Thursday, October 27, 2005

At $100 a pop...

It may be worth it to learn how to tune a piano myself. I found some simple directions here:

http://piano.detwiler.us/




Then again, do I really have the time to sit around tuning pianos? If my kids weren’t so loud all the time maybe I’d actually hear the strings… :-)

Sunday, October 16, 2005

Casual interest

I don’t really want to be a connosieur; lord knows I’ve got too many interests already. I’d just like to have a passable knowlege for when I’m standing in the wine store not knowing what the hell to buy.

Also, I would like to know if the benefits of a daily glass of wine outweigh the negative effects of alcohol…

Wednesday, October 05, 2005

Small Space decor

The thing about making-over our downstairs bathroom is that it seems like a one-person-at-a-time job, since it’s so small (you have to close the door before you sit on the toilet, otherwise it will hit your knees). Since our upstairs bathroom which was so lovingly renovated by J is the “sanctuary” bathroom, I feel like this bathroom can be the “fun” bathroom. Here’s what I’m thinking:

Method 1: strip the wallpaper, paint the walls, “Bin” the cabinets and the monstrous mirrored vanity and the side shelving. Paint over it in fun color. Replace toilet seal and toilet seat. Put in new dirt-hiding flooring: probably 12×12 vinyl self adhesive tiles in a color or pattern.




Method 2: strip the wallpaper, paint the walls, “Bin” the cabinets and REMOVE the monstrous mirrored vanity and the side shelving. Cut in built-in shelving on the side wall; hang curtain or bamboo blinds to cover. Install large flat (round?) mirror over sink. Paint walls in fun color. Replace toilet seal and toilet seat. Put in new dirt-hiding flooring: probably 12×12 vinyl self adhesive tiles in a color or pattern.




I really like method 2 but it will obviously take more time. The shower stall, too could use to be replaced but I don’t really want to get into any demolition or, horror of horrors, TILING.




Thursday, August 04, 2005

Garden Notes 2005

Usually I record these thoughts in a file on my computer, but I thought this may be a better place for them. This year was "an outdoor year" as J deemed it; we concentrated most of our home improvements on the exterior landscaping. We started with 4 cubic yards of bark mulch to replenish the mulch we laid down about three years ago. We also dismanteled our existing compost pile and spread its contents throughout the perennials in the yard. We would have liked to keep it, but the tall maples surrounding our yard keep increasing our shady areas every year, plus it seems like our yard is too small to accomodate the ideal 3-bin composting setup. We have considered getting one of those prefabricated bins, but they're not cheap.

North side bed: Johnny One-Note Daylilies
Noticing that the plants hadn't spread all that much, we dug down to the landscaping cloth we'd put down and discovered that the plants were being hindered. So we ripped out a bunch of the cloth surrounding each plant, gave it some compost and mulch. Well, that did it because the entire bed exploded with blooms this year! J was diligent about about deadheading the blooms as soon as they wilted to prolong the blooming time, and her efforts resulted in the longest flowering period we've had with them. Even so, the hot dry weather we've had this mid July cut off most of the plants before they were ready. It was advertised in White Flower Farm's catalog that these would last until October! That hasn't happened yet, but some of the plants that don't get as much sun are readying themselves for a second flowering.


Front Window Boxes
In last year's notes I wrote, "Started indoors in peat pellets in mid April. Could even wait until late April to start indoors. Set outside to harden off in Mid May. Transplant to window boxes by Memorial Day." Well, I didn't really stick to this timetable. I don't think I got seedlings transplanted until mid-June due to the August-like weather we had in May. I didn't want them to fry, since I had nursed them along from seeds under grow lights in the basement. This year I started pansies and phlox indoors from seed and they were the first to bloom. I just direct-seeded the nasturtiums into the boxes since they are so quick-growing. They are just starting to bloom now that the pansies and phlox are waning. I came across the nasturtium seed packet recently, and I might sow a few more of them to take us into the fall.

The "self watering" window boxes are working out great! I love that I can just fill up the reservoir and the roots will draw it up as needed. This is ideal for someone like me, who tends to forget to check if the soil is dry until it is too dry. I wish the pots were better looking aesthetically, otherwise I'd use them for my houseplants, too.

I must remember to pull out the pansies and plant them in the garden for an early spring second bloom. Two years ago we let the pansies go dormant right in the box and I thought they'd died because we had a pretty harsh winter. But they actually came up again the following spring.

Front Yard Garden
This is our sunniest, most care-free spot. The Cornell Pink Azaleas were beautiful in the spring as usual but they're still pretty small; must research what to do to encourage more growth. The Dwarf Kalmia (Mountain Laurel) were transplanted here as well and they're faring better than they did in the shady south side bed. Luke picked out and helped plant a red verbena that has just flourished in the northeast corner of the garden. But the nearby Gaillardia, which gave such a great showing last year, has so far not bloomed, even though it has spread. I believe that they're not getting enough sunlight because the oak tree has spread out and shades that side of the house more than it did. In fact, it's really encroaching upon the house and we may want to consider pruning it back. But to do that we're going to need to buy or borrow one of those long-arm pruners like what Anita S. has. If the Gaillardia don't put out any blooms this year we're going to have to move it in the spring. The other perennials from J's mom (Centaurae thistle and perennial phlox) have really spread out this year, putting out more blooms than ever before. And the Coreopsis has REALLY REALLY spread. We may have to dig some up next year and give it away or swap it so that it doesn't take over the whole bed.

