(For those curious, I finished A Million Suns a couple days later and really enjoyed it! It’s the second in the Across the Universe Series).

I’ve been eye-ing lots of super cute DIY bookmarks for the last few months that I’ve seen pop up around the web. After the napkin incident, I decided it was time to dig these out and maybe make a few. Most of them are no-sew and they all look really simple.

The problem is, often my bookmarks fall out and I lose my page. I like that most of these actually secure onto the page to keep it marked.

I’m definitely going to keep these in mind for future gift giving opportunities after I’ve made a couple for our use at home. I think they would be great paired with a book as a gift for someone who loves to read!

8 Cute DIY Bookmark Ideas

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Bow Tie Paper Clips Using Fabric Scraps from How About Orange. What a great way to use up extra fabric scraps! I have so much fabric that I’ve used for other various projects. I bet I could whip up a bunch of these for myself and friends.

No-Slip Bookmark Tutorial from Mary Janes and Galoshes. This one using a sewing machine, but there isn’t much to sew so it could probably be done by hand or secured with hot glue or iron on fabric adhesive.

Fabric Button Paper Clip Bookmarks from Quiverfull of Blessings. Just so cute! These looks so easy to put together and I know my kids would have a blast picking out colors and fabrics or buttons to use with these.

Remember when I mentioned all those cute ways to use or make fabric rosettes recently? Here is another to add to that list! Fabric Flower Bookmark Tutorial from Little Birdie Secrets. This requires the use of a sewing machine because it is a bit more involved than a quick hand stitch.

Page Corner Monster Bookmark Template from I Could Make That. These would be so cute for classroom Valentine’s Day gifts for children! Make them with Valentine’s Day colors and use hearts in the eyes for a fun twist! My kids would both get a kick out of these!

Ribbon Bookmark or Journal Wrap Tutorial from Craft Snob. I love the brightly colored ruffled ribbon on this!

Jumbo Clip and Ribbon Bookmark from Midnite Scrapper. So simple and pretty! Great way to use up any leftover ribbon. I bet you could also tie thin fabric scraps on the ends too!

Heart Shaped Corner Bookmarks from Craft and Creativity. These are more girly than the Monster Corner Bookmarks, but I think they’d also make great classroom Valentine’s Day gifts (for girls) with a sweet message written on the back.

Have you made any cute bookmarks lately?

All images are copyright of the blogs from which they were linked.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

One of my 2012 Food Resolutions is to eat a larger variety of grains. I mentioned that our family is great about using freshly ground white whole wheat flour as a substitute in many of our favorite baking recipes.

Last year I adapted our family’s favorite waffle recipe to create “Healthier” Whole Wheat Waffles, a recipe we still enjoy quite frequently and feel much better about eating.

But I’d like to take it a step further. I want to experiment with using other grains besides whole wheat to bake with. I came up with this delicious recipe for Multi-Grain Pumpkin Cranberry Bread.

Now, some of you might be a little intimidated by baking with whole grains and flours other than whole wheat. Believe me – I was too! So I thought I’d offer a few of my tips to you before sharing my recipe for Multi-Grain Pumpkin Cranberry Bread.

3 Tips for Baking with Whole Grain Flours

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If you’re curious why you should use other whole grains in your recipes, check out this post on 5 Reasons You Should Grind Your Own Flour from Whole Grains.

photo credit

Getting Started and Purchasing Grains

Examine the grains before you purchase them. Grains should be uniform and undamaged. Start out by purchasing a small amount of the grains you’d like to try using. Fresh grains don’t have an indefinite shelf life (unless they are packaged for long term storage) and you won’t yet know in the beginning what you like and don’t like or what works and doesn’t.

Stock up once you’ve found your grove and are regularly using whole grains. We purchase a 25 lb. bucket of white whole wheat flour at Costco now since we know we’ll use it regularly.

Fresh is Best

I like to grind my own flours using an electric grain mill. Because it can be cumbersome to lug the machine out each time I might want to bake, I grind two 1 gallon sized freezer ziploc bags at a time of flours that I use often, such as whole wheat. Less if it is a flour like oat or rye flour that I use in smaller quantities.

Whole grain flours need to be stored in the refrigerator or freezer and in a tightly sealed container. These flours contain the oil-rich germ which causes the flour to go rancid when not stored properly. Unfortunately, these flours lose their nutritional value quickly, so they’re best used within 3 months of grinding.

Practice Makes Perfect!

When I first started baking with fresh whole wheat flour a few years ago I got comfortable with the change by substituting half of the all-purpose flour quantity for the whole wheat. Just this small change with increase the nutritional value of your recipes.

After that, maybe increase to using whole wheat flour for 2/3 or 3/4 of the full flour amount, or substitute another portion of the all-purpose flour for a different grain. For example, in this Multi-Grain Pumpkin Cranberry Bread I added small portions of barley and oat flour to the recipe as an experiment.

Sometimes you might find that adding more liquids helps baked goods from being dry. Why? Whole Wheat Flour absorbs more liquid than all-purpose flour.

