Week 5: Almost Emmeline Apron

(January 31, 2011)

This weekend we took a little trip to visit my parents.  We thought it would be fun for Charlie to hang with his grandparents for a bit and for us to take the opportunity for a night out with free babysitting!  An added bonus of this trip was a little project I had in mind that I was pretty sure I wouldn't be able to do by myself.  My mom is crazy about projects.  Sometimes when she's visiting us I make up a project just so she won't go stir crazy.

Confession time: I love aprons.  I already have 3 cute ones in my regular rotation that I got from antique malls, but 2 of them are the half skirt kind, which don't protect my main spill area, and the other doesn't fit me right or something.  Something about it just feels shlumpy, which is NOT how I want to feel while wearing an apron.  I love the idea of being sassy in an apron.  Some kind of juxtaposition between domestic and fantastic.  So when I found this picture, I was smitten.  I think this might be sort of a no-no, but I couldn't really justify spending $11.95 on a pattern for an apron that I don't really need.  And I figured, "I could probably make that..."  Well what I really thought was "I bet my mom could figure that out... and then I could probably make it"

So we teamed up, searched through her amazing fabric stash, selected some prints she didn't really need, and went to work!

Here's my mom, taking charge

The pattern was pretty tricky, and by the end of Day 1 I was ready to give it up and sacrifice the cut fabrics to the quilt scrap bin, but my mom persevered (and ripped out the seams) and thought up a new plan for Day 2.  Her direction worked like a charm and I merely did as I was told. 

This apron is perhaps not exactly like the emmeline apron, but it's close enough for me!  Now I need to go put on my apron and make something.  Thanks mom!

Made It: Body Sugaring

I wasn't really sure what to call this Made It.  What I made was a thick, candy-like syrup from sugar, honey, and lemon juice that has the power to rip your hairs out by the roots. 

A while back, when I had TV and watched a lot of it at home, there used to be this infomercial for a product called Nads (hilarious, right?) which was kind of like a home leg wax kit, but was made of sugar instead of wax.  I recall thinking at the time, "I could probably make that..." but now with the miracle of the Internet, I can!

The recipe I used was sort of vague, and I feel like it should have been more specific regarding temperatures and such, since this is basically some kind of candy stage and it probably only works at a certain candy stage.  (soft ball?  hard crack?  what?)

At any rate, here's what I used:

Just mix it up and microwave in a fairly large container.  I used a 2 cup pyrex measuring cup because it's going to bubble up like crazy.  Here's where the instructions I had failed me.  I think it probably should have had some water or something, because even though the stuff was boiling and liquidy and all, there remained some granulation in the sugar, even when I was applying it to my legs like half an hour later!

This is what my supplies looked like as I was about to begin.  Yep, that's a great big plastic baby fork ("applicator").  And corn starch for dusting your skin with.  I can't recall the reason for the corn starch and forgot to use it on my second leg and didn't notice any difference.  So you probably don't really need it. 

 

 The Lowdown

While I was super excited for this project because a) I haven't removed hair by any means from my legs in several months and b) it is much more cost effective than paying someone to wax my legs and even buying those individually waxed strips, in the end I was slightly dissatisfied.  I think it was a good start, but here's what I didn't like about it:

- Sugar that stayed granulated to the end.  Rubbing paste with granulated sugar on your skin is not comfortable.  I'm hoping to make another batch next time and get the consistency right

- Each fabric strip was basically only good for one pass.  I only cut 6 strips so I fudged it and used each strip more, but I had to add more sugar each time, which made it sort of unwieldy and thick.  And kinda grody.

- It wasn't quite as effective as my old pre-waxed strips

- I'm not sure if this is just because I'm not used to using a liquid wax formula, but I didn't really like the whole spreading aspect.  And the long strings of stuff.

I didn't really like this recipe, but I've found an even BETTER method that I'm excited to try that does not even need fabric strips!  I'll let you know when I do it, though it might be a bit of a wait.  I have to wait for more hair to grow!

