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.


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”.


Boycott Whole Foods

I’m so over Whole Foods. I was over Whole Food many years ago when they offered more GMO (genetically modified organism) than they did organic foods in their produce department. And when I found out their supposedly “free range chickens” were “vegetarian”, (Please, chickens forced to lead a vegetarian life? Give me a break.) that moved them lower on my list. And when they refused to carry a single piece of grass-fed beef (Ruminant. Look it up. Doesn’t mean “eats grains”) that pretty much did them in as far as I was concerned.

As much as Whole Foods has profited from their support to “Eat Local”, it appears they aren’t even doing a good job in that department.