Hoosier Hills Fiber Festival

For the past 18 years ago, the first week of June has been home to a fun event in Fanklin, Indiana. Being newer to the area, I had never hear of it, until I got into fiber arts.The Hoosier Hills Fiber Festival is held in Friday and Saturday. If you love making fiber items, this is the place for you.

Over the 2 days I met tons of fiber lovers, some alpacas with a great sense of fashion, 

and excellent security.

 

 

 

 

I even managed to win some ribbons! First and Second place in the beginner fiber art category.

 

Overall the event was great, even if all my stuff ended up dusty.  In the end it gets crammed in to my corolla until the next show.

 

That one time I taught a class….

In Indianapolis, we have this cute store called ReCraft. It is filled to the brim with buttons, fabric, yarns, paper, corks, jars, and anything you may need to complete your project.

I stopped in one day, to see if there was anything I “needed” . Mind you, I NEVER need any more craft supplies. I have my own mini store in the garage. Yet, there I was… buying more.

While I was there, the owner asked if I could teach a class. Obviously, I said yes, or this blog post would be nonexistent.

I spent the next few weeks gathering needed supplies, dying wool,and trying to find my confidence. I wrote out a basic outline of things to cover, even though I know what to do.

We began by talking about the supplies. Sizes of needles, types of wool, and saftey. Watch your fingers!

And away we went. We started by making a base shape of white wool. Everyone caught on super quickly.

Then we added color and finishing details.

We spent the next 90 minutes stabbing away and talking.

I must say, the night went WAY better than expected. I think another class will need to happen this fall.

The end result were amazing!

Hello Again!

I am still around, and still creating.

In January I started a new job at a local hospital. So many of my days have this have have been used up by science.

This past week was National Medical Laboratory Professionals Week. Like many professions we like to celebrate.

But what do laboratory professionals do?

The first and possibly only one of us you will meet is the phlebotomist, aka vampire. They are trained to find your vein and draw blood. Your blood is then labeled and sent to the laboratory.

Once in the lab, it is processed. What does that mean? If you had a red, orange, or light green top tube drawn,it will need to be spun down.

This tube will be used for chemistry testing. We only want to test the serum or plasma, what your blood cells float around in. Chemistry tests check for your cholesterol levels, electrolyte levels, and even some medication levels. Once test are complete a lab tech will verify and release results to your provider.

If you have a lavender, or purple tube drawn. You are most likely getting a complete blood count. This test check your whole blood. We are looking for the number of red cells, number of platelets and the number of white cells. We also check the type of white cells, and the shape of the red cells. If all is well, another lab tech will verify and release results to your provider.

However, the laboratory has many more departments.

There is the blood bank, they make sure blood that is given to patients is safe and compatible.

There is a urinalysis team. The look at your urine to determine what is causing symptoms.

The coagulation section, looks at your clotting factors and platelet function.

There is a bench that will run your A1C, this checks your blood sugar for the past 2-3 months.

There is a blood gas bench, they make sure your body is exchanging oxygen.

Then there is microbiology. In this department, they take all of the swabs, urine, sputum, poo, and any other sample that providers order a culture on.

A lab tech will place a small amount of the sample on to plates. But not normal ones, these plates have special agar. Depending on the type, the agar will prevent some bacteria from growing, is is so we can detect bacteria that is doing more harm than good. After a few days of growing and testing, a lab tech can let your provider know which antibiotics will work best.

The other sections of the lab are histology, pathology, electrophoresis, and cytology.

As medical laboratory professionals, we work hard to provide doctors and nurses with the most accurate results. Some of us, have an associates degree, and many of us have a bachelors degree. We spend countless hours studying and learning all of the systems of the body. We spend time in laboratory doing clinical rotations before graduation.and then usually have to train for about 6 more months before we are checked off to work independently.

If you have any questions or things to add leave it in the the comments.

Cauliflower Cream Eggs

This recipe needs some major work. BEWARE!

If you have visited my blog before, it was most likely to check out my Cauliflower Peanut Butter cups. I created that recipe in response to a meme. It can be made and is not bad.

This one however needs some revisiting. Here is what I tried so far. Feel free to leave comments for suggestions.

First, Begin by boiling cauliflower florets.

Blend until SUPER smooth. Add vanilla and some powdered sugar. (I may try condensed milk next time)

Make sure it is smooth.

Melt chocolate. Pour into molds, you have seen the videos. 😉

Next fill with the “Cream”.

Use something hot to melt the edge of thr mold, and connect.

Enjoy if you dare.

Sorry for the potato photos, I did this quickly.

Hope you have a Happy Easter or a Great April Fools Day.

