fifteen minutes starting 10:18 a.m.
ok. i sent my official "i'm in" email to miranda over at simple reduce. the idea that i'm actually doing this is indeed a little overwhelming, and i definitely appreciate the way they are stressing that failure in this project is not failure at all but more like progress. i can totally make progress.
something i noticed in the shower this morning is that even when the showerhead is on, the tub faucet runs at a bit more than a trickle. greywater anyone?
i really feel the need to do something imminently because i am starting to not have anything i want to write about.
news:
-my coworker jenny brought in a book on raw dog food for me this morning. if we get toby on a raw diet, it will be so much easier to bring him into local eating with us without the guilt of spending however much of our "bulk dry" allotment on artificially colored kibble each week. the book has lots of information in addition to recipes and adaptations for dogs of every size and age. and in addition to it being more local, it'll be much better for him, too. it's interesting to me how things that are "earth-friendly" are also way better for us as organisms than things that are industrially produced.
-a woman from share our strength gave a presentation at the company quarterly meeting yesterday, and one of the things she stressed was their program that teaches nutrition and cooking because as she put it, a lot of emergency services and food pantry items are things like cookies and kool aid because those are the things that are cheap and shelf-stable. well would you look at that. ties right in with the "farm bill" subsidies and that article by michael pollan that was in the ny times magazine a couple weeks ago. speaking of which, the slow food site has a sample letter to congresspeople regarding that very bill and changes that would make it less horrendous.
-today is the first day that i'm switching from those string cheese sticks (individually wrapped in plastic. ugh.) to fresh mozzarella balls (they come all together in one large tub that would be easily reusable). i'll let you know how it goes. i've considered making my own fresh mozz balls, but i don't think i'm "there" yet. i did read up on how to do it, though. it's one of those things that will take a bunch more thinking before there's any doing. i also read up on making yogurt, but it takes a candy thermometer and sterilization of containers and milk, so i think that project is also down the line a ways.
-working where i do and doing the things i do at home seems completely incongruent. because i'm just starting to make changes (everything here has begun since the start of the month of march), i don't feel like i'm in a position of having enough confidence to push people i work with or even plant a seed in their minds as to making their own changes. it's frustrating, and i'm daydreaming of working at or starting my own csa farm. i think maybe when i "retire" i'll head back to my dad's place and try to make it work. until then, we'll see.
fifteen minutes is up!
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Yogurt takes no more than a meat thermometer and a container to heat the milk. I use an electric yogurt maker, but you can do it without that. I heat the milk in the m'wave, but you can also use the stove. You want to get it almost to boiling (some recipes say go ahead and boil). Then you have to cool it to 120 (or is it 110?)--either way, I just use a meat thermometer we have. You can use any thermometer used for cooking; candy therm is not required. Then you have to keep it hot for 4-12 hours depending on the method and amount you use. There are plenty of sites that explain ways to do it with a thermos or a cooler or a heating pad, etc. Oh, and you do need yogurt starter! Try it--it's so very easy!!!!!
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