- It’s ok for it to not be perfect.
- It’s ok to not be exact.
- It’s ok to start the dough whenever you have time.
It’s great to think ahead, to measure things perfectly and to bake at the exact temperatures needed but the fact is that I’ve found bread forgiving. If you’re looking for consistent loafs that look the same every time, that requires attention to detail. If you’re like me and don’t mind things coming out different, you can play with it. I’m making bread to eat daily and I don’t want to stress myself over minute details. If you have at least 4-5 hours of time to let the dough rise, you can find a recipe that can work. An example of imperfection in my kitchen is that I’ve had dough that wasn’t rising after 8 hours. I added some more flour, some water, and some more yeast, boom! The dough started to move and it turned out OK.
Two things that you’ll always want to have on hand. Flour and yeast. Yeast can be bought in bulk and stored in an air tight container in the fridge. That’s all you need!
Here’s a quick picture of what’s happening in the kitchen this morning. We don’t buy much bread from the store these days. Each morning consists of taking the dog out, making breakfast, prepping lunch, coffee, and starting the fire in the wood stove. Once Mallory is out the door for work, I prep the dough that’s been rising overnight. Today there are two bread products being made. One is the no knead bread baked in the Dutch oven, the other is a no knead baguette recipe that I’ve turned Into a roll recipe. It Making bread consistently means always having something rising. In our house, bread is made every two to three days. Having fresh bread around makes for easy meals like egg on toast in the morning. The rolls are great for sandwiches or as substitute buns for burgers. It can be a lot of work but if you build it into your routine it can make it much easier. The bread is better than store bought, we use flour from either King Arthur or bobs red mill, it’s much cheaper and the flour is from a B corporation that supports sustainable practices. At roughly a dollar a loaf or 10 cents a roll, you can’t beat it.
A journal documenting the weight of all the veggies harvested from the garden, photos, multiple blog posts every week, all dreams that have gone and past with the summer. The journal lasted a whole two weeks. The blog posts lasted only two updates. The photos were taken intermittingly. It’s just how it is.
Life happens and if keeping up with my day job, relationship and the garden wasn’t enough, capturing it the whole process in luring details just isn’t in the cards. What I can tell you was that it was great year in the garden and it’s looking really good going into the fall. I’m writing this after the power has been restored from a massive atmospheric river blasted Sonoma County and the Bay Area with inches and inches of rain. I love knowing that there are plants in the ground to soak up all this water. California was parched this summer and water rations were in affect. Despite this, the garden produced a lot. More than we could keep up with. Do you know what picking cucumber can fill a jar? What am I going to do with all these pickling cucumbers? There’s still some in the fridge and I’ve already made five different recipes.
Plant what you eat is something I preach. I think we planted too much of some veggies we like to eat. For example, the tomatoes kept flowing from our eight plants. Freezing them until there were bags and bags of tomatoes to process. Yet, we were able to keep up with our two zucchini plants. All those hot Korean peppers and other varieties like Scotch Bonnets produced well. As much as I like hot sauces, we probably planted too many. More eggplant and more potatoes next year. We love our greens and had a steady supply for most of spring and summer but it requires constant reseeding and I just couldn’t keep up with it through the heat of the summer. I think I will look into purchasing a pound of mixed lettuce seed that I can spread when walking through the garden. Maybe that was I can keep up.
Fall is setting in. Most of the tomatoes have been pulled from the ground but peppers are still in. They seem to like the cooler weather in the fall here. We’ve planted celery, more onions, greens, kale and collards. Potatoes and garlic will be going in the ground soon.
As for the wildlife in the yard, I’ve been able to witness the migration of native birds throughout the summer. Right now, our residents our Chesnut Chickadees, Lesser Gold Finches, Sparrows, and Dark Eye Juncos. As much as I love all the visitors, I need to buy some bird netting to give the seedlings a fighting chance.
Below are some more photos from the garden…
It’s so great to have garden space and a “big” kitchen again. Don’t get me wrong, eating out is great but there’s something that feeds the soul when making a meal with your partner. The teamwork and the ability to enjoy something you created right then and there. What’s this all have to do with Kimchi? Well, having the garden and kitchen has gotten me back to my cooking and fermenting ways. Along with a partner that encourages me every step of the way, I’m being pushed to new heights and challenges. With our new found love for kimchi fried rice, it renewed my interest in making kimchi from scratch. A trip to the Asian market to pick up the goods and I went quick to work. Gojuchang, a Korean pepper paste along with garlic, fish sauce, ginger, scallions, a huge Napa cabbage, and some salt. Does that not sound like it will be good?
