A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Go Bananas at Burlington Farmer’s Market

Like many people who live locally, I went to opening day of Burlington’s Farmer’s Market.  Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork.  My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.

Upon entering the market, I was greeted by a genial man dressed as a banana.  He handed me a free banana, then delved into a passionate and shocking speech about the banana trade.  If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.

Shocker #1: INFERTILITY

DBCP, a pesticide introduced in the 1950’s, was discovered to cause infertility in males.  Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.

Shocker #1: MONOCULTURE

I don’t know how I didn’t know this, but bananas are a monoculture in many regions in Central America.  Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.

Shocker #2: TERRORISM

It’s a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.

What we can do about it:

  • Buy organic
  • Buy fair trade
  • Tell your friends

What should you do with your fair trade, organic bananas? Make these tasty Gluten Free Banana Oatmeal Pancakes!

*Side note: Burlington Farmer’s Market has temporarily moved to 345 Pine Street

Resources: Peace and Justice Center, Food Empowerment Project, Center for Science in the Public Interest

Until next time,

Corrie Austin

Posted: 5-19-2019

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Like many people who live locally, I went to opening day of Burlington's Farmer's Market.  Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork.  My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.

Upon entering the market, I was greeted by a genial man dressed as a banana.  He handed me a free banana, then delved into a passionate and shocking speech about the banana trade.  If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.


Shocker #1: INFERTILITY

DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males.  Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.

Shocker #1: MONOCULTURE

I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America.  Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.

Shocker #2: TERRORISM

It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.

What we can do about it:

  • Buy organic
  • Buy fair trade
  • Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty Gluten Free Banana Oatmeal Pancakes! *Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street Resources: Peace and Justice Center, Food Empowerment Project, Center for Science in the Public Interest Until next time, Corrie Austin" ["post_title"]=> string(40) "Go Bananas at Burlington Farmer's Market" ["post_excerpt"]=> string(183) "Vote with your dollar! Buy organic and buy fair trade! Make conscientious food choices after learning the shocking history of bananas. Gluten free banana pancake recipe included. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "go-bananas-at-burlington-farmers-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-19 10:31:17" ["post_modified_gmt"]=> string(19) "2019-05-19 14:31:17" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5133" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5116) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-05-05 08:37:37" ["post_date_gmt"]=> string(19) "2019-05-05 12:37:37" ["post_content"]=> string(3568) " Picture yourself learning the art of cheese making with renowned cheese maker, David Asher, or foraging for mushrooms in the beautiful rolling hills of the Northeast Kingdom, or learning the art of fermentation by the self-proclaimed "fermentation fetishist," Sandor Katz.  The School of the New American Farmstead (SNAF) at Sterling College offers you these experiences and more; visit their website for a full list of courses, and their press release for more information on the program. Be a lifelong learner!  Here's five great reasons why:

Community building

Trying new things and learning new skills as an adult scrounges up some vulnerability you probably don't experience in the rest of life.  In the midst of an online world, where social connections are often limited to virtual interactions, create real, human connections by engaging with other people in a curious and like-minded environment.

Knowledge can never be taken away from you

I was told this sentiment by a colleague, and it's true!  Your knowledge belongs to you; no one and nothing can take it from you. Pretty much everything else about you can be taken, tarnished, or damaged.  But your knowledge is yours to keep.

Ignorance may be bliss, but KNOWLEDGE is POWER

I don't disagree that ignorance may be bliss, but you would have to not know too many things to make that true.  Who wants to live their life with the knowledge and understanding of a toddler?  Armor yourself with knowledge, such that you will be prepared to have positive impact on the world around you.

Do your morning business in a tree-outhouse

If you go to SNAF, that is.  Sterling College offers rustic accommodations for a marginal fee.  Space is limited, so if this interests you, let them know!  Regardless, you get to enjoy the wild and untamed scenic experience of the Northeast Kingdom.

Resist entropy

There is no magic pill that will keep your skin and body youthful, but exercising your mental acuity will battle the deleterious effects of aging.  It will also build your self-confidence through the sense of accomplishment, and confidence is a survival skill. See you in class! -Corrie Austin" ["post_title"]=> string(43) "Five Reasons to Pursue Continuing Education" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "five-reasons-to-pursue-continuing-education" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-05 08:40:37" ["post_modified_gmt"]=> string(19) "2019-05-05 12:40:37" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5116" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(5096) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-04-07 17:29:01" ["post_date_gmt"]=> string(19) "2019-04-07 21:29:01" ["post_content"]=> string(6183) " We are living in a time where information, not all of it reliable, about anything in the world, is available in an instant.  That same sentiment for immediate gratification permeates all aspects of our lives, including our kitchens.  Convenient food, 5-minute abs, and the promised magic of a weight loss pill lure us away from the true value of our health, and the amount of time and effort we should be devoting to it. Do you find yourself, as I have, overwhelmed by the over-abundantly available and seemingly contradictory health and diet information?  If you want to take ownership of this information and what it means for you, here are three different apps that can help get you started.  If, like me, you are curious to know the why, take a look at the suggested reading list at the bottom of the page.

My Fitness Pal

WHY WE LOVE IT: My Fitness Pal, by Under Armour, may be the most popular food tracker on the market, and for good reason.  It's free, user friendly, and has a variety of helpful tools to keep you motivated.  If you decide to upgrade to premium for $50/year, there are many additional, customizable features. FAVORITE FEATURE: You can enter custom recipes (available on free version, too!)

Macrostax

WHY WE LOVE IT: Macrostax focuses on macronutrient ratios and prescribes customized macro-nutrient totals and meal-by-meal suggestions based on workout vs rest days.  If you have never focused on your macros before, I suggest starting with My Fitness Pal to see what your normal diet macros look like.  This way you will have a good baseline before tracking with Macrostax.  There is no free version, but there is more guidance and support than My Fitness Pal. FAVORITE FEATURE: Their team of nutritionists is on standby - message them any time with a question or app feedback, and they will respond within a couple of hours.

Working Against Gravity "WAG"

WHY WE LOVE IT: Of the three apps reviewed, WAG provides the most personalized and supportive platform.  You are assigned a personal nutrition coach, who provides you with a formal, weekly (virtual) check-in to discuss what is/is not working and make adjustments. They are also available any time and will reply to spontaneous inquiries within 24 hours.  If you are interested in optimizing your diet, but feel overwhelmed and want guidance, WAG is the app for you. FAVORITE FEATURE: Accountability, flexibility, and personalized guidance
Armor yourself with information: log meals, read books, keep food and sleep journals, and measure your blood sugar.  If you'd like to start logging with any of the above tools, you should buy a kitchen scale.  I have this one, which I like because you can pull out the screen to prevent shadowing from large bowls or plates.  This is another good option. Suggested reading: Recommended Cookbooks: Recommended Recipe Websites: Until next time, Corrie Austin" ["post_title"]=> string(42) "Mind Your Macros - there's an app for that" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "mind-your-macros-theres-an-app-for-that" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-07 20:04:25" ["post_modified_gmt"]=> string(19) "2019-04-08 00:04:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5096" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(5084) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-24 10:43:43" ["post_date_gmt"]=> string(19) "2019-03-24 14:43:43" ["post_content"]=> string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department. They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection. I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®. The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg). Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com What you'll need: Carrots (as much as you have room for in your fermentation vessel) Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on) Sea Salt Filtered water Glass jar with tight sealing lid or fermentation crock What you'll do: Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal. Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow. Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont! Until next time, Corrie Austin" ["post_title"]=> string(33) "A Love Affair with Fermented Fare" ["post_excerpt"]=> string(167) "Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What's not to love!? Learn how to make your own with a variety of flavor suggestions." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "a-love-affair-with-fermented-fare" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-03-24 10:43:51" ["post_modified_gmt"]=> string(19) "2019-03-24 14:43:51" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5084" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#277 (24) { ["ID"]=> int(5070) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-10 20:56:53" ["post_date_gmt"]=> string(19) "2019-03-11 00:56:53" ["post_content"]=> string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain! Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo. Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.) My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things! The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website. Ingredients: 3 Tbsp olive oil 1 Tbsp butter 2 lb onion 3 cloves garlic, minced 1 c. red wine 2 Tbsp balsamic vinegar 48 oz lamb or beef stock Salt and pepper to taste 1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette 2 cloves garlic, sliced in half 3/4 c. shredded Gruyere cheese Method: Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally. Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour. Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy! Until next time, Corrie Austin" ["post_title"]=> string(23) "Onion Soup for the Soul" ["post_excerpt"]=> string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!). YUM!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(23) "onion-soup-for-the-soul" ["to_ping"]=> string(0) "" ["pinged"]=> string(78) " http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/" ["post_modified"]=> string(19) "2019-03-11 10:12:55" ["post_modified_gmt"]=> string(19) "2019-03-11 14:12:55" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5070" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#372 (24) { ["ID"]=> int(5133) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-05-19 10:09:13" ["post_date_gmt"]=> string(19) "2019-05-19 14:09:13" ["post_content"]=> string(3488) " Like many people who live locally, I went to opening day of Burlington's Farmer's Market.  Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork.  My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade. Upon entering the market, I was greeted by a genial man dressed as a banana.  He handed me a free banana, then delved into a passionate and shocking speech about the banana trade.  If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.

