About the Corn Challenge

It’s always nice to have someone to commiserate with when making even slightly painful lifestyle changes be they in the name of good. It’s great motivation. (For some reason, introducing the bad stuff always comes easily, especially with company!) Here’s an interesting look at two filmmakers and the challenge they put themselves up to after making a film about corn in the American diet, inviting others to join. And one author, Katherine Pryor, did just that. Read about her three corn-free days here.

As you can see, in today’s processed food markets, even dropping one ingredient can have far-reaching implications for your overall diet. It required from Ms. Pryor a reconsideration of her local food buying habits, and put a strain on the two filmmakers to figure out a way to eat while on the road without actually consuming any corn. If you could pick one ingredient to drop, what would it be? High fructose corn syrup? Caffeine? Processed grains? Added salt? There are so many options out there it’s hard to choose just one. But when you do make a commitment to one, even a little one you don’t encounter every day, you learn as much about the process of making choices as you may about your current diet.  I’m going to start a food database page on the blog (check the top bar for the link).  If you know of any ingredients that contain certain foods, chemicals, or byproducts, please, comment and add to the repository of information. You might never want to eat again after starting down this path to learning.  Until then, happy eating!

Ahhhh. I’m finally back on my laptop, after three weeks of it acting like a teenager going through puberty. First, the wireless card broke after a week of intermittently kicking me off. So, I freecycled for another (if you don’t Freecycle, read my previous post) and received two. I tell you this entire story basically to show how even in difficult situations Freecycle can brighten your day and your esteem of others. Lovely. But no, that wasn’t good enough for the computer, which promptly sent a spark to the power cord and disabled that about ten seconds after I obtained the driver for the card. Another week and countless trips to the library since, I’m happy to be back at the helm.

Another reason I tell you all this is that over the three week period, I had a lot of time to think about the importance of technology in my life. If there’s an electrical equivalent to a nasty Coffee Bean habit, I have acquired it. Sure, if all the major cities were wiped out tomorrow, and there was no grid, I’d manage. And you won’t see me typing away on some gadget while on vacation either. But most of the time, I missed being on the box, enough so to use my friends’ computers at any opportunity (mostly to post on this blog!), and to actually use my little PDA to surf the web or (horrors!) as a notepad instead of as an expensive solitaire game. What can’t you live without? Do you have a backup plan? Do you really need it?

You see, I kept very busy without my computer, managing to finish several of the books that have been collecting dust lately, cook several great meals, not to mention making the new cooker (and scrounging for its materials!), and taking a little more time to smell the roses growing in my neighborhood. So sweet. Not that you’re probably too interested in what I did, but it goes to show that the greatest thing you might dislike is the IDEA of change should your own situation receive what Hank Williams Jr. so aptly called an “attitude adjustment”.

Now, I promised you egg jello, and egg jello you will get. Yesterday, being 100 degrees with not a cloud in the sky, was a beautiful day for cooking. I decided to break out the ingredient that foiled my cooking skills on the windshield shade oven… eggs. The books I’ve been reading make them sound so easy, but if you remember my post, they came came out lumpy, liquid, and VERY messy. Will it be a repeat, or a redemption?

Not wanting to spend too much time on the ingredients, in case things went wrong, I simply broke up six eggs, beat them in the round baking pan, dumped in a small can of sweet corn, added a little milk, and shook a little Chef’s Essence on the top. Out in the sun at 10:45, and I settled in to watch Babe. Midway through the film, I went out to check on things. The top and bottom lids had glued themselves together with the eggs, and when I pried them open, everything was still liquid. I’m seeing visions of last time in my head, so I doubtfully put everything back in, and went to finish the film.

At film’s end, heartily cheered by the cute story, I went out again. And… it was solid! No way! I took it inside for a taste test. It was nice and light, and had the consistency of… jello. Wierd. At least, that was my initial reaction, but after a bite or two, I got used to the texture and liked it quite a bit. I think it would be better to think of this as custard than as a breakfast food. My mistake. Next time, I’ll skip the spices and make a sweet pudding instead, which is pretty much how it came out anyway. Highly recommended, and here are the pics. I’m finally back on my feet with this cooking thing, and the future possibilities are dancing around on the old noggin. Until tomorrow~

How about $3.50 instead? As often as I tweaked my previously profiled windshield solar cooker, there remained a real wind problem (as it was constantly falling over in the unpredictable gusts that are SoCal’s weather), and it never seemed to get QUITE hot enough for me to trust cooking something like meat or eggs within. So rather than tinker into oblivion, when I fortuitously found a nice sized box on the side of the road, I decided to make myself a little box cooker. After locating another box to house the inner cooker, and reading the many variations on recommended construction in a few books, I promptly threw out the plans and just went at it myself.

