tag:blogger.com,1999:blog-41276229957640588322024-03-28T11:33:01.058-07:00Scrimpalicious: Cooking, keeping, making, savingMrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.comBlogger255125tag:blogger.com,1999:blog-4127622995764058832.post-42010732835720831832013-08-15T17:50:00.001-07:002013-08-15T17:50:42.430-07:00Project: TARDIS Baby QuiltSo, I know that of late Scrimpalicious has been much more heavily focused on cooking, food politics, environmentalism, and natural health than it has been on around-the-house stuff and crafts, but I just had to share. It's not every day that one of your best friends has a baby, and it's not every day that your best friend who just had a baby is also super into Doctor Who (and so are her kids). It's also not every day that two other friends offer to help pay for the fabric for you to make a totally awesome TARDIS quilt for your friend's new baby.<br />
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Well, the stars aligned and everything came together just right and just in time for me to make this awesome thing for my dear friend Stacie of <a href="http://redhogfarm.blogspot.com/" target="_blank">Red Hog Farm</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKIMkfbxjOvVwKd4GUiUdck2Z_dBnyN-NCuXzKd-KCw2Adpk6ZhyphenhyphenbOsjCkOafuZvv57uFaBbfiuQI6c9_Qg49Tg-bjg4LTOOKwpnnaZ_C5RUwE4J23NWowFbcNwZiQ2Axn9_wJXKIslQ/s1600/TARDIS+quilt+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKIMkfbxjOvVwKd4GUiUdck2Z_dBnyN-NCuXzKd-KCw2Adpk6ZhyphenhyphenbOsjCkOafuZvv57uFaBbfiuQI6c9_Qg49Tg-bjg4LTOOKwpnnaZ_C5RUwE4J23NWowFbcNwZiQ2Axn9_wJXKIslQ/s640/TARDIS+quilt+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TARDIS baby quilt? Oh yes.</td></tr>
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I'm not going to get real crazy with the details of design and all that. I did some googling of various images of the TARDIS, I blocked it all out square by square in an excel spreadsheet and on graph paper, I did a bunch of math, and I dropped a bunch of dollars on this gorgeous purple batik that looks like the time vortex:<br /><br /></div>
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<tr><td class="tr-caption" style="text-align: center;">You can't see it here but because I quilted around the TARDIS in front, the back of the quilt has the almost-invisible afterimage of the dematerializing/dematerialized TARDIS<br /></td></tr>
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I improvised pretty hard on the border of the quilt. Wasn't positive exactly how it would turn out so I just started sewing until I got something that was about the right size and then centered it, sewed it on, and mitered the corners and let the chips (or quilt squares) fall where they would. I figured that since it was a semi-patchworky thing it would probably work out alright, and it did!</div>
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<tr><td class="tr-caption" style="text-align: center;">Diagonal striped border with mitered corners</td></tr>
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The black fabric for the Police Public Call Box sign and the yellow in the windows was chosen specifically because I thought it was kind of reminiscent of the swirls of paint in Van Gogh paintings, which is of course also a Doctor Who reference.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7f1kATxmWtaM4papLs1fePb5cRHe6ATMi2YpnsU7Qdzm84FifVoSNIk3Ji7DfZDOTEFsAQ1qeAPTd3SgSIl7O4yzcOaKM3bUCNITJjVeFbg9sXAlsNDmBVR3uGxcobrIguM05NmOjQGg/s1600/TARDIS+quilt+detail+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7f1kATxmWtaM4papLs1fePb5cRHe6ATMi2YpnsU7Qdzm84FifVoSNIk3Ji7DfZDOTEFsAQ1qeAPTd3SgSIl7O4yzcOaKM3bUCNITJjVeFbg9sXAlsNDmBVR3uGxcobrIguM05NmOjQGg/s320/TARDIS+quilt+detail+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paint swirls! But also lit-up window panes!</td></tr>
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The signs were done two ways. The white on black is actually iron-on lettering which I cut out one at a time and then lined up with a ruler and ironed on (painstakingly). The black on white was white fabric that I ran through my printer, soaked and ironed to set the ink, and then sewed in as an applique.<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2IXVLsaJ_uBnmaYIbRYgqb5y2Ua-xC7UGLQYPbn0OCB3uymqr1WKwYDbbCs16JDfMA2qIvkY9VVW4Rc6pEwM_syqbaBbIE8Q20PLGKK8xfp-afv4bRA9fjOmmwoU6sE9DOAwlpBSAC0/s1600/TARDIS+quilt+detail+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2IXVLsaJ_uBnmaYIbRYgqb5y2Ua-xC7UGLQYPbn0OCB3uymqr1WKwYDbbCs16JDfMA2qIvkY9VVW4Rc6pEwM_syqbaBbIE8Q20PLGKK8xfp-afv4bRA9fjOmmwoU6sE9DOAwlpBSAC0/s640/TARDIS+quilt+detail+2.JPG" width="476" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDr9VHRT8QuuaEnObGMa8ZyFOvHJUME1E_ww2OLX1pkUovQxOVXBewmLrUSYHfBm1-YTsu36KDPHQnR0DvqR_7vrzJGYnhz0in0t6RKCbi1Q0XNEpdLMUZcaE4FafHSn2ubg613d_B78/s1600/TARDIS+Quilt+Detail+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDr9VHRT8QuuaEnObGMa8ZyFOvHJUME1E_ww2OLX1pkUovQxOVXBewmLrUSYHfBm1-YTsu36KDPHQnR0DvqR_7vrzJGYnhz0in0t6RKCbi1Q0XNEpdLMUZcaE4FafHSn2ubg613d_B78/s640/TARDIS+Quilt+Detail+1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note black fabric's swirls and the unfortunate little leftover bits of clear iron-on transfer.</td></tr>
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The whole thing is quilted with low-loft organic cotton batting. I did a combination of hand-basting and safety pinning (I had some concerned about the thickness of my safety pins in some spots), then stitched over all of the seams ("stitch in the ditch") where the TARDIS was pieced together. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBejhF1kXltl9m7QcoGdyg63AOxdCAXHUHPewfhaw-iU06PLfC0RxkD68_9OEyUyeGTbtgn6gPDElDwNZ8UCi2czgsjeTbztrZ4Yi2MlU4Ke5_TKMi_gEyubUj2z33Ss8hPkFNDHo7EQ/s1600/TARDIS+quilt+basted.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBejhF1kXltl9m7QcoGdyg63AOxdCAXHUHPewfhaw-iU06PLfC0RxkD68_9OEyUyeGTbtgn6gPDElDwNZ8UCi2czgsjeTbztrZ4Yi2MlU4Ke5_TKMi_gEyubUj2z33Ss8hPkFNDHo7EQ/s640/TARDIS+quilt+basted.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It took me the entire Titanic episode to get this thing put together and ready for quilting</td></tr>
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The very outermost border is made from the folded-over backing of the quilt. I originally bought dark blue binding to use but upon experimenting liked the look of the purple batik far, far more. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMWsbB6z_pmb0hvIU4u8q4y0E4wxToMYR1tyXPcr36NpmnIj_kxFSxnPARRhFQpc75BBEjv81ttEusZIhXuzQ8Pt606gffNUO-NdAoyiUN23Efrj7zgbZ_wMxmUGwDzeuap_vkLBk8U8/s1600/TARDIS+quilt+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMWsbB6z_pmb0hvIU4u8q4y0E4wxToMYR1tyXPcr36NpmnIj_kxFSxnPARRhFQpc75BBEjv81ttEusZIhXuzQ8Pt606gffNUO-NdAoyiUN23Efrj7zgbZ_wMxmUGwDzeuap_vkLBk8U8/s640/TARDIS+quilt+4.JPG" width="528" /></a></div>
<br /><br />I couldn't be happier with how this turned out. Hooray!<br /><br />I'm not going to list the total fabric cost here because it was a gift. Time spent, including planning and shopping and being grumpy over mistakes and doing things over because I got it wrong the first time was probably about 50-60 hours. I think I could probably make another one in about 20, if I could muster the energy. Maybe when I'm not so busy with other things?<br /><br />I have already had four requests from other people to make one for them. We shall see.Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-69594230001706681532013-05-21T07:39:00.000-07:002013-05-21T07:39:12.610-07:00How to Succeed at Homemaking Without Really Trying: It's Fine to FailWelcome to Part 3 of How to Succeed at Homemaking Without Really Trying! Follow the links to find <a href="http://scrimpalicious.blogspot.com/2011/08/how-to-succeed-at-homemaking-without_17.html" target="_blank">part 1</a>, <a href="http://scrimpalicious.blogspot.com/2011/08/how-to-succeed-at-homemaking-without_31.html" target="_blank">part 2</a>, and <a href="http://scrimpalicious.blogspot.com/2011/09/how-to-succeed-at-homemaking-without.html" target="_blank">part 3</a>.<br />
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Perhaps the title of this post seems like an oxymoron to you. If there is anything I have learned through years of attempting to learn how to be a successful human being, it is that success and failure are opposites.<br />
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<tr><td class="tr-caption" style="text-align: center;">Oh wait, are some of these pointing the same way? Hmmmm</td></tr>
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When it comes to the day to day of "natural living" or "going green" or "environmentalism" or "eating organic" or "mindfulness" or whatever you want to call it, I reject that above statement. I say pshaw. Whatever. It's <i>wrong</i>.<br />
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Because it is ok to fail. In fact, it's <i>important</i> to fail. And it's important to understand how to fail and how to do it with grace.<br />
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So, I'd like to share some of my "failures" with you here and talk about why they really don't upset me.<br />
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<b>I fail to maintain a "perfect" diet</b><br />
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Let's pretend for a second that the perfect diet is even actually a real thing instead of an imaginary construct. I don't do it. I am allergic to wheat and corn and sometimes I still eat them. I will talk all day long about how bad processed food is for you and then drink a diet coke at a party.<br />
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Am I a hypocrite, or a human being? If you say something is good and you fail to achieve it, are you a hypocrite or a human being who is trying to be more or less responsible about what you put in your mouth?<br />
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Our culture has really bought into the idea that certain foods are sinful or wrong and for me, part of learning how to listen to my body and eat more naturally involves learning to reject that kind of good vs. evil thinking about food. I try to avoid things that aren't food or that are going to make me sick, but I am done with the idea that if I slip I have to force myself to do penance.<br />
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<b>I cook things that taste bad</b><br />
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Sometimes, in spite of being a frankly pretty clever cook and a dab hand in the kitchen, I make something that simply doesn't taste good. Mr. Scrimp and I take a bite, he tries valorously to find something good about it, and I laugh and tell him he has permission to say it's gross, because it <i>is</i>.<br />
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This is not a reason to throw my hands up and never cook again. It's funny, I always learn something new (i.e. "next time, make sure the lid is firmly on the pepper before you shake it over the soup" or "next time, don't forget to take things out of the oven when they are done cooking") and that is fine.<br />
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<b>I kill my plants</b><br />
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I love gardening. Gardening does not love me. Most of the time when I plant things, I ultimately kill them. I keep planting things, because trying and failing is how you learn and every year I keep a few more things alive.<br />
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<b>My house is a mess sometimes</b><br />
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Sometimes I get busy and sometimes there are just too many other things that are higher priority to me than scrubbing my baseboards. Fortunately, "cleanliness is next to Godliness" is not actually in the Bible, and so far I have never heard of anybody being killed by a dust bunny or two.<br />
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<b>In a more general sense...</b><br />
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The process of completely overhauling the way you live is slow and sometimes kind of torturous. You can't change everything overnight. You can change one thing at a time, maybe even two or three if you're extremely lucky. You will take two steps forward and one step back, <i>constantly</i>.<br />
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But every time you mess up, you are preparing yourself to do a little better next time. You are arming yourself with foreknowledge, experience, and a host of good stories (seriously, I should have made sure the lid was securely attached to the pepper). <br />
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When you read blogs or magazines or books or watch tv or youtube videos about how to keep house, go green, be a locavore, eat naturally, lower your carbon footprint, give the middle finger to Monsanto... whatever it is, you are being sold an image of success. What you aren't seeing are all the failures that built the path to that success.<br />
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Don't be afraid to fail, or to make a mistake, or to only change one thing about what you do instead of changing a hundred things at once. Instead, be afraid to give up, stop caring, or not try at all. Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-1717512074345273052013-05-19T13:41:00.000-07:002013-05-19T13:41:13.174-07:00Recipe: Coconut Flour Jelly Cookies (Paleo/Gluten Free)It is not a secret among our friends that Mr. Scrimp and I are huge fans of Dr. Who. I know, I know, we can get in line behind the entire rest of the Internet. On a typical Sunday afternoon, we can be found having some sort of tasty Sunday dinner with family and/or friends and then settling in on the couch to watch the latest episode on Amazon. This week is the season finale, which means no more episodes for six months, and I decided to mark the occasion by experimenting with a grain-free version of <a href="http://en.wikipedia.org/wiki/Jammie_Dodgers" target="_blank">Jammie Dodgers</a> (aka The Eleventh Doctor's favorite snack).<br />
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<tr><td class="tr-caption" style="text-align: center;">Basically, yum.</td></tr>
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A jammie dodger is essentially an English linzer cookie. Or, in other words, a shortbread-ish sandwich cookie made with jam. My mom taught me how to make linzer cookies when I was a little kid and I have very fond memories of them. However, eating things with lots of refined sugar and wheat flours does not agree with me, so I had to come up with a way to express my nerdy devotion that did not involve gluten.<br />
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Enter coconut flour!<br />
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These are gluten free and sort-of paleo. I say sort of, because I refuse to believe that cave men made baked goods using dried, finely processed coconut. Anyway, it's still pretty tasty, although there is definitely a nuttiness to these that is not present in real Jammie Dodgers and is provided by almonds rather than coconut in linzer cookies.<br />
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<b>Ingredients</b> (makes 1 dozen)<br />
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<li>1 1/2 cups coconut flour plus extra if necessary</li>
<li>1/2 cup cultured butter</li>
<li>1/4 cup coconut oil</li>
<li>2/3 cup palm or date sugar</li>
<li>1/2 tsp salt</li>
<li>2 tsp baking powder</li>
<li>3 eggs</li>
<li>2 tsp vanilla</li>
<li>Jam or jelly (I used raspberry habanero)</li>
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You will also need a rolling pin and two cookie cutters of different sizes.</div>
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Sift together all dry ingredients except sugar and set aside.</div>
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In a bowl, cream sugar together with butter and coconut oil (note: You can use all butter or all coconut oil rather than a mix, if you prefer or have dairy issues). If you're using an unrefined sugar, this may take longer than it does with white sugar. </div>
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Add the eggs and vanilla and continue mixing until well blended. Add the dry mixture a little bit at a time until it is all added and well incorporated. </div>
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At this point, you'll want to test your dough. Spoon a little bit of it up and roll it in your palm. Does it stick together nicely without crumbling? Awesome! If it is crumbly and doesn't want to stick together, add a splash of liquid or another little bit of coconut oil. If it is too moist and is so sticky that you can't roll it, add some more coconut flour. </div>
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Once the consistency of your cookie dough is about right, set it in the freezer to chill for about 20 minutes. While this is happening, preheat your oven to 350 degrees, tidy your kitchen, and prepare a couple of cookie sheets with parchment paper or butter. </div>
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Note: You can roll this dough without chilling but because coconut oil becomes liquid as it warms up, it's really helpful to have the dough fairly cool while you work it because it can get very sticky. </div>
