The Homemade Cleaner Primer. I've Always Wanted to Use the Word "Primer" in a Blog Post.

Hi friends.

I have really enjoyed the researching, creating, and using of homemade cleaners.  I'm just a little bummed that I didn't get into this earlier!  So, I've already shared my favorite soft scrub cleanser recipe with you.  I think we should start with a "Homemade Cleaning Kit" primer before I finish up and post the rest of my cleaning recipes.

OK.  There are a handful of things that can be used to make virtually any cleaner you will ever need (specialty cleaning jobs aside).  From the list below, you can make cleaners for your floors, walls, furniture, bathroom, car, appliances, and more.  Are you ready to clean your house from top to bottom?  Here are the basics:

Baking Soda: This is an all-purpose, multi-use cleaner and deodorizer.  I'm sure many of you have heard of keeping a box in your fridge to absorb odors.  The reason is because it works.  Baking soda is adept at absorbing smells and freshening both the air and surfaces.  It is also used as a mild abrasive (as in the soft scrub cleanser I made earlier).

Vinegar:  This is truly the powerhouse of all cleaners.  It works as a degreaser, deodorizer, (yes, its own odor dissipates over time), and antimicrobial agent.  It can be added in small quantities to take many cleaners "up a notch."  Although it is a super-common and super-cheap ingredient, it is honestly the one that scared me the most.  I hate the smell, and I was skeptical that it would just "disappear."  I had visions of my house continuously smelling like dill pickles.  I can now lay those fears to rest.  My house has been smelling quite fresh lately, thank-you-very-much.  Mostly like peppermint and lavender--very nice.

Castile Soap: So, this one may be a little more unknown for some of you newbie-crunchies like me.  Castile soap is an oil-based soap that is extremely mild and very effective at dissolving dirt.  It is named "castile" because the method originated in the olive oil-producing region of Castile, Spain (thank you, Wikipedia.)  It is a preferable soap in the green arena, as it is produced solely from plants--no animal-based tallow is used.  I, myself, have fallen in love with Dr. Bronner's Castile Soap, Baby-Mild Unscented.  I love it so much that we actually started using it in place of our regular bar soap and hand soap in the bathroom and  kitchen!  It is super-gentle on our skin (especially my two kids), and since it is meant to be diluted, a little goes a looooooong way.  I love, too, that it is unscented, so we can add our own scent to the cleaners.  They do carry castile soaps in various scents, if that would tickle your fancy.

Eco-Friendly Dishwashing Soap: So, this and castile soap can be used interchangeably in cleaners.  The dish soap has a slight grease-fighting advantage.  I tend to use dish soap in cleaners where I want that added muscle (to use in the kitchen) and castile soap in cleaners where gentle is the operative work (to use on the leather sofa).  Honestly, the soft scrub and other cleaners work just as well using castile soap, so I make most of mine that way.

Essential Oils: As I talked about in my post about the soft scrub cleanser, many of these oils boast antimicrobial properties.  Meaning, they not only add a delightful fragrance to your cleaners, but can actually help keep the germs at bay!  This is a much safer "antibacterial cleaner" option for both your family and the planet.

With these four ingredients + water, combined in different ways, you can create an arsenal of cleaners to keep your home in tip-top.  Stock up--the next post will tell you about how to mix 'em up!

-Chelsea

New Recipe Page and A Break

Hi there.

So, I'm back with a blog change and a quick apology.  First, after doing some research about the best way to share my recipes with you guys, I came to the conclusion that I needed to add a page to my blog.  There may be a better way to do it (and if so, let me know!), but for now, I've linked the posts here to the FLFS Recipes page.  To the left, you'll see a place to click that will take you to a page devoted solely to recipes.  You'll even be able to search for them there once I get a bunch posted!  On that page, you can copy and paste the posts into a document or just print straight from the blog.  We'll see how this ends up working :)

Secondly, I've been taking a quick break this week from blogging.  Long story short, I am working on starting my garden for this year (how green of me!), and on Saturday, I was met with a ferocious enemy--poison ivy.  Silly me; I thought I tackle this dreaded plant and get him GONE from my yard once and for all.  Instead, the bugger took me down.  I mean, wayyyyyyyy down.  I have evidence of our battle on all four appendages, my stomach, back, and neck.  The vicious plant totally won, and my doctor agreed, as she gave me a shot of steroids and an oral 12-day-taper dose, as well.  All this to say, I have been an itchy, angry, and sleepy wreck all week.

I've been working on a new cleaning post, so maybe I'll have that up in a day or two.  Until then,  be aware--the poisonous plants are out in full-force!  Don't make my mistake and think you can tackle them with your own bare hands...
Chelsea

I Predict You Will Make These. And Soon.