First up, finding tin foil. I had a roll at home, but it would have costs me $1 otherwise, so that’s the running total so far. I also had a few rolls of aluminum foil tape from when they had some at the 99 cents only store, of which I used one roll (10 yards) in construction, bringing the total to $2. The cement factory down the street threw out a buch of AirPaks (the plastic air filled bubbles you use as packing material for large items), which became the insulation for my oven. Price? A trip to their dumpster. Holding it all together was a roll of duct tape, also bought for a dollar, and a nice oven “window” made of cardboard and a Reynold’s Oven Bag ($0.50). Grand total - $3.50 and about an hour’s work. Not exactly a bank-breaker.

First, I lined the smaller box with foil on the inside, taping edges down with the aluminum foil tape. When I was happy with that, I closed up the other box completely with duct tape, making sure to cover ALL cracks well with the tape to minimize heat loss. I placed the smaller box on top of the large and traced around it to create a cut line for inserting the one box in the other. There were about 3 inches on each long end of the box around the smaller one and about an inch on the two shorter sides. So I dropped in two pieces of folded up cardboard on the bottom and secured them (to support the weight of the inner box and pots, etc), and then surrounded them with the AirPaks. After dropping the inner box down into the larger one, I secured the flaps to the large box with duct or aluminum tape, depending on where, and then stood back to see what I’d created.

Not bad. It looked relatively like the ones I’d seen in the books, even though I’d been reading warnings about how these cardboard versions would “never hold up like one of wood”, it looked pretty sturdy. Now on to the lid. Given that my top surface wasn’t exactly level the whole way across (it dipped in the corners where I taped things into place), I was wondering how to trap in the heat while still providing easy access. In a moment of inspiration (or was it desperation? I can’t remember now!) I thought to build a square frame of cardboard, and then place it inside a plastic oven bag, creating my own version of double glazing which was VERY easy to construct. Then I taped this down to the cooker along one edge and found two fist sized rocks to hold down the open corners, creating, with the excess plastic I’d left a little loose around the edges from the bag, a pretty decent seal.

Next up? You guessed it, time to test her out! I went to store and got some hot dogs. Now, I never liked hot dogs much even as a kid, but hey, this is an experiment, right? (and they’re already cooked, so I don’t have to worry much about food poisoning) So I cut four of them in half, and then added a few slits along the body of each so that I could tell if it actually cooked (did you ever make “hot dog men” in your microwave before? Same idea.) and placed them in the two back pans I’ve used previously. Put in the sun at about 2:30, the hot dogs were visibly cooked by 3:05 on a pretty hot sunny day. And the plate was HOT, requiring a leather work glove to remove from the oven, which was also quite warm (didn’t use a thermometer this time). They smelled great, sort of like a sweet sausage rather than your standard picnic fare, and there was a bunch of liquid in the bottom of the pan that had cooked out. As far as I could tell, it was mostly fat, but perhaps water as well.

In the name of science, I ate a bit, and found that the sweet smell translated to taste, making them pretty good. The biggest test was when I left the room a moment and came back to find my two best taste testers (my cats) happily smacking their lips around an almost empty plate. Two cats made it through three hot dogs in a minute? It must be good! Happy, I put the cooker away and called it a day.

Today, I pulled out the oven for another test. Having fulfilled my meat-eaters’ test, I returned to something I’d actually cook for myself. I bought two zucchini and cut them up in 1/4 rounds about 1/2 inch thick. It filled the bottom of the pan completely, about two layers deep. Next, I added about three tablespoons of cheddar cheese and roasted red pepper spreadable cheese and mixed well. On the top, I added a dash of “Chef’s Essence” spice, which seems to be a mix of garlic, salt and a little chili powder. The mix went out in the sun at 12:20 on another hot sunny day as I sat down to watch Fast Food Nation (see my previous post).

