Hello everyone. My routine has been thrown out somewhat because I have a visitor here. My second sister, Kathleen, arrived yesterday afternoon after flying in from Perth. She is flying home to Townsville this morning. I haven't seen her since my birthday so it's great to have her here. When she leaves, Hanno has to go to the doctor to have his eyes checked. I don't think I shared this earlier but he had an eye test recently and it revealed glaucoma in one eye and a bleeding retina and cataract in the other. This morning's visit is to the eye specialist who will decide what treatment is necessary. He is a bit nervous about this visit so it's good it will be over and done with this morning. Not knowing is terrible.
Later in the day, Shane and Sarndra will arrive for lunch. They drove over last night to attend the funeral of a friend's stillborn baby. How sad is that! It will be lovely to see them both, even though the reason for their visit is so sad. I'll bake bread for lunch and already have a fruit cake baked so I don't have to do much before they arrive.
So today I thought I'd answer a few of the questions I haven't had time for during the week. Also, I want to thank all those people who commented in the Taking Lunch to Work post. I found some really helpful comments that I hope will help keep me on the straight and narrow.
My main thank you today goes to Sharon who has been a constant help to me organising swaps and now the knitting buddies. I am sure many other readers join with me in thanking you Sharon. I love the idea of knitting mentors and I hope both the learners and the mentors enjoy the experience. Please keep us updated with your progress.
First up, a photo of Alice for Cathy. I thought you might like this Cathy as you ask about her. She is fine, although still pining for Rosie. I took the photo yesterday morning as she watched me type yesterday's post. Hanno bathed her yesterday so she is looking shiny and fluffy.
Mary Ellen, it's fine to link here. Thank you for your kind comments, I hope you find what you're looking for here.
Chookie and leemomofthree, Hanno and I will net the peaches in the next day or so. When we do I'll take a photo that shows what we use.
Aileen, the recipe for soy and linseed bread is similar to my white bread recipe but you replace the white bread flour with soy and linseed flour, and leave out the gluten flour. You might have to search around for soy and linseed flour. I get mine from my local bulk wholefoods merchant. If you can't find it locally, you might find some in your state online.
Renee, I think the tide is turning. I am involved in organising some life skills workshops which include bread making, worm farming, compost making, bamboo construction, sewing and mending and preserving. And look at the popularity of this blog, it's incredible. I think it's still at the very beginning of the turn but I think there is a general feeling that things need to change. Some, like you, me and many of the readers here, come to that change early, others will follow. So you better get as many jars as you can now because who knows what will happen. ;- )
lisa-michigan, I agree totally with what you said: Planning-it is a skill and takes practice. Traveling with little ones. My daughter is 3 years old and since the day she was born I never wanted to be in a position to HAVE to grab food because she ran out of formula/baby food/adult food, I either bring food with us, stuff it in my purse or make sure she eats before we leave. The hubby is getting better about that but he's just learning since we've been together how to plan.
Planning-it is a skill and takes practice. Step outside your life and be critical of the choices that affect your time. Not critical of yourself but your decision-making.
Living simply is made easier when you organise yourself to do it. When we're organised, we have the time to do for ourselves and don't have to pay through the nose for someone else to do the work for us.
Kim NZ, Hanno uses kale with pork knuckle, pork sausage and kassler - which is like smoked pork chops. I hope your DH like the kale.
Hi Cindy, it worked. LOL I'll change the feed later today. This is a brilliant link, thank you.
CB, I loved your post. It is a good illustration of how a bit of thought can give you a great lunch and save money at the same time. Thank you for sharing your story with us.
Jennifer (humble wife), I really like your system and the generosity of your sweet treats. It is a lovely way to share what you have with others.
Ward, thank you. I hope you find a way to harvest your crops with those squirrels hovering.
Pippa, yet another great system for providing variety. Thanks for sharing.
anonymous, I think Charis gave some excellent advice. Thank you so much, Charis. I think you're already doing a lot and seem to mindful of where you're going and have made some good choices. I think it would be wise to cook meals for more than one and freeze the leftovers in one portion size containers. Do you have a freezer? Meals like soups, casseroles, curries etc freeze very well and will save you time and a bit of power (elec or gas) because you aren't cooking every day, just reheating. Do you have student friends who would be willing to swap food? You could all cook enough for four, keep one for yourself and swap the other three, thus providing variety. And remember boiled eggs, cheese or a small tin of tuna with salad and a simple potato salad for easy to make nutritious meals for one. I'll think of a couple of other recipes for you and post them soon.
