Food and stuff.
Always a lot happening in the world of food around here. Sometimes I wonder if it's weird to think about it so much. Like, there's just so much in my life that, when whittled down to its core, is all about the food. I suppose it's strange to me when I consider the staunch contrast between the relationship I have (and am growing) with food and the relationship that I could have with food (that it could be essentially an afterthought). I wondered if we were abnormally preoccupied with it. I don't think so, though. Really, I think we are supposed to have a living active relationship with it. I remember when my relationship with food was unhealthy. It was before I thought so much about it. It was when I thought too little about it. Mindfulness, really, has been my healer when it comes to food. And then, through mindful eating, I've found so much truth. Through the story of food- from the growing, to the thanking, to the eating, in all parts of the life process and then the consumption- I discover so much. So much of life's wisdom to be had there!
So yeah. All that complexity and then down to just what's in my kitchen this week. Funny like that. Sort of like- "Before enlightenment: Chop wood, carry water. After enlightenment: Chop wood, carry water." All still just about the doing.
I'm making more of an effort to focus on frugality lately. We have a lot of incentive to save whatever pennies we can, and so I'm trying to make it work on very little without sacrificing quality. I'll keep you posted on my progress.
Porridge- a mix of oats, wheat berries, barley, rice, millet, and (recently) sorghum. I soak it for a day (or just overnight) in warm water and a splash of whey (or something acidic like vinegar or lemon juice). Read all about why to soak your grains here. This will help us to stretch our eggs more. We are egg people. But the kids love porridge, and we can make it sweet or savory, so it's great. I'm back to soaking big batches of this and dry beans each week, cooking them up and then using them through the week.
We are getting lots of eggs! Still, we rarely have a surplus because we eat so many. 
Trying at sourdough again. I think I identified one of the problems, which is too much chlorine in our water. I think it weakens my cultures. The latest bread I made had great flavor, but didn't rise well. I'm not giving up.
I'm focused on just figuring out the starter, right now. I'm saving about half of it each day to make simple crepes with (which we've turned into a variety of meals, they are a new staple around here!). Anyway, I'm determined to wake this baby up. I've got a rubber band to mark the starter so I can see if it grows at all. It has yet to grow more than a half an inch. But I'm dechlorinating the water, working on feeding it more, and there is definitely activity. I'm hoping a little time will get it really going. If anyone has tips, I'd be so grateful.
Not dead. Just not sure if it'll make a good loaf.
Tried my hand at making creme fraiche the other day. Ridiculously easy.
Cream. A little of the cultured creme fraiche (from a commercial source or from your last batch). Room temperature for a day or so. Amazing! I think, if it's cost effective, we may just completely replace our sour cream purchases with this. 
Water kefir grains. We love the stuff, and the kids just gulp it down. The grains weren't growing much, but once I figured out about the chlorine in the water that all changed. They have gone from just a couple of tablespoons to this in a few weeks!
Second fermentation of water kefir with a little juice and blueberries for flavor. Yum!
Anyway, just some simple updates. I'll be sure to talk more about money saving stuff in the near future. I'm hoping to reduce our food expenses by half, so we'll see!
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Are you still dumpster diving? I love seeing pictures and hearing about your scores 🙂 I’ve never done it, probably because there’s really not any dumpsters worth diving in my tiny community, but when I see all the great stuff you’ve found it makes me wish I could join in the fun!
Did you keep your culture alive this whole time, or did you catch a new one? Mine died ages ago, and we haven’t had an oven in so long, I haven’t attempted a new one…but I miss it! Even though the loaves were dense, they tasted awesome, and the pancakes were great too. Hopefully we’ll get an oven soon!
Great post:)
I wish I was still diving! The best spot we had found started opening all their food bags to deter divers. Such a waste! I’ve yet to gather the energy to find new places. Most just have trash compactors.
No, it’s a new culture this time. I got discouraged about it and quit for a while. But this time, I’m feeling better about it. At the very least, I really like the crepes. 🙂
That bread looks purple! Is it just a trick of the camera (or of my monitor), or is there something in that that actually makes it purple?
I’m in a penny-pinching mode myself lately, so I wish you good luck with your money saving!
Haha, I know it’s a little dark, but I’m not sure about purple on my end! 🙂
Good luck to you, too! Update me on any tips/successes you have in this area!
Okay, it must just be a trick of my screen or something–that makes more sense! I was thinking, “What did she put in that bread? Blueberries?”
I will try the homemade creme fraiche! We’re doing the same thing with yogurt and it’s awesome 🙂
Awesome! Now if only I could figure out how to have an endless supply of cottage cheese…
Sourdough : the starter will need more air. We use a plastic cake box for the starter – its a big square with a lid. We make it on a commercial scale though, but long and flat is better for the starter.
It helps to airate the starter about one a week in a mixer (use a whisk).
When making the bread give the starter a feed a couple of hours before using it to get it going (and remember to throw half the starter away at every feed.)
For the bread itself make the sponge and let it develop overnight and dont use antibac cleaners on any surfaces when you are making the bread.
Make the bread as usual and remember that the rise takes longer – its hard to overprove sourdough so just take your time with it.
Have fun 🙂
Thank you thank you! I will try this stuff.
🙂
Grace, I wish your sourdough was behaving for you!
Perhaps a warmer resting place? Giving it more flour with a feed? I usually feed mine with about as much flour as there is starter…it usually takes 3-4 days worth of feeding for me to get a new active starter going from my mother in the fridge.
Remember that the rise takes a long, long time as compared to commercial yeast, and also likes a nice cozy place (in my house, anyway). The no-knead sourdough bread that I make is very reliable, as long as the starter is active.
Water kefir grains look great! I’d love to try that. We still drink kombucha (I’ve been doing a continuous brew), but water kefir is fast and a lot more variety is possible, no?
I think about food all.the.time. It’s just my nesty-ness, I think, and trying to save money and treat our bodies well. I covet your eggs. 😉
Now that I have active grains I will dry some and send it out to you! For a while it just stayed the same. Still cultured, just never grew. Anyway, I’d love to share, and to figure out how to store it through the dehydration. It is different than kombucha, but it is pretty versatile. And I like how quick the turnaround is. I’ll keep you updated and send you some if you like!