Farmgirl Fare
So I can live vicariously through her farm...
Friday, February 11, 2011
Saturday, November 27, 2010
Homemade yogurt in winter
This morning, as I made my son and I a fruit smoothie for breakfast, I felt love toward my mason jar full of creamy fresh yogurt. I felt an ode coming on, and since I have not practiced my odes, thought a blog entry might suffice. Homemade yogurt is so sweet and delicious and easy, yet so many do not make it. My mother buys store yogurt, and the other day I tried some and it was SO sour! That's the way homemade yogurt tastes when it's really old. Which tells you that it can last a loong time!
In the summer, making yogurt is so easy because the house is nice and warm all the time. In the winter, unless you keep your house super warm and heated all the time, making yogurt is a bit trickier. If you just do it on the counter, it will probably take forever to "gel", if it does at all. You can try putting it on a heating pad, but that's usually too warm and makes the bottom part of the yogurt extra "gelled" and the top soft--not uniform. This is where the aquarium heater comes in.
I never thought an aquarium heater would come in so handy in the kitchen! The great thing about an aquarium heater is that it maintains temperatures that yogurt likes, right around 80. Most aquarium heaters maintain heat between 75 and 85, nice comfy temps for fish and plants who live in the tropics. Comfy temps for microbes too... kind of a goldilocks zone. You only need a 25W heater, which are the cheapest ones, but it's nice to have one that allows you to adjust the temperature, although that's not necessary, since the ones without adjusters are usually set at around 78, which is perfect.
The other part of this set-up involves something that won't let that heated water rapidly cool down--an insulated cooler or ice chest. I use something that is like a drink cooler that construction workers use. Fill it about a third of the way with warm water (why wait for the aquarium heater to do its job?) and then submerge your mason jar, or whatever you ferment your yogurt in, into the water. You want the water to completely surround the milk, so it will be very close to the top. Your jar won't float when it is completely full of milk. Then you just put your aquarium heater in the water and in about 12-24 hrs you got the best yogurt ever. While the yogurt is "cooking" I put the mason flat lid on, slightly ajar, don't know why, I just do. Also, I put the top on the drink cooler, but not tightly, and check on it every now and then to allow the oxygen and carbon dioxide to equalize with the air.
If you've never made yogurt before and are wondering about *that* part of the operation, it couldn't be simpler. Bring almost a quart of milk to 180 degrees (if you don't have a thermometer, that's the point just before it's boiling, where you've got tiny bubbles around the edge and a very thin skin). The reason it's *almost* a quart is because you are going to mix in some yogurt to make a quart. Then cool your milk back down to about room temperature, or at least just barely warm. Now get your clean quart jar or clean old yogurt container and pour a little milk into it and add about 3-4 tablespoons of plain yogurt (I have had success with cheap generic brands and organic alike, just try to get some without any additives, like gelatin) and mix it together. Then add the rest of your cooled milk and give it a good stir. Now you are ready to incubate!
In the summer, making yogurt is so easy because the house is nice and warm all the time. In the winter, unless you keep your house super warm and heated all the time, making yogurt is a bit trickier. If you just do it on the counter, it will probably take forever to "gel", if it does at all. You can try putting it on a heating pad, but that's usually too warm and makes the bottom part of the yogurt extra "gelled" and the top soft--not uniform. This is where the aquarium heater comes in.
I never thought an aquarium heater would come in so handy in the kitchen! The great thing about an aquarium heater is that it maintains temperatures that yogurt likes, right around 80. Most aquarium heaters maintain heat between 75 and 85, nice comfy temps for fish and plants who live in the tropics. Comfy temps for microbes too... kind of a goldilocks zone. You only need a 25W heater, which are the cheapest ones, but it's nice to have one that allows you to adjust the temperature, although that's not necessary, since the ones without adjusters are usually set at around 78, which is perfect.
The other part of this set-up involves something that won't let that heated water rapidly cool down--an insulated cooler or ice chest. I use something that is like a drink cooler that construction workers use. Fill it about a third of the way with warm water (why wait for the aquarium heater to do its job?) and then submerge your mason jar, or whatever you ferment your yogurt in, into the water. You want the water to completely surround the milk, so it will be very close to the top. Your jar won't float when it is completely full of milk. Then you just put your aquarium heater in the water and in about 12-24 hrs you got the best yogurt ever. While the yogurt is "cooking" I put the mason flat lid on, slightly ajar, don't know why, I just do. Also, I put the top on the drink cooler, but not tightly, and check on it every now and then to allow the oxygen and carbon dioxide to equalize with the air.
