Big news, my friends! I'm moving my blog from here to my shiny new site, rachelwolfclean.com.
I think you'll find my new blog is nicer to look at, easier to navigate, and more mobile-friendly. Do tell me what you think! Then update your favorites folders, and head over to explore and subscribe.
I don't want to lose you in the switch, so I've added an email link to the front page to simplify you keeping up-to-date on new posts.
See you there!
Love,
Rachel
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If you asked me what our family's most important, most healing, most nourishing food is I would answer without hesitation. Bone broth.
Rich, long-simmered, nutrient-rich bone broth.
I make a batch weekly and we drink it by the mug-full, cook vegetables or meat in it, and transform it into soups and stews once or twice a week.
Made with kitchen scraps and bones of any sort, we strive to eat a serious amount of this every week. When we're sick or wrestling with tooth decay or food sensitivities we up the quantity to 1 quart per day for adults and 1 pint per day for kids. That's a lot of broth!
And sometimes it's nice to make a huge batch and tuck it away for late use. Normally I freeze stock in quarts but taking most of a day to thaw a jar of stock requires forethought that I don't always have.
Plus I'm a master at breaking jars with this method, so. You know. Running low on jars after a while.
Enter the pressure canner.
Pressure canning stock is the easiest way to get started with your pressure canner. It's a no-brainer of a formula, and if you're nervous about using your pressure canner it's the idea first batch.
It took me a while to build my courage for this kitchen experiment, but after I got a friend hooked on broth she returned the favor by getting me hooked on pressure canning it. It was easier than I thought, and the luxury of not having to thaw broth every two days? It's genius.
Ready to give it a go? Here's how.
What kind? That's entirely up to you. Fish, chicken, lamb, beef, venison - anything goes!
While the jars in the photos below are lamb stock, chicken is even more common around here.
It's so. Darn. Easy. And delicious. (Really!) Here's how to make 1/2 gallon or more in four easy steps.
1. Save any bones from your weekly meals in a bag in the freezer. Fish, chicken, turkey, duck, beef, venison, lamb, beef... you get the idea. You can also purchase bones inexpensively at your local grocery or coop. Throughout the week add any carrot and celery trims, onion ends and peels, and garlic trims to the bag.
2. On stock making day transfer your bag of bones and vegetable scraps to a slow cooker or large soup pot or your Instant Pot (my new favorite method. That variation is below. Add an extra head of garlic cut in half across the cloves (don't bother peeling or separating cloves) and a small onion or carrot if your veggie scraps aren't abundant. No need to chop or peel anything. Just toss them in whole.
How many bones and how much vegetables should you add? It's adaptable. For chicken stock aim for one chicken carcass, one medium onion, one celery stalk and one medium carrot as a good place to start for an average (8-12 quart) stock pot.
Add twelve peppercorns, one bay leaf and (optional) one 2" knob of ginger root, cut in half and smashed with the blunt end of a knife.
3. Cover everything with water and add 2 Tb apple cider vinegar. The vinegar is important. It helps extract the minerals for the bones into the broth, which it what we're after. Set aside for one hour while the vinegar starts to work it's way into the bones.
4. Bring to a gentle boil, reduce to a simmer, and cook covered on very low heat. Leave on low heat for 24 hours for small bones (chicken and fish) and 48 hours or more for large (cut beef, lamb, or venison bones). Add water as needed. You can begin drawing off your stock and replacing what you take with water after just six hours. But the longer you simmer the more mineral rich your broth will be.
Instant Pot Variation
If you're making your stock in the Instant Pot simply follow the instructions above but place everything in your IP.
Fill with water to 2" below the maximum fill line.
Set your Instant Pot to manual and adjust timer for 120 minutes. (For beef or other large bones you can choose to run for a second 120 minute cycle. Or not. It's up to you.) After your broth is done open the instant pot, cool slightly, then strain.
If you're feeling super frugal you can use the same bones and vegetables but add a second batch of water and run again as above!