-R

Air Fryer Cauliflower Bites

D and I were asked if we wanted to do a cooking demonstration in the next few months. The kicker, it will need to be vegan.  We do no eat vegan, but that does not mean we can not cook vegan.   I have been testing new recipes out, and trying to come up with a unique, yet easy, meal that we could make. This recipe was made with regular milk ( it is what we had on hand) but it can be easily modified.

Scroll to the bottom for the recipe.

This Christmas we received an air fryer. This appliance is really easy to use, and so far most of our recipes have turned out great.

Yesterday I was feeling a bit adventurish,  I waned to make a cauliflower recipe.  Cauliflower may be a staple in your home, but it is not typically found in ours.

I began by rinsing the cauliflower  and cutting it into florets.  I kept mine about bite sized, but you can go larger or smaller.

Next make a basic batter.  Mix flour with spices (salt, pepper, garlic, smoked paprika). Then add the liquid, I used a combination of milk and water.   I found that it was better when it was on the thicker side.

Next, prepare a large zip-lock bag( or bowl with lid) full of bread crumbs and more seasonings.

Then, you want to prep a drip station.  This is important when using a wet batter in an air fryer.  You want to avoid dripping while cooking.   To do this I placed a cooling rack into a baking tray.

Once all of your stations are prepped you can begin.  You want to cook these in batches,  there should be space between each florets so that it will cook more evenly.

First drop a handful of florets into the batter.  Make sure they are well coated.  Next using a slotted spoon, let the excess batter drip off and transfer to the bread crumbs.  Then give it a good shake, kids will love to do this part.  Once covered, use tongs to place on to the rack.  This will help any loose breadcrumbs to fall off.

Finally, you can place the breaded cauliflower in to  the air fryer basket.  I set mine at 350 for 15 minutes.  Make sure you shake it a least 2 times.   When they are finished, you can place them onto a plate or baking sheet, and begin your next batch.

I made 3 batches.  When I was done with the initial cooking, I put them all back into the air fryer to warm up.

 

The cauliflower comes out super crispy and crunchy.  I served it with cauliflower rice and a General Tso’s inspired sauce.   You can create your own, or buy a pre-made sauce.

Alternatively you can serve these like nuggets or with your favorite wing sauce. To make them more wing like, just make the florets a bit bigger.

I hope you enjoy!

-R

 

Ingredients

1 cauliflower – cut into florets.

For the batter
– 2 cups flour
-Spices to taste – Salt, pepper, garlic, smoked paprika
– 1/2 cup water
-1/2 cup milk or milk substitute

– 2 cups breadcrumbs
-more spices

 

  1. Rinse and cut cauliflower into bite size florets
  2.  Prepare the batter, mix dry ingredients.  Slowly add milk and water.  The batter should be on the thick side.
  3. Prepare a zip-lock bag of breadcrumbs and spices.
  4. Drop a handful of florets into  batter.  Make sure they are well coated.
  5. Place battered florets into bread crumbs. Shake until covered.
  6. Place on to cooling rack, to let excess topping fall off.
  7. Place into air fryer basket in a single layer, make sure they are not touching.  Cook for 15 minutes at 350 degrees.   Shake basket about 2 times during cooking.
  8. Once all cauliflower is cooked, you can reheat it by putting it back into the air fryer.
  9. Serve over rice, with favorite Asian sauce.  Or as wings, with your favorite wing sauce.

 

 

International Marketplace, the hidden gem of INDY.

If you live in Indianapolis, and you do not know what the International Marketplace is, you are missing out.

The International Marketplace is not a singe business.  It is a collection of shops and restaurants located on the cities near west side( aka inside 465).

 

This area is filled with cuisines from all over the globe. From African to Vietnamese  and everywhere in between

The best place of all is the Global Village. At the Global Village, you will be transported all around the globe through a variety of art exhibits.

The Global Village is also home to many events throughout the year. My favorite is the TASTE THE DIFFERENCE Festival. Restaurants from all over the city converge into one convenient place, all offering a sample of what they serve.

In between bites you can watch performances from talented international artists. Or take a step into another culture.

For more information about my favorite Indianapolis Neighborhood visit the website at http://www.imcoalition.org.

 

Jellied PEPPER Spread

A few weeks ago during some of our travels, we came across a jalapeno pepper jelly  My mind immediately said, “I can do this with the Carolina Reaper peppers that we have”.

 

 

Now you may be asking yourself,; “What is a Carolina Reaper?”.   A reaper pepper is a dayglow orange ball of hate that D grew for fun.  Just to see if he could.   here is a link below.

https://www.pepperscale.com/carolina-reaper-vs-ghost-pepper/

 

His “Fun” plant has produced almost a hundred peppers this summer.   Now the trick is finding things to make with them.  I have cut and dehydrated 2 batches; which we then added to hone and olive oil.   For this recipe I made two incredibly spicy jellies; which I now need to find a use for.

