I remember cooking omelets in teflon pans in high school and thinking how easily they came out of the pan despite the lack of fat in the bottom of the pan. Fast forward to my second year of marriage and you can see me at the sink desperately scraping the shellacked egg from my stainless . . .
I’m not sure how this happened but everywhere I turn there are remnants of a humanely butchered animal. Now, before this comes off as morbid or disrespectful, this post is about eating the whole animal in order to reduce wastefulness and maximize nourishment. There’s just no gentle way of saying there are bits and . . .
Thinking about grocery budgets makes me want to crawl under a rock and hide from the three real food meals per day that I feed my family. Food is not cheap and it’s not getting any cheaper and a budget is just one more parameter in addition to the food sensitivities we already deal with. . . .
I’ve been on an oat flour kick recently and I thought the nutty, dense flour would lend itself well to a shortbread recipe. Shortbread is, by far, my favorite cookie – not too sweet, as most cookies are, but sweet enough to play up the flavor of whole grain flours. It is a sweet treat . . .
A smooth breakfast ritual has eluded me for the longest time. It was always a tough transition from sleeping to eating to beyond with this growing family of mine. Sure, when it was just a baby and a toddler things were simple, but now I need to be more proactive. Being on the other . . .
One of the foods I will buy when I’m crunched for time is canned beans. I’ve been cooking dried beans for years, but sometimes I forget to soak and cook them and that’s where canned beans come in. They’re more expensive than dried beans, to be sure, and they’re also canned in BPA-lined cans, which . . .
When we don’t have vegetables coming out of the garden that I can work with, I generally buy quite a bit of produce every week. There are the typical onions, garlic, and carrots for flavoring and making soups. There are salad vegetables and cooking greens for their deep nutritional profile. And then there is . . .
We really like chia seeds in our house. They’re versatile and full of good things and pretty tasty to boot. Actually, chia seeds don’t taste like much, which is probably why it’s so easy to incorporate them into all sorts of delicious-tasting things. Beyond stirring them into porridge and using them as a yogurt topping, . . .
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 . . .
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, . . .