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It was a gradual thing. I used to have just one cookie sheet. Then there were assorted muffin tins, pizza pans, roasting pans, cooling racks and various square pans. Over time, the roomy cupboard that was supposed to hold them all turned into some sort of black hole that held onto whatever I wanted when I tried to extract it. My kitchen helpers began to just shove stuff into there, hoping it would all sort itself out. It never did.
In a futile effort to solve the problem, I purchased a cookie sheet organizer. It looked like this ----->
I had high hopes that this solved the issue and loaded it up with several pans. All I can tell you about this gadget is that it may work for dorm rooms, single girls or show homes, but it wasn't very practical for my space. It wasn't long before the adjustable wire shelves got shoved around and came loose. My helpers were back to tossing things wherever they fit, but now they had to work around the wire tentacles of the pan "organizer." I had to fight with the wires that came loose to untangle my pans when I wanted them. This just wasn't working. Wire racks were not an option.
I did a search for how to build a cookie sheet organizer and didn't find a lot. What did catch my eye were some magazine holders for a bookshelf. If I could match the dimensions to my shelf space and build it out of sturdy wood, one of these must might work. Off to the storage area I went and found some 1 x 2's and 1/4 sheet of 1/2" ply-board.
I measured the opening to my cabinet: its height and width. Then I measured the depth. With the help of some basic math, I cut out the bottom, back, sides and dividers -- enough for five spaces. One important item to remember in this step is to allow for the width of the board so that you don't end up with something that is just 1/2" too high or wide or deep. Back in the storage area I located some brown paint. I painted all of the pieces prior to construction. The hardest part was holding things in place while screwing it together. Pilot holes had to be drilled to prevent splitting. I toyed with the idea of making this part of a sliding shelf, but the hardware would have taken away from storage space (and made my day a little longer), so that was out.
In the end, it isn't the prettiest thing in the world, but it is sturdy, makes good use of the space and prevents the kitchen staff from being able to toss things into a tangled pile.
Rebekah Anast brings her unique perspective to her newest book, The DaVinci Road. I half-expected to find tales of her jungle adventures, fun childhood, devotional gems, poetry or parenting tips. By the time I reluctantly turned the last page, I had not been disappointed. All of this and more are contained in The DaVinci Road.
The DaVinci Road expounds upon the learning method of observation to arrive at a conclusion. The author reflects upon her varied experiences and brings them into the classroom setting and beyond. Using DaVinci as her model, she encourages others to look and see the evidence for themselves. She urges all of us to continue to seek, to chase after the truth and to not grow complacent in that endeavor.
Her observations about life, children and academic instruction are sprinkled throughout along with some of her favorite recipes. She shares methods that have worked for her and others when dealing with a learning difficulty. The reader is left with a challenge to pursue the adventure that is this life with both eyes and ears wide open.
If you are interested in receiving a free ebook, here's the author and her husband with details on how this can be done.
NOTE: If you've got a computer and an Amazon account, you can use their Kindle application free. In other words you don't need a smartphone or some other personal electronic device (other than your computer) to read the book online. Here's the link for Kindle https://kindle.amazon.com/
Complex food preservation instructions can be overwhelming. That's why I think Self-reliance Recession-Proof Your Pantry is wonderful. At less than 140 pages, it is precise and concise without wasting lots of ink. Jackie Clay is a prolific writer with Backwoods Home Magazine. Jeffrey Yugo, Sylvia Gist and Linda Gabris join Jackie in offering their words of wisdom on this topic.
One of the things I like most about this reference tool is that you needn't be planning to build a bomb shelter to implement these methods. Use as much as you'd like to stretch your own food budget. Whether you are wanting to set aside some overflow from the garden or if you are looking for a way to cut grocery expenses, you can use these methods to create an economic cushion and stretch your hard-earned dollar.
Learn the mechanics of rotating your storage, what you need for successful storage, how to can and what to can. A section in the book is also devoted to drying, smoking and pickling your foods. You'll learn what tools you need and what methods work best for people that have plenty of experience.
Jackie Clay has weathered the seasons and dealt with the challenges that have arisen as she has worked to make her 120-acre homestead successful. I get tired just reading about all that she has done! I've never been tempted to encourage her to slow down . . . I'd likely have to climb a ladder to chase her down. It wouldn't surprise me if she handed me chores to do while we talked!
Our family subscribes to Backwoods Home Magazine, and we enjoy it very much. They leave room in their editorials for divergent opinions. Occasionally, I find myself on opposite sides of an issue. However, Backwoods Home consistently offers valuable information for anyone looking for ways to become more self-sufficient and avoid being at the mercy of fluctuating markets. Having a subscription is like purchasing a tuition to a varied seminar delivered right to your home. For our family, it's money well spent.
These blends are ones that I use in recipes that call for Italian or taco seasoning. At the end of this post is a recipe you can use to make your own sausage in just a few minutes. Enjoy!
ITALIAN SEASONING Italian seasoning herbal blend isn’t difficult to make. Just toss these few herbs together into a small jelly jar and store with your other kitchen spices. You can use this as a substitute for the herbs in the sausage recipe as well as for seasoning in other dishes such as spaghetti, homemade pizza and chicken. I don’t add salt and pepper to this blend, preferring to add it during the cooking process.
