Keeping Warm Without Power

My area was recently hit with two ice storms back-to-back. Many of my friends lost power. They mentioned how cold they were (Michigan winters be cold ya’ll). There are some ways to provide some heat to your home without power and provide some light. In a situation where freezing inside your home doesn’t sound like a great option there are some things you can do.

 

Terracotta Pot Heater

(alternately you could use the stoneware part of a crock pot in a pinch)

What you need:

Terracotta pot (or pan/pot)

2 Bricks

Candles (tealights, jar candles, whatever you have)

 

Instructions:

Light your candle

Place your two bricks on either side of it (or them if you have tea lights)

Set your terracotta pot upside down on your bricks.

You could use a metal pot, a cast iron pan/pot or a crock pot if you don't have terracotta pots. Cast iron would be ideal as they hold heat very well and could be a cooking surface if really needed.

 

How it works:

The bricks allow air to flow to the flame and the terracotta pot will trap heat and help to warm a small space. The heat will be proportionate to the size of the pot and number of candles. If you have a two-wick candle even better.

 

Crisco Candle

This will burn for at least a whole day or possibly longer

 

What you need:

can of Crisco

Candle 

Fire safe surface

(Canning Jar if you have it)

 

Instructions:

Open can of Crisco

Measure your candle to be pretty much level with the Crisco.

Cut your candle shorter if you need (or don’t)

Push it right down the center of the Crisco

Light

 

Things to consider:

Obviously the first is fire safe surfaces – place your candles on a surface that does not burn. Examples: plate, terracotta saucer, thin brick, tile, etc…

 

This is an emergency method. Ideally you would want to spoon the Crisco as tightly as possible into a canning jar (for safety reasons) and then push the candle in. That said when you have limited options and it is the difference between freezing/hypothermia it is a better alternative.

 

You could then use this under a terracotta pot should you wish to.

 

If you google “Terracotta Pot Heater” you will see several different ways to do this.

 

Stay safe and stay warm folks.

Fire Cider

1/2 gallon jars of Fire Cider just filled.
I love how pretty it looks.

What is Fire Cider? 

Fire cider is a spicy tonic used to prevent and treat colds by supposedly boosting your immune system. It’s also said to improve blood circulation and digestion, among other benefits. Fire cider is a popular yet controversial tonic. It’s used in alternative medicine to boost immunity, fight colds, and to soothe symptoms like cough, congestion, or sore throat, even though skeptics argue that it’s nothing more than a spicy concoction. 

The Benefits of Fire Cider:

 

I personally disagree on the “controversial aspect” from personal experience. I use this and swear by it. I have little kids and kids come with colds… often. Our household has had SEVERAL rounds of various bugs come through this season and did not get even one of them. And if you have littles in your home, you know they are happy to share every bug they get. I make this in mid September so I have it ready to go for cold & flu season but you can make it any time of the year.

Just about every ingredient in it is known to boost immunity, add good flora, kill bacteria and viruses, boost circulation, act as an antioxidant, or act as an anti-inflammatory.

• Fire cider starts with raw apple cider vinegar (also known as ACV), which has become more and more popular as a health drink by itself, which is made from fermented apples and packed with “good” bacteria. 
• Fire cider can boost energy or be invigorating; many people drink it for this reason alone.
• Ginger and ACV are believed to calm indigestion and promote gut health.
• Garlic may have a positive impact on blood pressure and cholesterol.
• Horseradish has been used to treat sinus infections and urinary tract infections.
• Citrus fruits contain Vitamin C which has been used for years to boost immunity.
• Turmeric is a great anti-inflammatory. In order to active the benefits of turmeric you will need to include black pepper.
• Honey can ease coughing and improve cholesterol. 

You can look up the health benefits to each ingredient if you are interested.

That said, I am not a doctor, nor do I have conditions that may indicate that use is contradicted (such as acid reflux). You will need to make your own decisions for your health based on your research, conversations with your health professionals and conscious. 

 

Ingredients: 

The Basics: These are the foundation for fire cider. 

