Ry’s family is traditionally German, but somewhere along the way, they lost their traditional foods and heritage, so being a homeschooling family, we did some research, and as part of the ‘unit’ we had a traditional German food for dinner! It was a hit.
One of the great things about being an American, is it’s a great melting pot of a bunch of different cultures, foods, and beliefs; but one of the drawbacks, is how easy it is to lose your heritage and keep up with the Joneses. Not saying the old ways are perfect, or that the new ways are wrong; but it’s important to strike that balance and to learn from the past.
Deodorants and antiperspirants are used by about 90% of the US population to improve body odor and prevent sweating. Unfortunately, the hidden truth is that deodorants and antiperspirants actually contain harmful chemicals that are toxic to our bodies. Your personal body odor is determined by your diet, your hormones, your genetics, your lifestyle, your mood, your wardrobe… etc. But that doesn’t mean you have to be anything less than sweetly scented. There are all kinds of healthier natural deodorants that work best at keeping you fresh as a daisy.
Do you ever find yourself all geared up and ready to make a favorite recipe but then discover you’re staring at an empty container of a needed ingredient? Ugh. You don’t want to run out to the store right now. So what do you do? Well, that’s when emergency kitchen substitutions come in handy. I’ve printed out the following list and keep a copy taped to the inside of my pantry door at all times. Although these substitutions will work in a pinch, I don’t recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won’t be exactly the same as when you use the original ingredients called for in the recipe. (more…)
Around here, I am known for these potatoes, and killer gravy. Which makes sense, as those are my favorite foods. I do get asked what it is about my recipe that makes it special, and to be honest; the kind of potatoes used makes a huge difference. Russet is the traditional type, and while I won’t slam them; I prefer Yukon Gold Potatoes for a few different reasons. Another ‘point of contention’ between mashed tater recipes is the consistency. Completely smooth? Thick and chunky? Should they be almost pudding like, or thicker like a good bloc of whipped cream?
No matter what your style is, I believe almost everyone can agree that mashed potatoes is one of the best carbs on the planet.