Burquenos! Are you a fan of Dion’s Greek Salad Dressing? Me too.
This is a dead-easy recipe to make at home as it requires minimal tools: blender, teaspoon, and a graduated measuring cup.
3/4 c Red Wine
1/2 c Extra Virgin Olive Oil
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Basil
1 tsp Oregano
1 tsp Thyme
1 tsp Marjoram
1 tsp Fresh Ground Black Pepper
2 Egg Yolks
Blend for 10 seconds, refrigerate for up to 7 days.
So I did a thing where I took a simple recipe and adapted it with a few changes and… aw hell.
I have been teaching myself to bake. First it was biscuits, then it was Focaccia, and now it’s this weird West Virginian thing called a “Pepperoni Roll.” I’m goaded into it by That Girl I Know, so blame her. It’s comin’ on the Holidays, and as the newly minted baker in the Taggart family it’s up to me to keep the table supplied with tasty shiznit. So today being a day off for me, I decided to do some experimentation.
This recipe is dangerous. Continue reading Weaponized Snacking
Another recipe adapted from Wellness Mama:
- * 1 tsp Borax
- * 1/2 tsp Washing Soda
- * 1/2 tsp Castille Soap
- * 1 pint warm water
Another really good homemade cleaner based on a recipe from Whole New Mom:
- 0.25 cup Distilled White Vinegar
- 0.25 cup Isopropyl Alcohol (AKA: Propanol, rubbing alcohol)
- 1 tbsp Corn Starch (Allergies? Substitute tapioca or arrowroot powder.)
- 1.5 cup Water
- 3 to 5 drops Blue Food Coloring
- Optional: 5 to 10 drops essential oil for scent
Combine in a general purpose spray bottle. Shake well before using, the corn starch will settle to the bottom of your container.
From Wellness Mama, a simple and amazingly effective scouring powder recipe:
- 1.0 cup baking soda
- 0.5 cup coarse kosher salt
- 0.5 cup borax
Combine and keep in an airtight container or mason jar. Great on kitchen and bathroom fixtures. Add a few drops of essential oils if you need a nice smell, make sure to shake thoroughly to combine. May settle over time, so always be sure to re-shake your compounds before use.
Inspired by flavrt‘s instructables guide to Yogurt By The Gallon.
1 x Styrofoam beer cooler as incubator
1 x Heavy stock pot
1 x Digital Temperature Probe (Example)
4 x Canning rings or custard cups
1 x Steaming basket w/o center post (Example)
1 x Gallon of milk, the less-processed the better
1. Place canning rings or custard cups inside stock pot.
2. Rest steaming basket on top of rings/cups.
3. Place milk jug inside steaming basket, fill pot with water to 1 inch below rim of pot.
4. Puncture milk jug lid with temperature probe, set alarm for 185 F.
5. Heat milk over medium-low heat until alarm sounds.
6. Take pot off heat and place in sink.
7. Using a hot pad, take milk out of pot.
8. Remove basket and custard cups with tongs.
9. Pour hot water down drain.
10. Start filling pot with cold water, replace milk jug in pot.
11. Fill pot to rim with cold water.
12. Wait, check temperature every 15 minutes.
13. Once temp reaches 115 F, pull milk jug and set aside.
14. Dump warm pot water into styrofoam incubator to warm interior.
15. Take 1 to 2 Tbsp of existing yogurt and place in a clean coffee mug.
16. Temper yogurt with warm milk, stir with a chop stick to blend.
17. Reintroduce blended yogurt and milk carefully into milk jug. (A funnel may be used if needed.)
18. Empty warm water from incubator, place milk jug and temperature probe into incubator.
19. Set aside for 8 Hours minimum.