So, I haven’t been writing a lot on the blog for several reasons. Outside of re-entering student life and having homework and lots of reading to do, I’ve also been spending quite a bit of time in my kitchen. Over the past several months I’ve been exploring something called GAPS and it’s made me very interested in traditional nutrition and cooking. It’s been fascinating. For anyone who feels a flicker of curiosity check out Dr. Natasha Campbell-McBrides book Gut and Psychology Syndrome. In this work you can learn all about the importance your digestive system and how it is one of the most important elements of your immune system.
And so, my kitchen is humming with activity as chicken stock bubbles in the crock pot and my counters are full of jars of fermenting veggies and I’m learning how to make yogurt and kefir. It’s fun and satisfying, if a ton of work.
And I’ve made a few mistakes along the way. For instance, making fish stock is disgusting. I now have nearly a gallon of fish stock in my freezer but can still, one week later, remember the smell of those lovely fish heads bubbling away, and I’m not sure I’ll be able to drink that stock or make some hugely nutritious soup with it. So it sits in my freezer, next to the rapidly diminishing lamb and chicken stock.