How to Make Your Own DIY Instant Oatmeal

March 24, 2016

...e color, but no burning. This step is not found in all DIY instant oatmeal recipes, but totally worth it for the flavor it adds. I think it also makes the old fashioned oats more digestible. If using old fashioned oats, remove oats from the oven and grind some portion of them in a blender or food processor. I leave half whole and process the other half until some of the oats turn to fine meal while others are still partially intact. The finely gro...

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How do I get started baking bread?

Mr. Homegrown

May 6, 2016

Bread, Food

3 Comments

...wed his book before, it’s worth repeating since I get asked for good bread recipes all the time. Why do I like Josey Baker’s book? Baker is a former science educator. He’s good at explaining things in a clear, step-by-step manner. Many of the other bread books floating around right now are, in my opinion, overly lengthy and, often, confusing. Best of all, Baker emphasizes whole grain, sourdough fermented breads. Baker has summarized all the popula...

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Salted Spruce Tips and Pine Infused Garlic Salt

Mrs. Homegrown

July 1, 2016

Food, Foraging, How-to, Recipes

5 Comments

...knowing all the while that whatever you make will be okay. Many herb salt recipes suggest equal parts herb and salt, but I often use much less salt than that. The question you must ask is whether you want your end product to be salt which is lightly flavored, or flavor chunks of some aromatic which are enhanced by salt–that is to say, herbed salt or salted herb? The best approach is to simply start with less salt and see how it goes, because you...

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Instant Soup Stock=Happy Flavor Bomb

Mrs. Homegrown

May 13, 2016

Food

12 Comments

...ingredients called for in either recipe. I’ve never followed either of the recipes exactly. Use what you’ve got. The salt preserves the ingredients and is, of course, flavor in itself. Because of all the salt, this soup starter/stock stays fresh in the fridge for months and months. It seems like a lot of salt, but not all that much ends up in any one finished dish. You will want to hold back on added salt in your recipe, though. I usually end up a...

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Jas. Townsend’s 18th Century Cooking

Mr. Homegrown

December 19, 2016

Fermentation, Food, Food Preservation, Recipes

16 Comments

...send’s video output isn’t enough for you he’s got a website containing the recipes and videos called Savoring the Past. Does Townsend sleep? I’m glad he doesn’t because we’ve both been enjoying his creative output. And, lastly, a note on Kelly. She thanks you all for your kind comments, thoughts and prayers. Getting over a surgery like this is no picnic. It’s more akin to eating hardtack and suet by the side of a meager fire (thank you Townsend an...

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