From the monthly archives: August 2011
When you buy meat in bulk, or in partial/full-animal quantities, or simply stock up when it goes on sale, an extended power outage can end up being a very expensive unexpected event.
In advance of Hurricane Irene’s arrival, I had just stocked our chest freezer with 30 lbs of bulk ground beef, plus [...]
Liver can be very unpleasant. Pâté can just taste icky. I mean, liver paste? (Because that’s basically what “pâté” means — the little hat over the a is an adaptation in the French language — any time you see the hat, add an “s” in after the vowel and the word might look more [...]
I’ve been on quite the carrot kick lately, haven’t I?
My apologies to those for whom carrots are not an option.
Altho, I suppose for most of these you could probably sub a different veg — cucumber juice gelatin, anyone? I mean, cukes are related to melons, right? Or celery flour? I [...]
I had this realization recently, perhaps ironically while beginning to read Michael Ruhlman’s definitive guide to Charcuterie … It got me to thinking about that perennial question that you so often hear, or may ponder yourself, about the grain-free way of eating (and if you’re not familiar with this, here’s some [...]
No, not lard. Lardo.
It’s cured skin and fat from the back of a pig, not rendered fat. It’s like a meat — well, salume, technically — and it’s basically just tender, yummy, fantastic fat tissue and skin.
I’ve had this package of lardo sitting in the bottom of my freezer [...]
I was inspired by AnneMarie’s July Broth Challenge on Cheeseslave to take the jump and try granulated gelatin. I had been very hesitant to do this, because I just wasn’t sure if I would tolerate the gelatin. I believe the brand sold by Radiant Life (Bernard Jensen) says that their [...]
I’ve been wearing a weird white mesh cloth on my head around the house lately. And I feel so much better for it.
I also feel a little bit like one of those people who advocates wearing an aluminum foil hat to keep “THEM” (aliens, CIA, whatever…) from reading your brain waves…
I had [...]
A couple weekends ago we made a pilgrimage back to our old stomping grounds in Cincinnati for a friend’s wedding; it had been 7 years since we had been back, so there was a lot to see. For example, the honors house in whose dank basement we had spent many an hour carousing [...]
Hooray for fruit!! Or maybe not so much … When we got to Stage 5 of Intro we were so excited to be trying to reintroduce fruit. The GAPS book suggests starting out with homemade applesauce (just apples cooked down). So when we got to this stage, we made a little [...]
When I do make fresh juice with my wonderful juicer, which isn’t all that often, I sometimes feel kind of bad about throwing away all that pulp — it seems such a waste.
Shortly after we started GAPS, and I realized that my body did not always particularly love things made with [...]
Raw liver is incredibly nutritious and useful to the body, but definitely is not something I actually want to put in my mouth, let alone swallow. However, the nutritional benefits are so high, especially related to deficiencies often caused by a vegetarian diet (including Vitamins A, B2, B6, and B12), [...]
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