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The way food is prepared now is changing.  It's more styled and has to look great whereas when I was growing up, food was judged more on taste and smell. I still cook the way I always have and if you ever see a tower of food or a collection of foam on a plate I've prepared, you can hit me on the head with a mallet. I am also game enough to re-introduce the salmon rissole.


Salmon rissoles or fish cakes are a cheap and healthy old fashioned staple that deserve another 15 minutes of fame. If you've never had one before, a salmon rissole is a mix of potato cake and fish cake, made with tinned pink salmon, a common stockpile favourite.  They are easy to make, will get you through a mid-week meal nicely and can be premade, then cooked quickly when you get home in the same amount of time it takes to make a salad. In Australia, they would cost less than $6 to make. This recipe could also be made using tinned tuna or any pre-cooked fish.






RECIPE - will make 6 rissoles
  • about 2 cups of mashed potato
  • 1 tin pink salmon 420 grams
  • 1 small onion, chopped
  • about ¼ cup parsley or chives
  • 1 egg
  • salt and pepper
  • breadcrumbs
  • Olive oil for cooking
Combine the mashed potato with the salmon, onion, herbs, salt, pepper and egg. Mix together thoroughly so the salmon is broken up and combined with the potato. You can crush and eat the bones of tinned salmon - it is an excellent source of calcium. Form into little round cakes and coat with breadcrumbs. Cover, and let them sit in the fridge for an hour to firm up. If they fall apart when you cook them, add ½ cup of breadcrumbs to the mix. That will glue them together.

Heat oil in a frying pan and cook the rissoles on a low-medium heat. They should cook for about 10 - 15 minutes to make sure the onions are cooked and when they're golden brown, they're ready.  Serve with a fresh garden salad.

This will do Hanno and I for one meal and we have two rissoles leftover that we eat for lunch the following day.


Meanwhile, out in the backyard, Hanno was cleaning the chook house. This snake should be in the middle of its winter hibernation but there it was, wide awake behind the nesting boxes. Hanno took it down to the creek, but I have no doubt it will be back. Luckily it's a juvenile and not able to eat the chooks ... yet.

I have tried to make this process and the explanation of it as simple as I can, but you must be aware that soap making is not cooking, it is chemistry. Rules apply and when they're not followed, that is when you have failures. I have never had a failed batch of soap and I'm sure that's because I researched, read AND UNDERSTOOD what I read and what I had to do. If you are going to make soap, research and read and make sure you understand what you're doing. Hopefully this post will help with that understanding.

There are two things I want to highlight:
  1. No matter what you read or what people tell you, there is no way to make soap without caustic soda/lye.
  2. You HAVE to weigh your oils - you will notice that the oil measurements are in grams and the water is in millilitres. This is because water has a specific gravity of 1 and therefore a weighed litre/quart of water will be the same as a measured litre/quart of water. Oil is not the same. Oil is lighter and therefore a measured litre/quart of oil is different to a weighed litre/quart of oil. If you don't understand that, maybe soap making is not for you.
WHY YOU HAVE TO WEIGH YOUR OILS
Water and oil do not weight the same - oil is lighter, which is why oil floats on water. If you pour one litre of water into a jug and one litre of oil into a similar jug, the oil would weigh less than the water. Therefore if you pour one litre of oil into a one litre jug and think it's the same as 1000 grams, it's not. You must weigh your oil to get exactly the 1000 grams needed in this recipe.

MOULDS
I use silicon moulds that were probably made for small cakes. I can't tell you what moulds to use because I have only used these and you probably wouldn't be able to buy them where you are. Suffice to say you'll need either a large mould - and cut the soap when it's set, or you can use smaller shapes similar to mine. The pink ones I use are from Kmart but I don't think they stock them anymore.

GREASING MOULDS
I have found that the silicon moulds don't need greasing. If you do need to grease your moulds, use a cooking oil spray.

COCONUT OIL
Coconut oil is getting to be quite expensive and sometimes it's hard to find. If that is the case and you're in Australia, you can use copha, which is available at the supermarket in the butter section. Enough copha to make this soap recipe will currently cost you around $2.66. Coconut oil solidifies when the temperature is 24c/76F. It's fine to use it either way; if it has solidified, just melt it with the other oil.

SOAP MAKING OILS
Each oil used is soap is used for a certain quality it has. For instance, coconut oil help soap lather well; olive oil is a good oil to base the soap on as it will nourish the skin and make a beautiful mild soap.  Low grade olive oil is the best olive oil to use, not extra virgin. Take the time to learn a bit about the different qualities of soap oils here. Once you know what you want and the oils that will give it to you, find out what's available in your neighbourhood and go from there. When you decide on the oils you would like to use, and know they're available to you, go to this soap calculator, put in your oils and the calculator will tell you how much water and caustic soda/lye to use.

ESSENTIAL OILS AND COLOURS
I never use these so I can't advise you about their use.

RECIPES FOR SOAP
The recipe may change every time you make soap but the method of making it remains the same.

EQUIPMENT
You can use your kitchen equipment for soap making. Make sure you clean it thoroughly when you finished.
  • Stainless steel saucepan
  • Spatula
  • Scales - oils and caustic soda/lye are measured by weight, not volume
  • Jug - for holding oils
  • Measuring jug - for measuring water. It's ok to measure the water by volume
  • Thermometer - you can use either a milk or candy thermometer
  • Stick blender, optional but it's the easiest way to stir
  • Newspaper to cover your work area
  • Moulds
DON'T use aluminium pots, bowls or spoons. 

