Category Archives: future plans

Shifting

Many of the house cleaning posts will get moved or condensed elsewhere.

I’ve said this before, but if you want to keep those for any reason, do it now!

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Status

The work piece got done. I have more, there’s a glitch and it’s being fixed (above my paygrade).

The kitchen has a temporary counter, a piece of plywood, covering the dishwasher and a drawer unit while DH figures out the necessary changes. The new dishwasher wouldn’t go in the space where the dish drawer had been: it’s too high and wide. So… the nuking began.

The writing piece has been completely reviewed by my co-editor: comments made and corrections applied. After > 10 years working on the piece, I am both relieved to have it done and terrified because it’s done.

Other things pending: waiting for the reviewer at a site to tell us who he wants the book file to go for the last book to get it reviewed.

I made some $ from the new online job. Hurrah!

Life is in flux, and stressy accordingly: new online job changes, writing project changes, and kitchen demolition.

My plan is that after the book project goes to the publisher mid-month, I will seriously start working on the cleaning plan and the house. I will have the other, biggest, long-term project complete, so it’s about time, right?

(Excuse me while I freak out!)

For a long time I didn’t understand why I was so afraid of finishing things? I talked to my therapist about it. She said, “If you finished something, it was subject to attack by the Abuser, right? It was much safer for you to not finish things, then she’d attack you for being lazy and/or not finishing things, but you controlled that and it wasn’t a surprise.”

Which made total sense.

The panic/terror of finishing things applies to the house cleaning. Also it’s part of the PTSD, not wanting to be too visible, because you see yourself as a target.

If I think about what I’m doing, really think about it, I will totally panic. I’m not letting myself think about the big picture, just the little one. Just getting the next step done; that’s all.

But I’m running out of road.

end of road

(Image from JimmyBuiPhotography.com, via images.google.com)

Well

The writing project got done, the writing group did a preliminary review. And those changes got made.

I sent the book off to others, as necessary.

What else is going on? DH has nuked the kitchen. We had the world’s worst peninsula, 3′ x 10′, just WAY too big.

That’s gone. The old dish drawer is gone. The old washing machine is gone. The kitchen, the biggest room of this house is a complete disaster.

When everything is replaced we’ll have a working dishwasher again, a smaller island, more functional cabinets and more sane traffic flow from the kitchen to dining room and out. It will be wonderful!

But right now? Now it’s a mess disaster!

The fellow is scheduled to come and get the marble table Tuesday. I should put him off, but I really hate to, as it has taken me months to get where he could do it at all. I have a business meeting tomorrow, but aside from that, and the holy terror the kitchen is, I jut might be able to get to the table enough to do what needs doing. Maybe. Marble table was removed over the weekend.

I have a work thing to do before the meeting. Bought instant food for dinner, but it’s microwave food and the micro is NOT on the counter, because nothing is on the counter.

Sigh. We’ll figure it out!

Convertible Tomatoes

My job today is to pick up food, specifically non-red tomatoes (seconds) at the farm so I can make a large batch of stewed tomatoes to freeze. (I really need to learn to can some day!)

Why stewed tomatoes? What I make the most with tomatoes is marinara or chili. I have other favorites: a tomato-potato-cheese casserole and a tomato-potato soup. (The casserole is from the Vegetarian Epicure #2; the soup from Joy of Cooking.)

I was trying to find a common base to freeze, rather than making separate batches, like last year. It seemed that what I was describing was old-fashioned stewed tomatoes.  If I freeze cooked tomatoes with onion, bell pepper, a little basil, and parsley, I can add pesto, garlic, etc. for marinara or add chilis or salsa verde for chili or other Mexican food.  I  can use the mix for marinara, chili, or the tomato-potato dishes. Win!

So rather than making 4 different recipes this year, I intend to make one. (Last year I froze batches of marinara and chili base with both red and non-red tomatoes: 2 recipes, 2 different ways.) With my much smaller freezer area, I don’t have room! I ran out of non-red tomatoes sometime in Januray.

I needed a different solution and this is it! A dozen quarts of stewed tomatoes in the pantry would greatly help, but as I said, I don’t can . . . .

stewed tomatoes

As usual the image isn’t mine. Genius Kitchen via images.google.com .

Defining the Job

I finally came up with a set of concrete goals for the house work. I’ve put it on the 7 levels site. You can find it here.

It was interesting to finally figure this out. The sliding scale of how much is enough has been an issue of mine for some time. It is possible to go way over the line from hoarding to OCD and the definition will also help (I think.) to keep me from doing that.

And, because of the need to find that “enough is enough” and not too much, I think the set definition will also help keep the PTSD anxiety at bay.

Another step,

HURRAH!!!

Blog Changes!~

I removed the counting data from 2017, it’s gone. Much of the other blog posts from here will probably be summarized, deleted, and perhaps copied — soon.

