My kitchen has been smelling like a deli this week! It brings back fond memories of the years I spent hanging out at Bernie’s!

I shared on my twitter and face book about how great my countertop pickles tasted and was then asked by so many people for the recipe–So here it is!

I belong to an organic produce co-op. One of the other members spoke of her counter top pickles and was also asked by many of us for the recipe. She referred us to Wild Fermentation.  I linked to this website back when I made fermented carrots and sauerkraut.

Basically this is what I did–Because these were not just picked out of my garden -I soaked my cucumbers in cold water in the fridge for a few hours to crisp them up. I had regular old large cucumbers not pickling ones so I cut them in half and then quartered them. I dissolved 1 Tablespoon of salt for each cup of water. I think I did 8 cups of water for the 3 large cucumbers I had. I did not have a large enough jar so I used the inner crock from one of my crock pots. Perfect!!

After stirring and stirring to dissolve the salt I gently crushed several heads of garlic-say 4 or 5 with the back of a spoon-just to crack them open and threw those in the water with a small handful of peppercorns , 4 heads of flowering dill and a small handful of fresh dill and 2 freshly washed oak leaves from the big tree. The oak , grape, sour cherry or horseradish leaves are to help keep the crunch.

I mixed all of that around and placed a plate on the top to keep the cucumbers submersed in the brine.

I then put the lid on very loosely–leaving it slightly cracked open on one side.

The next morning I noticed a few bubbles–IT”S  ALIVE!!! Then there was a film that I scraped off over the next couple of days-then we tasted on day 2–delicious!!  Actually we ate several!

It has been really hot here so the fermenting went quickly! I left them 1 more day and then moved them into jars (that I have been saving from our Bubbies pickles) and put them in the fridge to slow down the process.M more were eaten this morning as I moved them into the jars–lucky I ordered several more pounds of cucumbers this week!

We might need to add some Rubens to the menu!!

I know I usually post a photo to entice you….but I am going to leave you in suspense (or you can scroll down–but you shouldn’t -it will ruin it for you!!)

Lemon Berry Bars

Preheat 350    Grease a 9 inch square pan

For crust

Beat 1 cup softened butter with 1 cup flour, 1/4 cup confectioner’s sugar, 1 T ice water, 1 teaspoon vanilla, 1/2 teaspoon salt. Beat until mixture forms a ball. Put in fridge for 10 minutes

Bake crust until golden and firm about 15 mins  Let cool completely  Reduce the oven temp to 325

Spread 3/4 cup of jam evenly over crust

In a bowl whisk together 6 lg eggs, 2 cups sugar, 3/4 cup lemon juice, 3/4 teaspoon baking powder  Pour over crust. Bake 20-25 mins   Let cool completely

First let me say I a a genius! I was out of powdered sugar so I googled and made my own!! sugar and cornstarch in the mixer = powder sugar!!

And now for the photo…………………………..

I am also a genius because I left it on the stove and my dogs ate it. I bet it was good.

But this is what we are having for dinner AGAIN tonight–too hot to cook and no time for dinner prep once again!!

Hummus and Tabouli  Pita Sandwiches

I usually make my own hummus and tabouli but sometimes I buy it!

I cut up tomatoes, onions and pickles (yes lots of pickles make this soooo tasty!!) and put out sprouts and lettuce. These are usually big and messy and really drippy by the end so we have started wrapping them in foil (and running out the door to eat them in the yard) so it’s almost like we have take out from The Pita Hut!

I would love to hear others no cook, low cook, easy summertime dinner ideas!!

My two older kids learned how to hoop years ago. They have taken a few hooping classes and practiced on and off for years. They can do some tricks and walk around and keep the hoop up and going around effortlessly for hours.

These photos are from a few years ago at circus practice. I on the other hand never could get the hang of hooping.  Even as a kid I just couldn’t get the hoop to stay up. It always looked so fun but I also felt self conscious that I couldn’t do it so I didn’t practice at it much. And just figured I was just someone who couldn’t hoop.

