Got a lot of blackberries? Then check out this recipe for Blackberry Mojito Fruit Leather.

I'm not a huge fan of fruit leathers, but this turned out super good! And, really, you can't go wrong with blackberries, mint and rum.

Saturday, April 14, 2018

Emulsifiers are in everything!

Last weekend, there was an opinion piece in the NY Times regarding how additives in processed foods negatively affect your gut microbiome, in particular mentioning emulsifiers and food thickeners. This isn't news exactly, this has been known for the last several years. But more research has shown what they do to the lining of your gut.
These are your guts on emulsifiers!

I've been having increased issues with food sensitivities over the last ten years and find that I have more and more issues with an increasing number of foods that I've had to eliminate. I can still eat them, but I generally have bad gastrointestinal issues, migraines and skin problems.

As a result of these food sensitivities, I've stopped eating foods that contain:

  • gluten
  • soy
  • nightshades (potatoes, peppers, tomatoes)
  • nitrates
  • msg
  • fermented foods

From the research I've done, I've found that these emulsifiers act as surfactants that break down the protective barrier lining your guts, causing food and bacterial encroachment into your bloodstream which results in an immune response. This is commonly referred to as a leaky gut and more and more scientific studies are showing this is actually a thing (versus pretending it was all in our heads).

The most offensive emulsifiers include:

  • carboxymethyl cellulose (CMC), otherwise known as cellulose gum
  • polysorbate-80 (P80)
  • carrageenan
  • MDX, maltodextrin, modified starches (corn, wheat, tapioca, etc.)
  • lecithin, soy lecithin (the jury is still out on these)

Additional gums that cause problems include:

  • guar gum
  • locust bean gum
  • carob gum
  • gellen gum
  • cellulose gum
  • tara gum
  • xanthan gum

Needless to say, after looking at the processed foods (all organic) that I routinely eat, these emulsifiers are in EVERYTHING. From ice cream to salad dressing, sauces, chocolate, tortillas, and gluten-free anything, they are almost impossible to avoid.

Right now I'm on an elimination diet to get it out of my guts for at least 6 weeks and then see if I can challenge eating the foods that were causing me problems.

All this time I thought I had a gluten sensitivity, but I'm starting to think I have a surfactant reaction to these modifiers that's making me sensitive to all these other foods that I used to be able to eat without issue.

I'll be posting some recipes for substitutes to products that I've been eating that contain numerous and, in some cases, up to 5 of the emulsifiers and gums listed above. Just because something is organic or "natural" doesn't mean it doesn't have potentially harmful ingredients in them.

What about you? Are you finding that you are having more food sensitivity issues as you've gotten older?

Articles for your own research:

Tuesday, September 5, 2017

Ash on my apples - harvesting food after a wildfire

Light ash fall - just the beginning!
With all the fires in Western Washington (and in other parts of the country where it's far worse), we are getting some ash fall in Seattle. Nothing like ye olde Mt. St. Helens eruption days, but still. Enough ash to make it look like a light snowfall.

It didn't exactly dawn on me initially, but now I'm wondering what's the best way to rinse the ash off my backyard fruits and vegetables? Some things will be easier to rinse off, like zucchini and tomatoes, but sticky fruits like blackberries and herbs like Italian flat leaf parsley might be more of a challenge.

I can wait for some rain before worrying about harvesting the apples. I guess when it comes down to it, it's not exactly any more harmful than grilling vegetables over a wood fire, but it will add an unwanted grittiness to foods harvested in areas in wildfire country.

For those of you in harder hit areas of the country with lots of ash fall from wildfires - what are you going to do to get the ash off your harvested fruits and vegetables?

Homeschooling - film studies class

Rear Window
Today is the first day back to school for my two homeschoolers!

My daughter is starting 8th grade this year and has been totally loving her secular, literature-based curriculum from Bookshark. This year it's based on science (rather than world history) and includes books like the wonderful, Longitude. The Bookshark curriculum covers all the core courses, but we still search for other courses to round out the school year. Last year, she did a year of American Sign Language and got quite good at it.

This year we are taking a break on the languages and doing PE (mostly running) and a Film Studies course that's based on a two-year high school curriculum by Tim Marklevitz.

One of the benefits of homeschooling is that we don't have to wait for high school to cover topics of interest (assuming they were even offered at our local high school). I can adapt the curriculum to her age level as well as the content of the movies, although she already watches movies way above her age range. I would definitely not recommend this movie list to younger children or high schoolers who are uncomfortable with scary movies or adult themes.

