Powershop update

We've now officially switched over to Powershop. The range of electricity packages and products you can choose from is not as huge as the advertising might lead you to believe, but I think there's enough choice to make it worthwhile. (Well, any choice is an improvement on the alternatives.)

What I like about Powershop best, though, is being able to keep track of and micromanage our power use. In fact I think I feel a new obsessive compulsive disorder coming on.

Almost hourly I'm on the Powershop website checking our meter reading against the Powershop estimated reading for us, seeing how much of our paid-for units we've used up, and running round turning things off to see if it makes any difference to how fast the units get used up.

I guess the novelty will wear off soon ...

More fridgeless living links ...

... for the doubters, much as I love them!

Little Blog in the Big Woods whose writer 'Greenpa' has been fridgeless for 3 decades.

'Don't Fight Room Temperature' - an Economist article ensuing from the discussion Greenpa started on his blog.

'Trashing the Fridge' - the New York Times gets in on the act.

Sharon Astyk asking - how necessary are fridges and several other appliances?

Robyn M's blog post pondering fridgeless living.

Or just google fridgeless ...

Fridgeless and fancy free ...

Ruth has written a great post about going fridgeless, which we hope to do this winter ourselves.

I think we would need to make some kind of outdoor cool store as we will have meat and milk ...

I wonder too about how much we would add back onto our powerbill by turning off the fridge, but getting a chest freezer instead. Apparently chest freezers use quite a bit less power than fridges, but I'm not sure exactly how much less ...

solar cooking - a few last lessons

Alas, the best solar cooking days are nearly over for the year. I thought I'd do a last quick update of things I learned this summer.

1. When solar cooking meaty, casseroley dishes (bolognaise sauce etc.) - add way less water than you normally would.

For solar-cooked bolognaise sauce I use tomato paste completely undiluted. The only extra liquid I add is a little balsamic vinegar. The mince releases loads of liquid as it cooks and it doesn't steam away.

2. Osso buco is great solar-cooked. No risk of too much bubbling - therefore no risk of the marrow falling out or getting lost in the sauce! It stays perfectly in place as it cooks.

3. I still can't get the hang of solar cooking pasta. Not wheat pasta anyway. Even fresh, home-made wheat pasta. I think it's because I can't get the water quite hot enough to cook the flour properly

Nikki did some great rice noodles in her cooker though. I tried them at our solar cooking get-together, and they were perfect. Maybe the rice flour just cooks at a lower temperature than the wheat flour???

4. You have to make an effort to stay in the habit of solar cooking.

This is probably the most important lesson I learned. Although we had some great solar-cooked meals this summer, we could've had a lot more if I'd made more effort to get a routine going. For me, solar cooking is one of those things that the more I do, the more I do. But as soon as I stop for a few days, it's hard to get going again.

Wellington is a bit problematic that way, with its unpredictable weather. Just when you're on a roll, the weather packs up for a few days and it's easy to get out of the habit again.

Next summer, I won't let the weather beat me!

Meanwhile, we have to prepare for winter, and our next power-saving venture will be attempting to go fridgeless. Not sure we could manage it in summer, but winter should be possible.

I'll probably be picking Ruth's brain's alot, as she is an experienced fridgeless dweller ....

Powershop replies ...

Oh well, that was nice. Ari Sargent from Powershop replied to my conspiratorial speculations about their new company.

I think he's on a mission to win over the public, one conspiracy theorist at a time. (It's kinda working ... I'm a sucker for personal attention!)

Well, 'they shall be known by their deeds' and all that. I'll wait and see how Powershop turns out ...

Calling all eco-brides, grooms, and civil union partners!

Does anyone know someone who has recently had, or is in the throes of planning an eco-wedding - or civil union - of some sort? And would be willing to be interviewed?

I'm planning to write an article about eco or DIY weddings/civil unions for World Sweet World. I *may* have to focus on brides (for the pure and simple reason that grooms so far seem to prefer not to be featured!) ... But that's open to revision.

An eco/DIY ceremony could mean - utilising 2nd hand clothes and other resources; making a lot of the necessary stuff yourself (or having friends make it); serving organic and/or local food; asking for ethical and sustainable gifts ... and a host of other things.

