Homemade Appalachian Pimento Cheese (and a Book Review)

I've spent the last couple of months savoring and drooling over a new cookbook.  Well, to be clear, this publication is part travelogue, part coffee-table style pictorial, and part cookbook.  The short title is Victuals, which, in case you're like me and didn't know, is pronounced like vittles.

The full title is Victuals: An Appalachian Journey, with Recipes – author being Ronni Lundy.

I recently moved to southern Appalachia, and was excited to get my hands on a copy for many of the same reasons written about in the Introduction:

…[T]he people of the southern Appalachian Mountains have been right about victuals all along.  About the way you say them, the way you raise them, the way you cook them, keep them, and share them.  About saving seeds, and working the land, and simmering pole beans, and making real cornbread.  About the connections between earth and the table, and between the table and the people seated around it.

Chapters include:  Roots and Seeds, Salt of the Earth, Corn, Beans, Apple-achia, Preserving, and Husbandry.  States mentioned and/or profiled include Kentucky, West Virginia, Virginia, Tennessee, North Carolina, Georgia, and South Carolina.  The author travels to locations within these states to profile individuals, chefs, restaurants, and small farms and businesses who are keeping the history of southern Appalachia alive with their practices and products.  With words, she weaves history, childhood memories, and present day reality together to paint images of the true story of the southern Appalachian Mountains and their people.  The photographic images placed in between are breathtakingly beautiful, and they, too, tell the story.

Let me not forget the recipes! (I couldn't, if I tried.) Each chapter provides food preparation instructions that have been passed down for generations, and offers new twists on old – even forgotten – classics.  This is not the type of cookbook that can be flipped through in one sitting.  You will be salivating and wiping the drool from your mouth more than once -- maybe even every time you take a peek.

Recipes range from the simple to the elaborate, yet everything is doable.  I'm going to share here a simple recipe from the book for homemade Pimento Cheese, which is part of the more elaborate recipe for Lisa Donovan's Pimento Cheese Nabs, described as a cracker snack "for every mountain pickup truck driver's glove compartment emergency ration."

All you have to do is mix all the ingredients together well.  It's delicious on a sandwich right away, but if you could let it sit in the refrigerator for some hours or a day, you'd get an even better treat for your taste buds.

Ingredients:

• 1/2 cup mayonnaise
  
• 3 oz. finely shredded sharp cheddar cheese
  
• 3 oz. finely shredded mild cheddar cheese
  
• 1 (2 oz.) jar pimentos, strained
  
• 1 tsp Worcestershire sauce
  
• 1 tsp finely grated yellow onion (grater I use) 
  
• 1/4 tsp cayenne pepper

More about Victuals: An Appalachian Journey, with Recipes via Amazon.
More about the author, Ronnie Lundy.
I received this book from Blogging for Books for this review.  The words and opinions here are all my own.
Shared at Coffee and Conversation, This is How We Roll, Happiness is Homemade, and The Homemaking Party.

Homemade Smoky Taco Seasoning Recipe (and a Reminder)

There are a million places on the web to find a taco seasoning recipe.

Seriously.  I just googled "homemade taco seasoning" – without the quotes -- and received about 1,170,000 results in 0.64 seconds (thank-you-very-much).

So this post is not so much about the recipe (though one does follow).  It's more about the reminder.  Why do many of us go out and buy a packet of taco seasoning, when we can make it ourselves? Wasting that dollar, when we all know those dollars add up.  I know I'm guilty of it.  If you're like me, you probably already have the spices needed to make taco seasoning sitting in your pantry.  If not, the one you might be missing is worth the small investment even if you only cook at home a few times a week – the ingredients are not uncommon or rare.  And you can control the heat.  And the salt.

And the smoke.

Yep.  I typed smoke.  You see, the only paprika (a needed ingredient for taco seasoning) I had in the pantry was smoked paprika.  But I went with it! And it was good! So don't be scared if that's all ya got.  It works, too.

Homemade Taco Seasoning (Smoky or Not)

The following makes about the same amount as in one of the store-bought packets.  I only needed a tablespoon, so cut it in half, and still had a bit extra.  Credit to Food Renegade for the recipe.