Some of the movies we'll be watching are:
  • Rear Window (1954) - unit on mise en scene
  • Do the Right Thing (1989) - unit on color and light temperature
  • Citizen Cane (1951) - unit on cinematography
  • The Conversation (1974) - unit on sound
  • Psycho (1960) - unit on editing and will be during the week of Halloween
  • Run Lola Run (1988) - unit on split screen and parallel editing
  • The Wrong Trousers (1993) - unit on stop motion animation
This is Spinal Tap
There are 26 movies covered in the first year of the curriculum. We'll see if there's interest in the second year when she starts high school next year and, assuming she's still homeschooled. She has expressed an interest in one of the local, alternative high schools.

I have seen most of the movies in the list, but it will be fun to rewatch them again with an eye towards cinematography, structure, pacing and the like.

I'm using two texts along the way:
  1. The Film Experience - An Introduction (Second Edition - it's cheaper and the content is similar to later editions)
  2. Film Studies: An Introduction (Teach Yourself) 
For a full list of the films covered (as well as the topics touched on from each movie), you can view the list on IMDB: Movies for Teaching a High School Film Course.

Warning: There are Amazon affiliate links in this post.

Sunday, September 3, 2017

Making outdoor clothes drying easier

Moerman Folding Rack
As you may remember, I've tried a number of different contraptions over the years to facilitate drying our clothes outside. Everything from retractable clotheslines to several kinds of folding drying racks. And, while the folding racks work well, they are not really made to be used outside and they tend to fall over in a stiff breeze, especially when laden with big, heavy laundry.

Why bother line drying your clothes outside, you ask? Well some of the benefits include:

  • saving $150 or more per year in energy costs or coins
  • reducing your carbon emissions by about a thousand pounds or more
  • creating less wear and tear on your clothes
  • eliminating static cling
  • UV light from the sun can help disinfect clothing
  • your clothes and sheets will smell fantastic
  • it's a nice form of meditation

Brabantia Lift-O-Matic!
Because of the issues I was having with the folding racks and having to move them inside and back outside to protect them from the elements, we invested in a removable umbrella style rotary dryer clothes line that has 196 feet of drying space which, let me tell you, is more than sufficient. I can easily hang upwards of 4 loads of laundry which, let me also tell you, never happens. It also can comfortably dry sheets and large duvet covers with ease.

My husband had something similar in his yard when he was growing up, although not quite nearly as fancy. He's been wanting to get one of these for a while because he loves the smell of outdoor dried laundry. I've held off getting a more permanent line like this, but since this particular product allows you to pull it out of the ground and store it away so it's not a big eyesore in your yard, it was worth the extra cost.

The Brabantia Lift-O-Matic also comes with a spike cover thingy that keeps the dirt out of the bracket hole in the ground when you put the contraption away, as well as a weather protective cover to keep the crap off of it either while in storage or when it's out in the elements. Like I said, it's kind of pricey, but I love the darn thing.

Hills Panache Laundry Trolley
In order to help me lug all those heavy, wet clothes outside without tweaking out my back, I got a laundry trolley. While I can't say that I consistently use it (it's kind of hard to navigate on stairs, to be honest), it helps get me halfway there. And, it gives me one less excuse for not drying our clothes outside.

My only lamentation is that it's hard to dry clothes outside in Seattle for more than a couple of months out of the year. It's easy to fall out of the habit in the off-season and get used to using the dryer. I then have a hard time getting back into using it each year.

For more hints and tips on line drying clothes, check out the posts from my Laundry Challenge that I hosted a few years ago.

If you much prefer drying your clothes inside, check out my post for Tips for air drying clothes indoors.

What about you? Do you line dry your clothes outside and, if so, what kind of line do you use?

Warning: there be Amazon affiliate links in this here post.

Friday, September 1, 2017

Backyard mini orchard - 2017 update

Hollywood Plums
I think the last time I posted about my backyard mini orchard was back in 2011. So, it's about time that I update y'all with what fruiting things I've got growing these days.

