Olga Booker

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since Aug 17, 2015
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Recent posts by Olga Booker

We've had ours for 20 years, maybe more.  There is a small accessory that fits to the top of the kettle on which you can sit a small saucepan.  You'll never make a gourmet meal, but you sure can warm a can of beans, some soup or make some porridge. If you have a small frying pan, you can even cook eggs.  We had a lot of fun with it when we were travelling, we've even used dry cow dung as fuel!

1 month ago
Just found this site.  Never used them so cannot vouch for them but they are in France and the site is in English


In France also https://b-and-t-world-seeds.com/  pretty crap website but enormous list of seeds

I'm sure there are others.  Incidentally, I did order some seeds from Seedaholic during the early lock down and they did delivered to France.
1 month ago
If anyone in France is interested, I have found out that it is called Huile de Colza.
1 month ago
In the depth of winter, I finally learned that within me there lay an invincible summer.
-Albert Camus
1 month ago
Mark, I sympathise with you. I am also chemical sensitive.  I react first by coughing a very dry, painful cough (always had sensitive lungs) followed by burning and watering eyes depending on the chemicals.  I avoid any gathering as the smell of detergent and fabric softener on people's clothes has me out of the door in 30 seconds flat. Cheap women's perfume has the same effect, and that's an every day kind of thing so I am not even talking about paints, varnishes, car freshener, bleach or any kind of cleaning stuff or sprays, etc.  I can't even begin to name all of it.

Maybe it's psychosomatic, maybe it's not.  I don't have to smell anything for the trigger reaction. Sometimes I start coughing and I know that there is something around that is not good for me or any one else for that matter.  Incidentally, just because one does not react physically to the chemical assault on the senses, does not mean that it is without harm.

As the OP was wondering about her loss of sense of smell after Covid, I'm pretty certain that it would not change the reactive symptoms associated with chemical sensitivity..
1 month ago

That leaves me with animal fats - things like ghee, butter, bacon drippings, lard, tallow, and schmaltz.  

Absolutely!  I am lucky enough to live in a goose and pig producing county.  Roast potatoes in goose fat?  Oh, man! That's so good.  And in Belgium, the best fries are cooked in beef fat.  Curry and ghee go hand in hand while some English puddings call for lard.  Being French, cooking with butter is a no brainer and as mentioned earlier Olive oil of good quality is reserved for salads or some simple dishes.  I never use coconut oil as it has too great a carbon foot print.
1 month ago
Whenever I look up a recipe that originates from the US, I often see the use of Canola oil.  I have never seen it in my part of the woods, although it doesn't mean that it is not available, I don't know., I always make a bee line for olive oil - can't help it, I was raise on it.  However when I looked Canola oil up, it really didn't  appealed to me.

Today, I stumbled upon this article by John Moody who is the author of three books: The Frugal Homesteader, The Elderberry Book, and DIY Sourdough: A Beginner’s Guide.

It certainly is an eye opener and I am glad that I never touched the stuff.

1 month ago
Just a small suggestion.  If the gentian powder is too bitter, have you ever considered putting it into empty capsules and swallow them with lots of water?

1 month ago
We lived in the Pyrenees for 13 years and decided to move to the Dordogne to be nearer our daughter and at the same time start a new Permaculture adventure.  And boy, is it an adventure, a challenge, and a lot of fun!  If you know the Dordogne very well we are not very far from Brantome-en-Perigord, and about 45 mins from Perigueux.
2 months ago
Fairly, we live in Dordogne.
2 months ago