Before I share my kitchen goal of the month with you, first I want to let you know that today at Kitchen Stewardship, I’ll be “Facing Off” with Anne McClure from Catholic Mommy Brain. Besides being a fellow-blogger, Anne also happens to write for one of my favorite magazines, Family Foundations!
Below I’ll share with you what my kitchen goal of the month is (or goals), and I hope you’ll share yours in the comments. (I’m not planning to use Mr. Linky for this.) If you have a blog, feel free to post your link in the comments, too, and please link back to this post. You can also grab the picture if you’d like to use that at your blog. (And PLEASE RETWEET?)
MY KITCHEN GOAL(S) OF THE MONTH:
One of these days I’d like to get my starter to MATURE or do something so I feel confident that it’s bubbly enough to try sourdough bread again. (I really don’t need anymore bread bombs.) I’ve been feeding this thing twice a day for weeks. It has a nice sweet fruity smell, kind of weird from just flour and water, but that’s the fermentation. Why does it smell right, but not bubble up much? I saw a Twitter pic of Katie’s, though, and was jealous. My starter never looks like that. I know some starters just don’t do well in certain geographical areas, so I may try another. (Julie was kind enough to send me a few starters to try.) Or I’ll get Katie to give me some of hers (Katie…?), since we’ll finally get to meet next week! (By the way, if you think my note above is a bit silly, did you read about my oven fire?)- Today I’m taking a huge step for this wimpy girl because I know without a doubt how good organ meats are for us. After listening to Ann Marie’s incessant nagging gentle prodding about needing to get more liver into our diet (it’s cause she loves me and wants to save us money on braces for the kids!), I’m puttin’ on my big girl panties and thawing that hunk of beef liver that has been staring back at me from the freezer for months. I’m making a pâté/cracker dip with it. Yep, you heard me right. I’m going to do some variation of a recipe I found online, and if it’s a hit I’ll share it soon. If you don’t hear from me about it again, you’ll know that there wasn’t a happy ending. (More about healthy meats. Also, read how easy it is to eat Beef heart.)
- Lastly, I’m finally going to make fermented ginger carrots soon! I tried them at the Weston Price Conference last fall and loved them. I’d tried other fermented fruits or veggies in the past and didn’t like how they turned out, but knowing how good they are for your digestion (just a little with meals) and for your gut flora, made me want to like them. A while back I made fermented cranberry relish and loved that, too, so I can’t wait to get this figured out. If I can get the kids to like them, what a bonus that would be! (You can also buy fermented veggies!)
Those are my kitchen goals for February, now please tell us in the comments what you’re ready to tackle?
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Jim Purdy 02.02.10 at 4:35 am
I used to enjoy lots of organ meats, from beef livers, to chicken livers and gizzards, and even cattle tongues and brains. I guess I should try them again soon.
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jeanne 02.02.10 at 7:22 am
My kitchen goals for February:
To begin to make homemade yogurt again. Something I was doing faithfully for over a year and then took a break from. From the yogurt I will use the whey in my bread and make a soft cheese.
Also I inventoried my freezers and realized I have tons of good meats lingering around. So I have written down over 37 main dishes I can make straight from things in my freezer/ pantry and plan to use up the real food I already have on hand.
With Lent starting I will be supplementing meatless meals twice a week. One night I plan to use farm eggs as our main source of protein and then I will be purchasing fish for Fridays.
I can’t wait to read what will be going on in everyone else’s kitchens!
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Kate 02.02.10 at 7:34 am
Right now, we’re on a super limited diet. Our nutrionist and doctors agree that once we get healthier and get past our allergies that sprouting grains and buying raw dairy will be great (I tend to trust their opinions as they are clearly not mainstream!). But. Not yet.
I’m going to use my dehydrator more to make snacks — perfect my jerky, dried fruits, and maybe dried vegetables if I can. Hmm.
I’m going to creat as many grain-free interesting recipes that I can, and I’m trying to branch out to new and interesting vegetables to do it. Kale, leeks, okra…umm, not much else on my list yet but I’m meeting with some friends today to share ideas and Friday is SHOPPING DAY! Then we’ll see.
