De-Cluttering for DIYers, Homesteaders, Artists, Preppers, etc.

...re is always something messy going on. For us, relaxation is tinkering and making and cooking and repairing, not reclining on our immaculate sofa, quietly tapping on our iPad. And while we’re aware that other people might accumulate random, useless consumer toys and frippery, we are confident that we don’t…er…mostly. Or if we have, those sorts of things are easy enough to part with. Our weakness lies elsewhere. We accumulate tools and supplies–mor...

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Shakerato (Why don’t you come to your senses?)

...caffé shakerato. A shakerato is an iced coffee mixed in a cocktail shaker. Making one is much easier than hauling yourself down to that dreaded temple of middlebrowedness whose green siren logo will lead us all to financial ruin and sugar-induced comas. No, you don’t need another Frappuccino. Making a shakerato is simple. Brew some strong coffee (espresso is best, but I don’t have an espresso maker). Let the coffee cool down (this is important–add...

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060 Eric of Garden Fork Returns

...we’ve had Eric on and in this episode he discusses tapping maple trees and making syrup, grilling steaks on coals, crowd funding, pie crusts and meditation apps. Here’s the rundown: Planting crops in a cold climate in the late summer Tapping sugar maples Building an evaporator for making maple syrup Earth Eats Podcast Cooking “Eisenhower” steaks on coals Crowd funding Amanda Palmer Ted Talk Pie crusts Meditation with the Headspace app New anchor D...

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Hoshigaki Season

...ime to make hoshigaki, a Japanese delicacy made by hanging peeled persimmons up in a window to dry. Hoshigaki are chewy and subtly sweet. The texture of hoshigaki is different than what you would get if you just put persimmons in a dehydrator. And if all goes right the sugar comes to the surface making it look like the fruit has been dipped in powdered sugar. If you can find them in a Japanese market they are extremely expensive. And the ones I sa...

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Prickly Pear Jelly Recipe

...of cactus fruit to deal with this season. Next year we’ll take a crack at making a batch of Tiswin, the sacred beer of the Papagos Indians of central Mexico (usually made with saguaro fruit but prickly pear fruit will do in a pinch). This August we’re making jelly. Here’s how to do it: 1. Taking reader Steven’s (of the fine blog Dirt Sun Rain) suggestion, burn off the nasty spines by holding the fruit over a burner on the stove for a few seconds....

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