Sick and Tired

How many times have you heard someone say, "I'm sick and tired of being sick and tired!"?  Have you ever stopped to think about what that really means? 

I don't know about other parts of the country, but down in The South, "sick and tired" is something of a cliche.  We use it to describe a level of frustration as in, "I'm sick and tired of cleaning up this mess!"  Or, "I'm sick and tired of those raccoons stealing my cantaloupes!"  (That has been a very real problem at the Hillbilly Homestead this summer, for the record...*sigh*).

We hear someone say they are "sick and tired" and don't think all that much about it.  But being sick and tired of being sick and tired?  That is something worth thinking about.  What it really means is, "I have dealt with being sick, feeling terrible for so long I just can't tolerate it anymore!  I don't know why I'm so exhausted all the time, but I don't think I can take it anymore!"  Think about it.  How many times have you heard that?  How many times have you said it yourself?

But, what if there was something you could do about it?  What if the way you are eating is contributing to feeling "sick and tired"?  What if your food is what is making you sick in the first place?  It sounds off the wall at first, doesn't it?  Americans have access to more food choices than any country in the world.  You don't have to think about getting your vitamins and minerals in our great country - the food companies add them to all sorts of things:  enriched this, fortified that...and it's all so very easy.  Plus, we have government agencies that regulate the food companies to make sure that the foods we are eating are safe.  But are the foods really safe?  Not in my opinion.  I'm not talking about meat inspections here.  I'm talking about the stuff that is in the processed foods that fill the shelves of America's supermarkets - and most of her pantry shelves.

Many of you know that I have been on a "real food" adventure for the past year or so.  I had no idea what I was doing.  As DH would attest, I've never been much of a cook, I was the Queen of Boxed Meals!  I never thought about what was IN the boxed meal, or how the "little glove guy" managed to create a creamy sauce just by mixing a tiny envelop of powdered stuff with water.  I just wanted to get dinner on the table and on to the next thing on a busy mom's to-do list.

Last summer I started learning about the effects of the industrialization of our food and the chemicals that are in all this food.  The more I learned the more horrified I became.  Genetically modified foods, chemically processed food, chemically treated foods, irradiated foods.  All of these things that are done to food that literally strip all of the nature right out of them.  Then we have all of this "dead food" that has to be further treated to put back IN the nutrients that have been processed out, so synthetic vitamins and minerals are added foods are fortified with vitamins and minerals.  Flavor has been obliterated, so neurotoxic chemicals like monosodium glutamate are added food producers use flavor enhancers.


What if all these chemicals are what is making everyone so sick and tired?  In one of my earliest posts, I talked about some of the foods that concern me most.  If you are new here, I encourage you to take a look at Food for Thought.  At that time I had done very little research into MSG (monosodium glutamate), but I have now (expect a future post on this topic) and have since eliminated it from our diets.  I am convinced that it is poison. 

I am not an organic purist.  We do what we can.  The truth of the matter is that we can't afford to buy everything organic - I'd have to drive 65 miles away to buy organic produce every week and that's not going to happen right now.  I can't drop $5 on 8 oz. of organic corn starch when I can buy a huge container at Sam's for half that cost.  It is too much right now.  If it is more financially realistic in the future, that would be great, but we do the best we can.  I can tell a such difference in our health and energy levels just by eliminating the processed foods, even though the "real food" ingredients are not organic.  No one around here is "sick and tired" and we haven't been since we changed our diet away from industrialized, genetically modified, shelf stable, additive-laden foods.

It is difficult not to share this new-found knowledge with everyone I meet.  I tend to come off as the "crazy, crunchy lady" and I sometimes worry that people will think I am judging their food choices, even though I'm not.  I try not to dole out unsolicited advice, but it's so HARD not to say to someone that IS sick and tired of being sick and tired, "You need to change your diet, you'll feel incredible!"  Fortunately, I have this blog and I can rant on about it here to all who will listen ;)

I'd love to hear your thoughts, opinions, questions.

"Let food be thy medicine, and medicine be thy food." - Hippocrates

Homemade Ranch Dressing

Have you ever read the ingredients on a bottle of salad dressing?  I have - and they freak me out!  I understand the concept of "shelf stable" but I can't stand the idea of pouring a whole bunch of chemicals (and GMO canola oil) out on top of my oh-so-healthy salad!  I quit buying salad dressing months ago but hadn't worked real hard on finding a replacement.  Most of my family prefers Ranch dressing.  I tried out a recipe a few months ago that my absolute favorite blogger came up with over at Heavenly Homemakers.  Her recipe was a bit too salty for my family, so I whipped up a batch last night with less salt.  This is the recipe I used:

5 Tablespoons Minced Onion
7 Teaspoons Dried Parsley Flakes
2 Teaspoons Salt
1 Teaspoon Garlic Powder

Mix thoroughly and use 2 Tablespoons mix as you would an envelope of Ranch Dressing Mix - for Dressing, mix with 1 cup mayo and 1 cup buttermilk.  For dip, mix with 2 cups sour cream.

