Homemade Laundry Detergent

76oz Borax
4 lbs Arm and Hammer baking soda
55oz Arm and Hammer super washing soda
3 bars Fels-Naptha (or other bar washing soap)
4 lbs Oxy Clean
1 container Downy Unstoppables scent booster

Grate the Fels-Naptha using a cheese grater.

Mix all ingredients together!

NOTES: You can find all of these items in the laundry section of most grocery stores. I’ve heard that you can also find a generic version of Oxy Clean, but I haven’t seen one yet. I don’t know if I will use the Downy Unstoppables the next time I make this, as the bar soap has a nice enough scent to it. I put it in a five-gallon bucket with a lid and use about 1/8 of a cup for regular loads of laundry.

asthmatic Emily

Today, I made the last of the arrangements for classes that I will take out of town next month. I’ve been making a packing list and as much as I love my Mac, I think I will bring my busted up iPad instead. (I’m trying to bring too much as it is – for me! – so a laptop would just be too much weight for me.)

So, I cranked up old my iPad and I found photos and videos that I had forgotten about.

asthma Emily

This is the one that touched me the most. It’s a short video I made while my husband was offshore. Listen to the middle part. Do you hear how hard it was for me to breathe while speaking?

split pea soup for primitive camping

My husband and I are going kayak camping, which means limited space on our boats. So, I’m working on meals that don’t require a lot of refrigeration.

The only thing in this recipe that needs to stay refrigerated is the ham, if you choose to use ham. I follow the Dr. Davis Wheat Belly way of eating (grain-free, not gluten-free) so normally legumes are frowned on because of what they do to our blood sugar. However, a 1/2 cup of legumes in a meal is okay at times.

Here is my recipe that I tried out tonight. I’m sure I will update it.

1 cup dried split peas
4 cups water
2 low-sodium chicken bouillon cubes
(**Or, replace water and cubes with one 32 oz. box of any flavor low-sodium broth**)
1 cup chopped ham from the deli (if you use ham hocks or leftover ham from a holiday, use sodium-free broth, if possible)
bay leaves (2 homegrown or 1 store-bought)
4 cloves of garlic, smashed
1 large onion – finely chopped (about one cup)
2 medium turnips – peeled and chopped (about 1.5 cups)
3 large carrots – peeled and chopped (about 1.5 cups)
1/2 tsp. ground thyme (or about 1 TB homegrown/fresh)
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (I could have used more)

Add ingredients in this order as you prepare them. Cook on the campfire (medium-low heat on a regular stove) until everything is tender.

This would be enough to feed two hungry adults. I can see skipping the ham or the turnips.

supper 6.30.2014

Supper:  Rotisserie chicken (second meal using it); sautéed mushrooms; steamed asparagus; tomatoes; cherries; and, a couple of pickles. Enough leftovers for me to put in scrambled eggs tomorrow for breakfast.

June 30 dinner