In the Breads section, you will find recipes for quick breads, muffins, and scones. I don't use yeast very often, but it does make occasional guest appearances.

In the Desserts section, you will find any recipe to satisfy a sweet tooth: cookies, cakes, pies, puddings, and all treats between. (This is my personal favorite.)

In the Dinners section, you will find recipes for any season, as well as suggested meal plans. I try to accurately categorize them by area of the world, though it is sometimes ambiguous.

DF butter = dairy-free butter; I use Earth Balance buttery sticks

DF GF chocolate chips = dairy-free, gluten-free chocolate chips; I use Tropical Source, by Sunspire

GF oats = gluten-free oats; I use those made by Gifts of Nature. Unless otherwise noted, they are rolled oats (not quick oats)

SF = soy-free

Soymilk = any brand of plain soymilk that is gluten-free (i.e., does not contain barley malt extract or other hidden forms of gluten)Sweet rice flour = Japanese mochiko flour, finely ground from a very short-grained rice, sometimes referred to as "glutinous rice." This does not contain gluten

*If you are unsure what I mean by any ingredient I list in a recipe, email me!

Simple Canning

Canning is the process by which we preserve food so it can be stored outside a refrigerator or freezer without spoiling. You’ll see that, because of this, much of the method involved is concerned with keeping the jars and product clear of the bacteria that cause food to spoil. Different methods exist for canning different products. The method I explain here can be used for jams or applesauce, in half pint or smaller jars.

1. Buy new lids for your jars. You can reuse glass jars and the rings to the lids, but the lids themselves have a wax seal on the inside rubber that can only be used once successfully.

2. Wash the jars and lids very well and set on a clean cloth to air dry. Any soap you leave on the jars will end up in your product, so rinse well.

3. Prepare the product you wish to can. When it’s done, keep it very hot until you fill the jars.

4. Place a metal vegetable steamer in the bottom of a large steel pot with a lid. (If you don’t have a vegetable steamer, you can put the jars directly on the bottom of the pot, but this will risk marking your pot and the jars will make more noise as they boil.) Fill it with water and submerge the clean jars and lids. Cover and bring to a rolling boil, “cooking” the jars and lids at least 10 minutes. This will kill any bacteria that remained from your washing.

5. Spread a clean cloth on the counter where you will put the hot jars. Have a second clean cloth ready, so you’ll be able to seal the jars without burning yourself. Using tongs, removed the hot jars and lids one at a time, filling and sealing them as you go.

6. Spoon the hot jam or applesauce into the hot wet jar, filling to within ½ - ¼ inch of the top. Run a butter knife down the sides to tamp down the product and release any trapped air. Wipe the rim with a clean cloth so no food gets in the way of the seal. Screw the lid down finger-tight, then back the seal off just slightly. The lid should not be loose, but neither should it be quite as tight as you could make it. This allows air to move out of the jar as it forms the vacuum seal.

7. When all the jars are filled and sealed, put them back into the boiling water. They must be completely submerged, so you may need to add or subtract water to gain the correct level. Process (boil) for a minimum of 10 minutes, longer if your jars are larger than half pints. Note: You should have worked quickly enough that the jars will still be quite hot when you put them back in the water; however, if they have cooled down for more than 30 minutes, you may need to run hot water over them before putting them back in the boiling water. (Cold glass into boiling water will sometimes shatter.)

8. After 10 minutes, remove the jars onto the clean cloth. Dry the tops of excess water, but otherwise do not touch them. As they cool, the lids will invert themselves in a vacuum seal and make a popping sound. If you hear the same number of pops as you have jars, your canning was successful! You can also check for a good seal by pressing in the center of the lids; if the lid depresses, the jar is not sealed for storage at room temperature. Do not tighten the lids. It usually takes between 10 and 15 minutes for all the lids to pop, but sometimes larger jars will take longer. Be patient and read a book while you listen. If a jar never forms its seal, you can either process it again in the boiling water (for a longer time), or keep the jar in the refrigerator and use it within a few days.

9. Label your jars with the product name and date. Store any place they will not be exposed to extreme heat or cold. I suggest using your product within the year for best results, but the seal will likely keep the product in good condition for a longer amount of time.

From "Canning" (9.11.07)

Mosquito Repellent*
Makes about 1 ½ cups

1 cup vanilla vodka
½ cup water
20 fresh spearmint leaves
20 fresh peppermint leaves

1 stalk fresh lemongrass
10 - 15 drops tea tree oil

In a jar or plastic container, combine vanilla vodka and water. Rip up and add the fresh spearmint and peppermint leaves. Seal well and leave to steep in a cool place at least 10 days, up to 2 weeks. Shake twice a day or more to mix.

After 10 days to 2 weeks, strain out mint leaves from the liquid. Finely chop fresh lemongrass and purée with strained liquid in a blender. Allow to stand at least 2-8 hours, then strain lemongrass pulp from liquid. Add tea tree oil and shake well. Transfer to a spray bottle and mist your skin and/or clothes before you go near mosquitoes. The mixture will work best fresh, but should keep up to one week.

*DO NOT eat, drink, or in any way ingest the repellent; for use on outside of body only!