I'd like regular ancestral cooking emails!

My Favourite Bakeware

I have baked bread and pizza in ceramic, non-stick and glass bakers as well as using casserole dishes and Dutch ovens. Here are my current favourite ways to bake: Emile Henry Loaf Baker This ceramic baker gives the most amazing … Read More

The Best Way to Soak Oats

Oatmeal, or porridge, is a wonderful way to start the day. And soaking your oats the night before you cook them can make the breakfast you consume tastier, easier to digest and more nutritious. Soaking oats potentially, depending on how … Read More

‘Fermented’ Oat Cookies – Part 1

Honey-spiced cookies have been festive food in cultures throughout the world for centuries. Traditionally, the dough was often laid down to ‘ferment’ for several months before being baked. I started this tradition in my own kitchen many years ago. I … Read More

Threshing Home-Grown Oats

Threshing my home-grown oats.
Diving into oats, historically, culturally, nutritionally and culinarily is connecting me to my ancestors in such a beautiful way.
See how small (and beautiful) my harvest is?!
I haven’t used my oats yet…you know when something is so precious, you just can’t bring yourself to?!!
What shall I do with them?!

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