Last week on St. Patrick’s Day, Kent emailed me after he left for Mass and asked if I “by any chance” was planning corned beef for dinner. I said no, but since it was only 6:30 am, it was early enough that I could figure something out. So I went to my “compromise” meat store (not as good as my favorite local meat farmer, but close to home, and at least not as bad as the regular grocery store meat) and asked for corned beef, not really even knowing what it is. (Anything “corned” sounds fishy to me, but I’ve found out since that it’s just the way it’s prepared, not what the cows are fed.) He said they had beef brisket roasts, but that I’d have to “corn” it myself. He showed me a recipe, I copied it down and headed home, knowing I’d obviously have to skip the overnight step. I threw my frozen solid brisket into a crock pot with all the seasonings that I thought were going to do their magic, and then let it cook for 7 or 8 hours on high. We ended up with a really tasty roast, one of our best ever actually, but it wasn’t corned beef. My Googling since has taught me that, duh, to make corned beef you have to “brine” it for a few days, which basically means marinating it with salt and some other stuff. So I may post this roast recipe soon just because it was so good, and then next year I’ll work on my corned beef recipe. Am I the only one who didn’t have a clue what corned beef is?
- There were a lot of interesting things going on at my Facebook page last week. Jen asked this question: “Kelly, can you tell me if there are any chips on the market that are made with a healthy oil? Or least with one that isn't as bad as vegetable oil?” Here’s my answer: “My best advice is to make homemade potato chips – it's easy but just takes a little time and thinking ahead. My other suggestion is to buy these potato chips fried in lard from Miller’s Farm. I had them at the WAPF conference and they're SOOOOO good!
- I also got a rant going at my Facebook page on low-fat yogurts after Yoplait sent an email asking me to join in on a promotion. When I tried to find a whole milk yogurt on their site, I was unable to, so I called them and they don’t carry ONE whole milk yogurt! I asked her to pass my comments on to the higher ups there, to let them know that as more people become educated on this issue they WILL be wanting whole milk yogurt options. I also told her we’ll want it to be organic and from pastured cows. A girl can dream, right?! Surely she thought I was wacked. They’re no different than almost all of the other yogurt companies, though. Look at this picture to the right – rows and rows of low fat yogurt and there’s only a tiny little shelf of whole milk yogurt to choose from. (Here’s how I make my own Homemade yogurt, but because that kind is more runny than store-bought, I’ve been using it mostly for soaking grains. It’s still on my list to try one of my other types of yogurt starters that makes a thicker yogurt. Different types of yogurt make different consistencies.)
- Jane Hersey sent me the link to this GREAT article about a man feeding kids REAL FOOD in a low-income Chicago school and they're loving it AND it's saving the school money! Miracle worker in the school kitchen.
- Here’s one of my tweets last week with a link you may want to check out. The first part was a retweet from Harvest Health, a local health food store here, the 2nd part is my comment: “RT @harvest_health: Want to become a #vegan? Here's how. –>NOT RECOMMENDED. Here's why.”
- Did you see this post last week? Coming Off Anti-depressants (Weaning from Paxil: A reader shares her story) – there were some really helpful comments there in case you missed them. Please pass it on if you know someone who could use the information.
- Have a great week!