Crunchy Thrify Cool

Healing Sick Kids (and mommies!): Part 2

2012-01-08T11:33:00.000-06:00

Early last winter I wrote about what I regularly do to treat my kids when they get sick (and we use much of the same to prevent illness). But due to a slightly relaxed diet and entering the public school system, we have been sick a little more than normal this year. And (gasp!) even I have been laid up with a cold.

In addition I spent much of last spring and summer learning even more about herbals- I bought a book and am slowly learning to make my own tinctures and syrups so I can have even more tools on hand to treat these. I discovered that my beloved grocery co-op carries many of the more popular medicinal herbs. And they hired a supplement specialist who is super helpful.

So at least I was slightly prepared when we all began to get sick.

One other thing that has influenced how I treat and prevent illness right now- this post from Kelly the Kitchen Kop. It wasn't anything in the actual post... most of that I already know and do. It was the comments, particularly about D3. This winter (hm, could this be the reason?) we haven't been taking our Cod Liver Oil (CLO) or any other D supplement. And we don't drink fortified milk (not that that helps much...).

Here they are, MORE things I have done recently to prevent or treat illness:

High IU vitamin D3 supplements for everyone. What's the difference between D2 and D3? D2 is the synthetic version and is less bioavailable, meaning that your body doesn't absorb or use as much of it. Vitamin D3 is natural (although processed) and usually is derived from either sheep lanolin (and oil secreted by sheep to protect their wool and skin) or fish oil. The absolute best D is the kind you make yourself by sun exposure, but here in USDA zone 4 it's really hard to get much of that for almost half of the year. It's also important to note that cholesterol is VITAL for capturing and producing vitamin D from the sun... so if you're on a low cholesterol diet (and you shouldn't be, but still) you should definately get your vitamin D levels checked. The grown-ups in our house are taking NatureMade D3 2000IU (I'm taking 3, no idea what my husband is taking or if he's taking them at all... he's a big boy:). I got them at Target on sale, 3 100 count bottles for $15, plus I got a $5 gift card for buying 3, so my actual price was $5. For the kids I bought the adult gummies (800IU each gummy) because there were no kids D vitamins and I don't jive with multivitamins.
Restart the Cod Liver Oil. No one in my family is a fan of this, including me. Back story- my son was 9 days overdue. By law in California you can't be in the care of a midwife if you go past 14 days overdue, so I was desperate to kick start labor so I could have my birth center birth. I tried Castor Oil TWICE in one week. My awesome midwife gives a recipe to do this that involves ice cream and orange juice concentrate that essentially hides the disgustingness in an orange julius type conconction, and the first time wasn't so bad. But for some reason the second time (I used a different brand of Castor oil) the stuff was so disgusting I barely got it down, and to this day I gag at the thought of it. It's not exactly the taste, it's the oily consistency (which is weird, because I have no problem eating a spoonful of coconut oil). So every time I take my CLO I think of the castor oil and nearly gag. It doesn't taste bad- it's got a pleasant orange smell and taste. It's just the consistency. But it's worth it, and thankfully my kids take it easier than I do. CLO is not only a great source of vitamins A and D and omega 3 and 6 fatty acids, but more importantly it contains a balanced ratio of these nutrients.
Elderberry syrup. When I was researching herbal medicine this summer I was amazed at how many uses there are for the various parts of the elder plant. The flowers can be made into lotion that is good for chapped an inflamed skin or used to reduce fever and reduce cold and flu symptoms. The roots and bark can be used as a laxative, and the leaves can be used in an ointment to heal bruises. The berries, which are also a mild laxative, can be used to treat a variety of maladies but most commonly to treat and prevent respiratory infections and boost the immune system. I bought my first bottle of Elderberry syrup this year, but it goes fast when used as a preventative (especially with two children) and it's a little expensive. In the long term I plan to plant my own bushes- they grow well in this part of the country- but for now I have purchased some dried berries from the co-op to make my own syrup using this recipe from Wellness Mama.
Keep Infection Fighter on hand for when illness does strike. Yes, it's expensive, but we've used the bottle through at least three full illnesses, as well as to prevent the onset a few times.
Other helpful herbals: kava kava, for easing the pain and anxiety caused by ear infections or sore throats (it doesn't actually relieve pain, but it relaxes, which aids rest). Valerian can also help, but I am more nervous to use that with kids. Mullein is helpful to strengthen the respiratory system and can be used in tincture or tea. Meadowsweet (I haven't used this yet because I can't find it... it will go in my next order from Mountain Rose Herbs) it helpful in reducing fever and treating diahrea and is safe for children. Goldenseal and echinacea, when used in concjuntion, can boost immunity and treat colds and infections. Chamomile is a very versitile herb to have for anxiety, stress, sore throats, and any upper respiratory inflammation (I'm a fan of tea- I like chamomile lavender from Traditional Medicinals, available in most grocery stores). In your pantry- thyme and oregano are powerful antibiotics, sage is good for coughs (but don't overdo it), and cinnamon boosts immune function.
Garlic! I reread my last post twice because I couldn't believe I didn't mention Garlic. Garlic is a powerful antibiotic. When anyone is showing signs of being sick I always make a soup with chicken or beef stock, thyme, and lots of garlic.
Essential Oils: Most of these are used topically, although a drop of peppermint oil on the tongue can help with an upset tummy. The most useful: Peppermint- put a drop or two (never more!) on the back of the neck to relieve fever. Dilute with a carrier oil and rub on hands and feet to relieve headaches, on the chest to relieve respiratory distress (I'll give my recipe for better than Vapo Rub in a moment), or to relieve sore muscles. Lavendar- put a few drops in your bath to relax (or see herbal bath, below). Generally lavender is most useful to bring on relaxation and relieve headaches, which can be helpful with most illnesses. Eucalyptus: good for respiratory distress (see rub, below) and is antibiotic. Oregano and thyme oils: very strong antibiotic, but can be a little, um, burny. Tip from me to you- don't put it in your netti pot.
Better Than Vapo Rub: 10 drops each of peppermint, lavender, and eucalyptus essential oils in 4 oz of coconut oil, mix until combined. You can add more of any of the oils to your own desired effect- try it before you add too much mint or eucalyptus, as they can over-cool the skin to the point where it burns. But I always add more lavender. This is good for more than a chest rub- it's also good for chapped skin and sore muscles.
Take an Herbal Bath: Soak in a tub with 1 cup of Epsom Salts, 1/2 cup of baking soda, and 1/2 cup of sea salt plus whatever essential oils fit your malady. Eucalyptus and lavender are a good all purpose combo. The salts help purge the body of toxins from the outside, and a nice hot bath always feels good.
Use a Netti Pot: Only I do this. I can't imagine doing this with my kids, but I would try if they were sick enough to call for it. I personally enjoy the relief it brings. If you've never heard of a netti pot before, it looks like a tiny teapot. You fill it with warmed water (I usually use distilled) and a tiny bit of sea salt. I sometimes also add one drop (no more!) of eucalyptus oil. But go easy on EO's- they can burn the sensitive skin on the inside of the nose. Then you hold your head in a certain way and tip the contents into one nostril and they flow out the other. It sounds gross, but it feels amazing, speeds recovery from colds, and it weirdly fascinating to do.
Two things I mentioned in my last post but that I have to reiterate: Raw apple cider vinegar and STOCK! They are vital. With the cold (it could have been a flu, I was pretty miserable) I had, which was a whopper, I was able to kick in two days because I did a lot of the above, but I still mostly credit eating lots of soup and taking spoonfuls of ACV every four hours.

With all my new measures (in addition to most of the old ones) my end goals are the same: prevent illnesses by boosting the immune system and maintaining good health, provide relief for the illnesses we do get without reverting to drugs or any other means that can cause long term harm, and (redundant, but important) to avoid antibiotics as much as possible.

I know what you're thinking- "that's a long list- how can you do all those things?" Remember, I'm wordy. It's a pretty sure bet that reading my explanation will take you ten times longer than actually doing what I am explaining.

Christmas is over... time to garden!

2011-12-26T06:30:00.000-06:00

What? So it's still winter, particularly here in the frigid North.

The seed catalogs are here!

One of my favorites- request a Territorial Seed catalog here.

Actually, the first one came in the beginning of December, and they've been coming in pretty steadily since, but I didn't have enough time to give them the attention they deserved.

The seed catalogs are an important part of winter. They give hope to what is otherwise the bleakest part of the year (post-Christmas but still months until spring). They give a welcome distraction when cabin fever starts to sink in it's teeth. And they remind us of the purpose of winter: planning and resting.

You see, every time I hear anything about Southern gardeners I get absolutely green with jealousy. They can grow food all year! While I'm here buried in snow (well, not this year, but usually) with nothing growing, not even in the hoop house that keep my kale and spinach alive through most of December, while the Chickens are going crazy from being voluntarily confined to the coop (I open the door, they refuse to come out...), there are people in the United States who are growing things, and whose chickens are still ranging for food.

But I forget a few things during this jealous internal rant. I forget that the very places that are growing cool season crops right now are almost without exception too hot in the summer to grow a lot of plants that I have no problem with all summer. I also forget that gardening is hard work and the idle winter is a great time to sit back, rest, and make some objective (and often ambitious) plans for the next season. Of course all of this is little consolation to the chickens...

My plans this spring include expanding the garden again (less than last year, and by simpler means), building a greenhouse, moving the compost pile, and converting some of the shed into coop space (in my brain chickens and garden tend to run together). And I've got to fence the garden somehow to keep my free ranging chickens out of it, without spending a fortune. And I want to fence the side of the property that borders the neighbors so I don't worry about the chickens wandering into their yards.

I have a lot to do, but for some reason it seems more manageable. My attitude has changed as the rhythm of my life has slowed. I'll get done what I get done, the rest will wait. The new coop space will probably be the first big project, as I want to get at least 25 more layers in the spring, like ASAP.

Do you have any big plans for the spring, gardening or otherwise?

A Healthy Fat Holiday Season

2011-12-24T23:37:00.001-06:00

During my hiatus, one of the many posts I composed in my head and never followed through on was about eating healthy during the holidays. Let's all take a moment to remember what "eating healthy" means to me:

Healthy fats: lard, butter, cream, chicken fat, bacon fat, coconut oil, and some olive oil.
Full fat dairy.
Cultured foods.
Pastured meats and eggs.
Organic vegetables (always served with the aforementioned fat)
Properly prepared whole grains, nuts, and legumes.
Small amounts of natural sugars: maple syrup and honey mostly, with some organic evaporated cane juice.

I am so used to the traditional foods way of eating that I forget that this can be shocking to newcomers, so if you, as you read that list, found yourself thinking "this lady is off her rocker" do a little research. Decide for yourself. It's Christmas Eve so I don't feel like looking up links, but for more direction might I direct you to the Weston A. Price foundation (they have a website), the book "Nourishing Traditions," and the blogs "Nourishing Days," "The Nourished Kitchen," "Kitchen Stewardship," "Kelly the Kitchen Kop," and "Keeper of the Home" (just for starters). If you're really turned on by research I suggest starting with Kitchen Stewardship, especially the "start here" and "the lists" links at the top of the page (under the header). Anyway...

Many people face the holiday eating season, from Thanksgiving to the New Year, with a mix of love and dread. Not I: I praise God that Halloween is over (I love dressing up, I hate the onslaught of candy) and plan the delicious dishes I am going to prepare for each get together. Because I am not worried about fat, calories, and am only slightly anxious about sugar.

Then again, I am fortunate to not be dealing with any food allergies or sensitivities in my family at the moment. That adds anxiety no matter what your nutritional philosophy.

But back to my point: the way I eat is so easy and so healthful that I don't have to worry at the holidays. I cook the special foods of the season the same way I cook the rest of the year. I don't gain weight (not the last two holidays, since I've been doing this), I don't get run down or frazzled, I don't get down or depressed (I actually did a little this year... immediately after I ate a bunch of caramel bars I made... more on cookies in a minute). And I most especially don't stress about what I'm eating. Because even when I'm not at my own home I find myself attracted to simple, wholesome foods with just a few ingredients, and it's usually easy to pass up processed food-like substances that I know will make me feel poopy later.

Yes, I just said poopy. But I digress.

As an illustration, here were/are our holiday meals this season.

Thanskgiving prep: Cranberry compote, twice baked sweet potatoes, brussels sprouts, and sourdough hearth bread.

The twice baked sweet potatoes had a touch of maple syrup in them plus cream cheese and cinnamon, nutmeg, and allspice. I braised the brussels sprouts on the stovetop with onion and bacon and a little chicken stock.

On the top left is frozen homemade stock thawing, while I saute celery and onion for the stuffing. The small pan on the right contains hot spiced apple cider. And the large red pot actually holds beef stock that I stupidly started making the morning before Thanksgiving, forgetting that it needs to cook for at least 36 hours and that I might need that burner....

The main attraction- Turkey roasted with lemon herb butter under the skin and a butter soaked cheesecloth draped over the top. It tasted even better than it looked, and as soon as the beef stock was done my stock pot was making turkey stock.

The whole feast, completed by Izzy's place cards :) And wine, of course.

I obviously don't have pictures of our Christmas feast(s). We're actually taking it pretty easy. I made clam chowder with lots of cream and bacon along with bread tonight- a very loose spin off of my family's tradition of oyster soup on Christmas eve. Tomorrow we're having cinnamon rolls and bacon for breakfast and for lunch we're going to just eat appetizers- hummus, artichoke dip, cured olives, organic ham, three or four raw cheeses, raw veggies, sliced bread, crackers, and pita chips. And for dinner we're having steak and potatoes, mostly because I thawed the steak to use earlier this week and didn't get around to it.

I mentioned cookies, didn't I? No? I make a HUGE concession for Christmas cookies, and this year was no exception. I made cookies the first weekend in December- in total I think I made 7 kinds of cookies over several days. We gave most away, but we (I) still ate WAY too many of them, and I coincidentally felt like crap and lost all motivation for about a week. One of these years maybe I'll learn to stop making this concession... but they're so. darn. good. I still use real ingredients, but I also use more sugar and white flour than I'm happy to admit. And, since I almost always burn out on cookies early in the month, I have no desire to have sweets by the time the actual holiday roles around. So tomorrow the only sweet thing we're having is a bag of chocolate dipped popcorn a neighbor dropped off a few days ago.

And obviously there are other concessions- the crackers and pita chips are obvious ones. Oh, and the cinnamon rolls (whole wheat and soaked, but there is some sugar in them). But life's made more exciting when one allows occasional concessions to normally hard and fast rules. And like the cookies, I'll likely regret it. What can I say- either join me in the occasional transgression, or learn from my mistakes. It's your choice.

Merry Christmas!

Responsible Christmas Shopping

2011-12-12T18:39:00.001-06:00

What can I say. I've been busy. And unmotivated to write anything. Not a great combo. On top of all that, after such a busy summer, I began to see signs that my kids needed to spend more time with me. Yes, I am home with them all day (when they're not in school), but I spent a good portion of this past summer working either outside or in the kitchen. They helped when they could and were usually not far, but I wasn't spending time with them... and I spent more time than I care to admit telling them to wait/leave me alone/be patient while I _____ (finish this garden bed/blog post/bread dough/etc). Even as I was thinking all of this I read this post from Spain in Iowa. Did something like that need to happen to me before I made myself slow down? I decided no. And since the things I do in my home and around my yard are important to me not only in keeping myself busy and keeping my identity as a person separate from my children but for the health and well being of myself and my family, I didn't feel like I could eliminate many of them (although I did pare down a little...). So the blog had to take a break. I can't even say that I'll be back now with much consistency. I do have a lot to say, though, so I'll pop up here and there for a while. And maybe I'll resume when I have more to share come spring. However, with the "to do" list as long as it is now, we'll just have to see (remodel/add onto the house, build a greenhouse, fit the loft in the shed for more chickens...).

