No-poo, AKA Homemade Shampoo!

What we need to keep our hair clean, soft, and shiny is soap. The end. But if you use shampoo, what you're doing is stripping your hair's natural oils, which creates a need for conditioner, which makes your hair limp and greasy, which creates a need for more shampoo... and on and on. It's the ideal situation for advertisers!

Add to that the fact that shampoo, even the fancy salon brands and many organic formulations, contains sodium lauryl/laureth sulfate (an industrial surfactant used to de-grease engines -- it's also an irritant that has been rumored to cause everything from skin lesions to cancer), and you too might be motivated to switch to a more gentle, natural product to suds your locks!

Because shampoo strips the natural oils from your hair, it causes your scalp's sebaceous (oil-producing) glands to go into overdrive to keep your hair moisturized -- that's why people like me have to wash their hair every. single. day. to keep from looking like, say, Amy Winehouse after a three-day bender. So when you go "no-poo," your scalp will probably have a little adjustment period while it figures out how to regulate, after which you'll find yourself going longer between shampooing. It took my hair maybe 4 washes to get jiving.

Here's the skinny on how to make a simple, crazy cheap "no-poo" that gets the job done and leaves your hair soft and healthy. (Thanks to Ivory and T.L. over at my FAVORITE blog ever, Little House in the Suburbs, for this awesome technique which I tweaked.)

Grate a bar of plain soap (like Ivory or homemade soap) without added glycerine and put it in your blender. Add a couple tablespoons of olive oil* and about 1/2 cup warm water**. Blend, dribbling more water in a bit at a time until the mixture looks like thin pudding. Weird, I know, but that's what it looks like! Scrape the sides of the mixer down and blend again, adding any essential oils you like. I added lemon oil, tea tree oil, and wintergreen oil. Funnel into your shampoo bottle and you're done. It should be thinner than normal shampoo -- it will thicken slightly as it sits, and you want to be able to get it out of the bottle!

Then make a scalp-soothing conditioning rinse that will also de-tangle and smooth your hair. Mix 1/4 cup apple cider vinegar and four cups of water in your old conditioner bottle or another bottle with a cap or a squirt-top.

Now. The use of this stuff is a leeetle bit different than normal shampoo and conditioner. Scrub up like normal shampoo, but when you rinse, really rinse well, until your hair squeaks when you run your hand down it. (I was VERY worried at this point, y'all. My hair felt WEIRD. But hang in there, ok?) Saturate your hair with the vinegar rinse, making sure you get all your hair, even the underside!***

Give it a good rinse, and you're ready to go! Smooth, soft hair with no chemicals!

It helps in the first few days if you give your hair a good once-over with a natural bristle brush a couple times in between washings -- it distributes the natural oils down the hair shaft, which is a GOOD thing! And even though my hair was weird and a little oily the first few days, it was never as greasy as it used to be when I skipped a shampoo (or two, God forbid).

I love this stuff, you guys. I'd totally encourage you to break the shampoo-conditioner cycle and give no-poo a shot.





* I eliminated this, because it was making my hair (not scalp) oily. If you have really dry hair, you can leave it in. I use the remaining, oil-containing stuff as body wash and it's amazing.
** Blondes can substitute brewed chamomile tea, brunettes can substitute brewed black tea, for all the water in this recipe.
*** This is the point at which my fears began to subside. Oh, it feels like hair again! I can do this! And don't worry. It's not going to make you smell like a pickle!

Homemade Deodorant (Caution: TMI Ahead!)

So. You know that there are all these rumors about aluminum and its supposed harmful effects on the body, right? Cancer, Alzheimer's, and other health problems seem, in some tests, to be associated with the ingestion and absorption of aluminum into the body. Now, I tend not to just jump on bandwagons when it comes to health issues, but on the other hand, I also think it's pretty wise to err on the proverbial side of caution until we know for sure. I take this approach with plastics, non-stick, sulfates, cleaning products, and triclosan as well as aluminum. My theory is that it's best to stick with the materials and methods proven safe by hundreds of years of human history, rather than glom onto a bunch of new (as in last 40 years new) products whose safety is just plain not known.

Anyhoodles, probably the major source of aluminum absorption for most of us in the West is our deodorant! Any deodorant that has anti-perspirant in it uses one of a variety of aluminum salts as its active ingredient. Check out the back of your deodorant container and you'll see: US labeling laws require that the percentage of aluminum salts be listed -- the percentage for over-the-counter anti-perspirant/deodorants seems to range from around 12% to around 19%.

