diff --git a/CLEANING.md b/CLEANING.md new file mode 100644 index 0000000..e4ef06d --- /dev/null +++ b/CLEANING.md @@ -0,0 +1,14 @@ +### frugal cleaning + +This section covers household cleaning. + +### Cleaning chemicals and media +- source these from discount stores only. +- brushes and rags should be championed over sponges. exotic designs or packaging should be avoided. +- reusable gloves should replace nitrile or disposable gloves. + +### Leather cleaning + +Leather goods can be cleaned and deodorized with soap and water, or simply deodorized with white vinegar. +A conditioner such as castor oil should be applied once the leather is dry. + diff --git a/GENERAL.md b/GENERAL.md new file mode 100644 index 0000000..90192a7 --- /dev/null +++ b/GENERAL.md @@ -0,0 +1,2 @@ +### General objectives + diff --git a/recipes/.sourdough_pasta.swp b/recipes/.sourdough_pasta.swp deleted file mode 100644 index ce2723a..0000000 Binary files a/recipes/.sourdough_pasta.swp and /dev/null differ diff --git a/recipes/banana_nut_bread b/recipes/banana_nut_bread new file mode 100644 index 0000000..c0e7363 --- /dev/null +++ b/recipes/banana_nut_bread @@ -0,0 +1,14 @@ +1/2 cup butter, softened +1-1/2 cups sugar +2 large eggs +2 tablespoons 2% milk +1 teaspoon vanilla or rum extract +2 cups all-purpose flour +1 teaspoon baking soda +1/2 teaspoon salt +1 cup mashed ripe bananas (2 to 3 medium) +3/4 cup chopped pecans + +Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans. + +Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature. diff --git a/recipes/butter_to_shortening b/recipes/butter_to_shortening index 0dbe86b..37b3012 100644 --- a/recipes/butter_to_shortening +++ b/recipes/butter_to_shortening @@ -1,6 +1,6 @@ The following calculation will correct recipes using shortening in place of butter. -.08x[butter weight] = shortening amt. +.8x[butter weight] = shortening amt. .15x[butter weight] = water amt to add. shortening contains no water, whereas butter does diff --git a/recipes/marmalade b/recipes/marmalade index a6abbac..83f3b3c 100644 --- a/recipes/marmalade +++ b/recipes/marmalade @@ -1,6 +1,21 @@ 2kg sugar 1kg lemons 1.5l water -boil it until its marmalade -220 F + +add water, sugar to pot. +if you have a citrus juicer, slice and juice all lemons into the pot. + +sift through juiced halves and remove seeds +slice halves into half, and begin slicing lemons thinly. thicker slices may be preferred. There is absolutely no one +who prefers seeds in their marmalade. + +return lemon slices to the pot. + +bring to rolling boil and stir often until peels are translucent and a drop test is passed. + +seeds you've missed will brown and float to the top, skim as visible. + +drop test: place a few drops of marmalate on a cool tea saucer. if the marmalade thickens +it is done + diff --git a/recipes/pizza_dough b/recipes/pizza_dough new file mode 100644 index 0000000..56d79f0 --- /dev/null +++ b/recipes/pizza_dough @@ -0,0 +1,8 @@ +Ingredients ratio + + Tipo 00 or bread flour: 100% + Sugar: 2% + Salt: 1.5% + Fresh yeast: 1.5% + Olive oil: 5% + Water: 55% - 65 diff --git a/recipes/scones b/recipes/scones index 5aa5e73..23d0f90 100644 --- a/recipes/scones +++ b/recipes/scones @@ -10,4 +10,6 @@ This recipe is for Irish/English scones. American scones are door stops masquer do NOT overknead. this is similar to "American" biscuits. -bake 350/180c for 35 minutes. +pack into a cast iron skilet or touching on a baking sheet. bake 350/180c for 35 minutes. + +tip: these can be passed off to American friends as southern "Biscuits" diff --git a/recipes/sourdough_calcs b/recipes/sourdough_calcs new file mode 100644 index 0000000..3420738 --- /dev/null +++ b/recipes/sourdough_calcs @@ -0,0 +1,6 @@ +30% sourdough starter generated the night before + +sub water and flour separately from recipe. + +a 100gm sourdough starter is 50g flour 50g water. + diff --git a/recipes/stir_fry_sauce b/recipes/stir_fry_sauce new file mode 100644 index 0000000..0eef679 --- /dev/null +++ b/recipes/stir_fry_sauce @@ -0,0 +1,5 @@ +1/3 cup + 2 tablespoons gluten free reduced sodium soy sauce (or tamari) +1/4 cup sesame oil +1 tablespoon cornstarch + +combine all, pour into stir fry during last 2 minutes of cooking diff --git a/recipes/tuna_cakes b/recipes/tuna_cakes new file mode 100644 index 0000000..93ab87b --- /dev/null +++ b/recipes/tuna_cakes @@ -0,0 +1,10 @@ +3 x 5-ounce tins of Tuna in Springwater +1/3 cup of Fresh Herbs, we used a mixture of chives and parsley +1/4 cup of Almond Flour +2 tablespoons of Low Carb Mayonnaise +2 teaspoons of Lemon Zest +1 teaspoon of Dried Minced Onion +2 large Eggs +1/2 teaspoon of Salt +1/4 teaspoon of Pepper, ground +1/4 cup of Olive Oil, for frying diff --git a/recipes/yeast b/recipes/yeast new file mode 100644 index 0000000..3831e79 --- /dev/null +++ b/recipes/yeast @@ -0,0 +1 @@ +Yeast should comprise .5% of the total flour weight. .005*[flour volume]