Okay, please forgive me for whining in the very first post. I promise that this will be a rare occurrence… you guys don’t understand; I mean, this is going to be REALLY hard! Cooking all of the recipes in Sally Fallon’s Nourishing Traditions cookbook, possibly THE best cookbook ever written. I mean, ever since I read the cookbook from cover to cover three years ago I have been making the recipes. The traditional fare that our grandparents and great grandparents ate every day of their lives. I basically learned how to cook again through this cookbook. But, now that I’ve ‘decided’ to do this, to cook ALL of her 773 recipes, I’m getting nervous.
I mean, here’s my situation:
- My husband (Shawn) could eat American-style Chinese food daily, and swears by canned Nalley’s chili (I cannot break him of this).
- He also refuses to eat anything homemade resembling a soup or a stew, except for clam chowder.
- We have twin 13 year old girls that were brought up on McDonald’s, Easy Mac, Tuna Helper and anything that resembled a nugget. (I was a single mom at that time, but really I should have done better).
- Daughter #1 (Zoie) will eat some ‘weird’ food (as they like to call it) and has the potential to be a great cook.
- Daughter #2 (Allie) refuses to eat most vegetables and could live on mac & cheese, milk, and quesadillas.
- Luckily we all like meat, although Zoie refuses to eat seafood.
- The only vegetables that are ‘popular’ are broccoli, green beans, cauliflower and potatoes. They do prefer fresh over frozen or canned, which is something, I guess!
- However, Zoie is ‘obsessed’ with onions, since she has recently discovered them. I agree with her wholeheartedly, but the other two only like the flavor of onions, not the chunks.
To sum it up
It is really difficult to make a meal that everyone likes (I have about 5). So how am I going to get them to eat the liver, sweetbreads and quail that are a part of NT cookbook? I can’t just ignore these recipes, can I?
Well, I could but I won’t. This will be a good experience for them AND for me. They will be trying new things, so will I. And if they don’t eat certain things, then oh well! Rome wasn’t built in a day, right?
Just to give you a preview of the future of this blog, here is what I will be posting:
- Every post will contain a recipe (or two) from Nourishing Traditions and my family’s experiences in preparing and eating the meal or dish. This will include shopping, tips and tricks, any changes we made to the recipe, cute anecdotes, you get the idea. I will also share who ate the meal and liked it. I will declare the ‘stats’ in that day’s posts. If our family gives a meal or dish four ‘forks up’ then I will show that on the post for that day, Special ‘4 forks up’ days with extra love for the meal will receive the rare but coveted ’empty plate award’.
- I will cook ‘in season’ as much as possible (we are in the Portland, Oregon, US area). I like to do this to keep the costs down and also I like to shop from local farms (we belong to a CSA), farmer’s markets, and our co-op. So you will not see fresh tomato and zucchini recipes until the US summertime months.
- There are 773 recipes in the Nourishing Traditions cookbook, not including variations on one recipe.
- This challenge is for learning and for fun, and my goal is to not stress too much about it but to make progress toward the goal of feeding my family non-processed food as much as possible.
Thanks for reading about my family’s new adventure! Please comment and share your experiences, they will be very welcome!
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