Shocker #1: INFERTILITY

DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males.  Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.

Shocker #1: MONOCULTURE

I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America.  Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.

Shocker #2: TERRORISM

It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.

What we can do about it:

  • Buy organic
  • Buy fair trade
  • Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty Gluten Free Banana Oatmeal Pancakes! *Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street Resources: Peace and Justice Center, Food Empowerment Project, Center for Science in the Public Interest Until next time, Corrie Austin" ["post_title"]=> string(40) "Go Bananas at Burlington Farmer's Market" ["post_excerpt"]=> string(183) "Vote with your dollar! Buy organic and buy fair trade! Make conscientious food choices after learning the shocking history of bananas. Gluten free banana pancake recipe included. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "go-bananas-at-burlington-farmers-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-19 10:31:17" ["post_modified_gmt"]=> string(19) "2019-05-19 14:31:17" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5133" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#275 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(161) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(161) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) }
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Five Reasons to Pursue Continuing Education

Picture yourself learning the art of cheese making with renowned cheese maker, David Asher, or foraging for mushrooms in the beautiful rolling hills of the Northeast Kingdom, or learning the art of fermentation by the self-proclaimed “fermentation fetishist,” Sandor Katz.  The School of the New American Farmstead (SNAF) at Sterling College offers you these experiences and more; visit their website for a full list of courses, and their press release for more information on the program.

Be a lifelong learner!  Here’s five great reasons why:

Community building

Trying new things and learning new skills as an adult scrounges up some vulnerability you probably don’t experience in the rest of life.  In the midst of an online world, where social connections are often limited to virtual interactions, create real, human connections by engaging with other people in a curious and like-minded environment.

Knowledge can never be taken away from you

I was told this sentiment by a colleague, and it’s true!  Your knowledge belongs to you; no one and nothing can take it from you. Pretty much everything else about you can be taken, tarnished, or damaged.  But your knowledge is yours to keep.

Ignorance may be bliss, but KNOWLEDGE is POWER

I don’t disagree that ignorance may be bliss, but you would have to not know too many things to make that true.  Who wants to live their life with the knowledge and understanding of a toddler?  Armor yourself with knowledge, such that you will be prepared to have positive impact on the world around you.

Do your morning business in a tree-outhouse

If you go to SNAF, that is.  Sterling College offers rustic accommodations for a marginal fee.  Space is limited, so if this interests you, let them know!  Regardless, you get to enjoy the wild and untamed scenic experience of the Northeast Kingdom.

Resist entropy

There is no magic pill that will keep your skin and body youthful, but exercising your mental acuity will battle the deleterious effects of aging.  It will also build your self-confidence through the sense of accomplishment, and confidence is a survival skill.

See you in class!

Corrie Austin

Posted: 5-5-2019

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Like many people who live locally, I went to opening day of Burlington's Farmer's Market.  Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork.  My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.

Upon entering the market, I was greeted by a genial man dressed as a banana.  He handed me a free banana, then delved into a passionate and shocking speech about the banana trade.  If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.


Shocker #1: INFERTILITY

DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males.  Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.

Shocker #1: MONOCULTURE

I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America.  Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.

Shocker #2: TERRORISM

It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.

What we can do about it:

  • Buy organic
  • Buy fair trade
  • Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty Gluten Free Banana Oatmeal Pancakes! *Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street Resources: Peace and Justice Center, Food Empowerment Project, Center for Science in the Public Interest Until next time, Corrie Austin" ["post_title"]=> string(40) "Go Bananas at Burlington Farmer's Market" ["post_excerpt"]=> string(183) "Vote with your dollar! Buy organic and buy fair trade! Make conscientious food choices after learning the shocking history of bananas. Gluten free banana pancake recipe included. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "go-bananas-at-burlington-farmers-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-19 10:31:17" ["post_modified_gmt"]=> string(19) "2019-05-19 14:31:17" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5133" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5116) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-05-05 08:37:37" ["post_date_gmt"]=> string(19) "2019-05-05 12:37:37" ["post_content"]=> string(3568) " Picture yourself learning the art of cheese making with renowned cheese maker, David Asher, or foraging for mushrooms in the beautiful rolling hills of the Northeast Kingdom, or learning the art of fermentation by the self-proclaimed "fermentation fetishist," Sandor Katz.  The School of the New American Farmstead (SNAF) at Sterling College offers you these experiences and more; visit their website for a full list of courses, and their press release for more information on the program. Be a lifelong learner!  Here's five great reasons why:

Community building

Trying new things and learning new skills as an adult scrounges up some vulnerability you probably don't experience in the rest of life.  In the midst of an online world, where social connections are often limited to virtual interactions, create real, human connections by engaging with other people in a curious and like-minded environment.

Knowledge can never be taken away from you

I was told this sentiment by a colleague, and it's true!  Your knowledge belongs to you; no one and nothing can take it from you. Pretty much everything else about you can be taken, tarnished, or damaged.  But your knowledge is yours to keep.

Ignorance may be bliss, but KNOWLEDGE is POWER

I don't disagree that ignorance may be bliss, but you would have to not know too many things to make that true.  Who wants to live their life with the knowledge and understanding of a toddler?  Armor yourself with knowledge, such that you will be prepared to have positive impact on the world around you.

Do your morning business in a tree-outhouse

If you go to SNAF, that is.  Sterling College offers rustic accommodations for a marginal fee.  Space is limited, so if this interests you, let them know!  Regardless, you get to enjoy the wild and untamed scenic experience of the Northeast Kingdom.

Resist entropy

There is no magic pill that will keep your skin and body youthful, but exercising your mental acuity will battle the deleterious effects of aging.  It will also build your self-confidence through the sense of accomplishment, and confidence is a survival skill. See you in class! -Corrie Austin" ["post_title"]=> string(43) "Five Reasons to Pursue Continuing Education" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "five-reasons-to-pursue-continuing-education" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-05 08:40:37" ["post_modified_gmt"]=> string(19) "2019-05-05 12:40:37" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5116" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(5096) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-04-07 17:29:01" ["post_date_gmt"]=> string(19) "2019-04-07 21:29:01" ["post_content"]=> string(6183) " We are living in a time where information, not all of it reliable, about anything in the world, is available in an instant.  That same sentiment for immediate gratification permeates all aspects of our lives, including our kitchens.  Convenient food, 5-minute abs, and the promised magic of a weight loss pill lure us away from the true value of our health, and the amount of time and effort we should be devoting to it. Do you find yourself, as I have, overwhelmed by the over-abundantly available and seemingly contradictory health and diet information?  If you want to take ownership of this information and what it means for you, here are three different apps that can help get you started.  If, like me, you are curious to know the why, take a look at the suggested reading list at the bottom of the page.

My Fitness Pal

WHY WE LOVE IT: My Fitness Pal, by Under Armour, may be the most popular food tracker on the market, and for good reason.  It's free, user friendly, and has a variety of helpful tools to keep you motivated.  If you decide to upgrade to premium for $50/year, there are many additional, customizable features. FAVORITE FEATURE: You can enter custom recipes (available on free version, too!)

