Food

I dearly love to cook, especially healthy foods. I have read several of Michael Pollan's books where he tells about the "River of Corn" and "Enriched Bread".

Maybe my favorite item is Whole Wheat Bread. Getting a good rise to this kind of flour is very touchy but in general I get it right. This is very tasty bread. It is NOT the Whole Wheat Bread you find at the grocery store which is white pasty flour and brown food coloring. My bread is good to eat and good for you. Look at this. Yum!

And I like to make pies. Here is a pear pie (our pears) with a crust recipe by Jeanette Pynes (Sandra's college friend). I blush to tell you how much lard is in that crust but just ignore that and admire how flaky it is. Topped with an Oatmeal, scant Brown Sugar, Walnut and Butter crust. These things usually don't get cooled down before they are gone.

Here are Whole Wheat Flour Cinnamon Rolls with low sugar and plenty of Cinnamon. A Roll with Hot Cocoa and a blanket on the front porch on a cool morning. Great!

Who knew that homemade noodles could be so good. Even the ones that fall on the floor while drying are good. And pasta from our Sweetheart Tomatoes and chopped Pork from Bacon Bits our Pig. What a meal; and double for me because Sandra doesn't care for "floor noodles".

One of the things I read in Polland's books is about the digestive benefits of femented or cultured foods. We make Sauerkraut, Kimchi, Pickles, Yogurt, Kefir and Kambutcha. Here are jars of Kambutcha that are stored in the refridgerator for a handy, low sugar drink. Good probiotic and tasty.

Here is the difference in my cooking and Sandra's. Her cooking is about presentation. This is her Thanksgiving Dinner. Most of her items are from our garden or Hen House, cooked correctly and served elegantly. Nothing from the floor.

And everything finished off with Sweet Potato Pie. Since we live in the Sweet Potato Capital of America it is illegal to not serve it at Thanksgiving.