Saturday, November 2, 2019

Squirrelling :-)

It's autumn.
Isn't it lovely?

One of my favorite things about autumn is the smell.
I know, that sounds a little weird,
but the crispness in the air brings about a scent that notes the season.
The other thing that begins to happen is the oven can be used again.
During summer months, we do more barbequing or simple meals 
that don't require a lot of cooking time. 
Now we can bring out the crockpot or
put a roast in the oven.
We tend to start nesting
or as I like to call it "Squirrelling."
I am hesitant to even use that word as folks go straight in their mind to women.
But men nest too, it just looks different.
Women tend to bring the throws out of storage and clean and arrange certain areas of the home for the upcoming season.
While men tend to sharpen blades, store certain things until next spring and
prepare for upcoming weather and tasks.
So you see it's the same really. . . . but different.
And there are scents that go along with those activities.
Woodsmoke, pot roast, a favorite candle~
And even better - spices.
I love spiced cookies.
I finally made a batch of speculaas which I hadn't made in about 7 years.
They are so good, I could eat the whole batch.
Woe is me!
I put most of them in the freezer to keep them out of easy reach.
Another favorite is spiced apple anything.
It's apple season.
Hubby likes when I slice them, sprinkle them with cinnamon and dehydrate them.
My mother-in-law tried them a while back.
I gave her a jar.
She later informed me she ate the whole jar before she got home.
I told her she should stay close to home for a day ;-)

There is a recipe I have that is actually scribed into the bottom of an apple shaped dish.
I usually do make it with apples, but have also made it with other fruits.
One more thing about autumn is we tend to begin gathering.
Critters do this as well this time of year.
I always find it interesting when people follow suit with nature unknowingly.
If you have a gathering to host or attend,
this recipe has served me well.
I hope you enjoy it also.

Oh yea, if you would like some spiced cider to go with it,
you can find my recipe for that here.

Apple Torte~

Before you get too far, let me share.  
I don't actually mix the apples in with the dough.
They don't really"mix" well.
The dough is a little dry-ish but never fear, 
the juice from the apples moistens it.
I just put down a layer of apples then some dough crumbles, 
then apples then dough, etc. 


One other warning~
I measure generously when I am making the dough,
because I'm pretty sure it is physically impossible not to snitch a bite of the dough :-)


That is some cinnamon apple goodness right there.
Serve with Homemade Vanilla Icecream and enjoy!

Happy Fall~

Monday, October 14, 2019

That Place Still Exists

"But that was a different time."
"That's all changed now."
"None of it's there anymore."
"There's nothing left there now."

Those are comments I'm sure we've all heard many a time.
They are spoken with a tone of remorse, sadness.
Usually what preceeds it is a wonderful memory of an instance
or event that is fondly recalled and with a grin or smile
which softens the face of the speaker.
The eyes sparkle with the reflection of the film that plays in the minds eye.
And the tone of voice is rejouvenated and is pitched 
in accordance with the event be it exciting or severe.
Once the tale is spun full length, it's snuffed out
by one of the phrases above.

Peculiar as it might seem, 
those recounted scenes are still alive and present.
Contrary to what is usually hurled at us as the current state,
there are still good folks out there,
funny folks out there,
hard-working folks out there,
and kind and generous folks out there.
Out where you might ask~

Well, there's this door. . . 
(Source)

There's something I've said so many times over the years I've lost count.
"Whatever you look for, that's what you'll find."
Rather than taking what is being hurled at you,
maybe look for your own truth.
There's a place where a door is held open.
There's a place where people are smiling and friendly.
There's a place where a hand is offered,
where "Thank you," is said,
where a load is bared,
where a compliment is paid,
where a "Good Morning," is heard.
There is a certain kind of gravity that pulls folks 
to one who is in tune with such occurrences.
There will always be someone who will fill in the role as sour grapes.
It's pretty seldom that anyone gravitates towards them.
Most folks still appreciate kindness, and 
there are still plenty of baby boomers and generations
sandwiching them on either side who know how it was before,
who've been there.
There is as much work to do now as ever there was.
And believe it or not, folks who are willing
though their experience might be lacking.
We take them by the hand and show them, not shame them.
Yes, the wheel of time continues to roll forth.
That is a given.
Isn't it a comfort to be able to count on such a thing?
We can look back and reminisce and on the very same reel 
is a projection of what's yet to come.
If we have any part to play,
why wouldn't we choose the better ending.
If we can share and create value,
shouldn't we?
We have the ability to make that change,
to bring it back, or
to keep it here where it belongs.
We don't need to turn back time after all,
because that place still exists.
I hear you asking again,
"Where?"

