Figs in a blanket!

My sister gave me a package of fresh figs today and I had no idea what to do with them.  Fresh figs are not something that we get that often.   I found this cute "recipe" that I think all my primal friends are going to love.  It is sweet, it is savory... it is quick and easy!  What more could you ask for?

Wrap each fig with a piece of bacon (I  used a slice of bacon halved lengthwise and wrapped it around the fig in a spiral).

Place figs on a baking sheets and broil, turning as needed, until bacon is crisped and browned. Serve hot.

Heating Pillow

Autumn is here!  It is my favorite time of year.  As the leaves change color and the storms roll in I end up feeling cold and achy at night.  My body seems to think I am not a cold weather person.  I know you are thinking that it never gets ((THAT)) cold where I live.  It is true!  The good news is the heating pillows help me be less of a baby.

These pillows are terrific for:
Hand warmers for anyone who wears gloves in the cold (hunters, skiers, hikers, or as you get into your car in the morning)
Neck wraps to ease sore muscles caused by hunching over the sewing machine.
Easing the pain of fibromyalgia and arthritis.
For sore overworked muscles.
Easing PMS cramps.
Helping breastfeeding moms lower their milk and comfort sore breasts
Cold feet in bed
Keeping food warm on the table or while being transported. Just put the dish on top of the heating bag.

These bags can also be frozen, and used as a ice pack for cold therapy.

No pattern is necessary, simply cut two pieces of cloth in the size/shape you wish your bag to be. Make sure to leave a seam allowance for yourself (about 1/2″).
Some prefer regular square shape bags, others prefer tubes or more rectangular shapes. Experiment, whip up a few different sizes and shapes to try. These are really easy to make as well as cheap!

You can use almost anything to fill your heating pillow.  Some of the options are: 
Uncooked rice
Feed corn
Buckwheat hulls
Flax seeds
Cherry pits
You can also add the following to the above for a soothing fragrant heating pad: Spices, herbs, essential oils. 
Ideas: lavender, rose petals, ground cloves, nutmeg, ginger, rosemary, cinnamon, peppermint oil, crushed mint 
If using: Mix herbs, spices and essential oil with choice heating pad filler (such as rice) and let sit in a sealed container for a few days (occasionally stirring). This will help set and distribute the fragrance a bit.

Cut and sew the fabric for the heating pads the size and shape you want.

Leave an inch or two open on one side so that you can fill bag with your choice of filler. Fill the bag about 1/2 to 3/4 full, more or less as you prefer. Don’t fill too full though, you want the bag to mold itself around your body when you apply it.

 Once bag is filled, sew opening closed either by hand or machine (making sure filler is contained at the opposite side of bag).
If wanting a removable cover, just sew a “pillowcase” idea with your soft, plushy fabric by making it a little larger than your heating pad and leaving an open end (make sure to finish off ends by sewing a hem). Or you can add a strip of velcro to close it. Make sure to never microwave this cover unless it’s content is full cotton. Remove cover to wash as needed.

Place in microwave and heat for 1 to 3 minutes, depending on size of bag. Do not leave unattended “just in case” the filler smokes or starts on fire! As a precaution, you can set a cup of water inside the microwave while heating the bag to add moisture or spritzing bag lightly with water before heating. If you add spices and herbs, this is a good idea to do. 

That is all there is to it.


"not spaghetti" and Venison meatballs

It is fall and around here that means it is the start of hunting season.  It is the time of year for some Wild recipes.  Who is up for an adventure? 

I know what you are thinking....  "Isn't venison really Bambi?".  Why yes, it is.

Keep in mind that Venison is a healthy and delicious meat choice, but the road to a tasty meal requires care in the processing and preparation. If you’ve had gamy tasting venison before, chances are the offensive taste was obtained through processing or cooking. The meat’s quality is a result of the deer’s age, sex and diet. Older deer have tougher meat, while the meat of bucks in rut is stronger tasting from the stress of breeding season.
For nutritional value, venison is low in fat and calories and rich in protein. Use low-fat cooking techniques, such as broiling, grilling, baking or stewing instead of frying to keep the venison healthy.
Nutrient content of domestic and wild game meats (cooked, 3-ounce serving, unless otherwise indicated)
Domestic Calories Protein Iron Total
Beef 184 25 3 8 3 73
Pork 180 25 1 8 3 73
(roasted, skin off)
161 25 1 8 2 76
Wild Meats
Deer 134 26 4 3 1 95
Turkey 121 26 _ 1 _ 55  

All in all, just keep in mind the deer you are cooking and match it with the right cooking technique—roasting and stewing for tougher cuts and frying, broiling and grilling for more tender cuts.

