on my mind…

Joining in with Rhonda over at Down To Earth.




On the side of my bag of flour it says "for manufacturing purposes only."


Why can't it say, "for cooking"? or "for feeding people with"? or, seriously, what's wrong with "for making food"?

There are so many short cuts at this point in commercial cooking, there are all these moments where "real food" vanishes and suddenly you could be manufacturing snackfood. Empty junkfood. Packaged and processed.

Fake food worries me deeply. I get a dreadful unsociable twitch about it.

Is there much manufactured food in your pantry? In your fridge or freezer? How many raw ingredients are there compared to sealed bags or boxes of something made a long way from your kitchen? You're here, you probably make your own bread, you might even make your own yoghurt. If you don't, can I highly recommend it? And can I encourage you to find one thing that you typically buy – peanut butter or butter or sour cream or tomato sauce or pasta or crackers or whatever, and make it yourself this week? I bet you'll find it forehead-slappingly easy and cheaper. There's a hundred recipes kicking around this old blog for making stuff from scratch. Knock yourself out. 

Hey, join in with the crazy people making their own butter! It takes an insane make-it-all-from-scratch kinda person to know one! I SEE YOU THERE!!!

Here's to real food.




8 Comments on “on my mind…

September 17, 2011 at 9:10 am

A few days ago I made homemade wonton wrappers for chinese steamed dim sum dumplings. Too simple for words- water, egg, flour and lots of rolling out! I normally make homemade from scratch meals, but asian food has always been my no go area as I didn’t grow up with it. Now I’ve seen how simple it is, more of it on our menu. Yum!

September 17, 2011 at 9:19 am

I do try to make most things from scratch, however I’ve not made butter. I’ve thought about it for years, but I don’t have access to organic milk and cream from a dairy, so I buy organic butter instead.

I’ve been making bone broth (otherwise known as stock) and it’s been a great success. My goodness it is cheap and delicious.From the stock we’ve made risotto, put it in pasta sauce, made soup and added it anywhere else it would work. I’ve written about it here if you are interested.

I’m gluten free, so have had to make a few things from scratch because of it – one great success was tortillas. Lost that recipe, need to find it again, because it was very nice. I’m sure non gluten-free ones would be easy too.I also love making yoghurt and labna.

Your blog is a little bright spot in my day, Fi. I’m amazed at your little business, with three young children. You are an inspiration!

rhonda jean
September 17, 2011 at 10:44 am

We try to make most of what we eat and use so I guess my pantry is about 98% raw ingredients. The five percent is Vegemite, Weetbix – and I’m not sure why they’re there because we didn’t buy them not eat them (maybe the kids put them there), instant coffee (we have the real stuff too), dried pasta (though I make that most of the time) and bought chilli jam – I can’t quite get my own recipe right. We also buy a little cider, beer and wine but I’d love to make all of them myself one day.

September 17, 2011 at 2:41 pm

That’s funny, my raw pantry also hosts Weetbix and Vegemite and I was definitely the one who put them in there!!

September 17, 2011 at 2:41 pm

Thank you, you gorgeous person. Off to check out your bone broth.

September 17, 2011 at 2:42 pm

Wonton wrappers, how fantastic. Any chance you could email me your recipe? xx

September 18, 2011 at 9:46 am

rice crackers, rice cakes, peanut butter and asian sauces….thats all that isn’t an ingredient or made by me in our pantry at the moment. I’m sort of chuffed about that.

I think I need to try making peanut butter.

Up until a few weeks ago it would have had Daddy Eco’s packaged muesli in it as well – but I finally managed to convince him to switch to home made: half a container of rolled oats, and then chop and throw in whatever we have in the pantry. At the moment his mix includes dried apricots, sultana’s and currants, macadamia nuts, almonds, cashews and sesame seeds. It now only takes him a few minutes to make when he runs out.

I used to make my own yoghurt, but have swiched back to bought whilst were busy. But thats no excuse cause really it takes no time. I think its about tasks becoming routine.

Susan Ravenhall
September 18, 2011 at 9:28 pm

So, my question is, do you like making stuff from scratch because it taste better, cheaper or less food miles – less polluting of the environment? I ask because I make all my biscuits, slices, meals but not the hard core stuff like butter and crackers because they seem cheap enough to buy and I need to buy the raw stuff anyway therefore using food miles. I live in country NSW so hard to get my hands on all the stuff directly from the farm door.
Anyway just wondering.
Really enjoy your blog.
Nice to say hi over the world wide web!


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