The Making of Endless

Below is a video of the making of Endless, the public art sculpture that Greg worked on all summer long. Greg's colleague Ian made the video and it speaks to the arduous and often tedious process of art and other fabulous things in our built environment. Greg and Ian are working on a second project by Lead Pencil Studio as we speak. Way to go guys!
To see the video is its original format click here.

Endless Install from Ian Gill on Vimeo.

Answers Below 30

Yesterday morning saw the rooftops frosted white. 30 degrees Fahrenheit may seem tropical for people in places like Colorado, but with the salty Salish breeze just over the hill, it feels freezing! Combined with inadequate insulation and rogue germs, this wicked weather will most definitely give your house-hold a cold.

Cover your throat, put on a sweater...drink a lemon-honey infusion et met tes pantoufles! Slippers, sweaters and scarves were my mom's answers to winter. I loathed them. Where was the proof...the scientific reasoning? There is probably some psychological theory to explain how in rejecting these comforts I made them more a part of me, because as woowoo and nagging as they seemed, these preventative measures have surfaced in my adult life. I am still one for fuzzy moccasins. I feel naked without a scarf, and it probably doesn't come as a surprise when I say that my favorite under-the-weather remedy is a vegetable. Soup. For breakfast. I have discovered that sipping a tasty hot broth with a good book in lap, is the best way to start a Sunday.

Here is proof. Can you see the crisp light creeping in? The steaming bowl in hand? There was a day when I wished summer would stay forever, but I take it all back in cozy moments like these.



And I would be a fool for taking the credit. Miso soup has been breakfast for centuries. I even tasted savory maize breakfast soup in a village in Chihuahua. But as silly as it is to call this a recipe, I am telling you, this is a completely original recipe for Winter-breakfast Soup:

two eggs

homemade vegetable stock, made the day before:
two tablespoons of olive oil
once large yellow onion, chopped
one large leek, chopped
three carrots, chopped
three celery stalks, chopped
two bay leaves
one tablespoon of salt and freshly ground pepper to taste
fresh ginger, peeled and sliced into big rounds
4 cloves of garlic, smashed
10 cups of water

the juice of one small lemon (choose a shiny lemon with tight skin)

Heat the oil. Rinse the vegetables and discard the tough outer layer of the leek. Saute the onion and leek for five minutes or so. Add the carrots and celery, salt and pepper, cooking for another 5 minutes. Add the water, ginger and garlic and simmer for twenty minutes. Let cool, and refrigerate until the morning after.

Ladle two servings (about six ladles) of liquid and 1 1/2 ladles of vegetables into a medium saucepan. Take care not to include the ginger rounds. Slowly bring to a boil. Add lemon juice. Poach the two eggs for about five minutes, depending on yolk consistency desired. Divide into two bowls and serve with olive-oil drizzled toast.

The soup may be strained and refrigerated or frozen for soup-stock, or preserved as is for several days of breakfast.

Hot Off the Press

CAGJ's first publication is out! Our Food, Our Right: recipes for food justice is a recipe book and activist-guide to building a just and sustainable food-system.


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This 72 page guide covers the effects of NAFTA and the WTO on farmers and food, to DIY gardening and food preservation!


It is full of delicious family-recipes and ideas for eating locally grown food on a budget. Our Food, Our Right is your key to the network of amazing individuals, organizations, farmers and activists that are working together to change the way we eat. Come see what food justice looks like!


Skip the malls! Cook more! Consume less! Click here to order one for yourself and everyone on your holiday shopping list!

It's In The Pistou Yo!

Have you been to the farmer's market lately? It is awesomely abundant with everything from fat leaves of basil to pork feet, summer squash and fennel bulbs. There are even fresh shelling beans! I realize this may sound odd and even rude, but these things remind me of my Grandmother.



Raymond Burel is a no-nonsense kind of woman. She'll tell it to you straight and kick you out of the kitchen. I would have liked to inherit her generous bosom and delicate skin, but I am happy just to have retained her bossy attitude and loud laugh.

