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ZERO-WASTE CHEF
Eat All the Food You Buy and Invest the Money You Save. Posted on April 7, 2021. April 8, 2021. by Zero-Waste Chef. If, yearly, you invested the dollar value of food the average American family of 4 buys but doesn’t eat, in 10 years you’d have piles of cash. ReadMore.
SOURDOUGH STARTER METRIC AND US EQUIVALENTS I worked out these conversions using my 100 percent hydration sourdough starter, which contains equal parts flour and water by weight. When I feed my sourdough starter (which I generally keep small), I’ll add 40 grams of flour and 40 grams of water to a spoonful of starter from the previous batch. NO-WASTE IRISH-ISH SODA BREAD AND CONFUSING "BEST-BEFORE Instructions. Grease a baking sheet, an 8- to 9-inch glass pie dish or a cast-iron skillet. Preheat the oven to 400°F. In a large bowl, use a fork to mix together the flour, baking soda, salt and, if using, caraway seeds and dried fruit. If using orange zest, stir it into thebuttermilk.
SOURDOUGH DISCARD VEGAN CARROT CAKE Preheat oven to 350°F. Generously grease an 8-inch by 8-inch glass or metal baking pan. In a medium bowl, combine flour, brown sugar, cinnamon, baking soda and salt. Mix well. Stir in raisins. In another medium bowl, combine unfed discarded starter, cold water, vinegar, vanilla extract and olive oil. MAKE-A-DENT-IN-YOUR-DISCARD SOURDOUGH PITA BREAD Combine the warm water, sugar, salt, olive oil and yeast in a large bowl. Stir in the sourdough starter discard. Add half of the all-purpose flour and all of the whole-wheat flour and stir until well combined. Add the remaining all-purpose flour, half a cup at a time, mixing well after each addition. Form the dough into a ball. 15 WAYS TO REDUCE WASTE IN SCHOOL CAFETERIAS Recently a concerned mom asked me if I had any ideas to reduce waste in school cafeterias. When my email back to her grew longer and longer, I realized I had better just write a blog post on the topic. The school year may have ended (or will end soon) here in the US but HOW TO FERMENT VEGETABLES IN BRINE Add salt to water and stir. It will dissolve after several minutes. 2. Prep vegetables and stuff into a clean jar. 3. Pour enough brine over the vegetables to completely cover. 4. If necessary, place a weight on the vegetables to submerge them under liquid. A small jar within the jar works well for this. HOW TO MAKE A SOURDOUGH STARTER (IN STICK DRAWINGS) I taught a sourdough starter workshop last month and I really could have used some graphics to outline the process. Creating a starter from scratch may sound complicated (you can read more about it here and here) but involves only a handful of steps and your patience.I hope these slides will help explain this magical process of transforming flour and water into a living culture. USE-IT-UP CORN COB BROTH Layer the corn cobs across the husks and floss. 2. Add enough water just to cover the cobs, husks and floss, bring to a boil and reduce heat to a simmer. 3. Simmer for 30 to 45 minutes until golden, fragrant and sweet tasting. 4. Strain the broth through a sieve or a colander lined with a thin cloth. 5. NATURALLY FERMENTED HIBISCUS SODA 1. In a glass jar, combine 1 tablespoon grated unpeeled organic ginger and 1 tablespoon sugar. 2. Add 1-1/2 cups water and stir vigorously. Cover your jar with a small breathable cloth to allow air to circulate and to keep out pests and dirt. 3. Feed yourZERO-WASTE CHEF
Eat All the Food You Buy and Invest the Money You Save. Posted on April 7, 2021. April 8, 2021. by Zero-Waste Chef. If, yearly, you invested the dollar value of food the average American family of 4 buys but doesn’t eat, in 10 years you’d have piles of cash. ReadMore.
SOURDOUGH STARTER METRIC AND US EQUIVALENTS I worked out these conversions using my 100 percent hydration sourdough starter, which contains equal parts flour and water by weight. When I feed my sourdough starter (which I generally keep small), I’ll add 40 grams of flour and 40 grams of water to a spoonful of starter from the previous batch. NO-WASTE IRISH-ISH SODA BREAD AND CONFUSING "BEST-BEFORE Instructions. Grease a baking sheet, an 8- to 9-inch glass pie dish or a cast-iron skillet. Preheat the oven to 400°F. In a large bowl, use a fork to mix together the flour, baking soda, salt and, if using, caraway seeds and dried fruit. If using orange zest, stir it into thebuttermilk.
