wire rack
2 48-inch shop lights for each shelf, with two 40 watt 48-inch lights--one cool and one warm light in each
Keep the lights 1 to 2 inches above plants
once seeds emerge above ground: put lights on a timer for 16 hours a day on and 8 hours a day off
Sunday, December 19, 2010
Friday, December 17, 2010
Tuesday, December 14, 2010
Sunday, December 12, 2010
The night before...steel cut oats
Ingredients
1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)
Tools
2-quart saucepan
Instructions
1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.
2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.
3. Pour in the water and add the salt. Stir.
4. Bring to a rolling boil.
5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!
6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.
When the oatmeal is warm, scoop out and enjoy!
Additional Notes:
• Cover and refrigerate any leftovers.
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.
1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)
Tools
2-quart saucepan
Instructions
1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.
2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.
3. Pour in the water and add the salt. Stir.
4. Bring to a rolling boil.
5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!
6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.
When the oatmeal is warm, scoop out and enjoy!
Additional Notes:
• Cover and refrigerate any leftovers.
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.
Calendula infusion how to
"Here's How:
Put the herbs (1/4 - 1 cup) and oil (16 oz.) into the crock pot or double boiler. Stir gently.
Heat the herbs very slowly, stirring gently every once in a while.
Bring the temperature to about 120-130° F (50-55° C). Any higher and you risk "cooking" the herbs (and the oil) rather than helping them to infuse your oil.
Let the oils simmer for an hour or so. Let them cool. Bring back to temperature and simmer again for another hour or so. If you're using a reliable crock pot, you can just set it to heat for a few hours.
Let the herbs cool a bit, but not completely.
Strain the oil through three or four layers of cheesecloth into your mason jar. Be sure to squeeze the last bits of oil from the herbs - like a tea bag.
Use the oils as you normally would in soap and toiletry recipes.
Tips:
Herb suggestions: Lavender, Calendula, Peppermint, Patchouli, Sage, Chamomile, Catnip (great to keep mosquitoes away!, Annatto (for color). The herbs should be crushed or lightly ground but not powdered!
You can simmer the oils for several hours, but it's important to not cook/fry them.
You can re-infuse the oils several times to make double or triple strength oils.
Some people skip the crock pot altogether and just place the oils in a warm window to steep for 24-48 hours. This would be akin to making "sun tea". I personally prefer the crock pot method, but the window method does work."
Put the herbs (1/4 - 1 cup) and oil (16 oz.) into the crock pot or double boiler. Stir gently.
Heat the herbs very slowly, stirring gently every once in a while.
Bring the temperature to about 120-130° F (50-55° C). Any higher and you risk "cooking" the herbs (and the oil) rather than helping them to infuse your oil.
Let the oils simmer for an hour or so. Let them cool. Bring back to temperature and simmer again for another hour or so. If you're using a reliable crock pot, you can just set it to heat for a few hours.
Let the herbs cool a bit, but not completely.
Strain the oil through three or four layers of cheesecloth into your mason jar. Be sure to squeeze the last bits of oil from the herbs - like a tea bag.
Use the oils as you normally would in soap and toiletry recipes.
Tips:
Herb suggestions: Lavender, Calendula, Peppermint, Patchouli, Sage, Chamomile, Catnip (great to keep mosquitoes away!, Annatto (for color). The herbs should be crushed or lightly ground but not powdered!
You can simmer the oils for several hours, but it's important to not cook/fry them.
You can re-infuse the oils several times to make double or triple strength oils.
Some people skip the crock pot altogether and just place the oils in a warm window to steep for 24-48 hours. This would be akin to making "sun tea". I personally prefer the crock pot method, but the window method does work."
unbaked tuscan salad
1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
Pic by Deiter Roth
" Dieter Roth, who covered his work tables with sheets of cardboard, so he could write/draw/collage what he wanted then-and-there; they eventually become artworks."
Via the improvised life
fridge pickles
Pickle Recipe
Audrey's Pickles Via Organic Gardening
1 pound medium cucumbers
3 cloves garlic
½ teaspoon black peppercorns
½ teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 whole dried bay leaf
2/3 cup organic light brown sugar
6½ tablespoons white distilled vinegar
6½ tablespoons white-wine vinegar
¾ cup water
1. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.
2. Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine. Cover and chill. For fullest flavor, wait at least 24 hours before serving. These pickles will keep up to 3 months in the refrigerator.
Audrey's Pickles Via Organic Gardening
1 pound medium cucumbers
3 cloves garlic
½ teaspoon black peppercorns
½ teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 whole dried bay leaf
2/3 cup organic light brown sugar
6½ tablespoons white distilled vinegar
6½ tablespoons white-wine vinegar
¾ cup water
1. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.
2. Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine. Cover and chill. For fullest flavor, wait at least 24 hours before serving. These pickles will keep up to 3 months in the refrigerator.
Saturday, December 11, 2010
Wednesday, December 1, 2010
Tuna salad
I tested this one and thought it was quite good.
2 (6 oz.) cans solid white meat tuna in water
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup minced celery
2 Tbs. red onion-minced
2 Tbs. minced parsley
2Tbs. fresh lemon juice
2 tbs. minced dill or sweet pickles
1/2 cloves minced garlic
1/2 cup mayonnaise
1/4 tsp. Dijon mustard
frisk tuna apart with your hands and add all but mayo and mustard--then complete!
inspired by american test kitchen
2 (6 oz.) cans solid white meat tuna in water
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup minced celery
2 Tbs. red onion-minced
2 Tbs. minced parsley
2Tbs. fresh lemon juice
2 tbs. minced dill or sweet pickles
1/2 cloves minced garlic
1/2 cup mayonnaise
1/4 tsp. Dijon mustard
frisk tuna apart with your hands and add all but mayo and mustard--then complete!
inspired by american test kitchen
Mo's famous pancake mix
I have been looking for a "mix" version of wholesome pankies and am looking forward to trying these
2 Cups whole wheat flour
3 cups whole wheat pastry flour
2 cups toasted wheat germ
1 Cup cormeal
3/4 cup sugar
3 Tbsp baking powder
combine and whisk, makes 2 quart jars
Whisk together 3 eggs, one cup milk, 2 Tablespoons oil or melted butter, fold in two cups of mix
if thick add more milk
cook
via gridphilly.com
2 Cups whole wheat flour
3 cups whole wheat pastry flour
2 cups toasted wheat germ
1 Cup cormeal
3/4 cup sugar
3 Tbsp baking powder
combine and whisk, makes 2 quart jars
Whisk together 3 eggs, one cup milk, 2 Tablespoons oil or melted butter, fold in two cups of mix
if thick add more milk
cook
via gridphilly.com
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