You’ll also find what combinations of grains you like to work with and what flavors your family prefers. We learned that for whole wheat we prefer white whole wheat flour for it’s mild taste.

This post is part of the Eat Well, Spend Less Series where, along with a few of my friends, I bring you suggestions for how you can eat delicious, tasty meals without wrecking your grocery budget.

This month we’re discussing tackling our 2012 Food Resolutions. If you made resolutions of your own, I hope you’ll share what they are and how you’re keeping yourself accountable and on track.

Check out what the rest of the Eat Well, Spend Less group has to say here:

• Aimee from Simple Bites
• Amy from Kingdom First Mom
• Carrie from Denver Bargains
• Jessica from Life as Mom
• Katie from Kitchen Stewardship
• Mandi from Life Your Way
• Shaina from Food for My Family
• Tammy from Tammy’s Recipes

 What are you doing to tackle your 2012 food resolutions? Got any great tips to stay on track?

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Multi-Grain Pumpkin Cranberry Bread

Yield: 1 - 2 loaves, depending on the size

Prep Time: 10 minutes

Cook Time: 40 - 60 minutes

Total Time: 50 - 70 minutes, plus cooling

Ingredients:

1 2/3 cup freshly ground white whole wheat or spelt flour
2/3 cup cup all-purpose flour
1/3 cup barley flour
1/3 cup oat flour
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3/4 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon cardamom
1 cup granulated sugar
3/4 cup brown sugar
1/2 cup butter, melted
1/2 cup milk
1 teaspoon vanilla extract
4 eggs, beaten
1 - 15 ounces can pumpkin puree
1 cup dried cranberries

Directions:

Preheat the oven to 350 degrees F.

In a medium-large mixing bowl combine the flour through brown sugar. Stir well. In a small bowl, combine the butter though pumpkin puree. Mix well.

Make a well in the center of the dry ingredients. Pour in the liquids and stir with a wooden spoon until mixed. Don't over beat, just stir until it is combined and there are no dry spots left. Fold in the cranberries

Divide batter between 1 or 2 greased loaf pans, depending on the size you have. I have a nice large pan that fits all the batter in.

Bake at 375 degrees F for 60-70 minutes, or until a toothpick comes out clean.

Notes:

I lowered the sugar, some similar recipes use up to 3 cups of sugar. I, however, wanted this to be more of a breakfast bread than a dessert bread. Feel free to increase the sugar if you desire.

adapted from Multi-Grain Banana Bread and Pumpkin Bread

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

If you made similar goals and resolutions, you’re not alone. I did too. I don’t know what it is about New Years, but it is a lot easier for me to make changes in the beginning than it is in the middle of the year. I like the feeling of a fresh start.

Creating a New You

I’ve been seeing the phrase “New Year, New You” everywhere lately. What does it mean to create a “New You?”  To me that means taking who I am now and creating a better version of myself. It doesn’t have to be perfect, it just has to be new and better.

There are lots of things that I want to be better at this year. I know there are lots of ways that I can improve, but since this is a food blog, I wanted to focus on my New Year, New You FOOD resolutions.

I want to work on creating a new, healthier me. Overall I am a healthy person, but that doesn’t mean that there aren’t areas that I struggle.

My New Year, New You 2012 Food Resolutions

1. I want to drink more water. I’ve already been working on this for several months, but it is a worthy enough habit to continue to develop and nurture so that I don’t fall out of routine. Need Tips for Drinking More Water? Check out my post.

2. Take care of myself, not just my family. For me that means making it a priority to start the day with a good, balanced breakfast. No more string cheese and granola bar in the car as I drive the kids to school. At least not on a regular basis.

3. I talked about how eating lunch at home when I’m alone is difficult, but just like my kids I need a midday break and a healthy meal. Check out my post: Moms Need Lunch Too! – 5 Easy Midday Meal Ideas for Mom.

4. I want physical activity to be a regular part of my week. I am so proud to say that since I posted my resolution to exercise 3 times a week I have kept that goal. I feel better physically and emotionally. Just last week I posted to Facebook the following message:

It has always amazed me that people say they have more energy when they exercise. Shouldn’t I be more tired? I finally experienced that feeling first had where I felt myself dragging all day and once I got my exercise in I was no longer yawning every 5 minutes.

5. Get up earlier. I used to be very good about getting up at 5:30 every day, exercising, and getting myself ready before taking the kids to school, but I’ve kind of gotten out of the habit with that and I’d like to get back on track again.

I loved what Tsh from Simple Mom said about setting your alarm a few minutes earlier each day. It’s all about baby steps. And that’s what I’ve been doing so far. Setting for 5 minutes earlier a couple times each week.

Photo credits: Grinding Your Own Flours and Using Whole Grains
by Allison of Some the Wiser

6. Incorporate more variety of grains in our diet. We are already pretty good with using whole wheat flour in recipes. But I know that I can grind my own flours to use other nutritious grains.