Now fast forward to  this year. One of the great things about the internet and blogs is being able to see how other people live. I have been loving the new wave of unschoolers that have taken their lives on the road.  I have been  living vicariously through these families whose blog updates I  anxiously await just to  see what “we” are up to in our customized RV!  I so wish we could pack up and go–live an adventure on the road. But alas-my family says NO!  So as I sit here and dream I notice that many of these women have taken up hooping. They look like they are having so much fun.

And then Sara posted this giveaway and I entered thinking Molly would love a new hoop. But as I began clicking around her post I found that Lara and Superhooper were taking their hoops on the road and heading towards Ohio. Without a second thought I contacted Lara and invited her to Columbus.  And with that I decided eff it I was going to learn to hoop.  I didn’t care if I looked foolish. For three days my kids tried to teach me. Nothing. I watched countless how to hoop videos on Youtube and even checked a hooping book and DVD out of our library. I was dreaming about hooping.  Then it happened!!! On day 5 finally I could keep the hoop up for a minute or two. And each day it gets easier and I don’t have to make such huge exaggerated movements to keep the hoop up anymore!!! YEAH for me!!

Ginger learned too. But she is learning much faster and is working on tricks already. She literally went from not being able to hoop at all to using 2 full size hoops in less than a day.

One of our hoops broke and with 4 hoopers and being down to 1 hoop we needed more…we had to have more! So we went to Lowes and bought our supplies. (There are instructions and tips all over the internet.)

irrigation tubing  160 psi  3/4 inch

3/4 inch connectors

various colors of electrical tape and duct tape  (we found some metallic tape at a craft store.)

you will also need a hack saw and a blow dryer

Don’t be intimidated this is super easy

Measure your tubing –your hoop should come between your navel and your nipple.  The bigger the hoop the easier it is.  Mark it and cut it with a hack saw.

Heat one end with the blow dryer to soften up the tubing so the connector fits in easier. This only takes a minute or two. Once it is warm shove the connector in half way.

The girls wanted their hoops to make noise so we added rice to the tube

Next heat the other end and connect the tube together as close as you can get it. Then we wrapped a bit on electrical tape at this point to keep it together snugly.

Next–decorate your hoop however you want using electrical tape and  duct tape. The duct tape is a little slippery and wrinkly for hooping so electrical tape is recommended but we used both.

As soon as we finished we went and hooped in the dark in the back yard! There just isn’t enough room in the basement for three hoopers—unless we stand on the furniture!

Looks like we are set now! The white hoop in the front is actually an LED hoop that my husband made for Molly for Christmas a few years ago.  If you are local and are interested in joining us for free classes with Lara let me know!!! She will be here next weekend. Happy Hooping!!

April 26 is National Pretzel Day—who knew there was such a holiday?!

So in honor of National Pretzel Day here is a blast from the past (May 2008!)

Homemade Soft Pretzels

We followed a recipe that promised Aunt Annie’s Pretzels-like from the mall.  They weren’t exactly Aunt Annie’s but not too bad either.  I used white whole wheat flour for ours-white flour definitely would have been better.  Ours were really heavy.  And as far s the amount this recipe makes-unless you are feeding an army cut this recipe in half as this makes at least a dozen pretzels and they don’t save well.

Aunt Annie’s Soft Pretzel Recipe

In a large bowl combine 1 1/2 tsp live active yeast with 1 1/2 cups 110 degree water, 1/2 teaspoon brown sugar and dash of salt.  Let sit 5 minutes

Add 4 cups flour mix well and knead for 5 minutes

Put in greased bowl and cover with damp towel and let sit 1 hour in a warm place.

Divide into 8 to 12 pieces -we divided into 16 pieces-and they were still pretty thick.

Roll into rope and shape , dip into 1/4 cup warm water that has 1 tablespoon baking soda mixed in.

Bake at 500 degrees for 8 minutes

Brush liberally with melted butter and sprinkle with kosher salt or 2 tablespoons mixed with melted butter and sprinkled with cinnamon sugar or parmesan cheese and garlic salt and serve with marinara sauce.

