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.
This is our small but cozy kitchen, one wing of it anyway, and I have been enjoying spending more and more time here. Just to the right of this photo is the front door and if you walk in you’re bound to almost always see dirty dishes, fresh eggs, and an industrial-sized dish drainer. Because…
The following is a guest post from my dear friend Wardeh. If you’re not yet reading GNOWFGLINS then you should be as Wardeh is an unbelievable resource and a true inspiration. With lots of cream around, I’ve got no choice but to make lots of butter! But I do have a choice about how often…
Recipe and photos reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther (Ten Speed Press, © 2014) When I first started Nourishing Days, about six years ago, there were only a handful of real food bloggers that I knew of on the internet. I watched some of today’s biggest real food…
I can think of nothing more refreshing on a hot summer day than perfectly ripe, cold cantaloupe. Well, besides maybe watermelon. But they aren’t ripe here yet, so I’ll stick with cantaloupe for now. So when I was cutting one up, naturally a small slice happened to find it’s way into my mouth. That first…
I have taken to using the moniker Homestead in recipe titles now, apparently. This is more accidental than deliberate though now that I think through it a little more, it kind of works. My very (un)professional thinking is that food can qualify for this title if a.) it uses common homestead ingredients (eggs and milk in this recipe,…
Fermentation, like so many other things, feels harder when it’s hot. Temperature control is non-existent and so everything goes from food to fermented food in a matter of hours to a day. But it doesn’t last forever. Sure, I’m not baking up sourdough bread at the moment, at least not until that solar oven goes…
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that is so cool Shannon. I will look forward to reading your post.
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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.
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