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.
For as long as I can remember I have been draw to the Caesar salad on any menu. The crunchy lettuce, the substantial chicken, the buttery croutons, and the main event – the dressing. This salad dressing is pungent with garlic, salty with fresh Parmesan, tangy with lemon, and has such a depth of flavor…
photo credit The soaking of grains, nuts, and seeds is something I’ve only been doing for a couple of years now, gradually increasing the practice with time. There is a bit of controversy over whether it is necessary or not, and frankly I was a bit skeptical myself when I read Nourishing Traditions. At the…
Sometimes I forget about a recipe for literally years. We tend to get into eating the same things for weeks or months at a time and then fall desperately off the bandwagon for whatever reason. This Soaked, Baked Molasses-Sweetened Oatmeal is one such example. I started making this dish when it was just Stewart, the…
The US Wellness Meats giveaway is closed. I will choose a winner later on this week. When you buy 50 pounds of rolled oats and your family doesn’t want to eat soaked oatmeal every morning, then you’ve got to get creative. Enter the flour-free oatmeal pancake. These are simply rolled oats soaked overnight with a…
I’ve received quite a few books over the past few months on the various topics that interest me – mostly sustainability, gardening, and cooking. This is where I share some of the highlights from that bookshelf. And, if you haven’t read The Nourishing Homestead or the review we posted with author Ben Hewitt, I highly…
I‘m over at Simple Bites today talking about my favorite winter vegetable – winter squash. I share how to select squash that will keep for months without a root cellar and how to prepare and cook them for maximum flavor and nutrition. If you’re still leery of these delicious, nutritious and versatile beauties then head…
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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?