Sprout!

This has been a long time coming, but I am finally sprouting grains (thank you, dear Liza, for my very own sprouting kit!!). As winter is fully here, and we continue to eat non-packaged foods (though this was a little funny over the last month, since I was traveling and sharing meals prepared by others: which was wonderful, though sometimes contained packaged foods) I am seeking ways to remain nourished. Sprouting seeds and grains is a wonderful and simple way to spruce any meal while nourishing your body. Also, it is so exciting to watch your little seeds grow into sprouts!

My first seeds I am sprouting are broccoli seeds and mung beans. Liza gifted the broccoli seeds to me for Christmas, and I found the mung beans for a really good deal, at our local Indian grocery store. Liza made my kit for sprouting, which you can make too! It is composed of: Two large ball jars, a small piece of screen to cover each jar's mouth and a rubber band to hold the screen in place. That's it! Here is what to do:

That is:
1. Put one tablespoon of seeds in each jar.
2. Fill with water.
3. Soak overnight.
4. The next day, pour out the water, rinse and leave inverted to dry. Make sure the jar has suitable drainage, and the seeds are not setting in standing water: otherwise they may rot! Yuck!
5. Rinse again later that day.
6. Do that again everyday, twice a day for 4 to 5 days.
7. Eat.

Will keep in the refrigerator for about one week.

My sprouts are starting to sprout!

You can experiment with a large variety of seeds, beans and grains. Here is a really great site I found with ideas, recipes, supplies and facts. There are so many possibilities! And it is so fun!

Happy sprouting!

Frog!

Recall when I mentioned that I was "harvesting" yarn from old sweaters, to make new knits?
Well, here is an update from little miss Liza:

"Harvesting yarn is called 'Frogging' due to the sound of 'rip it, rip it, rip it' as is rips off za sweater."

Just thought you might like to know :)

Vanilla bean

It seems that vanilla extract is about as common in baking as flour. Just about every recipe contains a splash of vanilla; and it is no wonder, because of its rich flavor. It is no wonder, since vanilla seems to bring out the best flavors in baking, while subtly adding a flavor of its own.

Back in September, on one of my Spice House adventures, I explored the possibility of creating my own "homemade" vanilla extract. And much to my delight, the process was as simple as could be! In fact, the woman I was speaking with at the Spice House that day had been making her own vanilla extract for years. It was then, that my vanilla-making began; and I must say, I doubt I will ever go back to store bought vanilla extract again. Not only is this method cost efficient, but you get the delight of watching your vanilla beans flavor your extract while having the opportunity to create an extract to your taste. While you may like a stronger, richer flavor, others may prefer a more delicate vanilla flavor. Luckily for you, you can customize yours any way you would like!

Homemade vanilla extract
1 bottle of hard alcohol (I used vodka, though you may experiment with different types of rum or any other alcohol, really!)
6 vanilla beans

That's it! So simple:
1. Cut your vanilla beans length wise. Using the edge of your knife, scrape the small seeds out of the center of the beans. Drop the beans and seeds into your bottle of hard alcohol.

2. Every day, gently shake the bottle. Do not place the bottle in direct sunlight. After about 6-8 weeks, you should have a suitable batch of homemade extract! However, you can adjust this time to your liking: just watch the color and check the smell every so often, and remove the beans when it has reached a flavor of your liking.

3. Strain the beans from the extract and replace the extract in a glass bottle. It is advisable to store your extract in a dark-glass bottle. I simply wrapped my clear glass bottle in a piece of fabric and store it out of direct sunlight. This helps to preserve the flavor of your extract. Though the extract has an indefinite shelf life, if not stored properly, the extract will lose flavor.

Also: no need to purchase top-shelf alcohol. Really, any quality of alcohol will do! However, higher proof of alcohol will yield a stronger extract.

It is important to select a vanilla bean that is of your liking. At the Spice House, there were several varieties of vanilla beans. While selecting them, I focused on the smell. I finally selected the Madagascar vanilla beans, as they were a tad sweeter smelling than the other options.

Happy eating!

From the land of cranberries

Let me just say, I have had my fair share of cranberry scones this year. You may not believe me, but at one potluck alone there were two people who brought cranberry scones... But it seems (no offense to those who have made cranberry scones lately) that I have found the ultimate cranberry scone recipe. This is not to say that the other recipes were not delicious; it is just to say that this recipe is one thousand times better.

I am certain I have mentioned this earlier, but it is worth repeating: Wisconsin is the top producer of cranberries in the US. And luckily for me, I love cranberries (and cheese and beer and brats and all things Wisconsin). This recipe for cranberry scones comes to me from my mom's best friend's son's friend's (who happened to be the Cranberry Queen of the Warrens Wisconsin Cranfest of 2008-2009) mom. Need I say more?

Anita's Cranberry Scones with Almond glaze
For the scones:
2 1/2 cups of flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
3/4 cups of butter, chilled and in slices
1 cup of cranberries, either frozen or fresh; halved
1/3 cup of sugar
3/4 cup of buttermilk*

1. In a large bowl, mix together the flour, baking powder and baking soda. Then, cut in the butter until it forms small pea-sized pieces. Add cranberries and sugar and mix well. Gradually add the buttermilk and mix well. If it is too sticky, add a bit of flour. It should not be too dry, but shouldn't stick to you fingers.

