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Post by steev on Jul 3, 2017 21:24:21 GMT -5
My Great-grandmother Margretta and her sister Matilda always contributed to the fund-raiser recipe-book for whatever their social group was (Eastern Star, maybe); I deeply regret having none of those booklets, not that they'd have let go of any of their real secret recipes; one could wish people would bequeath this stuff in their wills, if unwilling to let it go while they live; if those aren't family heirlooms, I don't know what is. The food one enjoyed as a child is the food one misses as one ages; it takes one back to when one wasn't an old fart: always a relief.
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Post by richardw on Jul 5, 2017 0:20:27 GMT -5
, I hope I can drive off a cliff before such a fate would befall me. Problem is, no cliffs out here on the prairie.  Oh well, you'll just have to improvise, driving head on into an on coming track seems popular these days. |
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Post by richardw on Jul 5, 2017 0:41:53 GMT -5
Disgusting margarine has been banned from this household 20 + years ago, we are the same to, lard for cooking along with grass feed butter, plus raw milk from a nearby farm, there cows are Jersey's so its a about 1/3 cream, oh the best!!, cream in my morning coffee, cant get better than that.
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Berries
Jul 13, 2017 19:42:26 GMT -5
Post by prairiegardens on Jul 13, 2017 19:42:26 GMT -5
Jersey milk and cream is the best. Our cow's milk used to show the cream line about 2/3 of the way down the bottle. Couldn't buy cream like that then and certainly can't now. The skim milk was still far richer than the so called full fat milk in the stores. As for the cream, ambrosia. I miss it still. Lucky you to have access to it!
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Berries
Jul 14, 2017 9:48:37 GMT -5
Post by mskrieger on Jul 14, 2017 9:48:37 GMT -5
This discussion of raw milk fascinates me. I tried buying raw milk for a year from a food co-op in northeastern CT (inland) but my Pennsylvania Dutch husband complained the milk was bitter/sour. I acknowledged it wasn't as good as the milk we drank in Lancaster County Pa., but I didn't taste anything wrong with it. He did some research--apparently some New England soils are 'sour' and make the grass taste sour and so the milk.
He grew up on sweet Pennsylvania soil and was accustomed to that taste. The homogenized + pasteurized milk we buy in the store has lost much of the distinguishing flavor characteristics, making it more acceptable to him.
Sadly, the land along the coast, where we live, is too 'valuable' to graze cattle on it so we cannot get local milk from local soil, which I bet would be much tastier (lots of oyster shell embedded in the soils along the coast, providing minerals that 'sweeten' it.) If I had a bit more land I'd keep a couple of goats but on the in-town lot we have now, any goat jail-bust would mean disaster for the garden and my neighbors' yards and earn me plenty of ill-will I don't need.
PS The cream (these cows were Guernsey, I believe) was good but not nearly as abundant as you all are describing. Are Jersey cows special?
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Post by 12540dumont on Jul 15, 2017 14:24:40 GMT -5
Leo left a pot of black raspberries in the front yard. It rooted through the pot, and now the black raspberries have taken over one whole side of the front yard. In the back, some birds sitting on the fence dropped some blackberry seeds. I thought it would be great and now they have eaten a shed. Thorny bastards they are.
We have a raw milk dairy down the street from us. Whole milk only. Love it. Buy it to make yogurt. We have never used margarine. We do like coconut shortening, lard (when Leo renders it) and of course plenty of good olive oil. My experience is that fat does not make you fat. It's the carbs that will kill you. Better off with the fat, which your cells make good use of. I'm sticking with a 100 carbs a day.
About 10 years ago, Leo made a house policy. If you buy something, you need to know what the ingredients are. So no Methyl Ethyl bad stuff is allowed. I'm even wary about "Natural Flavors". Well, if they're natural, tell me what they are.
We got hardly any gogi berries this year, but it was a bumper year for strawberries and mulberries!
So RichardW, put a saucer under that pot, before it escapes!
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Post by kazedwards on Jul 15, 2017 22:32:01 GMT -5
I'm with you on the carbs. My wife and I stayed under 20 a day for a few months. We both lost about 30 pounds and felt great. Essentially no sugar with that diet too so everything tasted better and sweeter. We just ate meat, eggs, veggies, and did I say bacon? Lots and lots of bacon. Then the holidays came and we fell off the wagon. Still haven't been able to get back on. We've been trying though. I did miss fruit. We did eat it but I couldn't make a meal out it any more lol.
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Post by 12540dumont on Jul 17, 2017 9:19:45 GMT -5
Yeah, Even the 100 is hard. My typical breakfast is bacon, eggs, potatoes and toast. Now, it's chopped left over meat and cheese on top of salad fixings. Or an egg in a shredded zuke nest with bacon. For lunch I always have a sandwich and soup. Now, it's a lettuce wrap. It's hard because I love my homemade bread. I get a 1/2 slice at dinner, or 1/2 the pasta everyone else has. It's a big change....especially the no beer.
I really miss the fruit. Especially the dried fruit, which I tend to snack on.
