Comments on: Cabin Fever http://www.KathEats.com/cabin-fever Thu, 09 Feb 2012 04:55:33 +0000 hourly 1 By: Kevin @ Fat Burning Recipes http://www.KathEats.com/cabin-fever#comment-262745 Kevin @ Fat Burning Recipes Sun, 21 Nov 2010 19:26:43 +0000 http://www.KathEats.com/cabin-fever/#comment-262745 Those crackers look really interesting & tasty, but I especially like that they were saved from the compost & eaten instead. Oh, and I give you bonus points for US Wellness meats. Woo hoo! :-) Those crackers look really interesting & tasty, but I especially like that they were saved from the compost & eaten instead. Oh, and I give you bonus points for US Wellness meats. Woo hoo! :-)

]]> By: Kenzie http://www.KathEats.com/cabin-fever#comment-237516 Kenzie Fri, 27 Aug 2010 20:13:26 +0000 http://www.KathEats.com/cabin-fever/#comment-237516 Your crackers look delicious.. and I love all your pictures. My husband would be through the roof if I could pull off a dinner that looked half as amazing as yours! My favorite part of this has to be the fresh green beans though.. I could eat those all day! -Kenzie <a href="http://www.cajunbarbecue.com/deep-fryers" rel="nofollow">Deep Fryers</a> Your crackers look delicious.. and I love all your pictures. My husband would be through the roof if I could pull off a dinner that looked half as amazing as yours! My favorite part of this has to be the fresh green beans though.. I could eat those all day!
-Kenzie
Deep Fryers

]]> By: Erin http://www.KathEats.com/cabin-fever#comment-139765 Erin Wed, 09 Dec 2009 21:49:06 +0000 http://www.KathEats.com/cabin-fever/#comment-139765 Thx for the blog shout out about ethical eating. YAY for a company that is trying to embrace it! Thx for the blog shout out about ethical eating. YAY for a company that is trying to embrace it!

]]> By: lynn (The Actors Diet) http://www.KathEats.com/cabin-fever#comment-139746 lynn (The Actors Diet) Wed, 09 Dec 2009 20:25:30 +0000 http://www.KathEats.com/cabin-fever/#comment-139746 i don't like juice, but those crackers make me wish i had a juicer! i don’t like juice, but those crackers make me wish i had a juicer!

]]> By: Allie http://www.KathEats.com/cabin-fever#comment-139708 Allie Wed, 09 Dec 2009 19:42:31 +0000 http://www.KathEats.com/cabin-fever/#comment-139708 Hey Kath, I juice too and am always wondering what to do with the pulp. I usually do a beet+granny smith+carrots+ginger combo (+sometimes spinach). Anyway, your "crackers" got me thinking so I just made a batch but instead I did this: pulp+1 egg+ground thyme+sea salt+onion powder, spread on a pan and cooked for ~30-40 on 350 and they turned out yummy. Just thought I'd throw that idea out there (I think it was adding the egg that helped). Allie Hey Kath,

I juice too and am always wondering what to do with the pulp. I usually do a beet+granny smith+carrots+ginger combo (+sometimes spinach). Anyway, your “crackers” got me thinking so I just made a batch but instead I did this: pulp+1 egg+ground thyme+sea salt+onion powder, spread on a pan and cooked for ~30-40 on 350 and they turned out yummy. Just thought I’d throw that idea out there (I think it was adding the egg that helped).

Allie

]]> By: Chelsea http://www.KathEats.com/cabin-fever#comment-139538 Chelsea Wed, 09 Dec 2009 17:29:34 +0000 http://www.KathEats.com/cabin-fever/#comment-139538 I agree with most that Halibut SHOULD NOT be tough. It is the BEST fish in my opinion and is usually moist and tender. YOM. Too bad it's so expensive or else I'd eat it ALL THE TIME. I agree with most that Halibut SHOULD NOT be tough. It is the BEST fish in my opinion and is usually moist and tender. YOM. Too bad it’s so expensive or else I’d eat it ALL THE TIME.

]]> By: Meagan http://www.KathEats.com/cabin-fever#comment-139407 Meagan Wed, 09 Dec 2009 16:13:18 +0000 http://www.KathEats.com/cabin-fever/#comment-139407 Dakota bread is my absolute favorite, you got me so so addicted. The fish looks so fresh and light. I love this dinner! Dakota bread is my absolute favorite, you got me so so addicted.
The fish looks so fresh and light. I love this dinner!

]]> By: Meg @ Be Fit Be Full http://www.KathEats.com/cabin-fever#comment-139396 Meg @ Be Fit Be Full Wed, 09 Dec 2009 15:21:52 +0000 http://www.KathEats.com/cabin-fever/#comment-139396 White choclate & peppermint are two of my favorites! I bet that scuffin tasted like peppermint bark? :) White choclate & peppermint are two of my favorites! I bet that scuffin tasted like peppermint bark? :)

]]> By: Amanda @ Cakes and Ale http://www.KathEats.com/cabin-fever#comment-139385 Amanda @ Cakes and Ale Wed, 09 Dec 2009 14:59:09 +0000 http://www.KathEats.com/cabin-fever/#comment-139385 Halibut is definitely a bit of a "tougher" filet... it's thicker like a swordfish steak, I've found. I love it though for the buttery flavor! Also, I agree with Sarah's comment. You'd make yourself crazy if you tried to be perfect in everything you bought or ate. We all should be mindful of these things, for sure, but also realistic and balanced in our approach! Zealotry is just too extreme! Halibut is definitely a bit of a “tougher” filet… it’s thicker like a swordfish steak, I’ve found. I love it though for the buttery flavor!

Also, I agree with Sarah’s comment. You’d make yourself crazy if you tried to be perfect in everything you bought or ate. We all should be mindful of these things, for sure, but also realistic and balanced in our approach! Zealotry is just too extreme!

]]> By: Ally http://www.KathEats.com/cabin-fever#comment-139379 Ally Wed, 09 Dec 2009 14:56:04 +0000 http://www.KathEats.com/cabin-fever/#comment-139379 Halibut is not usually tough. It is extermely moist and flaky. I'm not sure if it was how you broiled it or that it was frozen beforehand that caused it to be tough? I'd guess that if you made fresh halibut that way it would have come out moister. If only fish wasn't so expensive!! Looks delicious anyway. I think you guys do a great job using local and healthy products. Way better than I do anyhow, haha. Matt is looking hot as usual with the hair cut! Hope you have a great day!! Halibut is not usually tough. It is extermely moist and flaky. I’m not sure if it was how you broiled it or that it was frozen beforehand that caused it to be tough? I’d guess that if you made fresh halibut that way it would have come out moister. If only fish wasn’t so expensive!! Looks delicious anyway. I think you guys do a great job using local and healthy products. Way better than I do anyhow, haha.
Matt is looking hot as usual with the hair cut! Hope you have a great day!!

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