Eating and living locally . . . mindfully . . . simply.
This week in our Back to Basics Cooking Series I’m going to explore the world of tarts. I have made a few of them from Simply in Season, but they are not a regular part of my repertoire. I’ve always been fascinated at the idea of making them more, and learning how to improvise recipes, possibly because of this poem:
Sometimes people hear “eat local” and they picture expensive, fancy food. I went out to dinner the other night with friends to a burger joint that we like because they source some things locally. “It doesn’t have fancy buns, does it?” they asked the waitress. While made on site, I’m not sure one would consider them “fancy.” But I digress. This week’s Dark Days Challenge entry is most definitely not fancy, but is fast, easy, and–local.
Pin It
It’s time to share your bread recipes! I hope you’ve been inspired to give yeast a chance this week. Remember, the linky stays open all week so if you experiment over the weekend be sure to come back here and tell us about it.
I can’t let bread week go by without talking about sourdough, soaking, fermenting, sprouting, and other traditional ways of preparing grains–my “Real Food” readers would kill me!
OK so I may need to work on preventing the cracking thing going on, but I’m really proud of myself for making evergreen balm from blue spruce needles that I harvested myself!
Pin It
One of the downfalls of baking homemade bread, or getting the really good bread from the farmer’s market, is that it tends to get stale much faster than the preservative-laden, mass produced variety. Don’t throw it out, however–here are some ways you can make use of bread that’s not so fresh. Pin It
Pin It
I’ve discovered that many people are intimidated by yeast breads; lucky for me, I grew up knowing moms who made bread and so I didn’t know it was supposed to be difficult. My early attempts were quite successful, but over the past year I’ve had more duds than hits. So I decided to do some research.
Who would have thought that there was so much to learn about soup? I feel like I barely scratched the surface this week. Yet, next week’s bread theme is quickly approaching. So I decided to post today about thickening soups. In the winter, a thicker soup is nice and hardy. Be sure to check back tomorrow to link up your favorite soup recipes and to check out others!
As part of my goal to raise awareness about global poverty on this blog, I’ve decided to use this space to promote the 58: Global Impact Tour. Each month will feature a different country and issue. This month it’s malaria. Did you know that mosquito bites can kill?
 |
 |
