Saturday Linkages: Goats, Chainsaws and a Big Blue Rooster

July 27, 2013

...ou-can.html?utm_source=feedly … Crafty Crafting with cat hair: no, I’m not making this up The Redventure Romp Cocktail by Amy Stewart http://gardenrant.com/2013/07/the-redventure-romp-cocktail.html?utm_source=feedly … Vinyl Record Lamps http://www.dudecraft.com/2013/07/vinyl-record-lamps.html … Combine a Mason Jar and Juice Carton into a Resealable Dispenser http://lifehacker.com/combine-a-mason-jar-and-juice-carton-into-a-resealable-845153794 … A...

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Cat Litter Compost, Installment #3

Mrs. Homegrown

August 12, 2013

Animals, Cats, Composting, Gardening

29 Comments

..., but for various reasons decided to throw money at the problem instead of making it a project. I really like this system because a) It’s much neater. Pine litter is less dusty than clumping litter, which means less tracking, less dust on surfaces, cleaner cats. b) And it’s cheaper. Pine litter cost less than clumping brands, and I’ve heard that Equine Pine, bought in bulk, is much, much cheaper per pound than the kitty brands. Next time we go to...

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The Lament of the Baker’s Wife

Mrs. Homegrown

September 27, 2013

Bread, Food

20 Comments

...to my hips, sweetheart! And I know I shouldn’t complain. “We have too much food!” “There’s nowhere to put it!” “All this artisanal sourdough is making me fat!” Boo hoo. This the lament of the baker’s wife....

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An update on Phoebe

Mrs. Homegrown

November 19, 2013

Animals, Cats

14 Comments

...cat, Phoebe, is doing. Because we know so many people care–and at risk of making this a maudlin sick pet blog–we wanted to let you know she’s in the hospital tonight (Monday night) and will probably be there most of tomorrow. She started having trouble breathing today, and needs to spend some time in a box full of oxygen, while her genius veterinarian, Dr. Zimmerman, does some tests and re-jiggers her treatment program. Phoebe is in heart failure...

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Does Sourdough Offer Hope for the Gluten Intolerant?

Mr. Homegrown

December 2, 2013

Bread, Fermentation, Food

9 Comments

...uickly. But even before Pasteur, bakers used the yeast remaining from beer making (also a strain of Saccharomyces cerevisiae) to make doughs rise. Sourdough cultures are not as powerful and predictable, so it’s understandable that commercial bakers would want a more dependable alternative. What is in a sourdough culture? There are many strains of yeast in sourdough cultures, but the main one is Candida milleri. Candida milleri is tolerant of highl...

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