We all need some moments of simple brilliance. I'm talking about little inspirations that are delightfully simple but make our daily tasks so much easier. I came upon one last night while taking a sewing class.
During the class, we used a variety of found objects for pattern weights; specifically, clean stones, cast iron figurines and antique irons. I woke this morning with a desire to get started cutting out a skirt pattern that I've been wanting to make and a feeling of competence about doing it. But what to do about the pattern weights? I'm not digging up stones in 12 degree weather. One of those kitschy antique irons would be nice but I don't want or need to spend money on them.
Right about then my eyes landed on a clay creature that my son made in elementary school. I believe he called it super pig. There are several of these clay creatures collecting dust around my house. The makers don't care much if they are displayed or stored but I'm going to dig these babies out of hiding and gather them in my sewing room to use as pattern weights.
I have solved the problem of, "what the hell do I do with this?" and my lack of pattern weights. As a result I'm feeling simply brilliant. Happy Friday to all!
Friday, February 28, 2014
Wednesday, February 26, 2014
Kombucha & Kimchi, two of my favorite K words
Kombucha is like cilantro, you either love it or hate it. I've never met anyone who falls in the middle on either. For those of you who love kombucha but don't love the price tag, I've got news for you. Kombucha is super easy to make and super hard to screw up.
Here's a link to the article and recipe that got me started. I've been brewing my own kombucha for at least 2 years now and I've never had a batch fail.
My process is a little different now from the recipe. It's evolved to fit my personal kombucha consumption and the way my kitchen (and life) works. Bottling the finished batch and setting up the next one is usually a two day process for me.
On day one (this assumes you've got a batch ready to bottle) I set up my water bath canning pot with 7 1-quart mason jars in it and boil them to sterilize them. You want those jars clean and cootie free. I boil them for about 20 minutes. I also boil the lids and rings. I should point out that I reuse the same jar lids and rings each time. You don't need a true canning seal to brew kombucha. I take the jars out and let them cool a bit upside down on a clean dish towel. At this point, I usually remember to take off my super fuzzy sweater that for some reason I always seem to be wearing when I make kombucha. I brew my kombucha in two, one gallon glass jars that are covered with paper coffee filters held in place by rubber bands. They allow air flow but no critters or dust gets in. I take the scoby out of one jar and put it into the other. Then pour the kombucha from your scoby-free jar into the mason jars. Transfer both scobies into the now empty first jar and cover with some of the kombucha from the second jar. Put the coffee filter hat back on the gallon jar. Pour the remaining kombucha into the mason jars. I know that a double batch of the kombucha recipe will give me enough to fill 7 mason jars and leaves about an inch in each jar empty so I can add a juice for flavor if I choose. The quart jars get capped and placed in a cabinet for 2-3 days and then they go into the fridge and are ready to drink.
On day two, I boil up two gallons of water that has run through my Brita filter. I don't actually measure anymore because I know where two gallons comes up to in the pot I always use. Once boiling, I add 2 cups of sugar. When it dissolves, I turn off the heat and add 8 teabags, usually Lipton because its what my hubby drinks and I have it on hand. Let the teabags steep for 30 minutes and then remove. Let this cool to room temperature, high temps can kill the scoby. I have three one gallon jars, at this point one has the two scobies in it and the other two should be clean and empty. Place a scoby into each gallon jar and divide the liquid evenly between the two jars. I pour the cooled tea/sugar brew into the two jars, put the little coffee filter hats on and put the jars into the cabinet for two weeks. Then lather, rinse, repeat. You know what I mean!
But what about the need for a scoby or "mother" to get your batch started? My original scoby was offered on our local freecycle website. Since then I've giving several several away. My scoby is a prolific little devil. Other sources are the dregs from your bottle of store-bought kombucha. This is supposed to work, although I have never tried it. You can order online as well but that seems creepy to me.
Kimchi making is a new adventure. My daughter and her boyfriend got me a kit for Christmas. I finally got around to making it last feel and it came out amazing but I need to explore more about the process before I feel qualified to share the how-to though.
Here's a link to the article and recipe that got me started. I've been brewing my own kombucha for at least 2 years now and I've never had a batch fail.
My process is a little different now from the recipe. It's evolved to fit my personal kombucha consumption and the way my kitchen (and life) works. Bottling the finished batch and setting up the next one is usually a two day process for me.
On day one (this assumes you've got a batch ready to bottle) I set up my water bath canning pot with 7 1-quart mason jars in it and boil them to sterilize them. You want those jars clean and cootie free. I boil them for about 20 minutes. I also boil the lids and rings. I should point out that I reuse the same jar lids and rings each time. You don't need a true canning seal to brew kombucha. I take the jars out and let them cool a bit upside down on a clean dish towel. At this point, I usually remember to take off my super fuzzy sweater that for some reason I always seem to be wearing when I make kombucha. I brew my kombucha in two, one gallon glass jars that are covered with paper coffee filters held in place by rubber bands. They allow air flow but no critters or dust gets in. I take the scoby out of one jar and put it into the other. Then pour the kombucha from your scoby-free jar into the mason jars. Transfer both scobies into the now empty first jar and cover with some of the kombucha from the second jar. Put the coffee filter hat back on the gallon jar. Pour the remaining kombucha into the mason jars. I know that a double batch of the kombucha recipe will give me enough to fill 7 mason jars and leaves about an inch in each jar empty so I can add a juice for flavor if I choose. The quart jars get capped and placed in a cabinet for 2-3 days and then they go into the fridge and are ready to drink.