It is just fine to grab your favorite bottle off the shelf and save your self some time.  We have an abundance a tomatoes this time of year and I like a more chunky style sauce so I made it my self.

10-15 tomatoes, skins removed and chopped.
2 cups chopped fresh onions, sauté them until they are soft.
3  clove of garlic, minced
2 Tablespoons diced, fresh OR dried basil
3 Tablespoons of oregano
2 bay leaves
2 Tablespoons chopped red sweet peppers
and a squeeze of lemon if you like it more acid.  Note: For thicker sauce add a can of tomato paste.

 While the sauce is cooking, make the meat balls.


1/4 cup grated Parmesan
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried thyme leaves
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper
1 pound ground venison (or turkey meat)

Combine all ingredients except the meat into a large work bowl.  Once the ingredients are well-mixed, add meat.  Using your hands, combine ingredients.  Form meatballs into 2-1/2 inch balls.  Warm a tablespoon of oil in a skillet over medium-high heat. add meatballs and brown for 2 minutes.  Turn and brown the other side for 2 minutes.  Turn down the heat to medium and put a lid on the pan.  Cook for 10 to 12 minutes, until meatballs are no longer pink inside.

"not noodles"
summer squash or zucchini
2 cloves garlic, finely chopped
olive oil

Peel your squash and cut into little noodle like strips.  Place them on a paper towel to dry.  You can even do this part hours before. If you don't let them dry they will be mushy when you cook them.

When you are ready to cook them warm up the oil and garlic in a pan. Saute the noodles for just a few minutes to heat and cover with oil.  That all there is to it!

Put it all together and you have a beautiful dish that will please even the pickiest gluten free eater.


How to make Vinegar

A bottle of vinegar can be found in nearly every household.  It is setting on the shelf just ready for use on salads and as a taste enhancement in any number of recipes and for pickling and preserving foods.

Vinegar is the first thing we reach for when we need to clean off the spots on the windows and the mirrors.  If your dish washer needs and overhaul you just run vinegar through it.

Plant-wise Women have always used it topically in potions to retain and  enhance the beauty of their hair and skin.

In the early nineteen hundreds the medicinal/nutritional properties of vinegar fell out of favor along with medicinal herbs.  If you care to look, the health benefits are just astounding.
Vinegar is rich in mineral salts and potassium, which play an important role in metabolism,respiration, blood conditioning, and nervous system vitalization.
Vinegar is warming and helps with circulation so it helps with stagnant blood and can also move a stagnant mood.  It quickly reduces accumulations in the liver resulting from a bad diet.
***Vinegar neutralizes poisons in the body and it great for food poisoning.  Take 1/4 teaspoon every 15 minutes until relieved. 
It relieves damp conditions such as edema,overweight, excess mucus, and athletes foot.  (soak feet in vinegar to cure athletes foot)
Vinegar removes parasites and most worms that can live in the digestive tract.
Apply topically to get relief from the toxic effect of insect bites.
Dosage:  except where specified differently above, sip 1/3 cup water mixed with 1 teaspoon of apple cider vinegar 3 times a day.

*Not for those with loose stools, muscular injury or weakness, and rheumatism.

Here is the bad news.  Distilled vinegar, like the FDA has approved, should Never be taken into your body or used topically because it is highly demineralizing.  (it is ok for the dish washer though)

You can buy alive vinegar at the health food store.  For the more adventurous, vinegar is super easy to make.

This aromatic sour liquid is made from a very simple two-step fermentation.

The first step of fermentation is accomplished when appropriate microorganisms turn sugar into alcohol.  These base liquids can simply be sugar and water or fruit juices.  Most vinegar is made from apples or grapes.  Apples being the base for cider vinegar and grapes being the base for wine vinegar.

The second step is accomplished by the action of the microscopic entity, Mycoderma aceti, which takes over and turns the alcohol into a dilute acetic acid.  Mycoderma A. is resident in all  free flowing air, and in time will find any alcoholic liquid left exposed.

Theoretically, you should be able to open a bottle of sweet cider and let it stand and after 5 weeks it will turn into a hard cider, then to vinegar. This process can be enhanced and quickened by adding a little "mother" from a previously made batch.

The mother is a naturally occurring, thick, jellylike substance that congeals at the bottom of the bottle.  It can be filtered out and passed from batch to batch as an inoculate which helps to insure that you continue to manufacture high quality vinegar.

Here is a better look at the mother.  You can purchase a mother at the health food store or you can just do like I did and strain it out of bottle that that I had almost used up.