Jeni’s Splendid Ice Creams and more!


Image from


This is one of the books that started that itch in my brain about making things from scratch. It has many recipes and beautiful photos of different artisanal foods (ice creams, syrups, even making cones!) If you enjoy the idea of artisanal food, this is definitely a resource to check out.

Profile, Recipies, & Nutrition :


Eat Ice Cream:

  • In milk shakes, smoothies, or out of the pint. You can take it alone, with flavored syrup, nuts, sprinkles, fruits, candy bars or cookie crumbles.
  • On top of pies, brownies, cake, crepes, or waffles.
  • In between two cookies or biscuits for an ice cream sandwich.

Make Ice Cream:

A comparative review the best artisanal ice cream cook books out there.
100 Ways to Ruin Ice Cream
by Jennifer Reese former book critic for Entertainment Weekly, author of Make the Bread, Buy the Butter, blogs at the Tipsy Baker on


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My first CSA box and what I did with it


Fresh apples, oranges, and persimmons.

This was my first time to try persimmons, they were not very sweet but had a berry like quality to them. The apples tasted very fresh and could have gone into a pie if only I didn’t eat them all first.


Roasted roots (Sweet potato, Parsnip, Turnip, Carrots) tossed in garlic and rosemary powder. A sort of alternative french fries/ pomme frits dish.

I brought some to a get-together and they were pretty good, this probably has more to do with the freshness though than any particular skill on my part. I made more a couple weeks later for home but the produce was not as fresh and crisp so the flavors became more subtle. They were still as good as I would have gotten from a store, but farm fresh at your door versus a couple weeks down the line after harvest have a massive difference! I think the longer lasting freshness (since it gets to you sooner) is a big factor for getting CSA shares.
Rosemary Garlic Roasted Potato Wedges
from Taylor Made Markert
Carrot & Parsnip Fries
from oh my veggies


Broccoli Pesto.

This was an experiment, one that I enjoyed but you won’t like it if you don’t like broccoli. Basically.. the technique involved in pesto is emulsifying a herb, garlic, and pine nut mixture in olive oil. I didn’t have pine nuts, and I didn’t use much basil. So I wouldn’t really call this a “true” pesto.
Nut Free Broccoli Pesto Pasta
from PopSugar
Broccoli Pesto

Meat loaf.

If you don’t cook, it may come as a surprise that meatloaf has veggies in it. Most mixtures will involve some onion and others can include carrots or something else. Adding this to patties and other meat mixtures helps keep the meat moist as it cooks. Sauced Meatloaf from  Recipe Miniatures from

Happy New Year !!!

This year, my space is both smaller and bigger. The last quarter of 2012 was marked by inactivity on this blog. There have been changes in my personal life and a good amount of my energy shifted towards family priorities.

I was in the middle of a move – again, and move around a bit more now a days. My apartment now is smaller, but has more sunlight and is in a safer neighborhood. I don’t always stay there though tending to be closer to and more frequently visiting Angeles. So there is a bit more space in that regard.

Manila Skyline

Manila Skyline (Photo credit: airforcefe)

This blog is still going in the same direction however: homesteading, DIY, and a fascination for things made from scratch.

I wanted this blog to do well, and its starting to get there. Despite the aforementioned inactivity I’m getting 5-15 hits a day! Its not a huge number like some extremely popular sites get but I’m happy that people are reading the stuff here and that it’s hopefully been helpful.

Happy 2013

Happy 2013 (Photo credit: evalottchen)

So I want to say thank you, and ask you what would you like to see written about here this year ? Some feedback would really help! =)