13.12.13

Tropical Muesli

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I am a firm believer in local food. I think that most of the time, the best foods to sustain our bodies in a given environment are those that grow in that same environment. Native societies that eat a "native" diet are often far healthier than those who eat a "Western" diet. I try, therefore, to make a large part of our diet that food which grows in the local environment.

We recently moved to the tropics, and therefore our diet has changed quite a bit from what we ate in the mountains of Colorado. This is partly because of my beliefs about eating local food, and partly because local food is usually cheaper! Therefore, we have been eating far more fruits and vegetables than we did in the states. It is fun, because these tropical fruits are a treat for us -- they are so expensive in the States, and so very cheap here! We currently have a large stalk of bananas hanging on our porch, from a tree in my parents' yard nearby. 

As you can see from the couple of other "granola" recipes on my blog, I really like granola, or muesli. I'm not perfectly sure what the difference between the two is-- I think that granola tends to be more "clumpy" and eaten as a trail mix, and muesli tends to be more "crumbly" and eaten with milk like cereal. But I'm not sure. Since I love granola so much, it only seemed right that I would figure out how to make a version here with a more "tropical" feel.  What I grew up calling "muesli" was more tropical in nature (since I lived in Fiji), and so that is what it felt like I should call this particular recipe. 

I know some of the people who read my blog do not live in the same environment that I do, but perhaps you can get ideas on how to use things that grow in your area. If nothing else, try making this tropical muesli on a day when you just would much rather be on some South Pacific island than wherever you are, and you might just feel a little closer to the warm tropical air! 

Tropical Muesli 

1 bag/ 750g rolled oats
1/2 c vegetable oil
1c coconut oil
1 c sugar
2 c shaved coconut
1 c dried bananas (optional)
1 c dried pineapple (optional)

Mix oils and sugar together in a bowl, then pour mixture over oats. Stir until oats are coated. 
Toast coconut lightly on stove (very lightly, it will cook more later), and stir into oats. 
Spread oat mixture out on cookie sheets about 1/2 inch thick, and bake at about 350F for about 30 minutes or until coconut is golden brown (oats will not darken much). 
Mix in dried fruit. Also really good with fresh fruit piled liberally on top. 
Serve with yoghurt or milk or just eat by the handful. =]




29.11.13

Mommy Yoga: Holding Object Out of Reach

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Useful for: holding objects out of reach of a toddler (one who can stand)

Strengthens: Core, arm muscles, patience

Method: Sitting gracefully cross-legged in front of whatever you are working on, raise either both arms or one at a time above your head, holding the object of the toddler's desire out of his/her reach. Usually a sharp, breakable, or valuable item. So don't drop it.

I have found myself executing this move more recently, as my son has mastered the fine art of "pulling up." "Pulling up" is exactly that-- using some object as a steadying point, upon which he braces as he pulls himself into a standing position. And then continues to pull on as he keeps himself in said position.

Usually the "pulling up" brace of choice is Mommy. Mommy's legs if she stands still too long (it's like quicksand, you have to keep moving), Mommy's shoulders if she is sitting down.

If I happen to be working on something which I would rather my son not chew on (say, a drawing), then said object must be held out of said toddler's grasp, as he climbs all around me, and pulls on my arms, until he loses interest. My son does not lose interest easily. My arms get tired.

22.11.13

Mommy Yoga: Dropped Diaper Cream Bend

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Useful for: Picking up dropped diaper cream while holding squirming baby steady on changing table.

Strengthens: Core muscles, good stretch for sides.

Method: Place on hand on baby's stomach. Keeping hand firmly in place, slowly bend to one side, reaching with your other hand for the dropped object. Make sure to keep hand on baby at all times.

This is a pose I find myself executing quite often, as I am rather clumsy and drop objects frequently. The difficulty level of this move increases with the age of the child, as a larger child will begin to perform gymnastics under your hand in an attempt to jump off the changing table, and your job is to prevent them from doing so. The sound track to this move usually is an angry, screaming child who wants very badly to attempt to fly. He is just sure he can, if Mommy would JUST.LET.GO!
You must not let go.

Oh, also, you often cannot actually see where the diaper cream rolled to. It is usually under the changing table, just out of reach of your groping hand.

Sometimes, the best resolution to this particular pose is to gracefully give up and diaper the child sans diaper cream, just this once. Or twice. Ok, it happened a lot. No judging.

15.11.13

Mulled Cider

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I have had quite a few people ask me for the recipe for our mulled cider, which we drink rather obsessively as soon as the weather even thinks about becoming "fall"ish. So, I thought I'd go ahead and post it... although it isn't so much a recipe as a list of ingredients. There will be another "mommy yoga" post next week, but for now, enjoy some cider!

