About Me

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User of little pieces -- of time, fabric, food, land, even trash. I am fascinated with the mighty power of the Small and Bypassed to transform into usefulness and beauty. As a mother of seven, living for decades on one income, I have practice using up Every Little Bit of Every Little Thing. My treasures have grown now and I have the joy of teaching preschool. I find this gift for making practical use of the Small and Bypassed, PLUS the gift of time to create, has channeled into simple, artistic expressions of small things.

Saturday, November 21, 2015

Grand glittering pinecones!

Glitter for the girls . . . glitter for the boys

My favorite pants are corduroys . . .

I don't love glitter messiness, and neither does Miss Warna Solari, my co-teacher in preschool, but these darling grands helped me test out glitter cones for a preschool Christmas craft, and I do love the results. Terah Gregg came up with a less-mess method, so it's a go.

The cones were free, which is my favorite dollar amount, and my glitter is a garage sale or thrift store purchase at $1.50 for several little containers (Too long ago to remember where I got it! It could have been last month and that would be too long ago . . . )

We will need more glitter for preschool, and will purchase what we need, but seriously, if you have some sitting around you aren't going to use, send it my way, if you are so inclined.  I will give you the preschool address!

I love to use up materials that are gathering dust more than I love to buy new things. I think second-hand purchases count for the using up. 

It's not just thriftiness, though that's part of the "love". Raising seven on one lower income bolstered frugality fo' sho'! It's more the challenge of Not Wasting Things; Making Do With What You Have that I love.

Back to the cones.  While the waxed paper did a good job of catching excess sprinkled glitter for reuse and mess control, Terah's idea is better.  We need containers small enough to not use tons of glitter, and large enough to roll the glue tipped pine cones in.  And I've heard from friends that putting the glitter in a zip-lock type bag and shaking it up is fairly safe in terms of keeping glitter contained.

We used Tacky Glue, but school glue is fine.  I watered down the Tacky glue just a tiny bit -- a few drops of water to a couple tsp. glue stirred together in a small bowl.  We took the cones in hand and painted glue mostly just down the tips of the cones, and after sprinkling glitter on the cones (or rolling the cones in the tubs of glitter) laid them to dry on waxed paper.


Thursday, November 19, 2015

That's a fine mess! Simple granola, polenta, and all that stuff. . . .

Oh, for heaven's sake!

There are so many recipes for granola, and I don't even really have one.   I throw mass quantities of old-fashioned oats into a very large bowl.  That's step one.

Step two through eleventy:

Add and mix in a cup, each, of whatever I have one hand, which this morning was: 

coconut, sweetened or un-, flakes, shreds or ground
sunflower seeds
sesame seeds
wheat germ
wheat bran

Add and stir in well:

1/2 cup of apple butter in the bottom of a quart jar just to get the jar out of the fridge
about 3/4 cup brown sugar
about 1/4 cup of black strap molasses
a huge, heaping tbsp. of ground cinnamon
2 tsp. salt
1/2 tsp of cloves and nutmeg

That's it for this morning.  I will pour this into two large steam table pans I inherited from Grandpa and Grandma Toad's restaurant closing years ago, and bake it at 250 for a couple hours, stirring every 1/2 hour or so.

If I had any, when it cools completely, I would add craisins and chopped dates, but I am out.  Maybe I'll pick some up later today to toss with it.

I don't add fat of any kind to keep the calories, expense and staleness out of the granola.  I make such a large amount that it may last us 3 weeks to a month, and once heated, cooking oils become even LESS healthful than they were before -- rancid, toxic . . . blah.  I don't know about butter?  I just don't use it.  Oils do add crispiness and richness.  You decide.
Additions to the granola -- almost any kind of nuts, leftover breakfast cereals, mini-chocolate chips or dried fruits (when cool), sweetening can be honey, sugar, molasses, any of the more healthful sugars are great, sometimes I add a box of store bought granola from Aldi instead of much sweetening at all simply because one box is SO sweet it will sweeten the whole batch (over 30 cups is what I usually end up with) and we love the crunchy stuff in it.   Raisin Bran, also from Adli, is a good addition, too.  Obviously we are not purists with organic, homemade, etc.  I love to use organic, pure foods, but that's not always how it goes here.

I have polenta cooling in my sweet, old bread pan that I inherited from my mother.  These pans (I have four) held of lot of her delicious banana breads; a history of some serious love and sacrifice in these pans, but that's for another time.

You will find hundreds of recipes for polenta online, and mine is probably one of the simplest, so dress it up!  Our plan for this batch is to slice it thin, and fry it in butter.  A definitely dressed DOWN affair, but delicious and inexpensive!

