Summer Update

July 21st, 2014 by Jenny

Remember that list of Summer To Do’s I created before the summer began?  I wanted to check in and let y’all know what progress I’ve made.  And also some goals that might have changed.

1) Hard Core Decluttering

Clothes: Check.  We got rid of our dresser which really opens up our bedroom.  All of our clothes now fit into the closet.  After I did this, I was enjoying just how open the bedroom felt and wanted more of it.  So I kept going with the clothing purge.  I managed to find a place in the closet for our laundry basket and my jewelry, which had previously been on my night stand.  Then I got rid of the nightstand.  I’ll explain more on this project later, but suffice it to say that I am loving my bedroom without all the stuff.

Kitchen: Check and check.  I went a bit further with this than I expected.  I expected to get rid of a bunch of unitaskers and utensils.  I didn’t expect to be so ruthless with our appliances.  Several left our home completely (afterall, do we really need a blender and a food processor?).  Others went to the attic.  They’re accessible when I really want them, but they aren’t unnecessarily cluttering our kitchen.  Loving the bare counters and organized cabinets.

Cleaning Supplies: I finally got around to this yesterday.  It’s so nice to know that we don’t have all these toxic chemicals sitting under the counter.  I also stocked up on baking soda and vinegar (my two favorite cleaning supplies) from Costco, and it’s nice that I have space for them now.

2) Organization

Flours: If you follow me on instagram (@eatingourheartsout), then you know that I did this awhile ago.  I stocked up on quart sized mason jars, labeled them, and placed them neatly on a narrow rolling cart that fits perfectly under the counter in this bizarre crevice between the wall and the cabinets. (Our kitchen has a kinda wonky layout, which I actually really dig, but it means for some odd angles.)  What you may not know is that less than 5 minutes after I posted the picture to instagram, I went to push the cart back under the counter, only to have it completely collapse.  Whoops.  I found another rolling cart that is actually an even better fit, as it completely fills the space.  It’s fits all of my flours on the top two shelves, and now I can put extras on the bottom shelf.

Craft Supplies: After I ditched my nightstand (which was really just a really ugly shelf), I replaced it with my antique sewing table.  Aside from a box of tissues and a glass of water, nothing goes on the surface, which really adds to the openness of the bedroom.  I also put all the fabric into underbed boxes.

Comic Books: I just remembered that I said I was going to do this.  Blech!  I need to get organizing.

3) Becoming a Little Crunchier

This is by far the section I’m most excited about.

Shampoo: I’m using a really simple water/baking soda mixture.  It’s a sort of paste that you just rub into your hair.  Then, after I’ve rinsed, I do a quick apple cider vinegar (highly diluted) rinse.  The result is super soft, super affordable dream hair.  I’ve heard rumors that you can wash less often, as the chemicals in conventional shampoo are often what causes your hair to look so disgusting so fast.  I haven’t played around with that yet, but so far so good.  I use zero styling products, just a blow dryer and a straightener.  Loving it!

Body Wash: One of the ingredients should be coming in the mail tomorrow.  I’m jazzed to try this out.

Face Wash: This wasn’t something from my original to do list, but I’m thrilled I switched over.  My dear friend Bekah from Pretty Little Snippets did a post this last winter all about oil-based face wash.  If you’ve seen her skin, you know that clearly whatever she’s doing works.  That said, I was still a little skeptical about smearing oil all over my face.  Still, if I was going to go all natural with the shampoo and body wash, this seemed a natural companion.  I followed her recipe exactly, and I am digging the results.  Day 3, I noticed loads of pimples, but I stuck with it, allowing my body chemistry to adjust, and it sure has.  I’m on day 7 now, and my face seems cleaner and fresher than ever.

Make-up: Again, this wasn’t originally on the list, but it quickly got there as I started researching cosmetics.  I wasn’t willing to go make-up-less, but I wasn’t liking what I was putting on my skin.  Then I found Shea Moisture, which is not only far more natural than what I was using, but also cruelty free, fair trade, and sustainably produced.  Woot for ethics!  It’s also quite affordable, which is a bonus to me.  But this did mean cutting back on the foundation I was using.  I now only use a light powder, which at first scared me to death.  I’ve never had particularly good skin.  But using all natural products seems to be helping with the skin, and now I can’t imagine going back to a heavy foundation.