• 1 Tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano
• 1/2 tsp paprika (smoky or not!)
• 1 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp black pepper (optional; I just gave the grinder a couple of turns)

Mix it all together and store in an airtight container.  If you'd like to make a bigger batch, visit the link above for a quintupled recipe.

Stay tuned for a recipe using this homemade taco seasoning!

Shared at Coffee and Conversation, This is How We Roll, and Happiness is Homemade.

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs' tails wag.  Hopefully, the purchase benefits you, too!  The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

From my smoky mountaintop to yours!

Homemade Chocolate Syrup and What it Means to Rest in the Lord

Have you seen those "chocolate milk is good for you" commercials? I'm not going to expend any brain power trying to dispute whatever science is being used to back up that claim.  Just.  C'mon, people.

But no matter what my brain says, I love chocolate milk.  Love. It.  The sweet chocolatey goodness was rarely in our house growing up, so even at age 43 I still consider it a treat.

Chocolate milk isn't cheap.  I had a relatively inexpensive, go-to brand where I used to live.  And even then I would try to only buy it when on sale.  Since moving, I haven't been able to find anything comparable.

So I was forced to make my own (the chocolate part, that is).  Putting together just a few quality ingredients will give you a darn tasty chocolate syrup to add to your milk for a treat.

Cocoa, water, and sugar boiled together for a few minutes.  That's all it takes.  But watch your pot! Boiling over is a real possibility.

Allow it to cool, and store it in the fridge.  I use a pint size mason jar with a screw cap.

Before I give you the specific recipe, I'd like to share a passage from the devotional I read this morning.  (If you're not interested, simply scroll down until you see the bold Homemade Chocolate Syrup, but it really is just a quick passage that made me think.)

To "rest in the Lord" is the perfection of inward activity.  In the ordinary reasoning of man it means sitting with folded arms and letting God do everything; in reality it is being so absolutely stayed on God that we are free to do the active work of men without fuss.  The times God works most wonderfully are the times we never think about it.  [Oswald Chambers:  If Thou Wilt Be Perfect]

Here's the recipe! I got it from Dining on a Dime, which cited The Tightwad Gazette.

Homemade Chocolate Syrup

Ingredients

• 1/2 cup cocoa, packed
  
• 1 cup water
  
• 2 cups sugar
  
• 1/8 tsp salt
  
• 1/4 tsp vanilla (optional, in my opinion)

Instructions

1. Mix cocoa and water in a saucepan. Heat and stir to dissolve the cocoa.
   
2. Add the sugar and stir to dissolve.
   
3. Boil 3 minutes. (Watch your pot!)
   
4. Remove from heat. Stir in salt and vanilla.
   
5. Store in refrigerator. It will supposedly keep several months, but mine is always consumed well before then. :-)

Yield: 2 cups

Shared at Simple Saturdays, Happiness is Homemade, Tasty Tuesdays, Tuesdays with a Twist.

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs happy.  Hopefully, the purchase benefits you, too!  The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

From my restful space to yours!

Three-Cheese Baked Ziti with Homemade Alfredo Sauce

This is comfort food, y'all.  It's rich.  It's heavy.  It's creamy.  It's cheesy.  What more could you want?

The original recipe came from Southern Living's Dinner in a Dish.  It calls for a whole pound of pasta, and everything is baked in a 9-x13-inch pan (resulting in 8-10 servings).  I cut the amount of pasta in half, and baked all in a 7-x9-inch glass casserole dish.  So if you prefer more pasta than sauce, go the way of Southern Living.  My desired pasta-to-sauce ratio will always be heavy on the sauce side.

I'm not a big fan of grocery store Alfredo sauce.  Maybe I just haven't tasted the right brand.  Who knows? Well, I may never know since I found Dawn's recipe for Quick and Easy Alfredo Sauce.  It is scrumptious.  And easy.  (I don't do anything "quick" in the kitchen, so can't vouch for that.) Dawn says, "The secret is cream cheese!" -- I believe her.

A pot of water takes absolutely forever to boil on top of my RV gas stove, so I try to get that started first thing.  Then I make the Alfredo sauce.  After those two are done, I make the other filling and transfer all to the casserole dish.  Bake until things are bubbly and starting to brown on top.  Serve with a side salad and a thick slice of French or garlic (or both!) bread, and you have a satisfying meatless meal.

