Relearning an old skill

This week I’m diving back into programming. It’s been so long much has changed. The latest iteration of PHP is so different much of what I knew before must be rediscovered. What fun!

For months I’ve had in mind a program to produce conti-something stitch and row counts based on the user’s gauge and measurements. Paired with a database in which the data resides, the program will make all the necessary calculation to produce a garment that fits the way the knitter envisions.

I got a good start yesterday. From the initial start a few months ago I polished up the database tables and got the program started. I now have an accurate caston calculation, something I hadn’t done in my spreadsheet. Woot! Let the good times roll!

Beef/Pork Soup . . . OMGosh.

Beef Pork Soup

OMGosh. Awesome soup today. I made chicken soup for Wadly yesterday, which smelled fabulous, and beef/pork soup for me today. Amazing beautiful nummy soup

Prep: Make bone broth. Wadly gets huge intact beef leg bones from our local butcher. He whacks them apart into big chunks using a dedicated chop saw which gives both marrow and cartilage for bone broth. Roast the bones for 1 hour at 400 deg. Place in crock pot with 1/4 c apple cider vinegar, bay leaves, peppercorns and fill to the top with filtered water. Let sit for one hour, then cook on low for 3 days. Bottle the broth. Freeze in pint jars until needed. Wadly gets multiple bones at a time and stores them in the freezer in clean pet food bags with a zippered top (reuse/recycle/re-purpose) and cuts them up when I’m ready to run a new batch of broth.
 
Prep: Black beans. Clean and rinse, add to crock pot, 5.5 cups water, 2 cups beans, sea or Himalayan salt, 1/2 c orange juice, 1/2 onion. Cook for 6 hrs. Drain off liquid and freeze in wide mouth pint jars until needed.
 
Prep: Canned diced tomatoes . . . run a 16 oz can through the blender. It’s about 1 pint of tomato sauce. Most blender rings will fit a small mouthed pint jar. I dump the 16 oz can into the pint jar, spin on the blade/ring and blend it for about 30 secs. Instant tomato sauce.
 
Dice meat (2/3 beef / 1/3 pork, hamburger and ground pork works just fine, 1.5 to 2 lbs). Sautee in a couple tbsp of butter. When it no longer looks like raw meat add spices. Oregano or marjoram/ thyme/rosemary/crushed red pepper, black pepper, a bit of sea salt (not too much). Add 1 cup bone broth. Add 1 cup tomato sauce. Let it simmer for a while. The acid from the toms add tenderness, the bone broth adds nutrition and flavor. The spices (use what suits you) adds flavor.
 
While that’s doing its thing . . .
 
Cut up three good sized mushrooms, sautee in butter.
 
Peel and dice 2 carrots (about 3/4 cup)
 
Dice onion (about 3/4 cup)
Dice zucchini (about 3/4 cup)
 
Add one more vege. I used asparagus as it’s what I had. Pick something you like. Squash, broccoli, cauliflower, etc. Same thing, about 3/4 cup. The stronger the flavor of the vege, the more it will change the flavor.
 
When all the parts are ready, add them to a 6 quart or larger stew pot. Add an additional cup of bone broth, the rest of the tomato sauce and let it stew until the carrots are tender.
 
Ready to go in the freezer

Turn the pot off and stir in the pint of black beans. The result is a chunky almost stew-like soup loaded with nutrition and flavor. Serve with rolls, bread, salad . . . whatever your favorite side is. Store what’s not used in pint jars in the freezer for when you need a quick and nutritious meal.

Crafting in small spaces

We have a bit of an unusual life, Wadly and I. We live on twelve south-facing acres backed up to forty square miles of Weyerhaeuser on a dead end road off a dead end road mere minutes from the freeway. As locations go, it couldn’t be more perfect. It’s quiet and private here. From the top of our property we can look out over Shoestring Valley and see Mount St. Helens in the distance.

4×6 cutting/crafting table

Once our mortgage was paid off we decided living small was better than bigger fancier accommodations with its accompanying debt. Because our living space is small, engaging in crafts like quilting takes some innovating and good organizational skills. Having a table that will fold up out of the way when not needed is a crafty thing indeed. When it comes to crafting in a small space, it’s all about maximizing use of space!

Unless you have a family whose members require personal space, bedrooms are a waste. They’re one-use rooms not used for most of the day. I’ve always though Murphy beds were a really smart idea. They allow the bedroom to be more than one thing.

Table tilted up out of the way

Our bed is not a Murphy bed. It’s a metal frame that sits up high enough that storage bins can be placed beneath. To further maximize the space, I’ve mounted a 4×6 layout/cutting table on the footboard. The plywood base is covered by an Omnigrid mat I purchased from the factory on a Guild field trip. The mat is held to the table by tiny brass nails to keep it in place when the table is tilted up out of the way.

Color me crying

I’m had to update my theme and it makes me sad . . . very sad. I’d had the parchment/fall colors theme from my site’s beginning in 2008. The beautiful rich colors and feather-edged layout were perfect for what I like . . . but it had to go. The last time the theme was updated by it’s author was years ago. I been treating it tenderly and coaxed it along, but those days are over. I have to have more function and it can no longer rise to the task.