Shopping for the parade of presents should be as fun as opening them... but it should also be thoughtfully done.

For now, one of the topics I have a lot to say about right now is Christmas presents. But I have to say that this is a positive change I am seeing this year- even if not everyone is making changes, the issues that I normally have with the Christmas season (most of which have to do with presents...) seem to be much more in front of us. I've seen articles on the web, posts on facebook, stories on the News- most notably ABC's "Made in America" series.

You see, there are a lot of issues I have with present giving. One is that kids are so focused on gifts and not on the other elements of the season. I don't care if you are Christian or Atheist, Christmas doesn't need to be all about gifts. If you aren't a traditional Christian and are celebrating secular Christmas (oxymoron that that is) you can still make the focus of your holiday family, togetherness, brightening the darkest season of the year, etc. I know that as parents we want to do everything that we can to make our kids happy. But I don't think that it is healthy for anyone (for them emotionally and for you financially) to give kids everything they want as a means of doing so.

Issue Number Two: Sustainability. There are so many elements of Christmas that are bad for the planet. Trash from wrapping and packaging (not to mention trash from crappy gifts that break in just a few months), fossil fuels used to ship the presents from China, the batteries that fuel the toys and that are usually thrown in the trash... I'm not a fan of any of this.

My third issue, as I allude to in the last one, is the fact that so little of what we buy today is made in America- this goes triple for presents. The kinds of things that we tend to purchase as Christmas gifts- toys, electronics ,etc- are usually not made domestically. It's not that I bear an abstract sense of animosity towards China or India- I know that they have to eat too. But I also think it's important for us to take care of our own country. By buying products that are made in America as often as we can we can help create jobs for all of those who are struggling to find work. I know this is hard- I have struggled with this this season myself. But every little bit helps.

And lastly, I hate how many Christmas gifts, particularly for children, are crap. Yeah, I said it. Crappy, plastic, crap. Crap that breaks easily, or that doesn't work right from the very start. The pieces don't fit together quite right and pop apart every time you use the toy. The hair pulls out of the doll's head or the face just doesn't look right. And on top of being poorly made out of cheap materials, most children's toys are so gimmicky that they actually limit a child's play. Think of all the things, for example, that a child can do with a set of blocks. Plain, wooden, unit blocks. They can build anything they can think of. They can count them, or sort them by color/size/shape. They can use them to make roads for their toy cars. Plus kids don't outgrow blocks until they outgrow toys, and as long as there are not super small blocks they can be given to children as young as 12 months old. Compare that to, for example, the busy ball popper (my kids had one- I had to learn these things the hard way). What can kids do with that? Watch it. And put the balls back in the hopper. And cry when the balls roll under the couch. That's pretty much it. Not only are you spending money on a piece of crap your kid is going to get tired of/outgrow in less than 6 months, but you are limiting their imagination. You are teaching them that a toy should entertain them.

I could go on. I'm not a fan.

Similarly, many toys now are still made of materials that are not safe for children. PVC, lead, cadmium, arsenic, and mercury are still found in many toys here in the US, mostly because the other countries we are importing these toys from don't have regulations that prevent them from using these harmful chemicals.

In short, here are my criteria when Christmas shopping:

Is the gift environmentally friendly?
Is the gift made in the USA?
Is the gift of good quality?

...and if the gift is a toy or other gift for a child...

Is it safe for children?
Does it limit imagination?
... I also give half a thought to gender roles, but I didn't really talk about that...

I know exactly what you are thinking- "how does get she get any shopping done at all?" And because I did struggle a bit at first, I thought I'd put together a little gift choosing guide to help others out. Here are a few suggestions in a handy "who are you shopping for" format. I make some gender based generalizations here for the sake of simplicity.

For your mom/aunt/sister/grandma/mother-in-law or any other important woman:

Gift certificate to their favorite salon or, better yet, a local spa.
Family photo session.
MadeOn Lotion bar and soap
A personalized necklace like THIS ONE or any other of the katrillions on Etsy.

For your married sisters/brothers/friends (aka when you want to give a couple's gift to save time and thought):

Goods from your local artist/artisan. Everyone has local artists or artisans who make pottery, paint, sculpt, do photography... etc. I can't recommend specifically on this one, but couples, especially young and newly married couples, always need more useful and/or beautiful home items. Local for me = pottery, although I could also easily find art. And if you can't find anything local there's always Etsy.
A gift certificate to a local restaurant and a local bottle of wine.
The gift of organization: a personalized agenda or meal planning notebook from Maybooks.
A gift card to a home improvement store... or, if you know they've been saving for a big ticket item, a store where they can purchase said item.
If the couple has kids and you live close, a coupon book for 5 or so sessions of free babysitting would probably be hugely appreciated.

For your brother/dad/grandpa/uncle:

A shaped puzzle: I know this seems like an odd present for a man, but I got my dad one like this (only green, and it says "tractor" instead of Ford) because he collects John Deere Tractors. They also have dogs, cows, trucks... so you may find something that fits your person's interest.
I tried not to use Etsy more than once per category, but I also think that a belt, wallet, or cuff from this shop would make a great gift for any man.
A gift certificate to one of those fancy shave places (I'm sure they have a fancy name...).
Honestly, I struggle with this one myself, so let me know....

For kids:

Handmade wood toys: I got my son a double set of these, and I'm really excited to try them out. They are from Etsy, but there are also local people who make wooden toys... I have seem them at craft fairs, unfortunately I forgot to get a business card from them:( But know what to ask- if there is paint, ask what brand they use, if they use anything else on the wood (sealers, etc) if the wood is treated with any chemicals, etc.
Toys from Green Toys Inc are pretty much a dream come true- they're made from recycled milk bottles, made in the USA, inspire imagination in children, and are safe. I love them. We don't own enough of them (only two, actually, which makes me a little sad... but we own the bath boat and the dish set and LOVE them).
On the off chance I do buy my kids plastic stuff (that isn't recycled plastic or second hand, that is) I buy them stuff from Step2. It's much higher quality than comparable stuff from other toy companies, it's open ended and mostly gender neutral, AND it is made in America.
Art supplies. I've talked about how important art is to kids, and we can't get enough art supplies. I like Biocolor paint, which I usually order in bulk (a whole set lasts us over a year... and if you knew how much paint we went through you would know that's a big deal). If you're ordering art supplies for the first time I suggest ordering a set of biocolor paint, a package of recycled paper, paintbrushes, and no spill paint cups (these especially).

And just generally, think:

What can I make? Do you bake? Did you can a lot this summer? Could you make jelly to give away (the answer is yes- jelly is easy! I mean jam...). Do you sew or knit? Everyone loves handmade gifts (and if they don't then they deserve it even more...).
What does the recipient like to do/what have they always wanted to try? (like would they enjoy a few months membership to a rock climbing gym, pottery lessons, learning to sew, etc?).
Are there any e-gifts they may enjoy, like an expensive (I say expensive, like for an ap... like $20) app, itunes downloads, or credits towards books if they own an ereader? Also keep in mind that many magazines can now be subscribed to via ereader, and magazine subscriptions are great gifts.

Yes. It seems like I think of a lot of limitations. But I think that if any of the topics I overthink can be universally agreed on, it's over-thinking gifts. Because if you're going to go to the trouble of giving a gift, you may as well think about it.

Happy gifting!

I know I've been absent this week...

2011-10-13T14:00:00.001-05:00

...but you see, the weirdest thing seems to have happened.

I'm now a morning person.

Since school has started I have gotten up at 7am on every Tuesday and Thursday and every other Friday. And in the 8+ weeks I've had broilers I have gotten up before 8 on every other day because I feel bad making them wait for food, seeing as how they don't do anything but eat. I've had to get up early in the past- during school, of course, I had to be up by 6:15 because we got on the bus before 7. Even during the summer growing up my dad woke me up by 7:30 to do chores and work with my 4-H animals. But even then I was a night person- if given the choice I would stay up late and sleep in. So, since my parents spent their entire parental careers trying to drag me out of bed and barely succeeding, I assumed that there was nothing to be done about it- I assumed I was a night person and that was that.

But this time around I wasn't trying to change. I was just doing what I had to do. And in these past two weeks I have been awake at 7am every day. Sometimes I don't get out of bed right away (usually because Oliver has crawled in bed with me and he wakes up if I get up no matter how careful I am, and the more he sleeps the easier he is to be around), but even when I stay in bed I don't usually fall back to sleep.

And on the other end, I have been worthless past 10pm. Which is why my blog has been so quiet- I do a great deal of my blogging in the evenings after the kids go to bed (even if the post goes up in the am- I schedule them that way). But lately after putting them to bed and getting the kitchen cleaned up all I want to do is sit for a while and then go to bed. So strange.

We'll see if this changes- I kind of like it, since I get so much more done when I get up early. But once the last batch of broilers is packed off to the freezer (6 more days!) I'm afraid that I won't be as motivated to get up every day, so I may slip back into the habit of sleeping late (and by late I mean like 9). And while I like the amount I get done in the am, we'll see if that's enough motivation to keep it up.

Anyway, in case you're afraid you've missed something, here's what's been going on here.

The first batch of broilers is in the freezer (mine or someone else's...). The trip to the processor was pretty traumatic- due to poor planning and a broken pickup I had to take them in the back of my Nissan Pathfinder... yes, that's right, I had 44 poopy, stinky broilers in the back of my car. I laid down old towels and blankets, but it was still gross. And one flipped (ie chicken heart attack) during the trip, so I had to bring him back home and bury him. Needless to say, I am glad that's over and done with, and my car got a good deep cleaning the next day.
I am slowly getting my garden cleaned up and prepared for next year's planting. I have one and a half beds completely done, which is more than I got done last fall. But I have my garden planned for next year, thanks to the Mother Earth News Garden Planner
I've decided to expand my garden again, but this time I'm taking a much easier tack- remember the carpet I ripped out of my living room? I'd thought about selling it for cheap on Craigslist, but it's not worth much especially since I had to cut it to get it out of here. So instead I'm going to lay down a layer of clear plastic and put the carpet on top of it to kill the grass for the garden expansion. That way in the Spring all I have to do is pull up the carpet and plant- I plan to plant melons, pumpkins, and sweet potatoes in the new portion, so the soil needs to be warm (so I'll leave the plastic). Part will also be potatoes, and I'll remove the plastic over that portion.
I've also decided I'm not buying straw next year, but I'll go into that more later.
I know I missed this past make it yourself Monday post that I promised on making "cream of" soups at home. It's coming.
I may have a broody hen- she didn't even move when the cat tried to jump into the nest box (and she let the cat have it!). And about an hour before this I had taken eggs out from under her and laid all the eggs I had collected in an empty nest box so I could take water to the broilers... and when I came back she had moved to the box with all the eggs and was all flattened out. So I took all the eggs except for three good sized eggs- two brown (I hope they're Barred Rock eggs- I think the red stars have started laying, but the eggs I think are theirs are smaller) and the one blue egg laid by the broody because I felt she needed to hatch one of her own. We'll see- the prospect of new chicks is exciting, but it's getting kind of late in the year for hatching chicks and I worry it will be too cold... plus I have nowhere to brood her. It's not completely off the table for me to bring her inside. But I'll worry about that if she sticks to the nest. If she's still on it this evening I'll take her some scrambled eggs to keep her energy up.
I'm almost done putting up food- my basement fridge is filled to the brim with sauerkraut, sour pickles, lacto-fermented salsa, and hot sauce. My cupboards are full of canned tomato products, jams, and fruit. I'm still working on apples, though. I'm loosing steam (seriously, I've been canning pretty consistantly since Strawberry season started in May), but even so I've put in several quarts of apples and several dehydrator-loads of apples a week for the past few weeks. I want to get a few more in, but I need to hurry because the apples are starting to fall.
My fall garden is producing nicely- we've got more than enough veggies to eat on a daily basis between the beets, cabbage, kale, chard, mustard and collard greens, and lettuce, which is nice because we're not yet needing to rely on the stored veggies (although I have dug into the sauerkraut... I couldn't help it!).
I plan to sew the kids' halloween costumes, but need to actually start them:)

That's what's been going on... another part of the reason I have been quiet. Busy busy!

Nutritional Guidelines- who do you listen to?

2011-10-07T13:16:00.001-05:00

There has been a lot of hoopla over the USDA's recent change to their nutrition guidelines- changing from the confusing (and itself ever-changing) pyramid to the new "my plate" guidelines. Here is my opinion on them.

I guess they're better than nothing.

I am not going to say that it is not the government's job to tell us what to eat. I think that someone has to be an advocate for keeping this country healthy, and in theory the government would be the obvious entity to do so. But I don't think they're doing a very good job.

For example, despite study after study after study that shows that full fat dairy is better for everyone for so many reasons (lower bmi, lower rates of insulin resistance, lower rate of diabetes, less risk of heart disease, increased rate of conception in women), the USDA still recommends reduced fat dairy. Check out the studies if you don't believe me. Then search "study full fat milk" in google and see how many come out pro whole milk vs anti.

Kids who drink whole milk weigh less. Whole milk helps women concieve. Full fat milk reduces risk of death due to heart disease. Women who drink full fat milk weigh less.

I could go on about "lean protein" and "low fat," but, well, it's Friday and I don't feel like it:) For those of you who don't think I'm insane for not drinking the kool-aid the USDA is trying to get us all to drink, check this out (it's a PDF):

Healthy 4 Life: The Westin A. Price Foundation's Nutrtitional Guidelines.

I've been following these nutritional guidelines for almost two years, but I somehow didn't know they had official "guidelines." This pamphlet is super informative and breaks foods into four groups (groups I myself had been using, completely independent of this resource, which is pretty awesome):

Animal Products: meat, eggs, and dairy.
Veggies and Fruit.
Grains, Seeds, Nuts, and Legumes.
FAT (the most underrated food group).

But beyond listing these groups and explaining what they comprise (because that's obvious...), they briefly explain the importance of good food sources (ie. pastured animal products and animal fats, organic plant foods, and the "right" vegetable oils ie coconut and olive oil) and the SUPER importance of proper preparation of foods (ie soaking grains, nuts, and legumes, cooking vegetables, cultured dairy, and bone stock).

Check out the pamphlet!

Why raise your own chickens for meat (or buy from a local farm...)?

2011-10-04T06:30:00.000-05:00

Really, why would anyone want to raise their own chickens when you can get a whole chicken at the grocery store, often for $5 or less.

Where do I start? I think a list is in order.

Crowding in a commercial broiler house.

You know how your animals are being treated. Commercially raised broilers are raised inside and never see the sun. They're crowded together, usually on a wire or plastic slated floor with no bedding. Obviously conditions vary from place to place, but in the worst cases poor manure management results in ammonia burns on the feet of the chickens. They are kept under unnatural lighing on an unnatural schedule, since more hours of light=more eatting=more meat faster. So they get as little as 3 hours of dark per day. I know this matters to some people more than others, but if I am going to eat meat (and I'm going to eat meat!), I am going to eat meat that has led a comfortable, dignified life.
The meat is healthier and more nourishing. Poultry raised on grass, whether tractored or free range, has a better balance of omega 3 and 6 fatty acids, which we all know are better for our health. Pastured poultry is also higher in vitamins C and E and often lower in saturated fat if a decent amount of the chickens diet consists of grass and bugs instead of grain.
There's nothing scary in your meat. There is actually a lot of misinformation out there about poultry. Poultry producers don't ever use hormones (they're illegal for poultry) and only use antibiotics as needed to treat diseases. But not because they care a lick about your health- there is no financial reason for them to use either, as hormones don't privide enough additional growth to be worth the cost and effort, and since commercially raised poultry is only alive for 6-8 weeks there isn't much time for them to get sick. HOWEVER, there are still substances in conventional poultry that I want to avoid. For example, up until recently arsenic was used in broiler feeds as a coccidostat (a preventative to a dissease common to chicks). I actually haven't found any information that says it has been removed 100% from the feed supply, but I do know that a major supplier stopped producing it in June and that even the FDA was starting to be suspicious.
Because it is more sustainable. How many miles does the chicken you buy at the store travel before it goes in your mouth? Depending on where you get your chicks, odds are good they do a lot less traveling. And if you REALLY want to be sustainable (and have the space) you could work on creating a self sustaining flock of dual purpose chickens for both meat and eggs.
To learn/teach your kid where kids come from. Look at it as a step up from gardening. You appreciate any food you grow yourself so much more, which makes it taste better and makes you happier and more fulfilled.
Because you can. That's often all the reason I need to do something.
Because it's a lot easier than you think. Right now I have 90 chickens in two pens in my backyard. Pens I built myself. And I am not a handy person. Then you just have to provide feed and water and move the pen. Easy peasy.
Oh, and you don't necessarily have to kill them yourself. With a little looking and asking around you should be able to find a meat locker that processes chickens, depending on where you live.