For the Alfredo sauce:  Melt a stick of butter (8 tablespoons) in a medium, non-stick saucepan over medium heat.  Add 1 package (8 ounces) cream cheese and 2 teaspoons garlic powder, stirring with wire whisk until smooth. Add 2 cups milk, a little at a time, whisking to smooth out lumps.  Stir in 3/4 cup grated Parmesan (I use the kind often found on the pasta aisle) and 1/8 teaspoon freshly ground black pepper (I eyeball it; probably use more). Remove from heat when sauce reaches desired consistency (I usually let it thicken a bit).  Try not to drink it.

Three-Cheese Baked Ziti

Adapted from "Three-Cheese Baked Pasta" in Southern Living's Dinner in a Dish.

Ingredients

• 8 oz dried ziti pasta (penne or rigatoni could also be used)
  
• a batch of Dawn's Quick and Easy Alfredo Sauce (recipe above or here)
  
• 4 oz sour cream
  
• 8 oz ricotta cheese
  
• 1 lg egg, lightly beaten
  
• 1/4 cup grated Parmesan cheese
  
• 1/8 cup dried parsley
  
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 350 degrees. Boil pasta according to package directions. Drain and return to pot.
   
2. Stir sour cream into Alfredo sauce. Toss with pasta. Spoon half of pasta mixture into a lightly buttered 7-x9-inch casserole dish.
   
3. Stir together ricotta cheese, beaten egg, grated Parmesan, and parsley. Spread evenly over pasta mixture in casserole dish.
   
4. Spoon remaining pasta evenly over ricotta cheese layer. Sprinkle with shredded mozzarella.
   
5. Bake at 350 degrees for 30 minutes or until set, bubbly, and starting to brown.

Yield: about 6 servings

Enjoy!

Shared at Making a Home Linky, This is How We Roll, Thrifty Thursday, From the Farm, and Happiness is Homemade.

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs happy.  Hopefully, the purchase benefits you, too!  The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

For the Love of Carbonation I: Water Kefir (What Works for Me)

I have an addiction.  To soda.

But not for much longer! I have been able to cut my soda intake waaay down.  And to be quite honest, the number one reason for that is having the will power not to buy it.  Simple, right? (Not.) Anyone that gets a severe craving (don't we all from time to time?) knows will power sometimes needs a little help.

So I'm going to share a three-part series of posts detailing what I have been able to use in place of soda to combat my cravings.  I've titled the series For the Love of Carbonation because that is one of the top things I miss when trying to replace soda with another beverage.  The other is sugar, but that can be a whole other dragon to slay.  The replacements I'm going to share, however, do all have sweeteners.  They are just of the natural variety.

First up, is water kefir.  Don't worry, you are not about to endure a lengthy dissertation on this beneficial beverage.  I'll leave that to others who are far more intelligent than I on the subject.  Basically, water kefir is a symbiotic colony (or culture) of bacteria and yeast that ferment a certain liquid (usually sugar water).  The scoby is in the form of "grains," the word used for describing the look of the culture.  Ingesting this fermentation adds to the good bacteria in your body (it's probiotic).

And that's all I have to say about that.

Oh! One more thing.  I think the proper pronunciation is keh-FEER, but I always say KEE-fur.  So if you ever hear me do that, feel free to laugh.

Water kefir is real easy to get started, but I'm going to try not to take up too much space (we'll see) with the process.  Just a quick rundown with a few added things I learned along the way.

When you first get water kefir grains, they will likely need to be rehydrated.  Soak them in water for 3-5 days.  After that's done, get the ball rolling by adding 1/4 cup organic cane sugar to a quart size mason jar, or similar vessel.  (I've read that plastic might be ok, but glass is usually recommended.) Add enough warm water to cover the sugar and stir to dissolve.  Fill up the jar the rest of the way with cool water.  (I use filtered water.) Add your rehydrated kefir grains, and top it off with half a lemon.  Loosely cover the top of the jar so air can get in, but bugs can't.  I use a coffee filter held down with a rubber band.

