I apologize for the bad quality of the video. I’m hoping to start making a few cooking videos that I’m able to edit but for some reason the formats my camera takes wont let me edit them.
Henry is very skinny and needs a bit of fattening up so we decided to try an old show dog trick called Satin balls. We were given this recipe from a friend and it works great!.Henry didn’t even wait a second to gobble it down. He loves them!. We saw a difference in his weight within 4 days of trying this recipe.
This is the recipe I used for Henry(For smaller dogs)
1 pound hamburger (I usually get the high fat hamburg)
1 1/3 cups Total cereal(Canadian substitution is Vector as we don’t have Total in Canada!)
1 1/2 cups uncooked oatmeal
1 raw egg
6 tablespoons wheat germ
1 package Knox unflavored gelatin
2 tablespoons oil
2 tablespoons unsulphured molasses
Pinch of salt
If you have a big dog this is the recipe you would want:
10 pounds hamburger (I usually get the high fat hamburg)
1 lg. box of Total cereal(Canadian substitution is Vector as we don’t have Total in Canada!)
1 lg. box oatmeal
1 jar of wheat germ
1 1/4 cup veg oil
1 1/4 cup of unsulphured molasses
10 raw eggs AND shells
10 envelopes of unflavored gelatin
pinch of salt
Mix the ingredients together roll into balls and put into the freezer, Once frozen put them into zip-lock bags and date. Feed these raw, do NOT cook.
Here is a video of Henry having his first taste of Satin balls. He didn’t even hesitate once it was offered.
Note: If you have a skinny dog you should always get your dog checked by your veterinarian before starting any weight gain tips. Weight loss can be a sign of a lot of problems. Henry has been checked hes an intact male and has a fast metabolism. We are going to get him neutered soon and hoping this will help. Until then Satin balls help keep him bulked along with Acana dog food.
Thought I would share these videos. Today was supposed to be a storm. Thankfully we didn’t get too much snow. Enough to take these videos of my dogs having fun at the park.
So this Saturday I will be going to a household Anniversary for a ragtag group of pirates within the sca. My friend J will be coming with me. This will be her first event and we are both quite excited. Today we got together to make Manchet bread as well as starting the prep work for my Flownys in lente. We made the Almond cream today. Here are a few photos of the event and even the quirky blunders we made along the way(Which is half the fun of cooking!)
We made two recipes of Manchet bread. One is a gluten free bread that I found on gluten free girl’s blog
Gluten free bread
15 grams ground flaxseed meal
15 grams ground chia seeds
60 grams boiling-hot water
1 ½ teaspoons active dry yeast
1 tablespoon sugar
230 grams (1 cup) water, divided in half
100 grams gluten-free oat flour (make sure it’s certified gluten-free)
100 grams almond flour (make sure it’s blanched almond flour, finely ground)
100 grams teff flour
85 grams potato starch
85 grams arrowroot powder
70 grams buckwheat flour
30 grams milk powder
2 teaspoons kosher salt
2 large eggs
2 tablespoons apple cider vinegar
Making the flax-chia slurry. Mix the flaxseed and chia seeds together. Pour in the boiling-hot water. Whisk, quickly, until the seeds have formed a thick, viscous slurry. Set aside to cool down.
Rising the yeast. Whisk together the yeast, sugar, and 115 grams (1/2 cup) water heated to 110°. Set aside the yeasty water in a warm place until it has doubled in volume, about 8 to 15 minutes.
Combining the dry ingredients. In the bowl of a stand mixer, combine the oat flour, almond flour, teff flour, potato starch, arrowroot powder, and buckwheat flour in a large bowl. Whisk them together to incorporate them together and aerate. Add the milk powder and salt. Whisk to combine.
