Preparing Jars for Canning
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Anti-Inflammatories Are My (and Your) Friend
Let me start off by saying that I sincerely apologize to whomever has been waiting for more updates to this site, I realize I have been on a bit of a hiatus. I have had this one recipe floating around in my head for WEEKS, I have not been able to get to it. I Read More …
Gluten Free. Why?
My mom asked me, what is gluten-free and why do people eat this diet? In simple terms, a gluten-free diet is used to treat Celiac Disease and a related skin condition. A condition that is becoming increasingly common (or more diagnosed). Not to be confused with wheat allergies or gluten intolerance. A recent report by Read More …
Oil Choices
Olive – This kitchen staple has been used for more than 6,000 years. Best for salads, pastas, bread dipping and light sauteing. Don’t select anything other than extra-virgin. You want to have a good quality oil. I have even been known to use this oil in baking when I’m in a pinch, with no olive flavor Read More …
A few Thanksgivikkah highlights!
Cranberry Apple Pie Photo by Sara K 2013 Classic Apple Pie Photo by Sara K 2013 Turkey Cookie Read More …
Allium Sativum AKA Garlic
Also known as Garlic. An ancient staple for thousands of years, with both medicinal and culinary uses. Most people think of garlic as a basic seasoning, or a way to repel vampires. But did you know Cherokee Native Americans used it as a cough expectorant for coughs and croup? It was also used in World Read More …
What do you do with leftover pumpkin?
Why waste a perfectly beautiful pumpkin? They are packed full of nutrients! Once the autumn holidays have ended, you can salvage your leftover pumpkins by simply slicing them in half, removing the “guts” and roasting them at 350 degrees F in a pan with a 1/2 inch of water for about an hour or until Read More …