Well, that door above~
It's the door to my home.
Is it the door to yours too?





Monday, September 30, 2019

First Snow

This weekend we went over the mountain to see some friends.
It snowed!
September 28th - the first snow!
That's crazy.
(Had to get a pix in a spot where it wasn't snowing so you can actually see.)

I've heard from a few sources now that winter will be harsh this year.
It's interesting how Mother Nature makes provisions
to feed and care for her critters..
I mentioned earlier that the elderberry trees were loaded.
Between last weekend and this weekend being in the mountains
(or passing through,)
I've also noticed the mountain ash berries and rosehips
are both abundant this year as well.
Image result for mountain ash berries
We've not yet had snow down here in the valley,
but it's cold.  The high yesterday was 48*.
I've been getting the garden put to bed and trying to get things cleaned up and ready for "the snow goose to molt" while flying over.
Heehee.
We have to have that sort of goofy humor when we are talking snow in Sept.
I was hoping the spaghetti squash would ripen a little more
before I had to pick them, but I might just have to get them in.
There was a light frost this morning so I'll take that as a warning.
I am looking forward to not mowing the lawn at two houses though.

Still praying for the right folks to find our mountain house.
It's so beautiful with so many attributes.
Then next summer I will only have one yard to tend.




Tuesday, September 17, 2019

Learning the Old Ways

Have you ever thought about
just spending a week in history?
Or even a day for that matter?

Over the past several years, I have had a garden,
canned , made soap and lotion,
learned to spin - well...sorta,
tanned hides, and used a loom.
Some of these things were "once 'round",
but I tried them out and learned something.

Growing up on a ranch and living out of town,
we did plenty of make do or do without
which is a saying that seems to have come back into fashion.

I've put up hay,
had my arm up the south end of various critters,
fed, fattened, and butchered others,
made feeders with nothing more than scrap wood,
a few previously used nails and a skill saw. 
(no trip to the hardware store, YouTube, or lumber yard)
However,
there was/is something missing.
And so I digress~

Growing up,
we always looked forward to Grammy's 
home-canned green olives.
(Good Italian family!)
Grammy is my only grandparent left - 95yrs. young.
In talking with her a while back,
I asked her how she made her olives.
Her reply...
"Well, I just do it how Grandma did it."
Meaning her mother, my great-gma.
Of course she did.
My aunt still has the giant crocks she used for curing them.
That knowledge wasn't passed down,
because along came a generation or two
of those who found it easier to buy a can of olives and such things.
As Grammy told me the process, I took notes.

I don't think I am alone
in wanting to restore and preserve the knowledge
not only of the 'how-to'
but also the why and to what end.
Grammy said when she picked olives,
she was very careful with them and
set them in the bucket or they would bruise.
If you just drop them in you would
end up with brown spots on your olives.
That's what I'm talking about.
Those little details of life
that had meaning and reason
that were passed from one generation
to the next seamlessly without even realizing it.

I have a tendency to love talking with
let's say 'well-aged' folks.
My mom says even when I was little 
and other kids shyed away from the old,
I was right there.
Maybe this is part of the reason.
There's something I connect to,
a wisdom I crave,
and a knowledge I may never realize.

I am in a continual state of learning.
Bless my dear husband.
He is so patient as I try out a garden idea,
bring home an antique tool of some sort,
and share tid-bits of facts like
"If you pick green beans with the dew still on,
 they will get rust spots."
We found that out the first year we planted them - 
now we know why.
It would have been so much easier to
learn that from someone
before
we picked them in the early morning dew.
Multiple generations of a family used to live together or
at least within close proximity to one another (generally speaking.)
We are so distant now - in so many ways.


I'm not certain if there is a real point to all this,
or if it's just the sharing of a feeling,
but if it keeps you from picking green beans in the morning, or
encourages you to call and visit your grandma or grandpa
well then,
that is enough.
If you are a g-ma or g-pa, please share.
We need you.

PS Thanks Grams:)







Wednesday, August 28, 2019

Harvest Season

I just have to share with you folks.
This is crazy.
This is zone 7.
When we moved here, the lavender was already planted.
It was actually the only planting.
No biggy.  I've had lavender plants.
There was lots of space between, and it was on the right side of the building
so I decided to plant the tomatoes in between the lavenders.
Weellll, evidently things grow a little larger in zone 7.
I keep saying "zone 7" as a reminder to myself.
I can't believe how big the lavender is.
And I can't believe the tomatoes!!!
Not only are the vines ginormous, but they are absolutely loaded.
They're turning.
They're on.
Hot diggity!
I pruned out about 1-2 plants worth of vines and they are still wild.
Needless to say, I am having to learn how to garden in zone 7.
Life is like that sometimes.
Just when we think we've got something down pat,
Whammo!

