When I Grow Up, I Want to be … Cloris Leachman…

Photobucket Seriously!

I mean, not necessarily her outrageousness lol. I think she’s FABULOUS! I think she’s beautiful and witty as hell as she’s always been. Doesn’t miss a beat. I’ve always loved her, and wished she was utilized more in films; but, with the rampant sexism AND ageism — the ageism *especially* toward women) it’s par for the course. I find the criticism of her on “Dancing with the Stars” VERY sexist and ageist, and, if there’s _anything_ that gets to me, it’s the “isms” — racism and sexism at the top.Photobucket

I think her run is near the end, however — with all the questioning, (read: SUGGESTING it, repeatedly so to make it happen, ala Rove & Co) about, “Will Cloris make it this week?!” “Is Cloris going to be voted off?” “Cloris is annoying everyone on the set,” “Are the other celebrities ‘tired’ of Cloris’s ‘antics’?” Etc., on and on…and the demeaning, shameful insults she endures from some of the judges, especially that Carrie Ann who is not so easy on the ears herself, is very disrespectful. And I find it abhorrent when they laugh at her instead of with her or at her comedic talent as they would someone younger.

I say GO, Cloris! GO ON WITH YOUR BAD SELF! And many, MANY more good years to come. rainbow banana

I wonder what her diet is like?!! She’s in great shape, and obviously exercises; but wonder if she’s anything close to ETL?? πŸ˜€

I restrain myself from opinion here, ’cause, believe me, if I did post opinions, I’d NEVER get away from this computer! Okay, just a random, off-topic (okay, an opinion) entry onto a blog with no topic anyway πŸ˜‰

Large row smiles


More Cultured Veggies – A quickie “How To…”


Just looks like one of my regular ol’ ETL salads, ha?Β  lol_roll Very close πŸ˜‰

Okay, so here is a quickie on how I made 2 small batches yesterday. Yes, lots of pics; I take several because I figure at least ONE will come out decent. then when a few of the same come out nice, I just can’t decide lol I just love fresh, whole foods. They’re more beautiful and gorgeously colored than any cooked junk standard food.
So you’ll have to suffer through them green_tongue

Okay, so…

Persimmon-Cranberry Kimchi

Persimmon-Cranberry Kimchi

Get all yer stuff togetha:

You need to sterilize ALL instruments which will be coming in contact with your goods πŸ™‚ You don’t want it to get contaminated. So, here is a pic of some of the stuff I would put into boiling water — just as if I were canning:

As you see, you will need to boil some and just dip some others, such as a food processor bowl, if you are using one, as it is not a plastic that you’d want to boil :D. Just dip it in the hot water or pour the water over it in the sink. As well, any of these things can be put into a large bowl, for example and boiling water dumped over them. Retrieve them with a towel or pot holder! Ouchy, it’s hot stuff πŸ˜‰ .
Those cooking tongs are really great for lifting the items from the pot. I used them when I did a lot of canning in the past. Any kind of tongs should do it. Be sure to still have a towel in hand in case it slips. Or if you have the newer tongs, covered in heat-resistant silicone or other type of rubbery material to hold steadfast, those are great for this as well.

And, of course any appliance blades and your knife. And cutting board! I forgot to add those to the pic. How silly crazy_moon_bulge
So, just some extra spoons — a large one for mixing, or some salad forks are good — maybe a regular fork, and a spatula will probably be useful. Just prepare :). First time is always the learning period anyway.
If you do boil, just remove items from the pot with tongs and place on a clean towel or paper towels to cool and dry. If you have a nice big pot with an insert, that’s even easier, or just your largest pot will do. You can get the water boiling first thing, then while it’s coming to a boil, you can do all the prep work to utilize time :).


Other stuff you need — a good-sized bowl to put your shredded vegetables to mix thoroughly, or a few (yes, pour hot water over them too) if you don’t have a very large one. You may like a blender, if you wish, for the liquidizing of the portion of the mixture; or you can do it with your processor, really. You don’t even have to get it completely smooth. You do want to make it watery though, since that’s the point :). Or, you can always pound away like the old days green_cute_happy_smile

So after that sterilizing, hands nice and clean too, get your ingredients together:

You want to use some whole leaves to cover; I choose the outer, less fresh leaves of cabbages for this job –no waste! These act as a nice barrier to air and take the punch from any bacteria while keeping your veggies safe and submerged under the liquid. You will remove these and discard (or compost). When these look a bit ‘rotten’ that’s okay, that’s their job :). It’s the prize underneath the liquid you want.