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Sonia 02.02.10 at 7:42 am
First, thanks for making your kitchen goals so do-able. I was wondering if they would be too big and discourage me from the little things I still need to do. My goal, however, is HUGE: Decide about continuing vegetarianism or not. It has been nagging at me for months, and it’s time I committed one way or the other.
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Elizabeth Ours 02.02.10 at 7:58 am
I am new to healthy eating the NT way, and even newer to your blog. I just discovered it this weekend and spent hours reading and learning! I love it! You make it all seem so practical and doable!! Since I am quite new at all of this, my goals for this month are steps #1 and #2 from your Rookie Tips — clean out my pantry and refrigerator and get rid of all the trans fats and high fructose corn syrup and make a commitment to try not to bring more into the house. Do you know what will be one of the hardest things for me? Giving up my Heinz Catsup!!!
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Melissa @Cellulite Investigation 02.02.10 at 8:00 am
We are living in temporary housing at the moment, so my goals won’t be too ambitious until I get back into a kitchen of my own. My latest goals are to eat more broth and liver. I started making chicken livers twice a week with breakfast and serving a cup of broth with dinner as often as possible. So far, so good. Good luck with the kitchen goals, everyone!
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KitchenKop 02.02.10 at 8:18 am
This is so fun and I can’t wait to read more as they come in, Jeanne, thanks again for the great idea.
Sonia, you’re honesty and openness about your dilemma is SO COOL!
Elizabeth, wait ’til you try organic ketchup, it’s really good.
Great job on your first steps at all this!
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Jenny 02.02.10 at 8:42 am
I am new to your site, but already practice many of the things you suggest. I have an unusual goal; at least it may seem like a ‘no brainer’ to some. I have been convicted lately to only eat when hungry (what a concept, hugh?). A person can eat too much ‘healthy’ food just like they can ‘unhealthy food’. Too much ‘healthy’ food is also ‘unhealthy’ because it too leads to obesity. So this month my goal is to wait for eating until my stomach gives the signs of being politely hungry:) 1 Co 6:13 Food is for the stomach and the stomach is for food, but God will do away with both of them. Yet the body is not for immorality, but for the Lord, and the Lord is for the body.
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jenna of foodwithkidappeal 02.02.10 at 8:49 am
after i made a bunch of turkey stock yesterday, and vegetable bouillon last week i opened the freezer. no more room! so i’m on a mission to eat up some of the stuff in the freezer, and taking a break from buying meat, frozen veggies, fruit at the store for a couple weeks. honestly, i’m in a cold sweat just thinking about this. i work HARD to fill the freezer full of nutrient dense wholesome food we can eat just by reheating, and to deplete my reserves makes me feel like i’m driving without an airbag. but without a stand alone freezer, which won’t FIT in this house, i have no other option. i think i will cry when i eat up my last peach that i froze last summer from the orchard. they make the BEST yogurt parfaits. i didn’t blog about this goal because I have big words little foodies recipe swap going on today, but i’ll put it on my calendar for next month and try to link up. thanks for the inspiration.
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Kimber 02.02.10 at 8:49 am
well I’m not sure I’m organized enough at the moment to have three goals, but I did order 3 more pounds (my second batch, ever!) of pastured, cleaned chicken feet and 1 pound of pastured chicken livers (avowed liver-hater prepping to give it a try…) from my local organic market. I’ve been researching sources for raw milk in my area. We may be moving in the next few months, so I’m hesitant to commit to a cow-share location until we know where we’ll be. Baby steps, right??
Kelly, if you’re going to do LF veggies, try cortido, with purple cabbage. I’m the weird one that has it with eggs in the morning.
BTW, it’s also good on burgers/sandwiches or tacos and tastes yummy with anything sausage.
