EcoGrrl-icious

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ozpurpletap

Serious water reuse down in Oz

Back into the swing of things this week, and feeling how close we are to spring…

I am becoming more conscious of what’s left in my pantry from last year’s preservation, and am pretty pleased.  It’s also made me determine that there are some habits to canning & preserving that have got to stop – i.e., nine million jars of jam that I primarily end up giving away because honestly?  I rarely eat toast!  So, onto making and saving more of what I love more – the savory!

With that, I’ve got springtime on the brain and here’s what’s on my mind…

* The Waring Portable Burner is my first foray into my dream of canning outdoors.  Yes, the burners are a tight squeeze but I’ve been thinking about transitioning to using a stockpot instead as I’ve always hated how monstrous the traditional canning pots are.  I’ll let you know this summer how it goes!

* “When food, in the minds of eaters, is no longer associated with farming and with the land, then the eaters are suffering a kind of cultural amnesia that is misleading and dangerous.” Check out Wendell Berry’s powerful essay, The Pleasures of Eating, and great tips for how we can all make a difference.

* 10 Easy and Affordable Ways to Reduce Your Chemical Burden Today is awesome and are tips that I’ve taken into my own life over the years.  On a mild day like today, #9 was the first thing I jumped at doing!

* As many of you know, I’m in my first week of going gluten/dairy/egg free as part of my thyroid regimen prescribed by my doctor. So with that I’ve got to give a shout-out to two restaurants who have made my life so much easier – the Tin Shed and Back to Eden, both on NE Alberta just a short bike ride from my house.  At the first, I can just tell them what the deal is with my diet and they are not only used to it but are great about knowing their ingredients, providing me options, and – oh yeah – serving Killer Food no matter what your dietary restrictions.  And B2E?  Well, every single thing on the menu is g/d/e free.  Really! So yesterday I indulged for Pi Day and had their insanely flaky and delicious blackberry-apple pie.  Ahhh…

* Speaking of Pi Day and the Pie that goes with it, the Pie Diva herself, Ashley English of Small Measure, is featured on the cover of Country Woman.  Check her out if you don’t already know her and read the article even if you do!  She’s just too darn cool for school, I tell ya.

* As part of my wellness commitments to myself for this year, I’ve really turned up the attention on mind-body-spirit integration, paying close attention to how one impacts the other in keeping healthy.  What I put in my body, how I take care of my mind, and the ways in which I nurture my spirit all are connected.  I have committed to twice-weekly restorative yoga monthly hot stone & aromatherapy massage, bimonthly meetings with my therapist, regular visits to my naturopath and a focus on continuous learning.  With that, I found this Ayurveda 101 article to be a pretty cool introduction to doshas.  Me? Pitta all the way.  Note: I don’t follow an ayurvedic diet (one step at a time!), but I do try to stay conscious of these factors that are mentioned.   

* And just for some “awwww”, I have to share Renaissance Garden blogger Cherie’s photos from her homestead, White Flint Farm.  If you don’t love these goats, well then you just don’t have a heart. So there!

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4 thoughts on “EcoGrrl-icious

  1. My roommate just went GF and has been talking about this place: Tula Gluten Free Bakery Cafe at 4943 NE MLK. Yelp reviews say the sea salt chocolate chip cookies are to die for.

    • I go there every week – they’re adjacent to my yoga studio :) Great stuff however a LOT of their items have egg &/or dairy so I am limited to their vegan products. Their almond chai is awesome though as they don’t use chai concentrate, they actually brew it. YUM. Thanks for the comment!

  2. I’ve tried canning but just cannot get into it. What bothered me the most was the volume of water involved in it. Plus, like you, I’m not really a jelly/jam person. And I prefer the taste and texture of frozen foods. I now need to make an investment in wide-mouthed mason jars so as to avoid all the plastic bags used for freezing.

    And thanks for the shout out – and spreading the word about what awesome creatures goats are!

    • Ahh but you can can tomato sauces and peaches and pears and applesauce and soup and tons more!

      With the water, I use the same pot all day long then at the end, when it cools, I use it to water the garden! Freezing takes electricity all year long so each of them take different forms of energy :)

      I’ve been using ball jars for freezing berries and whole grape tomatoes (all size openings) and love it!

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