Makes a generous ¼ cup Keep in small glass jar with tight fitting lid
TACO SEASONING BLEND Have you tired of adding maltodextrin, monosodium glutamate, sugar, malic acid, silicon dioxide and soybean oil to your tacos? There’s a cheaper and easier way to get the taste you want without those chemicals. Make your own using 8 ingredients:
4 Tbsp chili powder 1 Tbsp cumin 2 tsp paprika ½ tsp red pepper flakes 2 tsp sea salt 2 tsp freshly ground black pepper *2 tsp onion powder *2 tsp garlic powder
Mix thoroughly and place in a small glass jar with tight fitting lid. Keep in a dark area to preserve flavor. Use for any meat that needs seasoning, including blackened fish. Usually 2 tbsp of this mix is enough for 1 pound of meat. *Note: I often make this mix without the garlic or onion powder. I season my dishes to taste and add fresh garlic and onion when cooking.
HOMEMADE SAUSAGE Homemade sausage is an easy way to avoid nitrates, nitrites, chemical preservatives, artificial coloring and flavorings. Not only that, it just tastes better! Ground turkey, beef, pork and chicken are available in many retail outlets or you can grind your own. It isn’t necessary to stuff the seasoned meat into casings. I think that making sausage patties gives you more flexibility when using them in meal preparation.
To make your own sausage, combine: 1 pound beef 3 cloves garlic, minced 1 small onion, peeled & finely chopped 1 tsp red pepper flakes ¼ tsp each: fresh ground pepper, cumin, marjoram, nutmeg, oregano & ginger 1/2 tsp each: basil, thyme, sage & sea salt
(Italian sausage option: Substitute 1 tablespoon of Italian seasoning for the herbs listed.)
I roll these into 2 Tbsp patties and press them to about ½ inch thickness. This allows me to be sure they are cooked completely and not underdone inside. I prepare mine in a heated cast iron pan wiped with olive oil. They can be served in a variety of ways to suit your own taste.
Brown rice is a staple food which is rich in soluble fiber and can be combined with nutrient rich beans to create a complete protein. When money is tight and every calorie counts, knowing how to cook brown rice helps make sure you get enough nutrients to maintain your health.
Brown rice is less expensive when purchased in bulk. In addition to a lower price, you’ll also find that the overall quality of the rice is better. Bulk grains are often fresher. You will notice the difference in the intensity of the sweet smell when a large bag is opened. For storage, food grade buckets with tight lids are fine. My preference is to store it in a chest freezer. The cold keeps bugs away. A few bay leaves tossed into your grain bucket will help repel insects also.
For years, I had cooked brown rice using the absorption method. This involves placing rice into a pot of salted boiling water and cooking it for 45 to 50 minutes. Twice as much water as brown rice is used. This works well enough, but it is a bit of an art to get rice that isn’t too mushy because (as mentioned above) the moisture content of the grains can vary. Many people use rice cookers to automate this process, but the result is the same. Another drawback is that this process has the potential to create burnt rice if you lose track of the time or miscalculate the water to rice ratio.
Because it is a grain, I soak brown rice. This isn’t as important with rice as with other grains, but I like the texture that soaking produces. To soak brown rice, measure double the amount of water as grain into a stainless steel or glass container. Add a tablespoon of apple cider vinegar for every cup of grain you use. Let this sit overnight or 24 hours. In a pinch, this time can be reduced without hurting the final product.
Once I’m ready to cook the rice, I strain it using a large strainer set inside a larger bowl. I repeatedly rinse the grain until the water runs relatively clear. You may notice little flecks and bits floating to the surface. Throw those away. You may not want to examine them too closely.
Here is a demonstration on how to rinse rice. The cloudy water that you pour off of it can be used to water your plants. I would skip using the rice cooker!
Re-fill your pot with clean filtered water, using twice as much as the measurement of soaked rice. Season the water with sea salt and any other flavorings you prefer. I like to use chicken broth. Bring this to a rolling boil and then add the soaked rice to the pot, giving it a single stir. Boil this uncovered for about 20 minutes if the grains have been soaked, 30 minutes if they are dry. Remove the pot from the heat and strain the rice from the hot water. Let the rice drain for ten to fifteen seconds. Return the rice to your empty pot and cover with a tight-fitting lid. Let the rice sit, absorbing the water that remains on the grains for ten or 15 minutes.
Fluff with a fork and serve. The rice will be fully cooked without mushiness.
This video is great by itself and even better as a compliment to volume 1. MAKING HERBS SIMPLE VOLUME 2 has all of the features I enjoyed in volume 1 and more.
Once again, Shoshanna takes you into the wooded areas around her home and introduces you to a variety of herbs in their natural habitat. Art projects, syrups, yummy teas, and healthful remedies are all part this video. Shoshanna teaches viewers how to make a healing salve. You'll learn about a herb that can be used as a laundry detergent and cleanser. Debi, a retired midwife, returns to discuss nutritive herbs that boost female reproductive health. Kristen testifies to the effectiveness of a home remedy for poison ivy.
You'll want to watch it from start to finish when it arrives. However, this isn't a DVD to be left sitting on a shelf. It's segmented into topical chapters and bonus features that are easily accessed from the menu, helping you review portions as needed. This video is highly entertaining, but also very educational! It would be a great compliment to a more indepth study of each of the herbs.
For added convenience, Bulk Herb Store has also included a handy pocket guidebook printed on heavy stock and in full color. This means that you will have images that help you identify the plants as well as printed recipes for the applications mentioned in the video. There's even a hardiness zone map with corresponding information on each featured herb. It's nice to see that Bulk Herb Store continues to look for ways to give more information to their customers.
MAKING HERBS SIMPLE VOLUME 2 would be a great gift for anyone that wants to find inexpensive ways to incorporate herbs into every day life. . . . That is, if you don't just decide to keep it for yourself!
FOR A LIMITED TIME, Bulk Herb Store is making BOTH volumes 1 & 2 available for one low price. FOLLOW THIS LINK for more information.