Bring four cups of water into which you have added 1 to 2 tsp. of salt to a simmer.  In a bowl, stir together 1 cup of cornmeal and 1/4 cup of flour.  When the water begins to simmer, whisk the dry mixture into the wet, continuing to simmer until it thickens, and then turn it way down, cover it, and let it continue to sploop and thicken for ten more minutes or so.  

 It reminds me of Lisa Douglas's pancake batter on Green Acres -- another happy childhood memory!

Once it's thickened, stir in a tbsp. or so of butter, pour it into the bread pan and let it cool on the counter.  When it's cooled, put it in the fridge where it will continue to firm up until you are ready to slice and fry it in a little butter. 

Oh, my goodness!  Fry it in bacon drippings. We seldom have bacon, but I've had it fried in bacon drippings before.   Served with maple syrup????   Serious "Yum" factor.

Frying it:  Using medium high heat and butter to cover the bottom of the pan, fry slices (1/4" thick or so) until browned on one side, flip and brown on the other.  Doesn't take long -- a few minutes.

Polenta can be served in so many ways!  As mush which sounds disgusting but tastes good, with additions of cheese and onion as a side dish, seasoned with sage and thyme as for stuffing and served with gravy . . .

Wednesday, November 18, 2015

Life, the bazaar and chicken soup with homemade noodles . . .

The military is flying overhead; an unintentional reminder of traumas and dramas rocking our world. So much devastation and so many broken hearts and baked-hard hearts -- and how weird that life just goes on. Recently I spoke to My Little Elephant and we noted the speed of life and that maybe it's a good thing. Time may or may not be short on this planet, but there's eternity waiting in the wings. 
We need to take better care of each other.
Grandfriendboy is snuggling on my lap which is a sign that he isn't quite himself. Catching a cold or an allergy or a sinus thing. He is usually too busy to cuddle with me except at naptime. Then he needs to be close to see the pictures in "The Monster at the End of This Book," and "Silly Tilly," and "We're Going on a Bear Hunt." 
Today, before entering his sleepy haze, he asks if he can nap with his eyes open. I say, "Sure." He tells me, "Sometimes I snore" and begins making buzzsaw noises. I close my eyes and return gusty reciprocal saw snores. I find myself a solo snorer in a few seconds and find his eyes fixed on me in apparent fascination. I can only assume my snoring is causing my face to vibrate in a curious way -- our skin gets a little loose, you know, when we get older, allowing this to happen. Sad but true.
Soon he is gently snoring, for real, and I slip downstairs, remembering I need to post pix of the Bazaar Saturday, and thinking, as I do SO often, how grateful I am that my daughters are good cooks. Saturday I called home after the bazaar and asked Anna to make homemade noodles, and by the time Mamasan and I walked in the front door twenty minutes later they are nearly ready to toss into soup which I quickly throw together with:
a couple cups of leftover corn and baked potatoes
8 cups of water, give or take
a couple tbsp. chicken bouillon give or take
a couple tbsp. dehydrated onions
a 15 oz can of green beans
3 cups chopped leftover chicken
about a tsp. each of black pepper, oregano, ground celery seed
about a tbsp. of curry powder
This made a lot -- more than enough for the eight of us that evening, which means lunch the next day was taken care of.
Here's what it takes for Anna's noodles, but noodles are not rocket science and the variations are legion:
1 1/2 cups all-purpose flour or pasta flour
1 tsp. salt (you can leave it out)
2 eggs
2 tbsp. milk
Stir this all together and knead until it's smooth and elastic like bread dough.  If the dough is too wet, add a bit of flour at a time.  If it's too dry, add some liquid, but try to gauge it for dryness before it's well kneaded, because it's hard to knead in liquid.
When I was learning to make pasta, the recipes I used said you want a stiff dough.  I was frustrated because in trying to achieve stiffness my dough was always too dry to roll out well, and I would have to knead in more milk or water, which made the dough slimy!  I finally gave up on "a stiff dough" and started making a soft, pliable dough, which is much easier to roll out, and therefore more fun.  Which is good!
Cover with plastic if you want to let it sit for 20 minutes or so.  Letting it rest helps it not to snap back when you roll it out.    I never want to wait, so I just keeping rolling along. . .
Dust your rolling surface with flour, pluck off a piece of dough maybe the size of a couple of biscuits, flour it if needed, and roll it out to about 1/8" thickness or thinness.    Slice the noodles into the widths you like -- I use a pizza cutter, toss them with flour so they don't stick together (The flour will thicken the soup), or just drop them right into your simmering soup.  They will take about 15 minutes to cook depending on how thick/thin they are.

Finding value in the Bypassed and the Small . . .