Liquid gold.

Homemade Chicken Stock is prized goods in the Chester house. We sip on it with a little sea salt for breakfast with our eggs, cook veggies in it, make soups with it and more. Heck, I’ve convinced our landlord to let us switch our garage spot to a roomy slot next to an outlet, unknowingly enabling a future discussion about a stand alone freezer, all building towards the perfect solution for stock-piling chicken stock. Hooray! (He’s also unaware that John and I are dropping subtle and strategic hints for a roof garden, but one step at a time.)

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Sweet goodness.

Friends, I believe I’ve finally found my private cheffing niche. Took me 3 1/2 years, but by golly, I think I’ve done it. As you all know, I am totally digging the cooking techniques of traditional cultures. It simply makes sense to me. Long ago, cultures didn’t have as many options as we have today. Maybe a village had 15 crops that grew around them, and they had to learn to maximize the nutrition of those precious items in order to preserve the health and basic existence of their tribe. I’m understanding that true & lasting healing is about strong digestion and maximum absorption of the precious vitamins & minerals in the food. Literally, the body builds & rebuilds, as we nourish it well. Our brain maintains its razor’s edge with the proper absorption of amino acids. Our skin stays elastic with digestion of good fats. And, our hair grows thicker with the proper dense vitamins. Love. That.

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My Favorite Kitchen Tools

I snuck in a visit to meet my brother’s first baby, Sophie. I love her. She’s soft and gentle and sweet smelling. Her personality seems present already, sure of what she likes and doesn’t like. Quick to smile and quick to cry, but just as easy to get smiling again, if you softly listen to what she’s telling you. She is very alert… wide-eyed and special. Plus, she likes kitchen equipment.

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