Ever since I was a little girl, the library has been my favorite place to hang out. My favorite place in the library is in the rows and rows of cookbooks. I love to pick out a random cookbook, take it home, get in the kitchen and cook from it.
I know a lot of people today, only hit the internet for their recipes. I spend a lot of time there too. The internet as we know it has only been around for about 30 years. I took a class in 1990 to learn how to use it to its best advantage. There are 1000’s of recipes out there that can only be found in cookbooks and I love to find them.
By going to the library, I can try out a cook book and see if I would cook from it before I go buy a copy. I have found many of my favorite cookbooks this way. I would never have looked at cook books like Mollie Katzen’s vegetarian The Enchanted Broccoli Forest or Mark Bittman’s brilliant how to, How To Cook Everything. Now Mollie Katzen and Mark Bittman’s cookbooks have an honored place in my own cookbook library.
I would have never bought a copy of Diane Sanfilippo’s, 21 Day Sugar Detox cookbook, if I hadn’t taken it out of the library to try. I am just not interested in doing a sugar detox of any kind. It would have been sad if I missed this cookbook though. Most of the recipes in it are really good and fit into a Whole 30 style of eating very easily.
I tried this Italian sausage seasoning blend so I could try her Pizza Fritatta recipe (adaption coming soon) but I will keep using it because it makes awesome sausage patties and loose meat sausage. I see sausage omelets in my next Whole 30. This recipe makes enough for several batches of sausage. Keep the leftovers in easy reach because you are going to want to use them often.
Italian Sausage Seasoning Blend
From the 21 Day Sugar Detox Cookbook
1 tsp kosher salt
1 TBS ground fennel seed
1 TBS ground sage
1 TBS granulated garlic
1 TBS onion powder
1 tsp ground black pepper
2 tsp dried parsley, optional
Mix all the ingredients in a bowl. Store in an airtight container, in a cool, dry place.
To use: Add 2 tablespoons to 1 pound of ground meat. Mix well.