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Post by kazedwards on Jul 17, 2017 19:08:02 GMT -5
I agree about the diet thing. Most the time they fail. The carb thing is more of a lifestyle for us. 20 a day is to loss weight. 100 a day is for maintenance. The big thing for me is that I felt so much better. With low carbs my mind was clearer, I could focus better, I was never blotted, my sinuses were clear, I got to sleep better, I also didn't wake up tired, my energy lasted longer, and everything tasted better. I remember that I had a drink of pop and it was horribly sweet. I spit it out. I just felt better all around. I think it has a lot to do with sugar too. Low carb means very low sugar. I think that has been our issue getting back on it. I've read several times that sugar is one of the most addictive substance. More so than most drugs. That's what makes the first week so hard- your like detoxing off sugar. You just crave everything sweet. After that it's pretty easy to stay away from the high carb stuff. It honestly just taste bad after awhile. 20 a day is really hard to maintain but 100 isn't too bad. It's just the way you eat and you don't really think about. It's not for everyone but it great for people that are pre diabetic or have PCOS which my wife has. So it works for us at least when we are on it lol.
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Berries
Jul 18, 2017 0:39:40 GMT -5
Post by richardw on Jul 18, 2017 0:39:40 GMT -5
We have a raw milk dairy down the street from us. Whole milk only. Love it. Buy it to make yogurt. We have never used margarine. We do like coconut shortening, lard (when Leo renders it) and of course plenty of good olive oil. My experience is that fat does not make you fat. It's the carbs that will kill you. Better off with the fat, which your cells make good use of. I'm sticking with a 100 carbs a day. Same here, love the raw milk, best part is the 30% cream, oh man my morning coffee's are just bliss So RichardW, put a saucer under that pot, before it escapes! yep, done that Holly, mind you they are in a bloody big pot, they would need a mining consent to escape out the bottom |
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Post by richardw on Jul 18, 2017 1:03:45 GMT -5
I was also very close to pre diabetic too,but not now. I reckon now i wouldn't have much more than a single teaspoon of added sugar a day, mostly of my weekly carbs would come from beer which i like to have a couple of on a late Saturday afternoon. As a family we dont buy bread but make our own from local organic grown grain and my grown corn that i stone grind, i know grains a loaded with carbohydrates but the old varieties of grains are a better form of carb than heavily refined modern grains.
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Post by kazedwards on Jul 18, 2017 19:29:05 GMT -5
I was also very close to pre diabetic too,but not now. I reckon now i wouldn't have much more than a single teaspoon of added sugar a day, mostly of my weekly carbs would come from beer which i like to have a couple of on a late Saturday afternoon. As a family we dont buy bread but make our own from local organic grown grain and my grown corn that i stone grind, i know grains a loaded with carbohydrates but the old varieties of grains are a better form of carb than heavily refined modern grains. Yes they are. I have read stories of people with celiac disease going to Eastern Europe and eating bread and such in small towns and it having no affect on them. Modern grains have more complexed carbs verses older grains having simple carbs from what I understand. The body breaks down and stores them different. |
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Post by steev on Jul 18, 2017 21:59:32 GMT -5
My diet has never been much thought-out; I've tended to eat what catches my eye; never a breakfast person (mostly coffee, {Cup-of-noodles}, toast optional, nor much into lunch, I figure to chow down and go sleep, like any other apex predator); on the farm, I tend to graze on whatever is in season; I doubt I eat 1/4 the meat I used to (could explain why I'm a scrawny old man); hot weather kills my appetite; used to be, in hot weather, I'd throw 4-6 raw eggs, 6 ounces of frozen OJ, and some milk into the blender for lunch: cholesterol bombs! Prolly kill me now. Maybe I won't need a suicide pill, if it comes to that: Depends.
I was never much into carbs, but I'm increasingly into breads and looking to growing my own grain and baking my own breads (I like the idea of adding my dried fruit, nuts, and herbs to breads; I eat more toast than sammies); I think I do enough grunt work that my limited carbs won't make me fat; we'll see; one must adapt or die.
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Post by philagardener on Jul 19, 2017 5:28:22 GMT -5
Yes they are. I have read stories of people with celiac disease going to Eastern Europe and eating bread and such in small towns and it having no affect on them. Modern grains have more complexed carbs verses older grains having simple carbs from what I understand. The body breaks down and stores them different. Older grains have different carb profiles but they also tend to be raised with reduced chemical inputs. There is increasing speculation that the use of chemical desiccants - literally spraying Roundup on fields of ripening grain to kill/dry it uniformly, leaving residue directly on the crop - is driving a lot of the problems folks are having with wheat products such as "gluten intolerance" and IBS. |
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Post by richardw on Jul 22, 2017 15:03:16 GMT -5
I asked about a number of grain growers that i know if they spray glyphosate to aid ripening, and most do, meet one farmer who said he would never want to eat the grain he grows, as long as i get paid once it leaves the farm gate..... Doesn't that make ya sick!!!
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