Julia Winter

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since Aug 31, 2012
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Julia Winter currently moderates these forums:
Pediatrician with a Master's Degree in Nutritional Sciences. Moved to Portland, Oregon in the summer of 2013. Took Geoff Lawton's first online PDC in 2014.
Moved from south central WI to Portland, OR
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Recent posts by Julia Winter

Greg Judy is the bomb.  Love his work, love to watch him tell his story:
1 day ago
Oh wow, Aimee - I'm impressed! I'm fine with watching people eat during the day, but I haven't gotten to the point where I can sit at the table during my usual eating window and not eat.

I have often cooked during my fast time, and it's annoying not to taste, but I've always started tasting at 6pm.  (Lately, I've started stuffing myself at 6pm, that's why I'm gaining weight, I think!)
1 day ago
That sounds fascinating!  I don't see a picture, though.  Can you try again?
1 day ago
Two months later, I'm coming up on two years of eating one (solid) meal a day.  I still find this to be a good strategy.

However, I have gained weight - I think due to the COVID situation.  I've been told that some people who are tracking calories in and out carefully have found they are gaining weight lately, just from the stress.

I'm just wearing scrubs at work these days, so I don't know what size of non-stretchy work pants I'm in right now.  (I kind of don't want to know.)  

Yesterday I ate a bunch of nuts and then some beef jerky staying late at work and when I got home we weren't having an organized meal (this is very unusual) so I just decided I would skip eating any more.  My stomach actually growled this morning, but I can't say I was suffering from hunger, more like I just noted the noise.

I still haven't gone more than 2 days without eating.  I think I would have to set up a retreat where I get away from my family to do a longer fast.  It's hard to skip that many meals, as we make a point of having a good dinner together every night (our kids are in 9th and 12th grades this year).
5 days ago
This is a cool idea!  Are you building an earthbag structure?
5 days ago

Inge Leonora-den Ouden wrote:Probably the crock pot is non-existing here too (like with Skandi in Denmark). So I don't have one. I never made caramelized onions, I always sauté them (or stir fry).
Maybe I can make caramelized onions in the oven? Can someone explain me how to do that, please?

I think in the oven, you'd start with a medium hot oven, sliced onions and fat in a casserole dish, with the lid on, until the onions are translucent.  Then turn the heat way down and maybe turn the lid sideways.  (I'm a little nervous that no lid in an oven might dry things out too much.)  Check it every half hour or so, stirring once an hour.
1 week ago
Rocket Sauna is an excellent winter project!  Combine with a polar plunge pool . . . .
I've canned several things, but this time I think I have the required pictures.  Yesterday I made apple pie filling.  It took most of the day, although I will say I was also making roasted applesauce and doing some other things, like making carnitas. The key thing about canning pie filling is that you have to have the right sort of starch.  Ordinary corn starch, or flour, is not good for canning.  I used the recipe on the back of the starch bag, to be safe and also because it was exactly the same recipe as 3 other places on the interwebz when I went looking for alternatives.  Canning recipes are that way - you don't mess with them.  

The recipe called for 6 quarts of sliced apples, but that was not enough.  Maybe they meant 6 quarts after blanching?  For this recipe, you peel and slice the apples (that's the time consuming part) and then blanch them in small batches for one minute.  They end up smaller and softer, but not fully cooked.  Anyway, I did not get 7 quarts of pie filling.  I got 5 and a half, and then that 6th jar got filled to the brim with leftover goo.  I made a lovely apple cobbler with the leftover, utilizing several more apples.

I usually lid the jars right after I fill them, but I was dealing with the "not enough apples" problem so I had them all still open, on the rack over the boiling water which helps keep pathogens away. Half inch head space, per the recipe.  I had a bit of siphoning (where preserves come out the lid either during or after the water bath) but not too bad.  I left the jars sitting in the water for 10 minutes after the time was up and I turned off the burner, and then I let them sit above the water another 5 minutes as I'd been warned that apple pie filling is known to siphon.
Yes, although I'm thinking cattle, not goats.  Goats are browsers, they eat the leaves from forbs and bushes and thus help with fire control in forest.  Cattle can be used to create healthy grasslands, a la Alan Savory:

3 weeks ago
This is a great opportunity for the right person.  I'm a bit tied down at the moment.  I'm guessing travel might be difficult during COVID?
1 month ago