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Tiger Lily, Issue #008 -- The Best of Natural Birth and Baby Care January 15, 2008 |
From the Editor: Welcome to 2008! A brand new year and a brand new start. I'm looking forward to it. My children and I are making a big move this month - about 1000 miles! We're really looking forward to it. I'm going to take February off to help get our new house set up and get the children settled in, so don't expect too much new coming from NBBC over the next several weeks! I do have some book reviews planned and some information on at-home childbirth preparation. I'll be sharing that with you even while lying low. I'll also get a February Tiger Lily out. This month I'll do a recap of Natural Birth and Baby Care's Best. And remember you can easily get back to NBBC from www.birth-baby.com! ~Kristen Featured Articles
Product Reviews Be sure to check out the Tummy 2 Tummy Babywearing DVD review - it has been quite popular! I'm still working on my review, but take a little sneak peak into the Pink Kit! Book Reviews Here are some favorite book reviews: For those of you trying to conceive be sure to look at Taking Charge of Your Fertility and Honoring Our Cycles. Check out Great Expectations and Rock Star Momma if you're newly pregnant - great info all around. Thinking about the birth? Ina May's Guide to Childbirth and The Official Lamaze Guide are two solid choices for birth preparation. Two last little jems of books are Diaper Free! and Lose Your Mummy Tummy - both highly recommended! Featured Recipe Quick recipe this month - a pate, which is really tasty served spread on crackers and an excellent source of nutrition for you and your baby. The Brewer Diet and The Weston A. Price Foundation's pregnancy diet both recommened liver weekly throughout preconception, pregnancy, and breastfeeding!
6 slices bacon In a heavy skillet, fry the bacon until barely crispy. Remove the bacon and drain on paper towels, reserving the drippings in the pan. Turn the heat to low. Add the butter and saute the onions and mushrooms for 15 minutes, or until completely limp, stirring occasionally. Meanwhile, in a medium saucepan, bring some water to a boil. Add the chicken livers, return to a boil, cover, and remove from the heat. Allow to stand for 15 minutes. Drain thoroughly. In a food processor, pulse the drained chicken livers until ground. Add the bacon, onion and mushroom mixture, and remaining ingredients, and pulse until well combined. This recipe is from Kerryann at Cooking TF. Featured Links
Thanks, Kristen, Editor |
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