Macrostax

WHY WE LOVE IT: Macrostax focuses on macronutrient ratios and prescribes customized macro-nutrient totals and meal-by-meal suggestions based on workout vs rest days.  If you have never focused on your macros before, I suggest starting with My Fitness Pal to see what your normal diet macros look like.  This way you will have a good baseline before tracking with Macrostax.  There is no free version, but there is more guidance and support than My Fitness Pal. FAVORITE FEATURE: Their team of nutritionists is on standby - message them any time with a question or app feedback, and they will respond within a couple of hours.

Working Against Gravity "WAG"

WHY WE LOVE IT: Of the three apps reviewed, WAG provides the most personalized and supportive platform.  You are assigned a personal nutrition coach, who provides you with a formal, weekly (virtual) check-in to discuss what is/is not working and make adjustments. They are also available any time and will reply to spontaneous inquiries within 24 hours.  If you are interested in optimizing your diet, but feel overwhelmed and want guidance, WAG is the app for you. FAVORITE FEATURE: Accountability, flexibility, and personalized guidance
Armor yourself with information: log meals, read books, keep food and sleep journals, and measure your blood sugar.  If you'd like to start logging with any of the above tools, you should buy a kitchen scale.  I have this one, which I like because you can pull out the screen to prevent shadowing from large bowls or plates.  This is another good option. Suggested reading: Recommended Cookbooks: Recommended Recipe Websites: Until next time, Corrie Austin" ["post_title"]=> string(42) "Mind Your Macros - there's an app for that" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "mind-your-macros-theres-an-app-for-that" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-07 20:04:25" ["post_modified_gmt"]=> string(19) "2019-04-08 00:04:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5096" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(5084) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-24 10:43:43" ["post_date_gmt"]=> string(19) "2019-03-24 14:43:43" ["post_content"]=> string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department. They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection. I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®. The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg). Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com What you'll need: Carrots (as much as you have room for in your fermentation vessel) Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on) Sea Salt Filtered water Glass jar with tight sealing lid or fermentation crock What you'll do: Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal. Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow. Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont! Until next time, Corrie Austin" ["post_title"]=> string(33) "A Love Affair with Fermented Fare" ["post_excerpt"]=> string(167) "Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What's not to love!? Learn how to make your own with a variety of flavor suggestions." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "a-love-affair-with-fermented-fare" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-03-24 10:43:51" ["post_modified_gmt"]=> string(19) "2019-03-24 14:43:51" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5084" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#277 (24) { ["ID"]=> int(5070) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-10 20:56:53" ["post_date_gmt"]=> string(19) "2019-03-11 00:56:53" ["post_content"]=> string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain! Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo. Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.) My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things! The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website. Ingredients: 3 Tbsp olive oil 1 Tbsp butter 2 lb onion 3 cloves garlic, minced 1 c. red wine 2 Tbsp balsamic vinegar 48 oz lamb or beef stock Salt and pepper to taste 1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette 2 cloves garlic, sliced in half 3/4 c. shredded Gruyere cheese Method: Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally. Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour. Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy! Until next time, Corrie Austin" ["post_title"]=> string(23) "Onion Soup for the Soul" ["post_excerpt"]=> string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!). YUM!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(23) "onion-soup-for-the-soul" ["to_ping"]=> string(0) "" ["pinged"]=> string(78) " http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/" ["post_modified"]=> string(19) "2019-03-11 10:12:55" ["post_modified_gmt"]=> string(19) "2019-03-11 14:12:55" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5070" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#371 (24) { ["ID"]=> int(5116) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-05-05 08:37:37" ["post_date_gmt"]=> string(19) "2019-05-05 12:37:37" ["post_content"]=> string(3568) " Picture yourself learning the art of cheese making with renowned cheese maker, David Asher, or foraging for mushrooms in the beautiful rolling hills of the Northeast Kingdom, or learning the art of fermentation by the self-proclaimed "fermentation fetishist," Sandor Katz.  The School of the New American Farmstead (SNAF) at Sterling College offers you these experiences and more; visit their website for a full list of courses, and their press release for more information on the program. Be a lifelong learner!  Here's five great reasons why:

Community building

Trying new things and learning new skills as an adult scrounges up some vulnerability you probably don't experience in the rest of life.  In the midst of an online world, where social connections are often limited to virtual interactions, create real, human connections by engaging with other people in a curious and like-minded environment.

Knowledge can never be taken away from you

I was told this sentiment by a colleague, and it's true!  Your knowledge belongs to you; no one and nothing can take it from you. Pretty much everything else about you can be taken, tarnished, or damaged.  But your knowledge is yours to keep.

Ignorance may be bliss, but KNOWLEDGE is POWER

I don't disagree that ignorance may be bliss, but you would have to not know too many things to make that true.  Who wants to live their life with the knowledge and understanding of a toddler?  Armor yourself with knowledge, such that you will be prepared to have positive impact on the world around you.

Do your morning business in a tree-outhouse

If you go to SNAF, that is.  Sterling College offers rustic accommodations for a marginal fee.  Space is limited, so if this interests you, let them know!  Regardless, you get to enjoy the wild and untamed scenic experience of the Northeast Kingdom.

Resist entropy

There is no magic pill that will keep your skin and body youthful, but exercising your mental acuity will battle the deleterious effects of aging.  It will also build your self-confidence through the sense of accomplishment, and confidence is a survival skill. See you in class! -Corrie Austin" ["post_title"]=> string(43) "Five Reasons to Pursue Continuing Education" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "five-reasons-to-pursue-continuing-education" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-05 08:40:37" ["post_modified_gmt"]=> string(19) "2019-05-05 12:40:37" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5116" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#275 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(161) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(161) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(0) { } ["comments_by_type"]=> array(4) { ["comment"]=> array(0) { } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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2 responses to “Five Reasons to Pursue Continuing Education”

  1. Laurie Burke says:

    This is a very clever and engaging piece – loved reading it! Always interesting – always fun. Can’t wait for the next one!

    • Corrie Austin says:

      Thanks for the kind feedback!
      It really makes me want to sign up for the courses…how fun would that be!
      Take care,
      Corrie

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Mind Your Macros – there’s an app for that

We are living in a time where information, not all of it reliable, about anything in the world, is available in an instant.  That same sentiment for immediate gratification permeates all aspects of our lives, including our kitchens.  Convenient food, 5-minute abs, and the promised magic of a weight loss pill lure us away from the true value of our health, and the amount of time and effort we should be devoting to it.

Do you find yourself, as I have, overwhelmed by the over-abundantly available and seemingly contradictory health and diet information?  If you want to take ownership of this information and what it means for you, here are three different apps that can help get you started.  If, like me, you are curious to know the why, take a look at the suggested reading list at the bottom of the page.

My Fitness Pal

WHY WE LOVE IT: My Fitness Pal, by Under Armour, may be the most popular food tracker on the market, and for good reason.  It’s free, user friendly, and has a variety of helpful tools to keep you motivated.  If you decide to upgrade to premium for $50/year, there are many additional, customizable features.

FAVORITE FEATURE: You can enter custom recipes (available on free version, too!)

Macrostax

WHY WE LOVE IT: Macrostax focuses on macronutrient ratios and prescribes customized macro-nutrient totals and meal-by-meal suggestions based on workout vs rest days.  If you have never focused on your macros before, I suggest starting with My Fitness Pal to see what your normal diet macros look like.  This way you will have a good baseline before tracking with Macrostax.  There is no free version, but there is more guidance and support than My Fitness Pal.

FAVORITE FEATURE: Their team of nutritionists is on standby – message them any time with a question or app feedback, and they will respond within a couple of hours.

Working Against Gravity “WAG”

WHY WE LOVE IT: Of the three apps reviewed, WAG provides the most personalized and supportive platform.  You are assigned a personal nutrition coach, who provides you with a formal, weekly (virtual) check-in to discuss what is/is not working and make adjustments. They are also available any time and will reply to spontaneous inquiries within 24 hours.  If you are interested in optimizing your diet, but feel overwhelmed and want guidance, WAG is the app for you.

