Mom at home scientist

Ecology of my motherhood; analyzed, frugal, and (mostly) natural.


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Situational Quiz; with Facebook application

You go grocery shopping and see someone you are friends or acquaintances with. They having a conversation with someone else you don’t know about something that you overhear and have an opinion on. Do you…

  1. Approach the two and interject your opinion, forcefully or not.
  2. Quietly go about your business, and maybe acknowledge your friend with a nod, smile, salute or thumbs up, as you pass by.
  3. Try your best not to listen to the conversation.

Do you know which of the above answers are correct, follows etiquette and socially acceptable?

If you answered A, you are in the wrong. This is considered rude behavior and unless you see that they are harassing your friend or belittling them, you have no right to come into their conversation unless you see your friend specifically call you to them by name.

If you answered B, this is considered proper behavior if you are more than acquaintances and are actually good friends with the person you see. By good friends, we mean that you actually talk face-to-face or on the phone within the year about things not shared with the general population.

If you answered C, this is considered proper behavior for everyone who doesn’t fit in the B category.

The truth is, this quiz IS about Facebook. I am sorry that Facebook is so rude as to lay out other people’s conversations between them and another friend which isn’t a mutual friend where you can see it. But please, do NOT interject your opinion on these posts if you can help it.


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Grain-free, Gluten-free Stromboli

Stromboli done well- grain-free

Stromboli done well- grain-free

So… it has been awhile since my last post, but let me tell you, I have only been up to good! Ha! Well, and morning sickness did put a dent in my activities after harvest season. So, as a juicy little starter, I want to share a great creation using my delicious tapioca cheese bread recipe that the sexy chemist, my hubby, came up with. You don’t need a degree to pull this one off though. Grain-free Stromboli… uhm… YUM!

 

Cheesy, grain-free delicious pepperoni Stromboli

Cheesy, grain-free delicious pepperoni Stromboli

As you can see, my little minion agrees…

 

Approved Stromboli!

Approved Stromboli!

First, start out by making one batch of cheese bread dough. The recipe is here.

Now, instead of creating rolls, you want to roll the dough out, into a rectangle, until it is a little thicker than pie crust… roughly 1/2cm. We end up using from ½ to ¾ of the cheese bread. Traditionally, people use a rolling pin but I like to use a wine bottle, as that is what I have on hand. I think it is easiest to roll the dough off of your surface if you put wax or parchment paper under it first. If you would like to mimic the cornmeal that is typically spread under a pizza crust, we roughly blended some buckwheat grits until it reached the desired size, and used that instead.

Preheat the oven to 450 degrees F.

After getting your dough rolled out, we layered mozzarella cheese, cheddar cheese, pepperoni sausage, and mushrooms on all but the top 2 inches of the long side of our rectangle. This is really the step where you customize your pizza to your tastes, so use the ingredients you choose!

At this point, you want to gently start to roll up your Stromboli, starting with the bottom, long-side of your rectangle, until you use the whole dough. I prefer to finish the rolling on the cookie sheet or jelly-roll pan I plan on cooking it on. The longer you work the dough, the warmer it gets, the more fragile and hard-to-work-with it becomes.

Now you need to pinch the dough, along the final long edge, somewhat to get it to seal to the layer below it. You may have some tears along your dough surface, don’t worry about it because now you don’t need to put a few slits on top. If your roll is perfect, congrats and you can put a few decorative slits along the top where you want them!

Be sure to switch your oven to bake mode.

Bake for roughly 30-40 min. or until it looks nicely brown to you. This time can really vary by oven and the thickness of your Stromboli.

While my bread is cooking, I like to make my own pizza sauce to dip my Stromboli in. You could buy this, or use spaghetti sauce even, but I prefer my homemade recipe anyways.

Enjoy the wonderful grain-free goodness that you have just created!

