Blog Roundup

Today I thought I would link to several recent posts on other blogs I have enjoyed, since I am still nursing my cold.

The Nonconsumer Advocate has a post up about Kindle vs. books.  I'm a book gal myself.

One Green Generation has a post up about ten places to find cheap, free and green books.  All things that interest me.

SpiderWomanKnits has a neat idea for making Needle Rolls.

The Green Phone Booth has an interesting post about bottled water, written by The Conscious Shopper.

Design Sponge has a article by Ashley English of Small Measure about all things tea.

A Growing Tradition has a delicious looking recipe for Pork and Shrimp Potstickers with Orange Ginger Dipping Sauce.

Head Cold

My headache of the last two days turned out to be the beginnings of a head cold.  I am going to take today to rest and catch up on my reading.  I am so glad I had some of my chicken noodle soup in the freezer.  Also, experience tells me that hankerchiefs are much softer on the nose than the tissue shown in this picture. 

New Apron

The apron my daughter brought home for me after a recent trip.  I love it.  Green is my favorite color and you can't tell in this picture but the apron has a cool button on top.

Not sure why I don't look happier, perhaps because it was the end of a long work day in which I had a splitting headache.  Time for a cup of tea.

Still have the headache this morning, I will go to the health food store on my lunch break for some willow bark.  Plus it is Friday and I don't work this weekend so...time to relax.  I will write and read and do the home stuff I love.

Thirft: A Cyclopedia

Woohoo!  I won this book over at The Nonconsumer Advocate.  If you get a chance, check out her awesome blog, where I have picked up several thirfty ideas.

A Daily Dose of Parabens

Parabens are the most commonly used preservative in personal care products.  They can be found in your shampoo, toothpaste, deodorant, moisturizer, shaving gel, soap, tanning products and cosmetics to name a few.  They can also be found in pharmaceuticals and as food additives.  They appear on the ingredient list as Butylparaben, Ethylparaben, Methylparapen, Propylparaben.  These preservatives are derived from benzoic acid and combat the development of bacteria and fungi.

Should this concern us?  It is a controversy that has yet to be settled.  Parabens mimick estrogen and in some studies have been linked to breast cancer.  However researchers found that parabens ingested orally show no estrogen activity.  The University of Reading in the United Kingdom did a study in 2003 that linked breast cancer to parabens.  This study is not without controversy as it was a small study that did not have control samples, did not study the rest of the body for parabens, and did not identify the source of the parabens.  A 2004 study at Northwestern University found that an earlier age of breast cancer diagnosis related to more frequent use of antiperspirants/deodorants and underarm shaving.  However a 2005 review of the data concluded that it is "...implausible that parabens could increase the risk...".  The American Cancer Society says "So far, studies have not shown any direct link between parabens and any health problems, including breast cancer."  However they admit that "larger studies are needed".

With all this confusing information, how do we make decisons on the products we buy?  Well we do know that parabens:

• are found in some breast cancer tissue
• are absorbed by the body
• mimick estrogen, when absorbed through the skin

I have decided to use the Precautionary Principle and error on the side of caution.  I will use products without parabens whenever I can and for the most part I have had no problem finding natural products with no parabens.  However, I find this particularly difficult with deodorant.  On days of high stress or summer weather the natural deodorants just don't cut it.  One Green Generation has a recipe for how to make your own deodorant.  Perhaps I will give that a try, if it works I'll let you know.  Although I have some of the Jason's Power Smile Toothpaste to finish off, I really like my homemade toothpaste, my teeth look whiter and have never felt cleaner.

Thoughts of Spring

It may be dipping below zero outside, but inside with my gardening books spring is just around the corner and I am planning my garden.  The strawberry/raspberry/rhubarb patch I quickly planted last spring will need some attention.  All three of those plants spread and do very well in our climate, so they need more space.  The raspberries I will leave where they are and let them take over that patch.  The strawberries will get their own space and I will triple the number of plants.  We use a lot of strawberries and raspberries so I want them to both be able to spread out and be productive.  The rhubarb will need a new home as that really took off last summer, not sure where that will go yet.  We use it in pies, muffins, breads, sauce, jam and I want to try juice this summer, so I will need to give it plenty of room as well.