7. Make healthier choices when eating out. We don’t eat out too often. I think we’ve developed a good balance of eating in vs. eating out, but I don’t always choose the healthiest items on the menu and I often eat too much.

What are your goals for a New Year, New You in 2012?

Disclosure: This post is Sponsored By The Cheesecake Factory. It’s Skinny. It’s Delicious. It’s SkinnyLicious.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

Despite not having egg yolks that needed using up, I decided to go ahead and experiment with my lemon curd recipe to create an adaptation using delicious, winter oranges. Now, what should I do with all those egg whites??? Perhaps experiment with French Macarons or bake an Angel Food Cake.

The tricky thing with oranges is they are already so sweet, so you really don’t need nearly as much sugar in orange curd as you’d need with lemons or limes. I used a little lemon juice and zest to balance things out.

Citrus curd is a great basic condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to the winter doldrums.

15 Ways to Enjoy Citrus Curd

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This, like so many other Pantry and Fridge Staple favorites, is so simple to make at home yourself, there is no need to experiment with store bought counterparts.

There are so many fun ways to enjoy citrus curd that I’m sure you’ll find yourself making it often. Here are a few of my favorite ways to enjoy it, plus some links for recipe inspiration. You can allow the citrusy goodness to take center stage, or be a background flavor for just a hint of flavor.

With Your Breakfast

• On Steel Cut Oatmeal
• Pancake or Waffle Topping
• Swirled into Yogurt
• Spread on Toast
• On top of Scones
• Inside Donuts

With Dessert

• Drizzled on Fruit and Whipped Cream
• As Macaron Filling
• Between Cake Layers
• Inside Crepes
• In a Tart Shell
• Serve with Panna Cotta
• As a Cupcake Filling
• With Ice Cream
• Marbled with Cheesecake
• On Pavlova

What is your favorite way to eat citrus curd?

Orange Curd

Yield: about 1 pint

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

1/3 cup + 1 tablespoon orange juice
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest
1/4 - 1/3 cup sugar, depending on your sweetness preferences
8 egg yolks
10 tablespoons butter, sliced into tablespoons

Directions:

In a medium saucepan, combine the juices, zest, and sugar. Heat over medium heat until simmering. Turn heat to low.

Meanwhile, whisk the egg yolks in a medium sized bowl until smooth. Slowly pour half of the orange mixture into the yolks while vigorously whisking. Return the amount in the bowl to the saucepan.

Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon. About 5-10 minutes. Remove from heat and stir in the butter 1 tablespoon at a time.

Cool to room temperature, then store refrigerated in an airtight container for about a week.

adapted from: Citrus Curd 3 Ways: Grapefruit, Lemon and Lime

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

I’ve totally been there! For a long time I struggled with keeping my body hydrated. I would wait until I was thirsty before taking a drink. I learned that by that time, your body is already feeling the affects of dehydration.

Last summer I really made an effort to drink the proper amount of fluids for my body because I noticed that I suffered from some of the ill affects of not consuming enough water: my skin was dry, my urine was yellow, and I was low on energy. I thought I’d share with you a few tips to stay hydrated.

HOW TO DRINK MORE WATER

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Make it Convenient

Have a water bottle with you whenever you leave the house. I like my 25 ounce CamelBak Stainless Bottle. I bring it with me everywhere. This ensures that I won’t ever find myself thirsty without a water source.

If you have a hard time remembering to drink water, set a reminder alarm on your phone to go off every 45-60 minutes to suggest to yourself that you stop, take a break, and rehydrate.

At first you might feel like your constantly drinking water, but it will become second nature in no time.

Note: After going to the restroom, rehydrate with more water.

Drink Before, During, and Between Your Meals

When you’re eating out, always drink a glass of water before you begin your meal. This will help curb your hunger so that you consume fewer calories and enjoy your meal without overindulging.

Plus, water is the free beverage choice when eating out. Continue to sip water throughout the meal to compensate for higher sodium that is often present in restaurant meals.

Fruits and vegetables contain lots of water that will benefit our bodies and have less calories than heavy ingredients. When ordering out, consider choosing a side salad and sharing an entree with a friend or spouse or a meal with lots of produce in it.

Sip a glass of water with meals and continue to hydrate your body between meals. Often times when we feel hungry, our bodies are really just in need of water rather than calories.

Flavor Your Water

Many people complain that they don’t like the way water tastes. Flavored water is especially great when you’re dining out or entertaining. You still feel as if you’re indulging in a delicious drink, but with far less calories.

When you cut out the calories of cocktails, soda, or other sugary drinks that are often present on restaurant menus (and even in our homes) you can afford to indulge more on your meal. If you still feel compelled to order a drink, ask for a glass of water in addition to your beverage of choice.

Try a few of these tips for flavoring your water:

1. Add a drop or two of 100% pure essential oil to your glass. Essential oils are a great calorie-free and sugar-free flavor option. This is my favorite trick because it hardly takes any time at all and I can take care of it on the go.