Below, find an excerpt from the DVD MAKING HERBS SIMPLE, VOLUME 2
MAKING HERBS SIMPLE takes the viewer into the woods of Eastern Tennessee. Shoshanna locates nine herbs in their natural habitat and gives the viewer tips on how to recognize them. Later, she joins her friend Kristen to demonstrate how to dry herbs for storage and how to use them to make poultices and simple tinctures. Along the way, you learn interesting tips and tidbits about the properties and uses of each plant.
If you've ever wondered about other ways to use the herbs growing around your home, you'll be glad you watched this. This video isn't just for wildcrafters. Hints for how to incorporate packaged dried herbs are discussed. It's nice to see what the plants look like growing wild, even if you normally use them dried.
That's not all! There's a segment featuring the herbalist's herbalist, Debi Pearl. Shoshanna and Debi discuss how to preserve herbs and create your own remedies to meet your family's unique needs.
I appreciated the way the DVD is segmented into topical chapters. If you need to review some information, just go to the menu and select the desired subject -- no need to fast forward through other footage! This feature is great for teachers who might want to reinforce botanical lessons with short video clips.
Bonus features include a demonstration of how to use Bulk Herb Store's BEAUTIFUL HAIR herbal blend. These scenes are humorous at points as you discover beauty can be a messy business! The DVD comes with a booklet that gives you summary information and full-color pictures of the featured herbs. The companion guidebook is sturdy and pocket-sized so that you can easily take it with you to help identify these plants in your own backyard or keep it handy as a quick reference for selecting just the right ingredients for cooking, teas and other uses.
MAKING HERBS SIMPLE makes a sometimes overwhelming subject fun. It's an encouragement to people on all levels of expertise to enjoy getting creative with preparations and applications. It's a reminder that herbs can be simply and joyfully incorporated into daily life.
Whether you are interested in natural medicine, herbs, or plant identification, MAKING HERBS SIMPLE is great to own or give as a gift.
HOMESTEADING FOR BEGINNERS is just the video for those who are considering the possibility of moving to the country. This video gives a delightful overview of life on a small family farm. Erin and Mark Harrison invite the viewer into their home to learn and laugh with them and their five children through the many adventures of homesteading.
You gain insight into all that it takes to get a REAL chicken dinner onto the table from the ground up – literally, from seed to supper. All of the scenes are filled with a beautiful rural setting and happy, healthy, helpful children keep popping up into almost every scene.
Learn how to make butter and cheese using kitchen tools you likely already have on hand. See how this family raises and harvests chickens and eggs. Get an introductory demonstration on wood splitting, building a simple chick pen, learn how to start seeds and tend a low-maintenance garden. Mama takes the time to show you how to freeze and can your produce and meat, gives you the recipes, and then shows you how to prepare the meal. Pamper your inner flower-child and learn how to make a wild-flower crown to adorn your head. If you watch carefully, you might spot Mike and Gabriel Pearl giving a knife-throwing demonstration.
The attentive viewer may even pick up some tips on how to incorporate child training and education throughout the busy day. Washing eggs becomes a math and chemistry lesson taught by a curly blond-headed little girl that needs a step-stool to reach her mama’s kitchen sink. It’s one of my favorite scenes in the film. A take-charge big brother is happy to demonstrate how to use scraps of wood to make signs for the garden. Listen carefully as Papa patiently explains how to milk a cow while little voices comment on the condition of the barn floor (you’ll have to rewind here as your laughter might drown him out).
Grandpa and Granny loved watching with us as little ones stole scene after scene. Grandpa said, “I can see now, if I wanted to homestead, I’d have to find some little helpers.”
HOMESTEADING FOR BEGINNERS should come with a warning label for parents that are used to children sitting peacefully in front of the television all day. After viewing this video, those children could be inspired to go enjoy the great outdoors more often. They might begin asking for some chickens or a cow of their own . . . possibly even some pigs to ride!
Lacto fermentation is a method of preserving foods that does not require hot processing. The food is preserved by lactic acid which inhibits the growth of bad bacteria.
In general, you will want to have enough salt suspended in a liquid to keep mold from forming while the lactobacillus (the organisms that produce lactic acid) take hold and begin to multiply. This salt and liquid mixture is called your brine. Lacto-fermentation enhances the digestibility of the food so that your body can better assimilate nutrients. As with other cultured foods, consuming foods preserved in this manner will help replenish the digestive tract with beneficial enzymes that help aid digestion and fight harmful bacteria.
The seasonings within the jar can be adjusted to suit the individual’s taste and used for many other types of fresh produce. Feel free to experiment with green beans, carrots, corn, beets and other vegetables. I prefer to use pint jars so I don’t have an opened jar sitting for a long time in my refrigerator until it is used up. If I need more, I just open another jar.
Ahead of time: Boil your jars, rings and lids in water for 3 minutes. Sometimes, I just bring the water and jars to a simmer, turn off the heat, and cover the pot with a lid while I work on other projects. When you are ready to begin, remove the jars from the water and dry thoroughly.
To make about 5 pints: Dissolve 3 tbsp sea salt in 2 quarts of warmed, distilled water. You can heat the water on the stove, but you don’t want it too hot. Make sure it has cooled to at least 100°F before you use it so that the lactobacillus in your whey is not killed.
When the water and salt mixture is cooled, place the following in your sterilized jars:
3 to 4 Tbsp of the distilled water & sea salt brine
Use a chop stick or the handle of a wooden spoon to stir and mix the seasonings. Wash and dry enough cucumbers to fill the jars (3 to 5 or so) and slice them ¼ inch thick. Pack jars tightly, stopping 1 inch below the rim of the jar. I just stop at the point the threads begin on the neck of the jar.