 

The process is pretty simple; all you need is fruit, peppers, pectin, sugar and jars.

To begin bring a large pot of water up to a boil to sterilize the jars and lids.  Once it is hot, place jars in water, let boil 5-10 minutes.  I chopped my fruits during this time.   Remove the jars and set aside.  Save the water.

Cut your fruit into tiny pieces, add them to a medium sauce pan.  Turn the temperature to a medium heat.  You want a slight bubble.   Add in the sugar and pectin (per package directions some are different.)

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Turn a fan on. Finely chop your reaper peppers add to the sauce pans.  You may want to use gloves.  I also recommend washing your cutting board and knife with dish soap as soon as possible.  THEN remove the gloves, and wash your hands with dish soap 2 more times.

 

 

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After this brief cleanup, you jelly should be ready to place into the jars.   Be sure to leave at least 1/4th inch of space from the top. Clean the edges. Place the lids on to the jars,and seal tightly.

 
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Place the filled jars back into your water bath for about 10 -15 minutes.  This will help to seal and sterilize the jars once again.

During this time you can bleach your counters to hopefully prevent any pepper juice from getting into your eyes.  ( trust me it’s not fun)

After the jars have been re-boiled, remove them from the water and let cool.  At this stage the jelly may seem liquid, but it should set as it cools.  You should also here all of the jars  “pop”.

Now how can you use this jelly?

We tried it on crackers with cream cheese. If you notice, I made sure to have some crackers with no jelly and a tall glass of milk near by.  We want to try it on wings  as well as pork some time.  For now we are just waiting for a party to share it with our friends.

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ENJOY!
Rebecka

 

Ingredients:

  • 1 1/3rd cup of Fruit finely chopped  – pineapple and peach were my choices
  • 1 reaper pepper – If you dare, keep the seeds in it
  • 1 1/2 tbsp of pectin – follow package directions
  • 1 1/2 cup of white sugar.

 

  • sterilize jars with a water bath, save the water
  • finely chop fruit, add to a saucepan and heat until bubbling
  • add pectin and sugar
  • add finely chopped peppers,  brief clean up
  • fill sterilized jars, and seal
  • place into water bath for 10-15 minutes
  • remove jars from water, and let cool
  • serve and enjoy.

Purple Sauerkraut

Purple sauerkraut is the prettier cousin of your normal sauerkraut; I just use purple cabbage.   This recipe is simple, and can be completed overnight.

 

To begin, warm 2 cups of water with bay leaves, cloves, peppercorns, salt and sugar. Let this boil for about 10 minutes.   Mix in the vinegar and oil. This will create a brine.

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While the brine mixture is boiling, thinly slice/ shred the purple cabbage. Shred 2 carrots as well.  Place into a large mixing bowl.

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Allow the brine to cool for another 10 minutes.  After the brine is cool, pour it over the shredded cabbage and carrots.  Add in 1 tbsp of  minced garlic. We like to use pre-minced, from the store.  Mix well

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Place a plate inside the cabbage bowl.  Add a second bowl on top, and fill with water.  This will act as a weight.  Allow the sauerkraut to cool for a few hours.  Remove the bowl of water, and plate.  Cover and store in the refrigerator over night.

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The sauerkraut is ready to eat as it.  I personally like to seal it in jars to keep it longer. While there are many methods, this is the one that I use.

 

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Boil jars, lids and rings for 10 minutes to sterilize.   Tightly fill each jar with sauerkraut, add brine liquid to fill.  Clean the rim of the jar and add he lid and rim.

Place jars back in boiling water and boil for 15 minutes.  This will help cook the sauerkraut a little bit, while sterilizing

at the same time.

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Remove the jars and let cool.  They should begin to “pop” as a seal is created.

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As always you  can save $10 on your first box of Imperfect Produce when you use the link below.  The items are in  great condition.  The imperfectness comes from  surplus,  odd shapes, too small or too large.   It can be delivered too your door every week if you would like.

http://imprfct.us/jLPGk

 

 

Recipe 

Ingredients

1 head of cabbage

2 carrots

1tbsp minced garlic

 

Brine

2 cups water

1/4th cup sugar

1 tbsp salt

5 peppercorns

4 bay leaves

5 whole cloves

1/4th cup olive oil (I added 2 tbsp of our Reaper Oil for spice)

1/3rd cup vinegar

 

Instructions:

  1. Boil water, sugar, salt, peppercorns, bay leaves, and cloves for 10 minutes. Add oil and vinegar.
  2. Let cool for 10 minutes.
  3. Finely chop/ shred cabbage. Shred carrots.  Place in large mixing bowl.
  4. Pour brine into cabbage. Place a plate on top, followed by a bowl of water. Let cool.
  5. Store in refrigerator overnight.

 

 
Enjoy!

-R