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Lockdown Rooting Cuttings Fun

Lockdown Rooting Cuttings Fun

By the end of this lockdown period, I’m probably going to be up to my ears in plants as I spent this time rooting cuttings for fun. So far I’ve done elderberries and currants, with a 90% success rate! This is one of the easiest …

The Bastard Bacon Alfredo

The Bastard Bacon Alfredo

In my house, my youngest is firmly Team White Sauce while my oldest is Team Red Sauce. I am mostly Team Red Sauce, due to an unfortunate incidence where I once threw up a chicken Alfredo and developed an aversion that lasted me throughout my …

Truffle Lemon Butter Pasta With A Poached Egg

Truffle Lemon Butter Pasta With A Poached Egg

The poached egg really ties this dish together, the creamy yolk mellowing out the tang of the lemon juice. I have been dreaming of this dish for a while, first conceived when I took stock of the fridge right before the Covid19 lockdown.

This is a painfully simple dish to make, but hearty and delicious with a bright burst of flavor that has me dreaming of summer. I use the truffle sea salt I have on hand, but if you have fresh truffle, it works wonderfully as well. I add the truffle sea salt in at the end because I find it tends to lose flavor if put on high heat for too long.

Be liberal with your lemon zest, it’s what provides the lemony flavor without overpowering it by being too sour.

**I was invited to watch a Twitch stream from a friend of mine who runs a BJJ gym out in Georgia (Apex Conyers) which was actually completely unrelated to martial arts–his wife was cooking an amazing looking orzo dish, and I learned you can microwave a lemon (or any citrus fruit) for 20 seconds in order to easily be able to squeeze out all the juice. Where has this cooking tip been all my life?**

Ingredients

  • 1/2 teaspoon to 1 teaspoon lemon zest
  • 1 serving spaghetti pasta, cooked according to instructions
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon to 1 teaspoon truffle sea salt
  • 1 egg, poached
  • Freshly ground black pepper, to taste
  • Fresh grated Parmesan cheese, to taste
  • Garnish with chive, parsley, or basil for optional garnish
  1. Cook spaghetti according to package. At the same time, poach an egg until the whites are just set.
  2. In a separate saucepan, place butter and olive oil together and saute lemon zest on medium high heat, for about 30 seconds to 1 minute. Add lemon juice and whisk quickly to emulsify. Remove from heat, add truffle sea sat and black pepper to taste.
  3. Place cooked pasta in a dish, pour sauce over it, and arrange poached egg on top. Garnish with Parmesan cheese and herbs, if using.

Small Steps Big Journeys

Small Steps Big Journeys

So… I rarely use my blog space just for jotting down my thoughts—most of my posts are recipes, DIY’s, or tips and project progress. I don’t want to reinvent the wheel so this post is decidedly NOT a DIY facemask post, but is rather a …

Jjapaguri/Ram-Dom

Jjapaguri/Ram-Dom

The Covid-19 situation on Long Island has gotten to the point where my husband is now working from home, and my daughter’s school is closed for the next week. We also closed down the dojo for the next two weeks to give our medical infrastructure …

DIY Mini Shampoo Bars For Guests

DIY Mini Shampoo Bars For Guests

My DIY’s are often hit or miss, and I had thought for sure that my mini activated charcoal shampoo bar with tea tree oil was going to be a miss… and it was, until I tried one last thing. Turns out a lot of melt and pour soap bases make soap that are pretty, but don’t have that much of a lather. In my case… there was no lather… until I used the last trick I had up my sleeve (which you’ll read about in a moment.)

The motivation for creating these mini shampoo “bars” (or marbles) was actually because I was wrestling with what to do about providing shampoo for overnight guests that would align with my attempts to go low to zero waste. Most people don’t enjoy sharing their soap bars (because who knows where they’re going) and I imagine shampoo bars would have the same ick factor. Unfortunately, shampoo bars are expensive compared to soap (although I’m not entirely sure why) and can often be found at $15 a bar. I needed some way to provide low cost, small amounts of shampoo without worrying about plastic packaging to guests. This is not fully zero waste as the added oils came from glass bottles that unfortunately had plastic tops (but that I will hopefully be able to recycle!)

With young kids in the house, I didn’t want to mess around with lye and cold or hot process soap (and given that I am not as graceful as I could be, my house could have been in ruins at the end of those attempts.) You can buy melt and pour soap bases from many places, but make sure you keep an eye on the ingredients. I prefer a soap base that’s made with less chemicals, so I chose an organic coconut oil melt and pour soap base. The thing with coconut oil soap is that the soap you end up with is moisturizing but very hard—which is just what I want for shampoo since I would hope it lasts for a long time. I had a silicone ice cube mold to make mini ice marbles that was perfect for this. My plan was to keep a (glass) bottle of these mini solid shampoo marbles that guests could help themselves to when they stay over. I excitedly ordered the ingredients and set to make an activated charcoal and tea tree oil recipe. The activated charcoal is said to be great for pulling out impurities (?) and tea tree oil is anti-fungal. For scent, I also ordered rose oil, and because I wanted it to be moisturizing, I also got vitamin E oil. I was so excited and ready to start!