SOAP RECIPE
My new recipe for a good cold pressed soap is:
  1. 450 mls * rain water, spring water or distilled water
  2. 172 grams caustic soda/lye 
  3. 1000 grams olive oil 
  4. 250 grams copha or coconut oil 
* If you don't have rain, spring or distilled water, collect enough tap water the day before you make the soap and leave it on the bench to sit. That will allow the chlorine in the water to evaporate off.

If you don't operate in mls and grams, there is an online conversion calculator for liquid here and for weight here.

WARNING
If you are new to soap making, be warned, it should never be attempted when children or animals are around. The lye (caustic soda) you will use, burns, and if you spill it on skin you need to wash it off immediately under running water or vinegar. If you drop it on the floor or bench top, wipe it up straight away as it will burn a hole. When you mix the lye with water, even though it's not on the stove, it will heat up considerably and burn if you drop any on yourself or splash it in your eyes. There are also fumes. When you mix the lye with the water, fumes will come off it. Make sure you mix your lye in a well ventilated room. If you're asthmatic, be very careful.

Many soap makers wear latex gloves, goggles and a mask. Please use these safeguards while you're learning to make soap. When you're experienced, you might be able to dispense with them.

Are you still with me after that warning? Soap making is a simple process that is made difficult by using lye (caustic soda). There is absolutely NO WAY to make soap from scratch without using caustic soda/ lye. If you make sure you're alone when making soap, if you have all your ingredients measured out and have a clean and clear work area, you shouldn't have any problems. The entire process should take about 30 minutes. BTW, the process of soapmaking - saponification - neutralises the lye and by the time the soap is cured, no lye remains in the soap.

IN A NUTSHELL
Basically when you make soap, you mix the water and caustic soda/lye together and they will heat up without you doing anything to them. That is the first chemical reaction.  Then you combine the oils and heat them on the stove. Now you wait till the lye and water solution cools to around 50c and the oils heat up to 50c. You need them to both be at the same temperature and when they are you mix them together and start stirring. When you reach "trace" and that is explained below, you pour the soap into moulds and wait for it to set.

HERE'S HOW TO DO IT IN DETAIL:

METHOD
  • Lay out the newspaper over your work area.
  • Grease your moulds.
  • Put on your safety gear.
  • Open the windows for good ventilation.
  • Measure out the water into your measuring jug.
  • Measure out the caustic soda/lye into a small bowl.
  • Carefully pour the caustic soda/lye into the measured water.
  • Stir the water with a spoon until the caustic soda/lye is completely dissolved - about one minute.
Caustic soda/lye and water - mixed together.
  • Weigh your oils and place them in a saucepan.
  • Clip the thermometer onto the side of the saucepan and place on low heat on the stove. Slowly heat the oils to 50 degrees Celsius (122 F).
Copha and oils heating up.
  • Wait until you have the oil heated to 50C and the caustic soda/lye cooled down to 50C (122F). When they're the same temperature, carefully pour the lye water into the oils and avoid splashing it.
  • Start mixing. You can either use a spoon and stir for about 20 minutes or use a stick blender and mix for about 5 minutes, making sure your blender doesn't overheat. Don't use a hand beater and it splashes too much and the soap is still caustic at this stage.
TRACE
Trace is the sign you look for that the soap has become stable and is ready to be poured into a mould. Before you reach trace, the surface of the mixture will be smooth, like pouring cream. When you reach trace, slight ripples will form on the surface and remain there, like thick custard. The mix should be thick, but pourable.

This is what the mix looks like when you've reached trace. Notice how there are ripple staying on the surface.
  • Once the soap is in the moulds, lay a sheet of parchment or grease-proof paper over the top and cover with a two towels so it cools down slowly.
  • The next morning, or about 15 hours later, release the soap from the mould. If it's a large mould, cut it into whatever shape you desire.
  • Place the cakes of soap on a drying rack in an area they can stay in for a couple of weeks. Turn the soap over every day to allow it to dry out evenly. I cure my soaps for about six weeks before using them. The drier they are when you use them, the longer they last. You could use your soap after a week or so, but when it gets wet it will go soft and won't last long. It's better to cure them for a few weeks. This batch made 12 hefty blocks of soap.
TROUBLE POINTS
You will have trouble with your soap: 
  • if you don't weigh your oils
  • if you don't measure your water
  • if you don't weigh your caustic soda/lye
  • if you don't have both mixtures at the same temperature
  • if you don't stir long enough
Remember, soap isn't just a solid bar. It must lather well, clean and nourish your skin. 

Phew! That is the last post about soap I'll do for a while. I do want you to make your own soap but if you're not prepared to read, understand and follow the process exactly, then maybe this simple living task is not for you. If you get past the first soap making session and it results in good soap, I'm sure you'll go on to make it many more times. This is good soap, it's worth a bit of time, planning and effort.  Good luck!


You may have noticed that I stopped taking orders for my soap last Friday. I will honour the orders I have, but take no more. This may seem strange to some of you because I'd only just started selling the soap when I opened the Corner Shop. Well, I thought I'd sell a few bars, definitely not as much as I did. I didn't think it would be so popular that soap making would take almost all my spare time. I will still be selling things I make with my own hands, like aprons, a few dishcloths, tea cosies, table runners and few other bits and pieces - these are the easy things and are part of my relaxation.