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Using a rolling pin, carefully roll your cookie dough between two sheets of parchment paper until it is a uniform 1/4" thick. I found it easiest to roll in small batches rather than trying to work all the dough at once. Gently peel the parchment paper away and begin cutting your cookies. You'll need to cut two large pieces for each cookie and then use the second cookie cutter to cut a small window into the piece that will form the top half of each. </div>
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Using a knife or spatula, lift the bottom piece of each cookie onto your baking sheet and begin applying jam. I used about a heaping teaspoon of jam for each cookie and spread it almost all the way out to the edges but not quite. Then, very carefully put the tops of the cookies in place. You should have sandwich cookies with some sort of window through which delicious jam is peeking at you. </div>
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Put in the oven and bake for 20-30 minutes, or until the cookies are starting to brown. Serve plain with tea or (as pictured above) with clotted cream and fresh fruit. Delicious!</div>
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I really like these cookies but I will share one word of warning for people not used to eating coconut flour products--it is not going to taste exactly like what you would get with a grain flour. Coconut flour has a distinct coconut flavor and nuttiness to it, and the texture can be somewhat grainy and soft. </div>
Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-24233519761675850142013-05-18T11:54:00.002-07:002013-05-18T11:58:35.741-07:00Home Remedies: Switchel (for Dehydration)Here in Ohio, it's hard to say what is and is not seasonable in the spring. Last Monday it snowed. Today it's 80 degrees and sunny.<br />
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I made the silly mistake of thinking "Oh, it isn't <i>that</i> hot" and mowing the lawn at the very hottest part of the afternoon. Then I was sad and feeling a little sick. Fortunately, I know just the remedy for that!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5X3pISxLN0cFXeV3SR5keqyvKcHyDn6d7jhKlph0hAKxa6PXlAWNTArTpBCuua7S_glEexjyKvuXdOPTSCiJ0gyKAQhRRTMNyM9jkPomn1mEYnJl4DfzQEKjy2sNk1WH5uJvPcgxC4hI/s1600/Switchel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5X3pISxLN0cFXeV3SR5keqyvKcHyDn6d7jhKlph0hAKxa6PXlAWNTArTpBCuua7S_glEexjyKvuXdOPTSCiJ0gyKAQhRRTMNyM9jkPomn1mEYnJl4DfzQEKjy2sNk1WH5uJvPcgxC4hI/s400/Switchel.jpg" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Above: Syrup, vinegar, water, and beautiful alchemy</td></tr>
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That, my friends, is a photo of a mostly-forgotten concoction known as switchel, swizzle, or haymaker's punch. What is switchel? If you've ever read the Little House on the Prairie series, you may already have heard of it!</div>
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"<i>Nothing was ever so good as that cool wetness going down her throat. At the taste of it she stopped in surprise and Carrie clapped her hands and cried out, laughing, “don’t tell, Laura, don’t tell till Pa tastes it!”</i><br />
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<i>"Ma had sent them ginger-water. She had sweetened the cool well-water with sugar, flavored it with vinegar, and put in plenty of ginger to warm their stomachs so they could drink till they were not thirsty. Ginger-water would not make them sick, as plain cold water would when they were so hot. Such a treat made that ordinary day into a special day, the first day that Laura helped in the haying.</i>" -Laura Ingalls Wilder, <i>The Long Winter</i><br />
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I know plenty of people who find the idea of drinking vinegar water to be repellent and when Mr. Scrimp and I sing its praises they give us the kind of very tolerant looks that are normally reserved for people who insist very cheerfully and harmlessly that the sky is purple. I can accept that. But in the 19th century, we would have been looked at as completely normal. Switchel used to be a positively trendy beverage.<br />
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If you are someone who craves lemonade on a hot summer afternoon, I suggest you give switchel a try. It has the same sour, brisk sort of taste but uses raw vinegar and therefore offers probiotic benefits that lemonade does not. (It's also cheaper to make at home from scratch and much easier to ensure that what you're getting has never been exposed to pesticides).<br />
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I make my switchel by the glass, rather than mixing it up a pitcher at a time, and I mix it more or less to taste, so I encourage you to experiment and see what you like best!<br />
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<b>Ingredients </b>(serves 1)<br />
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<ul>
<li>2-3 ice cubes (optional; some people say ice cubes are bad for you when you're overheated and when I am very hot I forgo these until I have cooled down a little)</li>
<li>12 oz cool water</li>
<li>1 Tbsp <a href="http://scrimpalicious.blogspot.com/2011/10/home-remedies-homemade-raw-apple-cider.html" target="_blank">raw vinegar</a> </li>
<li>1 dash cinnamon</li>
<li>Grated raw ginger (to taste; optional)</li>
<li>Coconut sugar, raw honey, maple syrup, or hickory syrup to taste</li>
</ul>
<div>
Mix all ingredients well and enjoy!</div>
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I use hickory syrup, which is sort of like maple syrup except it tastes less like pancakes and more like a cool afternoon under the shade of a green forest. Seriously, I don't know how else to describe it. Hickory syrup tastes like trees. Pictured above is Shagbark Hickory Elixir which we buy at our local farmers market from a company called Building Organic, LLC, and it includes a little bit of lemon balm and just a hint of cayenne pepper, so if you want to throw some of those in I say go for it. I'd include a link for you to buy this particular blend but as far as I can tell they have no presence on the Internet. Sorry!</div>
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I don't know if Laura Ingalls Wilder was right about the difference between switchel and plain water on the stomach, but I do know that I am a girl who gets nauseated if I drink too much water too quickly, and I can drink switchel all day long and the only thing that happens is I eventually am not thirsty anymore. The vinegar taste took me a little getting used to but now I love it and crave it when the day gets hot and my body gets tired and overheated. </div>
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Have you tried switchel? What did you think?</div>
Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com1tag:blogger.com,1999:blog-4127622995764058832.post-50344730717059800952013-04-30T06:30:00.001-07:002013-04-30T06:30:30.501-07:00Recipe: Cure Your Cold With Onion QuicheI get the sniffles a few times a year, usually around allergy season. Because of the timing, I generally chalk it up to pollen and try to get on with my life, but there's something about the clogging of my sinuses that leads to a general clogging of the brain, which probably explains why, on a day when I was feeling all-around miserable, I decided that the <i>only possible solution</i> to my woes was to cook onions into some kind of pie.<br />
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Had I had my wits about me, I might have tried to get really fancy and make this a tart (or I would have put this project aside to do when I wasn't feeling <i>quite</i> so far under the weather), but it's really more of a quiche, due to the unashamed use of store bought pie crust and over-application of egg. Let's call it Onion Quiche, then. Whatever it was, it fixed my sinuses and it tasted delicious, so I win double.<br />
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<tr><td class="tr-caption" style="text-align: center;">Deliciousness!</td></tr>
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Fortunately, I was present enough to take some photos, which means a recipe to share.<br />
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<b>Onion Quiche</b> (makes 2)<br />
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<ul>
<li>1 pie crust (I used frozen because I was sick, but you can use homemade if you are an overachiever)</li>
<li>4 lbs onions</li>
<li>1 bunch swiss chard</li>
<li>1/3 cup half and half (or milk, but half and half is best)</li>
<li>3 eggs</li>
<li>Sharp grated cheese</li>
<li>Salt and pepper</li>
<li>Herbes de Provence, to taste</li>
</ul>
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I strongly recommend making this if you are stuffed up. It will help, and if caramelized onions aren't one of your comfort foods then I feel like I, as a friend, need to suggest that you seriously re-think some of your life choices (unless you are allergic to onions, in which case you get a pass). </div>
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Begin by staring down at your giant pile of onions and asking yourself what, exactly, you were thinking. Shake your head dubiously and push through that feeling, because what you were thinking was that thin-slicing four pounds of onions is a <i>brilliant</i> idea. Get to slicing. Try to hold your breath through the first two pounds or so. This step is best if you use really potent onions. You know, the kind so pungent that by the time you are done every part of your fact that <i>can</i> release liquid is doing so in copious amounts. Relish the feeling of being able to breathe through your nose again and tell yourself that permanent blindness due to onion toxicity is worth it. </div>
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Put your four pounds of thin-sliced onions into a large pan, preferably cast iron, with just a little bit of butter.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIw0gDcnuOBPj81Q04eYyxIG0HhsCPSiEethF5FwZ-soL6ZjdUS2EVdlgz8A9gJiIRliqPiRPGE8b5CVaMFhsPW0kIAZPN5K5S00OwJsEv8fT89ASRngubn92jxxlsvUTCEAVAlPiyv0/s1600/Uncooked+Onions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIw0gDcnuOBPj81Q04eYyxIG0HhsCPSiEethF5FwZ-soL6ZjdUS2EVdlgz8A9gJiIRliqPiRPGE8b5CVaMFhsPW0kIAZPN5K5S00OwJsEv8fT89ASRngubn92jxxlsvUTCEAVAlPiyv0/s640/Uncooked+Onions.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The secret to why this recipe makes your cold feel better<br /></td></tr>
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I say "preferably cast iron" for several reasons, only some of which I will get into now. For the moment, let it suffice to say that cast iron is my favorite thing to cook in because it flavors whatever it cooks, it adds iron to your food (you know, like the kind you get from your multivitamin), and it provides a lovely, even heat that makes it easy to cook things.</div>
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During this stage, look around you for anything fun and tasty that might be good to add to the dish other than onions. Maybe you picked something up at the farmer's market that you then felt totally uninspired about cooking? Like some swiss chard? Now is the time! Start cutting that sucker up!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysTWOGHaXR9MgpXMpC-ZAMURxckQFm79ipXQKRgGSXDb8Ec8YG7sE7VN02GQoaELH6ceK10ubotqEcnDgyF8rCWL7ua8tS7SCrtvu90ztPfKCN13Gf18wg_icQNVg7qlj3GOHnxFlkUU/s1600/Swiss+Chard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysTWOGHaXR9MgpXMpC-ZAMURxckQFm79ipXQKRgGSXDb8Ec8YG7sE7VN02GQoaELH6ceK10ubotqEcnDgyF8rCWL7ua8tS7SCrtvu90ztPfKCN13Gf18wg_icQNVg7qlj3GOHnxFlkUU/s640/Swiss+Chard.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colors mean vitamins!</td></tr>
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Have a moment of serious panic when, in your delirium, you suddenly wonder if the farmer accidentally mixed rhubarb in with your chard. Are you cutting up rhubarb leaves to feed your household? Are you about to give everyone oxalic acid poisoning? </div>
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Probably not. Take a deep breath and keep going. While the onions are cooking (this is going to take a while, did I mention?), it is a good opportunity for you to pull out your shameful pre-made pie crust and preheat the oven to 425. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1rGVoJ-22VHd2hy4Ki6QEn7ExUI7aVSvjikTherUC4UH1W14HOil3ZpTHgyUzxiIhkwy-8BY2RrmbtMMDqVsvcWDizrQv-oet4a5jqBdP3GMjMJUOU3GNpR-9dhyphenhyphenPC1sGoUvSqK49bU/s1600/Pie+Shell.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1rGVoJ-22VHd2hy4Ki6QEn7ExUI7aVSvjikTherUC4UH1W14HOil3ZpTHgyUzxiIhkwy-8BY2RrmbtMMDqVsvcWDizrQv-oet4a5jqBdP3GMjMJUOU3GNpR-9dhyphenhyphenPC1sGoUvSqK49bU/s640/Pie+Shell.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Store bought--tastes like not being as good as your other homemaker friends!</td></tr>
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I used a spelt flour crust, because I can't eat wheat without getting sharp, stabby pains in my stomach a few hours later. I used frozen crust, because I am terrible at making pie crust, and I was also in a hurry. You can use whatever kind of crust you like. </div>
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Note: I did not pre-cook my pie crust, but next time I make these I am going to do so, because the crust got a little soggy around the bottom. I recommend pre-cooking at least a little bit to make sure you have a nice, dry crust to support your filling.</div>
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Now is also a good time to assemble your other ingredients and take some pictures of them because even though everyone knows what eggs look like you are having fun with your camera and feeling bored because there isn't much left to do until those onions are done cooking.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBtJPIGHvwyS6RoqihPUgnzDg3IvI-C6I4L5bQ0KfTUNqR5zgU9CTNie9XJUG6jDex1j0bPX2uRKYZ0zlswQo02pRG3RkjB8zSe81ohLMauBX-gz3ZvL0gbFckFe9VrI4XFm0KMs6L-Q/s1600/Eggs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBtJPIGHvwyS6RoqihPUgnzDg3IvI-C6I4L5bQ0KfTUNqR5zgU9CTNie9XJUG6jDex1j0bPX2uRKYZ0zlswQo02pRG3RkjB8zSe81ohLMauBX-gz3ZvL0gbFckFe9VrI4XFm0KMs6L-Q/s640/Eggs.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a joke: I once heard someone say "the brown eggs are healthier because they haven't been bleached"</td></tr>
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<div>
Crack your 3 or 4 eggs into a mixing bowl and beat them with a fork or a whisk. I don't really remember which one I used, because the sudden clearing of all blockage from my nose, sinuses, and lungs was making me feel a little woozy. It was probably a fork. Anyway, mix the eggs up until they are nice and mixed, and then add your third-cup of half and half. </div>
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<div>
Note: If you are an eater of a low-fat diet, I can see where the fact that this recipe uses a third of a cup of half and half would seem kind of repugnant to you. However, let me assure you of a few things:</div>
<div>
<ul>
<li>A little fat is good for you</li>
<li>This might not be French cooking, but it's close, and it genuinely won't taste as good with milk</li>
<li>By the time this is divided into two pies, we're talking 52 calories per pie from half and half. Not insignificant, but divide that again between the eight slices per pie and you're looking at a mere additional 6.5 calories per serving, so if you can I hope you are able to just hold your nose, close your eyes, and use the good stuff.</li>
<li>You are dying of the flu or some kind of sinus thing and you need to cut yourself some slack</li>
</ul>
<div>
Anyway, throw caution to the wind and mix that half and half in with the eggs until it is so mixed you will never be able to take back the decision to use half and half instead of skim milk (yuck). Add a dash of salt and pepper and any herbs that you think will make your food extra delicious, such as herbes de provence, which are a staple for all my quickie not-quite-French food.</div>
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At this point, your onions should look like this:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY3L31YKhtT2ECCRUHBtg3IJn8hqBpDyNg1OOTvipyGO83ngwVZ3TnDnqvSGmiqmwZetitsSapdDGqgklfKCnFBgGTvs3TPpqOfgH82VfU-2akPdH5n1vC3J36NaaELmOA4gX4s6gHAY/s1600/Cooked+Onions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY3L31YKhtT2ECCRUHBtg3IJn8hqBpDyNg1OOTvipyGO83ngwVZ3TnDnqvSGmiqmwZetitsSapdDGqgklfKCnFBgGTvs3TPpqOfgH82VfU-2akPdH5n1vC3J36NaaELmOA4gX4s6gHAY/s640/Cooked+Onions.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I would eat caramelized onions as a meal unto itself if I didn't think people would<br />look at me strangely</td></tr>
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<div>
Salt the onions until they taste good to you, then remove them from your cast iron pan and use the pan with the leftover onion juice and little bits of butter to saute the swiss chard (or whatever refrigerator orphans you happened to find). This doesn't have to be insanely cooked. If it is a green leafy something or other, just cook it until the stems start to get soft and the leaves are nice and wilty. </div>
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<div>
