Mise en Place

“A place for everything, everything in its place.”  —Benjamin Franklin

There is a cooking practice, called Mise en Place [mizã ‘plas] which means putting each ingredient in place before you begin cooking. This is a classical approach to cooking used by professionals to have every ingredient ready to go at the beginning of service. 28c13-img_7861For example, instead of having a bell pepper on the counter, a chef would prepare a container of bell pepper cut precisely the way she or he prefers. Chef would prepare this before any cooking began. Television cooking shows sometimes do this: every ingredient—even each spice—will be placed out on the counter in darling little bowls. This sort of preparedness and efficiency allows one to enjoy the un-rushed art of focused cooking that can lead to spectacular meals.

Red Black 2To follow “Mise en Place” literally creates a lot of dishes to wash and I have mixed feelings about this.  I do keep some sweet little bowls in my kitchen, because I love them and I have collected them over the years when I see a cute one at a thrift shop.  I don’t cook by recipe though, so I’m not measuring out a teaspoon of this or that and putting it in a lovely tiny bowl – only to empty it into the saute pan in a few moments.  In fact, I enjoy a variation of “Mise en Place” cooking simply by having the lemons, limes, garlic, ginger, and other spices and herbs conveniently located to my cooktop.  In fact, because my kitchen is tiny, everything is already conveniently located – and isn’t that the point of Mise en Place?

Red Black 1The beauty of a tiny kitchen is that you may set it up for efficiency. Everything can be right in its place, and right within reach, not because you got it out of the cabinet to put it there – but because that’s where it lives. The tiny house kitchen has a sort of built in efficiency that guarantees that every ingredient and tool is close at hand. You can still decide to prep ingredients before you begin cooking – such as cutting the vegetables and peeling the shrimp. Efficiency is one of the things I love about cooking in a tiny house kitchen.

49678-img_7877In fact, Xaver and I visited our favorite AirBNB for a working vacation. There is an expansive glorious tricked-out kitchen that is pure perfection in every respect and I love it! I was looking forward to really spreading out and enjoying some cooking and baking in a “real” kitchen after having lived tiny for so long. What surprised me was how frustrating it was to want something that was on the other side of the kitchen and how much time I spent running around gathering up ingredients and equipment – not to mention cleaning it all and putting it back away. I was surprised how much longer it took me to prepare a very simple meal. I was also surprised by how annoying it was to want the plate that was held captive in a dish washer that wouldn’t be done washing for a while. In fact, I was very surprised to find that cooking in a large kitchen equipped with every possible convenience was much more tiring and much less fun than I remembered. Wasn’t this kitchen the holy grail? Surprisingly, no. Not to me. Not anymore.

1f847-spring2bonions2bsliced

Mind you, our entire tiny house could fit inside that kitchen with room to spare – so the scale and proportions are hilarious by contrast.  For many people, a large kitchen is their “normal”. In fact, when we had the restaurant we had an expansive 580 sq ft prep kitchen and a smaller 240 sq ft kitchen where dishes were assembled and plated. I was used to cooking in a tricked-out kitchen… but look how my sense of normal changed after living tiny for a number of years?! Now, I’m perfectly happy to cook a great meal in a very small kitchen where everything is right at hand. In fact, having now tried the various cooking and baking options, I’d have to say that a tiny kitchen is my preference.  I’m as surprised by this as you are.

Shrimp Rohini

Shrimp Rohini, recipe by Carmen Shenk

great-food-simply-preparedWe tend to think of having a small kitchen as a problem to be dealt with.  We wonder if we will have room to cook our favorite dishes or bake our favorite treats.  We fear running out of space and being frustrated by a confining kitchen. But living tiny has taught me that cooking in a tiny kitchen is a wonderful thing.  Everything is right there.  There are no wasted steps.  There is no needless complexity.  It’s just focused, fun, efficient cooking.

We tend to worry about the space we may lose in a tiny kitchen, but what if we focused instead on the efficiency we gain?

What if the tiny house kitchen was the “holy grail” of cooking and we just didn’t know it?!

That’s something to chew on, isn’t it?!

