It’s funny — when you’re single, sitting at home on a Saturday night is the worst thing you can imagine. And then you become a mom. And you’re always doing doing doing for everyone else. And the idea of having some time to yourself is so fabulous, you don’t care what night it is.
Seth announced that he had to go out to a business thing and I got so excited that I was going to get to stay home, put my feet up, and do my own thing. I don’t even have to cook dinner! I can eat cheese and some almond bread if I get hungry.
So I got Kate down (so easy, she goes down every night and every nap with no crying, no fussing) then I did the dishes, cleaned the kitchen, and watered my seedlings. Then I poured a glass of wine, dimmed the lights, and am now happily watching Oprah and House Hunters and Martha Stewart and Iron Chef America.
I’m also making “Potato Cheese”, a fermented potato dish (for Kate — we can’t eat potatoes on GAPS). I don’t like the name. Hopefully the recipe comes out better than the name.
I really like to try to serve fermented foods to Kate at at least one meal a day. Ideally, it would be every meal… but once a day is great. If I do more than that, all the better. She really loves sauerkraut and kefir and fermented yams and homemade lacto-fermented ketchup and dill pickles. Today she had some dill pickle relish in her tunafish for lunch, and this evening she had fermented yams with liver and ground beef stew for dinner.
Anyway, I got the Potato Cheese recipe from Nourishing Traditions. Well, it’s in Nourishing Traditions, but it was originally published in 1833, in a book called The American Frugal Housewife.
You cook 4 pounds of potatoes (I baked mine), then peel them, then throw them in the food processor with 2 cups of kefir or piima milk (I’m using kefir). Let that sit out at room temperature in a bowl (covered with a dish towel) for 2 days. Then you strain it the same way you do when you strain the whey when making cheese. When done, transfer to an airtight container and put it in the fridge.
I’ll let you know how it turns out.
I love your blog…I just found it when I was looking for stuff about giving fish oil to kids.
I had to laugh though b/c the potato cheese comes from an old cook book but you said the recipe was to “throw it all in the food processor”. I know what you mean though!
Haha that’s funny! I hadn’t thought of that.
That’s great that you are going to give your kids fish oil. What kind is it? I have read a lot about it and I think cod liver oil (the high vitamin variety) is vastly superior for a number of reasons.
“Fish liver oils such as cod liver oil (preferable to fish oils, which do not provide fat-soluble vitamins, can cause an overdose of unsaturated fatty acids and usually come from farmed fish.)”
http://www.westonaprice.org/brochures/wapfbrochure.html
Here’s more info, with recommended brands:
http://www.westonaprice.org/basicnutrition/cod-liver-oil-menu.html
Hi, I have been eyeing that recipe for a while too but haven’t tried it yet. How was it? Thanks for blogging all this cool info!
It is different. A different kind of taste not everyone will be used to.
I made it for Baby Kate — she likes it.
I just heard about potato ‘cheese’ from Sandor Katz yesterday and voila there you are… any more description ? Perishing..for…a clue. Guess Ishould just do it…J
Just try it!
I moved my blog by the way — it’s now at http://www.cheeseslave.com/