Divide your onions between your two pie crusts. Add anything you're going to add, vegetable wise. I added chard to one and left the other as just straight onion because <i>onion pie</i>. Seriously, is another reason necessary?</div>
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Pour your egg mixture over the onions and use a finger or a chopstick or a fork or something to carefully distribute the egg mixture evenly among the onions and vegetables. Seriously, be careful, or you will rip the bottom of your pie crust and that will make you sad. </div>
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At this point, unless you have gone horribly wrong somewhere, you will have something that looks kind of like this:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhZolqKOOGv-II2syRifTfu15kv98WHVVp2RIhSZAEe0lR-BAv2SEXB2SYIt0cmdJdAiK8atPf_ZRSdLZNwrPcSsP44hVocfxgly7be0iPpdmXTvAg7qfCNx5gPx-0BrwSAEmQQ3efDI/s1600/Uncooked+Tart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhZolqKOOGv-II2syRifTfu15kv98WHVVp2RIhSZAEe0lR-BAv2SEXB2SYIt0cmdJdAiK8atPf_ZRSdLZNwrPcSsP44hVocfxgly7be0iPpdmXTvAg7qfCNx5gPx-0BrwSAEmQQ3efDI/s640/Uncooked+Tart.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Actually, when uncooked these really look sort of gross</td></tr>
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As you can see above, I also took this opportunity to add a handful of shredded cheese to the top of each. I was a little concerned about overdoing it but Mr. Scrimp says I could have used much more and only improved the flavor, so next time there will be substantially more cheese involved. I opted for a very strong parmesan reggiano style cheese because I like the sharp wine-y flavor of it and because I was a little worried that if my stuffy nose came back I wouldn't be able to taste anything weaker. </div>
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At this point, the only things left for you to do are to put these beauties in the oven, clean your kitchen, and wait. It takes roughly half an hour but you should check them every so often just to be sure, because every oven is different. They are ready to come out when they are just set in the middle. Let them sit for at around 15 minutes before serving. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjd3ZxI2FQtMhPEccNK6dbK23gKCNRq16mvEd6NbZUUv7Y0EJ5T_HWdTvOHH1SReSmaukjXjyLOu2Xr-68vr_V1Eb0wz9aTqzSCVgPVB6LTaK9Pi15eAkwY6mktQJYBGgi8fmDeZp-UlU/s1600/Cooked+Tart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjd3ZxI2FQtMhPEccNK6dbK23gKCNRq16mvEd6NbZUUv7Y0EJ5T_HWdTvOHH1SReSmaukjXjyLOu2Xr-68vr_V1Eb0wz9aTqzSCVgPVB6LTaK9Pi15eAkwY6mktQJYBGgi8fmDeZp-UlU/s640/Cooked+Tart.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When they are done, they should look something like this.</td></tr>
</tbody></table>
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These are delicious eaten hot. They are also delicious eaten cold. Or basically any other time. We had ours hot for lunch and then we had leftovers cold for dinner. The next day, I had a slice for breakfast. This is a versatile food, people.</div>
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One final note: Because of the caramelizing of the onions this recipe does require you to be in your kitchen and at least sort of paying attention for about 45 minutes, so don't add this to your list of "quick things to cook when I am out of time." It will make you sad if you put it there.</div>
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What is your favorite sick time comfort food?</div>
Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-16208160328396696332013-03-19T10:30:00.004-07:002013-03-19T10:31:37.695-07:00Breaking Up is Hard to DoA few months ago, Mr. Scrimp and I made the decision to break up with our CSA.<br />
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I wish we could say "Hey, CSA, it's not you--it's us." But that wouldn't be true. Well, not completely true, anyway.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrEP9qNT0-5oLWAHeHr5YN7G9sG_M3Ycd1cR7Jy0LJaHaxGMaYdU1ao9Qq9cjBzlm0FlYgFciPnZMqH5Pb0tEHKP9Yc8d-2dXqetOBNHxX3SdBjqjK03Mb_9u2MHqLOPNTlYWzMfLluo/s1600/Grocery+Bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrEP9qNT0-5oLWAHeHr5YN7G9sG_M3Ycd1cR7Jy0LJaHaxGMaYdU1ao9Qq9cjBzlm0FlYgFciPnZMqH5Pb0tEHKP9Yc8d-2dXqetOBNHxX3SdBjqjK03Mb_9u2MHqLOPNTlYWzMfLluo/s1600/Grocery+Bag.jpg" height="320" width="250" /></a></div>
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The CSA model is wonderful, and I still recommend it if you are just beginning with real food/local food as an idea, or if you don't live in an area that is as local-food friendly as ours. I just think that for us... well, we've sort of moved beyond it. We ended up throwing out a lot of food last year because we had too much, or got things we didn't/couldn't eat, and we found new ways to eat locally and seasonably that didn't require a middleman.<br />
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And that--cutting out the middleman between my dollar and the farmer who grows my food--is a really important thing to me.<br />
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<br />
<a name='more'></a>So what do we do without our CSA to continue to eat locally and seasonally? Here are a few key points to our approach to food:<br />
<ul>
<li><b>We buy directly from farmers. </b>We are fortunate to have a year-round farmer's market, and we go once a week to stock up on groceries which we buy directly from the people who raise them. We are on a first-name basis with the people who grow our vegetables, feed our pork chops, and pull our eggs out from under the chickens who laid them. That also means that our money goes directly to those people with no middleman taking a cut, maximizing profit for our farmers and helping to build an economy that rewards the kind of food production we consider important.</li>
<li><b>We eat in season</b>. I eat maybe one or two homemade salads all winter, and those are very special treats usually made with locally grown hydroponic lettuce. We'd eat more, but I just don't like hydroponic lettuce much. The rest of the winter, we eat meat, root vegetables, and preserved foods. Which brings me to my next bullet point...</li>
<li><b>We store up for winter</b>. I buy extra food all summer and invest time in canning, pickling, storing, and freezing in order to have access to a greater variety of food during the winter months. Our freezer is stocked with eggplant, cauliflower, and berries. Our cupboard has applesauce, tomato sauce, bruschetta, pickles, and jars of locally grown dried black beans, spelt berries, and more. We are practically swimming in butternut squash and onions. </li>
</ul>
This doesn't cover 100% of our food. We still buy some things out of season from Whole Foods when need or inclination arises. We try not to do it too often, but we're still in the process of learning how to effectively stock up for winter and estimate how much food it will take to get us through the season. I'm ok with that. We are on our way.<br />
<br />
Do you eat local? How do you do it? Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com2tag:blogger.com,1999:blog-4127622995764058832.post-90316247387318693232012-10-02T07:20:00.000-07:002012-10-02T07:20:49.727-07:00Cheap and Easy Recipes: Turn Tough Meat Tender by Braising<div style="text-align: left;">
Here in the Scrimp household, we braise meat at <i>least</i> two or three times per week. It is by far our preferred method of cooking. Why? Well, it's easy, it's quick, and it's a great way to make the cheapest cuts of meat taste mind-blowingly good. </div>
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Braising is a type of slow-cooking that is best done in the oven but can also be done on a stovetop. All you need is a pot with a good lid. You can even braise in a crock pot, although my experience has been that meat braised in the crock pot does not turn out as well. </div>
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The best braising dish is a dutch oven. I have two of them, I swear by them, and I use them for just about everything. One of them is a discontinued Martha Stewart model that I got as a wedding gift, and one of them was a Christmas present last year from Mother-in-law Scrimp--the lovely red Food Network model below.</div>
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<br /><iframe bordercolor="#000000" frameborder="0" height="400" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.451;sz=400x400;ord=[timestamp]?;lid=41000000000342669;pid=c21839;usg=AFHzDLtaIDAX5k2HNLqR2MAgiZobKjcOLA;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page_multiple.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892717581%2526mr%253AtrackingCode%253D0385DA06-606B-E011-8904-001517B188A2%2526mr%253AreferralID%253DNA;pubid=582052;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2Fc21839%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=400;height=400" vspace="0" width="400"></iframe></div>
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A dutch oven is made of enameled cast iron. It's heavy. It's a beast. It retains heat beautifully and it turns cheap cuts of meat into magic. If you're going to braise, I recommend getting one, because it just makes life in your kitchen better. </div>
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Last night for dinner, I took a $3.99/lb cut of beef and turned it into something that we gladly would have paid ten times more for. And I didn't even need a recipe. All I needed to know was the secret formula of braising. </div>
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<br />Are you ready? Here it is.</div>
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<b>Cheap meat + vinegar or wine + seasoning + braising = Tender, succulent, flavorful wonderment.</b></div>
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Let me explain.</div>
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<b>Cheap Meat</b> </div>
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Cheap cuts of meat are typically full of extra bones, sinew, and/or skin. They're usually (especially in the case of beef and pork) very tough. They're cheap because you can't slap them on the grill untouched and come up with something delicious and tender. </div>
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However, the cheapest cuts are often the most flavorful and the most healthy. Why? Well, all of those extra bits that have been taken out of expensive meat are full of good things like collagen, cartilage, calcium, and other minerals. They make the meat tough, but they also make it good for you. </div>
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To braise meat, the first thing you need is one of those cheap, tough cuts. Yesterday I used beef shanks, literally the cheapest cut of beef available at my Whole Foods. Sometimes we use ribs, or chuck, or shoulder roasts (a perennial favorite). Any meat works, honestly. </div>
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<b>Vinegar or Wine</b></div>
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The next thing you need is something to help break down all that connective tissue that is making the meat tough. This is where vinegar or wine (or other alcohols) come in. You don't need much; the meat should only be covered about 50% or a little more. In combination with heat, vinegar or alcohol will melt that toughness down into flavor. </div>
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<b>Seasoning</b></div>
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Toss a little salt or pepper in with your meat and liquid, too. You can even get fancy and add other things, like herbs, onions and garlic, or vegetables. Sometimes we get real crazy and add tomato sauce or a jar of salsa, or even curry. Any flavoring will work, whether simple or complicated. </div>
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<b>Braising</b></div>
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If you have a dutch oven or other oven-safe pot with a well-fitting lid, set your oven temperature between 300 and 325, pop it in there, and leave it for... well... as long as you want. Typically it takes at least 3 hours for the meat to really be falling-off-the-bone cooked, but sometimes it takes as little as 1 1/2 and you can leave it in there for 8 hours and as long as you make sure there's always some liquid in there, all that's going to happen is that it's going to taste better and better. <b> </b></div>
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If you don't have a dutch oven or oven-safe pot... well... <a href="http://gan.doubleclick.net/gan_click?lid=41000000000342669&pid=c21839&adurl=http%3A%2F%2Fwww.kohls.com%2Fupgrade%2Fwebstore%2Fproduct_page_multiple.jsp%3FPRODUCT%253C%253Eprd_id%3D845524892717581%26mr%3AtrackingCode%3D0385DA06-606B-E011-8904-001517B188A2%26mr%3AreferralID%3DNA&usg=AFHzDLtaIDAX5k2HNLqR2MAgiZobKjcOLA&pubid=582052" rel="nofollow" target="_blank">you can buy the one that I have</a> for $49.99 (full disclosure: If you use that link to buy a dutch oven, I will theoretically be compensated for advertising it). I really do own it, though, and I really do recommend it and have recommended it dozens of times before when Google affiliate ads weren't promising me filthy lucre in exchange. </div>
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If you don't have the $50 on hand to buy a new kitchen tool (even one that will last you through years of every day use), all is not lost. Like I said before, you can braise on the stovetop or in a crock pot, as long as you have a pot with a lid. It's best to use a heavy-bottomed pot, and then just put it on the back burner, covered, on a simmer. Check on it occasionally to make sure it isn't boiling too hard, as this can make the meat tough. Cook the meat until it's succulent and tender. </div>
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<b>Famous Recipes that Use Braising:</b></div>
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Still not convinced? Here are some examples of famous recipes and dishes that use braising to achieve intense flavor and tender meat:</div>
<ul>
<li>Coq au Vin</li>
<li><a href="http://scrimpalicious.blogspot.com/2010/10/julia-i-aint.html">Boeuf Bourguignon </a></li>
<li>Chicken Cacciatore</li>
<li>Moroccan Tagine</li>
<li>Goulash</li>
</ul>
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What's your favorite braising recipe?</div>
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Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com1tag:blogger.com,1999:blog-4127622995764058832.post-21468035045437872162012-09-30T10:32:00.000-07:002012-09-30T10:33:17.462-07:00Preparing for WinterWinter is on its way and for the last month or so, I've been feeling this really strange sense of impending gloom and cold. The weather has been gorgeous--warm, dry (but not <i>too</i> dry), pleasant breezes and all the sorts of things that make you want to spend time sitting outside soaking up vitamin D and fresh air. I can't say why, when I go out into that, my urge is to run to the farmers market and snatch up every preservable fresh vegetable I see, but the urge is there nonetheless.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm4.staticflickr.com/3260/3170631539_7c0bc9fa7a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm4.staticflickr.com/3260/3170631539_7c0bc9fa7a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you eat these? I don't know but something deep inside of me wants to<br />
pick them all and hide them in a hole in the ground. For <i>later</i>. <a href="http://www.flickr.com/photos/saucysalad/3170631539/">Source.</a></td></tr>
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And I know I'm not the only one. I've asked other people and, at least here in the midwest, it seems to be a pretty universal feeling among the seasonal eating crowd.<br />
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Part of this, I think, is that the more we settle in to a truly seasonal diet, the more aware we become of the lack of certain foods in the winter. Last winter we didn't really prepare much at all and, once the stored winter vegetables ran out at the market, we spent a few months living on pretty much nothing but meat, hydroponic lettuce, and the occasional bag of frozen vegetables from Whole Foods. I am <i>still</i> sick of lettuce.<br />
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So this year, we're preparing. We don't have the time, space, or ready cash to really put an entire winter's worth of food away, but we're doing what we can to buy up fresh vegetables now in order to save them for later. I've been doing some canning and we were very excited to find a brand new deep freezer at a yard sale a month ago for less than a hundred dollars which is letting us freeze and store lots more meat and vegetables than before.<br />
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What are you doing to get ready for winter?Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-53132967835317059902012-09-20T06:49:00.000-07:002012-09-20T06:49:26.682-07:00Recipe: Cream of Kale and Leek Soup (GAPS-legal)Mr. Scrimp recently got a new job that lets him come home for lunch every day, which means two things. One, I no longer eat my lunch at the computer while I work. Two, I had to start thinking a little more clearly about what my (now our) lunch was going to <i>be.</i><br />
<br />
