Today I finally decided to catch up on my budget spreadsheets. I've been horrible for the past couple of months about keeping it up to date, but because I'm on a fixed income I have to watch every penny and it stresses me out more to not remember exactly what has gone in or out, or how much I will have to survive to the end of the month. So, I cracked the mental whip and balanced it all out. That's after spending all afternoon trying to figure out where £50 went (I forgot to enter a bill that had been paid....oops).
This got me thinking about some of the recent things on the 'end of the world'. From tv series such as 'The Walking Dead' to the current news headlines of the guy who predicted the apocalypse, it's something that you get the range of people...from those who don't give a flying flip to those that are already hiding in their fallout shelters.
I personally don't think that it will be zombies or anything like that. No, I feel like it will be from people taking each other out and destroying the technology, utilities, and supply chains to try to punish each other. Those caught in the crossfire will have to relearn how to survive. A lot of the traditional skills have been lost to all but a very few people. Unless people group off with at least one person who knows how to live off the land, there would be a lot of people starving because they wouldn't be able to feed themselves. Freezing because they don't know how to build a fire. I think that it has been forgotten how to even rely on other people, to share skills.
I actually think that I'd be happier with a simpler world. Ok, so lack of fancy communications systems would be a bit heartbreaking. I admit to my mobile being borderline surgically attached to my hand (especially the new one), and Skype, Facebook, and Twitter allow me to keep in contact with my family in Indiana and Missouri. But life would go back to being simpler. Eat, sleep, protect, and provide for you and your family. But it's not monetary providing. It's identifying your food sources and knowing how to obtain and prepare them safely. There are adults in this world that I doubt would survive without the local takeaway. It's knowing how to sew clothing and necessities. I don't do anything fancy, but I can hand sew and I know how to use my sewing machine without electricity (my first sewing machine when I moved to the UK was an 1868 hand-cranked Singer).
I'd like to think that my friends that live nearby would join up with us, so we could share skills, take care, and protect each other. They are my non-blood family, and I rely so much on them even now.
Ok. so nothing like another of my random posts. I probably shouldn't have fretted so much over my spreadsheets, knowing that it would have worked it's way out. I seriously am not frivolous with spending...not even close to it, because I can't be. There are things that I want, but that gets put aside for what we need. I've now fully admonished myself for not keeping up on my spreadsheet, because I stress less when I've got it up to date and easily accessed.
Mel
Wednesday, 29 June 2011
A bit of a hit...
Apologies for the sudden onslaught of transfers from my old blog tonight. I was just going to start transferring the recipes themselves, but realised that the beginning couple of posts were a good opening to introduce what I was thinking 2 1/2 years ago.
Not a lot has been going on here. The sparkling (way too hot and humid for me) weather here in the UK this weekend finally allowed me to weed the garden for the first time in almost a fortnight. I love the energy that my few veg share when I'm helping them out. I am grateful, though, that the temperature came down quickly, because it was making the Imp poorly (hayfever sucks).
I may not like the hot weather...the thought of a beach holiday is my idea of a nightmare...but I do appreciate the need for it, and for the different cycles of weather. I think that is one thing that gets forgotten by most people: the need for the different weather. I'm personally on the fence about the issue surrounding global warming, because I do feel that it all works it's way around. But even though I don't like the hot weather, I am grateful for the energy and life that it gives, along with the rainy days.
I'm always thinking of a saying that I grew up hearing in Indiana, and they say the exact same thing here in the UK: "If you don't like the weather, wait 5 minutes and it will change for you". To be honest, with the off day that the Imp and I had today, it works for toddlers, as well. :P
Mel
Not a lot has been going on here. The sparkling (way too hot and humid for me) weather here in the UK this weekend finally allowed me to weed the garden for the first time in almost a fortnight. I love the energy that my few veg share when I'm helping them out. I am grateful, though, that the temperature came down quickly, because it was making the Imp poorly (hayfever sucks).
I may not like the hot weather...the thought of a beach holiday is my idea of a nightmare...but I do appreciate the need for it, and for the different cycles of weather. I think that is one thing that gets forgotten by most people: the need for the different weather. I'm personally on the fence about the issue surrounding global warming, because I do feel that it all works it's way around. But even though I don't like the hot weather, I am grateful for the energy and life that it gives, along with the rainy days.