I also planted two hardy blueberry bushes that did very well and would have provided us with lots of berries had I bought netting and protected them from the birds.  Live and learn, birds will eat green blueberries.  The few I got tasted very good and were larger than I expected.  I would like to plant a couple more bushes and, of course, cover them with netting this year.

In my reading I have come across the word permaculture, not sure what it meant exactly I read with interest.  Though it is a concept developed by Australian naturalist and scientist Bill Mollison and his student David Holmgren in the 1970s the practice is ancient.  Kelly Coyne and Erik Knutzen say in their book The Urban Homestead:

"The name reflects the intertwined concepts of permanent agriculture and permanent (human) culture.  Permaculture seeks to imitate nature by creating interconnected and useful systems with each component complementing each other, forming feedback loops that enhance the heath and functionality of the system as a whole."

It's a way of thinking about balance and sustainability.  Growing our own food, catching rain water, companion and diverse planting.  I like this sentence from the book:

"Pests love monoculture, planting acres of a single plant is like ringing the dinner bell for bugs"

That is why in our area we have always planted marigolds and zinnas in the garden.  It's why we plant onions by our tomatoes and radish with the carrots.  Listen to the older ones in your area that have been gardening for years, they know the tricks and time tested techniques.

I have also been reading The Vegetable Gardener's Bible.  Very good tips on preparing soil, building raised beds, companion planting, and natural pest control.  Author Edward C. Smith cautions us to stick close to home:

"Although a seed company may or may not have grown its seeds in the same area the company is located, it usually carries only seeds that will grow well in that region."

I have learned to buy the majority of my plants and seeds from a local nursery, they produce better and are healthier.

Spring may be a ways off for some of us, but now is our time to plan and dream of soil under our fingernails.

Zucchini Bread

What to do with all that zucchini still in the freezer from last summer?  Make zucchini bread of course.  Around here you don't even have to plant zucchini.  Giant zucchini just appear on your doorstep when you're not looking.  There are many recipes for zucchini bread, mine is moist, cinnamony goodness (if cinnamony were a word).

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups shredded zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons baking soda
1 cup walnuts

Grease and flour 2 bread pans.  Mix ingredients in order given and bake for 50 minutes at 350 degrees F. 
Makes 2 loaves.

Sunday Mornings

Sunday mornings are smootie time around our house.  I use the strawberries, blueberries, or raspberries that I froze last summer.  A couple of containers of homemade yogurt or some purchased plain kefir and a large spoonful of honey and blend.  Add a cup of strong coffee, some homemade bread and a slower start to the day, ahh Sunday morning.

This weekend's storm did not get as bad as predicted.  We had a very wet snow/sleet/freezing rain that would have amounted to 12 inches of snow, had it come as just snow.  Now we have icy roads, a forecast of wind and a couple inches of snow, and a promise of below zero temperatures for part of the week...winter.

Round Two

As I write this the second big storm of the season is brewing outside.  This storm though is starting with sleet driven hard at our windows by a strong wind.  This is to be followed by snow whipped into a blizzard.  The combination of freezing rain building up on power lines and winds swinging the heavy lines means many have lost power already.  So we prepared for just such a possibility.  We refilled our kerosene lamps, made sure the batteries in the flashlights work, and put the lighter for our gas stove in a handy place.  We unfortunately don't have an alternate source of heat, so should we lose power we will have to rely on our gas stove to keep us warm.  If that happens, I will be spending the day baking, while wrapped in warm sweaters and thick socks.

Winter Blahs

In the winter, the gap between our daily rhythms and those of nature widens, making us feel sluggish, tired, even down.  It is dark out when we go to work and dark out when we come home again.  There are cloudy, gray days with little sun to energize us.  For some people the situation is more serious, Seasonal Affective Disorder (S.A.D.) requires medical treatment.  What I'm talking about here though, is simply the "winter blahs" that most people experience from time to time.  I don't have a window in my office at work, so whenever I have a chance to be outside in the sunshine, or even sit inside in a sun spot in my living room I make sure I do.  I also take vitamin D in winter, since I know I will have little chance to be out in the sunshine.  Eating healthy and a tea break with a stretch in the afternoon helps as well.  My favorite afternoon tea this winter is ginger tea, warm and comforting.  More than anything, working out for 30 to 40 minutes at the gym while listening to some good music chases away the "blahs" for me.  This summer it will be my garden, but for now, I jump on the elliptical, set my ipod on shuffle and the stress of the day begins to fade away.