Fill your quart or pint jars to within 1" of the rim. Dip a cotton cloth or paper towel in white vinegar and wipe the rim of your jars. This will ensure a clean rim and a good seal. You can also use water but I'm partial to the vinegar trick.
Put your lids in a pot of just boiled water to soften the rings. (If you are buying new lids this season check the box label. The newest BPA-free lids on the market you skip this step for.)
Top your jars with lids and screw on rings "finger tight". (If you are unsure how tight that is simply tighten the rings fully, the loosen approximately 1/2".
Meanwhile, heat approximately 3" - 4" of water in your pressure canner. (Unlike a water bath canner you don't submerge your jars fully in a pressure canner. The steam pressure does the work this time, not the simmering water.) Add a splash of vinegar if you have hard water to prevent minerals from coating the outside of your jars.
When your jars are full and lidded and the canner is simmering, it's time to load up! Affix the lid on your canner but don't engage your weight yet.
Watch your canner. When a plume of steam escapes from the valve set a timer for 10 minutes. Keep the heat on under your canner. (Waiting for the steam plume to start in earnest can take an additional 5 - 15 minutes.)
When your timer goes off it's time to apply the pressure! Set your weight to 10 lbs of pressure. Keep the heat on and when the weight begins to rattle set your timer. How long you maintain pressure depends on your jar sizes:
I always adjust the heat so that my weight is rattling on and off every few seconds rather than a constant rattle that makes me think my pressure canner might explode at any moment. You don't want long gaps between rattles, but two to three seconds is great.)
When your timer goes off turn off the burner. Don't you open the canner! Don't even try. And don't quick-cool the lid by draping a damp towel over it. Just leave it be. Seriously. Otherwise you're fixing for an exploding broth disaster. For. Real.
Allow your canner to cool for 45 minutes or more, then remove the weight and carefully remove the lid.
Use a jar lifted to carefully remove your jars and place them on a towel to cool. Oh, and they will likely still be boiling away inside the jars, a bizarre sight to behold on the counter top.
If you are using Tattler BPA-free lids, then using a hot pad for each hand, tighten your rings and allow the jars to cool for four hours. If you are using regular lids, simply remove and leave the lids be.
After four hours check that your lids have sealed by pushing down on the center of the lid. If the lid is sucked down it is sealed. If not transfer to the fridge and use within a week or transfer to wide-mouth pints filled 3/4 full and freeze.
Allow the sealed jars to sit undisturbed for 12 hours.
After 12 hours remove rings, double-check that the lids are tightly sealed, label and transfer to your pantry.
You did it! Take a bow.
Originally posted in 2015.
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We've been enjoying probiotic ginger bug sodas at our house for years. Indeed, at the autumn Herbal Retreat the ginger bug soda I brought was the first beverage gone during the weekend! I love ginger bug drinks because they are loaded with good bacteria, naturally carbonated, subtly sweet, and easy to make.
I have been meaning to share a tutorial with you for ages but didn't get around to it until now. (I even took these photos years ago, as Lupine's size will attest.)
Ginger bug is one of the easiest home ferments to try. The starter calls for just three ingredients (water, sugar, and ginger) and then the final sodas can be crafter from your favorite herbal teas.
It's a simple way to get some good bacteria into your diet! Ready to give it a try? Here's how.
There are two steps to making a ginger bug. Like sourdough, you first create a starter. The starter is quite gingery and not a beverage in it's own right, but what you use to carbonate a sweetened tea that becomes your soda.
It's important to use actual sugar (not maple, honey, or coconut sugar) for this recipe. Like with homemade kombucha, the probiotics in the ginger bug are going to eat most of the sugar (not you), and to be a strong culture they need actual sugar. I use organic unbleached cane sugar.
First we'll make the starter (it takes about a week to get going). Then we'll make our drink.
Combine all ingredients above in a quart-sized mason jar and loosely cover. (Use a cloth fastened with a rubberband or a canning jar lid with the ring only screwed on part way.)
