Real Food Wednesday 2/24/10

Real Food Wednesdays

Welcome to this week’s Real Food Wednesday!

If you’re new, or if you’re a regular, we’re glad you’re here!  :)

Please read at the link above to find out what we’re about before you add your link. Anything vegan or low fat most likely will not be a good fit for this carnival.  One more thing:  please don’t add 15 links from your blog archives.  One post from each person is usually the norm.

Remember your “blog carnival etiquette” and always put a link in your post back to this one.  Thank you!

We hate to play hardball, but Ann Marie & I may delete links that do not follow these guidelines or else the carnival could get annoying for everyone involved.

OUR NEW POSTS TODAY:

  • Ann Marie said, “My post is about How to Get Your Kids to Eat ANYTHING — advice from the owner of my daughter’s daycare.”  Don’t forget that Real Food Wednesday is at the CHEESESLAVE blog week!
  • In my new post today I share a little about some things I’ve learned and the patience of others…  OK fine, I’ll just tell you.  I killed my kefir grains.

YOUR TURN:

disclaimer-disclosure

Comments

  1. says

    Tongue? Sure! Fermented beets? Bring it. Floating mushroomy-scoby-thingies? I’m there. Liver? EW! GET AWAY!!!

    But, I really liked this recipe! Really!

  2. says

    I kept seeing chefs use bacon jam in their recipes, and it looked sooo good. But come on, there is only so much bacon that comes off of our prized tamworths – the stuff is gold, GOLD I tell you! So, I decided to make the recipe more economical using the sweet and inexpensive goodness of caramelized onions. My burgers will never be the same.

  3. KitchenKop says

    OK guys/gals, there’s some problem with Mr. Linky (it looks like your link stuck, but it goes away) so I emailed them but I can’t keep my eyes open any longer, so I’ll check my email first thing to fix this – please check back to add your links!
    Thanks and sorry!
    Kelly

  4. says

    The name of my blog this week is “Health Benefits of Grassfed Meat.” Is there some way to use Mr. Linky to get the name to appear?

    I’m happy to contribute my very first blog from my new website TenderGrassfedMeat.com

  5. says

    So I made baked oatmeal this morning (it was baking while I was on the treadmill reading Nourishing Traditions, believe it or not!). And anyway, the recipe tastes great and I love that it uses egg and raw milk and applesauce. I was wondering, for those of you who soak grains, would there be a way to adapt it to use soaked oatmeal?

  6. says

    So many people out there from WAPF to, well, even you, Kelly, have done such a great job documenting the “milk landscape” as it were. The subject kept coming up offline for me, to the point where I wanted to write it down to get it straight in my head. This is my personal experience with it!

  7. says

    I’m so tired of reading cellulite books with the TAD, (the Typical Anti-Cellulite Diet –our variation of the SAD). Our book-of-the-month for Feb was no different. The TAD is so well known, you’d think the whole world would be cured of cellulite by now. But that would only happen if it actually worked.

  8. says

    Hi, Kelly! Thanks for hosting again.

    Years ago, I lost 40 pounds — not a small amount, even on my frame.

    The best part? I’ve been able to KEEP IT OFF, and I’ve done it by eating butter, bacon, lard and other REAL foods.

    I even wrote a guide to restaurants that serve that food. It’s called Healthy Eats Here!, and it’s your guide to real road food.

    Find my tips here: http://www.hollyhickman.com/weightlosstips

  9. says

    Today’s post is a portrait of a beautiful urban edible garden, with lots of gardening tips by Rachel Tayse, my new friend I met at the Blissdom bloggers conference. Check it out and give her some comment love!

  10. says

    My post proudly announces that I have finally, successfully, made cream cheese, whey, butter, and buttermilk from our raw milk! Trial and error has finally paid off! Hopefully someday I’ll look back at this time and think, “Now why was this so confusing for me back then?”

  11. says

    Posole Verde is a traditional pre-Columbian soup or stew made from cacahuazintle corn (nixtamalized whole hominy) with roasted tomatillos, onions, garlic, fresh green chilies and cilantro. Typically found in Michoac

  12. says

    Hi Kelly! Better late than never! My post today is about the dangers of cottonseed oils, one of the most ubiquitous substances on the market and major contributor to degenerative disease, plus why the alternatives to cottonseed oils – traditional fats and oils, are healthy.

  13. says

    Ack! I just posted for the first time, although I check out your carnival all the time! I messed up with my first post, so I double posted… any chance you can delete #45 since that’s the wonky one and just leave #46? Sorry I’m such a blog carnival newbie. :-)

    My post today is a new sandwich creation that my 3 year old concocted. And it’s pretty good. :-)

  14. says

    I thought I joined the carnival as #1 late last night, but it seems it didn’t take….or you deleted me? I can’t figure out why you would delete a post about sprouted quinoa…so perhaps I just had my own technical issues. Anyhow, I am excited to join the carnival this week!

  15. KitchenKop says

    Marianne, I didn’t delete you, silly girl! I was having techy issues with Mr. Linky last night, I’m sorry!! I’m glad you tried again. :)

    Beth, I got rid of your #45 for you, Jennifer, I’ll go delete your #47 now.

    Kelly

  16. says

    Hey Everyone,

    Last week was my first post here but I forgot to say I’m new…so I’ve added my post as ‘I’m new’…

    My post is a recipe: Apple, CInnamon & Oat Cookies (with Sprouted Wheat).

    Hope you enjoy it :)

    Thx for hosting Real Food Wednesdays today Kelly :).

  17. WK Aiken says

    Hey, guys.

    “Jamie Oliver’s Food Revolution” starts on March 26 on ABC. I am NOT a TV person, but since I’ve been taking my fermented-dough breads, home-made yogurts and soaked-oatmeal porridges to work, a ‘helpful’ person told me about this.

    So, I checked out the website. At first all I saw was the usual run of recipes, fairly standard if not nicely extensive. As a retired food service professional, I said, “OK, maybe something to try sometme.”

    But then I saw the Forums page . . . entered the simple word “Weston” in the search field and voila! It looks like some of us are already there!

    But it shouldn’t stop. This might be an opportunity to speak up a bit and get some more folks on board. It would also be interesting to see if there are any particular sponsors of the show that might be upset were the Real Foodies to be among the voices regularly heard.

    So, like I said, I’m not a TV person, but this might be a fun run.

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