It's important that I have a good balance in my life. In the past, balance did not enter the equation. Now it's everything; that elusive sense of stability between having enough and knowing it, and blindly wanting more. I'm not interested in having more than I need now. I am satisfied with enough. As long as Hanno and I are comfortable and have an emergency fund in the bank, I'm fine. I want us to retain our independence and to live the freedom of our days, without having to worry about "what if..." We have that without selling soap.


Don't get me wrong, we are not rich people and this is not about doing less work. It's about doing productive work that helps Hanno and I live well without worrying about work that will make money. If we're careful with what we have, if we look after what we own and are frugal with our purchases, we'll be fine. I believe it's far better for us to save money than to earn it. A saved dollar is 100 cents; an earned dollar will have about 30% tax removed, so it really is only 70 cents. I prefer now to spend time doing things that will save us money instead of working to earn it. Cooking from scratch, shopping wisely for groceries, growing food, making our soap and laundry liquid, using green cleaners - all these take more time to do but they save so much money and give much better quality, it's worth the effort.


I also want to continue working in my community helping people, teaching what I know and returning a little bit of the goodness I've received over the course of my life. I want to show others that earning more money isn't always the key; sometimes saving more, through creative ways of working and being prudent and frugal, is. Modelling how we live at this stage of our lives has been a wonderful teaching tool. We are ordinary folk, so if we can do this, anyone can.   But don't think you should be living like we do if you're at a different stage of life. How we live is a pay-off, if you like, for being debt-free and having long lives of hard work behind us. If you're at the other end of the age spectrum it's all ahead of you. But work is not the enemy, it will help define the person you become, and if you think about your life you won't necessarily have to do what your neighbours do. You are free to fashion the life you want for yourself and it does not have to involve having every sparkling thing that is dangled in front of your eyes.


I love working in my home. I also love relaxing here. If I can get that balance right, I get a payoff like no other. Imagine getting up every morning knowing there will be a changing mix of productive and interesting work as well as rest and recreation; that you will make the decision about what you'll do with each hour and that you can work, rest, or go out whatever you feel like it. That is what I call independence and freedom, and balance and the freedom to choose how I spend my hours, plays a huge part in it.


So that is the reason I'm not selling soap again. But that doesn't mean you can't have this soap. Like me, you can make it yourself, and tomorrow I'm writing my last ditch effort to explain the ins and outs of soap making. I won't guarantee that everyone will be able to make it. Some people can't get their head around the accuracy of the measurements and the chemistry, but the post will be there if you want it. Otherwise I'll see you again on Wednesday when I'll have another simple recipe for you.


This is a Friday photo feature that anyone with a blog can join. It opens the door to us sharing our lives through these photos and gives us all a new way to discover each other, and maybe form new friendships. Your photo should show something at home that you're thinking about TODAY. If you're in another country you should join in when you read this, even if it's still Thursday.
To take part, all you have to do is post a photo on your own blog, write a short caption explaining it, and link it back to here. Please write a new post, don't link to an older one. When your photo is published, come back and add a comment below, with a link to your blog photo so we can all find you. Please visit all the blogs that appeal to you and leave a comment. Slow down, take the time to cruise around and enjoy your cyber visits.

Kerry and Jamie.

I'm still thinking about yesterday. We travelled down to the Gold Coast to visit the family and naturally saw Jamie and Alexander again. Everyone is fine and it was good to catch up with them again. The main reason for our visit was that my boys, Shane and Kerry, just celebrated their birthdays. Shane turned 31 just after Alexander was born and Kerry turned 30 this week. I made an apple cake for Shane and a coffee cake for Kerry.  It is really wonderful to see them both as proud and very involved fathers of their own sons.
I have been very busy lately making soap, while Hanno has been wrapping it and packaging it up to post all over Australia, the US and UK.  Thanks to everyone who placed an order for soap or something I made. It is helping us with our finances and makes us feel good to be earning money selling what we've made with our own hands. I was very pleased to receive the first re-order from someone who bought the soap and wanted more. It makes me feel good knowing that something that helps us live well here can help others too.


One of the things I needed to do when I started selling the soap was to simplify the process. I needed it to be simpler and quicker without losing the quality I expect and want to pass on to you. I also wanted a recipe that would use a full packet of *copha. I didn't want little pieces of copha floating around in our fridge. So I came up with a new recipe. It has only four ingredients - olive oil, coconut oil, rain water and caustic soda/lye. It took a while to get the mix right because I had to test all of them on myself, so although the simplifying process took a long time, it's easier now to make the soap. I'm trying to make a batch every couple of days.

*copha is solidified coconut oil which works well if you can't find liquid coconut oil, or if it's too expensive. You can buy copha in most Australian supermarkets in the butter section. It's currently $2.66 for the amount you'll need for this recipe.


I am happy to share the new recipe with you. Please be guided by all the warnings I've written about here and the use the same method for making the soap. Click on the link to go to the warnings and the post on how to make soap.

The new recipe is:
  1. 450 mls * rain water 
  2. 172 grams caustic soda/lye 
  3. 1000 grams olive oil 
  4. 250 grams copha or coconut oil 
* If you don't have rain water, collect enough tap water the day before you make the soap and leave it on the bench to sit. That will allow the chlorine in the water to evaporate off.

If you don't operate in mls and grams, there is an online conversion calculator here.

If you've never made soap before, it's a great skill to have and it will give you and your family excellent soap that you can use on everyone from baby to grandpa, including everyone with sensitive skin. I use it to wash my hair too. I've used it for a few years now and my hair is healthy and shiny. No more expensive plastic shampoos for me.  It's either my hand made soap or bicarb from now on.