As I said in a previous post, I have lately not been relishing cramming aluminum into my pores every morning, particularly since aluminum has been linked to breast cancer. Eep! So, filed under "better safe than sorry," here's a recipe of sorts for homemade deodorant. You will need:

• an old empty deodorant container (make sure you rescue the bit that holds the deodorant as it gets pushed up!
• about 1/4 cup coconut oil (you can use the fancy extra-virgin kind or just the cheap Lou-Ana stuff from the grocery store)
• about 1/4 cup baking soda (NOT baking powder, which often contains... you guessed it, aluminum!)
• about 1/4 cup cornstarch or arrowroot
• 10-20 drops essential oil (lavender, tea tree, cedar), optional

Put the coconut oil and essential oils in a small bowl. Add about half of the baking soda and the cornstarch. Stir and mix until smooth. Add more baking soda and cornstarch in equal proportions until the mixture is a stiff paste. Spoon into deodorant container, shaking and tamping down after each addition. Refrigerate for 30-40 minutes or until quite solid.

Now. Stuff you need to know:

This is NOT an antiperspirant, if by antiperspirant you mean "a chemical that keeps me from sweating." It will reduce the amount that you perspire, and it will absorb the perspiration. That being said, some people theorize that the reason you tend to sweat a LOT when you go a day without using your ordinary a-p/d is because your body is taking advantage of the aluminum hiatus and trying to clean the chemicals out of your pores. I have definitely found a reduction in the amount of sweat, and I also don't have that awful "crap, my deodorant just gave out" sensation in the middle of a tough day. The difference between natural deo and commercial a-p/d meltdown is sort of like the difference between the spillway on a dam and a total failure of the dam. Does that make sense?

This is a VERY effective deodorant. If, like me, you're prone to get a little whiffy by day's end, you will LOVE this stuff. Coconut oil is naturally anti-bacterial and anti-fungal, tea tree oil and other essential oils are antiseptic, and baking soda is known to eliminate odors. You know what my armpits smell like right now? Tea tree oil. That's it. And it's been a good ten hours since I applied my natural deo. And I've been outside in the August humidity, and I ran around at school for a couple hours!

But speaking of temperature and humidity, coconut oil tends to liquefy at around 75 degrees (that's Fahrenheit, y'all). So if you're the type to keep the A/C set at 80 in the summertime, you're probably going to have to keep this in the fridge for a couple months out of the year. No biggie, but there it is. In the winter, keeping it solid shouldn't be a problem.

One of my biggest problems with commercial a-p/d's, aside from the aluminum, is the fact that after a few months of using one brand, my body seems to develop a resistance to it, and it quits working. (Same thing happens with shampoo, too. Weird.) But supposedly, as you go along using natural deodorant and your body gets used to not having chemicals stopping its natural processes (hello, God made us sweat for a reason! It's called detoxification!), you'll end up sweating less. I'll let you know how that goes! ;)

Verdict: thumbs up. One less chemical in my life. Good riddance!

Zucchini Fritters!

I, like many in the northern hemisphere this time of year, am dealing with a slight overabundance of zucchini. They're practically giving the stuff away at the farmers' markets and grocery stores (seriously! When was the last time you saw a fresh local veggie being sold for 70 cents per pound?). Zukes are a good source of potassium and vitamin c and an excellent source of fiber, so in addition to being inexpensive, they're nutritious. But really, how many stir-fries can a person eat? If you're overstocked with these delicious summer squashes, give this yummy -- and incredibly simple -- recipe a try!

Zucchini Fritters
makes 12-14 3" fritters

4-5 thin medium zukes* (see note)
1/2 cup whole wheat flour
1 egg
1/4 t. cayenne pepper (optional)
1/4 t. baking powder
salt and pepper to taste
oil for frying

Coarsely shred the zucchini. In a medium bowl, mix all ingredients except oil. I used my hands and found it much easier than using a spoon or fork. Heat oil in a heavy skillet (I used coconut oil and a cast-iron skillet) over medium-high heat. Form zucchini mixture into 3 inch patties and drop into oil. Press slightly to flatten them so the edges get extra crispy. Fry fritters for 4-5 minutes per side, turning only once during cooking. Don't be afraid to let these babies get good and mahogany-colored! You definitely want to give them a chance to get nice and crunchy on the outside. Drain on paper towels or lint-free cloths. Serve hot.

* Note: I feel your pain with the whole "what size zukes should I use" quandary. Really. These puppies vary from skinny, cornichon-like dainties to ones as big around as my arm. For the purposes of this recipe, I used 4 zukes that were about 1.5" in diameter and about 7" long. That's as close to scientific as I could get, y'all, but fortunately this recipe is very forgiving. Use your discretion in selecting zukes that aren't massively overgrown, because the freakazoid ones can be a little (or a lot) bitter. Use the enormous ones for zucchini bread, because the sugar helps hide the bitterness.

