annecros

Of course the kids are healthy, silly. You are culturally and socially conditioned to eat nutritiously. You are culturally and socially conditioning your children to eat nutritiously. Unfortunately, some people are not. I have no idea what category your protege falls in, but if you feel that she is able to make a judgement call to know when the kids need a veggie or a piece of fruit - why would you be expending the time and effort to teach her to cook and nourish a home? Your 20 minute decision is an informed one, based upon life experience. The point is, you are attempting to teach a relatively unskilled person to cook in order to sustain a family on an extremely limited budget. I was not suggesting that you give her the whole lecture, but explaining that what you cooked is good for her and her family, and why, and why the meal is balanced nutritionally even though it is dirt cheap, adds bang for the buck. Fish and fishing and all that and those other sayings are all well and good. But by goodness, if you KNOW something, then nobody can take it away from you. It doesn't matter what else you lose materially, once you have learned it and know it, it is yours forever. This is the most compassionate gift you can offer another, and if you are anything like me, you will take knowledge back with you that will come around in unexpected times. You take for granted that you and your wife know that it is time for something green, or a bit of fruit. There are those that honestly don't know that they need to put the protein+starch+green thing on a plate at least once a day, or every other if you can't do that. If you can only do it every other day, it is pretty handy to know what green thing will give you the most value. Breakfast for dinner works. Even though I can afford steak, I eat this way when I please because it is nourishing and comforting. Anne

I have tried rye, in a good 30% dose, and it was fantastic and the most rapidly consumed loaf yet. I cannot yet advise you concerning rye with commercial yeast vs. plain with starter, as I am not there yet. Am looking forward to rye with a chef in the coming week, to see what I get. I think the "meh" stuff, though very common, is a direct result of this community's obssession with flavor. It certainly beats any grocery store $3 loaf I have had the opportunity to consume. Everyone here just can't stand not tinkering with it, and it is just such a flexible recipe. I blame all the non bread bakers jumping in. It is hard for us to contain ourselves faced with success with a relatively easy recipe and method. Its like little kids around an open fire. Someone has to poke it with a stick!

The most passionate cooks I have ever met were forced by economic reasons to pay attention to their diets, and certainly thought of nutrition first. A bunch of kids to keep healthy and active, and no money, is a great motivator. This is where the Mom thing comes in, I suppose. I hope this lady gets on WIC. It is really a great program that will allow her to build a pretty impressive pantry, as long as she is careful with her WIC dollars and doesn't spend them on some of the more processed and less healthy items. She should have plenty of eggs, milk, juice and cheese if nothing else to do anything she wants with. Toss in a couple of veggies, and you should be able to produce a tasty meal. Amazing that a significant amount of US Service families are on both WIC and Food Stamps. You are getting some great suggestions here. Maybe some copycat recipes for the family's favorite fast foods, as suggested earlier everyone needs a tasty break from time to time, and a feeling of indulgence.

Thanks Pontormo. This thread needed someone with organizational skills!

LOL, good choice. It does have the look of your voice in my head.

It sounds like you have a great start and are working towards improving the health and lifestyle of another human being. You are going in the right direction. I would really emphasize paying attention to nutritional density in seasonal foods, especially vegetables. What to look for in leafy greens etc. This is a great site: http://www.whfoods.com/getstarted.php Here is the 130 healthiest foods list: http://www.whfoods.com/foodstoc.php The list is long enough to keep any family from being bored. Another neat tool on the page, that takes into account region and likes and dislikes: http://whfoods.org/foodadvisor.php While they dis fat a bit much for my taste, a moderate amount of fat is important in every diet, and can be used descriminately in reasonable amounts to add flavor. I would suggest a short course on braising, beef or pork. Great for cheap cuts. Dried beans in any variety are wonderful. Cornmeal and cornbreads are a great way to sneak in some nutrition with the starch in a tasty way. Multiuse is great to learn when on a budget. A pound of bacon not only produces the bacon fried up, but produces bacon fat that can be judiciously added as a flavoring to other foods to pep them up. Freezing, canning and preserving are important. Buy it cheap, buy it in bulk, and put it back. Meat as well as vegetables. I assume you are encouraging her to use the whole chicken? I was feeding a family of four and got three meals out of a single chicken. Good luck, and you are doing a wonderful thing.

