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!
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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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