I decided on 1/4 C fresh then frozen cranberries (no fresh available yet; fresh would be optimal) and a 1/4 of a Persimmon:
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Since this was a small batch, only 1/4 of a large Purple cabbage; some garlic:
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Get your spices together too:

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The pretty orange chunks are tumeric, from a fresh rhizome I had a few months ago. I froze, juiced, and kept whole some, and decided it would be great to have some freshly preserved, dry. Great color!


I just chopped it and dried:


Tumeric is potent but moreso when dried fresh! It’s strong fresh, too, but –how to describe? Mm, I guess strong flavor, but mild ?? Ha! Anyway, a word of caution — you will be sorry if you do not take care to avoid getting this stuff all over the place: It is not used as a dye for no reason πŸ™‚ It will stain your skin for a few days…maybe play it off by pretending you’re doing some henna πŸ˜‰ Your dishes will stain too, so just clean up quickly. If you wash your hands right away, you will probably be okay handling fresh tumeric; however, if you wish, some gloves may be in order. ( I do, so go off topic, don’t I? And realize, I actually know this, and restrain myself..or you’d never get outta here! Photobucket )

This is why it’s important to wash yer veggies πŸ˜‰

You don’t want that nice chunk o’ dirt in yer kimchi, do you? Haha

Prep πŸ™‚ :


Here is how I always prepare my napa, even for my salads: Because the the larger, outer leaves always have too-big stalks, I cut them out. They are also very fibrous and stringy. You will see the strings wrap around your processor’s blades, if you decide to use them. They aren’t pleasant to eat, unless you like stringy-get-stuck-in-your-teeth-have-a-helluva-time-flossing foods πŸ˜€ Β  I just trim the largest ones (far right you can see the stalks I cut); as you see, the rest of the more juicy, tasty stems are part of the goodness of the napa, so I leave those in; then I cut off and discard the bottom:


Combine all the veggies and add your fruit, if using (or if you don’t want to blend your fruit, add it after you remove the portion of mixture to be blended – in next step):

Portion out some of your mixture and place in blender, processor or whatever …


Let ‘er rip!


Pour into mixture…

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Mix thoroughly…

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Spoon into jug, and PACK DOWN as you add each layer. Then cover well with the reserved outer leaves:

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clamp it!
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Don’t forget to date it:

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Just beautiful. Won’t these make great gifts for the holidays?

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Okay, next one I made:

Cultured Vegetables with Papaya

Cultured Vegetables with Papaya

Again, get your stuff together:

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I wanted a green papaya to make an atchara-style culture; however, it’s eluding me at the moment πŸ™‚ So the ripe one will do (I slice and freeze the rest and use for my Green Juicie Green Smoothies). The seeds of papaya are used in various ways in different cuisines. They can be used fresh or dried. They are not, as far as I know, eaten like, say, sunflower seeds, out-of-hand; but more as a condiment, flavoring, or “cleanse”; some people put them in green smoothies or fruit smoothies. I like them dried and use like peppercorns. They have a peppery taste, so perfect for that. I allowed a few into this batch; but scooped out the majority of it. They can be frozen for later, or, as I mentioned dried.

Spice Mixture too:

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Pulsed onions:

I thought I’d put this pic of processed cabbage just to show you how much you get. Now, that’s one whole head of napa! Cabbages have such a high water content, you need more than you think; so keep that in mind when buying your vegetables and determining how much you wish to make!

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Mmmm, Ginger! I decided on some orange rind. I had meant to put it in the cranberry kimchi, since orange and cranberry is a classic combo…Anyway, the slice of orange peel was *very* fragrant. What a great addition…
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I used other veggies I didn’t take pics, like cauliflower, other greens, for example — couldn’t do EVERYthing πŸ˜‰

Mix everything together:

Add your blended mixture:


Spoon into sterilized jug:

Pack down. You’ll be surprised how much juice you will continue to release as you pack down. Try not to add water; though you can add a small amount to the blended mixture if you wish. Just know you don’t need that much. The veggies have more than enough. You just have to blend some of it and pack it down to release it. And since we don’t use salt, which releases the juices from fruits and vegetables, it’s important to get that juicing started before storing.

I chose to layer the fruit pieces:


Clamp it!