Back in 2011 I had:
  • 2 dwarf cherries
  • 2 columnar apples
  • 1 dwarf plum
  • 2 blueberries
  • 4 blackberries
  • 1 dwarf nectarine
  • 1 dwarf peach
  • 2 dwarf pears
  • 1 Peter's Honey Fig
  • 4 blackberries
  • 30 strawberries
  • 3 grape vines

The fig sadly didn't make it
Over the years, things have changed up a bit. I ended up (due to tree disease) ripping out the nectarine, peach and pear trees. 

I dug up the fig because it was over a side sewer line, removed 2 blackberries because 4 was waaaay too many, removed one grape because they were super seedy (and we replaced our fence that it was growing on), removed 1 blueberry because it just wasn't growing, and most of the strawberries died off over the winter (who knows why).

So, here we are in 2017 and I've got:
  • 2 dwarf cherries
  • 2 columnar apples
  • 1 dwarf plum (Hollywood)
  • 1 blueberry
  • 2 thornless blackberries
  • 3 strawberries
  • 3 grape vines

And I've added since 2011:
  • 1 super dwarf Honeycrisp apple
  • 1 dwarf almond tree
  • 1 Sudachi lime tree
  • 1 cranberry 
  • 1 super dwarf persimmon
  • 2 thornless raspberries
  • 1 arbequina olive

Fruit Production:

Right now I'm up to my eyeballs in blackberries and I'm pulling off the Hollywood plums since they are just about done for this year. I love this plum - the fruit is fantastic tasting and the tree is self-pollinating. I keep it about 8 feet tall, just so I don't have to reach too high for the fruit. I've also got some residual blueberries on the bush and I'm holding off on harvesting the apples until this weekend. I'm planning on canning some apple pie filling and applesauce.

What kind of fruiting trees/plants are you growing? What just didn't work out in your yard?

Wednesday, August 30, 2017

A cold hardy lime that I haven't yet killed

I am a notorious citrus tree killer. I admit it. It's not that I'm trying to kill all of them, it just happens. I think I've gone through at least three Meyer Lemon trees and one Kaffir Lime. And possibly a Key Lime. None of them ever flowered or produced any fruit.
Look at them baby limes!

My husband, at this point, is very doubtful of my abilities in citrus. So, last year when I enthusiastically brought home a cold hardy Sudachi Lime that I could plant in the ground and leave outside year round, he was less than excited. He thought I was nuts. I believe there may have been some eye rolling. This was a year ago.

But the lime tree is still alive! And living outside! In the ground! And, lo and behold, it has about 10 baby limes growing on it. He's still doubtful. Granted, the plant is only about two feet tall and they may not survive, but I'm fairly confident this time around that I'll be enjoying some lime based beverage soon. A very small lime based beverage since the fruit only gets about as big as a golf ball. But I'm not picky. I've got limes!

Have you had any success growing citrus - keeping them outdoors in the summer and moving them indoors or just keeping them indoors? Of course, if you live in the south, I'm assuming you have more citrus fruit than you can possibly handle. And, I'm incredibly jealous.

Monday, August 28, 2017

I think I'm 90% blackberries

Blackberry crisp!
'Tis the time of year wherein I'm inundated by far more blackberries than it is possible for one human to consume. Last year my daughter helped out with eating the blackberries but, for some reason, this year I've been left to my own devices.

I swear that about 90% of my body cells are being fed by a steady diet of Triple Crown Thornless blackberries and I still can't keep up with them. So, not surprisingly, I've been freezing them on sheet pans and storing them in gallon freezer bags to make this awesome blackberry crisp. But, mostly I'll be using them in my oatmeal when fruit and berry season slows down.. 

Triple Crown Thornless blackberries
I had a similar issue with our raspberries and have several bags frozen as well. I'm certainly not complaining! I've been relying on the fruit produced in our yard this year since I didn't really plant a garden until late in the season (it was really unseasonably cold here up through July) and broke down four of my raised beds and need to rebuild. 

The only vegetables I grew this year were garlic, zucchini, lettuce and tomatoes. It was a record low for me. I did make up for it by planting a fall garden, so we'll see how that goes since it's been very warm here since the beginning of August.

My fruit trees and bushes have been humming along producing loads of cherries, raspberries, blueberries and blackberries. The time for apples and plums is almost upon us, but more about that later!

How are your fruiting plants doing this year?

Yeah, I know I've been MIA - I can't make any promises, but maybe I'll post more than a few times this year!

Tuesday, November 1, 2016

Turn your Pumpkins into Turkeys

If you have any pumpkins left over from Halloween, now's a good time to transition them into the next holiday.