From My Kitchen Today:

Whole-Wheat Banana Muffins


As promised, here is the step-by-step of the most fabulous muffins ever to hit your table.  We eat lots of muffins 'round these parts (as in, I make a batch at least every week).  What makes these muffins perfect is that we also eat loads of bananas.  And at any given time, there are a few bananas about to "expire."  So what better to do with those black-spotted leftovers than to make muffins?


Here we go:

Start by gathering all of your ingredients together.  As someone who bakes or cooks everyday, I quickly learned that taking a few minutes before you start a recipe to raid your pantry/fridge for all the ingredients will save you lots of time by the end.  No starting/stopping of mixing or prepping to run and grab something you need--it's all right there.

Next, grab an adorable sous-chef with a curly blonde ponytail.  Oh wait--this is not required.  You can skip this step.  But I'm sure glad I included it :)

I photographed the bananas separately so that you can see how ripe these were.  (Don't mind that there are 6--I doubled the recipe for us).  These are actually about the earliest I would bake with a banana.  In fact, they usually look much, much worse--large black spots from tip to tip.  This is good news for baking because as a banana ripens, it's sugars concentrate and the fiber changes--two things that make past-ripe bananas a perfect ingredient to bake with!  If you try to bake with under-ripe bananas, the flavor and the texture of the batter will be off.

Toss the peeled bananas into your mixer and beat until they are completely mashed.  There can be a few chunks in there, but you want the bananas to be almost smooth because at that point, they are adding to the liquid content of the recipe.

Add your brown sugar, egg, and oil to the mashed bananas and beat until well mixed.

In a separate bowl, combine the flours, baking powder, baking soda, and salt.  Mix them up until they are combined.

With the mixer on low, add the flour mixture to the wet ingredients.  Don't over mix--over mixing will create a tough batter (by developing the gluten in the flour.  Tough batter=tough muffin).  You want there to still be some streaks of flour in there.

Add the yogurt and vanilla, and mix until almost combined.  You want to have streaks of yogurt left (see above).  Then you can take the batter away from the mixer and finish mixing it by hand.

Once the batter is fully mixed, use an ice cream scoop to fill muffin cups 3/4 full.  Sprinkle a little brown sugar on top of each muffin for a nice crunchy topping.  By the way, these muffin cups are the best!  They are made of silicone, and as such, nothing sticks.  So I can put them directly on a baking sheet (no muffin tin needed), and once one batch of muffins are done baking, I can pop them out and fill the cups right back up--no cleaning required.  Plus, they nest so it takes up much less space in my tiny kitchen than traditional muffin tins, and there are no paper liners to hit the landfill!

Bake for 25 minutes until a cake tester (or toothpick--I just like the cake tester because it's reusable :) comes out clean.  They will look like this, with little cracks on top.

Lastly, bask in the scent of banana-baked-goodness while you fill your coffee mug and settle down for a treat!  Hope you enjoy these as much as we do.
Chelsea


Click this link for the recipe in a printable format.

Am I Really "Crunchy" Enough To Make My Own Cleaners? Why, Yes. Yes, I am.

From My Kitchen Today:
A Handy Soft-Scrub Cleanser

OK, so it's not *technically* cooking, but you are mixing up ingredients!  I wanted to share my foray into the world of making household cleaners.  Since we have two small children, I feel like I am always cleaning something.  The kitchen table (most often), various parts of the bathroom, the kitchen, and today, the washing machine.

Additionally, as I have learned more about the damaging effects (both to our health and to the earth) of mainstream chemical-based cleaners, I've been trying to replace them with more eco- and family-friendly options.  The big drawback here?  PRICE.  I think Method and Seventh Generation (my normal brands) do make wonderful cleaners that works just as well--if not, even better--than mainstream cleaners.  But they cost much more, and go on sale much less frequently.

Since we are trying to trim some pennies around here, I began investigating how to make cleaners myself.  Now, I'm sure most of you have heard of using various household items (like baking soda, white vinegar, cooking oils, toothpaste, etc.) to clean.  But if you are anything like me, the thought of using vinegar to wipe down my house doesn't inspire visions of a pleasant-smelling experience.  And what I love almost more than the thing being clean, is the smell of the thing being clean.


Enter: essential oils.  Did you know that many essential oils (like my two favorites peppermint and lavender) have been shown to have antimicrobial properties?  Meaning, I can make a homemade cleaner  that cleans up, takes care of germies, and smells good.  Now, that's where it's at!  Especially since the thing that keeps me buying that $5 Method cleaner is the way it makes my bathroom smell.  (Oh, and the fact that I can clean my bathroom with no gloves on and not worry about my skin falling off).