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WK Aiken 02.02.10 at 9:12 am
I fed beef heart to 15 people at a Colts’ playoff game party two weekends ago and they didn’t even know it. I took the heart, baked it low & slow in a ginger sesame marinade at 250 for 4 hours. It doesn’t fall apart like “regular” meat so when it was cooked and flavored through & through, I sliced it thin like a brisket and trimmed the tell-tale webbing. I then thickened the cooking juices with some tomato paste & a bit of garlic-chili paste. It was served with a thin-sliced, fermented-dough 6-grain bread, and it disappeared in about 5 minutes. I’ve been “commanded” to bring 5 times as much “of that really great brisket” for the Super Bowl party. I will be busy on Saturday . . .
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Annette 02.02.10 at 9:34 am
I am looking forward to your liver pate’ recipe, Kelly! I hope it turns out for you! I am looking for a new “healthy” party snack…
My goal is to learn how to can fresh foods for grab ‘n go easiness to keep up with our busy family of 6+. I also want to get more familiar with my food processor, juicer and bread machine so my family can eat more real foods, and less processed/store bought! I am so sick of all the additives, and preservatives! YUCK! I also need to clean out the freezer and work on restocking with less commercially prepared junk, and more frozen fresh foods.
My kids are all on board because they’ve been exposed to watching what they consume since birth, and my 6 yr old will refuse sodas and juices and ask, “Does that have high fructose corn syrup in it?” I am training them up young!
) My teen tries to eat healthier too, but grab ‘n go overrides sensibility – so we pre-make salads for him in Tupperware to take to school and work and he prefers a fresh turkey sandwich over a double grease burger any day!
I wish I had a farm to grow my own — *sigh*
Thanks for all you do Kelly! Your site is awesome!
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Wardeh @ GNOWFGLINS 02.02.10 at 9:34 am
I just made those ginger carrots last week – we’re enjoying them very much. I know you can do it, Kelly! The Eugene, OR WAPF chapter sells a Kraut Pounder for about $25. I really want to get one. Right now my pounding is limited because of using a small mortar or a potato masher. http://krautpounder.com/page2.html
I share one of your goals – to eat more organ meats. We do every once in awhile but need to up the frequency.
My other goal is to finally render down a freezer shelf-full of beef fat into tallow. Not only to enjoy the tallow, but because the freezer needs to be relieved!
This is a great idea to share monthly goals.
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Erin 02.02.10 at 9:44 am
Total newbie, so perhaps these will seem very strange:
1. Family will eat out only once this month, for a birthday. (Typical for our family is ~5 times per week, if you include lunches!)
2. Figure out real food snacks to keep in purse for the kiddo. So far, I’ve got.. granola, raisins, fruit leather, homemade pita bread crisps/bagel crisps/tortilla crisps. Anyone know how to make jerky w/o a dehydrator?
3. Ferment my first ever veggie – I’m starting with cabbage, I think.
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Motherhen68 02.02.10 at 9:44 am
My goal this month is to make soaked tortillas from scratch. I’ve got to get back to making bread for my kids too. Buying the store bought bread tears my heart into pieces, a little bit at a time. Stupid job! But, the good news is, I’m going down to only 3 shifts per week, so I’ll have more time at my own home in my own kitchen.
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Paula 02.02.10 at 10:05 am
My goal for the month is to make at least 1-2 loaves of bread per week. Our limited budget has recently become even more limited and, although I’d love to make all our bread and save those funds, I can’t seem to figure out how to make a loaf that is good for sandwiches – and my family eats quite a few sandwiches over the course of a week! But I figure I can at least make enough bread for morning toast and any other bread we eat besides sandwiches.
We’ll see how I do!
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Julie L. 02.02.10 at 10:25 am
Hey, Kelly!!
I share your interest in incorporating more organ meats into our diets, as well as fermented veggies. I ordered heart and kidney from U.S. Wellness Meats and have ground the kidney up for the ice cube trays and now the little kidney cubes are in the freezer, alongside the liver cubes. Added 1-2 of each to a recent ground beef dish and they were indetectable! (I usually can taste a tad of the liver but it depends upon the dish). Have had a difficult time “popping” the liver cubes from the tray–does anyone have suggestions? I’ve thought about obtaining those silicone ice cube trays to see if the liver doesn’t stick to those as much. Anyone have a comment or recommendations?
