Good morning! I was walking with Wharfie this morning! The dosa batter I had made needs to sit for another twenty-four hours before I can cook with it, because it wasn’t hot enough for a long enough period of time yesterday.
I oiled the rocket stovetop today!
Here's an update on the inside of Allerton Abbey!
We had lots of fun working on Allerton Abbey!
I think English Fred is super talented!b I'm loving the artistic leaf he's doing above the doorway of Allerton Abbey!
Good morning! The dosas I fried up were delicious with the mint chutney I made!
These are some pictures of the awesome dosas I made! They were a hit with everyone this morning!!!
We made progress on the deck of Allerton Abbey, building and leveling the second cob floor, and preparing the next room for adding a cob floor to it. We are on the first stages of building the cob floors. We have not yet gotten to using finer cob, that the upper layers of the floor use. We're using rougher cob on the big bottom layer that is just above the gravel base.
This is the first cob floor drying before we add the next layer of cob. The floor has to completely dry all the way through before the next layer can be added.
This is the second floor we are building.
I primarily am stomping cob, mostly because I can lift the tarp for turning over the big cob batches and that I'm heavy enough that my just walking on the con does a good job of mixing it. The steps we do for making the cob is as follows: make a pile of sand, add clayslip, mix in the clayslip, add water as needed, once the sand and clay are fully mixed and at the right consistency, add straw, mix in the straw, add water as needed, and then, apply the cob once at the right consistency.
Here's an interesting insect I saw crawling pn the wall of Allerton Abbey! And I find this tree's wound kinda interesting!
We brought a saw over from Basecamp to the Labs, so that we could cut boards for the deck. English Fred was working on the deck!
While searching the Shop for a metal detector, I think I saw a rocket oven and a solar cooker(?)
Jaqi was leveling the floor of the second cod floor today!
And look at that smooth first cob floor! And that beautiful leaf! I'm still amazed by how beautiful English Fred's work is with that leaf!
These are some of the localbees at Allerton Abbey visiting a bee house we have there!
Good morning! It seems like we got some rain this morning at Basecamp!
I prepared a floor of Allerton Abbey, so that a cob floor can start to be built there. The next steps will include adding logs to the sides of the floor, so that the gravel and cob will be contained.
Jen organized the tools and cleared out the next room we'll be working on!
The second cob floor room has its first layer of cob almost level!
We went to a clay patch on the lab and dug up more clay for making clayslip for making cob! We got rained on while doing this, so we hung out under a tree for a bit until the rain let up some. I got some pretty nature pictures!
Our lovely artist English Fred added beeswax to his leaf design to protect it and make it stand out!
I whitewashed the top of a wall in Allerton Abbey with lime wash.
A little bit of the beautiful Montana sky!
Since the dosas were such a hit (they were gobbled up in just 1.5 days!), I am making another batch of dosas! I have started soaking a mix of red/green/black lentils in one bowl, and I started soakign brown rice in another bowl!
I sauteed onions to do a more savory version of Indian-style Pancakes (Dosas).
I processed the lentils and brown rice to make the dosa batter!
After processing the lentils and brown rice, I added in the onions!
and then mixed the dosa batter all together! Now, I just wait 48 hours for it to ferment!
Someone at Basecamp had wished for muffins, and I decided I wanted to try making that happen! I made basic muffin batter with vegan and gluten-free substitutes! I used APC vinegar to replace whey; I used oat flour and coconut flour. I omitted tapioca starch to replace eggs, because coconut flour thickened the batter sufficiently. I can use the batter after between 12-24 hours of fermenting!