One of the no-nonsense things she makes is Soupe au Pistou, summer minestrone with special sauce. (It's in the Pistou yo!) If you google minestrone, you will find it described as poor peasant food or an assembly of leftovers. I don't think it a coincidence that good food has peasant roots and I do think it a travesty that simple farm food is now considered fancy and exclusive. What are we doing about this?

Although I have no answer to this problem (public health-insurance option?) I can provide some consolation: this soup does not require pig's feet. Some sausage or salt pork will do and may be avoided entirely if you're vegetarian or super broke. Most of the other ingredients can be found at farmers markets right now, but not for long! The season of plenty is coming to a close and it is getting windy. Thanksully, Soupe au Pistou is delicious and cheaper than gortex- fifteen bucks will buy enough organic produce to warm all of your friends, or just two for an entire week!

For the Soup:
1 c. (1/2 lb.) red beans
1 c. white beans
bay leaf
thyme
parsley
garlic gloves
1 ounce of salt pork
2 pork sausages
1 tbs salt
6 c. water + 2 quarts of water
1 fennel bulb or celery, chopped
2 fresh red potatoes, quartered
1 leek or fresh onion, sliced into 1/2" thick pieces
2 carrots, same
1 zuccini squash, same
1 c. green or romano beans, stems removed and cut into 1" pieces


1 c. small shell pasta

For the Pistou:
one bunch of basil
1 fresh tomato
4 tbs. olive oil
2-3 garlic cloves

1 c. grated parmesan or asiago cheese for topping

Boil the beans, herbs, salt and two garlic cloves and salt pork in 5 cups of water for about one hour. Sauté the sausage whole, in garlic and olive oil, with potatoes, leek, carrot and fennel for 5-10 minutes. Remove the sausage and slice into bite size pieces. Once the beans are tender add the meat and sautéed vegetables. Add 6 pints of water and simmer for another 1/2 hour. Add the green beans and zuccini and simmer for another 15 minutes. Using a wooden spatula or large fork, mash the softened potatoes against the side of the pot to thicken the broth. Add the pasta and simmer for one minute then reduce the heat to low to keep warm.

With a hand blender or food processor, make a paste with the basil, tomato, olive oil and garlic.

Mix a tablespoon of raw pistou into each serving and top with grated cheese. This recipe makes 12+ servings.

Some tips:
If you use dried beans, soak them over night and drain them twice- once before pre-cooking and again before adding other ingredients. Pre-cook the dry beans for about three hours without salt. Add the salt later to avoid tough beans.
If you use dried herbs to flavor the broth make a bouquet garni; wrap the herbs with butcher twine and remove before serving.
One can also replace the salt pork with another sausage.
Make pistou soon before serving because it will brown and lose taste with age.

The Rusty Barnacle Does It Again

Jennifer and Matt got married! They said their vows in the park and celebrated with a backyard gathering at the Rusty Barnacle. There was an open bar (facilitated by a bartender from the Smoke Shop), a band and a DJ. Just when this love extravaganza couldn't get any cooler, the Rancho Bravo Taco Truck pulled up with tacos and burros for everyone. Wow!

When we learned that the RB dwellers were converting their garage into a bar we knew it was time for a sign. Greg's plan was to flame cut the letters out of a 1/4 inch piece of scrap metal in the sideyard we share with our landlord. Luckily (for the landlord and my worried self) his oxy-acetylene torch would not function properly and we had the fortune of moving to a safer location... Our friend's Micheal and Caroline graciously agreed we use their shop under the Viaduct! Thanks MN!!!

Their studio is sheltered in one of the coolest remaining buildings in SODO. All of the metal fabrication/smithing studios in the building share one, clear-spanning roof. The trusses are immense and almost as mighty as the sound of the train passing by. Behold the view from the work bench:



Flame cutting the letters R-U-S-T-Y B-A-R-N-A-C-L-E, not to mention saw-teeth, out of a thick, painted piece of steel is ridiculous and very frustrating. But we did it! We also welded on some spacers, and tabs to cinch down the rubber-coated light fixture to the back. Tada...