Add enough distilled water/salt brine to cover the cucumbers. This should leave at least ¾ of an inch between the brine and the inside of the lid. The cucumbers shouldn’t float if they are tightly packed. Cover the jar securely with the lid and rings. Shake the jar to mix the seasonings into the brine. Sometimes, the jar’s contents may shift and rise above the water level. Repack and add more brine if needed.
Loosen the ring only slightly – just enough to let any gas escape, but not enough to let air inside. Let the jars sit for 3-4 days at room temperature. Transfer to cool storage. If the taste is not as strong as you’d prefer, you may leave them at room temperature for a little longer. The fermentation process produces its own vinegar taste that is pleasant without being overly harsh.
Here's a video demonstration of another variation of lacto-fermentation. This particular method takes longer and runs more of a risk of mold as it does not utilize a whey starter. However, if you wished to make a large crock of pickles, rather than just pint jars, you could do so and just add about 1/2 cup of whey (for a gallon-sized crock).
Whey is a valuable addition to any diet. It can be an added ingredient to enhance many sauces, foods and beverages. It is also a key ingredient in lacto-fermented foods.
A quick internet search will reveal that many people cover their jars with cloth or a coffee filter when making whey. I don’t. The reason I don’t do this is because I am not trying to capture bacteria from the environment. Raw milk comes perfectly packaged with the right blend of digestive enzymes and bacteria needed to cause separation to occur. You needn’t expose it to the elements for this to happen. As a matter of fact, if you left raw milk in your refrigerator long enough, separation into curds and whey would eventually occur within the sealed container at cooler temperatures. Leaving it on your countertop simply places the milk at temperatures where this happens sooner.
To make whey, pour raw milk into a clean glass quart jar. Cover the jar with a plastic lid (or coffee filter, or clean cotton cloth) and allow it to sit undisturbed for 2-3 days until separation occurs. You will know the milk has separated when you see white solids floating in a yellowish clear liquid. The liquid is whey. The white solid is cream cheese – also known as curds.
Line a strainer with an unbleached coffee filter or clean cotton cloth (such as a freshly laundered t-shirt). Pour the liquid and solids into the strainer, catching the liquid in a glass bowl. When the dripping stops, transfer the whey into a lidded jar labeled with the date. The whey will keep in your refrigerator for about 6 months.
The cream cheese can be seasoned to suit your taste and used in your favorite recipes.
If you have yogurt, the yellow or clear liquid that floats to the top is whey. You can pour this off and use it in food preservation.
Making deodorant at home is not a complicated endeavor. Why would you want to make your own? Because making your own deodorant will help you avoid aluminum toxicity.
Some form of aluminum is found in nearly all commercial deodorant and antiperspirant products. This ingredient is used because it helps block the pores and neutralize odor. However, once in the body, aluminum is a neurotoxin (brain poison) that has been linked to breast cancer, Alzheimer’s disease and other degenerative diseases.
Crystal deodorant stones are considered to be a safer alternative. These contain a different compound known as potassium alum or potassium aluminum sulfate. These molecules are natural salts and believed too large to be absorbed by your skin. Often, these are recommended to cancer patients for use as an alternative product as they are urged to get rid of toiletries containing aluminum.
However, there is a cheaper and safer alternative than this. You can make your own deodorant for pennies from items you likely have in your cupboard. Even if you don’t have all of the ingredients on hand, you will need such small quantities, that it is VERY economical to secure them. This simple natural recipe will also benefit your health by helping you avoid aluminum.
You will need: ½ cup or a little less of Coconut oil, 4 tablespoons of baking soda (Arm & Hammer contains no aluminum), 4 tablespoons of arrowroot powder, 2 tablespoons of grated beeswax and 10 drops of your favorite essential oil (optional).
Note: Coconut oil will help fight odor causing bacteria while nourishing and moisturizing your skin. Essential oils can help eliminate odors, but be careful that they are not processed with harsh chemical extraction methods that could irritate the skin. Tea tree oil, lavender, frankincense, and citrus oils all have properties that can help eliminate odors.
Directions: 1. Gently warm the coconut oil and beeswax to a liquid state. 2. Blend the baking soda & arrowroot powder with a fork. 3. Slowly add the baking soda & arrowroot powder to the coconut oil and wax, working it in with a fork until completely mixed.
Your deodorant will have a firm paste-like texture, almost like commercial deodorant. The paste will continue to firm as it cools. More arrowroot can be added if it seems too wet or mushy. The beeswax will help it hold its shape even in warmer climates. If it becomes very stiff from cooler temperatures, you can place the container in a pocket for a few minutes to warm for ease of use.
Store this in a screw-top wide-mouth container. I use ones found in the ‘travel container’ section of most pharmacies. This permits each family member to have an individual jar.
This recipe yields about 1 cup and can last several months for one person with daily use.
The following video shows a variation of this recipe using a dry method of blending:
Place 6 tablespoons of ground, whole grain flour into a wide-mouthed glass container and mix this well with 4 tablespoons of water. Filtered water is recommended as chlorinated water from the tap will be harmful to the bacteria you are trying to culture. Stir this to make sure the water and flour are well-incorporated, scraping any residue down off of the sides of the container. Secure a cover on the jar loosely. This will keep out unwanted pests and protect the new starter from drying. A loosely fitting lid also allows gases (which result as the cultures multiply) to escape without breaking your container.
