Sunday, July 22, 2012
I've been moaning a bit about the horrible foods I've been eating (not really thinking about what I'm eating, doing tons of sugar, soy and gluten). So maybe the answer (to start with) is to have some good old fashioned vegetable soup. Another wonderful bi-product is that I know I'm using up the wonderful veggies we grow, buy or that were gifts to us. Lindsay, that should be fine in small amounts. Fermented things like miso and tempeh might be a nice alternative. The lovely tamari we have here at home is too (maybe liquid aminos too). As for sugar, hmmm. That's probably something to keep going away from which is accomplished the way we avoid soy: I can't eat all that convenient, processed stuff. I think accomplishing this at home is very doable since we've been going in this direction a long time now. Where I struggle is when out--restaurants, friends' homes, special events etc. Perhaps I need to percolate a bit more on that one. Even though I don't have celiac disease, I could still have some intolerance of gluten. Many people believe we should work to avoid it in general. I learned today that homemade bread in smaller quantities should be okay, but processed yeast is a big problem in what they sell in the store. My new question is how do I pick out yeast at the store? :) Update, 7/23/12To follow up, Lindsay gave me some ideas for yeast substitutions. Apple cider vinegar and water with 1/2-1 tsp of baking soda will hopefully create the right reaction. The other is the same amount of baking soda with sauerkraut juice. These liquids would be taking the place of some of the others in the recipe. Let's give it a try! :)
The merry mead. We just finished with the Mead Moon, according to some moon/indigenous cultures. I'm a bit late, but I started my raw honey mead and included herbal help like licorice root, ashwagandha, wild cherry bark and more. The bubbles are faithfully coming up through the air lock so, Houston, we are go. After six weeks or so, we'll transfer this mead into screw cap bottles to age for nine months or more.
Saturday, July 21, 2012
This kim chi smells a lot stronger than our sauerkraut did while making its magic. Eric won't do the kraut but confesses some desire for kim chi so here we are! Our recipe was found at Allergy Free Alaska. this one.
We are simplifying so many things that obviously Christmas and gifts needs to be considered carefully. While there will be stocking stuffers and a few little things, here below are the gifts for our girls this year.
Thursday, July 19, 2012
We're working on bedtime so much harder than we used to. Z seems to really struggle with fears, and we're doing our best to adjust our routines to become much more relaxing and connected. We find a lot of help from Nicole's suggestions on her own wonderful blog, Frontier Dreams. Soon to come is an Owl Bedtime Rhythm Chart from A Kid's Day. We'll refer to that to keep us all focused (especially with school resuming all too soon). Snoedels to help them have that soft, scented presence with them. We use lavender on them. Sleep Fairy and a set of audio bedtime stories by Clarissa Pinkola Estes. Becky Kelly does some beautiful art featuring children, fairies, little animals etc. Here are two prints that we'll try to incorporate into what we look at during our lulling times. Her shop has adorable cards etc.
During the summertime, we have the luxury of extra special parts of our home rhythms and routines. One such time together is Tea Time, first mentioned here.
Tuesday, July 17, 2012
Ooh la la, eggplant parmesan. Since Chef Louie has improv written into her set, I went ahead and did some of that myself. I peeled some epplant (the Japanese) but not all. I dredged the in (Dukes) mayo and breadcrumbs (Panko) and then roasted all that at 350 F for 30 min. Afterwards I layered eggplant, kale (lots in my garden), sauce and various cheeses (gouda, drunken goat, parmesan and eventually mozarella). I cooked it "a while" at 350 F. It seems massive and thick. I'll let it cool and cut it up into freezable portions so I can enjoy it a while.
My friend Louie can cook, wow! So I asked her to school me in some fresh, basic eggplant parmesan. We start here with the sauce. I quartered the random tomatoes I had and drizzled (gulped on?) extra virgin olive oil. I cooked them at 475 F for an hour--definitely HOT.
Wednesday, July 11, 2012
Saturday, July 7, 2012
I visited the lovely Currahee Vineyards for a Wine Tasting.
Wednesday, July 4, 2012
We started brewing kombucha on Father's Day, and our first batch is ready. I have the "mom/mamma" carefully stored in some kombucha for the next batch. For a few ways to learn about this wonderful drink, check here and here. Lindsay Wilson).
Tuesday, July 3, 2012
Carol from Indian Creek Angus graciously hosted us for part of the morning and gave us a tour. We got to see a couple of herds, and they were a little shy of us. They were also very happy and healthy cows. We learned a little about various breeds too. We also bought some beef to hold us for a little while since Carnesville is about 30 min. from us. It's important to me (and makes Eric feel nice) to know where our food comes from and to know if fits within our values. We think it's worth it to pay higher prices for healthier, more eco-friendly and kindly treated animals as regards food. And we simply eat less meat. We do a bit more fish, less beef, chicken and pork.