Pearl Sutton

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garden master
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since Oct 02, 2015
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chicken food preservation goat homestead
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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

Susan Pruitt wrote: My concern even in my pantry for short-term storage, aside from moisture, is getting rid of weevils and any other wormy and mothy things in in my nuts and grains and flour.   I experimented yesterday with heating the rice per instructions in the link below, and then steamed it as usual for dinner.   I was a little afraid it would render the grains too dead to fluff up but it came out fine.   I wonder if that also would extend the life by removing some of the moisture before mylar bagging.   Not sure how you could do that easily with your 50-pound bags.



He has 20 pound bags. But yeah, if you have bugs either heating OR freezing them helps. Heating it also drives out excess moisture before sealing it up if it's too damp. I have eaten rice after toasting it in the oven and then cooking it, but if you are looking for the taste of plain white rice, that's not it (I think it's much better, I find plain white rice very boring.) If you want a different flavor, try it! It's a good way to get a new taste out of your stored food. Think Rice a Roni...

Freezing also kills the bugs and their eggs, and a lot of folks just store their grains in the freezer. I don't ever have enough freezer space for that. I have a busy freezer, and I buy 50 pound bags of a lot of items. If you have a lot of problems, consider storing your grains nuts etc in a freezer, might be worth buying one just for that if you have a lot of issues.

A lot of the problem with bugs is the eggs are in the grains when you buy them, so they hatch when they can. I rarely have issues, BUT take that with a grain of salt, because I moved from New Mexico, and my stuff was VERY dry when packed down, not much can live in that climate. I'm in Missouri now, and may be singing a different tune at some point I store my grains/beans/flours packed down so there is as little air spaces as possible, and that can be a lot of work. A 50 pound bag of flour packs down HARD with a stomping tool (like a wooden masher type thing) to 7 one gallon glass jars, with almost no air in them. I add bay leaves at the bottom, middle and top of the containers, and seal them TIGHT. The more airtight you store anything, the less bugs you seem to end up with. Things like rice that you can't stomp that hard will have airspace, even if packed well, still pack it down as tightly as you can, add bay leaves all through it, and airtight seal it well (O2 absorbers and mylar is good for that.)

On the amusing side of all of this, my chicken feed got buggy, the chickens consider that a bonus
2 hours ago
If it's white rice, definitely not too late. Make sure it's very dry, no moisture in the mylar. Takes a lot to make white rice go bad, and a year or two is not usually a problem, being stored with extra moisture is. Cook some and taste it, if it's tastes fine, then bag it up. I'll be surprised if it tastes bad.

If it's brown rice, that's trickier, the oils go rancid, or so I'm told, I have never experienced that, but I store it well. They say 6 months for brown rice storage, I think I'm currently eating 5 year old brown rice. if it's brown, again, cook and taste it, if it's ok, try storing it, you have little to lose. But be aware that the infamous "they" say 6 months for brown rice.

And if you don't usually eat much rice, make sure you put it into SMALL mylar bags, so you can take out just one at a time and have a few meals worth, leaving the rest stored properly.
3 hours ago
For health reasons right now I can’t eat dairy products from cows, and I have no source of goat milk, and I WANT CHEESE!!
Before I start this: did I end up with CHEESE? No, but I ended up with something yummy if you can’t have cheese. Better than zero. Better than I expected. Kinda cream cheese, or sour cream, or farmer cheese or something. If you have the option of real cheese, you probably don’t care about this. If you don’t have that option, this might be worth trying.

I found this recipe online:
https://www.dailyforage-glutenfree.com/2014/09/homemade-dairy-free-coconut-milk-cream-cheese.html

Coconut cream cheese

   1 can coconut milk (not low fat), very well chilled - I use Thai Kitchen Coconut Milk
    1-3 capsules non-dairy probiotic - powder only
    OR
    1 1/4 Tablespoons fresh lemon juice
    pinch of kosher salt

