I spent a couple of hours in the garden today pulling up weeds and grass. I've almost done, just the rhubarb patch left. While I was pulling up grass I found a big fat grub, which I threw in to the chickens. Hot Ginge grabbed it and ran. She had Princess Fiona & Maggie chasing her to try and steal it. Hot Ginge tried to gulp it down but it was too big. I spent around 10 minutes watching the comedy show....she finally got the grub down and the other girls stopped chasing.
I picked 10 large chiggioa beet root (red & white striped), 1 golden beet root, broccoli, a savoy cabbage and countless tomatoes (several varieties, large & small). Bre saw the broccoli and said "broccoli, my favourite", a 2yr old that likes broccoli? It happens!! I'm baking beet root, carrots & potato to have with sour cream for dinner. I'll also have to start cooking, I'm planning on choc/beet root cake, salsa, tomato relish, tomato paste, pesto and beet root relish.
My hands are sore and I'm tired, but it was an enjoyable day gardening.
Saturday 29 December 2012
Sunday 23 December 2012
It's Beginning to Look a Lot Like Christmas
I cook a lot at Christmas time. Food for the day: breakfast & lunch, then food for boxing day. I also bake things for gift bags (last 2 years I didn't, brand new baby then i'd not long gone back to work).
So there's a lot of food & ingredients that go through my kitchen. Since I've started becoming more aware about ingredients and prompted by a post by dyno-mom (www.dyno-mom.com), I thought it would be a good idea to reflect on HOW I'm cooking this year.
On the plus side I'm using ingredients that are homegrown/organic/whole grains.
On the menu is shortbread, beet root relish, 2 types of date & nut squares, turkey, rice salad, coleslaw, potato salad, basil/tomato salad, fresh fruit, cream, raspberry water kefir, Brie cheese.
On the minus side the ham that I got isn't the free range "happy" ham I wanted ($$ issues), I'm still making some choc balls that contain questionable ingredients (I will TRY not to touch them).
On the could do better side I know I should be soaking the nuts, rice & flours, making my own lacto fermented mayo (relish should also be lacto fermented) & making the apple & cranberry sauces.
What it comes down to is mostly time. I do feel better knowing I'm (mostly) using the best ingredients. I guess it comes down to better planning. Also I'm less inclined to pre cook stuff in the middle of a heat wave!!
Anyway tomorrow will be a big cooking day so early morning for me. Merry Christmas everyone stay safe.
So there's a lot of food & ingredients that go through my kitchen. Since I've started becoming more aware about ingredients and prompted by a post by dyno-mom (www.dyno-mom.com), I thought it would be a good idea to reflect on HOW I'm cooking this year.
On the plus side I'm using ingredients that are homegrown/organic/whole grains.
On the menu is shortbread, beet root relish, 2 types of date & nut squares, turkey, rice salad, coleslaw, potato salad, basil/tomato salad, fresh fruit, cream, raspberry water kefir, Brie cheese.
On the minus side the ham that I got isn't the free range "happy" ham I wanted ($$ issues), I'm still making some choc balls that contain questionable ingredients (I will TRY not to touch them).
On the could do better side I know I should be soaking the nuts, rice & flours, making my own lacto fermented mayo (relish should also be lacto fermented) & making the apple & cranberry sauces.
What it comes down to is mostly time. I do feel better knowing I'm (mostly) using the best ingredients. I guess it comes down to better planning. Also I'm less inclined to pre cook stuff in the middle of a heat wave!!
Anyway tomorrow will be a big cooking day so early morning for me. Merry Christmas everyone stay safe.
Wednesday 12 December 2012
One of "those" mothers
I work in childcare, my youngest is there 5 days and my eldest comes for school holidays. That means 1-2 main meals (my youngest tends to have an early dinner) and 2 snacks. Since I have been working there the meals have gotten a lot better - no more chicken nuggests or jar sauces, more made from scratch, wholegrain crackers & breads (aka seed bread), afternoon tea is always fruit. However margarine is used, I'm not happy with the rice cakes and we follow Australian dietary guidelines: low fat dairy for over twos.
So I'm now one of "those" mothers. I've taken in organic unhomogonised milk, butter, sourdough bread and yoghurt. Breanna still has foods she doesn't get at home i.e Vegemite, white rice but I feel a bit better knowing she's getting better dairy and bread options and that she is no longer eating margarine. Her main teacher is on board with it and I think the cook is, which makes it easier. I have been contemplating taking in single serves of brown rice that are pre cooked and frozen. Hmm we'll see.....
I also take in extra produce from the garden to be used in meals. That way the kids get extra vegetables (organic). And they might be something they don't always get, like squash.
We are lucky in Australia that our foods at daycare centres are mostly good, but we need to become one of "those" mums if we want our kids to have the best possible foods.
So I'm now one of "those" mothers. I've taken in organic unhomogonised milk, butter, sourdough bread and yoghurt. Breanna still has foods she doesn't get at home i.e Vegemite, white rice but I feel a bit better knowing she's getting better dairy and bread options and that she is no longer eating margarine. Her main teacher is on board with it and I think the cook is, which makes it easier. I have been contemplating taking in single serves of brown rice that are pre cooked and frozen. Hmm we'll see.....
I also take in extra produce from the garden to be used in meals. That way the kids get extra vegetables (organic). And they might be something they don't always get, like squash.
We are lucky in Australia that our foods at daycare centres are mostly good, but we need to become one of "those" mums if we want our kids to have the best possible foods.
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