June 4, 2008

• Days go by…

  I have been sadly remiss in my duties as an active participant of the Xanga world. 

  So, what is new for us?  We have a new venture that is helping to take up a lot of our previously nonexistent free time.  We now have a few plants in the ground that I hope will grow to hearty adulthood and bear fruit.  This also means I have to spare a few minutes a week to dump some water on them, and spritz them down with an organic bug repellent made from Neem Oil.  Beeyoutiful continues to go through growing pains.

  Noelle still chatters up a storm and adds things to her list of skills on a daily basis. 

  The kitchen and I are spending a lot more time together as well.  1) I am trying to stay on “top” of it better and 2) Adding more cultured/lacto fermented foods to our diet.   Right now one whole counter of our kitchen is covered with an assortment of glass containers covered with cloth.  3 containers of Kombucha, 1 Sourdough starter, 1 cultured cream cheese/whey and another soaking/sprouting beans. 

  On the whole cooking note here is an altered recipe for cultured Salsa taken from Nourishing Traditions.  Steve and I both love this Salsa!!

  4 medium/large Tomatoes, peeled, seeded (I didn’t seed mine, too lazy) and diced
  2 small onions, finely chopped
  3/4 cup chopped chile pepper, hot or mild (I used frozen mild Green Chille from NM)
  6 cloves garlic, peeled and finely chopped
  1 tsp dried mexican Oregano
  1 tsp freshly ground Cumin
  Small Dash of Cayenne
  Juice of 2 lemons
  1 tablespoon sea salt
  4 tablespoons whey (un pasturized “live” whey)
  1/4 cup filtered water

  Mix
  all ingredients and place in a quart-sized, wide-mouth mason jar. Press
  down lightly with a wooden pounder or a meat hammer, adding more water
  if necessary to cover the vegetables. The top of the vegetables should
  be at least 1 inch below the top of the jar. Cover tightly and keep at
  room temperature for about 2 days before transferring to cold storage.
  Will stay good in cold storage for up to 6 months.

  • 12:28 am
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