The ninth post in our series about my family's choice to drink raw milk.
oOo
Today marks the beginning of our fourth week as raw milk drinkers. Loyal readers know that I had a great deal of anticipation about how drinking raw milk might affect our diet and lifestyle. So, three weeks in, what are our thoughts?
Jason loves it. He has always enjoyed drinking milk, but he is a very picky eater, hating all things gamey, so my first concern about the raw milk was the flavor. When we tasted it at our friend's house, he said that it tasted like milk and he liked it. As the whole "raw milk issue" has come up in conversations with friends, he is more passionate about its quality than I am. He likes it a lot.
Grace likes it, though she hasn't expressed that there's a difference in the flavor or creaminess of it versus conventional milk. She's had a terrible cough for most of the last month, but I am still holding on to hope that over time the raw milk might do something to improve her allergies and asthma.
Abby is at that two-year-old-stage when the food she gobbles up today she rejects tomorrow. We had never given her very much conventional milk, but we've been giving her about a cup of raw milk per day and she usually drinks it.
I'm not a milk drinker, but I've been making decaf flavored cafe au laits most mornings. The milk isn't technically "raw" after it's heated past a certain temperature, but, anyhow, I like them.
I've also been using the raw milk in making ice cream, though I still use conventional or organic cream in the same recipes. Since a pint of cream costs $10, $12 is about how much it would cost to make a quart of ice cream. At this point, I just can't justify spending $12 to make a quart of ice cream.
I tried to make raw milk yogurt once. The recipe warned that it ends up being more of a drinkable yogurt than a thick yogurt, and it certainly was. After the overnight culturing it looked the same as it had at the beginning of the culturing except that some of the cream had globbed to the side of the jar. So as not to waste it, I used it as the liquid in a couple of bread recipes. In case you are wondering, it did not seem to impart any specific flavor. With this week's milk, I think I'll try making yogurt using my old recipe. It won't be raw, but it may be better for you than the store-bought stuff, and since our milk consumption is up to 2.5 gallons a week, it's a good way to use up that extra half gallon.
Which reminds me, we had started with 2 gallons per week, but the second week we determined that we were consuming more milk than we did when we had the grocery store milk. Two gallons was not enough and we needed a third.
Three gallons a week cost $104 per month, which is roughly 18% of our monthly food budget. We've certainly felt a pinch in the budget, but I wonder if part of the pinch might be 1) the anticipation of the pinch or 2) holiday cooking. I'll revist the finances of this raw milk adventure in a few months.
For most of this month, I've felt guilty that my husband and daughter were consuming this supposed super-food on super-sugary breakfast cereal. I mean, shouldn't part of the lifestyle change be replacing worthless carbs and refined sugars with more nutrient-dense, "real" foods? I an ideal world, yes. But I am a busy working mom with three family members who all have a deeply ingrained sense of what tastes good, and I need to remind myself that gradual change is better than no change. I'd love to phase out refined carbohydrates, and to shift to locally grown meats and poultry, but that would require more money and a new set of cooking skills. For now I'll just appreciate that the ham I bought last night at Trader Joe's* is "uncured" (none of those evil nitrates) and that it is delicious on a buttered piece of (store-bought) ciabatta.
oOo
*For a while I had been buying most of our meats at Chico Meat Locker. The meats themselves might not be local, but at least my food dollars were going to a local business. Well, the same organizations that tout the virtues of raw milk rail hard against MSG. Unfortunately, I see MSG (monosodium glutamate) on most of the ingredient labels at the Meat Locker, so this month I bought "uncured" ham, "organic" chicken thighs and "All Natural No MSG" chicken sausages at Trader Joes. (Yep, those words are in quotation marks because I believe they are nutritional claims that should be researched, not blindly believed.)
December 12, 2011
December 1, 2011
Some Fun Foodie Gift Ideas
Is it just me or is a paper plate of assorted cookies from a neighbor kind of revolting? Sorry, but I don't know you well enough to trust your cooking and, c'mon, you put these peppermint cookies in the cellophane along with everything else, so now everything--the gingerbread boys, the chocolate chip cookies and the peanut butter blobs--all taste vaguely of peppermint. Plus, it looks like your kid dropped the plate on the ground during delivery.
