You know your child loves going to the farmers market when:
- You take a visit there - and the vendors are asking where your kid is.
- She starts making pictures for the vendors! Above is a chili pepper for "the pepper guy."
There have been times when I’ve been concerned that mentioning something might
not be good for my image. You know, my desire to look healthy, conscientious,
resourceful, and like I cook all my food from scratch. Oh forgive me for wanting
to have an image! That should be the first thing that anyone de-clutters. Life
is so much easier when you don’t have to worry about how you look to
When I’m talking to someone else, I would much rather admit that my
spaghetti sauce comes from a jar at the store than pretend I’m a fabulous chef.
Authenticity is living simply.
I dare you to beat that at the grocery store!
Abbie at Farmers Daughter shares her evolution in going greener and living more frugally, giving three easy ways to pare back expenses and live more sustainably. Read her post to see how she saved $7,000 last year alone! Impressive!Heather at Simple-Green-Frugal shares her life of voluntary simplicity and how she got there. "I believe it is in times of crisis that we discover what we're truly made of," she writes. Read on to her comments - she's so simplified her life that she could make a move with only her compact car - taking one trip! I'd love to hear more about how she was able to pare down - our family has a long way to go!
Cutler and his colleagues demonstrate that as the “time cost” of food preparation has fallen, calorie consumption has gone up, particularly consumption of the sort of snack and convenience foods that are typically cooked outside the home. They found that when we don’t have to cook meals, we eat more of them: as the amount of time Americans spend cooking has dropped by about half, the number of meals Americans eat in a day has climbed; since 1977, we’ve added approximately half a meal to our daily intake. Cutler and his colleagues also surveyed cooking patterns across several cultures and found that obesity rates are inversely correlated with the amount of time spent on food preparation. ...
The time and work involved in cooking, as well as the delay in gratification built into the process, served as an important check on our appetite. Now that check is gone, and we’re struggling to deal with the consequences.
Butternut Squash Delight
3 pounds butternut squash
1/4 cup margarine
1/4 teaspoon salt
1 tablespoon brown sugar
Dash of pepper
4 or 5 medium sized Jonathan apples (unpeeled)
1 1/2 tablespoon shortening or margarine
A little sugar
1 1/2 cups crushed cornflakes or
other cereal (slightly crushed)
1/2 cup chopped pecans
2 tablespoons melted butter or
1/4 cup brown sugar
Cut squash in half and remove seeds. Cook until tender. Cool. Scrape out pulp and mash. Add 1/4 cup margarine, salt, 1 tablespoon brown sugar and pepper. Set aside.
Core and slice unpeeled apples about 1/2-inch thick. You may use any variety of apples that holds its shape when cooked. Sprinkle each slice with a little sugar. Saute apple rings in hot shortening in a skillet. Turn slices once until apple is barely tender. Arrange slice in bottom of greased 8 or 9-inch baking dish. Spread mashed squash over apples.
Combine ingredients for topping in a bowl. Blend in butter and sugar. Sprinkle over squash. Bake at 350 degrees for 25 minutes until squash is completely heated through and topping is lightly browned.
Dutch Apple Pie (because you have to have dessert!)
1 quart peeled and sliced apples
1 cup sugar
3 tablespoon flour
Sprinkle of cinnamon
1 cup sour cream
Mix and pour over apples that have been put into unbaked crust. Sprinkle 1 1/2 tablespoons sugar and 1/2 teaspoon cinnamon on top. Bake at 400 degrees for 15 minutes – reduce heat to 350 and bake 30 to 40 minutes more.
1 cup flour
1 cup oatmeal
1 1/2 cups sugar (divided)
3/4 cup margarine
1 quart cut up apples
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup sour cream or buttermilk
Heat oven to 350 degrees. Combine flour, oatmeal & 3/4 cup sugar. Cut in margarine and mix until crumbly. Press into ungreased 9 x 13 pan. Build up edges quite high (it shrinks). Bake 10 min. Add apples on warm crust. Mix cinnamon, nutmeg, 3/4 cup sugar, sour cream or buttermilk and eggs. Spread over apples. Bake 30 to 40 min.
Serve warm or cold with ice cream. Even good with milk poured over the top.