The information below is from the Harvard T.H. Chan/School of Public Health. Check out their site for timely information on eating healthy. Rice is a main staple in more than 100 countries worldwide. [1] In some households, rice is included with more than one meal a day. This starchy high-calorie grain is generally low cost, making it accessible to all and a vital base of … Continue reading All About Rice
A short recipe and just a heart felt wish to have the best and safest Halloween ever. Here’s a photo of my granddaughter Ellery digging into a pumpkin for carving. . Oh and I hope you saved the pumpkin seeds. Clean them, dry and toss with a bit of oil and seasoning and roast in 325 degree oven or so until crisp. Stir every 10 … Continue reading Happy Halloween!
We’re segueing nicely into the holiday season, and that means lots of food, family and friends gathering around the table. How about a seasonal, yummy, easy to serve dessert that’s do ahead, keeps refrigerated more than a few days or freezes up to several months? I’m talking about pumpkin roll, that vintage dessert that can stand alone or included in your dessert buffet. My first … Continue reading I’m on a Roll with Pumpkin Roll
It has been a busy and rewarding week here on my little patch of heaven. We ventured along fence rows to pluck the last autumn olive berries and spice bush berries. The autumn olive berries will be cooked and dehydrated for fruit leather and the spice bush berries dried and ground for seasoning. The week ended with our long-time friend Ray Davis, an Owensville, Ohio … Continue reading Another Load of Black Gold and Chicken Chili
Did you know mustard has Biblical roots? You may be familiar with that popular passage in Matthew about the kingdom of heaven being like a mustard seed. Today Matt Swaim, Sonrise Morning Show on Sacred Heart Radio, chatted about mustard. Back in Bible days, mustard seed was ground up into a paste for food. Both wild and cultivated mustards were also used medicinally. Mustard is … Continue reading Mini Meatloaves for Dinner
Along with the usual harvesting of garden vegetables and herbs that I’ve been telling you about, I’ve been foraging for autumn’s wild edibles. The autumn olive berries are ripe and perfect for jelly. I’m drying some in my dehydrator for granola, as well. Add to the harvest wild fox grapes and spice bush berries and you’ve got some good eating. Not only do these simple … Continue reading Pork Loin with Pesto
Add New Post View Schedule Change type of 33 blocks Pork Loin with Pesto Pork loin with pesto Along with the usual harvesting of garden vegetables and herbs that I’ve been telling you about, I’ve been foraging for autumn’s wild edibles. The autumn olive berries are ripe and perfect for jelly. I’m drying some in my dehydrator for granola, as well. Add to the harvest … Continue reading
My organic farmer friend, Sally Ransohoff, stopped by and bought me a basket of red and green tender okra. A “gift without ribbons” for sure. My own dwarf okra bushes are producing new pods every day, as well, so I’ve got lots of okra to eat! One of my favorite ways to use seasonal okra is in soups, in particular a very special simple chicken … Continue reading A Harvest of Okra = Gumbo
I developed recipes a while back for Laura’s Lean Beef and this campfire dinner in a packet is one of the most popular. Thanks to Laura’s Lean Beef team for the photo above. CAMPFIRE HOBO DINNERS IN A PACKET Ingredients: Burgers 1-1/2 pounds lean ground beef (I used Laura’s 92% lean) 2 tablespoons olive oil 1-2 tablespoons powdered ranch salad dressing or dried Italian salad … Continue reading Campfire Hobo Dinners in Foil Packet
Let me know if you can guess what these are – Yum! Continue reading What’s Growing on this Dead Oak?
About Eating 