Looking forward to hearing about your successful liver pate recipe! (Am I thinking positively or what?!)
Also want to hear if you’ve had success with the Ginger Carrots. First try for us was a *bomb* so I haven’t tried them again. If anyone has had success with kids and fermented veggies, would love to hear that, too. My son is perfectly happy with our fermented cukes, but my daughter is less than thrilled.
Want to attempt sourdough bread at some point and forgo my sprouted-grain bread, but have been leary since I always hear “horror” stories about sourdough failures.
Looking forward to hearing yet another success story from you, ma’ lady! 
~Julie L.
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Soli @ I Believe in Butter 02.02.10 at 10:35 am
I suppose my two goals for the month aren’t specific to my kitchen, but that’s OK.
1. I’ll be in California for ten days. I hope to keep up the good eating patterns as much as possible, and find food that does not need refrigeration but is still good for a few days. I’ll be in a hotel then and there are no mini kitchens, possibly not even mini fridges to borrow. (anyone got any suggestions?)
2. Post weekly to the blog. I have a few ready to go, and if my travel pans out as I hope I may have a really awesome on for the end of the month.
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RPW 02.02.10 at 10:57 am
I am going to get a shelf in my kitchen so that I have a pantry upstairs. Part of why I get so stressed out in the kitchen is that there isn’t room for everything.
I am going to actually MAKE sauerkraut. My family loves it when we have it, but I put off making it.
We started budgeting for fast food — when I am stressed, it doesn’t matter that I have the food at home, how completely convicted in my beliefs on what is healthy, or that I know what I am going to make. We end up at Wendy’s or Taco Bell. But with a budget category that actually allows for it, I have limited the damage. I know what days we are getting it, and that is it. Eventually, the goal is to shrink that category down to nothing.
I grew up in a family where we drank Pepsi and Tang instead of water…but drank it like it was water. And being by far the youngest, my mom pretty much decided she was done cooking when I was about twelve. I suffer for that in my domestic skills and in my health (PCOS and other endocrine issues). So I am learning to be gentle with myself and get there gradually. It is amazing looking back at where we were five years ago.
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Tiffany 02.02.10 at 12:09 pm
I don’t know if this will help, but maybe you are feeding your sourdough starter too often. The starter that I have only has to be fed every couple of weeks and it still works. Just a thought.
My goals, keep on keepin on.
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Real Food Mama 02.02.10 at 12:21 pm
What a great list of goals! There are definitely some things in this list that have inspired me.
For the time being however, I have two goals this month. First, I finally ordered my kefir grains from Cultures for Health and am currently working on acclimating them to my raw goats milk. I am hoping to be able to make it regularly and get it into both my diet and my son’s. I will work on the other family members later
Also, I have been craving liverwurst forever and have finally decided I could no longer just dream about it. I HAVE to do something! Due to the nature of conventional liverwurst, I haven’t broken down and bought it, but my search for natural/organic pork liverwurst has come up short. So I asked my local pig farmer down at my farmer’s market to look into either a) making me some or b) getting me some pig livers so I can make it myself. I wrote about it here: http://realfoodmama.wordpress.com/2010/02/02/a-liverwurst-conundrum/
We’ll see how it goes! Hopefully I will be able to write about how successful home made liverwurst was by the end of the month!
Good luck to all of you with your goals! It would be great to check in with everyone at the end of February and see how people did!
– RFM
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Bonnie 02.02.10 at 12:22 pm
My goal is to continue on GAPS (adding in dairy) for the next month. I was out of town last weekend and sort of fell off the wagon–I can’t believe how much worse I felt.
I am also working on making my own kefir this time–and the BIG goal will be making it flavored enough to get my husband to drink it as well… (now that’s a challenge!)
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Real Food Mama 02.02.10 at 12:29 pm
Also a comment on the sourdough starter –
I made a sourdough starter a few months ago just from flour and water – no additional cultures or starters. I basically caught “wild yeast” which eliminated any concerns about regional starters. Have you tried this Kelly?
