I’m sure this is old hat for vegetarians, but since we’ve cut back on our meat consumption over the past few years I’ve had to get creative. I try to include some protein at every meal and, more often than not it’s meat, eggs, or beans. Which means that we actually eat beans almost every . . .

 

Shortbread is definitely my favorite cookie. It isn’t sickeningly sweet, like most cookies, and they are dead simple to make. So dead simple, in fact, that the other day I decided I could take a quick glance at a recipe and then go from there. I had barley flour, so I decided I’d use that . . .

 

Nearly two years ago I wrote about dealing with scratch cooking burnout. Even us die hard real foodies get a case of burnout every now and then and, judging from the comments, there are quite a few of us dealing with it. Besides the fact that I cook 98% of our meals at home, I . . .

 

This past week I strolled through our gardens, surprised at those vegetables still giving despite our recent triple digit temperatures. I snapped off okra pods, pulled black-eyed peas at the green bean stage, and came back up to the house to make dinner. I made gumbo earlier this summer when our okra was a bit . . .

 

Getting ice cream is one of the great joys of summer, and as we wind down the season it seems a great time to fit in at least one more cold, creamy treat. But my husband and son aren’t able to share it with us, so much of the joy is lost for our family. . . .

 

About eight years ago we began to look into eating organic foods. I was, up until that point, a bargain shopper, stocking our freezer with $.69/lb chicken and filling our fruit bowl with whatever was cheapest. Once we began to learn more about our industrialized food system, we started taking a look at what we . . .

 

Sometimes less is more, even when it comes to tasty food. I am generally a lover of bold flavors, especially this time of year. Spicy salsas with fresh garden tomatoes, flavorful zucchini dishes, and an abundance of raw vegetables dipped and dressed with pungent flavorings. These are all part of how we’re eating as we . . .

 

I was shelling our black-eyed peas while sipping on a quart jar of tea the other day and the irony of that whole scene was a bit comical. I live deep in the heart of Texas but I most definitely do not fit the bill of a southern woman… even when surrounded by tea and . . .

 

There are only so many ways to eat ground beef before you get bored, right? There’s hamburgers, spaghetti, tacos, stir-fry, soup, and stew. And then I’m out of ideas. Most of our meat is ground beef, because that is the most economical way to buy grass-fed beef in these parts, so as you might imagine, . . .

 

I’ve been thinking a lot lately about the different “diet” types, how our family has dabbled in a bit of them all, and where we fall on the continuum. At one point or another we’ve been grain-free, gluten-free, dairy-free, low-fat, high-fat, low-carb, high-raw and just about any other hyphenated eating habit you can think of. . . .