I got this great Thanksgiving Pumpkin Turkey Making Kit last year to use with my pumpkin. My kids hated it, but I love it! (And it furthers my career as a parent destined to embarrass two teenagers).

Gobble gobble!

*Warning - this post contains a link to an affiliate program that might make me money, wherein I use said $ for giveaways and suchlike.

Monday, October 24, 2016

Dwarf Almond for Urban Spaces

This spring I purchased and planted a few new dwarf fruit and nut trees to replace some other trees and plants that just weren't producing. I finally decided to pull out some pear trees that always suffered from trellis rust and never produced any fruit, in spite of all the pruning and perseverating over.

In place of one of the pear trees, I planted a dwarf almond - something I've wanted to have for years, but just couldn't find something suitable for an urban space. Well, the Nikita's Pride almond tree, developed in the Ukraine, does great in both small spaces as well as in cold environments. It will grow about 10 - 12 feet tall (although I'll keep it smaller) and is hardy to -20 degrees F. They bloom at the same time as peach trees, which helps avoid damage by last frosts.

These dwarf almonds are partially self-fertile. Another reason I bought this tree was in the hopes of making more of my own almond milk, which I started making earlier this year. Buying bulk organic almonds can be pretty cost prohibitive for making milk.

The Nikita's Pride is prized for their profuse, pinkish-white, fragrant flowers. I haven't had it long enough to flower and produce anything yet, but it's grown quite a huge amount just over the summer. When I planted it, it was about 2 feet tall. It's about 6 feet tall now. Hopefully we'll see some flowers on it next year. I have to say, I'm pretty excited about this tree.

Do you have any nut trees growing on your property?

Friday, October 21, 2016

Gluten-free Pumpkin Gingersnap Cookies

Gluten-free pumpkin gingersnap cookies
I had some leftover pumpkin sitting in the fridge when I stumbled upon a recipe for Pumpkin Gingersnap Cookies over at Two Peas & Their Pod. I really wanted to try it out, but I also really want to make them in a gluten-free version.

So, after doing some research and cross-referencing the King Arthur website (for just their gingersnap recipe) as well as gluten-free gingersnap recipes versus pumpkin gingersnap recipes, I settled on just a few changes to the original recipe.

Basically, I switched out the granulated sugar for brown sugar, replaced the all-purpose flour with America's Test Kitchen gluten-free flour mix and added 1/2 teaspoon xantham gum. The only other thing I changed was I added cinnamon to the sugar for rolling. And, voila! They turned out perfect. Soft and chewy.

Thursday, October 20, 2016

Buy Nothing October - Saving Tactics

We've been having a little personal Buy Nothing October to cut back our spending and, hopefully, save up a little for the holidays this year.

Now, to be clear, it's not like we aren't buying anything - my youngest child's birthday is this month, so I budgeted a certain amount for those gifts, but I've been trying to cut out extraneous purchases.

This last year has been chock full of expenses. We had a lot of car maintenance expenses on our 14-year-old vehicle, replaced quite a few single pane windows in our basement, got a new roof and refinanced our home. We paid for all of these out of our checking/savings and didn't finance anything. And that was on purpose.

The plan was to save the $500 a month we are saving from refinancing to recoup the closing costs and other expenses, but we just haven't really achieved that. Other monthly expenses have crept up and we haven't really been strict about "binge" buys.

So, I've been really trying to crack down on that this month and hope to continue through next month. My husband really likes going out to coffee so we haven't stopped doing that, just reduced what we buy when we do so (only coffee, no treats). And, we otherwise aren't eating out. At all. Which is pretty normal for us anyway but we've been ordering out a lot over the summer.

One of the techniques that we've employed is to create Christmas lists for ourselves on Amazon and, whenever we feel like we want to buy something, we put the item on our respective Christmas lists to be ignored for a couple months. Most likely the urge will pass and if, after two months, we are still dying for those purchases, they'll get budgeted into our Christmas gifts. So far it's working.

Another tactic I'm using is recording all our expenses and watching our credit card closely to keep us on track. That way, if we start falling back into old habits, it's easier to correct sooner rather than later.

What are your favorite ways to avoid overspending money?

