Don't throw away those soap slivers! (This week's money saving tip)

When your soap gets too small to use in the bath/shower effectively, move it to the sink for hand soap.
When that gets too small, put the pieces into the end of a nylon stocking (knee high, tights, pantyhose, really thin trouser sock, etc) and twist the opening and turn it over onto itself, or tie a half hitch at the end of it to close. Several soap scraps together in there will act just like a regular bar of soap and you will be able to use every, last speck, rather than throwing out perfectly good soap.

More uses for those little slivers and chunks of soap are:

1. Use a small remnant of a full sized bar of soap is as a travel sized bar to stick in your travel supplies, camping gear, or go bag/bugout bag. 
2. Put the pieces into a mug to use with a shaving brush.
3. Save up the pieces to make a new bar of soap (same concept, but more attractive than the nylon)
4. make your own liquid hand soap or body wash, by adding the slivers to an old soap dispenser bottle, along with some water.
5. Use to "lubricate" stubborn zippers, sliding door/window tracks,and similar, by rubbing the dry chunk of soap against whatever needs to move more easily (you can also use wax from candle stubs, saved drippings, crayons, etc for this!).

Too much produce? We'll see about that!

I forgot to log into the web store at Terra Organics (if you sign up, please tell them Khaos WolfKat sent you!) and edit my CSA box by the deadline this week. That means I got an entire $42.00 worth of fruits and veggies yesterday!

Now, normally, I go in and pick and choose what I want from the weekly offerings, cause I don't use that much produce in a week by myself, especially when I've recently also been to the local farmer's market and bought a bunch of what's on sale.

So, what all arrived at my front door? I'll cheat and just post a picture of the packing list.

Yeah. That's a lot of fruit and veg, even for me!
So, of course, abundant salads as usual takes care of the radishes, lettuce, cilantro, and some of the carrot greens.

That would have been the tomatoes...

The sungold tomatoes would have been on that list, only I popped one of them in my mouth as I was unpacking the box and that was all she wrote. They were SOOOO good!

   These little gems are far too tasty to get lost in the shuffle of an ordinary salad, or even one of these super-delish extraordinary salads.
 I (and we, when my granddaughter is here) eat a LOT of salads!
You'd think more so in the summer, when it's too bloody hot to cook, only we seem to eat at least as much of it in the wintertime too.

Anyway, back on topic;  That still leaves an awful lot of produce to use up, so it was time for me to start coming up with meal plans and recipes so none of this goes bad. The melon was two breakfasts. Good stuff.                                   The first recipe,  Potato Carrot Soup with Leeks and Kale, is an adaptation of my PLFK (Potato, Leek , Fennel & Kale) soup (pronounced, "plufuk").

Potato Carrot Soup with Leeks and Kale

It turned out looking almost as lovely as it tastes, with the carrots lending that beautiful, golden colour.
Look for the recipe for that on Monday.

The beets, along with some of the carrots will go great in a big pot of borscht sometime this week or the next. I've already got the other ingredients on hand.
A couple more inventions spawned by yesterday's abundance are Goldenberry Pie, Presto Pesto (no basil or pine nuts needed!), Presto Pesto Potato Veg Roast, and Presto Pesto Squashta Pasta. (I know. I have a serious problem. I really ought to have it looked at. Only words are so much fun!)

Keep an eye out for those recipes the next few Mondays, and maybe a Sunday or two.

Oh, and, sadly, I don't really care for jalapeños all that much, even though these are quite lovely, so those are going to a friend or neighbour who can use them.

Delicious, Nutritious, Hearty Bone Broth/stock for Free

This weeks thrifty food tip is how to make your own bone broth, absolutely free.

(I'm cheating here, and using lots of the wording from my vegetable broth post, so if it looks familiar, that'll be why!)

You can buy chicken or beef broth in cans, cartons, or powder at the store, but not only is it pretty expensive, even for the cheap stuff, but it is also usually full of preservatives and artificial flavours and colours and very high in sodium to boot. 

Instead, why not just make your own?

You'll need gallon freezer bags, a freezer, some cheesecloth  (optional, but makes things much easier) or a wok skimmer or strainer, and a crock pot/slow cooker, rice cooker, Instant Pot, stock pot, or other large pot for simmering or pressure cooker, and a marker. 

Every time you have bones left from cooking (or bringing home a roasted chicken), save them. You can even ask for take away bags/boxes to save bones from when you eat out, if you like. After all, you DID pay for everything on your plate!

Put them in all in labelled freezer bags and keep them in your freezer (if you have a deep freezer, better still!)
I have some separate bags for chicken, turkey, beef, pork, etc, some for general poultry, some specifically for smoked meats. You can separate them however you like.
When a bag gets full, time to make your broth (or start a new bag and make the broth later.. whichever). 