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Now, if you have extra, you can eat that right away. It’s yummy and will keep in the fridge several days, so you can add to your salads, slaws, soups or smoothies :D. Just be sure to pick out any whole chunks of herbs! You don’t want to bite into a slice of garlic … or maybe you do, Halloween is here, afterall Photobucket.
And don’t forget the awesome cultured “liquor” — its delicious on it’s own (in between meals as a probiotic or before/after meals) or as a great vinegar. You can add it to soups to “pop” the flavor just so, the way a splash of vinegar or lemon does. Makes a fantastic hot and sour soup ;).
I use it in place of vinegar every where! I cannot handle vinegar any longer — it’s WAY harsh and acidic, with little to no benefit, having been pasteurized and or cooked to death. Only vinegar I’d use nowadays — if I had to — would be raw, apple cider; and I do choose the fabulous raw coconut vinegars, I’ve mentioned before in my Suggestions for Digestion Post. The coconut especially has more to offer than any regular ol’ vinegar. The addition of fruit results in your own, homemade fruit vinegar!
Try adding some dried fruit :). You’ll see. You can even drain the juice into a separate jar, add the fruit and let it ferment for a more intense version.

Oh, and if you’re worried about fruit sugar, don’t; it’s ‘eaten up’ in the fermenting process — basically, no sugar left in the finished product. Plus, not much is (should be) used anyway. (I also have a draft from months ago about some other fermenting I did earlier this year. Sigh…I need to get that up too, darnit!)

The cultured veggies are not harsh and have a mildness to them, but pack a punch of flavor! And with all the benefits of cultured foods… πŸ™‚ My home-prepared cultured vegetables don’t hurt my teeth at all when I eat it straight, while vinegar has been off limits to me for about 5 years now because my teeth will hurt for a few days after getting it on my teeth. I have no problem with anything acidic if I drink it through a straw, like my Green Juicie Green smoothies, because it bypasses my teeth. Photobucket

You will also notice a wide variety of textures within the individual batches and also between them. Some are melt-in-your-mouth and others with varying degrees of crunch ‘n’ munch. I’m sure this contributes to its enjoyment.Β  Some have a “cooked” texture, yet it’s live food! And it retains all its benefits and more, having fermented. A carnival of flavors in your mouth πŸ™‚


An *important* note — If you fill the jug too high with the veggies as in this photo…

(The liquid is way too high.

…before you add the pieces of leaves to cover, you may have overflow! Believe me, you do not want your entire house — wait, make that the entire neighborhood — to smell of your kimchi…delicious as it is πŸ˜€ It will expand during fermentation and it will leak out and drip. SO, be safe and do it like so:

So that the prepared veg mixture is below the liquid and the leaves are on top of that. They are there to protect your precious cultured veggie delight :D.

Here is anΒ example of one ready-to-eat jug that came out better than *perfect*


There was no bacteria even on those top exposed leaves. Amazing! It’s normal, however, to have the top leaves really spent and somewhat “rotten” for lack of a better word. This is one that was sitting out about 1 1/2 weeks. It could have gone longer but I ran out and needed it lol.
I’ve seen recipes calling for 3-5-7 days; others for weeks on end. Then I’ve read storage for months (out of refrigeration). I would not hesitate to keep it out for months, as long as it’s fresh. Eventually, you will see if it’s not. It could be, however, that the storage for months are cultured krauts that have salt, which acts as a preservative, like the old days. I don’t know. Maybe I’ll prepare one and let it go for a few months. I have gone over one month, but caved ’cause I needed me some cultured veggies!
Aaaaany way πŸ™‚ Try 3 or 4 days and see how you like it. Then try longer, etc. The longer it sits the better, for most. Again, it will continue to culture in the fridge, just at a much slower pace.

I’ll take a shot of one that’s not ready for its closeup next time but perfectly fine to eatΒ  πŸ˜‰

These *perfect* ones are great, though dance

Please remember that if there is anything “off” smelling, looking, then, “when in doubt, throw it out”! There should be no slime or any bacteria on the submerged foods — none! Don’t eat any of the top spent leaves, if you doΒ  have them. Just common sense stuff, okay?