Red-light dancing, deviled eggs, hornitos on the rocks, illegal fire-works, Spanish Tortilla with fresh homemade mayo, a freakin' piñata...the list goes on! We also mixed up some delicious-might I say so myself-Seasonal Sangria:

+ 16 bottles of CS Shiraz or Cab
+ one (.75 liter) bottle of $13 French Brandy

+ 5 peaches
+ 5 pears
+ 1 pint blueberries
+ 6-8 organic unpeeled limes/ and lemons
+ 4-5 organic unpeeled oranges

+ 4 (.75 liter) bottles of sparkling grapefruit juice

Rinse and cut the fruit into medium-sized pieces to avoid mushy sangria. Macerate the fruit in the brandy-wine mixture for 6-12 hours. Add the sweetened soda and some ice when you're ready to drink.



Long live Love, layed-back weddings and the Rusty Barnacle!

Inspiration for Our Food, Our Rights

I am submitting an entry for the cover of CAGJ's Our Food, Our Rights: Recipes for Food Justice.  It needs to be simple and beautiful, and star lots of vegetables of course.  So far my inspiration includes

1. the Farmer's Market

2. things like these Dragon Tongue Beans from the Ballard Farmer's Market


3. cabbage and other treats in my garden


4. this plate I just found at Value Village


5. new artwork by Sycamore Street letter press


6. evo morales

Garden Geek-Out

Last Sunday we went to the beach and took a quick plunge into the Sound.  We have done this several times since July but this time, it was really cold.  Fall is definitely here.  I first felt it creeping in on Orcas, where we spent the weekend before last camping in the rain.   There were a few moments of blustery bliss when the sun peeked out, magnifying all the newly fallen medallions, but most of our time on the island was soggy.

I also had the chance to soak up some shop talk because we stayed on Greg's old stomping ground- Maple Rock Farm.  John and company recommended lots of overwintering varieties of carrots, radishes and the MRF specialty, salad greens.  So before I get all excited about planting the winter garden, I want to record this summer's successes as well as the less glamorous results.  I am pretty much sick of tomatoes, but come spring, I want to remember everything I learned this summer.

This year's experiments are rooted in years of teen laboring in my parents' giant garden.  I have supplemented this suffering with some reading.  I recently scored a 3$, used version of The Healthy Garden Handbook, complete with disturbing insects and 80's fashion.  The WSU Master Gardeners website explains soil nutrients pretty well and the experts at Seattle Tilth and KUOW's Weekday Garden Show have taught me some tricks.  I'll save the best for last and start with some things I learned the hard way. 

On watering... Don't underwater squash plants, they'll get blossom rot. 
The squash were at the end of the soaker-hose line and they didn't get enough water during the heat-wave.  Apparently ample water is required for lime and calcium to circulate, maintain the proper pH and prevent blossom-end rot.

On fertilizing and composting... Too much chicken manure is bad for squash. 
Too much nitrogen makes the soil temporarily acidic. Vine crops like squash and cucumber grow better in slightly basic soils.  Lime can remedy this, but you can't really add lime once things are planted.  Nitrogen-heavy soil is better for foliage; for things like spinach, basil and beet greens.
Roots need potassium- or potash- which is found in kelp meal, wood ash and crushed granite.  
As for general soil improvements, working lawn clipping into the clay-ie soil around the rhody-invested house-perimeter has totally paid off.   Applying fish emulsion during the growing season kept things going strong and it really only smells bad for a day.  I also read that the best way to compost bulky waste like shells, bones and big sticks is by burning them, then adding the ash to the compost pile.  I haven't done this yet, but it sounds like great solution the mussel shells scattered through-out the garden.  They look pretty raw.

On building raised beds... Make at least 3' walkways.
Ours are more raised borders than beds.  Our landlord asked that we restore the original state of the parking strip when we move away, so rather than filling the beds with new earth, we removed about 16" of sod and replaced it with garden mix from Pacific Topsoils.  If we didn't need a border to satisfy our landlord and to fend off the dogs, I wouldn't even have wasted time with raised beds.
4 x 8 is a good size but if did it again, I would leave more than 2 feet between each island.  The tomatoes and Cosmos grew into the walkway and the squash ended up contaminating the tomato plants with Powdery Mildew.