You see, in the past, lunch for Mr. Scrimp has been dinner leftovers, and lunch for me has been... whatever I scrounge up when I remember to eat. It might be peanut butter on a spoon. It might be chicken alfredo. It just depends on what's in the fridge, what my mood is, and whether I care to spend my lunch break cooking instead of relaxing (or blogging).<br />
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I'm at the end of my first full week of the GAPS diet, working on healing some GI issues, so I've also had to find lunches that are GAPS legal. This one was quick, easy, and full of gentle, healing ingredients. Yesterday on the fly I came up with this: cream of kale and leek soup. It's delicious! Thick, warm, and packed with flavor that is just perfect on a gray, rainy fall day.<br />
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<tr><td class="tr-caption" style="text-align: center;">So green, so tasty</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<span style="font-size: small;">We brought the leftovers to a pot luck, where they got absolutely demolished. This is definitely going on my list as a make-again recipe.</span></div>
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<span style="font-size: small;">The recipe is completely GAPS-legal for all stages unless you are not eating dairy (and even then, it's pretty tasty without the sour cream).</span></div>
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<b><span style="font-size: small;">Cream of Kale and Leek Soup </span></b><span style="font-size: small;">(serves 8-12)</span></div>
<ul style="text-align: left;">
<li><span style="font-size: small;">5-6 large leeks</span></li>
<li><span style="font-size: small;">10-16 oz chopped kale, spinach, collard greens, or other potherbs</span></li>
<li><span style="font-size: small;">1 cup sour cream</span></li>
<li><span style="font-size: small;">8 cups bone stock or broth</span></li>
<li><span style="font-size: small;">3 cloves garlic</span></li>
<li><span style="font-size: small;">5-10 slices uncured bacon or pork belly </span></li>
<li><span style="font-size: small;">Salt and pepper, to taste</span></li>
</ul>
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<span style="font-size: small;">Begin with your stock. This is the building block of any good soup. The longer it cooks and the more you put into it, the better the flavor you're going to take out. The stock I used for this soup was made with a combination of chicken feet, chicken thighs, and pork bones and cooked for two days before I turned it into soup. <i>Don't worry if you don't have time to do this--you can use the store bought stuff if you're in a hurry, but I urge you to have a peek at my <a href="http://scrimpalicious.blogspot.com/2011/09/showdown-store-bought-vs-homemade-broth.html">easy homemade stock recipe</a> and give it a try. </i></span></div>
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<span style="font-size: small;">Bring the stock to a simmer and clean the leeks. The best way to do this is to trim the ends to remove the root ball and any dried leaves at the top. Then, cut each end of the leek into quarters lengthways, leaving about an inch or two of uncut leek in the center. Holding it by the center, place the leek under running water and fan the cut ends apart, rinsing until all silt and dirt are gone. </span></div>
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<span style="font-size: small;">Slice the leeks and add to the stock. </span></div>
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<span style="font-size: small;">Peel and crush garlic cloves and add to the stock. You can dice them if you want to, but I didn't bother. </span></div>
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<span style="font-size: small;">Cut the bacon into small pieces and add it to the stock. If you want to get really fancy, you can brown it in another pan first, but you don't have to.</span></div>
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<span style="font-size: small;">Finally, add kale or other potherbs to the stock. Cover, turn to medium-low heat, and let the soup simmer until all vegetables are completely softened--this can be anywhere from half an hour to two or three hours, depending on your preference and whether you plan to blend it. You could just serve the soup at this point, if you like a chunky, brothy soup or aren't planning to add sour cream. </span></div>
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<span style="font-size: small;">When all ingredients are completely soft, blend in a food processor or with an immersion blender until creamy. Add sour cream, stir, and season to taste with salt and pepper.</span></div>
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Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-85881599635413216132011-10-15T13:47:00.000-07:002011-10-15T13:47:25.044-07:00And the winner is...According to the random number generator at Random.org, the winner of the <a href="http://scrimpalicious.blogspot.com/2011/09/scrimpalicious-anniversary-giveaway.html">Scrimpalicious 2-Year Anniversary giveaway</a> is...<br />
<br />
(drumroll)<br />
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Tammy!<br />
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Tammy, I'll be contacting you shortly about which of those five fabulous prizes you're going to choose!Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-41437741964443290272011-10-12T06:31:00.000-07:002011-10-12T06:31:48.910-07:00Best of Pinterest: Pumpkin PicturesFor those of you who aren't on Pinterest (or who are, but can't get enough), I decided that today I was going to do something slightly different and collect a series of photos and links that qualify for the title of <i>best of pinterest</i>.<br />
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Call it my own spin on Wordless Wednesdays. Well, not quite wordless, but almost.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKkA5gsgWChhzGCshFdMhBPi-ydFzIID_E2bViWRYzHx4jj1IVoQra-EWWMT7-p4rnxGd8s6brIxcfUMsv-wrk0-YZmqho0MMtApqoT8Pz_g-RxyO5akF-NDUJ98KUJWt7wA0ztSrYPw/s1600/pumpkins+-+circles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKkA5gsgWChhzGCshFdMhBPi-ydFzIID_E2bViWRYzHx4jj1IVoQra-EWWMT7-p4rnxGd8s6brIxcfUMsv-wrk0-YZmqho0MMtApqoT8Pz_g-RxyO5akF-NDUJ98KUJWt7wA0ztSrYPw/s400/pumpkins+-+circles.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.re-nest.com/re-nest/inspiration/inspiration-falls-compostable-decor--066026">Circle Pumpkins</a></td></tr>
</tbody></table>If you're looking for Halloween decor ideas, pumpkin carving inspiration, or just like looking at pumpkin pictures--today, this is the blog for you.<br />
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<a name='more'></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonvgbFfkFhoDM2RgdGcbxjefkegSu9U6P5a00yiv5NrbIXV6KLTalVoXi3t3EVx-uouClMu8lPW6SBzrESIStm7l9uz2qgtAFwmWik7kl0Fi5mcLHOkW0W921h-nGhS4OuNcrJBwV_HU/s1600/pumpkins+-+gilded.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonvgbFfkFhoDM2RgdGcbxjefkegSu9U6P5a00yiv5NrbIXV6KLTalVoXi3t3EVx-uouClMu8lPW6SBzrESIStm7l9uz2qgtAFwmWik7kl0Fi5mcLHOkW0W921h-nGhS4OuNcrJBwV_HU/s400/pumpkins+-+gilded.jpg" width="311" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://fabulousfinishes.wordpress.com/2009/07/14/caromal-colours-goes-to-grosse-pointe/">Gilded Pumpkins</a></td></tr>
</tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3udlB4P91X7uZb0sHMFhASsl7zreYI4-Bm_7BJMkx6ozAoFoPMjABhNTenuC5lrF_JGkc8T-XbHuBW0iHtt-86LXxvYkfWUC3NWKG72ZQ6gIELrDlAi6aX5ixpxmLmwg6NGWi0cMMhc/s1600/pumpkin+-+noses.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3udlB4P91X7uZb0sHMFhASsl7zreYI4-Bm_7BJMkx6ozAoFoPMjABhNTenuC5lrF_JGkc8T-XbHuBW0iHtt-86LXxvYkfWUC3NWKG72ZQ6gIELrDlAi6aX5ixpxmLmwg6NGWi0cMMhc/s400/pumpkin+-+noses.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.marthastewart.com/271908/carrot-nose-jack-o-lanterns?backto=true&backtourl=/photogallery/pumpkins#slide_32">Carrot and Parsnip Noses</a></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wz6wFaBGmPROil6WKvoTJSEc58y7Dgesbil96V0DHbYMXZTrOIP3hwcI_yJU7pKguph6WR3lhqe3kL0G9YnfhZNeVvEEGsNCS2lAoXJio9mc2KLLNetexdbwxFoU6iJrlTEC5WJWwIE/s1600/pumpkin+-+leaves.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wz6wFaBGmPROil6WKvoTJSEc58y7Dgesbil96V0DHbYMXZTrOIP3hwcI_yJU7pKguph6WR3lhqe3kL0G9YnfhZNeVvEEGsNCS2lAoXJio9mc2KLLNetexdbwxFoU6iJrlTEC5WJWwIE/s400/pumpkin+-+leaves.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.bhg.com/decorating/seasonal/fall/natural-fabulous-fall-decor/?sssdmh=dm17.541111&esrc=nw100d11_6_d11_092611&email=1327069854#page=15">Leafy Pumpkins</a></td></tr>
</tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknDu5pzWGw_eNeqK3osADjgvN3-gAFqA5CY3ivlmC4ZYP-zOsAx2LDTQmfL68Bz0UAb50MravzRYUPun4sliUAPVkUDzPI02sYTuVrDKO41DUy_fsjFc2tdRAFEEmcOA16AliCHqDLKo/s1600/pumpkin+-+apothecary.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknDu5pzWGw_eNeqK3osADjgvN3-gAFqA5CY3ivlmC4ZYP-zOsAx2LDTQmfL68Bz0UAb50MravzRYUPun4sliUAPVkUDzPI02sYTuVrDKO41DUy_fsjFc2tdRAFEEmcOA16AliCHqDLKo/s640/pumpkin+-+apothecary.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://inspiringpretty.com/2010/10/26/falling-for-home-decor/">Apothecary Jar Pumpkins</a></td></tr>
</tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDN_S8j7ZhHwvL27GDWD8_1tAKLDGIsh0zzl5FxoX0TIVK5U-SPQVUvLHELek6592Mo0QjeyKdu09_GQv9CYapjO0v9SCx7MVhtbFBsjz8mtjX10XBBR3FFa3hTh5VngOw80nOvKlmda0/s1600/pumpkin+-+painted.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDN_S8j7ZhHwvL27GDWD8_1tAKLDGIsh0zzl5FxoX0TIVK5U-SPQVUvLHELek6592Mo0QjeyKdu09_GQv9CYapjO0v9SCx7MVhtbFBsjz8mtjX10XBBR3FFa3hTh5VngOw80nOvKlmda0/s400/pumpkin+-+painted.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://alisaburke.blogspot.com/2010/10/pretty-painted-pumpkins-tutorial.html">Painted</a></td></tr>
</tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVwyAst4DrdmenF1Kj6h33OWlb-mmAm0kf81PI7pP928L-u5Udd-1wwjGTFnJZxlBSTsjs7pJ_4ipOWag9zPlGEBidKHZYAEeVX9XE5pOjmrvWZ-aHL9dhzwb_yE2ne6O7jaOShRXTvs/s1600/pumpkin+-+blue.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVwyAst4DrdmenF1Kj6h33OWlb-mmAm0kf81PI7pP928L-u5Udd-1wwjGTFnJZxlBSTsjs7pJ_4ipOWag9zPlGEBidKHZYAEeVX9XE5pOjmrvWZ-aHL9dhzwb_yE2ne6O7jaOShRXTvs/s400/pumpkin+-+blue.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://browndresswithwhitedots.tumblr.com/post/4590915416">Naturally Blue</a></td></tr>
</tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSnRTfIvz5QaFVAnyymWHQfPtvkDzza8urPSSRlKzCqHtji0ZwvCFFr1KRUNpi1Eu-ySLWqHir49YQ_TvuqfuQRB6y8_P7eGPPfmyi4xmElltYyo333TICyWv5KvR6Z5N9U3iv7cWGbk/s1600/pumpkin+-+house.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSnRTfIvz5QaFVAnyymWHQfPtvkDzza8urPSSRlKzCqHtji0ZwvCFFr1KRUNpi1Eu-ySLWqHir49YQ_TvuqfuQRB6y8_P7eGPPfmyi4xmElltYyo333TICyWv5KvR6Z5N9U3iv7cWGbk/s400/pumpkin+-+house.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.goodhousekeeping.com/holidays/halloween-ideas/carved-halloween-pumpkins?click=main_sr#slide-1">Dollhouse Pumpkin</a></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAr70M97JKLyQauqnw9LPXjEsHeA8LQ3eLDfFvFo8sciQoBxj3kC5u7nbkqhNBXyoE15zUc1Z5uj8RLWjVYWyPoc2AckHjuzKd3AnosVtW_nOjvD66lG1jb-rJddKAiKv6I-fR3En43-w/s1600/pumpkin+-+chevron.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAr70M97JKLyQauqnw9LPXjEsHeA8LQ3eLDfFvFo8sciQoBxj3kC5u7nbkqhNBXyoE15zUc1Z5uj8RLWjVYWyPoc2AckHjuzKd3AnosVtW_nOjvD66lG1jb-rJddKAiKv6I-fR3En43-w/s400/pumpkin+-+chevron.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://tatertotsandjello.com/2011/09/make-decoupaged-chevron-pumpkins-tutorial.html">Chevron and Silver Pumpkins</a></td></tr>
</tbody></table>Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com2tag:blogger.com,1999:blog-4127622995764058832.post-4582103824131331872011-10-11T03:57:00.000-07:002011-10-11T05:39:44.375-07:00Home Remedies: DIY Raw Apple Cider VinegarIt's apple cider season, and you know what that means, right? Well, for one thing, it means drinking tons of apple cider. But it also means making apple cider vinegar.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjqJitGFzaVQTljPO_0gGX598414F9bbbnbrkyNJsCSgyxxml6Je0fjbIqBjMiNio-95gEwqyTXHZNO7fK1xOJQ2S1Ywpb4RKZnJnzipWAmVbCACX4inRTLNS0BtJlF5Yf6TlMln2ZiA/s1600/16765480058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjqJitGFzaVQTljPO_0gGX598414F9bbbnbrkyNJsCSgyxxml6Je0fjbIqBjMiNio-95gEwqyTXHZNO7fK1xOJQ2S1Ywpb4RKZnJnzipWAmVbCACX4inRTLNS0BtJlF5Yf6TlMln2ZiA/s400/16765480058.jpg" width="300" /></a></div><br />
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That's what I have brewing in that gallon jug right there.<br />
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You may wonder why I have it listed as a home remedy instead of a cooking ingredient. While this makes for a <i>delicious</i> cooking or salad vinegar, we started consuming (and now making) raw vinegar for health reasons.<br />
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The health benefits of raw vinegar are numerous, but the thing we were most impressed by is its effect on blood sugar.<br />
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You see, in people with insulin resistance and type 2 diabetes, raw vinegar can make a significant <a href="http://care.diabetesjournals.org/content/27/1/281.full">difference in blood sugar after eating</a>, working on a principle similar to that of diabetes drugs like metformin. Recommended dosage is 2 tablespoons of vinegar in 8oz of water before a meal, followed by more water to rinse the acid off your teeth and protect the enamel.<br />
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It's also really good for coughs and colds, and has been recommended as a treatment for <a href="http://www.livestrong.com/article/125148-raw-apple-cider-vinegar-health/">food poisoning, arthritis, and skin problems</a>. Wonder drug? Well, not quite, but it's still pretty impressive.<br />
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So, how do you make this miracle tonic? I'm almost embarrassed to make a whole blog post out of this, because it's so simple.<br />
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First, get some unpasteurized apple cider. If you live in a state where you can't get raw apple cider, <a href="http://www.wikihow.com/Make-Apple-Cider">you will have to make your own</a>. When you make it, be sure to use unwashed <i>organic</i> apples. The peels will contain natural yeasts that will colonize your cider, which you don't want to wash off, but you really need to make sure you're getting safe, pesticide-free apples if you want to take advantage of natural yeasts. If you can't find any, go ahead and wash your apples. It will be ok.<br />
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Next, pour your apple cider into a clean (preferably sterile), nonreactive container. Be sure there's some extra room in there, because things are going to get fizzy and bubbly for a while. Cover the container with cheesecloth or another porous material, and hold it down with rubber bands or strings (see above photo).<br />
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Now, let it sit out. Within 24 hours or so, you should notice that your cider has fermented. It will probably be producing a <i>lot</i> of bubbles and it will smell awesome. You will have a hard time stopping Mr. Scrimp from finding it and drinking it during this stage.<br />
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You have two choices. You can trust the fermentation process to go fine without help, and just leave your jar of fizzy apple cider in a dark, room-temperature spot for a few weeks until it isn't bubbly anymore and it smells like vinegar, or you can help it along a little bit. I did this by extracting the mother (the slimy, dark brown goo) from a bottle of <a href="http://www.bragg.com/">Bragg Unpasteurized Apple Cider Vinegar</a> and adding it to my fermenting batch, so that I could guarantee my cider is being colonized by the bacteria I want. Next time, I can just reserve some of my own vinegar (about a cup should do) to start batch #2.<br />
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(Honestly, we could have just kept using Bragg raw vinegar, but homemade is cheaper!)<br />
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Try to keep the jar or jug or other fermentation vessel out of direct sunlight and extreme temperatures, make sure it gets a supply of oxygen, and give it a gentle swish once in a while. Once all the bubbles are gone, you should be good to go!<br />
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Note: Because you can't standardize the acidity in homemade vinegar, it is not appropriate for canning applications.Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com7tag:blogger.com,1999:blog-4127622995764058832.post-89409562365836629102011-10-10T15:06:00.000-07:002011-10-12T06:21:23.590-07:00Menu Planning Monday: Week of October 10I've been having a rushed weekend and Monday so it took me a while to get this menu plan out. You'll notice that lots of soup is on the menu again. I love soup in the fall! Fortunately, so does Mr. Scrimp.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63ukFXhz5A85famiGzAYGjbdtc7l5vHKjqGg0ArpiQ6OFzHXRB3c8UIeUJ4E9OOsncXskMD5kMo4xaX9XKeIOOb5nYraGw0gFsqLQ8LuVfMBeHLcV5mALgbzwfykVigJCsIxUw-n5cEc/s1600/Menu+Planner+small.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63ukFXhz5A85famiGzAYGjbdtc7l5vHKjqGg0ArpiQ6OFzHXRB3c8UIeUJ4E9OOsncXskMD5kMo4xaX9XKeIOOb5nYraGw0gFsqLQ8LuVfMBeHLcV5mALgbzwfykVigJCsIxUw-n5cEc/s320/Menu+Planner+small.png" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For a free printable version of this<br />