Each day add 1 additional tbsp grated ginger root and 1 tbsp organic sugar. Stir to combine with a wooden spoon, and replace cover.
Continue feeding ginger bug daily. After approximately 5 to 10 days the mixture will begin to carbonate. (In warmer homes this happen more quickly, in cooler homes more slowly.) You'll notice bubbles in the jar, especially when stirring.
Now the fun begins! Use your ginger bug to create live-fermented sodas. To use, strain off 1/4 cup ginger bug starter and add to a clean quart jar.
Add 3 1/2 cups of cooled, sweetened herbal tea (again using organic sugar). Stir, then tightly lid jar and leave on the counter for 3 - 7 days until carbonated. (I check by pushing down on my lid. When it feels hard from pressure from inside the jar I know it's ready.)
Check your jar daily to prevent your jar from exploding under too much pressure! Burp your jar daily after the first three days to check carbonation level and prevent your jar from exploding.
When soda is fizzy transfer to the refrigerator for an additional 1-4 days to finish fermenting, then enjoy! I often add a generous squeeze of fresh juice before I transfer to the refrigerator. Keep any remaining ginger bug soda refrigerated until ready to drink.
Each time you remove a 1/4 cup of starter from your ginger bug, replace the liquid with an additional 1/4 cup of fresh water. Continue to feed your starter daily. If you feel you are not using your starter quickly enough you can slow it down by transferring it to the fridge and feeding with 1 tbsp grated ginger root and 1 tbsp organic sugar just once a week.
When your jar begins to feel overwhelmed with grated ginger strain 1/2 of it out, compost, and continue to feed your starter.
For soda flavors, try anything that would translate to a tasty sweet-sour carbonated drink. I love anything citrus and enjoy adding fresh or frozen berries, a squeeze of fresh juice, or some citrus peels to my soda during the final days of carbonation.
If you're buying tea to use try sweet orange, hibiscus, or green tea.
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I made a small batch of Limoncello for my sister this fall. Sadly (not sadly) it didn't all fit in the jar and I had to keep a 1/4 pint for myself. And oh. My. Goodness. I'm not sure when I've tasted something so divine!
Sweet but not overly so, lemony and smooth, it was dreamy. I wanted to try a batch without refined sugar (something my body doesn't love) and I thought honey would pair nicely with Meyers. And so I set to work on a second batch, tweaking my recipe until I found a method that worked for either honey or sugar.
And here it is.
Make a batch now and it will be ready to bottle up before Valentine's Day.
You can share a few small jars with your friends, your neighbors, and your sweetie. (But take my advice and keep a jar for yourself, too, won't you? You'll be glad you did.)
Ingredients
6-8 organic Meyer lemons (6 for slow infusion, 8 for quick) (If Meyer lemons are not available feel free to substitute regular lemons)
3 C organic vodka (I found this brand at our local grocery store.)
1 C organic sugar (or 1 scant C raw honey)
1 C water
Instructions
Making limoncello is deceptively simply. Honestly. And while this project takes two to six weeks to complete, the hands-on work takes just minutes. And the results are out of this world.
First, decide how limoncello you want.
Then make a little more. Because you can trust me when I say that you will want to keep some for yourself. One batch will yield approximately 1 1/2 pints (give or take), and the recipe easily doubles or triples. (To save you the math, a single batch will use up 2/3 of a 175 ml bottle, so if you buy two you can crank out a triple batch. Do it.)
Second, evaluate much time you have.
Is this a hurried project for a gift? Something you'd like jarred up in just two or three weeks? Get the extra lemons. It will yield a flavorful limoncello, despite the rush. Have a full month or more for your infusion? Six per batch is plenty.
Third, infuse your vodka.
Wash and dry Meyer lemons.
Remove zest using a vegetable peeler or paring knife, removing as little pith as possible. Reserve lemons for another use. (I shared a few ideas at the bottom of this post.)
Place lemon zest in a glass quart jar and cover with vodka, approximately 3 C. Be sure all zest are submerged, then cover and tuck away in a dark cupboard.
