Sunday, June 29, 2014

"Eating Dangerously"

Eating Dangerously: Why the Government Can't Keep Your Food Safe ... and How You CanEating Dangerously: Why the Government Can't Keep Your Food Safe ... and How You Can by Michael Booth

My rating: 5 of 5 stars

Even though I've been aware of food born illness epidemics, I had No Idea the scope of the problem. This book exposes the severely inadequate government oversight of our food supply.  Particularly now, the food chain is international... not that our domestic supply is all that safe, but the international situation is downright terrifying.  Toward the end of the book, the authors tell you how to best keep from getting sick, disabled, or dead from the food you eat. 

I think from now on, I am going to continue, first of all, to grow as much as I can of our food, and also purchase locally more, and I doubt I will buy any food that comes from other countries, perhaps with the exception of bananas.  Those really should be washed too, under running tap water and with a brush and patted dry right before you eat them.

One of the things I was unaware of is that you can even get food born illnesses from spices!  Makes growing your own herbs even more attractive.

And did you know... you should not cut a piece of fruit in half and store part of it in the fridge to eat later.  Sigh...

Anyway, Read This Book.  It may very well save your life.  About a thousand people die each year in our country from contaminated food.

It won't make you paranoid... just considerably more careful.

View all my reviews

Friday, June 27, 2014

Chicken Alfredo casserole - my way :)

That photo doesn't look too great.  Sometime soon I need to get my camera situation fixed!  I just had to share this with you, though.

One of my favorite YouTube channels is Our Half Acre Homestead. The lady that does it shows how to do all sorts of things that I'm interested in.  Yesterday evening, I watched her make her "Chicken Alfredo Casserole."  I decided to try to make something very similar with what I had on hand.  Here is her video:

I had been out earlier in the evening just walking around looking at things in the yard.  I found some Very Large dandelion greens and so I picked them thinking I would use them in some noodles. When I saw the YouTube video, I knew what I would do!

I pretty much did just what Mrs. Volfie did, with these changes:

1. Instead of commercial pasta, I used my dandelion egg noodles, 2 eggs worth.
2. When I made the white sauce, I used 1 cup whole milk, 1 cup heavy cream, 1.5 Tablespoons butter, 1 teaspoon RealSalt, and 2 Tablespoons unbleached King Arthur flour.
3. 2 garlic cloves, minced instead of the 1 - 2 Tablespoons she used.
4.  I don't have any spinach, so I used Swiss chard, ribs removed, torn into pieces.
5. I pulled a fresh onion from the garden and chopped it up.

Oh My Goodness!  It was absolutely delicious!  Thank you, Mrs. Volfie!

Friday, June 13, 2014

For Lance - Buttermilk whole wheat pancakes!

We just returned from a trip to Florida to spend time with our oldest son and his family.  #3 son, Lance, helped me make buttermilk pancakes while I was there and I promised to send him the recipe.  This is for you, Lance!

Whole Wheat Buttermilk Pancakes

Beat together in a small bowl:

1 and 1/8 cup cultured buttermilk
2 eggs
2 Tablespoons melted butter

Mix together well in a larger bowl:

3/4 cup whole wheat flour
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon baking soda

Add the wet ingredients to the flour mixture and stir with a fork just until everything is wet.  Do NOT try to get the lumps out!

Heat a griddle or frying pan on medium heat.
If your griddle or pan is not non-stick, spray with pan spray.
Scoop up the batter with a 1/4 cup measuring cup.
Pour the batter on the pan and spread it out a little.
When the top has bubbles, the edges are looking dry, and the bottom is browning nicely, carefully flip the pancakes over and cook the other side.

Check to see if they are done, once or twice, so you'll know what they look like when cooked all the way through.

I made 4 times this much at your house, so without me and Grandpa there, you might want to just make 3 times as much for your family.

It takes a little practice, but even if they get all buggered up and look funny, it won't affect the taste.

Please let me know how they turn out!  I love you so much love and miss all of you tons!!

Sunday, June 1, 2014

Egyptian Onions - I just had to show you this!

Our daughter took this picture of the Egyptian (walking) onions a few days ago.  They are very interesting and elegant plants.  Somehow, one of the stems spiraled around into this pretty thing.
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