Yeah, these guys look crowded, too, but that's because they're about to be fed. The area they are crowded into is actually a fourth of their pen... and they're outside (if you couldn't tell...).

I know it's not plausible for everyone to get meat chickens. Not everyone has the space, or if you live in town they may not be allowed. In that case I strongly encourage you to find someone who does raise pastured poultry as the health benefits are easily worth the extra cost.

Fall Meal Plan: Week 3

2011-10-03T22:54:00.000-05:00

Here it is, this week's meal plan.

Make it Yourself Monday: Seasoning and Soup Mixes

2011-10-03T14:27:00.000-05:00

As with most of you, I used to use soup mixes and seasoning packets. Not a lot, as I've always been kinda tight and those little packets and boxes always seemed expensive for what they are. But I did usually have onion soup mix (usually in a bulk package I found at Big Lots) and ranch dressing mix on hand. But since changing to ~~all~~ most whole foods these were some of the first things to go (followed closely by canned soup, with the exception of tomato which I just recently kicked).

However, having mixes on hand to quickly season foods when we're in a hurry is nice, and lets face it, some of the recipes calling for these mixes just taste good (at least to me...). One of my favorite dishes growing up was Chicken and Rice Casserole, the monstrosity of chicken, white rice, canned soup, and onion soup mix.

But news flash- you can make this dish with real food. Check out this recipe from Stephani O'Dea, the crockpot lady.

That particular recipe doesn't call for any mixes at all- it makes the soup base from scratch and uses seasonings and onion to simulate the soup mix (I added some Worcestershire sauce as well).

And if you have a "can" of homemade cream of mushroom soup in your freezer, it's almost as easy as using the processed crap since you can skip the first step (the broth/milk/flour bit, plus leave out the mushrooms).

(PS- stay tuned for next Monday to see how to make your own "cream of" soups!)

But what about ranch potatoes, or onion dip? You need the mix to make these, can you do it with real food?

Well, that depends. Because in order to truly make the mixes you will still have to use what I consider compromise ingredients, like bouillon and dried buttermilk. So whether or not you do is up to you.

Here are the recipes I use, and how I adapt them.

Ranch Dressing Mix- I leave out the dry buttermilk as I normally use this to either make dip or dressing, and I use buttermilk or creme fraiche in both of those (the real stuff...)

Onion Soup Mix- I actually haven't made this one yet because I can't decide if I am willing to use beef bouillon. I'm going to check at the Coop to see 1) if they have one with no scary chemicals, and 2) if it's cost effective.

Fajita Seasoning- I couldn't find the recipe I used last time, which didn't call for cornstarch or chicken bouillon, BUT, baring food sensitivities I think the cornstarch may be a good addition as a thickener.

Taco Seasoning- Ditto for this recipe. I've actually never followed a recipe for taco seasoning, I just season until I'm happy. But for ease I may mix this up. And I'm glad to see they use paprika- I always add it to mine, but I thought that was my own genius idea:)

What other kinds of boxed/packet seasonings could you make from scratch?

My meal plan is done, I swear...

2011-10-03T09:27:00.001-05:00

...well, at least I know what we're having today and tomorrow. The rest of it is done, I just haven't looked at it since Thursday, when I worked on it last. It's been a super busy weekend, but the awesome kind.

On Saturday I went to the farmer's market (I don't need any produce, but I'm stocking up on maple syrup for the winter!) with Izzy, and when we got home I was going to do a little easy cleaning and then relax. I had put Oliver down for a nap (and let's note here that he naps on the couch in the living room...) when I decided, completely on a whim, to pull up one corner of the awful beige carpet in our living/dining room to see what was under it.

Finished hard wood. I'm guessing maple.

Who puts ugly beige carpet on top of maple floors? So I decide that this is NOT going to be a relaxing afternoon. I'm gonna rip up carpet.

But I had no help- Scott was at a motorcycle show and had no idea what I was doing. So I took the sectional apart, moved it all into the dining room half of the room, and pulled up that side, rolling it until I hit furniture. Then I pulled up all the tacking strips and staples from the exposed area and cleaned the floor, and returned the furniture. After a few hours I had this:

The hardwood floors under our ugly carpet.

Please note my poor son trying to sleep through all of this. I would have tried to move him upstairs, but he doesn't like changes so I figured that would only result in two hours of screaming and fighting.

Isn't it gorgeous?

Yeah, well right after I took this picture I rolled the carpet a little more and found out why they had carpeted to begin with.

Ugh.

Double Ugh. 8 inch wide Ugh.

Yes, it's pretty ugly. Apparently they decided to rip out the wall between the living and dining rooms (good idea) and then NOT fix the floor (bad idea). But it could be worse- there could have been some sort of irreparable damage done to the floor. This mess, while awful, is at a point where there is a natural transition anyway. And there was NO WAY I was going to put that ugly carpet back down over those beautiful floors. I can figure this out. I have faith.

The good news is that the rest of the floor is fine, other than some discoloration in one part of the dining room that I'm not even going to worry about as it's exactly where I plan to put a piano, anyway.

I know, a lot of people actually think I'm crazier than the guys who laid down the ugly carpet- I live in Minnesota where it gets hella cold in the winter. I have two responses: slippers and area rugs.

Anyway, stay tuned to see what brilliant idea I have to cover the ugliness:)

So the carpet all got hauled (by me and Izzy... seriously) to the garage and I got 1/2 of the tacking strips and staples up before I had to go PICK MY HUSBAND UP off the side of the road because his motorcycle broke down (AGAIN). By this point it was late anyway and I was pooped, so I quit for the night.

Sunday I had big plans- I haven't had a break from life/my kids in I can't tell you how long, other than the mornings that Oliver is at preschool. So since Scott got to spend the day Saturday at a chopper show, I decided I was going to spend most of Sunday doing... whatever. Something else. By myself. So after I did the noon chores (early) I left. I went to body pump (cardio weight lifting- I love it!) at the Y, went to Menards to try to figure out my problems with the floor mess, I went to Savers, had lunch, and spent like 3 hours at JoAnn's. Then I went to a movie. It was glorious. The only hamper on my day was that I forgot my phone, so in the back of my head I was worried that Scott needed to get ahold of me but couldn't. But overall it was really nice and refreshing and energizing to do what I wanted at my own pace.

When I started this post I was simply going to say I've had an idea. I was looking for a real food version of chicken and rice just now- you know, the chicken/canned soup/onion soup mix concoction that many of us ate growing up. It sounded really good to me- but I wanted one I could make with real food ingredients AND in the crock pot. Enter Stephanie O'Dea. Here's her recipe for real food chicken and rice casserole in the crock pot (only I'm going to use a whole cut up chicken... I don't do chicken breast unless it's connected to the rest of the chicken).

And then, as I always do when I end up at her site, I started clicking around. I ended up on this recipe: Rotel Sausage Dip. As a crock pot dip I was totally prepared for it to include SOMETHING that I won't eat/feed my family. But it doesn't (cream cheese is kind of a subjective one, but I'm okay with it). It's one of the original 365 crock pot recipes she did that first year, and she mentions in the post that they were doing fondue Fridays every week.

We have been unofficially doing pizza almost every (well, more like every other) Friday here. But homemade pizza isn't exactly a hands off type meal- it's not hard, but it's 30 minutes of running around the kitchen. I make pizza on Friday because I want our Friday meal to be more of an occasion than the rest of the week's meals- I want it to be fun. But in a perfect world I also want that to be one night a week that I can take a break(ish) from cooking. Without compromising on what I feed my family.

Is that too much to ask?

But as I was reading that sausage dip I had a revelation- there are LOTS of different dips I could make that are made from whole foods- homemade onion dip, salsa con queso, buffalo chicken dip, cheese fondue... as long as I stay away from Velveeta and boxed mixes.

So that's my announcement. All that to tell you we are now doing dip/fondue Fridays.

Which leads me into my make it yourself Monday post, to come soon.

How to express an opinion without being judgy in 6 easy steps.

2011-10-01T11:58:00.000-05:00

I sometimes forget how annoyingly judgey moms can be because I choose to surround myself with moms, both in real life and on the internet (via the blogs I follow, facebook, etc) who are open minded. However, one click over to Kitchen Stewardship's guest article on incorporating vegetables into your kids' breakfast (check it out, it's got great suggestions) at babycenter.com reminded me quick.

At the top of the page was a disturbing article blatently making fun of moms who choose to consume their own placenta. One written by someone who obviously didn't even choose to look into WHY a mother would choose to do so. I admit, this was a practice that turned my stomach a little at first, but instead of making snap judgements I read a little into WHY someone would want to do it, and now I understand.

And after the article in one commenter says "If you eat and enjoy veggies why wouldn’t your kids? Then you wouldn’t have to sneak them in. This is all theory considering my baby is still in my belly but it does work on my husband… He’s a big kid."

Seriously? Nothing makes me crazier than non-parents who think they KNOW what us parents are doing wrong. If our kids don't eat veggies/are picky eaters it MUST be our fault for not setting a good example (or insert other reason). You just wait. Give it a year. My kid eat vegetables (mostly), but are picky about plenty of other foods that I have consistantly served and enjoyed since their birth. Kids are picky because they are picky. Their brains are wired to prefer sweet and avoid bitter, to distrust the new and unusual, and to generally be particular. Because in the past these traits would have made survival more likely as carbohydrates tend to be sweet and toxic substances tend to be bitter, and not eating usual things further ensures they won't consume anything poisonous.

But I do think it is important to express one's opinion- we shouldn't keep our thoughts to ourselves (as long as they are open minded informed thoughts) for fear of being percieved as judgey. So I've come up with a checklist.

Do you know what you're talking about? If no, stop talking/typing and read something about the topic in question. The internet is good for more than facebook and watching stupid videos.
If your arguement involves the phrase "it's just wrong," see #1.
If your arguement involves the phrase "I _______ and I turned out okay," see #1.
This is the most challenging part- once you know something on the topic you are discussing, express your opinion and the reasons behind it but remain open to other people's views on the topic.
Uunderstand that while a particular thing works for you, something else might work for someone else.
Don't be a jerk.*

*This is generally a great rule for anyone in any situation. I'm just saying.

I seem to have caught up with life...

2011-09-30T06:30:00.000-05:00

(we'll see how long that lasts)

Seriously, though, I feel sane again. My house is livable again.

It's nice.

As things go, I continue to learn things. Things I should know but apparently take a while to actually thoroughly learn. For example, it took this past year and a half of not having a dishwasher for me to understand how important (and how doable) it is to do the dishes every night instead of letting them pile up.

And I'm finally starting to learn that ignoring the laundry isn't any more effective than not washing the dishes.

I know, revolutionary.

I have no problem with picking up laundry, with washing, or with drying. It's the folding and putting away that I put off. But turns out you have to do it eventually.

Not to wander into yet another only loosely related digression, but I think the whole laundry process is inefficient. First we get our clothes out of our dresser in one part of the house (in our case upstairs), we wear them, we take them off upstairs, haul them downstairs to be washed, and then fold them and haul them back upstairs to be put away. Does anyone else see that as horribly inefficient? I think all of this- dressing, washing, and storage, should happen in one common room.

Anyway. I felt that, you know, since I have all my stuff in line for the moment, I should share some of my organizational strategies. So here you go. Keep in mind that things seem a little spread out, but all of these little organizational pods are in my kitchen as we don't have an entryway, so I have to squeeze them in where I can.

My meal plan and schedule wall, as well as the kids' art board- they are responsible for switching out their work.

The magazine box holds my chicken records, my control journal, and the folders I use to organize the kids' school info (this is right by the door). Let's call this Launch Pad part 1.

(the other side of the front door...) It's not pretty, but this is ours:) Coat and bag hooks- most of the coats don't live here, as we have more hooks for them in the laundry room. This would be launch pad part 2.


The side of the fridge, where I keep some office supplies, my grocery list, my to do list, and a list of lunch ideas for Izzy to take to school. And, of course, pictures of the cutest kids on the planet:)

Bills and other important papers go in a box in the laundry room, which does double duty as a non-entrance entryway where we store coats, shoes, and bags as well.

I don't have it all figured out- I am constantly changing and revising my organizational methods to suit our lifestyle and our changing needs. I've done a lot of things in the past that either didn't work outright or that worked for a while and were then cast aside. For example, I've blogged twice about our chore charts... I'm still working on that one. The last method worked great for like two weeks, but when school started was cast aside again. I'm working on something more like a rhythm chart, as a full on chore chart isn't really age appropriate and I know that my kids need something more independent. I'm just sharing my progress so far so you all can benefit:)

Coffee or Tea?

2011-09-29T06:30:00.000-05:00

Yes, I know, many traditional foodies, particularly WAPS, shun caffeine as a stimulant (ie drug). But I am my own person. And I like my drugs.

Breakfast isn't breakfast for me without coffee. PS that egg is totally overcooked...

I'm not even going to argue or attempt to disagree with them (although there are as many studies saying coffee and tea are good as there are that say it is bad). I know that caffeine is a drug. And this story I'm about to tell proves it beyond a doubt. I apologize in advance, as I'm a boring storyteller. And this is kind of a long and relatively pointless story...

Man, I need to stop trying to scare off all my readers.

My family is cursed. It's a rather unique curse, and as far as curses go I'll take it. Whenever there is an important day, particularly the kind that cause stress, an appliance dies. One Thanksgiving, one of the few my mom has hosted the ENTIRE family, the oven died. The day of my brother's funeral the coffee pot stopped working AND the sink clogged (no, the sink is not an appliance, but YKWIM). Those are the most traumatically memorable... but there are others I can't remember right now. And most often it's the stinking coffee pot (in a family of coffee addicts) that bites the dust at the worst possible moment.

I seem to have inherited this curse. I had an awesome Delonghi coffee pot that had never given me a problem in over a year. Now, do you recollect how stressed out I was when Izzy started school (only indirectly because of her starting school...)? I may or may not have even mentioned that on her first day of school the coffee pot completely failed to turn on. Like the power had been cut. I had some hot black tea, but it just isn't the same and tea gives me jitters (coffee doesn't...). So I had to shop for a new pot and this time around, since I go through about a pot a year, I decided there was no reason for me to spend money on a fancy one. I bought an $11 Chefmate at Target.

Fast forward about two weeks. I wake up, flip on the coffee pot, and head out to do chores. What do I find outside? A dead chick and one of my older chickens is showing sure signs of impending death (purple comb, didn't get up to eat, breathing hard with beak opened...). So I dispose of the chick and come to terms with the fact that I need to process the other TODAY (no more being chicken... sorry, really bad pun). So I go inside to boil water and feed the kids and have some coffee... only no coffee. The pot turned on, but wasn't heating.