My consistency varies – at the beginning it was very bubbly and I would frequently get a good inch of “hooch” or liquid at the top but at this point it has thickened up a tad and is more like paste, but it seems to be rising better regardless.
– RFM
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Soli @ I Believe in Butter 02.02.10 at 12:33 pm
RFM, I was thinking of suggesting that too. Last May when I was visiting my best friend, I had just gotten my culture from CFH and made a few loaves. So I got the bright idea that we should try to get a local “wild” one going for her.
Hint, if you’re doing this when it’s very warm and humid, don’t use a pint jar. It was bubbling over after less than 24 hours. But she has been baking bread (and pizza) with it regularly since!
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Amy 02.02.10 at 12:37 pm
I tried making sprouted wheat bread a couple of years ago and it was a flop. I want to try to make it again. I am new to your site and I love it. I am now soaking and dehydrating my grains thanks to you! I make a 10 grain ground flour mix to doing my baking. I would like to know more about fementing veggies. I already make kefir from raw milk and have a cup a day. I also take a tsp of raw apple cider vinegar in some water before I go to bed. Good for the digestion.
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Naomi 02.02.10 at 1:35 pm
Also, Kelly, I’ve made Sally’s Kimchee (her version is all shredded/chopped into small pieces) and I absolutely LOVE it. It’s a great substitute for hotdog relish or any other episode where a relish is needed. I’d love to try it in larger chunks also. It isn’t sweet, and yet it is somehow.
One of my goals is, like some of the others, to use up some of my freezer reserve. I’d love to totally eliminate the freezer from my house, or at least be able to get a smaller one. I just ordered an Excalibur dehydrator and hope to do a lot of drying which should help with the project. The drying would be goal #2.
#3 would be to get back on the kefir and kombucha wagon, since I’ve slacked off with that, and my husband and I both need it in our senior diets.
Jenna, I had to chuckle at your comment about “driving without an airbag” referring to using up your precious freezer contents. Because I so relate to that. I think some kind of spirit of poverty comes over us or something, where we are afraid that once we use up God’s provision for us that He might not provide again and it will all be gone. Kinda silly in light of the proven fact that He’s always faithful to provide what we need. Again and again. I’m planning to check out your blog, thanks for posting!
Naomi
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Laura LaMie 02.02.10 at 1:51 pm
I’m doing Nourished Kitchen’s “Real Food Challenge” so I think that’s going to keep me pretty busy. I also want to start making raw goat milk kefir at the end of the month (when fresh milk is available). Then maybe cheese?
All these ideas are great. Thanks Kelly for all the encouragement and info. Your blog is great!
Happy goaling & Blessings!
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KitchenKop 02.02.10 at 2:24 pm
You’ve all got my sourdough wheels turning……….make my own starter?? Knowing my sourdough luck that would be another big fat sourdough flop. First I think I’ll try getting some of Katie’s, since she lives nearby and all.
I looooove reading what everyone is working on!
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Anne 02.02.10 at 2:33 pm
Thanks for being such a great help to me on my journey!
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Sheree 02.02.10 at 3:16 pm
I posted my 5 goals at – http://nourishingsteps.blogspot.com/2010/01/new-year-goals.html
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Jessie 02.02.10 at 4:58 pm
Kelly, I successfully made my own sourdough starter a couple weeks ago, and that was in a house that averages 68 degrees in the winter! I was quite surprised, as I expected it to flop tremendously. Just flour and water!
I’ve blogged about my first two attempts to actually *bake* the sourdough here:
http://samann1121.blogspot.com/2010/01/sourdough-take-1.html
http://samann1121.blogspot.com/2010/01/sourdough-take-2.html
My goal for February? Perfect my sourdough bread! I’m still not quite getting the rise out of it that I would like.
Oh, and I just finished making crispy peanuts today, so I’ll try to make homemade peanut butter very soon. We eat A LOT of pb, and the thought of all that phytic acid is really starting to get to me!
