June 29, 2015

Off Grid: wool fulling by hand

Felted wool ~ technically this process is fulling and not felting – or rather - its creating a felt fabric out of your knitted creation - but I am not being technical ~ is one of those personal loves of my heart because I enjoy that it is more of an art and not always a science. And every time I felt a project this eagerness wells up inside of me and I can not wait to see how it will really turn out... I love that this technique is so artzy in its nature.

Basically the only control I have is in the created item and the felting process - via the method in/the fiber in which you use... 

In the past I have fulled items in the washer, a semi quick process that yields great results. But now a days... my process is to be man powered and without electricity. It's about twenty five minutes to the nearest laundry mat and the cost of gas and washer use are not conducive to our budget or current living method. So fulling by hand is my option. 

Hot water and agitation are really all I needed along with some time. And behold... I had all three!

My Simple but Effective Fulling Method for Off Grid Felted Creations

 aka ~ Creative Weight Loss Activities

Step One: In a large pot, heat your water... your water needs to be one the quiet warm side, however not so hot that you can not handle your creations.

Here I have some luxury – we are set up to use an inline water heater to heat our water for dishes and cooking, we also have one for showers too! Yes – some things just make other things better all the way around. Which means I have hot water at the flip of a switch... at a nice toasty temp, so I didn't have to heat water on a stove.

Step Two: Toss in your item and agitate – here I used my laundry plunger to agitate the wool item. But before I began this process I did make sure my water pot and plunger worked well together. Thus creating a compact power washer...

The entire process took me about 40 to 45 minutes of actual plunging... stopping every so often to check the water temp. Adding more hot water as needed to keep the water at a nice warm temperature. Also I added a small squirt of organic dish liquid in the beginning to help soften the fiber, but I did not add it each time I reheated the water.

Step Three: After I achieved my desired felted look, I shaped my item and set them out to dry. 

And that was about it. However, I would suggest that you find a place to plunge that is comfortable for your height... if you do not, your back will scream at you later.

~ blessings!

Shared With: Strangers and Pilgrims Art of Homemaking Mondays # 59

May 25, 2015

Chocolate Orange Matzah Florentines

There are three things that I really, really enjoy. Okay - there are more than three, however the three things I am talking about here today are chocolate, the Feast of Unleavened Bread and doTERRA essential oils... but not necessarily in that exact order.

Chocolate: my new favorite version is what is known as skinny chocolate... that is if your THM-ing it.The Feast of Unleavened Bread: you can study about it the Scriptures and/or take a peek here. And doTERRA Essential Oils: well what can I say except that - Yes! I enjoy them. Yes! I am a wellness advocate and Yes! at least some one in our home uses them daily... if not every one of us.

And this is what happens when they collide...

{Chocolate Orange Matzah Florentines}

1 Cup Coconut Oil
1 Cup Cocoa Powder
1/3 Cup Maple Syrup
1 T Vanilla
5 drops of doTERRA's Orange e.o. to start

What to do: Line your cookie sheet with parchment paper, lay out whole pieces of matzah to fill the cookie sheet. Then melt together your oil, cocoa and sweetener. Add the vanilla and your orange essential oil. Stir. Keep warmish while working the matzah. Next: Spread the chocolate mixture over the matzah and add variables if desired. Please in the freezer for five minutes. Flip and Repeat until the needed amount is reach. Break into bite sized pieces and store in freezer until ready to serve.

Essential Oil Note: you may add a couple more drops of orange to achieve the desired taste, but please remember that essential oils very strong and a little goes a looooong way.

The variables:
  • Sprinkle shredded coconut on top...
  • or crushed almonds!

So the next time you need a matzah dessert – give these a try!

~ blessings!

*This recipe was originally inspired by a friend of mine in which she uses orange extract, and since I use some of my doTERRA e.o's for cooking/baking as well I opted to travel this road. The results were Yummy and Flavorful! This post contains a link to my updated store front that has many DIY's and home recipes. Check it out!

May 19, 2015

Grilled or Toasted Peanut Butter & Pecan Granola

Some of you may know that I am currently without an oven as we transition from the camping area to the cabin... which hopefully will be by Sukkot or the end of summer. This season of our lives has created somewhat of a learning curve for me in the way of baking. As my cooking options at this time are over propane... either in the way of a camp chef or a small two burner. Which means my trusty old oven recipes have to be creatively converted or placed on hold. But all is not lost... we have a recipe conversion success story!

Grilled and Toasted Peanut Butter & Pecan Granola

The Recipe:

 3 cups Oats
1/3 cup Peanut Butter
1/3 cup Maple Syrup {or Honey}
1 t Vanilla
¼ t Salt
3 T Butter {or Coconut Oil}
1 cup Pecans {whole or piece}

The Directions:
  • Melt the peanut butter, maple syrup and butter together in a medium sauce pan, add – the oats, vanilla and salt – stir well. Enough to coat the oats.... this is where I test my texture. If it looks too dry I add a little more wet of either butter or maple syrup. Sometimes both. Add the Pecans.
  • Toss this mixture into your heated dutch oven and cover, let it be - over low to medium heat for about five minutes... then check it. Do not leave it alone or you may burn your granola. After five minutes – stir. Repeat for about three times to equal roughly fifteen minutes.
  • Remove your pan from the heat and leave the lid on. Let your granola sit for about ten minutes... stir. Remove lid. Once the granola is cool –  store in the cooler or the fridge.

This process sounds involved, but really I just threw it all in and watched & stirred it every now again. However this recipe is a little more moist than other granola's that I make - which is why I store it in the cooler/fridge.

We were so pleased this worked and that it tasted yummy! Trust me when I say I have had a couple of do overs. {we ate those too} This was served for Shabbat breakfast with home made vanilla yogurt and/or a half cup of raw milk option. 

Perfect for warm spring mornings.

~ blessings!

Shared With: Homemaking Monday's #53 @ Strangers & Pilgrims on Earth