sugar, cows, it all is in my head

July 31, 2007 at 7:06 pm (learning, milk)

So I am doing so well eating how I should.  Then last weekend hit.  Birthday for the twins, running here, there and everywhere.  Well I went  on white carb/processed sugar overload.  It didn’t taste as good as it used to, and my head is still feeling the effects a day later.  From here out, I think I have learned that perhaps a little here or there is ok, but a 2 to 3 day binge on sugar laden foods along with white breads and other no-no’s is not the best option for me.

So I had this dream last night that we bought this cow, I can’t tell you what she looked like though I do know I could milk her (I’ve NEVER milked a cow!)  I had her staked in the front yard and was milking right into a gallon glass jar.  She had more than a gallon though so I had the kids go in and get me another dish, the dog was wanting some of the milk.  The neighbors didn’t find it odd and I really was wanting Brian to build a small shelter in the back yard behind the shed for her, I think I was calling her Daisy, so that the whole neighborhood didn’t know we were drinking raw milk.   How’s that for a look into my thoughts.  I really do not want to own a cow right now, I could use more glass jars though.  Daisy is my favorite store brand of sour cream?  I prefer when I don’t remember my dreams as they can be so odd and real.

Does anyone that is on a traditional diet  have some weight loss advice?  I would really like to lose 20 lbs but want to take a sensible approach to it.

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we drink raw milk

July 16, 2007 at 10:24 pm (frustrations, milk)

Yes, that is right…straight from the cow.  To some this evokes looks of horror, green stomach-turning faces, and even accusatory glances.  “Don’t give it to the children” or “why would you want to do a silly thing like that” and the ever popular “ohhh, really…didn’t know that was legal.”   Guess what…it tastes good!  No lactose problems with it (I used to be sensitive to too much dairy so far as digestive and heartburn.)  I’ve even fermented and, dare I say it, purposefully soured milk in order to make wonderful smoothies, creams, and butter.  Is there anything tastier than raw milk butter with a bit of Celtic sea salt?

We will be going on vacation the first part of September.  I am trying not to stress about food.  We will have a mini-kitchen where we are staying most of the time, always will have a fridge.  What’s a mom to do in a world of pasteurized milk when all she really wants is the real deal with no fuss?  It surely isn’t likely to walk into any given grocery store and find raw milk, let alone whole milk that is just pasteurized and not homogenized and ultra-pasteurized.  I might be able to settle for just pasteurized.  How does raw milk freeze?

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what’s cookin’

July 15, 2007 at 11:26 pm (beginning, milk)

Not much.  We went out this weekend (we as in husband and I on a much needed day of together time!)  Found some wonderful mushrooms, some gouda (raw milk) that I brought home for on eggs and what not, and some more honey…we really are going through the honey.  I tried toasting nuts, but that didn’t go so well.  I did it once before, but this time it was a total flop…not sure what I did.  We had the Nourishing Tradition’s pancakes this morning.  Very good, though I felt like the batter needed a bit of sweetness to it aside from just pouring maple syrup over the finished cakes.  They take awhile to cook, so make sure you don’t have your burners up too high or you have goo in the middle and toasty outsides.

Things I plan on cooking this week include cabbage and beef casserole (trying to get the family used to cabbage before springing saurkraut on them), bread (my rye starter is bubbling and brewing up a storm), liver (shhhhh, don’t tell the family this!), and lots of fresh veggies like sweet corn, green beans, onions with mushrooms, and whatever else I can get my hands on. 

It’s getting easier to work in the kitchen.  I’m much more automatic now in grabbing and doing what needs done.  Soaking things is something I am actually remembering to do ahead of time and meals are starting to form in my head well in advance instead of an hour or two before meal time.  I like this part of our culinary adventure.  The twins are starting to drink milk and our milk useage is likely to double.  I used to think that we would never go through three gallons in a weeks time, but the two I got last week will just make it to the one week mark.  I know our herdshare (hoping to start with that next week) will be able to get us 3 gallons a week, but I need to check with out Amish family until then.  I don’t want to take all their milk as they have a large family (10 children.) 

Getting the twins off formula is important to me right now, they are eating table foods (without teeth!) right along with us and with gusto, they like the milk…why again am I paying so much for a canister of powdered chemicals?  So thankfull that all four of my children have always been good eaters, quick to try something new.  If I had one that was picky it would make this whole change quite a bit more stressful.  Meanwhile, I am enjoying our new foods that we are trying, liking the new way of cooking, feel like I am drowning in dishes at times but thankful for what we have, what we’ve tried and where we are going.

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