Okay, so that little incident was years ago, but I would assume most of us have received questionable Christmas cookies from a well-meaning neighbor, student or co-worker at some point. Therefore, I steer away from giving cookies at Christmas. So much of a homemade treat is in the presentation. Fun snack mix or candied nuts in a pretty cellophane bag with a nice bow or a jar of jam with a nice fabric top. Neatly printed assembly instructions tied onto a Mason Jar of soup mix. Or a fun gift basket including any of the above.
Gifts that Celebrate Local Foods:
Holiday Pretzel & Nut Mix - originally from David Lebovitz - a slightly spicy, crunchy snack mix, a nice departure from the typical Christmas cookie overload. Use local almonds and pecans. Add pistachios or cashews for some textural contrast.
In the past I've given peach chutney, apricot jam and plum preserves, but I didn't end up doing any canning this summer. Now that the weather is cooler, standing over a boiling water bath canner doesn't sound so miserable. There are plenty of apples available to make apple butters and things. Valencia oranges and mandarins are also available in early December, if you want to make marmalade.
Apple Marmalade - from the National Center for Home Food Preservation - There aren't too many added flavors here, so be sure to choose a variety of apple whose flavor you enjoy. Pink Ladies, Black Arkansas, Twig and Galas seem to have more complexity than Golden Delicious or Red Delicious or Rome.
Other Sweet Stuff:
Homemade Hot Cocoa Mix - Last year we gave this one from Annie's Eats with some homemade biscotti. This year we're giving a Hot Cocoa Syrup (based on the Chocolate-Orange Syrup) with homemade marshmallows. I used Alton Brown's recipe, but subbed peppermint extract for the vanilla and added cocoa powder to the dusting mixture.
Assorted Truffles: Annie's Eats has a number of truffle recipes. Last year we tried the Pumpkin Spice Truffles and the Chocolate Chip Cookie Dough Truffles from her blog. Both were well-received, but my favorite truffles were the easiest of all to make: Peppermint Oreo Truffles. Just Peppermint Oreos, cream cheese and chocolate. Total junk food, I know, but tasty! (Just always be sure to package minty treats separate from non-minty treats).
Caramels: Again, Annie's Eats is a great resource for gift-able treats. I've used this recipe for caramels again and again. This year I also made Salted Whiskey Caramels. Yum!
Gifts from the Farmer's Market
I think it's funny when people send those expensive-looking boxed fruit sets, but I like eating fruit, so I don't argue. Does that mean it would be okay to stick a bow on an 8 lb bag of Noble Apple Orchard's apples and call it a Christmas gift? Or a bag of mandarins? Why not?
But of course there are also curds from Two English Ladies, candied or raw almonds and different varieties of honey, dried fruits, pomegranate syrups and marinades, pistachio pestos, olive oil and breads from multiple vendors including Miller's Bake House,Tin Roof Bakery and Borden-Huitt Ranch. Of course, the Saturday farmers market has a good selection of non-edible gifts as well: handmade soaps, lavender products, candles, aroma-therapy stuff, even handmade chess boards. Someone--someone craftier than me--could certainly create a beautiful gift basket with some of those things, some raffia and a pretty bow.
What are some of your favorite homemade or local food gifts?
Okay, so that little incident was years ago, but I would assume most of us have received questionable Christmas cookies from a well-meaning neighbor, student or co-worker at some point. Therefore, I steer away from giving cookies at Christmas. So much of a homemade treat is in the presentation. Fun snack mix or candied nuts in a pretty cellophane bag with a nice bow or a jar of jam with a nice fabric top. Neatly printed assembly instructions tied onto a Mason Jar of soup mix. Or a fun gift basket including any of the above.
Gifts that Celebrate Local Foods:
Holiday Pretzel & Nut Mix - originally from David Lebovitz - a slightly spicy, crunchy snack mix, a nice departure from the typical Christmas cookie overload. Use local almonds and pecans. Add pistachios or cashews for some textural contrast.
