Here are a few good links for you to look over with your coffee on this gorgeous summer morning!
- Read my post about our Sweet Summer Saturday – see if you think I’m getting a little better at my food pictures?
- If you haven’t already, don’t forget to:
- Kimberly posted about spelt flour last week. Do you wonder how it’s different from or a better alternative to wheat flour? (I also wrote a post about the benefits of using alternative grains.)
- Don’t forget Real Food Wednesday over at Cheeseslave’s blog this week…read about how participating can help grow your blog!
- If you don’t know and love Jenny and her blog yet, you will soon. Check out the amazing pics in this farm market post. (Some juicy comments are there, too!)
- Here’s one more rock-solid Nourishing Traditions food blogger to check out if you haven’t already: Alyss. This post is about fermented foods, something I’ve only got into a little bit so far…
- Your turn to comment! Go ahead and let your Monday rant loose if you have one, or share a favorite post from last week. If you’re normally a lurker, make my day and leave your first comment – be sure to tell me you did and you’ll get a prize…OK, maybe not, but you will make my Monday. If you’re like Aunt Becky in PA (who reads my blog and I didn’t know it ‘til recently), or another relative or friend of Kent’s or mine and we don’t know you’re here, then you’ve really got to comment today and say hello!
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{ 12 comments… read them below or add one }
Sabine 06.29.09 at 2:55 am
Your food pictures are great and very appetizing – I went straight to my fridge to get me some strawberries
Have a nice day!
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Kelly 06.29.09 at 6:27 am
Sabine, yay, a first-time commenter, right? If not, forgive me for not keeping it all straight.
Happy Monday!
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Laura Bargwell 06.29.09 at 7:19 am
Hey Kelly, Your pics are looking good! I like the individual bowl of berries
I have been taking pics of cards and a friend of mine suggested a light tent. I just try and use as much natural light as I can. Love reading your blog. Have a great day.
Laura
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Sabine 06.29.09 at 7:35 am
I love real and wholesome food, it’s the main theme in my (german) blog.
Right now I’m wondering why and when people gave up the habit of eating things like liver, heart, kidneys, etc.? It seems like a taboo.
My granny did a lot of cooking with them because they were cheap and full of nutrients and so do I. ,-)
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Cara 06.29.09 at 8:15 am
Alternative grains… I know I need to look into those, but I feel like I just got wheat down
)
Cara’s last blog post..Introducing Solids This time ’round
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Kelly 06.29.09 at 2:20 pm
Laura, if you get a light tent, let me know and I’d like to look at yours before I buy one.
Sabine, your English seems perfect to me!
Cara, it seems a bit overwhelming, but it’s fairly easy to substitute here and there. Good luck!
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Cynthia 06.30.09 at 1:31 am
Kelly,
I wrote in when people were raving about the nitrous oxide chargers for whipping cream–it occurred to me that the nitrous oxide (which is used at the dentist for “laughing gas,” by the way, and that’s what scared me) probably does NOT get into the cream–it is more like a “fuel” to “charge” the whipper. I’m guessing and hoping the cream stays pure, just gets REALLY whipped! Sorry to be so “thick” (pun INTENDED, tee hee)…
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Kelly 06.30.09 at 7:25 am
Cynthia, don’t worry about “pondering out loud” here, it’s questions and comments like that that help us all learn more.
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Beth 06.30.09 at 9:09 am
Hi Kelly,
Regarding the light tent, my dc showed me how they made one from a big cardboard box. They cut out the sides (leaving the edges intact) and covered the holes with sheets of white tissue paper (such as used for gift bags). Then they put the subject of the still life picture inside the box and set lamps outside the box. Oh, one side was cut out completely – that’s the front where you put things in and out and take the pictures. The bottom was cut out also so it really only had 3 sides and the top as the frame with the ‘windows’ covered with tissue. Clear as mud???
They learned this in photography class.
Beth
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Kelly 06.30.09 at 12:31 pm
Beth, hmmmmmmm, may have to go to a grocery store today and beg for a box………
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Sabine 06.30.09 at 4:44 pm
@Cara: alternative grains will bring you a whole new world of taste and a lot of minerals.
Millet, Quinoa and Amaranth are convenient substitutes for rice, or also in a porridge.
My favorite grain for bread & rolls is spelt, for sourdough bread a mix of rye and spelt.
Kamut makes also a great bread, and if you believe or not, I’m using buckwheat grains raw for the crunch in my breakfast, it’s so soft, you can chew it easily without damaging your teeth.
Oats make nice pancakes, and buckwheat too (in Russia they are called “blinis” and eaten with sour cream and caviar…*g*)
Here in Europe corn (maize) is only used for popcorn or as sweet corn on the cob or as “Polenta” (a kind of corn porridge, served hot withn butter like potato mash or cooled until firm, and cut into squares and fried, mostly in Italy.
I’m still in search for recipes for the use of barley (except brewing beer) but it seems to be used only for beer or animal feed.
And you can sprout any grain (except Kamut, it’s a hard wheat, and veeeryyyy hardbitten) and get all the nutrition without high carbs because the sprouting grain breaks down the starchy carbs into lower sugars and lots of vitamins and enzymes.
So alternative grains are great gifts for us, tasty and packed with precious things.
But take time for your approach to them. Most of them have a new and uncommon taste (but never a bad one!) und you will need time to get used to them.
Good luck for your adventures with new foods!
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Kelly 07.01.09 at 12:39 am
Sabrine, great info, thank you so much for sharing!
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