About Me

 

 


7 thoughts on “About Me

  1. Sally driscoll

    Hey there!I enjoyed the leek and qinuoa recipe!
    Very creative and healthy! Did you experiment to come
    up with the recipe? Cauliflower can also
    help make a cream based soup. :)

    Reply
    1. Diane Stranz

      I’ve also discovered that using an immersion blender to puree (as little or much as you want) can make most soups creamy enough that milk/dairy products can be eliminated entirely. That way you are able to freeze any leftovers, since soups containing milk or cream do not freeze well at all.

      But, yes, adding pureed cauliflower is also an excellent suggestion! Some people even eat pureed cauliflower as a substitute for mashed potatoes.

      Reply
  2. Shauna

    Hi Shteyndl! I am writing to you from an organization called Beet Street in Fort Collins, Colorado. Beet Street is a non-profit that works to develop arts and culture in Fort Collins through special events. We thought that you might be interested in our latest event, Homegrown Fort Collins, taking place September 25-October 4.

    Homegrown Fort Collins celebrates the harvest season and its contribution to community and local culture. The goal is to educate, celebrate, and enjoy food with a focus on local. We will be bringing together people of all ages and backgrounds to explore farmers markets, learn cooking techniques, experience new foods and develop a deeper appreciation for the community’s bounty.

    In the spirit of Homegrown Fort Collins, Beet Street will be hosting a blog series on “The Meaning of Harvest.” We want to reach out to the community to find out what the harvest season means to them personally, and ultimately create a sense of community between our writers and readers around this topic. We will be engaging local business members and community members to share their thoughts and experiences, and as a recognized Colorado blogger and food lover, we would like to know what you think as well. By contributing to our site a blog about what harvest means to you, you can showcase your own writing while being a part of a community wide conversation and interactive experience.

    If you would like to participate, we would post your guest blog on our website, beetstreet.org/blog. This post would also include information about you and your own blog. We also make sure that our Facebook and Twitter followers are aware of new posts, so we will be encouraging them to read your guest blog. We currently have 2,036 Facebook friends and 591 Twitter followers, who will all see your guest blog and your own blog site information.

    We would really love to have you as a guest blogger for our Homegrown Fort Collins celebration of the harvest. We believe that this is a great way to bring the Colorado community together in an important and exciting time. You can find more information about Homegrown Fort Collins at beetstreet.org. If you are interested in participating, just let us know at info@beetstreet.org. Thanks so much!

    Shauna and the Beet Street Team

    Reply
  3. Ines Hastings

    Christine,
    So love your website and recipes even more. I recently got this tip that I thought I’d share although you may already be doing it. I use the unedible leaves and/or tops of vegetables, like califlower, broccoli, carrots, kale etc – boil them down for a vegetable stock. Makes for yummy bases to soups! And then add the most important ingredient – LOVE,
    Ines

    Reply
    1. shteyndl Post author

      Thanks Ines… I have so much fun doing this and it’s nice to have a creative outlet these days! And yes thank you for the stock suggestion I have done it but not recently and now that it’s cold outside I’ll definitely follow your suggestion! xo

      Reply
      1. Diane Stranz

        Shteyndl, the world needs more people with your values — and Boulder, Colorado is my fantasy place to live (I’m currently stuck in Texas and only lived in Boulder once for a few months . . . but I’ll get back there again some day!)

        Anyway, I read Amy Dacyzyn’s book on thrift (she used to publish a newsletter, and the book was a ‘best of’ compilation: you can probably fine it at the library) five years ago, and she revolutionized the way I prepare stock. She said to keep a bag in the fridge with the trimmings of veggies you would otherwise throw away or compost (potato, zuccini, carrot peelings, skins and ends of onions, etc.) and then to once a week use that to make stock, adding only some herbs/seasonings and water.

        I usually bake a chicken once every ten days, and I add whatever veggies I have in the bag to the bones to make the best chicken stock I’ve ever had — or I use the veggies alone to make veggie stock. I literally never purchase vegetables to make stock, because the ‘trimmings and ends’ bag is totally adequate to fuel my stock making (we obviously eat a lot of vegetables, as I’m sure you do too).

        Just thought I’d pass this info on in case you hadn’t discovered it already on your own.

        As Jodie Foster’s character says in the awesome movie Contact, “I always thought life is what we make of it” [instead of the other way around where the tail (life) wags the dog (us)] — and you seem to be doing that beautifully. You go girl! (smile)

        Reply

Leave a Reply

Your email address will not be published. Required fields are marked *