menu planner, go <a href="http://scrimpalicious.blogspot.com/2011/09/menu-planning-monday-free-menu-planner.html">here</a></td></tr>
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Most of these are CSA acquisitions but some of them did come from the farmers market.<br />
<ul><li>1 half gallon apple cider</li>
<li>1/2 lb leaf spinach</li>
<li>1 bunch leeks</li>
<li>1 head broccoli</li>
<li>2 heads cauliflower</li>
<li>4 oz piece brie</li>
<li>2 winter squash</li>
<li>2 butternut squash</li>
<li>1/2 peck pears</li>
<li><span class="Apple-style-span">4 eggplants</span></li>
<li><span class="Apple-style-span">1 lb ground italian sausage</span></li>
<li><span class="Apple-style-span">1 lb italian sausage links</span></li>
<li><span class="Apple-style-span">1 bunch braising spinach (bunched)</span></li>
<li><span class="Apple-style-span">2 cups chicken stock</span></li>
<li><span class="Apple-style-span">1 cup pork aspic</span></li>
<li><span class="Apple-style-span">1 rack ribs</span></li>
<li>1 cucumber</li>
<li>1 block raw milk havarti cheese</li>
<li>1 head garlic</li>
<li>2 onions</li>
</ul><div><b>Monday</b></div><div><b><br />
</b></div><div>Lunch: Sunday leftovers (roast chicken)</div><div><b><br />
</b></div><div>Dinner: Braised ribs with cheesy roasted eggplant (Ingredients: Ribs, vinegar, eggplant, havarti)</div><div><br />
</div><div>Leftovers: 4 servings ribs, 4 servings eggplant, aspic/broth</div><div><br />
</div><div><b>Tuesday</b></div><div><b><br />
</b></div><div>Lunch: Ribs and eggplant</div><div><br />
</div><div>Dinner: Butternut squash and cauliflower soup (Ingredients: 4 cloves garlic, 1 onion, milk, 2 butternut squash, 1 head cauliflower, chicken stock, pork aspic)</div><div><br />
</div><div>Leftovers: 2 servings ribs, 2 servings eggplant, 6 servings soup</div><div><br />
</div><div><b>Wednesday</b></div><div><b><br />
</b></div><div>Lunch: Soup and salad (Ingredients: Soup, spinach, cucumber)</div><div><br />
</div><div>Dinner: Ribs with braised spinach (Ingredients: Ribs, braising spinach, garlic, vinegar)</div><div><br />
</div><div>Leftovers: 4 servings soup, 2 servings eggplant</div><div><br />
</div><div><b>Thursday</b></div><div><b><br />
</b></div><div>Lunch: Stewed eggplant with ground sausage (Ingredients: 2 servings eggplant, 1/2 lb ground sausage)</div><div><br />
</div><div>Dinner: Sausage links with cauliflower puree and roasted broccoli (Ingredients: Sausage links, 1 cauliflower, 1 head broccoli)</div><div><br />
</div><div>Leftovers: 4 servings soup, 2 servings cauliflower, 1/2 lb ground sausage</div><div><br />
</div><div><b>Friday</b></div><div><b><br />
</b></div><div>Lunch: Soup with pear and brie (Ingredients: Leftover soup, pears, brie)</div><div><br />
</div><div>Dinner: Roasted stuffed winter squash (Ingredients: Winter squash, 1/2 lb ground sausage, leeks, spinach)</div><div><br />
</div><div>Leftovers: 2 servings soup, 2 servings cauliflower</div><div><br />
</div><div><b>Saturday</b></div><div><b><br />
</b></div><div>Lunch: Fried cauliflower patties with poached eggs (Ingredients: Cauliflower, eggs, havarti, onion)</div><div><br />
</div><div>Dinner: Soup and salad (Ingredients: Soup, spinach, cheese, pears)</div><div><br />
</div><div>Leftovers: None </div><div><br />
</div><div><b>Sunday</b></div><div><b><br />
</b></div><div>Lunch: N/A</div><div><br />
</div><div>Dinner: Savory almond meal pancakes (Ingredients: Almonds, egg, onion, havarti)</div><div><br />
</div><div><br />
</div><div>The remaining pears are going to be canned or made into pear butter. The apple cider is already being turned into apple cider vinegar (tutorial coming!). The stock will be used next week... and that pretty much takes care of the excess food. </div><div><br />
</div><div>We have a delicious week ahead of us. Are you cooking anything that you're excited about?</div>Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-9722851731238588572011-10-10T06:45:00.000-07:002011-10-10T06:45:13.652-07:00Don't Forget: Giveaway!Have you signed up for the <a href="http://scrimpalicious.blogspot.com/2011/09/scrimpalicious-anniversary-giveaway.html">Scrimpalicious 2-Year Anniversary Giveaway</a> yet? You still have until October 15th to enter for a chance to win one of these five neat prizes!:<br />
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<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"></span><br />
<ul style="line-height: 1.4; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGree</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Mastering the Art of French Cooking, Vol. 1, by Julia Child</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">A scarf, t-shirt, or cardigan from <a href="http://www.amazon.com/s/ref=bl_sr_apparel?_encoding=UTF8&node=1036592&field-brandtextbin=Maggie%27s%20Organics" style="color: #d23939; text-decoration: none;">Maggie's Organics</a></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Roma Traditional Style <a href="http://www.amazon.com/Roma-Traditional-Style-Pasta-Machine/dp/B000ATUKBK/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1317234244&sr=1-3" style="color: #d23939; text-decoration: none;">Pasta Machine</a> </li>
</ul>Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-61271101052756195442011-10-08T04:04:00.000-07:002011-10-08T04:04:00.643-07:00DIY Pottery Barn Anchor Paperweight/BookendI was reading the most recent Pottery Barn catalog a couple of days ago when I saw this photo:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLNNmkky113paLuuE3mxSbIUL0QsKERNiSLEpuXb3ubCLhpki3tCwmKV3_N0VwLFJQCGNuhnpnenEnHQ_YcdPfKUlf8PVgEuDn4x3pKlCYeXYyCSJ0EEOnSWjVksWk0DAWE4wKi89kbg/s1600/PB+American+Classic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLNNmkky113paLuuE3mxSbIUL0QsKERNiSLEpuXb3ubCLhpki3tCwmKV3_N0VwLFJQCGNuhnpnenEnHQ_YcdPfKUlf8PVgEuDn4x3pKlCYeXYyCSJ0EEOnSWjVksWk0DAWE4wKi89kbg/s1600/PB+American+Classic.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Honestly, I'm not a giant fan of the idea of covering a couch with denim, and that coffee table has too much glass for my preference. <i>But</i>... do you see the cute anchor on the second shelf of the table? The little cast-iron bookend-looking one?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I certainly saw it, and I was taken with it immediately. It isn't for sale, though (and it would be out of my price range if it was). So, I had to come up with a way to make a copy for my own space. It worked out so well that I figured I'd share the how-to with all of you!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uDsCRJohGv6JjtAsCCdQs8GXFth7kC6udsK-nacSbFs_W7UsDkdr5pxfCddzYhJ63X1UJoh0pz_wHSR4x0HxwMzm-khm0o9L2rs0Bci8yc25v99pa6mb5iZ3iE_ynKpUoV900QjpjCE/s1600/16710256307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uDsCRJohGv6JjtAsCCdQs8GXFth7kC6udsK-nacSbFs_W7UsDkdr5pxfCddzYhJ63X1UJoh0pz_wHSR4x0HxwMzm-khm0o9L2rs0Bci8yc25v99pa6mb5iZ3iE_ynKpUoV900QjpjCE/s320/16710256307.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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The Pottery Barn version isn't even for sale, but I can't imagine it being cheap. My version isn't quite as sturdy as cast iron, but it only cost me about a dollar.<br />
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As far as materials, all I used were hot glue, black paint, gaffer's tape and camp pad. We buy this stuff by the roll at Wal-Mart for $5.88 apiece for projects of Mr. Scrimp's and we had a big pile of extra and scraps.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://leetsheep.com/wp-content/uploads/2011/03/ozark-trail-closed-cell-foam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://leetsheep.com/wp-content/uploads/2011/03/ozark-trail-closed-cell-foam.jpg" width="320" /></a></div><br />
We had the gaffer's tape on hand and it really wasn't necessary. I just used it to save paint and smooth the cut edges out. Given that everything I used was on-hand, this was actually free for me.<br />
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This was a very simple project. Seriously. Here are the steps involved:<br />
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1. Draw an anchor on paper and cut it out. I folded a piece of paper, drew half an anchor, and cut it out still folded so it would be even on each side.<br />
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2. Trace the anchor onto the camp foam and cut it out (I suggest using a craft knife. Cutting foam with scissors is definitely not easy)<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKd7VfDNX3D8dROJUwkk6tjbtUw4zmjNOF7p_SYP-3eGzea1yn2aE7a_lhjmatXAvljZsjtqeA05QER8cWXItZAf5me_K3PPWfyk6hqwYjlruyFfVlycvIwDaiFB3WjBCIHIh8-m-jxxg/s1600/16710058475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKd7VfDNX3D8dROJUwkk6tjbtUw4zmjNOF7p_SYP-3eGzea1yn2aE7a_lhjmatXAvljZsjtqeA05QER8cWXItZAf5me_K3PPWfyk6hqwYjlruyFfVlycvIwDaiFB3WjBCIHIh8-m-jxxg/s320/16710058475.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">3. Cut a rectangle for the base, not quite as long as the anchor itself</div><br />
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4. (Optional) Cut thin strips of gaffter's tape to cover and smooth the edges around the anchor and the base.<br />
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5. Paint black and let dry<br />
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6. Glue the anchor in place on the base and.... done!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uDsCRJohGv6JjtAsCCdQs8GXFth7kC6udsK-nacSbFs_W7UsDkdr5pxfCddzYhJ63X1UJoh0pz_wHSR4x0HxwMzm-khm0o9L2rs0Bci8yc25v99pa6mb5iZ3iE_ynKpUoV900QjpjCE/s1600/16710256307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uDsCRJohGv6JjtAsCCdQs8GXFth7kC6udsK-nacSbFs_W7UsDkdr5pxfCddzYhJ63X1UJoh0pz_wHSR4x0HxwMzm-khm0o9L2rs0Bci8yc25v99pa6mb5iZ3iE_ynKpUoV900QjpjCE/s400/16710256307.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you wanted, you could cover the whole thing with gaffer's tape to get a slightly smoother texture. Personally, I liked the rough texture of the camp foam because it makes the whole thing look more weathered. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I think I may go back later and stipple it a little bit with rusty red and perhaps a bit of copper green, to give it an aged, antiqued look. And then it will be up on a shelf in my living room. </div>Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com1tag:blogger.com,1999:blog-4127622995764058832.post-72509109103650522442011-10-07T06:48:00.000-07:002011-10-07T06:48:07.499-07:00Five Dollar Decor: MapsI have a longstanding love affair with maps. I particularly like the pretty antique ones, but the ones pulled from the atlas are just as good, if you ask me. I like to look at them. I like to think about them. I just like having them around. They are cool. I am a map enthusiast.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFF70Z8iVmmorVXRc2kpVeR50CMzDM3KPXSOt1w4fjNkoomC0TaxHMCDzV5AmmKvELHQYp_OL3pHmKSCdtVTLozurNP_KMp1L_ztQYMm6qXVRL1R-nwPrkqDTlqsBVY3bp14AwV7fBBQ/s1600/maps+-+book+covers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFF70Z8iVmmorVXRc2kpVeR50CMzDM3KPXSOt1w4fjNkoomC0TaxHMCDzV5AmmKvELHQYp_OL3pHmKSCdtVTLozurNP_KMp1L_ztQYMm6qXVRL1R-nwPrkqDTlqsBVY3bp14AwV7fBBQ/s400/maps+-+book+covers.jpg" width="272" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I would do this</td></tr>
</tbody></table><br />
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And you know who else was obsessed with maps? Winston Churchill. So you can wipe that condescending look off your face, smartypants. Maps are <i>awesome</i>.<br />
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I haven't done all of the projects in this week's Five Dollar Decor post, but I think I can honestly say that is only because I don't have the time to do all the projects I want to do. Someday, though. Someday.<br />
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<b>1. Map Lantern</b><br />
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This is actually something someone expects you to <a href="http://www.alternativeconsumer.com/2011/09/08/upcycled-vintage-maps-become-lamp-pendant/">buy for $75</a>. I'm not quite sure why you would do that. Not because it isn't totally awesome...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQs42KH9bzlHqsFNn4ely6GrlVyKuM_F2nWItoS_lLzYj6-1budyZMLgajKdBImAEWfdKGiK2M1TVdG4q1VsOueeZbhpVtmsz6bnHB27DSwEjdO147A8fOOGgMkeCXtxsgvYa1mScQRw/s1600/maps+-+paper+lantern.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQs42KH9bzlHqsFNn4ely6GrlVyKuM_F2nWItoS_lLzYj6-1budyZMLgajKdBImAEWfdKGiK2M1TVdG4q1VsOueeZbhpVtmsz6bnHB27DSwEjdO147A8fOOGgMkeCXtxsgvYa1mScQRw/s400/maps+-+paper+lantern.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It <i>clearly</i> is</td></tr>
</tbody></table>... but because it's so simple. The only things you need to make one of these for yourself is a $1 paper lantern and a few (you guessed it!) maps. And maybe a cutting template, if you're worried about freehanding. And a glue stick. But <i>still</i>. This shouldn't cost you more than $5 total to replicate. Less, if you use a lampshade you already own.<br />
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<b>2. Maps on Doors</b><br />
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My house has no french doors (alas and alack) but someday I will have french doors, and I know what I will do with them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZCcr-th_w0g90l_uY9r2i2L4n-LXCUkbt_RN1v0qIXTZzokHSQWxcVIkcr6Se6M1LAZCzDbvxVIh5qxUhkxwrObDT8Q-mtooMbDSvqtSuE2XdUUxgnwrP9EbmVs9CnayagPjNw-cIA0/s1600/maps+-+doors.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZCcr-th_w0g90l_uY9r2i2L4n-LXCUkbt_RN1v0qIXTZzokHSQWxcVIkcr6Se6M1LAZCzDbvxVIh5qxUhkxwrObDT8Q-mtooMbDSvqtSuE2XdUUxgnwrP9EbmVs9CnayagPjNw-cIA0/s1600/maps+-+doors.jpg" /></a></div><br />
Once again, no instructions provided. Had I been able to find some, I'd have shared, but no such luck. It's okay, though. I believe in you and I bet you can figure it out on your own.<br />
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<b>3. Road Map Cork Board</b><br />
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Want to create a fun (and potentially functional) piece of map-related wall art that isn't just a map in a frame? Not that maps in frames are bad, of course, but variety <i>is</i> the spice of life, after all.<br />
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Why not mod podge a road map onto an old cork board and cut it out?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZ4Rhs0cCWMatxJw6HyitY1z4AhvFuFiAfrbmNWaa_1eB78EY4W4QTkabhJcdeqQq9jxKGUxHH6EmG7oRW6IowwVBPTzNaMX17ocoLszN4yrGI9tgfrcQAx40iAuI7qsDpr6r7Z1-pOE/s1600/maps+-+cork+board.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZ4Rhs0cCWMatxJw6HyitY1z4AhvFuFiAfrbmNWaa_1eB78EY4W4QTkabhJcdeqQq9jxKGUxHH6EmG7oRW6IowwVBPTzNaMX17ocoLszN4yrGI9tgfrcQAx40iAuI7qsDpr6r7Z1-pOE/s400/maps+-+cork+board.jpg" width="301" /></a></div><br />
Nothing says it has to be a state, either. You could cut out another country, or perhaps a metro area that you particularly love. The instructions also include <a href="http://www.designsponge.com/2011/08/diy-project-recycled-road-map-cork-board.html">low-impact/rental-friendly hanging directions</a>, which is handy and fun.<br />
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<b>4. Mat a Picture With a Map</b><br />
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One of the reasons I like maps is because I like to think about places that are important to me. This project combines important <i>places </i>with important <i>events </i>by framing a photo in a map of the photo's location.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtnJhXdhsqlx0vu8fqadVEFWd70V39jKaE86ZI6M80TBX9ujR8maEr9a4e21Gis_tRVqJIHERb1CqrxZJqKW1tskKyuac9ViL6HfBtoUWbdtWw-1bAL_bicpLHXGPw54GQ-ECaigx9_U/s1600/maps+-+picture+mat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtnJhXdhsqlx0vu8fqadVEFWd70V39jKaE86ZI6M80TBX9ujR8maEr9a4e21Gis_tRVqJIHERb1CqrxZJqKW1tskKyuac9ViL6HfBtoUWbdtWw-1bAL_bicpLHXGPw54GQ-ECaigx9_U/s400/maps+-+picture+mat.jpg" width="318" /></a></div><br />
This is so very sweet. And I'm very pleased to say that even though I found it on Pinterest and there were no instructions, I found someone <i>else</i> who figured out her own set of <a href="http://www.diynewlyweds.com/2011/08/map-photo-frame-challenge.html">DIY instructions for this project</a>. Hooray!<br />
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<b>5. Make a Map Into a Picture</b><br />
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Some people would ask you to pay well over $200 for <a href="http://www.notonthehighstreet.com/bombus/product/personalised-love-heart-art-nine-heart-version">artwork made from maps.</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQ22Cc-h3PEr8zOft4KJkXxDuLTy5Q5h2UYKpal1jX6V3LnZjuvDRmhfgtNO2xws4vrWRI7HQx66GFyh2Fq0tgIC172ovMCjBqPUVoz3fixR7VTXoGQd1JoTO0Dd_mXH4bv4a7Lh6LWg/s1600/maps+-+artwork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQ22Cc-h3PEr8zOft4KJkXxDuLTy5Q5h2UYKpal1jX6V3LnZjuvDRmhfgtNO2xws4vrWRI7HQx66GFyh2Fq0tgIC172ovMCjBqPUVoz3fixR7VTXoGQd1JoTO0Dd_mXH4bv4a7Lh6LWg/s320/maps+-+artwork.jpg" width="320" /></a></div><br />
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If you can't copy this for less than $5 and 15 minutes, probably with things you already have on hand, I will be genuinely shocked. Hmm. A frame, some scrapbook paper, and a couple of pages of maps. Oh, and a glue stick, perhaps.<br />
