Freemotion's food journal: Expanding the gardens, pics p 53

[freemotion]

BB, eating a lot of raw egg whites can cause an imbalance of B vitamins. Most of the valuable vitamins and nutrients are in the yolk. It is very sad that most people who separate an egg keep the whites and toss the yolk! You will read lots about this in NT......yay! You will love it! It will validate everything you are doing, and you will not be afraid to eat all the products of your farm.

Food was the enemy, it seems, now it will be your best friend.

Read that book cover to cover, it is nothing like a normal recipe book. It is packed with great information and lots of science.

She has lightened up on her no-chocolate kick, and in the newest book (Eat Fat, Lose Fat) cocoa powder is in some of the recipes.

Also, it was written before the news about flax oil became available, so she recommends flax for omega III's. This is not true, unfortunately.

I won't be cooking brains anytime soon, either!!!

I love that book so much, I need to get it over to Staples and have them spiral bind it for me and laminate the covers, before I completely wreck it!

 

[Blackbird]

I'm reading the part about the raw milk right now. Next time my dad gives me crap about all my milk expirements all over I'll have to show him some of it. Much easier to give him a page to read that to try and explain the benefits in person.

I'm sure my mom will enjoy it as much as I will.

 

[Henrietta23]

I'm reading the part about the raw milk right now. Next time my dad gives me crap about all my milk expirements all over I'll have to show him some of it. Much easier to give him a page to read that to try and explain the benefits in person.

I'm sure my mom will enjoy it as much as I will.

Sounds like my Dad; he needs to see everything in print too.

 

[freemotion]

We call it "the expert from afar" here....

 

[freemotion]

Monday, July 20, 2009

Supplements
One pint goat's milk warm hot chocolate...
3 eggs, scrambled with butter
A bowl of corn salad
Cucumbers fresh from the garden, eaten in the garden, where they taste the best!
Two more bowls of corn salad
A big bison burger with cheddar
Popcorn with butter and romano

As you can see, a pattern begins to emerge. I tend to eat the same things over and over. Eventually I will switch and eat something else....over and over!

Today I found a used fridge on CL for $100, and it is only three years old, energy efficient, and has no freezer....strange, but just fine with me, I need lots of fridge space for all my ferments and aging my cheese. We can't coordinate schedules until Sunday, and I can't wait to get it. My fridge is so packed right now, things fall out when I open the door, and forget about trying to find anything!

Today was a work day, so for food prep, all I did was pick tons of parsley and wash it and run it through the salad spinner, and get it started dehydrating. We will have the rest of yesterday's swiss chard quiche for supper tomorrow. I picked up three pounds of grass-fed beef from a new source I want to try, it was ground beef and fairly inexpensive. If we like it, I will get more and can it as meatloaf and get some cubed and can it as stew beef to add to recipes, and maybe can some stew this fall when the root veggies are more available.

I jarred up some lemon balm I was drying in the car, and put what wasn't dry in the electric dehydrator overnight.

Rinsed my kefir and changed the milk, might take a sip tomorrow....

The fermenting beans are rising in their jars on the counter....dh laughed at the two gallon jars, half full of beans, and noted that I was well prepared for "the blob" this time!

The mosquitoes were not bad tonight, so I weeded the front garden, which is getting out of control because the sun has been blazing on it so I have neglected my weeding. I planted half the oats I had in flats for oatstraw tea. I will see how they do before planting the other half in the ground.

I think I have some Italian bugs here, because they are eating my lovely Italian spices...especially my basil and my sage. Poop. I don't have nearly enough salad dressing mix to last the year yet, and I was so excited that it came out so good.

 

[big brown horse]

Hi Freemotion,

I just thought I would share...I'm making my second batch of chicken broth. The first one I made last week and it is in pint sized containers in the freezer. I didn't use the skin b/c it was a roasted chicken from the store and it had herbs etc. on it. I did use the bones though and when it was all said and done, the doggies ate the strained bones, which just crumbled when touched. (I used the crock pot and it didn't smell too great, so I had to do it out in the garage!)

This batch is from scratch, scratch! I roasted the chicken on Monday, we ate everything that I pulled away from the bones. I used the neck, all of the bones and the left over skin from the bottom half of the chicken. No herbs or spices or veggies, as you recommended. This time I used the (electric) stove and let it simmer all night. It didn't smell like the last batch, it smelled yummy, still smells yummy and it is almost ready to strain and freeze.

Just wanted to thank you for inspiring me to make "broth" the right way!!

 

[freemotion]

Your great-grandma's would be proud! I am!

My favorite flavoring for chicken broth is scallions, garlic, rosemary, parsley, sea salt, and black pepper.

You can make a quick eggdrop soup by bringing the above to a boil, simmer for a few minutes, then add a scrambled egg in a thin stream, stirring the boiling broth as you add the egg. Then I throw in some fresh snow pea pods, and take it off the heat. Mmmmm..... You can flavor the egg when you scramble it with tamari (ooo, miso might be good here!) or for an Italian Wedding Soup flavor, scramble the egg with some parmesan or romano cheese before drizzling into the broth. Oh, add some chopped frozen spinach and cook for a few minutes before adding the egg. Yum!

 

[Dace]

y'all are killing me...I can't keep up!!

 

[freemotion]

It is not a competition, and I think you are doing a fantastic job!!!!

 

[big brown horse]

Your great-grandma's would be proud! I am!

My favorite flavoring for chicken broth is scallions, garlic, rosemary, parsley, sea salt, and black pepper.

You can make a quick eggdrop soup by bringing the above to a boil, simmer for a few minutes, then add a scrambled egg in a thin stream, stirring the boiling broth as you add the egg. Then I throw in some fresh snow pea pods, and take it off the heat. Mmmmm..... You can flavor the egg when you scramble it with tamari (ooo, miso might be good here!) or for an Italian Wedding Soup flavor, scramble the egg with some parmesan or romano cheese before drizzling into the broth. Oh, add some chopped frozen spinach and cook for a few minutes before adding the egg. Yum!

I think you might have helped me with dinner tonite!! That Italian Wedding Soup sounds fantastic and we have a plethora of fresh eggs at the moment!

I absolutely love egg drop soup too, my sister's God Parents are Chinese and Granny Lem taught my mom how to make it years ago, it is such a wonderful easy soup to make. Now the broth I use to make it will be 100 times more healthy!