Today in the U.S. we’re celebrating Thanksgiving. Though we give thanks daily for the many blessings God gives our family, it feels right to take extra special thought and care to name and reflect on the good gifts that God gives. You are among those gifts! Also in this post, a Thanksgiving gift for you!
Archives for November 2013
Four months have passed since I wrote Part 1 of this story — in which I recounted details about the farming lessons and ventures I’d embarked upon with the help of my friend Tiffany. This second post finds me just a little more seasoned, but still with much to learn. In mid-November, my friend Tiffany and I harvested the Splash Orpington meat chickens we’d started in the spring, processing not only the birds, but also our thoughts about the results and what we might do differently next time. [by Sonya Hemmings]
The art of food preservation has been passed on from generation to generation for thousands of years. It was, and still is in some cultures, a necessary means of survival. But somewhere along the way we’ve lost the urgency to pass on the most needed skills of life, how to grow, store, and cook food. Most people my age were never taught the skills their grandmothers or mothers possess. But just because we we’re taught those skills doesn’t mean we can’t learn them and teach them to our children. Dehydration is a great preservation method to teach small children and bananas are a great starting-out fruit. [by Katie Baldridge]
Every Fall I start hunting for pumpkin recipes. After moving to the United States from Australia, I was amazed to find pumpkin so frequently used as a dessert food! Growing up we only ate it roasted or in soup. Pumpkin pie was new and exciting. I loved it. It didn’t take me long to catch on and I quickly moved from pumpkin pie to pumpkin bread and pumpkin cookies, and even pumpkin lattes. A few health challenges this year have resulted in the need to avoid gluten. So, I’ve had to hunt for gluten-free pumpkin recipes. The following pumpkin pancakes are one of my happy discoveries. These pumpkin pancakes have the signature fall flavor of cinnamon, cloves, and nutmeg and are well suited to breakfast or an afternoon snack. [by Stacy Karen]
Planning your Thanksgiving menu or a fall menu? Put this simple and fragrant cider on the burner for family or friends to enjoy while you’re visiting. It’s easy and delicious, and especially lovely when you use fresh-pressed apples! Be sure to let me know if you add anything extra special to your spiced cider, beyond the usual cinnamon and nutmeg. Happy Thanksgiving!
We’ve been so excited to bring you this recipe for allergy friendly no bake coconut snowball cookies! They are gluten-free, grain-free, dairy-free, and nut-free, not to mention delicious and super easy — everything you want in a cookie! [by Wardee Harmon]
In this episode of Know Your Food with Wardee, you’ll meet Sharon Peterson, a frugal mom and wife who says, “food finds its way into jars in my kitchen”! I concur! We share a love of jars. 🙂 In this podcast, we’re talking about mostly about canning but we find our way into family work ethics, our mutual love of jars, and out-of-the-ordinary pantry setups. I also picked her brain about canning meat, as she’s an expert at putting up what her husband and sons bring home (they love to hunt). Sharon is the author of “Simply Canning: Survival Guide to Safe Home Canning”. She’s also warm and fun and we had a great visit! Plus… the tip of the week — how to get a perfectly moist turkey every time!
When my daughter’s birthday rolled around early this fall, she wanted to have a no-bake cheesecake. We’ve made no-bake cheesecakes before, but always in the spring and summer when fresh fruit abounds. As I was looking at various recipes one morning, it hit me — it’s fall, so skip the fruit altogether and instead add pumpkin! My daughter loved this idea, and so I worked with a favorite recipe of ours and came up with this deliciously creamy Pumpkin Cheesecake Mousse Pie. [by Christy Greer]
There’s cranberry sauce — and then there’s Cranberry Sauce. For many of us, the memory of the firm, jellied cranberry sauce that delightfully schlopped out of the can on Thanksgiving sets the stage for what is considered “real” cranberry sauce. But what a far cry from “real” it is…. So, for your holiday feasting pleasure and nourishment, here are six different cranberry sauce recipes to suit whatever fancy you may have. I hope you’ll find a new favorite among them! [by Kresha Faber]