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I don't see that there's any excuse for not getting on board with this trend. Apparently everybody wants to get their hands on things made from maps, and someone out there is willing to pay a ton of money for it. Go out and copy, my friends. Really, how can you resist?Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com1tag:blogger.com,1999:blog-4127622995764058832.post-53835644617457783132011-10-05T07:38:00.000-07:002011-10-05T07:38:16.672-07:00Recipe: Pureed Cauliflower (Mashed Potatoes Substitute)So, I know I've mentioned before that Stupendous Man and I eat a low-carb, primal diet. Primal here means cutting out sugar and grains (we still eat dairy) and we modify that further by making it full low-carb.<br />
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So far, we've both seen a lot of success with it. We've each lost about two pounds a week since we started, with no hunger and not really any stress to speak of. But the weather has been cold, and sometimes you really just want something warm and comforting and salty and buttery and... well, let's just be frank. Sometimes all I want to eat is mashed potatoes.<br />
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But, since I can't eat mashed potatoes, I've had to find substitutes. Enter the humble cauliflower.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_O63CpP91b17xCuDRWmzBcDWJvvdlKyCVdA0VIcu65JIx0S_EPeNtPpAxOMnuVK-8FC8Z2A-RDtOGTSqE5vHBr3BlZLMW0ZNdJSxKYTsjgAYKZO9gXvlRJD0LNQlCS1fv3g0oYPdBoo4/s1600/cauliflower.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_O63CpP91b17xCuDRWmzBcDWJvvdlKyCVdA0VIcu65JIx0S_EPeNtPpAxOMnuVK-8FC8Z2A-RDtOGTSqE5vHBr3BlZLMW0ZNdJSxKYTsjgAYKZO9gXvlRJD0LNQlCS1fv3g0oYPdBoo4/s320/cauliflower.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm not going to lie to you and tell you that pureed cauliflower tastes <i>exactly</i> like mashed potatoes, but I will say that it honestly tastes close enough that if you can't or won't eat potatoes but are missing some of that delicious mashed potato goodness in your life, this is a totally acceptable and delicious substitute. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;"><b>Pureed Califlower</b> (serves 4)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients</i></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 head cauliflower</li>
<li>2-3 cloves garlic, roasted</li>
<li>1 pat butter</li>
<li>2 tablespoons milk or cream</li>
<li>1 tablespoon sour cream</li>
<li>Grated parmesan or romano cheese, to taste</li>
<li>Salt and pepper, to taste</li>
<li>Chives, diced</li>
</ul><div>The first step here is to roast or otherwise cook your garlic. Raw garlic is <i>way</i> too overpowering for this dish and it's all you'll be tasting for hours if you use it. The simplest way to roast garlic is to preheat your oven to 400 degrees, slice a head of garlic so that the tops of the cloves are exposed, drizzle it with oil or fat, and roast on a baking sheet until soft. What you don't use for this recipe is delicious as a snack, spread on crackers, or added to other dishes.</div><div><br />
</div><div>Remove leaves and stalk from the cauliflower and break the head into florets. In a lidded pot, heat 1 inch of water to boiling, add cauliflower, and cover. Steam for 10 minutes, or until soft. </div><div><br />
</div><div>Once the cauliflower is cooked through, drain the water out of the pot and put the cooked cauliflower into a food processor (n.b. - you can do this the old-fashioned way and use a potato masher, if you don't mind a chunkier product). Add milk or cream, sour cream, and garlic, and pulse until it begins to look like mashed potatoes. Add a little more liquid if necessary and puree until the consistency is smooth and creamy. </div><div><br />
</div><div>Add cheese, salt, and pepper, tasting often until the cauliflower is flavored to your preference. Garnish with diced chives and serve immediately. </div><div><br />
</div><div>This can also be made to fit a Paleo diet (no sugar, no grains, no dairy) by substituting chicken or pork broth for the dairy products.</div><div><br />
</div>Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com3tag:blogger.com,1999:blog-4127622995764058832.post-89786865276113987332011-10-04T12:43:00.000-07:002011-10-04T12:43:47.754-07:00Five Dollar Decor: Upcycling<i>This post was supposed to go up on Friday, but automated posting failed me, so here it is now!</i><br />
<br />
"Upcycling" is a word I love. It has a nice ring to it, and is my favorite example of modern word invention. We aren't merely <i>re</i>cycling something. Oh no. We are taking it and elevating it. We are <i>up</i>cycling.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvZKckgS39AmNIgAMGy2StLk3ZXopBcNPprlkSHxEUoh8qhNlQXGhyphenhyphendbwbG9FrK74_OmK7vL0Yr9vPG1VX1xS16aEuQbOuR_CwHIRfAljK5673Tf3r0nn2TbHWMWiCd-ddoGENlFrVcg/s1600/upcycled+lamp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvZKckgS39AmNIgAMGy2StLk3ZXopBcNPprlkSHxEUoh8qhNlQXGhyphenhyphendbwbG9FrK74_OmK7vL0Yr9vPG1VX1xS16aEuQbOuR_CwHIRfAljK5673Tf3r0nn2TbHWMWiCd-ddoGENlFrVcg/s400/upcycled+lamp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One man's trash is another man's <a href="http://www.gerardotandco.com/blog/recycled-bottle-torch/">awesome oil lamp.</a><br />
</td></tr>
</tbody></table>But, when you get down to brass tacks, upcycling just means "taking something and making it somehow awesomer," doesn't it? Exactly. And nothing could be more appropriate for the theme of "Five Dollar Decor" than taking things you already own and turning them into new things.<br />
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<br />
<a name='more'></a><br />
<br />
<b>1. T-Shirt Pom-poms</b><br />
<b><br />
</b><br />
I am not really a pom-pom person, but I do like the look of these pretty, colorful ones upcycled from old t-shirts. Depending on the color of ratty t-shirts you might happen to have on hand, these would make lovely decorations for several different holidays or party themes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zjXfdF9WUCNHXO4dbE-B2snVy7g0s2gngy0yvyiEtkDDmtb535gmAgUV_EuxJZ_6UNR6is3xHq3ZzuEBw1TjkJvBHkYjwlg4Ri02QzstAWpO7QgSgmch-_1VZYnhrEezQtM3Nc4xHmc/s1600/upcycle+-+pompoms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zjXfdF9WUCNHXO4dbE-B2snVy7g0s2gngy0yvyiEtkDDmtb535gmAgUV_EuxJZ_6UNR6is3xHq3ZzuEBw1TjkJvBHkYjwlg4Ri02QzstAWpO7QgSgmch-_1VZYnhrEezQtM3Nc4xHmc/s400/upcycle+-+pompoms.jpg" width="400" /></a></div><br />
<br />
Find the tutorial at <a href="http://www.craftaholicsanonymous.net/2011/01/t-shirt-pom-poms-tutorial.html">Craftaholics Anonymous</a>.<br />
<br />
<b>2. Upcycled Artwork</b><br />
<b><br />
</b><br />
Do you ever get tired of your artwork? I have a few cheap prints in storage that I feel bad getting rid of for reasons of personal history, but also don't really want to display around my house because... well... they just aren't really my style anymore.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtM1XrFktmPtwdqo4biIHwu4iU3t-2BTN1HkhKsjFMAfmffQJokXng6bmZs-ccpGntU6M6_WyWnSm-iBWyXUIj3vlN0T6U3pcCh6_hhuLB6r7qzN_CGgAxcoDgDMwwr7RdaCQWCo18NeA/s1600/upcycle+-+artwork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtM1XrFktmPtwdqo4biIHwu4iU3t-2BTN1HkhKsjFMAfmffQJokXng6bmZs-ccpGntU6M6_WyWnSm-iBWyXUIj3vlN0T6U3pcCh6_hhuLB6r7qzN_CGgAxcoDgDMwwr7RdaCQWCo18NeA/s400/upcycle+-+artwork.jpg" width="400" /></a></div><br />
<br />
Enter <a href="http://abeautifulmess.typepad.com/my_weblog/2011/08/song-lyric-wall-art-diy-project.html">A Beautiful Mess.</a> Elsie very cleverly used vinyl stick-on letters as a reverse stencil and simply spray painted over her unwanted artwork. I really like the fact that it gives a totally new look to artwork you might not like anymore, while still allowing you to hold on to the sentiment and memories attached to that one black velvet painting you really loved in college.<br />
<br />
<b>3. Tin Can Vases</b><br />
<b><br />
</b><br />
I think the biggest problem I have with crafts is that they all sound like the cluttery, don't-really-want-or-need-it things that we all made in summer camp. I don't have room for that stuff in my house. If that's the only sort of thing I can come up with to make out of what I've got, I'd rather take what I've got and throw it away without guilt. Clearly, it was not meant to be upcycled.<br />
<br />
I will say though, that these <a href="http://www.marthastewart.com/295389/sweet-relief">tin can vases from Martha Stewart</a> are pleasantly eye-catching.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtugAB1g0l1O8H6jKK_Ok5LMyGEckh_hcaO9ERlm5Ut69g7HSi3QaAaVisEwyWVuQutVKjCaDqaUaN1Xr1iC5tabsR4Y7CG_WBtStRnKqXWR45CG4Q8qC49TleXeh4S3ZB0EsXlHDmLU0/s1600/upcycle+-+vases.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtugAB1g0l1O8H6jKK_Ok5LMyGEckh_hcaO9ERlm5Ut69g7HSi3QaAaVisEwyWVuQutVKjCaDqaUaN1Xr1iC5tabsR4Y7CG_WBtStRnKqXWR45CG4Q8qC49TleXeh4S3ZB0EsXlHDmLU0/s400/upcycle+-+vases.jpg" width="320" /></a></div><br />
<br />
Hm. A tin can vase that I don't hate. I never thought I would see the day.<br />
<br />
<b>4. Bottle Cap Backsplash</b><br />
<b><br />
</b><br />
Ok, I admit, this is not for the faint of heart. But I love it! The colors, the repeating circles, the clever use of garbage to make something fun and pretty--it speaks to me, what can I say?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRDOI7y1GE-rzSao2o3ZZRptFrCU5qTWEKqJSxfqGptjwioxkU7_iLaJKWChYtTrBRcYLXFLfNKX58WTP5HbTNEC-mFen01NUnfP_nzHpAHtt-QOP7OPjUEOQDCEXweK-btHTOGHEXD4/s1600/upcycle+-+bottle+caps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRDOI7y1GE-rzSao2o3ZZRptFrCU5qTWEKqJSxfqGptjwioxkU7_iLaJKWChYtTrBRcYLXFLfNKX58WTP5HbTNEC-mFen01NUnfP_nzHpAHtt-QOP7OPjUEOQDCEXweK-btHTOGHEXD4/s400/upcycle+-+bottle+caps.jpg" width="400" /></a></div><br />
<br />
There's no DIY instructions here. I just found a picture and couldn't find a how-to, so if you know where this came from originally, please tell me so I can credit it!<br />
<br />
Obviously, in this picture the backsplash is actually plastered into the wall, but I think you could find other ways to do this pretty easily. What do you think?<br />
<br />
<b>5. Shipping Pallet Daybed</b><br />
<b><br />
</b><br />
To wrap up this "trash to treasure" theme, I'd like to share a project that might not be within everybody's reach. I desperately long for the day when I can get my hands on a couple of shipping pallets and make one of these great daybeds for myself:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0rNe9c77-AfFD0AyYLH54M-Wtl-wkfLSolPxvV0R7Ahn7Prh3GHxIKqqmjmY0oh1bEKd2QpkXmyIK9Bnp1Jz1DlPj0zGpPP5kMzS6AvUJgZ1YwootCOjuEmrZJs93yXzcsuo7XdqYkGI/s1600/upcycle+-+pallet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0rNe9c77-AfFD0AyYLH54M-Wtl-wkfLSolPxvV0R7Ahn7Prh3GHxIKqqmjmY0oh1bEKd2QpkXmyIK9Bnp1Jz1DlPj0zGpPP5kMzS6AvUJgZ1YwootCOjuEmrZJs93yXzcsuo7XdqYkGI/s400/upcycle+-+pallet.jpg" width="302" /></a></div><br />
It just looks so darn fun, and that particular <a href="http://boligpluss.no/article/53332-derfor-har-de-norges-vakreste-hjem/gallery/339283">photo</a> has a great combination of industrial and traditional looks going on. Wouldn't you live to just flop down on that with a book or a good movie?<br />
<br />
<i>Have you ever upcycled something into something else new and fun?</i>Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-37983114654290671972011-10-03T13:19:00.000-07:002011-10-03T13:19:13.152-07:00Menu Planning Monday: Week of October 3Well, October is here and here with a vengeance. It's cold and wet and I have a throat tickle that is making me very suspicious of its long-term intentions.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63ukFXhz5A85famiGzAYGjbdtc7l5vHKjqGg0ArpiQ6OFzHXRB3c8UIeUJ4E9OOsncXskMD5kMo4xaX9XKeIOOb5nYraGw0gFsqLQ8LuVfMBeHLcV5mALgbzwfykVigJCsIxUw-n5cEc/s1600/Menu+Planner+small.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63ukFXhz5A85famiGzAYGjbdtc7l5vHKjqGg0ArpiQ6OFzHXRB3c8UIeUJ4E9OOsncXskMD5kMo4xaX9XKeIOOb5nYraGw0gFsqLQ8LuVfMBeHLcV5mALgbzwfykVigJCsIxUw-n5cEc/s320/Menu+Planner+small.png" width="247" /></a></div><br />
<br />
This is going to be a weird week for us, food wise. We're continuing to eat low carb, with great success. Mr. Scrimp has lost about 15 pounds since the beginning of August and I've lost 17 1/2. Yep, it's true. By and large, it hasn't even been difficult. But some weeks are easier than others when your groceries are chosen at the whim of someone who doesn't know about your dietary restrictions.<br />
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<br />
<a name='more'></a><br />
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Our CSA was light this week and we didn't get a chance to go to the Farmer's Market, so I'll be making a Whole Foods run tonight. However, I'm trying to keep this week's spending to a real minimum, so my bought ingredients will be cheap ones as much as possible.<br />
<br />
What I already have:<br />
<ul><li>1.5 lb onions</li>
<li>2 lb tomatoes</li>
<li>2 hot banana peppers</li>
<li>3 lbs potatoes</li>
<li>2 green peppers</li>
<li>1 bunch collard greens</li>
<li>1 bunch radishes</li>
<li>4 mild Italian sausages</li>
<li>2 lbs almonds</li>
<li>2 cucumbers</li>
<li>2 butternut squash</li>
<li>1 gallon milk</li>
</ul><div>See what I mean about light? Compared to past weeks, this is positively scanty. </div><div><br />
</div><div>It's a cold, wet week and I'm feeling sick, so I think we're going to end up eating a lot of soup. Here's what I will be looking for tonight at the store:<br />
<br />
<ul><li>Chicken thighs or drumsticks</li>
<li>2 bags frozen mixed vegetables</li>
<li>1-2 lb dried navy beans</li>
<li>2 eggplants</li>
<li>1 lb ground beef</li>
<li>4 lbs pork neck bones or hocks</li>
<li>2 heads cauliflower</li>
<li>Eggs</li>
<li>2 heads lettuce</li>
</ul></div><div><br />
<b>Monday</b><br />
<br />
Lunch: Salad and leftover cold chicken from last week (Ingredients: Lettuce, tomato, cucumber, cold chicken)<br />
<br />
Dinner: Meat loaf with pureed garlic cauliflower (Ingredients: Eggs, ground almonds, onions, ground oats, spices, steamed cauliflower, roasted garlic, grated cheese, milk)<br />
<br />
Leftovers: 4 servings meat loaf, 1 serving chicken, 2 servings cauliflower<br />
<br />
<b>Tuesday</b><br />
<br />
Lunch: Meat loaf and cauliflower (Ingredients: Leftovers)<br />
<br />
Dinner: Pot luck (bringing pasta and tomato sauce with chicken)<br />
<br />
Leftovers: 2 servings meat loaf<br />
<br />
<b>Wednesday</b>:<br />
<br />
Lunch: Meat loaf lettuce wraps (Ingredients: Leftover meat loaf, lettuce, mayonnaise)<br />
<br />
Dinner: Braised pork hocks/neck bones with roasted vegetables (Ingredients: Pork, apple cider vinegar, eggplant, radish, onion)<br />
<br />
Leftovers: Pork bones<br />
<br />
<b>Thursday</b>:<br />
<br />
Lunch: Chicken salad lettuce wraps (Ingredients: Roasted chicken thighs, mayonnaise, onion, lettuce)<br />
<br />
Dinner: Butternut squash soup (Ingredients: Pork stock, onions, garlic, butternut squash, milk)<br />
<br />
Leftovers: 6 servings soup, 4 servings chicken salad, 4 servings roast chicken<br />
<br />
<b>Friday</b>:<br />
<br />
Lunch: Chicken salad lettuce wraps with soup (Ingredients: Chicken salad, lettuce, soup)<br />
<br />
Dinner: Italian sausage with soup and collard greens (Ingredients: Italian sausage, onions, soup, collard greens)<br />
<br />
Leftovers: 2 servings chicken salad, 4 servings roast chicken, 2 servings butternut squash soup<br />
<br />
<b>Saturday</b>:<br />
<br />
Lunch: Cream of chicken soup (Ingredients: Chicken stock, roasted chicken, garlic, onions, 1 bag frozen mixed vegetables, dried beans, tomatoes, peppers)<br />
<br />
Dinner: Salad, soup (Ingredients: Lettuce, tomato, cucumber, leftover soup)<br />
<br />
Leftovers: 6 servings chicken soup<br />
<br />
<b>Sunday</b>:<br />
<br />
Lunch: n/a<br />
<br />
Dinner: Chicken soup<br />
<br />
<br />
As to what I'll do with the rest... well, what doesn't get frozen or stored in the pantry, I'll figure it out. All I want to do right now is curl up with a blanket and eat soup forever.<br />
<br />
Do you change the way you eat when fall starts? </div>Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-69823957985109479742011-09-28T11:38:00.000-07:002011-10-15T13:46:56.980-07:00Scrimpalicious Anniversary Giveaway - CLOSEDHey friends! I just checked my calendar and I'm shocked and amazed to realize that it is almost the two-year anniversary of the beginning of Scrimpalicious.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUpAQKGCIMD6Eu4ALA81pVY3tzHp6dZ4bu8CpsuSksXV8ILbGW_G5XZweFvUu6kTeOYO_pchWbmXg2U0xAP3W9Xtkcq95Gi-tV5vQYg-aVZN2QR0H93byRCEbqa8vZSqhcuDkrSKaovU/s1600/scrimpalicious+profile+logo.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUpAQKGCIMD6Eu4ALA81pVY3tzHp6dZ4bu8CpsuSksXV8ILbGW_G5XZweFvUu6kTeOYO_pchWbmXg2U0xAP3W9Xtkcq95Gi-tV5vQYg-aVZN2QR0H93byRCEbqa8vZSqhcuDkrSKaovU/s320/scrimpalicious+profile+logo.png" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first logo was nowhere NEAR<br />
as cute as this</td></tr>
</tbody></table><br />
This has been a wonderful two years and I've loved writing my blog and sharing my thoughts, projects, recipes, and ideas with all of you.<br />
<br />
So, to thank you for sticking with me through it all, I've decided to have a giveaway. There will be <b>one </b>winner, who can choose <b>one </b>of the following fabulous prizes. Each one of these has been chosen to celebrate one of my favorite blog entries from the last two years.<br />
<br />