We use whole spices in our cider, partly because whole spices are very pretty, and partly because when you use whole spices you don't end up with the "sludge" in the bottom of the cider that powdered spices give you. I like to get a bunch of spices at the beginning of fall, and make a jar of mulling spices. Then, I can just pull a little out of that jar whenever I want to make cider! So, I'll give you the list of spices and the approximate proportions I use to make the mulling spices -- keep in mind, this isn't an exact science. Change it up depending on what you like!


Cinnamon - Obviously, the most prominent flavor in many autumn dishes. Also the most prominent here! I'll base the proportions of the rest of my spices off of the cinnamon -- 4 cinnamon sticks will make a gallon of cider. I also really like to use cinnamon "chips" instead of sticks, the flavor is stronger. 4 sticks equals about 2Tbs of chips.

Star anise - This spice is a lot like regular anise in flavor: it kind of tastes like licorice. I like it as an underlying taste in the cider, so I don't go overboard with these. Also, they make me sleepy (regular anise does this too). So, again, not too many! For every 4 cinnamon sticks in my mulling spice jar, I put about 4 star anise.

Cloves - You probably know what cloves taste like. They are also VERY strong, and have a kind of numbing effect. Also best not to go overboard with. For every 4 cinnamon sticks, I use 6 cloves.

Allspice - Kind of taste like cloves, but without the numbing effect and with a little more peppery undertone. For every 4 cinnamon sticks, I use 8 allspice.

Nutmeg - The most common place you would taste nutmeg is the distinct flavor of eggnog. It is also prominent in pumpkin pie spice.  I LOVE nutmeg, so I sometimes go overboard with it. For ever 4 cinnamon sticks, I use 1 whole nutmeg, but I usually crush it a little, at least in half, so that the flavor can come out more.


As I said at the beginning, this mulling spice jar will make a gallon of cider. If you are only making a half-gallon, cut the measurements in half. If you want to make a jar for the whole autumn season, increase your measurements accordingly!

I usually get regular apple juice at the store, no need to get fancy expensive cider stuff unless you really want to. Just make sure it is 100% apple juice, not "cocktail" or something like that with high fructose corn syrup or sugar or something. When I get home, I unscrew the lid of the apple juice jar, dump in the right amount of spices, put the lid back on, and shake it up. Then I put the apple juice in the fridge until I want hot cider. The fridge is better than the counter top, because if you put it on the counter top for too long, you are liable to have "hard" cider! =]



When I am ready for hot cider, I pour the jug of apple juice and spices into a pot on the stove, and bring it to a simmer. Let it simmer merrily away for a few minutes, or until you are ready to serve it, and bingo! Hot mulled cider. Happy fall!





8.11.13

Mommy Yoga: Baby Squat

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Useful for: Loading the dishwasher while holding the baby. Picking up dropped objects while holding the baby.

Strengthens: Upper thighs, balance, core muscles

Method: While holding the baby in one arm, slowly squat down, keeping the torso straight, until you can reach whatever you are going for. Use your free arm to perform task. Stand back up, still keeping torso straight so as not to crush the baby.
Alternatively, put baby in ring sling or Moby wrap in front of chest. Use one arm to steady baby while performing Squat.

For the first post in the new series, I would like to present the Baby Squat. This move is useful for reaching anything lower than your knees while holding a small baby. The idea is that, while bringing one hand low enough to perform the task at hand, you cannot bend your waist at all lest you crush the baby. I most often found myself using this particular handy pose when loading or unloading the dishwasher with a small baby asleep in a ring sling. Oh, you also can't move too quickly or the baby wakes up.

1.11.13

Mommy Yoga - Living gracefully in the chaos.

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Every once in a while I realize I'm hyperventilating. Not a lot. Just a little.
The baby woke up early, the husband had to go to work and I didn't have a plan for breakfast and the coffee took just a little longer than I thought it would and the baby is crying and the kitchen is dirty and I need to do twenty things in the next five minutes.
And I panic. Just a little.

Sometimes the idea of peace and quiet and grace seems so far removed from my present toddler-saturated reality that I think I will never be able to breathe deeply again.

I see my chubby got-pregnant-before-recovering-from-the-last-baby tummy and my face devoid of makeup because, really, who has time for that? and I'm juggling a toddler who insists on being held RIGHT NOW and a whisk and something that is about to burn and I feel the farthest possible thing from graceful or lovely.



I think of the days when I took 45 minutes in the morning to drink a cup of tea and do yoga to soft piano music, and I just want to laugh. Or cry. Or possibly both. Because THAT me thought I was busy and overwhelmed. Ha. Silly past me with the gobs of time and silence and peace.

And yet... is that peace and grace truly lost to me? Or am I merely blinded to the new form that it has taken in my life? Will the me of 20 years from now look back on this time and laugh because I didn't realize how good I had it?

