Yuletide, Oathing & 13 for 13

Yule is upon us yet again and it's time to start looking towards the new year.  Where did the time go? 

One aspect of our Yuletide festivities is Sumbel.  It's a sacred rite which involves making oaths for the next year.  One of my friends, Cat, posted on her blog about the 13 for 13 at Life Skills Challange 2013.  I figured I could make my oaths and then use the 13 for 13 website to update my progress as the year moves forward. 

You can check out my skills and also join yourself. 

Until then, I wish each and every one of you a blessed Holiday Season no matter what you're religious views or lack thereof.  Glad Yule!



The Yule Tomte and his Yule Buck. 

Making Liquid Laundry Detergent

If you've been buying laundry detergent lately, you know how expensive it is.  Even the cheap stuff is not cheap anymore. I come from a long line of die-hard Tide users.  It runs about $8 for 50 ounces of the stuff. Yikes!  Sure, you can get coupons &/or catch it on sale, but it's still crazy expensive.  A 5 gallon bucket of homemade detergent costs approximately $2.35 to make & lasts a long time!  It's quite a savings in the long term.

So last summer, I started making my own detergent. Yup, I make my own.  So does my mother (the Tide queen!), my best friend, an aunt, and several cousins.  It's so easy and so inexpensive I doubt if any of us will ever buy commercial detergent again.

So here the 'scoop'..ha ha..I'm SO funny!

Notice spoon and grater.

Here's what you'll need:
Approximately 4 gallons hot water
5 gallon bucket
1/2 cup Borax (20 Mule Team is what's usually available)
1 cup Washing Soda (Arm & Hammer is easy to find)
1 Bar of soap (Most recipes call for Fels Naptha. I've also used Zote and Colgate's Octagon).
Add Borax and Washing soda to bucket.

Fill bucket about 3/4 full of very hot water and stir until Borax and Soda are well mixed.

Heat 4 cups of water to boiling in a saucepan. 
While water is coming to boil, grate soap into a bowl.  I've read some people use a food processor but I do it the old fashioned way.

Once the water comes to a boil, slowly add soap flakes and stir until melted. Do it slowly.  Do not add all at once or you'll end up with a big ball of hot soap.

 

Keep adding soap until you have a nice pan of soap soup. By the way, you're house is going to smell extra clean while you do this so pick a scent you like!

When all soap is melted, pour into hot water and stir until mixed.

This is the 'hard' part.  Put the lid on the bucket and wait 24 hours.

When you open the bucket you can see a variety of things. 

EEEK! I've been slimed!

Sometimes, the detergent will look just like Jello.  Sometimes, it will look like 'real' liquid detergent and sometimes you'll end up with sorta slimy water with blobs floating in it.  It really doesn't matter.  It looks kinda gross but works just fine.  If you don't like it, take a hand-blender and mix it together.

We usually just use it straight out of the bucket.  If you don't want a bucket of slime hanging around your laundry room, you can decant it into used laundry bottles.  Make sure to shake before each use.

If you want to get fancy, you can add 10 to 15 drops of essential oil to the detergent.  I've used lavender.  It doesn't scent your laundry so for me, I just keep it simple.

To use, add about 1 cup per load.  It will not suds like store-bought detergent but your clothes will be nice and clean. 

Cooking the Kale and Swiss Chard!

Finally!  My little garden has paid off.  I waited patiently for this moment! 

Here is my first harvest of the kale and Swiss chard I planted awhile back.  A big ole sink full!

I am please with my haul!

 

After I rinsed it, I spun it dry in my Salad Spinner.  I tell ya, those things are wonderful.  Of course, since it was nice and fresh, it was definitely making it to the dinner plate tonight. 

 

My favorite way to cook greens is to not over-cook them.  I don't care for mushy veggies in general and particularly greens. YUCK!  I lightly saute them and everyone raves.

Not pictured...sugar.

Garlicky Good Greens

1 mess of greens (I had a large colander full)

Garlic (I used 4 cloves)

Fresh course ground pepper-to taste

Sea salt-to taste

Crushed red pepper-just a pinch (of course if you like hot stuff, feel free to add to taste)

Sugar-about a teaspoon

Olive Oil-about 1/4 cup at most

Water-about 1/2 cup

 

Remove stems from kale and chard.  Discard (or put in your compost pile).

 



Cut up kale and chard.  The easiest way is to roll it into a 'cigar' shape & then slice it into thin strips.  Once you have sliced it all, place in a skillet.

 

Next, get your garlic.  Peel and cut off the root end. 

 

Using a garlic press, squish garlic on top of greens.  Yup, squish is a cooking term in my house.  If you don't have a 'garlic squisher', mince it.  Next sprinkle with salt, black pepper, red pepper flakes, and sugar.

 



Drizzle olive oil over greens and then add water to the pan.

Hard to see olive oil but it's there.  Other pic was too blurry.
 





Saute over medium-high heat, making sure to stir frequently until greens are getting tender and the water has evaporated.  Be careful and don't burn the garlic, otherwise it will become bitter.  You want the greens to retain their color but still be tender.  This takes about 10 minutes.  Yes, they will reduce a lot!  Always start with at least double the amount you want for the finished dish.

 



 

Serve and enjoy! 

