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, . . .
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 . . .
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 . . .
I know it’s time to change things up at breakfast when pancakes and eggs are sniffed at. I’m not sure why but breakfast is often the hardest meal of the day to keep interesting. Dinners and lunches are all over the place and provide a lot of room to play with, but breakfast feels redundant . . .