SOURDOUGH DISCARD VEGAN CARROT CAKE Preheat oven to 350°F. Generously grease an 8-inch by 8-inch glass or metal baking pan. In a medium bowl, combine flour, brown sugar, cinnamon, baking soda and salt. Mix well. Stir in raisins. In another medium bowl, combine unfed discarded starter, cold water, vinegar, vanilla extract and olive oil. MAKE-A-DENT-IN-YOUR-DISCARD SOURDOUGH PITA BREAD Combine the warm water, sugar, salt, olive oil and yeast in a large bowl. Stir in the sourdough starter discard. Add half of the all-purpose flour and all of the whole-wheat flour and stir until well combined. Add the remaining all-purpose flour, half a cup at a time, mixing well after each addition. Form the dough into a ball. 15 WAYS TO REDUCE WASTE IN SCHOOL CAFETERIAS Recently a concerned mom asked me if I had any ideas to reduce waste in school cafeterias. When my email back to her grew longer and longer, I realized I had better just write a blog post on the topic. The school year may have ended (or will end soon) here in the US but HOW TO FERMENT VEGETABLES IN BRINE Add salt to water and stir. It will dissolve after several minutes. 2. Prep vegetables and stuff into a clean jar. 3. Pour enough brine over the vegetables to completely cover. 4. If necessary, place a weight on the vegetables to submerge them under liquid. A small jar within the jar works well for this. HOW TO MAKE A SOURDOUGH STARTER (IN STICK DRAWINGS) I taught a sourdough starter workshop last month and I really could have used some graphics to outline the process. Creating a starter from scratch may sound complicated (you can read more about it here and here) but involves only a handful of steps and your patience.I hope these slides will help explain this magical process of transforming flour and water into a living culture. USE-IT-UP CORN COB BROTH Layer the corn cobs across the husks and floss. 2. Add enough water just to cover the cobs, husks and floss, bring to a boil and reduce heat to a simmer. 3. Simmer for 30 to 45 minutes until golden, fragrant and sweet tasting. 4. Strain the broth through a sieve or a colander lined with a thin cloth. 5. NATURALLY FERMENTED HIBISCUS SODA 1. In a glass jar, combine 1 tablespoon grated unpeeled organic ginger and 1 tablespoon sugar. 2. Add 1-1/2 cups water and stir vigorously. Cover your jar with a small breathable cloth to allow air to circulate and to keep out pests and dirt. 3. Feed your GLUTEN-FREE SOURDOUGH STARTER AND FUN WITH GRAIN MILLS Don’t worry! You don’t have to go all Little Red Hen and plant the seed, to grow the crop, to harvest the grain, to grind the flour, to bake the bread. If you’d like to make a teff (or buckwheat) starter, you can buy teff (or buckwheat) flour. But, if you get serious about baking sourdough bread (or baking in general), I highly recommend you get your hands on a grain mill.7-DAY MENUS
Fruit. Tuesday. Egg scramble with leftover chopped vegetables, beet kvass. Last of the black beans and sides. Pizza with tomato sauce, topped with vegetables on hand and ricotta cheese, seasonal salad with balsamic vinaigrette. Kale chips, ginger beer. Wednesday. Granola topped with fruit and yogurt or almond milk. GLUTEN FREE SOURDOUGH STARTER ARCHIVES I ground up teff grains in my grain mills to make a gluten-free sourdough starter but store-bought flour also works as do variousgrains.
HOW TO FREEZE FOOD WITHOUT USING PLASTIC Loads of frozen vegetable peels and scraps. Simmering vegetable broth; notice the corn cobs and pumpkin pulp in this batch. Finished (free) vegetable broth. Soup. I love to make a vat of soup and freeze some of it in jars for meals later on in the month. ( 15 WAYS TO REDUCE WASTE IN SCHOOL CAFETERIAS Recently a concerned mom asked me if I had any ideas to reduce waste in school cafeterias. When my email back to her grew longer and longer, I realized I had better just write a blog post on the topic. The school year may have ended (or will end soon) here in the US but SOURDOUGH VEGAN PANCAKES Jump to Recipe. I usually make sourdough pancakes a couple of times a week following this recipe, which calls for butter and eggs (I use pastured only for both).Several people on Instagram have asked me for a vegan sourdough pancake recipe and I’ve been working on that this week.. I experimented with many substitutions to my sourdough pancake recipe, beginning with: HOW TO MAKE A SOURDOUGH STARTER (IN STICK DRAWINGS) I taught a sourdough starter workshop last month and I really could have used some graphics to outline the process. Creating a starter from scratch may sound complicated (you can read more about it here and here) but involves only a handful of steps and your patience.I hope these slides will help explain this magical process of transforming flour and water into a living culture. SOURDOUGH DISCARD VEGAN CHOCOLATE CAKE Instructions. Preheat oven to 350°F. Generously grease an 8-inch by 8-inch glass or metal baking pan. Combine flour, brown sugar, cocoa powder, baking soda and salt in a medium bowl. Combine unfed discarded starter, water, vinegar, vanilla extract and olive oil in a separate small bowl. Add wet ingredients to dry ingredients. FERMENTATION TOOLS, EQUIPMENT AND INGREDIENTS April 19, 2018. by The Zero-Waste Chef. You can spend lots of money on tools and gadgets designed specifically for making fermented foods—airlocks to let gas escape from jars, lids with small “windows” you open in order to release gas, glorified glass jars rebranded as “small fermentation crocks,” expensive weights,mandolines to cut
SOURDOUGH DISCARD PIZZA: HOW TO SOURDOUGH-IZE A RECIPE Instructions. Combine the flour and salt in a large mixing bowl. Use a wire whisk or fork to combine. In a medium bowl or measuring cup, combine the yeast, sugar and warm water. Set aside. Once the yeast mixture has become bubbly and foamy, stir in the olive oil and unfeddiscarded starter.
