Thank you, I will!
‘Eating Animals’ is a terrific book! Check it out (:
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My thoughts are with those in Christchurch right now
This is very tough watching this from so far away. Waiting to hear from friends. I know my relatives are all ok.
7 Foods So Unsafe Even Farmers Won’t Eat Them
Link
7 Foods So Unsafe Even Farmers Won’t Eat Them
Some ideas:
- Make your own popcorn on the stove with 1 Tbsp Organic Canola Oil (no GMOs). Just heat the oil, add popcorn, cover and swirl until popping slows. Add butter and salt as you wish.
- If you can’t get local organic, buy bags of organic apples from Trader Joe’s, Stop & Shop or other chain grocery stores.
- You can purchase Italian tomatoes in cardboard boxes (and stock and soups) from TJ’s and other stores. And during peak tomato time freeze those tomatoes that are overripe if you don’t can. You can use them immediately then in sauces too.
broccoli soup is delicious! the kind with potatoes sounds delish. my mom has always made it with rice, however. you may want to try that – it’s really good, kind of like risotto soup.
I’ll have to try it. I was just looking up some rice dishes… paella and jambalaya.
I think this blog is a great idea!
Thank you!
How did you get your blog so popular? I’m trying to promote my vegan food blog, but I’m not sure where to start! ):
It was sort of like, if you build it they will come. I just started posting and people found it— via the tumblr directory I guess. I also think when you can see who people that you follow are following, you might check it that site. I’ve never asked people to follow me or spread the word via direct message, but have asked for recommendations via tumblr’s food directory. Tumblr’s stafff also recommended me months back and that increased my number of followers immensely.
Just keep posting! Best of luck!
Soup from Scraps
We compost our food scraps and I noticed that since the kids don’t tend to eat most of the broccoli stalks, just the florets, I have been throwing them into the compost. Well, I decided before tossing them into the compost, I’d keep aside a few meals’ worth in the fridge and make soup out of it. I had some left over potato in two forms— boiled in the jacket and mashed. I knew the mashed potato would thicken the soup nicely. You can just use a whole potato cut. 
brown specks are from the potato skins
Broccoli & Potato soup
2 cups of broccoli ends
1-2 potatoes
2 cups water, vegetable stock or chicken broth
2 tsp onion flakes
1 tsp garlic powder
1/4 cup cream
salt and pepper to taste
So, I cut up the broccoli stalks (and about one floret) into small pieces and brought them to a boil in water . I cooked until tender and added the seasoning (I added 2 tsp chicken base too) and 2 different types of cooked potatoes. Lastly I added the cream. Once it had come back to a boil I took it off the heat and used the immersion blender to purée it. Delicious and vibrant too!
My eldest son had it for lunch and deemed it “Delicious!” after getting over the fact I didn’t make potato leek soup. 
Since the potatoes were already cooked it didn’t take long. You can always cut everything into small pieces, to increase the speed of cooking if you’re starting from raw, since they’re staying in the same liquid in which they’re cooked.
I found your blog through the Tumblr directory and immediately spent about an hour and half going through your posts. You remind me of my mother … but only in the best way possible!
She’s always been incredibly health- and food-conscious — vegetables and a salad at every dinner, buying organic whenever possible and making sure my sister and I understood that dinner together at the table was non-negotiable.
I remember going grocery shopping on the weekends with her and my grandmother at the only natural grocery store in town. To her credit, my grandmother especially was ahead of her time (for Milwaukee, Wisconsin anyway), buying organic decades before it became a marketing buzzword.
I’m 23 now and embarking on my own revitalization of eating habits that sadly took a turn for the lazy and generally unhealthy during my college years. With twenty extra pounds I’d rather do without, a scary bout with shingles behind me, and a like-minded boyfriend (with a veritable library of Mark Bittman books), I’m feeling motivated about food and my body for the first time in my life. Thank you for all the stories about your family and the recipes you share — I can’t wait to try every one of them. If children are in my future, I’ll be constantly looking to the awesome moms I’ve known — or read — as positive examples.