GIVE IT A GROWING START Allow your new starter to sit for 12 hours and check it to see whether there are any bubbles by looking at the side of the glass. If you don’t see any bubbles, stir the starter vigorously and re-cover it loosely. Check it again in 12 hours. The presence of bubbles will tell you that there are enough organisms growing to thrive in your starter. Feeding the starter before you see bubbles could dilute the strength of your starter by separating the organisms that need each other to thrive. This happens more commonly in cooler climates
If you still aren’t seeing bubbles after two days, discard the starter and begin again with bottled spring water and a different brand of whole wheat flour.
FEEDING AND MAINTENANCE When your starter begins to make bubbles, it will be ready for regular feedings. A feeding consists of 6 tablespoons of flour and 4 tablespoons of water. Feedings should take place every 12 hours. I feed mine each morning and evening. The starter should double itself a few hours after being fed. Place a rubber band around your glass jar to mark the level of your starter. This way, you can see how much it rises and how long it takes the starter to double. The rising time of your starter is a good indicator of how much time you will need to allow your dough to rise.
A well-fed, healthy starter will have a stable colony of microbes that will produce enough carbon dioxide to cause your dough to rise nicely. Just as you would with a garden, the key to having a healthy Sourdough starter is to give it a good environment in which to grow. In the absence of proper food, yeast and the lactobacilli will die, leaving your starter to be taken over by bad bacteria that thrive on decay. This is something that definitely WON’T enhance your bread!
When the quantity of your starter reaches 2 cups, discard half of it at each feeding. This provides the starter enough room to continue growing and keeps it from becoming too large to manage. If you wish to bake a large batch of bread at one time, you can continue feeding the starter without discarding any until you have the necessary amount. Just be sure to stir the starter vigorously at each feeding. This shuffles the microbes and allows them to access more food. They don’t have the ability to migrate to better food sources on their own.
Your new starter will be ready to make bread when it accomplishes two things. The starter should be at least 4 days old as this is the length of time required to produce an established colony of microbes. Your culture should produce bubbles and double in bulk between feedings.
If you find that your starter is not doing well, you can add a couple of tablespoons of Kefir to the mixture as a booster shot. The day before I bake a loaf of bread, I feed my starter three times: morning, noon and evening.
TIPS If your glass container becomes coated, your starter can be poured into another clean jar. I place the food mixture in a clean measuring glass and stir vigorously. Then I add the contents of my starter jar to the food, blending the entire contents well. I clean and dry the (now empty) starter container, return the newly fed starter to the jar and replace the lid loosely.
If you find that you wish to take a break from baking or will be out of town, feed your starter and place it into the refrigerator. When you wish to use it again, remove your starter and feed it. Once you see bubbles, feed it 3 times in one day. After this, it should be ready to use again.
SUBSTITUTING SOURDOUGH IN A RECIPE The rising times for a recipe made with sourdough will be different than with commercial yeast. Remember to watch how your starter rises to determine the amount of time your converted recipe will require.
A cup of healthy Sourdough starter should equal one package (2 ¼ tsp) of yeast in its ability to rise. To convert a recipe, reduce the amount of liquid by ½ cup and reduce the flour by ¾ cup for each package of yeast you replace with a cup of sourdough starter. You may have to adjust the amount of water and flour to get the proper consistency to your dough.
A loaf of sourdough bread begins about 18 hours BEFORE the bread is baked. You won’t need to be in the kitchen the entire time. Rather, you’ll need to remind yourself to schedule a few breaks in your day to give the dough some attention. This post is not a detailed recipe but an overview of the tasks and the order in which they are performed to produce sourdough bread.
While learning, it is a good idea to bake only one loaf at a time so that any failures will not deplete your supplies. Initially, baking one loaf per day will give enough practice to perfect your technique and adjust your recipe to your preferences. Your family will greatly enjoy the aroma of a fresh baked loaf each day. Loaves that you do not wish to serve can be repurposed into salad croutons or crumbs for birds.
Make a note of rising times, ratio of water to flour and the resulting taste when you adjust the measurements of your ingredients. When the written instructions are memorized, you will be ready to increase your recipe to produce more loaves with each batch of dough.
You will need an acidic liquid (I prefer Kefir) and freshly ground whole wheat flour. Add the liquid to your flour and mix well with a fork. The mixture may appear somewhat dry. Allow it to soak overnight.
In the morning, add a portion of your sourdough starter to your soaked flour along with honey, sea salt and olive oil. Knead the dough until elastic.
When finished, place the dough in a greased bowl. I use a lidded casserole dish for this rather than covering with plastic wrap which can stick to the dough. Put your dough into the bowl upside down and turn it to rub the sides of the dish. Turn the dough over and set it bottom side down. This oils the surface of your dough and keeps it from drying, forming a skin and binding your dough during the rising process. Cover with the greased lid of the casserole dish.
Turn your oven on for 1 minute and then turn it off. This will briefly warm the oven and allow you to set your container of dough into this insulated warm box to rise. Allow the dough to rise 4 to 5 hours or until doubled in bulk.
Gently punch down and knead the dough. This second kneading moves the yeast to a new area in the dough, allowing it to have access to new food, raising the dough a second time.
Shape the dough and place into (or onto) a greased baking container. This will be either a bread pan, baking pan, or baker’s stone. Gently brush the top of your loaf with oil.
Allow the dough to rise in a briefly warmed oven (as described above) for ½ the time that was needed for the first rise.
Remove the dough from the oven. Place a small cake pan on the lowest shelf of your oven. Heat a kettle of water to boil on your stove while you preheat the oven. When the water boils, pour it into the small pan in the oven. Shut the door and allow the oven to preheat for ten minutes. When ready, quickly place your bread pan of dough into the oven and shut the door.