FAVORITE FEATURE: Accountability, flexibility, and personalized guidance


Armor yourself with information: log meals, read books, keep food and sleep journals, and measure your blood sugar.  If you’d like to start logging with any of the above tools, you should buy a kitchen scale.  I have this one, which I like because you can pull out the screen to prevent shadowing from large bowls or plates.  This is another good option.

Suggested reading:

Recommended Cookbooks:

Recommended Recipe Websites:

Until next time,

Corrie Austin

Posted: 4-7-2019

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Like many people who live locally, I went to opening day of Burlington's Farmer's Market.  Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork.  My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.

Upon entering the market, I was greeted by a genial man dressed as a banana.  He handed me a free banana, then delved into a passionate and shocking speech about the banana trade.  If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.


Shocker #1: INFERTILITY

DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males.  Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.

Shocker #1: MONOCULTURE

I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America.  Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.

Shocker #2: TERRORISM

It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.

What we can do about it:

  • Buy organic
  • Buy fair trade
  • Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty Gluten Free Banana Oatmeal Pancakes! *Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street Resources: Peace and Justice Center, Food Empowerment Project, Center for Science in the Public Interest Until next time, Corrie Austin" ["post_title"]=> string(40) "Go Bananas at Burlington Farmer's Market" ["post_excerpt"]=> string(183) "Vote with your dollar! Buy organic and buy fair trade! Make conscientious food choices after learning the shocking history of bananas. Gluten free banana pancake recipe included. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "go-bananas-at-burlington-farmers-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-19 10:31:17" ["post_modified_gmt"]=> string(19) "2019-05-19 14:31:17" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5133" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5116) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-05-05 08:37:37" ["post_date_gmt"]=> string(19) "2019-05-05 12:37:37" ["post_content"]=> string(3568) " Picture yourself learning the art of cheese making with renowned cheese maker, David Asher, or foraging for mushrooms in the beautiful rolling hills of the Northeast Kingdom, or learning the art of fermentation by the self-proclaimed "fermentation fetishist," Sandor Katz.  The School of the New American Farmstead (SNAF) at Sterling College offers you these experiences and more; visit their website for a full list of courses, and their press release for more information on the program. Be a lifelong learner!  Here's five great reasons why:

Community building

Trying new things and learning new skills as an adult scrounges up some vulnerability you probably don't experience in the rest of life.  In the midst of an online world, where social connections are often limited to virtual interactions, create real, human connections by engaging with other people in a curious and like-minded environment.

Knowledge can never be taken away from you

I was told this sentiment by a colleague, and it's true!  Your knowledge belongs to you; no one and nothing can take it from you. Pretty much everything else about you can be taken, tarnished, or damaged.  But your knowledge is yours to keep.

Ignorance may be bliss, but KNOWLEDGE is POWER

I don't disagree that ignorance may be bliss, but you would have to not know too many things to make that true.  Who wants to live their life with the knowledge and understanding of a toddler?  Armor yourself with knowledge, such that you will be prepared to have positive impact on the world around you.

Do your morning business in a tree-outhouse

If you go to SNAF, that is.  Sterling College offers rustic accommodations for a marginal fee.  Space is limited, so if this interests you, let them know!  Regardless, you get to enjoy the wild and untamed scenic experience of the Northeast Kingdom.

Resist entropy

There is no magic pill that will keep your skin and body youthful, but exercising your mental acuity will battle the deleterious effects of aging.  It will also build your self-confidence through the sense of accomplishment, and confidence is a survival skill. See you in class! -Corrie Austin" ["post_title"]=> string(43) "Five Reasons to Pursue Continuing Education" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "five-reasons-to-pursue-continuing-education" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-05 08:40:37" ["post_modified_gmt"]=> string(19) "2019-05-05 12:40:37" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5116" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(5096) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-04-07 17:29:01" ["post_date_gmt"]=> string(19) "2019-04-07 21:29:01" ["post_content"]=> string(6183) " We are living in a time where information, not all of it reliable, about anything in the world, is available in an instant.  That same sentiment for immediate gratification permeates all aspects of our lives, including our kitchens.  Convenient food, 5-minute abs, and the promised magic of a weight loss pill lure us away from the true value of our health, and the amount of time and effort we should be devoting to it. Do you find yourself, as I have, overwhelmed by the over-abundantly available and seemingly contradictory health and diet information?  If you want to take ownership of this information and what it means for you, here are three different apps that can help get you started.  If, like me, you are curious to know the why, take a look at the suggested reading list at the bottom of the page.

My Fitness Pal

WHY WE LOVE IT: My Fitness Pal, by Under Armour, may be the most popular food tracker on the market, and for good reason.  It's free, user friendly, and has a variety of helpful tools to keep you motivated.  If you decide to upgrade to premium for $50/year, there are many additional, customizable features. FAVORITE FEATURE: You can enter custom recipes (available on free version, too!)

Macrostax

WHY WE LOVE IT: Macrostax focuses on macronutrient ratios and prescribes customized macro-nutrient totals and meal-by-meal suggestions based on workout vs rest days.  If you have never focused on your macros before, I suggest starting with My Fitness Pal to see what your normal diet macros look like.  This way you will have a good baseline before tracking with Macrostax.  There is no free version, but there is more guidance and support than My Fitness Pal. FAVORITE FEATURE: Their team of nutritionists is on standby - message them any time with a question or app feedback, and they will respond within a couple of hours.

Working Against Gravity "WAG"

WHY WE LOVE IT: Of the three apps reviewed, WAG provides the most personalized and supportive platform.  You are assigned a personal nutrition coach, who provides you with a formal, weekly (virtual) check-in to discuss what is/is not working and make adjustments. They are also available any time and will reply to spontaneous inquiries within 24 hours.  If you are interested in optimizing your diet, but feel overwhelmed and want guidance, WAG is the app for you. FAVORITE FEATURE: Accountability, flexibility, and personalized guidance
Armor yourself with information: log meals, read books, keep food and sleep journals, and measure your blood sugar.  If you'd like to start logging with any of the above tools, you should buy a kitchen scale.  I have this one, which I like because you can pull out the screen to prevent shadowing from large bowls or plates.  This is another good option. Suggested reading: Recommended Cookbooks: Recommended Recipe Websites: Until next time, Corrie Austin" ["post_title"]=> string(42) "Mind Your Macros - there's an app for that" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "mind-your-macros-theres-an-app-for-that" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-07 20:04:25" ["post_modified_gmt"]=> string(19) "2019-04-08 00:04:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5096" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(5084) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-24 10:43:43" ["post_date_gmt"]=> string(19) "2019-03-24 14:43:43" ["post_content"]=> string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department. They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection. I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®. The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg). Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com What you'll need: Carrots (as much as you have room for in your fermentation vessel) Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on) Sea Salt Filtered water Glass jar with tight sealing lid or fermentation crock What you'll do: Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal. Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow. Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont! Until next time, Corrie Austin" ["post_title"]=> string(33) "A Love Affair with Fermented Fare" ["post_excerpt"]=> string(167) "Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What's not to love!? Learn how to make your own with a variety of flavor suggestions." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "a-love-affair-with-fermented-fare" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-03-24 10:43:51" ["post_modified_gmt"]=> string(19) "2019-03-24 14:43:51" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5084" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#277 (24) { ["ID"]=> int(5070) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-10 20:56:53" ["post_date_gmt"]=> string(19) "2019-03-11 00:56:53" ["post_content"]=> string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain! Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo. Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.) My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things! The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website. Ingredients: 3 Tbsp olive oil 1 Tbsp butter 2 lb onion 3 cloves garlic, minced 1 c. red wine 2 Tbsp balsamic vinegar 48 oz lamb or beef stock Salt and pepper to taste 1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette 2 cloves garlic, sliced in half 3/4 c. shredded Gruyere cheese Method: Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally. Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour. Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy! Until next time, Corrie Austin" ["post_title"]=> string(23) "Onion Soup for the Soul" ["post_excerpt"]=> string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!). YUM!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(23) "onion-soup-for-the-soul" ["to_ping"]=> string(0) "" ["pinged"]=> string(78) " http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/" ["post_modified"]=> string(19) "2019-03-11 10:12:55" ["post_modified_gmt"]=> string(19) "2019-03-11 14:12:55" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5070" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#368 (24) { ["ID"]=> int(5096) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-04-07 17:29:01" ["post_date_gmt"]=> string(19) "2019-04-07 21:29:01" ["post_content"]=> string(6183) " We are living in a time where information, not all of it reliable, about anything in the world, is available in an instant.  That same sentiment for immediate gratification permeates all aspects of our lives, including our kitchens.  Convenient food, 5-minute abs, and the promised magic of a weight loss pill lure us away from the true value of our health, and the amount of time and effort we should be devoting to it. Do you find yourself, as I have, overwhelmed by the over-abundantly available and seemingly contradictory health and diet information?  If you want to take ownership of this information and what it means for you, here are three different apps that can help get you started.  If, like me, you are curious to know the why, take a look at the suggested reading list at the bottom of the page.