In the mean time, I am canning tomatoes and tomato sauce 
on a regular basis.

In another corner of the summer kitchen~
A few weeks ago, I ran across this apple corer/slicer at a thrift shop.
I am hoping it doesn't have to peel them.
We like the peels on.
I think I can adjust it for that.
I'll soon find out.
It appears to be vintage so of course 
will probably last me to the end of my days.
I hope somebody at that point in time will appreciate these old things.
We got a couple boxes of apple yesterday so 
as soon as my tomato skins are off the dehydrator,
I will get some apples sprinkled with cinnamon going.
I will probably make a small batch of applesauce 
and maybe some cider for Mr. LB.

The trees are all in full production up the mountain.
I made a batch of pink plum jelly that is just beautiful.
Hubby has been eating fresh blackberries on his homemade ice cream.

The regular purple plums should be ripe by this upcoming holiday weekend.
And the pears are right there with them.

In the meantime,
the summer kitchen is a disaster!

In addition to preserving the harvest,
we are planning a yard/estate sale for the weekend after Labor Day.
We are finally nearly finished moving - bahahaha.
It's only taken us 8 months.
After 18 years in the same place,
the "going through" of everything takes a little time.
I am looking forward to the huge bulk that sits both in our garage
and the summer kitchen to be gone.

Then hopefully, we can settle into winter with a full pantry,
clean storage areas, and peaceful minds.
There will be a time for resting,
but right now, as the saying goes~
we are making hay while the sun is shining.






