Pood

If you eat paleo or primally, at least. For those of you not on one of those bandwagons, you may find some amusing items nonetheless ...

Well, stupid me, actually—but like any other big-brained ape, I need a scapegoat to point to.

I have always disliked "leftovers." With a few exceptions, most foods are just more appealing to me when fresh made. When I had a family, that was seldom a problem, but in the nearly 25 years I've lived alone, it has often caused me to struggle to balance between the frugal use of my resources and my food preferences.

As a charter member of the "old too soon, wise too late club," I think I finally got a handle on at least some of it. Better late than never.

I could have posted this at my own blog, but Sunni often features food-related topics.

New method for making human-based gelatin
Scientists are reporting development of a new approach for producing large quantities of human-derived gelatin that could become a substitute for some of the 300,000 tons of animal-based gelatin produced annually for gelatin-type desserts, marshmallows, candy and innumerable other products.

Have fun. [evil grin]

What a ridiculous question that is, right? After all, I’m quite certain no beavers or termites are among the seven regular readers here. Still, some of you might be consuming cellulose from wood and not know it.

Well, it’s actually a five–volume set of books. Even at that, the price is outrageous—upwards of $500 once sales tax is added. But I’m still trying to work a way to acquire it.

I like chili sometimes, especially on a wet, cold, windy day such as today, but I have never really managed to get the seasoning "right" unless I used the package chili mix. And, all too often, I use canned beans and sauces as well. Tastes good, and it's easier.

Today I decided to make chili and discovered I had no packaged seasoning. I also thought it was a good idea to use dry beans, since I don't always have consistent results and need to practice if I'm going to live on the things in the future.

I should have seen this coming—I’ve been pissing and moaning about how technology is destroying food quality, and while that can happen, technology can also improve some things.

For those of you wondering what I mean, it’s this resolution, begun later than intended. Tomorrow is the six–week marker, so I indulged my curiosity this morning and checked some stats.

Lobo recently sent me a link to a segment from a show titled How It’s Made. I enjoyed it quite a bit, and when it was over, YouTube helpfully suggested other segments. I should not have chosen what I did.

I’m not sure if whatever cheer you seven gain from my recent slump being so short–lived will offset my returning to a theme that some may find tiresome. Be that as it may; it’s a topic that is only going to be increasingly important unless (or until) the collapse comes.

And I have a good reas– rationalization for it being a New Year’s resolution, rather than starting now. Really!

A friend and I formed a sort of "steering committee" about a month ago to bring a Bountiful Baskets co-op drop site to Newcastle in order to obtain really fresh fruits and vegetables. Some here may remember that lack of same was one of the real problems with living in rural NE Wyoming. Little is produced here, and shipping makes the cost at the grocery stores very high.

My first attempts at lacto–fermentation, that is. A regular component of all our meals (except for breakfast) in Eastern Europe was pickled vegetables of some sort. I don’t recall not enjoying any of the variations I had ... the rest of the family seemed not so thrilled, especially with cabbage–based dishes, but they did enjoy the cucumber pickles. So I’ve taken the plunge, and am trying to make some pickles at home.

That would be me.