Each of my children has had food allergies as babies, and so I’ve had to learn how to feed our family differently. Little Man has a soy allergy, which means that I have to avoid soy as well since we breastfeed. Have you looked at your packaged food ingredients? Soy is in basically every processed food. Soy lecithin, soybean oil, soy protein…. Breads basically all contain soy. And so, with some encouragement from the Hubby, I dusted off the bread machine and started making our own bread. Continue reading
We have harvested a few pigs now, so I feel like we’re kind of getting the hang of the process. My favorite part, aside from eating never-frozen ribs the night of harvest, is making the bacon. It is a long process. There are a lot of steps involved. But the end result is so rewarding. I don’t even really like bacon from the store. If we’re at a restaurant I will always pick breakfast sausage over bacon. I don’t like cooking store-bought bacon. I always end up getting burned from the grase splatters. But homemade bacon is a whole different food. Sweet, salty, deliciousness. Continue reading
We’ve had a cold in our house for a month, off and on. It started with Little Miss, then moved on to Little Monster and me, and finally to the Hubby. Even Little Man caught it at just a week old. We had soup on the menu a week before his birth, with plans for an easy dinner of canned soup, but when Little Miss was feeling so rough I decided I needed to feed her the good stuff. I made extra and canned it to have a super easy, delicious, healing meal after Baby Skywalker arrived. It was so nice to open up some homemade goodness in a can just days after the birth. Continue reading
Rice and Rabbit. Adapted from Valley Style Arroz con Pollo in The Casserole Queens Cookbook by Crystal Cook and Sandy Pollock.
This is one of our super easy, super quick meals we like to do. I love the mix of sweet and savory in this dish. And bonus for those who are on restricted diets: it is dairy, gluten, egg, and soy free! (depending on your sausage of course). Continue reading
As I was digging through the chest freezer looking for some ham the other night, I found a venison roast from back in September. I didn’t realize we had anymore! I wanted to put it to good use, but how would it be best enjoyed?
My parents visited over the weekend, and my mom left half a bottle of red wine behind. I couldn’t drink it, but I couldn’t let a good red go to waste. My mind immediately went to the venison. And boeuf bourguignon. Continue reading