A large part of my life is spent in the procurement and preparation of food. I’ve always wanted to say that. 😀 But seriously, if you think about it this has been the case for most of us since the dawn of time (unless you’re filthy rich and have a cook or you’re a bachelor who eats out a lot). As a stay-at-home mom it’s my main duty to use my husband’s paycheck wisely to feed my family nourishing food #feedthepeople.
I do A LOT of cooking but strangely I don’t create all too many recipes from scratch on my own. I do, however, have a few tried-and-true recipes I found on the internet that I love. Today I’m sharing those with you. I’ve made these recipes multiple times and they are always great. A lot of them are gluten free and all use real food ingredients.
I have no idea why I like canning so much. It’s stressful, takes a boat load of planning, I don’t garden, and I’m trying to limit my consumption of sugar anyway. But alas like a moth to a flame, I’m attracted.
It’s January 2017 so first things first- Happy New Year to you! It’s a new year and I’m already thinking about canning; I do not want to miss any veggie and fruit seasons this year. I’ve become a bit obsessed with canning even though I’ve only canned 4 times total in my life. They all have been with a water bath canner. I’m still too scared of my pressure canner but maybe this year that will change.
We have been juicing on and off for a few years now, but since our CSA offered a “juicing” box, we’ve been getting more serious with it. The CSA provides us with…well… whatever is on the menu. Usually it’s plenty of fresh kale, lemons, beets, cucumbers, carrots, etc. And to be honest we can’t keep up- our fridge is overflowing with raw veggies! I guess we need to get even more serious.
It has been a long time since I have savored the unmistakable taste of a good batch of collard greens. My Granny is the epitome of a good southern cook and her collard greens are out of this world. So when making my own batch of greens for Thanksgiving, I could of just called her and taken the easy road out.
Our two jalapeno plants have been working overtime giving us so many tasty peppers. Here’s a dynamite salsa recipe that will keep you coming back for more. I make this every time we have a get together and it is always a hit.
I’m not sure what your thoughts are regarding raw milk but I’m here to tell you that you need to be drinking it. Okay, if you won’t go so far as to consume something in it’s <gasp> unadulterated, God-given, natural state then fine but please, please quit drinking that disgusting, putrid liquid they call processed “milk.” It would be far better for you to just drink water.