Peppermint Cream Recipe

So simple to make you’ll never need to buy peppermint creams again.


Just whisk two free range egg whites until they’re frothy then add enough of the whites to 500g of sifted icing sugar to make a pliable dough,  adding peppermint essence to taste.


Remove from the bowl and roll out on a clean surface dusted with icing sugar to desired thickness. Cut into shapes with cookie cutters. Our girls often choose the hearts but at Christmas all the festive shapes come into play.


Set aside on a tray to harden for 24hrs (that’s the difficult part!)


These make lovely presents at Christmas and our younger girls like to hand them out in little boxes to friends and teachers. I’d advise dusting them first with a little sugar to prevent them sticking.


Happy sweet making!

Ten-minute Oat & Raisin Cookie Recipe

This is a variation of the ten-minute chocolate chip cookie that’s in the River Cottage Everyday cookbook. 


We watched Hugh bake these on a recent episode of his excellent River Cottage Veg show. They looked so quick & easy to make (they are) that the girls asked to make them for their lunch boxes this week.


We made a batch of the chocolate ones too but surprisingly the oaty ones are the preferred choice! 


The recipe makes 14 – 16 biscuits.  Heat the oven to 190oC/Gas 5 and line a couple of baking sheets with baking parchment paper.


Ingredients


125g butter (preferably unsalted)
2 tbsp honey
100g caster sugar
75g soft light brown sugar
1 medium free range egg, lightly beaten
150g plain flour
50g jumbo oats
100g raisins
75g chopped, roasted hazelnuts
1/2 tsp cinnamon
1/2 tsp baking powder
pinch sea salt


Method


Put both the sugars in a mixing bowl. Melt the butter and honey in a small saucepan and add to the sugars, mixing well. Sift the flour, baking powder and cinnamon into the bowl then add the egg and salt, oats, raisins and hazelnuts. The mixture should be fairly sloppy, but hold it’s shape when dolloped onto the baking sheets with a dessert spoon. Ensure you leave enough space between the mixture on the tray to enable them to spread out. Bake for 8 – 10 minutes until the cookies turn a pale, golden brown.


Remove from the oven and leave on the baking sheets for a few minutes to firm up before lifting on to a cooling rack.


If you want to make the chocolate version, leave out the oats, raisins, cinnamon, honey and nuts and just add big chunks (100g) of chocolate and 2 tsp vanilla extract to the mixture.

Three Sisters Companion Planting

Three Sisters Companion Planting

Three sisters is a type of companion planting in the vegetable garden that the north Americans have traditionally used for over 6,000 years, both  symbolically and beneficially.


Symbolism


Passed down through generations, the stories are that corn, beans and squash are sacred gifts from the Great Spirit. The planting season is marked by ceremonies to honour the three sister spirits.


Planting


Although we didn’t follow the traditional three sister planting to the letter in our own garden (I planted the seeds in blocks rather than up and around each other), I can say without a doubt that we harvested bountiful crops of all three vegetables during 2010 when we experimented with this planting method.


French Beans & Courgette

How does it work?


Traditionally the beans are planted at the base of the corn stalks which are then used to support the growing bean stems.


The leaves from the squash shade the roots of the corn and beans and help to preserve moisture. The also suppress the weeds and their prickly stems discourage pests. Also the roots from the beans are nitrogen fixers which benefits both the corn and the squash.  


This method is quite different from the commonly grown rows of vegetables used in crop rotation, as here the vegetable families have been juggled up, but it works. Their growth habits and nutritional requirements are quite different but complementary to each other.


I’d certainly recommend giving this method a try and look forward to using it again in my own garden.

Water … and life in the Irish rural slow lane

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Spot the baby (2001)
Our house, mobile & guest accommodation

I was passed a link this morning by Roisin from Creative Dynamix that immediately reminded me of when we first moved to the top of our hill and the months we spent at our site without water.


