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Gay Hullar

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since Jun 08, 2015
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Southern California
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Recent posts by Gay Hullar

Juniper berries are also good tossed in with your cabbage when making sauerkraut.
3 years ago
Years ago we used to be able to get a fly spray from Germany that was really good at keeping bot flies away from the horses. It came in an orange bottle as a concentrate. It worked better than any other spray I tried. All the writing was in German so I didn't even know the name of it. Haven't seen it around in a long time. What I remember most about it is that it smelled like clove oil. It smelled wonderful. Perhaps a mixture with clove oil added would work.
3 years ago

Destiny Hagest wrote:I've never tried vodka before - I'm curious, why does that make for a flakier pie crust?



According to the author it keeps the gluten from developing to much. Very interesting. I may have to give it a try.
3 years ago

David Livingston wrote:Also usually I use butter since neither lard nor suet are readily available here in France . Anyone use any other fats or oils . I've tried solid palm oil - not impressed by the outcome honestly . Marge is ok ish  if I have too

David



I use a Betty Crocker crust recipe that calls for a liquid oil. I typically use grapeseed or some other mild tasting oil. We avoid any vegetable or corn oils in our house. It's a very good recipe and makes a delicate, flakey crust. It is harder to work with though, and really needs to be rolled and handled between two pieces of waxed paper. I've learned you need to roll it and flute it immediately or it dries and crumbles. It's harder to work with in that you need to use the waxed paper and form it immediately, but easier in that you don't need to remember to chill butter/lard and then work that in. In mixes up quickly without any prep.
3 years ago
I second all of the suggestions of gut healing and whole foods eating. I think I read in one of your comments that you are now vegetarian/vegan? That would be something I would encourage you to reconsider. While short term vegetarian menus might be helpful for a cleanse, it does not offer the proteins and animal fats your body needs for healing. Natasha Campbell McBride has a real good book on gut healing and the GAPS diet. I think you are also wise for trying homeopathy. Homeopathy gets to the root of the problem and roots it out. It can also provide you with relief while you are working on healing through diet. The hardest part is finding the right remedy for you. You may need to try several in order to find the right one. I have found that the combination remedies purchased for "allergies" are lower potency and can help temporarily but they don't always root out the underlying issue. Calc Carb 200c, one dose every other day is a good remedy to take to try to root out the underlying problem. It is a slower acting protocol and may need to be taken for a year or more. I have, however, seen improvement within a week with this remedy. If there's swelling of the lips, tongue, throat, eyes, etc. Apis Mellifica 6c, 30c or even 200c. The more severe the reaction up to anaphylaxis (use 200c), the higher the potency should be chosen. In severe cases it can be used every 3 to 6 hours, until improvement is seen. If not so severe try two or three times a day. A really good web site for learning more about using homeopathy personally is http://joettecalabrese.com/ There is a search engine to look up conditions. Joette uses a different method than the typical classical homeopathy usually used here in the US. She is classically trained and practiced it for 20 or 25 years but has gotten better results with the protocols she now uses. She is the homeopath our family uses to consult with.
3 years ago
Are all paddle cactuses that produce tunas considered Prickly Pears and are they all edible? Or are there particular identifiers for edible cactus? I see them growing all over here in Southern CA but I'm not sure if all are edible.
4 years ago
Hi Thekla, You will get curds and whey if you let raw milk sit out at room temperature without adding anything to it. There are enough natural "good" bacteria in it. This is called clabbering. If it's real fresh it will take several days to separate. It seems to work best if you have raw milk that has been in the frig for a little while. This is the way cottage cheese used to be made. Some say they rinse the curds after it has separated to reduce the tang and somewhat bitterness of the whey. I've never rinsed mine. The curd isn't like the firm curd you would get from a cheese using rennet. It's more the consistency of cream cheese. Years ago fresh cream would then be added back into the drained curd to make cottage cheese as well as salt.
4 years ago
I have used animal rennet, cultures such as yogurt and kefir, and the natural enzymes found in raw milk to make cheese but not vegetable rennet. But from what I have read you can also use juice/enzymes from homemade sauerkraut in place of rennet. One of the problems with boughten vegetable rennet is that most of it is sourced from GMO sources. This article has a pretty good explanation of the different types of rennets. http://butternutrition.com/secret-ingredient-hiding-in-your-cheese/

4 years ago
I have been using Peelu powder on my tooth brush. I think it is a plant fiber. You can get it at health food stores or amazon. I tried the homemade toothpastes but they made my teeth sensitive. I also oil pull and take fermented cod liver oil. When I do all daily I see an improvement. I have a cavity that has gotten less sensitive.
4 years ago