Blue Spruce Balm
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!
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Ground Beef Helper Skillet {Local doesn’t have to be fancy}
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 ItGround Beef Helper Skillet {Local doesn’t have to be fancy}
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.
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Queen of Tarts
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:
Back to Basics Cooking Series
Queen of Tarts
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:
Bread Recipes Link Up
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.
Sprouting, Soaking, and Fermenting–oh my
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!
10 Things to Do with Stale Bread
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
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Breadmaking Basics
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.
Welcome!
Favorite Winter Recipes
Here is a selection of some of my favorite winter recipes. Enjoy!
Cause of the Month
Mosquito Bites Can Kill {58: Global Impact Tour}
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?