Grr.

I fed the kids and ate a little, but got too caught up in getting ready to process (and processing- I rocked it this time, BTW... well, almost, but that's another post) and didn't make any tea. By the time I finished processing the poor chicken, moved both tractors, gathered eggs, and cleaned up the processing area outside and the kitchen I was exhausted and starting to get a headache. And for some reason I didn't think about caffeine withdrawl. Since it was a Saturday and I had already accomplished a lot (and by this time it was about the kids' naptime) I gave myself permission to take a nap.

I woke up from my nap feeling terrible, but managed to make supper. After eating a little I laid down (and watched the last episodes EVER of All My Children, but again, another post). As I watched my head began to throb and the throbbing quickly got worse... and worse... and worse. By the time it was over I felt extremely nauseous as well. Finally I took a bunch of drugs (only Tylenol and Benadryl, but you know I don't really take drugs very often) and went to bed BEFORE THE KIDS (that never happens).

Yes, I had full on withdrawl symptoms- headache, nausea, simultaneously hot and chilled. It was nowhere near what, say, a crack addict would go through, but it was bad enough.

The next morning I woke up feeling like a new woman. And after I had broken the percolator out of the camping gear, I realized my mistake. Before Oliver was born I used to do a caffeine detox every three months or so. But I hadn't done one since before he was born (that's almost 3 years, FYI). Lesson- don't ever do that again.

I'm also over drip coffee.

So, using the camping percolator in the meantime, I started shopping around for a bigger (prettier) stovetop pot. Nothing electric. And I figured while I was at it I should replace my tea kettle, which has had a leak for like two months now (not because I left it empty on a hot burner, I would never do something like that...). To locate these items where did I go? My local string of antique stores.

I know a lot of people don't think to look at antique stores for things they actually plan to use. I love antique stores, but for the longest time they frustrated me because I would find so many interesting things but never be able to justify buying any of them as they were either impractical or overpriced (and often both). Eventually I learned that the best way to survive antique stores was to have a focus- I have a running list of things for the home that I am shopping for, and I also always look at books, dishes (even though the ones I like are too expensive so I never buy- I'm particularly fond of fire king, especially the jadite), cast iron, and jewelry. Jewelry is particularly fun because it is easy to find something totally fun and relatively cheap, and they always have simple beaded necklaces for $1 or less that I buy for Izzy.

Anyway... I hit the antique stores (there are 5 on one block) on a mission. It only took two stores to find what I needed.

Pyrex percolator and cast iron tea pot.

I was looking for enameled steel on both cases, but came home with pyrex and cast iron. I knew enameled steel was going to be hard to find, at least in usable condition, as most enameled steel I have found in the past is rusty and/or flaky on the inside.

The percolator is pyrex from the 50's or 60's. It's a 9 cup pot, the largest they made. All the pieces, including the pump (it's not actually a pump, it's the piece that looks like the bottom half of a wine glass that the water travels up when it boils) are glass except the top and bottom of the basket. So while it isn't exactly consistant with my kitchen decor it looks nice and it's fun to watch the whole process. And it will last me forever (or until I drop it...). In fact, I was searching them on the interwebs just now and found that replacement parts, should I break the pump or basket, aren't that hard to find. And it was only $24. Awesome.

The tea kettle is heavy cast iron. Despite my OBSESSION with cast iron I was a little apprehensive about this one- it's main purpose is to boil water, and wet cast iron isn't always the best idea (water+iron=rust). And as such, the inside of the pot was a little rusty. But after doing a quick in store search on my phone on cast iron tea pots, I decided it was worth the risk (especially at the price- $15). And, unlike the coffee pot, it's rustic look is right at home in my kitchen. I guess, to be fair to the aesthetic of the coffee pot, the combo of the two is very consistent- my kitchen is at the same time a little rustic country and a little funky (and a little dated- the range top and oven are both from the 70's at least...).

Anyway, I'm still not sure the teapot will be usable. I cleaned up the rust and found that that it's pretty flaked (not flakey still, but like it had flaked in the past- rough, I guess would be a better word) on the inside. After quite a bit of research I discovered this shouldn't be a problem, and since I'm not trying to cook anything that requires a smooth surface it's not a big deal.

I also discovered that "seasoning" a cast iron tea kettle is nothing like seasoning a regular cast iron pan. You don't use oil or any of the other methods. You fill it with water and heat it until almost all of the water is gone, then allow it to cool. Repeat until minerals have built up around the pot. Easy peasy. The minerals provide the barrier between the iron and the rust.

Let me get this straight- the exact thing that I had worried about with past teapots (mineral buildup) I WANT to happen on this one? Sign me up!

My husband joked when he saw my new kitchen toys that it looked like I was gearing up for a wood stove. Now, I may be crazy (good crazy, don't take that the wrong way if you, too, are crazy like me), but I have no desire to go completely off grid, instead choosing to cut our energy use as much as possible without giving up certain conveniences. If I needed to I could live without them, but I will never willingly give up my HE washer and dryer (clean clothes and entertainment in one!), my TV, or my fridge/freezer. But I am enthralled with wood stoves. I am aware that it is a romanticized interest, although not completely unrealistic. Lots of people use wood stoves for various purposes- I grew up in a house heated mostly by a wood stove. I know that they involve constant tending, venturing into the cold to bring in wood, and hours of chopping and splitting wood... And that cooking and especially baking become a different game when you can't just turn a knob to your desired temp and walk away. But I am still kind of enamored with the idea of a wood burning kitchen stove. Probably because one of the aforementioned antique stores has the most awesome refurbished GREEN wood kitchen stove that would so be mine if 1) I had a spare $800 AND 2) I had a spot to put it. But sadly I don't.

That was an amazingly wordy and wandery post. What can I say, there are a lot of words in my head lately, and since I spend 90% of my time with the under 5 set, I have to get my big kid words out when I can.

For Better or Worse...

2011-09-28T06:00:00.000-05:00

(9/22)
I'm actually not talking about my marriage. I'm talking about my choice of lifestyles. I'm having a difficult time lately. And further complicating my mood, I even hate to complain about it because none of my challenges has been particularly terrible. 90% of it has simply been a weirdly hormonal bad mood I can't seem to kick that may be due to the changing season (already, though???). But I've had a series of several small setbacks with my chickens. I talked about the series of deaths I had with the chicks. Then I had an epidemic of vitamin deficiency in the younger batch- at one point I had 11 chicks inside who couldn't walk. All but one have recovered completely, and one is struggling but still hanging in there. Then my roosters were fighting. Like bad fighting. My two top roosters (I have three total, but the third is kind of a scrawny non-threat and they pretty much ignore him) have grown up together and always gotten along, other than a few blood free scuffles around 11 or 12 weeks that established the original pecking order. Last week Lunch (the Buff Orpington rooster) decided that, since he has gotten bigger than Dinner (the Wyandotte rooster and the Alpha), he needs to challenge his rule. It lasted for about 4 days, there was quite bit of blood (although all were fairly superficial injuries, and anytime one seemed more severely injured or injured in a way that put them at a disadvantage I separated them... for example, one day Dinner had a swollen eye), but they have worked it out and there is peace again. The first couple days it seemed like Dinner was going to be unseated- he is smaller by a little and seemed to bear the brunt of the injuries in the first few days. But he prevailed and is still the top roo.

But that brought up another conundrum for me- I want to selectively breed for larger, meatier chickens that still lay a respectable number of eggs with the end goal of having a relatively self sustaining flock. So I should be breeding my biggest rooster to my meatiest layers. There are things I really like about Dinner- he's calm, non-aggressive, obviously superior in SOME way to Lunch (since he won the battle). He's a peace maker when one of the other roos is being too rough with the hens. And I just prefer him, generally. But he's not as big and doesn't have as much breadth in the breast as I would like to develop in my future generations. So I don't know if I should get over my attachment for him and process him or keep him. And I need to decide by October 9th.

And now I have the one chick I mentioned who is still struggling (and who I didn't think would make it through last night, but did and is walking now, so we'll see...), and one of my older batch, who hasn't given me any drama for a while, has developed a purplish comb, which is a sure sign of impending flip (ie chicken heart attack). And I'm freaking out first because I have my chickens on a super strict feed regimen that is specifically meant to prevent premature death due to flip, and because I don't want to kill another chicken after my previous experience. I do all the things one is supposed to do to seperate oneself from one's food- I don't name them, I don't develop attachments to them. My reaction, however, has nothing to do with sadness at killing a pet. It's a primitive feeling that I can't exactly explain- I get all prepapred to make the kill, but once I get the bird and get set up I begin to have a very difficult to explain panic attack that makes me super shakey. I dread having to go through that again.

(9/25)
I didn't finish this post the other day, and I'm kind of glad I didn't. Almost immediately after writing it my mood improved drastically- I took a mental health day on Friday, only doing the most important and un-skippable of my daily chores (feeding and watering the chickens, moving the tractors, and gathering eggs). I spent a majority of the afternoon reading (I'm not kidding, be prepared to either laugh or at least make fun of me) the wikipedia entries for various characters from One Life to Live. Because, you see, in a previous life I was a huge Soap fan- most notably a fan of All My Children, and then when they did a few episodes the overlapped (and mostly because of John-Paul Lavoisier) I started watching One Life to Live. And most of you probably don't know this because I make assume most of my readers eschew television or at least trashy soaps, but both of these soaps have recently been canceled, with All My Children's last episode airing this past Friday and One Life to Live ending in December or January. I haven't regularly watched soaps probably since I lived in Ohio (2005), and even then I don't remember watching regularly. But I'm not gonna lie- I recorded every episode this week. And even since not watching regularly I wave tuned in often enough to know what was going on (thanks to the internet, this happened probably once every 3 months or so), and I feel like a significant part of my life (a past life, but still) is ending.

I know, I watch too much TV. Anyway, digression over...

So after loosing myself for an entire afternoon in Daytime TV nonsense while Oliver slept peacfully and Izzy painted in the other room, I had a new outlook. I still had the same problems- one young chick still struggling and one in the older batch still needing to be processed soon- but I wasn't all doom and gloom about it (I mean, it's not like my 11th husband just died or something).

Yesterday morning my problems all reached a head- when I checked on the younger chicks the struggling one was dead (probably for the best- the poor thing looked miserable all the time) and the purple combed chicken didn't get up when everyone else ran to the feeders. So, when I went into the house to cook breakfast for the kids I also put a large pot of water on to boil. I fed the kids, ate my own breakfast, and then set up my processing gear in the driveway. This time I kept my equipment much more simpler. And I used a different killing method- a big and very sharp pair of limb lopers- the kind that have a curved metal bit and a very sharp blade to deal with larger limbs. That way I could position the neck then look away and push as hard as I could- less room for error. It still wasn't a 100% clean kill because I STILL managed to dislocate the poor chickens wing before I killed it, but it was much faster than the last one. And a little less traumatic for me.

It was really a relief to have both problems reach their apex- I don't have to worry about either of those chickens anymore, at least. Of course, yesterday was miserable in another respect. For the second time in three weeks, my coffee pot broke. And it always seems to happen on the worst possible day (the other time was on Izzy's first day of kindergarten). But the other time I made myself some black tea instead- yesterday I was busy and never got around to ingesting any sort of caffeine. By bedtime I had some serious sympathy for drug addicts- I had the worst migraine of my life along with nausea, chills, sweating, and the shakes.

But this morning I feel amazing. I am working on getting my house caught back up as it's been neglected due to all the outdoor work I've had to do lately. Any job is going to have it's ups and downs- my "job" as a chicken farmer (or whatever you want to call me) is no different. I still have a lot to do this fall, and odds are good I won't get it all done. But I'll get the most important stuff done. And in 6 weeks the broilers will all be done and sent off the freezer camp, and I'll only have my layers to deal with. As they say, "life goes on."

Check out homestead revival to see what's going on in the blogosphere.

Maple Banana Muffins with Spelt

2011-09-27T06:00:00.000-05:00

Yesterday I was jonesing for something sweet and mapley... like bad. So I browsed and toyed with a recipe from a recipe I found online (link will be added later...). OMG these are yum- they're mostly healthy, although they're still pretty high in sugars. But it's definately something I would be okay with my kids eating once a week or so.I didn't soak them, because I wanted them NOW. I have impulse control issues, I know. The next time I make them I'm going to work on how the recipe would work soaked- it will be a little bit of a challenge since it's not a matter of simply swapping buttermilk for milk, but I'm sure I can work it out.

Double Batch Maple Banana Muffins with Spelt
Makes 18-24 muffins

3 cups whole spelt flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 eggs
4 T. butter
3 ripe bananas, mashed
1/3 cup evaporated cane sugar
3/4 cup maple syrup

Preheat the oven to 350 degrees.Mix the dry ingredients in a large bowl. In a smaller bowl mix the remaining ingredients until well mixed, then incoporate into the dry ingredients.Oil your muffin pan (or use papers), and fill each about 2/3 full of batter. Bake for 20-25 minutes or until middles are set.These were super awesome still warm from the over, smeared with cultured butter!

Fall Meal Plan: Week 2

2011-09-26T23:21:00.002-05:00

Better late than never, right?

This week I am incorporating a lot of the greens we have growing in the garden right now- lots of kale, spinach, and chard. I also have some mushrooms I have grown on a mushroom patch I ordered a while ago (but not many- I wasn't particularly impressed with it).

I know I mentioned last week my focus on using stock and fermented foods each day- then I looked at my meal plan. What can I say- it's a work in progress. So this week I worked on incorporating more fermented foods and stock into the meal plan, with the goal being every day. The stock is obviously there in the soups I have planned (I heart soup...), but will also be used in sauces and in braising vegetables. Fermented foods are often to be had in the condiments- hot sauce, creme fraiche, sides of sauerkraut and salsa, and sour pickles.

So here's this week's meal plan.

Or click here for an easier to read printable version. Once I get my ducks in a row I'll start posting recipes in conjunction with these meal plans.

For more meal planning inspiration check out Plan it Don't Panic from Keeper of the Home.

Make it Yourself Monday: Applesauce

2011-09-26T16:50:00.002-05:00

Applesauce is such a simple thing, but it's also one I would have never thought to make myself until recently because it is cheap and readily available. Depending on the price and availability of apples where you are, it may be far cheaper to buy organic unsweetened applesauce. Keep in mind it takes 1.5-2 pounds of apples to make a pint of applesauce, so to make a cannerload of 9 pints (all of a sudden that's all I can fit into my canner... I need to have words with my jars) you need 15-18lbs of apples. If you have an apple tree or find a great deal on apples, this may be worth it. And since we have three apple trees and no confidence in keeping fresh apples, I am canning a ton of apples and applesauce.

Home canned applesauce (and sliced apples in the background).

Of course, there may be a time when you have a small amount of apples you just need to use up, or you want to make a special treat for your kids. So I'm including two recipes- a small batch non-canned recipe and a holy mama huge canning batch recipe:)

Homemade Applesauce

Small Batch (makes about a quart)

2.5-3 pounds apples, cored and sliced (and peeled if you don't want to use a food mill)
1 cup water
2 T. lemon juice
dash desired spice- cinnamon, cloves, nutmeg, ginger... (to taste)
1/4 cup honey (optional)

Large Batch (makes about nine pints)

18 pounds apples, cored and sliced (and peeled if you don't plan to use a food mill)
4 cups water
1/4 cup lemon juice
2 tsp or so desired spice, to taste (I'm a fan of classic cinnamon)
3/4 cup honey (optional- use none or less, depending on your tastes)

(BTW, if you're making the large batch, NOW would be the time to prepare your jars by boiling them in your canning kettle. Don't forget to get the lids ready, too!)