Rose asked: Rhonda my queries re bread and yoghurt. Bread: my proofed yeast bubbles well but I get a very liquid loaf if I prepare the dough in the breadmaker. Should I dispense with proofing and follow the instruction book's order of ingredients?
Yoghurt: if I add the one third cup of powdered milk I get grit and lumps, even if I mix it with a little of the heated milk before adding it to the mixture. Any tips?
Rose, it sounds like you're adding too much liquid to the mix. Include the liquid you add to the yeast in the entire amount needed for the bread. For instance, if the recipe says 280mls and you use 30 mls to prove the yeast, you'd only add 250mls to the mix. Also, flour changes. Different batches from the same manufacturer take different amounts of water. The weather on the day also plays a part. You will need less water on a humid day. When I make bread, either by hand or in the machine, I always use enough liquid to mix, but I hold some of the allocation back. I ALWAYS test the dough with my fingers. You learn after doing this a few times what the dough should feel like. It's the best way to judge moisture content. Remember, you can always add more water, but never take it out, so be prudent when adding it.
Powdered milk goes lumpy when it's added to something already heated. Dissolve your one third cup of milk powder in a very small amount of cold water and reduce the amount of liquid used in the yoghurt to accommodate the amount used to dissolve the powder. You could also try using a good thick greek style yoghurt for your starter instead of thickening it with extra powder. I hope that helps.
Christine (simple quilter) thank you for your kind help with the knitting. Sharing what we know and helping others is a big part of this way of life. We all need to be helping others, especially those younger girls who are new to all this.
Moey, the baby is absolutely gorgeous. You look like a very happy mum. Congratulations to you and your husband. :- )
Jennlala, thank you for that link. I'm going to show it to my friend Bernadette who likes the holey dishcloths and is a great crocheter.
Mama K, a good friend of mine who lives in Belize makes pineapple vinegar. He says it makes up a great brew.
Carolyn, once the required amount of time has passed, just taste the vinegar, you'll know when it's ready. Also, if you see scum settling on the top, that's okay but you need to remove it. Use a clean cotton cloth or just scoop it up with a spoon.
Shannon, I hope you continue to be inspired to live well by reading my blog. I also hope you pass on what you learn to your friends. Welcome and thank you for your comment.
Shel - YAY! That's is so good that you taught yourself with the links. They were posted by Sharon, my right hand woman, who helps me here. I'll tell her about your comment.
I hope I haven't missed any questions. If I have, let me know and I'll try better next time. This post has taken so long to write as I've had breakfast with Kathleen before she left and have done a bit of work in the house in preparation for Shane and Sarndra's arrival later this morning. Please send your good thoughts and prayers for Hanno who is just about to leave for his doctor's appointment.
Chookie and leemomofthree, Hanno and I will net the peaches in the next day or so. When we do I'll take a photo that shows what we use.
Aileen, the recipe for soy and linseed bread is similar to my white bread recipe but you replace the white bread flour with soy and linseed flour, and leave out the gluten flour. You might have to search around for soy and linseed flour. I get mine from my local bulk wholefoods merchant. If you can't find it locally, you might find some in your state online.
Renee, I think the tide is turning. I am involved in organising some life skills workshops which include bread making, worm farming, compost making, bamboo construction, sewing and mending and preserving. And look at the popularity of this blog, it's incredible. I think it's still at the very beginning of the turn but I think there is a general feeling that things need to change. Some, like you, me and many of the readers here, come to that change early, others will follow. So you better get as many jars as you can now because who knows what will happen. ;- )
lisa-michigan, I agree totally with what you said: Planning-it is a skill and takes practice. Traveling with little ones. My daughter is 3 years old and since the day she was born I never wanted to be in a position to HAVE to grab food because she ran out of formula/baby food/adult food, I either bring food with us, stuff it in my purse or make sure she eats before we leave. The hubby is getting better about that but he's just learning since we've been together how to plan.
Planning-it is a skill and takes practice. Step outside your life and be critical of the choices that affect your time. Not critical of yourself but your decision-making.
