 Beef for breakfast? Why not? This hearty and filling dish makes a great breakfast or lunch, and uses ingredients you are likely to have in your pantry and freezer.
It is enjoyed by everyone in our house and extended family. Ingredients
Method Add 1 tbsp ghee to the pan on medium heat. When ghee is hot, add onion and saute for 3 minutes. Add ground beef. Crumble the beef and stir. Keep stirring and breaking up the beef until it is fully cooked through, about 10 minutes. Add potatoes and stir. Add salt and pepper to taste. Add tomato sauce and mix. Add enough water to almost cover the potatoes. Bring to a boil, then turn down to a simmer and cover. Cook until potatoes are soft, about 15 minutes. Open and boil off some of the liquid if there is too much. When the tomato sauce is nice and thick, crack 6 eggs on top of the hash. Sprinkle hash with the cheese, make sure it is simmering, and cover. Check every minute, and turn off when eggs have just set and turned white on top. This will make for a delicious runny egg yolk. Serve and enjoy! Taken from https://www.westonapricerecipes.com/post/breakfast-beef-and-egg-hash Anne Maher
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 I wish I had this at the beginning but there you go ..maybe I can wait for grandkids. We love to welcome the new co-op babies and delight in seeing them thrive on nourishing foods! Having a guidebook for the journey is always a help so can we recommend the Nourishing Traditions Book of Baby & Childcare. It’s a keeper! There are recipes and remedies for reference.
Anne Maher  Perhaps I am a catastrophist. Perhaps it’s a negative mindset that I grew up with. A throwback to famine days? Perhaps it is because I studied the area of nutrition in emergencies and once planned to go work at a therapeutic feeding centre in Africa. But I often imagine the scenario of our shelves empty of food and the panic that ensues for the population. What would you do if your pantry was bare? Where would you go? Is there a local farmer you trust where you can get some food? Is there a garden nearby? How far is it from your home? Do you know how to get there? How would we organise ourselves to share food in an emergency?
I imagine if I were very used to having a Just Eat system arriving every day I would struggle to cope starting from scratch to find food again. Our just in time systems are amazing when they work and a real problem when they don’t. As I type I don’t know what is going to happen with war plans, oil traffic and laws of unintended consequences. I do know that the skills involved in growing and producing food are vitally important, more so when there are times of scarcity. Perhaps we will learn to value just how much pretty soon enough. Anne Maher  Health insurance is a topic of discussion recently. With the new private hospital open to customers, ahem, sorry I mean, patients, there are tales of the rising costs for insurance policies. Another hospital is in the planning. There is comfort and security in having insurance to cover the costs of healthcare. I understand that. It takes the stress out of a future worry, I guess. Recent research suggests the average cost per year is €1,900. Customers are encouraged to shop around for better deals, of course. The onus is on the customer to seek the value.
I haven’t got private health insurance and it is by choice. The public system is funded by taxes, so I figure I am paying into it already. Not that I want to use it regularly! I choose to put the money into other things like good organic food and a sun holiday. A seaweed bath. A bicycle. A walk in the forest. Bare foot on the grass. Organic bedding for a good night's sleep. Courses on foraging for medicinal herbs.. another book.. that is my health insurance and you know, it’s often free! I hear that in South Africa, you can earn rewards to keep your private health insurance policy costs lower. Gym membership and healthy food, for instance, can lower your premium and you are encouraged to be responsible for your own health. I like this idea and wonder why don’t they do that here to the same degree. But then, sick people are good customers for the system and the incentive is there to maintain the status quo. It would be a sea change if doctors were paid on the true success of a patient getting well rather than by the number of tests and treatments carried out. If medical interventions and medication are a leading cause of death then my money is on real food. I’ll take my chances. Anne Maher  Cormac ordered these for the shop, and I decided to try them out. I find them fabulous, especially as we have sensitive skin issues in the house. The pack is for 60 washes. I use 1/2 a sheet and get 120 washes from a pack. They worked wonders in cleaning makeup-stained towels from recent visitors. Don't just take my advice. Review by Geraldine
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Let us know which of our products are your favourites and why Email Geraldine [email protected]  It is easy to overlook the flavour-packed liquids left behind in jars, but that last bit of oil from a tuna jar or the tangy juice from kimchi can be surprisingly useful. Instead of pouring them down the sink, you can turn them into ingredients that add depth and character to everyday meals.
