The picture above is of pecans Frank and I went and gleaned today from a tree I found a block from our house. We got about 800 (12 lbs) in one hour! October has been a busy month. Frank is going to school full time taking organic chemistry and biology classes, along with labs. When…
I’ve been feeling rather brave lately and venturing into new foods. Specifically, we’ve been trying different cuts of meat. So far we’ve tried beef heart and quail, and this month, I bought an oxtail! Also, if you’ve been keeping up with me on Facebook, you know that I’ve been reading the Little House series by…
Have you ever cooked beef heart? I hadn’t before tonight, but earlier this week, I was able to procure a grass fed beef heart and kidney from a local farmer! Beef heart is one of the purest cuts of muscle, and there is no definite grain, so it is really dense and tender. The heart…
So we went to Whole Foods recently in search of banana leaves. Wait? Did I hear you right? Yes, I said banana leaves. Recently through switching to cast iron, Frank and I discovered that I am highly sensitive and possibly allergic to aluminum. I stopped using aluminum deodorant long ago, but I didn’t think to…
This Saturday, we got to spend a lovely evening with my mother and sister. Instead of cooking at our house, we cooked at theirs! Almonds are plentiful in Northern India, and they are often combined with cream in savory dishes and desserts. The almonds lend a light sweetness to dishes, as well as act as…
Soak 2-3 cups of sprouted mung beans in water while you start the broth. Don’t worry about the hulls. You can leave them in there. They get soft. I bought my mung beans from the bulk bean section at Whole Foods. In a 6 qt stock pot, ADD: -4 cups of organic chicken stock/broth -2…