The wonderful Ruth has already agreed to be interviewed - she is busy making all sorts of cool things for her upcoming wedding.

Does anyone know anyone else? If so, I would love it if they could contact me at johanna dot knox at gmail dot com ...

Think about the implications ...

I've joined the Internet Blackout - protesting against the new law 'Section 92A' that would allow an individual's internet to be disconnected based on accusations of copyright infringement without a trial.

This is due to come into effect on February 28th unless immediate action is taken, and has been somewhat snuck through to date.

There's also a protest on Parliament steps at midday today.

Purslane!

Last week I was thrilled to bits to find a purslane plant had decided to make its home in our garden.

It planted itself next to a luffa plant that was growing in slow motion and was never going to fruit - so I pulled that out to give the purslane more room.

I'd been hoping I might find some purslane this summer. So far this is the only one I've found though. I wonder if I can propagate it?

I've put an entry on purslane up on Wild Picnic, as well as (finally) one one flax. Have also been tinkering with some other entries there.

I put a new recipe up on Wild Concoctions too.

Foraging on a tiny scale

With some wild plants in urban areas, it seems difficult to find enough of them at any one time to do anything useful with.

Still, if I can store little bits at a time and gradually build up a supply, that feels quite satisfying.

Blackberry leaves, for example.

We have only little patches of blackberry where I live, and the leaves that make the best-tasting tea are the newly sprouting ones. (I've tested this out - drying new leaves and old leaves separately, making teas out of them side by side, and comparing the smell and taste. The new leaves are fragrant and delicious. The old ones are a bit gross.)

At any one time, there are usually just a few tiny sprigs of suitable tea leaves on the blackberry bush nearest us. Whenever I go past, I pick those ones, and lie them in the permanent spot I now have for them by a window to dry flat. After a couple of days I add them to the jar in the pic above.

The level of the jar's contents fluctuates as I build the supply of dried leaves up, then use or donate some. (Blackberry leaf tea is good for upset stomachs.)



I've been using a similar principle with nasturtium seedpods as well as onionweed bulbs - which my daughter often finds little clusters of in the soil. (See above!)

I've made a pickle of 50/50 water and cider vinegar, with a fair bit of added salt, and I keep it in a jar in the fridge. Whenever we find nasturtium pods or onionweed bulbs I just drop them in. Although before pickling the onionweed bulbs, it's best to soak them in water and rub off the papery outside skins.

It's like a mix of capers and mini pickled onions.

Coffee and the crisis

The two reasons I've just started home-roasting coffee are:

1. It's way easier on my wallet - even taking into account electricity use.

2. Green beans keep a lot longer than roasted beans. (I've read that if stored well, green beans can keep for 2-4 years with little loss of quality.) I'm keen to start storing coffee in case imported supplies become unreliable. Given how long they keep, it makes a lot more sense to store the beans at the green stage.

Of course I could solve all the issues in one fell swoop by giving up coffee, but I'm not quite ready for that!

I used this website's instructions to get started.

I buy green beans - Ethiopian Yirgacheffe - from People's Coffee.




I roast them in our little old electric popcorn maker.

The first time I did it, it took eight minutes.

Now I've got it up to nine.


Dan, one of the lovely People's Coffee barristas, says the ideal amount of time (for a dark roast I think) is about 16 minutes. If you roast too fast it doesn't taste as good.


Apparently electric popcorn makers can sometimes roast coffee much, MUCH too fast, but Dan seemed to think that 8 or 9 minutes was pretty respectable for one of these appliances.

A few notes:
I was relieved to find that the smoke produced during the process wasn't nearly as bad as I thought it would be.

As the beans heat and puff up, they crackle and pop a bit. I put a bowl under the popcorn maker just like I do for popcorn, and during the roasting, when any beans come flying out and land in the bowl, I quickly drop them back into the popcorn maker.

The husks that fly off have to be cleaned up afterwards, but it's really not that bad.

I'd like to try roasting beans in our cast iron frying pan. That way I could do it over the woodburner in winter and avoid electricity use. I think I'd get a more uneven result, but I might be able to control the overall speed of the roast better.
Ultimately I'd love a proper stove-top popcorn maker to use.

I've just found out that Sharon and her family roast their own beans too - have been doing it for ages. Hopefully I can pick up some tips and ideas from her.