Today my son asked me about whether he could mix milk and honey. I hear about the land of milk and honey, there are dozens of blogs named milk and honey about cooking, cookbooks called milk and honey, a honey cookbook that I have on my shelf, and a medieval recipe book. None of them have a single milk and honey recipe — unless you’re looking for soap or enemas.

So I put myself to the task. Here’s the recipe:

4c milk (skim, part-skim or whole)
1/4 cup honey

heat milk over medium heat (I used skim)
slowly add honey while stirring until dissolved
(coat measuring cup with a little milk to help the honey pour, or rinse with warmed milk to get out the remainder of honey.)
remove from heat before it boils (I removed it before it even scalded)

Makes 8 half-cup servings — note that it’s like candy. A full 8oz cup would probably be a lot.

This is VERY SWEET but it’s also REALLY good. If you don’t like things candy-sweet try less honey or add an extra cup of milk. Organic milk and raw fresh honey would probably be great — I’d just remove it from the heat ASAP to keep the honey and milk from losing too much of their vital nutrients to the heat. Adding honey to cold milk doesn’t do the same thing at all; the honey pools on the bottom of the cup.

I’m drinking it hot, and I’m chilling the rest to try it cold. My son is very happy with it. It feels like it would soothe a very sore throat.

May make a good substitute for eggnog for people who don’t like the idea of drinking eggs I didn’t try adding any spices to it, and I’m sure that using whole milk would make it thicker and of course more fattening (thus probably tasting even better). If I try adding spices I’ll add them to the comments.

Note that milk and honey baths are used to prepare livestock for county fairs and shows. LOL

I bought fresh spinach and feta cheese at Sam’s Club in Middletown. The plan was to make Spinakopita, one of my son’s favorites — I was going to make it with pie dough. I have a clue what dealing with filo is like — so it was “spinakopita” — I know it’s not, but who cares as long as my son eats it?

Then the spinach scare. Ok, so I throw out the spinach. Even though it was “organic” and probably didn’t go near any other spinach — with so many people in the hospital and someone dead, it’s not worth spinakopita-ish to make everyone in my family sick.

So then what? I have a pound of feta and no place to go. So I bought a LOT of fresh broccoli. About 4 florettes. I steamed it. I thawed 2 pie crusts.

I cut up about 3 cloves garlic fine.

I didn’t have a yellow onion so I used about 1/8 of a hefty red onion. — about 3-4 tbs when chopped fine.

I fried up the garlic & onion in olive oil, tossed some crumbled up feta in briefly — probably a good 1/2-3/4 cup. Only for about a minute or less — I removed it from the heat when the cheese started melting a little — just enough to make some creamy oil in the pan, but not to make a gooey mess.

I burned a finger from the steamer — that is definitely a prerequisite!

Then I used tongs to hold pieces of broccoli on the cutting board (they’re HOT!) and chop them up with my handy veggie cleaver — cutting up the florets and stems into tiny chunks and a bunch of bittie flowers. I tossed this in with the stuff from the pan in a bowl, mixed it up and made some very sloppy loaves with quarters from the pie crust — I cut the crust dough into quarters, then rolled it out thinner with a rolling pin. You may want to cut them, ball them up, re-roll them and make loaves like empanadas. I was short on time. If you seal them well, take a sharp knife and put slits in the top.

Now I am waiting for them to cook so I can eat them. I’m trying cooking them at 375 even though pie recipes cook hotter.

…

Mmmmm — I waited until they were crisp but barely brown, and they’re YUMMY! They also passed the son test.

Enjoy!

I knew that day lilys were edible, and I saw them cropping up all around my new house. So I broke out Steve Brill’s book — he being my favorite authority on edibles — and he mentioned all the various ways people eat day lilys. My mind got caught on day lily bud pickles. When Steve said that the plant no longer propagates via flower, it propagates via rhizomes, I knew I’d hit the jackpot. I bottled some day lily buds in a fairly usual pickle manner last night, and today I’m trying a variation on a day lily bud recipe I found on the internet. In a few weeks I’ll be able to say how they taste. But the one I bottled last night is a beautiful red color. I had brined the buds for 12-24 hours (2 batches that I collected over two days), and put a plate on top to weigh them down. Some discolored a little, and some discolored a lot. I should have put them all in the jar and poured the hot vinegar over them, but I discarded some of the most discolored ones. Turns out that everywhere they discolored turned a brilliant red color in the vinegar solution, making a very pretty display if nothing else.