My Fitness Pal

WHY WE LOVE IT: My Fitness Pal, by Under Armour, may be the most popular food tracker on the market, and for good reason.  It's free, user friendly, and has a variety of helpful tools to keep you motivated.  If you decide to upgrade to premium for $50/year, there are many additional, customizable features. FAVORITE FEATURE: You can enter custom recipes (available on free version, too!)

Macrostax

WHY WE LOVE IT: Macrostax focuses on macronutrient ratios and prescribes customized macro-nutrient totals and meal-by-meal suggestions based on workout vs rest days.  If you have never focused on your macros before, I suggest starting with My Fitness Pal to see what your normal diet macros look like.  This way you will have a good baseline before tracking with Macrostax.  There is no free version, but there is more guidance and support than My Fitness Pal. FAVORITE FEATURE: Their team of nutritionists is on standby - message them any time with a question or app feedback, and they will respond within a couple of hours.

Working Against Gravity "WAG"

WHY WE LOVE IT: Of the three apps reviewed, WAG provides the most personalized and supportive platform.  You are assigned a personal nutrition coach, who provides you with a formal, weekly (virtual) check-in to discuss what is/is not working and make adjustments. They are also available any time and will reply to spontaneous inquiries within 24 hours.  If you are interested in optimizing your diet, but feel overwhelmed and want guidance, WAG is the app for you. FAVORITE FEATURE: Accountability, flexibility, and personalized guidance
Armor yourself with information: log meals, read books, keep food and sleep journals, and measure your blood sugar.  If you'd like to start logging with any of the above tools, you should buy a kitchen scale.  I have this one, which I like because you can pull out the screen to prevent shadowing from large bowls or plates.  This is another good option. Suggested reading: Recommended Cookbooks: Recommended Recipe Websites: Until next time, Corrie Austin" ["post_title"]=> string(42) "Mind Your Macros - there's an app for that" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "mind-your-macros-theres-an-app-for-that" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-07 20:04:25" ["post_modified_gmt"]=> string(19) "2019-04-08 00:04:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5096" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#275 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(161) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(161) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(2) { [0]=> &object(WP_Comment)#1042 (18) { ["comment_ID"]=> string(6) "208720" ["comment_post_ID"]=> string(4) "5116" ["comment_author"]=> string(12) "Laurie Burke" ["comment_author_email"]=> string(25) "lcaswellburke@comcast.net" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "198.0.174.249" ["comment_date"]=> string(19) "2019-05-07 14:02:54" ["comment_date_gmt"]=> string(19) "2019-05-07 18:02:54" ["comment_content"]=> string(124) "This is a very clever and engaging piece - loved reading it! Always interesting - always fun. Can't wait for the next one!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208721]=> object(WP_Comment)#1056 (18) { ["comment_ID"]=> string(6) "208721" ["comment_post_ID"]=> string(4) "5116" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-05-11 14:02:27" ["comment_date_gmt"]=> string(19) "2019-05-11 18:02:27" ["comment_content"]=> string(126) "Thanks for the kind feedback! It really makes me want to sign up for the courses...how fun would that be! Take care, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208720" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1056 (18) { ["comment_ID"]=> string(6) "208721" ["comment_post_ID"]=> string(4) "5116" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-05-11 14:02:27" ["comment_date_gmt"]=> string(19) "2019-05-11 18:02:27" ["comment_content"]=> string(126) "Thanks for the kind feedback! It really makes me want to sign up for the courses...how fun would that be! Take care, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208720" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["comments_by_type"]=> array(4) { ["comment"]=> array(2) { [0]=> &object(WP_Comment)#1042 (18) { ["comment_ID"]=> string(6) "208720" ["comment_post_ID"]=> string(4) "5116" ["comment_author"]=> string(12) "Laurie Burke" ["comment_author_email"]=> string(25) "lcaswellburke@comcast.net" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "198.0.174.249" ["comment_date"]=> string(19) "2019-05-07 14:02:54" ["comment_date_gmt"]=> string(19) "2019-05-07 18:02:54" ["comment_content"]=> string(124) "This is a very clever and engaging piece - loved reading it! Always interesting - always fun. Can't wait for the next one!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208721]=> object(WP_Comment)#1056 (18) { ["comment_ID"]=> string(6) "208721" ["comment_post_ID"]=> string(4) "5116" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-05-11 14:02:27" ["comment_date_gmt"]=> string(19) "2019-05-11 18:02:27" ["comment_content"]=> string(126) "Thanks for the kind feedback! It really makes me want to sign up for the courses...how fun would that be! Take care, Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208720" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1056 (18) { ["comment_ID"]=> string(6) "208721" ["comment_post_ID"]=> string(4) "5116" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-05-11 14:02:27" ["comment_date_gmt"]=> string(19) "2019-05-11 18:02:27" ["comment_content"]=> string(126) "Thanks for the kind feedback! It really makes me want to sign up for the courses...how fun would that be! 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  1. Wow! Always keeping us up-to-date. Great information!

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A Love Affair with Fermented Fare

I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, “ugly” carrots. You’ve seen them before, or it’s possible you haven’t noticed them, the “juicing carrots” hidden in a nondescript corner of the produce department.

They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.

I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren’t there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I’m not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.

The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).

Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you’ll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you’ll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4″ carrot sticks, making them 1″ shorter in length than the vessel they will be stored in.  Choose organic and don’t use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin

Posted: 3-24-2019

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Like many people who live locally, I went to opening day of Burlington's Farmer's Market.  Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork.  My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.

Upon entering the market, I was greeted by a genial man dressed as a banana.  He handed me a free banana, then delved into a passionate and shocking speech about the banana trade.  If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.


Shocker #1: INFERTILITY

DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males.  Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.

Shocker #1: MONOCULTURE

I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America.  Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.

Shocker #2: TERRORISM

It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.

What we can do about it:

  • Buy organic
  • Buy fair trade
  • Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty Gluten Free Banana Oatmeal Pancakes! *Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street Resources: Peace and Justice Center, Food Empowerment Project, Center for Science in the Public Interest Until next time, Corrie Austin" ["post_title"]=> string(40) "Go Bananas at Burlington Farmer's Market" ["post_excerpt"]=> string(183) "Vote with your dollar! Buy organic and buy fair trade! Make conscientious food choices after learning the shocking history of bananas. Gluten free banana pancake recipe included. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "go-bananas-at-burlington-farmers-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-19 10:31:17" ["post_modified_gmt"]=> string(19) "2019-05-19 14:31:17" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5133" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5116) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-05-05 08:37:37" ["post_date_gmt"]=> string(19) "2019-05-05 12:37:37" ["post_content"]=> string(3568) " Picture yourself learning the art of cheese making with renowned cheese maker, David Asher, or foraging for mushrooms in the beautiful rolling hills of the Northeast Kingdom, or learning the art of fermentation by the self-proclaimed "fermentation fetishist," Sandor Katz.  The School of the New American Farmstead (SNAF) at Sterling College offers you these experiences and more; visit their website for a full list of courses, and their press release for more information on the program. Be a lifelong learner!  Here's five great reasons why:

Community building

Trying new things and learning new skills as an adult scrounges up some vulnerability you probably don't experience in the rest of life.  In the midst of an online world, where social connections are often limited to virtual interactions, create real, human connections by engaging with other people in a curious and like-minded environment.