Homemade Yogurt

It is believed that the ancient Turkish people first made yogurt when they were living as nomads.  Other sources claim it originated from Balkans.  No matter where it originated it is now eaten worldwide and in parts of the world this is the only form in which milk is consumed.  Homemade yogurt has a smooth, rich flavor, better than store bought.  You can eat it plain it is so good.  I like it with just a little honey and fresh lemon juice or a spoonful of homemade jam.  It is also very good on granola instead of milk.  Yogurt contains a bacteria that is good for us, it is easy to digest and rich in calcium.  The protein in yogurt is partially predigested and the lactic acid has desolved some of the calcium so the protein and calcium are more easily absorbed during digestion.  This makes yogurt especially good for babies or sick people.  Many companies pasteurize their yogurt, taking away the health benefits of the good bacteria.  So if you are going to buy yogurt make sure it is a brand that still has the good bacteria in it and watch the sugar content, it can contain more than a candy bar.  Making yogurt is simple.  You just bring a quart of milk almost to the boiling point, let it cool down to about 115 degrees F., add one package of starter or one heaping tablespoon of plain yogurt with live culture (not pasteurized), stir it in good and put it in a yogurt maker for 10 hours.  There are many methods out there that do not require a yogurt maker; thermos, crock pot wrapped in blanket, cooler with hot water bottle.  All of these are hit and miss, some people swear by them, others say they don't always work.  It sounds like the only sure way is to use a yogurt maker, and since I have one I have not tested any of the other methods.  Making your own at home also saves you money and produces less recycling, or garbage if you can't recycle the containers in your area.

Beautiful Frosty Day

The temperture has warmed up and we have had some beautiful frosty days, these pictures are from yesterday.  We have also had fog as thick as pea soup that gives you an eerie feeling.  The end of this week a huge ice/snow storm is on its way.

                                                 

Bag Lady

Yes, I have been called "bag lady", but just teasingly from my hubby.  I love my canvas bags.  I keep them in the car and use them for groceries and other shopping.  I have purchased only three canvas bags in the course of many years, yet I have 15 or so canvas bags.  Being a librarian I have had many companies send free bags with purchases, or have received free bags at conventions.  So I also have several bags at work I use when doing storytime out in the community.  One of bags I purchased was a Cold Antler Farm bag with Maude the angry sheep on it, which I am sorry to say is not in this picture, but can be seen at this site.  Another canvas bag I bought (cat and books in the picture) came from Wild Rumpus, the coolest children's book store ever.  They have pet chickens and cats running loose, not to mention the caged pets, thus the name of the store.  And the third bag I bought was from a food co-op I belonged to 20 years ago. 

I purchased these net bags from Reusable Bags for putting vegetables and fruit in, I love them.  I just leave them open at the checkout so the teller can read the sticker number on the fruit and then close them up.  It also protects my fruit and vegetables from being squashed in the canvas bags as the bag boys seem to think they need to cram all my groceries in two or three bags despite the fact that I have a whole pile of bags with me.  I also bought some small muslin bags from this company, they work good for dry bulk foods, or storing fresh bread in.

Our grocery store lets us enter a drawing everytime we use our canvas bags, the prize is $25, bonus!  According to Reusable Bags over a billion plastic bags are handed out daily.  Eight billion pounds of which end up in the waste stream each year, and recycling the bags creates unnecessary energy waste.  There is a mass of plastic, twice the size of Texas, floating in the Pacific Ocean known as Plastic Vortex.  You can read about it in this Time article.