<ul><li>On Food and Cooking: The Science and Lore of the Kitchen - <a href="http://scrimpalicious.blogspot.com/2011/09/menu-planning-monday-free-menu-planner.html">Menu Planning Monday</a></li>
<li>Mastering the Art of French Cooking, Vol. 1 - <a href="http://scrimpalicious.blogspot.com/2010/10/julia-i-aint.html">Julia I Ain't</a></li>
<li>Charcuterie: The Craft of Salting, Smoking, and Curing - <a href="http://scrimpalicious.blogspot.com/2009/12/recipe-bacon-special-guest-post-by-mr.html">Bacon, by Mr. Scrimp</a></li>
<li>A scarf, t-shirt, or cardigan from <a href="http://www.amazon.com/s/ref=bl_sr_apparel?_encoding=UTF8&node=1036592&field-brandtextbin=Maggie%27s%20Organics">Maggie's Organics</a> - <a href="http://scrimpalicious.blogspot.com/2010/06/why-organic.html">Why Organic?</a></li>
<li>Roma Traditional Style <a href="http://www.amazon.com/Roma-Traditional-Style-Pasta-Machine/dp/B000ATUKBK/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1317234244&sr=1-3">Pasta Machine</a> - <a href="http://scrimpalicious.blogspot.com/2010/01/recipe-pasta.html">Recipe: Homemade Pasta</a></li>
</ul><div><br />
</div><div>So, what do you need to do to enter?</div><div><br />
</div><div><a name='more'></a></div><div><br />
</div><div>You can enter up to five times, because I like symmetry. Here are the ways to do it:</div><div><ul><li><a href="http://www.facebook.com/pages/Scrimpalicious/266173134788">Follow Scrimpalicious on Facebook </a> and share it on your wall</li>
<li><a href="http://twitter.com/#!/scrimpalicious">Follow Scrimpalicious on Twitter </a> and tweet about it to @scrimpalicious</li>
<li>Leave a comment telling me which prize item you would pick if you won, and why</li>
<li>Write a post about the giveaway on your own blog and link back to this post and the Scrimpalicious main page </li>
<li>Pin a picture from a Scrimpalicious blog post that you like to <a href="http://www.pinterest.com/">Pinterest </a></li>
</ul><div><br />
</div><div>Once you've taken one (or all) of the steps above to enter, the last thing to do is <b>leave a comment on this post</b> telling me that you did it. The winner will be picked at random from the comments section, so be sure to leave <b>one comment per entry</b><i> </i>to maximize your chances of winning. That means that if you want all <b>five entries</b> you need to leave <b>five comments</b>. </div></div><div><br />
</div><div>If you choose to blog about the giveaway, please include a link back to the blog post in your comment. </div><div><br />
</div><div>The winner will be announced on October 15, so you've got two weeks to get your entries in. </div><div><br />
</div><div>Note: If you already follow the blog on facebook or twitter, just go ahead and let me know that and it will count for an entry.</div><div><br />
</div><div>Ready, set, and... Go!</div>Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com32tag:blogger.com,1999:blog-4127622995764058832.post-18719024111533774322011-09-28T07:57:00.000-07:002011-09-28T07:57:29.029-07:00Facebook: How to Get Likes, Blogs, and Site Pages Back on Your FeedWith the recent Facebook redesign, I've noticed something. Scrimpalicious facebook posts that were being seen several hundred times are now being seen only 10-15 times on average. Basically, because of the new facebook algorithms, if you don't comment on the Scrimpalicious facebook page, you're never going to see when new posts come up.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://blogs.babble.com/momcrunch/files/2011/08/anti-facebook.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://blogs.babble.com/momcrunch/files/2011/08/anti-facebook.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you ask me, it sounds like someone broke it.</td></tr>
</tbody></table><br />
For some of you, who follow Scrimpalicious in a reader or via email, this won't be a problem. For the rest of you, there are two things you can do.<br />
<br />
<b>1. Comment!</b> Visit the Scrimpalicious facebook page and do some interactions with it. Leave comments. Answer questions. <i>Ask</i> questions. Share photos of your food or craft projects. Whatever it is, the more you do it, the more likely you are to be notified when new posts come up.<br />
<br />
<b>2. Make a list.</b> This is what I did to make sure that I can still follow my favorite facebook pages and blogs. On the left-hand sidebar of your facebook page, you should see a section called "Lists." If you click on this, it will take you to the List page, and you will see that facebook has given you the option to create a list by clicking the "+ Create a list" button. If you click this button, you can create a new list (I called mine "Blogs and Sites") and manually add the blogs whose facebook posts you like to follow. Some of the ones I added were <a href="http://www.cheeseslave.com/">Cheeseslave</a>, <a href="http://www.realfoodwholehealth.com/">Real Food Whole Health</a>, and <a href="http://www.foodrenegade.com/">Food Renegade</a>, but there are more. They will not always show up on my facebook feed because of this, but the Lists sidebar will now alert me with a little (#) if there are new posts by those people.<br />
<br />
And as always, if you're not yet a fan of Scrimpalicious on facebook, I'd like to ask you now to consider <a href="http://www.facebook.com/pages/Scrimpalicious/266173134788">going to the page</a> or clicking the "Like" button on the right hand side of the blog. You will be able to access syndicated blog posts, extra links and content, questions and discussion. Plus, you'll make me feel good and increase the likelihood that Scrimpalicious will be able to offer more giveaways and guests posts in the future.Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com1tag:blogger.com,1999:blog-4127622995764058832.post-69491713761767331982011-09-27T12:55:00.000-07:002011-09-27T12:55:20.164-07:00Showdown: Store-bought vs. Homemade Broth or StockTime for another Homemade vs Store-bought showdown! This time we're going to look at broth and stock.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtX84WD3LLksreDY1yzQWgQA45MsaVOn0VzmNWTa80fSsHVWF4zJMksvwO7taGFBHiwoUiwM5fCEw1tvyQhONT_DmbomtArDdYt_okYsaG32_eBNDK4_c3mZTMOoafXESoHEW8izjy1aQ/s1600/broth+vs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtX84WD3LLksreDY1yzQWgQA45MsaVOn0VzmNWTa80fSsHVWF4zJMksvwO7taGFBHiwoUiwM5fCEw1tvyQhONT_DmbomtArDdYt_okYsaG32_eBNDK4_c3mZTMOoafXESoHEW8izjy1aQ/s320/broth+vs.jpg" width="320" /></a></div><br />
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I spent time gathering data on both broth and stock. You'll notice I'm using these terms interchangeably, but they are not exactly the same thing. Broth is made by boiling meat and vegetables in water without bones. Stock is made by boiling meat, bones, and vegetables. I <i>always </i>make stock rather than broth. It has a higher nutritional content and better flavor.<br />
<br />
I found some things out that really surprised me. For instance, did you know that it costs 2/3 more to buy broth than it does to make it at home? Yep. I have specific numbers under the cut.<br />
<br />
And now, the showdown.<br />
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<a name='more'></a><br />
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<b><span class="Apple-style-span" style="font-size: large;">1. Convenience</span></b><br />
<br />
Store broth has a few good selling points to it in the convenience category. It keeps indefinitely, it stores at room temperature, and you can just grab it and throw it into a recipe with a minimum of thought or effort. You have to go to the store to buy it.<br />
<br />
Neither can I really imagine a universe in which homemade stock would strike me as <i>in</i>convenient. Throwing a pot of stock on takes a grand total of five minutes, plus another five to ten at the end for straining and storing. Stock seems inconvenient at first because it takes hours to cook, but those are hours in which it needs essentially no supervision.<br />
<br />
Homemade stock will keep in the refrigerator for a week. In the freezer, it will keep for a good six months before you run a risk of the flavor going "off" a little bit. So, once you've laid in a supply, it's just as accessible as the canned variety.<br />
<br />
<b>Advantage</b>: Draw<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">2. Price</span></b><br />
<b><br />
</b><br />
To get a really good idea for this, I did a little research. Let's look at the breakdown, shall we? Most of these are sold online by the case. I don't know many people who buy broth by the case, but let's roll with it. Buying in bulk is cheaper, and I'll give the benefit of the doubt to the store bought stuff here. At its cheapest, what does it cost?<br />
<br />
Campbell's Chicken Broth: <b>$13/gallon</b><br />
College Inn Chicken Broth: <b>$13/gallon</b><br />
Swanson Chicken Broth: <b>$13/gallon</b><br />
<b><br />
</b><br />
College Inn is rounded down (it was $13.33) and Swanson is rounded up (it was $12.88) but overall, I was honestly surprised to see the price so consistent when you break it down by actual volume instead of per-can (not all cans were the same size).<br />
<br />
What about the ingredients for homemade? Rather than looking at a specific local price, I decided to use average national prices from the <a href="http://www.bls.gov/ro3/apmw.htm">Bureau of Labor Statistics</a>. These were the average prices around the country in August 2011.<br />
<br />
Chicken: <b>$1.29/lb</b><br />
Celery: <b>$0.95/lb</b><br />
Carrots: <b>$0.69/lb</b><br />
<br />
There were no prices for onions on the BLS page, but I did find <a href="http://www.ers.usda.gov/publications/aib790/aib790d.pdf">this PDF file</a> from the USDA that had some more information.<br />
<br />
Onions: <b>$0.55/lb</b><br />
<b><br />
</b><br />
I'm going to go ahead and add a +/- of $2 for the cost of salt, pepper, bouquet garni, and any other spices or add-ons you might choose to throw in. That's a total estimation and guess. I tend to think of those things as "free" because I always have them in my house and spice-type staples come out of a different budget than fresh ingredients.<br />
<br />
Oh, and I forgot one other thing! According to the <a href="http://www.epa.gov/ogwdw/wot/pdfs/book_waterontap_full.pdf">EPA</a>...<br />
<br />
Water: <b>$0.002/gallon -- or, essentially, free</b><br />
<b><br />
</b><br />
Let's be extra-generous and pretend that to make your broth or stock, you are going to use <i>an entire chicken</i> instead of using the leftover carcass, cartilage, skin, and meaty bits that you didn't bother cutting off the bones for another meal. I have never heard of anybody doing this, but let's just pretend for a minute.<br />
<br />
Figuring a <i>whole</i> 4 lb chicken and half a pound of each vegetable, the price for homemade broth is <b>$6.23/gallon</b>. That's less than half!<br />
<br />
If you do something a little more reasonable and use the breast and thighs of your chicken for another meal, the total price drops down to <b>$3.65/gallon</b>, for an overall savings of <b>$10/gallon</b>.<br />
<br />
Think about how angry you'd be if someone were charging you an extra $10/gallon to put fuel in your car. Instead, they're charging you an extra $10/gallon to put fuel in your <i>body, </i>and hoping you won't notice.<br />
<br />
<b>Advantage</b>: Homemade knocks it out of the park<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">3. Taste</span></b><br />
<b><br />
</b><br />
If you've ever eaten a spoonful of broth right out of the pot, you will know that it doesn't taste the same as the stuff you pour out of a box or can. It usually tastes... well, more meaty. Richer. More flavorful. The salt isn't as overwhelming, and if it's been boiled down to the right concentration, it also doesn't taste watery.<br />
<br />
I will sit down and drink a cup of homemade chicken stock, plain and hot, like tea. I don't do that with canned broth, because it tastes like can. I don't do it with boxed broth, because it inevitably tastes either too salty or too watery. The best flavors come from nutritious foods, and as you're about to find out, there's a reason why I have to draw the conclusion I do here.<br />
<br />
<b>Advantage</b>: Homemade<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">4. Health</span></b><br />
<br />
What are the health benefits of broth, exactly? We all know that chicken broth is supposed to be good for you when you're sick. This is because chicken broth has antiviral properties. Stock, which is made from bones as well as meat, contains collagen and gelatin, which are good for the digestion and the joints. If you've made it right, it's basically fat-free, very low in carbohydrates, and also a solid source of protein and vitamins.<br />
<br />
Is there a difference in the nutritional content of homemade and store bought broths and stocks? Well, this is going to be a little tougher to analyze because it's hard to get detailed analysis of something as variable as homemade stock, but we'll do our best.<br />
<br />
The following is the average nutritional info on both store bought and homemade broth/stock, according to the <a href="http://www.nal.usda.gov/fnic/foodcomp/search/">USDA's Nutrient Data Laboratory</a>. I also checked the listed nutritional information for each of the three brand names above. Where the listed, specific data <i>does not match</i> the USDA data, I've added a parenthetical note.<br />
<br />
<b>Store Bought</b><br />
<b><br />
</b><br />
Calories: 17<br />
Total Fat: 0.24 g<br />
Carbohydrates: 0.9g<br />
Protein: 2.4g<br />
Sodium: 379mg (listed: 853)<br />
Calcium: 7g (listed: 0)<br />
Iron: 0.48mg (listed: 0)<br />
Magnesium: 2mg<br />
Potassium: 192mg<br />
Vitamin C: 16mg (listed: 0)<br />
Vitamin A: 0iu<br />
<br />
<b>Homemade Stock</b><br />
<br />
Calories: 86<br />
Total Fat: 2.88g<br />
Carbohydrates: 8.47g<br />
Protein: 6.05g<br />
Sodium: 343g<br />
Calcium: 7mg<br />
Iron: 0.5mg<br />
Magnesium: 10mg<br />
Potassium: 252mg<br />
Vitamin C: 0.5mg<br />
Vitamin A: 7iu<br />
<br />
Homemade stock is higher in calories and carbohydrates than the store bought, according to the USDA. Other than that, it's higher in protein and, if you go by the nutritional data published by the companies themselves, it's <i>dramatically</i> higher in all other nutrients. Store-bought broth appears to be essentially nutrient-free, with the one exception of sodium. According to the data <i>published by </i>Swanson, College Inn, and Campbell's, the average sodium content in store bought broth is a whopping 853 grams!<br />
<br />
The average sodium in homemade stock, according to the USDA, is a mere 343 grams. Know how to drop that number way lower? Just don't add salt.<br />
<br />
<b>Advantage</b>: Homemade, because it is more than just salty, chicken-flavored water.<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">5. Environmental Impact</span></b><br />
<b><br />
</b><br />
As I mentioned in my post on <a href="http://scrimpalicious.blogspot.com/2011/09/showdown-dried-beans-vs-canned-beans_17.html">dried vs. canned beans</a>, canned foods have BPA in them. Before you run off to switch to buying the boxed stuff, I might as well tell you--boxed soups also have BPA in them. This is a <i>huge</i> red flag for me of something I do not want to continue to keep in my house.<br />
<br />
In addition, most store bought broths contain soy, corn, or MSG--and sometimes they have all three. Once again, unless otherwise stated, the likelihood is that these come from GMO crops. 80-90% of soybeans and corn grown in the USA are genetically modified organisms.<br />
<br />
Oh, and we should also consider the living conditions of the animals used to make broth. It's a fair bet that if they're putting it in soup or in a can, it's because it wasn't pretty enough to fetch a good price at the supermarket. So you're eating the worst off-cuts of meat from battery chickens and CAFO beeves.<br />
<br />
Homemade stock affords you a chance to exercise a little choice and make sure you get meat that comes from healthy, humanely raised animals.<br />
<br />
<b>Advantage</b>: Homemade<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Winner</span></b><br />
<b><br />
</b><br />
By a landslide, the winner is Homemade! The store-bought challenger didn't even stand a chance when pitted against this home-grown hero.<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Recipe: Homemade Stock</span></b><br />
<b><br />
</b><br />
If you don't already know how to make stock at home, don't worry. It's simple and easy to learn how.<br />
<br />
<b>Ingredients (makes 1 gallon)</b><br />
<br />
<ul><li>1-2 lbs cooked bones (ideally leftovers from a previous meal) with some meat still attached</li>
<li>About 1/2 lb each carrots, onions or leeks, and celery</li>
<li>1-2 bay leaves</li>
<li>1 pinch thyme</li>
<li>1 pinch parsley</li>
<li>Salt and pepper to taste</li>
<li>1 splash of white wine</li>
<li>1 1/2 gallons water</li>
</ul><div>N.B. if you are missing one of these ingredients (other than water and meat), don't worry. It will still be nutritious and good.</div><div><br />
</div><div>Fill a large stock pot with cold water. Add meat and bring to a boil on high heat. </div><div><br />
</div><div>Once the meat is boiling, turn the heat down and let it simmer for 20-30 minutes. Skim off any foam, scum, or fat that may have risen to the top and discard. </div><div><br />