IF YOU WANT A SPECIFIC BLOG POST TO STAY PUT, EITHER LET ME KNOW OR MAKE A COPY FOR YOURSELF!

What I intend to do is summarize what I did, on the history page. The posts I intend to keep are those which are the concrete and most popular: cooking Madagascar pink rice, figuring out how many bookshelves you might need, ways to stay cool, the cookbook parade posts, etc.

What will be either cut/pasted into a new page or summarized in a long thread is the emotional stuff. OR, I’ll move it a new website. That hasn’t been determined yet. I have seven years’ of writing to go through.

The cleaning posts will probably be moved to the other blog I have here, which right now is almost entirely empty. It’s sevenlevelssite.wordpress.com. Right now it’s just a framework with very little in it.

So, the cleaning posts will move to 7 levels, the emotional posts will move to a new website, probably. What will stay here are pointers to both of those as well as the more practical and popular posts which have been here.

Comments? Questions? Objections? All are welcome. Not sure I’ll change my plans — but I’ll listen!!!

Self-Cleaning Cooking — Put It To Use (or Try)

Also available on the self-cleaning cooking page, see the menu, above, for a link to the page, all of these posts are there!

  1. Use up ingredients! This generates less clean up: you don’t have to deal with storing what’s left. (It generates less waste and happily is frugal too.)
  2. Use the smallest quantity of cooking utensils & tools as practical (and safe)! Each tool or utensil generates two clean up tasks — it has to be washed and put away.
  3. Limit cooking areas! Each cooking area generates one clean up task: cleaning the area after it’s used.
  4. Make your own prefab or partial ingredients! Partially prepared foods may be the best way to cook from scratch, with fresh foods, and limit clean up tasks.
  5. Try using commercial prefab ingredients! These can also save many clean up tasks, but you sacrifice knowing exactly what’s in the food and how it was prepared.

So! Given those, what can I do?


  • Use up ingredients!

For us, that means that I will try and do more bulk cooking. I do this with meats already, that is, when I open a package of 1 lb of chicken thighs, these days I always cook all of it. However, I don’t do this with vegetables say. Items which will store well, I do: cooked rice as an example. But what to do with fresh veggies to handle/store them as little as possible is the challenge here, and I don’t have an answer.

  • Use the smallest quantity of cooking utensils & tools as practical (and safe)!

I think with measuring tools, I already do this. I’ll measure dry ingredients before wet. I’ll use the smallest spoon measure and use a graduated cup measure for items.

Cooking tools? Hm, not so much.

Pans: if items need to be dry roasted (like dry roasted cumin, in a soup recipe I use a lot) and then another ingredient needs to be sauted, wiping the pan out with a paper towel (or not, depending on the ingredient) between makes sense. Using the pan you roasted meat in to make gravy might make sense, but it would usually generate another dish to hold the food taken from the roasting pan.

I have two sets of divided pans: small, almost triangular pans made to fit inside a bigger one and be cooked that way. I wonder if using those more often could help? It might not lessen the quantity of items to be cleaned, but it certainly would lessen the square inches of surfaces needing to be cleaned. There’s only two of us and often I’m only using the bottom inch of a pan . Hmm…..

Cooking utensils: I automatically just reach for tool x or y or z as I’m cooking. I think I need to become more aware of what I’m doing and see if I can just not use the wooden spatula I’ve used for years to saute items, and then need a spoon instead. Why couldn’t I saute foods with the spoon? No reason; I’m just used to doing things a certain way. As I said, this one will require some work on my part!

  • Limit cooking areas! 

This is the same as cooking cools/utensils: I automatically use this cutting board, that knife, the peeler, etc. I will have to *think* before I cook to find ways to lessen cooking areas. (The horror!)

  • Make your own prefab or partial ingredients! 

As I said, I often make a quart jar of sauted onions.

At the end of the summer last year, I made up something which also worked: I made up bags of tomatoes, onion, green pepper, all chopped and ready to go, for marinara for me (no red tomatoes) or my husband (with red tomatoes). I also made up bags of salsa verde for me (no red tomatoes again) or regular salsa for my husband.

I’ve discussed this earlier, I think to limit the number of recipes: I’ll make a red tomato stewed tomato recipe and a nonred tomato stewed tomato recipe. I’ll probably also make salsa verde. Tomatillos, which I love and can eat, are readily available at the farm late summer. A jar of salsa verde is about $3 (or more)! I love Mexican food and use a lot of salsa.

stack of dirty pots & pans

  • Try using commercial prefab ingredients!

Of course, I have done this and do. But I have limited storage and money. In the summer I toss a huge amount of the farm food unnecessarily. Especially since I’m losing my big freezer this summer, finding new ways to use the farm food, rather than buying more prefab food is my mandate.