My Science Experiment

We have continued composting this winter.  Sure the stuff is just frozen out there, but it will thaw and break down in the spring.  We just didn't want to put our compostable items in the garbage this winter, as we have in the past.  Our first compost bin was just a garbage bin with holes in it, and this fall, as usual, it was still full and not broken down enough to empty before winter.  To continue composting this winter we bought a bin that can be turned and is larger.  I find compost endlessly fascinating, it's like a science experiment.  To take tea leaves, egg shells, potato skins, leaves and newpaper and see them turn into dirt is amazing.  Just remember if you are composting a lot of kitchen scraps, be sure to have an enclosed bin to keep critters out and be sure to balance your browns and greens as well as possible so that it doesn't smell.  If it does smell just add more browns; newspaper, cardboard, and dry leaves are good.  Also, remember to not add dairy, meat or fat as that will surely smell and attract animals, including rats.  Compost saves us money as we do not need to buy fertilizer for our garden.  Soil poor in nutrients may hold 20% of its weight in water.  While dry soil mixed with compost can hold 200% of its weight in water.  This saves both time and money since we don't need to water as much.  Plus it reduces the amount of waste we put in the landfill.  Here are our old and new bins, we will empty the old bin in the garden this spring and continue rotating them.

Making Deer Jerky

My husband hunts deer in the fall and this year we decided that rather than take the meat to a local butcher shop to be processed we would make jerky ourselves.  It saved us a lot of money and we know what went into the finished product.  We butchered the deer, put the pieces of meat in the freezer and made our second batch of jerky this weekend.  We ground the meat with a hand-grinder, added the spices needed, put strips of meat in the dehydrator and the result is jerky.  We were pleased with the taste and impressed that we were able to do it all ourselves.  Next we will make some sticks (like beef sticks, except with deer meat) and who knows maybe sausage next year.  The sticks and sausage are a little different in that you need to smoke them.  Something new to learn, but it is satisfying knowing we are able to do it ourselves.

Farm Fresh Eggs

I buy eggs from a woman who lives on a nearby farm.  Late last fall her chickens began molting and weren't producing so we have had to buy eggs at the grocery store.  Until last night.  She said her chickens are laying like gangbusters and she had more than enough eggs for us.  Hooray!  I ordered up 4 dozen knowing they will keep a month or more in our fridge.  As you can see from the picture she has several different kinds of chickens at different ages, thus the different colors and sizes.  There is nothing like the taste of farm fresh eggs.  Those yellow yolks, mmm.

Organic Cotton Yarn

This yarn is organic cotton, the blue not organically dyed, the tan a naturally grown colored cotton.  Cotton can be naturally grown in a variety of shades including cream, beige, brown, rust, chocolate, mauve, and green.  Naturally colored cotton recently has been gaining popularity, but its history dates back centuries.  Peru has a long history of growing naturally colored cotton.  They have the oldest recorded tradition of spinning and weaving.  Cotton consumes a significant amount of chemicals both in growing and processing.  Naturally colored cotton is easier to grow organically, plus it does not require any bleach or dyes in processing.

Recently at two different yarn stores when asking for organic cotton yarn dyed with organic dye I got the same response, "We had problems with the yarn colored with organic dye so we no longer carry it".  They both had organic cotton yarn and some natural color organic cotton yarn, but neither carried a variety of colored yarns dyed with organic dye.

Blue Sky Alpacas has beautiful organic yarn.  That is the brand of the tan yarn above that I found in a local yarn store.  Ecobutterfly Organics also looks like a fun place to shop.

After doing some research I found a website that said "Our organically grown naturally dyed yarn is colored with plant dyes and due to their organic nature some shade variation will simply add to the yarn's unique inherent beauty".  They also said to avoid prolonged exposure to direct sunlight and follow the recommended wash care instructions.  I can understand and accept that.  However, this was the problem the yarn stores were having and they got enough complaints to discontinue the product.

But why should I care about organic cotton?  It is more expensive.  Well according to the Organic Trade Association cotton uses more insecticides than any other major crop.  Cotton covers 2.5% of the world's cultivated land and yet uses 16% of the world's insecticides.  Aldicarb, an insecticide used on cotton, is acutely poisonous to humans.  It can kill a man with just one drop absorbed through the skin, yet it is still used and has been found in groundwater in 16 states, according to OTA.  Cotton production also ends up in our food chain, whether directly through food oil or indirectly through the milk and meat of animals that have consumed cottonseed hull that is sold as feed.  It can take 1/3 pound of synthetic fertilizers to grow one pound of raw cotton and it take just under a pound of raw cotton to make one t-shirt.