• My favorite water flavors are: orange, grapefruit, lemon, lime, or peppermint. I also like to combine mint and lemon or mint and grapefruit.
• Look for essential oils that are 100% certified pure therapeutic grade, they will not contain additives, chemicals, or filler products.

2. When drinking juice, water it down by 25% to reduce calorie and sugar intake and increase water consumption.

3. Add various produce to your water. Ideas include: muddled herbs and berries, cucumber, and citrus slices.

Refreshing Flavored Water Recipes:

• Flavoured Water | Donna Hay
• Flavored Water | She Wears Many Hats
• Minted Rose Water | Sunday Suppers
• Pineapple Sugarcane Spa Water | A Spicy Perspective
• Quick and Easy Flavored Water | Jamie Oliver

Know How Much Water Your Body Needs

The old recommendation of drinking 8 – 8 ounce glasses of water a day is just an average and more of a general guideline.

To more accurately represent the amount your body needs divide your weight in half and drink that many ounces of water per day.

Example: A person weighing 120 lbs would drink 60 ounces of H2O a day.

Those who are heavy exercisers will feel the need to drink more water than this throughout the day due to the liquids lost in sweat.

Additionally, it is very important to keep your body properly hydrated when visiting high altitudes – even drink more water than normally necessary – to avoid feeling ill.

Start Early and Finish Early

Don’t wait until you feel thirsty to have a glass of water.

I find it easier to drink the proper amount of water when I get started right away in the morning.

On the flip side, don’t consume large quantities of water close to bed – unless you like waking up for frequent, late night trips to the bathroom. I aim to drink most of my water before dinner time and to drink sips here and there up until two hours before bedtime.

What are your tips for drinking more water?

Disclosure: This post is Sponsored By The Cheesecake Factory. It’s Skinny. It’s Delicious. It’s SkinnyLicious.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

When I feel this snacking weakness coming on, and horror of all horrors I am out of my favorite store bought tortilla chips, I opt for making my own. We almost always have corn and flour tortillas in the house, you see, and it takes just a few minutes to whip up homemade tortilla chips.

The fun part is you can opt for flavoring your chips. These delicious baked tortilla chips are flavored with lime juice, cumin, and chipotle for a little extra pizzazz! If you prefer plain salted chips, just skip those steps on the recipe or try and experiment with other flavors.

Last night I baked up a batch of these Cumin Chipotle Lime Chips to serve with my friend Allison’s Chicken Enchilada Soup. Doesn’t that look good? I pretty much had everything in my pantry except cilantro and enchilada sauce. I had Eric pick up some cilantro on his way home and I whipped up a quick batch of Homemade Chile Gravy Enchilada Sauce. YUM!

Other Recipes to Serve Homemade Tortilla Chips with:

• Chicken Tortilla Soup
• Roasted Tomatillo Guacamole Recipe
• Restaurant Style Salsa
• White Bean Chicken Chile Verde

Do you have a snacking weakness? What is it?

P.S. Don’t forget to head over to GoodLife Books and enter the Girl Hunter Book Giveaway. GoodLife Style has a fun New Balance Shoes and Headphone Giveaway going on right now.

Baked Cumin Chipotle Lime Tortilla Chips

Prep Time: 5 - 10 minutes

Cook Time: 10 minutes

Total Time: 15 - 20 minutes

Ingredients:

1 regular sized package corn tortillas
2 - 3 teaspoons olive oil
spray oil, (i.e. PAM)
1/2 of a lime, juiced
ground cumin
ground chipotle powder
salt

Directions:

Preheat oven to 425 degrees F.

Stack 4-5 corn tortillas together on a cutting board. (This isn't necessary, just helps the process go a little faster.) Cut the tortillas in half, then in half again so you have 4 quarters. Cut each quarter in half. You should have 8 triangles for each tortilla. Repeat, using the rest of the tortillas.

Pour about 2 - 3 teaspoons of olive oil on your baking sheet. Using a paper towel, spread the oil all over the pan to evenly coat it. Lay the cut tortillas on top of the olive oil-greased baking sheet. Lightly spray the tops of all the tortillas with spray olive oil.

Juice the lime half in a small bowl. Using a silicone pastry brush, dip and lightly brush each tortilla with a small amount of lime juice. You don't want to soak it, just give it a little flavor. Then, sprinkle the chips with salt, cumin, and chipotle powder according to your taste preferences.

Place the baking sheet in the oven and back at 425 degrees F for 5 minutes. Remove the tray and use the tongs to flip each tortilla over. Then bake for another 3-5 minutes, or until desired crispness is reached.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

If you’re a fan of cooking, food memoirs, hunting or just reading and learning more about where your food comes from, you’ll definitely want to pick up a copy of Girl Hunter ASAP.

Welcome, Georgia!

The Inspiration Behind Girl Hunter

We have a bit of a food dilemma today in America. Our industrial food system is so contaminated with corn, and hormones, and sick animals, that we humans are faced with the dilemma of what to eat so as not to get sick. My personal solution is hunting and gathering.