TIP: As you cut up the apples, drop them into a large container containing 2 T. of lemon juice and 2 T. of salt per gallon of water to prevent browning. Drain well before moving on.

Placed cut up apples into a large saucepan and add water and lemon juice. Turn heat on to medium high and put the lid on the pot. Once the liquid has started to simmer reduce heat to medium and cook apples for 15-20 minutes, or until apples are soft.

At this point you can EITHER simply mash the apples with a potato masher (or put them in the food processor- either way you need to start with peeled apples) OR run the apples through a food mill. I choose to leave the peels on and use the food mill. IN THIS CASE keep in mind that dark red apples like red delicious will tint your applesauce a tiny bit pink. In the end it's more peach than anything, and this doesn't bother me:)

Return the applesauce to the heat and add the spice and honey. Stir until well mixed and honey is dissolved.

SMALL BATCH: Spoon into jars (or whatever container makes you happy) and refrigerate.

CANNING THE LARGE BATCH: Remove the hot jars from the kettle using your jar lifter. Using your canning funnel, fill each jar with hot applesauce, leaving 1/2 inch headspace. Close with hot lids and return to your boiling water bath. Process for 15 minutes (or check the appropriate time for your altitude here). Remove from boiling water and allow jars to sit undisturbed for at least 24 hours before labeling and storing.

Addendum re: Baking Bread

2011-09-25T12:24:00.001-05:00

Actually, it's not an official addendum yet. In my constant quest to make life as streamlined as possible, I'm doing an experiment today. Because start to finish, to date, this is what bread making looks like at my house:

Day 1: Grind as much wheat as grinder will hold (about 7 cups of wheat which = about 10-11 cups of flour). If possible, do this twice, but this requires doing one in the morning and one at night, as the mill needs about that long to cool down between grindings.
Day 2: Mix dough and put in refridgerator.
Day 3: Bake.

None of these steps are terribly difficult or work intensive, but this 3 day process means that if we, for example, run out of bread today and I haven't started the three day process then we have to wait 2 days at least before we can have more bread. To date I've already streamlined the original recipe by moving the pull and fold step to after the long ferment (meaning you have to pull and fold less, as the gluten has had a chance to develop already).

So, keeping in mind that the long ferment is the most important part of the process so far as taste and improving nutrition via breaking down the phytates, I am trying to streamline the process further without loosing this important element. A while back, while searching for an easy no knead recipe to send to a friend (I like to give them the easiest recipe first, like the New York Times version, because it's easy and almost always give good results, so it helps them develop confidence) and I stumbled across a 1 day version, which used less yeast and did a long room temp ferment instead of cold ferment.

Keeping that version in mind, I mixed my dough as usual using the sourdough addition and reducing the yeast to only 1 tsp. Another big change for me- I did it in the morning. Getting anything done regularly in the morning is a struggle for me (other than chicken chores) as my normal routine in the AM is feed chickens, feed kids and self, then sit on the computer and drink coffee for a while until I actually wake up, THEN I get to work. But that's an area of my life I've been trying to work on, and between the broilers (who are on a feeding schedule and besides are huge pigs, so I start to feel super guilty if I don't have them fed by 7:30) and Izzy starting school the habit of getting up early and actually getting something done has started to develop.

Anyway- less yeast, mixed the dough in the morning (as per the instructions in this recipe up to the refrigeration part), and left it in the container on the counter. Then, when I go to make dinner, I will do the pull and fold and shape the loafs. Around the kids' bedtime it should be ready to go in the oven.

Now if only I could figure out a way to have fresh bread for breakfast that didn't involve me waking up 2 hours before the kids...

At Long Last, my 100% Whole Wheat Loaf Bread

2011-09-19T22:13:00.002-05:00

I've been promising this for ages, I know. I just didn't feel right posting a bread recipe when I wasn't baking bread myself. But now that it's fall I'm back at it.

The finished product.

My entire family LOVES this bread. My super picky daughter makes yummy noises when she eats it and repeatedly tells me how it is the best bread EVER. It's a great every day sandwich/toast bread that is also decent to eat on it's own. We go through 3-4 loafs a week in the winter (my DH eats a LOT of toast). I have adapted this recipe from one in Peter Reinhart's Artisan Breads Every Day

Fair warning- there are a few compromise ingredients in this bread that I use to keep costs managable- for example, powdered milk. I know it's not technically a whole food, but I like to keep it in my emergency supplies, which means I have to eventually rotate and use it. Also, using my more expensive milk to make this bread was a little painful for me.

Oh, and these instructions assume you have a stand mixer. If not, well, this recipe is much harder and I apologize:) Seriously, though, if you don't have a stand mixer with a dough hook, just knead by hand, and keep in mind it will take a little longer.

100% (or so) Whole Grain Sandwich Bread
Makes 2 loafs

6 1/4 cups whole wheat flour
4 T. sugar of choice (use a little less if using liquid, like honey)
1 T. Kosher Salt
1 T. yeast
1 large egg
1/4 cup olive oil, melted butter, melted coconut oil, or other healthy fat of choice
2 1/2 cups warm water
3/4 cup powdered milk (or replace water and milk replacer with 1 1/4 cup warm milk and 1 1/4 cup warm water)

Options: For more stable dough you can either add 2 T. of vital wheat gluten or substitute 1 cup of the whole wheat flour with all purpose or bread flour (I usually do the latter). If you enjoy the taste and health benefits of sourdough and have a starter, reduce the yeast to 2 tsp, add 1 cup of sourdough starter, and add flour as needed (this will depend on the moisture level of your starter). Sourdough bread also keeps longer.

Day 1: Mix the flour, salt, sugar (if using honey, add to water instead), and yeast in the bowl of your stand mixer using the paddle attachment. In a bowl beat the oil and eggs together well, then add the water and powdered milk and stir. Pour into the bowl of the mixer while it is running and allow to mix until combined. Turn off mixer and let the dough sit for 5 minutes to hydrate. Then switch to the dough hook and start kneading the dough on medium speed. After about 2 minutes of kneading look at the dough- if it is still very sticky and clinging to the bowl, slowly add a little more flour. If it is clinging to the hook and not moving much add a little more water. If it's mostly stuck to the hook but loose enough that it is moving and banging against the side it is perfect- it should look a little shaggy. Continue to knead for 4 or 5 more minutes. Then dump the bowl into a suitable storage container, cover, and put in the fridge. It needs to be refrigerated for at least 12 hours, but you can leave it as long as 3 days before the quality starts to go downhill.

Day 2 (or whenever you choose to bake): Take the dough out of the fridge at least 3 hours before you plan to bake it. Let it come to about room temp (a little cooler is fine) in this container. Then dump the dough out onto an OILED surface (any contact with flour at this point will weaken the gluten, don't do it!). Divide the dough into two equal pieces.

Now you need to decide if you want to bake both loafs, of bake one now and return the other piece of dough to the fridge (remember to bake it within that 3 day window, though).

This next part is vital, and really simple, but hard for me to describe, so here's a video (also from Peter Reinhart... and really, if you want to get more into baking that is doable and simple and delicious, I strongly recommend picking up his book). For each piece of dough you want to do this stretch and fold magic, then let the dough rest for 10 minutes, during which you need to prepare your loaf pans. I LOVE my stoneware loaf pans (from Pampered Chef). If you are blessed to have one or two of these and if they are seasoned from use, all you need to do is rub them with a little olive oil. I didn't have quite as much luck with my metal pans. For metal oil them and, if you want, use a little parchment paper.

Now, since the gluten had time to develop in the fridge, you may only need to stretch and fold once, let it rest, then shape the loaf, or you may need to stretch and fold again. How can you tell? Well, if I try to stretch and it just doesn't want to go (even after resting), then it's time to shape. Here's a video on shaping- I don't form the batard first, I skip to the rolling, and I don't slash my loaf (although I think I may start...). Although a little tedious, this was the best example I could find of shaping a loaf for sandwich bread. I also don't do the steam thing because the goal with a sandwich loaf is soft crust and steam makes for a crisp crust- lovely on a baguette, but not what I want for this.

Once you've shaped the loaf, place it in the prepared pan and cover with a towel. If the air is dry, cover it with a damp towel. Place the pan(s) in a warm place to rise, and allow to rise until the dough has risen to about an inch or two above the top of the pan. Then preheat your oven to 375 degrees.

Whole wheat sandwich dough rising.

When your oven is hot place the pan(s) in the oven, set the timer for 45 minutes, and enjoy the smell:) When the timer beeps, thump the loaf. If it sounds hollow it is done. Technically the internal temp is supposed to be 195 degrees, but who wants to poke a hole in their bread?

Let the bread sit in the pan for a few minutes, then dump out onto a cooling rack. Allow to cool for 30 minutes before cutting- I know this is hard, but it is super important. Prematurely cutting a fresh loaf of bread can cause the entire loaf to loose flavor (due to lost gasses) and to dry out (as the moisture hasn't had time to redistribute to the bread and is lost through vapor). Wait and you will be rewarded!

Bread always has a lot of instructions, but I assure that this recipe is simple, low on active prep, and relatively fool proof. Give it a try!

And while you're at it, check out other home baked goodness at Homestead Revival's Barn Hop.

Real Food Meal Plan: Week 1

2011-09-18T23:25:00.001-05:00

I am so tired I can't think. I think I may be getting sick. And I have no Make it Yourself Monday Post because I'm too tired to come up with one. But I do have a meal plan. And since that is something that I have been meaning to post weekly, that's what you get!

My goal this fall and early winter, so far as meal planning goes, is to focus on the foods I have stored up from the summer; the chickens I have raised and all of the fruits and veggies I have grown and lovingly preserved. And, of course, the eggs I hope to continue to get from my layers. So, along with each week's meal plan I will include a list of what I had to buy that week.

Our basic food philosophy- eat foods in their most wholesome form. Eat a combination of cooked/raw/fermented foods. Include stocks and fermented foods daily, especially in fall and winter. Soak all grains and beans (exception- we do eat store bought whole wheat pasta, but I limit that to no more than once a week). Butter, eggs, bacon fat, and chicken fat are our friends:)

...or click HERE for an easier to read, printable version.

Looking for more meal planning inspiration? Check out the meal planning challenge at Keeper of the Home.

Make It Yourself Monday: No Closure Snack Bags

2011-09-12T13:33:00.003-05:00

It's back to school, and if you're anything like me (a control freak, a fanatic about what your kids eat, etc...) you're either packing lunches or thinking about them. One of the integral parts of lunch packing is food containment- what are you going to pack the food in? I like to use re-usable everything, from napkins to silverware to bags. So, in honor of back to school, I thought I'd post a little tutorial on making easy no closure snack bags.
Don't be fooled by the "no closure" part- these do close, but there is no velcro, snaps, or zipper to worry about, which makes this super easy for beginners. I wouldn't put something super sloppy in them, but they are great for dry snacks, fruit, nuts, or cut up veggies.

First, gather your materials. You need:

Cotton print of choice, or any non-stretchy woven fabric, 1 yard makes at least 8 bags
Contrast nylon rip stop fabric (with outerwear fabrics, it is always sold in various solid colors and has little squares, like umbro shorts... remember those..., that indicate the rip-stop).
Contrast thread, make SURE it's 100% poly thread, as cotton will wick moisture if you put anything wet in the bag. Not as important for these as for, say, diapers, though.
Pins, sewing machine/serger, scissors, ruler... general sewing stuff.

First, cut an 8" x 15" rectangle out of the print, then one out of the nylon:

Then pin the fabrics with WRONG sides together (it's hard to tell with the nylon, and I don't think it matters...). Using either a serger or the zigzag stitch on your sewing machine, pin and stitch the pieces together ONLY along one short side, like this:

Remove those pins, and fold your fabric like this, with the already sewn side to the front: (make sure your fabric is lined up REALLY well)

Then, starting at one lower corner, simply sew around the open three sides with either your serger or zigzag stitch. And Tada:

Super simple, super cute snack bags for your kid's lunch box, your purse, or wherever.

This is the simplest method there is for a snack bag. However, if you want a slightly neater appearance you can pin the two pieces with right sides together, sew like a pillow cover (aka leave a few inches open on the middle of one side for turning), turn, clip corners, then fold and topstich either with a straight stitch or a decorative stitch. I've done two like that, but take my word for it, this is MUCH simpler!

Taking a Minute to Remember

2011-09-11T12:26:00.001-05:00

Like much of the nation I spent this morning reflecting, remembering, and mourning the events that took place 10 years ago today. And there were a fair number of tears accompanying that reflection. My kids don't see me cry very often- I don't purposely try to hide tears from them, I'm just not much of a crier. Izzy's probably seen me cry twice before- once at the end of Toy Story 3, and once when I got my nose pierced (I didn't cry out, but there were definitely tears...). So this morning they were a little confused- they kept asking me why I was crying. So I tried, through my tears, to explain the events of that day to them. I tried to explain the fact that a few very bad people killed a lot of very innocent people- people who were moms, dads, and even kids (8 children, all passengers on the planes that crashed into the buildings, died that day). I tried to explain that, no, I didn't know any of those people, but that the thought of all of those babies who never got to meet their fathers, and all those children who grew up with one fewer parent made me feel sad. That I couldn't help but put myself into the shoes of the plane passengers, and that I instantly thought that if I were in their shoes now (or any time since August 2006) I would likely have one or both of my kids with me- how awful must it have been to know that you and (much much worse) your child were going to die because a few extremists were trying to make a point? The mere thought of what those people, especially the parents, must have felt before their untimely deaths, is enough to make me sob uncontrollably. And between my sobs I was trying to explain this two my two very young children.

It is a sad day, but it is also a day to reflect on what has changed in the last 10 years. No, not all the change has been good, but today is not for dwelling on the bad, it is for remembering and for celebrating the little good that resulted from that day. Bin Laden is dead. Democracy is trying to take root in parts of the middle East. And, most importantly, Americans have taken the tragedy of that day and used it to improve and inspire their lives. It was a day that helped us realize that there is more to being American than making money and saying what we want. We are Americans because while we have the freedom to say and do and be what we want, we come together when some of our own are in need. That day there are so many stories of people doing what they could to help- civilians providing food and water to survivors and emergency responders, private citizens using their boats to help evacuate residents of lower Manhattan without any organization or orders to do so. Because we have the freedom to choose whether or not to help- and more often that not, we help.

So while I wish with every ounce of my being that the events of that day had not happened, they happened, and all we can do is take what we can from them and make the world better. The terrorists may have struck a huge blow against us that day, but in the ten years since we are the ones who have won, because we have survived and thrived in spite.

Feeding the Fam through Fall and Winter

2011-09-11T06:30:00.000-05:00

Now is not the time for modesty- I've worked my a$$ off this summer. I won't even go as far as to say I've worked as hard as my husband does (he's a bit of a work-a-holic) because even on my hardest days I still usually have the opportunity to take a nap. But that's just one of the perks of being self employed:)

The fruits of my labor...

Oh, and I meant to apologize for not posting much lately. I'm been simultaneously super busy and super unmotivated. It's a pretty self destructive combo. And you did get a glimpse at the result with this post. I felt like my life was spiraling out of my control for most of this week. But I'm over it now, and back to my usual "I can only do what I can do" credo.

But back to this summer's hard work- I didn't do it just for shits and giggles (dude, what's with the potty mouth today? so unlike me...). I do enjoy gardening, but if I did it for pure enjoyment I'd probably have a modest and easy to care for 15 x 15 plot, not the massive (and expanding) 50 x 50 garden I have. It's a lot of work to keep up with (less than you would think, but still quite a lot). But I had a goal- I wanted to grow as much food as possible to sustain my family. Not just enough for a few salads and BLT's over the summer- I'm talking at least a hundred pounds of potatoes, quarts and quarts and quarts of canned tomato products, canned fruits and jellies, frozen beans and zucchini, dried and canned beans, fermented pickles and sauerkraut from home grown cukes and cabbage... as well as jellies and pickles to give as gifts over the next several months. And for the most part I've accomplished this.

