Water, Water – but not everywhere

Once again I find myself feeling fortunate to live in the Great Lakes region. While California dries up to a dust bowl level or worse, it’s easy to feel smug for conserving water where I am. But then I realize – my own water-saving techniques would be a drop in the bucket in Southern California (pun unintended, sort of).

As soon as our new garage is built, I’ll set up the rain barrels to catch and collect rain water. Those rain barrels are wonderful. I have two, and they provide enough water to keep my garden growing. If I’m honest, however, these two big barrels collect enough water in a typical year. The south west region of the U.S.  has had several years in a row that were anything but typical. A rain barrel is only good when rain falls.

I was feeling virtuous for reusing sink water. After washing a few dishes, I scooped up the soapy water and watered my tomato and pepper seedlings. Plants seem to thrive with this not-quite-pristine water. But then again – my water bills are fairly low because, well, because we live in the Great Lakes basin. There’s a lot of fresh water to go around. Even this sink full of the valuable liquid would boost my water bill in the hot sun of SoCal.

And that takes me back to an incident that soaked our front yard until it felt like a sponge or quicksand: the Water-Gas Leak Disaster. When an irresponsible worker drove a bobcat over the curb stop that directs water from the main into our home, that break flowed into the ground until it could hold no more. Then it sent gallons and gallons into our basement. The rest is history – bad memories, to be sure, but history.

I remember talking to a man from the water department who explained the damage to me. I reacted with an “Oh, no, will we be billed for this leak?” He assured me no, because it hadn’t reached the meter. Unfortunately, though, every ounce was treated water gone to waste. Treating water costs money, no matter who pays it.

When our curb stop was broken and the water flowed underground, our small front lawn became very, very muddy. If I lived in a drought stricken area, I’d be wise to not even have a lawn. A green grass lawn uses a lot of water just for basic maintenance.

If I’m to draw conclusions from this rambling, I guess I shouldn’t be feeling too smug about my own water conservation efforts, but I should keep doing what I’m doing. If I can expand those efforts, that might be even better.

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Life goes on.

It’s quiet here. Chuck is enjoying a model train show with his train buddies. Amigo is upstairs listening to a game – major or minor league, I don’t know. Which sport is up for grabs, too. He’s hanging out in his room with a tall cup of Sunny D, listening to something out in the very wide world of sports.

Meanwhile, I’m watching the Brewers, down two to nothing in the top of the 6th inning to the St. Louis Cardinals. This has not been a good start to the season in Milwaukee. Sometimes I wonder if the racing sausages are training better than the team! But seriously, maybe the Brew Crew will start slowly and end with the bang this year – the opposite of last year.

I watered the seedlings under their grow lights. Some are still weak; I may try the fan trick. Put a fan on low speed and let it gently blow over the seedlings to help them build up stronger stems. Well, take a look, people. Do you think it’ll work?

Falling over the edges with the weight of their leaves

Falling over the edges with the weight of their leaves

I’ll give it a try and let you know, folks. In the meantime, helpful hints for me scraggly starter plants are welcome.

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What Not to Eat

I have felt uneasy about lawn services for a long time. We cut back on ours, but Chuck wasn’t quite ready to give it up altogether. A post from the Smart Ingredients Blog arrived in my inbox, and it made a lot of sense. I really don’t want those pesticides seeping into the soil near my garden, no matter how seldom.

In the post called Intentional Eating, the blogger discussed ingredients that are harmful and hidden in processed foods. Here’s a sampler.

  • MSG – Can causes weight gain, brain damage, depression, headaches. Found in seasonings, broths and packaged foods.
  • Aspartame – A carcinogen. Found in diet foods and gum.
  • High-fructose Corn Syrup (HFCS) Can cause weight gain, tissue damage, diabetes. Found in sweets, breads, salad dressings, condiments and more.
  • Food dyes – Can cause hyperactivity. Found in many items, the not-so obvious ones include kids’ medicines, vitamins, pickles, muffins, salmon.

Her list was longer, but you get the idea. The solution? We’re doing a lot of it already, but I know my family could get better. Suggestions start with:

  • Change something. Small steps lead to better lifetime habits.
  • Make your own. Get in your kitchen and start making cleaner foods for your family.
  • Read labels. You may be surprised – even shocked! – at what’s in commonly purchased foods.

To read the entire post about Intentional Eating, go to the Organizing Dinner Blog.

This is not a sponsored post. It just reinforced what I’d been thinking and gave some specific examples. Readers, what else do you do to cut out the chemicals in your family’s foods?