Stromboli finished

Stromboli finished


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Fall is in the Air

I don’t usually reblog, but this story is about my visit to my family farm in Oregon. Many of the same gardening scenarios are playing out here in Ohio as well. I will add that I made a killer fresh fermented salsa from my father’s produce! I really should share… but for now, YUM!

Hubbard's Garden Shed

August 2014 007

The squash are slowing down, but we still have quite a bit!  The winter squash will be ready before you know it. The squash are slowing down, but we still have quite a bit! The winter squash will be ready before you know it.

It seems crazy that the summer could pass so fast, but already we are waking up to crisp cool mornings and witnessing the slow down in production from the garden. Our month was busy here, not only with the picking, watering, a broken water pump, and attempting to keep up with some of the weeds, but also with a visit from one of our other sisters/daughters from back East and a family reunion!

The Hubbard girls, all together back on the farm for a brief time. The Hubbard girls, all together back on the farm for a brief time.

The last of the corn has now been picked, and we’re lucky if there is any still in the garden shed to be sold at this very moment. Harvesting our practically legendary sweet corn has been quite effective at bringing customers out…

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My Ohio Garden Chores in Late April

What I am doing for my garden update:

1) I cut a sweet potato in half today (from last year’s garden) and I am letting the cut cure. Then I will place the cut directly on soil in a pot inside the house. It will go wild with shoots, which I will snap off of the tater and put in a water vase. Within two weeks of that it will have rooted sufficiently and it should be ready to plant… I do this bare rooted.They are pretty temperature sensitive though, so be careful of your timing on planting in the garden. I also like them in containers for trailing foliage.

2) Dear hubby bought me seed potatoes, grade A. So I will have to cut them up and let them cure after rolling them in sulfur, to prevent rotting, for a couple of days. Then they will get planted every 1.5 ft apart in a deeply worked row of the garden that usually gets infringed by shade earlier in the fall, due to the seasonal changing sun position. It won’t bother them though as they will have died off around that time already.
I actually prefer grade B potatoes as they are smaller and then you don’t have to cut and cure them, just plant them as they come.

3) I am still running wheelbarrow loads of rabbit manure to the garden and covering the soil with a tarp to warm it up, speed up mulch breakdown and cut down on weeds.

4) Dear hubby also picked up a cold-frame from the side of the road meant for trash pick-up (old windows on frame still) and I will start lettuce and mustard greens asap under it.

5) Looming clean-up remains for the strawberry bed for spring production… I’ve been considering scrapping them for all the work and little produce you get if you try to do them organically here in Ohio… and I want a sweeter variety. Any suggestions?

6) I am still removing Sun-chokes/Jerusalem artichokes and feeding them to my rabbits. I’d like to move them all down to the creek-side since they are native, and let them do their thing down there…

7) If you haven’t done it already,  get a soil testing kit at a greenhouse to see how your proposed garden area needs amended (what you need to add to it). Grab Jerry Baker’s Garden Secrets for do-able natural amendments… though I’m not too convinced on the  efficacy of his tonics.

Weekly Photo Challenge: (Street Life)

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Weekly Photo Challenge: (Street Life)

Pazzo Ristorante, from a cozy coffee shop, Peet’s Coffee. This inspired me to write a poem, posted through a link below. I loved the ghosting effect on the window, as well as the symbolism between the sapling and Latina maid working in the hotel above the restaurant. This was November 2005. http://momathomepoet.wordpress.com/2013/12/18/a-day-in-portland-or/


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From Pear Vinegar to Kombucha

My experiment this week was to use the mother (aka mushroom or scoby) from my pear vinegar I have curing to make kombucha. Kombucha is supposed to be a super healthy Russian fermented tea. I don’t know what kombucha usually tastes like, so my comparison there is mute. But, I can say it tastes like a weak fruit soda pop with a hint of tea and is delicious. I only let it ferment about 5 days, until the new baby was forming across the top, but YUM! I didn’t feel like spending money for a kombucha mother when I don’t even know if I would like it.