Archive for the ‘crunchy mom’ Category

Cuckoo for Coconut Oil

I really am, I love the stuff. If I could get away with slathering myself with it on a daily basis I would. But alas, until my financial situation improves I’ll have to stick to using it in more…. conventional ways.

Why coconut oil you ask? What makes it so great? Truth is the more I learn about it the more impressed I am with all its properties. Nutritionally, it’s made up of whats called a Medium-chain fatty acid. Yes I know I said the “F” word, I’m even going to add the “S” word too. Truth is these are actually Saturated Fats *gasp*. Now before you get all pseudo-nutritionalist on me, these are not the same fats that McDonald’s was using to expand our waistlines. The fatty acid in Coconut oil actually is proven to help kick start your metabolism, and in moderate amounts can help you work off those french fries. It is also known to increase HDL (good cholesterol) and help decrease LDL (bad cholesterol). Try getting that out of a stick of butter! It’s high in vitamin E, and is naturally anti-microbial and anti-fungal, that’s why I use it when I make Max’s baby wipes. (I have also been known to use it as a moisturizer myself from time to time)

It is solid until about 75 degrees and it’s smoking point is about 350 degrees making it great for cooking. I use it instead of butter to scramble eggs, deeelish! I don’t recommend using it in dressings or marinades due to the fact that it solidifies at relatively high temperatures. It can however, be used as substitute for butter or shortening in most baking recipes. A good rule of thumb is a 3/4 to 1 conversion although I have used a 1 to 1 conversion without any problems.

Here is a simple cookie recipe that is out of this world!

Coconut Oil Sugar Cookies

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup coconut oil
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the coconut oil and sugar until smooth.

Beat in egg and vanilla.

Gradually blend in the dry ingredients.

Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden.

Let stand on cookie sheet two minutes before removing to cool on wire racks.

When finished dust cookies with a little extra sugar.

Variation- Consider adding 1/2 tsp lemon zest to batter, or dusting with a flavored sugar like vanilla or rose.

Enjoy!

Thanks for reading:)

Wordless Wednesday: I brush my teeth back and forth, I brush my teeth!

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Momma’s Soapbox

*WARNING! STRONGLY WORDED PERSONAL OPINIONS TO FOLLOW!*

I refuse to devote an entire post to the superiority of breastfeeding over formula feeding. It’s been proven time after time by the scientific community. Every time you turn around some new study is published expounding on its benefits ranging from increased  heightened IQ, to the reduction of childhood disease. These things are not opinions of mine, they are verified scientific fact. If somehow you’ve been living under a rock and have missed all that, then feel free to google it, that’s not what this rant is about. This is about how we, as a country, continue to  over  sexualize the human body. Even some so-called supporters consider nursing something that should only be done behind closed doors. Recently a male friend compared my breastfeeding photo (from an earlier post) to the “lewd” pictures sent out by a certain congressman of his “package”. The next time I have some random jerk say that if I am allowed to nurse in public he should be allowed to whip out his junk I may explode. If you lack the mental and emotional maturity to differentiate between nourishing a child and the sexually  explicit, or worse yet between nursing and the elimination of waste then chances are you should keep your uneducated opinions unvoiced. You will only make an ass of yourself.

*rant over*

I am thankful that these people are few and far between because sadly, not all new moms have the self confidence to stand up to that kind of harassment. For these women the chiding they may receive (friendly or otherwise) may be enough to discourage them. To them I say, you are beautiful! What you are doing is beautiful! It is NOT lewd, unsanitary, or inappropriate. Those terms are more aptly applied to persons who would try to make you feel uncomfortable. It is your legal right and more than that it is filling the needs of your child at the most basic level in the most loving way possible!

Now that I have all that off my chest let just say the positive feedback I have received while nursing in public FAR outweighs any negative.  There have been times when it has flustered someone and they didn’t seem to know how to act, but a smile is generally all that is needed to set them at ease. Remember, for the most part people will follow your lead, if you act as though it’s the most normal thing in the world they will follow suit. Also, every time you nurse at the mall, in the Dr.’s office, at a park, you are making it easier for the next mother to do the same thing.

