Saturday Tweets: Ginger Bug, Vegetable Soup Base and a Zero Cost House

January 30, 2016

...MQobBIF — Emily Han (@misschiffonade) January 30, 2016 Next in Garden Flag-Making: Rit Dyes and Stencils | Garden Rant https://t.co/HeYi0LpkyQ — Root Simple (@rootsimple) January 30, 2016 Homemade Vegetable Soup Base https://t.co/rNFjnGp4kp — Root Simple (@rootsimple) January 30, 2016 DIY Chimney Sweeping https://t.co/LcF3J3PJk6 via @wordpressdotcom — Root Simple (@rootsimple) January 30, 2016 DIY termite treatment-anyone know if this works? https...

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The Secret of Tidiness Revealed

Mr. Homegrown

December 14, 2016

Domesticus, Tidying up

18 Comments

...thrift store first may be necessary for the more wayward members of the untidy tribe. What do you think? Tidy tribesters–are you laughing? Untidy tribesters–are you weeping/making excuses/confused/skeptical? And I haven’t even touched on the issue of a tidy person living with an untidy mate!...

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Placemaking with Mark Lakeman

Mr. Homegrown

March 3, 2016

Events

...who want to launch similar projects to transform their local places in L.A. Beautiful video that’s an intro to City Repair work: https://vimeo.com/101460111 More about Mark Lakeman and this event https://www.change-making.com/placemaking-with-mark-lakeman-mar-22-26-27/ Suggested donation $15, “no one will be turned away” RSVP https://environmentalchangemakers.wufoo.com/forms/events-from-the-environmental-changemakers/...

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German Rye Bread Recipe

Mr. Homegrown

March 10, 2016

Bread, Food

5 Comments

...e to slash the loaf before it goes in the oven. And unlike the white bread that passes for rye in the US, this loaf is actually made out of mostly rye. It does have some white flour in it, but just enough to allow making a hearth loaf. If you’re in the LA area, I’ll be teaching some more rye classes this year. Sign up for the Los Angeles Bread Bakers on Meetup.com and you’ll get all the announcements and invites....

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How to Mix and Shape Dough Explained Without Words in Two Minutes

Mr. Homegrown

April 14, 2016

Bread, Food

6 Comments

...bout this video: Bakers use scales and so should you. Mixing dough entails making an incredible mess. Learning to shape dough requires practice. As regards point #3, my plan is to mix up some practice dough (I use the dead dough recipe in the Bouchon Bakery Cookbook but any bread dough will do) and practice over and over. As a professional once told me when I complimented her on her pizza shaping prowess, “It’s because I’ve done it 10,000 times.”...

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