If you've never made yogurt before and are wondering about *that* part of the operation, it couldn't be simpler. Bring almost a quart of milk to 180 degrees (if you don't have a thermometer, that's the point just before it's boiling, where you've got tiny bubbles around the edge and a very thin skin). The reason it's *almost* a quart is because you are going to mix in some yogurt to make a quart. Then cool your milk back down to about room temperature, or at least just barely warm. Now get your clean quart jar or clean old yogurt container and pour a little milk into it and add about 3-4 tablespoons of plain yogurt (I have had success with cheap generic brands and organic alike, just try to get some without any additives, like gelatin) and mix it together. Then add the rest of your cooled milk and give it a good stir. Now you are ready to incubate!
Friday, November 19, 2010
Soup Glorious Soup
I have been loving soup lately, much to the chagrin of my family. My husband says that meat should not be in liquid. He thinks it should all be cooked on an open flame. Whatever. We're not charros.
Anyway, good soup requires good broth. Here's how to make broth the easy way... Whenever you cut up an onion, carrot, or celery (or parsnip or turnip for those who eat more veggies than us) save ALL the scraps (papery onion skins and ugly ends included) and put them in a gallon ziploc in the freezer. Also, if parsley or other fresh herbs starts to get wilted, put that in there. Any time you have any chicken scraps, cooked or uncooked, put them in there too; the leftover bones, skins, etc. Especially if you have a roasted chicken put the carcass in there. Also put the gizzards and innards in there (no need to cook). When it gets full, put everything in a big stock pot and cover with about an inch of water. Don't worry if you don't have a lot of celery or parsley or whatever in the mix; it's different each time and it will taste fine. I never waste good new veggies making broth--only scraps. (Save your ziploc and just put it back in the freezer to start filling again.) Put some bay leaves in there. Simmer for about 4 hours. When you see the scum, skim it off. (I don't think it would hurt you, but my intuition says to remove it.) When the broth is nice and brown, let it cool and strain all the stuff out--discard. You can also season at this point with salt, pepper, and herbs, or just leave it and season when you use it. I glean any meat bits for soup. Put the fresh broth in a big bowl and chill overnight. That way you can remove all the congealed oil. (Again, not bad for you, but greasy broth seems less appealing.) Then freeze in quart bags or quart yogurt containers. Now you have delicious homemade (FREE) broth with no msg or thickeners or stabilizers and whatnot. When you make soup with it, usually you can add water to it and still have plenty of flavor.
Anyway, good soup requires good broth. Here's how to make broth the easy way... Whenever you cut up an onion, carrot, or celery (or parsnip or turnip for those who eat more veggies than us) save ALL the scraps (papery onion skins and ugly ends included) and put them in a gallon ziploc in the freezer. Also, if parsley or other fresh herbs starts to get wilted, put that in there. Any time you have any chicken scraps, cooked or uncooked, put them in there too; the leftover bones, skins, etc. Especially if you have a roasted chicken put the carcass in there. Also put the gizzards and innards in there (no need to cook). When it gets full, put everything in a big stock pot and cover with about an inch of water. Don't worry if you don't have a lot of celery or parsley or whatever in the mix; it's different each time and it will taste fine. I never waste good new veggies making broth--only scraps. (Save your ziploc and just put it back in the freezer to start filling again.) Put some bay leaves in there. Simmer for about 4 hours. When you see the scum, skim it off. (I don't think it would hurt you, but my intuition says to remove it.) When the broth is nice and brown, let it cool and strain all the stuff out--discard. You can also season at this point with salt, pepper, and herbs, or just leave it and season when you use it. I glean any meat bits for soup. Put the fresh broth in a big bowl and chill overnight. That way you can remove all the congealed oil. (Again, not bad for you, but greasy broth seems less appealing.) Then freeze in quart bags or quart yogurt containers. Now you have delicious homemade (FREE) broth with no msg or thickeners or stabilizers and whatnot. When you make soup with it, usually you can add water to it and still have plenty of flavor.
