DIY: Natural Moth Repellent Sachets

It's really hard to buy a present for Mr. Minimalist.  He's just one of those people.  One year I bought him a sweater.  Another year, a soft scarf, and the year after that? A nice winter hat.  This is how unoriginal I've become.

Thanks to our moth infestation, we no longer own any of those things.  I guess that's the one good thing about moths-- now I have a list of presents lined up for the coming years.

But in all seriousness, it's a real problem.  Moths are attracted to dark untouched corners, and even in a small space like ours, there are plenty of those.  

Mothballs have never been an option-- I can't stand the smell.  Now that I know that they're terribly toxic to have in your house, I feel justified in my peevishness.  But mothballs do work, and I've had a really difficult time finding a natural alternative to those convenient little parcels of chemicals.

I scoured the internet for solutions to our problems.  And, after ironing, dry cleaning, hot washing and tossing (all solutions to killing the moths and larvae on infested clothing that I read about on the internet), I resolved to go whole hog into the natural moth repellent business.  

What helps?  Although nothing is for sure, there are scores of herbs and other natural ingredients that you can use around your house to ward off those flying nightmares.  Here are the top few:

• Cedar 
• You can buy the essential oil, or blocks of cedar wood and keep these around-- but remember the wood goes old, and has to be refreshed by sanding or adding oil;
• Eucalyptus
• They are sold where ever flowers are... supermarkets, florists, etc.;
• Lavender
• Available dried at florists, natural food stores;

(Yet Another) Hearty & Healthy Winter Stew: Chicken Meatball meets Tuscan Kale

I have a feeling I'll be making a lot of soup this season.

I don't think I touch soup half the year, but when the weather turns cold, there's nothing so comforting as a steaming, fragrant bowl of it for lunch or dinner.

(By the way, if anyone could explain the difference between soup and stew to me, please do!)

Anyway, another joy of soups and stews is that it's so easy to make them healthy without taking out any of the things that make them filling and satisfying...

Tomatoes + Parsley = Quickest Pasta Recipe Ever (p.s. your toddler will eat this!)

I don't think you can possibly find a quicker pasta recipe than the one I am about to lay before you.  Aside from opening up a jar of something, this has got to be it.  And, it's much more satisfying not to mention delicious.

It's a great way to use those beautiful tomatoes that are spilling off the stands at the farmers markets these days.  If the heirloom varieties weren't $4/lb at my local farmers market, I would totally have used them.  Instead, I got the cheaper plum tomatoes (a mere $1.50/lb).  They didn't disappoint.  The tomato flavor really sings in this dish, and you can appreciate the fresh taste since the tomatoes stay raw.

The secret, I think, is that by tossing the warm pasta with the sauce, the pasta drinks in all the flavors and what you end up with is something savory yet refreshing.

So here it is.  Make it while the pasta cooks.

Quickest Pasta Recipe Ever

Ok, so it's a little more than just tomatoes + parsley, but it takes minutes to make!  If you make this in the summer, use as much fresh basil as suits your taste.  Since we're well into fall here, I chose dried basil.  Adding fresh parsley, which I keep in a pot on a sunny windowsill, brightens up the dish and kind of fools you into thinking the basil is fresh too!

3-4 large plum tomatoes, chopped

1 tbsp dried basil (or 1/4 c fresh chopped basil)

1/4 c fresh parsley, chopped

1/8 c olive oil

2 cloves garlic, minced

1/2 tsp kosher salt

1 lb whole wheat penne

Start boiling the water for the pasta.

Chop tomatoes and parsley, toss in the bowl with the olive oil.  Take dried basil and, rubbing it between your palms to freshen the herb, add it to the tomatoes.  Mince the garlic, and add it to the tomatoes, along with the salt (optional: I like to mince the garlic with the kosher salt, it kind of mashes the garlic down even further, which is nice since you won't be cooking this sauce).  Toss well.

While you're making the sauce, add the pasta to salted boiling water and cook according to package directions.  While the water is boiling/pasta is cooking, your sauce will have a chance to set.  Drain cooked pasta and immediately toss with the sauce. If you like, top with shavings of parmesan or pecorino romano.  Enjoy!

Like this recipe? Let me know!  Have a quicker pasta idea?  Share it!

UPDATE: Toddler Alert!  My super picky eater / toddler extraordinaire ate this all up!  So for all of you out there trying to shove food into your toddlers or other picky eaters at your dinner table, try this!

How to Save those Summer Herbs?

We got a late start on summer gardening this year.  Our backyard was an overgrown wasteland when the weather started warming up, and it took us quite a while to get it in shape.  It's a small yard, but we've managed to make the most of it.  There is grass to play on, patio to eat on, and a boxed herb garden that makes me happy every time I look at it.

Now that the summer is winding down (or, as the temperature is telling me, has wound down already) I am trying to figure out what to do with my overabundant supply of herbs.

To dry or freeze?
I think it really depends on the herb.  Rosemary and lavender, the more woody plants, do well with drying.  They keep their scent, and a lot of the essential oils are still there when the moisture is gone.  Thought not a woody plant, the dill will probably be dried as well... even though it tastes so different dried then fresh and the thought kind of bums me out.

For the rest? Freeze, definitely.  I think.  I'm still researching.  Parsley and cilantro will freeze well in ice cube trays and water.  As for basil, I'm not so sure... I read here, on Apartment Therapy, about a way to freeze the herb in olive oil, which sounds good in theory.  I'll have to experiment.

I have zero clue what to do with the profusion of lemon verbena.  I hope it freezes well.

How do you preserve your summer herbs?  Suggestions welcome!

Greek Yogurt + Dill = Happiness

It's amazing what I've learned to do in five minutes.  I can load the dishwasher (or, since it's been broken for a week, I can hand wash a sink full of dishes), sort and start a load of laundry, or catch up on email.  Today, I realized, I could also make a super yummy dip that is actually pretty healthy too. 

I found a recipe for dill dip years ago, and the first time I made it I accidentally screwed up the proportions and it turned out wonderful!  It's a great way to use fresh dill which you can find all over the place right now.  The walnuts really add something I think.  The best thing about this recipe?  You can make it in five minutes.  Maybe less if you move fast.  I made it this morning while my daughter played with her toys.  If you've had a one year old, you know that five minutes is sometimes all you have.

Five-Minute Summer Dill Dip (adapted from Real Simple)

It really makes a difference what kind of yogurt you use for this recipe.  We go through vats of greek yogurt in this house, so it's always around.  If you don't keep it in stock, then you can probably pick up a single container just for this recipe (I like Chobani's 0% greek yogurt, a 6 or 8 oz container should be fine).  According to this recipe calculator 1/8 of this recipe (which would make up a hefty snack) has only 3.3 grams of fat and more protein than carbs.  Pretty good I'd say.

1 cup fat-free greek yogurt
1/3 cup fresh dill, chopped
1/3 cup walnuts, chopped
1 large clove garlic, minced
1/2 tsp kosher salt

Chop. Mince. Mix. Eat.