Give it a stir every week or so, and allow to infuse for 2 to 6 weeks. When your limoncello is fragrant and the peels are beginning to lose their vibrancy it's time to strain. (For the rushed batch the peels will still be bright when you strain. That's normal.)
Compost the zest, or if you did the quick batch cover with a smaller amount of vodka for a second round.
Fourth, make a simple syrup.
On the day that you strain your infusion, place 1 C water in small saucepan over medium heat. When warm add sugar or honey stir to dissolve. Allow to cool, then add to your limoncello to taste. (You'll probably add most if not all, but you never know, so add and taste, add and taste.)
Transfer to a pretty little mason jar or two, label and share.
Oh, and tuck one away for yourself too.
(You're welcome.)
What to do with those lemons?
I do not view a mountain of zestless Meyer lemons as a problem. Honestly, it's just an invitation to make more delicious things. Here are a few ideas for you.
Frozen lemon quarters for warm lemon water
When I find myself in this delicious predicament I usually just quarter and freeze the lemons for my morning lemon water habit. Then in the morning I drop a frozen lemon quarter in my mug and cover with warm water. After a few minutes I squeeze the lemon with the back of the spoon and enjoy.
Starting your day with warm lemon water is healthy habit to begin. It aids digestion, is a gentle detox, boosts the immune system, hydrates your body and your skin, and more. (Be further convinced here.)
Meyer lemon curd
You really can't go wrong with lemon curd. This recipe (like most) calls for lemon zest, but don't be dismayed. Just replace it with a touch of extra juice. It won't be exactly the same but it will still be divine.
Grass-fed Meyer lemon gelatin
If you haven't made 'jello' with real, whole ingredients you're missing out! We love it over here. Use this recipe and your lemons, but know that you might need an extra drop or two of honey since even Meyer lemons are more sour than oranges.
Yum.
Frozen juice cubes
And while this is arguably the least exciting idea on my list, I love to juice my lemons, then freeze the fresh lemon juice in an ice cube tray. Pop the cubes into a jar and store in my kitchen freezer, they are lovely to have on hand for soups, pancakes, salad dressings... all the things that would benefit from a little lemony spunk.
Enjoy, friends!
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I originally shared this tutorial back in 2011, and it's still a favorite sewing project.
Quick, satisfying, and the best way I can think of to burn through a box of scraps without making a quilt. (Which, frankly, is way too much of a commitment in my life.)
The bunting pictured below hangs in the break room at LüSa Organics, and I have another that decorates our camper, Nellie.
I also made one for each of the kids for their birthday celebrations. Needless to say, this project is addictively satisfying. Buntings are easy to make and adorable. Done in a single solid fabric (say with white pennants and a pale aqua ribbon) is a classy and fun way to dress up an otherwise serious room.
I say sew up a while happy little army of them. We could use more reasons to smile.
There are no rules for bunting size, spacing, length, or shape. Use my formula below, or just use it as a jumping off point for your own design.
Materials & Supplies:
Fabric for triangles, of an assorted or single
Fabric for banner tape, 4” wide x your length as determined above
Fabric marking pen
Sewing Machine
Coordinating thread (if the color of your bunting spreads across a wide spectrum, light gray or tan works well for most colors)
Rotary cutter or shears and cutting mat
Straight pins
Measuring tape
Step 1: A Bit of (Easy!) Math
This step is optional, but helpful if you want to know how long your bunting will be. If you don't care, skip the math. If you care, dig in. It'll take you all of two minutes.
First, determine how long you want your bunting to be. To do so, measure the area you want the bunting to span. Add two 24” tails if you want to be able to secure the bunting to something. (like a curtain rod or table leg) and 10” for drape.
For example:
If your banner will span a 6’ (72”) table, you will need:
72” span + 48” tails + 10” drape = 130” length.
Across a 10’ (120”) tent you will need a span of:
120” +48” tails + 10” drape = 178” length.
