September 5, 2015 Lauren Dibble

I had been wanting to try this recipe for awhile. Fall is heading our way, french 0nion soup is an absolute favorite of mine, and the hubby likes to buy canned soups to take to work. I hate how much sodium and other random crap they have in them. Last time I tried to eat canned soup (the brand will remain unnamed) I got an instant migraine! Now what is in a can of soup that is so nasty my brain decided to riot?! (more…)

September 5, 2015 Lauren Dibble 1Comment

I have a weakness for historic cookbooks. There’s something nostalgic about cooking the same recipe, the same meal that women cooked a hundred years ago, two hundred years ago. The first book that got me hooked on historic cooking was The Virginia Housewife by Mary Randolph. Growing up in a 300 year old farm house in Virginia, I felt a kinship to Ms Randolph, and I could easily imagine her in my family home, cooking snapping turtle soup, or going to the root cellar for a knuckle of beef.  (more…)

September 5, 2015 Lauren Dibble

Hummus Cucumber Sandwiches New and Improved Cucumber Sandwiches My stepdad made these for me the other day and absolutely blew my mind! So simple, so decadent, so vegetarian, SO GOOD! (more…)

September 5, 2015 Lauren Dibble

Curing meat, especially bacon, is the process of preserving foods by the addition of salt, nitrates, nitrites or sugar. In the olden times, only salt and sugar was used. Today, more often than not, store-bought bacon is processed in an industrial factory-setting ad pumped with a curing solution that contains sodium nitrite. Sodium nitrite is known to cause migraines in large quantities and when exposed to high heat and protein, produces nitrosamines. (more…)

January 19, 2015 Lauren Dibble 1Comment

Venison Steak Diane I mentioned awhile ago how a good friend of mine gifted me with a large amount of fresh venison. I absolutely love everything about this meat. It’s lean, healthy, organic, fresh, and can usually be bartered for with your friends and neighbors. This batch of venison we traded for a couple mason jars of the hubby’s best home-brew. Venison can be challenging because it’s such a lean meat, but with a little care and a lot of time, it can be melt-in-your-mouth delicious. Here’s how I cooked one of the two back…