I’ve gotten my starter up and working again. This is the same starter I received in the Spring of last year. (It came from a very sprightly 80 year old, so that’s encouraging). I used it briefly but for most of the year it has sat neglected in the fridge. Now its clear that its [...]
Life with more nourishing food so far has been really delicious and satisfying, it has even had plenty of variety and plenty of sweets. But it isn’t without some sacrifices, particularly in the realm of special treats. The other night my dreams were all about being at a bakery and eating sticky sugary white flour [...]
This is to acknowledge the space that you will experience between the last article and the next. I have many intended posts to share but a quick week in the woods and the preparation thereof is keeping me for a bit of time. The trip this week is to prepare for a Long Walk to [...]
Wednesday, March 11, 2009
After over 1,000 replies (so far) to Michael Pollan’s call for NY Times readers’ own guidelines for eating, I wonder who will be left to read his planned compendium of rules. It struck me after seeing the overwhelming amount of feedback that the volume and variety of responses sort of negates the purpose of such [...]
After 12 hours my Zarathustra Bread was done. It is actually very delicious with a really satisfying toothy and chewy texture with an occasional crunchy berry and surprisingly moist. It has a bit of sourness to it, and is more more like a hearty oat bar (or a Scottish oat cake) than bread exactly. I [...]
I realize that for a lot of people mayonnaise is a horrific subject for a photograph. But I made it and it’s delicious and it’s just an egg yolk and olive oil. Not so bad?
Homemade mayo now sits next to homemade salad dressing and is becoming one less processed packaged food we get pre-made. This [...]
The name of this bread tells of how ancient it is. Wheat berries (pre-ground wheat) soaked for 2 to 3 days, ground up with salt and dried underneath a hot sun.
I ground mine in a food processor and baked them in a warmed oven (150 degrees)
The appeal to this bread I guess is its basic-ness. [...]
Monday, February 23, 2009
With so many posts on dinners I figured a few words could be said on the food that starts our day.
I actually don’t do too much variety in breakfast because it is the time of day where route muscle memory serves well, and I don’t like to have to think too much about what I [...]
Tuesday, February 17, 2009
Just about this time last year I had my first go at making my own sauerkraut. The process didn’t get the desired results and the occurrence of mold on top caused me to throw out the whole thing. (I did learn that this can be treated like mold on cheese and removed- leaving the rest [...]
Friday, February 13, 2009
The latest issue of Anthrozoos has an article which supports the viability of small scale livestock operations for more broad population food needs. The research discovered that milk yields are increased when the dairy cow is less fearful or anxious. Some of the ways smaller scale milk producers calm their herds are by connecting, cooing, [...]
