Hi there! Is it cold and snowy where you live? We think everyone in the world is getting lots of snow except us, but really that’s fine. It has been remarkably chilly, though, so most of our activities and projects are indoors these days.
Nom nom nom.
We are loving our fall CSA share; each week we receive delicious vegetables that we’d never find in our grocery store. Those sweet, colorful carrots were devoured raw; the delicata squash was roasted and served over the arugula, and the tatsoi went into a spicy stir-fry with local pork. We highly recommend joining a CSA in your community if you have the option.
Like a Roomba, only better.
Our new pet looks like a Star Wars extra, but when you have this much painting to do, a sprayer makes things a whole lot easier. There is a learning curve with a paint sprayer, but once you’ve mastered set-up and clean-up it saves hours. Pro tip: do not skip the cleaning and storage instructions. If you store the sprayer without cleaning it properly, you will regret it. Trust us on this.
We did this ourselves!
Our biggest accomplishment this past week was completing the floors in our sunroom and we are so thrilled with the results. We still need to finish the transitions, but for a first-time effort we’re very pleased with it. Soon my much-loved vintage sewing machine can come out of storage!
Yes, we do use that much butter and salt. Don’t judge.
Once we’ve got our house renovations a bit more under control, I plan to concentrate on baking lots of bread. I’m looking to revamp my standard focaccia recipe with potatoes for a light, fluffy texture, and I want to experiment with bagels and naan, too. For the moment, however, this no-knead bread is our daily standard: it’s half white and half whole wheat flour, with lots of textural seeds, like sunflower, flax and sesame, for added nutrition and flavor. Thick smears of salted butter elevate this even more.
Bottles ready for secondary fermentation and the SCOBY (or starter culture) in its SCOBY hotel.
I’m brewing kombucha again for something interesting to drink between “coffee time” and “IPA time.” My kombucha is exceptionally slow right now because our ambient temperatures inside are so cool, but it’s fun to see how the flavors evolve and develop. Homemade kombucha is super-easy, but as with most fermentation projects, takes some experimentation. If you like kombucha and you regularly spend $4 on the individual bottles at the store, try brewing your own. Here’s a decent introduction, or check out a fermentation book from your local library.
And finally, this article is well worth your time, especially if you live in Colorado. This issue will only get more contentious in the coming years, and we’re doing our very best to stay educated.
P.S. Some of you may be aware that a rather significant holiday occurs this week in the U.S. Although we wholeheartedly believe in expressing gratitude for our bounty and sharing good food with friends and family, we cannot support the excesses of the modern American Thanksgiving: voluntarily eating oneself into a food coma to be swiftly followed by a shopping/debt coma. We opt not to celebrate a holiday where more than six million animals go to waste. More on that here.