Signature Tiny House Foodie logoBTW, doesn’t that Shrimp dish look amazing?  The recipe I created for Shrimp Rohini is here… (along with the story of what inspired it) and that’s one dish where cooking in the traditional Mise en Place style is a very good idea!  Enjoy!

Tiny House Yogurt

We don’t live in our Skoolie yet, but I do have the Skoolie oven already… the Breville Smart Oven Air.  I’m exploring what it will do and my favorite thing so far has been using the dehydrate function to make yogurt.

real yogurt

 Yogurt that you can make and enjoy in your tiny house!

Yogurt is great for gut health, however… grocery store brands load yogurt up with sugar, fruit, and preservatives.  Some kinds of gut problems result from a yeast that feeds on sugar (fruit is a natural sugar), and preservatives are a culprit for other gut health issues – Yikes!  So grocery store yogurt can actually feed the problem instead of helping you heal!  Sucks, right?  Take it from someone who has had a real challenge with gut health – real yogurt – the homemade stuff – is part of the solution, not the problem!  And making your own is rewarding, delicious, good for the environment, and good for the gut health of you and your family!  Did I mention it is delicious?  Good!

When we had our restaurant, we used an Excalibur dehydrator to make yogurt for the fresh yogurt smoothies we had on our menu.  (You know how the VitaMix is the best blender?  Well, Excalibur is the best dehydrator!) We also had green smoothies and fresh juices in the restaurant.  I missed having a dehydrator around for yogurt, kale chips, and beautiful pineapple flowers.  It was one of the sacrifices we made in going tiny, no dehydrator.  No room.

The Breville Smart Oven Air

But when I found the Breville oven with the dehydrate function – SQUEE – I was delighted!  I can have an oven that will bake a pie AND a dehydrator – in one smart package!  We tiny house foodies do enjoy our multi-purpose kitchen tools!!  Plus, this one is $399 which seems like a lot for a toaster oven (it’s not a toaster oven) but when you consider how much less that is than a range it was a no-brainer for us.  (Not for everyone – no worries.)  Since our Skoolie is 128 square feet, we didn’t have room for a full size range, or even a fun-sized one.  I’ve already written about this oven, so check that out if you’re deciding which oven/range/cooktop is best for your tiny haven-home – plus there is a money saving tip at that link as well.

 

Would you like the yogurt recipe I use?

1 gallon whole fat milk.  (I use whole milk because it makes better yogurt and because I’ve read that whole fat is better for you than low fat or non-fat and I’m a purist anyway.  I like things that haven’t been tinkered with too much.)

When I’m ready to make yogurt, I buy some unsweetened whole milk yogurt at the grocery and use that as starter.  Then as long as I don’t eat ALL the yogurt and save some for a starter for the next batch – then there is no need to buy more.  Look on the label for active cultures.

Yep – that’s it.  Milk and yogurt cultures.  Pretty simple, huh?  (And yummy)

I put the milk in my 4.5 quart dutch oven (it just fits) and heat it to 180 degrees.  Since the dutch oven is cast iron, it may continue to rise in temperature a bit once the burner is off but that’s fine.  This step is to kill any bacteria that could be in the milk so that you can add the yogurt bacteria. Getting the milk anywhere between 180 and 195 degrees will do nicely.  Take care to warm the milk gently so that you don’t scald it.  If you think you may walk away and forget about it, set a timer to remind you.  I’ve boiled the milk all over my range before – BIG MESS – that’s why I mention it.  Once the milk hits the right temperature, turn off the heat and let it rest.

Test the temperature periodically until it has cooled to 100-120 degrees.  In my experience this will take about a half hour.  Whisk in the yogurt and transfer the mixture into glass jars.  I like to use the Pint jar with a wide mouth lid, because that way the rings and lids are the same as my food storage quart jars and that way I don’t have to keep two sets of rings and lids around.  Use the 8 ounce size if you want a single serve portion that is perfect to grab and go for a packed lunch.  This is a great way to kick plastic out of your life!  And if you can find milk locally in glass – this is a great zero-waste alternative to all those plastic yogurt containers.  Win!

