I wanted to let you know of a slight change around here. I am now writing solo. Tiffany (Likely) started this blog several years ago as a project with a few friends as a place to share ideas, conversations, recipes, relevant articles and information on the Word of Wisdom. The blog had a handful of participants. Tiffany was at the helm. I didn’t know anything about this blog. And then I got a call to the stake activities committee, specifically for the fall event.
At the first planning meeting I met a woman dressed in grey tweed punctuated with pops of red patent. She sparkled. We shared a mutual friend who had told me I should meet Tiffany; I would love her.. She was right. I knew instantly I wanted to be her friend. During menu planning for the event, we realized we were both students of the same school of food thought. We continued talking after the meeting. She mentioned she had a blog and it preached of the same good news I was a eager convert to: Section 89. She asked if I would be interested, she was looking for a new contributor. I was delighted at the prospect. Continue Reading →
February 23, 2012
I was really struck by this bit I saw in the Scientific American this week. Stefani Bardin wanted to know what really happens when we eat and put two meals head to head. One processed meal of gummi bears, gatorade, … Continue reading
I was researching some church history recently and came across some information that was new to me.
George Q. Cannon, a counselor in the First Presidency under Brigham Young, probably wrote more concerning the humane treatment of animals than any other Latter-day Saint. As editor of the Juvenile Instructor, he began in 1868 writing editorials advocating kindness to animals. In 1897 he announced the inauguration of the Sunday School-sponsored Humane Day, to be commemorated during the month of February. This program continued in the Church for the next twenty years. Continue Reading →
This last week in my kitchen has been all about double dipping. I’ve been deliberately cooking things that I can get extra mileage out of. Meal components that I can use differently throughout the week, making dinner different and interesting each night, without starting from scratch each time. My inspiration came from my latest library selection, Rick Bayless’ Mexican Everyday. It is a really great cookbook to break you out of the rut of mainstream Mexican recipes. Here’s how this week looked: Continue Reading →
Chard, also known as Swiss Chard, was new to me a few years ago. I didn’t grow up eating the sturdier greens, and it took some courage to buy them the first time since I had no idea what to do with them; I just knew they were nutrition powerhouses. Sturdier than spinach, but less so than kale or collards; this was the perfect introduction to greens. I also think they are about the most attractive ones as well. Chard is often available in several varieties: a standard green with white stems, ruby or rhubarb chard, and if the most beautiful, the rainbow mix of orange, red, yellow and white bundled together as rainbow chard. When I let my kids choose the vegetables, they cannot resist the eye appeal of the rainbow chard bundle. Continue Reading →