Directions

    Carefully remove the chilled can of coconut milk from the refrigerator, using care not to tip or shake the can. You want to keep the solid milk separate from the coconut water.
    Open the can and, using a knife, trim around the edges of the can to loosen the solid milk. Slide the milk out without tipping the can. Place the solid milk into a bowl. Reserve the coconut water for smoothies or shakes, if desired.
    Add the probiotic powder OR the lemon juice and salt to the coconut milk. Stir well to combine.
    Place coconut milk mixture into a nut bag nestled inside a coffee-filter-lined strainer over a bowl. Cover with a coffee filter, if desired.
    Place in a cool, dark place, such as the microwave or oven. Let sit for 24-36 hours to drip off the excess liquid and become cultured. Taste after 24 hours to check the tang level. The longer it sits, the more the tang will develop. Don't go past 36 hours.
    Transfer the creamy, semi-firm mixture to a container with a lid. If you wish to flavor your cream cheese, this is when you stir in your "add-ins". Cover bowl and store in fridge for at least 6 hours to allow cream cheese to solidify and chill.
    Ready to serve when firm.



And I said hmmm.... and got weird, I’m like that! Tried a batch, learned some stuff, and then my mom was at the scratch and dent store we like and brought home six #10 cans of Roland brand Coconut milk at $4.00 each! Whoo!!

So this is what I did for my latest batch:
Stuck a #10 can of coconut milk outside on a cold day and chilled it, opened it and scooped off the solid cream on top. That can was HALF cream! I didn’t expect that, most of the cheap stuff we buy is around 1/4 - 1/3 cream. The rest of the milk got used for other recipes.

I added a GOOD probiotic pill (just the powder,) a slosh of lime juice, a spoonful of turmeric powder, a good splash of a good mushroom soy sauce, stirred it all well, covered the bowl, and let it sit. Stirred it a couple times a day for three days or so, tasting it, when it got good and sour I was ready to drain it.

Put it into colander lined with cheesecloth, once it had dried out a bit, weighted it down, and let it press for a day or so. Then I was ready to put it into 4 smaller dishes that can go in the fridge (yogurt containers with lids.) Added flavors to each dish:
1: celery seed, basil, tarragon, green onion (actually onion grass from the yard at the rental) salt
2: onion soup mix (mom made sour cream onion soup dip! I want some....)
3: porcini mushroom powder, turmeric, kala jeera (adds a smoky cumin flavor,) red chile, salt
4: garlic powder, onion powder, salt

The spoon lickings were all yummy, I will let them sit a few days in the fridge before I start eating them. I think #3 is going to be the best.

Weirdness and the scratch and dent store for the win!!
5 hours ago

raven ranson wrote:
We have a small problem with one of our neighbours who enjoys chopping down my nettle patch just prior to harvest, so I haven't been able to harvest a significant amount yet.


Does it HAVE to be done any specific time? Can you ask them to leave the nettles in a nice pile for you if they must chop them? Let them do your harvest

Inge Leonora-den Ouden wrote:Did you explain your neighbour about the purpose of the nettles? Then if he still chops them down, he's a ......

Unpaid harvester The problem may be the solution!!

I have been reading woad, indigo, flax and nettle stuff this morning I am fairly sure i have Hemp Dogbane (Apocynum cannabium) which is perennial, on my property. It looks like it was a traditional fiber too.

I have dyed cotton and silk for many years with chemical dyes, (the cover pic on my profile is a silk scarf I did) and want to go more natural with it all. I sew as easy as I breathe, and have wanted to get into yarn/spinning/fiber stuff for years.
I look forward to your book!!
2 days ago

There's that picture. Messy link, but it posted. 
COOL...
3 days ago

Chris Kott wrote:
I would also like LEDs to shed the trappings of incandescent bulb fixture design for more amorphous design. All the failings of LEDs, in my opinion, have to do with making them fit incandescent bulb infrastructure.


I agree. I'd rather use adapters to make them work with incandescent structures and let the LEDs do what they are best at.

I'd REALLY like to see the old, better incandescents back for sale. I have been picking up old lightbulbs at garage sales etc, the older the better. They last longer, and I can work with whether I want heat output or not by using them or LEDs.  The current bulbs for sale suck, they don't work either way well, and don't last.
3 days ago
I love the heat exchanger! It's pretty too. Just added that idea to my notes.
Now my head is thinking about weird heat exchangers...
Cool, thank you for the post!
3 days ago
Thank you all! Tarragon is one of my favorite herbs, and dragons are just the best. I have a new word!
Awesome!

4 days ago

William Bronson wrote:

Pearl Sutton wrote:What's Dragon?


I think he meant Dagon..



I'd think Dagon would put up a fuss about being chopped up with herbs :)
4 days ago