I was chopping apples on the countertop for a pie. My son was inventing new ways to wrap himself thoroughly around my feet while whining incessantly at an ear-hurting pitch. I grabbed a piece of apple and offered it to him, twisting around backwards and bending over to get it within his reach. When I stood back up, my husband was laughing, and when I asked him what was so funny, he told me that it looked like I was inventing a new yoga pose: "hand-the-baby-an-apple."

I laughed too, but as I finished chopping the apples, I was thinking -- that is what I am doing. Every day: inventing the new way that grace and peace looks in my current life. Mommy yoga. It is still graceful, and even peaceful, in it's own way. But I have to take the time and effort to search those moments out.  I have to be willing to recognize and accept the moments when they come -- whether or not they look like I think they should, or prefer they would.

I am still lovely and graceful even in my new, squishier, curvier, busier form.

So, as I contemplated this idea, I decided to do a new series of posts called "mommy yoga," in which I outline a "yoga pose" that I have found myself using in my role as a mommy, and under what circumstances such a pose might be useful. Come back next week for the first one! And I hope you find the idea of "mommy yoga" both as humorous and inspiring as I do.


21.9.13

Broccoli-Peanut Pesto and Simple Button Noodles

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A while back I found a recipe for pesto that used broccoli. I actually am not a huge fan of pesto, normally, because I find the taste of basil and pine nuts overwhelming, but I like the idea of simple green stuff on my noodles. So, I loved the idea of broccoli pesto. I tweaked it and put in my own ingredients, and came up with this Broccoli-Peanut Pesto. My camera was dying during this recipe, hence the somewhat fuzzy quality of the pictures.



Chop up broccoli, peanuts, salt, olive oil, and a handful of oregano!

Now, making homemade noodles seems to be regarded as one of those things that is extremely difficult and time-consuming and really not worth the time and effort. And in some cases, I wholeheartedly agree. I have made egg noodles, and non-egg-noodles, fettuccine, spaghetti, ravioli, lasagna, even tortellini, and I agree that in many cases homemade noodles are very time-consuming and not all that worth it. Especially spaghetti noodles. Those are small and ridiculous to try to make.

BUT these noodles are very worth it. They are simple and quick to make, and very hearty and filling. Together, the pesto and noodles make a very refreshing, filling meal.

Simple Button Noodles (printable recipe)
1 c all-purpose flour
1 c whole wheat flour
1 tsp salt
water

Mix together flours and salt. Add water a tablespoon at a time, mixing as you go, until you have reached a stiff dough.


Knead until smooth and elastic.



Bring a pot of water to boil.
Divide dough into quarters, and roll out into a rope about 1/2 inch in diameter. Cut noodles to desired thickness (about 1/4 inch is good).


Place noodles in boiling water until they float. Drain water.

Broccoli - Peanut Pesto (printable recipe)
1/2 head broccoli
1 c peanuts
handful of oregano (optional)
1 tsp salt
1/2 c olive oil

Place broccoli, peanuts, oregano, and salt into food processor. Chop to very small. Add olive oil. Blend until pesto consistency.


13.8.13

Whole Wheat Goldfish Crackers

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The  other day, I was browsing through Babies R Us because I had nothing better to do to kill time. I ended up in the food and formula section... really? Tiny little individual bottles of "toddler" apple juice? How is this any different from plain old apple juice I can buy for about a quarter of the price at the grocery store? Little adorable packages of "Baby Puffs"? How is this different from cheerios? Now, while I do make my own baby food for a fraction of the price of store-bought packaged baby food, I do understand the convenience of a sealed jar of baby food for, say, traveling. But "Baby Puffs"???
Anyways, while at Babies R Us I used up the last of the money I had on a gift card from baby showers many moons ago, and got a sippy cup with HANDLES so that The Squirt can actually hold it himself. It was a hit. I also got one of those snazzy snack cups with lids that Baby can stick his hand into and pull out snacks without spilling said snack all over the place. You know the ones I mean? The theory is brilliant. The execution... well, lets just say there are cheerios all over my floor. Granted, far fewer cheerios than there would have been had I just given my child a cup of cheerios without a fancy lid on it. But still... messy.

Well, after acquiring said snack cup, my next step was to find something to fill it with. Cheerios are the obvious choice. But I just had to come up with something that I MADE. MYSELF. Because I'm stubborn like that. So, I poked around on the Pinterest for a while and found this recipe for homemade goldfish crackers. A couple of tweaks later, I present to you: Homemade Whole Wheat Goldfish Crackers of Awesomeness.



