Friday, 17 May 2019

How to make yoghurt

  • Take one bag of milk, pour into saucepan, and put a lid on
  • Turn on the heat to about 4 (medium-low), leave lid on and heat gently for 10 minutes
  • Stir to get sticky bits off bottom
  • The milk is ready when the smell changes to 'nutty', and little, frothy bubbles show up when stirring (depending on the stove between 10-15 minutes)

  • Let it cool until the outside of the pan is the temperature of a very warm bath
  • You can put the sauce pan in a larger bowl with a bit of water to speed up the cooling
  • When the milk is a good temperature sprinkle the powder, or dump in reserved yoghurt from last batch, and stir well

Friday, 3 May 2019

No-mato pizza

My mouth and stomach don't like too much acid, so I've been thinking about different ways to make pizza. I had heard of people using pumpkin purée, and it sounded weird to me.

Friday, 26 April 2019

The bees are dead, long live the bees

I had a 100% deadout this year. I know a couple of the things that I did wrong, but I don't know all the factors that contributed to it. This is really sad. Now, I have to try to figure out what the reasons were, and if there was anything I could have done differently.

The learning curve on beekeeping is pretty much a vertical wall.

Friday, 19 April 2019

Scaling up my gardening

I've had a veggie garden of some kind since I moved out of my parent's place when I was 19, but it's never been a very big garden. We were always temporary. We moved a LOT. Except when we lived at the housing co-op while Abby was young. My community garden plot there was larger and much more productive. I gave away a LOT of tomatoes. I never supported myself from it.
I've been reading these how-to market gardening books, and dreaming, and thinking, and planning... but never doing. This year my plan is to grow as many veggies as I can and try to grow all of our produce for the months of July and August. Fruit isn't possible yet, so that can be a plan for next year. Herbs are completely possible. I'm going to be able to grow all of my mint tea for the year, and hopefully a good portion of my chamomile.

Friday, 5 April 2019

Getting back into knitting

I've had the wool that I used for these socks since my daughter was about seven years old. That's a decade ago, now, scary to think. I had intended to make it into 'elven' slippers for her, but I never got around to it.
Ever since I hit my head a lot of things have gotten harder for me, but oddly enough knitting has gotten easier. Before, I had this issue of my brain 're-setting' or 'flashing' and I would lose whatever I was doing for half a second. It made hand writing, knitting, anything that needed a constant stream of concentration... difficult. The one silver lining, and the one thing that has gotten easier is that. I don't have the constant 'flash' re-setting of my concentration. I have massive daily migraines that need medication to control, and I can't drive for more than half an hour because of the visual processing issues... But now I can knit. It's finally relaxing for the first time in my life. So. Here are some socks for my daughter. The yarn is sparkly and reminds me of a night sky with stars.

Tuesday, 2 April 2019

Seedballs/ Seedbombs- getting into some guerilla gardening for good

I bought a bag of clay from Curry's Art Supplies last year with the intention of making seed bombs, but life, and head trauma, got in the way. Then two weeks ago I was buying groceries, and saw this bag of mixed wildflower seeds in the vegetable section, of all places. It promised being able to cover a huge area with flowers for $20, so I bought it. I mixed a handful of the seed mixture with some composted manure and a light potting soil to spread the seeds out even more, and then made little pockets of clay and filled them with this mixture. Like dirt ravioli.

Friday, 7 December 2018

Parsnip cake with orange frosting

What is more quintessentially winter than parsnips? Don't like parsnips, perhaps? But, do you like cake?

This is an interesting twist on carrot cake.

  • 5 eggs
  • 3/4 cup butter, softened
  • 3/4 cup maple syrup
  • 2 1/2 cups baking flour of your choice (gluten free, or whatever)
  • 1/2 tsp salt
  • 1 Tbsp baking soda
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 3/4 cup raisins
  • 3/4 cup chopped walnuts 
  • 2 1/2 cups freshly grated parsnips (they brown quickly, so do it right before you put them in the recipe