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

February 9, 2015

...own tool set. Canning equipment. Baking supplies. Brewing equipment. Soap making bowls and molds. Woodshop tools. Gardening supplies. Sewing and knitting stuff. All this stuff is wonderful, but it takes up space. There’s no getting around that basic fact, but we can be more disciplined about keeping those supplies trim and tidy. Speaking from experience, I know I don’t need a hundred canning jars on hand at all time, much less their dented and ru...

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KRAUT FEST!!!!

Mr. Homegrown

September 5, 2009

Events

2 Comments

...limited edition, hand-silkscreened poster (see here). You can also buy the poster separately through our online store, here. Funded in part by a grant from Slow Food LA. Thank you Slow Food LA! Sauerkraut Workshop registration $10 Register at Machine Project...

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Moon Gazing

Mrs. Homegrown

September 25, 2015

Nature Awareness

3 Comments

...of moon cakes and dumplings, we could make some other kind of celebratory food–I’m thinking about making some little round crepes with red berry sauce to celebrate the blood moon. Or perhaps our new traditions won’t involve food, but crafts, or songs, or copious toasting–or maybe we can just all stand outside and howl at the moon. It would do us some good, I think. What is a blood moon anyway, you ask? It’s a moon stained red by the Earth’s shado...

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Josey Baker’s Awesome Adventure Bread (gluten free!)

Mrs. Homegrown

May 19, 2014

Bread, Food

13 Comments

...’s foolproof. If you have bread baking anxieties, just leave those behind. Making this “bread” is easier than making cookies. In texture, Adventure Bread could belong to that camp of dense Nordic/Germanic breads, like Vollkornbrot, but its nutty nature sets it apart. The only thing I don’t love about it is the pumpkin seeds–I don’t like their slippery texture so much in this context. Next time I may switch those out. I’m going camping this weekend...

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How to Make Amazake

Mr. Homegrown

September 9, 2007

Fermentation, Food, Recipes

16 Comments

...process by boiling the mixture, otherwise you’re heading down the road to making sake, something we plan on attempting in the fall. Taking a tip from the guru of fermentation Sandor Ellix Katz, we first boiled two cups of water and added the amazake to it to prevent burning. Mix well and as soon as the amazake begins to boil remove from the heat and refrigerate. You can eat it as a porridge or cut it with some more water to enjoy as a beverage. Y...

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