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?