I loosely followed the recipe found here: https://www.feastingathome.com/how-to-make-kimchi/
Here is the delicious kimchi fried recipe, super simple! https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice
The Kimchi turned out great and it’s lasted 6 plus months in a container in the fridge. The Kimchi fried recipe has been the main way I use Kimchi. It’s been awesome to incorporate Kimchi fried rice into our dinner options as Mallory loves it, it’s easy to make and the ingredients are easy to have on hand not to mention it’s cheap!
If you’re doing a van conversion or some kind of camper conversion, I recommend creating a very basic set up to start with not a lot of screws or time spent doing it. This is what I’ve learned through various builds. You don’t know exactly what you want until you go camping, you spend time in it and become aware of your own needs. It’s hard to understand our needs in life and that’s the same for building out a van.
I realized I haven’t shared any updates on the my 1985 Toyota Vanwagon Mashin’ Machine. The van has undergone some changes since the original build. I’ve been lucky to take her on a quite a few trips this year and after each trip, I came back with a list of changes or supplies that needed to be added. This is another tip I recommend, when going on weekend trips, create a running list of what’s not comfortable, what would be nice to have, what you don’t need and so forth. You’d think you’d remember everything but after a few years of partying too hard, it’s best written on paper so I can revist when I’m back in a place I can make modifications.
I was able to keep most of the design from before (the folding bench seat and frame). I made a decision to keep the bench seat in bed formation all the time. This saved the hassle of not having to unfold or fold the bed every morning and night. I also gained a ton of storage room below. I made the drawer out of plywood and 2x2s then drilled a couple holes to put some rope through for a handle.
In the back of the van, I created a divider wall. This was now going to be the area for the electronics, fridge, stove, water, and other various supplies.
Added 12v fairy lights, you can buy these anywhere from Amazon to eBay for 5 bucks or less. I really like them and I hope to put them on a dimmer switch. They are bright enough to read under, it also helps to run two strands across the van where you’ll want extra light. I did that in the back where the kitchen is and by the seats in the front where our heads rest and we can read.
Upgraded the stove from a Coleman two burner to a cast iron Camp Chef Ranger II Blind Stove. Stays in its place well, has a really night flame, and has a flexible hose for the propane instead of the rigid Coleman attachment.
A mistake I often make is that before I participate in something, I get all excited about it and I start to research what I think is the best things to buy are and I start trying to figure out everything before actually partaking in that activity. For example, if you take up running, you may not want to research best running shoes, best water bottle, best visor (is that a thing?). Only after running will you realize what you truly need; shoes with more padding, a water bottle with a strap so it’s easy to hold onto, a visor instead of a hat because a hat makes you sweat too much. This relates to building out a van.
I have built out a truck camper shell (see other posts) and a cabover but each vehicle is different. Until I took enough trips in the van, I wouldn’t know what exactly I would need. Taking it slow and easy is the best approach, it’s about the process and not trying to get everything done immediately.
Complete list of revisions so far:
- Added a second solar shower (scored one for cheap on Craiglist). Also, it helps to have back up water as well as water to rinse dishes when dry camping.
- Added a shower nozzle to one of solar showers. (post coming)
- Created a divide for the kitchen and bed.
- Inserted plywood sheet to extend bed to the back of the seats.
- Made two large pull out drawers, one pulls out from the side and one from the back.
- Added a fuse panel. (post coming)
- Mounted the inverter.
- Added a storage shelf.
- Mounted an ARB awning. (post coming)
Kombucha is a slightly alcoholic (>1%) fermented probiotic drink that is said to increase good gut bacteria and flora. Many sites online, go more in-depth about the benefits of kombucha. Some people say that kombucha is not what it’s worked up to be. At the very least, it’s not harmful to your body and it taste damn good.
How to make it:
First, make some tea
Second, add a few tablespoons of sugar
Third, pour raw kombucha (preferably unflavored) into the sweetened tea.
I use a mason jar to hold it all.
Then, put a coffee filter on the top and screw on the metal ring.
Store in a warm dark place for a couple weeks.
The scoby (thin film-like blob) will start to form over the couple weeks.
When about a 1/4″ thick, transfer 3/4 of the liquid into an airtight jar.
Add your favorite fruit juice to the transferred liquid if desired.
If adding fruit juice, allow it to sit in a dark place with a coffee filter over the lid for a week. If not adding juice, put in refrigerator and drink when chilled.
Transfer the rest of the liquid and the scoby into a new batch of sweetened tea.