Ferment This: Curry And Caraway Cauliflower

If you’ve cut up cauliflower, you know it makes quite a spectacular mess – tiny bits fly out as it’s cut, small as grains of sand. And yet, despite the veggie’s unruliness, I keep eating it. Sometimes, I don’t get to it fast enough, though, and it begins to brown unappealingly. Freezing it would buy time, but how about other ways of extending its “expiration date”? Fermenting is a great way to do just that!

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Good Sweat: Walking When It’s Cold Out

Deciduous trees dressed in winter’s austerity

The temperatures have dipped back down into the 20’s and when it’s windy, the wind chill often drops the “feels like” temperature as much as 10 degrees…not to mention that walking uphill and into a headwind makes it that much more challenging! But we’re trying to do something physically challenging, right? And there are bonuses to walking when it’s cold out!

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Good Sweat: Welcome Walking Weather

I’ve been looking for treadmills for a while (my fantasy treadmill would definitely be a Woodway Curve XL), but just can’t seem to pull the trigger on buying one. Mind you, I’ve owned several treadmills over the years – they’re a pain when you decide to move, not to mention that they’re not exactly fun. While on the machine, I’m acutely aware that I’m going nowhere, really, and it’s pretty boring. To get in some exercise and help the dogs burn off some energy, we took a long walk this morning, instead.

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Ferment This: Butternut Squash

Autumn is the season of squash. Sure, squash is available at other times of the year (like the eponymous summer squash and overabundant zucchini), but for sheer variety, fall can’t be beat. All manner of gourds – decorative and edible – beckon from grocery store produce shelves and market tables. Time to get creative and preserve some of these gems!

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