I actually like my mix to resemble the powdery mix that you buy at the grocery store so I run mine through my food processor before I put it in my jar for storage.  I had the presence of mind (for once) to realize that I would need less of the powdered mix, so I used my trusty digital scale and weighed out 2 Tablespoons before processing into powder so I could figure out the proper measurement of the equivalent weight after.  (The weight is 16 grams if you were interested.)  Now I know that I need 4 Teaspoons of my powdered mix for the same ratios of mayo/buttermilk or sour cream.

I mixed up Dressing this time as I planned to have salads with tonight's dinner.  DH, knowing there was Ranch in the fridge again, sneaked in and sampled some this afternoon with some carrots.  (Hey, a girl can't complain about her man eating carrots for a snack!)  The verdict?  He said it was too runny.  Ummm...it's dressing - NOT dip!  I have used the brand name dry mix with mayo/buttermilk in the past and it was about the same consistency - slightly less thick than the pre-made stuff in the plastic bottle.

The best review came from our son, the 5 year old Mr. Picky Pants, "Mom, this salad stuff you made?  It tastes JUST LIKE the kind you buy at the store!"  And he's absolutely right - it tastes exactly the same.  No monosodium glutamate, xanthan gum, disodium phosphate, disodium inosinate or disodium guanylate required.

Homemade Potato Chips

Last night I decided to try my hand at homemade potato chips.  We were having hamburgers for dinner and I decided that potato chips might be a fun change.  DH would normally make french fries for us, but potato chips have been off the "approved foods" grocery list for quite a while now and I think we all miss them.  I'm excited to share how to make them with you, because they were wonderful - light, crispy and delicious - everything a potato chip should be, without any yucky hydrogenated fats or added chemicals.  I normally like to use a lot of pictures, but I didn't think about it until I was almost finished.  Besides, I'm pretty sure y'all don't need a picture of a pile of potato slices to know what one should look like ;0)

Ingredients:

Potatoes
Oil for frying (I use Peanut)
Sea Salt

• Peel potatoes, if desired.  I left the skins on mine and no one complained.
• Slice potatoes thinly using mandolin slicer - unless you are a knife magician and can slice your potatoes both thinly (is thinly a word?) and uniformly, which I cannot do.  (Well, maybe I could with some practice, but I have a mandolin, so what would be the point?)
• Plop the potato slices into a bowl of cold water as you go and allow them to soak in cold water for 30 minutes prior to frying.  This step draws the starch from the potatoes and they fry up crispier.
• Heat about an inch of oil in frying pan.  Some of the recipes I saw say to heat the oil to 375 degrees.  None of my thermometers go up that high, so I do the toothpick test.  (Stick a toothpick in the oil, touching the bottom of pan - if bubbles form around the toothpick your oil is hot enough.)  I prefer the toothpick test to the "drop of water in the oil" test, which is also effective.
• While oil is heating, lay out paper towels on the counter, arrange your potato slices individually and cover with another sheet of paper towels, blotting to dry.  Leave the potatoes covered until ready to fry.
• Gently slide each potato slice into the oil and fry until golden brown.  I try to turn them, but don't worry if you miss some, they seem to turn out fine.
• Remove from oil using a slotted spoon, place on clean, dry paper towels and sprinkle with sea salt immediately.  (This is probably NOT the recipe to try if you are running low on paper towels!)
• Continue the process until you are finished.  (It goes faster if you solicit an extra set of hands to add more potato slices to the hot oil as you are removing and salting them.)

I put each batch into paper towel-lined bowls in the warm oven to keep them warm and crispy until they were all finished.

That is all there is to it.  Kind of.  The truth is, this potato chip thing turned into a two day adventure for me.  You see, I sliced up too many potatoes.  My general rule of thumb for potatoes (mashed, scalloped, etc.) is to cook 1 for each family member.  That is WAY too many potatoes if you only intend to make enough to go along with hamburgers for dinner.  By the time I got all of the potatoes in the bowls above finished I was well and truly sick of frying potato chips.  I had read that you can soak the potato slices in vinegar to make salt and vinegar chips, which DH happens to LOVE.  So I thought, I'll just pour vinegar over the rest of the uncooked slices, let them soak until tomorrow and make a snack that will make my man fall in love with me all over again.  (I'm convinced that my cooking has that power, after all...)

So, Day 2:

This afternoon I pulled out the vinegar-y potato slices, went through MORE paper towels, reheated my oil and got to frying.  Whoa.  Pungent aroma alert!  When the first batch of chips were fried and salted, it was taste test time.  The verdict?  Not vinegar-y enough.  After the initial stab of disappointment passed, I realized that having soaked the slices in water BEFORE soaking overnight in vinegar probably made the potatoes less absorbent, therefore less vinegar-y.  My plan for next time is to skip the water soak for a portion of the slices and go straight to an overnight vinegar soak. I'll let you know how it goes.