Honey has gotten into crocheting amigurumi gifts and ordered a very large amount of poly-fill stuffing. We received a delivery of a 5 kilo box, in fact! I was getting tired of moving it out of the way to do yoga and wanted the spare room to go back together in a peaceful way after we painted it, so I used that as motivation to use some of the stuffing.
I made a yoga bolster. Most bolsters I saw for sale were around 28 inches long but I wanted to have all of my neck and the bottom of my spine on at the same time, so I made ours 32 inches long. I cut fabric 32 by 28 inches, sewed it into a tube, found a pot lid to trace that would fit the ends, and traced that for the end fabric. Stuffing the bolster definitely took the longest. I used just under 2 large bags of filling and stuffed it while watching a movie one night and about an hour (at least?) on the next day. It’s dense, it’s solid, it’s heavy, and it’s perfect. I have enjoyed just laying on the bolster on my back and opening up my shoulders and chest gently with gravity. I am going to use the same fabric I used for my yoga mat bag to make a matching removable bolster cover.
In the middle of October, Honey and I headed to the DIY store to pick up some paint, a curtain rod and blinds. The curtain rod is for our bedroom but the rest was for the spare room. Honey had off for a few days soon after that and painted the room over a long weekend. We let the paint dry for two days and when we went to peel off the tape, we pretty much trashed the edges of the painting. This is the third room in our house we’ve painted and we only experienced this around the mirror and sink in the bathroom. We mistakenly thought that it was the way the tape was applied around the mirror or perhaps the type was too sticky. The internet says that you should remove painting tape after an hour or so of letting the paint dry. Clearly, we’re still trying to figure out this adulting thing.
Anyway, the sea foam green colour reminded me of an old stucco wall and now we have the worn edge look to go with it. If you’re wondering, the battered guitar on the table was a dumpster save to refurbish. My pinterest vision board for the room is here.
We’ve moved the room back into place (and my Mother in Law stayed the weekend a week later), but still to be done:
- sorting the bookshelf
- returning the wind chimes and adding art
- finding the right plants for the space (the small and light pots on the window sill get knocked off far too easily by the cat)
- putting up the blinds and adding the right curtains
I trimmed the marjoram back from the path for the fall/autumn and dried it in the dehydrator. The way the dehydrator preserves colour is amazing. I love opening the cupboard for something and seeing the vivid green and purple.
Pumpkin pie has always been my absolute favourite holiday dessert, the highlight of my Thanksgiving and Christmas plates waiting to be gobbled up.
Over the years, I’ve made a range of pumpkin pies: from the the traditional pie loaded with gluten, eggs, cream, and sugar, to the sugar free pie still loaded with gluten and dairy. Last year I was determined to not give up eating my star dessert, so I researched raw desserts and made a few.
After that, I experimented with ingredients and came up with this winning pumpkin pie recipe. Not only is this pumpkin pie edible by the widest range of dinner guests, it is much easier and quicker to prepare.
Ingredients for filling:
- 1 1/4 C soaked (overnight) cashews. Measurement is post soaking.
- 1/2 C maple syrup (or honey, if not vegan)
- 1 C cooked (cooled) pumpkin puree
- 1/3 C coconut oil
- 2 tsp of your favourite pumpkin pie spices
- Prepare your choice of raw pie crust (generally blended dates and nuts, pressed into the tin). My go-to recipe is from My Wholefood Life.
- Puree filling ingredients and add to your raw pie crust and refrigerate for up to several hours. If you are preparing this the night before or more than 4 hours before, keep the filling separate until about 2 hours before the meal and refrigerate. This keeps the crust from going soggy the next day when you’re eating ‘leftovers’.
- Serve proudly and enjoy the creamy, fresh, pumpkin-ey deliciousness you’ve created!
I love sour, spicy, salty, and tangy things. If it tastes salty or vinegary, I’ll probably like it. Mustard, hot sauce, vinegar, pickles (and their juice!), pickled onions, kimchi, sauerkraut, you name it and I can’t get enough. An Indian restaurant in town makes very good lime pickle with limes and some other veggies and I devour it in two days following an order so I thought I’d try my own.
I used the fermented lime pickle recipe from India Cookbook by Pushpesh Pant, which we received as a wedding present. The first step in the process is to steam the limes and garlic and let it ferment for two days in the sun. I was a bit worried when I finished steaming the mixture because it reminded me of a faint basement scent…but I trusted in the process. I fermented mine for two days on the counter and then moved it to a windowsill near a radiator for a third as it didn’t seem changed enough. I stirred it each night.
Changes I’d make to stage one next time: add more lime juice and ensure that everything is covered in liquid; chop the limes up instead of the slicing called for in the recipe.
The second stage involves cooking more seasonings and fermenting in the sun again for two days. I used the windowsill for three and think that was the winner. Two days would probably work in the summer. The first photo is of the completed lime pickle before I decided to chop it further in a food processor, and the second photo is post-processing. It turned out spicy, tangy, strong, and addictive. I think it’s great on its own on a rice cake but also find it nice with some blackberry jam. Here’s the honey sweetened blackberry jam, or the sugar version. It’s also delicious mixed in with hummus.
This motorway stop in Lacashire is where our family tells a story.
When our Granny and Grandad were young and courting, the Preston bypass segment of the motorway was complete and construction continued on other parts (the Preston bypass was the first motorway in the country). They would meet up for some food (burgers?) and then go driving to have time together.
For a few weeks we were running around foraging the apples we spotted and were given a few bags from people’s gardens as well. We made some traditional (with sugar) jam with them and ended up with 12 jars of Tangy Apple jam for sharing.
In mid-September we returned to Mine Wood with our niece. She was a year and a quarter and finding her feet. It was a beautiful day and a beautiful time.
We saved 100 seeds for planting next year and dried the rest in the dehydrator. We ended up with almost two cups of peas. Each time I look into the pantry, I get excited about them and declare ‘we grew these!’.
We’ll be sowing plenty more of these Boddington’s Soup Peas next year.