• Apple Cider Vinegar (with the Mother)
• Ginger (½  cup shredded, sliced, or chopped per ½ gal jar)
• Turmeric (¼ cup shredded, sliced, or chopped per ½ gal jar)
• Horseradish (¼ cup shredded, sliced, or chopped per ½ gal jar)
• Cayenne Pepper (1-2 whole sliced in ½ per ½ gal jar)
• Onion (1 med sliced or quartered)
• Garlic Cloves (3-4 cloves diced, sliced, or chopped) 

Optional Add-ins: I add all of this to my jars

• Lemon (Sliced or Quartered – 1 whole per ½ gal jar)
• Lime (Sliced or Quartered– 1 whole per ½ gal jar)
• Orange (Sliced or Quartered– 1 whole per ½ gal jar)
• Rosehips (½ cup fresh sliced in half or 1 TBSP dried per ½ gal jar)
• Cranberries (½ cup fresh sliced in half or ¼ cup dried per ½ gal jar)
• Pomegranate Arils (¼ cup fresh per ½ gal jar)
• Oregano (1 tsp dried or 1-2 sprigs fresh per ½ gal jar)
• Rosemary (1 tsp dried or 1-2 sprigs fresh per ½ gal jar)
• Jalapeno (1 whole sliced in ½ per ½ gal jar)
• Chili’s (1 whole sliced in ½ per ½ gal jar)
• Star Anise (3-4 whole per ½ gal jar)
• Whole black peppercorns (1 Tbsp per ½ gal jar

 

Directions: 

• Wash your ingredients first.
• Then put all of your solid ingredients into your clean sterilized jars. I use half gallon jars and do 3 at a time. This usually results in about 6 pints of fire cider in the end. Really pack them in if you need too.
• Then top with Apple Cider Vinegar. It is important that it has the mother in it. I use Bragg’s personally. (you can use pasteurized apple cider vinegar if you prefer) Fill it to about ½ in headspace.
• Place wax paper over the opening and then the lid and then the rim. This will help prevent oxidation of the metal rim from the vinegar.
• Let sit in a cool dark place for 4-6 weeks shaking occasionally. I have let mine sit 6-8 week and actually prefer it that way but 4-6 weeks is enough.
• After 4-6 weeks strain ingredients through a cheese cloth.
• Store the strained liquid in clean sterilized pint mason jars until you are ready to use.  
• (don’t throw out the pulp yet more on that to come below)

 

 To Consume: 

• 1 Tbsp fire cider
• 2-3 tsp honey (trust me you want this, I prefer it closer to 3)
• ½ cup warm (not hot) water
• Mix well until honey is dissolved.
• Drink like a shot 

To be clear this isn’t meant to be a yummy drink; it has some… kick. There is a reason it is called fire cider. I don’t mind the flavor once I add the honey. The moment I feel under the weather, or a bug makes itself known in our home, I start taking fire cider in the morning and before bed. 

Things to consider:

Taken alone, apple cider vinegar is very acidic, which can damage tooth enamel, especially if you’re drinking a shot daily. To minimize the risk, I dilute it with warm water and then swish with water after drinking fire cider.

The super acidic drink may cause more serious damage to the esophagus (particularly if you have acid reflux, GERD or Barrett’s esophagus) or lungs. Again, diluting in water is a safer way to drink fire cider.

Speaking specifically to pregnancy; my particular recipe for fire cider uses raw apple cider vinegar, which is unpasteurized and may contain harmful pathogens though not in my experience. I want the flora in the unpasteurized ACV for my gut. However, it is not advised to consume unpasteurized products during pregnancy.

If you have any health conditions, are on medications, or are pregnant or breastfeeding, talk with your healthcare provider first.  

 

How Do You Store Fire Cider?

 

Fire cider contains vinegar making it an unsuitable environment for bacteria. Many of the ingredients also inhibit bacteria growth (garlic for example). Vinegar is used to preserve foods. It’s safe to keep in the pantry for several months (in a tightly sealed jar), but it will last even longer if stored in the fridge. 

Now What to do With the Fire Cider Pulp?

Before drinking fire cider, most people strain out the “pulp” This pulp consists of the vegetables/fruits/herbs/spices that were put into the vinegar, which soften considerably during fermentation, usually disintegrating a bit. The pulp still has plenty of flavor and potential benefits, so don’t throw it out!

Some people will mix up pulp into mustard and spreading on a sandwich (depending on which ingredients they use), mix with mayo and use for dipping fries or veggies, mix with jam for a sweet-spicy glaze for meat, or toss some pulp into a stir-fry for a spicy kick.

I usually puree it and then put it into my dehydrator (if I had a freeze dryer, I would use that but I don’t). Once it is fully dried, I powder it in my ninja bullet and put into veggie capsules to capture more of the benefits. I take one capsule in the morning and one at night. With the recipe above I get about 1 pint of powdered fire cider, which is quite a bit.

