Some healthy fats in my bowl: olive oil, olives, avocado + almond feta 🥑 •
avoiding trans fats(aka partially hydrogenated oils, hydrogenated canola oil, safflower, corn, soy, vegetable oil) because they raise your ldl cholesterol while lowering hdl cholesterol(the good kind that keeps blood vessels clear). high ldl cholesterol causes risk of stroke, heart disease, type 2 diabetes. #stayhealthyfriends ❤️
Channeling those summer feels on this snowy day! just a reminder: no market this weekend. join us next saturday, february 17th from 9:00 am to 1:00 pm at the mchenry county fairgrounds. the indoor market is the first and third saturday each month through april.
Hemp chemise. a very plain drawstring-necked chemise made from heavy, creamy oatmeal hemp, handspun and handwoven, that has been worn enough to make it beautifully soft. these are wonderful things to wear, comforting like vegetable soup. this is in perfect condition, and the fabric is an exceptional example of french antique hemp. dating from the end of the 19th century, this one has a monogramme vg, is completely handstitched, and measures 60cm across the bust so an around-the-body measurement at bust level of approximately 120cm. aud $130, please message me if interested.
when i first arrived i had so many stories to tell about what i saw, and now i don't have that much to recount. but that is because, i just realised, it's winter and i never go outside. the markets are full of exactly the same thing each week now, and those things are onions, potatoes (lots of different sorts, but still, potatoes), beetroot (ditto), leeks (big leeks and small leeks), celeriac, parsnips (amazing, beautiful, totally under-appreciated vegetable which should be worshipped), turnips (big, small, and tiny, all horrible), pumpkins (huge and not very interesting, small and pretty, and....butternuts...which here they call - “butternut”, but in a french accent which makes me giggle when i try to say it), cabbage, red, white and green, and then for fruit, tens of varieties of apples, and all the citrus that spain and portugal produce, and not much else. i was baking parsnips yesterday and said to the not-so-baby “i'm baking parsnips for lunch”. several minutes later he yelled “i'm so excited!” and when i asked him about what, he said loudly “about parsnips,” and then proceeded to eat a huge bowl of the critters covered in parmesan cheese, which incidentally is a match made in heaven, especially if you can get really good parmigiano. i'm exploring things to do with these vegetables, please feel free to comment with any recipe or idea you hve for dealing withe the above which might vary our baked vegetable diet. i'm dealing with the monotony by adding a lot of creme fraiche and a little good sausage. i do wish i could find good coconut milk and proper sambal oelek here though..