Actually cooking organ meats week after week
Duck tongue stir-fry requires pulling that little cartilage piece right out from from the tongue. (See below.) That tongue is left with nothing to say. Meanwhile, the more space I have in my life, I also find myself having less to say. Except to thank all the people and places woven into the tapestry of my life and heart….
Tripe Dolmas are inspired by an article in the Winter 2016 Wise Traditions Journal. Near and dear to my heart, it was called Iran’s Traditional Foods: A Heritage Worth Renewing. The article seemed consistent with what I’ve learned about Iran from my in-laws.
Soroush Niknamian describes traditional foods made with whole-food ingredients. These include fermented wheat and raw dairy products, hearty meat and vegetable soups and stews, and rice preparations described as an art form….
Homemade baby formula?!
I know – corporations have got a hold on this market, with great success. But before formula companies, babies survived, even thrived, on alternatives. And they still can.
Wet nurses have largely been replaced by milk banks. Alternately, we can make homemade baby formula.
For sure, mother’s milk is special in ways we probably still don’t even understand. I am not confused about that. But we can use what we do know to make something pretty good.
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I’d like to pretend that I make these for my kids, but the fact is that my husband and I try to hoard them a bit for ourselves.
I know, you can get them out and about these days. I recently saw a display at Whole Foods with a brand they were promoting – several flavor options. But I always wonder about the quality of ingredients in packaged food. What was the pig fed? Was it a whey-based and foraged diet, organic grains and soy, standard GMO feed? It’s so hard to know with packaged food. Or without knowing your farmers….