Monthly Archives: July 2014

A radical diet with beef, butter, and carbohydrates

It’s not very popular to take the middle ground when it comes to recommending a dietary pattern in America, but I’m standing by it.  We have a tendency to swing the pendulum too widely, with unintentional results. Continue reading

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Improving on Bob’s Red Mill Gluten Free Cornbread Mix

cornbreadplateI make cornbread for us about once a month. A 12″ cast-iron skillet and one bag of mix yields a giant skillet of cornbread. We use ¼ to 1/3, and I freeze the rest for later (which can be mighty convenient on a 100-degree day when I’m only up for tossing a salad). I’ve made a few amendments to the mix, and I think they really help. First, and I know sugar is a villain so feared that, like Voldemort, we dare not to speak its name, I add it anyway (I really like to live on the edge). Second, I add more milk – ¼ cup more. Third, the way you mix the batter matters. Continue reading