Garlic-Dill Pickles

For pickles, fermentation was the primary means of preservation until the 1940s, when direct acidification and pasteurization of cucumber pickles was introduced. — The Art of Fermentation Store bought pickles may taste good but to render them shelf-stable, food manufacturers pasteurize the cucumbers in vinegar. On the plus side, they last forever. On the down […]

DIY Mouthwash

This easy-to-make mouthwash passes the I-avoid-putting-anything-down-the-drain-that-I-won’t-eat test, which I mentioned in my recent TMI post. You might actually want to drink this, since it contains only vodka, spices and water. With just these few edible ingredients, you can make a large amount of inexpensive mouthwash that works really well to freshen your breath. Original Listerine, on the […]

How to Cook Beans In a Pressure Cooker

“All over the place, from the popular culture to the propaganda system, there is constant pressure to make people feel that they are helpless, that the only role they can have is to ratify decisions and to consume.” — Noam Chomsky I think the quote above fits well with a post about my second-hand pressure cooker […]

10 Ideas to Rescue Citrus Peels

The average American eats 12.5 pounds of citrus each year. I searched for the average peel to fruit ratio but found nothing credible. I did have this juicy and delicious mineola on hand, however. Holy cow! The peel accounted for fifty-three grams—23 percent—of this orange. Let’s assume the average peel weighs even less. Even a […]

How to Rescue Vegetables Past Their Prime and Avoid Food Waste

For the holidays, my younger daughter and I drove to my brother Paul’s in North Bend, Washington. At the end of our visit, before we left, I went through Paul’s refrigerator and pulled out some of the produce I had bought up there since he said he wouldn’t eat it (Paul doesn’t cook much). After […]