Search Results for: label/domesticus/2011/04/making-it

479 results

Prickly Pear Fruit Chips

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Food, Recipes
15 Comments
...r fruit has a leather-like consistency, enjoy. You swallow the hard seeds, making prickly pear fruit somewhat an acquired taste for some. Chumacero also mentioned that the young pads, “nopalitos” in Spanish, can also be dried for later use. A note to the permaculturalists out there. It’s worth emphasizing that the prickly pear cactus, Opuntia ficus-indica, in my personal experience, is the single most productive plant in our small lot. It’s also t...

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Made in the shade- Passive cooling

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Domesticus
14 Comments
...s in the Winter can allow sunlight to enter your house in the cool season, making them ideally suited to passive heating and cooling. You can also shade your windows. Solar shades project out over a window, thus blocking the highest angle of the sun. When the angle of the sun is lower and the heat and sun less extreme, in Winter and during sunset and sunrise in summer, sunlight can still get in the windows. A roof that projects past the walls of t...

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Cargo Bike Roundup

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Bikes, Transportation
9 Comments
...cargo trike in L.A. With the Xtracycle, cargo cinches up tight in the back making for a narrow profile. This allows passage through tight spaces, such as our substandard bike lanes and busy traffic. You pretty much ride it like you would any other regular bike. Surly has recently come out with a sturdy frame/Xtracycle combination. Local biking comrade Josef Bray-Ali just picked up a Dutch cargo bike called a bakfiet similar to the one pictured abo...

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An Echo Park Weed Salad

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Food, Foraging
1 Comment
...mmigrants. At the end of the walk the class mixed up and shared a bowl of our findings. Klehm will be teaching three classes in February and March: cheese making, fruit wine and vinegar, and pickling. Clickulate here for more information....

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How to make your soup wonderful: Wild food soup stock

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Food, Food Preservation, Foraging, How-to
6 Comments
...It still looks good. Pascal says this is a traditional European method of making instant soup stock, but instead of using it as a stock by itself, I’ve been using it as a finishing touch at the end of cooking up a pot of something. It really helps at that tricky moment when you’re standing over your soup pot, spoon in hand, asking yourself, What does this soup need? Somehow it improves the flavor in a subtle, magical way–and in the meantime, garn...

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