I'm always thinking of a saying that I grew up hearing in Indiana, and they say the exact same thing here in the UK: "If you don't like the weather, wait 5 minutes and it will change for you". To be honest, with the off day that the Imp and I had today, it works for toddlers, as well. :P
Mel
Tuesday, 28 June 2011
Recipe: Bolognaisse (Pasta Sauce) (originally posted 11/02/09 on Alternating Kitchen Witch)
- one or two tins of chopped tomatoes (dependent on how much you need to make...one tin is on par for me)
- one chopped onion
- beef mince (I think the packs I get from the butchers is about 500g, but, you can always do more or less, dependent on your needs).
- vegetables...this depends on you and your tastes. Sliced mushrooms, sweetcorn, courgette (zucchini), carrots, the list is endless. I've been known for dumping in frozen mixed veg, just to get veg into those that don't normally eat it.
- Worcestershire Sauce (if you are wheat free, do not buy shop brands. Lea and Perrins is ok, as it uses barley malt. If you are full gluten free, coeliac, there are gluten free makes in the Free From sections)
- Herbs: I use what I have on hand. Mixed herbs, Italian Herbs, or, a bit of sage, oregano, and/or rosemary.
- Garlic: I rarely use whole garlic, because I can't be asked. You can, if you want. I tend to use the puree in the tube, or, I get a jar of it from the Chinese shop.
- Brown Sugar: This is optional, and, for me, mood-dependent.
Heat up your pan (I prefer to use a wok, but, a good-sized frying pan is good, too, or, a big saucepan). Drizzle in 2 or 3 tablespoons of sunflower or olive oil. One the oil heats up, lightly saute your onion (and, if you're using fresh garlic, that, too). Add in your mushrooms, saute for a couple of minutes, then, add in the rest of your veg (If you're using peppers, I would add them with the onion). After they saute for a little bit, add your beef mince, and brown. When the meat is brown, add in your herbs...this is one of my 'that looks about right' amounts, so, maybe, about the size of a 5 year old's handful. Give everything a good stir. Add your tinned tomatoes and garlic puree, and, give a good stir, again. If you're using the optional brown sugar, add this, too, again, about the size of a 5 year old's handful, or so. Worcestershire Sauce at this time, too...a few good shakes.
Turn the heat down, and let simmer for a minimum of 20 minutes. The longer it simmers, the better it is, as the flavours infuse.
Serve on pasta of choice (there is wheat and gluten free pastas in the Free From sections of good sized shops), or rice or jacket (baked) potato.
Other Modifications you can do:
This can easily be turned into a chili. Just add kidney beans, pepper, and chili powder, and/or other spices of choice. I tend to use mild chili powder. Either way, be careful with how much you put in. My friend, Illustratedmum, has made the suggestion that if you over do it, add another tin of tomatoes.
Brightest Blessings,
Mel
(Food) Shopping (originally posted 11/2/09 on Alternating Kitchen Witch, slightly modified today)
Ok, now, I'm skint a good portion of the time, so, if I want something, I have to be sensible. As do most of us. I have certain things that I keep as 'staples' in my cupboards, that can go with anything, and make up anything in a quick meal.
Tinned Tomatoes: Chopped or whole (the whole ones can be chopped up. Sometimes, it's a few pence cheaper to buy the whole ones. It depends on the shop). I don't get anything fancy...just the shop's own brand (Sainsbury Basics, Asda Smart Price, Tesco Value). I usually have at least one, if not two, tins on hand at all times.
Tinned or Frozen Sweetcorn: I personally prefer frozen, but tinned works just as well. Again, shop's own brand. Cheap and cheerful, I think I tend to pay around 22p for a good sized tin.
Onions: I have a preference for using red onions, but will use yellow, if that's what's on hand. I know that our local Coop has a bag of yellow onions at a cheap and cheerful 50p, and there's maybe 7 or 8 onions in there.