I cried two days after this (2001) when I found my
toddler  ’swimming’ in a muddy trench and had
no water to clean him.

Many rural Ireland dwellers will have an inkling about how it feels to be without this precious resouce.  Most of us who live outside of the towns and villages rely on electric pumps that live in the bottom of deep wells to draw up our water.  


Whenever there’s a power cut we not only lose our lights and electricity, but also our water supply (and if, like us you have to rely on an electrically powered heating system, we lose that too). 


Our kitchen (2000) – lots of work ahead

When we first moved up to our abandoned, unloved old house in the summer of 2001 there were no modern facilities. 


The stories are that two elderly women lived in the farmhouse full of laughter and music until the mid 1980′s (when I was living in the UK and taking all my mod cons for granted…) It was the place where the local children used to bunk off school and hide away from their parents until it was time to return home. They’d chat, sing and stomp their feet to the accordion playing and have their bellies filled with bowls of soup, laddled from a pot that was suspended upon the old crane, stewing above the open fire in the dark, peat warmed kitchen.


Every day, and several times a day I imagine, the elderly ladies would take it in turns to fill a container with water from the nearby spring that is now almost hidden in the bank down the lane and carry it back up to the house for their supplies.

Levelling the kitchen floor…. no power tools here



When Mr G, two children under 3, two dogs, two cats and I turned up to start our new life in a one bedroomed mobile home in the front courtyard of the old farmhouse, it was to conditions we were unfamiliar with. (Just as well we were used to camping holidays!)


We were lucky in that we didn’t have to collect our water from the spring. Our neighbouring farmer had an outside tap that we hauled containers backwards and forwards to everyday. Still, it wasn’t the cleanest of water but we filtered it the best we could for drinking.  Our mobile home didn’t have provisions for hot water either, so for 18 months and another baby later, all our hot water came via boiled kettles.

When the 300ft well was finally drilled and Mr G had plumbed a tap into the shed, we turned it on for the first time and spent the day rejoicing.


We did and still do have an abundance of dry, stone sheds  so it was not long after turning on the first tap, that we installed a shower and a handbasin next to the outside loo, thereby ending the family trip to the swimming pool for a weekly clean  (first) then bathe…


However, I’ll never forget the dark, January morning that I headed out to our chilly shower, stripped off, lathered up and the water froze… or the way that all the cold water droplets used to spill onto you when your shut the clear, plastic sheet door that Mr G had built around the little cubicle to try and keep the drafts out. 


It was almost two and a half years after first moving to our site that we were finally able to switch on a tap in an inside bathroom and hot water came out of it. 

By then our youngest daughter was more than a year and a half old and a basin full of water would entertain our middle daughter for hours. The experience was powerful and has resulted in us never taking water for granted since, although I do admit to occasionally forgetting.




Now my dream kitchen, hand built by Mr G is finished. We thank the dishwasher daily and enjoy stove cooked meals rather than the daily menu’s I had to conjour up for the family on two gas rings.
















So back to the link. It was for Environment Africa an inspiring organisation who’s mission is to work together with all sectors of society raising awareness, encouraging action and advocating a better environment that uplifts the livelihood of current and future generations”.  


What a positive mission statement! That single sentence encapsulates so much but is one that could be echoed in all countries around the world, including our own.


Environment Africa called for everyone to take a challenge – a very difficult challenge as it happens…

“Switch off your water at the main source in your home for 24 hours.   The closest point at which you could walk to fetch water must be a minimum of 1 kilometer away from your home, no hopping in your car and driving, you must walk.  Sounds simple enough, but I challenge you to do it, for 24 hours and it will give you a new perspective on how we take water for granted and how we cannot live without it.  For many people living in rural communities, this is not a 24 hour challenge, but an every day reality with people having to walk many kilometres each day to fetch water.”



So how did the thought of that make you feel? Did you get a shiver down your spine at the inconvenience that living without water would cause? Are you prepared to take that challenge? Probably not I suspect, but even being aware of just how much water we use daily is a start in appreciating just how precious this resource is.

