Loving a Life of Biblical Womanhood
I’ll admit that I have not yet made this dish. However, it sounds fantastic and it is more of a “when I add it to the menu” kind of thing rather than an “if I add it to the menu.” This would be an amazing brunch or lunch dish, a perfect potluck change from the normal pot of country beans, or the base for a vegetarian dinner. It is almost limitless as a dish. I cannot wait to try it.
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Comment # 34… Phronsie! You have won the Real Food for Rookies Course being given by Kelly the Kitchen Kop. YOU WILL LEARN HOW CHANGING ….
I am so excited to be doing the giveaway this month. Kelly at Kelly the Kitchen Kop is a fellow blogger and a dear friend. She has done so much to help me promote my blog that I’m just thrilled to be able to promote something for her.
Kelly is offering one of my readers a chance to take her online course, Real Food for Rookies, for free. This is a $120 value!
Gregg and I watched Food, Inc., last week. The facts presented were interesting, but it was just ridiculous how they twisted things with the intent of eliciting an emotional response. The facts as facts were enough to get the point across without the added exaggeration element. But, I guess that’s how “documentaries” are presented.
Pectin is found in under ripe food and is a substance that will jell fruit juice when combined with sweeteners. I’m not all that crazy about growing my own fruit, being careful about the source of the food I buy, carefully preparing to preserve such fruit — then having to preserve it with a box of some Sure-Jel that came off of the Wal-Mart shelf. So, I researched into how to make my own pectin.
Pin ItMy friend Kelly at Kelly the Kitchen Kop will be conducting a Real Food for Rookies Class!
I have a good friend who asked me to make whole wheat sopapillas, so I’ve been researching recipes. I finally came up with one that will please all of us “real food” minded mamas. Sopapilla means “little pillow” and can be used in a savory dish much like a tortilla or a pita bread. For this dish, I used them as a breakfast bread and drizzled them with honey. They were beyond amazing. A wonderful breakfast to kick of a Cinco de Mayo celebration.
Pin ItFor some reason, despite the fact that my youngest child was weaned 8 months ago, breastfeeding has been on my radar the last couple of days.
It started with this post by Kelly the Kitchen Kop. It was an interesting post with good links, a beautiful picture, and a post that Gregg felt compelled to respond to. Then a friend of mine has been struggling with the discomforts of weaning and has had a few Facebook updates about it. And it culminated in me reading a message board post on a debate board about breastfeeding, and in the long discussion with a few dozen replies, I read the standard politically correct tip-toeing around breastfeeding vs. formula feeding. Reading this message board in the wake of reading Kelly’s post really got me thinking.
Each week on The Local Cook, Wendy will post an article with Scripture, selected readings from Simply in Season, commentary from a guest poster, questions for reflection, and an activity or challenge for readers to complete in order to eat more locally and in season! She is also offering weekly giveaways.
Jamie Oliver’s Food Revolution. What an amazing show.
Jamie Oliver is a renowned British chef who revolutionized school lunches in Great Britain.
Now he’s taking on Huntington, West Virginia – a town that has been labeled as America’s Unhealthiest City – encouraging and educating the town about the way they eat and how they can eat better to improve their health and to save their lives.
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