We love to eat shrimp. When it’s cooked just right over hot coals, it melts in your mouth- succulent, rich, and buttery. Ordering shrimp out can be a bit risky; sometimes it arrives perfectly cooked and delicious, but just as often, it comes to the table rubbery with a vein of shrimp shit running through […]
Road Pie We have owned “The Bus” for over a decade, and while we still have not used it for the reason it was intended (an awesome Western States loop tour through every state west of the Mississippi), we have spent a fair amount of time living in her, mostly in Texas. In all that
Two For Tuesday – November 12th, 2024 Read More »
The federal government banned the sale of raw milk across state lines about three decades ago. There are presently about a dozen states where you can purchase raw milk at a retail store, and there are another dozen where all unpasteurized dairy products are illegal. A significant number now allow direct-to-consumer sales of raw milk,
We’ve been focused on health, nutrition, and fitness at 3mph.org since the beginning (six years ago). We were interested before; we just didn’t take it as seriously. Once we graduated into our sixties, however, it became apparent that we couldn’t afford only to be interested, we needed to be fully invested and hyper-focused. For the
It’s What’s for Dinner Read More »
The wind is howling again today, ugh. It’s been blowing for days and everyone in town is grinding their teeth; angry and edgy, hoping for a bit of calm before they go stark raving mad. I thought seasonal affective disorder (SAD) was just a wintertime thing, but it’s like fingernails on a chalkboard when the
We’ve been juicing for a dozen years, and love the antioxidant buzz we get from downing a big glass of fresh-blended roots, fruits, and veggies. Numerous studies have proven that the consumption of vegetables and fruits is correlated to a lower incidence of chronic disease. Drinking vegetable and fruit juice is an efficient way to
Carrot, Apple & Ginger Juice Read More »
One of the things I truly love about this time of year is walking out the back door of the cottage into the cool morning sunshine and harvesting breakfast from the garden. We backed off on the garden this year. It’s a lot of work and we didn’t want to get as tied down as
Garden Fresh Breakfast Read More »
“People have got to learn: if they don’t have cookies in the cookie jar, they can’t eat cookies.” ~ Suze Orman I have a love / hate relationship with cookies. I love to create them and I love to eat them but I hate that I can’t seem to control myself around them. The cookie
It’s the middle of summer and too warm for long, high temperature bread baking sessions, so we need to find other opportunities for creating baked goods from our sourdough culture at feeding time. We keep it in the fridge and pretty thick but it still needs to eat every month or so. We just got
Blue Goose Sourdough Streusel Muffins Read More »
I’m not sure what it is about the simple act of making tortillas that brings me so much joy. If I valued my time relative to dollars, the way I was trained, DIY tortillas wouldn’t make much sense. But I don’t relate my time to money anymore – I value creativity over convenience now. Making
Whole Wheat Tortillas Read More »
One of my passions over the last half dozen years has been sourdough bread. I’ve been fascinated by fermentation for even longer however. It all began with beer making a decade or so ago and I love creating my own beers. In fact we’re prepping to do some brewing in the very near future, just
Hemp Encrusted Multi-Grain Muffins Read More »
Making bone broth is one of those things that folks pretty much gave up a half dozen decades ago. At least I don’t know many people that spend their time and energy over a big stock pot, filled with dead animal bones – I do though. Not very often but sometimes when we cook a
We’ve been baking with some ancient grains lately. And while grains are grains and the berries all look similar to me, there are some advantages to diversifying the grain bill for baked goods. We’re trying Spelt for the first time. It’s an ancient grain (Triticum spelta), and has a similar nutritional profile to modern wheat.
Tavern-Cut, Spelt-Crusted, Chicken, Shroom & Pesto Pizza Read More »