The Whip: A Homemade Moisturizer How-To from Making It

This 2011 post has been edited on 7/8/14, also to include new tips and new pictures. Most important of these are directions on keeping the lotion fresh. Confession: I can’t live without my homemade moisturizer. This recipe appears in Making It as Olive Oil Whip. It’s my everyday body lotion/face cream and I figured it was about time to share it with you. It only has three ingredients. It’s safe and wholesome and very effecti...

Continue reading…

Easter Lessons

So, facing an overabundance of eggs, and having hard boiled a dozed out of desperation and having espied a charming post on naturally dyed Easter eggs, I decided to have a go at dyeing eggs on Saturday night.  The eggs our ladies deliver are all shades of beige to brown, so I worried that they’d not take dye as well as white eggs, but the post promised good results with brown eggs, and the dyes were deep and earthy enough that it seemed i...

Continue reading…

Making It

Making It: Radical Home Ec for a Post-Consumer World, by Kelly Coyne and Erik Knutzen (Rodale Books, 2011) ISBN-13: 978-1605294629 Buy it at:  Amazon • Abe Books • Barnes & Nobel • Powell’s Making It provides you with all of the tools you need to become a producer instead of a consumer and transform your home from the ground up. Projects range from the simple to the ambitious, and include activities done in the hom...

Continue reading…

An open letter to Trader Joes

...just people who like honesty in packaging. So let’s take a look at the carton for your Grade AA Cage Free eggs and assess the truthfulness of the illustration on its cover. Now conventional wisdom says that you are to be congratulated for selling only cage free eggs in contrast to many other food retailers who continue to sell eggs produced by hens living in cramped “battery cages“. Battery caged chickens do not have the abilit...

Continue reading…

Making Salves, Lip Balms & etc.: Close of the Calendula Series

My calendula after-bath salve. The camera refuses to capture the deep butter yellow color On Saturday, as a part of this long series on Calendula (here, here and here), I posted about infusing oil with herbs. If you’ve got some herb infused oil, you can make that into a medicinal salve or balm. Salve is nothing but oil thickened by the addition of wax. I prefer beeswax salves, though there are vegan alternatives, like candelil...

Continue reading…

Chicks, Mayonnaise and Personal Responsibility

...ikely by adding weird stabilizers or–joy–monocropped GMO soy) or figuring our how to humanely source eggs on a vast industrial scale…er…somehow? My response to this is one big big eye roll. It’s time to point fingers toward ourselves. But instead of letting the guilt gnaw at us, or living in denial, we can take positive action–such as: 1) Stop buying eggs and products which contain eggs when they come from fact...

Continue reading…

The Organic Minefield: How organic are your organic eggs, soy and dairy?

...quick reference charts for brand names and stores. I’ve just found their dairy chart, and wanted to share it with you, and thought I’d share some others as well while I was at it. We’ve posted about the eggs score card before, but it is important enough for a repeat. Check it out: Organic Dairy Scorecard Organic Egg Scorecard Organic  Soy Product Scorecard Organic Cereal Scorecard Note: Links to scoring criteria are at the to...

Continue reading…

Scrambled Eggs, Tomatoes and Bulgar

...rom the Middle East by Arto Der Haroutunian here before. Given our obsession with our local Armenian supermarket it’s a must-have reference in our house. Lately we’re overwhelmed by eggs. I went to this book looking for something new to do with eggs and whatever basic ingredients I had in the pantry. I tried this recipe and liked it very much. It’s not pretty. It’s quick and tasty comfort food. I think it will be going on...

Continue reading…

Poached eggs and greens on toast with wildflowers

 Mrs. Homegrown here: This is a fancy iteration of one of our springtime go-to dishes: eggs and greens on toast. Today, Erik was inspired (perhaps by the spirit of Spring?) to sprinkle nasturtium blossoms and little arugula flowers over the plate. It was dee-lish–so much so I had to blog it. I sincerely hope we haven’t blogged this before, but it seems like we would have, because we make this dish so often. Anyway, it’s easy...

Continue reading…

Remember to Label Those Jars!

...ult of some late night canning frenzy two years ago. At the time I probably thought to myself, “I’ll label them in the morning.” Not only should the jars be labeled, but it would also have been nice to have some notes on the recipe I used and where the fruit was sourced from. To this end I’ve started a preservation diary in a useful program called Evernote. Perhaps I should get a tattoo on my forearm that says, “Lab...

Continue reading…