ZERO-WASTE CHEF
Zero-waste living step by step, with loads of recipes to replace your favorite packaged foods, tips on zero-waste and plastic-free living and the occasional rant. SOURDOUGH STARTER METRIC AND US EQUIVALENTS I worked out these conversions using my 100 percent hydration sourdough starter, which contains equal parts flour and water by weight. When I feed my sourdough starter (which I generally keep small), I’ll add 40 grams of flour and 40 grams of water to a spoonful of starter from the previous batch. NO-WASTE IRISH-ISH SODA BREAD AND CONFUSING "BEST-BEFORE St Patrick's Day and a windfall of rescued, perfectly edible milk past its best-before date inspired this soda bread post. MAKE-A-DENT-IN-YOUR-DISCARD SOURDOUGH PITA BREAD Jump to Recipe. If you’ve cooked a thousand sourdough pancakes since the beginning of the pandemic in order to use up your sourdough discard and you’ve avoided buying pitas at the grocery store because you can’t find them packaged in anything but a plastic bag (and they always taste stale), then you’ll love this recipe. It calls for an entire cup of unfed sourdough discard. SOURDOUGH DISCARD VEGAN CARROT CAKE Jump to Recipe Wash your hands Another sourdough discard cake for your unfed starter. The sourdough chocolate cake I posted last week was a big hit on my blog, in my mom’s kitchen and at my friend’s house, where I dropped off a cake on the weekend for her family.. So I decided to try a carrot cake version. OMG it’s good. My 88-year old mother, who had never heard the term “vegan 15 WAYS TO REDUCE WASTE IN SCHOOL CAFETERIAS Recently a concerned mom asked me if I had any ideas to reduce waste in school cafeterias. When my email back to her grew longer and longer, I realized I had better just write a blog post on the topic. The school year may have ended (or will end soon) here in the US but HOW TO MAKE EGGSHELL CALCIUM POWDER My daughter MK made me some homemade toothpaste a couple of years ago that I really liked. It was very similar to this recipe but she added calcium powder to it. She bought calcium supplements and emptied the contents of the gelatin capsules into her toothpaste concoction. I have wanted to make her toothpaste recipe HOW TO FERMENT VEGETABLES IN BRINE Click here to go straight to the recipe. When I prep sauerkraut, I add salt to a bowl of chopped vegetables, crush the vegetables, let them sit while they release water and then pack everything into clean jars.. When I prep kimchi, I add a lot of salt to a bowl of chopped vegetables, pour in water to make a brine, let the vegetables sit for a while, strain them, add my spices to them and then COCONUT MILK MADE FROM DRIED COCONUT Coconut milk is easy to make, delicious, inexpensive and you control what goes into it, in this case two ingredients: dried coconut andwater.
NATURALLY FERMENTED HIBISCUS SODA Perhaps kombucha isn’t your thing. To make that effervescent sweet–sour tea, you first need to get a hold of a live culture of bacteria and yeasts—a SCOBY. Perhaps you can’t find a virile, healthy one. Or maybe you find the look of SCOBYs revolting. You can still ferment sweetened tea. Just use a ginger bug instead of aZERO-WASTE CHEF
Zero-waste living step by step, with loads of recipes to replace your favorite packaged foods, tips on zero-waste and plastic-free living and the occasional rant. SOURDOUGH STARTER METRIC AND US EQUIVALENTS I worked out these conversions using my 100 percent hydration sourdough starter, which contains equal parts flour and water by weight. When I feed my sourdough starter (which I generally keep small), I’ll add 40 grams of flour and 40 grams of water to a spoonful of starter from the previous batch. NO-WASTE IRISH-ISH SODA BREAD AND CONFUSING "BEST-BEFORE St Patrick's Day and a windfall of rescued, perfectly edible milk past its best-before date inspired this soda bread post. MAKE-A-DENT-IN-YOUR-DISCARD SOURDOUGH PITA BREAD Jump to Recipe. If you’ve cooked a thousand sourdough pancakes since the beginning of the pandemic in order to use up your sourdough discard and you’ve avoided buying pitas at the grocery store because you can’t find them packaged in anything but a plastic bag (and they always taste stale), then you’ll love this recipe. It calls for an entire cup of unfed sourdough discard. SOURDOUGH DISCARD VEGAN CARROT CAKE Jump to Recipe Wash your hands Another sourdough discard cake for your unfed starter. The sourdough chocolate cake I posted last week was a big hit on my blog, in my mom’s kitchen and at my friend’s house, where I dropped off a cake on the weekend for her family.. So I decided to try a carrot cake version. OMG it’s good. My 88-year old mother, who had never heard the term “vegan 15 WAYS TO REDUCE WASTE IN SCHOOL CAFETERIAS Recently a concerned mom asked me if I had any ideas to reduce waste in school cafeterias. When my email back to her grew longer and longer, I realized I had better just write a blog post on the topic. The school year may have ended (or will end soon) here in the US but HOW TO MAKE EGGSHELL CALCIUM POWDER My daughter MK made me some homemade toothpaste a couple of years ago that I really liked. It was very similar to this recipe but she added calcium powder to it. She bought calcium supplements and emptied the contents of the gelatin capsules into her toothpaste concoction. I have wanted to make her toothpaste recipe HOW TO FERMENT VEGETABLES IN BRINE Click here to go straight to the recipe. When I prep sauerkraut, I add salt to a bowl of chopped vegetables, crush the vegetables, let them sit while they release water and then pack everything into clean jars.. When I prep kimchi, I add a lot of salt to a bowl of chopped vegetables, pour in water to make a brine, let the vegetables sit for a while, strain them, add my spices to them and then COCONUT MILK MADE FROM DRIED COCONUT Coconut milk is easy to make, delicious, inexpensive and you control what goes into it, in this case two ingredients: dried coconut andwater.
