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!
August 20, 2009
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?
June 1, 2009
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.
- 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?
February 26, 2009
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
- 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.
- 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.
- 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.