I’ve come to believe that when done ethically, this is the last natural and instinctive interplay between humans, the land, and animals. Hunting is an act involving all of the senses and I believe one of the most natural ways of being human on this planet.

It is part of the natural cycle of life, humans eat animals and plants, animals eat animals and plants, plants feed from the dirt, and we turn to dirt. I think that is the part some people have a hard time with—where there is the flow of life there is also the flow of death, and they have to acknowledge their own mortality.

Because I think once we have that honest conversation about our food system and refuse to have an anonymous relationship with our ingredients, the quality of food we expect as omnivores will forever change.

For me, hunting is paying the full karmic price of the meal, a chance to participate in every part of the process and use every part of the animal which is an invigorating experience as a chef.

But there are other ways people can participate more closely in the cycle of life. One would be to join in with friends to buy a share in a whole animal from a farmer that raises their animals humanely. Another would be to purchase only grass fed, or free range or heritage meat.

Even vegetarians can participate by stepping off the grid in small ways, even just once in a while–stepping outside their front door and gathering purslane for a salad or dandelions for wine.

The idea is to get back in touch with our natural human instincts… as hunter gatherers, as people that used their hands and were more connected to the world that we live in.

I don’t expect everyone to hunt and that isn’t what Girl Hunter suggests. But I do hope that my book will prompt people to have a conversation about the role they play in the food they bring to the table.”

What was your life like before you became a “Girl Hunter”?

I grew up on the same land my great-grandfather lived on in upstate New York. He named it ‘Tulipwood’ and I’ve always felt a deep connection to the place.

My grandmother lived there in the same house she grew up in. My great-aunt, her sister, used to walk around with me and tell me the name of every plant on the land, and I would label them for her.

Living there and fishing, foraging, and gardening inspired my love of simple food and my love of tradition. It’s what ultimately inspired me to go to culinary school and cook professionally. And then that philosophy is what inspired me to eventually become more hands on about rolling up my sleeves and getting to the heart of where my food comes from.

What prompted you to give up your previous career?

I was working in finance after college because it was the easiest path to take, but I was very unhappy.

After a bit of soul searching I realized I was always at my happiest when cooking, so I took a leap of faith and enrolled in culinary school. I went on to work in farm to table restaurants in New York and France and discovered I was much more interested in the people who were coming in with their goods than I was in peeling grapes in the kitchen.

And so, on my days off I would spend time with these people, go foraging in the woods with them, or visit them on their farms.

Many of them had made a choice to change their priorities and do the work they felt most passionate about – not because it made them the most money, but because it was what made them happy. I ended up writing my first book based on these people — Food Heroes.

The great poetic irony of giving up my previous career was that, while I was in France doing all of this cooking and writing, Lehman Brothers, the company I had worked for, collapsed.

I lost the little stock I had, and I thought to myself, what if I had stayed to make more money even though I was miserable? I would have lost it all. It was a sign to me that I had made the right choice.

When did you get involved in hunting? Has it always been an interest of yours?

I didn’t grow up hunting, though I did grow up fishing my trout for breakfast and foraging in the woods. I’ve always been keen on getting dirt under my fingernails.

I was working in farm-to-table restaurants in New York and in France after culinary school and one of the restaurants I worked at made us kill turkeys for the kitchen.

That was my watershed moment. It was emotional and intense and there was a window through which I momentarily peered and contemplated life as a vegan, but ultimately something shifted in me, I realized that if I was going to eat meat and handle meat as a chef, then I wanted to pay the full karmic price of the meal and no longer have an anonymous relationship with my ingredients.

And so we killed the turkeys and brought them back to the kitchen and used every single part of the animal — treated it with integrity from the field to the plate. That experience awakened a dormant part of me that I think we all have as humans and omnivores, no matter how strapped to city life we are. Our ancestors were all hunter-gatherers.

Have you ever felt that your life was in danger while on the hunt?

Yes, just once luckily. I wrote about it in Girl Hunter and it entails bears, an angry horse, an angry man, and a journey 10,000 feet high in the mountains of Wyoming.

I won’t give the story away but I often have people email me or write me notes on Twitter saying that they’re staying up reading my book in order to make sure I get out of Wyoming okay.

I definitely am a little too “fearless” at times, but luckily I’ve learned from those experiences.

What are your hobbies when you’re not hunting?

Well, cooking… and pretty much anything else that involves manual labor. I grew an enormous, overly ambitious garden with my brother this year on the land where my family lives in upstate New York. We also keep chickens and honeybees there so I help out with that.

I recently moved into a new home in Austin, Texas so this past few months I’ve become sort of obsessed with home improvement stores and so far have built a large wooden planter box for bamboo and a concrete fountain!

The guys at Home Depot looked at me like I was a crazy lady when I strolled in with a puffy skirt and flip flops and announced I was going to pour a cement fountain. But I did it!

Tell us about a typical day in the life of Georgia Pellegrini?

