Pearl Sutton

steward & bricolagier
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since Oct 02, 2015
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Pearl Sutton currently moderates these forums:
Chronic reader, creative dreamer, a LOT of hand skills to make things real, intense health issues that limit my activity, but not my creativity or dreams. Moved to southern Missouri with enough tools and junk to build a life that might work well with my health. One of god’s gigglers, I punctuate with smiley faces and exclamation points when I type, and smile and laugh a lot in real life. (Often at things no one else understands.) And I both curtsy at people (even when wearing grubby work clothes) and purr when hugged, both online and in real life. “Normal” is not a word that has ever been used for me.
Been organic gardening all my life, and bought 4 acres that I have designed from the ground up. Making it happen is being the most fun I have ever had in my life, the best 3D jigsaw puzzle ever! Reading Mollison’s Designer’s Manual was like coming home, ah, THERE I am! A reality where I can use all of my multifaceted talents and skills!
Dumpster diver, recycler, second hand store shopper, I tell people I am attracted to rust and lace. I have violated every warranty I have ever met, I’m a tool using animal, and I use my tools to modify everything in my world. And it only gets weirder...
SW Missouri
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Recent posts by Pearl Sutton

I'm not 50-something. I'm $49.95, plus shipping and handling.

1 hour ago
Posting this on Thanksgiving:
When you realize if you asked the neighbors "what kind of pumpkin did you make your pies out of?" The answer would be a brand name.
I made mine out of a Blue Doll, I don't know a brand name, I know a variety name :D
14 hours ago

Edward Lye wrote:When I stand to attention, my middle finger tips touch the outer seam of my trousers. Right at that spot I open up the seam about an inch and a quarter.
...
Has anyone tried Lara Croft style smartphone holsters strapped to your favourite leg?


I sew a phone pocket an one side at that height, and a pocket for the hand fans I carry on the other side.
Never tried strapping something there, I doubt I'd be able to, I sometimes wear double knee braces and end up having to use over the shoulder suspenders to make them stay in place, I'd have to do something similar to make anything stay on my thighs without being sewn.

Ooh edit my response... I looked up the visual, they hook it off  the belt primary, and around the thigh secondary. Interesting!




16 hours ago
I think that's a cool idea Kate, I'll think on things gift cards might say. It certainly makes sense to offer them

:D
1 day ago
Hi Eddie! Welcome to permies :D
I moved your post to a couple of better places for it, where it will get more attention.
Sounds like an interesting project, and I know you will get some good advice here, lots of wise people around.

:D


This post will self destruct in two days
I just finished making dinner, so I'm not dressed for work, my pockets only contain 2 kleenexes, my pocketknife, and a nasal inhaler thing.

The other day after working I shook out of my pockets: my phone, the piece of metal I keep with the phone, my pocketknife, the nasal thing, kleenexes, channel locks, a carabine, a bolt and two nuts, a handful of cloth plant ties, some pipe cleaner twist ties, a few blackeyed peas, a couple of neat rocks, a bandana, and an earmuff, some bits of pink string, and some safety pins. I also had on my pouch, which had 2 pairs of gloves (leather and mechanic's,) the mower keys, bug bite drops, a few more rocks, a container of cough drops, a fork I was untying knots with, a fork that didn't work for the knots, and a bungee cord.

:D
I like neat rocks!
2 days ago
Whoo... I don't know about the needles, but I covet your machine! What an excellent beastie!! :D
2 days ago
I pocketed up a vest Upcycling clothes!
It had a lot, but I wanted more. :D
2 days ago
A couple of years ago I read a bunch of recipes for vegetarian/vegan holiday meal recipes, and made up my own (as usual) and this year I'll be doing it again, similar to what I did before, since it came out SO good. I do not normally attempt to make things taste like meat, I don't see the point in it, there are much better flavors, but we had meat eating company. My notes say on a 1-10 scale I gave it an 8.5. So here are my notes, for others to think on...


2 packages extra firm tofu
in food processor with:
2 sloppy tsp brewer’s yeast
2 tsp chicken bouillon powder
onion powder
small amount poultry seasoning
1 splash balsamic vinegar
1 splash soy sauce
bit of turmeric for color
bit of beet juice for color
about ½ cup coconut oil

mix till blended and no lumps

mix together
about 1 cup gluten
about ½ cup whole wheat flour
1 tsp chicken bullion powder

about ¼ of the dry in a bowl, mix in wet until it just barely holds together in marble sized lumps, put into another bowl, same with next ¼ ... trying to keep it from being kneaded, so it doesn't become a brick.

Take the marble sized bits, lay them in rows on cheesecloth, barely roll them together, leaving air pockets. I made a block, then cut it into 6 slices, and restacked them, like I do biscuit dough. Shape to the steamer, wrap the cloth, steam until solid. I used the big pressure canner, with the rectangle deep fryer basket as the steamer, did not seal the lid.


To serve I sliced, marinated in glazes and baked.
Glazes:
Orange, ginger, honey
Butter, poultry seasoning, sage, celery seed, chicken bouillon
Butter, fresh garlic, onion powder, salt
Butter, turmeric, red chile, black pepper, salt



Some explanations: I did NOT want it kneaded up, I was going for a lighter texture than seitan tends to be. This is why I was just barely mixing things. My biscuit dough slicing bit is to pat it into a lump, slice it, stack the slices on edge, press it into a lump, repeat. The idea in the biscuits is to end up with flaky layers, in this stuff it let it adhere without turning into a brick. I didn't slice it repeatedly, like I do for biscuits, only once, to adhere it. I left a lot of air pockets in it, as trying to not crush it. I used a good amount of oil in it, to help un-brick it also.

The tofu kept the whole thing from being just seitan, normally I cook beans, blender them up, and put them into my seitan, but the flavor has a beany whang, and I wanted the protein, the smoothness, and the low flavor of the tofu for this. I tried once using besan (chickpea flour) in seitan, but it's made from raw chickpeas, and really didn't taste very good, so I switched to cooked beans, usually with spices.

The vinegar and soy sauce, and onion powder, all add umami, a complex flavor that tastes "rich" or "deep." A lot of vegetarian recipes I have tried don't have a deep flavor, and that makes them not taste meaty. If you are going for meat flavor, adding umami to it will help. Mushrooms are a deep umami flavor, as is kombu seaweed and roasted onions. I'll probably be using mushrooms and roasted onions this year in my mix.

The deep fryer basket I used is about 2.5 inches deep, 8 inches by 5. It's mesh, and I lined it with cheese cloth, so I could steam it without having it in a solid pan, (I think I supported it in the canner, which is just the biggest pan I have, nothing important about it being a canner, on stainless steel bowls with a rack on top of them) as I think solid pan edges make for really crispy seitan, and I was going for turkey texture, not tough edges.

All of the glazes were good, and the whole thing went over REALLY well.  

So I'll be running a batch again in a few days for Thanksgiving, and will take notes again. Let's see what happens!

I like to play with my food.... :D  
Ever made anything like this? How did it come out? What did you use?
3 days ago