Tuesday, May 27, 2014
It has been sometime since this blog has been updated and we apologize for that. My wife Jessica usually maintains and posts upon this site but this semester has been long and taxing with teaching and grading for her. So, in an effort to reinvigorate G&G, I'll be posting some of my own explorations into things Green and Growing.
In addition, both she and I are currently editing our 4th book for our Independent Press Myth Ink Books, which is entitled Dark Tales from Elder Regions: New York. This anthology is a collection of urban horror stories from authors in the field set in the New York City landscape.
However, with that said, I wanted to write today about a few inspiring items I am currently exploring. Today I listened to the Mind Mover's Podcast interview with Entheodelic Storyteller Benton Rooks, and recently have been digesting Rak Razam's book Aya Awakenings: A Shamanic Odyssey. Accompanying this read has also been Razam's own podcast In a Perfect World.
Friday, February 7, 2014
Okay, it wasn't as dramatic as that– but after brewing Kombucha for 3 years losing not only 90% of
|My homebrew Kombucha set up|
Monday, January 27, 2014
I meant to get this up the other day, but have been in bed with a cold. Wonderful. Here are the recipes. ;p
So, while completely monopolizing the kitchen—which was fine since hubby was sleeping after his night shift—I began the steps way below for making my Wasted Broth and Wasted Veggie Soup, and I grabbed one of the most used books from my kitchen bookshelf, Wild Fermentation by Sandor Katz. (Yes I have a bookshelf in the kitchen stacked with dry goods, teas, and recipe books. I am a foodie nerd after all.) I had made Katz’s recipe for farmer’s cheese in the past, using some slightly off soy milk and it was delicious. So, I thought why not see if lightening will strike twice. His recipe is simple and calls for 3 ingredients: milk, vinegar, and salt, with the option of adding herbs, spices, or additions at a certain point in making the cheese.
My recipe is his recipe and it took about 2 hours to drip. The byproduct, the whey, went into my Wasted Veggie Soup, as well as my freezer for future soup endeavors. My herbal additions were based on what I had on hand, some lemon zest from one of the lemons I was using in my soup and some chopped parsley, again from a soup and broth ingredients.
Friday, January 17, 2014
Let me just say that Food Network’s show Chopped changed my life. No, I don’t have the fortitude to be a contestant. I’m a home cook, not a professional chef. I hate having my photo taken, so appearing on national television more than freaks me out. I confess, I only just began watching the long-running show in the last year. As a result, I find that not only am I cooking differently, but I’m a better prepper. Watching the show, I have more inspiration to incorporate concepts from the show into my own kitchen.
What does prepping have to do with a mass-market television show?
You might understand it if you’ve watched Chopped and you might understand if you know the real idea of prepping: use what you have when you have it and prepare yourself for what to do when you don’t have what you wish you had. That’s a bit convoluted, I admit. But, I’m talking about prepping in relation to food and the kitchen. And, I’m talking about what Chopped teaches you: to cook the best meal, to cook creatively with what you have, and to take pride in the ingredients you do have regardless of what they are. The judges often remark on “letting the ingredients shine” and I take that to mean having inspiration and pride in your ingredients, and appreciate what you have because there are so many who don’t.
Being someone who likes to be prepared, I feel that I’m not really being all that rebellious or trendy. I’m simply following in the footsteps of my grandmother’s grandmother and all the women who came before. In order to get your family to survive through yet another winter, yet another year, you had to be prepared. In preparing the home—and keeping a well stocked kitchen—women were the first preppers. I first learned this art of being prepared from my mother in her kitchen and from seeing what you can do with very little.