On spacing... Squash and cucumbers need lots of space, even with a trellis. 
We put eight plants in a 4x8 bed with Cosmos.  It turned into a vegetable ghetto.  The flowers quickly expanded into four foot tall bushes and crowded out the squash's roots early on.  We harvested a bunch of Delicata, one wee Acorn Squash, one Hubburd (with which I will make soup) but zero Butternut... Disappointing.

On organic fungicides... It's counter-intuitive but mold needs to be washed off.
I tried two powdery mildew remedies- a milk potion and a baking soda wash.  The latter worked better.  I soaked all the leaves and affected stems with 1 liter of water/ 1 teaspoon of baking soda/ 3 drops of vegetable oil. The spray washed off the mold and coated the unaffected leaves, preventing further infection.  

On pruning tomatoes... If you do it, do it early.
I waited until the 4th of July and by then the suckers were big.  Cutting them left open wounds in the plants' stalks.  They recovered but it was traumatizing.  It's also nearly impossible to permeate a 4 foot solid block of tomato plants.
 
On harvesting... Pick big tomatoes before they're completely ripe.
John told me this and it works!  Ripening full-size tomatoes on the vine will make them go mushy and crack.  Bring them inside when they're just turning red and let them fully ripen on the window sill.

On tomato varieties... Black Zebra get the blue ribbon.
These gorgeous green-striped heirlooms were also full of flavor.  They boast a good medium-size and balanced texture.

The Big Beef were Greg's request.  I have been pretty satisfied but he recently informed me that what he really wanted was the Beef Steak.  Perhaps the name automatically sets one up for disappointment. This variety was indeed meaty and good for cooking, but not as flavorful as I expected.  I'm not sure if the the slight mealy-ness was caused by under-watering during the crucial months of June and July, late harvesting or just inherent to this type.  I did however hear from Willy Galloway that you can stop watering in late August and it helps concentrate the flavor. 
The Purple Calabash, also heirlooms, were pretty tasty, very juicy (almost watery), beautifully ruffled but a bit mealy towards the outside.  They also cracked easily.

Isis Candy and Sun Sugar are popular small tomatoes for a reason- delicious and prolific.
Next year I think I'll try Brandywine, and Amish Paste or some other meaty types for sauce.
Any suggestions? 

On things to (not) plant again...
Fear ye not the turnip.  Homegrown,  they are delicious roasted, in Tempura or steamed in Pot au Feu.  I tried the Purple Top White Globe variety and they were not only beautiful, but mild and tender throughout the summer. 

White Icicle and Cherry Belle Radishes are best- mild and juicy-in early summer.  Apparently Black Spanish Radish are a good wintering variety but they didn't grow very well this spring... I probably planted them too late.  I also had better luck with the Detroit Red beets than Bull's Blood.  The Bull's Blood are prized for their pretty leaves, but they actually tasted pretty bitter to me.  Yellow Mangel Beet greens, however, are super sweet.

On vines...
I had great luck with lemon cucumbers. They were tasty, firm and not too seedy and one sole plant produced enough cucs for a full summer of salads, cold cucumber-mint soup and snacking.  Delicata squash were also delicious and persistent (see on spacing). 

Pimientos de Padron are medium-spicy and smoky and delightful roasted, and on pizza.  Other fabulous peppers include Corno di Toro (good for Pico de Gallo) and Bulgarian Carrot Chili.  The latter are more acidic and dangerously hot.

Wild Purple Orach Spinach (the image in the Fringe Case title) is a tender beauty while Roquette Arugula grows in any soil and weather and makes excellent pesto.   Sorrel is my favorite salad green.  Lusciously sour but hardy, it survived the heat wave and has recently busted into a giant bush.  Nasturtiums are a spicy, luxurious addition to salad and they grow easily.  I didn't plant mine until late July and we are enjoying them right now.

