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D is for Duh

Wednesday, March 10, 2010

There is nothing like a little scientific controversy to make a person feel like that guy with two watches. I got a bit mired in the discussion about how much vitamin D people need after we started to take fermented cod liver oil on a semi-regular basis. I wasn’t specifically looking to learn more [...]

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Waste Not, Want Not

Sunday, January 31, 2010

There is a real joy in feeling resourceful, even with simple things. One of my favorite things to figure out is how to stretch the use of something and my least favorite thing is to waste food. The main focus of all this writing here has been how to eat well on a budget, but [...]

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A dinner of a different color? Not until Spring…

Thursday, January 28, 2010

Our food in 2010 seems to be following a color pattern…

In Nourishing Traditions, there is one instance that Sally Fallon gives a thumbs up to the increased globalization (and industrialization) of food and that is to the availability of a wide variety of fruits and vegetables year round, which insures that people will eat enough [...]

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The simplest meal?

Wednesday, November 12, 2008

Maybe because I enjoy making the point that you can eat a seemingly endless variety of delicious healthy meals at low cost I haven’t addressed the quintessential tight budget meal of rice and beans. Also because it seems time is one of the biggest barriers to eating well, tight budget or no, and making rice [...]

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Rainy Day Bread

Friday, February 29, 2008

Homemade bread is just so economical, it seemed crucial that we start baking more often in our need to cut the food budget. As usual in my internet searches for good recipes, I didn’t find anything I really liked. (This is usually because they aren’t using natural or organic products so I feel like their [...]

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Cabbage!

Thursday, February 28, 2008

I am growing to really love cabbage. Getting into winter greens has been pretty satisfying this season, using the gauge of what is available at the farmer’s markets to know if something is really ready to be eaten. But frankly, the flavor of cabbage is much sweeter and succulent than I had once thought.
Sauerkraut:
Two of [...]

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