Thursday, October 21, 2010
Be Here Now
This simple phrase, brought to us by our friend, Ram Dass, brings me some peace. Especially in this experience of pregnancy. I am in a gentle state of pregnancy. My morning sickness has vanished. I have energy and drive to keep my house clean and healthy meals on the table. My belly and body are not yet huge, but I have a notice-ably larger belly that is manageable. My spine feels much more comfortable in a curve than a straight line. The beginning feelings of movement tanatalize me. I have heard the heartbeat twice now, which I wish I never had because I like the secrets and not knowing. Last pregnancy, I didn't even contact a doctor until I was past four months and then switched over to the midwife when I was close to six months. I fiercely opposed any doctor. This time, I naturally contacted the midwife rather early to start up the relationship, and I'm glad I did. But I don't like the technological invasions into the life of the unborn baby. One of my paranoid pregnancy fears is that the baby will die and I won't even realize it. So now I fear waiting to hear the heartbeat. Or also anxious about when I will next feel movement. It can drive me batty at times to where I'm poking and prodding until I feel *something*. And I am only 17 weeks! I know that this feels the same as the last two pregnancies. I need to just "forget that I'm pregnant." And that's where Be Here Now comes in. My mantra for existing in the moment. I am here and there is a baby inside of me. We are here together. We are here now. Breathe out......
Monday, September 27, 2010
Good News
Erik is not going to get laid off, but has to take a 20% cut in hours. That means a 4-day work week. At least he still has his job. Whew...
Saturday, September 25, 2010
I want to cry
I want to cry and be strong at the same time. Erik found out today that he's probably going to get laid off. SO many emotions... anger, hurt, worry...
THANK GOD for my family.
I already am an anxious person in dealing with daily living (which is such a waste of energy, *that* needs to change) so I have to closely monitor myself to not worry about this situation too much.
Blessings... healthy children, loving husband, supportive and loving parents, beautiful house, and able to stay home for now.
We are not alone in this ordeal, this I know. Erik already talked about how he didn't want to work there the rest of his life, that it wasn't all it was cracked up to be. If he could get a job as a park ranger or something like that in the end of all this "change" that would be a miracle. In the meantime, what kind of job can he get now? We are shooting for tree trimmer with his old company, Asplundh, but that too would be a long shot miracle. We have heard so much about how hard it is to get *any* job that this change that we face is daunting... Please keep us in your prayers.
THANK GOD for my family.
I already am an anxious person in dealing with daily living (which is such a waste of energy, *that* needs to change) so I have to closely monitor myself to not worry about this situation too much.
Blessings... healthy children, loving husband, supportive and loving parents, beautiful house, and able to stay home for now.
We are not alone in this ordeal, this I know. Erik already talked about how he didn't want to work there the rest of his life, that it wasn't all it was cracked up to be. If he could get a job as a park ranger or something like that in the end of all this "change" that would be a miracle. In the meantime, what kind of job can he get now? We are shooting for tree trimmer with his old company, Asplundh, but that too would be a long shot miracle. We have heard so much about how hard it is to get *any* job that this change that we face is daunting... Please keep us in your prayers.
Friday, September 3, 2010
Morning Sickness Continued
Boy, pride surely goes before the fall! Last night, about an hour after I posted that, my husband comes in the bedroom, where I'm just facebooking and trying to ignore that cauldron in my stomach, and starts talking to me about god knows what. I can feel myself crashing and cannot talk with him. I tell him I don't feel good and he says, "Well maybe it's what your eating. Are you just eating bread?" And I said, "Do not even think that you know." He left to watch a bit more tv and I tried to turn the light off and go to sleep but as soon as I put my head down, I knew it was coming.