At first check, they were good, but still a little firm. So I gave the mixture another twenty minutes (40 total) and brought the oven inside. Again, the plate was too hot to handle (but the oven wasn’t, which I’d worried about). This little cooker doesn’t mess around! Properly gloved, I removed the meal and opened up the pot. Wow! Perfectly cooked to a nice steamed tender with the cheese melted into everything, giving it a little kick and a lot of creaminess. It was seriously good, and very filling. My hurried picture doesn’t do it much justice. RESULT? Total success. I like this cooker already, and though I won’t scrap the windshield shade cooker, I trust this one more with foods that require a hot temperature to cook through. They are about the same size, and as you’ve read, neither costs much to make. So, since the long days of summer are approaching, what are you waiting for? You can be a gourmet slow foods cook by tomorrow!

A little natural recipe for you… it’s not solar (unless you have ALL DAY to let the stuff get to a boil, and if you DO adapt this for solar, please share your experience!) but it’s a defacto local specialty, and looks pretty easy to make. Rather than redirect you, I’ll reprint the recipe here. Hey, you KNOW you know where some dandilions are… what are you waiting for?

How to Make Dandelion Wine

from wikiHow - The How to Manual That You Can Edit

Dandelions are in season during the summer and spring months, but they lend themselves deliciously to a beverage you can serve year-round. April and May are the best months to harvest dandelions for this purpose in the Northern hemisphere.[1] Try it out and taste it for yourself.

Ingredients

• 1 package (7 g) dried yeast
• 1/4 cup (60 mL) warm water
• 2 quarts (230 g) whole dandelion flowers
  • Using 2 quarts+ of just the petals can make for a less bitter wine.[2]
• 4 quarts water (3.785 L)
• 1 cup (240 mL) orange juice
• 3 tablespoons (45 g) fresh lemon juice
• 3 tablespoons (45 g) fresh lime juice
• 8 whole cloves
• 1/2 teaspoon (1.25 g) powdered ginger
• 3 tablespoons (18 g) coarsely chopped orange zest; avoid any white pith
• 1 tablespoon (6 g) coarsely chopped lemon zest; avoid any white pith
• 6 cups (1200 g) sugar

Steps

1. Wash and clean the blossoms well. Think of it as a fruit or vegetable; you don’t want bugs or dirt in your food. Remove all green material.
2. Soak flowers for two days.
3. Place the blossoms in the four quarts of water, along with the lime, orange, and lemon juices.
4. Stir in the ginger, cloves, orange peels, lemon peels, and sugar. Bring the mix to a boil for an hour.
5. Strain through filter papers (coffee filters are recommended). Let the wine cool down for a while.
6. Stir the yeast in while the wine is still warm, but below 110 degrees F.
7. Leave it alone and let it stand overnight.
8. Pour it into bottles, poke a few holes in a balloon and place over the tops of the bottles to create an airlock, and store them in a dark place for at least three weeks so that it can ferment.
9. Optional: Rack the wine several times. Racking means waiting until the wine clears, then pouring the liquid into another container, leaving the lees (sediment) at the bottom of the first container.[3]
10. After that time, cork and store the bottles in a cool place. Allow the wine time to age. Most recipes recommend waiting at least six months, preferably a year.[4]

Tips

• Pasteurization uses sixty-five degrees Celsius for half an hour to avoid changing character.
• Pick the flowers right before starting so they’re fresh. Midday is when they are fully open.[5] Alternatively, you can freeze the flowers immediately after harvesting, then pull off the petals right before preparing the wine.[6]
• It may take more than three weeks for your wine to ferment if your home is cold. Try putting the bottles on top of your water heater or behind your refrigerator for faster fermentation. Be aware though, fermentation at higher temperatures probably won’t change the taste of the wine, but can lead to higher levels of fusile alcohols, which can cause hangovers.
• This recipe will produce a light wine that mixes well with tossed salad or baked fish. To add body or strength, add a sweetener,raisins, dates, figs, apricots, or rhubarb.[7]

Warnings

• Avoid using dandelions that may have been chemically treated. Also, try to stay away from dandelions that have been graced by the presence of dogs, or that grow within 50 feet of a road.

Things You’ll Need

• Coffee filters or straining paper
• Empty, clean wine bottles
• Large beverage container to strain liquid into
• A large pot you can boil the dandelion mixture in
• A place to store the fermenting wine

Sources and Citations

• Texascooking.com - Source of information

1. ↑ http://winemakermag.com/feature/196.html
2. ↑ http://winemaking.jackkeller.net/dandelio.asp
3. ↑ http://www.thecompostbin.com/2006/05/how-to-make-dandelion-wine.html
4. ↑ http://winemaking.jackkeller.net/dandelio.asp
5. ↑ http://winemaking.jackkeller.net/dandelio.asp
6. ↑ http://www.thecompostbin.com/2006/05/how-to-make-dandelion-wine.html
7. ↑ http://winemaking.jackkeller.net/dandelio.asp

Article provided by wikiHow, a collaborative writing project to build the world’s largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Dandelion Wine. All content on wikiHow can be shared under a Creative Commons license.

