Yogurtmilk, yo.

August 25, 2009

Rather than buy buttermilk (and a buttermilk box) for those yummy-nummy pancakes my Living Small sweetheart cooks up on Sunday mornings, we use yogurtmilk, or, the watery puddle that shows up in the spoon-crater every day. It’s cheaper than buttermilk, doesn’t generate any extra waste — aside from the yogurt container, which we already have — and it adds a farm-fresh tang to baked goods. Triple win!

Here’s how to harvest: Eat some yogurt — whole milk is rich and luxurious, but nonfat works, too. Wait a day. Pour off the milk into a clean jar and store in the fridge. Repeat until you’ve got enough for your pancake (or waffle or sweet bread or whatever) recipe; substitute yogurtmilk 1-to-1 with its buttery brethren.

Awesome offshoot! As you strain out the milk, the yogurt will thicken into a Greek-style, not-that-far-from-cream-cheese treat, which you can eat on crackers or with your favorite jam or even with some chocolate covered sunflower seeds. Oh darling!

Long about a year ago, the Small housecats ran with fleas. We went with Frontline, which cured the kitties, but probably wasn’t ecofabulous.

So, guess what: The little fuzzfaces are infested once again. While a bona fide flea killer can’t be brewed at home, flea repellent can be DIY’d from household ingredients, says Craftzine. Observe:

Could this help my catskys? Anyone out there ever test drive a similar recipe?

Tea & Cookies, please.

August 19, 2009

You like food? You like good stories? You like pretty photos? Yeah, then Tea & Cookies.

I’m all juiced up to bake her apricot almond choco-chip cookies, maybe when the weather gets cooler and my tiny house isn’t apt to overheat. I’m also into her slow food philosophy. Small and sweet and savory, all in one eye-candy blog. I <3 Tea & Cookies.

Image via Tea’s Flickr photostream.

Eating outside is one of my little life’s biggest luxuries. Whether it’s on the porch (like at the in-law’s Rustication Station, a.k.a., their house) or in the park, in the light or in the dark, I will eat outside, oh yes. I will eat outside.

So, here’s one of my favorite picnic recipes, which my Sweet Babu makes in gallons in the summertime. Do enjoy this most easy dish.

Pic-a-nic Slaw

  • 1/2 head of cabbage. Green, purple, whatever, though a quarter-head of each makes for pretty presentation.
  • 3 fresh broccoli stems. The florets are okay to add, too, if you want.
  • 3 big ol’ carrots. Juicy vitamin A!
  • 1 or 1 1/2 crispy apples, julienned or cubed. We like Fujis.
  • Apple cider vinegar, plus some salt and pepper, to taste

Run all the ingredients through a food processor. Alternatively, chop them to cole-slaw size. In a big bowl, combine the fruit and veggies with the apple cider vinegar, salt, and pepper, to your desired taste. You can add a dash of sugar, too, if you want some salt-sweet balance.

What are your favorite outdoor eats?

In honor of my friend Amelia, who is tart-sweet and spicy. Happy 29th!

Balsamic Chocolate Truffles (with a wink of cherry)

8 ounces dark chocolate, chopped
¼ c. cream
2 tbsp. balsamic vinegar
8 dried cherries
½ c. cocoa powder

  1. Put balsamic and cherries into a small pot and bring to a boil. Reduce heat and simmer 5 minutes. Remove cherries and discard. Set balsamic aside to cool.
  2. Melt chocolate and cream in a double boiler (or a heat-proof glass bowl over a pot filled with water), making sure the water is hot, not boiling. Place melted chocolate in a small bowl and add the cooled balsamic. Mix well. Cool in the refrigerator about 1 hour. Let sit at room temperature for 1 hour, until firm but moldable.
  3. Roll mixture into one inch balls and place on a parchment lined tray. Pour cocoa powder into a shallow dish and roll balls to cover. Serve immediately or store in an airtight container up to one week.

Via Design*Sponge.

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