Knowledge can never be taken away from you

I was told this sentiment by a colleague, and it's true!  Your knowledge belongs to you; no one and nothing can take it from you. Pretty much everything else about you can be taken, tarnished, or damaged.  But your knowledge is yours to keep.

Ignorance may be bliss, but KNOWLEDGE is POWER

I don't disagree that ignorance may be bliss, but you would have to not know too many things to make that true.  Who wants to live their life with the knowledge and understanding of a toddler?  Armor yourself with knowledge, such that you will be prepared to have positive impact on the world around you.

Do your morning business in a tree-outhouse

If you go to SNAF, that is.  Sterling College offers rustic accommodations for a marginal fee.  Space is limited, so if this interests you, let them know!  Regardless, you get to enjoy the wild and untamed scenic experience of the Northeast Kingdom.

Resist entropy

There is no magic pill that will keep your skin and body youthful, but exercising your mental acuity will battle the deleterious effects of aging.  It will also build your self-confidence through the sense of accomplishment, and confidence is a survival skill. See you in class! -Corrie Austin" ["post_title"]=> string(43) "Five Reasons to Pursue Continuing Education" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "five-reasons-to-pursue-continuing-education" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-05 08:40:37" ["post_modified_gmt"]=> string(19) "2019-05-05 12:40:37" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5116" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(5096) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-04-07 17:29:01" ["post_date_gmt"]=> string(19) "2019-04-07 21:29:01" ["post_content"]=> string(6183) " We are living in a time where information, not all of it reliable, about anything in the world, is available in an instant.  That same sentiment for immediate gratification permeates all aspects of our lives, including our kitchens.  Convenient food, 5-minute abs, and the promised magic of a weight loss pill lure us away from the true value of our health, and the amount of time and effort we should be devoting to it. Do you find yourself, as I have, overwhelmed by the over-abundantly available and seemingly contradictory health and diet information?  If you want to take ownership of this information and what it means for you, here are three different apps that can help get you started.  If, like me, you are curious to know the why, take a look at the suggested reading list at the bottom of the page.

My Fitness Pal

WHY WE LOVE IT: My Fitness Pal, by Under Armour, may be the most popular food tracker on the market, and for good reason.  It's free, user friendly, and has a variety of helpful tools to keep you motivated.  If you decide to upgrade to premium for $50/year, there are many additional, customizable features. FAVORITE FEATURE: You can enter custom recipes (available on free version, too!)

Macrostax

WHY WE LOVE IT: Macrostax focuses on macronutrient ratios and prescribes customized macro-nutrient totals and meal-by-meal suggestions based on workout vs rest days.  If you have never focused on your macros before, I suggest starting with My Fitness Pal to see what your normal diet macros look like.  This way you will have a good baseline before tracking with Macrostax.  There is no free version, but there is more guidance and support than My Fitness Pal. FAVORITE FEATURE: Their team of nutritionists is on standby - message them any time with a question or app feedback, and they will respond within a couple of hours.

Working Against Gravity "WAG"

WHY WE LOVE IT: Of the three apps reviewed, WAG provides the most personalized and supportive platform.  You are assigned a personal nutrition coach, who provides you with a formal, weekly (virtual) check-in to discuss what is/is not working and make adjustments. They are also available any time and will reply to spontaneous inquiries within 24 hours.  If you are interested in optimizing your diet, but feel overwhelmed and want guidance, WAG is the app for you. FAVORITE FEATURE: Accountability, flexibility, and personalized guidance
Armor yourself with information: log meals, read books, keep food and sleep journals, and measure your blood sugar.  If you'd like to start logging with any of the above tools, you should buy a kitchen scale.  I have this one, which I like because you can pull out the screen to prevent shadowing from large bowls or plates.  This is another good option. Suggested reading: Recommended Cookbooks: Recommended Recipe Websites: Until next time, Corrie Austin" ["post_title"]=> string(42) "Mind Your Macros - there's an app for that" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "mind-your-macros-theres-an-app-for-that" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-07 20:04:25" ["post_modified_gmt"]=> string(19) "2019-04-08 00:04:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5096" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(5084) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-24 10:43:43" ["post_date_gmt"]=> string(19) "2019-03-24 14:43:43" ["post_content"]=> string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department. They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection. I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®. The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg). Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com What you'll need: Carrots (as much as you have room for in your fermentation vessel) Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on) Sea Salt Filtered water Glass jar with tight sealing lid or fermentation crock What you'll do: Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal. Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow. Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont! Until next time, Corrie Austin" ["post_title"]=> string(33) "A Love Affair with Fermented Fare" ["post_excerpt"]=> string(167) "Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What's not to love!? Learn how to make your own with a variety of flavor suggestions." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "a-love-affair-with-fermented-fare" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-03-24 10:43:51" ["post_modified_gmt"]=> string(19) "2019-03-24 14:43:51" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5084" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#277 (24) { ["ID"]=> int(5070) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-10 20:56:53" ["post_date_gmt"]=> string(19) "2019-03-11 00:56:53" ["post_content"]=> string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain! Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo. Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.) My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things! The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website. Ingredients: 3 Tbsp olive oil 1 Tbsp butter 2 lb onion 3 cloves garlic, minced 1 c. red wine 2 Tbsp balsamic vinegar 48 oz lamb or beef stock Salt and pepper to taste 1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette 2 cloves garlic, sliced in half 3/4 c. shredded Gruyere cheese Method: Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally. Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour. Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy! Until next time, Corrie Austin" ["post_title"]=> string(23) "Onion Soup for the Soul" ["post_excerpt"]=> string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!). YUM!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(23) "onion-soup-for-the-soul" ["to_ping"]=> string(0) "" ["pinged"]=> string(78) " http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/" ["post_modified"]=> string(19) "2019-03-11 10:12:55" ["post_modified_gmt"]=> string(19) "2019-03-11 14:12:55" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5070" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#367 (24) { ["ID"]=> int(5084) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-24 10:43:43" ["post_date_gmt"]=> string(19) "2019-03-24 14:43:43" ["post_content"]=> string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department. They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection. I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®. The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg). Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com What you'll need: Carrots (as much as you have room for in your fermentation vessel) Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on) Sea Salt Filtered water Glass jar with tight sealing lid or fermentation crock What you'll do: Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal. Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow. Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont! Until next time, Corrie Austin" ["post_title"]=> string(33) "A Love Affair with Fermented Fare" ["post_excerpt"]=> string(167) "Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What's not to love!? Learn how to make your own with a variety of flavor suggestions." 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Always keeping us up-to-date. Great information!" 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Always keeping us up-to-date. Great information!" 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4 responses to “A Love Affair with Fermented Fare”

  1. connie says:

    Can’t wait to try, My onion soup for soul was great. Still have some in the freezer.
    Please keep up the helpful and healthful recipes.

    Connie

    • Corrie says:

      Connie,
      I’m so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth.
      Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too!
      Corrie

  2. Just looking at the latest post with friend, Suzanne Cronkite, here in Santa Fe. Love it! Terrific photos. Made us both eager to try your fermentation recipe. And, you have another customer for your sauerkraut. Suzanne said, “Sign me up!”It’s on my list when I am home, again….xox

    • Corrie says:

      Bronwyn,
      I’ve been enjoying the fermenting so much! I’m glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm!
      Miss you and glad you’re enjoying your stay!
      Corrie

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Onion Soup for the Soul

It’s that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today’s forecast: freezing rain!

Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo.

Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.)

My favorite way to make stock (or “bone broth”), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein – all good things!

The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website.

Ingredients:

3 Tbsp olive oil

1 Tbsp butter

2 lb onion

3 cloves garlic, minced

1 c. red wine

2 Tbsp balsamic vinegar

48 oz lamb or beef stock

Salt and pepper to taste

1 red potato sliced into 1/4″ rounds – or – 12 1/2″ slices French bread baguette

2 cloves garlic, sliced in half

3/4 c. shredded Gruyere cheese

Method:

Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally.

Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour.

Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy!

Until next time,

Corrie Austin

Posted: 3-10-2019

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Like many people who live locally, I went to opening day of Burlington's Farmer's Market.  Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork.  My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.

Upon entering the market, I was greeted by a genial man dressed as a banana.  He handed me a free banana, then delved into a passionate and shocking speech about the banana trade.  If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.


Shocker #1: INFERTILITY

DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males.  Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.

Shocker #1: MONOCULTURE

I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America.  Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.

Shocker #2: TERRORISM

It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.

What we can do about it:

  • Buy organic
  • Buy fair trade
  • Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty Gluten Free Banana Oatmeal Pancakes! *Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street Resources: Peace and Justice Center, Food Empowerment Project, Center for Science in the Public Interest Until next time, Corrie Austin" ["post_title"]=> string(40) "Go Bananas at Burlington Farmer's Market" ["post_excerpt"]=> string(183) "Vote with your dollar! Buy organic and buy fair trade! Make conscientious food choices after learning the shocking history of bananas. Gluten free banana pancake recipe included. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "go-bananas-at-burlington-farmers-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-19 10:31:17" ["post_modified_gmt"]=> string(19) "2019-05-19 14:31:17" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5133" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5116) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-05-05 08:37:37" ["post_date_gmt"]=> string(19) "2019-05-05 12:37:37" ["post_content"]=> string(3568) " Picture yourself learning the art of cheese making with renowned cheese maker, David Asher, or foraging for mushrooms in the beautiful rolling hills of the Northeast Kingdom, or learning the art of fermentation by the self-proclaimed "fermentation fetishist," Sandor Katz.  The School of the New American Farmstead (SNAF) at Sterling College offers you these experiences and more; visit their website for a full list of courses, and their press release for more information on the program. Be a lifelong learner!  Here's five great reasons why:

Community building

Trying new things and learning new skills as an adult scrounges up some vulnerability you probably don't experience in the rest of life.  In the midst of an online world, where social connections are often limited to virtual interactions, create real, human connections by engaging with other people in a curious and like-minded environment.

Knowledge can never be taken away from you

I was told this sentiment by a colleague, and it's true!  Your knowledge belongs to you; no one and nothing can take it from you. Pretty much everything else about you can be taken, tarnished, or damaged.  But your knowledge is yours to keep.

Ignorance may be bliss, but KNOWLEDGE is POWER

I don't disagree that ignorance may be bliss, but you would have to not know too many things to make that true.  Who wants to live their life with the knowledge and understanding of a toddler?  Armor yourself with knowledge, such that you will be prepared to have positive impact on the world around you.

Do your morning business in a tree-outhouse

If you go to SNAF, that is.  Sterling College offers rustic accommodations for a marginal fee.  Space is limited, so if this interests you, let them know!  Regardless, you get to enjoy the wild and untamed scenic experience of the Northeast Kingdom.

Resist entropy

There is no magic pill that will keep your skin and body youthful, but exercising your mental acuity will battle the deleterious effects of aging.  It will also build your self-confidence through the sense of accomplishment, and confidence is a survival skill. See you in class! -Corrie Austin" ["post_title"]=> string(43) "Five Reasons to Pursue Continuing Education" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "five-reasons-to-pursue-continuing-education" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-05 08:40:37" ["post_modified_gmt"]=> string(19) "2019-05-05 12:40:37" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5116" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(5096) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-04-07 17:29:01" ["post_date_gmt"]=> string(19) "2019-04-07 21:29:01" ["post_content"]=> string(6183) " We are living in a time where information, not all of it reliable, about anything in the world, is available in an instant.  That same sentiment for immediate gratification permeates all aspects of our lives, including our kitchens.  Convenient food, 5-minute abs, and the promised magic of a weight loss pill lure us away from the true value of our health, and the amount of time and effort we should be devoting to it. Do you find yourself, as I have, overwhelmed by the over-abundantly available and seemingly contradictory health and diet information?  If you want to take ownership of this information and what it means for you, here are three different apps that can help get you started.  If, like me, you are curious to know the why, take a look at the suggested reading list at the bottom of the page.

My Fitness Pal

WHY WE LOVE IT: My Fitness Pal, by Under Armour, may be the most popular food tracker on the market, and for good reason.  It's free, user friendly, and has a variety of helpful tools to keep you motivated.  If you decide to upgrade to premium for $50/year, there are many additional, customizable features. FAVORITE FEATURE: You can enter custom recipes (available on free version, too!)

Macrostax

WHY WE LOVE IT: Macrostax focuses on macronutrient ratios and prescribes customized macro-nutrient totals and meal-by-meal suggestions based on workout vs rest days.  If you have never focused on your macros before, I suggest starting with My Fitness Pal to see what your normal diet macros look like.  This way you will have a good baseline before tracking with Macrostax.  There is no free version, but there is more guidance and support than My Fitness Pal. FAVORITE FEATURE: Their team of nutritionists is on standby - message them any time with a question or app feedback, and they will respond within a couple of hours.

Working Against Gravity "WAG"

