Despite being desparately sick this week with the flu (yes, I should have taken my Cod Liver Oil!), I’ve enjoyed a new vitality at Nourished Kitchen–and I’ve re-discovered some lovely winter-time fruits and vegetables I can’t wait to tell you about in the coming weeks.
What I’ve been up to:
- I announced my new series: The Traditional Foods Primer which will discuss different aspects of choosing and preparing real, traditional food each Monday throughout 2009. Stop back by tomorrow for the first installment.
- I posted about CLA: The Good Trans-fat.
- I reminded you to choose who you feel should win the vintage cookbook.
- I posted about Parsnips – the delightful root vegetable that’s in season now.
What I’ve liked from others:
- Simple Natural Nourishing‘s Chocolate Giveaway: Seriously. Who doesn’t like chocolate?
- Chez Annie’s post on Oysters: YUM!
And Check out the new recipes added this week:
- Maple-glazed Parsnips
- Moroccan-spice Roasted Chicken
Lovage Soup for Spring
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
Thanks for the link love!
Nate´s last post: In Memoriam: Ryosuke Yoshioka, the Sushi Man of San Francisco.