I sometimes crave a typical day… I travel so much for my writing and for various projects that I am lately protective about carving out a few weeks at a time where I get to sleep in my own bed and watch my own TV!

But usually, no matter where I am, my day begins with scrambled eggs and avocado and lots of hot sauce (I’m obsessed with hot sauce) and then checking a million emails. I’m trying to find a way to create more balance lately, I check email too often in order not to drown in it.

Sometimes I have fantasies of stepping off the grid and being a hermit in the woods. Maybe that’s why I like being outdoors and the act of hunting… it is a chance to be totally present and get back in touch with our original human instincts, a time before the fast pace of life existed.

I cook a lot when I’m at home too… using my hands in the kitchen is a great outlet.

What are your top 3 favorite recipes from your blog?

Get the recipe for: Wild Garlic Soup

A favorite simply because wild garlic is so abundant in the front yard in spring and summer and the soup tastes divine.

I feel very pioneering when I step outside the door, pull some up and make a batch. I imagine that’s what my great grandmother used to do when she lived at Tulipwood.

Get the recipe for: French Apple Tart

In true French dessert fashion, it doesn’t add a lot of sugar to the already sweet apples, so it is delicately sweet — you could serve it with ice cream or a chunk of cheddar cheese equally.

And the best part is that while it is very easy to make, it is so visually appealing that it seems like you have toiled over it for hours.

I love recipes that make you look good with minimal effort!

Get the recipe for: Homemade Fruit Leather

It’s so versatile and such an economical way to use excess fruit you have on hand. I used to love fruit leather as a kid and this version is tasty and healthy.

What are your top 3 favorite cookbooks?

I love food writing with recipes mixed in… that’s probably why my last two books have been food narratives with recipes!

When I read about a journey and how the food was intermingled with the experiences the recipes really come alive for me and that’s when I’m eager to make them. My favorites right now are:

• The Art of Eating, by M.F.K. Fischer: A compilation of her culinary musings. She remains the best food writer still, in my opinion.
• Cooking for Mr. Latte, by Amanda Hesser: This was one of her first books and takes you through the courtship with her now-husband, all of the food they ate and the recipes to try yourself. It’s delightful.
• Mastering the Art of French Cooking, by Julia Child: It will always and forever be a classic and I love her spirit. Plus French technique is a great foundation for any kind of cuisine, even the simple food I tend to cook now.

How about top 3 fiction books?

• The Agony and the Ecstasy, by Irving Stone: It’s about Michelangelo’s life but I think he took some artistic liberties so it reads like fiction.
• The Fountainhead, by Ayn Rand: She’s an epic storyteller
• Plainsong, by Kent Haruf: He writes with such simplicity and elegance that it’s heartbreaking… in a good way.

Thanks so much for being here today, Georgia!

Watch the trailer for Girl Hunter

Giveaway Prize (4 winners):

Each winner will receive one copy of Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time, by Georgia Pellegrini

Giveaway Requirements:

• What are you inspired to do to get more involved in knowing where your food comes from?
  
• Contest ends January 30, 2012 at 11:59 p.m. PST.
• Contest open to US States and CANADA only.
• Winners will be chosen via random.org and will have 3 days to respond before disqualified and a new winner chosen.

Optional Extra Entries:

Additional entries can be earned by doing any of the following, giving you a total of 2 extra entries. Leave a separate comment for each of your entries.

1. Follow GoodLifeEats and Georgia Pellegrini on Twitter and ReTweet the following message: I just entered to win a copy of @GPellegrini’s new book, Girl Hunter, from @goodlifeeats  http://is.gd/JWOsNi #giveaway #books

Images in this post copyright GeorgiaPellegrini.com

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

About a month ago snow was regularly appearing in our forecast for several weeks. We had a snow day from school and work. We bought new snow pants and boots for the kids. Built snowmen and made snow angels.

It has been a few weeks with no fluffy, white snowflakes to play in so we have turned to our books instead. Here are a few of our favorite books about snow from the library.

Children’s Picture Books about Snow

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The Snow Globe Family

By Jane O’Connor, Illustrated by S.D. Schindler
Published September 2006
Find The Snow Globe Family on Amazon.

Oh, when will it snow again? wonders the little family who lives in the snow globe. They long for a snowstorm— if only someone in the big family would pick up the snow globe and give it a shake.

Baby would love to. She notices the little family, but the snow globe is too high for her to reach. But then Baby is alone during a snowstorm. Will the snow globe family get a chance to go sledding, too?

The Story of SNOW

By Mark Cassino with Jon Nelson, P.h.D., Illustrated by Nora Aoyagi
Published October 2009
Find The Story of Snow: The Science of Winter’s Wonder on Amazon.

How do snow crystals form? What shapes can they take? Are no two snow crystals alike? These questions and more are answered in this visually stunning exploration of the science of snow.

Perfect for reading on winter days, the book features photos of real snow crystals in their beautiful diversity. Snowflake-catching instructions are also included.