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Ready for Storms – or whatever

I was thinking as we watched The Weather Channel last week. Amigo and I were following the big tornadoes in Kansas and Oklahoma. I was wowed by the video of funnel clouds forming, and he was fascinated by the commentary. I kept hoping the camera I watched was on its tripod and working automatically – I wanted to know that the photographer had taken shelter! The close captioning messed up once and called the tornado a torpedo. Not so far off, as damage reports go. One is a natural disaster, while the other is…never mind.

We’ve had a long stretch of luck weatherwise, relatively speaking. Knock on wood (firewood, perhaps), we haven’t had a power outage in a long time. But if (when?) we do, we’re ready.

firewood, if we need a little heat

firewood, if we need a little heat

Then there’s mealtime. If the power is out, the microwave won’t work. The gas stove needs its electric ignitors, a.k.a. pilot lights. We could make peanut butter and homemade jelly sandwiches, or I could, maybe, cook over the fire. Somewhere in the basement we have a long fork for that purpose, and I have a few cast iron pans, too. Here’s the dutch oven —

iron dutch oven

 

I have two smaller cast iron pans, too. One I bought for myself, and the other ( the mini) was a gift.

Medium and small pans

Medium and small pans

If I’m forced to get creative by a lengthy storm or other disaster, we can still eat reasonably well. There’s also the charcoal grill, if outside cooking is an option.

So, readers, chime in. Do you have an emergency power outage plan? Kit? Provisions? Tornado season is upon us in some regions and will be upon us Northerners soon.

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Seedlings

They’re here! The seeds are coming up. They’re kind of spindly, though, and they’re stretching their little necks – er, stems – toward the wee bit of sunshine that comes through the windows.

Okay, everybody, lean!

Okay, everybody, lean!

I set them outside a few days ago when the temperatures got near 60. Then I brought them inside to soak in the heat of the grow lights. If I can do that a few more times, it’ll help the spindly stems strengthen. Say that ten times fast, if you can.

I have herbs that wintered indoors, tomatoes, peppers, and — radishes.

Radishes in coffee cans - Chuck's suggestion.

Radishes in coffee cans – Chuck’s suggestion.

We’ll see how they all grow. Most years, I put the pedal to the metal, er, the seedlings in the soil at the end of May. These little tiny starters should be ready by them.

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Tools – Some Things Stay the Same

This encore post covers what I’m doing now. The only change is this: we emptied the garage completely because the garage is going down and getting replaced soon. All of my tools, old and new, are in the basement for now. The rest? Everything old is new again.

Tools! I’ve been pulling my gardening supplies and tools out of the garage more and more often. Let’s see: a trowel or two, several pairs of gloves (each fits a particular task – all are dirt covered), blue basket of seeds, tongue depressors —

Tongue depressors?

Teachers use tongue depressors in all sorts of ways. This box came from a retired teacher’s garage sale and served my fourth graders for four years. When I left my classroom behind for a cubicle, I brought the remaining sticks home. They’re biodegradable, easy to use, and a perfect size on which to write. Good thing I had a lot left – look at these tomato seedlings!
 

And if you had any doubt about the effectiveness of my little wooden supplies, take a closer look.

They’ll go into the garden soil near each plant so I know what’s there until the plant grows up and shows its true colors, er, fruits.

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Lunch Plans

Lunch – sometimes it’s exhausting to plan a week’s worth of lunches. I usually put the leftovers together at night, and if I don’t have something I like I’ll make a sandwich or a salad. I haven’t taken the cafeteria lunch since…well, in quite a while. Maybe I should – or I should at least read the menu.

From a coworker —

According to the lunch menu, today we’ll be having seasoned refined beans. How sophisticated! 

She pointed out the error to the cafeteria staff, and they were clueless. They simply stared. The worst part? She said the refried beans weren’t very good.

So in honor of the cafeteria’s “Refined Beans” I give you – ten ways to use leftover frijoles, or refried beans.

  1. Use to thicken a bean soup.
  2. Serve atop Spanish rice.
  3. Add to tacos.
  4. Add to Calico Beans (Calico Beans are already a mix of flavors.)
  5. Mix into a meatloaf before cooking.
  6. Mix with chicken fajitas.
  7. Serve swirled in a cheesy salsa.
  8. Heat up with leftover rice and corn.
  9. Hide in leftover chili.
  10. Refine it with chili peppers and a margarita. You won’t know the difference.

Luckily for me, we ordered Chinese on Friday. I only ate half, and I saved the rest for Monday’s lunch. If only I had an extra fortune cookie.

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Winter. Such a Long, Long Winter.

