"Indeed, is that not everything? What more do you need? A little garden to walk in, and immensity to reflect on. At his feet something to cultivate and gather; above his head something to study and meditate on; a few flowers on earth and all the stars in heaven."
-- from Les Miserables, by Victor Hugo
![susie [sort of] homemaker](http://2.bp.blogspot.com/-UnbMPWa-saY/UBCITmlBdiI/AAAAAAAAANI/n86-gIqZcGg/s1600/susiebanner1.jpg)
Friday, September 28, 2012
Wednesday, September 26, 2012
lunch bag craft
So.... in cased you missed it, I tried out some embroidery as a new craft. After the first project, I was hooked. But rather than start embroidering anything and everything around me, I figured I would pick out a few small projects to get started and try out my new art form.
About the same time I was brainstorming projects, I realized I had a serious need of a lunch bag. Since I've been cooking at home more often and eating more veggies and local produce, that means more lunches brought from home. I've been using grocery bags or shopping bags or anything around to carry lunches and containers back and forth.
In looking through all my craft supplies and miscellany I have stashed in various hiding places around the apartment, I came across a plain canvas bag. What luck! A lunch bag! And I didn't have to buy one!
And, to top things off, I could customize it with my new embroidery skills!
Do you like it?
I do! It's already been used almost every work day since.
About the same time I was brainstorming projects, I realized I had a serious need of a lunch bag. Since I've been cooking at home more often and eating more veggies and local produce, that means more lunches brought from home. I've been using grocery bags or shopping bags or anything around to carry lunches and containers back and forth.
In looking through all my craft supplies and miscellany I have stashed in various hiding places around the apartment, I came across a plain canvas bag. What luck! A lunch bag! And I didn't have to buy one!
And, to top things off, I could customize it with my new embroidery skills!
Do you like it?
I do! It's already been used almost every work day since.
Sunday, September 23, 2012
bread!
The first bread I've ever made by myself!
The bread is on the small side, and I used whole wheat flour in a recipe meant to white flour, so it didn't turn out quite perfect. It ended up being too hard after only a couple of days. Oops!
Although the hubby loved this bread while it was around -- and I'm quite proud of it -- I'm not ready to share the recipe until I find one that works more perfectly. Just thought I would share my triumph!
Saturday, September 22, 2012
one project at a time
"Maybe you aren't so into gardening, but would like to brew your own beer. Maybe you'd like to tinker with a greywater system for you house. Maybe you want to make your own non-toxic cleaning products. Try it! Start by doing just one project, one experiment, and you may well unleash the homesteader within."
-- The Urban Homestead, by Kelly Coyne and Erik Knutzen
-- The Urban Homestead, by Kelly Coyne and Erik Knutzen
Wednesday, September 19, 2012
news: triclosan is awful
Check out this article in the Smithsonian Magazine. A new study found that triclosan, and ingredient found in many many things marked "antibacterial" impairs muscle function in animals and humans.
Scary, huh? I think so.
Check your labels!
Tuesday, September 18, 2012
flower!
My very first flower from a plant I grew from seed!
I know it might seem like a small victory, but isn't it the small victories that make all the difference?
And look at the baby bud! A second flower on the way!
I know it might seem like a small victory, but isn't it the small victories that make all the difference?
And look at the baby bud! A second flower on the way!
Friday, September 14, 2012
building a home
Home wasn't built in a day.
--Jane Sherwood Ace
How true! Building a true home is always a work in progress.
Wednesday, September 12, 2012
egg noodles
Alright, so my first attempt at making egg noodles only went so-so. The noodles turned out very edible and I used them in soup, but they were a little too thick for my liking. C'est la vie. Lesson learned. Next time, I'll roll them thinner. Mind ended up kinda like chunky noodles.
To make them, I started with this recipe. However, the dough ended up a little too dry and leaving it for too long in the fridge made it unusable. I started a new batch and did it my own way!
Ingredients:
2 eggs
1/2 tsp of salt
flour (however much you need)
Directions:
1. Put the two eggs into a medium or small bowl and beat with a fork like you would for scrambled eggs.
2. Add in the salt and mix again.
3. Continue mixing with your fork and add in flour a tablespoon at a time until the dough comes together. When using a fork isn't practical, use your hands and knead in enough flour to make the dough not sticky.
4. Cover and throw in the fridge for half an hour or an hour or so.
5. On a well-floured surface, roll out the dough (half of the dough at a time!) to the desired thickness. I did mine a little thicker and ended up wishing I had made them much more thin. Rotate the dough when you need to and make sure it doesn't stick. It's awfully hard to pull stuck noodles off!
6. Using a sharp knife or a pizza cutter, cut your noodles! Leave them out while you get that soup started.
To make them, I started with this recipe. However, the dough ended up a little too dry and leaving it for too long in the fridge made it unusable. I started a new batch and did it my own way!