Snow Happy

By Patricia Hubbell, Illustrated by Hiroe Nakata
Published October 2010
Find Snow Happy! on Amazon.

Waking up to a snow-covered world, children dash outdoors: “We’re silly-willy laughy, feeling slightly daffy, leaping through the snow—Snow Happy!”

Follow along as they playfully romp through the freshly-fallen snow: sledding, shoveling, making snow angels, and throwing snowballs. Even the woodland animals are taking part in the winter fun!

Red Sled

story and pictures by Lita Judge
Published November 2011
Find Red Sled on Amazon.

Despite being an almost wordless picture book Red Sled is destined to become a favorite snow book for us. In this book you’ll find adorable woodland creatures experiencing a nighttime joy ride on a child’s sled through mountains of snow.

Bold watercolors, hilarious expressions, and spot-on sound effects depict the woodland creature’s fun ride.

Snow Dog’s Journey

story and pictures by Loretta Krupinski
Published October 2010
Find The Snow Dog’s Journey on Amazon.

One wintry day, two children build a dog out of snow, and they play with him and love him just as if he were real.

That night, the icy Frost King spies the dog and decides to make him his own. Together, they travel far and wide, but in his heart Snow Dog knows that no one loves him like the children. So he sets out to find his way home.

Here Comes Jack Frost

by Kazuno Kohara
Published October 2009
Find Here Comes Jack Frost on Amazon.

One cold morning a lonely boy wishes for something to do. His animal friends are hibernating, and he has nobody to play with-even all the birds have flown south. When he meets Jack Frost, the last thing he expects is to make a new friend… or to discover how enchanting winter can be!

Snow Day Dance

story and pictures by Will Hubbell
Published December 2005
Find Snow Day Dance on Amazon.

Snow Day Dance celebrates winter and provides a look at the way snowflakes form. Author and Illustrator Will Hubbell’s rich paintings capture the excitement of a snow day and the real magic that nature brings this time of year.

Snow Bears

by Martin Waddell, illustrated by Sarah Fox-Davies
Published November 2002
Find Snow Bears on Amazon.

When Mommy Bear comes out to look for her baby bears, she finds three snow bears instead. They don’t really look like her bears, so who are these snow bears and where can her baby bears be?

What are your favorite books about snow?

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

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We served them with Black Bean and Sweet Potato Chili for dinner one night because I didn’t quite feel like making my usual Honey Cornbread Muffins. In fact, I think part of the problem was that I was out of honey.

And perhaps craving something a little more savory. I dug up my Basic Scone Formula and went to work to figure out how to create a savory cornbread scone.It just took a little tweaking – something that I love to do.

Because I liked cheese in the Savory Gruyere, Apple and Sage Scones so much I decided that I’d add some cheddar along with a diced up poblano pepper for a little extra pizzazz.

Freezing scones is quite similar to freezing many other baked goods. Check out my tutorial for How to Freeze and Reheat Pancakes and Waffles. You would follow the same basic technique here.

This recipe freezes well if you’re looking for something to stock in your freezer. I find frozen biscuits and scones rather convenient for the morning’s breakfast.

With this particular recipe, (aside from serving with a bowl of chili) I enjoy slicing the scones in half, stuffing a scrambled egg between the two halves, and eating it like a breakfast sandwich.

Related Posts:

• Basic Scone Formula
• Kitchen Tip: Homemade Buttermilk Substitute
• Kitchen Tip: Trick for Cutting Butter into Flour

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Chile Cheese Cornbread Scone

Prep Time: 15 minutes

Cook Time: 15 - 25 minutes

Total Time: 30 - 45 minutes

Ingredients:

2 3/4 cup all-purpose flour
1 1/4 cup cornmeal
4 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1 cup cold butter
1 poblano chile, finely diced
1/3 cup cheddar cheese, grated or cut into very small dice
3 eggs, lightly beaten
3/4 cup buttermilk

Directions:

In a large bowl, combine the flour, cornmeal, baking powder, sugar, and salt. Cut the butter into the flour mixture (Tip: Trick for Cutting Butter into Flour). Stir in the cheese and poblano. Set aside.

In a smaller bowl, combine the 2 eggs and buttermilk. Whisk until well combined. Make a well in the center of the flour mixture, pour in the egg mixture and stir until it comes together. Whisk the additional egg in a small bowl combined with 1 tablespoon milk or buttermilk. Set aside.

Turn out on a lightly floured counter and knead a few times until it holds it's shape. Divide into two equal portions (a kitchen scale helps with this) and roll into an 8 or 9 inch circle. Dust the bottom of the circles with flour.

Cut each circle into 6 or 8 triangles or use a biscuit cutter for circular scones. Place the scones on a parchment lined baking sheet. Lightly brush with the egg wash, then bake for 15-25 minutes at 350 degrees F, or until golden and cooked through.

Cool on a wire rack until cool enough to handle. Serve.

To Freeze: cool completely, then place in a gallon sized Ziploc bag. Freeze for up to 1 month.