Second, determine the number of pennants or triangles you need. To find this number, subtract your 48” tails, then divide by 10 (the span of each pennant) and multiply by two (the triangles are two sided).
For example, the 6’ bunting will require:
130” - 48” = 82”/10 x 2 = 16.4. Round up to the nearest even number. For the 6’ bunting we’ll make 18 triangles for 9 pennants.
Across the 10’ span you will need:
174” - 48” = 126/10 x 2 = 25.2. Rounds up to 26 triangles for 13 pennants.
Step 2. Cut Your Triangles
Cutting the triangles is fastest with a cutting mat and rotary cutter, but is still easy to do with sharp scissors. To make your triangles:
Cut your fabric into strips the height of the triangles (10").
Fold your fabric strip in half matching short edges carefully.
Measure in four inches from the raw edge and mark this point on the top edge of the fabric with a fabric pen.
Connect this point to the corner on the lower edge of the fabric. Cut off this scrap triangle and discard.
In the name of fabric economy you will cut your triangles by alternating point up and point down placement. Measure in 8” on the long side of your fabric and cut. Now measure in 8” on the opposite side and cut. Continue until you have the proper number of triangles, as determined above.
Step 3. Sew the Pennants
To make a sturdy, two-sided bunting we will sew together pairs of triangles, then turn them right-side out. (You can also make your pennants one-sided and skip the steps below. Cut triangles with a pinking shears to discourage fraying but know that this type won’t weather quite as gracefully as sewn pennants. Still cute, but a bit less sturdy.)
With a ½” seam allowance, sew each pair of triangles with right sides together leaving open on the top (short) side.
Cut off the point of triangle and turn right-side out. Use a small crochet hook or larger knitting needle to push out the point.
Press each triangle.
Repeat with remaining triangles and set aside.
Step 4. Create Your Fabric Tape
You may choose to skip this step and proceed with grosgrain ribbon or store-bought bias tape. The choice is yours. I have done many variations on the bunting and my favorites used homemade fabric tape (or homemade bias tape). This is also by far the most affordable option. In essence you are cutting a long fabric strip, then folding and pressing the cut edges inside. You might recognize my fabric from the duvet I made for Lupine a couple of years back out of vintage bedsheets. Or you might not. Regardless, it is time to make some bias tape.
To make your tape:
Cut your fabric into 4” wide strips until you have more than the required length determined above.
With right sides together, sew each strip to the next and press open the seams. You will have one very long strip of fabric.
Finish the ends by pressing under ¼”, then pressing under ¼” again. Hem.
Fold in half lengthwise, wrong sides facing, and press.
Open the fabric and bring each raw cut edge in to meet at the center (press line) and press again. Here it will begin to resemble purchased bias tape.
Fold one last time along your original lengthwise center fold, and press again.
Step 5. Sew Your Bunting
For the free-spirits among us, just wing it. (That is my usual process.) If you prefer to end up with a bit more predictability and precision in your bunting, follow these simple steps.
Begin by finding the center of your fabric tape. Open your fabric tape (without unfolding the raw edges) and insert the raw edge of a triangle. If you made an odd number of triangles center your first triangle at this mark and pin into place. If you had an even number of triangles pin ½” to one side of the center mark.
Working in both directions from this center point, space triangles 1” apart and pin until you reach the approximate edge of your 24” tail (give or take). If you have a triangle or two left over don’t despair. Perhaps they will make themselves useful in a future project.
Begin sewing at one end of your banner. With a ⅓” seam allowance, sew your banner. Topstitch along the upper edge of the banner as well and your sweet bunting is complete!
You may choose to applique letters onto your bunting (like your child's name or an inspiring word like "play" or "happiness"). If you applique, do so on one side of a triangle allowing adequate space around your work before you sew the backs to the triangles.
Have fun, friends!
Love,
Rachel
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Since Sage was seven I have made and remade this hat for my kids every summer it seems. Plain or fancy, detail patchwork or all one print, it's fast and easy to stitch up, year after year.
I sketched the original pattern back in 2010 and am sharing it with you once more today.
