Tassajara Cookbook

Mrs. Homegrown here: A quick cookbook review for ya’ll. I’m having lots of fun with the Tassajara Cookbook which I have out from the library. So much fun that I’m considering buying it. Tassajara Zen Mountain Center is a Buddhist monestery here in California. This book is based on their famous bagged lunch offerings for their guests. This means it’s all picnic/finger food sort of stuff. This suits me fine because summe...

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Kelly’s Shibori Challenge

...like red cabbage and sour grass, following the instructions in The Handbook of Natural Plant Dyes: Personalize Your Craft with Organic Colors from Acorns, Blackberries, Coffee, and Other Everyday Ingredients by Sasha Duerr. It’s a gorgeous little book and very inspirational–we’ll see if the instructions work. Part the Second: I will apply these dyes to fabric using shibori techniques. Shibori is the art of dying fabric using p...

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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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Eco Blogging, Tin Foil Hats and Convention Mania

actually quite good. They had a bunch of great speakers and interesting exhibitors. Unfortunately, when I went to review my notes the next day I realized I had written down only the wacky stuff in the form of a diary. I chalk it up to the way my cynical Gen-X brain works. So, in the end, I guess I’m the one wearing the tin-foil hat. For what it’s worth, here’s what that diary contained: 10:15 AM Way overdue for a haircut I thro...

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Made in the shade- Passive cooling

a to Long Island, and all the climate zones in between. Just stick an air conditioner on top, put in a heating unit, and you’re done. Sadly, most buildings are an energy efficiency disaster. Poor design is so prevalent, it is shocking once you know what to look for. Have you ever leaned up against a stucco or brick wall on a hot day? Ouch! You can literally burn your skin off. However, a passive building in the humid South, might feature c...

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Boycott Hollywood!

Photo by Carlos Morales from LA Streetsblog In a story that made international headlines last month the film industry voiced its disfavor with a bright green bike lane the City of Los Angeles painted downtown. Hollywood’s complaint? An editorial in the LA Times claims that “the green lane spoiled the shots that made Spring [Street] the perfect stand-in for Anytown, USA.” To add insult to injury, film production vehicl...

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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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The grape that ate the world

grapefail or grapewin? We’ve posted about our grape problems before. Pierce’s disease makes it hard to grow grapes in SoCal. We’ve been trying to get resistant varieties to grow on our patio arbor (aka The Masculinity Pavillion) with no success. Our most recent planting attempts are stunted and unhappy, meaning that once again we’re experiencing A Summer Without Shade. While our “resistant” varietie...

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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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