Soothing Carbs

I finally got my wheat-belly kitchen set up.


After a few tries with different cooking oils, (coconut, then olive), I finally discarded the crumpled foil lining in my frying pan and was able to flip the pancakes.  A little more refinement is still necessary to adjust heat, oil temperature and pancake viscosity, but we were still glad to eat them and calm down our bodies’ needs for carbs.

We have learned not to eat one more pancake.  This flour combination is substantial and satisfying!

© 2014 Kathryn Hardage


Some Musings in Haiku Form

Reverse Haiku

A visitor to the porch

A small green lizard

Disappears over the step.


Haiku with photos:


Pasta tentacles

Invisible in water

Now, ready to eat.




Wheat-belly kitchen

Containers all in a row

Pancakes to follow.



My measuring mug

Acquired in Italy

Recipes at home.



1 and 1/2 mug almond flour

1/2 mug coconut powder

1/4 mug ground golden flaxseed

2 small eggs or 1 large egg

Add local raw milk to desired texture

Cook in coconut oil.



Aracuna eggs

Down the road about a mile.

Colorful delight.



IMG_0119   Cooking pancakes now

They are wonderful smelling

Can’t wait to eat them.



Haiku without photos:

Yogurt for this week.

Incubation in cooler.

Fermented goodness.



Under a dark cloud

Rustle of wind through the trees

Raindrops hit me.


© 2014 Kathryn Hardage


ART AND PHYSICS by Leonard Shlain, p. 126

Comparing the innovations of Manet, Monet and Cesanne with Einstein’s special theory of relativity:

“The precognition of our three artists will become increasingly apparent as we compare the visual effects outside the train’s windows with the artist’s painterly styles.”

I have been enjoying my sporadic progress through this book.  It compares two fields of which I have only superficial knowledge, in an original way.

I appreciate the increase in my cultural and scientific vocabulary as I absorb what I can, then leave it alone, and return later, ready for more.

© 2014 Kathryn Hardage

Zip Code Cooking Club

For several years, I brainstormed about setting up a cooking business with one of my daughters, who took a year of chef training.  I am also inspired by the Texas Honeybee Guild who keeps over one hundred beehives all over Dallas and features “zip code honey”.

A personal chef service with fresh Farmer’s Market produce and meats could provide hassle-free excellent meals to families.

I looked on-line and there are several models to choose from.

The cookbooks I like best are “Nourishing Traditions” by Sally Fallon and the Wheat-Belly Cookbook.  Both cookbooks provide awareness of the foods we are eating. and

I have been cooking, canning and fermenting from a variety of sources, including these for about two years.

My husband and I, both in our sixties, are enjoying better health, weight, and calm stomachs that we have since our largely chemical-free childhood diets.

I hope lots of people are inspired to offer some kind of food service.  Personal chefs cook in client’s kitchens.  Licensed kitchens are also available for rent and storage throughout the Metroplex.  You can offer some foods from your own unlicensed kitchen.  Check local and state cottage industry food laws.

People everywhere want to eat better.  It is fun to get to know your clients and to have them appreciate what you are doing for them.

© 2014 Kathryn Hardage           


A Bird in the …

We discovered that a  small bird had made a nest holding tiny eggs and one hatchling on our kitchen deck.

My husband found the nest in the nail pouch of his tool belt.

It had been hanging over a saw horse since Spring Break.

In order not to disturb the nest, we moved our camping burner, pancake ingredients, pot for mixing, matches, plates, mugs, tea pot and utensils to our shower pallet next to the cabin for cooking that night.

After cooking, eating and washing dishes, we carried it all back.

Mama Bird is continuing to mind her nest.

It is all right for us to keep cooking at the other end of the deck.

© 2014 Kathryn Hardage

What I learned about flours

I began experimenting by making pancakes with different kinds of flour combinations.

Whole-wheat and rice.

Rice and buckwheat.

Buckwheat and rye.

I also experimented with different cooking oils.

Butter, vegetable, safflower, sunflower, sesame, olive.

Different textures of flour result in different textures of pancakes.

Different oils cook at different temperatures.

Elementary cooking chemistry.

The other night, using some of the ingredients I have been introduced to by the Wheat-Belly Cookbook,  I made pancakes with chick-pea flour (garbanzo bean flour), ground golden flaxseeds, and sesame seeds.

These were the most substantial pancakes we have ever eaten in our lives!

We were not even that hungry all the way to lunchtime the next day.

It made it really easy to sleep in during a rainy morning.

© 2014 Kathryn Hardage


Weston A. Price Potluck

Potluck salad - cucumber, tomato, onion

We loved visiting and having a potluck dinner with folks who value real food.  It seems like a funny thing to say, but we have been led so far away from simple food from its source, the farmer, that there are now organizations dedicated to making sure we are aware of how to give our families good nutrition.

The Weston A. Price Foundation is named for a dentist from the 1930’s who travelled around the world to investigate diet and dental health.  He was surprised to find the Western diet so lacking in nutrition and proper dental formation.

He began educating his patients in proper foods to eat to maintain their dental health.  I was introduced to these practices through the cookbook “Nourishing Traditions”, by Sally Fallon.

In addition to recipes, there are insets on each page about the history of food, nutrition and chemical and artificial additives.

I was surprised to learn that I could reform my cooking and reeducate myself even though I had raised my family with traditional home-cooked meals which I had learned how to make at home.

Because of the change in food practices since I was a child, I was happy to discover ways that I could regain the nutrition of past generations with more awareness and knowledge.

We enjoyed the food and conversation with other members of the local chapter of the Weston A. Price Foundation.  We were happy to see families with young children who are being raised with healthy food. It felt good to see children playing tag and swinging on the swings with parents near by after dinner.  Normal healthy activities outdoors seems so rare to see.

Even though it has taken some effort at self-education and learning new practices, I am glad to include more foods in my diet and to see the increased normal healthy functions for my husband and me.

The Weston A. Price Foundation.  Look it up.  I’m sure you will enjoy feeding yourself and all the children in your family better, too.

© 2014 Kathryn Hardage