Except… after I made them, they didn’t lather. Frustrated, I turned to Google to ask why the melt and pour soap base (which I also attempted to later to very little avail) would create such a poor lather—aggressively punching in “how to increase lather in melt and pour soap”—and was essentially told that melt and pour bases had generally inferior lather to hot process or cold process soaps. I was devastated. It was fine as far as cleaning went but I needed the lather to work into hair, and these marbles gave no lather whatsoever. I thought I might have added too much of the oils, which would affect the lather, or that my water was too hard—yet my regular soaps were fine.

However, I had one more thing I was willing to try, even though I had basically given up hope, and that was using a mesh bag. I had a polyester mesh bag that came with my first ever shampoo bar that I still use, so I threw a few in, not expecting much but not wanting it to go to waste without at least an attempt.

Lo and behold, that little mesh bag made all the difference. For proof, you can see it in action on my Instagram here. You can purchase natural soap bags on Amazon or crochet your own.

I was so excited that it worked up not only lather, but a generous amount of it so I plan to make compostable cotton mesh bags that guests can use and take a couple of the marbles from the jar for themselves. This way it would be low cost and low waste and just be generally an awesome thing to have. What I like most about this recipe is that there’s a conditioning component to it due to the coconut soap base and the vitamin E oil, so it causes less tangles.

Be aware that coconut oil melt and pour soap bases melt slow but set FAST, so you’ll have to work smart with it—cut the base to smaller pieces first before melting and keep it in the double boiler until ready to pour.

Tip: If you are an avid bento maker like I am, the animal silicone food separators are perfect for adorable mini animal molds.

Edited To Add: Also, unfortunately (or fortunately) some friends of mine mentioned the shape and method may be… suggestive. I suppose I might have to get other molds to avoid… that problem. I love them but now I can’t stop thinking about it! *Angrily Shakes Fist*

Recipe (makes about 48 marbles, diameter of a dime)

  • 8 oz coconut oil melt and pour soap base, cut into cubes
  • 1 silicone ice cube mold tray, for round ice cubes (or other silicone molds of your choice)
  • 5 drops vitamin E oil
  • 5 drops tea tree oil
  • 5 drops rose oil
  • 4-5 capsules (or 1 tablespoon) activated charcoal powder
  • Double boiler
  1. Put your melting container with the coconut oil soap base pieces in a pan of simmering water. Try to use a container that has a pour lip to make it easier and less messy to pour,
  2. Stir with a wooden instrument (I use chopsticks but you can use a spoon) until the base has evenly melted.
  3. Add the activated charcoal powder, the vitamin E oil, the rose oil, and the tea tree oil and combine well.
  4. Pour into your mold and allow to set.
  5. Use in mesh bag for best lather.
Special Negi Miso Sauce for Tamago Gohan

Special Negi Miso Sauce for Tamago Gohan

There are a few negi miso recipes out there, including a really simple one I use in my yellowtail collar (Hamachi Kama) recipe and shortrib donburi recipe, using just miso and chopped negi scallions. It retains the bite of the scallions since it uses raw …

Dry Salted Duck Eggs

Dry Salted Duck Eggs

I’ve been meaning to get this recipe up but it kept slipping my mind. I wasn’t able to taste test it until a month and a half after making it. Salted duck eggs are a traditional Chinese dish that preserves the eggs in a salt …

Roasted Radishes With Truffled Butter

Roasted Radishes With Truffled Butter

Now that my Misfit Market subscription allows me to customize my box, it makes it so much easier to plan the meals I’m going to make. One of my favorite dish (or snack—I’m not opposed to eating a big ol’ bowl of this by itself) to make is roasted radishes with truffled butter, so if radishes are available, I always pick them (this is actually a great recipe for any turnip/radish family root crop, including rutabagas, daikon, watermelon, etc.) The truffled butter adds a rich, earthy flavor to the sweet, juicy radishes, the spiciness mellowed out with roasting.

My local HomeGoods often has Truffle Sea Salt and/or Truffle oil for sale, so I tend to have every one of my pantries stocked with them. The flavor of truffle can break with heat, but requires some warmth to really bring out the flavor, so I usually only add it at the end.

You can use an oven to roast them but recently mine has fallen into disuse after my husband bought me an air fryer for Christmas. This gadget has revolutionized my kitchen—I barely touch my oven or my microwave now.

Ingredients

  • 1 bunch radishes (about 2 cups), halved.
  • 1 tablespoon unsalted butter, softened.
  • Truffled Sea Salt, to taste
  1. Lightly rub the cut face of the radishes on the softened butter. Reserve remaining butter.
  2. Roast in an oven preheated at 400 degrees Fahrenheit for 15-20 minutes, or until edges slightly charred. Alternatively, roast in an air fryer at 400 degrees Fahrenheit for 8-10 minutes, until edges are slightly charred.
  3. Mix remaining butter with truffled sea salt and toss hot roasted radishes in until butter has melted and radishes are thoroughly covered. Serve warm, with some toast points or baguette to soak up the leftover truffled butter.
Working Towards Zero Waste

Working Towards Zero Waste

This post has been a long time coming, but it still took me a while because I have been trying, sometimes succeeding, sometimes failing, at figuring out how to reduce waste, as well as plastic, in my life. First, whoever says it’s easy to make …