The Dinner Menu... and More Products

[westcoastred]

For dinner tonight, we had whole trout (I saved the heads and tails for broth in the near future) in my trusty mix of sea salt, pepper, and garlic powder, steamed asparagus with garlic butter (or Earth Balance), golden beets with a cinnamon maple butter sauce, and Whole Foods' chocolate chewies for dessert

Comments

[radicalancient]

Hey, do you infuse your own calendula oil? How? I've been following your posts on the no 'poo community quite regularly, and your herb use really really fascinates me.
Calendula grows a-plenty in the Indian(at least Bengal) winter, so I'm thinking of making my own infusion in coconut oil. Any tips? Get back to me here or on my journal please, thanks!

[westcoastred]

Yes, I infuse my own oil. It's so ridiculously much cheaper. That's awesome having calendula right at your doorstep! The best method of infusing your oil with fresh flowers is to keep it at 125 degrees for 10 days, which is too much trouble for me. Although, you do get the benefit of your infusion being ready to use in ten days. The reason for this, though, is that the moisture content of fresh material will cause the oil to go rancid very quickly... possibly even before the infusion process is complete

[radicalancient]

Thanks, that helped me a lot :D. I'll try as soon as the sun starts coming out regularly, then. 20 Celsius and cloudy weather is quite likely to have herbs get fungus-infected even before they dry out properly - let alone get a proper infusion!