Patrice Lewis Patrice Lewis, calls her popular blog- Rural Revolution – In-your-face stuff from an opinionated rural north Idaho housewife. She describes herself as “a practical constitutional conservative stay-at-home homeschooling cow-milking rural-living Christian mom.” She describes her life as “homesteading, homeschooling and home business-ing” (she and her husband make handmade hardwood drinking tankards). Patrice writes columns in various publications (including Countryside Magazine) and she has
Cream Cheese from McCorrie Lane Kitchen
Jocelyn McHenry Arruda A different take on a very easy cheese Jocelyn McHenry Arruda of Portsmouth, Rhode Island is a mother who wants to eat healthy and simply. She shares her recipes at her elegant website, McCorrie Lane Kitchen. I love her website because the recipes are clear, the ingredients are natural and the pictures are beautiful. The pictures, in particular, inspire me to want
Cream Cheese with Jill Richardson
Jill Richardson Jill Richardson is a well-known expert on food and farming issues here in the US and all around the world. Her website, La Vida Locavore has book reviews, articles about food politics and even some recipes (like the one she shared with us below). There is a fascinating account of her trip to a hog confinement in Iowa, another about how the chicken
Durian Cheesecake for the Intrepid Only!
Durian If you were brought up with the smell of durians (a highly aromatic fruit), continue on … Peter Achutha, PhD Otherwise,you will want to make a substitution. (Really!) Durian is known as the “king of fruits” in Southeast Asia, but to most Americans, it’s known for it’s maliferous odor. The smell is so strong that even in Malaysia, where the taste is revered, this
Stephanie Manley’s Cream Cheese
Stephanie Manley knows how to copy restaurant food and she’s been doing it since 1995! If our math is right- that’s 17 years! She has a website loaded with recipes she has adapted for home use (CopyKat) and a new book – Dining Out at Home Cookbook which has 200 “unauthorized restaurant re-creations.” Stephanie goes to restaurants and if she likes one of their
No-Bake Raw (But Not Vegan) Cheesecake
This is good!!! I went to a Raw Milk Symposium last year where I heard Sally Fallon (President of the Weston A. Price Foundation) speak about the benefits of what she calls “real” milk. The way she explained it was this- raw milk and pasteurized, homogenized milk have the same nutrients. However, when the milk is heated during the pasteurization process, the enzymes that allow
Creole Cream Cheese Pound Cake for Mother’s Day
Risky Case (93) and her daughter, Jeri This is possibly the easiest recipe in our book, Home Cheese Making. It’s just plain simple. There are several other recipes for cream cheese in the book, but this one is unique. In fact, I’m not actually sure why it’s called “cream cheese.” For one thing, it is nonfat. For another, the texture is different. It’s lighter and