I use a lot of herbs and spices, and, unless I'm following a specific recipe, I have a tendency to estimate, and do a lot of 'that looks like a good amount'. So, since I use a lot, I prefer to buy all of my dried herbs from the market in the city centre. I know I've been able to obtain them in both Grimsby and Lincoln, at the health and whole foods stalls. They also carry some spices, but, for those, I prefer to go to our local Chinese food shop. They tend to come in a reasonable sized bag for dirt cheap. Doing this saves you quite a bit from what you would spend at your major shops...where you're paying extortionate prices for a tiny glass jar. Buying from the Chinese shop, I have some spices that are the most amazing quality...mmmm....cinnamon....
For storage, since I don't like the tiny jars, I tend to wash and recycle other jars, and label them. Mayonaisse jars, jam jars, coffee jars...these are all used in our house. Eventually, though, I have my heart set on some sealing jars from Lakeland.
I am a huge proponant of buying local. Using your local butchers ensures that you get a lot better quality. The ones I know do some really good deals...i.e. 3 for £5, 2 for £5, etc. I tend to pick up two or three of the deals, and freeze for later use. Minced beef and chicken pieces are a common thing, that are nice to keep on hand as staples, because you can do anything with them. If you decide what you're making at the last minute, you can always defrost in the microwave.
Most butchers also carry eggs. If they don't, your local market is likely to. We always use Free Range eggs, because, then you know they've not been fed wheat, or loads of chemicals. I'm not massively on the organic kick, but I'm very anti GM, and, if I can afford free range, I will get it.
For those of you that are wheat or gluten free, as we are, if you are really fancying sausages, check with your local butchers. I know of one here in Lincoln that carries lovely Lincolnshire gluten free sausages every day (Pepperdine's, on Sincil Bank). Some butchers, if they don't carry them on a regular basis, can sometimes order them in for you.
As often as you can, buy your fruit and veg from your local market or greengrocers. You'll get a lot better quality, and, normally, a lot better value.
We do keep flour on hand, at all times. But, as we are wheat free, we are rather limited. We generally keep in Wheat and Gluten Free Plain, Self Raising, and Strong White Bread flours in, all made by Dove's Farm. These are available at most of the major supermarkets, in their Free From sections. If they don't have a special section, check with the rest of the flour...they might have it on one of the higher shelves (to avoid cross contamination). There are other types of flour that can be used, i.e. Spelt, Rice, Potato, etc., but, personally, I can't be asked. It can be a bit more complex, with having to add stuff like xanthan gum, etc. The Dove's Farm, for the most part, is ready to use, and I just use it like normal. You may just need to add a little bit more liquid, if you're using a normal recipe. It's a little bit of experimentation.
Well, if I think of anything else, I'll add to other posts :)
Brightest Blessings
Mel
Tinned Tomatoes: Chopped or whole (the whole ones can be chopped up. Sometimes, it's a few pence cheaper to buy the whole ones. It depends on the shop). I don't get anything fancy...just the shop's own brand (Sainsbury Basics, Asda Smart Price, Tesco Value). I usually have at least one, if not two, tins on hand at all times.
Tinned or Frozen Sweetcorn: I personally prefer frozen, but tinned works just as well. Again, shop's own brand. Cheap and cheerful, I think I tend to pay around 22p for a good sized tin.
Onions: I have a preference for using red onions, but will use yellow, if that's what's on hand. I know that our local Coop has a bag of yellow onions at a cheap and cheerful 50p, and there's maybe 7 or 8 onions in there.
I use a lot of herbs and spices, and, unless I'm following a specific recipe, I have a tendency to estimate, and do a lot of 'that looks like a good amount'. So, since I use a lot, I prefer to buy all of my dried herbs from the market in the city centre. I know I've been able to obtain them in both Grimsby and Lincoln, at the health and whole foods stalls. They also carry some spices, but, for those, I prefer to go to our local Chinese food shop. They tend to come in a reasonable sized bag for dirt cheap. Doing this saves you quite a bit from what you would spend at your major shops...where you're paying extortionate prices for a tiny glass jar. Buying from the Chinese shop, I have some spices that are the most amazing quality...mmmm....cinnamon....
For storage, since I don't like the tiny jars, I tend to wash and recycle other jars, and label them. Mayonaisse jars, jam jars, coffee jars...these are all used in our house. Eventually, though, I have my heart set on some sealing jars from Lakeland.
