It wasn’t until I moved to Southern California that I discovered pork carnitas. And what a discovery — they are outrageously good. Unfortunately, restaurant carnitas are typically cooked in water or canola or soybean oil.
I just opened up the latest edition of the Wise Traditions journal which arrived in my mailbox a few days ago. I love getting my quarterly Wise Traditions Journal, which is the publication from the Weston A. Price Foundation.
I was blown away by a couple of the letters in the Letters to the Editor section. I had to share a couple excerpts with you all. I know you’ll find them as fascinating as I do.
I had to share a couple excerpts with you.
Nothing says Texas like pecan pie. Okay, that’s not exactly true. There are many things that evoke the spirit of Texas: armadillos, longhorns, Willie Nelson, chili, pickup trucks and gun racks, two-stepping, and nachos (invented in Texas). But pecan pie has got to be one of the very best things in all of Texas.
About 70 percent of U.S. children have low levels of vitamin D, which puts them at higher risk for bone and heart disease. “We expected the prevalence of vitamin D deficiency would be high, but the magnitude of the problem nationwide was shocking,” said Dr. Juhi Kumar of Children’s Hospital at Montefiore Medical Center. (Source)…
I made a couple pies over the 4th of July weekend. While I hate to seem immodest, I have to tell you… I’m still blown away at how amazing the pie crust came out.
I’ve been making pie crust for decades and, thanks to Jeffrey Steingarten and Marion Cunningham, I have mastered a perfectly light, flaky pie crust.
But this crust was even better than my best pie crust. A hundred times better! My pie crust was elevated from perfect to divine, thanks to a new ingredient. New to me, anyway.
What’s my secret? Read on…
Who doesn’t love pie? Apple pie, pecan pie, coconut cream pie… mmm! A savory pie makes a wonderful dinner, especially on a cold winter night.
Be honest. Are you intimidated at the thought of trying to make pie crust from scratch? If so, you’re not alone. Most people think making pie crust is hard. But it’s actually quite easy. You’ll be astonished at how simple it is to make the most delicious, flaky, perfect pie crust.
“When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy.” — Jack Handy We had a few people over for a BBQ on Saturday, to celebrate my 40th birthday. My friend Steven came over on…
I’m so excited! I came across this restaurant, Zarela, in New York City. It’s a Mexican restaurant that still uses lard. Real, home-rendered lard — not the gross toxic stuff they sell in stores (which Chef Zarela says is “poison”). Not only that but they have all kinds of wonderful traditional dishes on the menu,…