Put simply, to make soap, you mix ingredients 1 and 2 together, give it a good mix and it will heat up without you putting it on the stove. You have to wait for it to cool down.  While it is doing that, you add ingredients 3 and 4 to a saucepan and heat it up. You wait for 1 and 2 to cool to 50C/112F and you wait for 3 and 4 to heat up to 50c/112F. When both mixtures are at the same temperature, you combine them and mix. I use a stab blender and it comes together nicely. You can also use a mixer or hand stir it. What ever you use has to be able to mix without it splashing everywhere. When you reach "trace", and that is explained in the above link, with a photo, it's done. You pour it into your shapes, cover it so it cools slowly, and leave it. The next day you can take the soap out of the moulds and let them sit to cure and harden. But please, if you intend to make soap, do it when the children are in bed and there are no dogs and cats under foot, and make sure you read the guidelines in the link.

If you've been meaning to give soapmaking a go, if you've been wanting to add another simple string to your bow, this might interest you. If you want feedback on how you're going or if you just want someone to see your soap, take photos and start a thread about it at the forum. I'll make sure I look out for any of those threads and help as much as I can. I'm sure the other soap makers there will as well. 

I wonder if this simplified recipe will encourage some new soap makers.  :- )

PS: I spent yesterday at the neighbourhood centre doing a fermentation workshop. We made up sourdough starter, vinegar and ginger beer and everyone went home fired up and enthusiastic about future fermenting. It was great to see. Oh, and one of the ladies from the last workshop arrived with a huge bag of Seville oranges for me! Sevilles are the traditional orange for marmalade but you can't buy them in the shops here now because people aren't making enough marmalade. That's on my list now.

As usual, I'm running behind a bit so if you're expecting an email from me, or some soap, I'll be back on them again today. Please be patient with me.

I am really sad to relay this news - our beloved artist Margaret Olley died today. She was 88 years old. Margaret was my favourite artist and one of my favourite people, even though I had never met her. We have a large print of her Cornflowers hanging in our kitchen. I named a couple of my chooks after her, and I think she would have loved that. I wrote about Margaret here. Here is some of her work. Today is a sad day for me.

RIP Margaret.
I'm really pleased that vegetable gardening has become popular again because my optimism for the future grows when I think of it. I often receive emails from readers who ask me to recommend a good all-round gardening book. That's difficult to do because we all come from different climates and there are a variety of ways to garden and levels of experience. I am an organic gardener and have been for about 30 years. We had a vegetable patch and chooks in our last home, and when we moved here in 1997, I wanted to keep the vegetables growing and maybe expand a little. I was lucky, just before we moved, in 1996, Linda Woodrow produced her very influential book, The Permaculture Home Garden. I had already toyed with the idea of permaculture, bought Introduction to Permaculture and later The Permaculture Designer's Manual by Bill Molleson but they didn't grab me. Interesting yes, but not enough to get me to think more about a Permaculture garden. Then I picked up Linda's book.

I was hooked ... from the first sentence of her perfect introduction: This is a book about saving the planet and living to be one hundred, while throwing very impressive dinner parties and organising other creatures to do most of the work. How could anyone resist that!

The cover has changed but it's still a great book. I looked, and Linda's book is available on Amazon and at Fishpond.

From the time I bought Linda's book in early 1997, right up until we moved in November of that year, I read her words over and over again. By the time we'd arrived here I was ready. I can't say I do everything recommended in the book and we don't have a permaculture garden, but I am what I would call Lindaesque. Linda Woodrow's book is at the heart of my gardening philosophy. When I want to do something new, even now, I go to this book and see what Linda has to say about it. I know now that I liked this book from the beginning because it connects the vegetable garden to real life. It makes sense of food production in an ordinary backyard, and without being rigid and pedantic, it sets out a clear pathway. I love this book not only for it's pathway but also because it motivated me in a way no other gardening book ever did.  Linda's blog: http://witcheskitchen.com.au/

Linda reads here now and she doesn't know how highly I regard her book, or her, so I hope it's a pleasant surprise. Congratulations on being in print for 15 years, Linda. That is a rare achievement.


The other book I would recommend, should you ask, is Lyn Bagnall's Easy Organic Gardening and Moon Planting. This book taught me things I didn't know about plants and is full of the knowledge of a very experienced organic vegetable farmer. This book is about the organic production of vegetables, fruit and herbs, and if you plant by the moon, there is a planting guide up till 2013. There is no better book for the whys and wherefores of organic gardening.  Lyn sent me a signed copy of her book when it was published and I treasure it. She has the most helpful blog: http://aussieorganicgardening.com/ where she shares her vast knowledge with all who go there. If you want to buy Lyn's book, you can do that from her blog.

BTW, neither Linda nor Lyn know I'm blogging about this today. Neither of them asked me to promote their book, nor did their publishers.

So that's it, short and sweet. I have a lot of cook books but I only have two gardening books. I guess that says it all.




We had quite a few things to do on the weekend, but our work was balanced with relaxation and slow times. We got things done, we worked steadily, yet that balance gave us enough down time so that we worked through the weekend without feeling worn out or stressed. I had to organise my soap purchases and work out how much more soap I need to make. I planned to do that on Saturday morning but it was Sunday morning before I got around to it.  I had knitting in mind, I wanted to finish a little red woollen hat, so that called me to my chair a few times and I just left everything else undone. It didn't worry me, I knew I'd get through everything on my list; it was just rearranged a few times when my priorities changed.