Tuesday, July 16, 2019

Working Hands

     These days it's all about the germs.  Germs are bad.  Germs will make you sick.  It's like some sort of anti-gem rebellion.  Children aren't allowed to get dirty let alone work, but are instructed to wash their hands relentlessly. We didn't have germs back then.  Seldom has anyone even heard the quip, "A peck o' dirt before you die."  It's an old adage meaning that each of us will have eaten a peck of dirt (4 pecks = 1 bushel) by the end of our life.
     Way back when, we worked outside - in the fields, in the barn, in the garden, in the woods.  We worked and we got dirty.  Dirty with dirt.  Our muscles were the tools used to do that work.  We swung hammers, axes, and hoes.  We dug holes, furrows and roots.  And we pulled weeds, ropes, and levers.  We were the machines that technology has replaced.  Able hands and a strong back were valued assets.   
     A noontime dinner was the norm back then.  The "hands" would make their way to the house and wash up before dinner.  But it wasn't for fear of germs. No, it was because it is rude not to before sitting at the table and offending the cook(s) could be a recipe for going hungry.  Come noontime, the men would make thier way towards the back porch.  A few would light up a cigarette and pull up a bucket to sit on if the old wooden bench was occupied.  One by one, they had their turn at the laundry sink or the garden hose with a bar of soap sitting on the rail of the picket fence.  Those who used the hose for washing were careful to point it out toward the pasture next to the house while washing and when finished, either handed it off directly or set it in Mama's petunias.  Every man here has a wife or mother who has trained him to do just that, and it's no different at someone else's house.  It was usually pretty quiet at first - nobody in a real hurry to talk.  It might start with "Here ya go Pete."  Then after a few minutes, there might be a comment like, "Those birds don't seem to care at all about us imposters coming in," to which a couple of the fellas might respond with a nod or single syllable.  
      Pretty soon, Mama would poke her head out the screen door and announce, "Hope you brought your appetites.  It'll be ready in about five more minutes."  One by one, the cigarettes are snubbed.  A remark about it smelling good enough to eat is heard, and though not new or even very funny, earns a chuckle and a reply in agreement.  Within moments, Mama's back at the door cryin', "Come 'n get it," as she props the screen open with a brick that sits at the ready for that sole purpose.
     "Go ahead Morris.  Find you a seat," Pa invites.  Morris being the eldest garners a certain amount of respect.  The others file in after him in order of age and rank, Pa bringing up the tail being his own home.  Nothing needs to be said.  Each man knows his place.  One of the young men wouldn't dare try to enter before Morris.  Showing respect is a respectable act in itself.  They all politely mill around until Pa finds his way to one end of the table, then the others take their seats.  Morris is at the other end, is asked to say the blessing and obliges with honor.
     "Amen.  Now don't be bashful.  Dig in."  At the very words hands begin reaching for dishes of hearty nourishment.  
     "It smells delicious Margaret," Wendle comments.
     "Strawberry jam is my favorite, Mrs. Arnold," Porter pipes up.  These and other such compliments are made in Mama's direction.  After a few minutes of the only sounds being that of the utensils connecting with plates, words become audible.  
     "You did a nice job on that fence where the elk broke through.  Looks like new."
     "Most of it is, the buggers.  They tore up that lower section pretty good, but the grass sure came on nice where they made their highway through."
     "Yea, I always thought it was too bad you can't teach 'em how to use a gate."
     "Can you pass the green beans please?" Porter requests of Wendle who's on his left.
     Pa directing him, "Now only eat what you're worth," with a grin on his face.
     Porter being quick, "What's for desert?"  
Laughs come from all around and Wendle in his slow and easy manner says, "Grady over there's gotta few years on ya and still bucks more bales."
     Porter in defense responds, "Yea but he's built like an angus bull an's as stubborn as a mule."  At which Grady looks up smiling, "Hey, how'd I  get into this?  I'm just over here eating what I'm worth.  I'd take another biscuit please."
     The mood being light and words in jest, Morris recollects, "I remember when I could eat like I had a hollow leg.  My momma would put extra spuds in my soup sometimes just tryin' to fill me up."  Such talk continues until the plates begin to empty and Pa says, "Well, you fellas keep eatin'.  I'm savin' room for peach cobbler."
     Mama having cleared a few of the empty dishes brings a stack of smaller plates and spoons.  "Pete brought these peaches by yesterday so I thought what better way to use them."  Porter and Grady by now are the only two still eating and hurry to finish so they can share in their part of the cobbler.  
     "Are they the ones from that tree in your side yard Pete?" Wendle asks.
     "Yep."
     "That's a pretty good tree.  Seems like every year it's got a bumper crop hangin' on it."
     "Yea, Judy dumps her wash water out there.  She claims it likes the flavor of dirty laundry.  It always does better than the one down by the barn."
     The plates of cobbler are passed and the spoon for the fresh whipped cream is passed from hand to hand.
     "Margaret if you keep feeding me, I'm gonna have to borrow that shade tree out front and take a nap.  Then Ed here 'll fire me."
     "Thank you Wendle."
Easy conversation flows as the cobbler disappears and dishes are stacked and cleared.
     "Well, I s'pose we should get back at 'er."  Pa and the others rise with another round of gratitude payed to Mama.  And they file back out to get their hands dirty once more.  The young trying to prove they are worth their salt, and the old trying to prove they are still productive.  Being a good hand was a source of pride.  It was a healthy and honest way.  I can't for the life of me understand why the young people today seem to abhor such a life.  The way I see it, they would be far better off to seek it out.  Maybe I'm just gaining ground on Morris's end of the line in reflecting years past.  Who's to say.   





Wednesday, June 26, 2019

The Mother of Invention

Since moving to our "new" place, 
I have had a bit of a learning curve.

I am used to having healthy soil that has been tended to and
added to on a semi regular basis.
I am used to having the freedom of envisioning a project
and not having to ask permission to procede.
I am used to just planting things in the ground knowing we will be here
long term and knowing I'm not good with potted plants.
As a result of healthy soil, I am also used to being able to water and
having the ground stay damp for a while.
I am used to...... you're catching on right?
Weeeell, things are a little different when one is renting.
This is not our property.
I get it.
The thing is, we are living here.
It needs to work for us and our way of living.
Truth be told, we would take better care of it than what it is reflecting.
As a result, I have had to get a little "creative" in how I go about things.
We spend most of our waking hours at work or outside.
In the evenings, we like to sit outside
or meander around checking the progress of our favorite food plants.
It's been hot this past week or so.
In order to sit outside, we have been using our spare chairs and following the shade out front of the summer kitchen.
Then when I go to mow, I have to move things.  Erg!

Our outdoor patio/dining set has been stashed around the side of the house
where weeds have grown under and around it. Another Erg!
There wasn't a good spot for it.

