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Recently I received an email from someone from my hometown that included: “Your family was a huge part of the St Peter and Paul church dinners, correct? I so miss that church dinner chicken. Do you recall how it was prepared by any chance?” [Read more…]
Just so you know, if you’re looking for ways to cook roadkill, i.e., critters that have met their ends in traffic, this is not that kind of post. This is about a quick and easy, budget friendly sandwich spread or dip that’s a great way to stretch leftover bits of meat into another meal. I grew up calling it “roadkill”; it may have different names other places. [Read more…]Translate the Site
Cookies for breakfast? You bet! I’m not talking about a certain boxed cereal with fluffy little bits that leave you hungry an hour later, I’m talking about chewy, crunchy go anywhere granola cookies with all the stuff you want and none of the stuff you don’t. These easy granola cookies can be gluten free if you use certified gluten free oats (oats do not naturally contain gluten, but can be cross contaminated). They are also casein free (when the oats are soaked with vinegar) and soy free. [Read more…]Translate the Site
I purchased my Alaska sourdough starter from Cultures for Health several months ago, and have been happily baking sourdough bread, but I wanted to expand my sourdough repertoire. Enter GNOWFGLINS’s sourdough e-course. While I didn’t purchase the entire course, I did purchase the recipe book, and I highly recommend it. If you are interested in sourdough – buy this book! The pictures are great and I appreciated the level of detail in the instructions. It’s wonderful!
No – this is not a post about an old, nasty, sweaty sock that’s been found balled up in a corner raising a fine crop of stinky microbes. This post is about my “secret” for keeping my culturing dairy warm in my not-so-warm house in the winter.
I culture milk kefir and viili yogurt from Cultures for Health at least weekly. I typically use either a pint jar or a glass jars from peaches that has the same foot print but is several inches taller. Both of these ferments culture at room temperature, which makes them very easy to do, but sometimes in the middle of winter my kitchen gets a little cold when the stove isn’t on (60’s, instead of 70’s). So, to give my starters a little extra help, I employ the “magic fermenting sock”. [Read more…]Translate the Site