A pilgrimage to resource efficiency 

Side Dish

The Blogging Pilgrim

    Old world self-sufficiency in a new world … 

So much of our lives literally revolves around the kitchen. We eat all our meals together there, sharing the day’s challenges and successes. It served as the school room and the family room for playing games. Plans for the day and the future are discussed and solidified over food and drink. The bills get paid, records are kept and taxes figured there. Seeds are spread on the table while planning the garden and jars are sorted and filled there at harvest time. Quilts and clothes get cut and sewn on that table. Neighbors and friends are always welcome to share a cup of coffee and baked goods of the day. Wonderful memories reside in the kitchen while delightful new, little people come to add their chapters.

Spinach with Mushrooms

This recipe was used in the late spring and early summer. It was either an excuse for or an added bonus of taking a walk in the woods.

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Pea Roast with Carrot Sauce

Frozen peas are often chosen over canned peas for their flavor and texture. This recipe transforms those less desirable traits into a novel ‘loaf’.

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Fresh Pear Salads

A prominent nutritionist who has made a special study of fall and winter pears says: “The pear add minerals … especially alkaline ones; it provides bulk; it dilutes the caloric value of an otherwise too concentrated diet. Pears will contribute pectin and uronic acid necessary in overcoming abnormal conditions in the stomach and intestine and help to overcome toxins”
“Pears are adaptable to many food purposes. One never tires of them. They add freshness and zest to any meal!”
Did you know that RIPE pears have a gentle laxative effect upon the system?
For complete satisfaction … be sure they are ripe.

Fresh pears are preferable but canned pear halves can be substituted in these salad recipes with satisfactory results.

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