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KitchenKop 02.02.10 at 5:42 pm
Jessie, I’ll be curious how your pb goes. I tried it once and there was an off taste after I blended the peanuts…I googled it and apparently there’s some toxic part of the peanut that can give it that taste. Not sure why it’s not in all pb…? It’s been a while since I tried it and gave up for the time being. I was going to do almonds next, but then the issue of where they’re from and whether or not they’re sprayed with something in the U.S. – AHHH!!!
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Sally 02.02.10 at 6:24 pm
It’s great to read everyone’s goals. I am pretty new to this, and soooo excited about it!!! I’ve already made chicken stock and beef stock. (Question – the sediment at the bottom of the bowl – should it be mixed into the stock or thrown out after ladeling into containers? I hate to throw it out, if it’s good stuff). I’ve made Japanese Sauerkraut & Punch from NT, which is still sitting on the counter for the specified 3 days, so I don’t know yet how it is yet. Made whey, obviously, to make the fermented items. Are there recipes for the cheese after acquiring the whey? That’s one of my goals: 1) Find uses for the cheese after draining off the whey. 2) Make my own mayo. 3) Find some raw milk in my area, or order it. I live in a remote area in CA and have checked all local grocery stores, health food stores, the butcher, even, with no luck!
Thanks for all the support on this wonderful path! I have yet to meet anyone face to face that is on this same path. My family is very supportive, though.
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Raine Saunders 02.02.10 at 6:55 pm
Hi Kelly – I’ve got way too many things I want to do…I suppose I need to narrow it down or something will get left behind and then I’ll feel terrible. One of the things I personally need to do is to reduce my intake of grains. I’ve been eating a lot of them lately, which probably means I am starting to get a yeast overgrowth again. I’m unfortunately prone to getting it…of course, all the grains I eat are soaked or sprouted…but, a person can have too many of those things too.
My next goal is to make something in my dehydrator this week. We’ve been talking about jerky, but that didn’t happen yet, and more dried fruit. We made dried fruit and granola a couple of weeks ago, but now it’s all gone. I’m thinking about making granola without oats since they are so high in phytic acid (and Ann Marie’s podcast with Ramiel Nagel has got me thinking now), and also some sweet potato chips with sea salt, cinnamon, and olive oil. A few weeks ago I became weak and ate part of a small bag of them from the grocery store. It did say they were GMO free and had sunflower oil instead of soybean or canola (but I’m sure it was still rancid anyway)…but I know in my own house I can do much better!
And finally, I got a buttermilk starter from my friend who owns the farm where we buy our beef and raw milk. So I want to make something with it…the first thing that comes to mind is some type of salad dressing. But I also want to make sourdough bread! I’ve never made bread in my life, so I’m really hesitant. But I just have to take a deep breath and jump in. What’s the worst that could happen?
Lots of great ideas here, and it’s been so much fun reading them. Good luck to everyone!
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KitchenKop 02.02.10 at 9:08 pm
Sally, here’s some ideas for what to do with the cheese: http://kellythekitchenkop.com/2009/05/yogurt-cheese-recipes-how-to-get-more-probiotics-into-our-diets.html
Here’s an easy mayo recipe: http://kellythekitchenkop.com/2009/06/homemade-mayonnaise-recipe-that-tastes-great-finally.html
For your raw milk, have you tried http://www.realmilk.com?
Hope all that helps!
Kelly
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Joanna 02.03.10 at 10:24 am
It’s great to see other people with similar goals! Mine are:
1) Make mayonnaise (I just ran out of the expensive organic stuff, and I’m determined to not buy any more, so that’s good motivation.)
2) Make kombucha
3) Create a great meal plan and actually follow through, which includes
4) Taking a few minutes each evening to make meal preparations for the next day.
Now quick! I need to write these down and put them on the fridge before I forget them!
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Sally 02.03.10 at 12:32 pm
Kelly, thank you for the links! I did try realmilk.com. The closest location to buy was in Truckee which is 3 hours away. Organic Pastures ships. I’m sure shipping is expensive, but I may just bite the bullet on that one for a taste of the good stuff!
