There's No Pork Like Home....

When we’re in the mood for North Carolina pulled pork – the only meat recognized as true “barbecue” in that state – nothing stands in the way of my husband including alternating rain, sleet and snow, all of which were bouncing off his unprotected head as he rolled the Traeger wood pellet grill from the garage into the driveway, announcing we were “good to go”.

Firing up the grill, giving it a chance for a good preheat, gave him time to throw together the mop sauce and also let the pork shoulder – rubbed down the day before with his special spice blend and refrigerated over night – come up to room temperature. Some interesting research shows that spice blends, marinades and mop sauces play a protective role, reducing mutagenic compounds –

Posted on Jun 30, 2009 by Sharon in Recipes and | Permalink | Comments(0)
tags: apple cider vinegar, barbecue, pork

Blueberry Ricotta Buttermilk Pancakes

I did it again this morning, creating an amazing breakfast – rich, buttermilk and ricotta pancakes, topped with fresh butter and blueberry sauce, paired with fragrant, thick-cut bacon! Before I get too carried way in my enthusiasm, I want to give all the credit for this morning’s wonderful meal, to my local farmers – the diligent, hard-working people who raise our food.

Posted on Jun 10, 2009 by Sharon in Recipes and | Permalink | Comments(0)

German Style Oven Pancake

Duck fat. There are not enough glowing words to describe my love and adoration for duck fat. It turned my two German-style Oven Pancakes into creations worthy of a photo shoot, much to the moaning of the hungry masses hovering near the stove, wanting to whisk it away to the breakfast table.

Rising several inches above the sides of the pan, the pancake’s bottom was nearly paper-thin, but yet strong enough to not tear when it easily slid out of the pan, thanks to duck fat. They released so easily from the glass pie pans, barely a speck of crust remained, unlike other times when I’ve used butter which tends to burn and hold onto crusts more easily.

Posted on May 15, 2009 by Sharon in Recipes and | Permalink | Comments(0)
tags: breakfast, duck fat, pancake

Fair Analysis of Vista OS

Awhile back, a local computer repair shop had a HUGE sign in their window, “Will remove Vista and Install Windows XP”. At the time, I used Windows XP, but I made a note-to-self, “Don’t upgrade to Vista”. Time marched on. I bought a new laptop. It came loaded with a Vista. Time to find that repair shop….
Source

Posted on May 13, 2009 by Sharon in and | Permalink | Comments(0)

Burmese Tofu

Unlike my husband, I was not a fan of tofu. Determined to show me that “tofu”, translated, meant “delicious”, he spent 10 long, hungry hours, meticulously constructing, as only an engineer can, an extravagant molded strata creation – tofu & red peppers, tofu & spinach, tofu & walnut, tofu & cilantro – layered 8-inches high in a well-oiled angel-food cake pan. Finally, at 10pm, candles lit, wine poured, grace and thanks given, we took our first bite. “Do you think Tasty Pizza is still open and would deliver?”, he asked.

That was years ago. Not long enough, apparently, for me to forget my one and only tofu experience because when my husband suggested ordering a Burmese-tofu salad this weekend at Yoma, a favorite Burmese restaurant, just the thought of eating “tofu” made my tongue feel covered in chalkdust and grit. The waiter assured my husband, “Not, Japanese tofu. Burmese good. We make here. You like.”

Posted on May 12, 2009 by Sharon in Recipes and | Permalink | Comments(0)

The Swine is Falling

Sometimes, a little lesson in history, puts things in perspective, enabling clear thinking. Let the pagans and heathens run in circles declaring the sky is falling, but you, Christian, be clear in your thinking. (Prov 14:15, Prov 19:2, John 10:37, Acts 17:11, 1Thes 5:21, 1 John 4:1)

The CDC has been talking for years about pandemics. Back in 2002, Exotic Newcastle Disease was predicted to wipe out most of the factory poultry-farming industry. In some ways, it is a shame that END didn’t put poultry factory-farming out of its misery, and the misery it is causing to humans and animals alike, not to mention the pollution of the environment. The use of Roxarsone – arsenic – in poultry and other animal feed which stimulates growth, has been linked to cancer in humans.

Posted on Apr 28, 2009 by Sharon in RantsRaves and RealFood | Permalink | Comments(0)

Dosa (Fermented Rice & Lentil Bread)

Dosa flatbread is very thin, crispy and savory sourdough bread, a favorite staple eaten with South India cuisine, like my favorite Lamb & Spinach. Dosa is similar in taste and texture to Ethiopian injerra bread, with a slight “tang“flavor, and a “lacy” texture, a result of fermentation, for 18-24 hours. During fermentation, the lactic acid bacteria (LAB) do what the good Lord created it to do – break down the sugars, starches and fats, making them more easily digestible, while turning the bread into a powerful probiotic which aids in the digestion of other foods. In addition, LAB create antimicrobial compounds providing a broad spectrum of inhibition against pathogens and food spoilage microorganisms. Modern food processing offers NOTHING even remotely close, when it comes to the power of fermentation to create and protect the living vitality and life-giving properties of real food.

Posted on Apr 24, 2009 by Sharon in Recipes and | Permalink | Comments(0)
tags: bread, dosa, fermented, sourdough

Dili Ka Saag Gosht (Lamb & Spinach)

Usually, after making a recipe a few times, I’ll experiment with different seasonings or swapping one protein for another. But not this recipe! I found it over 20 years ago – a Madhur Jaffrey creation – and have been making it the same way every single time to the joy of my 13-year-old who requests it quite often, telling me she “craves” it. I don’t recall having a “favorite” food when I was her age, and it brings me joy knowing I’m also creating good memories for her.

Jaffrey has a gift for writing recipes that are simple, straight-forward, but loaded with a complex depth of flavors. The cube-sized bites of lamb are evenly balanced with just the right amount of richly-spiced yogurt sauce along with spinach. We’ve enjoyed East Indian restaurants across the United States, Europe and Australia, but have not encountered any other Dili Ka Saag Gosht as good as this recipe.

Another benefit of Jaffrey’s recipes is they fit in well within the guidelines of Weston A. Price and its companion cookbook, Nourishing Traditions which values nutrient dense foods, with liberal use of healthy fats, and low ‘n slow styles of cooking.

Posted on Apr 24, 2009 by Sharon in Recipes and | Permalink | Comments(0)

What Are You.........

When we lived in Utah, I was frequently asked, “What are you…”. It could have come across as downright rude, but instead, it was strangely familiar. Growing up in Minnesota, it was a routine question between those of European descent, a practical line of questioning speeding up the process of determining common ground. “Oh, yeah, yeah, so you’re a Swede, eh. Well, I’m Scottish myself, but a college roommate’s great-great-great-grandfather Sven came over in 1870, don’t you know….”. The next five to ten minutes would be spent playing heritage-Tetris.

Posted on Apr 24, 2009 by Sharon in Christianity and | Permalink | Comments(0)

Black Hole Paradox

Floating down the Grand Canal, our gondolier fanned the dark water with his oar, keeping us stationary below the Bridge of Sighs, while he shared a bit about its history. Built in the 1600’s, the bridge connected the palace of the Doge with the court chambers, prisons, and the execution chamber. From courtroom to executioner, the condemned walked across the span of the bridge – a short two-minute journey – allowed to pause, taking a final last look at their beloved Venezia. It was that which is said to have caused deep, passionate sighs, wafting down to the water below, heard by those passing underneath, and inspiring the naming of the bridge.

Posted on Apr 22, 2009 by Sharon in Christianity and | Permalink | Comments(1)