Finishing the dough. In a small bowl, whisk the eggs and apple cider vinegar together. Pour this into the mixing bowl, along with the flax-chia slurry and yeasty water. Mix well. Warm the remaining water up to 110° and add part of the water, slowly, until the dough looks like it does in the second photograph above. (You may use anywhere from 1/4 cup to the entire 1/2 cup. The heat and humidity of your house, as well as the flours you use for this bread, will change the dough slightly.)
The dough will be wet and tacky. Don’t worry. That’s the texture you want. You will be tempted to add more flour, since you are thinking of gluten bread. Do not add flour.
Instead, scrape the dough into a large, oiled bowl. Cover with plastic wrap and let it rise for 2 hours. You won’t have as much of a rise as with gluten bread. However, over those 2 hours, the dough will become more elastic and a little drier.
Baking the bread. Preheat the oven to 450°. If you have a pizza stone, put it in the oven now.
The dough will still be a bit tacky to the touch. If you want to avoid bread dough sticking to your hands, wet them with just a bit of water. Cut the dough in half to form 2 small boules or into 8 balls for rolls. (If you still have the scale on the counter, form 3-ounce balls.) Let the boules/rolls rest and proof further as the oven preheats.
Put the boules or rolls directly onto the pizza stone. (If you don’t have one, use a baking sheet with parchment paper.) Bake until the outside of the rolls are crusty, the bottom has a good hollow thump when tapped, and the internal temperature has reached at least 180°. Allow them to cool.
I premixed all the flours together before I got to J’s house and we put all our ingredients on the table and donned out aprons
J is fine with me putting photos online but prefers not to have her children’s faces or hers on the internet. Which is fine and makes complete sense especially for her kids. These photos have all been approved before being posted.
I got her pretty little cupcake apron
J washing the cuisinart bowl in her Apron
Her little boy in a matching apron
and her middle child modeling her pretty little apron
First thing we did was make the chia seed and flax seed slurry. Her little boy here decided he wanted to help.
After which he was put down for a nap because the little one was getting tired(Hes too cute, even when crying because he is tired!)
And now we mixed in the boiling hot water with the slurry
Just thought id throw in this photo because I thought it was cute. J’s little girl decided she was going to “Paint” on the window. Its just water!
Now we Bloomed the yeast for our bread
Measuring the water
Adding the yeast
then we added the last of the dry ingredients to the bread. J’s little girl helping add the powdered milk
Then we make the egg and apple cider vinegar mixture. Again J’s daughter was a great help :)
And then we added the vinegar
And mix well :)
Then we managed to take a small break untill the yeast was done blooming. Look at that. Doubled up nicely!
Then we got to use J’s high tech toy which I am completely Jealous of. Her Cuisinart!
Now the dough Ended up just a BIT too wet. I should have added a bit more flour but it still raised very well. Next time I will know better.
Then we put it in the oven to rise
Then, PANICK! Dinner came upon us and J’s husband didn’t check the oven before turning it on and our dough was in the oven rising! we managed to take it out in time. We thought it was too late but gave it chance anyway. We moved it to a smaller dish to rise. Alot of razzing ensued on both the women’s and the husbands side after that event! But no harm no fowl!
Just out of the oven
in the smaller dish
After rising an hour
I had to leave before it was baked sadly but I asked for her to take a photo. I should have one by tomorrow. It looks like it should come out very well.
DOUBLE-THICK ALMOND MILK:
1 C raw almonds
1 ¼ C water
2 T sugar, or to taste
Pinch of salt
1. In a saucepan, over medium heat, bring to a boil enough water to cover the almonds. Pour in un-blanched almonds. Return to a boil for three minutes. Drain them and rinse in cold water. Allow to cool, and squeeze off the skins.
2. In a blender or a food processor, grind the almonds to a very fine paste, adding a quarter cup of water a tablespoon at a time.
3. In a saucepan, over low heat, completely dissolve sugar and salt in the remaining one cup of water.
4. In a bowl, combine almond paste and warm sugar water, stirring thoroughly with a fork or whisk, smoothing out all the lumps. Cover, and let stand about an hour. Stir well before using.
two cups double-thick.
add the almonds into the boiling water and stir.