In the past I've given peach chutney, apricot jam and plum preserves, but I didn't end up doing any canning this summer. Now that the weather is cooler, standing over a boiling water bath canner doesn't sound so miserable. There are plenty of apples available to make apple butters and things. Valencia oranges and mandarins are also available in early December, if you want to make marmalade.
Apple Marmalade - from the National Center for Home Food Preservation - There aren't too many added flavors here, so be sure to choose a variety of apple whose flavor you enjoy. Pink Ladies, Black Arkansas, Twig and Galas seem to have more complexity than Golden Delicious or Red Delicious or Rome.
Other Sweet Stuff:
Homemade Hot Cocoa Mix - Last year we gave this one from Annie's Eats with some homemade biscotti. This year we're giving a Hot Cocoa Syrup (based on the Chocolate-Orange Syrup) with homemade marshmallows. I used Alton Brown's recipe, but subbed peppermint extract for the vanilla and added cocoa powder to the dusting mixture.
Assorted Truffles: Annie's Eats has a number of truffle recipes. Last year we tried the Pumpkin Spice Truffles and the Chocolate Chip Cookie Dough Truffles from her blog. Both were well-received, but my favorite truffles were the easiest of all to make: Peppermint Oreo Truffles. Just Peppermint Oreos, cream cheese and chocolate. Total junk food, I know, but tasty! (Just always be sure to package minty treats separate from non-minty treats).
Caramels: Again, Annie's Eats is a great resource for gift-able treats. I've used this recipe for caramels again and again. This year I also made Salted Whiskey Caramels. Yum!
Gifts from the Farmer's Market
I think it's funny when people send those expensive-looking boxed fruit sets, but I like eating fruit, so I don't argue. Does that mean it would be okay to stick a bow on an 8 lb bag of Noble Apple Orchard's apples and call it a Christmas gift? Or a bag of mandarins? Why not?
But of course there are also curds from Two English Ladies, candied or raw almonds and different varieties of honey, dried fruits, pomegranate syrups and marinades, pistachio pestos, olive oil and breads from multiple vendors including Miller's Bake House,Tin Roof Bakery and Borden-Huitt Ranch. Of course, the Saturday farmers market has a good selection of non-edible gifts as well: handmade soaps, lavender products, candles, aroma-therapy stuff, even handmade chess boards. Someone--someone craftier than me--could certainly create a beautiful gift basket with some of those things, some raffia and a pretty bow.
What are some of your favorite homemade or local food gifts?
Chocolate-Orange Syrup (Mocha Valencia)
Did you ever have a Starbucks' Mocha Valencia?
I know that in my last post I said that I am not a fan of Starbucks, but that doesn't mean that I haven't spent my fair share of time in Starbucks. I think it's been a least fifteen years since I saw the Mocha Valencia on their menu (but a quick Google search finds that the Valencia syrup was officially discontinued in 2006). The only time I ever remember ordering one was in the downtown Chico Starbucks shortly after it opened. A Mocha Valencia was a mocha with orange syrup added. I liked the combination, but frankly Java Joe's (later purchased by Cal Java) made a better version. And the barista at Java Joe's was way cuter than the baristas at Starbucks. Boy, did I spend a lot of time at Java Joe's "doing homework" when I was in high school.
I was reminded of those delicious orange mochas this weekend when Abby and Grace were frantically peeling mandarins in the kitchen. Those 10-pound mesh bags of mandarins started appearing in the market a couple weeks ago, and we brought home our first bag Saturday. They are a little sour for my taste, but I think those girls ate half the bag over the weekend. One thing I really enjoy about eating locally is how much we genuinely appreciate the first taste of the season of everything. The first nectarine in the summer, the first cabbage or cauliflower in the fall, the first strawberry in the spring. The smell of those mandarins was so fresh and crisp and almost Christmas-y, I decided I needed to celebrate them.
