Solar recipe review: Moroccan Chickpea Tagine (Works on the stovetop, too)

...spicy that would have counterbalanced the sweetness. But at any rate, next time I will either leave out the raisins or sub them with something a little more tart, like chopped dried apricots. If you don’t have a solar oven all you’d have to do to adapt this recipe is start by sauteing the onions and garlic and carrots till they soften, then add in canned chickpeas and tomatoes and spices. Bring to a simmer and cook, maybe covered, until everything...

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Is Facebook Useful?

...stead, focusing on comment threads on Facebook. It may be futile, but it’s time to fight back. What I’ve resolved to do I’m not going to give up on Facebook just yet. I can’t really. As authors we have to use it to promote our work and events. And I like keeping up with friends and family. But I’ve resolved to: Post only post positive things on Facebook. I do this already, but occasionally feel the pull of negativity. My favorite Facebook posts ar...

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Root Simple: 2015 in Review

...that I could do more how-to posts, but the fact is that they are the most time consuming. We did manage to do a few good ones: Stuff you Learn When the Power Goes Out (with El Niño storms approaching, it’s time to review this one), Restoring a Built-In Ironing Board, Three Things I’ve Learned from Baking Bread with Whole Grain and How to Make Hot Sauce. Podcast Comments Due to the nature of the medium it’s difficult for me to gauge the reaction o...

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How to Design and Fabricate Homestead Projects

...nce lots of high and low culture. I drew on those experiences when it came time to come up with a cage for the veggies. Due to my fascination with out-of-favor 80’s postmodernism, I remembered Robert Venturi’s Franklin Court from an architectural history class I took as an undergrad: Impressed that I remembered a small detail from a slide show in a class I took 30 years ago, I Googled Franklin Court and showed it to Kelly. She countered with Wonde...

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A Guilty Pleasure: The Mid-Century Menu

Back in my time-wasting grad school days I made somewhat of a hobby out of thrift shopping. Along with the mandatory copy of Herb Alpert’s Whipped Cream, every thrift store would have a collection of post-war, space-age cookbooks. Recipes, in this period, are a kind of recombinatory matrix of industrial ingredients. You take some cocktail wieners, a dollop of mayonnaise, some ketchup and a surprise ingredient, say dried prunes and roll them all u...

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