Let them boil three minutes then drain and let cool. After that comes the fun part. Squeeze the skins off of the almonds. Try not to poke your cooking partners eyes out. Thankfully we both wear glasses!! There was much laughing and groaning as some almonds ended up flying in very odd areas and of course the floor before we got the hang of it. Thankfully we didn’t lose too many almonds or we would have had to make another batch!
Once its cooled place it into a food processor and grind it into a paste. J couldn’t find her blades so we had to try her hand grinder which was a bit dull so it did not work the best. This was the best I could get
Then in a saucepan add the water, sugar and a pinch of salt and let it warm until fully incorporated, Then add to the almond paste and stir until there are no lumps. Cover and let set.
Now last step when I came home is I threw the almond cream into my blender as it was still clumpy and pulsed it longer. But if you had a food processor this step wouldn’t be needed
We also made traditional Manchet bread(Double batch) but I only have these two photos of the process as I had to leave and let J finish these as they were still finishing the first rise
Recipe for Manchet was found at gode cookery
1 1/4 cups lukewarm water
1 tbsp yeast
1 tsp suger
1/2 tsp salt
3 cups flour
To save time, I used a bread machine for the kneading and initial rising of the dough. Each batch was formed into 3 loaves (I didn’t want really large loaves that would fill people up) wrapped in foil and placed in the freezer. They were then thawed out for the second rise and baked at the event. Bake at 400° F for 20 minutes.
All in all we have a good amount of work done. Not to make my gluten free pie crust tomorrow and then Friday night I will finish the pie.
Hey everyone! I am so excited. Ive wanted to join the SCA(Society for creative anachronism) since I was 12 years old. At that Time i had a drive to a event and loaner garb would have been given I just needed my mother to sign a waiver for me and let me drive all the way to saint john with complete strangers. Obviously my mother wouldn’t let me -_-‘. Later we found out my mothers friend’s boyfriend knew the woman who would have driven me there. I didn’t talk to my mother for a week after that! I tried to join afterwards but things never clicked into place. Last November Barry and I went to Hal-con(I PROMISE I will post pictures, I took hundreds) and the SCA was there and I watched the fighting demo’s then went and mingled with them. Lo and behold There were Moncton members there! Quite few actually. So we exchanged emails and facebook accounts and This Saturday I have been invited to a members house for a Yule potluck feast and gift exchange. All in garb of course! I’m so excited. The only Issue was garb and Katinka(One of the members I met at Hal-con) Happily invited me over to her house to sew. Katinka I cant thank you enough for helping me. One of the things that tended to stop me from joining the SCA was that None of my friends would join with me and When you join something by yourself you tend to get that little feeling of vulnerability. Going over to Katinka’s house helped dispel all those nervous feelings and now I’m Just excited about Making my garb and learning to do all sorts of things medieval and getting involved!
I love the fact that the first thing I was told when I entered the sewing room was. And by the way, I’m not making this for you, Your making it yourself. I love that! I needed guidance not hand holding and Katinka was wonderful in that department! I cant wait to go over Wednesday and work on my T-tunic dress.
She gave me this Tutorial and This Tutorial for a Chemise and cut all the fabric to show me how to size and did a few modifications(Basically were doing a mix between the T-Tunic and the Chemise) just to make it a bit simpler as We are on borrowed time!
Next day I got to work on my Chemise and decided I would take photos since I’m very Visual and Know there must be other people out there who Diagrams often confuse the heck out of them(Thanks to Katinka they don’t confuse me as much anymore!)
Important note: My pinning technique leaves much to be desired. You are supposed to pin your fabric at the length that’s your seam allowance. I PROMISE I will start doing this. I need to stop with my sloppy sewing habits!
Sew those two three inch “Shoulders”(Their not really the shoulders but That’s what I call them) and then we work on adding the gussets to the sleeves.