 

 

 

 

I served my greens with Rosemary Roasted Cornish Game hens, Israeli couscous, and Rosemary sherry reduction sauce.  It was delicious.  Hubs asked if I could duplicate this exact meal for the In-Laws this weekend.  If that's not a compliment, I don't know what is!

 

It's Beginning to Look a Lot Like Yuletide!

I absolutely refuse to put up Yule decorations before Thanksgiving.  I think Thanksgiving deserves our full attention.  It's an important holiday for families and for us as Americans.  We honor our forefathers and mothers and the blessings we have received throughout the year.  All good things. 

But now that Turkey day is officially over, it's time to start redecorating! WOOHOO!

My Mother-in-Law has gifted me the past few years with a beautiful set of holiday dishes by Pfaltzgraff called Winter Berry.  They are a lovely pattern and perfect for the entire holiday season.  She really put a lot of thought into choosing this pattern for me and I appreciate them very much.

So pretty!

They are now our primary dishes.  Yes, I have different dishes for the seasons.  I will admit I have six sets of dishes.  Yeah, you read that right.  Six sets!  I just love changing things out for every season. 

Things are a bit messy around the ole homestead right now.  I've been in the garage, pulling out boxes, checking light strands, and rearranging wreaths. 

Our typical Yule theme is blue and silver.  This year, I'm incorporating red into the blue with small hints of evergreen.  I think it'll be really pretty and will blend well from room to room.  The way our house is laid out, you can see the kitchen and dining room from the living room. Because of this, I have to be aware of how the whole pulls together.  I think I'll be able to pull it off.  When I'm done, I'll post some pictures and you can tell me how I did. 

Cookies for Turkey Day

Tomorrow is Thanksgiving and I will be spending it with my In-laws.  My Mother-in-law is now gluten free.  Most of the desserts she makes include flour, so she can't eat them, so I wanted to make something special for her. 

I looked around online and saw a lot of peanut butter cookie recipes which were gluten free.  This recipe is a hybrid of several and makes a small batch. Perfect!

These are not super sweet so they are great after a heavy meal or with a cup of coffee for breakfast.  What?  Cookies for breakfast?  Hey, you only live once!

Gluten Free Oatmeal Peanut Butter Cookies
Make about a dozen cookies
1-1/2 cups old fashioned oats
1/8 cup white sugar
1/8 cup turbinado sugar
1/4 cup peanut butter
1/2 teaspoon baking powder
1 large egg
2 tablespoon soft butter
1 teaspoon vanilla
Dash salt
1/8 cup chocolate chips
1/8 cup butterscotch chips

Preheat oven to 350F. 
Combine all ingredient except chips & blend well. 

Add chips and blend again until chips are evenly dispersed into dough. 

Using a cookie scoop, scoop out cookies onto parchment lined cookie sheet.

Bake approximately 12 to 15 minutes.

Allow cookies to cool then devour!

Here they are, all dressed up for their trip tomorrow.

 

To the Vets

Soup For Supper

It's one of those windy cool Autumn days that just requires homemade soup.  And bread.  Yes, homemade soup and bread! 

I rooted around my freezer and pantry and decided upon Chicken Noodle soup with my Honey Oatmeal bread.  Mmmmmm. Sounds so good!  Hubs will be thrilled. 

So the bread is in the bread maker and yes, the house smells wonderful.  Now on to the soup.

I'll be honest, I have a tendency to just throw stuff together.  I only really measure for baked goods because they are picky recipes.  I promise to try to keep track of the amounts of ingredients for you. 

I do think that you should adjust amounts to your family's preferences.  I mince the carrots, celery & onions because my Hubs isn't a big fan and he will eat them this way.  If you like them, cut them into bigger chunks.  Just remember, they will take longer to get nice and tender.  You can also use leftover chicken or turkey instead of starting from scratch.  No homemade chicken broth? Use canned or dry broth starter.  I often use all three.  No sherry?  Leave it out.  It will be delicious without it.  Or try some white wine.  I use Reames frozen Egg Noodles to save time.  Feel free to make your own or you can use dried noodles.  Again, use what you have on hand and what your family prefers.  As you can see, I didn't use fresh carrots because I was out.  I added 1 cup canned carrots when I added the broth.

The Lineup

Chicken Noodle Soup
2 tablespoon Olive Oil
1/2 cup minced Onion
1/2 cup minced Celery
1/2 cup minced Carrots
1 tablespoon Olive Oil
1 lb. chicken tenders, cut into small cubes
6 cups Chicken broth
2 Bay leaves
1 teaspoon dried parsley
1 tablespoon Garlic powder
1/2 teaspoon fresh ground Pepper
1/2 cup Cream (optional)
1 package Reames Egg Noodles
1/4 cup Sherry (optional)

Saute onion, celery and carrots in 2 tablespoon olive oil over medium heat until tender but not browned.

Add the other tablespoon olive oil and chicken.  Turn heat to medium high and saute until chicken is slightly browned.

Add chicken broth, bay leaves, parsley, garlic powder and pepper.  Bring to boil then turn down and let simmer for about 20 minutes.

Add noodles and cream and cook until noodles are almost done, approximately 10 minutes. Add sherry and cook until noodles are tender, approximately another 10 minutes.

 

Noodly goodness!