Garden Music

I found my new gardening CD.  Dave Rawlings Machine has an old-timey, rootsy sound, perfect for gardening.       "How's About You" is a song that makes me smile, and I'm not afraid to admit it.  I first heard this song in a bookstore on a recent trip.

My Aprons

My aprons are just inside my door.  I come home from work and put an apron on right away, then start dinner.  Since we cook most of our food from scratch and I am a messy cook, I need an apron to protect my clothes.  An apron also feels homey and comforting.  I picked one of these aprons up at Seattle's Public Market on a trip there a couple years ago.  The yellow apron I bought at a chef's store on a weekend trip many years ago.  The blue stripe I have had so long I can't even remember where I got that one.  The hooks I picked up at Cannon Beach on vacation a few years ago, I love their eclectic, artsy style.  And the memories they and my aprons hold.

Homemade Granola

I love granola for breakfast, so when I used the last of it this morning I knew what I was doing tonight.  I came home, put on Iron and Wine, and whipped up a batch.  The Rooster Moans is still running a loop through my brain.

I never make this granola strictly by the recipe (it's not an exact science).  Sometimes I substitute roasted soy beans for sunflower seeds, put in 1/2 cup cashews and 1/2 cup almonds.  I buy raw nuts, wheat germ and sesame seeds and roast them in a 300 oven for approximately 20 minutes, stirring occasionally.  The dried fruit is whatever I have on hand; the apples I dried this fall, apricots, raisins, cranberries, dates, really any fruit is good.


2 c. rolled oats (not instant)
1 c. toasted almonds
1/4 c. sesame seeds
1/2 c. toasted sunflower seeds
1/4 c. toasted wheat germ (optional)
1/2 c. raisins
1/2 c. dried fruit
Scant 1/4 c. cooking oil (not olive)
1/2 c. honey

Mix oats, nuts & grains in a large bowl.  Measure oil into a measuring cup and swirl it around before pouring into a bowl.  Then measure out the honey in the same unwashed cup.  The oil will help the honey exit the cup.  Toss everything together until evenly coated and then pour out into a baking pan.  Use a large roasting pan as it keeps everything contained and can be stirred easily.  Bake at 300 for 30 minutes turning with a spatula every 10 minutes so everything is an even golden brown.  When it is finished cooking return the baked granola to the mixing bowl, add the raisins and dried fruit and stir to combine.  Stir gently several times as it cools, so that it doesn't clump too much.

Make-up in My Fridge

I don't wear much make-up and at times I don't wear any, however, I want what I wear to be natural if possible.  I have tried natural make-up in the past, everything from the mineral kind at Wal-Mart to various brands at my local health food store.  Some of what I have tried wasn't all that natural and some I didn't care for the smell or the results.  Then I found 100% Pure.  This is a product out of California that is just as the name says, 100% pure.  The ingredients for the mascara I bought are:  organic green tea, vitamin E, honey, and beeswax.  Contains all or some of the following pigments:  blackberry, blueberry, black tea, grape skin, pomegranate, acai berry, cocoa butter, rice powder, cacoa powder and powdered coffee beans.  Because the product does not contain any preservatives and because I don't use much and what I bought will last me a long time, I am storing my make-up in my refrigerator.  Hopefully it will keep well here and I didn't waste my money, the products are expensive.  I was worried that I ordered the wrong color foundation, blush or lip stick, but the colors were just right. 

The box talks about the company's commitment to being green by reusing materials and using materials that can be recycled.  Everything they sent me can be recycled at my local center except the protective cellophane (shown here) wrapped around the individual products.        

Anniversary Weekend

I am sorry to say I went off for the weekend and forgot my camera at home.  I would have loved to have had pictures of the wonderful hotel room and amazing dinner we had, but I forgot. 

We stayed at a boutique hotel in a beautifully restored 1893 building that was originally an "Odd Fellows Lodge".  It has beautiful architecture and now features local artists works.  The hotel uses environmentally friendly practices and materials as well.  They spoiled us by putting on soft music, turning down our bed, and leaving us truffles while we were out to dinner.   Their restaurant on the first floor is a locavore's dream.  The soups are a perfect lunch on a cold day.