About that lemon.  I honestly don't know if it's "necessary" or not.  From what I've read, the lemon helps with the pH balance.  It took a while for my grains to get started even after the rehydration period.  I'll bet I brewed at least four batches before I could tell things were really happening, and I initially began with nothing more than sugar water.  In my opinion, the lemon seemed to help.  Now that things are established, I don't need the lemon.  Or the warm water.  I dissolve the sugar in water from the previous single fermented batch.  Take that experience for whatever it's worth.

The average time advised for the first ferment is 48 hours.  Temperature plays a role in that, though.  Warmer = quicker.  I learned to tell when mine was done (in addition to a "cloudy" appearance) by noticing whether or not all the sugar was gone.  If I strained out my grains too soon, I would see a bit of residue left in the bottom of the jar.  Waiting just one extra day would "clean up" the rest of that sugar.  But remember! No sugar means no food for your grains.  Leave them too long like that, and they will starve.  With a bit of practice, you'll learn what's best for your taste.  I know I'm going to reintroduce sugar in the second ferment, so I try to let the grains eat it all in the first cycle.

Finally.  The second ferment.  For the love of carbonation.  This was the hardest thing for me to get down.  Now that I'm doing it, I don't know why it was so hard.  Here's my experience.

A lot of recipes I found for the second ferment said to simply add a 1/4 cup of fruit juice to the strained (grains removed) water kefir and place it into an air-tight bottle / container for an additional 24-48 hours.  But that didn't work for me.

I tried it first in a standard lidded mason jar, even though it is not truly air tight.  I'm pretty cheap frugal, and didn't want to spend money on flip-top bottles when I have a load of mason jars all around me.  But I got little to no carbonation, so I broke down and bought a couple of those bottles.  That helped a bit, but not enough to my liking.

Then I tried fresh fruit.  BINGO! It works fantastically.  I get serious bubble action, folks.  Highly effervescent, slightly stingy carbonation.

And with the fresh fruit, I returned to the mason jar.  After a day or two, I strain the "finished" kefir and pour it into the flip-top bottles to store in the refrigerator, where the process continues at a slower pace.  This has turned into my best practice.  (I now consider the flip-top bottles worth the purchase.  I have two - I think 24 oz. each - bottles in rotation.)

I've used strawberries, blueberries, apples, lemons, and pineapples.  I started adding dried spearmint on a whim, and now won't be without it.  I discovered that I'm not fond of the blueberries as flavoring by themselves, or in any mixture (though I adore them fresh and in baked goods).  And my favorite combination thus far is pineapple mint.

I have no strict recipes for the second ferment.  I just add whatever fruit I have on hand and mint.  I slice the strawberries, halve the lemons, and chunk apple or pineapple.  There are no rules.

Just remember to "burp" your concoctions at least once a day.  I haven't had an explosion, thankfully, but I have had overflows upon opening the flip-top bottles.  And I've had oozes using mason jars.

I know this wasn't a traditional how-to, but I hope it provides you with some tips and ideas for getting your second ferment of water kefir to a taste of your liking.  And maybe, if you're like me, it will help to cut down your intake of bad-for-you soda without having to give up the love of carbonation.

Stay tuned for parts two and three (they might be a bit shorter).  Sign up now to be notified of each new post by email.  You can also find and follow me on facebook and feedly. From my mountaintop to yours!

Shared at The Art of Homemaking Mondays, Monday of Many Blessings, Thank Goodness It's Monday, Tasty Tuesdays, Tuesdays with a Twist, Chain Linky Climb, From the Farm, Happiness is Homemade.

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs happy.  Hopefully, the purchase benefits you, too!  The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

My 2¢ on Dehydrating Apples: a How-To with 7 Tips

Making apple chips, or dried apples, is super easy to do at home with a dehydrator.  (I use a Nesco Snackmaster.) Here are the basic steps:

1. Select firm apples with as little bruising as possible.
   
2. Wash and core the apples.
   
3. Slice apples thinly and as evenly as possible (about 1/4-inch).
   
4. Places slices in lemon juice and water mixture.  A 1/4 cup juice to a quart of water is a good ratio.  This helps to deter browning.
   
5. Season (with cinnamon, for example) if desired.  Place slices on dehydrator trays in such a way that air can circulate around them.
   
