10 random bits of advice from a domesticSubmitted by fishyculture on Wed, 04/17/2013 - 15:21
Goddess. OK, I confess, I'm a domestic terra-ist, too - I love to garden.
Enough distraction - the blood, the guts, the inconsistencies and conspiracy theories.... I am going to try to give you some useful information today. Totally random fishy tidbits:
1. You can freeze peaches whole, and then when you want to make something with "fresh peaches" you can wash the skin off under hot water. I did the boiling water / ice water dip for years, until a little old lady at a local orchard taught me that trick. It also works for tomatoes. I load up on Roma's in the fall, freeze them whole then slow cook them to make fresh marinara, after I use hot water to wash their skins off - YUMMY!
2. Putting a tablespoon of Epsom salts in the hole where you plant a tomato will give you happier, healthier tomato plants.
3. Using silver to dip sour cream or yogurt keeps them from growing mold so fast.
4. A lot of "preppers" talk about beans, but coffee beans are an awesome investment. I can buy bulk quantities of ORGANIC green coffee beans, and if stored properly they will keep for decades. I have fresh roasted organic coffee every day for about the price of Folgers. If things ever fall apart, I'll bet my coffee beans are as good as currency...
5. Honey and cacao also keep nearly forever.
6. You can make REALLY good yogurt in a crockpot, it is not hard at all.
7. Apple cider vinegar (just a splash) in your animals' water does all the wonderful things for them that it does for you.
8. Using a layer of cardboard covered with 6" - 8" of mulch will kill almost any weed patch. I killed of a grove of goathead's - Satan's own weed - using this trick. You choke out all the light, and set up an environment where beneficial mycelium can thrive.
9.Allrecipes.com has an "ingredients" tab. The day before grocery shopping, this tab is a lifesaver. Type in the type of recipe you want, list what ingredients you have, it will find you a recipe.
10. OK, this one I saved for last, it is my newest trick. I learned to bake at my mother's knee, and I am pretty damn good at it. Then I tried to switch to whole grains... I can bake you a really fine brick now... Well, an awesome DPer gave me a cookbook with a tip in it and I tried it - I made a loaf of light, soft, delicious WHOLE WHEAT bread - no white flour, no gluten added. The book says it works for any grain.... Fermented dairy products. Whatever liquid the recipe calls for, use buttermilk, yogurt or sour cream for at least part of it. Mix it with just the flour and let that sit for at least 12 hours. Then knead in your yeast, sugar, fat and salt and do a 2 step rise and bake.