Here they are all pinned to the Sleeve
And Oops, Just realised I made a mistake. This is where this fabric was HEAVEN for my first chemise. I can tell which side is the wrong and right side. If you notice I had the dots looking out on one of the gussets.
There all fixed
Now we are going to attach the sleeves to the Chemise. Remember dots facing dots!(Well most of you will be using a basic fabric so good side facing inwards) For this if you have more space you literally just flatten the material down and pin at the stitch we did at the beginning. My sleeves weren’t cut into two pieces so I centered it by the pleat. If you cut two pieces for your sleeve well just go by the stitch obviously.
And onto sewing. Once again you can pin vertically(Its now horizontal in my photo lol) To show where your seam ends)
Now we are going to fold it again and pin the sides and the sleeves together and sew that together.
Now that You’ve sewed both sleeves in and the sides of your chemise in you pretty much have a big sac that falls off your shoulders. Well whats this!? All this work and I cant wear it? But wait! There’s more! ;) Now we are going to fold the neckline to sew a tube to put ribbon in.
Once that is done Flip your chemise right side out. Look at those beautiful dots XD. Then find your front middle and Cut two holes into the front(Make sure not to cut straight through! I almost did the first time!)
Now you are going to insert your ribbon. I didn’t have any ribbon at this time so I used hemp as it was the only thing I had. But what I will be doing is getting extra fabric and making it into a small tubular ribbon and that will be my ties. Also the hemp helps with this photo demonstration as its darker
What I do is tie the ribbon to a safety pin
Insert into the chemise
Then pull the fabric towards the pin
Then PULL on the end gently and there you go, you’ve made headway without too much frustration!
Then cut a hole int the other end and slip your ribbon in and keep going(You’ll have to do this again on the other end)
And there it is, Ribbon is finally in
Now you tighten it as you like. and you have a nice basic undergarment for your next SCA event!
Here is a photo of me but I didn’t notice I was pulling the fabric away so you don’t see the nice pleats.
How unseemly I’m in my undergarments!I was wearing clothing underneath don’t worry!. Hence why It doesn’t drape very well ;)
I love it! There’s nothing more satisfying than making something yourself that you can wear. I will post more Photos once my T-Tunic dress is done!
I also inherited my first headscarf and am so happy with it! It was a bit too big for Katinka so she gave it to me. Its very simple and I like the look of it. You can find the tutorial on How to make and pin this here
Hope you all enjoyed my little tutorial. I cant wait for Saturday to arrive!
Man have we ever been busy. This is my promise to you guys! I promise to post once a week! Its currently hatchling season for us(A bit late for a season actually) and I have been busy helping my husband out amongst other things.
This is our first video. Its introducing the Bearded dragon Hatchlings. Who are 19 days old in this video. .The Hatchlings are already eating a variety of foods(Including greens) at this age and we believe they will make anyone a great pet when their ready to go. They also love bathing and will soak in a shallow water dish when they get their spray bath. They are eating greens already at 2(Almost 3) weeks old. The method we used to get them to eat it is to put the greens in and spray the tank down(They are put into a smaller tank at first so they come into more contact with the food but will be upgraded very soon to a larger hatchling tank) They will lap at the water on the greens and will accidentally take a bite. Eventually they get a taste for it and then you have a beardie eating greens. We also get them used to eating in the same spot that way we can try different foods like cut up superworm bites or canned foods. That way they get used to different foods for when they go to a new home
So ive been slowly experimenting with homemade beauty products and am hoping to share some with all of you. I had a pile of leftover adzuki beans and had read that they are amazing for the skin as a scrub. So i decided to try this. Now you can just simply add ground beans and water and use that but i decided to add a few things to it that i like. I put 2 tablespoons of ground adzuki beans 2 tablespoons ground oatmeal 2 tablespoons brown sugar 2 almond milk and 1 teaspoon lemon juice. Use it twice a week for wonderful soft skin!