I Love Risotto AND A Good Day's Work

So. Risotto. Is there a reason you're NOT eating risotto for dinner a couple times a month? If it's because you don't know how, here: let Marcella teach you. That's really all you need. Recipes? Psshhh. Risotto is a method, homeboy. And it goes a little something like this:

Take some fat. Heat it in a pan. Add a few aromatics. Throw in some long-cooking veggies if you like. Sizzle them for a little bit. Meanwhile, boil some water or broth in another pan. Add some arborio or carnaroli rice to the pan with the fat and aromatics. Stir it around until the edges start to look translucent. Don't let it brown. Add a splash of white wine. Add the water or broth a half-cup or so at a time, stirring constantly, until each batch is absorbed. When the rice is al dente, taste, adjust seasoning, and add quick-cooking veggies and a few flavor enhancers. Butter. Cream. Cheese. The texture should be creamy and loose, but not soupy. Add an egg yolk or two off the heat if it tickles your fancy.

Does that sound easy enough? Think of the variations.

Cajun Risotto
Fat: bacon grease
Aromatics: onions, peppers (capsicums), garlic, bay leaf
Long-cooking veg: none
Liquid: water or chicken broth
Quick-cooking veg: peas
Flavor enhancers: cream, very aged gouda
Bonuses: andouille sausage, shrimp

Springtime Farmers Market Haul Risotto
Fat: olive oil
Aromatics: onions, garlic
Long-cooking veg: morels
Liquid: H20
Quick-cooking veg: shredded zucchini, spring onions
Flavor enhancers: butter, parmigiano reggiano, egg yolk

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Also, a good day's work would be... the 7 half-pints and two pints of strawberry-rhubarb jam and 4 half-pints of serviceberry-raspberry jam. Have I mentioned that I love canning? Because I do. It's probably my favorite all-time kitchen activity. Narrowly above baking bread, but there just the same.

Pickles!

Hey, y'all! I was just making some pickles yesterday and thought of you!

I love canning, but that love does NOT extend to canning pickles.* Instead, I love to make refrigerator pickles, which couldn't be easier or more yummy. The basics are simple: you make a quick brine, add seasonings, and put sliced vegetables (which are sometimes blanched) into the brine. Then refrigerate overnight, and voila! Pickles!

The pickles I made yesterday went a little something like this (all measurements estimated -- this ain't rocket science, y'all):

1/2 cup red wine vinegar
1/4 cup white vinegar
1 cup warm water
1 tablespoon kosher salt
1/3 cup white sugar
1/2 teaspoon dried dill
pinch red pepper flakes
few grinds of black pepper

1 large (seriously massive) English cucumber, sliced thinly
1 large carrot, sliced thinly
2 spring onions (scallions), sliced lengthwise a couple times

Throw all that together in a jar. Give the brine a taste -- it should be tangy but not elicit a "whooo." Adjust seasonings, remembering that the spices will become stronger as they steep in the brine. Let it all sit overnight, and then nibble away.

Of course, just about any firm-textured vegetable will work for this: blanched cauliflower, green or wax beans, pearl onions, sweet peppers, roasted beets, etc. Beet pickles should certainly include much more sugar.

It's a frugal way to deal with a surplus of veggies because it extends the life of that veggie, and it's also MUCH cheaper than your average store-bought condiment. Great accompaniment to a simple dinner of bread and cold meat. Mmmm...



*Notable exceptions to this rule include bread-and-butter pickles and cinnamon pickles, which hold up well to canning. Hmmm... those would be good tutorial posts for my mom to do, since I've never made either on my own.

Guess What I Did

So, yesterday mid-afternoon, like a moron, I started making bread. Why is that so bad? Because I had a wedding to go to downtown at 5:00... which meant I had to leave the house at 4:15 at the latest. I completely forgot about it (the bread, not the wedding) until I was running around my house, dressed and made up, shutting lights off. I looked into my kitchen, and there on the counter was a lump of dough, way more than doubled in size, bone dry on the outside. AUGH. I scraped it into a bowl, chucked it into the fridge, threw a wet towel over the top of it, and ran out the door.

This morning I pulled the bowl out of the fridge and peeked at the dough with no small amount of trepidation. Whew! Slightly risen, which is just what I wanted to see. I tipped it back out onto the counter, cut it in half, and let it come to a manageable temperature for an hour or so. I shaped the loaves and let them rise for, like, three hours, which is how long it took for them to rise to an inch above the pans. Yow.

Anyway, disaster averted, which was awesome, because if there's anything in the world I HATE, it's throwing away food. Not the prettiest bread I ever made, but it worked, and it's still darn tasty if I do say so myself.

So now you know. You can rescue bread even if you forget about it, leave it out uncovered so it gets all dessicated and cracked, and end up having to leave it until the next day.

Welcome to MadEnough Tips!

Hey all, I decided to start a new blog to cover specific tips, recipes, strategies, and other stuff that would either take up too much room on my main blog or would be too specific to have a broad appeal. You know, I have to think about the masses of readers out there, right?

Check back regularly for gardening advice, canning tips, recipes, and much more.

Love y'all!

Laura