Passive Solar Modern Prefab House Returns To Off Grid Passive Solar Living With Summer Done
|An early picture of the off grid passive solar modern prefab house, just for fun.|
|Our modern prefab house, today. With solar system and wood stove chimney installed.|
Each summer when on the bay, I can up a storm.
Living off grid and always aiming to be more efficient and independent, I was pulled in to the video's assertion that the food retains nutrition for longer amounts of time. I also understand the value of spending more for better quality. But what do YOU think? Would you spend $2,000+ to preserve your food? Would you eat 25 year old food? What would it be like? If you are as curious as I, here is one person's story.
On the bay, we had a great time getting to know the German sailors Thomas and Susanna as they wait out hurricane season in Deltaville. They were appreciating the chance to stretch their legs off the boat, hence Thomas spent time this week with Handsome Husband helping to re-roof the shed!
|Our neighbor J came over to make sure|
the German guys were doing it right. <3 td="">3>
Read their story, and adventure, here.
Since then, they have been sailing the world, so check out their blog to see their amazing journey!
Bad weather moved up the coast. Tuesday, it TYPHOONED.
So we Monsooned with the A's! 💛
Inspired by a '70s cookbook and bad weather, we made a memory of 1970s food with dear friends, on a dreary day.
We served ham salad stuffed tomatoes, tuna "toasties," hot sausages, curried chicken salad, oysters Rockefeller, meatballs (because what are the 70s without meatballs?)... what else...
Wednesday, the sun emerged and the Germans were back!
Susannah overheard us talking about Pip 1's refusal to let me touch his hair (many jokes over that have been made this summer). A stylist, she showed up with her scissors, grabbed Pip 1 and gave him a haircut!
|Taaaa daaaaa! Handsome!|
Onion Pie On The Bay
Make pie crust, line pie tin. Slice onions and sautee in butter until soft. Sprinkle with salt, pepper, and Seafood Breading until it's all coated then add to pie tin and pour in beaten eggs, top with pie crust leaves you made out of some fancy pie pattern thing-a-mah-jig you found unused at a thrift store, and cook at 350.
Oysters Rockefeller, Copelandfied
Defrost a package of frozen spinach, which my children have never encountered. Pip 2: "Huh. A CUBE of spinach!" Yep. People do that. Now take that cube o' spinach and WRING it out well, over the sink, then chop.
Mince onion, stir into cheese and spinach with Worcestershire, lemon grass (you know how you can get it in a tube now? Yeah, that! A big glop!), wasabi, salt, pepper. I omitted the traditional bacon and breadcrumbs, and it wasn't missed a bit.
Lay oysters out on a baking sheet and top each one with the mixture, cook at 400 until oysters are firm, drain off juices and place on a *fancy schmancy* tray.
And just like that, summer was gone.
With a dear friend, I sat on a dock and watched the fiery summer sunset sink into the bay, as a large moon rose.
We stood up, hugged, and walked onward into fall.