Okay, now, this is equally important for this dripping issue — here is a suggestion for your first few times or if you’re just not sure: Juuuuuuuuuuuuust to be safe πŸ˜‰Β  Place your jars on a deep plate with some paper towels; or, I use this big container from salad mixes I buy lol. Hey, it works πŸ˜‰ This will catch any dripping or bubbly wubbly. ItΒ  happens πŸ˜€
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Jugs are available all over. The Bormioli-Rocco glassware, their “Fido” line, in my pics are from Sur La Table and only $6 each (I have some of their great pitchers too):


Traditionally, these were made in humongous batches in specialty crocks (at least the Korean Kimchi) with loads of salt for preserving and to keep from contamination; they are fairly expensive unless you seek out a Korean grocery. For now, the glass is probably more reliable and sanitary.

Whew! Okay, any questions? Did I leave anything out? I sorta did this quickie-like, so feel free to comment and or leave me any questions. If anyone has suggestions or makes their own, I’d love to hear your variations πŸ™‚

Remember: You can make your cultured vegetables the traditional way with salt.

*The contents of this entry is for information only. It is the sole responsibility and discretion of individuals who choose to apply it.


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Back to posting, Cultured Veggies…and Sewing Porn!

So, it’s been so long that I cannot even begin to find the right place to pick up where I left off ; and I have loads (LOADS, I tell you) of pictures and subject matters that should have been posted since — what? July!???? So, instead of the overwhelming-ness of it all, I’m simply going to start somewhere…any ‘ol where!

So let me just apologize for the jumbled nature of this post (okay, nonsensical rambling-ness), the non-thorough-ness, and the general poor structure and grammar to boot!


Aprons I made from some awesome retro-looking rooster fabric:


Had enough fabric to make another one (another plus to being an ETLer πŸ˜‰ ) — this one is reversible:



Autumn is my favorite time of year; I just LOVE it. Photobucket It also brings more sewing projects :^). I did some easy-breezy summer sewing — dresses, cool cotton drawstring pants, lotsa shorts, etc. I made a few aprons, too;The above apron(s) is my favorite because of that fabulous fabric print.

I‘ll try to post here-and-there some projects I’m currently working and some I did earlier this year. I’ve got LOTS of things I photographed… i just gotta get it all sorted!

But, seriously, just the sorting and choosing of the photos is labor intensive,Β  haha.

I’ve read several interesting sewing blogs and some of these major-major sewists are incredible. They often have these fun projects going where whoever wishes can join in making a project for that month — aprons, purses, skirts, etc. Some beautiful, beautiful work being done out there. And then there are times when people just post what they’re working on or their latest discovery — notion, technique, pattern, etc.
I’ve been thinking…there should be “Sewing Porn Day” and a “Fabric-Porn Day”Β  Photobucket - Video and Image Hosting Perhaps, in this day of “promises” — ya think I can convince the next President to advocate for such a day? πŸ˜‰ Ooooh, don’t get me started on poli-tick-nitpicking! (say that fast 3 times…)

Serious!Β  Set me loose in a fabric mart and I’m comin’ home with a motherload. I love children’s fabric…I know, I know! I love the cutsie patterns (not pacifiers and rattles, though!!) of little animals, etc. Oh, that reminds me I should post some of my jammies, lol. I’ll post some of my porn-worthy fabric cache at some point πŸ˜€

Now, as far as adult-print fabric, well, I just adore Japanese imports. Gorgeous. I’m not too fond of loud, bold colors. I like old-fashioned colors and patterns. Oh, give me some vintage fabric and I’m in sewing heaven!

Okay, here is an example of drool-worthy Japanese fabric I purchased:


Ooh, La, La, a French seam…(I’m a serious French-seam Queen!) Just love ’em. Yummmm…

OMGosh I really AM an edge-sewist! (a friend dubbed me so. Or was that “on-the-edge” sewist…

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Okay, okay…whew.
So any hard-core sewists out there want a Sewing/Fabric-Porn Day, too?

Oh, Come, now, you KNOW you want it Photobucket
Link me summa yer “stuff,”Β  Y’All
Okay, ‘nuf-a dat! (I’m so easily distracted, no? ) πŸ˜€

Speaking of vintage…a little sneak peak: I’ll be working on this (soon!). I’m hoping to wear it ’round Thanksgiving:

I love it! I like the third view (far right) best. The middle is very vintage looking, however, I’m not too sure how I’d look in that style…I may be too short πŸ™‚
Anyway, I am thinking maybe linen…I don’t wear animal products, so no wool; but there are fab alternatives out there. I bought some hemp “suede” earlier this year (yet another fabric run I didn’t post!) and that just might be perfect…anyway, I’d better hurry-the-heck up!