2. Split the batter into two equal parts and flatten into an 8 inch round, about 1 inch thick. Cut into six wedges and place on an ungreased cookie sheet. Bake at 400 degrees for about 12 to 15 minutes.

*If you do not have buttermilk, you can substitute this with 1 tablespoon of white vinegar plus milk to equal 3/4 cup. Allow this to set for 5 minutes before adding to the recipe.

a little piece of heaven

For the glaze:
1 tablespoon of butter
1/2 teaspoon almond flavoring
1 1/2 cups of powdered sugar
3 tablespoons of milk

1. Using an electric mixer, blend together the butter and almond flavoring until well blended. Then, add powdered sugar and milk.

2. Spoon about one dollop of glaze on each scone, when they are still quite warm. The glaze should melt deliciously over the entire top, dripping off the edges ever so delicately.

3. Sink your teeth into one of these babies, and fall into a deep state of bliss.

4. Only after you have eaten all that you can, share the leftovers with your friends (this step is optional; otherwise, repeat step 3).

Happy eating, from the land of cranberries!

New year, new ideas

Project Sweater-to-Sweater: Complete
Recall my sweater project that I began a few weeks earlier? Well, by golly, it's complete! And it fits like a glove.

Today, I am trying my hand at homemade knitting needles. For those of you who know me, surely you have heard me talk of my best friend (and soul sister) Liza. Let me tell you about Liza: she is a gem, to say the least. Liza and I have been friends since we were in diapers, and I predict we will be friends until the end. I am so lucky to have Liza in my life, because it seems that she is always doing the most wonderful things and has all the best ideas. And the nice thing is that we are always doing the same wonderful things. Sometimes, we will go a month without seeing or talking with each other, and then when we reunite, we have both been reading the same book or starting the same new adventure. It is perfect.

Liza and I, happy as could be

Well, lately, I have been knitting up a storm (a common theme for my wintertimes). Luckily for me, Liza has also been knitting this winter. This year however, I have been expanding my horizons with knitting. While for some, this may mean spending a pretty penny on yarns and needles, I have taken deliberate action to knit frugally. For instance, most of my yarn as of late has been "harvested" from old sweaters. Not only does this yield plenty of yarn, but you are able to feel how the yarn feels when knit and you are saving loads of money. My next step, as I mentioned previously, is to make homemade knitting needles. This idea came from Liza, who has been making needles for years. She started making homemade knitting needles at the Waldorf school she attended as a kid. Making them is really quite simple, and very cost efficient!

Homemade knitting needles
All you need is:
1 wooden dowel (depending on the size needle your pattern requires, this will vary; you can also use chopsticks!)
1 pencil sharpener
Sandpaper, 220 grit
Boiled linseed oil (you can find this at any hardware store, in the paint section)

1. Go to the hardware store, and buy: a wooden dowel, some fine grit sand paper, a pencil sharpener, and boiled linseed oil.

2. Go home, sharpen the end of your dowels (I made double pointed needles, but if you're not making them double pointed, then glue something on one end! You can use modeling clay or a bead to cap the ends). Then, sand them down really well. This is important, because otherwise your yarn will get snagged on the wood. I had to sand them a bit after I started knitting with them, because little splinters happened, but that stopped after a little while. Then, rub them with linseed oil and let set for about 10 minutes. Then, wipe off the extra oil and ta-da! you have knitting needles! 

3. Knit knit knit knit knit knit knit :) 

Also (I have been crafting a lot lately) today I made homemade candles! So simple and resourceful. Here is what to do:

Homemade candles
Left over wax from burnt out candles
Wick (which you can find at any craft store)
Chopsticks, pencils or any other item to hold the wick in place, over your container of choice
Something to pour your candle into (Careful with glass, some glass may shatter with heat; canning jars are a perfect solution!)
A saucepan (I recommend buying one at a thrift store and dedicating it to candle making)
Something to protect your counter tops (I used paper plates and a flattened cereal box)

1. Sort your left over wax by color and melt similar colors in your saucepan over low heat. Candle wax is highly flammable (hence, it is used to burn candles) so BE CAREFUL! :)

2. Prepare your candle containers: Cut a piece of wick that is a little longer than the depth of your container. Tie the wick around a chopstick and rest it over the mouth of your container. Trim the wick so it just barely touches the bottom of your container. Having a straight wick is important so that when burning the candle, the wick doesn't drown in candle wax. Place the containers on your protective surfaces (i.e. your paper plate, cardboard, whatever you choose).

3. Carefully pour the wax into the containers. Reserve a bit of wax. Allow the candles to cool completely. As the wax cools, the center of the candle tends to "fall". Use the reserved wax to fill this hole once the candle has cooled.

4. Once you have burned through the wick of these candles, repeat!

Happy New Year, and I look forward to sharing many new ideas.