|photo courtesy Food Mayhem|
I've also been working on some homemade self-care products. There's a lot of dental care going on in our house these days (oh, the drama!) and with that I decided to make some mouthwash to treat my "condition" about which I will spare you the details. This mouthwash contains essential oils known for killing bacteria. The flavor takes some getting used to but after a few uses I'm enjoying the "clove-y-ness" of it. I think it's much better than that stinging blast of artificial mint-y-ness that some store bought products provide.
Makes 2 c.
Adapted from Natural Beauty.
2 c. purified water
2 t. vodka
2 drops clove essential oil
2 drops thyme essential oil
Mix the ingredients well and store in a container at room temp. Use several times per day.
On a more appetizing note, I prepared a memorable soup yesterday for Monday Soup Night
Creamy Roasted Red Pepper Soup
Adapted from The Whole Foods Allergy Cookbook by Cybele Pascal. I used our home-canned crushed tomatoes and roasted red peppers as well as a fresh yellow pepper and some julienned frozen local red peppers.
|Mmm, warm soup|
2 medium potatoes, chopped into 1-inch pieces (skins in tact), cooked in salted water until very soft
4 c. vegetable or chicken stock
1 c. roasted red peppers, sliced
|Home-canned Roasted Reds|
2 c. red, orange, or yellow bell peppers, seeded and chopped
1 large onion, minced
4 T. grapeseed oil
1/2 c. canned tomatoes, chopped
2 T. oat flour or rice flour
1 c. almond or rice milk
1 T. honey
1/2 t. paprika
1/4 t. ground cumin
2 T. dry white wine
salt and pepper
chopped parsley for garnish (optional)
Blue corn tortilla chips for garnish (optional)
In a large pot, heat 2 T. of oil and cook the onion until soft, but not browned. Add chopped peppers, chopped tomatoes, and stock. Cook until peppers become soft. In the meantime, puree the potatoes and their cooking liquid in a food processor until smooth; add to pepper pot. When peppers are soft, turn off heat and puree in batches. Heat remaining oil in a small skillet and add flour. Cook for a minute or so to make a roux. Add milk and cook for a couple of minutes until sauce thickens. Add to pepper puree. Combine and turn heat to medium, then stir in honey, paprika, cumin, wine, salt and pepper. Cook and simmer about 20 min., stirring occasionally. Serve with suggested garnishes, if desired.
Speaking of hot soup, today was the perfect cold rainy day to go out and puddle jump then warm up with some hearty food afterwards (we chose hot cocoa and homemade cookies). The last bit of cabin fever is lingering and today we did not hesitate to get outside to fight it. Even Mommy stepped into her rain boots; Vera and I had a great time running and splashing in the puddles along our cobblestone alley. She was pretty soaked after it all, but the fun was worth a fresh change of clothes.
Last but certainly not least, at a conference a few weeks ago I met a young rural homesteader from Viroqua who is involved with the Driftless Folk School. Their calendar of classes is now online; I hope to get over to that neck of the woods one of these summers to learn some new skills. Check it out!