Hello again from the kitchen. Since I stay in a kind of industrial area, it is easiest to cook undisturbed on weekends. So, it’s Sunday and it’s also partly cloudy. Thought it would rain this morning, but it never did get around to it, and by 1 pm, the clouds were scattering.

At that same time, I assembled the cooker and set chopped sweet peppers out to steam. Back to basics for now. This time, I’m using two round black baking pans clipped together with magnetic memo clips. And in the bottom of the now upturned colander is a stone. Overall things seem much sturdier. But the sun is still deciding on whether to join the party. It keeps coming and going, which can’t provide that much heat.

The sun is officially out at 1:30. It’s windy, but nothing is blowing over today. Finally. The temperature in the bag is right below 100°, and it’s a “chilly in the shadows” day. That’s after more than 1/2 hour out. Obviously clouds are not going to be my usual dream-laden friends when it comes to solar cooking.

While we wait, I might as well review the book I just finished… Solar Cooking for Home and Camp by Linda Frederick Yaffe. This book is much less than some about how to construct a cooker or why you should try one (although both are discussed). It assumes you’re ready to get cooking but have no idea what to prepare. Sounds like me! The recipes are organized by groups as in a regular cookbook, and most sections contain at least one recipe with “easy” in the title. Most require few ingredients and little preparation. And they sound good, too, though there aren’t any pictures. Here’s a sample recipe that sounds delicious:

Pecan Salmon

1. Place in an oiled pot:
4 Salmon Steaks, about 1 1/2 inches thick
2. Mix together in a small bowl:
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons balsamic vinegar
1 cup chopped pecans
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3. Spread the mixture evenly over the steaks.
4. Cover and place in the solar cooker for 2 hours, or until the fish flakes easily with a fork.

Simple and easy to understand, yet gourmet. It doesn’t take more than an hour to get through this book, short of stopping to MAKE things along the way. Speaking of hours, let’s check in on the peppers one hour on the stove.

Right as I wrote that, the whole oven crashed off its ledge, so I got a chance to see what state things were in. As usual things SMELL great. The peppers are soft, but still have a tart edge. There is a tear in the oven bag so I taped it with aluminum foil tape. The magnets fell out of the clips, and the plates were hot. Everything reassembled, I moved to a wider ledge that allows for a bit of rotation leeway and set back up. It’s now 2:20 as I write this.

At the 2:45 mark, it was time to head out for the afternoon so I checked again. Everything was done to perfection! Some positive reinforcement at last, after the debacle the other day. Things smelled, looked, and tasted great. The pot was hot but not untouchable. Mental note… the less water, the faster things heat up. Veggies are good for this, as proved by my partially cloudy day results. Perhaps one of these days I’ll work up to main dishes. For now, bon appetit!

Here’s the recipe:
1/4 cup milk
4 eggs
Sesame seeds
3 handfuls shredded cheddar
2 oz. sliced mushrooms
3 oz. canned sweet corn

All were mixed by hand.

Here’s what it SHOULD have looked like:

At 1:05 the eggs went in. At 1:25, the temperature was 140° F in the bag outside the pot. I rotated the cooker at that time and went back inside, clipping back an edge that seemed to be blocking sunshine. At the 1 hour mark, temperature was 150°, but the entire rack had slipped off one end, spilling (more!) of the contents into the bag. It was kind of a steamy mess, and foggy with condensation - I’ll have to do something about the slippage problem of both the rack and pot. At 2:25, I checked again and the spilled “juice” in the bag was still quite liquid. Since I’m still not sure what the relationship is between the bag and pot (after all, the pots seemed VERY hot, even though temperature registered around 130° on the thermometer), I decided to take a peek. Not solid, but not too runny anymore either. Okay, that’s good, at least. Reading the cookbooks, egg dishes seem to range somewhere between 2-4 hours. Hoping for two!

Yuck! When I went out at 2:50, the pot had toppled again, thanks to deceptively strong wind. Clearly this is not going to work as is. I elected to dump the messy stuff out of the bag, even though it meant losing heat. There is still something solidifying in the bottom of the pan, even after all those mishaps. Without the liquid I’m not sure how that will turn out, but let’s just keep our fingers crossed for now. Thermometer was down to 110° before emptying, so I can’t have lost TOO much heat! Time to check again (3:25)….

