They invented chest freezers for situations like that. 2 hours of roasting pig parts can equal sandwiches for weeks. Steaming veggies in the microwave takes about 60 seconds, so there's a whole meal right there.
Feeding yourself and your family is tough if you're going to use real food, but it's doable. Think of Joel Salatin and his farm - it's management intensive, but in the end he gets his chickens to clean up after his cows who mow his lawn for him. It's easy to be a 'factory farmer' who pours chemicals all over his/her land, but once you go Salatin's way one can't imagine going back. It's the same with feeding your family. If you manage your resources and economize your time, you can produce good meals quickly (and if you like puzzles, think of it as a really big and on-going puzzle).
Granted, I'm at an age where I won't be having kids for a while (and I probably would steer them away from American football), but I usually have 5 bratty children (called professors) who I have to keep happy too!
I just made this savory bread pudding for brunch today -- it was totally outstanding. We subbed out the green pepper and celery, and subbed in a couple cups of leeks. They were perfect!
Check out the October 23, 2008 Twin Cities newsletter from Harmony Valley Farm - our favorite Risotto with Squash and Leeks. We made it several times last year, and already once this year. http://www.harmonyvalleyfarm.com/NLTR/TWC/csatwc081023.pdf
for the leeks:
trim them (all five), put them in a pan, coat with a little bit of olive oil, plop a (pastured) chicken on top, roast that sucker. The best.
Thanks so much, Scott and Stephanie. It was fantastic to have you both there. Your support of SGT, your farmers, and real food are evident. My only regret was not getting to sit with you on Sunday night. (Of course, you might not share that same regret. ;-))
Isn't anyone going to mention that humans may not actually be meant to drink cow milk at all? :-) Keep those passionate comments coming, friends. Thanks for actively participating.
Thanks to both you fo you for your comments. I don't know much about how this food compares to other raw food, admittedly, but I thought some of it was good - and some of it not so much. I totally appreciate you both (and anyone else) weighing in. What did you have to eat, Celine?
cool!
cool!
They invented chest freezers
They invented chest freezers for situations like that. 2 hours of roasting pig parts can equal sandwiches for weeks. Steaming veggies in the microwave takes about 60 seconds, so there's a whole meal right there.
Feeding yourself and your family is tough if you're going to use real food, but it's doable. Think of Joel Salatin and his farm - it's management intensive, but in the end he gets his chickens to clean up after his cows who mow his lawn for him. It's easy to be a 'factory farmer' who pours chemicals all over his/her land, but once you go Salatin's way one can't imagine going back. It's the same with feeding your family. If you manage your resources and economize your time, you can produce good meals quickly (and if you like puzzles, think of it as a really big and on-going puzzle).
Granted, I'm at an age where I won't be having kids for a while (and I probably would steer them away from American football), but I usually have 5 bratty children (called professors) who I have to keep happy too!
Good one, Jim, that sounds
Good one, Jim, that sounds fantastic. Thanks for the link and suggestion.
I just made this savory bread
I just made this savory bread pudding for brunch today -- it was totally outstanding. We subbed out the green pepper and celery, and subbed in a couple cups of leeks. They were perfect!
http://www.epicurious.com/recipes/food/views/Savory-Bread-Pudding-with-M...
Thanks to both of you.Those
Thanks to both of you.Those sound like great ideas.
Kathy, I knew you'd come through! We've done squash risotto, I dunno why I never thought to add leeks. Will do.
Check out the October 23,
Check out the October 23, 2008 Twin Cities newsletter from Harmony Valley Farm - our favorite Risotto with Squash and Leeks. We made it several times last year, and already once this year.
http://www.harmonyvalleyfarm.com/NLTR/TWC/csatwc081023.pdf
for the leeks: trim them (all
for the leeks:
trim them (all five), put them in a pan, coat with a little bit of olive oil, plop a (pastured) chicken on top, roast that sucker. The best.
Thanks so much, Scott and
Thanks so much, Scott and Stephanie. It was fantastic to have you both there. Your support of SGT, your farmers, and real food are evident. My only regret was not getting to sit with you on Sunday night. (Of course, you might not share that same regret. ;-))
Isn't anyone going to mention
Isn't anyone going to mention that humans may not actually be meant to drink cow milk at all? :-) Keep those passionate comments coming, friends. Thanks for actively participating.
Thanks to both you fo you for
Thanks to both you fo you for your comments. I don't know much about how this food compares to other raw food, admittedly, but I thought some of it was good - and some of it not so much. I totally appreciate you both (and anyone else) weighing in. What did you have to eat, Celine?