Sewing hats sounds hard. But this pattern? Easy-peasy. Seriously. You've got this.
Love,
Rachel
After a long, dark spring the sun is shining once again.
To celebrate, I sewed a new sunhat for each of my kids last week.
Sage's is identical to the one I made for him when he was seven. (That boy knows what he likes!)
Lupine's is a spunky, patchwork incarnation of the same pattern.
To modify the pattern for Lupine that I originally designed for her brother, I mixed up the colors and added a narrow patchwork strip to the side.
The patchwork is my favorite small detail on this hat. It is a simple addition, but takes the hat to a different level of cuteness. I created it with scraps from her baby sling and several outfits I've sewn for her. It also allowed us to use a favorite but barely too-short fabric for the main hat piece.
She is thrilled with it and proudly announces what each fabric was from when she shows it off.
The hat is reversible and lined in a single print (from another mama-made outfit), so it's two hats in one!
Want to make your own? Of course! The pattern and instructions are below. I've simplified them a bit since I first shared this pattern, including PDF files that should be easier for you to print to scale.
Enjoy!
Rachel
Materials:
- Pattern - three pieces (below). To print, follow the instructions below.
- Outer fabric
- Lining fabric
- Timtex or other stiff interfacing for brim (afflink)
- Matching thread
All sewing was done with a 1/2 inch seam allowance. This is sized for my 6-8 year old. Adjust as needed to fit a younger or older child.
1. Print out pattern pieces.
To print, click on the PDF files below.
Save files to your desktop.
Open and print each file without scaling. (The Sunhat Crown should measure 7 3/8" across.)
2. Cut Fabric.
You will need to cut the following pieces:
Sunhat Band (No pattern piece. Rectangle 21.5" x 4")
Cut two (one lining, one outer fabric). This can be a sold fabric or pieced fabric as shown above.
To add a patchwork band as above, cut your main fabric rectangle 20" long. Sew a 2" wide patchwork band that is 4" tall. Join patchwork and main color and trim to size.
Sunhat Brim
Cut three (two outer fabric, one interfacing.) Note: When you cut out your paper pattern fold and cut so you have the entire 1/2 moon. I only copied down 1/2 of the pattern to make it fit on a single sheet.
Sunhat Crown
Cut two (one lining, one outer fabric)
3. Sew Brim
Cut interfacing brim down by 1/2 inch on all sides.
Sew outer curved edge of brim, right sides together.
Turn and press.
Insert interfacing and trim if needed to fit smoothly inside.
Top stitch outer curve through all layers to hold interfacing in place.
Sew Crown
Fold hat band so that the short ends line up (right sides together), creating a flattened cylinder. Sew.
Pin cylinder shape carefully to hat top (also right sides together). Sew.
Turn right side out and press.
Repeat with lining.
Pin brim to hat, centered opposite of back seam with top side of brim flat against front of hat (it will look like someone flipped the brim up, 1980's grade school style). If you added a patchwork or vintage embroidery detail, align this with the edge of the brim or place it wherever you like it best.
Sew into place and flip down. It should be starting to look like a hat now!
Press under 1/2" on bottom edge of hat and hat lining.
Insert hat lining into outer fabric hat and top stitch together very close to the edge.
You did it! Bravo, friend.
Originally published in 2010.
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Welcome! I'm Rachel Wolf. You'll find me here sharing my thoughts on living a more present and joyful life, despite the chaos swirling around us. I believe in embracing imperfection, living an authentic life, and savoring every drop of these fleeting days.
No, you won't find me feeding into the myth of perfection, but you can count on me to show up real and raw with lessons and beauty that I find in the ordinary.
I'm an interest-led homeschooler of a teen and a ten year old, and the owner of LüSa Organics. Together with my kids and husband Pete I live on a small, scruffy farm in the Wisconsin hills. Kick off your shoes and stay a while!
Keep in touch! Subscribe to my feed, follow me on Instagram, or drop me an email. I'm truly glad that you are here!
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