Tag Archives: GNOWFGLINS

Homeopathy on Your Homestead

Homeopathy-on-Your-Homestead-Traditional-Cooking-School-GNOWFGLINS-main(This blog is featured in its entirety over at Traditional Cooking School by GNOWFGLINS where I also write monthly articles.)

What Is Homeopathy?

Home-ee-AH-pathee.

It isn’t herbal supplements, it isn’t vitamins, it isn’t magic.

Homeopathy, possibly the world’s fastest growing form of health care, is a form of medicine that has been part of the public healthcare systems of many nations and in use for over 200 years.

It was first used by physician Samuel Hahnemann when he became frustrated with the medical practices of his day (the late 1700s). He realized that things like bloodletting often did more harm than good, and gave up his medical practice to research and correct errors in medicine. He began reading and conducting studies on the principles of the Law of Similars.

At its simplest, homeopathy stimulates the body’s innate healing ability.

Read more….

The Four Rs of Conservation: Reduce Reuse Recycle Rot

Four-Rs-of-Conservation-Traditional-Cooking-School-GNOWFGLINS-mainThis blog is part of my contribution to Traditional Cooking School

“Stewardship is foundationally understanding that we are not owners of things, but managers. It basically boils down to three major points:

1. God owns it all.
2. We are all stewards.
3. We have a responsibility to manage it for His glory.

If we understood these pieces, we would do things differently and everything would fall into place.”

–Chris Goulard, Pastor of Stewardship at Saddleback Church

“The care of the Earth is our most ancient and most worthy, and after all, our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.”

–Wendell Berry

Eating local, eating real, and eating organic is a great start, but it’s just the start — on a long path to helping clean up our planet. Just like everything else, it’s a journey beginning at your own front door. Here are a few ideas to help you Reduce, Reuse, Recycle, and Rot in your own home, neighborhood, and town…Read More

Compound Butter {Butter Gets Dressed Up}

 This blog is part of my contributions at Traditional Cooking School

Compound-Butter-Traditional-Cooking-School-GNOWFGLINSAs a young married couple without kids, we moved to a new city eight hours from home. There, we met Mr. and Mrs. Samuels at church.

We loved getting invitations to eat dinner at their house. Sam, retired from the Navy, had filled their home with beautiful things from around the world. Helen was a pearls-go-with-everything, warm and friendly lady who knew how to make her guests feel welcome.

But what I remember most about the first evening we spent with them was the butter. Read more…

Cajun Catfish and Homemade Cajun Seasoning

Cajun-Seasoning-and-Catfish-Traditional-Cooking-School-GNOWFGLINS-main2-jpgThis post is one of my regular blogs for Traditional Cooking School:

The Acadians began as French settlers of a region called Acadia — in eastern Canada and northern Maine — but they eventually traveled down the Mississippi River in the 1750s to escape difficult British rule. Near the end of that long river, the Spanish finally welcomed them in what would become Louisiana.

The Acadians settled down and got cooking, developing some of the tastiest food anywhere. Étoufée, boiled crawfish,  gumbo filé, and fried catfish became trademark dishes for these folk, whose name was soon shortened to just Cajuns.

Cajun food focuses on local ingredients found in the bayous and river delta, and (unsurprisingly) their menus feature fish and seafood quite often. In addition to the traditional French mirepoix (diced onion, carrot and celery), the Cajuns like to add garlic, cayenne pepper, and plenty of black pepper to make zesty, full flavors.

Although their basic seasoning combination is…. (You can read the rest here)

Leave me a comment here or at Traditional Cooking School and let me know your favorite way to eat catfish!

Essential Oil Diffusion Methods

Essential-Oil-Diffusion-Traditional-Cooking-School-GNOWFGLINS-main-jpgThe aroma of fresh lemons mingled with spicy ginger drifts over my writing area, and my cool mist diffuser hums quietly. I’ve only used essential oils for a few years, but in that time I’ve learned and discovered so much, and it’s been a real blessing for my family. Recently I’ve been looking at the most effective ways to diffuse essential oils and I’m eager to share what I have learned.  (The rest of my post on essential oil diffusing can be found at Traditional Cooking School)

Click here to Read more…

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting us with your purchases!

Homemade Grilled Pizza

I am grateful to have the opportunity to do some writing for the wonderful GNOWFGLINS blog! This blog post is my first assignment with Wardeh and her talented team. Please stop by over there and read the post in its entirety and then please leave me a comment!

“On any given day roughly 25% of Americans are eating pizza. That’s a sizable chunk of calories for a single food category. According to one food blogger’s investigation, the ingredient lists of nearly every major pizza chain contain enough chemicals to stock a chemistry lab. Thankfully making pizza at home from scratch is easy and it’s something the whole family can do together. It’s especially fun to use your grill! You’ll not only love the amazing brick oven-crispy-chewy, full-flavored pizza, you’ll also appreciate not heating the kitchen up to 500 degrees in the summer. With these techniques, your grill, and my special Italian pizza dough and sauce recipes (some of which I learned while in Italy) you and your family will be transported across the sea to Naples, the birthplace of pizza.”    read more…..

homemade grilled pizza

homemade grilled pizza

This blog is for informational purposes only. Some links may be monetized.