In about 45 minutes, your bread will be ready. Check for doneness by tapping onto the bottom of the pan with an oven mitt. The bread is ready when this thump produces a hollow sound. Turn the pan over onto your gloved hand and allow the loaf to fall out. Turn your bread pan upside down and let your loaf rest on top of the pan. Coat the hot loaf with butter to allow the crust to be a softer, chewy consistency instead of thick, crunchy and hard.
Allow the loaf to cool before slicing. Use a serrated-edged knife for ease of slicing. A handy way to speed the cooling of your bread is to remove the loaf from the pan and allow it to cool while standing on end. My husband saw this one day while passing through the kitchen and remarked, "Stonehenge?"
Cast iron cookware can become encumbered with gunk and rust. Thankfully, cast iron is very forgiving and with a little time can be stripped and refinished to its former glory. The method for removal is simple. The stripped metal gives you a good starting point to re-season your pan with a no-stick finish.
GET AS MUCH OFF AS YOU CAN BEFORE STRIPPING Use hot water and vinegar to rinse after using salt and baking soda to clean as much of the debris off of your pan as possible. Dry the pan and place it into your oven, face down. You may want to line the bottom shelf with foil to catch drips. Set the temperature to 500 degrees, open a window and turn on an exhaust fan. Leave it baking for 1 hour, turn off the oven and allow the pan to cool inside your oven. This helps melt the excess grease off of your pan by taking it beyond its smoke point.
I include this step because if you have pans with a LOT of buildup, you will want to reduce the amount of oil left on the pans before you actually strip them down. In cooking applications, you wouldn’t want to heat oil past its smoke point because that releases free radicals (which are carcinogens). However, to get the oil off your pans, you will need to do this. Keep the room WELL ventilated.
Technically, this step could be skipped, but pans that have a thick layer of grease could catch fire. I recommend reducing the buildup first in order to decrease the likelihood of a grease fire BEFORE you subject the pan to the heat of a self-cleaning cycle -- during which the oven door will be automatically locked.
When the pan has cooled, remove it, wash and dry.
STRIPPING YOUR COOKWARE Self-cleaning ovens are a convenient tool with which to strip your cast iron because they heat to approximately 900 degrees Fahrenheit (482 degrees Celsius). Such high temperature cycles burn off all food and oil debris. A safety feature keeps the oven door locked and closed during and immediately after the high-temperature cleaning cycle, which lasts approximately three hours, to prevent possible burn injuries. Usually, the door can be opened after the temperature cools to approximately 600 °F (300 °C).
You could actually skip the 500 degree baking and go straight to the self-cleaning step, but pans that have a thick layer of grease could catch fire. I recommend reducing the buildup as much as possible BEFORE you subject the pan to the self-cleaning cycle.
Many people leave their wire racks in the oven for this step, but it will strip and blacken your racks. Additionally, the consumer handbooks recommend removing the wire racks when using the self-cleaning cycle. I’ve found an alternative. Ceramic coffee mugs have already been kiln fired and can easily withstand the high temperatures. Simply position old mugs around the wire heating elements and perch the cast iron on top of them. Don’t use old bricks or stones, as these haven’t been glazed and may have water trapped inside, which would cause them to explode in the hot oven.
Keep the room well ventilated using an exhaust fan and an open window or door.
A RUSTIC ALTERNATIVE If you don’t have a self-cleaning oven and have access to a fire pit, there is another alternative. Build a hot fire with hard wood. Soft, resinous woods will leave a blackened film on your pans. Once your fire is roaring hot, put your pan in the hot coals of the fire. Keep feeding the flame for a couple of hours. Allow it to die down and cool naturally. Remove your pan and scrub it clean.
RUST You may find that there is a film of rust remaining on your cast iron. If this is the case, scrub this clear with coarse salt and baking soda. Rinse with hot water and dry carefully.
Follow safety precautions when working with heated metals, kitchen appliances and/or fire. This article is for information purposes only. The reader assumes all liability when utilizing these methods.
Microwave ovens have been used in US homes for more than forty years. As long as the manufacturer’s procedures are followed, the FDA guidelines state that these are safe.
The War Department of the United States had detailed research on microwave ovens years before they were made available to the public. At the end of the second World War, this research was acquired. In search of an efficient way to provide meals to troops invading Russia, the Nazis had developed the first microwave ovens. The War Department of the United States held the Germans’ documented research for later study.
The Russians also acquired some of the German microwave ovens for biological testing. As a result of that testing, the Soviets issued international warnings about the health and environmental hazards of using microwave ovens and outlawed their use in Russia. Strict environmental limits were urged by Eastern European scientists who agreed with the Russian findings.
Thousands of workers that had been exposed to microwaves during the development of radar in the 1950s were tested by the Russians. It was determined that just being exposed to the energy field was enough to create health difficulties. The findings of the Russian scientists led to industry guidelines that limited exposure for industry workers to 10 microwatts and for civilians to 1 microwatt.
Adrenal exhaustion, anxiety, cancer, cataracts, dizziness, eye pain, hair loss, headaches, high blood pressure, inability to concentrate, irritability, ischemic heart disease, memory loss, nervous tension, an increased incidence of appendicitis, reproductive problems, sleeplessness, stomach pain, and chronic stress were found to be symptoms of microwave sickness experienced by those exposed to microwave radiation. Such symptoms would suggest inflammatory issues.
