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Kitchen Happenings (the equation edition)

Every now and then, I share bits and pieces of what happens in my kitchen. Because the kitchen is where a lot of frugality goes on. 😉

Scraps + Water + Heat = Liquid Gold

(Ok, maybe it’s not gold, but it IS yellow.)

I’ve become slightly obsessed with making my own chicken broth.

homemade chicken broth

It’s very easy, costs almost nothing, squeezes out nutrients from what would be trash, and tastes a whole lot better than the stuff you can buy.

Ooh, and it’s zero-waste, because I put it in Mason jars and freeze it. Whee!

What is not to love??

Shrinkydinks + Oven = Entertainment

It’s so much fun to watch them curl up and then flatten out.


Bread + Jam = Heaven.

If there’s a better pairing than fresh bread and jam, I’ve yet to find it.


Of course, I think that when i spread jam AND cream cheese on toast.

Or when I eat an apple with cheese.

Or when I spread peanut butter on a banana.

Or when I eat fresh basil with fresh mozzarella.

Or when I eat cream, whipped or not, with almost anything (Oh, how I love cream!)

There are just so many ridiculously simple and delicious things to eat, aren’t there??

Lisey + Baking = A Happy Girl


It’s a sure-fire way to cheer her up if she’s having a bad day. 😉

Speaking of which, she and I made a delicious Dutch Baby (that link will open in a new window, so you can click it and still finish reading this post!)

Hot Pizza Stone = Really Good Homemade Pizza

Learning to use a pizza peel to slide dough onto a preheated stone has been the single most helpful pizza-making skill I’ve come across. It’s taken my pizza from meh to delicious, and since I learned this years ago, I haven’t done it any other way.


Planning Fail = Improvisation

When I made my last batch of homemade yogurt, I sent Joshua down to the laundry room to get my cooler, which I use to incubate the yogurt.

He couldn’t find it, and I was about to give him a speech about looking a little more carefully when I remembered that it really wasn’t there. You see, Mr. FG had had to go out of town for some training, and I’d packed some meals for him in the cooler.


Fortunately, we do have another (larger) cooler, so I ran out to the shed, brought it inside, dusted it off, and put the jars in. I had to add a lot more water to fill it up, but it did work fine in a pinch.


And finally…

Cooking = Dishes (duh!)

Sometimes more than can fit in the dishwasher.



Joshua’s 365 post: Tangly Trees

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Tuesday 26th of March 2013

I've made yogurt for years, and I just wrap mine in two layers of heavy towels and leave it on the kitchen counter overnight. In the morning, it's perfect. Using a cooler probably makes for more consistent results (when my kitchen is cold, sometimes the yogurt it a little runnier), but should you ever find yourself completely cooler-less, all is not lost. :)


Tuesday 26th of March 2013

I have one shelf of my oven lined with unglazed clay quarry tiles. They serve as my pizza stone and since they cover the whole rack I don't have to worry about getting it on just right:)


Tuesday 26th of March 2013

*jealous* I wouldn't even BEGIN to know where to look for quarry tiles that are unglazed in my area. I saw that one Alton Brown and have been pseudo looking. I'd LOVE to do those instead of the large stone I have, but it works.

LOVE baking bread on it, too. Just gives it that nice artisan crust! nomnomnom


Monday 25th of March 2013 kitchen is where all the good stuff happens also...bread and jam, ha, you should try bread, pears, jam and cheese spread :droolL


Monday 25th of March 2013

I've thought about using a pizza peel, but I have a Pampered Chef pizza stone and they specifically say "do not preheat". I'll be contacting them to ask why not.


Wednesday 27th of March 2013

FYI, Pampered Chef replied to me and said that the temperature difference between a preheated stone and the food going onto it can make it crack.


Monday 25th of March 2013

I strain the broth from the pot through a regular strainer into a pitcher. Then it's easier to pour through a finer tea strainer into jars.


Monday 25th of March 2013

Great post, love "stocking up". I've just started making my own vegetable stock by roasting celery, carrot onions, mushrooms and toms in the oven for 30 mins and then simmering with some thyme and bay leaves for 40 mins.

Have been freezing them in silicon muffin trays and then transferring to snap lock bags.

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