Jocelyn Campbell

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since Nov 09, 2008
Jocelyn likes ...
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

Here's another interesting viewpoint - maybe even not just for introverts.

I love the themes that are cropping up:  food, gardening, herbs, DIY decor, innovative thinking- just to name a few!

It shows our interests, doesn't it?

Edited to add:  I often have YouTube open for positive music, too. Somehow I like YouTube's algorithms for suggested music better than other music apps.

1 week ago
Similar to the awesome thread You know you're a permie when..., I think permies' browser tabs (or browser windows) paint a picture of a different type of life sometimes, too.

Current sitch for me:
  • map to pick up a free mirror for my wall from a member in my neighborhood buy nothing group
  • recipes and techniques for WAY more foods than I have time to cook (yum, omnom, yummy, nomnom, cool)
  • work to do lists and apps (signs of self-employment and my joy of being able to work from home)
  • prescription and doctor's contact details (for my step-dad, because I live close by now and am happy to help)
  • article on brain fog caused by this long-suffering pandemic
  • herbs for sinuses
  • hopness YouTube video
  • a plant censored by Facebook because of its common name.

  • What's your snapshot of life online these days (you know, besides

    1 week ago

    Stacy Witscher wrote:Sauce gribiche is a favorite, made from chopped or sieved egg, parsley, cornichons (or any pickle), capers, olive oil, vinegar and mustard. We like on breaded fried pork cutlets, but it's also good with asparagus.

    I was intrigued by this sauce, so I looked it up and found this:

    Do you puree yours or leave it chunky? The author says they will do either, depending on what it's accompanying.
    2 weeks ago

    Nicole Victoria wrote:
    Thank you for sharing, I absolutely love deviled eggs. I would have never thought to mix nettles in, I am going to try making my own version, yum!

    Ohh, post pictures if you do!

    The only green yolk deviled eggs I've seen before these were made with avocado in the deviled yolk part.
    2 weeks ago
    Thought I'd share two posts I've gathered about hard-boiled eggs. Plus, tis spring (in the N. Hemi), and Earth Day!

    This one surprised me, and also explains why/how hard-boiled eggs are so hard to peel:

    In addition to the poke a hole tip, now I know why some cooks put cold eggs into hot water, which I didn't like doing because some eggs will crack from that.

    If you've tried the poke a hole tip, let me know! I hope to try it this weekend.

    Then, oh my, this woman **always** takes things next level! How gorgeous are these? Foraged flowers, flavored salts, powdered greens, and homemade pickles on top of whites dyed blue (by red cabbage) and nettles in the deviled yolks. Talk about color!!

    2 weeks ago

    Mike Haasl wrote:Kickstarter just told us that we're a
    "Project That They Love"

    Paul's never had that happen before so this is really awesome.  That should bump it up on their algorithms and give it more visibility to people coming to it from outside of



    I saw this icon on the SKIP Kickstarter page.

    Going here, Kickstarter's Projects We Love page, it's number 11!

    Well done!
    1 month ago

    Jocelyn Campbell wrote:Here's another blogger who documented doing veg dyed eggs and the one difference I noted is that she recommends pre-soaking the eggs in vinegar/salt water first. I wonder how much that might help!

    I think the soak in vinegar and salt water first helped! I followed the Wondersmith's method and then let them soak overnight, unwrapping this morning.

    At least it worked for the red cabbage (4 top right) and yellow onion skin dyed eggs (4 top left). The turmeric was woefully pale IMHO after soaking overnight, even for a pastel tone. Though three of those four across the bottom were brown to begin with, which is a challenge for a yellow.

    1 month ago

    Jocelyn Campbell wrote:Their building technologies are very cool. Including the first (I think) permit received for composting toilets in King County.

    Their building tours have gone virtual! I think their composting toilet design for a public building is pretty amazing, as are many of their other building features.

    The next tour is this Sat., March 20, 2021, at 11 a.m. Pacific (Daylight Savings) time:


    1 month ago
    Here's another blogger who documented doing veg dyed eggs and the one difference I noted is that she recommends pre-soaking the eggs in vinegar/salt water first. I wonder how much that might help!

    I'm going to make some for the Vernal Equinox this month! Anybody else doing veg dyed eggs for Spring or Easter?

    1 month ago