We also have a couple of unimaginative shrubs in the front, two junipers and two of another evergreen shrubs. "Say no to 70s bushes" is J's sister's philosophy, and intellectually we agree, but then that would leave us with nothing to hang our Christmas lights on. Maybe we just need to do some drastic pruning to the low bushes. J pruned the junipers last year quite heavily and the mockingbirds refused to nest in it this year. It's also hard to part with them because without them our front yard would look completely dead in the winter. We're going to have to look for better alternatives.

We are entertaining the thought of extending the front beds out to the walkway next year. Cut down on some lawn and put in some more flowers. Of course that would mean putting down some more mulch. I could get on board with that.

Coming up, notes on: South Side Bed, Backyard Beds, the Lawn and my Container Grown Tomatoes

Tuesday, April 19, 2005

The Mother of Invention

Over the weekend, I ran out of coffee filters. Apparently I use these really specific coffee filters (unbleached brown basket-type) because I haven't been able to find them in my normal day-to-day living. It seems I have to actively seek them out, but in the meantime I've devised this method worthy of this site's name:

1) I put the kettle on with the amount of water I use, measured by the numbers on the outside of the auto-drip's carafe (which inconveniently do not directly correspond to the U.S. or metric standard).

2) I measure out and grind the coffee and place the grounds directly inside the carafe.

3) When the kettle whistles, I pour the water over the grounds and steep for a few minutes.

4) I use a fine-mesh strainer to strain the grounds as I pour it into a glass measuring cup.

5) I pour a cup of coffee and prepare according to my current coffee preferences, which recently I have had to adapt to my current non-dairy lifestyle. (No steamed milk, no half & half; instead, a combination of vanilla rice milk and a drop of the refrigerated Coffee Mate French Vanilla.

While this produces excellent coffee, superior to that which emits from the auto drip, it is what I'd call a pain in the ass. Plus, the supposed benefit of not using the tree-killing basket coffee filters is somewhat balanced by the amount of water it takes to wash the various implements this process uses. Also, the black sludge that is left in the strainer, at the bottom of the carafe, and at the bottom of the glass measuring cup is just ugly.*

What's an alchemist to do?


* The recent "Green Issue" of ReadyMade Magazine advises sprinkling used coffee grounds in houseplants as a cheap fertilizer. But how long can you do that? I've already sprinkled two days worth of coffee grounds in the relatively few houseplants I have. Maybe I'll place some in a hose sprayer bottle and water some outside plants...

Cheap-ass silkscreen

Hey, I love my Print Gocco, but this is a viable alternative at a very, very low cost. I'm all for frugality (even if only in theory), so if you're feeling adventurous, try this:

http://www.livejournal.com/community/craftgrrl/3674467.html?thread=32252771

Friday, March 25, 2005

Adventures in Gocco-land

Some notes on my recent Print Gocco run:

1) The ink dries very quickly on the screen. Keep alcohol wipes handy to wipe the back of the screen an dissolve the dried ink. Also, wipe up any stray ink in the work area.

2) Wearing an apron is a smart idea especially if, like me, you are prone to wiping off your hands onto your clothes.

3) I don't think one is meant to save the screens, but in a burst of frugality, I managed to clean the ink from the screen by wiping it with the Riso Cleaner, and then using a wet tea bag (just happened to be there) to unclog the printing area of the screen. I was hoping the tannic acid would help, and it did.

4) when printing, use a firm hand to press the stamp down evenly, then hold it for a few seconds to let the ink penetrate the fabric

Thursday, March 03, 2005

Almond Milk

One of our cars is broken, so I couldn't run out to Wild Oats as planned to pick up some almond milk, so I decided to make my own.

1 cup roasted almonds (roast raw almonds in oven at 300-350 for half hour-ish)
4 cups filtered water

Soak almonds for a few hours, or overnight. Pour in blender and blend. Strain through cheesecloth. You will have to squeeze the cheesecloth in order to extract all of the milk from the almond pulp. Sweeten to taste with honey or maple syrup.



So then I tried to make pignoli cookies out of the leftover almond pulp. As I was not using any form of measurement, I failed miserably. I wish myself better luck next time.

Tuesday, February 22, 2005

Coconut Rice Pudding With Berry Rhubarb Salad

Mmmm mmmm good. Made this for a friend's party and it was a hit! Substituted soy milk for the cow's milk to make it vegan and carambola for the rhubarb because there wasn't any rhubarb. Plus, I subbed whipped coconut milk for the cream, which turned out I think to be totally optional. I doubled the recipe, so there was a lot left over (little goes a long way), and Peterson made it into -- what else -- ice cream! Yay!

