This is possibly the best, and certainly the easiest, gluten-free and grain-free cracker you can make at home. The hard cheese (parmesan and romano are my favorite) melts together quickly, and hardens when it cools. They stay together well and are a little crispy and a little chewy (depending on… Read on
A friend of mine, Rachael McCaskill (from Rachael Bakes, the Providence Alternative Market, and the Providence chapter of the Weston A. Price Foundation), posed this question in the Primally RI Facebook group: “Going to make my first steak tonight. A sirloin from Windmist Farm. I feel nourished when I eat… Read on
I’ve been experimenting with making lavender lemonade since I heard about it pretty recently. It’s such a yummy combination, and perfect for what will no doubt be a stiflingly humid New England summer. This recipe involves mixing raw honey in cold water. That maintains the healing properties of the honey,… Read on
We recently had our first cookout* of the season. It was a good turnout. Lots of families and kids and friends. Many more to come! *I was asked, by a West Coast transplant, if “cookout” was an East Coast term. I assume it is. Maybe even just a northeast term,… Read on
One of the sad things about the coming of spring is a decrease in soups. But here in New England, we’re still having some chilly days. Here’s a light fish stew that’s great for the changing of the season: warm enough to take the chill out, light enough to not… Read on
Cajun food is comfort food for me; I’ve been eating it since I was a kid. There’s nothing like a good crawfish boil, a bowl of jambalaya, and some fried gator-on-a-stick. Several years ago, I tried my hand at Cajun-style cooking. I’m no pro, and not really authentic—not actually being… Read on
I used to make a hot-cocoa mix to be made and served at my college cafe. I called it Vee’s Magical Hot Cocoa. And magical it is. Not only will it kick the buns of any hot cocoa you’ve ever had (let alone made yourself), its variations are nearly infinite,… Read on
I originally learned how to make colcannon from Irish movies. “Learned” is a strong word. Basically, I found out there was an Irish dish that consisted of mashed potatoes and cabbage. When I made it, people would say, “Why is this so good?? What’s in this?” I would tell them… Read on
My blogging comrades over at the Village Green Network have written more about eggs than could fit in a crowded factory chicken farm (from which we do not recommend buying eggs). Here’s a lot of information on, recipes for, and pretty pictures of eggs. egg-ucation (sorry, I couldn’t help it) All… Read on
This is a guest post from my friend Jenn Galloway-Boyce. -v. My introduction to a Paleo lifestyle came from this simple, yet delicious recipe. I had just birthed my first child and trying to find time to cook myself something healthy for breakfast, (while nursing him 200 times a day)… Read on