6. Dry at 140°F for an average of 12 hours.

What I learned after my first attempt at drying apples at home:

• It's easy! Don't stress over every little step.  Forget the lemon juice? That's ok.  Your slices aren't perfectly even? That's ok.  Some of your slices are touching on the dehydrator trays? That's ok! You should still end up with a nice finished product.
  
• Be picky about your apples.  If you get a ho-hum flavored apple from the grocery store and dry it, it's still going to be a ho-hum flavored apple.  We now live about 3 miles from an apple orchard that's been around for 70 years.  Can you guess where my next batch to dry is coming from?
  
• The skin is pretty tough after drying.  Next time, I'm going to peel my apples.
  
• The lemon juice and water mixture works.  I had no browning of the apples using this method.  Having said that, there are plenty of people who skip this step.  Try some both ways.  If it doesn't make a big enough difference for you, you'll save time in future batches.
  
• I used a Granny Smith (tart) type of apple.  Didn't care for cinnamon on it.  Might want to use a sweeter apple in the future.
  
• Be flexible with your drying times.  External factors will play a role in how long it takes to dry your apples.  So don't be hard and fast about it.  Check on the drying progress from time to time.  You want a pliable and flexible apple slice with no signs of moisture.  If you are planning on storing them long term, over-drying is better than under-drying.
  
• I store my dried apples in pint-sized mason jars.  The ones I made 10 months ago have not lost any flavor -- still delicious!

Shared at The Art of Homemaking Mondays, Thank Goodness It's Monday, Inspiration Monday, Create Link Inspire, Tuesdays with a Twist, The Homemaking Party, Thrifty Thursday, From the Farm, and Chain "Linky" Climb.



From my mountaintop to yours!

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

Easy, No-Bake Energy Bars

We've been doing a pretty good job with meals lately.  We've managed to cut our food waste way down by only making what we will eat and / or eating leftovers for lunch, as well as not being afraid to utilize the freezer for future consumption.  Really pretty simple stuff, but stuff I didn't take time to do before.  Here recently, however, I've been missing something.  Snacks!

I haven't been buying a lot of junk finger foods since we moved.  That certainly doesn't mean I haven't been tempted in the grocery store.  Even stopped and gave some things a hard look.  But I've done a pretty darn good job of resisting.  Think money.  Think chemicals.  Think health! (It's not 100% effective, mind you, but does do the trick most of the time.)

My point is this:  I realized that the body's desire to snack is rarely there.  As long as I eat a bit of breakfast and a lunch, I'm usually good 'til dinner.  Which must mean, at least for me, if it's in the pantry (cupboard, fridge, whatever) I. will. eat. it.

But, ya know, cravings do come.  And they've been swirling around me the last several days.  I usually have some sort of fruit around, but I eat it with breakfast or lunch.  So I didn't want that.  I did make myself some popcorn one day, and that was good.  But I still wasn't satisfied, and I'm sure you know what the problem was – I wanted something "sweet."

So finally I went through my Pinterest boards to find a homemade granola bar recipe to try.  One of those things that's been on the to-do list for some time, but haven't felt the urgency until now.

I settled on some Oatmeal Energy Clusters because I already had all the ingredients, save one.  The basic recipe is from The Chew's Clinton Kelly.  I just made one addition.  You'll need:

• 2 cups quick oats
  
• 2 tbsp chia and/or flax seed mixture (I use Decadent Blend Chia & Flax Seed with Coconut & Cocoa)
  
• 1/2 cup chocolate chips (I used minis)
  
• 2/3 cup shredded coconut (try to get unsweetened)
  
• 1/2 cup natural peanut butter
  
• 1/3 cup raw honey
  
• 1 tsp vanilla extract
  
• 1/4 tsp salt

Put everything in a big bowl, in the order typed above.  Mix it well.  I had to do it with my hands to really get it together.  If your mixture is stubborn, try adding some more peanut butter and/or honey.  You could also warm the honey and peanut butter together, to get more of a liquid.  Then add to the other ingredients.  But I was too lazy to go through all that.  Here we are mid-mix.  I forgot to snap an image before starting.



Now.  If you follow Clinton Kelly's recipe, you would put the mixture in the fridge for a while, pull it out and roll pieces (roughly 1-inch in size) into balls.