On growing lettuce throughout the summer... Use a shade cloth. 
The lettuce bolted by early July.  I planted a second round on July 20th, and kept the newly sown seeds damp and cool under a shade cloth.  They all sprouted well, didn't bolt and still taste pretty sweet.  I also used the shade cloth to cover mid-summer beet, radish and turnip plantings.

 On green-housing... Just say no to PVC pipes
because bamboo works better and it's far more beautiful.  Covering the plants in spring and early summer contributed to our success, especially with peppers, tomatoes and basil.  Rather than using nasty-ugly-PVC to build hoop frames, I used bamboo strips from Bamboo Hardwoods.  The bamboo strips were inexpensive, strong, flexible and easy to screw directly to the raised-bed frame.  Plastic covers kept the plants warm and sheltered on cool May nights and windy days in June.  They'll also keep things growing this winter.  I hope.

Pimientos de Padron, Patty Pan and Mixed Roots

September is the most diverse month for my parking-strip vegetable-boutique.  The second crop of arugula has sprung, more roots are ready, peppers and squash almost over and tomatoes, at their peak.  This hodgpodge of plenty has forced me to dig for unifying themes.  You can shop for what you need, but cooking with what you have is far more rewarding.  Here are my three best creations of the week. 

Polenta and Sun-fruit Lasagna

tomato, 3/4 lb, sliced 1/4" thick (I used Big Beef)
summer squash, 3/4 lb, sliced 1/8" thick (Patty Pan for me)
small peppers, stems removed (3 Padron's Chilis on hand)
garlic, 2 cloves
basil or parsley, ~1/4 c

fresh rosemary or thyme, 2 tsp. chopped 
olive oil, 2 tbs
ground pepper/salt
polenta, 1 c
Parmigiano-Reggiano,  1/3 c
feta or mozzarella, 1/3 c, moz with sweet pepper, feta with pimientos

Preheat oven to 350.
Gently sear each side of the squash in olive oil, minced garlic and herbs.  Do the same with the tomato slices, but quickly and at a high enough temperature to avoid extracting the juices.  If you are using fleshier peppers, bell or sweet, slice them into strips and sear them also before baking.
Meanwhile, bring 3 cups of water and 1 tsp salt to a boil. Add the polenta and reduce to medium-low heat.  Stir until the polenta thickens, about 10 minutes.  Use a long wooden spoon because bubbly-polenta burns. Take off heat and mix in the parmesian cheese.
Spread half of polenta mixture in an oiled baking dish. Cover with a layer of tomato slices, squash and peppers, and a few slices of feta.  Repeat with another layer of polenta, tomato, squash/pepper and remaining cheese.
Bake for about 40 minutes, until golden brown.
I added some arugula walnut pesto (fresh arugula, olive oil, garlic, salt and olive oil). Tasty!

__________
   

Petits Fours - Tomates Provençales

Provencale-style tomatoes are a summer staple in - you guessed it - Provence.   My Grandmother fries the tomatoes (halved) in a little olive oil, then packs the fleshy side with garlic, thyme and parsley and lets them cook on medium-low with the lid on for about 45 minutes...I think.  I have many fond memories of eating provençale-style tomatoes with a grilled lamb-chop, or cold the next day on a crunchy baguette.
Another delicious story begins with Petits Fours.  Fresh from the pastry shop, we enjoyed these on special Sundays with a drink before lunch.  Little crunchy pastry dough filled with savory treats like cheese and sausage and baked in the oven.  Hence the name, little ovens.
This story ends with the Isis Candy Tomato, of which we have two happy plants this year.  Isis is a juicy, small red tomato, but bigger than a cherry tomato. Perfect for roasting.   So now you see where we're headed.  Little tomatoes stuffed with garlic and herbs then slow roasted in the oven.  Perfect for savoring en apéritif. 

tomatoes, halved at the equator, about 16 Isis-types
olive oil, plenty of
garlic, 2-3 cloves, chopped extra fine or pressed
thyme, ~ 1 tbs fresh, chopped or 2 tbs dried
parsley, chopped, give or take 1/4 c

Preheat oven to 300.
Arrange your gems in a baking dish.  A cookie sheet will do but some depth is ideal for catching the juices, which caramelize into a spread perfect for a savory tartine.  Pour a few drops of olive oil over each lil' tomato.  Sprinkle with fleur de sel,  freshly ground black pepper and dried thyme or pack in the fresh thyme in pinches.  Top each tomato with a tsp of minced parsley.  I used basil and extra thyme because I forgot to plant parsley this year, but this really needs parsley to taste right.