I've still got quite a few things to bring in from the garden, and very soon I will have fall crops to harvest as well (and overwintering crops to plant...). But I've been thinking about what in the heck I'm going to post about over the winter. The bulk of my posts this summer have been about either my garden, putting up food from my garden, or chickens. And I can only post so much about how cold and miserable my chickens are. So I've been brainstorming some topics.

Mmmmmm... bread.

Baking Bread (I've been promising this one for a while- it's coming soon, I promise!). If I can figure out how to work bread into a series, I'll be all over it.
Soup- I may do a weekly or bi-weekly soup recipe. Because I stinkin' love soup and can't get enough of it.
Homemade Christmas gifts.
Easy crafts for the home (because I only do easy crafts...).

But what I want to do the most over the winter is really focus on how and what we eat. I plan to do that by meal planning EACH meal (including lunch) and including more protein and less grain... because I know I eat way to much grain (~~always~~ usually whole and soaked, but still...). And I want to use home preserved foods for as much of each meal as I can. If I focus on that for the first portion of the winter (instead of hoarding it until later, which I'm bad about) it will give me a fairly accurate idea as to how long each item will last and how much more I will grow/preserve next winter. And when I run out of something (say, onions) I want to go without for as long as possible. It will be a challenge and I am notorious for buckling under pressure like that, so we'll see.

So, at least for the first few months (and probably not starting this week, but soon) I will try to post my meal plan, my shopping list (if there is anything) and maybe a recipe or two from the week. It will give me some sense of accountability and possibly inspire others to grow and preserve, or at least to eat local.

Late Summer Harvest

2011-09-10T11:23:00.002-05:00

My tomatoes are almost done, and my zucchini are puttering out. I pulled up all my pickling cukes and am ignoring my lemon cukes:) The red potatoes are all dug (and the rest are waiting patiently...). All the shell beans are harvested and canned.

But there's still plenty coming in. I picked the first butternut squash yesterday, as the vines are starting to die off. There are at least 12 more to pick, but I want to leave them out to store up the last sugars the vine will supply them before the rest of it dies. I've harvested at least 10 muskmelon... although half weren't harvested or eaten in time. But the chickens sure enjoyed them! We've eaten one watermelon, and two are still maturing. I'm done with watermelon, BTW- they take up way too much space, I've never had more than 3 melons, and they never have much taste. I reserve the right to change my mind, as I do kind of want to try an heirloom variety that is known to do well farther North.

Cantalope goodies- cantelope infused rum and cantelope granita.

I've also got a few surprise harvests. First, my beans. Last year picked probably 2 quarts of beans... which isn't a lot. The plants didn't do well, and most didn't even germinate. This year I planted pole beans and made sure I had good seeds. I replanted anything that didn't germinate in a few weeks. I made sure they were innoculated and that the soil was loose. But still they seemed slow to start. And I was late trellising. It was starting to look like I was going to have another poor harvest. So I was ignoring them. Then I realized that I had a bunch of beans on the bush plants I interplanted with the beets. That was a nice surprise. And then I looked closer at my pole beans (which got big really fast in just these past few weeks). Lots and lots of beans. I missed some that got too large thanks to my neglect, but there were still plenty to pick and there seem to be quite a bit more to come. I may have some beans in the freezer after all.

Only a fraction of the eggplant I have to harvest and preserve.

And my eggplant. I have one thing to say about it- holy eggplant, Batman! You see, I didn't have any aspirations for growing eggplant. I planted it as a trap crop for the potato bugs (which worked, but was an overly ineffective method of pest management). I only sprayed them for bugs a few times and the bugs ate them up good early in the season. And I had heard that eggplant are notoriously difficult to grow. So, much like the beans, I had been ignoring them. But they suddenly got big, and got blossoms, and then started to grow fruit. Now on 6 plants I have like 20 eggplant. Nice surprise as well... although now I'm scrambling trying to come up with ways to preserve eggplant, which is something I've never done before.

Thankfully Eggplant Parmesan is one of my favorite foods... it's such a cliche way to prepare eggplant, but I love it. I've also found a recipe for eggplant preserved in oil, and I breaded and fried 5 eggplants worth of slices to put in the freezer for future eggplant parm and the like (I've heard it's good on sandwiches). That took care of 1/4 of the eggplant I have to preserve. Anyone have any ideas?

And of course, there are all the peppers. I'm trying to give them as long as possible to get as ripe as possible (which in Minnesota in a stretch). Then I'll be canning some pickled peppers.

Are you still harvesting? What are you doing with it?

Fail

2011-09-06T22:02:00.002-05:00

I know that sounds cliche, but that's how I feel right now. Even I know that I am being unduly hard on myself, but today I feel like I'm in one of those dreams- the one where, for example, the school bus shows up to pick you up for the first day of school, but you had no idea it was today so you're not ready, then you get to school and you're still in your pajamas and have nothing you need. Or where you get a new job but don't remember when to show up or what to do. I have that kind of dream all the time. Only today I'm not dreaming.

I feel like life is barreling ahead at breakneck pace right now and there is nothing I can do to slow it down or keep up. Izzy's starts kindergarten tomorrow and I'm not ready. I don't mean "ah, I'm not ready for my baby to grow up" not ready (puke!). I mean I'm not ready. I want a do-over. My house is not clean. I have three baskets of overflowing laundry that is just folded (thanks hubby!) and needs to be put away. I didn't have anything special for her to take for lunch or eat for breakfast- just our normal fare (and I think I'll be thankful for that later- I won't have to live up to high expectations). Izzy doesn't have gym shoes (I could have swore I bought her tennis shoes in the spring that she never wore, but of course now I can't find them... and just now it occurs to me that they're probably at Grandma's house...). And my broiler chicks are growing faster than I can keep up with. Over the weekend/today I built the new bigger tractor, moved the older batch into it, and built them a new bigger feeder. I also bought one big gravity feeder. And those two feeders aren't quite big enough. So I need to build another one, plus 2 or 3 more for the next batch. Before I know it the younger batch is going to be too big for the broody tractor (which they got moved into today) and I'm going to need to build ANOTHER tractor. I need to add onto the permanent coop before snow flies (which is looming over my head). I still need to dig the rest of the potatoes. I need to thin the fall crops in the garden, and clean up the summer crops, and plant the fall/winter cover crops. And, of course, in order to do that properly I have to plan what I'm going to plant where NEXT spring.

Today was supposed to be Izzy's kindergarten orientation, but it's no wonder that with all that banging around in my head I wrote the wrong time down on the calendar, so we missed it. And it is KILLING me. I was excited about orientation. I like to be oriented. We wanted a chance to meet the teacher and see the classroom and get a feel for the other kids and parents. And we missed it. And we were actually in town, just getting ready to come home for nap, when it happened without us. So now I have to try to insert myself into the teacher's already full first day tomorrow and let her know that I am NOT a deadbeat parent, just a scatterbrain with dyscalculia.

So while I have no breaking heart about tomorrow, I am longing a little right now for my tiny baby. Things were so much easier back then. Except that right now I am reminded of waking up nights, cribs, diapers, screaming every day from 4p- 6p, having to hold someone every waking moment... maybe it wasn't so easy. I guess this is just a different kind of hard.

Coming up...

2011-08-30T22:38:00.000-05:00

I have been super busy, but I haven't forgotten about you.

I have several ideas and posts in the works, but nothing ready yet and nothing that I can whip together fast, so I'll just give you a preview of what's to come.

I'll do a rundown of my favorite food preservation recipes so far this late summer/fall.

I'll talk about pressure canning a little, since I just attempted it for the first time.

In honor of the new and improved Natural Foods Co-op opening (not really new- old co-op, new location) I'll probably talk more about why I feel it's important to eat local foods as much as possible.

My next chicken post will likely deal with raising broiler/meat chickens. I've addressed them a little in past chicken posts, but would like to go into further depth. At the moment they're heavy on my mind, since I'm literally swimming in broilers right now and will be even more so soon, as my next order (you know, the impulsive one...) comes this Thursday. I'm not ready, but I will be. But it's dejavu all over again, as I'm still short a brooder...

And as we move into fall you'll hear more about my fall garden and I'll probably do a post on apples.

Anything else you want to see?

Make it Yourself Monday: Sour Cream and Buttermilk, with Bonus recipes!

2011-08-29T07:43:00.002-05:00

I love sour cream- a taco or enchilada isn't complete without it. But when I discovered Creme Fraiche, which is essentially thicker, creamier, tastier French sour cream, I was in love. It makes delicious sauces for meat, tastes great dolloped on oatmeal or berries, and of course tastes fantastic on Mexican dishes. I use it in every way I used sour cream before, and so much more. Another reason to make your own sour cream- many brands of store bought sour cream contain additives to assure consistency and texture, and I prefer the thick, additive free probiotic rich cream I make myself.

Buttermilk is... well, it's gross by itself (my opinion, not fact, some people drink it). But it is an integral part of my kitchen now. I grew up using milk soured with lemon juice in place of buttermilk in recipes. However, on a whim I bought a quart of buttermilk to make pancakes with a few years ago and have never gone back. The flavor and texture of baked goods made with buttermilk is far superior than those made with that sad substitute. Plus buttermilk is an important ingredient in making the aforementioned creme fraiche. But why buy buttermilk (at least more than once...) when it is super simple to make?

And by simple, I mean you will never buy sour cream again, even if you are the world's busiest person.

Buttermilk

1 quart whole raw or low temp pasteurized milk (or at least not ultra-pasteurized)
1/4 cup good quality commercial buttermilk

In a quart mason jar or other similar sized vessel mix the milk and buttermilk. Lid tightly and place in an out of the way spot and allow to culture at room temperature for around 24 hours. After 24 hours the buttermilk should look thick and pull slightly away from the edge of the jar when it is tilted. If it is still runny allow it to culture another 8 hours. Once buttermilk is cultured store in the fridge- buttermilk keeps longer than regular milk, from 2-4 weeks. Note the smell when you put it in the fridge so you know if it turns. It should smell sour and tangy but not "off." A small amount of separation is fine as long as the smell remains fine and there are no other off occurrences, such as growth.

Oh, and don't forget to reserve the last 1/4 cup of buttermilk to make the next batch!

Couldn't get easier, right?

Sour Cream/Creme Fraiche

1 pint good quality raw or low temp pasteurized (or at least not ultra pasteurized) heavy cream
2 T. cultured buttermilk OR previously cultured creme fraiche

In a pint jar mix the cream and buttermilk/sour cream. Allow to culture for 24 hours at room temperature- it should be very thick when it is finished. If it is still runny after 24 hours allow to culture another 8 hours. When finished the cream should smell slightly sour and cheesy. Place in the refrigerator- as it chills it will thicken more and the flavor will continue to develop. Creme fraiche will keep for several weeks in the fridge- I've never actually had a batch go bad, it just gets stronger tasting than I care for, so I make a new batch (and feed the leftovers to the animals...).

Again, remember to save the last 2 T. for your next batch.

BONUS! Another one of my favorite things to do with both buttermilk and creme fraiche is salad dressing. I couldn't decide which of these I like better, so I'm going to share them both.

Roasted Garlic and Buttermilk Dressing

1 head of garlic
drizzle of olive oil
1/2 cup mayonnaise
1/2 cup creme fraiche
1/2 cup buttermilk
7 T. freshly grated good quality parmesan cheese
2 T. lemon juice or raw apple cider vinegar
3/4 tsp. Worcestershire sauce
salt and pepper, to taste

Preheat the oven to 400 degrees. Cut the top off the head of garlic to expose the cloves and place on a small piece of foil. Drizzle with olive oil and wrap the head of garlic tightly in the foil. Roast until cloves are tender, about 45 minutes. Open the foil and allow garlic to cool slightly.

When garlic is cooled enough to handle, remove the cloves from their skins- they should slide out easily. Combine the roasted garlic with all the other ingredients in a food processor and pulse to combine. If dressing is thicker than you like it, thin with more lemon juice/ACV. Store in the fridge for up to a month.

Rich and Creamy Blue Cheese Dressing

2.5 oz blue cheese
1/4 cup buttermilk
1/4 cup creme fraiche
1/4 cup mayonnaise
2 T. lemon juice or raw apple cider vinegar
1/4 tsp. sugar or honey
1/8 tsp. garlic powder or 1 clove garlic
salt and pepper to taste

In a small bowl mash the blue cheese and buttermilk together until it is combined and the blue cheese is broken down into small pieces. Stir in the rest of the ingredients until well blended. Store in the fridge for up to a month.

Today.

2011-08-26T23:18:00.000-05:00

I went to the chiropracter (still hating how much time that kills...).

I moved the broiler chicks outside to what I am now calling the intermediate brooding tractor. Amazing how well they're doing out there. And amazing how I love to come up with fancy names for things. I now have a little less than two weeks to build their actual tractor... and during those two weeks I'll have company, so of course it will get done at the last minute.

I found another egg.

I also found a soft shelled egg. I'm assuming it was laid by the lemon orp because I found it first thing this morning by where she sleeps. I also found a shell-less egg the other day but didn't realize what it was until I saw the soft shelled egg in the same spot today. I just put out the oyster shell yesterday, so I'll give that a few days to start working before I try something else.

I picked more tomatoes. I now have yet another (what is this, 4? 5?) big dish tub I need to do something with. I am not complaining, I promise- I wanted enough tomatoes to make all/most of the tomato products we use over the course of a year. I may get my wish. So far I have 6 24 oz jars of pasta sauce, 12 pints of pizza sauce, 4 24 oz jars of salsa, 7 pints of tomato sauce, and 11 pints and one quart of diced/whole tomatoes. I still haven't dried any, but that isn't a high priority as they don't get used as often as the others, and I would like to use all that I have now to make more sauce and probably more salsa.

And while we're at it, let's talk about my to-do list for this weekend. I need to dig potatoes, clean up the tomato patch, pull the rest of the carrots and beets, plant the mustard and collard greens, and process the aforementioned tomatoes.

Finally!

2011-08-25T15:10:00.000-05:00

The speckled egg and the top brown egg were found this morning in a nest box, and the one on the left was found on the ground, so I would assume it's from a bantam.

...we have eggs! I took the kids to the water park this morning. So after rushing through our chores and getting ready, we were getting in the car when I heard a big ruckus in the chicken coop. It didn't sound serious, so I finished loading the kids and checked it out... and found two eggs in one of the nest boxes! Just about an hour earlier I had noticed one of the barred rocks in that same next box, so I'm assuming she laid one of the two eggs. No clue who laid the other, although I would hope it was the lemon orpington, since she's over four months old.

When we got home early this afternoon I checked, hopeful for another egg or two. I didn't see any in the nest boxes, but I noticed that my little read frizzle bantam was crouched in the corner. When I looked closer I saw a small egg next to her- I don't know if she had just laid it, or if one of the other bantams laid it and she was working on one as well (or not).

What a great day!

Getting Started With Chickens: Sick Chicks

2011-08-23T15:03:00.000-05:00

I have already covered brooding chicks in length, but it's worth mentioning that chicks are very fragile. Sometimes they just die for no apparent reason. I say this not to freak you out, but to prepare you. It just happens.

But it still sucks.

Often you won't have any warning- you'll just go to check on them and, even if you checked on them thirty minutes before, one will be dead. But sometimes you can tell when a chick is starting to go downhill, and you don't have to sit idly by and wait for the chick to die.