Ingredients:
2 eggs
1/2 tsp of salt
flour (however much you need)
Directions:
1. Put the two eggs into a medium or small bowl and beat with a fork like you would for scrambled eggs.
2. Add in the salt and mix again.
3. Continue mixing with your fork and add in flour a tablespoon at a time until the dough comes together. When using a fork isn't practical, use your hands and knead in enough flour to make the dough not sticky.
4. Cover and throw in the fridge for half an hour or an hour or so.
5. On a well-floured surface, roll out the dough (half of the dough at a time!) to the desired thickness. I did mine a little thicker and ended up wishing I had made them much more thin. Rotate the dough when you need to and make sure it doesn't stick. It's awfully hard to pull stuck noodles off!
6. Using a sharp knife or a pizza cutter, cut your noodles! Leave them out while you get that soup started.
Sunday, September 9, 2012
Friday, September 7, 2012
Wednesday, September 5, 2012
chicken stock in the crockpot
A couple of weeks ago, I made stock for the very first time. I had no idea it was so easy! I did some recipe comparisons, mostly of this one and this one, and decided to try it for myself. Since I was going to be simmering the stock while I was at work, I went with the crockpot. I've done it a few times since, and I generally stick to this recipe. It tastes great, and it's full of vitamins (and not grease or sodium).
Ingredients:
1 chicken's worth of the leftover bits and bones (I made chicken the night before using a whole chicken, and used the leftover non-edible extras here.)
Carrots (I used a couple of organic carrots, cut into chunks)
Celery (same here...a few stalks cut into chunks)
Leftover veggies -- you don't have to add these. When I'm cutting up veggies for another meal and have leftover pieces like the tops of tomatoes or the leaves of celery or ends of cucumbers, I save them in a baggy in the freezer to use in stock. More vitamins!
Vinegar -- I used apple cider vinegar, but you don't have to
Directions:
1. Put the chicken bits and bones into the crockpot.
2. Fill crockpot with at least 4 quarts of cold, filtered water. Add one or two tablespoons of vinegar. I think I added one tablespoon, and I just fill up the crockpot with cold water.
3. Let sit for an hour or two. I used the time to pick up the kitchen and cut up the veggies.
4. Add veggies and turn crockpot on high for a little while. I did this for about an hour before I went to bed.
5. Turn crockpot down to low and let simmer for 18-24 hours.
6. You're done! Pour through a colander into a container (like a large bowl or pitcher), then pour into your final jars/containers. I pour mine slowly into pint sized jars, let them cool, then put them in the freezer. I pull a jar or two out and put them in the fridge a day or two before I know I'll be making a big meal and using stock.
This is the richest stock I think I have ever tasted, and I didn't add any salt, so it's not at all sodium-packed like the stock you can buy at the store. I generally end up with five or so pints of stock, but don't freak out if you don't. I don't use exact measurements for the water; I just fill it.
One more note: If you're putting stock in jars, make sure to fill them slowly. Glass breaks if you change the temperature too quickly, and you'll be so sad if a jar breaks! I've broken one or two already, and it's very disappointing to lose both the jar and the stock in it.
(Sorry there aren't any pictures! I got so excited about making it that I forgot to photograph!)
Ingredients:
1 chicken's worth of the leftover bits and bones (I made chicken the night before using a whole chicken, and used the leftover non-edible extras here.)
Carrots (I used a couple of organic carrots, cut into chunks)
Celery (same here...a few stalks cut into chunks)
Leftover veggies -- you don't have to add these. When I'm cutting up veggies for another meal and have leftover pieces like the tops of tomatoes or the leaves of celery or ends of cucumbers, I save them in a baggy in the freezer to use in stock. More vitamins!
Vinegar -- I used apple cider vinegar, but you don't have to
Directions:
1. Put the chicken bits and bones into the crockpot.
2. Fill crockpot with at least 4 quarts of cold, filtered water. Add one or two tablespoons of vinegar. I think I added one tablespoon, and I just fill up the crockpot with cold water.
3. Let sit for an hour or two. I used the time to pick up the kitchen and cut up the veggies.
4. Add veggies and turn crockpot on high for a little while. I did this for about an hour before I went to bed.
5. Turn crockpot down to low and let simmer for 18-24 hours.
6. You're done! Pour through a colander into a container (like a large bowl or pitcher), then pour into your final jars/containers. I pour mine slowly into pint sized jars, let them cool, then put them in the freezer. I pull a jar or two out and put them in the fridge a day or two before I know I'll be making a big meal and using stock.
This is the richest stock I think I have ever tasted, and I didn't add any salt, so it's not at all sodium-packed like the stock you can buy at the store. I generally end up with five or so pints of stock, but don't freak out if you don't. I don't use exact measurements for the water; I just fill it.
One more note: If you're putting stock in jars, make sure to fill them slowly. Glass breaks if you change the temperature too quickly, and you'll be so sad if a jar breaks! I've broken one or two already, and it's very disappointing to lose both the jar and the stock in it.
(Sorry there aren't any pictures! I got so excited about making it that I forgot to photograph!)
Sunday, September 2, 2012
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