We had our anniversary dinner at a nearby restaurant that had a strong art deco feel.  We sat in one of the giant clam shell booths and listened to live piano music.  On this particular night they also had a fashion show during part of the evening, and much to my surprise I knew one of models.  The dinner was amazing.  I started with a radicchio salad with duck confit, followed by a palate cleaning apple cider sorbet, then the main course of arctic char with a pomegranate sauce.  We finished with a shared dessert of warm pecan pudding with cinnamon ice cream.  An anniversary to remember.

Salsa

I made and canned salsa last fall and we have been enjoying that, but once in a while we get a craving for fresh vegetables and that's when I make fresh salsa.  I don't use a recipe I just add the vegetables and amounts that seem right.  I believe the first time I had this salsa was at my sister's house, so she deserves full credit.  The number of jalapenos I use depends on how spicy they are.  I use red, yellow, or orange bell peppers if I can get a good price on them, otherwise I just use green peppers.  We prefer green onions, but red or yellow onions would work just as well.  I use a garlic press on the garlic to get the juice, as well as some small chunks.  Then to make guacamole I mash up a couple of avocados and add a scoop of salsa, oh so good.

Here is the list of ingredients I use:

tomatoes

bell peppers

green onions

jalapenos

cilantro

juice of lime

garlic

Guacamole

Always Curious Elroy

Flu Season

With cold and flu season upon us many people are buying antibacterial soaps, hand sanitizers, and sprays.  However overuse of antibacterial products can cause germs to morph into antibiotic-resistant superbugs.  Washing your hands with ordinary soap and water is still the best way to reduce germs.  If you want added protection you can make yourself a natural antibacterial spray for cleaning surfaces that harbor germs, such as phones, countertops, sinks, doorknobs, keyboards, and toilets.  Just be sure to spray your cloth when cleaning keyboards and phones and not the item itself, to prevent damage.  

To make your spray:

Mix 1 cup of distilled white vinegar with 1 teaspoon of any bacteria fighting essential oil.  

My daughter, who is an aromatherapist (as well as a reflexologist), suggests using  lemon, lavender, cinnamon or tea tree essential oil.  Choose the scent you like best.  Put the mixture in a spritz bottle and fight germs the natural way.

Sweet Elroy

Elroy is the cuddliest lap cat we have ever had.  He also loves to be carried around on our shoulders like a baby.  A very sweet, and yes, needy cat.

Chicken Noodle Soup

A cold day like today is a good day for chicken noodle soup.  This recipe calls for chicken thighs.  I have made it that way in the past but now we buy chicken from a friend who raises them and butchers in the fall so we have several whole or half chickens in our freezer.  I put a whole chicken in the pot to cook and substitute that for the thighs.  I also add extra chicken broth as needed at the end, my bag of noodles is a little more than 12 oz. and I don't want to waste any so I add them all and put in extra broth.  The recipe makes a lot so I put a few jars of soup in the freezer for later, which is perfect for those days when you are feeling a little under the weather.  Here is my recipe for chicken noodle soup:

12 cups of chicken broth (homemade or canned)

4 cups water

4 or 5 lbs chicken thighs with skin and bones

1 3/4 c. diced celery

1 1/2 c. diced onions

1 c. diced carrots

2 tablespoons chopped fresh parsley

2 tablespoons minced fresh thyme or 2 teaspoons dried

12 ounces wide egg noodles

Bring chicken broth and water to a boil in large pot over medium-high heat.  Add chicken thighs; cover and simmer until chicken is cooked through, about 30 minutes.  Transfer chicken to a bowl and let cool.  Remove skin and bones; dice meat.

Return broth mixture to a boil.  Add vegetables, parsley and thyme.  Simmer until vegetables are tender, about 15 minutes.  Add diced chicken.  Season with salt and pepper.  Add egg noodles and boil until just tender, about 10 minutes.

                                                                                            

Brrr!

That's 20 below zero, as cold as our thermomether will go, the official temperature is -30 below.  A good day to stay inside.  But we are heading out anyway, we know how to dress warm.  I have Kamik pack boots, a long down coat (I call the sleeping bag), wool scarf and a lined wool stocking cap.  We know to dress in layers and not stay out too long.