Color me crying.

Burger Bowl!

In my continual search for really good food I can eat, I’ve discovered . . . Hamburger Bowl!

I have two version (with or without avocado) and they’re both wonderful. Those of you who eat carbs and bread/buns/etc. won’t think it’s so great, but for me . . . few carbs and no grains . . . it’s awesome!

On medium low, cook diced mushrooms and diced bacon in a 6″ skillet with a teaspoon of butter.

While that’s cooking dice a roma tomato and a slice of onion (choose the one you like, I’m using the basic yellow). Add two heaping teaspoonfuls of Farman’s Dill Pickle Relish in a bowl, add the diced onion and tomato and warm it in the microwave. Don’t COOK it, just get it warm so it doesn’t chill the hot ingredients. For my puny little microwave I use 55 seconds on cook, stir, then back in for another 15 seconds.

When the bacon and ‘shrooms are done or nearly done add the raw hamburger. The shape isn’t important, it’s getting chopped up when it’s done cooking. (I buy hamburger in bulk and package it in snack bags in the freezer for easy use. I get the amount of hamburger I need when I need it at a lower cost.)

When the hamburger is nearly done, dice up the hamburger and add 3/4 cup of black beans (drained and rinsed). Stir the beans into the mix. once it’s all heated up lift out the goodies (leave all the fat in the pan) and add them to your bowl of warmed and diced goodness.

Stir it all together and eat it with a soup spoon. OMGosh good! Heads up, this is more than will fit in a regular soup bowl.

When doing the avocado version I wait until everything’s mixed together and add the diced avocado to the top. Yummy stuff!

Awesome Chocolate Waffles/Pancakes

This recipe uses zucchini from my aquaponic bed. I’m getting enough zucchini to be able to eat a whole one a day, sometimes two a day. Woot!

ChocWaffles
Mmmmm.

These are SO awesome!  Fresh zucchini, coconut flour, eggs, cacao powder, medjool dates, butter and baking soda.


2 eggs, 2 medjool dates, 2 tbsp melted butter, 1/2 cup grated fresh zucchini
2 eggs, 2 medjool dates, 2 tbsp melted butter, 1/2 cup grated fresh zucchini

In a pint jar add 1/2 grated fresh zucchini, 2 large organic eggs (warmed in hot tap water before opening), 2 tablespoons melted butter, 2 medjool dates (pit removed).  Spin on the blender attachment and run on lowest setting until everything is chopped and mixed.


After blending
After blending


Cacao powder, coconut flour and baking soda added and blended.
Cacao powder, coconut flour and baking soda added and blended.

Spin the top off and add 1 tbsp coconut flour, 1 tbsp cacao powder, 1/2 tsp baking soda.  Spin the top back on and blend until the powdered ingredients are integrated.

Step4
Cook and serve with butter. Mmmmm.

Portable crisper

Portable crisper
Portable crisper

I eat a lot of vegetables. Because I am a fuss-less person I’ve come up with a way to get my veges out of the fridge without spending forever pulling them out of a drawer, stacking them on the counter, whack off what I need only to stick them back in the fridge again every time I cook. This portable crisper sits on top the glass shelf that is the cover for the existing crisper in my fridge and, with the handy handle molded into the front of the drawer, allows me to pull it out of the fridge with one hand.  It contains most if not all of the veges I need.

This crisper is the drawer and glass shelf from a small portable fridge. With the addition of a brass piano hinge and some aquarium sealer, a piece of washable non-skid shelf liner for the inside and very little effort, I have streamlined and shortened my prep time.  The lid fits flush against the top preserving the moisture in the veges.

The paper sack is cut down from a large grocery sack and holds mushrooms at the perfect humidity to keep them fresh.  Strong smelling veges like onion are zipped in plastic but everything else is pre-cleaned, unwrapped and ready to use.  A cut-to-fit non-skid shelf liner keeps the veges up off the plastic bottom to avoid accumulation of moisture where veg and plastic meet.

Current content of the crisper include zucchini, yellow squash, onion, celery, mushroom, red and green pepper.  The larger build-in crisper contains overflow and backup stock.

Testing the molding

Materials
Molding clay with silicone mix pasted on.

End result after about 2 hours.

Let the games begin!  I’m testing molding.  After lots of research, I’m actually testing!  Woohoo!

  • Modeling clay (doesn’t dry out)
  • Something to use as a base (glossy scrap cardboard)
  • Pure silicone caulk
  • Xylene
  • Corn starch
  • Stir sticks (old plastic spatulas)
  • Mixing container

I used the modeling clay to make something to mold against.  I cut a piece, stuck it down to the glossy card stock, mixed equal parts corn starch and silicone caulk, then added xylene to get a spreadable consistency.

I then plastered the silicone mix onto the clay.  Not pretty, but pretty really isnt’ necessary.

The third picture is the result after two hours.  The silicone was largely set.  I didn’t do a good enough job getting the silicone into the register holes.  I’ll know to watch for that when starting the actual mold making.