NATURALLY FERMENTED HIBISCUS SODA Perhaps kombucha isn’t your thing. To make that effervescent sweet–sour tea, you first need to get a hold of a live culture of bacteria and yeasts—a SCOBY. Perhaps you can’t find a virile, healthy one. Or maybe you find the look of SCOBYs revolting. You can still ferment sweetened tea. Just use a ginger bug instead of a SOURDOUGH - ZERO-WASTE CHEF When Covid-19 surged, so did sourdough on this blog. The search terms that bring people here, the top posts and the questions are all about sourdough, all the time. So I decided I better put my most helpful sourdough posts in one place for easy reference. Make a lively, bubbly starter Before you can make7-DAY MENUS
If you want to go plastic free and zero waste, menus will help speed up the process. Even if you don't have access to bulk bins or farmers' markets, these menus will help you reduce your trash. 15 MORE CREATIVE IDEAS FOR FOOD SCRAPS Today, Stop Food Waste Day in the US, seemed like a good day to share ideas for using up every bit of the food we buy. I sort of hesitate to call these bits scraps. Like weeds are plants, scraps are food. The terms all depend on your perspective. 1. Roast the cauliflower leaves 15 WAYS TO REDUCE WASTE IN SCHOOL CAFETERIAS Recently a concerned mom asked me if I had any ideas to reduce waste in school cafeterias. When my email back to her grew longer and longer, I realized I had better just write a blog post on the topic. The school year may have ended (or will end soon) here in the US but HOW TO MAKE EGGSHELL CALCIUM POWDER My daughter MK made me some homemade toothpaste a couple of years ago that I really liked. It was very similar to this recipe but she added calcium powder to it. She bought calcium supplements and emptied the contents of the gelatin capsules into her toothpaste concoction. I have wanted to make her toothpaste recipe HOW TO MAKE A SOURDOUGH STARTER (IN STICK DRAWINGS) I taught a sourdough starter workshop last month and I really could have used some graphics to outline the process. Creating a starter from scratch may sound complicated (you can read more about it here and here) but involves only a handful of steps and your patience.I hope these slides will help explain this magical process of transforming flour and water into a living culture. HOW TO FERMENT VEGETABLES IN BRINE Click here to go straight to the recipe. When I prep sauerkraut, I add salt to a bowl of chopped vegetables, crush the vegetables, let them sit while they release water and then pack everything into clean jars.. When I prep kimchi, I add a lot of salt to a bowl of chopped vegetables, pour in water to make a brine, let the vegetables sit for a while, strain them, add my spices to them and thenAPPLE SCRAP VINEGAR
Updated 10/13/20 Click here to go straight to the recipe In my home, homemade vinegar has been the Holy Grail of scratch cooking. My daughter MK tried a few years ago and came very close, but flies invaded her apple scraps and ruined it. It sure smelled great thoughas I
COMPOST FOR THE LAZY: THROW IT ON THE GROUND Compost can save the world! It sucks carbon dioxide out of the air and not only that, a half-inch layer of this black gold can still increase yields six years after its application. I had been composting in our community bins for nearly 10 years—and for several SOURDOUGH MEASUREMENTS BY THE CUP (OR WHY I USE A KITCHEN Updated 08/05/20 WARNING: Use these measurements at your own risk! When I feed my sourdough starter or bake sourdough bread, I measure out the ingredients on my kitchen scale. I set my bowl or measuring cup on the scale, zero it out and then simply dump out the flour untilI
ZERO-WASTE CHEF
Eat All the Food You Buy and Invest the Money You Save. Posted on April 7, 2021. April 8, 2021. by Zero-Waste Chef. If, yearly, you invested the dollar value of food the average American family of 4 buys but doesn’t eat, in 10 years you’d have piles of cash. ReadMore.
7-DAY MENUS
Fruit. Tuesday. Egg scramble with leftover chopped vegetables, beet kvass. Last of the black beans and sides. Pizza with tomato sauce, topped with vegetables on hand and ricotta cheese, seasonal salad with balsamic vinaigrette. Kale chips, ginger beer. Wednesday. Granola topped with fruit and yogurt or almond milk. SOURDOUGH STARTER METRIC AND US EQUIVALENTS I worked out these conversions using my 100 percent hydration sourdough starter, which contains equal parts flour and water by weight. When I feed my sourdough starter (which I generally keep small), I’ll add 40 grams of flour and 40 grams of water to a spoonful of starter from the previous batch. HOW TO STORE PRODUCE WITHOUT PLASTIC If you need to store half a melon (with the rind still on), leave the seeds in and store in the refrigerator, face down on a plate to prevent exposure to air. Citrus. Store grapefruit, lemons, limes and oranges at room temperature for a couple of weeks. In the HOW TO MAKE EGGSHELL CALCIUM POWDER Save cracked eggshells in the refrigerator until you have enough. I used about a dozen for this post, which I accumulated in about a week. 2. Boil the shells gently in water for 10 minutes to kill germs. 3. Scoop off any white foam that forms. 4. Drain the eggshells until dry. HOW TO MAKE A SOURDOUGH STARTER (IN STICK DRAWINGS) I taught a sourdough starter workshop last month and I really could have used some graphics to outline the process. Creating a starter from scratch may sound complicated (you can read more about it here and here) but involves only a handful of steps and your patience.I hope these slides will help explain this magical process of transforming flour and water into a living culture. COCONUT MILK MADE FROM DRIED COCONUT 3. Whir for a couple of minutes. 4. Place a cloth lined sieve over a large bowl. Pour mixture slowly into sieve. 5. Gather edges of cloth together and squeeze out as much milk as possible. 6. Pour coconut milk into glass jars or bottles and refrigerate for four five days. HOW TO FERMENT VEGETABLES IN BRINE Add salt to water and stir. It will dissolve after several minutes. 2. Prep vegetables and stuff into a clean jar. 3. Pour enough brine over the vegetables to completely cover. 4. If necessary, place a weight on the vegetables to submerge them under liquid. A small jar within the jar works well for this. NATURALLY FERMENTED HIBISCUS SODA 1. In a glass jar, combine 1 tablespoon grated unpeeled organic ginger and 1 tablespoon sugar. 2. Add 1-1/2 cups water and stir vigorously. Cover your jar with a small breathable cloth to allow air to circulate and to keep out pests and dirt. 3. Feed your SOURDOUGH MEASUREMENTS BY THE CUP (OR WHY I USE A KITCHEN Updated 08/05/20 WARNING: Use these measurements at your own risk! When I feed my sourdough starter or bake sourdough bread, I measure out the ingredients on my kitchen scale. I set my bowl or measuring cup on the scale, zero it out and then simply dump out the flour untilI
ZERO-WASTE CHEF
Eat All the Food You Buy and Invest the Money You Save. Posted on April 7, 2021. April 8, 2021. by Zero-Waste Chef. If, yearly, you invested the dollar value of food the average American family of 4 buys but doesn’t eat, in 10 years you’d have piles of cash. ReadMore.