If you have no interest in saving the pulp for any purpose, you can throw all of it into your compost pile! Your compost pile will also reap the benefits of your fermentation.

 

Stay healthy!

Getting Fancy with the Garden Goods aka Ratatouille Recipe

Want to impress with your garden bounty - this is sure to do the trick. I love the movie Ratatouille© and this recipe in in honor of that. If your garden has been blessed you have zucchini in abundance about now and are starting to run out of recipes for it.  (Seriously how many have you given away to co-workers?!)  Here is one that can use not only your zucchini but your other ingredients as well.

For tomato/baking sauce:

• 2 Tbsps olive oil
• 1 large yellow onion, diced small
• 4 fresh garlic cloves, minced
• 2 large bell peppers, any color, diced small (I like different colors.)
• 12 oz tomatoes, peeled, seeded, diced finely with juice reserved
• 1 bay leaf
• 1-3 sprigs of fresh thyme and parsley
• sea salt and ground pepper, to taste, about 1/4 teaspoon each
• Splash of red wine (optional)
• 
  

For the vegetables:

• 1 medium eggplant
• 2 medium yellow squash
• 2 medium zucchini
• 4 red onions
• 6 Roma (plum) tomatoes
• pinch sea salt, to taste
• 
  

For the vinaigrette:

• 2 Tbsps extra virgin olive oil, or light olive oil
• 1 Tbsp aged balsamic vinegar
• chopped fresh herbs (I use parsley and dill OR parsley and basil)
• pinch of sea salt and pepper

Instructions

1. In a small jar, combine all of your vinaigrette ingredients. Shake really well until all the ingredients are well incorporated; set aside.
2. Slice bell peppers in half. Remove guts. Place face down on a foil lined tray and roast bell pepper at 450 F until skin loosens. About 15 min.
3. Once cool peel off skins and dice - set aside
4. Wash eggplant, squash, zucchini, and tomatoes thoroughly under cold running water to remove any dirt. Allow to thoroughly dry.
5. Using a sharp chef's knife, carefully slice. Try to cut as thinly and evenly as you can. Slice your onion into thin rings. Alternatively, you can use a mandolin. (I prefer this)
6. Very lightly, sprinkle your veggies with some sea salt.
7. To make the tomato/baking sauce, heat your oil in a skillet over medium-high heat. Add in diced onion and garlic, sauté until caramelized and slightly brown. 
8. Add a splash or a good red wine and stir (optional)
9. Add crushed tomatoes, sprig of thyme and parsley and bay leaf. Stir. Let this simmer until it has rendered some of the liquid off. 
10. Add diced bell peppers, stir.
11. Season with a pinch of sea salt and pepper. 
12. Cover and cook on low heat until the liquid is cooked off and sauce is thickened, about 6-8 minutes, stirring occasionally. Once your sauce has thickened a bit, discard the bay leaf.  pulse it on a food procesor until it is a lumpy sauce. Set aside
13. Preheat your oven to 300 degrees F.
14. Start assembling your ratatouille; pour your tomato/baking sauce into an 8x10 rectangle oven-safe baking dish and smoothly cover the bottom of the dish in your prepared sauce, using a spatula.
15. Next place your sliced veggies in an alternating pattern, eggplant followed by yellow squash, zucchini, onions, and tomatoes vertically on top of the sauce. So think stacks of coins on the table waiting to be used. It makes it easier to work with later.
16. Arrange your veggies in a pattern, or any design you want in your pan. This is the fun part.
17. mix a little fresh garlic, olive oil, pinch of salt and thyme/parsley. drizzle over veggies
18. Loosely cover the dish with parchment paper or foil and bake at 300 degrees F. for about 2 hours.
19. Once finished baking, remove the paper/foil from the dish and switch to the broiler. Broil until the top is nicely golden brown.
20. Prior to serving drizzle evenly with your vinaigrette.
21. Enjoy!

Garden Therapy

Morning garden reflections with coffee

My garden is my therapy

It is my children's play ground

My garden is my grocery shop

It is my children's snack bar

My garden is my science experiment

It is my children's exploration

My garden is my venting space

It is my children's change of pace

My garden is my quiet space

It is my children's nap time

My garden is my creativity 

It is my children's discovery center

My garden is my morning reflection

It is my children's sand box

My garden is my exercise

It is my children's make believe

My garden is my get away

It is my children's safe space

Snack time!