 

Oh, are you wondering “how much yogurt?” to add to the warm milk?  Yeah, gotcha.  It will work with as little as three tablespoons of yogurt.  I make sure to save one of my jars of yogurt to use as culture – and so I just dump it all in.  Careful not to overflow!

IMG_4116Fill each jar and then carefully clean the jars with a cloth if there is any milk on the outside of the glass, then carefully set them into the Breville oven.  Space them evenly for air flow.  Use the “Select” knob to turn to the dehydrate function, then turn the temperature to 115 degrees.  I set the timer to 15 hours.  You’ll get thin yogurt at 8 hours (overnight works quite well for us) and the longer you go – the more tart and thick the yogurt will become.  Don’t mess with it while it’s in the oven – you won’t be able to tell the consistency while it’s warm anyway.  Just leave it alone in there overnight.  When you get up in the morning, carefully take the jars out to cool on the counter, then transfer them to the fridge.  I’ll put it in there after dinner and let it run all night and I suppose it’s usually in there about 10 hours – give or take.  It turns out delicious!!I suspect this is a project for an overnight where you are plugged in to shore power because it will take some power.  I would not do this while the bus/home is moving.  That could be a rather epic mess.

IMG_3833

My version of “Horse Chow” – our favorite breakfast

I’d love to know it if you make yogurt in your tiny home and what you think of it!

Be well,

29c45-1a2bcarmen

The Tiny House NC Street Festival

Street FestXaver and I had a great time at the Tiny House NC Street Festival in Pink Hill, North Carolina last weekend!  The hospitality of the host, Andrew Odom, and the community was spectacular.  They really did show southern hospitality and it was a joy to be there!

I spoke on Saturday and again on Sunday at “center stage” which was this lovely shaded spot with some bleachers and a sound system.  I spoke on Pain, Pie, Poverty, and Purpose.  We met the most interesting people – plus – touring those tiny homes and skoolies is always energizing to me!

IMG_20180427_201655905

The best Shrimp & Grits I’ve ever had – from Chef & the Farmer

I tried to get a reservation at the Chef and the Farmer, but they were full.  That was fine, but then Andrew Odom pulled some strings and got us in, and boy are we grateful to him!!  Xaver and I even enjoyed a delectable meal of steak tartare, beet salad, catch of the day, shrimp & grits, and dessert!  That was the best meal I’ve ever had and it challenged me to up my game!  lol!

I’ve been getting really great feedback on the book and that is so gratifying.  After the many solitary months I have invested in getting those words on the page, it really rocks to share this message with the world and see it resonate with other people.  I wrote it to help people navigate the transition to living tiny – and it would appear that it is doing exactly that.  I’m soaking it all up and glowing because of this happy outcome!Screenshot (6)

Tiny houses and festivals are exciting and fun, but the downsizing process may not be.  I created a Super-Simple Kitchen Gear List to help you move gently through the process.  Sign up here to get the FREE PDF.  This is not dogma – just a resource to help you create the simple collection that is right for you.

PLUS, as an added bonusvideo series – here is my Right-Sizing Your Kitchen Video Series.  You will find this practical and helpful as you work through your kitchen at your own pace.  If you find that you need to replace or upgrade a few items, then check out my handy Buying Guide for help in selecting just the right items for you.  I have found that the quality-over-quantity approach really suits me.

I’m passionate about tiny house minimalism because it helped us hit the reset button on our lives and I know there are a lot of folks who would also benefit from a reset.  Plus, TINY house minimalism makes room for BIG dreams!  So I’ll happily travel to meet the people who are interested in tiny house living and I’ll have one message: I’m here to help you navigate through the transition of going tiny – especially in the kitchen.  You can do this, I know you can!

Deek Screenshot

Derek Diedricksen with my book.  His new book is coming out in November, so make sure to pre-order your copy now.

If you’re in the neighborhood, I’ll see you in Fredricksburg, Virginia on May 12th and 13th.  The festival details are here.  Look me up!  I’ll have the FESTIVAL COPY of my book available – and this is the edition that won’t be available anywhere else but a tiny house festival!  Soon enough (June?) it’ll be on Amazon and a lot of other interesting places.  At the moment – visiting a tiny house festival is the only way to get one.  That means I get to meet folks like you and we will talk together about our challenges and triumphs.  It’ll be great fun!