7-DAY MENUS
Fruit. Tuesday. Egg scramble with leftover chopped vegetables, beet kvass. Last of the black beans and sides. Pizza with tomato sauce, topped with vegetables on hand and ricotta cheese, seasonal salad with balsamic vinaigrette. Kale chips, ginger beer. Wednesday. Granola topped with fruit and yogurt or almond milk. SOURDOUGH STARTER METRIC AND US EQUIVALENTS I worked out these conversions using my 100 percent hydration sourdough starter, which contains equal parts flour and water by weight. When I feed my sourdough starter (which I generally keep small), I’ll add 40 grams of flour and 40 grams of water to a spoonful of starter from the previous batch. HOW TO STORE PRODUCE WITHOUT PLASTIC If you need to store half a melon (with the rind still on), leave the seeds in and store in the refrigerator, face down on a plate to prevent exposure to air. Citrus. Store grapefruit, lemons, limes and oranges at room temperature for a couple of weeks. In the HOW TO MAKE EGGSHELL CALCIUM POWDER Save cracked eggshells in the refrigerator until you have enough. I used about a dozen for this post, which I accumulated in about a week. 2. Boil the shells gently in water for 10 minutes to kill germs. 3. Scoop off any white foam that forms. 4. Drain the eggshells until dry. HOW TO MAKE A SOURDOUGH STARTER (IN STICK DRAWINGS) I taught a sourdough starter workshop last month and I really could have used some graphics to outline the process. Creating a starter from scratch may sound complicated (you can read more about it here and here) but involves only a handful of steps and your patience.I hope these slides will help explain this magical process of transforming flour and water into a living culture. COCONUT MILK MADE FROM DRIED COCONUT 3. Whir for a couple of minutes. 4. Place a cloth lined sieve over a large bowl. Pour mixture slowly into sieve. 5. Gather edges of cloth together and squeeze out as much milk as possible. 6. Pour coconut milk into glass jars or bottles and refrigerate for four five days. HOW TO FERMENT VEGETABLES IN BRINE Add salt to water and stir. It will dissolve after several minutes. 2. Prep vegetables and stuff into a clean jar. 3. Pour enough brine over the vegetables to completely cover. 4. If necessary, place a weight on the vegetables to submerge them under liquid. A small jar within the jar works well for this. NATURALLY FERMENTED HIBISCUS SODA 1. In a glass jar, combine 1 tablespoon grated unpeeled organic ginger and 1 tablespoon sugar. 2. Add 1-1/2 cups water and stir vigorously. Cover your jar with a small breathable cloth to allow air to circulate and to keep out pests and dirt. 3. Feed your SOURDOUGH MEASUREMENTS BY THE CUP (OR WHY I USE A KITCHEN Updated 08/05/20 WARNING: Use these measurements at your own risk! When I feed my sourdough starter or bake sourdough bread, I measure out the ingredients on my kitchen scale. I set my bowl or measuring cup on the scale, zero it out and then simply dump out the flour untilI
KIMCHI CLASS MATERIALS In this Zoom class, learn how to transform fresh cabbage and a handful of other ingredients into delectable, cultured, gut-friendly kimchi. DIY PLASTIC-FREE DISH SOAP Click here to go straight to the recipe. If you run a zero-waste or plastic-free kitchen, I can safely assume that you cook and that you generate the sinks full of dirty dishes to prove it. But if you don’t want to buy plastic bottles—and I’ve never seen dish soap in anything but—how can you HOW TO FREEZE FOOD WITHOUT USING PLASTIC Loads of frozen vegetable peels and scraps. Simmering vegetable broth; notice the corn cobs and pumpkin pulp in this batch. Finished (free) vegetable broth. Soup. I love to make a vat of soup and freeze some of it in jars for meals later on in the month. ( BOOK GIVEAWAY: BUILDING A BETTER WORLD IN YOUR BACKYARD Updated 08/03/20: The giveaway has now ended. But you can still join the Zoom discussion of the book on 08/10/20.. Earlier this month, Paul Wheaton’s people contacted me about doing a giveaway on my site for the book Building a Better World in Your Backyard, Instead of Being Angry at Bad Guys, written by Wheaton and Shawn Klassen-Koop.The authors believe their message is so important COMPOST FOR THE LAZY: THROW IT ON THE GROUND Compost can save the world! It sucks carbon dioxide out of the air and not only that, a half-inch layer of this black gold can still increase yields six years after its application. I had been composting in our community bins for nearly 10 years—and for several MAKE-A-DENT-IN-YOUR-DISCARD SOURDOUGH PITA BREAD Combine the warm water, sugar, salt, olive oil and yeast in a large bowl. Stir in the sourdough starter discard. Add half of the all-purpose flour and all of the whole-wheat flour and stir until well combined. Add the remaining all-purpose flour, half a cup at a time, mixing well after each addition. Form the dough into a ball. HOW TO FERMENT VEGETABLES IN BRINE Add salt to water and stir. It will dissolve after several minutes. 2. Prep vegetables and stuff into a clean jar. 3. Pour enough brine over the vegetables to completely cover. 4. If necessary, place a weight on the vegetables to submerge them under liquid. A small jar within the jar works well for this. 7 BIG FOOD MARKETING GIMMICKS I’m surprised no store employee or manager escorted me from the supermarket premises today. Looking for food to snap pictures of for this post, I kind of went a bit crazy once I started. I found so much material! If aspects such as added sugar, overpackaging and dead food lacking nutrients don’t turn you off of processed food, GINGER BUG - ZERO-WASTE CHEF In a glass jar, combine about 1 tbsp grated unpeeled organic ginger and 1 tbsp sugar. 2. Add 1 1/2 cups water and stir vigorously. Cover your jar with a small breathable cloth. 3. Feed your bug 1 tbsp grated ginger and 1 tbsp sugar daily. Stir vigorously. 4. YourAPPLE SCRAP VINEGAR
Directions. You actually want to leave this open, covered with a thin cloth and exposed to the air. 1. Combine apple scraps, water and sugar in a large, wide-mouth glass or ceramic vessel and stir. Cover with a thin cloth. With most ferments, you don’t wantZERO-WASTE CHEF
Eat All the Food You Buy and Invest the Money You Save. Posted on April 7, 2021. April 8, 2021. by Zero-Waste Chef. If, yearly, you invested the dollar value of food the average American family of 4 buys but doesn’t eat, in 10 years you’d have piles of cash. ReadMore.