Here's a step-by-step guide to making a fabulous soft-scrub cleanser.  I've adapted it from a recipe I found here.  Below the tutorial, I've listed the many places I've used this cleaner around the house.

1-Start off with this cast of characters: A freakishly large bag of Baking Soda (thanks, Costco!), some eco-friendly dish soap (whatever you have on hand), some essential oil and a clean jar.

A note on eco-friendly vs. mainstream: Does it really matter?  YES!  First off, remember: when you are making cleaners, you are doing chemistry.  You are mixing alkaline and acidic ingredients together, and you want to be sure that you aren't going to create any noxious or toxic gases in the process. (Remember about not mixing bleach and ammonia?  Same idea.)  So when you are choosing eco-friendly detergents, you are scaling down the chemicals, additives, preservatives, and colorings--all things that could affect your "experiment."

Also, eco-friendly detergents (both dish and laundry) lack the additives of other mainstream detergents that create foam and suds.  Because of this, they are low-sudsing, and will definitely affect how the cleaner performs.  You are going to get some suds once you add the water (courtesy of several plant-based surfacants), but not as much as otherwise.

2-Get out your mixer and in a large bowl (preferrably glass--remember: chemistry!  Melting plastics is no good.)  Scoop 1 1/2c of baking soda into the bowl.  Add 1/2c of your natural dish soap, and 10 drops of your favorite essential oil.  Since I use this to clean the bathroom and kitchen, I chose an antimicrobial EO from the linked list above.  This dish soap is Floral Lavender and Mint (my FAVORITE!), so I added 10 drops of peppermint.  Next time, I'll do 5 drops peppermint EO and 5 drops of lavendar EO.

3-Mix it all together on medium-high until it is throughly mixed and is almost the consistancy of frosting.  BUT DON'T EAT IT! :)

4-Store the scrub in a jar indefinitely, just adding a little water if it dries out.

Another note: I had some leftover cloth diapers that I found to be fabulous cleaning rags.  I just cut them up, and they are great for working the scrub onto a surface.  Plus, since it's only baking soda and dish soap, I can just toss them into the wash with the regular laundry when I'm done--no need to worry about chemicals getting on the kiddos clothing!  Added plus: I'm keeping a couple of sponges (what I used to use) and/or paper towels out of a landfill.

Where do I use this deliciously scented, highly effective cleanser?

*It works fantastically for scrubbing porcelain sinks (kitchen and bath), ceramic bathroom tile and the tub.  I only use about 1T of the cleanser to clean the whole tub.  Just rub it on, rinse with warm water, and watch soap scum and mildew take a hike. It also gets those annoying coffee stains out of my kitchen sink.  If you want to clean your toilet, scoop out a little (maybe 1/4c), drop it into the bowl, and use your toilet brush to scrub around in there.  Did I mention it smells amazing?  As will your bathroom when you are done cleaning.

*You can use it to scrub stuck-on food off of pots and pans.  Since it is made with dish soap anyway, a good scrub and a quick rinse is all you need!  I used to use Barkeeper's Friend for this purpose, and then switched to more earth-friendly Bon Ami.  But with both of these cleansers, you definitely needed to follow them up with another wash of dish soap (since they can leave a caustic residue)--the extra step being neither time nor cost efficient.

*It also works wonders as a stovetop cleaner (instead of Bon Ami or other ceramic stovetop cleaners). I just use circular motions to rub it on, let it sit for a minute or two, and use a clean damp towel to wipe it off.  Voila!  Baked-on food and grease is gone, without a scratch to be seen.


*Use it on stainless steel: faucets, sinks, even gently on the exterior of appliances.

*I use a version of the cleanser made with eco-friendly laundry soap (in place of the dish soap) to give my washing machine a good scrub down.  I scrubbed the detergent dish and its holder, and the seals around my front loader.  Then I plopped a handful (1/2c or so) into the drum and ran a cycle of hot water.  It totally cleaned up the little bit of mildew growing in there (very common with front loaders) and left the machine smelling super-fresh--which means my clothes will be even cleaner and fresher!  That was way cheaper than the Tide Washing Machine Cleaner I usually use every month or so.  If you choose to make this version using laundry detergent, just be aware that it takes a bit more rinsing than dish soap if you are cleaning, say, your sink or tub.

*Basically, you can use it anywhere that could use a good scrub.  Just be aware--even though baking soda is a very gentle abrasive, it's still an abrasive, so you want to test to make sure what you are cleaning can handle it.