Another total blow-over. Now there are actual scrambled eggs curds in the pot, I guess from all the action the oven is getting! This construction issue must get fixed, pronto. Rotated the cooker again, and blew some more air into the bag. It’s still pretty messy in there, but it smells good, like grilled mushrooms. Should I declare this a failure? Did I mention that I’m stubborn when it comes to success? Well, I should have. Another 20 minutes it is!

And… Well, it didn’t blow over this time. But the food and the temperature still look the same! Everything is at 110°. Not too hot, and I’m wondering if this dish will even be SAFE to eat, given the eggs. There is still runny juice in the pot, though not much. Where did my 175° go from the other day? At 4 pm, it probably won’t happen today.

I should go ahead and tell you what I’ve told every prospective boyfriend, roommate, and employer in life: I don’t do dishes. And yet here I am with my hands in a goopy pot of water, scrubbing half-cooked eggs off of every component of the oven. Guess I’ve been praying to the wrong cooking gods. No, this clean-up was not easy, breezy, or beautiful like the grilled cheese. Oh yeah, the experiment was officially declared a “learning experience” at 4:05, three hours after the start. Instead of omelet, I got… yummy smelling goop. It did at least LOOK like eggs. In the interest of you enjoying your dinner tonight I’ll spare you pictures. Surely not edible, except by my cat, who didn’t seem to mind. As romantic as getting salmonella poisoning for “the solar cause” sounds… wait, that doesn’t even SOUND romantic. Hmmm. Back to the drawing board.

Mmmm! My first home-cooked solar meal.

The other day, being Easter, seemed like a perfect day to set up the cooker for a test run. As I mentioned previously, when I set up the unit the first time, the window-shade was so flexible that it had trouble standing up, much less resisting wind. So, as you can see, the oven now sports a cardboard shell which I attached with vel-cro and safety pins for ease of disassembly. It’s not as pristine as the older version, but it DOES work.

Initially, I placed my oven thermometer in the oven bag without a pot, and put everything in the sun at 11:50 am to see what would happen (right picture above). Twenty minutes later, the temperature showed 175° F! Wow! Another 15 minutes, and the temperature was… 150°? Hmmm, I did remember reading that it was the black pot, not the cooking bag, that created heat. Next, I went to the store to buy a round black baking pan to use as a top for my pot (or, in this case, the bottom), and by 2pm, everything was ready to actually COOK something.

Since the satisfaction of success seemed critical, I chose to stick with an oldie-but-goodie food staple, grilled cheese sandwiches. At 2:10 pm, I stacked two sandwiches in the pot and put them out. The temperature still registered at 150°, placed in front of the oven bag. By the time I came out to check on everything 15 minutes later, they were done! Pop them off onto a plate, and a quick wipe of the non-stick surface, and preparation and clean-up were finished. Now that’s my kind of cooking.

After the success of Easter, which convinced even my skeptical friend that this COULD work, I set out to cook something a little more ambitious. Today’s menu: carrots. I’m reading a book on solar food drying right now (you’ll be seeing a review here very soon), which listed carrots on the “great for drying” list. Well, the processes for cooking and dehydrating are a little different, but I had some carrots that needed immediate love, so I figured I’d just see how things went if I dumped chopped carrots into a pan and put them out sans water.

Result? Mixed. This time, I put everything out at about 12:30 pm, and left it there for about 45 minutes to an hour. The pot tipped off its stand once somewhere along the way, and I set everything up in a new location, which didn’t seem to get as much light, even though there were no shadows obstructing anything. So I compensated by keeping a better eye on the oven and rotating it a little over time. It didn’t seem like the pans were quite as hot to touch when I took them off the “burner”. When I opened up the bag, the smell was WONDERFUL. A big billow of warm steam that smelled like veggie soup. That alone let me declare the experiment a success. The food itself? Not very cooked (the carrots were still crunchy, though they were softer), but overall, good flavor. If I’d had longer to wait around the house today, I think they’d have softened up just fine. Next time, I’ll add a little water, too.

So, there you have it. Not a total success, but enough so to keep me very motivated toward refining this whole solar thing. And it’s seriously gratifying for an afternoon’s work of setting everything up. Even if you’re a glutton for success, you CAN bring solar into your life today!

Here it is, my first solar oven. One successful project down, and many, many to go! This solar cooker required almost no investment, took about five minutes to make, and looks pretty much like the result shown in my previous post about windshield shade solar cookers.