7-DAY MENUS
Fruit. Tuesday. Egg scramble with leftover chopped vegetables, beet kvass. Last of the black beans and sides. Pizza with tomato sauce, topped with vegetables on hand and ricotta cheese, seasonal salad with balsamic vinaigrette. Kale chips, ginger beer. Wednesday. Granola topped with fruit and yogurt or almond milk. SOURDOUGH STARTER METRIC AND US EQUIVALENTS I worked out these conversions using my 100 percent hydration sourdough starter, which contains equal parts flour and water by weight. When I feed my sourdough starter (which I generally keep small), I’ll add 40 grams of flour and 40 grams of water to a spoonful of starter from the previous batch. HOW TO STORE PRODUCE WITHOUT PLASTIC If you need to store half a melon (with the rind still on), leave the seeds in and store in the refrigerator, face down on a plate to prevent exposure to air. Citrus. Store grapefruit, lemons, limes and oranges at room temperature for a couple of weeks. In the HOW TO MAKE EGGSHELL CALCIUM POWDER Save cracked eggshells in the refrigerator until you have enough. I used about a dozen for this post, which I accumulated in about a week. 2. Boil the shells gently in water for 10 minutes to kill germs. 3. Scoop off any white foam that forms. 4. Drain the eggshells until dry. HOW TO MAKE A SOURDOUGH STARTER (IN STICK DRAWINGS) I taught a sourdough starter workshop last month and I really could have used some graphics to outline the process. Creating a starter from scratch may sound complicated (you can read more about it here and here) but involves only a handful of steps and your patience.I hope these slides will help explain this magical process of transforming flour and water into a living culture. COCONUT MILK MADE FROM DRIED COCONUT 3. Whir for a couple of minutes. 4. Place a cloth lined sieve over a large bowl. Pour mixture slowly into sieve. 5. Gather edges of cloth together and squeeze out as much milk as possible. 6. Pour coconut milk into glass jars or bottles and refrigerate for four five days. HOW TO FERMENT VEGETABLES IN BRINE Add salt to water and stir. It will dissolve after several minutes. 2. Prep vegetables and stuff into a clean jar. 3. Pour enough brine over the vegetables to completely cover. 4. If necessary, place a weight on the vegetables to submerge them under liquid. A small jar within the jar works well for this. NATURALLY FERMENTED HIBISCUS SODA 1. In a glass jar, combine 1 tablespoon grated unpeeled organic ginger and 1 tablespoon sugar. 2. Add 1-1/2 cups water and stir vigorously. Cover your jar with a small breathable cloth to allow air to circulate and to keep out pests and dirt. 3. Feed your SOURDOUGH MEASUREMENTS BY THE CUP (OR WHY I USE A KITCHEN Updated 08/05/20 WARNING: Use these measurements at your own risk! When I feed my sourdough starter or bake sourdough bread, I measure out the ingredients on my kitchen scale. I set my bowl or measuring cup on the scale, zero it out and then simply dump out the flour untilI
ZERO-WASTE CHEF
Eat All the Food You Buy and Invest the Money You Save. Posted on April 7, 2021. April 8, 2021. by Zero-Waste Chef. If, yearly, you invested the dollar value of food the average American family of 4 buys but doesn’t eat, in 10 years you’d have piles of cash. ReadMore.
7-DAY MENUS
Fruit. Tuesday. Egg scramble with leftover chopped vegetables, beet kvass. Last of the black beans and sides. Pizza with tomato sauce, topped with vegetables on hand and ricotta cheese, seasonal salad with balsamic vinaigrette. Kale chips, ginger beer. Wednesday. Granola topped with fruit and yogurt or almond milk. SOURDOUGH STARTER METRIC AND US EQUIVALENTS I worked out these conversions using my 100 percent hydration sourdough starter, which contains equal parts flour and water by weight. When I feed my sourdough starter (which I generally keep small), I’ll add 40 grams of flour and 40 grams of water to a spoonful of starter from the previous batch. HOW TO STORE PRODUCE WITHOUT PLASTIC If you need to store half a melon (with the rind still on), leave the seeds in and store in the refrigerator, face down on a plate to prevent exposure to air. Citrus. Store grapefruit, lemons, limes and oranges at room temperature for a couple of weeks. In the HOW TO MAKE EGGSHELL CALCIUM POWDER Save cracked eggshells in the refrigerator until you have enough. I used about a dozen for this post, which I accumulated in about a week. 2. Boil the shells gently in water for 10 minutes to kill germs. 3. Scoop off any white foam that forms. 4. Drain the eggshells until dry. HOW TO MAKE A SOURDOUGH STARTER (IN STICK DRAWINGS) I taught a sourdough starter workshop last month and I really could have used some graphics to outline the process. Creating a starter from scratch may sound complicated (you can read more about it here and here) but involves only a handful of steps and your patience.I hope these slides will help explain this magical process of transforming flour and water into a living culture. COCONUT MILK MADE FROM DRIED COCONUT 3. Whir for a couple of minutes. 4. Place a cloth lined sieve over a large bowl. Pour mixture slowly into sieve. 5. Gather edges of cloth together and squeeze out as much milk as possible. 6. Pour coconut milk into glass jars or bottles and refrigerate for four five days. HOW TO FERMENT VEGETABLES IN BRINE Add salt to water and stir. It will dissolve after several minutes. 2. Prep vegetables and stuff into a clean jar. 3. Pour enough brine over the vegetables to completely cover. 4. If necessary, place a weight on the vegetables to submerge them under liquid. A small jar within the jar works well for this. NATURALLY FERMENTED HIBISCUS SODA 1. In a glass jar, combine 1 tablespoon grated unpeeled organic ginger and 1 tablespoon sugar. 2. Add 1-1/2 cups water and stir vigorously. Cover your jar with a small breathable cloth to allow air to circulate and to keep out pests and dirt. 3. Feed your SOURDOUGH MEASUREMENTS BY THE CUP (OR WHY I USE A KITCHEN Updated 08/05/20 WARNING: Use these measurements at your own risk! When I feed my sourdough starter or bake sourdough bread, I measure out the ingredients on my kitchen scale. I set my bowl or measuring cup on the scale, zero it out and then simply dump out the flour untilI