Mmmmmmmm!

Where to start?! The media is, well the media. They are a business.  They feature stories that will boost ratings.  They use shock value  to stir up attention and in turn receive more viewers.

So why we are surprised by  both the Good Morning America and the  Discovery Health reports on Unschooling?  They are typical examples of  biased reporting.  Both were short segments filled more with shock value than facts and true glimpses into real unschooling.

Mainstream America just doesn’t get Unschooling. They aren’t going to.  For heavens sake only about 25% of American adults have a face book account. I thought everybody was on face book! So imagine how the majority of the world could possibly understand Unschooling?  Especially with the shows that Discovery Health and Good Morning America put out. Yet, it is so easy for me to forget that we are radical. It is so easy for me to forget that my family is so different than almost everybody else.

Partly because I don’t reflect the mainstream and haven’t for so long.  I have my own  fairly large community that I identify with. I belong to a food co-op and rarely shop at Kroger and I love my public radio station where they don’t play anything you have ever heard of. —–That’s weird…… Yeah, I guess.  I recycle, compost, use cloth napkins, shop at the thrift store and line dry my clothes—-Oh, your one of those hippies!….. OK.  My kids don’t go school—-Oh, you homeschool? Will you always do that? Do they socialize with other kids? ……No,we Unschool—— Huh?????? Like those crazy people on TV? Did you see that, they let their kids eat donuts for breakfast—– That is main steam media for you!

I don’t sit round and think about how different we are. We just live. We aren’t purposeful in every move we make. We aren’t living for “the unschooling movement.” We don’t look different. We don’t walk or talk differently. (well maybe a little differently   ) Our daily life is pretty uneventful to the outside world. We get up and go about our day just like everyone else. Only we have learned a little secret that seems so unfathomable to the rest of the world.    Choice

We all have them. Really we do have  choices in everything we do. Yes, some choices make life harder than others but  we have choices in life. And as Unschoolers we have made many, many unpopular choices.

Kids don’t have to go to school–gasp! They don’t have to get up at a certain time of day to be productive—gasp! They don’t even have to be told to learn!  No, really, it’s just automatic. Adults may think they have control over what kids are leaning but kids and adults everywhere are learning ALL THE TIME!

I googled learning and Wikipedia gave me this: (from a very mainstream source even!)

Learning is a process you do, not a process that is done to you. Traditional education focuses on teaching, not learning. It incorrectly assumes that for every ounce of teaching there is an ounce of learning by those who are taught. However, most of what we learn before, during, and after attending schools is learned without it being taught to us. A child learns such fundamental things as how to walk, talk, eat, dress, and so on without being taught these things. Adults learn most of what they use at work or at leisure while at work or leisure. Most of what is taught in classroom settings is forgotten, and much or what is remembered is irrelevant

1. ^ Russell L. Ackoff and Daniel Greenberg (2008), Turning Learning Right Side Up: Putting Education Back on Track (pdf) HTML. Retrieved February 18, 2010.
2. ^ Greenberg, H. (1987), “The Art of Doing Nothing,” The Sudbury Valley School Experience. Retrieved February 18, 2010.
3. ^ Mitra, S. (2007) Sugata Mitra shows how kids teach themselves (video – 20:59). Minimally Invasive Education, Retrieved February 18, 2010.

These choices we have made are hard. And Unschooling is a journey of sorts. The vast majority of unschoolers did not wake up one day and decide to make all of these radical choices in one day. But it is easy to forget that.

Beginning with following your heart and letting go of what other people think. It’s your life –who care’s what other people think.  Really–let that go and be the real you. We only have one this one life to live. Live it the way you want to.

Then giving up  the ” should do’s”  and the  “have to’s”.   Really question why you are doing things. Do you really want to? Or are you just doing them because you should do them? What will really happen if you don’t do them? Can you live with that result? Can you make a different choice to get the end result you want?  Then make your decision based on that. It  is a process.  These choices we have made seem so normal and automatic to us now that sometimes we forget how the other 99% of the world is living.  There really are so few have to’s in our lives but we assume that we must do way too many of them. Don’t follow blindly. I want to make my life just what I want it to be. And fill it with what I want. You can to. You have a choice.

