FAQ

On this page you will find the answers to questions that are often asked. As other questions arise, they will be added here.

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If you would like for me to host a give-away or review a food-related product, cookbook etc., send me an e-mail. Food items must be “natural” – and I mean what average humans mean as natural, not the FDA’s non-existent definition of it. We all know that “Natural” means nothing, and is actually an advertising term. When I say natural, I mean if it contains High Fructose Corn Syrup, or any other such labratory creation…I will pass. Thanks! I am a generally “clean food,” anti-GMO person.

I do not accept unsolicited guest posts, “infographics” or other such content for my website. I will not also promote your website or business for you, just because you met someone in line at the grocery store who was in the military. Any inquiries that I receive of this nature will be disregarded and labeled as “spam.” If you are interested in purchasing ad space, see the link in the sidebar – “Your Ad Here”

>>>>> Questions About Cooking

What kind of mixer do you have?

I actually have two mixers. I have a Bosch Universal mixer, as well as a Kitchen Aid Artisan mixer. I love them both for different reasons. The Bosch is my work horse for tough jobs, like kneading multiple loaves of bread dough. The Kitchen-Aid is my all-purpose mixer for everything else.

What kind of sugar do you use? It isn’t white.

I use organic sugar. Because it is unbleached, it is an off-white color. I promise it just regular sugar though!

Why are there specs in your salt?

I use Redmond Real Salt. It is a natural sea salt, that still contains many trace minerals. But you can use any salt in the recipes, unless I specify a particular salt.

Where do you get your wheat?

The wheat I have right now, I shipped with me from North Carolina. It was purchased through one of two local co-ops: Wheat Montana or Bread Beckers.

Is that really your kitchen?

I promise it is. The scenery may change from time to time, because we are military and we are prone to moving – but it is always “my” kitchen.

What kind of cooking oil do you use?

I use Extra Virgin Olive Oil for everything. Honestly. The only exception to that, is if I am deep-frying something, which I rarely do. In that case I will use canola or regular vegetable oil, because you are basically wasting a whole bottle at a time. But I use EVOO for all of my baking and normal cooking needs.

In regards to cooking with Wine and other alcoholic items.

I occasionally receive questions or comments about cooking with wine or other alcoholic ingredients. First, yes I am a Christian, but I am not a teetotaler. I do not believe that alcohol is sinful. I believe that excess and drunkenness is sinful. However, you should of course, do things according to your own beliefs and convictions. Here are a couple resources for making substitutions. Gourmet Sleuth and at About.com

>>>>> Questions About Military Life

How many times has your husband deployed?

That is a slightly complicated question. If you are only asking about Iraq and Afghanistan, he has thankfully been deployed only 6 times. But he was also deployed to Bosnia pre-9/11. And though not a “deployment,” he did do a “hardship tour” of a year in Korea.

Will he have to deploy again?”