I changed the bed linen and did a couple of loads of washing, sorted through some clothes, started writing my notes for Tuesday's fermenting workshop and did a bit of reading. Sunday afternoon came around with the winter shadows long in the yard, and instead of cooking up a stew or roast, I made a chicken salad. I was tempted by the mass of iceberg lettuce seedings I've grown for the garden. Hanno's planted a few but there are so many, I grabbed a handful, cut off the roots and after a good wash, and with radishes and tomatoes from the garden, it made our Sunday tea quite special. I still had a small amount of pikelet batter left over from morning tea, so I made some tiny pikelets for dessert and topped them with the strawberry jam I made last week and local cream. It's amazing how delicious a simple meal can be when freshness and seasonal food play a major role.



Another thing I needed to do was to re-pot and prune a large topiary fig. It's usually green and lush but I moved it a few months ago and it didn't like the place it was taken to, and dropped all its leaves. My job was to get Hanno to take it back to its old spot, to prune the top and the roots and to settle it back in its favourite location. As soon as it was moved, I did the necessary pruning, added new soil to the pot and watered it in with seaweed tea. If you've never used it before, seaweed concentrate is excellent for transplantation shock and is a must-have in the organic garden. Our cat decided she needed to sleep in the pruned roots, you can see her in the photo. The fig looks very sick and feeble now but by Christmas it will be back to being an attractive part of my potted garden.


Hanno was in the garden most of the weekend. He's continuing to cut down the camphor laurel tree and has friends coming in to take the wood for their fires. Sunday morning he went to a market in Caboolture to get some seedlings and planted them later in the afternoon. While we were standing there talking, three young peacocks - frequent wanderers in our neigbourhood from the local caravan park, landed in the chook yard and prepared to feast on the chook food. Those birds look so beautiful but they're a pest to have around because, left to their own devices, they'd easily clean out the chook rations in an afternoon.


Also over the weekend I spoke with family - Shane, Kerry and Tricia on the phone, and Jens and Cathy when they came for morning tea; as well as a couple of friends. Hanno and I have made arrangements to go to the Gold Coast again during the week to see everyone and the babies. It is so important to make time to see the people we love. It's not good enough to make excuses and put it off. These visits and phone calls help make us the family we are so they take priority over anything else we may do.


And now another week is starting for all of us and I'm beginning to think about Christmas - both gifts and food. I'll soon start thinking about making my Christmas cake so it has time to mature. If you're interested in doing something similar, Rose has started a Christmas cake thread at the forum and I think they're currently at the soaking fruit stage, so it's not too late to join in. I should write a list of the Christmas gifts I'd like to make this year. I prefer to do that early because now that money is a bit tight, I'll have the time to look around for the best price before buying - either for the gift itself or the materials to make it. 

The draw for the giveaway books will be on Wednesday so if you haven't entered your comment yet, now is the time. I hope you have a productive and enjoyable week. Don't forget to take time out to look after yourself; it's important.

This is a Friday photo feature that anyone with a blog can join. It opens the door to us sharing our lives through these photos and gives us all a new way to discover each other, and maybe form new friendships. Your photo should show something at home that you're thinking about TODAY. If you're in another country you should join in when you read this, even if it's still Thursday.

To take part, all you have to do is post a photo on your own blog, write a short caption explaining it, and link it back to here. Please write a new post, don't link to an older one. When your photo is published, come back and add a comment below, with a link to your blog photo so we can all find you. Please visit all the blogs that appeal to you and leave a comment. Slow down, take the time to cruise around and enjoy your cyber visits.

The red banana flower opening with the tiny green bananas forming at its base.

We have about five more weeks of winter to go so I was surprised to see our bananas already forming new fruit. I've been thinking about planting more fruit, maybe berries and finger limes, as well as herbs. That period between late August and mid-November is prime growing time here. We have to make the most of it.

Thanks for your interesting and thoughtful comments during the week. There were many new names I haven't seen before. Welcome. I hope you find information and inspiration here to help with any life changes you're considering. And to all the regular readers, all those who read here while feeding the baby, or having the day's first cup of tea, or who pop in during a quiet time at work, or just before they go to bed, or just whenever they can, thanks for your continuing visits. I'll see you again next week.
I really enjoy living where we live. The climate is wonderful, we can grow food all year and unless we have a bad year, it's neither too hot in the summer nor too cold in the winter. We live on a small piece of land at the edge of a pine forest that is bordered by a permanent creek, lined with rain forest. In the old days, trees were cut in the mountains behind us and brought to a timber mill on the other side of our one lane street. Logs were launched from our backyard into the creek and floated downstream to the Pacific Ocean. There, sailing ships waited for the logs which were loaded and shipped to places far, far away. Stripping tall timbers from our forests no longer happens here but not much else has changed at this end of the lane since those days. There are ten houses here now, but the mango and nut trees they planted back then are still here, and when you're quietly working in the garden you can imagine those days when logs would have rumbled by, probably right through where our house now stands. 

Our front garden (above) and our vegetable garden (below).
The house from the back. You can see the solar panels, the solar water heater (right) a couple of skylights and the whirly birds. Of course, Hanno's ladder is there; he's often on the roof pottering around, checking or fixing things.

Life is good here and we hope that even after we've gone, this land will look the same as it does now and support the efforts of a hard working family - hopefully our descendants. The key to this is to protect the land, to keep it vegetated, to remain organic gardeners, to use as few chemicals as possible, to continue to encourage birds and wildlife and to remain radical conservers of the land we live on. We will continue to harvest water from the roof, generate electricity with our solar panels and as much as we can, live a low tech life.

