books

A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


my sponsors

Lucky-Design-7
Imagine ChildhoodFarmer Jane Soap
Camp Lantern Creek
budha hill natural toysaria floral
Sponsorship Information

blog archive

  • ▼2013
  • ►2012
  • ►2011
  • ►2010
  • ►2009
  • ►2008

Monthly Archives: November 2009

← Older posts

The Thirsty Homesteader, Part 3-Chai

Published November 29, 2009 | By ashley english




Hi all! I hope that my U.S. readers had a wonderful Thanksgiving. Mine was characterized by marathon cooking, baking, eating, family hugs, and full belly pats. The ensuing days have been a lazy mixture of: left-overs; a haircut for G.; double feature night Chez English on Friday (“Funny People”-thank you Judd Apatow, again, and “Angels & Demons”-meh); delivery pizza that was promised in 30 minutes and came 90 minutes later (the price of living way back in the country, I guess); Indian buffet for lunch on Saturday; completing the first chapter of the fourth book in the “Homemade Living” series, “Keeping Bees”; snuggling with my pups Dexter and Fly; having my master audio electrician older brother, Jimmy, and his wife Emily stop by to show me that one simple button on our remote had caused us to lose sound in our living room speakers for the past four months (me and G. are rather technologically inept); and lots of sleep today, for a number of reasons. In short, perfection! 


The third installment of my “Thirsty Homesteader” posts is about yet another beverage I often begin my days with (and yes, I am the most well hydrated woman in Western North Carolina). In addition to Kombucha and my Women’s Trini-tea, I make a cup of hot tea each morning. It varies, based on what sounds good, but usually involves chai at least several times each week. Tired of the cloyingly sweet pre-packaged version, I started making my own chai some time ago. It couldn’t be easier, can be sweetened to your preferences, and fills your kitchen with the most invigorating aromas. This time of year I find it especially delectable, as the spiciness of cardamom and clove seem perfectly suited to the season. Warm in the hands and warm in the belly, this chai recipe is a keeper. 

A Perfect Mug of Chai
The Goods:
-4 c. cold water
-4-6 cardamom pods* (depending on how intense you like your chai)
-4-6 cloves (per above)
-4-6 black peppercorns, optional
-2 Tbsp. fresh ginger, chopped, optional
-4 tsp. black tea (I use Darjeeling-you can also use 3 tea bags)
-4-6 tsp. raw honey (suited to your preference)
-1/4 c. milk
*You’ll need to first bruise your cardamom pods before adding them to the water, in order to expose the seeds inside. I do this by hitting them with the back of a spoon. Once cracked open, place the whole thing into the pot-pod, seeds, and all! 

The Deal: 
-Add water and spices to a medium-sized stainless-steel pot. Bring to a boil over high heat. 
-Reduce heat to low, place tea into a tea strainer, and add to pot along with honey and milk. Simmer for 5 minutes. 
-Remove from heat, cover, and steep for 5 minutes further. 
-Remove and compost tea, and pour chai into two large mugs. I like to leave the spices in, but you can discard them if you prefer. 
-Sip and smile! 

Posted in Uncategorized

What Goes Around Comes Around

Published November 25, 2009 | By ashley english




The life of a full-time stay-at-home writer living in a forest 15 miles from town can get a bit lonely at times. I have my sweet husband, whom I adore, and a host of pets to keep me company. Sometimes, though, I miss the random, unexpected, spontaneous interactions and connections with strangers that characterized my previous career as a medical assistant, or when I managed a B&B, or worked retail at a natural foods store. I miss the homemade hummus someone would bring into the office to share, or the quirky Brit who was lodging with her 82 year-old brother, or spotting Weird Al Yankovic and Downtown Julie Brown at my place of employment. I know, right? Who wouldn’t miss THAT?


Imagine then, the untold delight I encounter meeting and connecting with new friends via this blog. Imagine what it feels like when those encounters become a bit closer; those encounters that are of the third kind where, you know, we make contact. So goes my connection to Cyn over at River Dog Prints. Cyn originally contacted me this past summer, to let me know she was cross-posting one of my Small Measure Can-Do contest giveaways. Though she didn’t win that contest, she did score big on a later one, for my Fig & Thyme Jam. 

True lady of graciousness and talent that she is, Cyn kicked up the gratitude volume full-blast and mailed me not just a lovingly written thank you note (and there’s no way she could know how much I like the color brown-she’s in Connecticut, I’m here in N.C.), but she crafted the most fantastic labels for adoring home-canned goods! Thank you so very much, Cyn! What a treat! And what a perfect segue into the holiday that is all about gratitude and thankfulness and connecting sincerely and mindfully with those in our lives. 

Have a wonderful holiday everyone! I’m thankful for each and every one of you. 

Posted in Uncategorized

Why We Keep Dexter

Published November 24, 2009 | By ashley english


Because he amuses us with things like this. I call this one “Piggy in Repose.” 

Posted in Uncategorized

The Thirsty Homesteader, Part 2-Trini-Tea

Published November 24, 2009 | By ashley english




Like I said in my last post, I’m a creature of habit. The last thing I do every night before rubbing a bit of calming herbal salve on my temples (a heavenly gift made by my dear buddy Wendy that smells like every sweet thing you’ve ever smelled) is make sure Dexter (my wild 1 1/2 year-old Black Lab mix) is on the bed with me, gift him a good belly rub, and a kiss on the head, and then turn out the light. Each and every night, this is what goes down before I shut down. 


Come daybreak, after I’ve downed the cranberry/kombucha/mineral water tonic, I fire up the gas stove and put on a kettle of water. When it spits and sputters and whistles its merry tune, I pour the boiling water into a large, ceramic mug into which I have placed a tea ball containing dried red clover, red raspberry, and nettle leaves. Two tablespoons of each of the herbs are left to steep, covered by a lid (I use a little ceramic Japanese dish turned upside down), for 2-4 hours. 