So to the outside world our life may seem uneventful but really it’s just the opposite. Really we are choosing to exercise our choices. We aren’t living lives full of have to’s. We are living fully everyday. Not just on the weekends or when we go on vacation. Not just when we have time. And you can too. You have a choice–to put your kids in school or homeschool or really trust yourself and  live your one life freely and Unschool.

Did you ever wonder what those little watercolor cakes are made of? Well I am sure the factory makes them out of something different than these but I must say I was very impressed with the way these turned out. The colors are so bright and beautiful—and custom designed!

We doubled this recipe and it made a ton. You definitely need shallow little containers–I happened to have some empty paint trays that I picked up at a recycling shop and some empty film canisters which are a little too deep but worked OK-just took longer to dry.

Mix the following together:

3 Tablespoons baking soda

3 Tablespoons corn starch

3 Tablespoons white vinegar

1 1/2 teaspoons light corn syrup

Pour into your containers —bottle caps, pill boxes, any tiny, shallow container will do.

Add food coloring. We used both neon and regular colors of food coloring

Be sure to mix or shake well

Now let the cakes dry—this takes a while. We let ours sit for about 30 hours.

But look—–totally worth the wait!

Often times my kitchen looks like a laboratory with various nuts and or seeds soaking or sprouting on the counter tops.

Where to start—

So why sprout?  Sprouts are full of nutrition–They are alive, vitamin and mineral content doubles or triple!!  Sprouting pre-digests the nut or seed and  activates living enzymes which also assist in digestion.

What to sprout? Almost anything! Use untreated, unbroken nuts, grain or seed–not seeds treated for planting purposes. Anything out of the bulk bins will probably sprout.

What equipment  do you need? Any container that provides drainage. You can buy nut and seed mesh bags for sprouting or use mason jars with old tights or nylons on the top secured with a rubber band for draining or you can buy a jar with a screen lid or for larger beans/grains I have used a bowl strainer/colander combination.

How do I sprout? Choose something simple to start off with-   Easy beans–mung beans, garbanzo, lentil, kidney, aduki Easy seeds—alfalfa, clover, radish, mustard, feugreek      Easy grains—-whole barley, wheat berries, kamut berries, rye, quinioa  Best nuts—almonds, sunflowers, filberts

For 1 qt finished sprouts measure out:    small seeds 2-3 rounded Tablespoons — Medium Seeds 1/4-1/2 cup —-Larrger beans and grains 1 cup —sunflower seeds 2 cups

Pour into jar or strainer, fill with good water,  let soak over night    Drain using a screen, nylon or strainer of some sort.  Rinse and drain again.  Continue rinsing 2 to 3 times per day for 4 to 7 days depending on the temperature-until desired sprout length. Keep in a darker spot for days 1 through 3 And for the last 2 to 3 days place in a sunny spot to activate their green chlorophyll.  Drain and keep in the fridge for about 7 days.

Once you get started it’s super easy to sprout!  You can eat them raw in salads or on sandwiches (PB&J w/ alfalfa sprouts is a favorite of mine!!) You can add them to soups or puree to make pate or hummus. You can go on to cook sprouted beans and sprouted grains can be dried and ground into flour.  I have a recipe for the mung bean sprouts in the first photo that I will be making tonight! I love to use sprouted quinoa to make tabouli.  Happy Sprouting!

******Fermented Foods update from last week*********

I just tasted them again today and the carrots definitely have a bit of a zing to them but still not enough-I will taste again in a couple of days. The cabbage is now a beautiful purple color but not too tangy yet. The temperature hasn’t been too warm so I think that might keep things from moving along and fermenting. If I had to eat them now they would be tasty but I am hoping for a little more “sour” zest to them! I promise to keep you posted.