Kim, Its a little early to be starting divinity for Christmas just yet, I think. Store it airtight. A tupperware container with layers of wax paper between layers of candy works really well. As far as keeping it, humidity will do a huge number on divinity. Here in South Florida, a week is the most I felt comfortable with it, it gets downright gummy. In other parts of the country, with low humidity and cool temperatures I am certain that two weeks is probably the outer limit. In direct contrast to my high humidity and the results, I have seen it dry out into something very unappetizing in South Georgia of all places. Some others may have better input, but personally I would not risk it more than 10 days ahead of consumption time. It just isn't one of those things that keep, although it ships amazingly well! I don't think I'm doing it this year. I miss it every cool snap this time of year, though. Specifically my mom's! She usually did her first batch the week after Thanksgiving, but storage wasn't a problem as it was consumed half a batch a day or so until everyone got tired of it! Anne

I agree! And you're right... my family is from Memphis, TN and it's incredibly, stiflingly hot in the summertime, and humid beyond belief. You really don't want to be in a hot kitchen in the dog days of August; I LOVED coming in from a day of running around in the outdoors to a slab of grandma's shivery, cool, savory concoction. Do you have any old fashioned aspic recipes? ← Well, this was how it was made in my family, but as with all traditional southern recipes they are all pretty similar and I am sure you can find a great recipe in an Edna Lewis or Bill Neal Cookbook if this one doesn't seem to suit your tastes. Another good book is "The Southern Cook's Handbook" by two author's can't remember the names. EDIT: Courtney Taylor and Bonnie Carter Travis wrote "The Southern Cook's Handbook" 2 envelopes of unflavored gelatin softened in a half cup of boiling water in a large bowl. Once the gelatine is dissolved, stir in three cups of warm (not hot) tomato juice. Stir until smooth, then stir in one finely chopped small onion, one finely chopped rib of celery, and (this was Grandma's secret ingredient) one finely chopped small cucumber that has been seeded and peeled, and a squeeze of lemon (maybe as much as a tablespoon or so). I add a dash of Worcestershire and tobasco and a dash of black pepper. I guess you could salt to taste at this point, but I find the toamato juice salty enough, and you can always salt the aspic at the table. Stir it all up, and let it sit on the counter to cool slightly. Dump it into a pyrex dish or 4 to 6 cup (depending upon your additives) mold, and chill until set. Grandma would sometimes get fancy and pull out her small single serve molds instead of one large one. Unmold the single serves and put a dollop of mayo on top, or serve the big honker unmolded on a platter dressed with lettuce, radishes and olives with mayo on the side to dump on the slices. Enjoy. Some people add finely chopped bell pepper to the mix, dill is another common additive I have seen. Softened cream cheese in a layer in the bottom of the mold is another common variation, with the vegetables and dill mixed in with the cream cheese rather than the aspic. I am sure somebody has done this with seafood (crab or shrimp) mixed into the cream cheese layer as well. I seem to remember having it prepared with stewed tomato at some point along the line.

It's Grandma's and several Aunties cooking that I prefer as well. There seemed to be some pressure on the families in the post WWII generation to stray from the "old fashioned" recipes, and the red can was the height of sophistication. The family reunions, church suppers and funerals I attended did have a small proportion of red can casseroles, but that was the exception rather than the rule. I wouldn't consider canned tomatoes or green beans shortcuts either, when you consider that these were put up in the pantry every summer in an incredibly hot kitchen for use in the winter months. As long as they are good canned toms and beans, that is. Paula Deen has not quite stooped as low as Sandra Lee..

I am so glad I am 50% done with my children's weddings! The wedding does not make the marriage. The bride will most likely not even remember the better part of the day, much less the groom. But any bad feelings will linger for a year or two. It's a shame. All you can do is the best you can, and young marrieds or intending to marry, have just as much a right to understand the need to face financial responsibilities as their parents. Denying them this experience would do them an injustice, I think.

I would certainly brine. Wild pig can taste a little bit "off" depending upon what the pig was eating all its life and its age. Roasting is the way to go, as well. Sounds like you have a good plan, but I am sure that others that have more experience than I will chime in with suggestions.

Rest assured you are not talking to the wall! Just take a peek at the number of views vs. the number of posts. People don't always comment, and I am sure you have helped somebody. I know I try to keep my mouth shut when I don't have anything to add. The operative concept is to "try to keep my mouth shut" of course. I can personally tell you I took note of your experience and observations, however have to go buy a new roll of parchment. Thanksgiving tapped out my supply, and it was a surprise. I think you would be surprised looking at the bottom of the page at the nuimber of people browsing the topic at any one time, and who they are. So sorry about your Cloche. That would bum me out for sure. I hate losing stuff. I keep wondering if I am doing permanent damage to my Descoware (which I inherited from Mom's kitchen, and KNOW that I am lucky to have it and I use it for so much) each and every time I bake a loaf of bread. It certainly does an excellent job, though. Better than my cast iron pot, and though others have tried it, I am scared to put any of my pyrex or corningware to the test. It seems to be holding up admirably to the usage so far. Someone at LC needs to take notice and design a sturdy and durable piece for this application. It will cost a fortune, but oh well.