However Steve Brill said that day lily pickle buds are delicious. If it ever stops raining, I’ll put pictures of day lilies and their buds online for people to get a good id. There’s similar, still edible species (tiger lily), but the day lily has no poisonous look-alikes. As always, pick your plants away from car-ways. You don’t want auto emissions on your food.

Also, I use pasta/tomato sauce jars or pickle jars that I’ve cleaned for making things in vinegar. Vinegar corrodes metal — normal Ball or canning jars use metal rings and the lids will often corrode. Tomatoes are also corrosive so they use lined jar lids for pasta sauces.

My recipe — the first batch I used about 1/4 cup salt to 1c water for the brine. I soaked the day lily buds by submerging them in the brine at room temperature (you may try in the fridge, maybe they wont get browned around the edges…) overnight. The following morning I picked more and left the whole lot in the solution until the evening. I created the vinegar pickling mix by filling a similarly-sized jar about 4/5ths or more with 1/2 organic cider vinegar 1/2 white vinegar, about 3/4 to 1c white sugar, about 4 whole cloves, 1/2 tsp coriander, 1tsp fennel seed, 1tsp black peppercorns. Stirred it up, put it in a non-metal saucepan to heat to steaming. You can be more patient than me and boil it While waiting, I rinsed the buds from the brine, and lined them up in the jar. Line them up very tightly if possible — I didn’t, and they all floated to the top. I was afraid to squish them too much. When the vinegar solution was ready, I poured it SLOWLY over the top (make sure the jar is warmed so that it does not shatter!), waited for bubbles to float out, poured in more, etc. I attempted to completely cover the buds without having the vinegar touch the lid of the jar. I eventually put the lid on, and turned the whole jar over (use gloves! it’s HOT) a few times, re-opened it and poured more solution in. Label the LID of the jar, and turn it over a couple times a day for the first few days, especially if there are buds that aren’t quite covered on the top. I’m hoping they eventually get saturated and sink to the bottom.

Today, instead of brine, my recipe calls for boiling the buds for 20 minutes or so — enough to eat them as a vegetable. I’m using a different pickling solution — one much less clear, so it won’t be as pretty on the shelf. The buds came out of the boiling with the water mainly black, and the buds looking like soggy stringbeans. I put them in the jar, heated the pickling solution and I’m waiting for it to cool so I can put a label on it. This time I did a part apple cider and part white vinegar solution again, but I made about 1/3 of the sugar molasses and the spices were 2 whole cinnamon, 5 whole cloves, and a pinch of allspice powder (I need to get more whole allspice!). I couldn’t really pack the jar tightly, but these babies were so tired and waterlogged that they sink easily. At the same time, they have totally lost all firmness and color compared to the brined buds. We’ll see how it all turns out.

Dose of common-sense: I’m not prescribing remedies to you. If you want to make your own medicines, get at least a basic education in herbalism first. If you want to do field identification of plants and herbs, get some good field guides, and verify some plants against knowledgeable persons before imbibing.

What a godawful two weeks.

I got something, perhaps a case of Poison Ivy, about two weeks ago. I know because the grass needed to be mowed again. My partner, Chris (yep, two of us), mowed two weeks ago, having bought a new mower. I was a complete IDIOT and tried keeping him company while he did it — put on some gloves, and went out to prune some of the crazy hedges and bushes out there. I didn’t care that the mower was spewing cut grass at me on occasion — or that I was breathing in the dusty crud that it was pouring out. I clipped hedges, and gathered up armfulls of brush clippings to the margin of the woods to toss on a pile of deadfall we’d been collecting there.

The next morning, I had some bug bites along my right arm, from wrist to about my elbow. I scratched, didn’t think much of it. Mosquito, flea, whatever — something had snacks on my arm all night. So be it.

Then my left leg behind the knee was itching. Again — didn’t think much of it. We have pets, hence fleas, and anything below the knee is game *sigh* So again, I did nothing. This is about Friday night or so.

