Lately we’ve had bread on the brain. After the success of the gruyère and caramelized onion scones I started dreaming up all sorts of different flavor combinations, so when I was recently given a few pounds of sun dried tomatoes it only took a few minutes before I was in the kitchen mixing up a batch of sun dried tomato and provolone scones. Continue reading
Jan and I have been making as much as we can from scratch for so long now that we’ve gotten to the point where we sometimes forget that much of what we consider common knowledge we’ve only learned ourselves within the last five or six years. For example, did you know that many vanilla flavored prepared foods don’t actually have vanilla in them? Instead they use a substance called vanillin.
Not being something either of us wanted to put in our bodies (wood pulp, anyone?), we started making our own vanilla extract (surprisingly easy) and baking more often, rather than buying something prepared. Continue reading
As I mentioned last week, at this point in my life I’m sure that I’ve eaten well over a thousand pigs-in-a-blanket. The only problem is that for many years I thought I was eating kolaches. That’s what all of the donut shops in Houston, TX call them. So imagine my surprise when I found myself in the small town of Halletsville, TX.
I was part of a crew restoring the historic Lavaca County Courthouse, and there was a little place down the street I’d heard was famous for their kolaches. When I walked through the door of the Kountry Bakery I was shocked to find that what I knew as kolaches were nothing of the sort. Continue reading
One of the things that has been a great help to our health is not consuming the chips, crackers, microwave popcorn; junk food, to sum it all up. We occasionally make our own homemade potato chips ( oven baked), we make popcorn the old fashioned way In a large Dutch oven with coconut oil and we make our own crackers. Yes! Our own crackers. This recipe make a large Continue reading
This tasty, crusty italian bread is easy to make and is soft and pillowy on the inside. The basic recipe is from King Arthur Flour, and that recipe is based on the bread recipe that launched the “no knead” craze that Sullivan Street Bakery’s Jim Lahey famously shared with Mark Bittman several years ago. Continue reading
I am so excited today! Let me explain: as I’ve mentioned before, I don’t eat a lot of sugar. It’s really only at special occasions that I will indulge. It’s not that I don’t absolutely love sweets as I really do it’s that sugar wasn’t meant to be consumed in the amounts that we consume it today. It’s linked to so many illnesses… I promised I would not preach so I’ll stop there. So I just don’t eat much sugar and that has taken great self control trust me. Today because we love you we decided to feature a dessert for you to try. Yes, we are sending love your way! I can’t wait… Continue reading
I used to eat my share of processed foods at home and while dining out. Then I got diagnosed with an auto immune illness, and after a lot of medication, research and trial and error I discovered that what I was eating had a lot to do with how I felt. Changing my diet had THE biggest effect on my health. Now we make everything from scratch and I feel so much better for it. As a result I rarely have to take strong RX such as immune suppressants.
For my first year of eating clean I focused on fresh fruit and vegetables and a little lean protein. Then I began to relax a little on the diet front once in a while and started to occasionally make these fabulous flour tortillas. When I say that they are so, so much better than the store bought it’s really an understatement. How four ingredients can produce something so wonderful and unlike the store bought makes me wish I’d discovered them years ago.
Obviously you can fill these with your favorite filling, however, someone told us that her grandmother made these and right off the griddle they would butter them and sprinkle cinnamon and sugar on them. I made this batch and tried her idea. Wow! Let’s just say your