Made It: Cloth Baby Wipes

I just did this!  So, so easy!  Really, the most difficult part and the reason that I was procrastinating this whole project was digging around in our tiny storage area to find our baby washcloths.  I had put away all the "baby" stuff and when we moved here it got shoved to the back of the closet/crawlspace.

I basically just did exactly what this lady suggested, minus the tea tree oil.  I may try that if I end up getting some in the future, but for now, we make do!  Also, the feminist breeder has a pop-up method, but mine are already rolled.  Next time!

Got a bunch of baby washcloths?  Got a disposable wipes container?  Vinegar?  Water???  You too can have your very own cloth baby wipes, minus all the nasty chemicals in conventional wipes! The thing that makes this project so gosh-darned sensible is that we're already using cloth diapers.  Now with the cloth wipes, we just stick everything in the diaper pail together, instead of sorting out the disposable wipe for garbage. 

(image taken from www.cubitsorganics.com)

Coming Up...

One of the moms in my weekly parents' group had this great New Years' resolution:  Stop talking about what you want to do or plan to do or hope to do, and leave it to things you've done.  Those kinds of things count more, and keep you more accountable.

I'd like to do this (dare I say, I want to do this?) but I can't help giving a few hints of upcoming projects.  I'm pretty excited about them, and I'll let you know how they go:

- homemade pasta
- body sugaring
- eyebrow threading
- no shampoo
- lotion

Lots of these are more "personal care" items rather than recipes, but when you're strapped for cash, you can't be going out and getting your legs waxed and eyebrows threaded 'cuz that stuff costs!  I found in Edmonton it was pretty cheap to do the ol' eyebrow threading, and even the funniest little hole in the wall did a good job, but here in Kelowna, where the South Asian population is not very big, it's hard to find a cheap threading.  And so, I experiment at home!

Stay tuned!

Week 4: Grainy Mustard

(January 25, 2011)

 

This mustard is so easy to make, I don't know why I never made it before.  ESPECIALLY because  of the cost!  Here's the comparison:  a tiny bottle of fancy grainy mustard, likely half the size of that gimundo up there, would probably run you at least $4.00.  My mustard only cost about $2.25 to make.  So that's like $8.00 vs $2.25!!!  

How You Can Make Your Very Own Grainy Mustard:

1/2 c. brown mustard seeds

1/2 c. yellow mustard seeds

1/2 c. white wine vinegar (approximately) 

1 T. salt

1 clove garlic

1) Soak mustard seeds for several days (I did 2 and a half days worth) in the vinegar.  In separate jars, add however much of each type of seed you want.  Then cover the seeds with vinegar.  Over the next few days, the seeds will soak up some of the vinegar, so you can top it up with water so they remain covered.  Stir occasionally (or shake...)

 

2) Still separately, grind each type of mustard seed until you reach your desired consistency.  I used an immersion blender, but you could also use a food processor, regular blender, or mortar & pestle.  Whatever works! 

3) Mix the 2 types of mustard seeds together, adding more vinegar as needed if it is too thick.  Add salt and other seasonings, and mix well!  My original recipe called for a shallot, but I could not find one at my grocery store, so I added a small amount of chopped garlic.  I'm sure this recipe would be fine without the garlic, and I've also seen other recipes with lemon, as well as other spices.  

I think this is one of those recipes where you can do pretty much whatever the heck you want.  It's super easy, cost effective, and now I know for sure that my mustard is going to be delicious, and free of any strange ingredients!  This stuff is going to make some AMAZING sandwiches.  I imagine this mustard would make a really nice gift as well!

Made It: Brown Bread

In my quest for a doable bread recipe, I decided to try our old standby, the bread Dave used to make when he started baking bread.  I'm not really sure what kind of bread this is, since his ingredient list changes every time he makes it, depending on whims and what we have on hand.  This time, I added:

2 cups warm water
2 cups warm milk
2 t. yeast
3 t. brown sugar
2 t. molasses
1 egg

Into our giant bread bowl (this bowl was big enough to bathe Charlie, our massive baby).  Stir together with giant wooden spoon.  Add 6 - 8 cups flour, substituting in whatever else you want.  I added oats, ground flax, and rye flour.  I'm afraid the flour measurement is totally a guesstimate because I lost count and we were both adding things at the same time.  Basically, add flour (or the like) until it has the right sticky "ball" consistency.  And do not forget to add the 2 tsp salt when you add the flour!