Our outdoor sink and one of the water tanks. We wash vegetables and fruit here, and our hands, so we don't bring too much dirt into the house.

Part of our low tech approach is to gently manage our climate for our own benefit. We use what our natural environment gives us. We dry our clothes in the sun instead of using a dryer;  we use the soil to produce food; we use harvested water on our crops, instead of using town water; we use cross ventilation as much as we can to cool our home. When we first came here to live we installed whirly birds to extract hot air from the roof space; they're powered by even the slightest breeze. Hanno has just finished painting the entire roof with solar-reflective paint which makes a big difference to the temperature of the metal roof and therefore, the temperature inside in the hot months. We also have three skylights on the roof that bring more light to the kitchen, bathroom and laundry without needing to flick a switch.

Water is harvested from the roof and stored in three water tanks. This small one (above) is used to water pot plants on our front verandah. This tank is also used as a platform for food that defrosts in the sun. Even now in mid-winter, a shoulder of pork takes about three hours to completely defrost (below).

I sweep instead of vacuum, we removed our dishwasher a couple of years ago and wash up by hand. I would love to say that we harvest wood from our old trees and use it for heating but Hanno has an aversion to wood fires so we go without heating except on very cold mornings when we heat the kitchen for a couple of hours with a reverse cycle air-conditioner. I would also love to say we had an outdoor wood-fired bread oven that we use to bake bread, cakes and biscuits, but I can't. Maybe that is something I can look forward to in the future.

Beans drying in the warm air.

I wish we could use more low tech ways of doing house and yard work, or heating/cooling our home. I wonder what you're doing. I wonder if there are some things we've just not thought of but could easily do if we had a clue. So please, tell me how you manage heating and cooling, water, electricity, defrosting, cooking, drying and washing in a modern home environment. This blog has become a place for sharing ideas, often radical or forgotten ones, so I'd love to hear what you're doing in your home.

I watched Masterchef yesterday because I wanted to see what they did with their guest, the Dalai Lama. I thought it was a strange mix to have the Dalai Lama on a cooking show but he has made me think about many things in a different light so I was keen to see what happened.  One of the judges remarked on his saying: "I sometimes think that the act of bringing food is one of the basic roots of all relationships." It's a quote I had not heard before but how could you not agree with it wholeheartedly.


Many people think of cooking and the serving of food at regular times every day as a chore that is endured rather than enjoyed. I choose to think that the person who decides on what food will be eaten, the person who chooses the food, either at the shop or in the garden, and the person who serves what has been gathered and cooked, is the person who brings the family together every day. That is an significant role to play in any family or group.

A shared meal should be a part of everyone's day. Unfortunately many people eat alone.

When everyday activities, especially in a young family, see children at school and parents at work, a meal that is shared in the evening is not only a symbolic act of drawing the family back into the home again, but is also a valuable way of reconnecting and learning what each person did during the day. This is a time for sharing not only the food but thoughts, plans, worries and solutions. If you have children in the family, this time spent together may give you the feeling that everything is fine, or it may alert you to something you should be concerned about. A couple living together but separated when they're at work, need to know they will sit, relax and share a meal and the day's news later in the day. Still now, Hanno and I sit down at a set table every evening for our meal. When we have people visiting, it generally involves sharing a meal. There is something about sitting at a table that has been prepared with cutlery, glasses, a water jug, and maybe flowers and candles, that tells all who sit there, they're welcomed into this home.


I know it's sometimes tough, especially with a young family, to provide that shared meal day after day. When I was younger and experiencing those busy days, when fatigue took over and all I wanted was to sit down with my feet up, or, better still, sleep in a cosy bed, I thought about the possibility of not having a family to share anything with. Imagine that. That every day you had no one to eat with and share experiences with. That usually brought me back to reality and I felt privileged to cook meals and serve them to my family. It doesn't matter what is served - it can be simple, or full flavoured and hearty, it's the sitting down and sharing that counts. Last night Hanno and I had fruit for dinner, tonight it will be soup. It's not just the food, it's the connection as well; the combination of the two nourish us and let us know we part of something bigger than ourselves.

It was raining and cold here on the weekend, I had a few things to catch up on, and one of them was a batch of laundry liquid. I know many of you already use this but there are many who haven't made the leap yet, so I'm hoping that another post about how easy it is to make and how much it will save you, will be the push you need towards making a batch yourself.

All you need is water, soap, borax and washing soda, all the products are usually available at the supermarket.  The soap can be either soap flakes or soap that you've grated yourself and it can be any kind of soap - laundry soap, homemade soap or Sard soap, if you want an extra cleaning boost in your washing machine. Sard soap contains an oxy-bleach and would be excellent if you're washing a lot of white clothes or you have children or a tradesman in the family.

In addition to your ingredients, you'll need a medium sized saucepan, a slotted spoon to stir with, 10 litre bucket,  funnel, jug and containers to hold 10 litres of laundry liquid.


Above you can see the process. The ingredients are measured into a saucepan containing one litre/quart of water. Add one cup of soap flakes, half a cup of borax and half a cup of washing soda. Turn on the heat and stir. Bring the mix to the boil, stirring as it heats, and by the time the mixture is boiling, ALL the ingredients should be dissolved.

