Mr. Nest and I have become increasingly awareof what we’re eating these days. We’ve learned first hand how the foods we eat hold power over the quality of our daily lives and health.
It’s been a gradual transition, and sometimes it has taken a bit of ingenuity. Happily, every good choice has become another piece in the puzzle of a healthier, better, perhaps longer life. And we’re loving the new decisions we’re making!
We now live with less aches and pains, no bloat or fuzzy-headedness. We’re more comfortable, slimmer and sharper.
“GLUTEN-FREE” FIRST SHOWED UP ON OUR RADARa few years ago, but we were hesitant to try something so drastic. After all, who wants to sacrifice any of life’s great pleasures – like french toast, fried oysters (the breading) and the rare, deliriously enjoyed, apple cinnamon doughnut?
But, it wasn’t easy to stay away from the idea. Articles and recipes were popping up everywhere! Information and questions percolated in the back of my mind.
I recently got bored with our regular chicken rotation and cold weather. Which started me thinking of warm climes. Right in the middle of giving Southwestern Roast Chicken a try, I wanted to see what would happen if the bird were smeared with a little chili sauce. The snag? I’ve never ever had chili sauce in the house.
No worries! After all, how hard can it be to make it myself? Turns out, making a great chili sauce is not hard at all!
Some quick research. A bit of tweaking. Time to give it a final taste test.
This post is brought to you thanks to Monsieur Nest.
The other day, I commented in passing to my husband “Making sausage without casings is so ridiculously easy, I don’t know why more people don’t just make it themselves. It’s as easy as creating a good meatloaf!” This wasn’t the non sequitur it seems. I was cooking at the time, making Sausage, Peppers and Onion (homemade sausage!).
His reply, “So, you’re going to write about it, right?”
As I worked in the kitchen earlier in the day, I wasn’t thinking about taking pictures or writing anything up. I was just lovin’ making my own sausage. Partly because it’s such a nifty thing to do. Partly because I love experimenting with flavor palettes. But mostly because it is impossible to know everything that’s been churned into most ready-made sausages. As delicious as they are, many (most?) of the things on the label (not to mention the details they leave off!) are not all that great for you.