Category Archives: cooking

Storage for Canning Supplies

I built storage is week. I sufficiency isvely new steam juicer and grabbed a larger pressure canner at the thrift store and had no place to put them. So I unloaded the coat closet by my kitchen and built shelves … Continue reading

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Tied to the Kitchen!

Turkey went on sale and I bought two 12 pounders. I live by myself and am never going to eat a whole turkey! However, I am canning them in one pint jars for soups, stews and such. The first one … Continue reading

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Barley for Breakfast

1 cup whole grain barley 1 cup dried cranberries 1 cup walnut pieces 1/4 cup zinfandel or other red wine 2 cups water 1/8 teaspoon salt (optional) 1/4 teaspoon cinnamon 1 pat butter In 9″x5″ glass bread pan, soak barley … Continue reading

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Seed Starting, Tomato Purple de Milpa (Physalis ixocarpa)

Purple de Milpa Tomatillos are a wild variety from Mexico’s cornfields and is tastier than the green tomatillos found in my local market economy. They are also smaller. These are grown much like tomatoes, but unlike tomatoes, mine seeded out … Continue reading

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Milk, it Does a Baby Good

Babies are designed for drinking milk. ┬áMilk products like cheese, cottage cheese, yogurt, keffir, sour cream, butter, are all forms of predigested milk created by our ancestors to make milk digestible by most adults, and it is good enough to … Continue reading

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Improving Digestibility of Beans

This process was designed for natural beans, not GMO soybeans, kidney beans, pinto beans, black beans, and so on. Dried beans are a nutritional powerhouse, but they do have a few defenses that our ancestors figured out how to evade … Continue reading

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Improving Digestibility of Bread and Wheat

I have been baking whole wheat bread for 30 years or so. In the beginning, one of the things that bothered me about bran muffins and bran added to whole wheat flour was that every recipe I tried was either … Continue reading

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