The rosemary and oregano give an herby highlight to the roasted and salted pumpkin seeds that is just delicious and the red cayenne pepper adds a kick.

Every year, it seems like the mad rush that takes place from November 26 to December 31 makes me overlook the fact that a year is ending. This year, thankfully, has been different. This year’s goals involve a some big changes and challenges!

If I get very little response to this post, I’ll know you’re all still off celebrating Christmas or the New Year, but I hope some of you will take a couple minutes and help me by commenting with your answers to the questions below! PLEEEEASE? I promise I won’t ask you to do anything again for a while!

Yesterday, I saw news of a California goat cheese maker being thrown into jail for not having a license and potentially selling unpasteurized cheese. I think the below quote is very appropos.

I am in the process of making plans for this blog in the new year. There are a lot of exciting things upcoming here at The Nourishing Gourmet. Here’s what’s on the line up so far.

On Saturday we had the most delicious grass-fed burgers and chocolate milkshakes at Lunchbox Laboratory in Seattle. If you’re ever in Seattle, don’t miss this place. They make some seriously good food. Everything was delicious. With your burger, you can opt for skinny fries, mac and cheese, tater tots or sweet potato fries. Yeah, they’re not fried in beef tallow unfortunately (at least I don’t think so; I didn’t ask but nobody fries in beef tallow anymore). That was my only complaint. But you can always order the mac and cheese instead if …

If you read my blog regularly, you know we eat a lot of shellfish. Particularly mollusks, such as oysters, clams, and mussels. I try to feed my family mollusks (usually oysters) once a week. It was after I read Nina Planck’s wonderful book, Real Food, that I decided that we needed to eat more shellfish. Shellfish is a highly nutritious food, right up there with organ meats. Mollusks in particular are loaded with B12.