All my best,

TinyHouseFoodie.com
Instagram  Facebook  Twitter  YouTube

The Rest of the Appliances – Day 23

1 New BeginningToday we wrap up the Right-Sizing your Kitchen video series by taking a look at the rest of the kitchen appliances.  We’ve already talked about the food processor, blender, mixer, toaster, and microwave… today we cover the rest of them.   What are your favorites that I haven’t mentioned?  I’m curious to know what other folks are using on a weekly basis that they’ll want to save space for in their tiny house.  We’re all different so our collections will be different.

In my experience, less is definitely better in a tiny house.  Ours was on the smaller side at 125 square feet, so we really kept a very minimal collection of things in our tiny house kitchen.  And there were still things we kept that we didn’t use, so we could have even gone tinier – so to speak.  And we’ve just bought a bus that is slightly smaller so we will go through the collection and weed out more things all over again.  I love cooking great food simply.  It brings me so much joy because the food is more crafted.  When I don’t need an appliance to make something it feels more like a work of my own hands, and that is very rewarding to me.  In the end the most important things in my kitchen have always been the knife and cutting board, the dutch oven, and a few favorite plates and glasses.  Having fresh fruit and vegetables close at hand – usually right on the kitchen counter – is always very satisfying.  We keep less around, so we eat fresher food, and that’s one of many reasons why tiny house living has been such a lovely adventure for us.

I’m Carmen Shenk, the Tiny House Foodie, reminding you that we can #LiveTiny, #EmbraceSimplicity and still #EatWell.  You may not think that you can go tiny, but I know you can.  Thanks so much for watching,  I really appreciate it! 29c45-1a2bcarmen

 

Toast (And Panini) – Day 21

IMG_20161112_145725260Today we talk about the toaster in the Tiny House Foodie kitchen.  There are a number of ways to make great toast – in a toaster, in a toaster oven, or in a skillet on a burner.  Consider how often you enjoy toast, and pick the method that is right for you and the space you have in your tiny home.  Here I show how to toast bread in a skillet so that a toaster is no longer needed, and it’s delicious.  Toasting bread in a skillet is my favorite toast because it’s crispy without being dry, and it’s wonderful with a drizzle of honey.  I consider toast made this way a real treat.

If you love sandwiches toasted in a panini press, then build your sandwich and add a thin coat of mayonnaise to the outside of each piece of bread in addition to whatever dressing you put on the inside.  Heat two skillets, put your sandwich in the first, and top it with the second hot skillet.  Press or add a weight to flatten your sandwich even more.  The mayonnaise makes the bread toast up beautifully and of course the melted cheese of a panini press sandwich is always amazing.

Pull out all your toasting equipment – and since toasting can be such a messy endeavor – give it all a clean.  Donate what you no longer need and put back what you intend to keep.

In our tiny house we have a toaster oven instead of a range oven, so we use that to toast or melt some cheese and even to bake off a tray of cookies now and then (keeping the rest of the dough in the freezer until we were ready for a few more fresh warm cookies).  In our much larger Tiny House Foodie kitchen there is no space for something like a toaster or toaster oven on the counter top, so we use the skillet method to make toast.  I’m not sure what we’ll do in the Skoolie, once it is finished.  That depends mostly on whether or not there is a oven in the space and I don’t know that yet.  We’re still in the design stage of the build.  As it turns out, I’m working at this right along with you.

Thanks so much for following along with this series, I appreciate it.  We finish up this series this week with a conversation about the microwave and then one final session is sort of a “catch all” about the other appliances you may also have in your kitchen.  We’re on the home stretch.  Well done on all your hard work to make your kitchen a place of simplicity and order!

I’m Carmen Shenk, the Tiny House Foodie, reminding you that we can #LiveTiny #EmbraceSimplicity and still #EatWell.  Thanks for watching, I really appreciate it!29c45-1a2bcarmen

Mixing and Whipping – Day 20

IMG_2117

Kitchen Aid Still Life

Today we tackle the tools that mix and blend including the stand mixer, the hand held mixer, and various hand tools.  Pull out all your tools that serve these functions and consider the redundancy in your collection.  Choose your favorites and make changes as needed.  Then move the rest to the donation box and clean out your kitchen cabinet and return the remaining items neatly.