WHY WE LOVE IT: Of the three apps reviewed, WAG provides the most personalized and supportive platform.  You are assigned a personal nutrition coach, who provides you with a formal, weekly (virtual) check-in to discuss what is/is not working and make adjustments. They are also available any time and will reply to spontaneous inquiries within 24 hours.  If you are interested in optimizing your diet, but feel overwhelmed and want guidance, WAG is the app for you. FAVORITE FEATURE: Accountability, flexibility, and personalized guidance
Armor yourself with information: log meals, read books, keep food and sleep journals, and measure your blood sugar.  If you'd like to start logging with any of the above tools, you should buy a kitchen scale.  I have this one, which I like because you can pull out the screen to prevent shadowing from large bowls or plates.  This is another good option. Suggested reading: Recommended Cookbooks: Recommended Recipe Websites: Until next time, Corrie Austin" ["post_title"]=> string(42) "Mind Your Macros - there's an app for that" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(39) "mind-your-macros-theres-an-app-for-that" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-07 20:04:25" ["post_modified_gmt"]=> string(19) "2019-04-08 00:04:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5096" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(5084) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-24 10:43:43" ["post_date_gmt"]=> string(19) "2019-03-24 14:43:43" ["post_content"]=> string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department. They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection. I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®. The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg). Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com What you'll need: Carrots (as much as you have room for in your fermentation vessel) Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on) Sea Salt Filtered water Glass jar with tight sealing lid or fermentation crock What you'll do: Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal. Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow. Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont! Until next time, Corrie Austin" ["post_title"]=> string(33) "A Love Affair with Fermented Fare" ["post_excerpt"]=> string(167) "Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What's not to love!? Learn how to make your own with a variety of flavor suggestions." 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Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo. Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.) My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things! The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website. Ingredients: 3 Tbsp olive oil 1 Tbsp butter 2 lb onion 3 cloves garlic, minced 1 c. red wine 2 Tbsp balsamic vinegar 48 oz lamb or beef stock Salt and pepper to taste 1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette 2 cloves garlic, sliced in half 3/4 c. shredded Gruyere cheese Method: Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally. Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour. Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy! Until next time, Corrie Austin" ["post_title"]=> string(23) "Onion Soup for the Soul" ["post_excerpt"]=> string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!). YUM!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(23) "onion-soup-for-the-soul" ["to_ping"]=> string(0) "" ["pinged"]=> string(78) " http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/" ["post_modified"]=> string(19) "2019-03-11 10:12:55" ["post_modified_gmt"]=> string(19) "2019-03-11 14:12:55" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5070" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#277 (24) { ["ID"]=> int(5070) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-10 20:56:53" ["post_date_gmt"]=> string(19) "2019-03-11 00:56:53" ["post_content"]=> string(4306) "It's that time of year, where everyone you know is either sick, getting sick, getting over being sick, or getting you sick.  At least the weather matches the mood; today's forecast: freezing rain! Nothing battles dreary days and dripping noses like hot, savory soup, especially when prepared and enjoyed in the company of good friends.  I had a date to make homemade French Onion Soup with dear friends Bronwyn & Laurie.  Disappointingly, but  not surprisingly, we were all under the weather and had to reschedule!  Those two are soon headed to the Southwest to enjoy sun-soaked days, so I decided to cook up soul-warming soup solo. Besides the obvious star of the dish, onion, the key ingredient to French Onion Soup is the broth.  Traditionally, French Onioin Soup is made with beef stock.  However, having recently enjoyed some hearty lamb chops, I decided to make a rich lamb stock.  (Curious readers should check out this article for more information on the difference between stock and broth.) My favorite way to make stock (or "bone broth"), is to place bones in a slow cooker with any or all of the following: onion, celery, and/or carrot.  I also like to add a seasoning satchel.  For this instance, I used bay leaves and oregano.  Add a couple tablespoons of Apple Cider Vinegar, fill with water, and slow cook on low for 12-24 hours.  Stock is almost impossible to overcook, and time is your friend. The long, slow, cooking process allows the collagen in the bones to break down, which is what we want!  Collagen is great for your nails, hair, and bones, plus is an extra boost of easily digested protein - all good things! The following recipe is adapted from the Classic French Onion Soup recipe from the Taste of Home website. Ingredients: 3 Tbsp olive oil 1 Tbsp butter 2 lb onion 3 cloves garlic, minced 1 c. red wine 2 Tbsp balsamic vinegar 48 oz lamb or beef stock Salt and pepper to taste 1 red potato sliced into 1/4" rounds - or - 12 1/2" slices French bread baguette 2 cloves garlic, sliced in half 3/4 c. shredded Gruyere cheese Method: Heat 1/2 the olive oil and butter in thick bottomed pot/dutch oven.  Add onions and cook, stirring often, until tender (about 12 minutes).  Reduce heat to medium-low and cook until deep golden brown (about 45-60 minutes), stirring occasionally. Add minced garlic and stir for another two minutes.  Add wine and balsamic.  Bring to a boil and cook until liquid is reduced to half.  Add stock, salt, and pepper.  Return to a boil.  Reduce heat and simmer, covered, stirring occasionally, for ~1 hour. Meanwhile, use remaining olive oil and garlic to either pan fry potato or toast.  Put soup in oven safe bowls, top with potato (or bread) and sprinkle with shredded Gruyere cheese.  Broil until melted. Enjoy! Until next time, Corrie Austin" ["post_title"]=> string(23) "Onion Soup for the Soul" ["post_excerpt"]=> string(203) "Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!). YUM!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(23) "onion-soup-for-the-soul" ["to_ping"]=> string(0) "" ["pinged"]=> string(78) " http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/" ["post_modified"]=> string(19) "2019-03-11 10:12:55" ["post_modified_gmt"]=> string(19) "2019-03-11 14:12:55" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5070" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#275 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(161) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(161) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(4) { [0]=> &object(WP_Comment)#1042 (18) { ["comment_ID"]=> string(6) "208715" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "connie" ["comment_author_email"]=> string(24) "tinytomesabout@gmail.com" ["comment_author_url"]=> string(26) "http://tinytomespublishing" ["comment_author_IP"]=> string(14) "73.159.251.194" ["comment_date"]=> string(19) "2019-03-24 14:29:29" ["comment_date_gmt"]=> string(19) "2019-03-24 18:29:29" ["comment_content"]=> string(145) "Can't wait to try, My onion soup for soul was great. Still have some in the freezer. Please keep up the helpful and healthful recipes. Connie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208716]=> object(WP_Comment)#249 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth. Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208715" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#249 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth. Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208715" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#360 (18) { ["comment_ID"]=> string(6) "208717" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(13) "Bronwyn Dunne" ["comment_author_email"]=> string(20) "bronwyndunne@mac.com" ["comment_author_url"]=> string(34) "http://inthekitchenwithbronwyn.com" ["comment_author_IP"]=> string(13) "71.228.116.92" ["comment_date"]=> string(19) "2019-04-05 13:15:07" ["comment_date_gmt"]=> string(19) "2019-04-05 17:15:07" ["comment_content"]=> string(282) "Just looking at the latest post with friend, Suzanne Cronkite, here in Santa Fe. Love it! Terrific photos. Made us both eager to try your fermentation recipe. And, you have another customer for your sauerkraut. Suzanne said, "Sign me up!"It's on my list when I am home, again....xox" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208718]=> object(WP_Comment)#246 (18) { ["comment_ID"]=> string(6) "208718" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.13.214" ["comment_date"]=> string(19) "2019-04-06 08:41:28" ["comment_date_gmt"]=> string(19) "2019-04-06 12:41:28" ["comment_content"]=> string(210) "Bronwyn, I've been enjoying the fermenting so much! I'm glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm! Miss you and glad you're enjoying your stay! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208717" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#246 (18) { ["comment_ID"]=> string(6) "208718" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.13.214" ["comment_date"]=> string(19) "2019-04-06 08:41:28" ["comment_date_gmt"]=> string(19) "2019-04-06 12:41:28" ["comment_content"]=> string(210) "Bronwyn, I've been enjoying the fermenting so much! I'm glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm! Miss you and glad you're enjoying your stay! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208717" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["comments_by_type"]=> array(4) { ["comment"]=> array(4) { [0]=> &object(WP_Comment)#1042 (18) { ["comment_ID"]=> string(6) "208715" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "connie" ["comment_author_email"]=> string(24) "tinytomesabout@gmail.com" ["comment_author_url"]=> string(26) "http://tinytomespublishing" ["comment_author_IP"]=> string(14) "73.159.251.194" ["comment_date"]=> string(19) "2019-03-24 14:29:29" ["comment_date_gmt"]=> string(19) "2019-03-24 18:29:29" ["comment_content"]=> string(145) "Can't wait to try, My onion soup for soul was great. Still have some in the freezer. Please keep up the helpful and healthful recipes. Connie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208716]=> object(WP_Comment)#249 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth. Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208715" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#249 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth. Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208715" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#360 (18) { ["comment_ID"]=> string(6) "208717" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(13) "Bronwyn Dunne" ["comment_author_email"]=> string(20) "bronwyndunne@mac.com" ["comment_author_url"]=> string(34) "http://inthekitchenwithbronwyn.com" ["comment_author_IP"]=> string(13) "71.228.116.92" ["comment_date"]=> string(19) "2019-04-05 13:15:07" ["comment_date_gmt"]=> string(19) "2019-04-05 17:15:07" ["comment_content"]=> string(282) "Just looking at the latest post with friend, Suzanne Cronkite, here in Santa Fe. Love it! Terrific photos. Made us both eager to try your fermentation recipe. And, you have another customer for your sauerkraut. Suzanne said, "Sign me up!"It's on my list when I am home, again....xox" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208718]=> object(WP_Comment)#246 (18) { ["comment_ID"]=> string(6) "208718" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.13.214" ["comment_date"]=> string(19) "2019-04-06 08:41:28" ["comment_date_gmt"]=> string(19) "2019-04-06 12:41:28" ["comment_content"]=> string(210) "Bronwyn, I've been enjoying the fermenting so much! I'm glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm! Miss you and glad you're enjoying your stay! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208717" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#246 (18) { ["comment_ID"]=> string(6) "208718" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.13.214" ["comment_date"]=> string(19) "2019-04-06 08:41:28" ["comment_date_gmt"]=> string(19) "2019-04-06 12:41:28" ["comment_content"]=> string(210) "Bronwyn, I've been enjoying the fermenting so much! I'm glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm! Miss you and glad you're enjoying your stay! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208717" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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2 responses to “Onion Soup for the Soul”

  1. Connie says:

    Brilliant! I love onion soup.This recipe was great.I have a gluten allergy and never heard of using sliced potatoes for the topping. Also, I am racing out to the butcher’s to get some bones to make the broth.Another winner suggestion.Thank you.

    • Corrie Austin says:

      Hello Connie,
      I am so glad to hear you were inspired! You will have to let us know how it turns out. We have a tremendous amount of leftovers, and I poached some of our fresh duck eggs in some leftovers this morning and served over wilted spinach. Yummy!

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