Cast iron is wonderful cookware: durable, non-stick (when properly seasoned) without potentially harmful coatings, and built to last. You also get a workout – mostly upper body – when using cast iron (bonus!). We have many Lodge cast iron products, but one of the coolest is the Lodge Sportsman’s Grill. This little charmer has traveled extensively with us, but spent the last few years in the garage and gathered a little rust. No problem – cast iron cleans up nicely!
So, say you’re a busy person who’s also concerned with clean eating…and maybe you also have a long daily commute. How do you save time in the morning and still get in a great breakfast that will fuel you for several hours? By preparing a quick and tasty soaked muesli cup that’s ready to eat, right out of the fridge!
Why do root vegetables like rutabagas get a bad rap? They’re nutritious, tasty, and, properly stored, can stay edible for a long time. It must have something to do with their plain appearance – no flash, no glitz, just “what you see is what you get”. And, because I like their lack of pretense (and their flavor), I’m making them into a probiotic delight. Join me on this kimchi-making journey!
Do you enjoy the super-rich creaminess of (dairy) whipped cream? How about the gut-pleasing goodness of probiotics? Well, you’re in luck – the two come together in delicious kefir cream!
Food is often evocative of memories – and a hot, spicy bowl of mulligatawny stew will always remind me of my friend Sarah. We worked together and became fast friends, and she will always remain, in my memory, one of the kindest people I’ve known. From the first time I tried this dish, the assertiveness of curry juxtaposed with the sweetness of tart apple and raisins made it unforgettable.