{Original post by Tarrant Riglio of Retro-Food}

Well you ask me
to sing you a love song
and I smile ‘n say
Hold on
Let me think
~Melissa Ferrick, Love Song

And then I sing you a love song in a foreign language-the language of food, of recipes.You know this blog is your love song. You can pick out the words and hear the tune. But, will you ever understand it? I think you do now.

You have learned the words and the tunes. You have watched my movements as I flip through cookbooks, plan meals and dance my messy way through the kitchen. Just in case…let me explain a bit more because as I thought about how to talk about this curious mixture of love and recipes…I learned more about myself, you, and those whose recipes I cook.

Joseph says I cook because I love. Is that his epiphany or mine? Both I think. I do. I cook to woo. I cook to nourish. I cook to teach. I cook to love. Meals can show off. Meals can feed people. Most of all, my meals are a hug, a kiss, a wink, a thank you, a caress, and the recipes the love songs that play in my cooking.

That is the draw of old cookbooks and recipe cards. Sure, the commercial ones with their funny pictures and fussy ideas on keeping a home amuse me. The ones that sing to me though come from Junior Leagues, churches, Women’s Auxiliaries, ones handwritten on a recipe card, ones with names attached. Those women share the love songs they sang to their families and their friends through their cooking. The ingredients may be foreign or impossible to find in these times. (celery Jell-o for example) The ingredients may just hide behind another name: oleo, xxxx sugar, #2 cans.

But listen to the tune…you know this love song. This is the dinner made for a mother with a newborn. This is the cake made to celebrate a son’s birthday…his favorite. These are the pork chops and potato pancakes counted on to bring a smile to her father-in-law’s face. These cookies sing holiday tunes with Mama in the kitchen with excited children. She tucks these memories away as she tucks the cookies in tins to give to her friends. Recipes sing the love song of a cocktail party or a brunch filled with laughter and friends.The recipe that makes a full meal out of stale bread, an egg and a few slices of cheese? This is a longing love song to feed a family with a bare pantry and days to go before a paycheck.

This recipe? The chocolate fudge pie? It sings a love song of a mother distracting a brokenhearted teen daughter when she learned that not all friendships are forever. Look at this one! It is the recipe for the aspic that great-grandmother made for Sunday dinner. She never said I love you out loud…but she always had a cake on the glass cake stand in the dining room for you. Maybe the Lemon Cheese Cake? The Caramel Cake? Or the beautiful, slightly wicked Devil’s Food cake. Love.

Muffin Tin Monday = Lunch served in a Muffin Tin

The concept is not new, I’m sure many of you have seen this out in the mommy world of play dates and preschool. It’s a great way to break the monotony of daily lunch preparation. I also hope it will encourage me
to keep offering new foods to my kids – maybe they’ll even like one of them!

So, I officially declare Monday as Muffin Tin Monday. Join me!

{Originally published on SUSIEJ}

At my annual check-up this week, my doctor pulled out that little stick, drew the blood like a vampire and certified that I am low in iron levels; a major contributor for my exhaustion. So, together, we worked out a plan of foods, herbs and supplements she approved of, to help me feel energized and happy.

So far, I’ve emailed portions of this list to many friends, other tired women who say the same thing, “I’ll do anything to feel better.” And they mean it.

We’re sick and tired of walking around exhausted, while our kids are running circles around us. So here, is the list, hammered out with the help of my doctor, to bring my energy levels back up to normal. My favorite? The greens… instant energy in a powder. Another benefit — it makes me feel full, so I end up eating less. Enjoy!

1. Herbal Teas: Anemia (low-iron levels in the blood) is common among women, with side affects of fatigue. Your doctor can preform a blood test to find out if you have this or not. If you learn that you are low in iron, one safe way to restore your iron levels — and energy — is through teas made from the following roots; now widely available at whole foods. These herbs are the roots of yellow dock, burdock, dandelion, and Chinese wild yam. Gather a teaspoon of any or all of these dried herbs, and pour boiling water on top, cover and let steep overnight. Strain and drink.
2. Greens: Sometimes, the last thing we need is another supplement; what we really need is healthy nutrition. None of us eat enough greens, yet their full of vital minerals and vitamins. Greens Plus, is a powder that you mix with water or juice, and it provides you with the benefits of greens in one drink. Don’t even bother with the chocolate-flavored powder- it’s horrible. Berry is a much better alternative; but don’t get me wrong, the stuff is not going to be one of your most favorite-tasting beverages; but like most Moms I’ve talked to have said, “I’ll drink anything to feel better.”
3. Carrots: Carrot juice also assimilates iron quickly in your blood stream. Carrot soup, or a vegetable-based soup of carrot and beets, will increase your iron levels naturally.
4. Watch the Tea: Black tea, my favorite bevereage, unfortunately does slow down the absorption of iron. So monitor your intake. So, instead of making yourself another cup of tea in the afternoon, make your self a drink of greens plus.

{Originally posted on Kelby Carr}

When I decided to work at home most days, a major MAJOR factor was having more time to make good food for my family. I wanted to use more fresh ingredients, and make more things from scratch. Oh, in my mind, I would be the uber foodie mom, baking and creating and freezing and canning and doing various fun food things. I should totally have a sustainable kitchen.

