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The slow cooker is out and my house smells good.

November 7, 2020 by Ali

Previous PostEgg and toast? Well, yes, but it’s so much more… . Millet and sorghum sourdough made at home by a Mumma for lectin-free experimenting son who misses his bread. . Topped with melting lard made by @aziendaagricolapodereruggeri and brought down the hill to our house in a padded cool bag by my running husband. . Sprinkled with home-charred black salt magically brought to life with the help of @darra.goldstein’s latest book, a joy to read. . Accompanied by an egg from Flavio’s chickens, just over the hill at @lavalledelsasso . On a plate bought in Florence, a table made by hand, looking out at a sunny Tuscan morning. . None of these things were easily come by. And yet all of them emit such joy. Let me take a moment to really *feel* that. . Morning wishes to you all. x

Next PostWholegrain rye sourdough sculpted into a loaf and ready for proofing and baking. . This is my hubby’s staple loaf. 2 days a week he takes our son to the school he loves. It’s an hour by train; too far to return home, so he spends the day in cafes and parks, working. He is powered to a great extent by the rye sourdough I make. He’s got two thick slices of it in his lunch box today. . If there’s any of this loaf left, I love to steal a bit and make Russian-style fermented bread kvass. If you like rye and you like fizz, it’s really fun to make and drink. I written up how I do it as this month’s cookup. You can find instructions via the link in my profile.

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When I first read Nourishing Traditions back in 2010 (I’m ever-grateful to you @jennierutzcom for passing the book my way), raw goat milk was one of the first things I brought into my transformed kitchen. . I had always had congestion problems with supermarket (aka ‘normal’) milk and my hubby, Rob, had found his skin peeled whenever he ate too much dairy. . These negative issues, which had caused both of us to stop eating dairy, disappeared when we consumed raw milk. We were amazed. . And then, 12 weeks into our son’s life, when I had to face the fact that I could not produce enough breast milk to feed him, we turned again to raw milk – making the Weston A Price baby formula at home from @elliesdairy goat milk. . Raw milk played a pivotal role in bringing us to ancestral foods and our son’s early days. It has brought us health (as well as amazing taste!). . And yet, when I look outside my bubble, I see how raw milk generates so much unfounded fear. Listen into episode 53 of @ancestralkitchenpodcast to hear about *real* milk; how it’s always been, and why industrialisation meant the advent of pasteurisation and the transformation of this amazing food stuff (and the places that produce it) into a shadow of what they could be.
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