You know, you can bury a lot of troubles in the ground. I don't remember who told me this years ago, but it has certainly stood true for me.  Whether it be frustration that I "work out" as I pull weeds or the sense of accomplishment I get as I watch things grow that I planted or started from seed, I always feel mentally lighter. Whatever the reason it seems to sooth my soul. 

Little Ma looking for
sugar snap peas

My garden has brought so much joy; to my children; and to myself. It has given us a reason to go outside on a regular basis where we may have otherwise stayed inside. I like that. Each day my littles look for snap peas  (which they gobble up as soon as they see one - ripe or otherwise) and that makes them excited. Their excitement is catching. Their eyes light up when they find a "baby mato" or "accidentally" find a carrot. They have a miniature grocery cart they push around the "grocery store" aka garden. I can always tell when they have found the ripe blackberries... that purple juice sure is telling and gets everywhere. They giggle as they find them. These moments are precious to me. Just about everything in my garden is edible and so it naturally lends itself to curiosity and lots of sensory exploration.

Baby Toad

We watch the bumble bees working hard going from flower to flower and dragonflies zooming around. We have learned about baby lady bugs (weird looking little creatures) and about ants... lots of ants... I like that they are learning that these are normal things. Not icky, not scary,  just a normal part of outside.  We found a bunch of baby toads the other day after a hard rain the night before and that brought excited hands and squeals of joy. We watch all the different birds; cardinals and hummingbirds are a regular sight.

Excited fingers eager to hold the toads

The other day my littles helped me turn the compost pile and we learned (well they learned) about worms. There were probably 200 worms in that pile (yay!!!) and it was quite the source of fascination to them. There were lots of high pitched squeals and giggles between them.  Oh I can't even tell you how happy they were!  We were all sufficiently dirty after that day. It was lovely. Truly. Nothing makes this momma's heart more full than to see my two little kids dirty from playing outside together.

My garden is love. 

One Pan Meat & Vegetable Skillet

If you have an abundance of zucchini this is a great recipe for you. 

One Pan + 20 minutes = Dinner Done 

I’m still often amazed how just a few simple fresh ingredients can turn into a satisfying and delicious meal in minutes.

This skillet meal takes about 20 minutes, and all of the ingredients are very interchangeable and customizable to your preferences (use what you have on hand, it’ll turn out great!)

Every evening comes the dreaded question from my kids and spouse, “What's for dinner?” Uh... hmmm well lets see. I love meal prepping but I am a realist. I have little kids and I don't always make/have time to do that. This can be a quick solution.  On nights like that I just want to throw everything in a big skillet and call it good. No mess, one pan, and done.

If you want to do this for Meal-Prepping:

Divide your mixture equally into 4 separate air-tight containers. You could add 1/2 cup cooked quinoa to each serving, it makes a great alternative to rice.  Cover and store in the refrigerator for up to 4 days.

Ingredients

• 2 Tbsps avocado oil or olive oil, divided
• 1 large onion, diced
• 3 cloves of fresh garlic, minced
• 1 lb lean ground turkey, chicken, or beef (literally about any meat works)
• sea salt and ground pepper, to taste
• 2 medium zucchini, diced
• 2 cups broccoli florets
• 2 tsps dried oregano
• 1 tsp dried basil
• 1 x 14.5 oz can fire-roasted tomatoes or fresh diced if you prefer 
• 1/2 cup Colby jack or cheddar cheese, shredded, divided
• cilantro & limes wedges as garnish

Instructions

1. Heat 1 tablespoon of oil in a large skillet, over medium heat. Add in your onion and sauté for 2 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.
2. Stir in the ground turkey and cook, mincing the meat with a wooden spoon. Once the meat is nicely golden brown, set cooked meat aside on a plate.
3. In the same skillet, heat the remaining oil on medium-high heat. Add the zucchini along with the broccoli florets and cook until tender-crisp, for 4 minutes.
4. Return your cooked ground meat back into the skillet then stir in the tomatoes, seasonings, and half of the shredded cheese. Reduce heat to a medium, and simmer for about 10 minutes, or until the liquid is mostly reduced.
5. Sprinkle top with remaining cheese, and allow it to melt for a few minutes more. Garnish with fresh cilantro and serve with lime wedges.
6. Enjoy!