Comments on: Pennywise Platter Thursday 9/10

By: Heather

Heather — Sat, 12 Sep 2009 01:53:29 +0000

Hi Kimi,

Thanks for your reply – and I’m sorry you’ve had a hassle with it. My patience for fixing things like that is practically nil. Good luck!

By: mandy

mandy — Fri, 11 Sep 2009 12:24:04 +0000

Hey Kimi!

My RSS feed hasn’t refreshed since last week’s Summer (Ending) Recipes. I tried resubscribing and reloading it, to no avail. Just wanted you to know in case it’s something you can fix on your end

Now – I’m catching up on all the blogs I missed, I finally came to the site!!

By: KimiHarris

KimiHarris — Fri, 11 Sep 2009 03:29:05 +0000

Hi Heather,

That’s been a problem for everyone! I am so frustrated trying to fix it. Hopefully soon we solve the problem. Thanks for letting me know.

By: ElizabethG

ElizabethG — Fri, 11 Sep 2009 03:17:13 +0000

I just posted a recipe for grilled romaine lettuce. I like to serve vegetables (and fruits) in creative ways that maximize taste, minimize boredom and take advantage of seasonal abundance and prices: Grilled romaine lettuce

By: Edible Aria

Edible Aria — Thu, 10 Sep 2009 23:28:40 +0000

Ren @ Edible Aria The Thing About Brussels Sprouts

In the same plant family as cabbage, broccoli and kale, Brussels sprouts have been cultivated in Belgium (hence the name) since the 1200’s. Extremely high in Vitamin C and a good source of iron, a lot of people dislike Brussels sprouts, reporting that they have a bitter or sulphur-like flavor. The objectionable taste actually comes from a compound called sinigrin (CAS 3952-98-5), which is released when the vegetables are overcooked.

Here’s how to turn a bag a Brussels sprouts into frugal meal that the whole family can enjoy..

By: Heather

Heather — Thu, 10 Sep 2009 23:26:28 +0000

Hi – for some reason I am not getting emails of your blog updates anymore – it just randomly died off on me – and it won’t let me sign up again, saying I’m already subscribed – is this something that can be fixed on your end?
Thanks for your time!

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Thu, 10 Sep 2009 16:59:55 +0000

Wardeh @ GNOWFGLINS

http://gnowfglins.com/2009/09/10/spelt-sourdough-bread/

I’m sharing the recipe I’m currently following for spelt sourdough bread – for sandwiches or free-form loaves. I really love working with spelt because the resulting baked goods are usually light, fluffy and moist. Even with today’s higher prices for organic grains, my homemade spelt sourdough bread is a frugal and nourishing option.

By: CELLULITE ANALYST

CELLULITE ANALYST — Thu, 10 Sep 2009 16:45:14 +0000

Dear Kimi,

What a wonderful collection of recipes (and the photography is GORGEOUS, as well)! I came across your blog during my intensive cellulite investigation. Some experts claim cellulite is normal and there’s nothing you can do about it, but it didn’t take long to realize that our modern diet is a key piece of the cellulite puzzle. I included a link to your blog on the Cellulite Investigation website so cellulite victims (like myself!!) can learn more about preparing Real Food. Thanks for all the tantalizing recipes and photos!

Warm regards,
The ANALYST

By: Jen

Jen — Thu, 10 Sep 2009 16:30:51 +0000

http://aheavenlyperspective.blogspot.com/2009/09/red-beans-and-rice-w-sausage.html

Here you go!

By: Local Nourishment

Local Nourishment — Thu, 10 Sep 2009 16:10:10 +0000

We loved this Sunshine Lentil Soup (recipe near the bottom of the blog post) http://localnourishment.com/2009/02/17/monday-lentil-soup/

We try to eat in season. The difference between $6 each (out of season at the grocery store) and 3 for $1 organic red bell peppers (in season at the farmer’s market) makes a big difference in my budget. We are also learning things we never knew: meat and honey are seasonal foods, too! I had no idea!