Place in the middle of the oven and bake for about an hour, depending on juiciness, size and level flavor intensity desired. 

I served these on a toasted baguettes for easy handling and with a glass of red, they disappeared fast!

__________

Red Barn Pot-au-Feu

I know, Pot-au Feu is meant for winter, when you can spend the day in a food-coma by the side of a roaring fire (or gas furnace in my case).  Traditionally, pot-au-feu consists of boiled meat and vegetables served with dijon and cornichons, but who eats boils meat in the summer?  Replacing the meat with homemade mayonnaise and a fleshy tomato, and the pickles with fresh radish, makes the Red Barn version of this dish perfect for transitioning into Fall.  The homemade mayo, adapted from Orangette's Sauce Gribiche,  is a bit milder than a mayo made with raw yolks. 

some or all of the following:
beets, halved, or if they are big, quartered into 1" pieces 
turnips, same 
potatoes, same
onions, same dimensions and pricked with a clove or two  
carrots, left whole, for large industrial types, cut into 3" long strips 
cabbage, quartered into 4x4" parts 
leeks, large leeks halved the long way 

1 egg
chives
parsley
tarragon
dill
salt + pepper
canola oil, 1/2 c, cold
olive oil, 1/4 c, cold
2 tbs white wine vineger

Fill your steaming pot with 2 inches of water and bring to a boil.   Meanwhile cook the egg.  Place the egg in a small pot of cold water.  When it begins to boil remove from heat.  Allow the egg to sit in hot water for 15 minutes.  While you steam the vegetables (for about 15 minutes) peel the egg.  Mash the yolk, which should be hardened but still yellow and moist, in a small bowl.  Add some salt and whisk in the oil,  a little at a time.  Once you get a mayo-like consistency add pepper, the finely chopped egg white, chopped herbs and vinegar.
Lay the steamed veg out on a platter next to some radishes and a big juicy tomato, delicately cut into quarters.  Enjoy the vegetables topped with sauce.
* steam red cabbage and beets separate from leeks, onions, golden beets and carrots if you care about color

3 Creations, in Red

the summer bbq (these aren't mine but i would eat one)

 

objects by david neale

 homegrown big beef (you know i can't help myself)

art billboards

i saw these art billboards on the interurban trail north of Greenwood today.  the flip-book effect didn't really work for me...disappointing.  still kinda cool though.

My Summer of Flags

I just found these flags on the blogosphere. They're at Annie's Blue Ribbon General Store, so cute, and they made me want to report on some other fabulous flag projects of the summer.

My friend Elli who is a genius (and a 1st grade teacher) came up with a brilliant idea for her wedding. She sent squares of fabric with her invites and requested her guests decorate them before the wedding. A beautiful string of wish flags, each one unique, lined the site of the outdoor ceremony.

Two weeks later, I set out to help my friend Heather decorate the CAGJ banquet venue, a windowless box in the basement of St. Demetrios Church. We couldn't do much besides hang stuff from the stage and from the back balcony. In the spirit of CAGJ, a grassroots organization, I thought it would be fun to have all the volunteers decorate a flag, then string them between the balconies to lower the ceiling plane and give some color to the drab 80's banquet hall. We used CAGJ colors, green and orange and screen-printed some with the CAGJ logo. Lots of people pitched in but I have to give special props to Francisca, who burned the midnight oil with me the night before the event!

2 Fabric Projects

Last week I made two things out of fabric: a Banana Moon Monkey Pillow and a giant Godzilla. The former took three hours and the latter took fifty.

