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-----Original Message-----
From: JBPOWELL <jbpowell@...>
To: WAPAnnapolis <WAPAnnapolis@yahoogroups.com>
Date: Thursday, November 22, 2001 9:42 AM
Subject: Introduction and questions
From: JBPOWELL <jbpowell@...>
To: WAPAnnapolis <WAPAnnapolis@yahoogroups.com>
Date: Thursday, November 22, 2001 9:42 AM
Subject: Introduction and questions
Hi Friends,
I am new to the group. I'm a resident of Towson, a wife and a mother of 4 children, one of whom got married in the Washington D.C. temple two weeks ago. Last spring was my first encounter with Weston A. Price Foundation (the workshop). I have appreciated all the principles I have learned to bring more nutrition to the table. I know enough to have some questions that I'd like to post to you. If you get a chance to respond, I'd be very grateful.
I made fish stock on Monday and Tuesday. I used rockfish that was partially filleted and gutted. I used the whole carcass and the skin was left on by the fishmonger at Fresh Fields. Now, I'm defatting the stock before I put the containers in the freezer. My question is this: May I feed the dog and the cat what they are begging for, the head and the bones? What about the tail? The bones seem soft enough like the sardines in the can, but I don't know enought about the head bones.
Does anyone have a good recipe for creamed spinach? I have to bring that as well as mashed potatoes and chestnuts to my sister's for Thanksgiving dinner.
How about Seafood Newberg? I have 30 people coming for dinner on Christmas. I am determined to follow the Nourishing Traditions principles in everything that I serve.
I am going to forward to the group another email that I sent to Lee and her response. If any of you can respond to the question about the Kombucha tea or add to what I requested information on, that would be great!
Happy Thanksgiving!
Beth Powell
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