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Tereza Okava

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since Jun 07, 2018
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food preservation homestead rabbit
South of Capricorn
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Recent posts by Tereza Okava

when i had the whippet as she got older she got sebaceous cysts, it sounds similar. Got full of pus, expressed easily, very nasty smelling. I want to say the vet said it was just a getting-older thing.
21 hours ago
i think there are two different processes here.

I do not have a dryer, and line dry my clothing. Instead of fabric softener (which in my view is just for making clothes smell good) I have lately been using vinegar with either essential oil or some sort of fragrance in the rinse water. It works pretty well, but like any other treatment, once you wear the clothes the smell seems to dissipate pretty quickly.

But that is just for a light residual smell on the clean clothes. Deodorant is another thing. For that I'm at this moment brewing some spray from this recipe.
It's just an alcohol-based spray deodorant, kills the bacteria in your pits. It works well enough (you will keep sweating, of course, but the bacteria seems to be the issue for BO).
21 hours ago
that is actually super helpful!
isopropyl is apparently usually 70% alcohol; there is that business of it being denatured and poisonous, but since it is evaporating among all the stuff (maybe gassing out when you open it?) and in such a tiny quantity I imagine it's a moot point. Since my options here are non-denatured, it's all good for me. Thanks and I'll report back with what I learn!
3 days ago
I do a lot with taioba ( ) which is similar and is a very large and insistent weed in my garden. Very spinach-like but also very high levels of oxalic acid, so can`t be eaten raw. I think the best thing I've done was an omelet layered with the leaves.

These leaves are also good for things like baking bread on top of (instead of using parchment paper) or using underneath steamed bread/buns so they don't stick to the steamer.
3 days ago
Reporting back: I did rip the pods off the vines, all of them, and let them dry outside. Was careful to turn them every day. When the pods looked "openable" I took them out and opened them, the whole process took about 10 days. Very few were unusable and none molded.
Some of the beans were still kind of wet after taking them out of the pods, so I then took the beans and put them out in the sun (miraculously, we had a few days of sun). They all seem nice and dry and now the trick is to keep them weevil-free til I can eat them.

My loofahs are all drying with various degrees of success (losing a lot to mold) and now the waiting is focused on the passionfruit. I have SO MANY but none of them are yellowing up. At least I can just let them wait on the vines.

Jennifer Richardson wrote:I have also had luck including a cotton ball soaked in alcohol. The fumes kill off the insects.

Any kind/concentration of alcohol in specific? (I could use vodka, about 38%, or I can get cane ethanol in various concentrations, 46 and 75 most easily. No DE here, unfortunately).
I'd be up for testing this, just harvested a few kg of big broad beans I`d like to keep for a while.
3 days ago
I hear you. Something I learned living in Asia as well as here is to go visit older people and see how they do it/did it in the old times, you sometimes get some good ideas. My old aunties here store their rice and beans in large metal paint cans with a pry-off lid, like they did ages ago. They used to get those in 50# bags and they had to last for months. The generation in the middle sounds like what you saw- people who are used to not buying in bulk because no money or no space for storage, and those habits got lost in the meantime.

(relevant to your other post, my aunties stored the pork when they killed a pig by "potting" it in its own lard in a large metal tin. A few years ago we went to visit and there was this horrible stench, it was the pork, which they had decided to make [all my aunties are mid-80s and at the point where they get together and decide to do things on a whim. this was one of those things]. Sometimes those old ways are best ignored; I'm not sure how anyone was left alive to reproduce and carry on the family line.)
4 days ago
here in humid subtropic Brazil, my foodie friends (who are crazy international wackos like me and try to preserve their precious bags of indian lentils, brown basmati rice, etc as long as possible between international trips) have had the best luck with plastic bag vacuum sealers. Freezer is great but a) power issues and b) only so much space. After 10+ years of this, I find that I buy local things that get weevilly more frequently, to avoid infestations, and only enjoy the things from far away when I'm far away (whcih makes them so much more delicious). Most things I don't buy more than a kg of, and I store them in glass jars.

The locals (like my uncle, who grew his own beans and grains) tend to use what is more easily found and store them in plastic coke bottles and through squeezing can get a tiny bit of negative pressure. Most people put some bay leaves to cut down on the weevils, which may or may not work depending on your luck.
5 days ago
I was thinking that the flowers and leaves looked a lot like shungiku-- but the taste is very distinctive, not bland. "piney", maybe? bolts very quickly, doesn't like heat?
5 days ago
tomatoes for me always seem to work out- the volunteer peppers are another question, as I plant way too many kinds, and often get hoodwinked by something that looks like a sweet italian pepper but has the scoville of a reaper (or somethin). Generally I find out after I cut it and manage to wipe my hand in my eye (or somethin). Then again, if you like to live dangerously, it's good fun!