Stay beautiful ladies:)

HOT today CHILI tomorow

Wow, what happened to the summer?!? Can you believe it’s the middle of August already? With the temps reaching record highs over most of the country I’m sure there have been thirsty gardens everywhere. Between my sad tomatoes and my lettuce bolting and dying, this year has certainly been a learning experience. However, there is one member of my garden family that has produced leaps and bounds over previous years.

CHILI PEPPERS!

so many chilis so little time

Hot, sweet, bell, it didn’t matter they did wonderful! Leaving me scratching my head wondering what to do with these mounds of green and red gems. Different chilis, require different preserving methods. Some are best dried or smoked, some frozen or canned.

Lets start with old faithful Jose Jalapeno (not on a stick;).  I found a fantastic salsa recipe that is easy enough for a beginner and will last all year long.  It’s adapted from a recipe found in the Ball Blue Book of  canning.  (For those of you unfamiliar with home preserving it is important to familiarize yourself with a few techniques.  Find the basics here.)

This recipe makes about 3 pint jars, however, my three jalapeño plants produced enough peppers to double the recipe, and make it twice!

Hot Jalapeno Salsa

3 cups tomatoes peeled, seeded, and chopped

3 cups jalapeño chopped (I removed the seeds and membrane from about half of the peppers and it is still quite spicy)

1 cup chopped onions

1 1/2 Tbs minced garlic

1 cup vinegar

1 1/2 tsp salt

1 tsp oregano

1/2 tsp rosemary

2 Tbs fresh cilantro chopped

1/2 tsp cumin

WARNING! When preparing the peppers, WEAR GLOVES AND DO NOT TOUCH YOUR FACE!!!

After seeding the selected number of peppers, place them in food processor and pulse until desired size.

Note- some of my jalapeños had turned red on the vine. I don’t know if that makes them hotter or takes away some of the heat, in my opinion they add nice color to the salsa so I left them in.

Combine ingredients in large pot. Bring to a boil and let simmer for 10 minutes till all flavors are melded together.

Processing

The basic water canning necessities are a large stock pot, wide mouth funnel, magnet (on a stick;) for removing lids from boiling water, and tongs for placing and removing jars from water bath.

Fill hot jars with finished salsa. Wipe rims clean with damp cloth and assemble 2 piece lids.

Place in a “Granny bath” with one inch of water covering jars. Bring to a boil and process for 15 minutes.

Carefully remove and leave undisturbed till cool. Check lids for seal and for the tops to be concave.

They can be stored in a cool dry place for up to a year and must be refrigerated after opening:)

ENJOY!

Wordless Wednesday: the Baby & the Gulf

 

My little Garden

Thanks to my father-in-law, who drove down from WV to help me get my plot ready, I was able to start my garden around April 25’th this year. Because it seems to have a high clay content I amended my soil with some local compost, I would have added peat and Vermiculite but at the time cost was an issue. So with fingers crossed I planted away.
This year, I made the plot a few feet wider and longer because last year sometime around mid July it went from tidy little garden to untamed jungle. My cucumbers kept trying to eat the tomatoes, I lost half a row of romaine to some savage zucchini that didn’t know when to stop growing, and don’t get me started on the wildlife!

This year was going to be different! I will not get carried away! I will stick to my garden plan! I will…….. I will…….. *sigh* I will recognize that I have absolutely no self-control. After all, the more space I have the more I can cram more into it right? Besides what’s so bad about having a bit of suburban jungle in the backyard anyways.
So this years lineup includes tomatoes, hot peppers, sweet bell peppers, banana peppers, cauliflower, radishes, yellow squash, zucchini, cucumbers, and lettuce. I do my herbs in pots so that they’re close to the house when I need to grab a handful. Of them I plant the usual suspects, basil, parsley, chives, dill, tarragon, and thyme (you can never have enough “thyme” in the garden. hehehe).
So far so good, I have only had two casualties. The romaine never sprouted and one of my tomato plants needs put out of its misery (I just don’t have the heart to do what must be done). Not to bad considering the dog dug up one of my squash plants, and I clotheslined another with the garden hose (the later is still under observation). I’ve sown some red leaf lettuce in place of the no-show romaine and have already had a small harvest of radishes. So we’ll keep our fingers crossed!

Thanks for reading:)

Wordless Wednesday: They’re so cute when they’re sleeping

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