Filed under food …

ReSTOCKing the Freezer: Bone Broth

I started off this week by reSTOCKing the freezer with bone broth (you see that little pun nestled in there?  Aw yeah). Chicken back, two chicken feet, some old turkey bones, kombu seaweed.  All of these meats/bones are from a local, traditional farmer. I then add a splash of apple cider vinegar.  Some sea salt.  … Continue reading →

Peanut Butter Paves

It was 2007.  San Francisco.  Coconut butter had just come on the scene.  For me, at least.  I stuffed dates with its textured, coconut-fleshy fat goodness and dunked them in chocolate to cool and harden (and soon after, completely devoured). About that time, my friend shared some recipes with that illuminated some alternative fudge-making ways … Continue reading →

The Forgiving Oat Bar

The amazing teacher that led my daughter’s parent-child, outdoor program this past year gave me this recipe.   She gave me the scaffolding, shall we say?  And, I made it my own. Like she promised, it is a forgiving recipe.  Too moist?  Cook it a bit longer. The batter too dry?  Add more wet ingredients. It’s … Continue reading →

Zoe’s Superfood Pistachio “Fudge”

I’ve been experimenting with snack foods for my little one.  She is almost 13 months, now.  And, she’s beginning to be picky, all of a sudden.  She’s always up for meat…not so much for veggies. So, I’ve been exploring ways to be a sneaky chef.  Lately, I’ve been wanting to increase iron, protein, and Vit … Continue reading →

Lacto-fermented Pickles

Fermented pickles are definitely way better in taste and health benefit than vinegar-brined cucumbers.  Basically, you get a probiotic pickle. In the past, I’ve always made lacto-fermented pickles using whey (the liquid that separates from curds in milk). Whey inoculates the brine with lactobacilii and makes the fermentation faster. It was always a reliable method … Continue reading →

Lard and Kitchen Memories

“Every part of Creation is indebted for its life to the other parts of Creation that have died and decayed so that it might live.” ~ Jessica Prentice, Full Moon Feast The past couple of days involved a recent kitchen experiment — rendering lard. While rendering the lard (purifying the lard), I couldn’t help but … Continue reading →

Prickly Pear Jello

“Cactus grow from Alaska to Argentina, or chilly Canada to chilly Chili, and other parts of the world. People have been eating Nopalea/Opuntia for at least 9,000. It’s not too late to join them.” ~ Eat the Weeds Prickly pears are ripening on their thorny thrones right now.  And, considering their widespread presence in North … Continue reading →