This month brings us Thanksgiving, one of the few times a year where I don’t feel too bad for eating marshmallows or pumpkin fudge. Since eating them with vegetables technically cancels out the bad stuff, I call it good enough. We have the 80/20 rule for a reason, right? We also get some of theClick to Continue »
Archives for October 2014
Last August , while standing at the kitchen sink washing the dishes, I found myself mentally going through the contents of my kitchen cupboards and thinking to myself, “Wow. We have A LOT of food.” We normally have a “fair” amount of food in our kitchen, but after two very generous gifts from friends andClick to Continue »
This post contains affiliate links. Anyone else love Terra chips, but absolutely cringe at the price like I do? No doubt about it – those things are really good. But they’re also expeeeensive! So, I made them myself…and, if I may say so, Move over, Terra!
Mmmm… chicken and spinach enchiladas. Doesn’t that just sound comforting and delicious? Oh yes, yes they are! These chicken and spinach enchiladas with creamy salsa verde salsa are “fast and easy”, “great for company” and “comfort food” all rolled into one. And they’re sooo good!!
If you haven’t noticed, I’ve kinda been on a “make something for nothing” kick lately. First, it was ketchup from our backyard plants that just.keep.going. Then it was apple cider vinegar from the cores and peels of apples. Most recently, it was roasted pumpkin seeds (perfectly, I might add), from the baking pumpkin I roastedClick to Continue »
Growing up, carving pumpkins was a REALLY big deal in our house. My mom would spread newspaper over our farm-style kitchen table, place several big spoons and a few knives on the table and we’d all get to work. Everyone in the family carved at least one pumpkin, including my parents. One of my parentsClick to Continue »
The road of a real food journey is scary. You question everything you eat, and wish you didn’t have to read the list of ingredients. After awhile though, you get into the swing of things and generally know what’s considered “safe,” and what should be avoided. Sooner or later, you’ll stagger into the realm ofClick to Continue »
When the price of something goes up, I’m always looking for ways to stretch it just a bit further. Wen we switched to organic chicken, we figured out a way to make it last for seven meals. When we couldn’t squeeze another drop out of our all-natural toothpaste, we cut off the ends of theClick to Continue »