Red clover, red raspberry leaf, and nettles have long and storied reputations as balancing herbs for women. Having experienced a long and storied history of my own with women’s health issues, I’ve found this blend to be highly efficacious in terms of regulating cycles, supplying iron, and just relaxing me overall. Also, since I began this regimen (over one year ago), the mid-day crash I used to experience almost every afternoon has completely disappeared. Unless I actually had a poor night’s sleep the night prior, I never get tired during the day anymore. I also suffer very few of the seasonal allergy symptoms I used to fall victim to, thanks to the inclusion of nettles, nature’s anti-histamine. Pretty potent stuff. 

Admittedly, it tastes a bit like  drinking grass. At least it did in the beginning to me. Now it tastes fresh and green and clean and slightly sweet. I love it. It’s my mid-day go-to thirst quencher. I sip on it throughout the day, after I’ve finished my morning tea (more on that forthcoming…). If you’re interested in trying it out, consult your health care provider for any possible contraindications first, especially if you are pregnant. 

Since I knew I wanted to drink this for some time, I ordered 1-lb. bags of each of the three herbs. If you’d like to just try it out before committing to three full pounds, pick up about 1-2 ounces of each from a local herb supplier or from Mountain Rose Herbs. Oh, and, of course, I’m no medical professional. Just a lady who loves the power of plants, coupled with the power of healthy routines! 

Posted in Uncategorized

The Thirsty Homesteader, Part 1-Kombucha

Published November 21, 2009 | By ashley english



I like the comfort of routine. As soon as I wake each morning, without fail, I stumble into the bathroom and brush my teeth. I let the chickens out, feed the cats, give the dogs a little breakfast, and pour myself a glass of homemade kombucha with cranberry juice and mineral water. When I am home, this is what occurs each and every morning. The routine grounds me, establishes my bearings, and sets my course for the day. 


My adventures in kombucha home-brewing came after purchasing one too many jars of the pricey, albeit delicious, Synergy Gingerberry kombucha beverages. I decided then and there that I could make kombucha at home, I just needed a S.C.O.B.Y. (Symbiotic Colony of Bacteria & Yeasts), aka the “mother culture”. Kombucha is a tonic beverage, rife with enzymes, probiotics, amino acids, antioxidants and a host of other beneficial nutrients. It’s been consumed around the world for centuries, making its way west in the past few decades and into the larger cultural landscape over the last few years. Kombucha works on the blood, liver, and digestive system, balancing ph levels, increasing metabolic function, and helping in detoxification. Composed of water, black tea, sugar and the mother culture, this tonic beverage can be made at home for considerably less cost than incurred purchasing it pre-made. 

Admittedly, kombucha’s sensory properties make it the sort of beverage only a “mother” could love. Reminiscent of old beer and vinegar and looking like a slab of human skin suspended in a murky solution, overcoming the olfactory and visual impact of kombucha is a bit daunting in the beginning. It’s sour and puckery and fizzy all at once. I find it sublime. I pour out about 1/3 c. into a large pint-sized glass, add about 3 Tbsp. unsweetened cranberry juice (to support kidney and bladder health), and top everything off with sparkling mineral water. I have friends who like their kombucha straight, though. Everyone finds their preferred means of imbibing the twangy elixir and customizes it accordingly. It’s your thing, do what you wanna do, right? 

If you’ve never tried kombucha before, I invite you to give it a go. Perhaps purchase a bottle first, to determine if the flavor is one which you enjoy. If so, follow the recipe below and start brewing S.C.O.B.Y. snacks yourself. Before you know it, kombucha might just become part of your morning ritual, as well! 

Kombucha
The Goods: 
4 organic black tea bags
3 qts of filtered water
1 c. organic white sugar
1 kombucha culture (can be purchased or sourced from a nearby friend who brews kombucha themselves; the latter is how i scored mine-thank you Beth!!!)*
1/2 c. starter liquid (this will either come with the culture, should you purchase it, or you’ll need to take a bit from your friend’s batch, along with the culture)
*If you are fortunate enough to source a S.C.O.B.Y. from a nearby friend, you’ll need a sterilized glass jar with a lid for transporting it home. Don’t use plastic, as food debris or flavors trapped inside the plastic can compromise your culture and starter liquid. 

The Deal: 
1) Bring 3 quarts of water to a low boil; add the sugar. Stir until completely dissolved.
2) Remove from heat, add tea bags and steep for 15 mintues. 
3) Remove  tea bags and allow the tea to cool to room temperature.
4) Pour the tea into a large, sterilized glass container (I use a square glass canister found at a home goods store). 
5) Add the starter liquid. Place the culture on top of the tea, with the more shiny side facing upwards. 
6) Place a folded up kitchen cloth or napkin over the top and secure it on firmly with a rubberband or string. 
7) Transfer the container to a dark, room temperature area (I use my pantry). Allow to culture for 2-3 weeks, depending on how intense of a flavor you desire (longer culturing time results in a more sour, carbonated kombucha, my preference!). 
8) When ready, transfer most of the kombucha to a lidded container and store in the refrigerator. Keep the mother in the culturing container, along with at least 1/2 c. liquid. Begin another batch of tea, cool, and add to the culturing container. Continue doing this for a constant supply of kombucha. 

*Over time, your mother culture will begin producing “babies,” visible secondary layers. Remove those layers and give to friends. Otherwise, you’ll need to add them to the compost pile, in order for the mother to remain strong and viable. In the photos above, I’m clearly due for adopting out some babies! 

Posted in Uncategorized
← Older posts

Website Design by Lucky Design 7