Day 6 - Laundry Powder

We have been using the all natural liquid laundry soap from Costco and have been happy with it. However, I decided to try making my own laundry powder (it is really cost effective). I found a recipe that lists out:

1 bar of Fels-Naptha or Ivory soap
1/2 Cup washing soda (not baking soda)
1/2 Borax.

I couldn't find Fels-Naptha at my grocery store, but will be ordering it online, or searching for it locally because I hear it is an excellent stain fighter. However, I also hear it can be caustic, so I've seen the recommendation to use 1/2 Fels-Naptha and 1/2 some other natural soap. I think I will try this with my natural soap being Dr. Bonners.

I also thought the soap to other stuff ratio seemed high, so my recipe is (or will be when I get the Fels-Naptha):

1/2 bar Castille soap
1/2 bar Fels-Naptha
2 Cups washing soda
2 Cups Borax



You shred the soap and mix it with the powder ingredients.







Then, place it is a jar and use about 1 to 2 Tablespoons per load.



I decided to test it out on the hardest washing load I have - dirty cloth diapers. Wow, the diapers came out smelling clean and looking bright. I am a convert. I then did a load of light coloured clothes, and same thing - smelled good and clean.

Can't wait to try it out with my homemade fabric softener (but that is a post for another day).

I love fresh, clean natural diapers!!

The cast of characters

Just realized that I have never introduced the crazy cast of characters who make up the central core of my life.

There is me (Jennifer). I am married to P (Daddy). We have 2 boys and 2 girls (in that order). S is our eldest and he was born in 2003. X came next in 2004, with C following in 2006. L is our youngest and she was born in 2009. Joining this human crew are R-dog our male Great Dane who was born in 2005. B-dog is a female Great Pyrenees who was born in 2007. R-cat is our eldest male cat (2005), while we picked up O-cat (another male) from the same farm we got B-dog from in 2007. Finally is P-kitten. We found her huddling freezing and scared outside when she was about 6 weeks old in October of 2009. Obviously, we took her in.

Day 5 - Lentil Stew

Today (Tuesday) is the day we are out of the house from morning until evening...usually a crock pot kind of day. X has capoeira in the morning, then we join friends for Homeschool Park Day (a.k.a Mummy gets to speak to other adults day).

There will be no pictures. I was rushing to make homemade popcorn to hold the ravening hordes off while the stew cooked, so forgot to document the process.

Basically the meal is easy-peasy: put one can of Italian chopped tomatoes, one small can of tomato paste, one cup of water, one chopped onion, two peeled and diced potatoes and about 1/2 cup of lentils in a pot. Bring to a boil, and then simmer until the lentils are tender.

It was a hit with P-Daddy, L and me. S, X, and C were so stuffed with popcorn that they only took a few bites (note to self: make sure to not give the kids too much popcorn right before dinner.)

Day 4 - Asian Salad Dressing

Okay, shoot me. It is day 4 and I am alread coping out and making salad dressing. Honestly, it was our first day of full-time homeschool and I really need to get better at our schedule. Also, I am taking care of a friend's dog whilst they are away being festive ('tis the season and all) with her family. She graciously allowed me to take her unfinished organic spring mix salad so it didn't go to waste; hence the salad dressing. (However, please note the filling for the omelette was a super fantastic homemade cheddar ale fondue from New Year's Eve, so it was, in fact a triple homemade meal - fondue, omelette and dressing.

FYI - I generally cook "off the cuff" so measuring is a hit or miss thing for me, and I often describe things in "parts". It is frustrating, I know.

Take two parts soy sauce or tamari, put it in a mixing jar.

Add two parts sesame oil.

Add one part rice wine vinegar, and then add garlic if you like (or if you don't forget like I did). Cap the jar and shake vigorously.

Cheddar Ale cheese omelette with organic greens and Asian salad dressing.

Day 3 - Butterscotch Sauce

So, not that you could tell from this post, but we are low carb/good carb. Occasionally, however, I like to give the kids a treat and seeing as today was our first full day of homeschool, we decided to make butterscotch sauce to go on some ice cream.

You need 1 stick of butter (1/2 cup), 2 cups brown sugar, 1 cup evaporated milk, and about 1 Tablespoon vanilla.

Melt the butter

Add the brown sugar

Once it is melted, cool slightly and add the vanilla and milk.

It will foam up spectacularly. Then just stir it vigorously for a minute or so.

I then pour it out in a shallow layer, put nuts in for those who like it, and then put it in the fridge to cool down. Once it is cool, serve it on ice cream (or eat it off a spoon :)

Day 2 - Whipped Cream

I know pulling a canister out of the fridge and pressing a button is easier than whipping up cream, but the taste is so much better with the homemade version - I will not even address that other stuff that comes in a tub (which I have always refused to try, but accidentally got once and thought I was going to be sick). Basically, put cream in a bowl, whip it on the highest speed until it starts to thicken, put in sugar or sugar substitute, whip some more and then it is yummy time....especially in coffee.

Day 1 - Yoghurt

I grew up eating homemade yoghurt. My mum still has the yoghurt maker she had when we were little (in the 70s), and still makes yoghurt in it. I remember watching her go through this complicated and bewildering process of slowly warming up milk, constantly taking the temperature and then quickly whipping it off the stove to let it cool down (constantly taking the temperature, again) and then finally putting it in her yoghurt maker and letting it work. Seemed all a little labour intensive to me, but I do so love yoghurt. I happened upon a blog that details out how to make homemade yoghurt in a crock pot, and I haven't looked back since. I make several batches per week. I usually use whole milk or a mix of whole milk and cream. The more fat in the yoghurt the creamier it is. I had a friend dispute this fact with me, so I experimented (same times for heating and cooling and fermenting) and it definitely makes a richer creamier yoghurt the more fat you have. At some time in the future I will be trying Cultures for Health's no heat yoghurt starter so you don't have to heat your raw milk, but for now this works for me.

I just make plain yoghurt with the milk and starter. I do not add anything else. I do let it ferment for a while (at least 12 hours) but we don't mind the sourness, and because of our hypoglycemia, we need to get rid of as much of the sugar as possible.

The whole process is not very visually appealing - white milk in a white pot with white starter, but it is tasty!!!!