  

GM. A ticking time bomb?

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photo via www.urbansprout.co.za

Many people I’m sure, see the initials  GM and their eyes glaze over, or worse they ignore them and skip onto something more interesting. Why is that I wonder, why aren’t people interested in knowing the origins of what they’re eating – is playing around with genetics, or DNA,  something that many of us wish wasn’t happening but feel helpless to do anything about, much like battery hens or mass commercial farming?


I’ve been thinking of writing about genetically modified food (GM) ever since I heard Alfie from Old Farm talking about it at this year’s Food Camp at the Savour Kilkenny festival, but how do you encourage people to read about it with glazed eyes? More importantly, do I know enough myself to write about it accurately? Getting the facts straight is important whenever we write, but the more I’ve delved into the subject of GM over the past few days, the more bogged down by legal documents, political declarations and scientific research I’ve become. 

One thing I’m certain about however, is that I’m not happy that my personal choice over whether or not I wish to eat this contentious food source appears to have been taken away from me. Given that my housekeeping budget does not allow my family to eat a diet made up entirely of organic food, it would seem that we are already eating food that contain GM ingredients, like it or not.


Although I knew scientists have been messing around with genetics (cows producing human milk, come on!), it wasn’t until I heard Alfie speak so passionately about it that the dangers of using human beings as living, breathing test tubes for this branch of science, and where it’s potentially headed that it really struck home.


I’ve since brought the topic up in a couple of workshops and it seems that many people just aren’t informed, or have never heard of GM.  So, rather than give you a detailed scientific list (which I’m not qualified to do anyway), the following are just a few points that I’ve gathered that we do know about. I’m sure this can be added to, and if you can and wish to, please do so in the comments…

  • Genetically modifying isn’t just another word(s) for plant breeding. Natural breeding occurs when closely related species are reproduced e.g. a tomato and a potato, not by mingling the DNA of different species e.g. a tomato and a monkey.
  • Once created and planted, there’s no going back. Genetically modified plants cannot be recalled, but as living organisms will multiply, passing any traits from generation to generation.We simply don’t know enough about them yet to unleash them to the world.
  • The Irish Doctors Environmental Association are very concerned about the possible health implications of foods containing genetically modified (GM) ingredients. They express serious concerns about the results of animal testing, and the lack of publications of clinical studies on the human health effects of GM food.
  • Food containing genetically modified organisms is already on sale in Irish shops. In a survey of soya based foods undertaken by the Food Safety Authority of Ireland in 2002, over a half of the products tested contained genetically modified ingredients. Such products included baby foods and soya products.
  • Although Ireland does not grow GM crops, we do import animal feeds that contain them, so we are already indirectly consuming products containing them.
  • The labelling laws aren’t strict enough. Milk, eggs and meat from animals that are fed GM food do not currently have to be labelled.
  • The weedkiller Roundup (produced by Monsanto) which is routinely sprayed on GM crops, has been linked to human cell death, birth defects, cancer, miscarriages and environmental damage according to a report released by an international group of scientists in 2011.
  • 90% of genetically modified crops belong to Monsanto.
  • According to WikiLeaks, Monsanto have links with the US government and the US government have been putting Europe under pressure, threatening trade restrictions if they oppose genetically modified crops (just saying…)

This list could go on and on, but it wont. Instead I strongly urge you to watch the four minute video that Greenpeace Switzerland have created that explains very simply why we should be concerned about genetically modified food – it’s well worth taking a few minutes to view it.


Then please take a look at the Irish GM Moratorium web site where there is a link to a petition urging the Irish Government to put in place a 5-year moratorium on growing GM crops and food in Ireland because not enough is yet known about GM crop effects. 

Also take a look at some of the links to the science and research from the web page and make your own minds up.

Whatever you do, please don’t ignore the GM issue in the hope that it will just go away… it wont.