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Category Archives: cool things
Some recipes are gross. Sometimes I think we need less recipes and more real food.
Recipes are great! I love recipes… but I sort of feel like recipes are for special times.
The rest of the time I think we should just eat whatever we can gather to throw in the pot and stew/soup up. to nourish ourselves. not to necessarily satisify our taste buds that are used to msg, crazy chemical addictive compounds and other super sonic taste sensations. Our taste buds/bodies are in the same boat as the adhd crowd. too much and too much. We don’t know what’s good for us. there’s too many distractions.
I’m all for making things “better” but if “better” includes not being able to recognize real very lightly and home processed food if it bit me in the fat butt? no thanks…. for the most part.
industrialization created a lot of things for good reasons, including food that would last for centuries…. but then, they had so much, they had to market it too… so they started making recipes, recipes, recipes…. recipe cards, recipe commercials, recipes that require weird ingredients…. and… unfortunately, recipes that require certain brand names of products. Recipes that helped you use that cheap “food” that everyone else was raving about. Recipes that make everything taste like you live on Olympus with everything made of nectar of the gods.
Maybe in the beginning eagle brand milk, velveeta, kraft and hormel had a purpose. “preserve the food so it can be sent over to our soldiers, so it won’t go bad, so nothing goes to waste” i’m not questioning the beginnings of the company or the great things that they have sponsored, if they’ve sponsored anything.
My point is, they made a crap load of this stuff, and didn’t know how to off load it, so they marketed this non-food…. they marketed brilliantly… to the point where we don’t even know what recipes to use without them, because the recipes we rely on are “THE BEST” as long as we use their product. … taste buds everywhere respond.
Now, we’re having a resurgence of more natural foods… but the recipes abound! trying to make our normal food taste as good as our mutant food… let me ask you this….
IF YOU COULD FLY!! would anything else compare? What if flying gave you cancer? diabetes? or other health issues? would you still fly? no? but you would try to make not flying feel like flying.
you would want walking and driving and being in an airplane to feel like flying. but it’s bad for you.
Did you ever hear of cold turkey?
quit cold turkey. u don’t need their chemical compounds, you don’t. real food tastes awesome with a very small tad of natural seasonings.
You don’t need the crazy pseudo non flavours that are the norm with today’s bags of chips. they are not REAL flavours. Eat some BBQ! taste the difference?
Food is good. Food Tastes good. Try it. real food, without salt without anything, just eat something unadulterated. we don’t need all these…
… back to recipes…. I find today’s recipes to be getting more and more complicated and I think it’s because of the fake flavours that have become the norm. What if we did away with recipes for a while? We could make some for special occasions… like Basteeya or Fellafel, or Oliebollen or for the western world hamburgers, sweet potato pie with marshmallows and green bean casserole (comment here or google the ingredients I WILL give you the recipe) or some of these other taste sensations that are SPECIAL! it’s not special if you have it every day, and I think this having to have a special recipe every day is destroying our appreciation of what is special… good, healthy, real food, with our families…and you may find, in the end, on your special family days that… no chemicals need apply.
If you are like me, you hate it when your twine or string jumps off it’s nice clean surface and finds the dirtiest corner to roll in when you are unraveling it in long lengths. Or in the garden when you are tying up your vines it seems to always find the mud puddle to roll in.
So today I’m going to show you how I make my string dispensers that I can not dispense with or without *groan*
You will need:
A skein or ball of string or twine
A jar that your string fits into easily with a two part canning lid
mod podge or even white glue will work (not tacky glue)
a foam brush
a crop a dile big bite or other clean hole punching device (no burrs allowed)
a bit of fabric you love, a thin tip sharpie or other marker
a pair of fabric scissors
First trace the size of your canning lid insert onto the wrong side of your cloth and cut it out:
Generously coat your canning lid insert with your glue of choice:
And then place your circle of fabric over the canning lid insert and press it down with your gluey foam brush to get it all gluey and stuck.
The edges might be a bit of a challenge to get completely stuck down but, not to worry too much as the edges will be hidden by your canning jar ring in the end anyway.
let it dry for at least 30 minutes, and then punch your hole(s) in the fabric covered canning jar lid. The key here is to not make your hole too much bigger than the string or it will always fall back down into the jar making it annoying to retrieve it every time. For bakers twine I use a 1/8″ hole and for jute I use a 3/16″ hole.
String your thread through from the bottom of the canning jar insert
insert your string into the jar, place the insert on and tighten the ring… VOILA!
now you can get really creative! use all kinds of different jar sizes and amounts of different string. in one I have 4 different colors of twine wrapped around clothespins and 4 holes on the top … looks adorable, uses up the canning jar lid inserts you can’t reuse and is fun to make.
Thanks for reading!
My friends Holly and Kat are conspiring to give away a pair of earrings that Holly made via Kat’s blog.
I have a pair of earrings from Holly and I bought a pair as a gift for my MIL and both pairs are gorgeous!
Now’s your chance to win your own pair!
Click any of the above pictures to take you to the giveaway blog post.
The folks took us to see “the Bean” in Chicago. At first walking up to it I was thinking, “Why does this exist?” but then it was SO mesmerizing we could hardly tear ourselves away!
This was an interesting fountain, that wasn’t running at the moment… but the faces change every few minutes.
Tons of amazing old architecture with stonework.
and, really high skyscrapers with long long long fire escapes
Of course while there we HAD to have deep dish pizza at Gino’s in old town, even if it meant standing in the cold for 45 min to get in. We left our marks.
And a couple of ducks.
What would a visit to Chicago be without a picture of the skyline.