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My purpose for this site is to learn to celebrate food by bringing families as much as possible back to eating right off of local farms, as cleanly and easily as possible, to ensure we’re eating real food and not stuff that has gone through an industrial process, been transported around the world, or been injected or covered with chemicals. I hope to do it in a way that creates pleasure in meals so food is a positive, beneficial, affordable, and joyful experience.
Documenting the process of how to change a family’s diet back to one based on real foods will:
- Show if we can do it and how, along with our other responsibilities. Our ancestors may have lived off the land, but maybe they were on farms, had stay-home parents, were way smarter, etc.
- Calculate the costs of eating the cleanest (additive-free) food possible.
- Share the learning process so other people can see how it will work for them, be affordable, why, and that they can start with the knowledge here and take a short cut to start celebrating real food in their own lives.
I hope to share a wide variety of recipes that I’ll modify – and simplify – to fit our new food rules and life, which may evolve as we live and learn. Eating is a daily occurrence so I intend to post a topic, recipe, or something for each day of our first year Getting Real.
Latest Blogs
My daughter saw spring rolls on a magazine cover and wanted to try making them. She read the ingredients and we didn’t have many of them; I think it was to the point where we hadn’t heard of a few. To...
What a joyous time of year with all the eating and celebrating and eating and decorating, and eating. After a couple of holiday parties, and plenty of people bringing in treats, desserts, and snacks...
This week I’m in the process of filling holes in the kitchen walls with patching plaster so it will take time away from my food research, but every once in a while I have to pitch in around here...
I’m calling this slow cooker stew “beef Marsala” because there’s red wine in it, but I’m really not bothering to use Marsala wine. Feel free to use whatever red you have or even leave it...
I saw a picture of a quiche in Vegetarian Times (Sept. 2014, pg. 64) that used phyllo dough for the crust and it looked quite pretty. I often find that phyllo dough ends up making a mess during...
You may have noticed that I never list using low-fat versions of ingredients, and I’ve been meaning to explain why for a while. I cook with real butter, preferably from grass-fed cows making it higher...
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Thank you for visiting my blog! I’m very happy to hear from people on any topic, so feel free to contact me any time.