Monday, May 14, 2012

How to make Brown Sugar, Peanut Butter, and more

Photo credit: alvimann from

Today I made Brown Sugar. All you need is white sugar and molasses. I ran out of the brown stuff and needed more. I put the white sugar in the food processor and pour in a bit of molasses. How much depends on how dark you want your brown sugar.
Photo credit: kahanaboy from
I also made peanut butter. Peanuts are much less expensive than peanut butter-especially the natural kind. I use the unsalted peanut, because the salted ones make a peanut butter that's much too salty. Make sure they are roasted (although you could probably bake them in the oven for a bit). Into the food processor they go. I also add a bit of olive oil to keep it mixing and to moisture to it. You could add any kind of oil (peanut, canola).

Photo credit: clarita from
I am almost done making two 1900's costumes for my daughter and I for her coming of age ceremony. We are going to celebrate it at a historical site. Looking forward to the whole event!

My dad tilled my garden for me. I'm planning on making it into squares instead of rows. I may even plant marigolds and nasturtiums around it to keep bugs at bay and for color.

Homemade Root Starter

  • Harvest two cups of willow branches and remove all leaves. Willow wood of any species contains IBA.
  • 2
    Cut the limbs into 3-inch sections.
  • 3
    Boil ½ gallon of water.
  • 4
    Put your willow wood pieces in a large metal bowl or large glass container. It needs to accommodate all the twigs and ½ gallon of water. Add the boiling water and allow the wood to soak overnight.
  • 5
    Strain the solution through a sieve or colander. Discard the solids.
  • 6
    Collect the plant cuttings you'd like to root. Put one of their ends in the willow water. When they develop roots, discard the starter solution they were in.

Tips & Warnings

  • Store unused root stimulator in an airtight container in the refrigerator for up to two months.

Read more: Homemade Starter Solution for Plant Cuttings |

Wednesday, May 2, 2012