When it comes to the more adventurous things, she leaves that to me. I guess I don't mean adventurous, I mean low risk. My definition of low risk food preparation is that if it tastes horrible we aren't left scrambling for something else to eat. What I have done a lot lately are some low risk, experimental food preparations. If it didn't work out, I chalk it up to experience. There are many healthy things out there that I have wanted to make for myself rather than purchase for several reasons.
- They are too expensive to buy.
- The store bought options tend to have additives that I'd like to avoid.
- There aren't many sources to buy from.
- And finally the fun factor of trying something new and interesting.
|Fat Before Rendering|
|Rabbit/Venison Before Drying|
|Berries Before Drying|
|Single Kimchi Serving|
By the way, did anyone notice that all these experiments end up being processed foods. The main difference between my "processed" foods and those found in a store are that I start with and only used real food ingredients. What I did realize after these experiences is that our ancestors probably would not have had the energy nor the tools to make most of this stuff. This further reinforces the fact that although homemade "processed" foods are a nice luxury, whole/fresh foods is way more likely what our human genome has evolved to eat.