I am a huge proponant of buying local. Using your local butchers ensures that you get a lot better quality. The ones I know do some really good deals...i.e. 3 for £5, 2 for £5, etc. I tend to pick up two or three of the deals, and freeze for later use. Minced beef and chicken pieces are a common thing, that are nice to keep on hand as staples, because you can do anything with them. If you decide what you're making at the last minute, you can always defrost in the microwave.
Most butchers also carry eggs. If they don't, your local market is likely to. We always use Free Range eggs, because, then you know they've not been fed wheat, or loads of chemicals. I'm not massively on the organic kick, but I'm very anti GM, and, if I can afford free range, I will get it.
For those of you that are wheat or gluten free, as we are, if you are really fancying sausages, check with your local butchers. I know of one here in Lincoln that carries lovely Lincolnshire gluten free sausages every day (Pepperdine's, on Sincil Bank). Some butchers, if they don't carry them on a regular basis, can sometimes order them in for you.
As often as you can, buy your fruit and veg from your local market or greengrocers. You'll get a lot better quality, and, normally, a lot better value.
We do keep flour on hand, at all times. But, as we are wheat free, we are rather limited. We generally keep in Wheat and Gluten Free Plain, Self Raising, and Strong White Bread flours in, all made by Dove's Farm. These are available at most of the major supermarkets, in their Free From sections. If they don't have a special section, check with the rest of the flour...they might have it on one of the higher shelves (to avoid cross contamination). There are other types of flour that can be used, i.e. Spelt, Rice, Potato, etc., but, personally, I can't be asked. It can be a bit more complex, with having to add stuff like xanthan gum, etc. The Dove's Farm, for the most part, is ready to use, and I just use it like normal. You may just need to add a little bit more liquid, if you're using a normal recipe. It's a little bit of experimentation.
Well, if I think of anything else, I'll add to other posts :)
Brightest Blessings
Mel
Gluten Free Post ("Where to Start", posted 11/02/09 on Alternating Kitchen Witch, Amended a little today
I reckon myself as being a fairly plain cook, that uses a few recipes (modified, sometimes heavily beyond recognition). One of the reasons behind a good portion of my modifications is because I am severely wheat intolerant, as are a few of my friends, and the Imp was reacting, but seems to have grown out of it (fingers crossed). And I'm going to be honest...a good portion of shop bought wheat free bread and pastry are horrible. They tend to be dry, stale, and flavourless. And stupidly expensive (who wants to pay almost £2 for a half loaf of stale bread?!?). There are a few bits that are ok, even downright tasty, but, the general house rule is if we want something, find some way of making it ourselves.
I'm also not a particular fan of ready meals and jar sauces. There are a couple that I do use, i.e. the sachets of oyster and spring onion sauce (Blue Dragon) that I used in my stirfry last night, but, bolognaisse sauce is not one of them...I make my own, and will put the recipe here in my blog.
If you have kids, let them help. As well as having loads of fun, they'll be spending quality time with you, and learning essential life skills that they can use as adults. If the kids are too little, hand them pots, pans, and bits that they can bang together. The Imp is a huge help, at 3 1/2, and can bring me things out of the veg cupboard and fridge, and help add things to the bowl (as well as 'cleaning the beaters). Just be sure to use common sense regarding safe handling of sharp implements, electric appliances, and hot stuff.
Most of the recipes here will be modified already to what I do for wheat free, but, they can always be modified for normal flour. Some of the sweet stuff can also be modified for diabetic friendly. If you ask, I am happy to look up and help out.
I use recipes of my own creation, as well as a lot of recipes from other online sources, whether I modify them or not. If a recipe I place on here is from another source, I will be posting the link directly to that recipe. If it is from another source, I will quote that source.
If there is something specific in a recipe, I'll name the shops where I get them, or the brands, so it makes it easier for you to find and track down. There are a couple of my recipes that use something from the States...don't panic. If you don't have friends or family that can ship it to you, there are import resources here in the UK. My favourite import company is Let's Eat, which is a cafe and shop at the Milton Keynes Centre. As I now live too far from Milton Keynes, they are on eBay, and, also have their shop online. Google is also a good resource.
