15 BEVERAGE REFRIGERATOR

Vital Baby Press 'n' Pop Mini Freezer Pots, Orange, 1 Ounce, 8 Pack

Our Press 'n' Pop Mini Freezer Pots are perfect for freezing homemade foods or breast milk in convenient 1oz portions. Their secure snap-on lids ensure that food is protected from contamination and their soft Press 'n' Pop bases make it easy to pop the frozen food cube out … OR… microwave, defrost, and warm straight from the freezer and feed directly from the pot! The choice is yours! They are safe for use in the dishwasher, microwave, sterilizer, and freezer. BPA free, Latex free, and PVC free.

Today seems like a good day to hide in the kitchen.

I just finished making the butter you see in the lower right corner of the image. When I mentioned on Twitter than I was headed into the kitchen to prepare handmade butter, I received a number of comments saying I'd taken the DIY a little too far (Thanks, Dmitri--love you too ;) . But homemade butter isn't fancy or hard to make! All you need is:

+ 2 cups (1 pint) heavy whipping cream, chilled (I splurged on fancy cream from the Pike Place Market dairy)
+ Pinch salt

And a glass mason jar with a good lid, which you should chill in the freezer or fridge for a little while prior to filling it with the cream and a marble (or something else small and food-safe to use as an agitator--I used a little plastic egg). As a kid, when I made butter at home with my mom, we used an antique glass churn with a mess of gears attached to wooden paddles that's been in the family for 150 years, but a jar works fine. :)

Take out every ounce of loneliness, aggression, and sheer unbridled hatred you possess on your cold, cruel jar of cream (read: shake that bastard). After 15-25 minutes of bashing that cream about, you'll find it has become chunky and buttery. If your cream refuses to cooperate, you can finish the churning process in a blender (I set mine on "stir" and "low" and it literally took two good pulses to create butter action).

Once you have solid and liquid, strain the liquid off, which is tasty buttermilk (see my measuring cup in the photo) that you can drink or save in the fridge for baking. Then, pour cold water over the solid so it's covered, and drain it off through a strainer. You'll want to keep doing this until you get clear water as result of straining the butter.

After your butter has had a bath, press all of the remaining liquid out of it with a wooden spoon (any buttermilk left behind can go rancid and ruin it), add salt and/or spices (I recommend various kinds of sea salt, chives, dill, garlic, curry, etc.) and pack it into a container. Chill that sucker in the fridge and serve it on fresh bread. SO GOOD.

[Heirloom tomato came from the Local Roots Farm CSA. I'm not a big tomato fan but it was just too pretty not to photograph.]

(you may like to use a whole chicken instead of sardines...some dogs don't do well with sardines)

Okay...you love your dog and want to do whats best for him...so you buy him the
most expenisive dry dog foods.

However they may be pricey and good for your dog...They are processed and as we know processing takes out nutrients.

Therefore this simple mixture of sardines,
frozen veggies,pinto beans,rice,oatmeal and
store bought chicken wet dog food...gives
you all you need in nutrition.

This is added as a supplement to normal
priced dog food such as Purina 2 parts dry
and one part "Peppers Stew" at dinner time.

you can make large amouts at a clip that
will last months in your freezer for your
small or medium dog.
(note...dogs also need organ food periodically...so every 2 weeks I give my dog
chicken livers for a couple of days)