My Favorite Quotes from Joel Salatin

Since I'm generally done with the organic section of the book, I wanted to share some of my favorite quote by Joel Salatin. He's such a great character, that I'm not at all surprised that anyone who makes a documentary on food also makes the trek out to his farm to interview him.

Recipe of the Moment: Beet Gazpacho

Has gazpacho always been around? I feel like I just started hearing about it a few months ago. And I just got around to looking it up was last week. Before, I heard the name and was like, "Eh... better not chance it." Turns out it isn't harmful. For anyone else ignorant like me, gazpacho is a cold, raw vegetable soup originating from Spain. Usually tomato based. But this one is beet based, and it's delicious and very easy to make.

Recipe of the Moment: Baguettes

I love bread, and I question the sanity of anyone who claims not to be a bread person. I experimented with making my own bread a few months ago, but I bought one of those packs labeled gluten-free and I added a bunch of asiago cheese to it. Delicious? Yes. But not exactly what I was going for. I found this recipe in French Women Don't Get Fat, and I'm pleased to report that it's easy to make. If you want your loaves a bit higher, use more yeast and/or let it rise a bit. Also, if you plan on reheating, I found that dropping slices in the toaster perks the baguettes right up.

Recipe of the Moment: Tri-Layer Omelet

I'm not a big egg person. Whenever I go to restaurants, they're the last things I'll order, and usually one of my last choices at home as well. I find that if I put something interesting and delicious in them, I don't mind them as much. Which is how I found myself making the 3 layer omelet one night. I found this recipe in The French Women Don't Get Fat Cookbook, and one of the best things is how easily it can be modified for whatever ingredients you currently have on hand.