I have the pattern already; I just have to get started on a muslin. It looks easy, actually; however, from experience, I know I’m going to need a muslin. I read a few reviews to see how others got along with it and all seem to be favorable. The issues were about the armholes being a bit too small (to accomodate a shirt underneath) and the bodice being a bit too short, making the empire waist slightly too high…this is common stuff, though. Everyone is shaped differently. If only the pictures were how the dresses looked on us all! I love the fabric this blogger, Frosty772, used. Came out really nice.


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This weekend I didn’t work on any garments, but felt like something simple…so I made a few (very easy-peasy) booties πŸ˜€ . Most you find are for babies! I decided I needed some. It’s one thing to make things it’s an entirely different thing to make a tutorial — and a decent one, at that! and, as for these it was the same: I just sort of worked out a pattern and way to go about it from various techniques I’ve learned (very much like I make my “recipes”! I rarely write them down….Photobucket!)
I’ve got some other booties/slippers versions in the works, but these I can bust out in about 15 minutes:

These are snuggly fleece!

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And they are very sturdy :).

I added batting (stuffing) to some to make them warmer.

These are felt, I think (faux, of course)…

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Well, Halloween IS upon us… πŸ˜›

Here is the bottom:

Speaking of witch… πŸ˜‰ A reversible one I’m working on:


Here is one with a different bottom; this one is just a proto — Pattern just needs to be altered to accomodate the extra bulk, really. Easy enough. But, right now, warped and messy —Β  not quite ready to wear πŸ™‚

These are one of the first ones I made, and they came out a bit too round-ish — I call them my “duck-feet booties πŸ˜€ These are made of (vegan) flannel:

Made several others…

Sewing is definitely work; However, have fun, I say…sewing IS fun
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… any way you look at it, no? πŸ˜€ :
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Okay, next…


Cultured Vegetables

And, my continuing love affair with nutrient-rich food and optimal health through Eat To Live continues, unabated πŸ˜‰

Here are some cultured veggies I threw together recently:

Ingredients: Yep, I added my beloved Sprouts!!




In fact, the ones I’ve made with sprouts taste best.

This one I added Arame, a black (when dried) Japanese seaweed you can see:

Ultimate survival food! Cultured veggies are super nutritious, GREAT for the digestive system, and not the least — yummy πŸ™‚Β  I made my own since purchasing it premade is EXPENSIVE, IF you want organic, raw, and salt-free!Β  Pasteurized would defeat the purpose anyway; so buying it raw is a no-brainer; however, it’s difficult to find salt free and organic.

In my previous post about digestion , I mentioned Rejuvenative brand of raw cultured veggies. Very good and definitely my go-to source now. However, making this myself is SO easy peasy, it’s downright foolish to purchase it regularly, anyway, especially in this economy.

I most often add it to my dressing and it acts as, say, a vinegar might; however, it’s not “vinegary” or sour at all. Much better than any ol’ vin πŸ™‚

I also add a few huge spoonsful to mix into my salad sometimes. It’s a good way to stretch a dressing!

Apparently, the juice is traditionally a prized food. I have found it excellent as a pre-meal digestive aid (similar to why one would take a probiotic supplement or digestive enzymes, etc.) or in-between meals — “digestive conditioner, I guess, ha!

This juice is also a fabulous “vinegar.” The difference is this is MUCH better. MUCH less harsh from even the mildest vinegars. With small amounts of fruit added, it becomes a delicious flavored vinegar. πŸ™‚ I LOVE IT!!!

I’m a big believer in the pivital role of digestion to optimal health.

Cooking season too

Haven’t cooked in ages — since last time this year, I think! But I will do a bit, I’m sure, soon. I have something in the works right now that I actually started earlier this year, made a draft post, and never got around to posting it! Good stuff, hopefully, coming soon!Β  So, like the 10 others I have unfinished (and the who-knows-how-many-more-waiting to be born) I have to go back and refresh it, add this-and-that, and, of course finish it. I sometimes forget much of the info so I have to redo whatever it was … Sooo much to post!

Okay, I gotta stop now…Yikes. Posting takes up so much time…Photobucket

But, here I am, a small step back into the posting game πŸ™‚Β  Hopefully, I can tackle some of my older non-posted ones this season as my indoors status resumes for the season ahead πŸ˜‰ So much to post so little time…Sigh.

Oh, did Post this one already?

πŸ™‚ Tis okay; it deserves another gander πŸ˜‰

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