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Tuesday
Sep302014

31 Days of Baby Chicks

October is here and that means it is time for the 31 Day Writing Challenge. I loved participating in last year's challenge (and eating the results), but it really is a challenge to write every day. I thought I could skip this year since I successfully completed last year, but somehow I couldn't just let this challenge pass me by. Fortunately I have a great source of inspiration; baby chickens!

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Tuesday
Sep302014

Homemade Ghee

 

I thought ghee was going to be hard. I was afraid making ghee would be too wasteful (I mean butter is fabulous why would I want to throw any of it out). I was concerned that I couldn't make it  taste as good as what I have previously purchased. I am happy to say that these things are just not the case. All I needed was a really good reason to jump into making it, going through the Whole 30 program was my good reason!

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Wednesday
Sep242014

What you'll find around here...

About Gratefully Nourished

I recently sat down and re-worked my "about" page, I had been meaning too for a while. So this is it, what my small blog has grown into over the last two and a half years. Gratefully Nourished is about food; whole foods, fresh foods, nutrient dense foods, delicious foods. It is also about my experiences in life; a little gardening, a little parenting (I have three young boys), maybe some DIY stuff, basically a little bit of this or that. This little blog is a labor of love, a hobby blog, (currently) not for any kind of profit, not worried about google algorithms (or whatever). If I am focused on other areas of my life and I don't post anything for a couple weeks or need a few months off I know it won't throw the earth off its axis. However I love to share what is going on in my kitchen!

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Wednesday
Sep172014

Pickles

Fermented and Crispy,  Sliced or Whole

My garden gave me cucumbers this year. Big cucumbers. More than I could use in salads. Bigger than I could pickle whole. I have attempted fermented pickle slices in the past, but they always turn to mush. Eventually I just skipped sliced pickles and made them whole, then I sliced them afterwards if needed.

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Tuesday
Sep092014

Lemon Ginger Sauce over Mahi-Mahi

I like this dish because it looks and tastes fancier than it actually is.  I've been making this for several years now after first trying a slightly more labor intensive version (that called for ingredients I don't keep on hand). This recipe makes enough sauce to also cover your side dish and maybe even dip each and every bite into. I use my trusty cast iron skillet and my invaluable immersion blender to make this dish fast. It takes about 30 minutes from start to finish.

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