I had been snacking on what I thought was my wonder snack all day: boiled garbanzo beans that had been dried in the oven with salt. They seemed so perfect and I made sure I drank lots of water. They really did work good, but the hormones are still regulating and they can definitely still spike, bringing me back to the more delicate stage. I don't mind it that much. Back to morning zombie (no puking this morning!! I think the mint in the morning helps.) and back to The Price is Right! Yesterday I almost missed meeting my son at the bus-stop on the corner because I didn't watch The Price is Right. When it's over, Family Feud comes on and at the first commercial break I went to get him. (I think that was a schedule I developed a few days ago! :nut) Yesterday I was listening to Joni Mitchell's album Night Ride Home on repeat and writing down the lyrics to my favorite song on that album The Second Coming (based on W.B. Yeats Poem-Crazy to read when you are pregnant) and suddenly the thought blasted into my head that I needed to pick Noah up from the bus-stop and I didn't know what time it was! I ran into the bathroom to check the time (11:10, bus-stop time 11:13--they don't wait for you!!!). No time to get the 2-year-old ready to come with me--no time to do anything! Thankfully my dad was in the kitchen, but I had no time to tell him anything--RUN!!!!! I tore out of the house in bare feet, ran down the cobblestone driveway and on asphalt in 100 degree heat! Made it to the shade tree just as the bus arrived. Must have been a sight to see me in barefeet as I crossed the street to the sharp red gravel and welcomed my son from the bus. "Why are you barefoot, Mom?" "Oh, nothing, just ran out of the house. I was afraid I was going to miss you!" "Oh." Scrunched up look on his face as he kicks the gravel toward home. The adrenaline was still pumping so I didn't feel a thing until after the bus pulled away and it was just me and Noah holding hands. "Ow! I gotta run back to the house, my feet are burning!"
It actually felt kind of good to run like that, but I paid the price. My body rapidly declined in energy level toward the end of the day. My mind soon followed. I became zombie prego once again. A comfortable space once I became familiar with it. Grunt and grumble and answer everything with an "I don't know." Kind of like a teenager in some ways.
I think it's easier to joke about it now that I think I see the light in the distance!
On good thing about morning sickness... I'm so glad I got to know John O'Hurley, the ousted host of Family Feud! He is such a snagglepuss! I think I'm going to buy his CD.
I had been snacking on what I thought was my wonder snack all day: boiled garbanzo beans that had been dried in the oven with salt. They seemed so perfect and I made sure I drank lots of water. They really did work good, but the hormones are still regulating and they can definitely still spike, bringing me back to the more delicate stage. I don't mind it that much. Back to morning zombie (no puking this morning!! I think the mint in the morning helps.) and back to The Price is Right! Yesterday I almost missed meeting my son at the bus-stop on the corner because I didn't watch The Price is Right. When it's over, Family Feud comes on and at the first commercial break I went to get him. (I think that was a schedule I developed a few days ago! :nut) Yesterday I was listening to Joni Mitchell's album Night Ride Home on repeat and writing down the lyrics to my favorite song on that album The Second Coming (based on W.B. Yeats Poem-Crazy to read when you are pregnant) and suddenly the thought blasted into my head that I needed to pick Noah up from the bus-stop and I didn't know what time it was! I ran into the bathroom to check the time (11:10, bus-stop time 11:13--they don't wait for you!!!). No time to get the 2-year-old ready to come with me--no time to do anything! Thankfully my dad was in the kitchen, but I had no time to tell him anything--RUN!!!!! I tore out of the house in bare feet, ran down the cobblestone driveway and on asphalt in 100 degree heat! Made it to the shade tree just as the bus arrived. Must have been a sight to see me in barefeet as I crossed the street to the sharp red gravel and welcomed my son from the bus. "Why are you barefoot, Mom?" "Oh, nothing, just ran out of the house. I was afraid I was going to miss you!" "Oh." Scrunched up look on his face as he kicks the gravel toward home. The adrenaline was still pumping so I didn't feel a thing until after the bus pulled away and it was just me and Noah holding hands. "Ow! I gotta run back to the house, my feet are burning!"
It actually felt kind of good to run like that, but I paid the price. My body rapidly declined in energy level toward the end of the day. My mind soon followed. I became zombie prego once again. A comfortable space once I became familiar with it. Grunt and grumble and answer everything with an "I don't know." Kind of like a teenager in some ways.
I think it's easier to joke about it now that I think I see the light in the distance!
On good thing about morning sickness... I'm so glad I got to know John O'Hurley, the ousted host of Family Feud! He is such a snagglepuss! I think I'm going to buy his CD.
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