4) Health/wellness

Exercise: With Joel being so busy with work this summer, I’ve taken over the morning dog walks.  Unfortunately, that’s about all I’ve done in the way of this.  Need to get on it.

Food: Certainly, this summer has been a lot better for me.  I’m learning new ways of cooking that require a whole lot less time.  I’ve also been freezing meals so that I have healthy easy options during the school year.  So far, frozen pizzas, lasagna, and chicken and stuffing casserole (a favorite from my childhood).  I’m also hoping to put away a couple meatloaves.

Mind: I’ve done better on both of these, but not well enough.  Meditation usually only happens when I’m feeling tired, but it’s good that I recognize it as a viable solution.  I did really well with reading at the beginning of the summer, but have really slacked off these past two weeks.  The first week, I had an excuse.  Last week, well… I’m just assuming becoming obsessed with the Kim Kardashian app is not an excuse…

So all in all, I’m making progress.  I do have some other things to update you on.  One, I’ve moving to a different school which I’m excited about.  I’m still working with a very high needs population, but it’s a better fit for me, which I’m hoping will translate into less stress.  There’s some other exciting things in the works, but I’m going to wait until we actually break ground on them to share.  Jinxing and what not.

What summer projects have you made progress on?  Or are you simply soaking up the sun?

Butternut Squash Lasagna

July 7th, 2014 by Jenny

I remember watching TV once when I was a kid.  If I remember correctly, it was 7th Heaven, but I can’t say with any real authority.  Sorry.  Anyway, one of the characters said something about how they made a vegetarian lasagna, and I (stupidly) said, “ew… gross!”  My mom got a little offended, or maybe she was just calling me on my picky eating BS (it’s hard to call, really), and responded with “My lasagna is vegetarian, is it gross?”

And in my stupid little preteen brain, when I thought of vegetarian, I wasn’t thinking meatless.  I was thinking veggie-full.  And my stupid little preteen brain told me that veggies were gross.

This lasagna is the polar opposite of my mom’s lasagna from back then (although since getting this recipe from my sister-in-law, she only makes her lasagna this way).  There are tons of veggies.  And meat.  It makes no sense, really.  You could make it meatless, sure.  But I prefer not to.

Lasagna Done

And it doesn’t have veggies like my stupid preteen brain was picturing.  It doesn’t have mushrooms and olives, which I still maintain are pretty disgusting.  It doesn’t even have spinach, which even my preteen self was ok with in lasagna (primarily, I’ve stopped eating spinach because I’m pretty sure I was having an allergic reaction to it, at least in the large quantities that I was eating it).  It has a really sneaky vegetable masquerading as noodles.

Say what?!

Yep.  That’s how this thing is gluten free.  Zero pasta.  We could call into question its validity as a “lasagna” at all at this point, but once you see how yummy it is, I’m not sure you’ll want to.

I like to make it in little loaf pans because that’s about exactly right to feed me and my husband for dinner.  But when I’ve had it with my family, I’ve made it in 13×9 pans, and since that’s a more typical amount of lasagna, I’ve made the recipe thus.

On this particular occasion, I made a quadruple recipe and froze a ton of little loaf pans.  My husband and I are the proud owners of a new to us freezer that is currently sitting in our living room.  More on that later.  In the meantime, know that this meal freezes extraordinarily well.  I’ll even tell you how.

Lasagna Prep

Here’s how this lasagna goes down.

Butternut Squash Lasagna

  • 1 medium butternut squash
  • 1 pound ground beef (optional)
  • 1/2 medium onion, diced
  • 2 jars spaghetti sauce
  • 2 cups grated mozzarella cheese

Brown the ground beef with the onions.  Add in the spaghetti sauce.  You can leave the sauce alone at this point.  Or I like to add some black pepper and fresh herbs and then just let it simmer.  This is all optional.

