any suggestions?” Read this post for the video (and print) answer.
Lots of times we talk about the “how” of real food. How to do this, how to do that. But how often do we consider why? The “why” is often more important than the “how.” It gives us the motivation for all that we do, including how we prepare and eat foods. Here are my top twelve reasons for embracing real food… aka GNOWFGLINS.
Last week, I shared what’s ahead for GNOWFGLINS in 2012. Let’s take a moment to look back! Here are the top 25 most-viewed posts of 2011. These are some of my favorites, too.