Whole Wheat Goldfish Crackers (printable recipe)
2 cups shredded sharp cheddar cheese
4 Tb butter
1/2 c whole wheat flour
1/2 c all-purpose flour
3/4 tsp salt
2 Tbs cold water

Place cheese, butter, flours, and salt into food processor. Pulse until mixture resembles coarse sand. Add water, and pulse until dough forms. Wrap dough in saran wrap and chill for 10 min or so.
Preheat oven to 350F.
Roll out dough ... thinner dough makes crispier crackers, thicker dough makes puffier crackers. Puffier is easier on baby, FYI.
Cut out shapes -- I made myself a goldfish cookie cutter out of a strip of soda can, and I also made some square cheese-it shapes by just cutting squares with a pizza cutter.
Bake for about 15 min.



Now, if The Squirt could just figure out which end of the cup the snacks come out of...


22.7.13

Watermelon Limeade

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 I had leftover watermelon.


It is hot outside and cold drinks are wonderful things.



Hence, watermelon limeade.

In other, totally unrelated news:
My 8-month-old isn't so big on limes.



Watermelon Limeade (print recipe)
 8 c cubed watermelon
1 c water
juice of 6 key limes
1/2 c sugar

Blend all ingredients together until smooth. Chill and serve.


15.7.13

Watermelon-Strawberry Koldskaal

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Sometime back, I found a recipe on one of the blogs I was following for "koldskaal."
I was intrigued. Evidently, this is a traditional Danish dish that usually is made of buttermilk and other ingredients, and is eaten a kind of cold sweet soup during the summer.

Today was hot, and I decided to try my hand at making my own version of koldskaal from what I had in the fridge.
It was very simple: Watermelon. Milk. Yogurt. Strawberries. Dates. Egg.


It was amazing! It was light and frothy and sweet (without sugar!) and very filling. One bowl was plenty for me. I will definitely be making this again.

The inclusion of a raw egg might be a deal-breaker for some, but I figured... I eat raw cookie dough like there's no tomorrow, and that has raw egg in it... why not? It actually made this soup really frothy and creamy, and probably helped to make it so filling. But hey, if it's a deal-breaker for you, just leave it out. I won't tell.



Watermelon-Strawberry Koldskaal (print recipe)
1 thick slice watermelon
2 c strawberries
1 c milk
1 c plain unsweetened yogurt (I used greek yogurt)
1 egg
5 pitted dates

Blend together all ingredients on high until smooth and frothy. Chill, and serve. Makes two largish bowls.

8.7.13

Making an Art Journal

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For a long time, I have kept my journal in a book of blank pages rather than lined pages. I like the freedom of being able to draw or write however I want, without lines to get in the way.

My last journal, however, is about 6 pages away from being full, and I have been wanting to get a new one, with watercolor paper. The rougher, thicker paper would be so much fun for drawing or even painting on, and I had my eye on several beautiful journals on Etsy that had watercolor paper and leather covers.

The problem?
They run about $80 apiece.
For the cheaper ones.

Soooo.... my husband, the ever-capable jack-of-all-trades told me that we could make one.
And since he can do pretty much anything, I believed him.
So we made one.
Here's how.

We found watercolor paper on sale at Office Depot, around $4.50 for 16 pages of 140lb paper.
We found leather in Morgan's ever-present piles of "useful scraps."
That he saves for Forever and a Half.
Projects like this are what he uses to prove that he shouldn't have to throw them away.



We cut the paper in half, and then folded each sheet in half. (We folded them one at a time because folding them all at once, or even in groups, was not working so well.)
We then stacked them into four groups of 8 sheets of paper apiece.


At the center crease of each stack of paper, we marked where we wanted the holes to sew the journal together. We then used a sharp little nail to pound each hole through the stack of paper. Morgan actually filed the nail to a sharper point, but I think you could just use a sharp nail.


We did the same thing with each stack of paper. Theron really thought he should be allowed to help.


I then sewed each stack together with heavy thread.




When the stacks were all sewn together, we held them folded and trimmed the edges. Because the paper is so thick, once the stack was folded, the middle pages stuck out a bit more than the outside pages. We trimmed the excess.


We then laid out the leather with the first set of paper in it, and marked how we wanted the front cover. We then marked where the holes in the paper fell, and pounded matching holes in the leather.


I sewed the first batch of paper into the leather, then marked and pounded the next set of holes about 1/4 inch over from the first set. I sewed the second set of paper into these holes. I repeated this for all four sets of paper. 


We then trimmed the leather to the size of cover I wanted. I made the back cover wrap around in a flap over to the front. 


I wanted a leather strap to tie the journal closed with, so Morgan (brilliant man that he is) cut a long strap by cutting the leather in a spiral. 


We cut three slits in the cover of my journal, and one slit in the leather strap, to attach it. Maybe the pictures will explain this better than I can. 





And.... journal! 
For less than $5. 
And a couple hours of work.