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.
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Simple 24-Hour Fermented Sourdough Crackers
When we were eating Matzo for Passover everyone in the family kind of hinted that maybe homemade crackers should be a regular deal. For some reason I had it in my head that this was much to laborious a process to become a common food in our home but really, it’s not. Especially since I…
Switch to Real Foods, One Step at a Time
I remember when I first read Nourishing Traditions. I had just had my first baby, had no time to even consider cooking, and was breastfeeding literally all of the time. I devoured every page of that book. And then I felt completely overwhelmed. I thought “There’s no way!” That book suggested that every thing I…
Turnip Greens Quiche
Turnips are great in that not only are the roots delicious and nutritious but, so are the greens. But, if you aren’t wild about the flavor of greens, then a quiche is a great way to hide them. We like quiche so much, in fact, that when it’s not too hot we eat a greens…
Beef Liver with Bacon, Onions, and Garlic
As I’ve mentioned before, I grew up eating liver and onions. Every now and then when asked what we were having for dinner my mom would say "liver and onions" and we’d all sigh. It was not our favorite dinner. But honestly, I didn’t hate it. Perhaps I needed it, since I’ve been borderline anemic…
My Food Preservation um… Situation
It all started early this summer and I have to say I had an accomplice. Up until that point, in order to actually can foods I had to borrow a friend’s canner. Well then my father-in-law dropped one off when he visited the family so I guess if my quickly filling cabinets have anyone to…
From the Kitchen
On cold mornings I like to get up and feed the baby around five, make coffee on the wood stove, and, when the little ones begin to stir, light candles to make breakfast by. Some mornings are met with this Soaked Rye and Oat Breakfast "Cake", a close cousin to baked oatmeal. You know there’s…
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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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