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Margaret Auld-Louie 02.03.10 at 4:09 pm
I’m going to learn to cook grassfed meat so it’s not tough! I just got the book Tender Grassfed Meat from Amazon and tried a recipe on steaks and they came out good.
I’m lucky that I have a source of homemade sourdough rye bread (don’t tolerate wheat). The farm we get a vegetable share from makes sourdough rye bread and they soak it overnight the WAPF way. They also make lactofermented vegetables, which I can buy by the pint or quart.
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Elise 02.03.10 at 8:03 pm
hi Kelly,
I’ve been checking out your blog as of late and I can really appreciate the way you relate to your food. I started incorporating NT into our diet about eight months ago – right around the time we got married. It’s been challenging! But I’m learning more and more… here are some recent goals:
First of all, soaking – I’ve been avoiding doing it – I started this week and things are going good so far… though I have to say, I really love oatmeal, and it makes oatmeal so much mushier! I also am not a big planner and making sure there’s time to soak means having to plan further in advance… but that’s probably good.
My second goal is to try to make myself like kefir, at least to the point of being able to make smoothies with it and use it for soaking. I have never liked yogurt, but I’m trying – I know that cultured foods are so good for you, so hopefully I’ll learn to like them better. Good luck on your sourdough! It’ll be so rewarding when you make that perfect loaf of bread.
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earthgrlie 02.03.10 at 8:39 pm
1) Be consistent in making my sourdough bread. A friend gave me some starter, so far so good. I’d like to experiment with it and try out some new recipes.
2) Try my hand at making my own kefir!
3)I’ve been clearing out my freezer and pantry. I”d like to replentish it without the use of BPA cans and only have whole healthy choices to pick from.
Thanks!
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erin 02.05.10 at 10:47 am
hi kelly,
such a bummer. i found one local meatshop here that makes liverwurst, but they put dried milk powder and sodium nitrate in it. i want to stay away from both of those things, but would my benefit of beef and pork liver (or was it pork and beef liver?) from pigs and cows (who i am not sure lived a happy properly well-fed life) out weigh the bad. i’m kind of doubting it as i type. but, i would love your input. do you have a good source of liverwurst sausage? i could see my family enjoying that kind of thing on a sandwich with homemade lf mayo and sourdough. maybe i should just try to make a homemade pate instead…
i’ve been on the lookout for locally made liverwurst sausage (stuff other than the corn syrup laden store bought stuff…). my hopes were high as i looked at the us wellness meats website. oh how i would love to order MANY things from them. but, it’s a $75 minimum and they don’t ship to alaska.
i would love to hear back from you! thanks, kelly
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KitchenKop 02.05.10 at 1:58 pm
Erin, I get mine from USWM, too, but did you see the comment from them at Ann Marie’s post today? They DO ship to Alaska!!!
http://www.cheeseslave.com/2010/02/05/blogger-alleges-gmos-in-us-wellness-meats-grass-fed-beef/
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Erin 02.11.10 at 1:42 am
Compared to so many of you, I’m just starting out, but…this month I finally got coconut oil and replaced the “bad” oil I was using…so far, so good!
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Erin 02.11.10 at 1:47 am
Compared to so many of you, I’m just starting out, but…this month I finally got coconut oil and replaced the “bad” oil I was using…so far, so good! Oh, and we switched to local eggs from organic chickens…
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Naomi 02.11.10 at 8:07 am
Erin, that sounds like two biggies to me! It’s hard to make that coconut oil step because the cost seems so prohibitive (it is for me) but I have made good fats and oils a priority and everything else falls behind it. And I DO love the coconut smell and taste in my food, although lately I’ve been using it mostly for just eating straight (or drinking – I love it in my coffee). I tend to hoard it, I guess because I’m afraid I won’t have the money to buy it next time I run out, so try to use other fats for cooking. I’m diabetic and hypothyroidal – is that a word? – and am trying to get my daily dose. Just as Kelly says, the baby steps still are huge steps because you are getting progressively closer to your goal.
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