KIMCHI CLASS MATERIALS In this Zoom class, learn how to transform fresh cabbage and a handful of other ingredients into delectable, cultured, gut-friendly kimchi. DIY PLASTIC-FREE DISH SOAP Click here to go straight to the recipe. If you run a zero-waste or plastic-free kitchen, I can safely assume that you cook and that you generate the sinks full of dirty dishes to prove it. But if you don’t want to buy plastic bottles—and I’ve never seen dish soap in anything but—how can you HOW TO FREEZE FOOD WITHOUT USING PLASTIC Loads of frozen vegetable peels and scraps. Simmering vegetable broth; notice the corn cobs and pumpkin pulp in this batch. Finished (free) vegetable broth. Soup. I love to make a vat of soup and freeze some of it in jars for meals later on in the month. ( BOOK GIVEAWAY: BUILDING A BETTER WORLD IN YOUR BACKYARD Updated 08/03/20: The giveaway has now ended. But you can still join the Zoom discussion of the book on 08/10/20.. Earlier this month, Paul Wheaton’s people contacted me about doing a giveaway on my site for the book Building a Better World in Your Backyard, Instead of Being Angry at Bad Guys, written by Wheaton and Shawn Klassen-Koop.The authors believe their message is so important COMPOST FOR THE LAZY: THROW IT ON THE GROUND Compost can save the world! It sucks carbon dioxide out of the air and not only that, a half-inch layer of this black gold can still increase yields six years after its application. I had been composting in our community bins for nearly 10 years—and for several MAKE-A-DENT-IN-YOUR-DISCARD SOURDOUGH PITA BREAD Combine the warm water, sugar, salt, olive oil and yeast in a large bowl. Stir in the sourdough starter discard. Add half of the all-purpose flour and all of the whole-wheat flour and stir until well combined. Add the remaining all-purpose flour, half a cup at a time, mixing well after each addition. Form the dough into a ball. HOW TO FERMENT VEGETABLES IN BRINE Add salt to water and stir. It will dissolve after several minutes. 2. Prep vegetables and stuff into a clean jar. 3. Pour enough brine over the vegetables to completely cover. 4. If necessary, place a weight on the vegetables to submerge them under liquid. A small jar within the jar works well for this. 7 BIG FOOD MARKETING GIMMICKS I’m surprised no store employee or manager escorted me from the supermarket premises today. Looking for food to snap pictures of for this post, I kind of went a bit crazy once I started. I found so much material! If aspects such as added sugar, overpackaging and dead food lacking nutrients don’t turn you off of processed food, GINGER BUG - ZERO-WASTE CHEF In a glass jar, combine about 1 tbsp grated unpeeled organic ginger and 1 tbsp sugar. 2. Add 1 1/2 cups water and stir vigorously. Cover your jar with a small breathable cloth. 3. Feed your bug 1 tbsp grated ginger and 1 tbsp sugar daily. Stir vigorously. 4. YourAPPLE SCRAP VINEGAR
Directions. You actually want to leave this open, covered with a thin cloth and exposed to the air. 1. Combine apple scraps, water and sugar in a large, wide-mouth glass or ceramic vessel and stir. Cover with a thin cloth. With most ferments, you don’t wantToggle navigation
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ZERO-WASTE CHEF
No packaging. Nothing processed. No waste.* Challenges
GO PLASTIC-FREE THIS YEAR (OR CLOSE TO IT) Posted on December 31, 2017December 30, 2019by
The Zero-Waste Chef
If you’ve arrived at this blog, you’re probably aware of the plastic pollution problem so I won’t spend time discussing it. You can read recent news on that here, here and here. Instead, I’ll discuss changes we can make in our own lives. Individual choices may not seem like much in the face of this disaster butRead More
71 Comments
* Fermentation
IS MY SOURDOUGH STARTER DEAD? YOUR STARTER DILEMMAS ADDRESSED. Posted on April 15, 2020April 17, 2020by The
Zero-Waste Chef
sourdough starters in jars " data-medium-file="https://i2.wp.com/zerowastechef.com/wp-content/uploads/2020/03/Eleanor-and-sourdough-starter-friend.jpg?fit=240%2C300&ssl=1" data-large-file="https://i2.wp.com/zerowastechef.com/wp-content/uploads/2020/03/Eleanor-and-sourdough-starter-friend.jpg?fit=697%2C871&ssl=1"> Need help coaxing your sourdough starter to life? What can you do with all the discard? And what is a levain? Learn the answers to thesequestions and more.
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4 Comments
* Fermentation
ONLINE SAUERKRAUT WORKSHOP LOTTERY Posted on April 13, 2020April 16, 2020by
The Zero-Waste Chef
Enter this lottery for a spot in my sauerkraut class and learn how to make this living, cultured food. Bring a cabbage to class or justwatch.