The first and most obvious thing to do (usually) is to isolate the chick. If you have a chick that seems to be ill it is prudent to isolate that chick so he/she doesn't spread illness to the other chicks. HOWEVER, I don't always do this. I usually figure that, by the time symptoms are present, if it's contagious, the damage is done. And if the chick is going to die I would rather it do so surrounded by it's little brothers and sisters- I know that makes me sound like a sap, but I always think of sick and premature babies, and how they heal and thrive much more quickly if they have physical contact. Why should chicks be any different? However, besides containing the illness, there are good reasons to isolate. It allows you to monitor the chicks droppings, and you may be able to keep the chick closer to monitor symptoms and act more quickly.

The next most important things to do is get the chick to eat and drink (especially drink). You may have to dip the chicks beak in the water or use a dropper- do what you can. Offering nutrient dense soft foods may help- cooked (with no oil or salt) and mashed egg yolk is often recommended.

It's also recommended widely to add vitamins to the water or hand administer them to the sick chick. Often illness in chicks can be attributed to a vitamin deficiency. Many use Poly-vi-sol infant vitamins (the no iron formula), which are available at any pharmacy. I haven't tried them- when I have a chick turn up sick I add 1 tsp. of raw apple cider vinegar and a few drops of molasses per quart of water. Go super easy on the molasses- too much sugar can make the situation worse. The combination of the ACV and molasses provides much of the vitamins and trace minerals that you would get in poly-vi-sol or commercially prepared electrolyte solutions.

In fact, I have a chick on this treatment right now. As I mentioned before I have had higher mortality with this batch of chicks than I have in the past. Yesterday (or the day before? now I don't remember...) one of the chicks started having leg problems- he can't lift himself up onto his legs and his toes were curled under. He could get around by pushing with his legs and flapping his little wings, but it was a lot of work. I started putting molasses and ACV in the water and making sure he drank- he seems to be improving. He is eating and drinking, and his toes have un-curled. He still won't stand, though, so we shall see.

Coming Soon: I hope to add some more tips from other chicken owners to this post- I have a call out to other BYC members. If you are a chicken owner and would like to add to this, please post below!

Make it Yourself Monday (a little late): Apple Cider Vinegar

2011-08-23T01:30:00.001-05:00

It's been a crazy ~~day~~ ~~week~~ summer, and I forgot it was Monday... I mentioned in my last post I have a lot on my to do list... I have also started going to the chiropractor three times a week, a decision I'm not 100% at peace with yet. So besides three mornings a week being GONE I'm also anxious about whether or not it's a waste of time and money. I've been a very busy ball of nerves. It's making me cranky.

Oh, and have I mentioned that anxiety kills any and all motivation?

But today I sucked it up. I figured at the best getting something accomplished might be what I needed to get out of my funk, and at the worst I'd, well, have gotten something done. So I canned it out (that's a joke for those of you who watch Grey's Anatomy... get it?).

And boy howdy did I can it out.

Pineapple Zucchini, tomatoes, pizza sauce, and tomato juice.

... and I feel a little better. Next I would love to find something to do with the big bowl or garden peaches I have. They're not actually peaches, they're an heirloom variety of tomato, and they are so pretty I haven't been canning them. I want to figure out a way to capitalize on their beauty. Any suggestions?

Garden Peaches and Ripe Romas.

Anyway.... back to the vinegar. Easy Peasy.

Apple Cider Vinegar

One part raw apple cider vinegar
Two parts unpasteurized or frozen reconstituted apple juice/cider.

In a large jar or glass bowl mix the vinegar with the juice. Cover tightly with a cloth (I secure it with a rubber band) and set it in a cool dark place. That's it.

Seriously.

The catch- it's not a fast ferment. I would give it a month at least, then you can start tasting it (I don't hate ACV- I wouldn't want to chug the stuff, but I can tolerate a spoonful) or testing it with PH paper to see if it is sufficiently acidic. When it is vinegar pour into a bottle or jar and seal. Store at room temperature.

ACV will form a mother on the surface not unlike kombucha. For your next batch, reserve a portion of the finished ACV and add it along with the mother to a new batch of juice. The mother will speed things up a little.

What do I use ACV for? I've mentioned that I love vinegar. Remember the guy in My Big Fat Greek Wedding who had a thing for Windex? That's me with vinegar. I use ACV in my bug spray, as a toner spray, to rinse my hair (and my kids' hair), and in all my animals' water (as needed, not all the time). I should drink it every day, but much like kombucha I am terrible about remembering. However, the second I get a sore throat, sinus pressure, congestion, or any other sign of a cold or upper respiratory thing, I take a honey coated spoon full of ACV every hour until I go to bed. I almost always wake up feeling fine.

Potatoes

2011-08-23T00:18:00.000-05:00

That's all. I haven't been posting because of my exceedingly long to-do list, and at the top of that list is digging and storing potatoes.

Also on the list: canning more tomatoes (lots more... currently just hanging out on my counter while I dig potatoes), canning and freezing zucchini (ditto), and building a chicken tractor or two for my quickly growing broiler chicks.

And speaking of broiler chicks, they have caused me some anxiety. First of all, due to higher than expected demand, I ordered 50 more on a whim. They come next week. And now I'm second guessing that decision. Second, I've most four chicks in the last five days. That's more dead chickens than I have ever dealt with in my entire career of chicken raising combined (not counting the ones intentionally killed). Nothing seems to be visibly wrong with them, they just die. I know this is normal, but it's never happened to me before... out of the five batches of chicks I have raised before this one (counting the batch of broilers I raised as a 4-H project in high school) I have lost TWO chicks to random sudden chick death. And I lost one older chick to a hawk, so out of the 55 previous chicks I have owned only three have died from any cause. Now four dead chicks out of 50. I know it's normal, but I don't like it and it's making me worry that there is something wrong with them.

Basic Canning: Tomato Sauce (a pictorial)

2011-08-19T14:18:00.000-05:00

Canning intimidates a lot of people, I know. But canning is in my blood. I grew up watching my mom can produce from her garden- salsa, tomatoes, and green beans, as well as in-season (rock bottom priced) produce from the store, like peaches and pears, and both of my Grandmothers canned as well.

The best things to can are fruits and tomatoes. I only can jams, jellies, and various tomato products. This is because canning does result in nutrient loss, and there are too many other superior ways to "put up" the produce I grow. Many can be lacto-fermented to extend their lives (up to a year, as in pickles, sauerkraut, and sour beets). Most other vegetables can be blanched and frozen for maximum nutrient and enzyme preservation. Some even take well to drying. I do jam (and jelly, but less of it) because, well, jam is fun. It makes a great gift- give a jar as a hostess gift dressed up with a pretty tag, or give a basket of a few jellies with some baked goods as a Christmas gift. So far as the jelly we use, I make several lower sugar ones for the kids to mix into their yogurt and spread on toast, and my husband plows through most of the high sugar ones I don't give away (hello crab apple...).

Tomatoes also can well for two reasons- first of all, they maintain more nutrients than other vegetables when exposed to heat. The nutrient lycopene, for example, is actually more bio-available when tomatoes are heated.

So I'm here to walk you through basic canning, using tomato sauce as an example. Tomato sauce is one of the simplest and most rewarding tomato products to can, as just about anyone can think of many uses for it (chili this winter... mmmmm).

Tomato Sauce: Water Bath Canning

Makes about 8 pints

Any time you can, the very first thing you want to do is get your equipment and supplies together. For this recipe you will need:

Wide mouthed canning funnel, magnetic lid lifter, and jar lifter.

1 large, deep pot- the large enameled aluminum ones they sell at big box stores work. You could use any large pot you already have, as long as it is at least two inches deeper than your jars are tall.
1 heavy bottomed large pan (for blanching the tomatoes and cooking the tomato sauce in)- at least 6 quart.
large bowl for cold water
9 or 10 pint jars, washed in hot soapy water and dried. I know the recipe says about 8 pints, but I always prepare a jar or two extra so I'm prepared if the recipe ends up larger than expected.
appropriate rings and lids for your jars (make sure you have the right size- regular or wide mouth)
A large glass bowl for the lids
a tea kettle or small pot
EITHER a food mill or a potato ricer OR a masher of some sort, like a potato masher
Jar lifter
wide mouth funnel
ladel, slotted spoon, tablespoon
magnetic jar lifter (not 100% necessary, but super helpful)

Once you have gathered your supplies, place your jars into the largest pot and fill with cold water to the rims of the jars, or just below. Place this pot over high heat. Fill the kettle or small pan with water and place over high heat- when this comes to a boil reduce the heat/open your kettle, but keep it boiling until needed.

Always boil your jars and start a kettle of water first.

Place the rings and lids into the large glass bowl.

Canning lids ready to be sterilized and warmed for use.

Now you can finally get down to the actual recipe... for this you will need:

10 lbs tomatoes
8 T. of lemon juice, or one per pint

To prepare your tomatoes, fill the heavy bottomed pot half way with water and place over high heat. Fill a second container with the coldest water you can, ice is helpful but not necessary. When the water in the pot is boiling place about 1/3 of your tomatoes in and let them boil for about a minute or until the skin starts to crack. Immediately move them to the cold water.

IF YOU DON'T HAVE A FOOD MILL OR SIMILAR DEVICE, follow the procedure demonstrated HERE to peel and seed your tomatoes (except the blanching... you've already done that part!). I have to add that I NEVER score the tomato or de-stem before I blanch, but you can do as you like. Once you have your tomatoes peeled and seeded, dice them, place them in the heavy bottomed pot over medium heat, and mash the tomatoes with a potato masher until they are the consistancy you desire for your sauce. However, if you plan to do a lot of tomatoes or you plan to do this many times, I strongly suggest you get a food mill- they are reasonably priced and are worth their weight in tomatoes:) They can also be used to process cooked apples into applesauce, process soups... and many other things depending on the type you choose.

IF YOU DO HAVE A FOOD MILL, simply place the blanched tomatoes in your contraption and process- for larger tomatoes I either break them apart with my hands or cut them into smaller pieces. The screen will separate the seeds and skin from the flesh and puree the flesh into sauce for you.

My tomato mill.

It is worth noting that I re-process my pulp (the waste product that goes into the glass measure you see) at least once more, and I always get a lot more tomato flesh the second time through.

Place the sauce in your heavy bottomed pot over medium heat.

Simmering tomato sauce.

Place the pureed tomatoes into your pan over medium heat. Heat gently, stirring frequently, until sauce begins to simmer. Simmer for 5 minutes.

By this time your jars should be boiling. Turn off the heat under your tomato sauce and remove the jars from the boiling water, placing them on a towel very near the pot of tomato sauce. When you lift the jar, you will need to VERY CAREFULLY dump the water back into the pot. And remember these:

Pour some of the hot water from the tea kettle over the lids to sterilize them and warm them for use.

Using the wide mouthed funnel, ladel sauce into hot jars, leaving 1 inch of head space (the space between the rim of the jar and the sauce).

Filling jars with tomato sauce.

Once all the jars are filled add 1 T. of bottled lemon juice to each pint (if you choose to can quarts, make sure you add 2 T. of lemon juice). It is important to use bottled because the acidity is consistent, and that 5% acidity is important to the safety of your final product.

PLEASE NOTE: My son is NOT helping me can in this picture. Canning is too involved and it is one of the few things I don't let my kids help with- to much potential for them to distract me and make me mess something up, or for them to get splattered with some boiling substance (I accidentally got my own arm with boiling jelly once... ouch!). I didn't have anyone to take a picture of me doing these next two steps, so I staged Oliver doing them:)

Adding lemon juice to each jar of tomato sauce.

After adding the lemon juice take a damp, clean cloth and wipe the rim of each jar- this is important because little tomato bits or shrapnel that you may have spilled on the rims can prevent a good seal.

Yes, it's staged, but I love how carefully he did this!

Now you're ready to lid- using your magnetic lid lifter, pull the lids out of the hot water and place on each jar. Screw the rims on until only fingertip tight- this is a hard thing to explain, but you want to tighten them until you just barely feel resistance when using your fingertips (not your whole hand). There has to be enough room between the lid and the jar for the air to escape, and if you tighten too tight this will not happen.

Tighten rims only fingertip tight!

Place the lidded jars into the hot water in your canning pot and replace the lid. When you place the jars into the hot water, bubbles should escape out from under the lid. The jars should be covered by at least one inch of water- if there is too much water, you may need to carefully dip some out so that your pot doesn't boil over.

See the bubbles?

STARTING FROM THE TIME IT STARTS BOILING AGAIN process pints of tomato sauce for 35 minutes (quarts for 40 minutes... for any other substance, find a reputable recipe for the appropriate amount of processing time).


Process pints for 35 minutes.

While you're waiting for your pot to start boiling it may be a good time to do some dishes...

The least fun part of canning...

Once your timer beeps turn off your burner and carefully remove jars from the hot water. Do not tip or shake the jars to get the water off the lids.

Carefully lift the jars straight up and out of the water.

Place the hot jars on a towel (far from the reach of little fingers!). At this point you can use a towel to wipe the water off the lids if you want and tighten the rims a little. In the next few minutes you should hear the lids pop. Allow the jars to stand here undisturbed for 24 hours (I've never been able to figure out why 24 hours, as they're cool long before then, but it's what all canning instructions say, and I don't want to question this part of the process!).

After 24 hours you can remove the rims and check the lid for a good seal- first push down on the center of the lid- it shouldn't move and should be a little pulled down into the jar; then push up on the edge of the lid to make sure it's tight. Label the jars with their substance and date (I usually just put month and year, but you can put the day's date if you desire) and store in a cool, dark place. Canned tomatoes will keep for at least a year- I've never kept them around longer than that because we use them up too fast!

I know, it sounds like a lot, but I did all of this in about an hour. There are a few super important things to remember, like preparing your jars and other supplies first, remembering the lemon juice, wiping the rim, and not overtightening the lids... which is why I felt the need to do this in pictures. Because these are things I have forgotten in the past, and having a visual is a helpful way to remember these things!

And lastly, here are a few things you may encounter and what to do about them:

White residue outside the jar/on this lid. THIS IS FINE! It's just hard water deposit.
Seperation of the solids and liquids. THIS IS ALSO FINE. When I removed that sauce that you see above from the water bath, it was terribly separated. But it un-separated (???) as it cooled. And even if a little separation remains this doesn't affect the end product, it simply means you either under or over cooked the pectin in the tomatoes.
Lids didn't seal- if you have a jar or two that doesn't seal, either use the contents of the jar within two weeks or reprocess with a new lid, making sure that 1) you don't over tighten the lid, 2) your jar rim is clean, and 3) you have appropriate headspace.
REALLY SUPER BAD STUFF: if you ever see/smell/hear/sense any of the following on a canned item THROW IT AWAY- white residue on the inside, mold on the inside, a funny or "off" smell when opened, a bulging lid, bubbling, or basically anything weird, gross, off, or wrong. THROW IT AWAY IMMEDIATELY. In all my years of consuming home canned goods and canning myself I have never had to throw away an unopened jar of anything, though.

Happy canning!

Am I just mean? Jaded? Cynical?

2011-08-18T07:01:00.001-05:00

I took one look at this picture and my first thought was "no freakin' way."

Many people think I'm weird. Some think I'm a bit tyrannical and mean. I say I'm practical.

There is no way I'm going to spend the time to make a Mater shaped sandwich for my child in the morning. Not even the night before. No way. There are far more important things that need to be done.

I admit, there is a nagging voice in the back of my head that says "why not- do you not think food should be enjoyable?" Yes, I absolutely think food should be enjoyed. However, if I used that to justify spending 20 minutes making a sandwich then I would be able to use the same rationale to pack soda and fruit snacks in my kids' lunch- I know they would enjoy those. But it's not gonna happen. Because it's not healthy.