Living simply is made easier when you organise yourself to do it. When we're organised, we have the time to do for ourselves and don't have to pay through the nose for someone else to do the work for us.
Kim NZ, Hanno uses kale with pork knuckle, pork sausage and kassler - which is like smoked pork chops. I hope your DH like the kale.
Hi Cindy, it worked. LOL I'll change the feed later today. This is a brilliant link, thank you.
CB, I loved your post. It is a good illustration of how a bit of thought can give you a great lunch and save money at the same time. Thank you for sharing your story with us.
Jennifer (humble wife), I really like your system and the generosity of your sweet treats. It is a lovely way to share what you have with others.
Ward, thank you. I hope you find a way to harvest your crops with those squirrels hovering.
Pippa, yet another great system for providing variety. Thanks for sharing.
anonymous, I think Charis gave some excellent advice. Thank you so much, Charis. I think you're already doing a lot and seem to mindful of where you're going and have made some good choices. I think it would be wise to cook meals for more than one and freeze the leftovers in one portion size containers. Do you have a freezer? Meals like soups, casseroles, curries etc freeze very well and will save you time and a bit of power (elec or gas) because you aren't cooking every day, just reheating. Do you have student friends who would be willing to swap food? You could all cook enough for four, keep one for yourself and swap the other three, thus providing variety. And remember boiled eggs, cheese or a small tin of tuna with salad and a simple potato salad for easy to make nutritious meals for one. I'll think of a couple of other recipes for you and post them soon.
Rose asked: Rhonda my queries re bread and yoghurt. Bread: my proofed yeast bubbles well but I get a very liquid loaf if I prepare the dough in the breadmaker. Should I dispense with proofing and follow the instruction book's order of ingredients?
Yoghurt: if I add the one third cup of powdered milk I get grit and lumps, even if I mix it with a little of the heated milk before adding it to the mixture. Any tips?
Rose, it sounds like you're adding too much liquid to the mix. Include the liquid you add to the yeast in the entire amount needed for the bread. For instance, if the recipe says 280mls and you use 30 mls to prove the yeast, you'd only add 250mls to the mix. Also, flour changes. Different batches from the same manufacturer take different amounts of water. The weather on the day also plays a part. You will need less water on a humid day. When I make bread, either by hand or in the machine, I always use enough liquid to mix, but I hold some of the allocation back. I ALWAYS test the dough with my fingers. You learn after doing this a few times what the dough should feel like. It's the best way to judge moisture content. Remember, you can always add more water, but never take it out, so be prudent when adding it.
Powdered milk goes lumpy when it's added to something already heated. Dissolve your one third cup of milk powder in a very small amount of cold water and reduce the amount of liquid used in the yoghurt to accommodate the amount used to dissolve the powder. You could also try using a good thick greek style yoghurt for your starter instead of thickening it with extra powder. I hope that helps.
Christine (simple quilter) thank you for your kind help with the knitting. Sharing what we know and helping others is a big part of this way of life. We all need to be helping others, especially those younger girls who are new to all this.
Moey, the baby is absolutely gorgeous. You look like a very happy mum. Congratulations to you and your husband. :- )
Jennlala, thank you for that link. I'm going to show it to my friend Bernadette who likes the holey dishcloths and is a great crocheter.
Mama K, a good friend of mine who lives in Belize makes pineapple vinegar. He says it makes up a great brew.
Carolyn, once the required amount of time has passed, just taste the vinegar, you'll know when it's ready. Also, if you see scum settling on the top, that's okay but you need to remove it. Use a clean cotton cloth or just scoop it up with a spoon.
Shannon, I hope you continue to be inspired to live well by reading my blog. I also hope you pass on what you learn to your friends. Welcome and thank you for your comment.
Shel - YAY! That's is so good that you taught yourself with the links. They were posted by Sharon, my right hand woman, who helps me here. I'll tell her about your comment.
I hope I haven't missed any questions. If I have, let me know and I'll try better next time. This post has taken so long to write as I've had breakfast with Kathleen before she left and have done a bit of work in the house in preparation for Shane and Sarndra's arrival later this morning. Please send your good thoughts and prayers for Hanno who is just about to leave for his doctor's appointment.