By Sunday I itched in several more areas, but nothing beat the welts behind my knee. I got some hydrocortisone cream. I figured it was a minor itch/allergy and should be treated as same.

On Monday I knew there were serious problems. Where there were two 1″ wide welts behind my knee the night before, now the entire area behind my knee was swollen.

By Tuesday I figured out that it was eczema or contact dermatitis. I got a Benadryl dye free equivalent, and a topical version, some health food store remedies, and made my own ointments from herbal oils I had on-hand.

I slathered plantain ointment on the affected areas. I had enough that I made 3 4oz jars of ointment. If you can’t picture it, figure it’s a large 12oz soda cup full of goo. I still can’t say if it helped but it did keep the itching down, and my skin sucked it up like it was starving. That last may be a problem, though, since it fed my skin (yum!) but didn’t necessarily lock in the moisture the way something with mineral oil or petroleum jelly would have.

Soon it was a week of intensive itching, I was desperate, and I was no longer satisfied with my normal regime of simples (one herbal remedy at a time). I suspected it might be Poison Ivy (oak, sumac, who cares?). I saw that I was going to run out of ointment at this rate, I got more creative (read: desperate), and I made a jar of ointment (same steps as above) out of lance-leaf plantain that had soaked (for about 10 years) in almond oil, then after filling one jar I added mugwort oil (Artemesia vulgaris) to the pan that had been soaking in olive oil, and a little more beeswax. I poured that into a jar for one jar of plantain/mugwort ointment. Then I punctured and squeezed out about 4 capsules of Vitamin E oil (Carlson E-Gems - d-alpha tocopheryl acetate from soy in sunflower/soybean oil, beef gelatin (?), glycerin and water), and poured a jar of the plantain/mugwort/vitE ointment. Then I added goldenseal powder (Hydrastis canadensis, store purchased), and poured the remaining 3 jars of the huge combo of plantain/mugwort/vitE/goldenseal. In the end I had a total of 6 more jars of ointment. Final 3 jars ingredients, approximated for proportions: olive oil, almond oil, mugwort, plantain, beeswax, vit E and goldenseal powder.

Having plantain and mugwort sitting in oil on my herb shelves for 9 years is a very long time. I simply had no overwhelming need to decant (pour the oil out of) the jars, and I had been slowly edging back into making remedies since moving upstate. However, this was a full all-out plunge back into being an herbalist. I researched, because I didn’t see any jewelweed (Impatiens aurea or biflora, a poison ivy remedy) whatsoever in my poison-ivy haven of a yard. Mommy N doesn’t work that way — where there’s a problem, there’s a cure. Since there was no jewelweed, I knew there must be an alternative cure somewhere in my yard. I looked for eczema remedies. I poured over my class notes from too-many-years-ago. I thought for a moment that I might need to upgrade my field guides — I upgrade all my techie manuals for programming languages and web languages, don’t I? But wait –

Plants don’t mutate over 20 years. Of course my field guides are still accurate.

And then I found another answer. Cleavers (Galium aparine), a very distinctive little plant, and I had noticed it growing everywhere in my yard. I even had identified the plant instantly by name around the grounds, even though I had never worked with her as a remedy for anything. The suggestions were for using the juice of the plant rather liberally, but I didn’t have the heart to take that much of this not-very-juicy plant in order to attempt to make several teaspoons of juice a day. I opted to make a tincture, less effective but much more efficient in use of my green friend — it wouldn’t be ready in time for what is going on now, but I have a feeling this won’t be the only time and next time I’ll know what’s happening and have a (hopeful!) cure handy.

I also replenished my stores of plantain oil by starting a jar of plantain oil, and at the same time I started a jar of yarrow oil (Achillea millefolium) and a jar of ground ivy tincture (Glechoma hederacea).

The good news is that in spite of (or perhaps aided by) my attempts to self-medicate, the eczema/dermititis is fading off. I have no idea whatsoever whether what I did to myself helped or not — I know I suffered a great deal of intolerable itching, weeping, large portions of both legs covered in dry itchy patches, peripheral itching over my arms, back and belly with mild bumps and redness, skin peeling, etc. No cracking or bleeding, which is probably only thanks to the aggressive moisturizeing/nourishing of my skin.