I made a double-batch of egg soup today -- some for the freezer that hubby can heat up after I have the baby. If you haven't tried this soup, you should. It is SO CHEAP and comforting in the wintertime, and very healthy and quick to make. It takes about as long as making a pot of ramen soup. You just have to have the chicken stock in the freezer all ready to go. The recipe is here.

This is my youngest, just finishing her lunch. She had rice. In our house, "rice" is not your ordinary rice. We eat it with cream and black strap molasses on top. The rice is cooked with butter or coconut oil and gelatin. (I just add a packet of gelatin to the water in the rice cooker). Gelatin is important for good digestion, and the molasses has a lot of good minerals.


Part of my food-prep for today includes making cream cheese. Here's my yogurt, dripping off the whey which I'll use to make cortido, sauerkraut, beet kvass, or whatever. Sometimes I give it to the kids to drink. I add plenty of salt to the finished cream cheese and it's pretty good.

Last week I tried the N.T. version of "raw" cheesecake. Let me just say, that was DISGUSTING. No one could eat it. I will be inventing my own recipe.


After the yogurt has been sitting like this for several hours, I tie the ends of the cheesecloth around a spoon and remove the metal strainer underneath. The cheese hangs in the bag over the pitcher and continues to drip for a few more hours.