There is this odd corner behind the summer kitchen 
where they dumped the extra asphalt (without leveling it, :-/) 
a pile of river rock, and misc. garbage items.
(I can't believe I'm showing you this.)
This spot gets direct afternoon sun making it like an oven.
Yes, Ripster's dog house is back here, but he seldom is.
We just needed a place to park it and 
a spot where he knows there will be food and water.
A while back I saw an idea on Grandma Donna's blog using cattle panels
so that she could grow beans vertically due to limited space.
(gdonna.com March 9th post)
I loved the design and the idea of a green wall 
but wasn't sure how or where I could use one.
About a week or so I got sick of looking at the mess of weeds and rocks.
I pulled weeds like a crazy woman and began the slow hot process of moving river rocks with a bucket.

I might have ended up a little sun-burned,
but I did get enough of the rocks moved to bring the table and chairs over.
We had 3 birthday's and Father's Day to celebrate at our house Sunday.
We got the panels up Sunday morning.
That wasn't exactly enough time to grow a quick wall of greenery,
so I hung sheets over them.
It worked wonderfully.
Instead of cattle panels, I used a panel called "high-five."
It was 5' X 16' and is a consistant 4"X4" grid 
rather than the graduated grid of cattle panels.
It did require the trailer to haul as opposed to a pick-up bed,
but worked out price-wise and look wise.
I think I've just seen too many panels used for critters 
to get used to seeing them on end.
(Or my OCD, pickiness, non-conformation, and..... kicked in.)
The plan back here is to get a few fruit trees and
keep them in large pots.
I will amend the soil at the base of the panels 
and plant spaghetti squash to vine up since I have 
a couple started in pots.
I have been working on getting better at growing things in contaniers.
So far, I'm still subpar, but improving.
If I can turn this space into a little outdoor oasis, I would love it.
I don't mind amending the soil and leaving it better than we found it,
but plantings and structures can be expensive.
We can easily pull this up and take it with us.
Our plan (big wish, hope for the future) is
if we have fruit trees in pots even if they are small now,
they can add greenery for now and be ready for a perminant place
by the time we figure out where we want our forever house.
It looks pretty Shanty-town-ish at the moment.
(I love making up my own words :-)
You wouldn't believe how much garbage I've already picked up,
and there's still more there.
Do people not know there's a place for garbage besides the yard?
Anyhoo, I am hoping to be able to show you considerable progress
by late summer - we'll see.
For now, the project at hand is moving the rest of those rocks and
picking up and disposing of the remainder of the garbage.

PS~ We can't do anything about the wheelline 
until Farmer Ted decides to move it to a new location.





Tuesday, June 11, 2019

It's all about the Food!

Recently, I popped over to a blog I enjoy but hadn't heard from in a while.
I left a quick message hoping all was well and wishing her a fine day.
She responded via email and her words were almost heartbreaking.
She had scaled down and felt it might not be very interesting, but what was really pressing
 on her mind was the criminal dealings of doctors and Big Pharma.
I would like to avoid political discussion here on the blog (please and thank you) 
as it seems folks can't discuss it without deep emotional involvement.
I believe it was Mother Theresa who said she wouldn't participate in an anti-war rally, 
but if they held a pro-peace rally, she might attend. 
I guess that's what I try to do (all this time you were wondering, I know:-)

Hubby and I both work full time.
I would call our income average, though it's actually less than the national median
it is above poverty level.
I tell you those things so you know we aren't "special."
We are both away from home a lot and are not rolling in riches.
What we've done is quit taking mainstream as the correct path.
We walk our own path which just happens to look a whole lot like 
how things were done for generations - that is up until about 40-50 years ago.

What we do:
We eat at home, at the dinner table, together.  
It's just hubby and I now, but when the kids were home, it was the same. 
If we want breakfast, we fix it.
We pack our lunch which is usually left-overs from the previous night's dinner.
Then dinner which is made to have enough left over for the following day's lunch.
Just what do we eat?
Well, that depends.  A few years ago, we had lots of peas so we had peas with many of our meals.
I actually kinda got tired of them.  
But then last year, we didn't get any peas.  So this past winter has been pea poor,
 and we have only had them sparingly.
We buy a grass-fed beef each fall which is our main source of meet.
When we talk to the butcher, we ask for the soup bones, oxtail, and heart.
We usually get the liver too, but have tried it sooo many ways and just can't seem to make ourselves like it no matter how we try so end up giving it away.
It's so good for us, we know.
We do hunt but aren't generally very successful.
This past year was an exception, and we did well.
That just saves us elsewhere.
When we do get something, we get any bit of meat we can from the critter.
Then we make broth from the bones.
We aren't about to take a life and waste half of it.
With bear, we also render the fat that makes the best lard on earth!
When something is in season, we eat it and preserve enough
 to hopefully carry us through to the next harvest.
So what's on the grocery list?
Milk, eggs, butter, cheese and misc. fresh veggies.
Oh, and coffee, mustn't forget coffee :-)
I generally place a bulk order for olives and some spices through Azure Standard.
I use quite a few herbs in cooking.
This does two things.  It gets us more greens and it makes food delicious.

