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!
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!
Keeping 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!
And 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. As 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. 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.
Welcome to this week’s video on creating great food in small kitchens, I’m delighted that you’ve joined me again! This week I faced an interesting challenge. I wanted to make a wedding cake as I have so many times in the past… only I downsized my cake pans and no longer have the professional kitchen to work in! So how do I make a great cake without all the stuff I think I “NEED!”? The truth is, what we think we need is often determined by what we are used to having – not on some authentic understanding of NEED. As soon as you change what you’re used to, that will change what you need. So going tiny is one of the best ways to find the liberation of not needing so much stuff!
Then you get in the middle of a potentially frustrating situation when you no longer have the STUFF… what then? I no longer have cake pans, so I could either borrow some (which I did) or rent some (it’s an option for some things) or I could find a different and creative approach. In this case, I baked thin layers of cake on large sheet pans and then trimmed them to the sizes I wanted. It was lots easier and there are no big pans to store in my Tiny House Foodie kitchen (or my actual 125 square foot tiny house for that matter). This is just an example of how you can find creative solutions to whatever situations come up in your tiny haven home. Simply get intentional about being creative and adaptable, and you’ll be fine.
Where there’s a will… there’s a way.
Oh, did you happen to notice in the video where I used Lemon Vitality Essential Oil from Young Living to flavor the icing? Seriously, that lemon buttercream was the BEST PART of the cake! If you’re interested in learning more about that and the other Young Living products I use in my tiny home and in the Tiny House Foodie kitchen check out one of my other projects: Anoint-Ed.com. Good things are happening over there and if you love simplicity, wellness, and value like I do… then you should pop on over and have a look around! XOXO
I enjoying taking some time over the holiday weekend to make some progress on my tiny house kitchen. I’ve removed the doors and painted the upper cabinets and the window and it is a vast improvement.
Soon all the base cabinets will come out and we will be installing small fridges and new kitchen cabinets below. I can’t wait to show you the green oak kitchen cabinets, I think they’re lovely!
The plan also includes some salvaged Carrara marble that went through a house fire. It remains to be seen if we can get enough of the smoke/water/fire stains out to make it salvageable for a counter top. We shall see. Finally, I have some beautiful tile for the back splash. I’m really excited about seeing this cute little kitchen come together so that I can share lots of great food with you.
Are you building a tiny house or do you currently live in a tiny house? Post photos of your tiny house kitchen and the food you make there on the Tiny House Foodie Group page on Facebook. I’m totally looking forward to meeting all of you that are following along and seeing what food we create together. If there is one thing I know, it is that Tiny House Folks are incredibly creative and resourceful and I can’t wait to see your kitchen and hear all about your favorite dishes. Let me know what challenges you’re facing with your tiny space and that way I will know how to add value to these video sessions for all of you. See you in the Interwebs! =)