And while I absolutely think that doing special things once in a while to show our kids how much they mean to us is fantastic, I don't think this is the best way. Expressing love with food, particularly food that is out of the ordinary scope of what you would eat or serve, is a slippery slope. First of all, every morsel of food you prepare for your child is prepared with the same amount of love, and they should learn to appreciate it for it's own merits, NOT because it's shaped like a cartoon character. This links directly for my dislike of most character/branded stuff. I want my kids to learn to recognize an item, a backpack for example, because of it's own merits, not simply because it has a huge Tinkerbell on it. And it doesn't help (well, it helps my argument I guess...) that most branded apparel and products are crap, quality wise.

The main reason, however, is that I already feel like there is not enough time in the day. I'm not going to take the time to print a template, cut it out, cut out all the pieces, and assemble this monstrosity. I may or may not do the cookie cutter thing- that in and of itself presents problems- what happens to the rest of the sandwich? Eating the remainder each time I fix her lunch isn't exactly good for my waistline, and there's no way I would throw it away. And what about the next time when I don't cut her sandwich in the shape of a flower? Besides, I can think of a number of better ways to show my kids how special they are.

Am I being a stick in the mud?

Preparing for the new arrivals... and the world's most ghetto brooder

2011-08-17T07:05:00.001-05:00

It sneaked up on me... my chicks will be arriving on Thursday, and as of this morning I still wasn't sure where I was going to brood them for at least the first week. I brooded my first chicks in my old dog crate, but that isn't going to be big enough for 50 chicks. My brooder setup in the coop is big enough for 50 chicks, but at the moment my big chickens are making good use of that space and I don't want to upset their world.

I thought about just throwing them in the tractor, but for at least the first week they would be too small- I would worry that they would slip out through a hole, or that they would catch a draft despite their heat lamp.

So I looked around and I thought. I finally decided that, for the first week at least, I will brood the chicks in the garage. But, as I said, they won't all fit in the dog crate. However, I have the dog house I used as shelter the last time I kept broilers. The only problem- no door. Oh, wait, I have duct tape- no problem!

A little poly netting and some duct tape- voila! Cat proof brooder.

I prepared the other brooder, the dog crate, by placing pieces of cardboard around the sides of the crate. This does several things; it keeps the bedding in the crate (more or less...), it keeps drafts off the chicks, and it keeps curious little kitty paws from maiming them.

Now all I need is the bedding... and to figure out how to set up a heat lamp in the doghouse that is secure enough to keep from burning the place up.

Garden Update: at the intersection of summer and fall

2011-08-16T07:05:00.002-05:00

Most of the garden is starting to wrap up her in the north- I'll let the peppers and eggplant go until it is too cold for them (a cold frame or hoop house may be in the works, but it's also not super high on my priority lists, so no promises), and the melons and winter squash still have some growing to do. I'll probably continue to harvest zucchini, cucumbers, and tomatoes for a few weeks- at least until labor day, hopefully longer. I have potatoes, carrots, and beets that need to be harvested very soon. I was going to attempt to get most of it done this past weekend, but 1) I had a lot to do, and 2) the farmer's almanac says the next best day to harvest is the 22nd. So I used that as my rationale to procrastinate:)

Squash taking over my lawn.

The picture above... yeah, that isn't garden, at least not mostly. That is my squash where it has grown out into my yard. The far one is acorn squash and the near is butternut.

Butternut squash in the grass.

I counted at least nine butternut squash not counting the small ones, and many more acorn.

And as the summer garden finishes, the fall garden is just getting started.

Cool weather lettuce and winter greens.

Last week I planted the bed that had previously held carrots with salad and winter greens- kale and chard. I know that I should have planted the root vegetables- the beets and turnips and carrots- first, but I am DYING for salad!

Prizehead lettuce seedlings.

Many of the seeds I planted are already starting to come up... it's a wonder how much faster germination occurs when the weather is consistantly warm. I also used a lot more compost per bed this planting than I did in the spring, which may have helped.

Today I finally got around to planting most of the rest of the fall crops (most, not all... let's hope I don't loose steam). I planted the turnips, beets, and carrots. I also, mostly on a whim, planted a few more hills of zucchini and some more herbs. Zucchini grow so darned fast, I just wanted to see if I could squeeze some more in. I probably would have had better luck starting in July, though. For herbs, I planted basil (also grows fast, would be good to get in another batch of pesto or some more dried basil) and, as an experiment, I threw out some parsley seeds.

Parsley won't germinate this summer. I'm aware of that. Parsley is a bitch. However, I am trying something. You see, last year I direct seeded parsley, and nothing came up. But this spring, as I was preparing the garden, I noticed that some of the parsley I planted last summer came up. I figured that the seeds perhaps sprout easier after freezing.

What else will I be planting? I just got mustard greens and collard greens (more winter greens) and I'm waiting on bunching onions and garlic. The garlic and bunching onions are overwintering crops that won't be harvested until next summer, but the greens should be good through at least the first part of the winter.

I direct seeded these cabbage plants before our vacation in July- we may have cabbage this fall.

Between preparing and planting the winter beds, putting up food, keeping up with my kids, and preparing for the chick's arrival on Thursday (more on that in another post!), I have been super busy. So of course the crabapples have to go and ripen this week! So I'll have to add making some jelly to the list.

Time to pick crabapples.

Make it Yourself Monday: Pasta Sauce

2011-08-15T07:05:00.003-05:00

Now is the time of year you can get a glut of tomatoes that don't cost you your firstborn... or even better, harvest them from your own garden. But what to do with them all? Well, I went over that in my last post, but one of my favorite ways to put up tomatoes is to make pasta sauce.

Making your own pasta sauce is easier than you think, and if you make a big batch and can it you can use it for the rest of the year. It is tastier than the sauces you can buy in the grocery store and you avoid any unsavory additives. You can make it to suit your own tastes (within limits, don't mess with the proportions in the recipe I give you unless you plan to pressure can, as you can mess up the acidity).

Pesto is another pasta sauce that I like to make myself. It is super expensive to buy at the store, but if you grow your own basil and know where to source your pine nuts and your parmesan cheese you can get the same quality without the high price tag.

So here you are, two recipes for the price of one this week:)

Pasta Sauce
Makes about 8 pints

12 lbs tomatoes
3 medium onions, diced
4 medium peppers, diced
3 cloves garlic, diced
3 T. brown sugar
2 T. kosher salt
1/4 cup red wine vinegar
1 tsp. black pepper
1 T. crushed red pepper flakes (optional)
2 c. fresh basil, chopped
1 c. fresh oregano, chopped
8 T. lemon juice, or 1 T. per pint
2 6 oz. cans of tomato paste (optional)

Peel and seed the tomatoes- bring a big pot of water to boil, and fill a bowl with cold tap water (and ice if you have it, but it's not 100% necessary). Drop several tomatoes into the boiling water and boil until the skins begin to split, or about 1 minute. Quickly transfer the tomatoes to the cold water until they are chilled through. The skins should slip right off- you may need to cut a slit to get them started. To seed the tomatoes, cut the tomato in half horizontally (not through the stem, across the equator, so to speak) and the seeds should all fall out- you may have to help a little with your fingers. If you find this process tedious or plan to put up a lot of tomato products, check out one of these contraptions.
If you didn't use a mill for your tomatoes, dice them before putting them into a large (really large- 8 quart or more) stock pot over medium heat, preferably not one of those lightweight enameled aluminum ones- you're going to be simmering this sauce a while, and light bottomed pot is more likely to scorch. Trust me, you don't want that.
Add the onions, peppers, garlic, brown sugar, salt, vinegar, and black pepper. Mash the tomatoes until they they break down and bring the entire mixture to a simmer. Lower the heat and simmer for an hour and a half to two hours, or until desired consistency. As you wait for the sauce to thicken, put your canning pot on to boil with 8 pint jars or jars of choice (I use 24 oz or pint and a half jars) and prepare your lids.
If you choose to use the tomato paste, add it near the end of the cooking time. Using the paste will speed up the thickening of the sauce but is not necessary. When the desired thickness has been reached add the red pepper flakes and the chopped herbs and stir until heated through.
Ladle boiling sauce into prepared jars, leaving 1/2 inch head space. Wipe the rims and place a lid on each, tightening only until fingertip tight. Place jars into boiling pot and process for 35 minutes for pints or 40 minutes for 24 oz or quarts (time from when the water begins to boil again).
Turn off burners and lift jars carefully onto a towel with a jar lifter. Allow to sit and cool for 24 hours before labeling and storing in a cool, dark place.

Homemade Pesto, en bulk

Makes about 28 oz.

Note: the ingredients in this recipe are measured by weight, as I find both cheese and basil are hard to measure precisely otherwise.

5 oz. fresh basil
2 oz. grated parmesan cheese
2 oz. raw pine nuts
3 cloves garlic, peeled and crushed
3/4 cup olive oil, divided, plus three or four T for topping.
2 T. lemon juice
several good grinds black pepper
1 T. kosher salt

Pack the basil into your food processor. Add the parmesan, pine nuts, garlic, 2 T. of olive oil, pepper, and salt. Process until most of the garlic and basil is pureed, then stream in the lemon juice and remaining 3/4 cup olive oil. Continue to process until the mixture resembles a shiny paste.

Pesto must either be stored in the fridge and used in a few weeks or frozen. To store the pesto, I usually use 8 oz. plastic freezer jars. However, you can also use half pint or 4 oz. glass jars, as they are freezer safe (just make sure you leave enough head space). Fill your container of choice, leaving 1/2 inch head space. Drizzle olive oil over the top, around one tablespoon, to cover the pesto, and lid. You could also freeze cubes of pesto in an ice cube tray so you're able to thaw smaller amounts. After freezing the pesto cubes store them in a zip lock bag.
My favorite way to use pesto- pesto pizza. Just use pesto in place of your pizza sauce and top with cheese as if you were making a regular cheese pizza. Yum! It's also good on pasta, stirred into soup, or spread on a sandwich.

Putting Up: Tomatoes

2011-08-14T20:45:00.000-05:00

I have been waiting for this all summer long. This is why I garden. I love tomatoes.

I love fresh, warm from the garden tomatoes. I love the way they smell. I love them sliced on a BLT, or diced in a salad with blue cheese dressing, or simply sliced with a sprinkle of salt and pepper. But I love tomato products nearly as much- it would probably be a stretch to say that I love peeling and seeding tomatoes to can, but I love the way that tomatoes keep- simple tomatoes in a jar, with a little lemon juice to assure proper acidity. Nothing else. And they keep. And they don't loose all of their nutritional value- it is true that they loose a good bit of their vitamin C content, but I've also read that the nutrient lycopene is actually more available from cooked tomatoes than from raw. And the applications that can be canned- most without a pressure canner- are so many and varied... stewed tomatoes, diced tomatoes, tomato sauce, pasta sauce, pizza sauce, salsa, tomato paste. Don't want to can? Fine- you can simply blanch and peel tomatoes, stick them in a freezer bag whole, and freeze. Or dry them in your food dehydrator or oven for sun dried tomatoes. There are also many recipes out there for pickled tomatoes, tomato relish, tomato aspic (fancy name for jelly...). So many possibilities, so few tomatoes. I only planted 49 plants, and I'm certain I won't have enough!

I won't be making all of those things. I would rather buy organic tomato paste than make it myself. If I have enough tomatoes I will make, in order or priority, pasta sauce (done), tomato sauce, salsa, diced tomatoes, pizza sauce (yes, there is a difference between pizza and pasta sauce!), and sun dried tomatoes. If I don't have enough, I will cry.

:)

For more on basic tomato canning, check out this link from the National Center for Home Food Preservation.
I can't pass on a salsa recipe, because I haven't perfected one yet. And my pasta sauce recipe will be shared tomorrow for make it yourself monday (tune in!). So, quick and dirty, I will share my method for sun dried tomatoes. Because, you know, you wouldn't figure this one out yourself:)

Sun Dried Tomatoes

You can dry any tomato, but romas and other paste tomatoes result in the best product, as they have more flesh and less juice.

Slice the tomatoes thick, about 1/4 inch or thicker. If you don't have a food dehydrator don't fret! Get a half sheet pan or rimmed baking sheet, find a cooling rack that fits in it, and lay your tomatoes out on the rack. If you want, you can sprinkle them with salt, but it's optional. Turn your oven on to 170, or whatever your lowest heat setting is, and place the tray in the oven. Leave the oven open a crack, and let the tomatoes dry, well, until they're dry. I would start checking on them after a few hours. The tomatoes are done drying when they are leathery and dry, but not crisp. It may be necessary to remove tomatoes a few at a time as they dry, leaving the others to finish.

You can store the tomatoes, as long as they are fully dry, in a jar or ziplock bag in your pantry, or you can freeze them. It's not generally recommended to pack them in oil at home because of the possibility of bacterial growth.

Happy tomato preserving!

Megan- this one's for you

2011-08-14T09:05:00.001-05:00

You asked for more political rants, well here you go.

I am scared. Confused also, but mostly scared.

Mostly I am scared of the fact that people like Sarah Palin and Michelle Bachman are succeeding in politics. I am scared that people actually think that they are what this country needs right now. It freakin' gives me the chills.

Why am I scared? Well, lets just talk about Bachmann. She is running for president, and she's actually doing pretty well. But she freaks me out. First of all, she doesn't understand one of the founding principles of our nation- the separation of church and state. That is obvious anytime you hear/read anything she says/does (although she's mysteriously quiet about her beliefs lately...) but ALSO, in the years before she was a politician, she helped start up a charter school with several other couples (btw, the fact that she started this charter school in response to "lack of discipline" ie "they don't use the paddles anymore" in schools AND because she felt her children and foster children were being "indoctrinated" by the public school system, well... do I even need to say it?). As a federally funded charter school they were required to sign an agreement stating that religion was not going to be a part of the curriculum or the running of the school. She is documented to have violated this several times, and her and another member were forced to resign their spots on the board or risk loosing the school's charter.

And this leads me to the thing that freaks me out the most in politics right now- the total and complete hypocrisy. The conservatives want to restore America, help the lower class, etc etc... unless you're a teacher. Then you're getting paid too much for someone who has summers off. Or they want to return to the exact letter of the constitution... except the part about separation of church and state. In the same breath the extoll the virtues of our founding fathers and the document they wrote, then say that all laws regarding the environment must be stopped because they are anti-Christian (because, didn't you know, by trying to preserve our planet for our children we are worshiping the environment... true Christians have complete and total domination over all things, and despite what the constitution says we must follow all Christian ideals...). There is even a growing faction (not that far removed from Bachmann...) who would like to return to old school biblical law... you know, like adulterers and gay people being stoned to death. And, I would assume, other races and religions, women, and children would again become subjugated, abused, and treated as chattel... I mean one could easily find passages in the bible to back up those practices. They did in the past. Is a coincidence that one of the books Bachmann lists as a must read, a book that she feels is important, is a biography of Robert E. Lee that paints the South as an orthodox Christian victim to the evil North, and that speaks of slavery as benign? That freaks me out. We have come so far in the 100+ years since the civil war, do we really want to begin to loose ground because of some extremist Christians?

In order to keep from loosing my mind I remind myself that everything is on a pendulum- favor swings both ways. I realize that 80% of the country doesn't care enough or know enough to find out the actual facts when it comes to politics... but I think that the fact that politicians make it so difficult for us by spinning and misstating and misleading is part of the problem. Starting with JUST the campaign process, can't we just reform the whole shebang? No commercials (because nothing useful is EVER portrayed in political commercials). No billboards, fliers, brochures, or anything with pictures. Each candidate gets to write a 2-3 page proposal explaining why he/she would be a good president/senator/congressman/etc and what they would do in office. We should continue to have debates, but questions must be answered directly. No speech writers, no campaign managers, no PR managers... Simple. To the point. And no one will want to throw things at their TV after seeing 18 months of campaign commercials.

You get that Washington?

Oh, and Megan- you're welcome.