So, you've nearly finished and it's only taken less than ten minutes so far. When you're sure it's completely dissolved, pour the mixture into your 10 litre bucket and fill the bucket to the top with water from the tap.  You've made laundry liquid!  And it's cost you about $2 Australian. If you bought the equivalent about of laundry liquid here it would cost you between $80 and $90 (see below for cost comparisons in USA and UK). So when you take into account the making, pouring and storing, it's taken you about 30 minutes. I make this about once every four months. If you have a large family, you might make it every two months. And it will save you about $80 every time you make it. How long would you have to work to make $80? Saving it is much easier.

Once you have the laundry liquid in your bucket, stir it around again, then start filling your containers. It's important to leave enough room in your containers to shake the liquid before you use it because it will separate. See below for more information about this. As you can see, I store my laundry liquid in a five litre blue container, a three litre glass jar, a one litre glass jar and a 750 ml bottle. I use the bottled laundry liquid for cleaning. It's great for cleaning up spills, for cleaning around light switches, door handles, walls and floors. I use that little blue scoop to put the liquid into my front loader washing machine and I always use the one litre jar as my working jar. When it's empty, I refill it from the larger containers.


Above is the laundry liquid after it's been sitting for 24 hours. It's clearly separated into to layers - the top layer is gel-like, the bottom layer is watery. You need that space in your container to shake and mix before you use it.


And here is my cleaning liquid that I shook just to show you what it looks like. So don't think you've done anything wrong if your mixture separates, it's fine, it just needs a good shake. And to answer Shelly's question yesterday, this is safe in septic tanks but not for grey water. The borax in the mix builds up as boron in the garden and that is harmful to plants. If you want to use your grey water, leave out the borax.

ADDED LATER: This is also an excellent stain remover. I rub it thoroughly onto a stain with my fingers, let it sit for an hour, then put it in with the normal wash. It works.
Don't expect homemade laundry liquid, or the powder, to make suds. Clean washing doesn't need suds to make it clean. The froth and bubbles you get with commercial cleaners is made with chemicals not needed for cleaning but are included because they think we want bubbles.

I've written before about the small steps we all take. This is one of them. This small step doesn't cost a lot, it is easy to make and it lasts a long time. But if you do it, it will save your hard earned money, it will mean you'll have fewer chemicals in your home, you'll buy less packaging and the water you eventually send into the system will not be laden with salt, phosphorus and fillers. Maybe this small step is not so small after all.

ADDITIONAL INFORMATION 
More info about Australian laundry liquids
Cost comparison USA
Cost comparison Australia
Cost comparison UK
Tipnut's homemade laundry liquid FAQ

This is a Friday photo feature that anyone with a blog can join. It opens the door to us sharing our lives through these photos and gives us all a new way to discover each other, and maybe form new friendships. Your photo should show something at home that you're thinking about TODAY. If you're in another country you should join in when you read this, even if it's still Thursday.

To take part, all you have to do is post a photo on your own blog, write a short caption explaining it, and link it back to here. Please write a new post, don't link to an older one. When your photo is published, come back and add a comment below, with a link to your blog photo so we can all find you. Please visit all the blogs that appeal to you and leave a comment. Slow down, take the time to cruise around and enjoy your cyber visits.


I'm thinking I might juice these lemons on the weekend. It's part of our yearly juice harvest; the juice from these lemons will go into plastic bottles and will be frozen for later in the year. Then it will be made into summer cordials and used in cooking. We generally leave the lemons to sit on the back table for a week or so which results in a lot more juice.

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ABOUT ME

Down to Earth is a blog by Rhonda Hetzel, dedicated to simple, intentional living — from home cooking and gardening to frugal budgeting and handmade crafts. It’s a space for gentle inspiration and everyday wisdom on creating a life that feels real, balanced, and deeply fulfilling.

Down To Earth Book

Down To Earth Book
My books are all published by Penguin. Down to Earth, The Simple Life and The Simple Home have been in book shops since they were published in 2012, 2014 and 2016, respectively. On 20 October 2020, Down to Earth was published as a paperback.

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Popular Post of All Times

Making ginger beer from scratch

We had a nice supply of ginger beer going over Christmas. It's a delicious soft drink for young and old, although there is an alcoholic version that can be made with a slight variation on the recipe. Ginger beer is a naturally fermented drink that is easy to make - with ginger beer you make a starter called a ginger beer plant and after it has fermented, you add that to sweet water and lemon juice. Like sourdough, it must ferment to give it that sharp fizz. To make a ginger beer plant you'll need ginger - either the powdered dry variety or fresh ginger, sugar, rainwater or tap water that has stood for 24 hours to allow the chlorine to evaporate off. You'll also need clean plastic bottles that have been scrubbed with soap, hot water and a bottle brush and then rinsed with hot water. I never sterilise my bottles and I haven't had any problems. If you intend to keep the ginger beer for a long time, I'd suggest you sterilise your bottles. MAKING THE STARTER In a...
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Cleaning mould from walls and fabrics

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Five minute bread

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What is the role of the homemaker in later years?

