Check out the Shea Butter Condition Cream if you want to make a quick, softening leave-in using #sheabutter and aloe vera.
https://www.curlytea.com/1003/shea-butter-condition-cream.html
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#homemade
11 posts11 participants0 posts today
M is for… #Munchies
See how my blueberry jam tarts sparkle in the sunlight
Join us for more #ArtABCs
No AI, Yes alt text, CW as needed
https://dotart.blog/karin-wanderer-learns/m-is-for-moxie
& here is my recipe:
https://dotart.blog/karin-wanderer-learns/she-made-some-tarts
munin
Ausschneiden und sofort losnähen? Nicht bei #Burda #super #easy.
Jetzt erst noch mühsam die Nahtzugaben einzeichnen! 
Übrigens folgendes Schnittmuster, Ich finde das ja ganz süß. Ich überlege, nur die oberste Schleife anzunähen…
https://www.burdastyle.de/burda-schnittmuster-damen-bluse-mit-ballonarmel-02-25-1b-gr-34-44
Should I go over baking sourdough with an air fryer? Anyone curious? Or is there no overlap between people who want to bake their bread but don't have a proper oven?
I love the taste elderflower and elderberry. Almost every year I either purchase freshly made elderflower syrup from a local producer OR I make it myself. The previous two years picking was a little slim! But this year we #foraged enough to make almost five litres of syrup This is awesome! #natureprovide #foraging #nature #homemade
The mulberry vinegar was ready a few days ago and tastes great.
We bottle our brews in old fashioned swing/flip top glass bottles. Which we buy really cheap at the little food salvage place when they have European lemonades for $ 1. Dump the lemonade, re-use the bottles, 
.
Me: We have waaay too much vinegar now!
Neighbor, brimming and cradling a bottle: I'm happy to help.
After the butter comes the bread, made with the buttermilk. A couple of baguettes, a fruit loaf, and a regular white loaf. That should hold them until tomorrow afternoon.
Maybe I'll do a cottage loaf and some crusty cobs on Friday.
New sewing projects!
After nearly 2 months no #sewing I found some time recently to make couple of small projects (I'm in my learning phase)
This time i decided to make an elastic #bandana and a small coin pouch.
As usual more information are in my free #kofi post: https://ko-fi.com/post/Sewing-Weekend-T6T51GMH5B #sewingproject
#sew
#handmade
#artandcraft
#crafting
#diy
#LearnToSew
#crafts
#hobbies
#craft
#homemade
And as usual picture of the finishedh projects
#DomBusEVSE + #esp32 + #esphome + #homeassistant = HOME MADE SMART WALLBOX to charge your EV !
#diy #homemade #wallbox
These Crispy Shrimp and Poblano tacos were so sinfully delicious! @sebalicious and I absolutely demolished the entirety of these, leaving no leftovers. With it. 10/10 would do it again with no regrets. 
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#mmmgurrrll #eattherainbow #homemade #delicious #tacos #shrimp #shrimptacos #pescatarian #pescatarianfood #pescatarianeats #yummy #food #foodporn #foodphoto #foodpics #cooking #enbychef #enbyeats #queercooking #queerkitchen
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#mmmgurrrll #eattherainbow #homemade #delicious #tacos #shrimp #shrimptacos #pescatarian #pescatarianfood #pescatarianeats #yummy #food #foodporn #foodphoto #foodpics #cooking #enbychef #enbyeats #queercooking #queerkitchen
I know the world is mostly awful at the moment. But I made some nice multigrain bread, with poppy seeds, sunflower seeds, linseed, and oats. It's very tasty and fluffy.
Mostly awful is still slightly delightful.
This is my homemade peanut butter. Nothing but dry-roasted salted peanuts. It has firmed up nicely in the fridge, with no oil separation. You can see drip marks in one photo, because it was slightly pourable immediately after processing. The other photo shows off the texture, where I have scooped it by the measuring tablespoon.
Continued thread
I also free-handed a grey top with #hällristningar in red as part of my maternity wardrobe - I love how this one turned out!
Unapologetically #pagan and a connection to my #Scandinavian roots.
The #petroglyphs are all from existing #RockCarvings across #Sweden based on photos I found online.
As part of my #pregnancy wardrobe we tried stencils and textiles paints on a couple of stretchy summer tops, so we could get some good pop culture references in there.
The execution on this one is a bit pants (sorry), but I adore the concept: #Fallout reference AND accurate! I can't give this to my companion though. (Yet.)
A salad. And a fridge raid.
Lately, I started winging our meals without directions more often. It is good and not. Good because it provides much needed pantry reorganization. Not good because I rarely remember what I did, what I used, and cannot repeat the dish.
This one we wanted to remember. Simple: arugula, beans, eggplant, feta, onions. But that chunky picklish dressing-? salsa-? topping-? made it different and memorable. So here goes…
FOR THE SALAD
— 5 oz baby arugula;
— 1/5 lb beans (a mix of navy and great northern), cooked;
— 10 Japanese eggplants cut into three segments, each then quartered, salt, hot paprika, oil, roasted at 450°F for 15-20 minutes;
— 8 oz feta, crumbled;
— red onion, thinly sliced.
FOR THE DRESSING
— 3 tomatillos, diced;
— 2 jalapeños, diced;
— a bunch of cilantro, roughly chopped;
— 1 cup castelvetrano olives, roughly chopped;
— 2 garlic cloves, minced;
— 1/3 cup lemon and lime juice;
— 1/3 cup olive oil;
— salt;
— sumac.
