Introducing the Dehydrated Kimchi Chip

have loads of kimchi at home, on account of the family business, so we started dehydrating our original spicy kimchi to halt fermentation when a batch was about to turn overripe.” How do you make kimchi chips at home? It’s simple, according to Harikul, “We use an American Harvest Snackmaster dehydrator that was given to us by a fellow Freecycler. Lay the kimchi out on two trays and dry it on high for 12 hours. Easy peasy.̶...

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The World’s First Lamp

Erik’s link to the orange lamp on Saturday reminded me to post this. This is Project #1 in Making It, and we often open our lectures by building one of these, but I realize I’ve never talked about oil lamps here on the blog. Forgive the somewhat atmospheric photo. What you’re looking at is the simplest thing in the world: an oyster shell filled with olive oil and balanced in a small dish of sand. Three pieces of cotton stri...

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Return of Recipe Friday! Spicy Korean Tofu

Ummm…Our food stylist is on vacation! This was lunch today. It would look much better if the tofu sheets were reclining whole on snowy rice and artfully sprinkled with green. We’ve been eating a lot of this lately. It’s Erik’s favorite meal these days, in fact. I make it for him whenever he’s grumpy and he perks right up. I like it too, and I especially like that it’s fast cooking and I usually have a...

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Photo Tour of the Root Simple Compound

New, as yet unnamed, kitten enjoying homebrew. Photo by Emily Ho for re-nest. In case you’ve tired of the continuous coverage of Osama Bin Laden’s compound, how about a look at ours? Writer and photographer Emily Ho sure did a nice job putting together a photo tour of our crib over at re-nest in a post entitled “Kelly and Erik’s Urban Farm.” Funny, when I look at our house I see all the work I have left to...

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Climate Change and Personal Responsibility

Erik and I make it a general policy not to engage in politics on this blog. Homesteading is about local and personal change foremost, after all, and it’s a big enough movement to embrace many beliefs. Also, talking politics brings out the trolls, and that’s no fun for anyone. But.  I’ve got to bring this up. And I hope you’ll go along with me and not see this as sort of support or condemnation of any political party, nor...

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Something for Nothing – Wild Mustard Greens

flavour, especially if eaten raw. Young leaves are used as a flavouring in mixed salads, whilst older leaves are used as a potherb. Seed – sprouted and eaten raw. The seed takes about 4 days to be ready. A hot flavour, it is often used in salads. A nutritional analysis is available. The seed can be ground into a powder and used as a food flavouring, it is the ‘white mustard’ of commerce . . . The pungency of mustard develops wh...

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Picture Sundays: Do You Believe In Magic?

I really like this mural that just appeared in our neighborhood near the corner of Sunset and Coronado. Bunnies tumble out of a magic hat and there’s a silhouette of a coyote and crow (common urban wildlife here). The text, “do you beleav [sic] in magic” brought a smile to my face as I waited for the bus. My day had been re-enchanted by this symbolic bit of street art....

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Congrats Denver!

From the Denver Post:   Denver City Council eases way to own chickens, goats at home Apparently it was previously legal, but more difficult because you had to pay steep fees and inform all your neighbors. Now, thanks to citizen action by urban homesteaders, the fee has been reduced to 20 bucks and you don’t have to inform your neighbors in order to keep 8 chickens or ducks and up to 2 pygmy goats. No roosters, natch. Congrats Denver! IR...

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Filter Fail: How to Cure Internet Addiction

Everything Happens Now (Rushokoff borrows this idea from the writer Clay Shirky). The problem is not that there’s too much information out there. The problem is that we’ve failed to screen out what is irrelevant. It happens to me everyday and I’m not alone. This year, according to the research firm eMarketer, internet use will surpass TV viewing. The average American will spend five hours and nine minutes online (much of that t...

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