Notes:

You may substitute half of the all-purpose flour for freshly ground whole wheat flour if desired. I prefer White Whole Wheat Flour for it's mild flavor.

adapted from: GoodLife Eats Basic Scone Formula

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain

Why did I drop the ball in 2011? I think because I wasn’t specific in my goal. Just saying “exercise more” doesn’t really define what you’re going to do. Also, I never really voiced my goals to anyone. I kind of need to be accountable for the goals that I’m making otherwise they get lost and forgotten. And lastly, I wasn’t consistent. If it isn’t a consistent routine, it is so easy to push it aside when my “to-do” list is already feeling very full.

In 2012, I definitely want to be a lot more exercise minded. I’d like to exercise for 30 minutes at least 3 times a week. And even that isn’t really specific enough. I want my legs and rear end to be more toned. I’d like to work on having stronger abs. And be able to run for 20 minutes without feeling exhausted. There. I said it.

Exercising regularly makes me feel better: physically and emotionally. Even if it is something as simple as going for a fast, 30 minute walk.

That being said, I was badly in need of a new pair of athletic shoes. Can you believe that I haven’t bought a new pair in over NINE YEARS? A new pair of shoes is just what I needed to get excited about exercise again. Check out these beauties. Not only are they attractive, but they are incredibly comfortable too.

New Balance Minimus Shoe Features

With the New Balance Minimus Running Shoe LESS is MORE.

• Super cute! (since that is always a plus!)
• Designed to be worn with or without socks.
• Carefully engineered to deliver high performance in a lightweight, flexible package.
• Inspired by Good Form Running; the Minimus collection holds a world of discovery for neutral runners as well as those with gait issues or chronic injury to conquer by learning better form.
• Positions your foot into a more neutral stance to encourage mid-foot strike.
• Odor Resistant

I don’t know about you, but I can’t possibly motivate myself to exercise without some good, upbeat tunes in the background. The music helps distract me and keep me moving. I love these new headphones from iHome and New Balance.

Not only are they comfortable to wear while exercising, but they have incorporated several devices into one until to help keep clutter away while you’re working out.

iHome NB639 Fitness Evolve Headphone Features

With the Fitness Evolve Headphones, you only need one gadget for your workout needs.

•  Chronograph Workout Timer
• Pedometer Functions:  Tracks total number of steps and distance travelled
• Heart Rate Monitor:  Measures heart rate beats per minute and calories burned
• One-Touch Heart Rate Monitor/Pedometer Charges & Syncs via USB
• Gives you real-time voice-over feedback:  announces heart rate, caloric burn, steps taken and distance stats without pausing your music or your workout.
• No Batteries Required

Need some music ideas? Between She Wears Many Hats and Recipe Girl, I think you’ll be covered. Check out their suggestions here:

• 100 Workout Songs for Your iPod
• Exercise Tunes

Do you need a little motivation with your fitness goals?

Go ahead and enter this fabulous giveaway from New Balance and iHome Audio. I’m off for my 30 minutes of exercise now. It’s a gorgeous day, so I’m thinking a run/walk outside!

Giveaway Prize (1 winner):

1 winner will receive a pair of New Balance 10 Minimus Shoes and one iHome NB639 Fitness Evolved Headset. (Approximate retail value $204.98)

Note: iPod pictured is not included in the giveaway.

Thank you, New Balance and iHome Audio for providing this giveaway!

Giveaway Requirements:

• What are your 2012 fitness goals? Be specific, don’t just say ” to exercise.”
• Contest ends January 24, 2012 at 11:59 p.m. PST.
• Contest open to US States only.
• Winners will be chosen via random.org and will have 3 days to respond before disqualified and a new winner chosen.

Optional Extra Entries:

Additional entries can be earned by doing any of the following, giving you a total of 5 extra entries. Leave a separate comment for each of your entries.

1. Follow goodlifeeats, New Balance, and iHome on Twitter and ReTweet the following message: I just entered to win a pair of @NewBalance Minimus and an @iHome Fitness Evolved Headset from @goodlifeeats  http://bit.ly/zdtXQv #giveaway

2. Like GoodLife Eats on Facebook.

3. Share the link to the giveaway and your fitness goals for 2012 on your Facebook wall. Winner will need to verify.

4. Give any of the following posts a Stumble using Stumble Upon, then leave a comment here telling me which post you stumbled.

• A Year’s Worth of Books: What I read in 2011
• 12 Fabric Rosettes from Around the Web
• Vegetarian Fajitas: Recipe for Portabella Mushroom Fajitas
• Mexican Sweet Potato Quinoa Salad
• Artichoke Spinach Pizza with White Beans

Note: For another chance, head over to My Baking Addiction’s New Balance Giveaway.

• Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmanson
• La Tartine Gourmande: Recipes for an Inspired, by Beatrice Peltre
• Spilling the Beans: Cooking and Baking with Beans and Grains, by Julie Van Rosendaal and Sue Duncan
• The Homesick Texan Cookbook, by Lisa Fain