Peel the squash, then cut the skinnier part into thin round disks (about a quarter of an inch or less, try to be as uniform as possible).  Then cut the larger part in half vertically if it’s standing on its butt.  (I have no idea the technical terms for a butternut squash, so just go with me on this…)  Use a spoon to scoop out all the seeds and what not.  Now cut these into moon shaped disks.

Spoon a bit of sauce into your pan.  Then cover with a layer of butternut squash.  Top with sauce.  Then cheese.  Then repeat.  And again.  Until all the ingredients are used up.

Here’s where you cover with foil and freeze if you’re into that.  Then you just pull it out of the freezer, thaw, and follow these other directions when you’re ready to eat.

Cover with foil and bake at 350 degrees for approximately 45 minutes or until the squash is fork tender.  Then bake uncovered until the cheese is just slightly blistered.

P.S. The butternut squash really dried out my skin today, a problem I haven’t had when I’ve made this in the past.  I mean, we’re talking peeling skin dried out.  It’s gross.  If you have a similar problem, you should know that a bowl of sugar to rub your hands in and an episode of house hunters should do the trick.

Chosing Wisely

June 28th, 2014 by Jenny

In general, I don’t really think of myself as a product of my culture.  I think of myself as “different” and “thoughtful”, which is probably giving myself too much credit.  Because truth be told, I don’t challenge my ways of thinking very often, and I often surround myself with people who think similarly.  And I realized the other day that I don’t want to be one of those bonkers conservative people who only listen to Ann Coulter and Fox News.  But I also don’t want to be their liberal counterpart.  I want to be thoughtful.  I want to be challenged.  I want to consider new ideas and reject some while adopting others.  I want to change and grow, not go deeper and deeper down a rabbit hole I started when I was in my early 20′s.

I’m reading this book by Laura Vanderkam called All the Money in the World: What the Happiest People Know about Getting and Spending.  It has affirmed some of what I already believe, but it’s also pushed me to think about things very differently than I have in the past.  Primarily, Vanderkam introduced me to the idea of choices.  She says, quite simply, that every decision you make about your money, whether it’s how you get your money or how you spend your money, is just that… a decision.  A choice.  And while many other people would have made similar choices, that doesn’t make it any less of a choice.

And while I understand this intellectually, I often act as though my choices were inevitable.  I make the salary I do because I’m a teacher.  Gosh darn state legislature, why don’t you give us a raise?!  My husband makes what he does because although he works in IT, he does so at an education non-profit.  Yes, it would be nice to have more money.  But at the end of the day, we make what we do because we chose to.  Others are not as fortunate as us in that they did not receive an essentially free education at one of the best universities in the state and even the country.  They don’t have the choices we do.  Regardless, these are still choices.  Other states pay their teachers better, and moving is an option.  But then we wouldn’t live here, less than 4 hours away from either set of parents, seeing my little sister on a regular basis, and in a community I absolutely love.  I choose to stay.  That means the income I have, unfortunately.  And I can whine and cry about it, or I can accept responsibility for the fact that I get what I get because of choices I have made.

I get to drive less than 5 minutes to a farmer’s market that is open two days each week.  It’s a huge farmer’s market with gluten free baguettes, tons of fresh veg, gorgeous flowers, and fresh eggs and meat that make me feel good about what I’m putting in my body.  It’s right down the street from the best gluten free bakery where I picked up a couple scones for breakfast this morning.

Scone

I’m pretty happy with this choice.  I spend more on groceries than I’d like, but I also recognize that I could spend less.  Less money on groceries could mean more in savings or more on clothes or more… whatever.  But I choose groceries, because I really like food, and I like food that I can feel good about.  I like fresh fruits and veg, I like supporting sustainable farming.  I’m making choices.

I don’t want to be a product of my culture, but in order to avoid this, I must acknowledge my own agency in creating my life.  I’m making choices.  And because I get to make choices, I have the power to change things in my life that I don’t like.