What we don't eat:
Grains, sugars, and chemicals.
Not never, but in general.
Based on our research, the food pyramid is up-side=down.
Humans can live on animal fat alone.  
I'm right there with ya, doesn't sound very tasty and is opposite of what I was taught in school.
I've really had to work at making myself like "real fats."
The other big thing that has happened in the past 40-50 years is that
chemicals have inundated the food system.
The FDA approves them based on skewed statistics and/or labeling.
8 of the 11 food colorants are toxic and/or carcinogens.
That's just the colorants, not to mention the preservatives, fortifiers, emulsifiers, anti-caking agents, 
and the list goes on and on.
 Along with these chemicals has come an onslaught of health issues
 from neurological (Alzheimer's, dementia, ADHD, autism, etc.) 
to issues associated with obesity (diabetes, heart congestion/failure, cancer, etc.)
None of these appeal to us.
The typical argument is  "I can't afford to buy meat."
There are three things about this statement that don't jive with me.
1) Where and how do you buy it?  Individually wrapped by your local supermarket?
I can't afford that either.  Even if you don't have a large freezer, you can buy a quarter of a beef and save a tremendous amount over grocery store prices.
2) If you quit buying grains, sugars, and processed foods, you'll have lots of extra money - not to mention, you will feel full and more satisfied longer so won't eat as much.
3) Consider your medical expenses.  If you are healthy (or become healthy) how much would you save on medical expenses?
The other argument is that people have been eating grain for thousands of years.
My response to that is ~ it's not the same grain.
Modern wheat is poison, addictive poison at that.
There are other grains as well, but wheat is by far the most common.
I don't wish the farmers any ill will.  I know several, nice folks.
I just wish they would grow in a way that is healthier and more sustainable.
We are still human and prone to the temptations of certain foods.
A piece of fruit usually satisfies the craving, but every so often, we "cheat."
We say "cheat" only because we don't really know another word for it.
We have eaten a low-carb diet for about 6-7??? years now.
In that 7ish years, we have had 1 "cold" each.
(Mine was my own doing:-/)
Hubby has severe reactions in his joints if he eats wheat.
We went on a quick trip a couple weeks ago and stopped in for a cup of coffee.
There was a sign that said "local non-sprayed wheat" near some artisan breads.
He said he wanted to try some so we bought a loaf.
I can't imagine the look I gave him.
He usually runs and hides from wheat knowing how it hurts him.
So, that evening he had a slice of bread with his supper.
Next day~ no reaction so he had a piece of toast with his breakfast.
Over the course of a few days, we made it through the loaf (shared w/ friends.)
That pretty much confirmed what we already strongly suspected.
They spray wheat 10 days prior to harvest
 so the plant will put its dying energy into the seed head increasing the yield.
Wheat is not washed prior to grinding so we are eating that freshly applied chemical.
Since it's labeled as an herbicide, no testing for human consumption is required.
I have contacted the maker of the bread and have arranged to purchase a small amount of the flour.
We won't go wild, grains are still sugars, but hubby is totally looking forward
to having some biscuits and gravy (one of his favorite meals.)

I know I don't have one of those non-abrasive, ever kind writing styles.
I probably come across as a crotchety ol' bitty.
I don't mean to sound unfeeling.
I know food tastes good (and that they add addictive chemicals to it.)
But if I can help even one person or family question their food choice,
I think it's worth it.
That is what I told my blogging friend and encouraged her to continue writing.
We are trained as a society to flow with the stream, no questions asked.
The more real information that is shared, real life stories
(like Mr. LB ate a piece of garlic bread for the first time in 7 yrs.!)
the more people might be willing to ask a question
and make a change in what is acceptable.

There is a film coming out (maybe out by now.)
 Secret Ingredients, a film by Jeffrey Smith and Amy Hart
You can do a search and see the trailer.
It rather moving, especially as it relates to our children.
I've not yet seen it, and have no affiliation with it, but I'm interested in it.

This is a long post so thank you for sticking with me to the end.
I wish for each and every one of you superb health.
If you don't have that now, know there are ways.