In my kitchen, I have gadgets for making yogurt, juice, pasta, even sausage. I have a bread maker missing just one piece. Besides that, I have the knowledge (or the ability to Google and find out) to make any number of things from scratch. I have plenty of land to grow my own stuff, and I live in Asheville, NC where it is super easy to find cool locally grown produce.

Yet, my gadgets and cookbooks are gathering dust. I still hit the Super-Walmart so I can super consume. I spend $200-plus at least once a week on groceries. And I do still, sometimes (although definitely less and less often as I am at home more), give my children processed, packaged crap. OK, I said it. I may be a foodie mom, but I am a real mom. I am buying things in extra packaging for extra money and being totally non-green when I could just make and store things at home. Criticize away, if you must.

I blame life and having lots of work and having three kids and all of that. But when my twins were babies, I was working full-time and making homemade baby food and pumping milk for them to have at daycare. It wasn’t easy, and I was pretty much psychotically exhausted. But it should be even easier now, much easier. So I clearly CAN do it.

So I’ve decided I will create this public Sustainable Kitchen Project as a way to motivate myself, to keep myself honest, to connect with other moms who want a more self-sustaining kitchen, and to track my progress. I’ve already started in a few ways, and I’ll post about these very soon. For example, we are starting an organic vegetable garden. Here is a lettuce seedling I’ve started:

Originally published on Gild the Voodoolily.

Last weekend Scott and I went to the coast for the night. I had been having an uncharacteristic jones for the hubbub of Seaside and its bumper cars, corn dogs, caramel corn and salt water taffy, but we couldn’t find a room there and so settled for Astoria. A couple of hours of walking around Seaside and taking in the delicious smells of childhood was enough to sate me, and the crowds made me glad for our reservation in the sleepy history of Astoria.

Our hotel was adjacent to the marina, and if you wanted to spend ~$200/person and 12 hours on a cloudy sea you could partake of a charter fishing trip for tuna, salmon, halibut and/or dungeness crab. Even better, you could just walk down the pier and buy fresh albacore from a dude on his boat for only $1.50/lb. Having had some foresight, we had packed an empty cooler and bought an 18-lb schoolie from the guy.

“You want me to fillet it for you?”

“Nah, I think I can handle it,” I say smugly, having seen that one episode of Top Chef where the Quick Fire Challenge was to fillet fish.

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Originally published on The Great Fitness Experiment

Well, you can’t trust them. That’s the first thing. They’ll lie to your face, tell you anything you want to hear, to protect their compulsion. It’s not that they’re bad people. It’s that they’re scared and the eating disorder is their coping mechanism. They already think they’re nothing. Without it, they’re worse than nothing. At least that’s what the voices tell them.

But don’t give up – they need you. Incidence of eating disorders are rising among almost every group, with a surprising (or not, depending on your level of media consumption) surge in adult women. It has a 6% mortality rate. It has only a 50% cure rate.

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Originally published on Kalyn’s Kitchen

This time I’m writing about one of my very favorite summer vegetables, spagetti squash (also spelled spaghetti squash), so it’s luckily for me that WHB can be about any type of herb, vegetable, plant, or flower. I learned from Wikipedia that spagetti squash is also called vegetable spaghetti, vegetable marrow, noodle squash or squaghetti. Squash is something I’ll be eating a lot of over the next few months as my garden starts to produce it in copious amounts.

Squashes are divided into winter squash (which ripen late in the season, can be stored through the winter, have hard outer rinds, and must be eaten cooked) and summer squash (which can be eaten rind, seeds, and all, and which can be eaten raw.) I like every type of squash, but in my garden I mainly grow summer squash since the winter squashes produce huge vines and take a lot of space. Winter squash is something I’ll be buying from the Salt Lake Farmer’s Market later in the season.

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Originally published on craftykeg.

I love twice baked potatoes. If they weren’t food, I would marry twice baked potatoes. So, when my sister and I were talking about a side dish to make for a party at her house (during the weekend of our brother’s college graduation!), we were sad that twice baked potatoes would be too much work for 27 people. So, we decided to turn it into a casserole! It was a hit, and was all gone by the end of the night! The recipe is below.

Originally published on The Leftover Queen

This is one of my go-to recipes, one of those early recipes I devised out of leftovers which has since then given me the title of “Leftover Queen”. I have been thinking a lot lately about my food philosophy, where it came from and how I have become the kind of cook that I am. I am a cook born out of passion combined with necessity. I learned from an early age from my grandparents and my mom that leftovers can be a wonderful thing. I come from a big Italian extended family and so we were always cooking for large groups of people, which meant that we usually cooked more than was necessary which ultimately left us with a lot of leftovers.

It was a tradition in my mom’s house that when the fridge was too overwrought with leftover containers that we would have what we called a smörgåsbord, which is actually a Swedish word meaning “sandwich table”, but has been translated into English vernacular to mean a buffet or variety of hot and cold dishes.

It was my favorite time of the week as I got to have little bites and tastes of all the foods I had enjoyed over the course of the last week, and it allowed to experiment with different flavor combinations – like mixing corn into mashed potatoes or combining various dishes together to create a completely new meal.

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