There are a lot of takes on what exactly the pilgrims ate at the first Thanksgiving. I wouldn’t even hazard a guess, except to say it was all local, traditional food. Not to make light of this treacherous period of time in which many lost large numbers of their families to travel and disease, but . . .
We have truly embraced the taste of fall. More than any other season, everyone gets on board with warm spices, root veggies, soups, stews, and s’mores. And those are just the foods of the season — Don’t get me started on all the rest of the fall goodness! This time of year has exceptional foods . . .
Pumpkins and Fall…a magical combination. After the warm days of summer yielded these giant french baking pumpkins (Rouge Vif D’etampes) – the start of the cold weather means that it’s time to bake with them! In this recipe, I replaced the typical aromatic combination of onions, celery & carrots (as a great start to any . . .
Am I the only one who cannot seem to pull it together for breakfast? Sometimes I think I am when I hear about the exciting things others are serving up. I’ve tried them all – eggs, oatmeal, smoothies, pancakes. These are our usual breakfast items and they have suited us well. Except, for some reason, . . .
On December 10th ZipList will be ending its services leaving many current ZipList users without their recipes. If you are a ZipList user, and are looking for a new home for your recipes, we would love for you to give Plan to Eat a try. Plan to Eat is an online meal planner that uses the recipes . . .
It’s coming! Plan to Eat’s 2014 Black Friday Weekend sale will start on November 28th and run through December 1st. Get 50% OFF your yearly subscription to Plan to Eat during this annual sale — even if you already have a subscription! That’s only $19.50 (or $1.60 a month) for a full year of organization, peace . . .
I think it’s easy to get so bogged-down with the zealotry of idealism that we are too overwhelmed to just do what needs doing. I’ve found this to be true here on our homestead. We want so badly to be producing our own vegetables, meats, eggs, and dairy but we also need to live in . . .
When looking for something both new and versatile to add to our meal repertoire, I came upon the concept of sopes. These little cups are made with masa flour and are often fried to create a flavor not unlike a tortilla chip. After that they are stuffed with a variety of Mexican-inspired flavors and served . . .
Some foods are carriers. By this I mean pasta is a carrier for sauces, rice is a carrier for stir-fry, and tortillas are carriers for fajitas. I am always looking for alternatives to the foods that we use as carriers because if I can find a healthy alternative to those starchy, high-carb foods, I am . . .
Besides broccoli, I know of no vegetable that brings on fear and loathing like the Brussels sprout. They’re so cute, the children say, like tiny little cabbages. And then they sit down and eat one and vow to never eat (or smell) those things again. That’s how I felt for a long time so I . . .