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* Fermentation
ONLINE SOURDOUGH STARTER WORKSHOP LOTTERY Posted on April 1, 2020April 13, 2020by
The Zero-Waste Chef
Learn how to start a sourdough starter, how to feed it and what to do with it. Bring your tools, flour and water and we’ll make ourstarters together.
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No comments yet
* Fermentation
BAKE SOURDOUGH BREAD WITHOUT THE EXPENSIVE TOOLS Posted on March 29, 2020April 8, 2020by
The Zero-Waste Chef
Don’t let a want of fancy tools squelch your dreams of baking delicious sourdough bread. You may have most of the gear you need.Read More
16 Comments
* Uncategorized
HOW TO HELP WITH THE N95 MASK SHORTAGE Posted on March 20, 2020March 21, 2020by The
Zero-Waste Chef
In the richest country in the world, health care workers have begun to run out of personal protective equipment. Some are asking volunteersto sew masks.
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9 Comments
* Zero-Waste Basics
LOCKDOWN COOKING: 7 HUMBLE DISHES FROM STAPLES Posted on March 17, 2020March 18, 2020by
The Zero-Waste Chef
muesli in a large glass jar " data-medium-file="https://i1.wp.com/zerowastechef.com/wp-content/uploads/2019/08/jar-of-muesola.jpg?fit=235%2C300&ssl=1" data-large-file="https://i1.wp.com/zerowastechef.com/wp-content/uploads/2019/08/jar-of-muesola.jpg?fit=697%2C891&ssl=1"> During the coronavirus pandemic, the more dishes you can make with simple ingredients you have on hand, the fewer trips you’ll need tomake to the store.
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4 Comments
* Uncategorized
HUNKERED DOWN DURING COVID-19? MAKE SOMETHING. Posted on March 14, 2020March 14, 2020by The
Zero-Waste Chef
Millions of us will stay hunkered down at home during COVID-19, either out of necessity or precaution. Now seems like a great time to learn anew skill.
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10 Comments
* Zero-Waste Basics
I’M QUITTING PLASTIC. WHAT DO I DO WITH MY PLASTIC STUFF? Posted on March 12, 2020March 12, 2020by The
Zero-Waste Chef
jars filled with bulk pantry staples " data-medium-file="https://i2.wp.com/zerowastechef.com/wp-content/uploads/2019/01/mega-bulk-shop-in-jars.jpg?fit=300%2C289&ssl=1" data-large-file="https://i2.wp.com/zerowastechef.com/wp-content/uploads/2019/01/mega-bulk-shop-in-jars.jpg?fit=697%2C672&ssl=1"> You’ve decided to wean yourself from single-use plastic. But what do you do with all of the plastic stuff you still have in your home?Read More
11 Comments
* Zero-Waste Basics
WILL THE CORONAVIRUS KILL THE ZERO-WASTE MOVEMENT? Posted on March 5, 2020March 5, 2020by
The Zero-Waste Chef
empty toilet paper roll " data-medium-file="https://i0.wp.com/zerowastechef.com/wp-content/uploads/2020/03/finished-toilet-paper-roll-scaled-1.jpg?fit=300%2C200&ssl=1" data-large-file="https://i0.wp.com/zerowastechef.com/wp-content/uploads/2020/03/finished-toilet-paper-roll-scaled-1.jpg?fit=697%2C465&ssl=1"> Should we abandon the low-waste lifestyle during the coronavirus outbreak, avoid reusables and choose single-use throwaway items?Read More
22 Comments
* Zero-Waste Basics
HOW DOES RECYCLING WORK AND SHOULD I BOTHER? Posted on March 1, 2020March 2, 2020by Mary
Katherine Glen
baled cardboard at therecycling center "
data-medium-file="https://i1.wp.com/zerowastechef.com/wp-content/uploads/2020/03/garbage-lot-2967770.jpg?fit=300%2C200&ssl=1" data-large-file="https://i1.wp.com/zerowastechef.com/wp-content/uploads/2020/03/garbage-lot-2967770.jpg?fit=697%2C465&ssl=1"> What gets recycled? What doesn’t? Why does recycling differ from place to place? A waste management student reveals these mysteries andmore!
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6 Comments
* Climate Crisis
HOW TO KEEP CARING
Posted on February 26, 2020February 26, 2020by The Zero-Waste
Chef
Asking the question, “How do I keep caring?” shows not that we don’t care about the planet but that we may not be caring adequatelyfor ourselves.
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8 Comments
* All Recipes
VEGAN SOURDOUGH PANCAKES Posted on February 19, 2020April 17, 2020by The
Zero-Waste Chef
If you start a sourdough starter, you’ll want to find ways to use up the excess. These 5-ingredient vegan sourdough pancakes call for an entire cup of unfed sourdough starter.Read More
19 Comments
* Climate Crisis
ONLINE PETITIONS CAN LEAD TO CHANGE Posted on February 14, 2020February 14, 2020by
The Zero-Waste Chef
Filling in the few fields of an online petition seems like literally the least we can do. But combined with other actions, online petitionscan work.
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3 Comments
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* Is My Sourdough Starter Dead? Your Starter Dilemmas Addressed. * Online Sauerkraut Workshop Lottery * Online Sourdough Starter Workshop Lottery * Bake Sourdough Bread Without the Expensive Tools * How to Help with the N95 Mask Shortage * Lockdown Cooking: 7 Humble Dishes from Staples * Hunkered Down During COVID-19? Make Something. * I’m Quitting Plastic. What Do I Do With My Plastic Stuff? * Will the Coronavirus Kill the Zero-Waste Movement? * How Does Recycling Work and Should I Bother?UPCOMING EVENTS
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