Russian teams of forensic scientists also studied the effects of microwave cooking on foods and the effect those foods had on people that ate them. Their findings were that ALL foods cooked in microwave ovens were damaged molecularly. Meats had destroyed and destabilized proteins and contained cancer-causing agents. Fruits and vegetables (chiefly root vegetables) cooked in a microwave formed free radicals. The basic substances found in fruits and vegetables had lowered levels of metabolic activity which interfered with digestibility and nutrient absorption. Subjects that ingested these items experienced digestive disorders caused by the inconsistent catabolism of micro-waved foods. This included an elevated number of intestinal cancers and cellular degeneration of peripheral tissues. Testing confirmed changes in the immune system and blood. Cancer cells were found elevated in the blood and were accompanied by malfunctions of the Lymphatic system which caused degeneration of the immune system.
Many US cooks decried the use of microwave ovens when first introduced. There were hot debates on whether tampering with the molecules in foods would make them unsafe for consumption. The results of the Russian research raised concerns that were shared by other countries which also banned microwave ovens. In the United States, citizens were assured that microwave ovens were safe for food preparation.
Perestroika arrived in 1987 and Russia removed the restrictions on microwave ovens.
Dr. Mark Vinick explains how microwaves cook violently, changing and damaging foods and the nutrients they provide.
By 1991, the assurances of safety had reached the surgical staff of Hillcrest Medical Center located in Tulsa, OK. A successful hip replacement procedure had been performed on Norma Levitt, and she was still in the operating room. Because the blood warming device was not working that day, a unit of her own blood was warmed by placing it into a microwave oven located in the employee lounge. Within minutes of receiving this blood, a blood clot killed Norma. The hospital defended its actions saying that Norma’s death had nothing to do with her micro-waved blood; the FDA published warnings against use of a microwave oven when warming blood products.
Before Norma’s demise, scientific studies were being conducted by Dr. Hans Ulrich Hertel on the effects of micro-waved foods on humans. People that ate foods on an empty stomach submitted blood samples before and after eating. Comparisons were made between the blood of persons that ate raw foods, foods cooked conventionally and micro-waved foods as well as to the samples taken before eating. There were considerable variances in the blood samples of the volunteers that ate micro-waved foods. Dr. Hertel’s findings showed that eating micro-waved foods generated changes in the blood that mirrored the cancer’s pathology.
It was determined by Dr. Hertel that definite risks to health were associated with foods prepared using a microwave oven. He further stated that eating foods subjected to microwave cooking would have cancerous effects on human blood. In December of 1991, the Journal Franz Webber published his findings along with an article about Dr. Hertel.
Trade laws and the Swiss court were used by manufacturers of microwave ovens to silence Dr. Hertel, threatening him with personal ruin if he disclosed his findings. Dr. Hertel was prohibited from further publication of his studies and found guilty of “interfering with commerce” in March of 1993. This judgment was overturned August 25, 1998 in Strasbourg, Austria. The Swiss government was ordered to compensate Dr. Hertel.
Regulatory agencies, retailers and manufacturers insist that these appliances pose no health risks. These assurances however, are contradictory to the findings of published studies that find otherwise. It is worth it to take the time to judge not only how best our foods should be farmed and collected, but how those foods should best be readied to grace our table.
ALICE WATERS is interviewed for a 60 Minutes segment by Leslie Stahl. In the clip below, Leslie asks, "Where’s your microwave?" Alice: "I don't have a microwave." Leslie: "How do you live without a microwave?!" Alice: "I don’t know how you'd consider to live WITH one."
There are a LOT of recipes for dishwashing soap. I don’t claim to have the best recipe, but I will share what works for me.
WHY NOT USE SOAP? For dishwashers, you need cleaning power, not soapy suds. If you were to place regular soap flakes into a dishwashing machine, your kitchen floor would soon be filled with lots of bubbles. For a dishwasher, the detergent needs to break down grease, disinfect and rinse clean without leaving soap spots.
ESSENTIAL OILS? I don’t use essential oils in my dishwasher powder. Very hot conditions will neutralize the scent of an essential oil. Good quality essential oils are pricey, so I prefer to use them in applications where they won’t be diminished. Feel free to add essential oil if that is your preference.
KAY’S DISHWASHER POWDER: Mix together 2 cups Borax, 2 cups Baking Soda, ½ Cup salt and 1 cup citric acid. This makes enough powder to just fit inside a quart sized zippered freezer bag. I place this inside a larger gallon sized zippered bag. This is to seal moisture out. The citric acid and baking soda will absorb moisture from the air and clump if the bag is not sealed. I use a DRY kitchen spoon to place a couple of tablespoons of powder in my machine per load. Using this, I’ve never had to use any spot-free solutions for the rinse/drying cycle.
This powder can also be used to wash dishes by hand. Vinegar in your rinse water is helpful for containers that have greasy residue.
A HANDY TIP: I keep a soap dish next to my kitchen sink. The bottom of this dish has drainage holes. I place a sponge beneath these holes so that when the bar soap is used, it drains onto the sponge. If I need to spot clean a dish or a soiled surface, I simply moisten this sponge and use it.
This article is for information purposes only. Utilize these methods at your own risk and using your own discretion.
Grandma managed to keep her home clean long before there was an aisle in the grocery store devoted to perfumed products that promised to make her job easier. Dependence on retail cleaners can leave you wondering if you aren’t spending WAY too much on the latest chemical goo.
The good news is that you can keep more of your hard-earned money AND get your house clean without lots of toxic chemicals. Here are four simple products that you can make to clean several areas of your home.
SCOURING POWDER This is a nice, non-abrasive cleaner that can be used by applying it to a wet sponge and rubbing in a circular motion. You can use Baking Soda alone, but for extra water softening and germ-fighting I use 1 part Borax, 2 parts Baking Soda and ½ part salt. This will take care of some stubborn stains without scratching delicate surfaces. I keep mine in a wide-mouthed container with shaker holes beneath a closeable lid.
