A holiday week (Thanksgiving in America) is a great time for a break from tackling new things. Today I’ll list a few favorite Monday Missions from the past, in case you still want something to challenge you this week.
Next Monday’s mission will be to make homemade stock – so be sure to grab the turkey bones from your holiday meal! If you’re a guest, it’s likely the host will be throwing out the carcass, so bring a big ol’ zippered bag and ask if you can take it home. It might open up a great conversation about the health benefits of homemade stock or your whole foods way of eating. If you’ve never made stock before, be sure to have some jars or tubs clean to save the stock. It won’t be ready for 24 hours though, so no rush.
Be sure to check out my other post today for some of my important, timely tips on getting ready for Advent and prepping for gift-giving and other Christmas busy-ness traditions.
Speaking of turkeys and holidays, if you’ve been on the fence about Nourished Kitchen’s latest course Happy & Healthy Holidays, this is the week to use the 20% off coupon code (NK20), because you’ll want to make use of the FREE bonus Thanksgiving video for early registrations. I can’t wait to fiddle with just a few of Jenny’s 175 recipes for holiday traditions, family gatherings, and treats to take to the office. Remember, you can also buy lessons a la carte if there are just one or two that interest you. See more HERE.
Readers’ Favorite Monday Missions
Rather than list my favs, here are the top viewed Monday Missions of all time:
- Monday Mission: Homemade Yogurt, the Easy Way (see, that’s not even funny, because this is my favorite one, anyway!)
- Monday Mission: Make a Sourdough Starter
- Monday Mission: How to Make your own Homemade Chicken Stock/Broth
- Monday Mission: Legume Recommend Some Beans!
- Monday Mission: Soak Your Oatmeal
- Monday Mission: Level Up your Yogurt Game
- Monday Mission: Memorize the Dirty Dozen Produce List
- Monday Mission: Green Cleaners Resolutions
- Monday Mission: Rethink Plastic Food Storage Containers
- Monday Mission: Throw Away Less Food
- Monday Mission: Meal Planning
Some of these I never would have expected to be on the most popular list! I kind of thought some of the more recent posts would be on the top 10, just because KS has more readers now than last year, for example. Then again, the old posts have had more time to accumulate visitors. Some of these are good touchpoint reference posts that perhaps folks have bookmarked, and others get some search engine traffic looking for answers to specific problems (especially the yogurt post!).
Have fun with those, and I’ll see you back here tomorrow for the Whole Foods for the Holidays Progressive Dinner. We’re serving up side vegetable dishes with The Nourishing Gourmet – please join us!
**On Food & Politics: I’m working on a post about the S510 Food Safety Act and FDA seizures of raw cheeses that have been causing such a stir in the real food blogosphere lately. As expected, it’s taking quite a bit of clicking around to try to get all the facts. I’ll try to share with you tomorrow, but if you are not familiar with the situation, you may want to visit Kelly’s Food Freedom linkup, since calling your Senators today may be in time to voice your opinion (capitol switchboard: 202-224-3121).
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Have you seen The List: What to Eat, What to Avoid, How to Compromise?
I’d love to see more of you! Sign up for a free email subscription or grab my reader feed. You can also follow me on Twitter, get KS for Kindle, or see my Facebook Fan Page.
If you missed the last Monday Mission, click here.
Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.
Disclosure: Nourished Kitchen and I work together such that if you purchase the eCourse starting at KS, I’ll get a commission. Same way I work with others to sell Healthy Snacks to Go – it works for everyone! See my full disclosure statement here.
I am currently soaking my first batch of oatmeal. I have yet to soak my flour for making bread but that is my next step. Thanks for all your great posts and doing so much research for us. I am just now trying to make small changes to our eating habits without my family having a fit. If the oatmeal tastes ok, that will be a big step.
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Hi there! Speaking of homemade stocks…I made my first one this last Friday. Beef stock. I have a question, though. Is it normal for it to be the consistency of jello now that its cold?
Here what I did. I pretty much followed the recipe in Nourishing Traditions cookbook. I had meaty neck bones and marrow knuckle bones. Covered with water, added the veggies and a bay leaf…peppercorns, a little red wine, roasted the neck bones before putting them in, etc. I did soak the knuckle bones in vinegar water like the recipe says. I didnt drain that before simmering, tho. The vinegar stayed in. I thought that was what I was supposed to do.
I skimmed periodically and let is simmer for 12 hours or so. Maybe a little less. Its been in the fridge for 3 days as I havent been able to get to it til today. I was going to take the fat off that rose to the top and put the stock in 2 cup portions to freeze but the entire bowl is a very thick jello consistency. Not liquid at all.
What would cause that or is that how its supposed to be? Thanks for your help!
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Katie Reply:
November 26th, 2010 at 3:11 pm
Kristin,
Katie
Yes, absolutely! That’s the gelatin in action. The more jello-like, the healthier it is, in fact. Way to go! Your stock sounds delicious and perfect! Hope I wasn’t too late in answering!
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Thanks, Katie. You weren’t too late. I had tested it to see if it would heat back down into a liquid state and, of course, it did. Its good. I froze all of it. Thanks so much for your blog and your comment!!
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