a reply to: calstorm
We love it too! I'm jealous over the $13 though. I spend at least $20 a bag up here, but it's still much cheaper than trying to make my own flour
blends from the hundreds of recipes available. I did read through the thread after responding and noticed you enjoyed the Pamela's mixes too. The
pizza crust is the best so far too, and that's a meal that my guys like making. So it's a win win for me!
Last winter my son was also diagnosed with soy, egg and peanut allergies on top of my Celiac. This limited things even more, but most of the Pamela's
products are still safe for us. That's also why we use Enjoy Life so much too. It is the only brand I can pick up off the shelf and not have to
reread the labels every time. I still miss things, usually soy in some form, buried in the ingredients lists.
It's really amazing how much healthier we have all become on a basically fresh food diet. It gets pricey, but our health is well worth the investment.
I thought we did good before, but it just gets better and better. I still garden and wild harvest, even more so now. We fill our fish freezer with
halibut and salmon every year and his year we get a moose too. So just having to supplement the harvests we have been working on all summer helps to
make the food budget drop a lot. I have a bunch of fish to smoke and can still, and other things. We are making bacon this year as well. The loins and
shoulders are waiting in the freezer, we found them on a ridiculous sale.
I'm also dehydrating anything that will since it's still getting up to almost 80 degrees and too hot to start much canning. I'm making a super greens
powder to sneak in everything this winter. It consists of carrot, broccoli, Brussels sprout, beet, turnip, spinach, chickweed, kale and cabbage. Spike
seasoning which is carrots, turnips, peas, spinach turnip and beet greens, onions, garlic, celery, puffball mushrooms, broccoli greens, zucchini, and
some herbs and spices mixed in. I also have a quart of veggie soup mix, hopefully more than one by the end of the season, half a gallon of turnips and
a quart jar of dried fruit that will also be powdered.
I have gotten some canning done too, a dozen jars of fireweed honey and another approx thirty jars of fruit syrups and butters. Haha, and looking at
the list, that's only the beginning of the preserving season.
I'm so sorry for the ramble!!! This is my life at the moment. I only even signed on last night because I saw DTOM had to go GF. Please feel free to
contact me about any food questions I miht be able to help with. I would be happy to do so!