• Line your pot with the cheesecloth, if using and dump all the bones in. 
• Fill to the top with water. 
• Add any additional salt or seasoning, if desired.
• Turn the crock pot on low and let it go for 8-16 hours. 
  •  If you're using a rice cooker, turn it to the "cook" setting until it starts boiling, then leave it on warm for the same amount of time. Check water level periodically and add as needed.
  • If using the stove, bring to a boil and then simmer on lowest possible setting for 3-5 hours, at least. Check water level periodically and add as needed.
  • If you're using the Instant Pot/pressure cooker, set it to manual/pressure for 90-120 minutes and let it do a natural release.
• When it tastes like broth, turn off the heat and let it cool enough to handle. 
• Pull up the cheesecloth and squeeze out all the liquid you can into the pot, or skim solids out with a wok skimmer or strainer. (The bones and scraps can then be composted or added to animal feed. Just make absolutely sure the bones are soft enough to easily crush with your fingers before giving to animals)

That's it!

Once it's done, you can use it right away, or you can freeze or can it. For freezing, I suggest using a rinsed out, cardboard milk carton, freezer bags, reditainers, or, if you want more measuring control when you use it, ice cube trays.

More frequent posts! (hopefully)

I'm going to make another attempt at posting more regularly here. Wish me luck, and enjoy the thoughts, tips, tricks, hacks, recipes, and more coming your way!
And do feel free to message me with a reminder if I start forgetting again.

A day in the Life of a "Make Ahead Cook"

0800

 The beets and rhubarb have dried from their washing on the counter overnight. I'm roasting them with carrots, shallots, a pear, goat cheese, and walnuts for supper this eve. This recipe, (without the fennel - cause I don't have any right now)

I've done my morning blood sugar testing and  taken my insulin. Now for coffee and a brief bit of socialising in a chat room over breakfast. (A very nice fruit and cheese plate)

Am I officially a "foodie"?

Someone mentions craving pho, and that sounds delish, so, I decide it would be a great idea to make up a pot!

Off to the freezer to see if I've got enough soup bones and such to make a good broth. I do, so I get to work. The bones are saved from previous meals. Smoked pork, chops,  beef roast,  steaks, etc. I also save veggie bits - celery ends, onion and garlic tops and skins, bell pepper stems and seeds, leaves or stalks that aren't good enough for using in a regular meal, etc. They will all have a second "life" in making a wonderfully flavourful bone and vegetable broth.

 First, to sauté the garlic, ginger, anise, cardamom, and veggie ends and pieces for the broth. I would normally put the fish sauce in now too, only, since I'm cooking the beets above it, and don't want that flavour added to the beets, I'll wait to do that.

  Next, since I like to pre cook the beets some in the Instant pot and peel them after, I go ahead and put them on the steamer insert on top of the veggies, and add enough water to soften them up. This will add a nice flavour to the broth, I think. I've used the beet water as a base for bone broth and soups plenty of times before. Never tried it for pho. Not precisely traditional. It should be interesting though.

In the meantime, I cut up the rhubarb and shallots, set them aside for later, and go back to some other household tasks.

 Once the beets are done, it's time to take them out to let them cool...

... Then toss the bones, salt, and fish sauce in the pot, along with the drippings from last night's beef roast.

 

 90 minutes, plus natural pressure release time in the Instant pot produces the same, delicious broth which used to take 4-12 hours simmering on the stove! It's a wonderful improvement!! No stirring, no monitoring. I just "set it and forget it" and come back to it later in the day.


That's about the time I decide that this would make a great blog entry, to give an idea of how this "make ahead" cooking can work, even if you're not willing or able to devote a full day or three every month to making an entire month's worth of meals to freeze ahead. This is a few meal's worth in almost the same amount of time it would take to make just one meal!

Fast forward to the afternoon. Lunch was a couple hours ago. (roast beef sandwiches from lst night's roast on fresh baked, rustic bread. OH yeah!)

 The beets are cooled and I'm taking a break from other duties, so I toss the rhubarb and shallots in olive oil and honey (even with the sweetness of the pears, the rhubarb needs a bit of honey to "tame" it.),

 

 I pop that in the oven for a bit whilst peeling and slicing the beets, and coring and slicing the pear.




Of course, I save the beet ends and skin too - they're going in the dog food! (more on that later).

Back to other things as I wait 'til time to add the rest of the ingredients to the roasting pan. I've got some more produce from my weekly Terra Organics delivery to sort, wash, and put away, and a couple recipes to type out before I forget what went into them.

It's getting on toward evening now.
Next up: add the beets, pear, nuts, and goat cheese to the shallots and rhubarb, toss it a bit, and back in the oven for its final stretch. This gives me just enough time before supper's ready to strain and decant the pho broth into the broth jug for another day or few (it's a lot of broth!)
Then I put the bones and scraps back into the pot, along with the beet skins and ends with more water and some rice and oats for some tasty, home made dog food in the coming days.

Now, the food is ready and that's good, cause all these amazing smells have been driving me insane ALL day.

Roasted Rhubarb & Beets with Goat Cheese & Walnuts

YUM!

teapot irc profile (archived)

(This post is left up for historical purposes, in order to chronicle my journey with full transparency.)

So, here's a quick "about me" before you make assumptions and barge into my PM box with them.

