diy
Do It Yourself and create arts, decorations, projects and more with the Feast guide.
The Wine-Drunk Italian Chef, Vol. 4
Welcome back to the kitchen of the Wine-Drunk Italian Chef! Itsa me, Chez Provencio, and I’m excited to share my recipe for Butter Chicken Curry. Also known as Murgh Makhani (chicken with butter), if you’re familiar with the proper name for this dish in India. Bet you didn’t know I cooked more than just Italian, eh?
By The Mouthy Renegade Writer3 years ago in Feast
It's Canning Season
With Fall beginning and harvests being brought in, it is time to cover some people’s favorite seasonal hobby, canning. Canning is a food preservation technique dating back centuries. It is when food is processed and sealed in glass jars designed for the job. It can extend a food’s shelf life by one to five years, sometimes longer in special cases when done correctly. According to the United States Department of Agriculture (USDA), 39% of those over 50 years old consider themselves regular ‘Canners’, and 31% of those under 35. For a beginner ‘Canner’, the process may look complicated, but it’s easier than you think. There are two main types of canning, so for the article, we will only discuss the most popular method known as Water-Bath Canning.
By M.L. Lewis3 years ago in Feast
Potatoes in the Garden
Someone told me long ago that to grow potatoes, you just wait until one you bought from the store grows eyes and you put it in the ground. I had two such potatoes one spring that I decided would become the start of my free potato scheme. I put one in the ground and one in a pot.
By Janelle Polcyn3 years ago in Feast
My Secret Vegetarian Darkside That I Can’t Give Up
Warning: A gif image in this story may affect photosensitive readers. *** It all started with my son delivering a zucchini from my next-door neighbor that around these parts they call a courgette (and here is where I’ll hit the pause button.)
By The Dani Writer3 years ago in Feast
Homegrown Thanksgiving '23
This is the second entry documenting our 14-month challenge to ourselves to prepare a Thanksgiving meal made entirely of food and ingredients grown, harvested, hunted and produced right here on Fain-XX Farm. Regardless of the outcome, subsequent entries, photos, recipes and social media posts will be arranged into a book format for publication.
By The Bantering Welshman3 years ago in Feast
The Ketogenic Diet is Effective for Women
When it comes to the Ketogenic diet, many men see it as a license to eat as much bacon and red meat as they want. And while that is technically true, the restrictions on carbohydrates are still present. Women cannot eat as much protein and fat as they’d like without risking negative side effects. The Ketogenic diet is most effective for women when they follow specific rules. This means keeping your carbohydrate intake low. Exactly how low depends on your body type and personal goals, but all women should keep their carb intake below 25 grams per day and even lower if you can handle it. Women also need more electrolytes than men do when following a keto diet. They need more sodium, potassium, and magnesium than men, which makes drinking an electrolyte solution particularly helpful when starting this type of diet.
By Keto For Me3 years ago in Feast
Recipe creation for advance kitchen users
There are only two ways to make new food. First, make something up. Mix random stuff and see what happened. Like mixing pasta with the cheese and beans with a little smoked paprika, sweetcorn, oregano, salt pepper and a BBQ sauce for the smoky feel to bind it all together. Then bake it and once baked put it in the wrap with some slaw. A BBQ Bean Mac’n’Cheese Burrito. Smoky creamy delicious pasta in the easy form. Sounds amazing doesn't it? Except I haven't actually made this. I made it up, it took me 20 seconds. I can't say whether it's tasty or not but it certainly can be once it’s cooked a couple of times. Imagine it!
By The Food Guy3 years ago in Feast
Gluten Free Summer
When I think of Summer there are so many things that pop into my head. Warm, toasty sunrays hitting fair, freckled skin. The sound of laughter and splashing coming from the pool. Waves gently crashing against the golden sand. The drip of that single drop of perspiration sliding off an ice cold beverage cup. And yes, the scrape, rustle and cheerful chatter of people having their picnics and barbeques. It's such a joyous and bright time of year I don't always think of food right away and yet there it is, inherent in everything. The item all our social gatherings revolve around. An item that in fact many take for granted, but for those of us who are medically gluten free it's not always so easy.
By Rita DeStefano3 years ago in Feast
Summer Sweets
When I was growing up you could tell what part of Summer it was based on what dessert we were making. Smores were an obvious all summer option, but I'm particular how I make mine. Strawberry shortcake was a strong July staple. Then to finish it off we would have Mexican Wedding Cake in August because it was my favorite and my birthday was the only tiime of year that I could get my grandma to make it for me. Let me explain each of these desserts. I may not be a picky eater but I am particular about how I like the classics.
By Courtney Seever4 years ago in Feast