I knew that would not work for me.  Popping a 1-inch "cluster" in my mouth would not result in a craving satisfied.  I know that's my brain talking, but it doesn't matter.  I need more than one bite to my snack.  If you're like me, you'll want to make bars.

Take something akin to a 9"x9" pan and line it with parchment paper.  (I used a toaster oven baking tray that measures 10"x8".) Press the mixture out evenly to the size of the pan.  You could add another piece of parchment paper and use a rolling pin, if it'll fit.  But, again, I just used my hands.



Lift the bottom parchment out of the pan and square off your gonna-be bars, if necessary.  The pan was really just a guide.  Then let everything dry for at least an hour.



Now it's time to cut the bars.  My pizza cutter worked well.  I made a single cut down the middle long-ways.  Then another cut down the center the opposite way.  Then each half (which is quartered) into thirds.  Does that even make sense? Lord, help me.  Let's just say I got a dozen bars.  Each one measured approximately 4-inches by 1 1/2-inches.  The image below only shows eleven bars because I ate one already! (She sheepishly grins.)



Another good thing about these bars, in addition to requiring more than one bite to eat, is they are relatively healthy.  They're full of fiber, protein, potassium, magnesium, and antioxidants, including Vitamin E.  Chia and flax seeds also add Omega-3.  You can also customize them even more.  Maybe add dried fruits or nuts.  Go crazy with it!

These bars should last about a week in a sealed container on the counter.  You could put them in the fridge to extend the shelf life a bit.  Give them a try! Real food with no added chemicals is a good, good thing.  From my mountaintop to yours.



Shared at Art of Home-Making Mondays, Homemade Mondays, The Homemaking Party, Thrifty Thursday, Happiness is Homemade, Coffee and Conversation, Wonderful Wednesday, From the Farm, and Tuesdays with a Twist.



Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

Feeling Overwhelmed? Make Your Own Mouthwash!

It happened again. It crept up on me, but still. It happened. That feeling of being overwhelmed. It overtook me. Had me almost paralyzed!

There's so much to do. And so much I want to do, but can't yet afford, whether it be for lack of time or money. But it's all still in the forefront of my brain.

And it doesn't help to be planning a move around the first of the year. Because there are some things that are just not feasible to be doing right now. But that doesn't take the project(s) off my to-do list, necessarily.

I've tried making separate lists. Dividing things up into different time-frames. The problem is the "master" list remains in my head.

When I get that feeling of being overwhelmed, I tend to turn to information. Books, blogs, YouTube videos. I rationalize that I am researching and learning -- and that is a valid truth -- but for me it's just procrastinating. Because I don't know where to begin. Or maybe because I don't know exactly how I should approach a certain project. An overwhelmed perfectionist rarely accomplishes anything, I say. And that would be me of late.

Then I came across something that helped me a lot. It got me off my butt. I read it on the Art of Simple blog. (Which proves researching and learning from books, blogs, and YouTube is worthwhile, but I digress.)

A quote from Christian missionary, author, and speaker Elisabeth Elliot:

I read the quote and thought, "Wow. That simple idea makes so much sense."

While still pondering the quote, I walked into the bathroom and (eventually) opened a cabinet to stare at an empty mouthwash bottle. Something I've been meaning to make for myself for a time. But instead of adding the task to a mental to-do list, it became the thing in front of me. So I did it. (I know you're proud, but no applause is necessary.)

How simple and sweet is that? I knocked something off my to-do list, and made chemical free mouthwash for pennies.

It took such little time and only three ingredients.  The recipe I used came from Frugally Sustainable. (Score another one for blogs.) She had a few to choose from, and this was a basic: One cup filtered water, one teaspoon baking soda, and 3 drops organic peppermint essential oil. Throw it all in a half-pint mason jar, apply lid, and give it a shake. Thirty minutes after swishing some around my mouth, I still feel fresh.

Think you might want to give it a try? Well, "do the thing in front of you"...or pin it for later! ;-)

P.S. I did not know of Elisabeth Elliot before reading the quote attributed to her. I have since learned she passed away a little over a month ago, at the age of 88. May she rest in peace.