ALL PURPOSE SPRAY/RINSE Used as a rinse for the homemade scouring powder, this will create a foaming action. Mix white vinegar and water in equal parts. Place your solution in a pistol-grip sprayer. Spray surfaces you’ve used the scouring powder on, wipe with a damp sponge and rinse. It leaves a gleaming shine. The vinegar cuts the grease and also has anti-bacterial properties. By itself, this is also useful to wipe down tables, counter tops and clean glass and windows. If you use this as an after shower/bath spray it will also discourage mold on your grout. HARD SURFACE, GLASS & DISINFECTANT/CLEANER Mix 1 part rubbing alcohol with 1 part water. For every 2 cups of solution, add 3 tablespoons of white vinegar. Place into a spray container and use to clean hard surfaces that you want germ and streak-free. I like to use this to wipe down metal surfaces as it quickly dries without leaving spots. I also like to use it on light switches, doorknobs, and other surfaces that have a multitude of little hands on them.
SOAP SCUM & MOLD TREATMENT Hard water causes soap to cling to surfaces in the shower and tub. This can lead to a problem with mold. A spray-on treatment for this is to use one part Hydrogen Peroxide and two parts water. Place it into a spray bottle and spray onto the surface. Let it sit for an hour and then clean with scouring powder.
This article is for information purposes only. Utilize these methods at your own risk and using your own discretion.
Infusing oil with your choice of herbs is a simple process that can be done using either a hot or cold method. In either method, I recommend using pressed oil of food grade quality. Olive and sesame seed oils are both made using this method, but check your labels. Many oils are made with chemical extraction and contain petroleum byproducts. When using topical applications, be mindful that human skin is permeable and some constituents and trace elements can penetrate.
HOT INFUSION – This can be used with either dried or fresh herbs.
Use a double boiler or a metal bowl resting over a pan of simmering water. Place a generous 1 ½ cup measurement of herbs crumbled, minced or chopped into the bowl. Add to this about 3 cups of oil. Generally, you will want to have twice the measure of oil as dried herb. Gently simmer the mixture for about three hours. Be sure that the oil doesn’t boil. You don’t want to burn or fry your herbs as this will cause them to lose their beneficial properties. Strain the herbs by pouring the oil through a clean cloth, reserving the oil in a clean glass jar with a lid.
COLD INFUSION – This is for use with dried herbs.
Place enough dried herbs into a jar to fill it within an inch of the jar’s rim. Be sure that your herbs have been completely dried or the water content will lead to rancidity. Add enough oil to cover the herbs. Cover with a clean lid and set into a sunny spot for 2 to 6 weeks time. I prefer 21 days in the summer sun. The heat from the sun will release the plant constituents into the oil. Once the oil has had a chance to infuse, filter the oil through a clean cloth. Store the infused oil in a clean glass bottle.
Infused oils are best used fresh, but will keep for about a year.
HOW DO I USE INFUSED OILS?
MEDICINALLY, infused oils are soothing carriers of the beneficial properties of herbs. A good selection of herbs for this purpose would be those with high tannin content which are soothing to the skin and/or muscles. Goldenrod is one herb which is used to benefit muscle aches and pains.
FOR CULINARY USE, olive oil is often infused with ingredients such as zested lemon peel, oregano, rosemary and peppercorns. The dried herbs should be bruised and/or crushed using a mortar and pestle. Fresh herbs should be finely chopped. For a decorative look, the oil can be placed in a decorative glass bottle with bits of the ingredients immersed in the oil and sealed with a cork. These oils can be used as salad dressing and for dipping breads.
IN SOAPMAKING AND TOILETRIES infused oils can offer the color, aromatic, and medicinal properties of the herbs to your favorite beauty recipe. Lavender, Rosemary, and Catnip are a good choice for mosquito repellant oil. Consider fragrant plants and herbs for your beauty lotions and creams made with infused oils.
In the book THE VISION by Debi Pearl, a local herbalist makes a gift of several herbs and booklets to a pregnant woman. This may seem an inappropriate gift to give a woman facing busy motherhood, but the gift of information is one which continues to grow. As with most things herbal, your creativity increases with the doing. Make a simple infused oil today, and you’ll likely find a dozen other ways to use it tomorrow. Order your copy of THE VISION to read about more examples of herbs used in daily living.
It was a gradual thing. I used to have just one cookie sheet. Then there were assorted muffin tins, pizza pans, roasting pans, cooling racks and various square pans. Over time, the roomy cupboard that was supposed to hold them all turned into some sort of black hole that held onto whatever I wanted when I tried to extract it. My kitchen helpers began to just shove stuff into there, hoping it would all sort itself out. It never did.
I purchased a cookie sheet organizer. It looked like this ----->
I did a search for how to build a cookie sheet organizer and didn't find a lot. What did catch my eye were some magazine holders for a bookshelf. If I could match the dimensions to my shelf space and build it out of sturdy wood, one of these must might work. Off to the storage area I went and found some 1 x 2's and 1/4 sheet of 1/2" ply-board.
Then I measured the depth. With the help of some basic math, I cut out the bottom, back, sides and dividers -- enough for five spaces. One important item to remember in this step is to allow for the width of the board so that you don't end up with something that is just 1/2" too high or wide or deep.
Pilot holes had to be drilled to prevent splitting. I toyed with the idea of making this part of a sliding shelf, but the hardware would have taken away from storage space (and made my day a little longer), so that was out.
HOMESTEADING FOR BEGINNERS