Winter always feels long toward the end of February. No matter when the first snowfall came, I’m always ready to look for spring right about now. I don’t believe that goofy furry faced groundhog, either. In the cold Midwest, not far from an NFL stadium nicknamed the Frozen Tundra, we always have at least six more weeks of winter after the groundhog “speaks”.

The question remains, then, what do we do about it? Some people travel to warm places. Some of us stay here and face the thermometer. Some of my colleagues share links to “Frozen Office Syndrome” and “21 Products You Need to Stay Warm in the Office“. Each day we pull on our fingerless gloves, drape blankets on our laps or over our shoulders – or both – boot up our computers and get to work.

And then it’s time to come home. Home, sweet home, where the furnace is pumping and the crock pot is simmering with comfort food like chicken dumpling soup or lamb stew with plums. We can’t quite forget that baby, it’s cold outside.

Really, what does a resident of Wisconsin do when there are still at least six weeks of winter? If you’re a die hard gardener like me, you might be starting seeds right about now. I braved the cold (4 degrees above zero, people, and that’s before the wind chill) and brought home two big bags of potting soil. I took inventory of my seeds and decided what I still needed to buy. I spent almost $50 on soil, seeds, and a few random snacks and a big roll of packing tape (for wrapping books to swap), presented my $10 off coupon, handed over my own shopping bag, and focused forward. Spring will come, and I will be ready!

I can hope and plan and even dream a little. The grow lights will keep the little seedlings warm, and the Muk Luks slippers will keep me cozy. Muk Luks? Oh, that’s another story.

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Is the Soup Organic?

It was a simple question. I’d brought in my latest minestrone for Soup Day at the Office. I invited a couple of coworkers who didn’t normally partake. They were friends, colleagues, and of course they deserved a bowl of Daisy’ best!

And then it came up: the question. “Are all the ingredients organic?”

I had to say no. And of course, I had to start thinking. My soup offering was made from scratch. But organic? Let’s see.

Broth – mainly a beef broth from my freezer. No preservatives, just bones boiled with a few scraps of onion and maybe peppers, too. But organic? I doubt that the meat was organic, and the onion and peppers probably weren’t organic, either.

Minestrone is all about vegetables. It’s February. The peas and corn, out of my freezer, came from the farmers’ market. The handful of yellow beans were from my garden. A little tomato sauce – canned from fresh-grown tomatoes in my own backyard. And then – carrots, onion, a little celery, all from the grocery store, none organic.

In July or August, that soup would have a lot more organic to it. Maybe that’s my next move: grow more, preserve more, and start making a point of buying organic more often.

Now if only the snow would melt.

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Wisdom and Laundry – a slightly revised encore

The original post aired in December of 2008. The philosophy still fits, and the details needed only a few minor updates. Enjoy.

Green washing of Jeans: wash first, dry last. Hang to air dry in between.
This saves time and energy by air drying the wettest of the jeans. They’ll shrink less, too, as they can now dry for a minimal time on the delicate cycle.

20 Mule Team Borax is a good invention.
It smells better than bleach, doesn’t spill (well, I don’t spill it as easily), and takes out stains well. It doesn’t cost as much as commercial detergent boosters, and the paper box is recyclable. I’ve used it to kill weeds, too. Hm. This might mean a little more research is necessary.

Detergent makers usually recommend at least double the amount that’s really needed to wash a load well.
Of course! They want me to buy twice as much of their product. Ha, ha, ha. I’m wise to this trick! My usual detergent is heavily concentrated, too; it works as well as the HE (High Efficiency) detergents in my front loading machine.

Dryers eat socks. Sometimes they spit them out later. I keep an Orphan Sock Box in the closet for socks waiting reconciliation.
This also works if one sock in a pair spouts a hole. When another pair from the same package suffers the same loss, there’s a new mate waiting. If a sock really, really doesn’t have a mate, well, I’m still working on that. Cleaning rags, perhaps.

Just because I do this chore efficiently doesn’t mean I like it.
I’ve learned enough tricks to get the family laundry done quickly and efficiently, get the stains out (mostly), and get all the clothes back in the closets and drawers by the time school and workweeks start Monday morning. It’s a necessity, family, not a pleasure. I’m glad Amigo now handles his own laundry.

Clothes must be washed, no matter what the other plans are. Fit it in.
See above. If we’re going away for part of the weekend, I’ll start sorting and washing ahead of time. If report cards are due, I’ll start a wash load, work on math grades, throw the wash in the dryer, work on reading grades, yada yada yada,

Each and every family member needs to own at least two weeks worth of underwear.
See above. If no one runs out of underwear, laundry can wait a week in a pinch. Maybe. So there’s the wisdom; make sure everyone has drawers in their drawers, and the livin’ is easy.

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