I can’t say I’ve had liverwurst, although I bet my dad has offered it to me. I’ll have to take the plunge next time I get the opportunity!

I love granola, but I haven’t converted to soaked yet (terrible, I know). Someday…

Thanks again for all the great ideas!! Katie

Now and then, I go for breakfast at a diner, and politely ask if they have real butter for the toast. (I don’t dare ask about the grill-grease.) They do tend to look at me like I’ve used up my diva points, but they always rustle up the butter from somewhere.

Re: a hamburger helper substitute – would a cream-sauce element help replace the nasty overprocessed ingredients? Maybe if you made a big batch of creamy sauce (butter, onions, flour, broth, cream) and froze it in small lumps that could be chucked into the pan with the tomatoes, after the ground beef?

Whipped cream frosting is glorious – the only downside is that it tends to melt back into liquid form.
I can’t explain why, but I’ve noticed that whipping (cold) cream in a (cold) steel bowl with a whisk is faster than using a mixer.

For snacks to have around that feature good fats, I recommend homemade soaked granola made with coconut oil, fruits, nuts, etc. It’s easy to make a lot at one time and keep it in a big jar.

Of course, Nourishing Traditions crackers made with butter are incredibly delicious – easier with a lot of white flour on the counter and rolling pin – and definitely make them in quantity. They go great with liverwurst! ( I hadn’t had liverwurst for 20 years, (I hate liver, though I’m working on it!) but tried it earlier this year and loved it as much as when I was a little kid – maybe your kids will like it too?)

And my hubby eats microwave popcorn. The one we prefer (Act II) actually switched to coconut oil (Yay!!! I called and thanked them!) but it has recently become harder to find in our local supermarket.
.-= Rachel R.´s last blog ..Quotable – housework =-.

http://heavenlyhomemakers.com/blog/healthy-treat-for-today-chocolate-chip-brownies

I used to cater for years (my summer job through high school and college – family catering business). My mom and sisters got me the mixer for a wedding gift. Fifteen years and it’s still going strong, although I do generally only use it for whipping, occasionally ice cream making and dough making. I hand mix almost everything else.
.-= Laurie N´s last blog ..Healthy Homebrew – Kombucha =-.

Thank you so much! Do you get your cream really cold before you whip it? It seems to take a long time to get to whipped for me.

I hear you on the “food conversations” with family issue!

Katie