Category: homesteading

homesteading, Seasons

Beginnng the Harvest, or Free Onions!

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This may be my best year ever for onions. Check out these fine things: I ordered my onion starts from Dixondale upon the recommendation of Erica over at Northwest Edible Life (’cause, as far as this urban homesteading thing is concerned, Erica is everything I only wish I could be). I’ve never grown onions this large (which is weird to say, since I think that was one of the pull quotes on the literature that came with the starts. I guess there’s some truth in advertising after all!). My Long Day Sampler of onions included white Ringmasters, red Redwings and …

homesteading

Gathering Moss

 

When I was a kid, my family moved houses exactly once. I was 4, and I only remember the important bits: wrapping my plastic doll dishes in newspaper just like my grandmother wrapped the dishes in the kitchen and dancing like a crazy 4-year old around the For Sale sign in the front yard. I “moved” again, for the first time, when I went off to college. From then on, I moved a lot, assuming you count every time in and out of a dorm room a “move”. Once a year, sometimes twice. Halfway out of student housing post graduation, …

homesteading

Not Here Now

So, I’ve not been here lately. ::hangs head:: I’ve been doing a lot of work for Stash’s website and online presence lately. If quilty things are your cup o’ tea, stop by and check it out. I’m also taking an online class right now… more on that later, probably. The rest of it is just regular, ordinary life stuff (laundry! meals! mowing! bookkeeping!). It seems that lots of bloggers lately have been writing about how their lives are not as perfect as their blogs make it appear (“Look! My sewing corner is a mess, too!”). Kudos to those who can …

in the kitchen

Rice Krispies Can’t Fix Everything, and A Favor

 

A few days ago, I attempted some cinnamon divinity. It’s a light and airy candy, just a little on the dry side. It falls apart in your mouth like some after-dinner mints or a meringue cookie. I goofed somewhere on this batch. Possibly, I didn’t beat the eggs whites enough, or maybe I didn’t heat the syrup to a high enough temperature (the recipe said 155 degrees, but the thermometer markings suggest I should have held out for 160 degrees). Or maybe I was worried about over-beating like I did the opera cremes in December and so didn’t beat it …