Jocelyn Campbell

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since Nov 09, 2008
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hugelkultur purity forest garden books food preservation

Jocelyn's life is all about balance. Maybe that's why she's an accountant and is such an advocate for keeping our natural systems healthy.
As a child, she perched on branches, collected moss and fungus, caught frogs and snakes, and climbed up into swaying tree forts in her beloved Pacific Northwest woods. Then, as a teenager, she learned that reining in sugar kept her more alert and energetic. These youthful observations grew into passions for walks in the woods, gardening, herbal remedies, and natural parenting with whole and traditional foods. More recently, Jocelyn's interest in the natural and healthy led to all things permaculture and she completed her first permaculture design course in 2010.
Jocelyn enjoys helping 1- and 2- person micro-businesses spend less time on their bookkeeping, growing and wildcrafting herbs and greens, plus cooking and fermenting veggie filled, health-promoting goodness.
Carnation, WA (Western Washington State / Cascadia / Pacific NW)
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Recent posts by Jocelyn Campbell

Apple and pie for the pictures - lovely!

Some prefer scrambled and can't handle *any* evidence of the egg yolk which always surprises me.
1 day ago

Laura Hans wrote:

The dried stalks are hollow and if bundled, make great native bee habitat.


One gardener told me she planted lovage specifically for the hollow stems:  to use them as bloody Mary straws!

Tereza, I hope you can try again! As Nicole mentioned, lovage suffers a bit in the heat and dry, and starting from seed might be better if you can, but once established, lovage survives even Montana winters well! I transplanted some lovage that was growing intermingled with some flower bulbs and had to water it a lot until the transplants could make it on their own (in Montana).

William Bronson wrote: Egg yolk,  perhaps the world's greats sauce!

Yes! And in this post, I talk about my favorite, easiest Hollandaise sauce, ever. If you have any leftover and put in it the fridge, it becomes the texture of Cheez Whiz (yes, I typed that!) and is spreadable on crackers or toast. YUM.

Or, gently re-heat by putting your bowl of congealed Hollaindaise sauce in a bowl of warm water, and stir, then whisk to reheat all the way through. You might need to replenish the warm-hot (not boiling) water in the outer bowl in this method.
1 day ago
William, I agree with Robin that steaming eggs on top of greens or soup or stew or sauce is FAR better than poaching. And that it's kind of cross between steaming and poaching.

For me, I put the salt and pepper and fat or other seasonings in my greens, and the eggs on top are well enough seasoned by taking bites together. I think it probably does infuse a bit, though it's mostly that you're eating it together, I think.

Also, important for me is a clear glass lid. I LOVE a runny yolk, and watching so that the whites are *just* done (no longer runny) means that yolks will usually still be runny. You might need to experiment with your own settings - just below medium, or medium-low is often the heat I use to steam my eggs on greens. Shake the pan to see if the whites jiggle or not. I do not like runny whites! Blech! But IMHO, a runny yolk *is* the best sauce!

Another important note is that duck eggs and some backyard chicken eggs have egg whites that are still clear when they are cooked and no longer runny! This can throw you off and lead to a hard cooked yolk, which in my book, is not a happy thing.

I love that Aimee uses the stems of the greens, too, and cooks them longer than the leaf/greens part, like I do! Yum.

EDITED to add:  if you're using a pan that holds heat, like a cast iron pan, or a hot pot of chili, you might have cooked the eggs perfectly, but if they sit in the pan, they will keep cooking and your yolks will harden! So get them on a plate (or in a bowl) almost immediately!

1 day ago

Robin Katz wrote:
One of our other favorites is two eggs steamed or poached in homemade green chili with pork that I make and freeze every summer.

Yasss! I love to steam eggs in the top of a hearty chili, stew, or even leftover spaghetti sauce. It reminds me of Shakshuka, which is a Mediterranean flavored tomato sauce with eggs steamed or poached in it.

I like to slide greens in the bowl under my chili, stew, or even spaghetti so that it just wilts for serving up. Or I'll add greens to the egg-heartiness combos above.

4 days ago

Jordan Holland wrote:If they don't do business online, maybe encourage them to, and if you can, point them the way or help them get started. I think this will be more and more important as time goes by.

I am taking mental notes about businesses in the area. I am remembering the ones who choose to help people and stay open. I will be patronizing them more in the future than I have in the past. Ones that are taking advantage of people, not so much. I like my money to go to good people.

I like both of these thoughts!

When I was in Missoula earlier this year, and the health department didn't allow the farmers market to open fully, the market pulled together an online ordering system where you *could* order items from market vendors who weren't allowed to have a stand at the market yet. If some of those systems continue, and you might be making a trip to town for a market, check to see if you can order for pickup at the market. It was really a slick deal.

Also, I'm not sure how many areas this service might be in around the U.S., but this is like the Etsy for FOOD:

Way cool, if you ask me. I think it's far easier to add your own listings to an existing system like a farmers market online store, Barn2Door, or Etsy, etc. than to create your own online web store. So that might be a great way to encourage someone to list their stuff online.

1 week ago

Anne Miller wrote:Jocelyn, thank you for sharing this.

I live too far from the towns in my area so I cannot help.

What I decided to do is to show my support was to subscribe to the local newspapers.  It is not much though they are trying to keep people informed on locale happens.

These communities did pull together to help keep the school children with meals and to keep meals on wheels going.

You're welcome, of course!

I think even those who live far away from town could find one thing, whether it's coffee, jam or jelly, or a hand-sewn thing, and order online from a local maker. Even if it costs a tiny bit more, if you're able to just buy one thing locally, ideally on a regular basis, instead of from a big box store or the grocery store, that's something!

The local newspaper is a great idea!

Very neat about meals for school children who depend on meals at school and the meals on wheels. I love hearing those stories!

1 week ago
This was a fun vegan foodie / outdoor enthusiast tour of Missoula.

1 week ago
Here's what I'm learning:  agreeableness and coffee go together!

Aren't we all happier with coffee?  Haha!

Cheekiness aside, I appreciate the conversations, and better yet, awesome examples (!), around how to be agreeable and not be a doormat. Especially in professional relationships.

It's an odd line, those boundaries. And since we're all human, we make mistakes and cross a line here and there.

I just started listening to a podcast by Ester Perel (sp?) about work relationships and I'm looking forward to hearing more of what she has to say. I have a feeling it's a far cry from assertiveness training, too.

3 weeks ago
Artie, I have fired clients, so I hear you on that.

John, that IS funny about women's business attire! When I worked as a corporate accounting manager I dressed in what I thought was appropriate, though rarely business suits. (I owned one dove grey suit - it was a pantsuit if that matters - that I enjoyed wearing to work.) I had another woman in the office tell me I should cover up my boobs more than I did. Some times I would wear a tight sweater (not low cut or anything) without a jacket or anything over it. She told me she thought that was too distracting for men in the office. I thanked her for her opinion and kept dressing as I wished.

3 weeks ago