On day two, I boil up two gallons of water that has run through my Brita filter. I don't actually measure anymore because I know where two gallons comes up to in the pot I always use. Once boiling, I add 2 cups of sugar. When it dissolves, I turn off the heat and add 8 teabags, usually Lipton because its what my hubby drinks and I have it on hand. Let the teabags steep for 30 minutes and then remove. Let this cool to room temperature, high temps can kill the scoby. I have three one gallon jars, at this point one has the two scobies in it and the other two should be clean and empty. Place a scoby into each gallon jar and divide the liquid evenly between the two jars. I pour the cooled tea/sugar brew into the two jars, put the little coffee filter hats on and put the jars into the cabinet for two weeks. Then lather, rinse, repeat. You know what I mean!
But what about the need for a scoby or "mother" to get your batch started? My original scoby was offered on our local freecycle website. Since then I've giving several several away. My scoby is a prolific little devil. Other sources are the dregs from your bottle of store-bought kombucha. This is supposed to work, although I have never tried it. You can order online as well but that seems creepy to me.
Kimchi making is a new adventure. My daughter and her boyfriend got me a kit for Christmas. I finally got around to making it last feel and it came out amazing but I need to explore more about the process before I feel qualified to share the how-to though.
Tuesday, February 25, 2014
I'll give it a try...
I don't know if this will last or not but the way I see it, I still have thoughts to share so I'll give it a try. Maybe sharing in this space again will get me moving on some stalled projects.
Since I really haven't been in this space regularly since 2009 I guess there's some updating to be done. We moved in 2011 to Ithaca, NY. You veggie die-hards out there should recognize the name, it's home to the famed Moosewood! It's a dream come true. I get to live in a place where composting is the norm, there are vegetarian options everywhere and everyone knows what a CSA is.
My daughters are now in their 20's and living their own frugal veggie adventures. The boys are teenagers and eat more than I ever imagined possible. Beware mother's of young sons, they eat two dinners every night when they turn 14!!
I'm keeping busy teaching yoga, volunteering, crafting and being mom. That makes it sound like Jim does nothing and he does plenty, I swear. Our house is around 150 years old, so there's never a shortage of projects for him to dabble in.
In food, we've had some changes. We are definitely still vegetarian but I discovered I was gluten intolerant during our move. That was a challenge and I'll happily share more about it another time. In short, it pissed me off. It really pissed me off. No more muffins or breads, no seitan, separate pasta for me, ugh!! However, the discovery led to a lot of positive change that was hard to see the potential for in the beginning. I eat a lot more raw foods and almost no processed foods. I've also made a culinary compromise along the way that you may or may not agree with. I still won't eat dairy but if there's nothing else on a breakfast menu that I can eat, I'll order eggs. I never thought I would but facing down a menu with no gluten free options is life changing. That having been said, Ithaca is super gluten free friendly as well, so I often don't have to make that choice. We even have a waffle shop that has vegan, gluten free waffles. Either way, no judgement please, life is too short to get mired in crap like that.
This past December I participated in a craft fair selling some of my denim quilts and t-shirt rugs. I've got an Etsy shop set up but haven't had the courage to take pictures and put stuff in it, even though its here and ready to go. So I'm still a work in progress. Maybe we'll make some progress together.
Since I really haven't been in this space regularly since 2009 I guess there's some updating to be done. We moved in 2011 to Ithaca, NY. You veggie die-hards out there should recognize the name, it's home to the famed Moosewood! It's a dream come true. I get to live in a place where composting is the norm, there are vegetarian options everywhere and everyone knows what a CSA is.
My daughters are now in their 20's and living their own frugal veggie adventures. The boys are teenagers and eat more than I ever imagined possible. Beware mother's of young sons, they eat two dinners every night when they turn 14!!
I'm keeping busy teaching yoga, volunteering, crafting and being mom. That makes it sound like Jim does nothing and he does plenty, I swear. Our house is around 150 years old, so there's never a shortage of projects for him to dabble in.
In food, we've had some changes. We are definitely still vegetarian but I discovered I was gluten intolerant during our move. That was a challenge and I'll happily share more about it another time. In short, it pissed me off. It really pissed me off. No more muffins or breads, no seitan, separate pasta for me, ugh!! However, the discovery led to a lot of positive change that was hard to see the potential for in the beginning. I eat a lot more raw foods and almost no processed foods. I've also made a culinary compromise along the way that you may or may not agree with. I still won't eat dairy but if there's nothing else on a breakfast menu that I can eat, I'll order eggs. I never thought I would but facing down a menu with no gluten free options is life changing. That having been said, Ithaca is super gluten free friendly as well, so I often don't have to make that choice. We even have a waffle shop that has vegan, gluten free waffles. Either way, no judgement please, life is too short to get mired in crap like that.
This past December I participated in a craft fair selling some of my denim quilts and t-shirt rugs. I've got an Etsy shop set up but haven't had the courage to take pictures and put stuff in it, even though its here and ready to go. So I'm still a work in progress. Maybe we'll make some progress together.
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