Guest Posting :: Kitchen of the Week
This week I will be featured as the Kitchen of the Week at Happy to be @ Home.
Please join me every day this week as I chronicle my kitchen adventures.
Today: Introduction.
This week I will be featured as the Kitchen of the Week at Happy to be @ Home.
Please join me every day this week as I chronicle my kitchen adventures.
Today: Introduction.
It’s the last week of our two month grocery shopping hiatus and honestly all I want to eat are lemons. Big, juicy, cleansing, bright lemons from far, far away. We’re not eating lemons, though, we’re eating soup. Today I bring you the epitome of frugal, simple food. It’s not brightly colored, brightly flavored, or very…
I have decided to postpone the next part in my adrenal fatigue series so that I can do a bit more research and prepare our home and hearts for the Sabbath. Lord willing, we will continue next week. **** When I made up a batch of this salad dressing the other day I couldn’t believe…
We had quite a few ferments on hand, after a whirlwind vegetable fermentation session last month. I thought those would last us a while, and I suppose they did, but we went through a half-gallon of chlorophyll kraut, a half-gallon of southwestern kraut, and a half-gallon of carrot sticks in just a few weeks. I…
ETA: Organic mandarin oranges are in season through December! Find them here with free shipping for a limited time. Oranges. Lovely, sweet, fragrant oranges. After not buying any fresh produce for a month and a half I bought about three pounds of these organic lovelies on Sunday. We ate one shortly after arriving home from…
Cortido – or curtido, depending on who you ask – has always been a ferment to me. Adding some Mexican oregano, garlic, and carrot transforms basic kraut into a Latin American-inspired tangy condiment great on just about anything. So I am not really sure if in some cultures it was fermented while in other it…
The gardens and markets are bursting with fresh food right now, aren’t they? You may be dehydrating zucchini, canning tomatoes, or freezing bell peppers. All of the above is on my agenda, but so is preserving herbs for the winter. My latest contribution to Simple Bites is all about how I preserve herbs… I learned…
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that is so cool Shannon. I will look forward to reading your post.
Denise’s last blog post..a jar of two cities
Hi, I read your post on H2B@H. Do you know there are quite a lot of chocies of herbs you could take to build your milk supply up so you wouldn’t have to give the baby homemade formula?
Erin – Yep. I have taken every herb I could get my hands on, pumped around the clock, eaten every galactogogue in the book. I have a low thyroid that I am working on healing, which I suspect is the root cause of the milk supply issues. Thank you for your comment.
I read your guest post and wanted to comment about your milk supply issue. I nursed my 3 children from 12-18 months each and had supply problems with one of them. My doctor placed me on Reglan for a few weeks to help increase my supply. This medication is used for stomach problems or something not normally associated with lactation but it was successful in my friend and I.
He made several phone calls and read material about it before prescribing it but it works!
I also pumped on one side while the baby nursed on the opposite side every time or at least every other time to boost the demand.
Just a few tips that I thought you would like to hear to go back to all natural if possible.
Coupon Mommie’s last blog post..Reader Question: How Do I Maximize My Coupons?