Moldy Grapes!

We had a nice conversation with BoingBoing blogger and Make Magazine editor Mark Frauenfelder about how important mistakes are in the DIY life, so here’s two more recent blunders for ya’ll, courtesy of Mrs. Homegrown Evolution. Recent failure #1: Inedible Pickled Grape Leaves We have grape leaves. Lots of them. Our two table grape vines are a little hesitant to really bust out, but our native grape (Vitus californica) has taken over...

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Tour de Crap

...folks in Scandinavia have done with in-house composting toilets like the Clivus Multrum. In the meantime people, remember that somebody has got to deal with what you all flush and pour down the drain so please don’t put cooking oil and grease down the sink. Not only is this bad for your own plumbing, but it causes clogs in the city’s lines as well. Also keep your pharmaceuticals out of the toilet–no joke here–we have ocean...

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Apron Contest Winner

...the highlights. She said she would first roll around on the floor and wrap herself up in the apron like a “sexy burrito.” She cooks, of course. She even makes her own recipe books of tasty treats. In addition to cooking she notes, “ I am also in printmaking, so this apron can come with me to my art classes to make the bindings for the recipe book for the recipes that Apron and I were JUST working on! It is an artistic, apron...

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Sourdough, Preserves, Barbeque Sauce and Chutney!

We’re teaming up with our friend and neighbor Jennie Cook, executive chef of Jennie Cooks A Catering Company to offer a special cooking class on Sunday September 13th at 2 p.m in Los Angeles. We’ll demonstrate how to make sourdough bread and Jennie will cook up a batch of her mouthwatering chutney, barbecue sauce and more. Here’s the 411: “Hang out and cook with the Urban Pioneers who created an oasis in So Cal where the...

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Dwelling Portably

...ips and anecdotes out for decades. Formerly known as the Message Post, this zine has evolved from multiple pages with a staple to just a single sheet or two with incredibly small type, so as to save paper. Content ranges from cooking and bathing out of your car, to edible weeds, to improvised bicycle pannier bags, to musings on 12 volt microfiche readers and the practicalities of nudism. The advice, written in a consistent and factual manor, is i...

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Parkway Plantings

...called Borlotto lingua di Fuoco or “Tongue of Fire” (a reference to Pentecost we suspect rather than the cheesy 1970s Italian thriller). This is a pole bean with a brilliant red color that, sadly, disappears after cooking. One of the nice things about planting the seeds in our street garden this afternoon was chatting with the folks who come by. Sadly, we found out that one neighbor is breaking up with his wife and needs to find an ap...

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Buddy Burner

...dboard soaks up the wax. Keep adding wax–you want to be sure the can is absolutely full of wax and the cardboard completely saturated. To cook with your buddy burner, all you have to do is figure out how to elevate your cooking pot above it. You could use your fondue set up, or perhaps stack up some bricks on either side, or best of all, make a stove for it out of a big #10 can. That will be the subject of another post. To light the BB, lig...

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Country Wisdom

...lished in the 1970s and oriented to the “back to the land” movement of that time. While geared to country living there is plenty in here for city dwellers such as ourselves. Divided into sections covering animals, cooking, crafts, gardening, health and wellbeing, and home repair/construction, Country Wisdom has straightforward advice with clear illustrations. While we don’t anticipate having to skin and eat bear anytime soon, &#...

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L’hamd markad – Preserved Salted Lemons

...ons off of a friend’s tree and preserving them by making one of the essential ingredients of Moroccan food, L’hamd markad or preserved salted lemons. L’hamd markad is easy to make. Here’s a recipe from Cooking at the Kasbah by Kitty Morse: 12 or more unblemished organically grown Meyer or other lemons, scrubbedSea saltfresh lemon juice as needed Pat lemons dry. Cut a thin dime-sized piece from both ends of each lemon. Set...

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Cast Iron Cookware Class at Winnetka Farms

Our friends at Winnetka Farms are teaching a cast iron cookware class. I can’t say enough good things about cast iron–we ditched our Teflon years ago. Here’s the 411 on the class: Cast Iron Cookware How to use, maintain and restore. History We’ll start with a short history of cast iron cookware. Techniques and use of cast iron There will be cooking demonstrations (tastings) and discussion of the special techniques and...

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