Xaver and I have just purchased a short bus and we’ll be building out the interior for our third tiny home so I’m considering the usefulness of each item right along with you.  Since we’ll be going from 125 square feet, down to 110 square feet – and it will be configured very differently – it’s not going to be a huge adjustment and we are very excited about the places we’ll visit and the people we will meet along the way.  This also serves as a reminder of why we continue to work at downsizing and it helps us to reinvigorate our efforts.  Perhaps you would appreciate a reminder of why you’re going to all the trouble to downsize or right-size your kitchen.  Today take a moment to remember the goals you had when you began this process and remember what you stand to gain.  The more we focus on the simplicity and order we gain from this process, as opposed to the losses of downsizing, the more we’ll be able to enjoy the transition.

IMG_20180118_171653038_HDR (2)

VINNIE 3 – our new short bus

Recently I scrolled through social media looking at photos taken by folks who have only recently gone tiny and over and over again I’m reading the joy they have in this journey.  I saw again the sense of accomplishment and enjoyment these folks have their small cozy spaces.  I have been at this for a number of years so it’s easy to forget how exciting and joyful it was at the beginning.  The feeling hasn’t changed, just the sense of newness has left me.  This new Skoolie project will bring back the sense of newness without giving up the perks of living tiny, in fact, this bus is more road worthy than any of our other homes (lol!) and I look forward to traveling the country in it.

Keep on working toward your goal.  You can do it!  I know you can!

I’m Carmen Shenk, the Tiny House Foodie, reminding you that we can #LiveTiny #EmbraceSimplicity and still #EatWell.  Thanks for watching, I really appreciate it!29c45-1a2bcarmen

Food Processor – Day 18

14 graterToday we get out all the tools that grate and slice.  Clean out the storage space and consider which items to return to the cabinet.  Think especially in terms of removing redundant tools and keeping in mind the weight, space, and power restrictions of living tiny.  If you are moving into a micro unit, you may only want to keep the knife and cutting board.  If you’re headed for a small space you may appreciate having a grater/slicer with a lid.  If you have a larger kitchen with no power restrictions then you may enjoy having a small food processor.  The “right answer” for you depends on the purpose you have in this season of your life.

Tiny House communities are really great places to have a lending library of tools that most members won’t need often, but might like to have access to now and then.  This is an excellent opportunity to create such a library or donate tools for use in such a library.  Consider your favorite charities that create food for the homeless, or maybe talk to someone at the local daycare to see if they need equipment you no longer need.  Continue to think of creative places to donate these larger kitchen appliances where they serve the needs of the community.  And donating an appliance that is in good condition to the charity of your choice is a great way to support a cause that matters to you.

How does your donate pile look by now?  Have you been removing items from your kitchen that you no longer need or wish to store or care for?  Congratulations!  Share a photograph with me using the hashtag #KitchenSimplicity or tweet to @TinyHouseFoodie on Twitter or Instagram, and follow me on Facebook.  I look forward to hearing from you.  Leaving a comment is always welcome.

I’m Carmen Shenk, the Tiny House Foodie, reminding you that we can #LiveTiny #EmbraceSimplicity and still #EatWell.  Thanks for watching, I really appreciate it!29c45-1a2bcarmen

Introducing the Capsule Kitchen

Creating a “Capsule” of Essentials

Photo Oct 25, 6 31 06 PMIn the 1970’s, boutique owner Susie Faux created a collection of a few essential items of clothing that don’t go out of fashion. The idea was that with a few good basics, you could create a wardrobe of clothing that was infinitely useful, always interchangeable, and came with the confidence that no matter which items you paired – you’d be well dressed. The question of “What will I wear?” was drastically simplified by owning less, while each item was of a better quality. Thus the “capsule wardrobe” was born and various clothing designers, boutique owners, consumers, and bloggers have continued the tradition.

I love my capsule wardrobe and find that I am better dressed than ever. I’m wearing better quality clothing, and I leave the house with more confidence. Plus, once I have my capsule in place, I find it much easier to donate good quality items that didn’t make the cut.

