posted on Oct, 3 2021 @ 07:43 PM
We make lots of stuff from scratch. Although I do not have chickens, I do buy eggs from someone who has chickens running all over the yard. We buy a
half a cow from some people we know that naturally grown cows, one hundred percent grass fed and organic. It isn't cheap, four bucks a pound plus
processing hanging weight, but it is good beef. Half of it goes to my close family for Christmas presents. Those certification papers cost about a
sixty cents a pound, I just can't tell the difference in the taste of the meat from being certified but to sell it one hundred percent grassfed and
organic most people want proof it is. They have grown it natural like that for years before they got it certified. Oh well, the beef is really
I learned to cook from a lot of old people over the years, and we use older cookbooks that have real cooking recipes in them, all they had was scratch
stuff years ago. We get the marrow bones with our cow and we make bone broth to freeze, boy that makes good french onion soup and minestrone soup.
You also have to have the good cheeses to make those soups, none of that commercial cheap crap.
I now have one daughter and my granddaughter that are making medicinal chicken soup, it took me telling them I am not going to be bringing soup over
every time they sneeze. So FINALLY they are starting to make it with my recipe I gave them, what if I get sick or die, my medicinal soup recipes
would be gone. You have to taste as you make it, all ingredients are different, onions can be mild or strong, garlic is the same way, so are spices
and the quantity of meat varies by the size of the package. Just the right amount of wine is added at a certain time. Sage turns to eucalyptis type
chemistry if cooked too long, so a small amount is added initially, then the bulk is added later on. Spices have different tastes and properties when
added at different times, it depends on what taste or medicinal property you want to predominate your soup.
Just had a big homemade Chuck roast with mashed potatoes and gravy and a sweet potato for supper tonight, all homemade. Tomorrow will be sliced beef
sandwiches for lunch with hot roast beef sandwiches with potatoes and gravy and some green veggi for supper.
I look at people who get a whole care of the highly processed foods at the store with sorrow, they will destroy their health with all that crap.
Yeah, twenty percent of the diet that way is not too bad, we are presently at fifteen percent or so now, but too much causes issues.