Love this post!
I bit my tongue.
It may be hard for many of you to believe (especially those of you who know me well), but I actually bite my tongue a lot!
Okay…maybe I didn’t completely stay silent…but I kept my smart-ass comments quiet enough that only my wife could hear them.
Okay…I mostly kept my, aforementioned, comments quiet enough that only my wife could hear them…then we had our lunch break and I ranted for the allotted hour about how the speaker had a great understanding of the human-psychological/legal sides of using animals in therapeutic settings…but how his understanding of animal behavior, and the history of domestication of animals was almost completely incorrect, and pure piffle! PIFFLE I say!!!
(I also, intermittently, ranted about the quality of the “bison-burger” I was eating and how “chef’s apparently don’t understand the meaning of “medium-rare” these days”, the recent study featured in a Scientific…
View original post 1,403 more words
It’s fall, my favorite season in Michigan!! That means it’s the start of Comfort Food Season – yay! Time to give the slow cooker residence on the kitchen counter for the next six months and fire up the oven for slow roasting large hunks of meat and baking cinnamon spiced (gluten-free) treats. Yes, this is my happy place.
So I know there are thousands of tutorials on roasting pie pumpkins for puree. Why am I throwing another one out there? Hmm…why not? This method works for me and better yet, it’s really easy! Equipment required is minimal and pretty basic – a sheet pan, parchment paper, a large knife and cutting board, a spoon, an oven, and a food processor or heavy duty blender. The food processor may not be in everyones kitchen, but don’t fret, I will give you other options!
So, another question – why not just use…
View original post 906 more words
Making your own condiments is so easy, it just doesn’t make sense to buy them. Especially when you can control the quality of ingredients and avoid all the nasty fillers, preservatives, vegetable and seed oils, soy, and high fructose corn syrup. Mayonnaise is quick and easy. Literally everything in the blender, less then a minute, done. Because homemade mayonnaise is made with a raw egg, it will only keep for about a week, but it’s so tasty it’ll be gone way before that!
- One whole pastured egg
- 1 Tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon dry mustard
- 1/2 cup olive oil
What to do:
Place the egg, lemon juice, and dry mustard in a blender and blend for 5-10 seconds. Continue blending while slowly pouring the olive oil into the egg mixture. Blend until thickened, about 20-30 seconds. Store in a small glass jar or storage container…
View original post 21 more words
Ingredients (Serves 6)
- Sea salt, as needed, plus 1/2 teaspoon.
- 1 large head cauliflower, cut into small florets.
- Vegetable oil spray.
- 1 cup heavy cream.
- 2 ounces cream cheese, cut into small pieces.
- 1 1/2 teaspoons Dijon mustard.
- 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole.
- 1/4 teaspoon freshly ground black pepper.
- 1/8 teaspoon garlic powder.
*Equipment: 8 by 8-inch baking dish.
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil. Season the water with salt.
- Spray the baking dish with vegetable oil spray.
- Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.
- Drain well and pat between several layers of paper towels to dry.
- Transfer the cauliflower to the baking dish and set aside.
- Bring the cream to a simmer in a small saucepan, and whisk in the…
View original post 59 more words