Wednesday, October 19, 2016

Keeping the Heat Low

Our super awesome new thermostat
with some laughable temperatures!
Well, it's that time of year again when the central heat kicks on and we decide how low we want to go. I wasn't planning on hosting a Freeze Yer Buns 2016-2017 unless I hear otherwise from y'all. If you want a more formal event to keep you on track, let me know! (I can't believe the last one was in 2011.)

The first thing we're doing differently this year is that we've kicked our space heater to the curb (aka storage). My older child was overusing the space heater rather than just putting on more clothes. The final straw was hooking it up to our Kill A Watt electricity usage meter. After a few calculations it looked like we were spending something like $600 a year running the damn thing! I know, you don't need to tell me.

Since my husband is off chemo for the next 3 - 6 months (more on that later), he's able to regulate his body temperature a bit better. So, the household temperatures don't need to be as warm. My youngest child walks around half dressed and is impervious to the cold, so that's not a concern there. I tend to be cold, but I have an arsenal of wool and down to employ.

Anyway, the heat first kicked on October 2nd. We chatted a bit about how we wanted to program our newish, more accurate thermostat this year and settled on the following. Our biggest limitation is that there's always someone home. Between working from home and homeschooling, we can't exactly set the thermostat low during the day like I'd want to:

9:00 am - 9:00 pm - set to 67 degrees

9:00 pm - 9:00 am - set to 60 degrees

Now, before you start arguing that these seem like sultry temperatures, let me remind you that our central heating isn't exactly efficiently dispersed and the thermostat resides in the warmest part of the house. So, if it's 60 degrees in the living room, it might very well be 52 degrees in the bedroom. Or lower. I honestly prefer sleeping in a really cold room so it works out fine for me. And everyone has super cozy, snug blankets so it's not an issue.

What about you? How low are you going this year?

*Warning - this post contains a link to an affiliate program that might make me money, wherein I use said $ for giveaways and suchlike.

Tuesday, October 18, 2016

Gluten-free Zucchini Muffins

My zucchini plants produced an obscene amount of zucchini this year. Fortunately, my youngest child has been on a zucchini muffin bender the whole time, so figuring out what to do with it (besides grilling it with olive oil and salt) hasn't been an issue.

And, when the muffins weren't being consumed or made fast enough, I was shredding the zucchini into 12 ounce servings and freezing it for use after the garden stopped producing. I didn't do any other preparation besides shredding and freezing so I wasn't sure if it would work as well as using it fresh.

Well, lucky for us, we have about seven 12-oz bags of frozen zucchini to alternate with gluten-free pumpkin muffins (another favorite). And, so far, using the frozen, shredded zucchini has turned out the same as using it fresh.

This recipe, adapted from King Arthur Flour, results in a muffin that you can't tell is even gluten-free. Why gluten-free you ask? Well, my kiddo has IBS and has less of a problem with non-wheat foods. And the fiber from the zucchini helps as well. This recipe calls for the King Arthur Gluten-Free Multipurpose Flour, but we prefer to use the America's Test Kitchen blend.

Also, if you are looking for uncoated, Teflon-free muffin pans, I highly recommend the Chicago Metallic Commercial II Uncoated 12-cup Muffin Pan. If you have questions about this type of steel, Kitchen Boy does a great job of explaining it. We have two of these muffin pans and use them frequently.



  1. Preheat the oven to 350°F; lightly grease a 12 cup muffin pan (or use compostable, unbleached muffin liners).
  2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  3. Add the flour, salt, xanthan gum, baking soda, baking powder, and cinnamon, mixing until well combined.
  4. Stir in the zucchini and let the batter rest for 15 minutes, then stir to redistribute.
  5. Pour the batter into the prepared muffin pan.
  6. Bake the muffins for 30 minutes, rotating halfway, until the muffins test done (a toothpick or cake tester inserted into the center will come out clean).
  7. Remove the muffins from the oven, and let them cool for 10 to 15 minutes before turning them out of the pan onto a rack.

*Warning - this post contains a link to an affiliate program that might make me money, wherein I use said $ for giveaways and suchlike.

Monday, October 17, 2016

Collard Greens Gratin. With Bacon. And Cornbread.

Collard greens gratin
We're getting to that time of year where the collard greens I over-planted decide they want to produce more than we can possibly and reasonably eat (apparently four plants is too much for two people and the kids aren't interested). So, what is one to do? Turn those giant leaves into a meal, that's what.