Update regarding current nick:
 As of 30 August, 2107, and until further notice, girl's name is teapot. She is under discipline, again, until she can learn to not argue, or use disrespectful tones and language. 
She is still free, not an actual slave, and has no intention or desire to be a slave. The following still applies, other than the "conditional" deference/submission and treating FW/Dommes as equals.

• My name is Khaos. I'm 45 and live in the Seattle area.
• I am not a slave.
• I am a free woman. I am not a "Domme" or a "sub". I am a naturally dominant woman, who knows her place in the order of nature. This means that I am conditionally deferential to free/dominant men, and may submit to certain men, in private, at my own discretion. I will frequently use "Sir", as a term of respect, and will be deferential and generally respectful to free men until/unless they give me cause to withdraw it, at which time, I will do my best to remain civil, at the very least. That said, my patience is not infinite.
• I am not submissive to women. If you are free/dom/domme, I will treat you an an equal.
• If you are a kajira, seeking a mistress, you may be interested in this post.
• DO NOT PM me looking for kink, sex, wank fodder, "asl", cybering, hookups, or any type of online role play. I am not interested. 
• I have NO sexual or romantic interest in submissive males. At all. Period. No, you are not the exception, no matter how good you think you are.
• The ONLY use I may have for an additional male slave is a beast of burden who will take care of the heavier manual labour which has become too much for my slave boy.
• If I am on a chat server, it is because I am looking for intelligent conversation or to chat in specific rooms, not because I am "bored". 
• I will not carry the conversation for you if you messaged me. If you want to talk about something interesting, great. It's up to you to come up with something engaging.

If you want to know quite a bit more about me, especially if you would like to avoid being ignored, blocked, trolled, or mocked, you should probably read my full profile and linked writings on FetLife. I put quite a lot of time and effort into writing those, so I wouldn't have to have the same, old, stale Q&A sessions over and over. 

NOTICE OF FAIR WARNING:
Any unsolicited nastygrams, copypasta, idiocy or otherwise unrequired and unrequited nonsense that finds its way to my PM can and likely will be shared with all and sundry and mocked with liberal abandon thereof. Sending me such unsolicited nonsense is considered consent to such action. Be completely and thoroughly aware that your ineptitude could be spread across the internet and become fodder for the amusement of others before you deign to waste your time and mine with idiocy. My PM is not a free for all for moronic stupidity.

White Knight Syndrome and "lil ones"

Note:
I wrote this when I was still a slave, originally, so be assured that this isn't coming from the standpoint of a free person who "doesn't understand" It didn't get posted other than in a private space at the time for obvious reasons. Now, however, I can and will post it where I like.

Also, this is specifically referring to Goreans and Gorean slaves, though it may also apply to certain high protocol venues.

---

I've been far beyond disgusted by this for quite some time now!

Where the hell did the idea come about that slaves must be treated with "proper respect"?
Since when is it inappropriate for any free person who damn well feels like it to bitch out a slave for any reason or no reason?

Do all you white knights out there who come running to the rescue of poor little slavie poos who got their widdle feeewings hurt REALLY think that they truly RESPECT you for coddling them??

Hell NO! The ones who want to play slave and be little couch princesses will walk all over you and pay lip service to you for it and the ones who truly wish to serve and be pleasing by Gorean ideals will be disgusted with you, but still be respectful toward you because it is their place, but neither of those is respect!

The slaves, the fake slaves and your peers will all see you for being weak willed and pussy whipped!

Those with a slave heart that come TRULY seeking slavery within Gorean ideals are looking for REAL men who will keep them in their place! Why bother looking in Gorean venues for weaklings who will uphold the standard of coddling them and fearing to displease them? They can find that anywhere!

It's bad enough seeing all these brats who call themselves slaves, but only serve or behave when, how and to whom they please, but to see so called masters not only condoning it, but actually jumping in to "rescue" the little bitches when someone "dares" to smack them into their place... That is just pathetic!

Why don't you stand up and fucking be MEN! ?
Or at least, if you prefer to be the slaves of women, just admit it and let the real masters be masters instead of trying to claim it is "honourable" to play captain save a ho!

And girls, if you want to be treated respectfully, have a problem with being treated as a meaningless slut, can't handle being ignored, told off, used, or otherwise treated LIKE A SLAVE, then quit trying to be what you aren't!

Yes, it's lovely when the free treat slaves well.. or even with respect, but that is a privilege and a GIFT to the slave, from the free, not a prerequisite or a right! fucking DEAL WITH IT!

If you call yourself a Gorean slave and you don't like what I have to say, tough shit. You are fooling yourself!

I you're free and don't like it, better look in the mirror, cause the pillow princesses aren't the only ones fooling themselves!

I'm sick of watching the same old scene played over and over!
Where the hell are the real Goreans??

Yeah... I know this is Earth.. There is no Gor.. Etc. By, "real", I mean those who are true to the ideals and philosophies, which, when dealing with slavery, includes the idea that slaves are chattel.. livestock, and have NO RIGHTS.