After mixing it all together I let it sit covered in a warm spot for about half an hour to autolyze. Hmm.  I just checked around and apparently, the autolyze will work better if you add the salt after.  It serves to kind of soften up the dough by hydrating the flour.  At any rate, leave the dough to rest before you start kneading.

I think because this bread had so much extra stuff and rye flour in it (in addition to all purpose), I ended up having to knead it for a VERY long time. 

Once you figure you've kneaded enough - maybe if you stretch out a piece of dough and it doesn't break off, but rather stretches - put your big ball of dough back into your now clean giant bread bowl that has been oiled.  Rub some oil over the dough as well and put it covered in a warm place to rise.  Once the dough has doubled in size, punch down and divide into portions to put in oiled bread pans.  Allow to rise just over the top of the pans and bake for 25-35 minutes at 350. 

What happened with my bread: I punched it down twice because Dave was sick and napping and I wasn't sure what to do.  This is okay though!  I think you can punch it down numerous times and still be okay.  It might even be better! (?)  Also, I let the bread rise for too long in the pans, so then when I baked it, they sort of fell.  Later, when Dave was feeling better, he let me know that we could have punched them down in their pans to remedy this.  Ah well...  the bread came out very nice indeed - a lovely daily bread type of bread.  Good for toast, good for sandwiches, good for snack.

One more thing for the people who tend to NOT follow recipe instructions (like me):  Cooling on a cooling rack is really a good idea.  I just flipped my loaves out onto a baking tray and kind of left them there upside down and they got sort of weird marks from the humidity from the pan.  So use a cooling rack. 

Made It: Ciabatta Bread

This is probably my favourite bread to eat.  It's nearly perfect - chewy, great crumb, wonderful texture, crispy crust, nice flavour.  It also, as it happens, is quite easy to make for a novice bread maker like myself.  In order to get that wonderful chewy texture, you have to work with a very wet dough, which does not lend itself to kneading, so this is a kitchenaid bread. 

Biga
1 1/2 cups flour
pinch yeast
3/4 cup warm water

Dough
3 cups flour
1/2 t. yeast
1 t. salt
1 1/2 cups warm water
Biga

Start the night before with the Biga, which is like a sourdough starter.  Mix yeast & warm water together in a medium bowl, then add flour.  Combine, then cover with saran and leave out over night.

Next morning, mix up the rest.  Start with warm water in the mixer bowl, add yeast, stir, then add the biga.  After that is combined gently, add the flour and salt.  **if you forget the salt the bread will taste bad!
Gently mix to combine the ingredients.  Once combined, cover with saran and let autolyze for 30 minutes.

Mix again on low setting (1 or 2) for 30-45 seconds.  Cover with saran and leave in a warm place until doubled in size.  (For me this takes several hours)

Turn dough out onto a floured surface and dust top with flour.  This is the "kneading" part, only you don't knead.  Imagining the dough as a shape having 4 sides, stretch out each side and pile it on top.  Let sit under a giant bread bowl with a warm cup of water to keep it moist and warm.  Repeat every 20 minutes or so for 4-5 times. 

Divide your dough.  I do it in half and it makes 2 decent sized loaves.  Stretch each piece as you did before, cover and rise 30 minutes.

Place on a parchment lined baking sheet, shaping as necessary.  Bake at 360 for 20-25 minutes until bread is a nice caramel colour and has a good crust. 

I don't have any "after" shots of this bread since I took one loaf to a friend's for dinner RIGHT as it came out of the oven, and then we ate the other loaf as sandwiches today.  I do however have this older pic:

The 2 top left loaves are Dave's "regular bread" recipe, which is what I made today!  However, mine turned out slightly differently because a) of Dave's erratic and changeable use of ingredients and b) I let them rise too long in the loaf pans and they fell a bit when they baked :(   But the other 4 are the ciabatta.  Don't they look delicious??  Yum!  So delicious with a swipe of butter and some honey.