Shared at The {Not Just} Homemaking Party, Making a Home - Homemaking Linky, Big Family Frugal Weekend Link-Up, Wildcrafting Wednesday, Simple Life Sunday, and Simply Natural Saturday.

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Disclosure: This post contains an affiliate link, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading, following, and supporting Stephlin's Mountain.

Strawberry Banana Yogurt Cake ~ Baked in a Toaster Oven

Life without an oven stinks. Especially when you love to bake. And since our beloved Destiny lacks the appliance, I haven't been able to bake in over two months! Well, I could stand for that no more. So we bought one.

A toaster oven, that is. ;-)

I had a bit of cash left on an Amazon gift card so, while it's not exactly high dollar, we were able to get a good one: a Black & Decker Countertop Convection Toaster Oven was delivered just a few days ago.

I was able to sample some recently received strawberries at work the day before yesterday. They were Delicious! I was actually surprised at how tasty they were, and made sure to buy some on the way out. I already had a couple of bananas at home, and had pinned the base recipe for this cake not long ago. It was a perfect storm, it seems.

You only need one bowl to mix this cake. A plus for those with limited space! The base recipe does not call for bananas, but I couldn't resist the combination. I simply folded in slices at the end of mixing the cake batter. And I think I made my dollops of strawberry jam a bit too big. Next time, I'll be more inclined to swirl it in to the top.

Here's proof I baked it in a toaster oven! :-)

And the yummy result. It's somewhat similar to the best strawberry bread ever I posted about here. Greek yogurt makes it super moist. Recipe follows.

Strawberry Banana Yogurt Cake

Adapted from Betty Crocker recipe here.

Ingredients

• 2 containers (5.3 oz each) Greek blended strawberry yogurt
• 1 1/2 cups granulated sugar
• 3/4 cup extra virgin organic coconut oil (can also use vegetable or canola)
• 2 tsp vanilla (make your own!)
• 3 eggs
• 2 1/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 cup strawberry jam
• 1 1/4 cups quartered fresh strawberries (grow your own!)
• 2 tsp granulated sugar
• powdered sugar, for garnish (optional)
• 2 bananas, sliced (optional)

Instructions

1. Preheat oven (toaster or regular) to 350°F. Grease and flour a 13x9-inch (I used a 10X12-inch) pan.
2. In a large bowl, stir together yogurt, 1 1/2 cups granulated sugar, oil of choice, and vanilla until well combined. Mix in eggs, one at a time, until well blended. Add flour and baking powder; beat with wooden spoon until smooth. Fold in sliced bananas, if using.
3. Pour batter into pan, spreading evenly. Dollop strawberry jam on top of cake batter. Sprinkle with strawberries and remaining 2 tsp granulated sugar.
4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. (Mine took 45 minutes in the toaster oven.) Cool 20 - 30 minutes. Sprinkle with powdered sugar, if so desired.

Yield: 12 servings

P.S. I hope you'll forgive me rocking the paper plates and foil pan. Not very crunchy or homestead-y, I know. Sometimes ya gotta do what ya gotta do. Ya know? I'll make up for it when we get moved, I promise. :-)


Shared at Making a Home - Homemaking Linky, Tasty Tuesday, Teach Me Tuesday, Tickle My Tastebuds, Tuesdays with a Twist, and Homemade Mondays.

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Disclosure: This post contains an affiliate link, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading, following, and supporting Stephlin's Mountain.

Make Your Own Bug Repellent with Essential Oils

I'm not a fan of summer. Well, that might be a little harsh. Breaking it down a bit, I'm really not a fan of weather above 80°, and I'm not a fan of bugs. Wasps scare the bejeezus out of me. Gnats and mosquitoes annoy me to seemingly no end. Even if I try to enjoy the milder warmth of early morning or late evening, they are there to ruin it for me.

My solution to this? Stay inside. Right by the air conditioner. Ever heard of cabin fever? For me it's more applicable in the summer!

Yet this summer is a bit different. Since space is limited, being perfectly fine with staying inside ALL the time is just a silly pipe dream.

Which leads me to insect repellent. Can't stand the chemical-laden stuff "off the shelf". Not only are the chemicals harsh for us and our skin (to put it mildly), but the stuff stinks to high heaven and is often incredibly sticky. I always feel as though I need a shower after using it.

