Wind Turbine Setup

So, last weekend we started setting up a wind turbine…

Here are a couple pics of it going up…

 

 

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Woohoo!

Well, I finally imported from an old blog…  and it worked!  Who knows, maybe I’ll like WordPress…  😉

In other news, Davey and Barak had their first basketball practice today.  Their team is the Sabres.  They’ll be practicing twice a week, and their home games will be at the Arlington school.  Should be a good experience.

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Hello world!

Welcome to my WordPress blog. I have (mostly) given up on DotNetNuke.  The installation process is a little too finicky, and the blogging is a little too out-dated.  And I’m not willing to pay a fortune for excellent, current, strong blogging tools for DNN.  So, here we are!  And we’ll see how it goes.

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Breastfeeding

June 13, 2006 – Copyright 2006 The New York Times Company

Breast-Feed or Else

http://www.nytimes.com/2006/06/13/health/13brea.html?ex=1150430400&en=95beac1a03e3df96&ei=5087%0A

By RONI RABIN

Warning: Public health officials have determined that not breast-feeding may be hazardous to your baby’s health.

Continue reading

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Our Experience With Plantain

A couple of summers ago, I was bitten by a brown recluse spider.  I research on the internet frequently, and that was my natural instinct in this situation.  Most of the information I initially found pretty much told me that I was out of luck – that unless I had made it to the doctor almost immediately, I would just have to suffer the effects of the poision.  And from the way my body was responding to this bite, I was guessing that I was going to lose a good-sized chunk of my thigh. Continue reading

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Identifying Plantain

Yes, plantain is a kind of super-banana that grows in South America.  I have no explanation why a common yard plant in North America is given the same name, but there it is.  There are two types of plantain common in North America, and someday I shall find their proper names and put them in here.  For now, I have pictures! Continue reading

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Breakfast Cobbler

This was inspired by Flying Fruit Cobbler from www.flylady.net, but I made enough changes that I’m going to post the recipe here as my own.

Melt 1/2 stick of butter in cast iron skillet while preheating oven to 350′

Dump fruit on top of melted butter.  This morning I used 1 can of crushed pineapple and a smallish can of tropical fruit salad, tomorrow I shall try several apples and some cinnamon… Continue reading

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Pancakes for 10

This recipe is what I am currently using for the 10 of us:

Stir together the dry ingredients:

  • 4 cups flour (usually half-and-half)
  • 4T sugar
  • 8 t baking powder (2T + 2t)
  • 1 tsp salt

Blend wet ingredients, then add to dry all at once:

  • 4 beaten eggs
  • 5 1/2 c milk
  • 1/2 c oil

I use a wisk to combine the wet and dry ingredients and get the chunks worked out.

I usually use a 1/4 c measure to place the pancakes on a 350′ skillet.

 

contributed by Laurel Smith

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Self-Rising Flour

To make your own self-rising flour (I find it handy to have these proportions around since I don’t buy SR flour and some recipes call for it):

  • 4c Flour
  • 2T Baking Powder
  • 2t Salt

 

contributed by Laurel Smith

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Wheat/Oatmeal Bread

always seem to put off making “Beka Bread” (aka Honey/Wheat/Oatmeal Bread) because we don’t have enough honey in the house.  So today I got brave and decide to adapt it to use with turbinado (raw) sugar.  This is what I came up with, and it yielded some beautiful loaves!

Wheat/Oatmeal Bread

Combine and cool to lukewarm:

  • 3 cups boiling water
  • 2 cups oatmeal (Beka uses old fashioned; I’ve been using my steel cut oats with good success as well.  That’s what we have on hand, and it gives a nice texture.)

Test:

  • 1 1/4 c warm water
  • 2 T yeast

Add to the oats:

  • 1 c turbinado sugar
  • 2 T oil
  • 3 eggs (Beka uses 4 egg whites, but I always find those good yolks going to waste)

Combine all and add 4 cups flour (half white/half wheat)

Sponge for 15 minutes (aka “let it sit”)

Add 1 cup of flour at a time – about 5-6 cups (again, half and half)

IMPORTANT – add 1 1/2 t salt with the flour after sponging.  This gives additional time at the beginning for the yeast to do its thing.  I will get a cup measure of flour, dump half in the bowl, then stir the salt into the remaining half before adding it to the bowl.

Knead about 5-8 minutes

Let rise in buttered or oiled bowl for 1 hour

Make loaves (coat those bread pans too!) and let rise again.  If you have full-sized loaf pans, this will make 3 loaves.  If you have smaller ones, you could probably do  4. 

Bake at 350′ for 25-30 minutes.

contributed by Laurel Smith

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