Inspired by the citrus aroma and the gingerbread latte syrup I've been making lately, I snagged a couple mandarin peels before they went into the compost, and, using a small knife (I'd use my paring knife if I could find it) I cut off some of the orange rind. One could also use a citrus zester for this, but I used a knife. I added the pieces of orange rind to a simple syrup simmering on the stove. Then I stirred in some cocoa powder, strained out the peels, and viola, I had chocolate orange syrup for a Mocha Valencia.
About 2 ounces of chocolate-orange syrup plus 2 shots of espresso (or 6 ounces strong brewed coffee) and 6 ounces of frothy steamed whole milk equal one creamy, delicious Mocha Valencia.
Chocolate-Orange Syrup
Makes about 16 fluid ounces, enough for approximately 8 mochas or hot chocolates depending on how sweet you like it.
1 cup water
1 cup sugar
Rind (orange part only) from 4-5 mandarins or 2 larger oranges
1/4 cup natural and dutch-process cocoa powder blend -I use Saco's Premium cocoa powder, which is available in most grocery stores. If you prefer a different brand, feel free to use it.
In a small saucepan combine water, sugar, orange rind and cocoa. Bring to a boil. Reduce heat to low and let simmer 10 minutes, stirring occasionally. Strain out orange rind and transfer to a bottle or jar. Store in the refrigerator.
oOo
David Lebovitz brings up some great points in this post entitled, "Why I Don't Hate Starbucks." Definitely worth the five minutes it takes to read it.
I know that in my last post I said that I am not a fan of Starbucks, but that doesn't mean that I haven't spent my fair share of time in Starbucks. I think it's been a least fifteen years since I saw the Mocha Valencia on their menu (but a quick Google search finds that the Valencia syrup was officially discontinued in 2006). The only time I ever remember ordering one was in the downtown Chico Starbucks shortly after it opened. A Mocha Valencia was a mocha with orange syrup added. I liked the combination, but frankly Java Joe's (later purchased by Cal Java) made a better version. And the barista at Java Joe's was way cuter than the baristas at Starbucks. Boy, did I spend a lot of time at Java Joe's "doing homework" when I was in high school.
I was reminded of those delicious orange mochas this weekend when Abby and Grace were frantically peeling mandarins in the kitchen. Those 10-pound mesh bags of mandarins started appearing in the market a couple weeks ago, and we brought home our first bag Saturday. They are a little sour for my taste, but I think those girls ate half the bag over the weekend. One thing I really enjoy about eating locally is how much we genuinely appreciate the first taste of the season of everything. The first nectarine in the summer, the first cabbage or cauliflower in the fall, the first strawberry in the spring. The smell of those mandarins was so fresh and crisp and almost Christmas-y, I decided I needed to celebrate them.
Inspired by the citrus aroma and the gingerbread latte syrup I've been making lately, I snagged a couple mandarin peels before they went into the compost, and, using a small knife (I'd use my paring knife if I could find it) I cut off some of the orange rind. One could also use a citrus zester for this, but I used a knife. I added the pieces of orange rind to a simple syrup simmering on the stove. Then I stirred in some cocoa powder, strained out the peels, and viola, I had chocolate orange syrup for a Mocha Valencia.
About 2 ounces of chocolate-orange syrup plus 2 shots of espresso (or 6 ounces strong brewed coffee) and 6 ounces of frothy steamed whole milk equal one creamy, delicious Mocha Valencia.
Chocolate-Orange Syrup
Makes about 16 fluid ounces, enough for approximately 8 mochas or hot chocolates depending on how sweet you like it.
1 cup water
1 cup sugar
Rind (orange part only) from 4-5 mandarins or 2 larger oranges
1/4 cup natural and dutch-process cocoa powder blend -I use Saco's Premium cocoa powder, which is available in most grocery stores. If you prefer a different brand, feel free to use it.
In a small saucepan combine water, sugar, orange rind and cocoa. Bring to a boil. Reduce heat to low and let simmer 10 minutes, stirring occasionally. Strain out orange rind and transfer to a bottle or jar. Store in the refrigerator.
oOo
David Lebovitz brings up some great points in this post entitled, "Why I Don't Hate Starbucks." Definitely worth the five minutes it takes to read it.
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