Enter essential oils. Though not my first time using them, this is my first time using them in this manner. Would the right combination really repel insects?

In a word, YES!

I based the recipe I used on one found at GreenBootLiving. There are a ton of recipes out there! If you already have an arsenal of essential oils, check around to see if there is a recipe using the ones you have on hand. I'm always up for minimizing cost.

I purchased my essential oils for this purpose from Edens Garden via Amazon. The prices are great and there are no additives or fillers added to the oils. And free shipping at the $35 threshold is nice, as well.

I did make one addition to the original recipe I went with by mixing in Rose Geranium. I've read it's a great tick repellent.

Since this was my first (trial) recipe, I made a fairly small amount -- less than 4 oz. To replicate that amount, here's what you'll need:

[Disclosure: Links are of the affiliate variety.]

· 4 oz. spray bottle
· 5 tbsp water (I used filtered)
· 1 tbsp witch hazel (I used a generic comparable to this from my local grocery store.)
· 1 drop 100% pure thyme oil
· 2 drops 100% pure lemongrass oil
· 1 drop 100% pure lavender oil
· 1 drop 100% pure peppermint oil
· 1 drop 100% pure rose geranium oil

Mix all ingredients in the spray bottle. Apply to exposed skin when going to the bug-infested outdoors!

Shared at Thrifty Thursday at the Thrifty Couple, Thrifty Thursday at Living Well Spending Less, Coffee and Conversation, Fluster's Creative Muster, The {Not Just} Homemaking Party, Wake Up Wednesday, Wildcrafting Wednesday, Wonderful Wednesday, and Simple Life Sunday.




Standard medical disclaimer: I am not a doctor, and statements here have not been evaluated -- nor approved -- by the FDA. This post is meant for educational and informational purposes only. Please conduct your own research and make your own decisions regarding the use of essential oils.

How to Make and Store Your Own Dried Orange Zest

Have I ever told you about my love for my dehydrator? (Heh, Heh, of course I have.) Well here's yet another task it can handle for you!

How to Make and Store Dried Orange Zest

The zest of an orange is the outermost, colorful part of the peel. It contains concentrated, highly flavorful oils great for baking delicious sweets and breads. You can most certainly use it in savory cooking, as well.

All you need to do to make zest is remove this colorful part from the orange. You can do this by using a knife to cut strips, a simple grater, or a utensil more specifically designed for zesting. (I have a Microplane and wouldn't trade it for the world.) The important thing to remember is not to go into the pith, or white part of the peel. This has an unappealing flavor. Also, don't forget to wash your fruit before zesting.

If you're lucky and find yourself with a lot of oranges, making a large quantity of dried zest is made easier by using a food dehydrator. (I have a dwarf orange tree right outside on the patio. It's producing intoxicatingly fragrant blooms and fruit -- I'm impatiently waiting for those babies to ripen.)

Additional note: I also watch for oranges (or lemons or limes -- you can zest them too, ya know) in the reduced section of my produce department. I can sometimes find 3 lb. bags of oranges for 99¢!

To dry your zest, simply spread it out on a shelf of the dehydrator and set your temperature to 135°. Walk away and let it do its thing until the zest is completely dry. Alternately, you can use your oven if the temperature can be controlled to that low degree, and you have the time. You can also simply let the zest air dry on your counter top (I have no idea how long that would take, though).

BTW, if you end up with too many oranges to eat, run them through a juicer (this is mine). That's what I do. I then freeze the juice in these little stackable Ball freezer containers and pull one out to place in the refrigerator each night before I go to bed. Freshly squeezed juice is ready to drink in the morning.

Your fresh-dried orange zest can simply be stored in a jar with a tight lid in your pantry. I can't say exactly how long it will last. I can say I've had some in my pantry for a few months, and it still has flavor.

How much does it make / save? I got about an ounce out of three large oranges. I've seen this amount go for $3 - $4 in stores...made mine for pennies!

Shared at All Things Thursday, Fabulously Frugal Thursday, Thrifty Thursday, and some of these other fine hops.




I was featured!

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Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading and following Stephlin's Mountain.