Indeed you do! I need time to read and digest, I like to go back and forth a bit to make sure I understand, but thank you. German hubby just might get a surprise! Anne

My grandmother made what she called tomato aspic, although looking back on it, it was more like congealed gazpacho. YUM. You don't see much of those things anymore either, you're right... and that's too bad. I might have to play around with some in my spare time, too. (Ha. Spare time.) ← I know EXACTLY the salad you are talking about, and yes it is yummy and nutritious. Easy to eat and digest on a hot day. Refreshing. Adds another dimension to a meal. Funny that more people don't think of savory congealed "salads" in the same way that they think of chilled soups. When you break down the components, they are very similar at times. Same with the sweet potatoe stuff. Many cannot see beyond it being a dessert, however its position on the plate with meat and a savory dressing make it a wonderful foil. Much in the way that hot/sweet work together in asian cooking, or sweet/sour work together in contental fare. I think it's time for an aspic, made the old fashioned way.

Ugg. I'm not worthy. Wonderful, and your slide show left me speechless. Great job.

Fennel and golden raisins - just happen to have some of that laying around. I know what you mean about being jazzed. Hubby reminded me that I have to "control" myself yesterday. Of course, that was around a mouth full of bread and butter! I never thought I would be baking bread again after all this time. It feels good.

Funny. The easily digestable and easily accessed by the GI protein available in even the sweet little boxes of jello make them a mainstay of any liquid diet in that the protein and sugars keep you upright, at least, and keep your metabolism running. I think chicken broth and such is thrown into the liquid diet just to keep the sodium content up, and whatever nutrition is left from the vegetables that have boiled to death in the broth before straining. Easy to boost the nutrition. Use unflavored gelatin and fruit juice that is not too acidy. Even the typical cottage cheese, cream cheese or sour cream additions that so many of those recipes call for add calcium. Fruit, even canned, has a bit of nutrition left. I wouldn't call jello a nutritional motherlode, but it is not completely empty calories either. Then we could get into some of the savory congealed salads... Easy on the GI, good source of protein. Just like the chicken soup you are supposed to eat when sick.

Wonderful blog Rachel. I can't imagine taking on the responsibility with a major holiday embedded in the middle, plus Chris getting sick to boot! You must be one tired lady! I thoroughly enjoyed it, and thank you for your time and effort. Now put up your feet, sip a cup of tea, and relax. Anne

OK, wow! Now you are having too much fun! I'm dying to hear about the results. I guess hubby and I just might have to take up some home brewing... Also, do you purchase a different type of yeast for home brewing. I've heard about brewer's yeast of course, but I have the sneaking suspicion that you are not referring to that brown jug at the grocery store. Anne

Husband and I were discussing a beer bread. Glad to hear the milk and oil were workable. Subbing in one third rye flour worked very well, the loaf is almost gone along with a sizable hunk of Lurpak. The spelt was wonderful as well, and this no knead technique is ideal for it. This really is a lot of fun. Am baking a loaf off tomorrow AM for hubby's Secret Santa gift. They are supposed to do one dollar gifts for four days, and a ten dollar gift Friday.

Well, I FINALLY have a rye version bubbling away on the counter. Will go into the oven around noonish. I do so love rye, flavor and texture. I think this was the best dressing ever at Thanksgiving this year. I make my own turkey stock, and added the heels left over from this recipe in addition to leftover cornbread and biscuits. So nice, it didn't even need gravy! I have some white heels and a heel from the raisin loaf that will be incorporated into a bread pudding soon. This is a bread that recycles very nicely. I like that. I am sure it will produce fluffy bread crumbs as well for the next schnitzel I do up. I am also doing a version with spelt. Am looking forward to a rye/spelt mix in the future, maybe. Am also intrigued with the idea of a chef. Maybe I will pull some of my rye ferment. Great recipe.

We had just this sort of surprise. Someone lost a job, in our case. If invitations have not gone out yet, just take care of the reception instead of the rehearsal, and make the rehearsal dinner sandwiches and low key. If the rehearsal plans are set in stone already, go with wine and cheese and crudite at the reception, in addition to the cake. Hopefully the ceremony is timed appropriately for tea. Weddings so easily spin out of control. Just keep reminding the bride and groom that the wedding does not make the marriage, wear beige, and smile. Blended families make it that much crazier. Hubby and I have no children together and it can get quite interesting when milestones come up. Control issues can come into play as well. Though it is a very special day for the bride, if you are paying the bill you do have a right to be firm and your input on the menu and plans respected. As far as common practice, you and your husband's ex were already being very generous in offering to split the bar at the reception. Good luck.

Agreed. Am eagerly awaiting the cutting out of the dead wood, and hopefully some great food towards the end of the series.

I have only recently been introduced to this sort of sauce, via a recipe for a polonaise sauce I did on a whim. I think it is an absolutely brilliant concept, and that bread crumbs are a wonderful carrier for flavor. Opened up a whole new world for me at the time. Easily prepared, frugal, and just plain good! Bread sauce has it all! Thanks for the history lesson, and the recipes! I love this sort of geeky, historical food stuff. Anne

Happening here, and I love it. Also have a congealed cranberry salad in the fridge. Why the objection to conjealed salads? I never have understood. After all, a conjealed cranberry salad is the same theory as the cranberry sauce dumped from the can and sliced. We don't do green bean casserole, but I buy Miracle Whip from the Gordon's Food Service store...