So I’m doing a lot of pondering these days.  I’m trying to imagine the life I want to have, and then I’m figuring out how to get it.  I’m making choices.  Today, I’m just thankful for all the choices I have before me.  And most of us do have a lot of choice, when it comes down to it, perhaps not the choices that we want, but still more than so many other people in the world.  I’m trying to do things because I’ve weighed the pros and cons, and I’m generally pleased with the outcome.  I’m trying to ignore social and cultural pressures so that I can live a life I’m proud of and that I enjoy.  I’m trying to challenge myself.

This morning, I made some pretty simple, but also meaningful choices.  I chose water instead of juice.  I chose cleaning instead of tv.  And then I chose a scone instead of cereal.  And you know, I’m pretty happy with these choices.

A Practical Guide to Composting

June 25th, 2014 by Jenny

Composting always seemed like a really daunting thing to me.  You have to touch with gross, dirty stuff full of worms and bugs, and the only real use for it is if you garden.  I was pretty sure there was no point in my ever composting since I never intended to garden.  I was willing to go along with it at my mom’s house, but the whole idea just kind of grossed me out.

Until I had a roommate who composted in a totally easy, fuss-free manner.  She made composting seem like something I could actually do, something I sort of wanted to do.  So here it is, a practical guide to composting.  I guarantee it’ll make the process more accessible.

Practical Guide to Composting

Let’s start with why composting is such a good decision regardless of any garden you may or may not grow.

1. Composting food waste means less trash into the landfill.

You know how I feel about landfills.  They’re gross and stinky and almost exclusively affect the lives of people who don’t have the knowledge or ability to advocate for it to be somewhere else, usually the elderly or those in generational poverty.

2. Composting is a way to recycle organic materials.

Yay recycling!  Right?  Recycling means we’re using things to their fullest.  Even if you have no intention of starting a garden, offering your compost to a neighbor could be a huge help for their garden.  Besides, even if neither you nor anyone else ever uses the compost, it is still the most efficient way to dispose of organic materials.  Even if you don’t want a garden, you can spread your compost out into the yard and start filling up your composting container again.  I almost want to start singing “The Circle of Life”, but I’ll refrain.

3. Composting can be an amazing learning opportunity for kids.

Decomposers are one of the most difficult part of an ecosystem to understand.  Kids see producers (most plants) and consumers (most animals) on a regular basis.  And while they might see decomposers (fungi, bacteria, etc.), they probably can’t even begin to explain the difference between these and other types of plants and animals.  Watching the decomposition process in action can be a huge help with this.  And understanding how ecosystems work along with the interdependence of organisms is the first step to kids understanding why stewardship of our earth is such a huge deal.

Now that we know why, let’s discuss how.

Composting can be so much easier than you think.  For less than an hour of your time and less than $30, you can already begin composting.

1. Contain your compost.  … or… you know… not.

My composting set up is super easy.  Chicken wire is wrapped around two posts and wire tied to the fence.  Done did.

My roommate’s set up was even easier.  She just had a pile at the back of her yard.  Done did.

I opted for some guard between the compost and the rest of the yard mainly because we have a dog.  I’ve seen Ramona foraging through the cat litter before, and I didn’t want her getting it in her head that rotten vegetables would be a yummy dinner.

Some people will buy prefab composting bins with holes and everything, but these can be pricy.  I’ve also seen people create their own by simply drilling holes in plastic tubs or trash cans.

All of these work.  Really, you just need to choose a method that will work for you.

2. Include “green” and “brown” matter.

Green matter includes stuff like weeds and grass clippings.  This should be about 1/3 of your compost.

Brown matter includes stuff like dead leaves and dirt.  This should be about 1/3 of your compost.

3.  Kitchen scraps.

Kitchen scraps will make up the remaining 1/3 of your compost.  This should include eggshells and scraps from fruits and veg.  Other than eggshells, you don’t want to include any animal byproducts in your compost.  These take way longer to decompose than the rest of it and will likely attract animals to your compost.  Obviously not ideal.

4. Air and water.

Air and water are some of the most important components in composting.  To let air in, you’ll need to mix up your compost from time to time.  Compost containers usually let you roll them around to mix them up.  I just use a rake every time I add some new kitchen scraps to the mix.