My biggest rule...enjoy your cooking. It's not that hard, and it doesn't have to be a chore. Be creative...recipes are just guidelines. If you feel it needs more or less of an ingredient, play around with it, until it suits your taste. If you have a breather whilst something is baking or simmering, use that time to do up some of the dishes, so you don't have to do them later.
Now, off we go...
Brightest Blessings
Mel
I'm also not a particular fan of ready meals and jar sauces. There are a couple that I do use, i.e. the sachets of oyster and spring onion sauce (Blue Dragon) that I used in my stirfry last night, but, bolognaisse sauce is not one of them...I make my own, and will put the recipe here in my blog.
If you have kids, let them help. As well as having loads of fun, they'll be spending quality time with you, and learning essential life skills that they can use as adults. If the kids are too little, hand them pots, pans, and bits that they can bang together. The Imp is a huge help, at 3 1/2, and can bring me things out of the veg cupboard and fridge, and help add things to the bowl (as well as 'cleaning the beaters). Just be sure to use common sense regarding safe handling of sharp implements, electric appliances, and hot stuff.
Most of the recipes here will be modified already to what I do for wheat free, but, they can always be modified for normal flour. Some of the sweet stuff can also be modified for diabetic friendly. If you ask, I am happy to look up and help out.
I use recipes of my own creation, as well as a lot of recipes from other online sources, whether I modify them or not. If a recipe I place on here is from another source, I will be posting the link directly to that recipe. If it is from another source, I will quote that source.
If there is something specific in a recipe, I'll name the shops where I get them, or the brands, so it makes it easier for you to find and track down. There are a couple of my recipes that use something from the States...don't panic. If you don't have friends or family that can ship it to you, there are import resources here in the UK. My favourite import company is Let's Eat, which is a cafe and shop at the Milton Keynes Centre. As I now live too far from Milton Keynes, they are on eBay, and, also have their shop online. Google is also a good resource.
My biggest rule...enjoy your cooking. It's not that hard, and it doesn't have to be a chore. Be creative...recipes are just guidelines. If you feel it needs more or less of an ingredient, play around with it, until it suits your taste. If you have a breather whilst something is baking or simmering, use that time to do up some of the dishes, so you don't have to do them later.
Now, off we go...
Brightest Blessings
Mel
Sunday, 26 June 2011
Recipe: Iced Vanilla Cupcakes
This recipe is from Issue 1 of "Baked and Delicious" magazine, that I've altered by changing the flour to a gluten and wheat free blend from Dove's Farm. For those needing sugar free, the sugar is quite easily changed to sweetener alternatives(not tried this yet myself), and the butter and milk can be easily changed for your normal alternatives if you're dairy free (I have used Flora margarine and goats milk, in the past).
Here's the recipe:
For the Cupcakes:
125g/4oz unsalted butter, softened
125g/4oz caster sugar (I just use granulated, because that's what's here)
2 large eggs, beaten
125g/4oz self-raising flour, sifted (I'm naughty and rarely sift anything but icing sugar)
2tbsp semi-skimmed or whole milk (I had just a small dash more, just in case, for gluten free)
1tsp vanilla extract
(for chocolate, replace a tbsp of the flour with a tbsp of cocoa powder and sift it into the mixture at the same time. Add a heaped tspt of sifted cocoa powder to the icing sugar, too)
For the Buttercream Icing
75g /3oz unsalted butter, softened
2tbsp semi-skimmed or whole milk
1tsp vanilla extract
225g/8oz icing sugar, sifted
food colouring, optional
In a large bowl, beat the softened butter and sugar together until they are light and fluffy. Whisk in the beaten eggs a little at a time, adding a spoonful of the measured flour to prevent the mixture curdling. Use a metal spoon to gently fold in the remaining flour and then add the milk and vanilla extract. Stand the cupcake cases (I use silicone, but you could also use paper cases in a muffin tin) on a large baking tray and divide the mixture equally between them. Bake in a preheated oven at 190C/375F/gas mark 5 until well risen and golden, for about 15 to 20 minutes. Remove and cool on a wire tray.