For the stand, I used the blue bin pictured above, which conveniently enough was on the trash in an alley this morning. I also managed to scrounge up an old wire grill surface from a naught-used corner of my house, and it just so happened that it fit into the blue container perfectly. Must be a sign. This is important, given the windshield shade’s flexibility, because it provides a solid cook surface on which the pots and pans can rest.

In fact, the windshield shade is SO flexible, I decided I will have to glue some cardboard to its rear sides to provide enough stiffness to withstand wind before attempting to actually cook a meal. Los Angeles has plenty of wind, and it wasn’t more than a minute before a naughty little gust had crumpled up my cooker beyond all hope of reflection. Which just makes me want to further investigate wind power, but, one thing at a time… In deference to the wind, I also decided to place a chunk of 4×4 wood in the blue bin, under the oven, in order to add weight and provide optimal support for the reflective surface under cooking vessels. So there it is! Now that everything is ready to go, and I’m dreaming of sun-baked breads, success is smelling sweet already!

The Complete Guide to Solar Cuisine with 150 Easy Sun-Cooked Recipes

Here’s a great read for someone getting started in the world of solar cooking. Not only do Lorraine Anderson and Rick Palkovic clearly explain the reasons for integrating a solar oven into your life, they also back them up with a variety of yummy-looking recipes that are tailor made for solar cooking. And there are no messy equipment lists getting in between you and your solar cooking dreams. You can purchase a copy through Amazon here.

Here’s a list, taken from the book, about what foods are best and worst suited to solar oven cooking:

Easy-to-Cook Foods (1-2 hours)

Fish, chicken, egg-and-cheese dishes, white rice, fruit, above-ground vegetables.

Moderately Hard-to-Cook Foods (3-4 hours)

Bread, brown rice, root vegetables, lentils, most meat.

Hardest-to-Cook Foods (5-8 hours)

Large roasts, soups and stews, most dried beans.

The first half of the book is a summary of important facts about solar cooking, including the history, the areas of the earth best-suited, and how to construct a few solar cookers, all under $15 for supplies. They also include great “cheats”, or ways that you can make everything work with the items you already own. Then come the recipes. They’re divided by ease-of-cooking. A sample”starter” recipe:

Applesauce

6 Golden Delicious Apples, peeled quartered and cored
Juice of one lemon
Dash of Cinnamon (optional)

• Place the apples in a dark pot, sprinkle the juice over the apples, and cover the pot tightly.
• Bake in solar sooker for 3 to 4 hours, until apples can be easily pierced with a fork.
• Mash apples with a hand masher or in a blender on low, adding cinnamon if you want.

Does it get any easier than that? Now that you’ve whet your cooking appetite, how about this artichoke frittata? It’s definitely on my “to try” list!

Artichoke Frittata

yield: 4 servings

6 eggs
6 saltines
2 (6-ounce) jars marinated artichoke hearts, drained and chopped
2 bunches scallions, chopped
1 clove garlic, pressed or minced
2 tablespoons chopped fresh parsley
2 1/2 cups grated cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
dash hot pepper sauce
dash Worcestershire sauce

• lightly oil a dark 8-inch-square or 9-inch-round baking pan.
• beat the eggs in a large bowl until frothy. Crumble the saltines into the eggs and beat again.
• add the artichoke hearts to the eggs. Stir in the scallions, garlic, parsley, cheese, salt, pepper, hot pepper sauce, and Worcestershire sauce.
• Pour into the prepared baking pan, cover, and bake for 2 to 3 hours in the solar cooker, until firm.

Mouth watering yet? This is just the beginning. Get this book and get cooking today!

If you are planning a garden, I can’t recommend enough that you go organic in your approach. After all, since 50% of all pesticides used in America are sprayed on cotton (and therefore your clothes!), you’ve likely already got a lot of toxins to offset in your life! However, the topic of organic gardening can be a little intimidating at first, as it is so large.

If you want to get your feet wet, while learning from experts in their field, why not volunteer at a working organic farm in your area? The originator of all organic exchange websites, WWOOF.org has many such opportunities to do just that. And it’s sorted by area, so you’ll be able to find something local. Also, try OrganicVolunteers.com for similar invitations. Most of the opportunities listed allow for you to sample or take home some of the produce you help to tend for a taste test. It’s like a free grad school education with an excellent cafeteria!

Do you know of any other great sites? Post them here!