I occasionally pick up this magazine called Southern Cast Iron (where I got this recipe from) which, I hate to admit, I really love. It pairs cast iron with a lot of garden-centric meals that tend to be not so much on the lighter end of the spectrum. But, then again, pork fat is good for you, right?!

Anyway, this recipe is a great combination of lots of collard greens, onions, garlic, milk, cheese and a little bacon. Oh, and some cornbread. Which really seals the deal for me. You cook it on the stove top in a cast iron skillet, but it gets baked in the oven for a really amazing, golden, crunchy finish. It's a nice alternative to the standard sauteed greens and it's a meal in itself.

If you're looking for an inexpensive cast iron skillet, we love our 12 inch Lodge pre-seasoned skillet that we use not only for making things like this, but for making cornbread as well.

  1. 11⁄2 pounds chopped collard greens, stems removed
  2. 6 slices thick-cut bacon, cut into 2-inch pieces
  3. 1 large yellow onion, thinly sliced
  4. 3 cloves garlic, minced
  5. 3 tablespoons all-purpose flour
  6. 2 cups whole milk
  7. 1 cup shredded sharp white Cheddar cheese, divided
  8. 1 teaspoon kosher salt
  9. 1⁄2 teaspoon ground mustard
  10. 1⁄8 teaspoon crushed red pepper
  11. 1⁄2 cup crumbled cornbread
  1. Preheat oven to 400°.
  2. Bring a large saucepan of water to a boil over high heat. Add collard greens; cook for 4 minutes. Immediately drain, and rinse with cold water. Drain again; squeeze dry.
  3. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon; let drain on paper towels, reserving drippings in skillet.
  4. Add onion and garlic to skillet. Cook, stirring occasionally, until golden brown, about 15 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk; cook, stirring constantly, until thickened, about 5 minutes. Add 3⁄4 cup cheese, salt, mustard, and red pepper. Add collard greens, stirring until combined. Top with bacon, cornbread, and remaining 1⁄4 cup cheese.
  5. Bake until golden brown, about 15 minutes.

What's your favorite way to cook greens?

*Warning - this post contains a link to an affiliate program that might make me money, wherein I use said $ for giveaways and suchlike.

Sunday, October 16, 2016

Post-Windstorm Harvest and Prepping for the Storm

Well, the windstorm predicted for the Pacific Northwest didn't turn out to be nearly as bad as originally forecast for our area, thank goodness. At the very least, it was a good reminder on how to be prepared for a long-term power outage.

Our big problem is that everything in our house runs on electricity. So, if the power goes out, we are relegated to cooking outside and we don't exactly have a great heating source (except the fireplace). We generally don't have much wood on-hand because we don't use the fireplace very often and I honestly can't remember the last time we lost power. It's been at least 20 years.

Fortunately, it's not very cold this time of year and we're sort of used to Freezing our Buns Off. Additionally, we have a lot of down blankets and other warm and woolies to tide us over. I can always strap Paco to the inside of my wool sweater. He might not like it for very long, but at least I'll be warm.

I was mostly concerned of losing electricity because we have 50+ pounds of salmon in our chest freezer that my brother brought back from a recent fishing trip up in Alaska. We were trying to figure out how to keep that packed with ice. Again, since we don't generally lose power, even in the bad windstorms around here, I can't say a whole lot of planning went in to trying to curb that concern. Plus, salmon party!

Anyway, on to the trees... I was afraid some of my fruit trees weren't going to make it, but fortunately, they all survived unharmed. (I have a few new ones I'll post about shortly.)

I surveyed the backyard this morning and everything was in order. I also managed to harvest a few things:

  • some of the last of the blackberries
  • a few raspberries
  • the last of the green beans
  • a big bowl of green tomatoes
  • carrots
I'm hoping the tomatoes will ripen inside but, if not, I'll figure out something else to do with them.

The Swiss chard, spinach, green onions, collard greens and beets are still trucking along, but not enough of them to harvest at this point in time. The garlic and fava beans are starting to come up, which is always very exciting!

How's the weather in your neck of the woods?

Friday, October 14, 2016

Have Menstrual Cups Gone Mainstream?

It's been about 9 years since I first started talking about using menstrual cups as an environmentally friendly alternative to using tampons or disposable menstrual pads. I'm curious to get your input on the State of the Period when it comes to menstrual cups. Have they become more popular/acceptable?

So, just out of curiosity, tell me what you think...