The oil from a tuna jar is already infused with savoury flavour, which makes it perfect for drizzling over roasted vegetables, stirring into pasta, or using as a base for a quick salad dressing. It adds richness and seasoning without needing extra ingredients. Even a small amount can transform a simple dish. Kimchi liquid is just as versatile. It carries all the bold, fermented flavour of the kimchi itself and can be stirred into soups, stews, fried rice, marinades or sauces. A spoonful can bring a dish to life and reduce the need for additional seasoning. Using every last drop is a simple zero-waste habit that saves money, reduces food waste and makes your cooking more creative. Sometimes the most flavourful ingredient is the one we almost threw away. Enjoy! Geraldine Fitzpatrick  The Home Creamery by Kathy Farrell-Kingsley
I really like this book! Having access to raw milk, I have started to experiment more with ideas at home when I get the time. Apart from the superb flavour, the cost saving is notable. Learning to make simple foods again, like yoghurt and cheeses, is kind of like a super power. While the book is American based and the measures are not metric, they should be straight forward enough. When the kitchen is ready, we will be demonstrating for you! “Discover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or speciality ingredients to whip up your own cheeses, yoghurts, and spreads. With simple step-by-step instructions that don’t require complicated ageing techniques, you can add a wonderful range of tart, sweet, and nutty flavours to your cooking. From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you’ll soon enjoy the fresh flavours of your homemade dairy creations.” Anne Maher  Reading books on history I am drawn into the stories of how our food system has come to be. The ease with which we can call up food today at the touch of a button… to do this takes an enormous logistical sequence from start to finish. Standardising the product to the point that it is always available ensures the cogs keep moving on the system.
Picture instead the good old Downton days of hunting parties for the food. Duck, grouse, pheasant, deer involved using a gun. The system of getting good food involved the hunt and chase as well as the power of a weapon. Perhaps rabbits were kept for the peasants as they were snared. Fishing of course could yield a bounty of food on condition you had access to the water. There was reward for effort. Society organized around these activities. The gamekeepers protected the booty. There was a definite hierarchy of who got access to the best food. Poachers were penalized but there were opportunities to make money by foraging for food for the elites. Where I live is known for the wild blueberries or fraochans that were collected by local children to be sent by train to eventually be consumed on English tables. There was an unfairness to it all of course as we look back. A hierarchy of health as it were. The Irish Famine is remembered for the failure of one crop heavily relied on. But food was available. Access to it was not. Ah but that was then you might say! We have lots of food now. It is true that there is lots of food around the world. But it depends what you consider food. Ultra processed foods are categorized as food. But are they really? If you are in the food manufacturing business anything that you can consume fits the bill. The recent and ongoing discussion about the school meals programme has highlighted the reality that most of the meals are UPF. The argument is it is better than nothing. Let them eat cake. This is ok for the masses. But you will find that the politicians do not eat this “food” every day of the week. Advantage is taken of the gratitude of busy parents to have access to a hot meal. I fall into this boat myself, I won’t lie. The hierarchy continues and our food environments have been engineered to have the worst products closest to the most in need of good nutrition. Our petrol stations are drowning in a sea of UPFs but have become the social hangouts for school kids and disability centres. See it for what it is. We have planned our towns around the service stations. A drive thru disaster as the health outcomes worsen along with the addictions to UPFs. The implications for society are enormous. Caring for our loved ones with chronic health conditions is a burden that we will have to face more and more. Can we reverse the trend with access to good food and shifting the food environments? I would love to think so and draw much hope from initiatives around the world. History teaches us lessons on how this can be done. Can we learn from it? Anne Maher |
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