Cost Breakdown:
baking soda: $5.59/13.5 lbs; 1 1/2c=12oz=$0.31
dish soap: $2.79/25oz; 1/2c=4oz=$0.45
peppermint essential oil: $9.99/2oz; 10 drops=0.1oz=$0.50
total cost=$1.26 for 2 cups of cleanser


This is a great value, and since I only use about 1T at a time (except for the toilet or washing machine), it will last me through 32 cleanings.  Also, it just replaced 3 cleaners that I usually buy: Bon Ami, Method bathroom cleaner, and Tide Washing Machine cleaner.  That's some saved space in my cabinets, too!

Stay tuned for a post on making an all-purpose and glass cleaner, plus a post on my favorite cleaning and laundry products.
Chelsea


ps
None of the brands I referenced above (Seventh Generation, Method, Bon Ami, etc.) have any idea who I am, nor have I ever received anything from them.  I'm just writing about my experience, and what I like and dislike.

A History of (My) Food.

From My Kitchen Today:

Whole Wheat Banana Muffins (photo tutorial and recipe to come)

So, I've begun the process of documenting my ideas through this blog.  A bit of background: over the past couple of years, I've developed a fascination/appreciation/obsession with food.  Now, don't get me wrong--I've always loved food.  My husband and I adore the experience of eating a good meal, whether it's at our table or someone else's.  And I've always enjoyed the act of cooking.

But somewhere along the way, I became less concerned about "getting food on the table" and more interested in the food itself.  Here's a brief progression of my relationship with cooking/food:

0-18: Was fed really well by my mother and grandmother.  My grandmother was a born-and-raised Southerner (and yes, that is capitalized), and therefore had a truly magnificent appreciation for salt, butter, grease, meat and flavoring.  I've never tasted anything of hers that was bland--always prefectly cooked and perfectly seasoned.  Her dinner rolls (from scratch, of course) are legendary and cause me to snub almost any other.  My mother inherited her skills from her mother.  Meaning, we always ate really well at home (note: almost always at home, very very rarely out), and she knew her way around the recipe book.

19-24:  Started playing "Sally Homemaker" after getting married (yes, at 19).  That meant I started to explore what it meant to cook.  Most of our meals were of the meat/starch/veggie variety, and I often accepted help from convenience foods.  Sometimes I would break out a cookbook to try a new recipe, but always following it to the letter.  Improvising was not my style, and I never thought too much about health or where the food comes from.  The only remarkable turn in this period of my learning to cook was that my husband and I studied abroad (in Riva San Vitale, Switzerland) for a semester.  I brought back a whole new appreciation for good wine/beer, raw cheese, fresh bread, and the European approach to meals.  Unfortunately, since we were both students, I was much limited by my budget, and most of that appreciation never made its way onto our dinner table.  Yet, we had a new-found "snobbery" of restaurant eating--from that point onward, we sought out local eating establishments over chains, and truly enjoyed the experience of hole-in-the-wall family restaurant eating.

25-now: After having my first child, I decided to make her baby food instead of buying it.  As I started reading up on veggies, and how to prep/cook them, what nutrients they had, why I should try to buy organic, etc. I began to realize that there was a lot more to this food business that I had ever considered.  In an effort to offset the high cost of organic produce, I discovered the economical benefits of buying food locally (here's where the farmer's market is brilliant) and in season.

At this point, I began to consume as much knowledge as possible about food/eating seasonally/the difference between organic and non-organic farming, and much more.  This new connection to the food chain made me a much more concientious consumer of food, and also gave me an even stronger desire to continue the legacy of wonderful cooking that runs in my family.  Albeit, I may make difference choices about food than my mother and grandmother may :)

I cook and/or bake nearly every day.  I have honed many of the skills that make cooking easier (knife skills, menu planning, shopping), and have started to make a shift toward eating more and more healthful foods.  I continue to learn about what makes a food healthy, and have begun to improvise quite a bit more.  Also, I am now comfortable with tweaking a recipe, adapting it to fit our tastes, what we have on hand, or even just make it taste better!  I by no means consider myself a gourmet cook, although I am not scared to tackle a complicated or delicate recipe.  My favorite things to cook are soups, risottos, frittatas, gnocchi (only rarely, though--very time consuming!), pestos, and pastas.  I have a love of Italian foods, thanks to my time in Switzerland/Italy, and consider that my comfort zone.  Yet, we eat very widely--my kids enjoy a curry, adore lentils in any form, and can appreciate pretty much any tasty food we put in front of them.  I consider it my goal to make tasty and not-too-time-consuming meals at home as often as possible, and as long as they fit into those two categories, I'm up for anything!

In the next cooking post, I'll share the recipe for those banana muffins.  Until then, here's to a good meal--whether you're preparing it or someone else is.

Chelsea