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You’ll save money by going back to basics

When I was doing the workshops and solo sessions, I had a couple of people whose main focus was on creating the fastest way to set up a simple life. You can't create a simple life fast, it's the opposite of that It's not one single thing either - it's a number of smaller, simpler activities that combine to create a life that reflects your values; and that takes a long to come together. When I first started living simply I took an entire year to work out our food - buying it, storing it, cooking it, preserving, baking, freezing, and growing it in the backyard. This is change that will transform how you live and it can't be rushed.  
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The last post

This will be my last post here.  I've been writing my blog for 18 years and now is the time to step back. I’ve stopped writing the blog and come back a couple of times because so many people wanted it, but that won’t happen again, I won’t be back.  I’ll continue on instagram to remain connected but I don’t know how frequent that will be. I know some of you will be interested to know the blog's statistics. 
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Making ginger beer from scratch

We had a nice supply of ginger beer going over Christmas. It's a delicious soft drink for young and old, although there is an alcoholic version that can be made with a slight variation on the recipe. Ginger beer is a naturally fermented drink that is easy to make - with ginger beer you make a starter called a ginger beer plant and after it has fermented, you add that to sweet water and lemon juice. Like sourdough, it must ferment to give it that sharp fizz. To make a ginger beer plant you'll need ginger - either the powdered dry variety or fresh ginger, sugar, rainwater or tap water that has stood for 24 hours to allow the chlorine to evaporate off. You'll also need clean plastic bottles that have been scrubbed with soap, hot water and a bottle brush and then rinsed with hot water. I never sterilise my bottles and I haven't had any problems. If you intend to keep the ginger beer for a long time, I'd suggest you sterilise your bottles. MAKING THE STARTER In a...
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The most wonderful news

This post will give me more joy to write than anything else I could think of today.  I told you  there are a few exciting things happening here at the moment, well, I am now able to tell you the most exciting one of them.  Our son Kerry and his beautiful partner Sunny are having a baby!  Hanno and I will be grandparents in late March.  I can barely believe my eyes when I read what I have just written.  This is one of my original stitchery patterns. This wasn't planned but it's welcomed wholeheartedly by all of us.  Both Kerry and Sunny are hard workers and now that they have a baby to love and care for, they've decided it's time to buy an apartment together.  Sunny is going home to Korea to tell her family and when she comes back again, the search will start to find their first home together.  We are all so excited!  My knitting has taken on a life of its own and when I think of all the projects I could start, my head spins.  Thi...
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About Blog



Down to Earth is a blog by Rhonda Hetzel, dedicated to simple, intentional living — from home cooking and gardening to frugal budgeting and handmade crafts. It’s a space for gentle inspiration and everyday wisdom on creating a life that feels real, balanced, and deeply fulfilling.

Last Year's Popular Posts

The last post

This will be my last post here.  I've been writing my blog for 18 years and now is the time to step back. I’ve stopped writing the blog and come back a couple of times because so many people wanted it, but that won’t happen again, I won’t be back.  I’ll continue on instagram to remain connected but I don’t know how frequent that will be. I know some of you will be interested to know the blog's statistics. 
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Every morning when I walk into my kitchen it looks tidy and ready for a day's work. Not so on this morning (above), I saw this when I walked in. Late the previous afternoon when I was looking for something, I came across my rolled up Zwilling vacuum bags and decided they had to be washed and dried. So I did that and although I usually put them outside on the verandah to dry it was dark by then. I turned the just-washed bags inside out and left them like this on a towel. It worked well and now the bags are ready to use when I bring home root vegetables, cabbages or whatever I buy that I want to last four or five weeks.
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When I was doing the workshops and solo sessions, I had a couple of people whose main focus was on creating the fastest way to set up a simple life. You can't create a simple life fast, it's the opposite of that It's not one single thing either - it's a number of smaller, simpler activities that combine to create a life that reflects your values; and that takes a long to come together. When I first started living simply I took an entire year to work out our food - buying it, storing it, cooking it, preserving, baking, freezing, and growing it in the backyard. This is change that will transform how you live and it can't be rushed.  
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I've been spending time in the backyard lately creating a contained herb and vegetable garden. My aim is to develop a comfortable place to spend time, relax, increase biodiversity and encourage more animals, birds and insects to live here or visit. Of course I'd prefer my old garden which was put together by Hanno with ease and German precision. Together, we created a space bursting at the seams with herbs, vegetables and fruity goodness ready to eat and share throughout the year. But time changes everything. What I'm planning on doing now, is a brilliant opportunity for an almost 80 year old with balance issues. In my new garden I'll be able to do a wide range of challenging or easy work, depending on how I feel each day. It’s a daily opportunity to push myself or sit back, watch what's happening around me and be captivated by memories or the scope of what's yet to come.
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It's the old ways I love the most

I'm a practical woman who lives in a 1980’s brick slab house. There are verandahs front and back so I have places to sit outside when it's hot or cold. Those verandahs tend to make the house darker than it would be but they're been a great investment over time because they made the house more liveable. My home is not a romantic cottage, nor a minimalist modern home, it's a 1980’s brick slab house. And yet when people visit me here they tell me how warm and cosy my home is and that they feel comforted by being here. I've thought about that over the years and I'm convinced now that the style of a home isn't what appeals to people. What they love is the feeling within that home and whether it's nurturing the people who live there.
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An authentic look at daily life here — unstaged and real

Most days Hanno was outside happily working in the fresh air. It may surprise you to know that I started reading my book,  Down to Earth , yesterday - the first time since I wrote it 13 years ago.  I had lent it to my neighbor, and when she returned it, I started reading, expecting to find surprises. Instead, I realised the words were still familiar—as if they were etched into my memory. As I flipped through the pages, I was reminded of how important it was for me to share that knowledge with others. The principles in Down to Earth changed my life, and I truly believed they could do the same for others. After just 30 minutes of reading, I put the book down, reassured that its message still holds true: we can slow down and reshape our lives, one step at a time.
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