Recently I asked myself… “Why can’t I apply this capsule concept to the kitchen?” And that’s how this Capsule Kitchen idea began.  And really… what could be more perfect for a tiny house kitchen, than a key group of essentials from which you can cook anything?! 

Therefore, I’m bringing you my capsule kitchen with this Tiny House Foodie website. This is a little group of classic foodie essentials that bring cooking back to the age-old basics without sacrificing flavor or contentment.

I’ve recently given my website a big makeover, and set up the material more like a class.  You can see the various modules of the class on the front page of the website.  Take them at your own pace, and as you dive into each section, follow this simple process:

Photo Oct 25, 3 12 54 PMFirst, go through your own kitchen with me, section by section.

And the first thing to do is to take inventory.  Bring everything out of the cabinets (one section at a time) and put it all on the table or on the counter tops, and have a look around at it all.  Does it surprise you that there is so much?

Photo Oct 25, 3 09 16 PM

Second, as you look at the collection, look for items that are not good for you.

Toxic Teflon coatings on cookware, or glasses with chips that have made the edges sharp, or plastic that could be leaching chemicals into your food.  Immediately remove those items from your collection to the trash, and recycle where possible.  Also remove malignant items – things that have a negative memory or sense of shame attached.  We have all outgrown having toxic things around, people and malignant things.  As an act of self care, remove these items.

Photo Oct 25, 3 19 29 PMThird, assess what’s in your collection.

If items are broken, or if a pan has a loose handle that looks like it might let loose at some inopportune moment, remove those items to the trash.  If the mixer has been hanging on by a tattered cord, remove it.  Things that are simply worn out may be removed to the trash.  I know the environment is in crisis, but your home is not the landfill.  You have permission not to live with trash in your home, so quickly remove worn out things from your space.  Recycle where possible.  Donate if there seems to be some life left in an item.

Photo Oct 25, 2 56 21 PM

Now, create the capsule kitchen you want based on the way you cook.

(Not the way you want to cook, or the cook you wish you were… but the way you actually cook today.)

  • Consider what equipment in your kitchen gets used once a month or more often, and remove the rest to be donated.  Donating rarely used items frees you to be who you are, not who you were.
  • Upgrade key items to lifetime pieces using the buyer’s guide on these pages.
  • Never purchase something to match your kitchen – always purchase items in the colors you love the most.  They will inevitably match or blend nicely together.

A friend of mine suggested to her daughter to purchase a white Kitchen Aid because it would always go with everything.  But her daughter was inclined toward a beautiful green one.  My friend told me later that she regretted giving this advice to her daughter because she knew that she would find pleasure in having the green one – and it would always match her kitchen because she’s always loved green.  Choose colors that match you – and those items will always look great in your kitchen.


Before you begin taking things out of your kitchen cabinets, watch this:

I’ve set this up this website like a class, and the first thing I’d mention may not be the first think you think when you enter your kitchen and take a look around with downsizing on your mind.  However, it’s foundational to the process.  So today we begin by asking “What’s your Why?”  Think about it, find me on social media and leave me a comment.  I look forward to hearing from you.


Next, pick your favorites.

Your assignment for the day is to look around your kitchen and choose your favorite items. Get everyone in the family in on this. Choose items that have good memories and stories attached. Choose items that are beautiful and useful. Narrow it down to just three items per person in the household. It may seem like an easy assignment, but it may be harder than you think. This is where the simplicity of the Capsule Kitchen begins.

Photo Oct 25, 6 25 15 PMMy very favorite thing in my kitchen is a vivid fuchsia Kitchen Aid.  When we had the restaurant we had to create a schedule for using the one Kitchen Aid so it was time to purchase another to improve efficiency.  I happened to be walking by when my husband was shopping for the new one and saw the vivid fuchsia one and exclaimed over how beautiful it was.  Then I caught myself, because that wasn’t the wise purchase at that time.  Later when the box came and the gorgeous Kitchen Aid was inside and my Austrian just shrugged and said “It matches you…” and that simple machine became an example of the way he loves me extravagantly.  What a blessing he is to me!  Guess what’s on my counter in my kitchen – even though I don’t bake as much these days because of food allergies?!