</div><div>Add vegetables and spices and simmer for 4-8 hours. Strain through a colander or cheesecloth, or remove bones and vegetables with a slotted spoon, and refrigerate. </div><div><br />
</div><div>When cooled, skim off fat from the top and reserve (it's good for cooking with). Store in the fridge for up to a week, or freeze and store for up to 6 months.</div>Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-87244560220817713932011-09-26T06:25:00.000-07:002011-09-26T06:28:25.176-07:00Menu Planning Monday: Week of September 26Another week is here! We're having lots of beautiful fall weather and it's making me want soup and casserole and other warm, cozy foods. You may see that reflected in my menus this week. :)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4244Y6nLGUUj0hDh1G_W2B5e38OtsaSR0TwEqyLGrNB0ER-O6xW-GGpPMEo6fYsxMBUBP8xZ3mHX578UDS1fOfNUw5-FQrGxwZG3dB4jah3_wO5-kxAebPIUVVhAGXsqSL38o9LP_B0/s1600/Menu+Planner+small.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4244Y6nLGUUj0hDh1G_W2B5e38OtsaSR0TwEqyLGrNB0ER-O6xW-GGpPMEo6fYsxMBUBP8xZ3mHX578UDS1fOfNUw5-FQrGxwZG3dB4jah3_wO5-kxAebPIUVVhAGXsqSL38o9LP_B0/s320/Menu+Planner+small.png" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To download a high-res, printable version<br />
of this menu planner, go <a href="http://scrimpalicious.blogspot.com/2011/09/menu-planning-monday-free-menu-planner.html">here</a></td></tr>
</tbody></table><br />
<br />
I have been spending a lot of time on <a href="http://pinterest.com/scrimpalicious/">Pinterest</a> lately, looking at gloriously delicious fall recipes and beautiful pictures of leaves and frost, and thinking about sweaters and slippers and swishing through leaves.<br />
<br />
Have I mentioned how Autumn is my favorite season? I feel like I have, but I thought I'd remind you all. Do you love it as much as I do?<br />
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<a name='more'></a><br />
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Here are the ingredients that we have to work with this week:<br />
<ul><li>1 whole pastured chicken</li>
<li>3 lbs sweet potatoes</li>
<li>1 bulb garlic</li>
<li>2 lbs concord grapes</li>
<li>6 ears sweet corn</li>
<li>1 lb green beans</li>
<li>1 sleeve leaf lettuce</li>
<li>5 butternut squash (!)</li>
<li>1/2 pint raspberries</li>
<li>1 head cabbage</li>
<li>3 onions</li>
<li>1 lb whole wheat linguini</li>
<li>1 pork loin chop</li>
<li>1 lb grassfed ground beef</li>
<li>1 lb hot italian sausage</li>
<li>1 peck assorted apples</li>
<li>1 gallon raw milk</li>
<li>2 eggplants</li>
<li>2 cucumbers</li>
<li>1 1/2 lbs kale</li>
<li>1 lb beets</li>
<li>4 pink tomatoes</li>
<li>3 oz farmer's cheese</li>
<li>3 oz romano cheese</li>
</ul><div><br />
</div><b>Monday</b><br />
<b><br />
</b><br />
Lunch: Salad (<i>Ingredients: </i>1 tomato, 1 sleeve lettuce)<br />
<br />
Dinner: Grilled pork loin chop with sauteed eggplant (<i>Ingredients</i>: Pork chop, 2 eggplants, 3 bulbs garlic, 1/2 onion)<br />
<br />
Leftovers: 2 servings sauteed eggplant, pork drippings<br />
<br />
<b>Tuesday</b><br />
<b><br />
</b><br />
Lunch: Sauteed eggplant, cucumbers with vinegar (<i>Ingredients</i><b style="font-style: italic;">: </b>Sauteed eggplant, 2 cucumbers, 2 Tbsp raw vinegar)<br />
<br />
Dinner: Pot luck -- bringing whole-wheat linguini with cheesy alfredo sauce (<i>Ingredients</i>: 1 lb whole wheat linguini, milk, cheese, flour, 1/2 onion)<br />
<br />
Leftovers: None<br />
<br />
<b>Wednesday</b><br />
<b><br />
</b><br />
Lunch: Roasted beets, onion, and sweet potato w/hard-boiled egg (<i>Ingredients:</i> 1 lb beets, 1 onion, 1 sweet potato, 2 eggs)<br />
<br />
Dinner: Roasted chicken with garlic green beans and steamed kale (<i>Ingredients</i>: 1 chicken, 1 lb green beans, garlic, 1/2 lb kale)<br />
<br />
Leftovers: 2 servings roasted chicken, 1 chicken carcass, 1 serving green beans<br />
<br />
<b>Thursday</b><br />
<b><br />
</b><br />
Lunch: Chicken salad and green beans (<i>Ingredients: </i>Roasted chicken, mayonnaise, green beans)<br />
<br />
Dinner: Butternut squash soup with cheese (<i>Ingredients</i>: 1 chicken carcass, garlic, 1 onion, pork drippings, milk <i>Note: </i>I will only put milk in half the soup and freeze the other half)<br />
<br />
Leftovers: 12 servings butternut squash soup<br />
<br />
<b>Friday</b><br />
<b><br />
</b><br />
Lunch: Butternut squash soup (<i>Ingredients</i>: Soup)<br />
<br />
Dinner: Butternut squash soup with steamed kale and sausage (<i>Ingredients: </i>Soup, 1/2 lb kale, 1/2 lb hot italian sausage)<br />
<br />
Leftovers: 10 servings butternut squash soup<br />
<br />
<b>Saturday</b><br />
<b><br />
</b><br />
Saturday is weird this week because we'll be camping. We'll probably bring some of the soup along and have it cold, but the half without milk will be frozen for later. I won't put a meal plan up for Saturday because we're camping with other people and there will be food provided.<br />
<br />
<b>Sunday</b><br />
<b><br />
</b><br />
The only meal we will be eating at home this Sunday is dinner.<br />
<br />
Dinner: Cabbage stir-fry (for Mrs. Scrimp), sauteed kale and sausage (for Mr. Scrimp), cucumber and tomato salad (<i>Ingredients</i>: 1 head cabbage, 1 lb kale, 2 hot italian sausages, garlic, peanut butter, scrambled egg, 1 cucumber, 2 tomatoes)<br />
<br />
Leftovers: 1 serving stir fry<br />
<br />
<br />
<b>Other</b><br />
<b><br />
</b><br />
As usual, there are ingredients not on this menu. The sweet potatoes will be stored for a week or two while I decide what to do with them. The apples are for making applesauce, which I will do this week and probably post pictures and a recipe. The grapes and raspberries will be snacked on throughout the week, and the corn will go into the freezer with the rest. Problems solved!<br />
<br />
What are you eating this week?<br />
<br />
<br />
This post is linked to <a href="http://orgjunkie.com/2011/09/menu-plan-monday-sept-26th.html">Menu Plan Monday at Organizing Junkie</a>.Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com1tag:blogger.com,1999:blog-4127622995764058832.post-3297971472094752822011-09-23T06:02:00.000-07:002011-09-23T06:02:21.008-07:00Five Dollar Decor: WreathsFall, for some reason, always feels to me like the beginning of wreath season. Perhaps because when I was growing up, hanging a wreath was part of the late-fall preparation for Advent and Christmas. Perhaps because trick-or-treating meant seeing a lot of doors and a lot of wreaths. Whatever the reason, I think about wreaths most when the days start to get shorter and the weather starts to get colder.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa7ZskcKCmX-Ps4B0LB8SQewZGZrryWJ3IncfaTF90cF3gYffHZ4UkdegAIuVB_O8B8xsnv4N7AEH9rmGfnPfHSc2bctk7y54Z83deh0y613CGj6moQoYhL8XzdGQUSJxqh-sMFvnb_U/s1600/wreath+-+coffee.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa7ZskcKCmX-Ps4B0LB8SQewZGZrryWJ3IncfaTF90cF3gYffHZ4UkdegAIuVB_O8B8xsnv4N7AEH9rmGfnPfHSc2bctk7y54Z83deh0y613CGj6moQoYhL8XzdGQUSJxqh-sMFvnb_U/s400/wreath+-+coffee.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coffee filter wreath by <a href="http://craftberrybush.blogspot.com/2011/09/moment-of-clarity.html">Craftberry Bush</a></td></tr>
</tbody></table><br />
It's hard for me sometimes to find wreaths that I like. Too much clutter or kitsch and I'm instantly turned off. But a lot of people are out there finding ways to make beautiful wreaths with not a lot of clutter for not a lot of money.<br />
<br />
<br />
<a name='more'></a><br />
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<b>Note: I recently saw a very handy tip on making wreath forms at home. Instead of buying an expensive foam form at the craft store, just get a pool noodle or pipe insulation, cut it to the desired size, shape it into a circle,and duct tape it closed. Hooray! A wreath form for a dollar!</b><br />
<br />
<b>1. Argyle Wreath</b><br />
<b><br />
</b><br />
That's right. You heard me. I said <i>argyle wreath</i>. If you don't understand why that is totally awesome, then I'm not sure we can be friends anymore.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlEuT6GzS__v0vKVTZiV6ZDoJ86E4OUFY8zFGNpp_vqtooOkhwGF9CIuFZ90Ax6YDqmS4LvUza-La4iwYA0dx0EShwVHCL6stYvj4cZQ4j7I12JvTSRDbfEMkMlc9u5kCyy4U4vYXYkw/s1600/wreaths+-+argyle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlEuT6GzS__v0vKVTZiV6ZDoJ86E4OUFY8zFGNpp_vqtooOkhwGF9CIuFZ90Ax6YDqmS4LvUza-La4iwYA0dx0EShwVHCL6stYvj4cZQ4j7I12JvTSRDbfEMkMlc9u5kCyy4U4vYXYkw/s320/wreaths+-+argyle.jpg" width="316" /></a></div><br />
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Argyle to me says sweaters. It says fall, and coziness, and crackling fires, and that great first-day-of-school feeling. And you can buy that yellow one for <a href="http://www.etsy.com/listing/53092763/yarn-wreath-felt-handmade-door?ref=v1_other_1">$40.00 on Etsy</a>, or<a href="http://www.handmadeisheartmade.com/2011/03/handmade-home-diy-argyle-yarn-wreath.html"> follow these directions</a> to make your own in colors that suit you for much, much less.<br />
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<b>2. Marshmallow Wreath</b><br />
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If you were just describing a marshmallow wreath to me, I probably wouldn't be very interested. It sounds sticky and, to be honest, sort of silly. Fortunately, there are people out there with better vision than I, who realized how <a href="http://www.threepugsandababy.com/2009/12/adventures-in-holiday-crafts.html">beautiful a marshmallow wreath could actually be</a>.<br />
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I love the clean whiteness of it, and the pillowy, snow-like look of the marshmallows. I'm sure it smells amazing, too. I don't even eat marshmallows anymore because of all the sugar, but the smell of them still takes me to my childhood happy place.<br />
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<b>3. Ribbon Wreath</b><br />
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This is billed as a Halloween wreath, because the example is made with black ribbon. It didn't particularly say "Halloween" to me as much as it said "lovely" or "would look great on the white door of a Colonial house."<br />
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It couldn't be simpler to <a href="http://thelongthread.com/?p=1310">make this wreath</a>, either. Just cut ribbons and tie them around a foam form. I've seriously spent the last five minutes daydreaming about all the beautiful colors of ribbon you could use on a wreath like this.<br />
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<b>4. Paper Cup Wreath ... Wait, What?</b><br />
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Initially the idea of a "paper cup wreath" struck me as... well... a little bit like a kindergarten project. When I saw the execution, though, I was proved to be wrong once again.<br />
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I love the clean white lines here. And, again, <a href="http://www.twigandthistle.com/blog/2011/02/tt-utterly-engaged-feature/">it's so very simple</a>. Nothing but paper cups, stacked, shaped, and glued in place with a glue gun.<br />
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<b>5. Clothespin Wreath</b><br />
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I'm a fan of the "sunburst" style that everybody in the blogosphere is going so nuts for lately. But I think in my house it wouldn't look quite right, unless it were altered or somethow understated. I think that's what I like so much about this clothespin wreath. It's got a very mid-century modern shape and design to it, but uses such simple, traditional materials--<a href="http://blogs.babble.com/the-new-home-ec/2011/08/25/25-projects-using-embroidery-hoops/?pid=1216#slideshow">clothespins and embroidery hoops</a>? Cheap, easy, and fun.<br />
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To mod this up even more, you could spray paint it gold, white, or perhaps mustard yellow. What do you think?Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0tag:blogger.com,1999:blog-4127622995764058832.post-65298237664597946032011-09-21T06:49:00.000-07:002011-09-21T06:49:23.570-07:00A New Arrival + DIY Book BoxesLast week, Mother in Law Scrimp took me to a new antique shop that opened up by her house. It's<i> amazing</i>. Everything in the store is purchased cheaply at estate sales and re-sold just as cheaply. I just had to take advantage of it.<br />
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</div><div>Are you ready to see what we bought? Are you? </div><div><br />
</div><div>Ok. :)</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEsOepYCANmasgjVIqj1qeH9pzJEsn3WIyvRMNou7ubqMsYEyTAkvgsG67Q8S6v-OehO1hOhWoG1XeSt0p9sUdjbtA-x8z9NEC8Xy2NpGW7yb1tOhmtKiuaFVG7ZqifJRqm0ditQhzHY/s1600/16424528289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEsOepYCANmasgjVIqj1qeH9pzJEsn3WIyvRMNou7ubqMsYEyTAkvgsG67Q8S6v-OehO1hOhWoG1XeSt0p9sUdjbtA-x8z9NEC8Xy2NpGW7yb1tOhmtKiuaFVG7ZqifJRqm0ditQhzHY/s400/16424528289.jpg" width="400" /></a></div><div><br />
</div><div>Excuse the grit on the floor underneath it. I didn't sweep up after Mr. Scrimp and his brother carried it inside. </div><div><br />
</div><div>It's a lovely art deco-style buffet, with beautiful old hardware. There are some dings and nicks here and there but really it's in <i>excellent</i> condition. </div><div><br />
</div><div>I think the thing I am most in love with is the beautiful, simple woodwork:</div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-u4FK-JILMu8/Tndh-uN7cgI/AAAAAAAAAig/ieP4uYc3rks/s1600/buffet+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-u4FK-JILMu8/Tndh-uN7cgI/AAAAAAAAAig/ieP4uYc3rks/s400/buffet+01.jpg" width="400" /></a></div><div><br />
</div><div>I hope you can see it there. The way that the grain in the middle has been arranged to create a circle. Or the way that it forms a sort of "knot" around each of the door handles on the left and right. Or the lovely knot in the very center of the bottom drawer? </div><div><br />
</div><div>It fills me with joy. </div><div><br />
</div><div>Perhaps you wonder how much we paid for our beautiful new buffet? (which, by the way, is, not going to be used as a buffet but as a new dresser in our bedroom, which I am getting ready to completely overhaul).</div><div><br />
</div><div>This is the best part. </div><div><br />
</div><div>Are you ready for this? </div><div><br />
</div><div>$70. </div><div><br />
</div><div>Not even kidding. </div><div><br />
</div><div>As I mentioned, I'm going to be using it in the bedroom. Mr. Scrimp's first comment on seeing it (I bought it without showing him first) was "Great! More room for me to put stuff on top of it!"<br />
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It's sad but true, folks. We are clutter accumulators. It doesn't seem to matter how often I organize, how many times we throw things away. Our house just <i>grows</i> clutter. Books, odds and ends, receipts, papers, jewelry, loose change, batteries, pill bottles... my current dresser is totally crowded with all of those right now and I don't want to spoil that beautiful new buffet by covering it with junk.<br />
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Since I know by now that we will NEVER be able to get rid of all our junk (like I said, our house grows it), I decided that the next best thing would be to hide/organize it in a pretty way. I decided that book boxes would probably be the best option, but have you SEEN how much those things cost? (Hint: It's a lot. $60-90 for a set of three).<br />
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That's stupid. I'm fairly handy with a paintbrush, and I'm not super picky, so I stopped by a craft store and picked up two papier-mache book boxes (for a grand total of $6). You know the ones I'm talking about, right?<br />
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Never one to spend money on a project when I could get almost-as-good results without dropping the cash, I spent my lunch break yesterday painting them with the colors I had on-hand. Fortunately, Mr. Scrimp likes to paint and so do I, so we had quite a few colors available.<br />
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I'm going to go back after work today and touch these up here and there, but overall I'm really pleased with the result. The green box is trimmed in gold. You can't see it in the photo, but the outside of the yellow box is painted in sepia around the spine to make it look like it was partially bound in leather.<br />
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I painted the "pages" in off-white, let it dry, and then did a glaze of shimmery gold. I didn't worry too much about making the gold glaze look smooth, because I wanted it to have the effect of pages. I think I pretty much hit the look I was going for.<br />
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Two boxes should be adequate to contain the ridiculous sprawl of clutter that lives on our dresser right now, but if it isn't, then it's no big deal. At $3/box, I can hardly complain that these were pricey. And the only artistic talent they really required of me was a color choice and the ability to make a straight line and a circle.<br />
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I'm not entirely convinced I love the color of the yellow one--I may yet change it (maybe to brown?) but for a $3 knockoff, I'll absolutely take it.</div>Mrs. Scrimphttp://www.blogger.com/profile/12878195204404116189noreply@blogger.com0