Ingredients:

1/2 cup arborio rice
Two 14-oz. cans unsweetened coconut milk
1 cup milk
2/3 cup sugar
1/2 vanilla bean, split lengthwise

Strawberry-Rhubarb Salad:

1/2 pound fresh rhubarb, very thinly sliced
1/2 cup or more sugar
1 pt. strawberries, hulled, sliced
3/4 cup whipping cream, softly whipped

Preparation:

For pudding, blanch the arborio grains in a large pot of boiling water for 5 minutes. Drain, rinse and drain again. Combine the blanched rice, coconut milk, cow's milk, sugar and split vanilla bean in a heavy-bottomed saucepan. Bring to a boil. Reduce heat and simmer, partially covered, until the rice is very tender and the liquid is thick enough to leave a path on the back of a spoon when a finger is drawn across, about 1 to 1-1/2 hours. Stir often, as the rice may scorch, especially near the end of cooking. Remove vanilla bean and cool pudding completely.

For berry salad: Toss the rhubarb with 1/2 cup sugar or more to taste in a medium bowl. Cover and refrigerate at least 2 hours or until sugar's dissolved and pink syrup has formed. Stir in sliced berries.

To serve, fold whipped cream into the cooled pudding and serve with strawberry-rhubarb salad.

Yield: 6 servings
Preparation: 2 hours (long simmering)

Recipe by chef Heather Ho of Boulevard restaurant in San Francisco, Calif., as it appears in The Secrets of Success Cookbook by Michael Bauer (Chronicle Books, 2000, $19.95

Tuesday, February 15, 2005

Avocado variation

I tried the avocado variation on the coconut milk ice cream today, but I used an entire avocado and nearly 3/4 cup sugar! Holy mama is it rich! It's like Häagen-Daz. It's all the fat. Boy howdy is it yummy. Here's the recipe:

1 can coconut milk
1 Haas avocado
3/4 cup sugar

Blend ingredients together using hand blender, or if you don't care about lumps, mash together with fork. Freeze in ice cream maker according to manufacturer's instructions (about 20-25 minutes). Transfer into airtight container and freeze for a few hours to firm it up.

Next variation on this variation: a [somewhat] lighter version omitting the coconut milk and just using the avocado for the fat content. Substitute honey (slightly warmed to make it runny) for the sugar. Tiny bit, maybe 1/8 cup soy milk... Or maybe a chunk of silken tofu to add some body. Hmmm...

Note about avocado ice cream: Filipinos enjoy their avocados sweet, not savory (like guacamole). I like it both ways!

Sunday, February 13, 2005

Vegan "Ice Cream"

I'm not vegan, but this ice cream recipe is. It's made with coconut milk.

Ingredients:
1 can coconut milk (unrefridgerated)
1/3 to 1/2 cup sugar
1 tsp. vanilla extract

Procedure:
Open can of coconut milk. Pour contents into bowl. Whisk in sugar to taste (when frozen it tastes less sweet, so adjust sugar to slightly sweeter than you like it). Add vanilla and stir until all sugar is dissolved and coconut milk lumps have dissipated. Pour into ice cream maker and follow manufacturers directions for freezing ice cream (about 20 minutes). Enjoy right away for "soft serve" or put in container and freeze for additional time to firm up the ice cream.

Variations:
Ginger ice cream: Replace vanilla with 1 Tsp. freshly juiced gingerroot (optional) Add in coarsely chopped crystallized ginger to the last 5 minutes in the ice cream maker.

Maple ice cream: Do not shake can of coconut milk! Open can, and scoop out separated solids from the top. When you get to the liquid part, pour into measuring cup to measure amount and then set liquid aside for use in other recipes (it's great in your latte). Measure out as much maple syrup as there was coconut milk liquid, and add to the solids. Whisk together. Note: the maple syrup replaces the sugar in the recipe so you don't have to add additional sugar.

Notes:
The brand of coconut milk I use is a Thai brand called Aroy-D. The can says has a coconut milk content of 55%. A Taste of Thai coconut milk will also work well for the above recipes, but it is more expensive. Other brands I've tried are for some reason too thin. The trick to finding a good brand is to look for one that will coat the back of a spoon thickly without running off to fast. This is the same standard by which a regular ice cream "custard" is made.

Some more variations that I will be experimenting with:
Pina colada: Add dried pineapples at the end

Chocolate: Melt dark chocolate bar, whisk in with sugar. Chill before using ice cream maker.

Avocado: 1/2 avocado per can. The higher fat content may need to be counteracted with more sugar.



This method is so much simpler than regular homemade ice cream, yet yields such a great texture that I may be willing to forego regular ice cream altogether!

The recipe can also be doubled and still fit in a regular 1.5 quart ice cream maker but I prefer the smaller batches so I can experiement more.

Friday, February 04, 2005

Project repository

I hope for this blog to be a place where I can quickly "jot" down random thoughts before they are forever lost in the madness of daily work, life, etc. Project ideas, recipes, home remedies, tips.