I have been juice fasting/cleansing for 10 days now. Basically, I wanted to be able to be in top form for my sister, who is staying at my house while she gets cancer treatment.
She is also juicing, but she is eating as well.
I’ve lost about 12 lbs in 10 days- doing nothing but fresh juices and a gallon of water (additionally) a day.
I started out using a regular centrifugal juicer, but bought a slow masticating juicer this week to use. Masticating juicers don’t heat up the juices in the process of making them and keep the enzymes in.
Maisie LOVES drinking fresh green juices! So healthy and I am feeling great.
If you want to learn more, check out this site:
I spent a couple of days playing baker and cheesemonger, with varying results.
Polymer clay food miniatures are so fun to make for a foodie who is currently on a 10 day juice cleanse.
I need to go back to bread and cheesemaking at some point, but I quit after a couple of days because I now have way too many loaves of bread and cheeses in my possession.
My first attempts at baguette loaves were made with sculpey clay and colored with turmeric and eye shadow/mineral makeup. My dad actually painted them for me. They came out a bit overbaked, but it was a great first attempt.
My second attempts (and subsequent ones) were better, I still need to refine my bread painting skills.
I also ended up making Norwegian lefse sticks and bread. Lefse is like a potato based flat bread, similar to a huge tortilla, that has it’s origins during the Viking age. In my house, we make it around Christmas time, because my ex is Norwegian. I will do a separate post on the lefse tomorrow…
My first attempt at a blue cheese ended up looking like spinach artichoke dipped stuffed into bread instead- yumm
I ended up making blue cheeses, brie, swiss, garlic gouda, and herb covered chevre. Cheese making is fun, I will eventually get back to it again.
REPOST: This is one of my favorite blogs/websites
For the 1653 receipt (recipe), Frigase of Veal, first you cut your meat in thin slices, and beat it well with a rouling pin. Visit my website at: http://www.hearttohearthcookery.com
via Beat with Rouling Pin — Bites of Food History
My sister Edie and I decided to try our hand at polymer clay sausage making.
We started with black pudding, then moved on to salami, and finished with lap cheong (Chinese sausages). I know that the salami and lap cheong would definitely not be in a log cabin of that period, but it was fun to try!
They turned out just okay… going to keep plugging away at this and learn how to make them more realistic.
BTW, the garlic, potatoes, and chilis in photos are not by me, I purchased them.
My sister also made some melted candles out of polymer clay
Recently, my dad showed me a news article about the coolest REAL log cabin ever. It was an old, fallen down building purchased for 100 bucks in Missouri and took 10 yrs to restore/rebuild. The builder, Richard Aiken, did a fantastic job restoring this structure.
I particularly loved his door, which I based our log cabin door from.
We put the hinges on the outside (yeah, not correct), because it was easier. I also prefer the look.