Finally, Choose Your Cause

 

Today we talk about selling, donating, and giving away the things in your home that no longer serve your purpose. What is the charity in your area that supports a cause that matters to you? What kinds of donations do they accept? What other options do you have that are unique to your area and your values? How can you use your extra stuff to support these missions in your community? Prepare a few boxes for the things you no longer need and make a plan now to deliver those items to the charity of your choice. I’d love to hear how it’s going with you, please connect with me on social media and let me know how it’s going.

There is an exciting transformation ahead of you!

Photo Oct 25, 6 09 01 PM

Next:

Photo Oct 25, 6 39 20 PM

Christmas Layered Mints

I make a number of Christmas treats each year, and this one is so simple and fun, and it’s always so fun to see how people respond.  This year I really stepped it up a notch using a transfer sheet to leave a design on the chocolate, and I’ve also upgraded to Young Living’s Vitality line of essential oils – spearmint and peppermint – and the flavor is fresh, complex, and wonderful.  This is such a fun quick project for the holidays and I hope you try it and let me know how it goes for you.  And as always, thanks for watching, I really appreciate it!29c45-1a2bcarmen

Refrigeration in a Tiny House

I’m back with a video on refrigeration in a tiny house – or in any dwelling that happens to have wheels.  Any time you can unplug your house, that includes unplugging your fridge.  So it may require just a little extra consideration when moving your tiny haven-home around the county or the country.

There’s a little sneak peek of me and the Tiny House Foodie kitchen a few months back before we removed the big monster energy-suck fridge and gave the place a much needed makeover.  It looks better now, don’t you agree?  And the color of my hair is always changing, so you will always be able to tell when I mix up new and old footage!  lol!

fdcd503e4785febee7dee3a6e1bc3d95Keeping foods out of the danger zone in your tiny house is really important so that you don’t get sick.  This applies to cooked foods and proteins such as meat, eggs, and dairy products.  Most other things (aside from a thousand and one plastic salad dressing bottles) don’t require refrigeration – aside from beer and white wine, obvs.

Have you noticed how many tiny house folks are vegan or vegetarian?  I have.  It really is so much easier when traveling especially, to keep those things to a minimum so that you don’t end up throwing away expensive products when you don’t know how long they’ve been in the danger zone, and also so that your health isn’t at risk.  Have you ever looked at a piece of meat and wondered if it is ok or not?  Chances are, it’s fine.  But nobody wants to be wrong about that!

great-food-simply-preparedAnd when you are… that’s when my little friend Digize comes to the rescue!  There have been a number of times when I could tell I was eating something that was not cooked properly, but I didn’t want to offend the host and hostess.  Sometimes you can tell when you bite into a nut or seed that they’ve gone off and the oils are rancid – stop eating immediately!  I’ve even been served some fish that had an ever-so-slight smell… you know the one.  And again… I knew it wasn’t going to sit well, but I did what you do when you love the cook and his or her good intentions.  Sometimes the food doesn’t have to be off for my stomach to freak out over it, just a different cook in a different kitchen with a different set of bacteria.  So I keep a bottle of Digize with me, ESPECIALLY when I’m traveling!  It’s a blend of essential oils formulated for digestive support for those moments when something you ate just wasn’t… right.  More info on the Digize blend of essential oils at Anoint-Ed.com.

In addition, while we are on the topic of cold storage and happy digestion, here’s a handy little chart for cooking various proteins so you get it “done” without turning it into something slightly more flavorful than the neighbor’s driveway. Meat-Temperature-GuideAs always – rules are made to be broken.  Sushi is our very favorite thing and there is a place we love to visit where the Sushi chef has become a friend of ours and he always makes something special and sends it over to our table.  I never know exactly what every component is, I just know the colors, flavors, and textures are divine!  It’s so much fun to see someone who enjoys making food for the flavor and the art of it.IMG_20170312_123415130 I hope you learned something today that will help you as you transition into tiny house living.  Thanks for visiting my blog, I appreciate it.  Stay safe out there and know which risks are worth taking, and keep a bottle of Digize close wherever you roam. 29c45-1a2bcarmen