Water is a little trickier.  Where I live, we usually get enough rain so that I don’t have to actively do anything to ensure my compost is moist enough.  If you live in a drier climate, you’ll have to add water to your compost from time to time to make sure it has enough water.  You never want your compost to be soaked, though, so watch out not to overwater.

5. Create a inside compost receptacle.

This needs to work a lot like your trash/recycling center.  Keep in mind that old bits of fruits and veg do attract fruit flies, so be sure to close the container up.  We use a couple of dog treat containers because they stay closed and because they’re free.  Again, I’ve seen fancy composting containers for use in the house.  You’re free to do it, but they’re not necessary.

Compost

Now you’re ready to get going!  Don’t be scared of the process.  And if you’re afraid that the whole thing will be gross, don’t be!  The worms and bugs have no desire to chill out on the surface of your compost.  And the more often you empty out your compost containers, the less disgusting they’ll be – a lesson I may have learned but haven’t put into practice.

A Time for Everything

June 22nd, 2014 by Jenny

When I was a kid, I was so obsessed with ketchup.  It went on/in everything.  From mac’n'cheese to the more conventional french fry, I was obsessed.  And then, with no real warning, our sordid love affair was over.  Ketchup was disgusting, and I didn’t want it on my hamburger, let alone my mac’n'cheese.  Everything was barbecue, those days.  And really, barbecue is an ideal dipping sauce: spicy, sweet, with a little tanginess thrown in for good measure.

And then Joel and I went to the Old Salt Restaurant in Beaufort, NC.  First, let me begin by saying that they have a fantastic gluten free menu and a staff that’s actually educated on it.  Second, they have these sea salt brined fries…

I recognize the fact that in creating a food blog, I’m signing on to be able to write about food.  But sometimes… the texture and the flavor are just absolutely so amazing, that you don’t even have words for them.  And to be honest, I’ve been chasing that sea salt brined high ever since.

Five Guys fries are not a bad stand in when I’m back in Durham.  They’ve got the flavor just right, but the texture isn’t quite there.

But the thing is, the fries weren’t even it.  They serve them with their own homemade ketchup that is unbelievable.  I just… words…. not there…

And ever since, I’m back on the ketchup wagon.  I knew I was going to have the house to myself on Friday night with a new season of Pretty Little Liars on Netflix (I recognize that I should be watching Orange is the New Black, but that’s a together show while Joel doesn’t really care for PLL).  I was out running errands, and I thought some fries with some sort of fancy ketchup would exactly do the trick.

Balsamic Ketchup

Oh man, did they ever!  Heinz has this ketchup with balsamic vinegar.  The fries were everything that prepackaged frozen fries are, but this ketchup is a game changer.

When I told Joel about it after, he wanted in on that mess.  So we manufactured an excuse to use it again: corndog muffins with tater tots (a preference of his I’ll never understand).

Corndog Muffin

Corndog muffins were a pinterest find from forever ago.  They’re the easiest way to satisfy a corndog craving, which, if you’re anything like me, come fairly regularly.  The recipe is from Iowa Girl Eats, and while I like the concept, her method simply doesn’t work for me.  A) I don’t have a mini muffin tin.  B) I have found the best gluten free cornbread mix in the whole wide world, and I really don’t see any reason to mess with that.  C) I also think we can do a smidgen better than regular ol’ hot dogs.

So let’s simplify this a bit.

Corndog Muffins

  • Prepared cornbread batter*
  • Kielbasa sausage, cut into 12 equal pieces

Pour batter into muffin tins as the recipe directs (do not overfill).  Insert a sausage piece into the middle of each filled muffin tin.  If there is batter leftover, I like to pour it into a small pan and bake plain to have with butter and honey for dessert.

* My personal favorite of the gluten free varieties is Pamela’s.  My homemade cornbread isn’t that good.  I figure if I’m having corndogs for dinner, I might as well go whole hog and treat myself with my favorite cornbread (see what I did there?).

P.S.  The combo with the ketchup.  Absolutely divine.