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I just finished a brownie. Unsoaked. White sugar. Whole wheat flour.
It was delicious.
So let’s get one thing straight. I eat grains. I eat wheat. Probably too much, too late at night. I’m no grain hater.
The activity on this week’s Monday Mission comments surprised me. I thought I was giving kind of a wimpy mission, just asking you to change one meal to reduce grains. But people had a lot to say!
I want to address some of the comments here, because I figure if a few people took the time to leave a comment, many more probably had the same questions.
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Tags: grains
I was planning on having the first Monday Mission of grains’ month be to move away from white flour to whole wheat, both in your storebought bread and when you bake. I was going to teach you to go ½ and ½ white flour and whole wheat in your quick breads and cookies. I was going to reference How to Read a Bread Bag: Searching for Whole Grains and my Granola Bar recipe from last summer.
Now I’m not so sure.
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Tags: grains·whole grains
Why not? The Church does. We decorate our houses for everything from quasi-religious holidays to seasons in our culture. I say: why not make Lent a time where even your house slows down and fasts from culture?
Note: This post was originally published for Lent, 2009. If you’ve actually been around that long, pat yourselves on the back. You’re a true original follower. I figure most people haven’t seen this one, though. Lent starts next Wednesday!
When Ash Wednesday hits, my house is doused in purple. I am reminded of the season – the Church season – everywhere I look.
I take down some of my everyday “pretty” decorations and replace them with signs to remind me of Jesus’s 40 days in the desert. [Read more →]
Tags: decorating·Lent
I’m psyched to be hosting Finer Things Friday for Amy at The Finer Things in Life as she is at the Blissdom blogging conference, of which I am insanely jealous. But I digress. If it’s your first time here, welcome to Kitchen Stewardship! I’ve been teasing my readers about my homemade cracker recipe for weeks now, and I’m finally dishing it out. Definitely a finer thing. 
Think about crackers you enjoy eating. What do they have in common?
They be thin. They be salty.
The key to great crackers is to make them thin and don’t spare the salt!
Why Homemade Crackers?
It seems that more than anything else, people want healthy alternatives to packaged snack foods. It’s the toughest category to find a healthy upgrade for, in my opinion, because you need things that can hang out in a diaper bag or a desk drawer for days or weeks. Cheese and yogurt just don’t fit the bill!
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Tags: crackers·homemade·kid-friendly·Make it from Scratch·snacks·whole grains·whole wheat
I’m pleased to introduce two of my faithful commenters here at Kitchen Stewardship today. Paula and Jen often enhance my posts by adding information or stories, challenge me with questions, and build up the community here with encouragement. I am so thankful for them! A visit to their blogs will reward you with some good humor and real-life stories. Today they’ll introduce themselves on their journey through the real food lifestyle.
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Tags:
I don’t usually click on videos, either, so I won’t have hurt feelings if you don’t watch this! However, if you want to see liquid oil emulsify into a semi-solid mayonnaise, it’s pretty fun to watch.
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Tags: Make it from Scratch·mayo·salads
I’ve been hinting and teasing and getting excited for a while about tackling grains in February. It’s February! Next week’s Monday Mission will be the first about grains, and we’ll continue exploring them all month. This week and weekend, I want you to pay attention to your meals and snacks and consider:
- What percentage of your total food is taken up by grains?
- What kind of grains do you eat? (Whole, white, processed or not, etc.)
- What role do grains play in your meals? For example, central focus, mixed with other things, as a delivery system for meat and vegetables, an essential side, the only thing you eat as a snack, etc.
- What do you know about gluten? Which grains do you think have high/low/no gluten?
- Do you “soak” your grains? How often? Why or why not? (If you have no idea what soaking is, see a short why and how-to on soaking grains.)
- Where do your grains come from? That is, are the products you’re eating made in a factory, bakery, or your kitchen?
- Do you or would you ever bake your own bread?
- What is the healthiest kind of grain to eat?
[Read more →]
Tags: grains·mental missions