THE PROCESS
1. On a platter, layer the ingredients in order listed.
2. Mix the dressing ingredients and spread it over the rest.
#food #salad #eggplant #beans #fridgeraid #freeformcooking #cookingathome #homemade #cookingtherapy
Lately, I started winging our meals without directions more often. It is good and not. Good because it provides much needed pantry reorganization. Not good because I rarely remember what I did, what I used, and cannot repeat the dish.
This one we wanted to remember. Simple: arugula, beans, eggplant, feta, onions. But that chunky picklish dressing-? salsa-? topping-? made it different and memorable. So here goes…
FOR THE SALAD
— 5 oz baby arugula;
— 1/5 lb beans (a mix of navy and great northern), cooked;
— 10 Japanese eggplants cut into three segments, each then quartered, salt, hot paprika, oil, roasted at 450°F for 15-20 minutes;
— 8 oz feta, crumbled;
— red onion, thinly sliced.
FOR THE DRESSING
— 3 tomatillos, diced;
— 2 jalapeños, diced;
— a bunch of cilantro, roughly chopped;
— 1 cup castelvetrano olives, roughly chopped;
— 2 garlic cloves, minced;
— 1/3 cup lemon and lime juice;
— 1/3 cup olive oil;
— salt;
— sumac.
THE PROCESS
1. On a platter, layer the ingredients in order listed.
2. Mix the dressing ingredients and spread it over the rest.
#food #salad #eggplant #beans #fridgeraid #freeformcooking #cookingathome #homemade #cookingtherapy
Heute gibts Falafel. Beilage überleg ich noch...
#essen #kochen #food #diy #homemade #vegan #vegetarian #plantbased
Playing Sicily on a Jersey porch.
I grew up on what is called eggplant caviar, a rare delicacy available to a lucky few only a couple of months a year after a lengthy wait in a grocery store line and a laborious process.
Later, I learned eggplant caviar had other names: adjapsandali, caponata, ratatouille, imam bayildi, zaalouk…
On our trip to Sicily, we ordered it in every restaurant. All different — all good.
At home, I wanted to make my own and combine the most memorable elements from the ones we tried. It worked.
Sweet, sour, savory, crunchy, chunky, smooth, oily but not too much, bold but mild, filling but not overwhelming — that was it. I’d say this is my favorite version.
The recipe in Clifford Wright’s Cucina Paradiso was my starting point. Then, I improvised.
WHAT WENT IN
— vegetable oil to deep fry;
— good olive oil to saute;
— 4 large globe eggplants cut 3/4”, salted and sweated for 2 hours, blotted dry;
— 8 celery stalks — tender center ones, cut 3/4” chunks;
— 2 large onions, sliced;
— 4 garlic cloves, minced;
— 1/4 cup double concentrated tomato paste mixed with the same amount of water;
— 6 plum tomatoes, skinned, seeded, chopped;
— 1 cup castelvetrano olives, pitted, quartered;
— 4 Tbsp capers, rinsed;
— 1/2 cup raisins;
— 1 Tbsp sugar;
— 6 Tbsp red wine vinegar;
— 2 tsp dried oregano;
— 1/2 tsp unsweetened cocoa powder.
THE PROCESS
1. Deep fry the eggplant and celery in batches in vegetable oil at 350°F and set on paper towels to absorb extra oil. Wok is best for this.
2. In a large braising pan, sauté onions on medium high until deep brown.
3. Add garlic and sauté until fragrant.
4. Add the rest of the ingredients besides cocoa powder — one at at time — mixing in carefully but thoroughly. Cook for about 15 min.
5. Gently fold in eggplants and celery. Cook for another 10 min.
6. Add cocoa powder. Mix in and off heat.
#food #caponata #italianfood #homemade #eggplant #cookinathome #inmykitchen #cookingtherapy
I grew up on what is called eggplant caviar, a rare delicacy available to a lucky few only a couple of months a year after a lengthy wait in a grocery store line and a laborious process.
Later, I learned eggplant caviar had other names: adjapsandali, caponata, ratatouille, imam bayildi, zaalouk…
On our trip to Sicily, we ordered it in every restaurant. All different — all good.
At home, I wanted to make my own and combine the most memorable elements from the ones we tried. It worked.
Sweet, sour, savory, crunchy, chunky, smooth, oily but not too much, bold but mild, filling but not overwhelming — that was it. I’d say this is my favorite version.
The recipe in Clifford Wright’s Cucina Paradiso was my starting point. Then, I improvised.
WHAT WENT IN
— vegetable oil to deep fry;
— good olive oil to saute;
— 4 large globe eggplants cut 3/4”, salted and sweated for 2 hours, blotted dry;
— 8 celery stalks — tender center ones, cut 3/4” chunks;
— 2 large onions, sliced;
— 4 garlic cloves, minced;
— 1/4 cup double concentrated tomato paste mixed with the same amount of water;
— 6 plum tomatoes, skinned, seeded, chopped;
— 1 cup castelvetrano olives, pitted, quartered;
— 4 Tbsp capers, rinsed;
— 1/2 cup raisins;
— 1 Tbsp sugar;
— 6 Tbsp red wine vinegar;
— 2 tsp dried oregano;
— 1/2 tsp unsweetened cocoa powder.
THE PROCESS
1. Deep fry the eggplant and celery in batches in vegetable oil at 350°F and set on paper towels to absorb extra oil. Wok is best for this.
2. In a large braising pan, sauté onions on medium high until deep brown.
3. Add garlic and sauté until fragrant.
4. Add the rest of the ingredients besides cocoa powder — one at at time — mixing in carefully but thoroughly. Cook for about 15 min.
5. Gently fold in eggplants and celery. Cook for another 10 min.
6. Add cocoa powder. Mix in and off heat.
#food #caponata #italianfood #homemade #eggplant #cookinathome #inmykitchen #cookingtherapy