For the icing, in a large bowl beat the butter until completely soft. Tim in the milk and vanilla extract, add half the sifted icing sugar and beat for several minutes (warning...for me, this coats my entire kitchen in icing sugar). Add the remaining sugar and continue to beat until the mixture is light and fluffy. If you are adding food colouring, put it in a drop at a time until you get the shade that you want. You can either spread it onto your cupcakes, or I have an icing gun-thing that I fill and just squirt it on (I actually double the icing recipe, because I'm rather generous with it, and that's my favourite part.
If you want to add decorations, i.e. sprinkles or fruit such as raspberries or strawberries, lemon zest (I've contemplated exchanging the vanilla out of the entire recipe and adding lemon extract. I haven't gotten around to it yet), etc., add it before the icing sets.
This, overall, is a rather quick recipe if I need a quick treat. I think it takes me about 10 or 15 minutes to put it all together, then the 15 to 20 minutes of baking, half hour or so of letting it cool, and 5 minutes to apply the icing (that I make during the cooling off time).
Mel
Here's the recipe:
For the Cupcakes:
125g/4oz unsalted butter, softened
125g/4oz caster sugar (I just use granulated, because that's what's here)
2 large eggs, beaten
125g/4oz self-raising flour, sifted (I'm naughty and rarely sift anything but icing sugar)
2tbsp semi-skimmed or whole milk (I had just a small dash more, just in case, for gluten free)
1tsp vanilla extract
(for chocolate, replace a tbsp of the flour with a tbsp of cocoa powder and sift it into the mixture at the same time. Add a heaped tspt of sifted cocoa powder to the icing sugar, too)
For the Buttercream Icing
75g /3oz unsalted butter, softened
2tbsp semi-skimmed or whole milk
1tsp vanilla extract
225g/8oz icing sugar, sifted
food colouring, optional
In a large bowl, beat the softened butter and sugar together until they are light and fluffy. Whisk in the beaten eggs a little at a time, adding a spoonful of the measured flour to prevent the mixture curdling. Use a metal spoon to gently fold in the remaining flour and then add the milk and vanilla extract. Stand the cupcake cases (I use silicone, but you could also use paper cases in a muffin tin) on a large baking tray and divide the mixture equally between them. Bake in a preheated oven at 190C/375F/gas mark 5 until well risen and golden, for about 15 to 20 minutes. Remove and cool on a wire tray.
For the icing, in a large bowl beat the butter until completely soft. Tim in the milk and vanilla extract, add half the sifted icing sugar and beat for several minutes (warning...for me, this coats my entire kitchen in icing sugar). Add the remaining sugar and continue to beat until the mixture is light and fluffy. If you are adding food colouring, put it in a drop at a time until you get the shade that you want. You can either spread it onto your cupcakes, or I have an icing gun-thing that I fill and just squirt it on (I actually double the icing recipe, because I'm rather generous with it, and that's my favourite part.
If you want to add decorations, i.e. sprinkles or fruit such as raspberries or strawberries, lemon zest (I've contemplated exchanging the vanilla out of the entire recipe and adding lemon extract. I haven't gotten around to it yet), etc., add it before the icing sets.
This, overall, is a rather quick recipe if I need a quick treat. I think it takes me about 10 or 15 minutes to put it all together, then the 15 to 20 minutes of baking, half hour or so of letting it cool, and 5 minutes to apply the icing (that I make during the cooling off time).
Mel
The Alternating Kitchen Witch - Gluten and Wheat Free cooking
A comment on my Summer Solstice post by Andrea of Dancing Barefoot blog really got me thinking. A few years ago I had started a cooking blog, posting some of my favourite recipes that I've modified for gluten and wheat free. It kind of got put to the side because I hit a busy point of life and forgot about it. I also wasn't happy with how I had it set out, and felt that it could be quite limited, at times. But after Andrea posted, and after other requests for my recipes from else where, I've decided that this, my main blog, is a perfect place for it. I know that I've been dreadful lately about keeping up on my posts, so it will help with that. I will be slowly transferring recipes already on the old blog, as well as adding new ones. If there's one that I've not put on but you've seen me mention it, feel free to ask and I'll be happy to post it :)
Mel
Mel
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