Pork Sausage & Cherry Oven Pancake

Cherry Sausage Slice One of my favorite breakfast restaurants was Dutch-themed, specializing in oven pancakes called “pannekoekens”. Their egg-rich batter, nearly identical to that of popovers, gougeres, or Yorkshire pudding, was poured into pre-heated cast iron pans, baked at higher than normal temperatures. Together, moist batter and heat, created internal steam providing the lift and loft – same idea as popovers – the batter rising in a golden cloud above the pan.


Countdown to Thanksgiving Dinner

Huge Turkey - Daniel giving thumb's up I’ve been looking forward to this week since….well…..since we had the same dinner last year. We have a real turkey farmer, in northern New Hampshire, who raises turkeys as naturally as possible, allowing them to free-range the way the Lord intended – running around sun, bug and grass-filled pastures all summer long. Unlike factory-farmers who claim “free-range”, but instead confine hundreds, if not thousands of birds to sunless crowded, buildings, our farmer only raises a couple dozen – enough to peacefully exist and co-exist on the acres he has available.

While I’ve always been attentive to food preparation, there’s a far deeper sense of gratitude and respect for the life that was given, when I know the care and effort that was put into raising our food. I know from talking with him, that “processing” the birds never gets easier, and each year he talks about it being his last. Yet, he also knows, if he doesn’t continue to raise his own food in this manner, instead buying it from the grocery store, he’ll be feeding his family an inferior food. So, like us, he gives thanks for the lives of those creatures that lost their lives in order that we might be sustained – a daily reflection and eternal perspective of the Cross.

For preparation of this year’s turkey, see my Turkey Brine entry from last July.


Don't Be Ignorant About Flu Vaccines

alk about convenient. No matter where your errands take you – grocery, hardware, or your favorite warehouse store – you can also roll up your sleeves, getting jabbed with a very unnecessary flu vaccine. Of course, industrialized “medicine” would have us believe they care, and are looking out for our best interests, thus, the reason they make it so convenient. I’m way over being gullible. The collective “we” didn’t make enough clinic appointments to satisfy the bottom-line needs of the vaccine industry’s investors and stockholders. They’ve got billions to be made and we were not cooperating.

Flu vaccines are one of the biggest marketing scams that exist. They’re not based on good science, but instead, greed and profit at the potential expense of not only our health, but potentially, our lives.

For most people, the flu shot does not prevent illness, but actually does the polar opposite—it weakens your immune system and makes you more predisposed to the illness. The people who actually die after contracting the flu do so because they are already sick and have compromised immune systems, and that certainly doesn’t have to include you. Why Flu Vaccines Don’t Work


Greek Baking Powder Biscuit Piecrust


This is one of my favorite pie crusts when making vegetable-based tarts or quiches, such as my Garlicky Tomato Tart, which is a reformed Cooking Light recipe. Just like the tart needed some healthy updating – adding back grass-fed farm-fresh nutrients provided by properly-raised eggs and milk – the pie crust also needed some reclamation work, bringing it back in line with nutrient-dense foods of yesteryear, nearly lost to the industrialized, mass-produced, nutrient-deficient foods of today’s modern civilization.

Grinding my own grains, and soaking them in an acidified solutions goes a long way toward making the grains healthier and more easily digestible, explained in one of my favorite Weston A. Price articles, Be Kind To Your Grains.


Summer Time is Garlic Tomato Tart Time

Labor Day has come and gone, and with it, the end of summer. Radio ads are warning, “cold temperatures are just around the corner”, but my calendar says that nearly 1/3 of the summer remains, and I’m determined to enjoy every last minute of it, my favorite season.

Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own. Matthew 6

Besides, I’m not finished with my summer traditions, one of which is to make a lovely Garlicky Tomato Tart using fresh local produce from “our” organic CSA (Consumer Supported Agriculture) farm.

The original recipe goes back to my Dark Days of Food, when I was convinced that Cooking Light magazine knew what they were talking about when it came to “healthy” food, removing all things fat, substituting “light” foods void of fat. While not all fats are healthy, the right type of fats are essential to life, explained in The Skinny on Fats, a classic article written by Sally Fallon, author of “Nourishing Traditions”.


Lemon Souffle Pancakes

Every once in awhile, my thoughts wander, contemplating owning a B&B or little country inn. I’m enough of a realist, that the first “B” part of the fantasy, as in “bed”, means mountains of linen laundry and endless changing of sheets, not my idea of a good time. It’s the second “B”, the breakfast part, that keeps me dreaming. Whenever one of my latest experiments is approved by happy, contented faces gathered around my breakfast table, I find myself contemplating, “what if” and “if only”.

The irony is, I’d never have expected any of my dreams to have included the word “breakfast”, unless it had something to do with travel, Paris and croissants. For most of my life, breakfast was something to be avoided, having an aversion to boxed cereals and pancake mixes, frozen waffles, and grocery-store eggs, all of which left me feeling queasy and light-headed. A simple piece of dry toast, accompanied by a cup of hot tea, satisfied me for decades. It was when my husband and I stayed at a quaint and historic Maine B&B, that I was inspired to expand my breakfast horizon.