#1
On Saturday Greg and I made a trip to the Quilting Loft. Our ultimate mission: to make something for his sister on her birthday. The something was unknown and her birthday, the very next day. We looked at patterns...floppy sun hats-too tacky, skirts and bags-too time consuming. Aprons and house dresses-unnecessary. We contemplated what an artist with a deadline and mother of a 9 month old needed (besides time)... Rest, peace, comfort. Nap time. When Greg lay his eyes on the Banana Moon Monkeys it was clear. A pillow it should be. We spent the next half hour hunting for fabrics to match our new found monkeys. I fell in love with polka dots blue on brown and the little flowers unraveled by my boyfriend, fearless in a craft store full of Swedish sewing grannies.


#2
The Godzilla installation happened at Open Satellite, a residency program for contemporary art in Bellevue. The artists in residence, aka SIMPARCH, responded to the sterile weirdness of Belleview -Microsoft, hi rises, hi heels and polyester suits in the summer- with Godzilla, Exhausted.

I helped by covering the carcass with shade-cloth.


They ordered a special sound track from a sound artist...subtle screeches and rhythmic grumbles that sounded like coffee machines and cars. The sculpture transformed the gallery into a terrarium. Watching various Bellevue residents and office dwellers react as the project progressed was very interesting. Oh and you could go inside, but all my pictures are grainy.


This project made me think a lot about art and architecture and process. I want to write more about this but my pillow is calling me. Maybe later.

with a little butter and salt

the first big red of the season. i will eat one with a fork and knife. with some olive oil, sea salt and freshly ground pepper. and that will suffice.

Lo-Tech Yogurt

Duh! Of course making yogurt is simple...people have been doing it since Jesus was around. Fresh homemade yogurt tastes better than even the fancy store-bought stuff and by making it yourself you can avoid collecting millions of plastic containers.
I didn't find many connoisseurs when I was growing up in the suburbs of Littleton, but these days eating plain yogurt is hip and pretty mainstream. You can find thousands of DIY yogurt recipes online but mine, adapted from Najimieh Batmanglij's A Taste of Persia, is the best. No thermometer required. You only need:
1. one pot. preferably stainless steel with a substantial bottom and top (mine is from the dollar
store)
2. milk. preferably organic whole milk from local cows, goats or sheep.

+ Heat the milk on the stove-top on LOW heat with the lid off. This is important because if you heat it too fast, it will burn and taste bad or boil over and create a mess. Meanwhile, warm the oven.
+ When the milk is hot enough to boil, turn off the heat. You don't need to boil the milk, when the surface inflates or rises into a giant bubble the milk is hot enough. Turn off the oven at this time too.
+ Let the milk cool down until you can stick your pinky finger in and count to 20. If you can comfortably keep your finger in there for ages and the milk is luke warm, you waited too long. You need to heat the milk again and this is sad. If you burn your finger, it's too hot, and this is also sad. In either extreme, the good bacteria will die, so the first time you try, stay close. With a little experience it will be obvious.
+ Now that you have the right temperature, not too hot to kill the cultures but warm enough for them to proliferate, drop in several tablespoons of starter yogurt. For a half-gallon of milk I add five generous tbs.
+ Cover the pot with its lid and place it in the middle of the oven. Warming the oven created a temperature to transition the colony into a good growing space and since you turned the oven off a while ago, there is no direct heat to kill the colony.
+ Don't disturb for 24 hours. When it's done, you can store it in the same pot in the fridge or transfer to jars or recycled yogurt containers.

Okay! Now you're ready to make fabulous things with yogurt. Check out these cute little cucumber bites. Lemon cuc slices, yogurt, dill, grilled shrimp (pickled herring or smoked salmon would be killer too) and salt and pepper. If the thought of plain yogurt grosses you out, try homemade yogurt on crème fraîche icecream. Delicious!

Hambone VeloPocket

Found this TopTube VeloPocket on Etsy - by Hambone Designs. Greg can have the B.O.B trailer. I need the VeloPocket.