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home -- about advertising contact -- link -- cleaning/decorating diy food/drink gardening kids money news pretty/cool recycling contact -- home link link code close -- is on hiatus filed under: news — savvy housekeeper at 8:56 am on monday, october 26, 2015 i need to apologize to those of you who’ve been contacting me and asking what happened to this blog. i’ve been super busy and simply don’t have time right now to update. i appreciate you all so much and am glad that you’ve enjoyed the blog. as of right now, it’s on hiatus but i do plan to return sometime soon-ish. in the meantime! you can follow me on my personal blog, ohjoy , which i’m updating frequently with articles i’ve written, trips i’ve taken, and around-the-house projects i’m attempting. i’m also on twitter every day. i hope you’ll follow me! and never fear. will return at some point in the future. comments (0) -- strap-on pony head for your leg filed under: kids — savvy housekeeper at 8:37 am on monday, august 10, 2015 this is kind of fun: strap this pony head to your leg . heh. $38. comments (2) -- black walnut manhattan filed under: food/drink — savvy housekeeper at 7:07 am on friday, august 7, 2015 speaking of making your own nocino , here’s a cocktail using nocino that i made with diy cocktails. the black walnut manhattan is a traditional manhattan that uses nocino in place of vermouth. it’s tasty and elegant. here’s how to make it. black walnut manhattan (makes one drink) ingredients: 1.5 oz bourbon 1 oz nocino 2 dashes bitters directions: fill a cocktail shaker with ice. add the bourbon, nocino, and bitters. stir–don’t shake–the ingredients and strain into a glass. garnish with a cherry if you desire. enjoy! comments (3) -- make your own standard english bitter beer filed under: food/drink — savvy housekeeper at 7:40 am on thursday, august 6, 2015 last year, i grew my own hops. you may be wondering what we did with those hops. well, we made a standard english bitter with them. the below recipe is from the book brewing classic styles , except we changed it based on what malt we could get and the addition of homegrown hops. the resulting beer is great. first of all, it’s low-alcohol, only 3.6%. and it has a lot of flavor and depth for a lighter beer. it has a strong flavor with a hint of fruit and a subtle bitterness. plus, using fresh hops gave the beer a light, fresh, floral note that was surprising and awesome. i can wait to see what mr. savvy makes with this year’s hops! standard english bitter statistics: abv (alcohol): 3.6 percent ibu (bitterness): 32 og (original gravity): 1.038 fg (final gravity): 1.011 ingredients: 8 pounds british pale malt 1/2 pound extra dark caramel malt (120 l) 1/4 pound british crystal malt (50-60 l) 3 ounces hops: (34 grams of cascade at 60 minutes 14 grams at 30 minutes 14 grams at 1 minute) 1 vial white labs wlp002 english ale yeast fermented at 68 degrees fahrenheit mash at 152 degrees fahrenheit 60 minute boil want more? check out beer making part 1 and beer making part 2. comments off -- how i made blackberry jam for $.69 a jar filed under: food/drink — savvy housekeeper at 7:31 am on wednesday, august 5, 2015 this year, i took a lunch hour to pick some berries from a patch down the road and got a pretty good haul. since savvy jr. has been eating a lot of toast, i decided to make jam with it the berries. i made the following recipe, which makes eight 8-ounce jars of jam. since i got the berries for free and re-used jars, the only things i bought for the jam were the pectin ($3.99) and the sugar ($1.50). that means each jar of jam cost only $.69 to make. my recipe uses 5 cups of sugar. most jam recipes call for more than that—7 cups of sugar is common, sometimes you even see 10 cups. that might be necessary if you have sour berries (which is often the case with frozen berries or store-bought berries), but that’s way too much sugar for good berries, if you ask me. my idea of jam is summer in a jar. you want it to taste like mashed, sweet fruit, not gelled sugar. i find this recipe works fine with regular pectin, but to make sure it gels nicely, use low-sugar pectin if you have a choice. it acts and tastes like regular pectin—you won’t notice the difference. blackberry jam (makes 8 8-ounce jars) ingredients: 5 cups blackberries 4-5 cups sugar 1 (1 3/4 ounce) package low-sugar pectin 1-2 tablespoons fresh lemon juice directions: sanitize your jars, either with a dishwasher’s sanitize mode or by boiling them for 10 minutes. wash the lids and rings with soap. put the jars upside down on a clean towel until you’re ready to use them. wash the berries and remove any twigs or debris. put the berries in a large stainless steel pot. mash with a potato masher. add the pectin a little at a time, stirring as you go. heat the berries on high heat and bring to a full boil. stir in the sugar and lemon juice. taste the jam. add more sugar if needed. (the finished jam will taste pretty much like the jam in the pot, so keep that in mind when tasting.) bring the mixture back to a full boil. let boil for one minute. remove from the heat. ladle the hot jam into the jars, leaving about 1/4-inch space at the top. put on the lid and rings on the jars. put the jars in a pot and cover completely with water. bring to a boil and let boil for 10 minutes. remove the jam from the water and let sit upright on the towel at room temperature for 12 hours. ta-da! jam! you can eat it within a day or two after making it. enjoy! comments off -- orange marmalade filed under: food/drink — savvy housekeeper at 7:35 am on tuesday, august 4, 2015 my orange tree is giving me a lot of oranges this year, so i decided to make orange marmalade. i’m pleased with how it came out. i used alton brown’s recipe , except i reduced the amount of sugar in it. his recipe calls for about 7 cups of sugar, which seemed like way too much. i cut it in half to 3.5 cups and it tastes perfect to me. here’s the recipe: orange marmalade adapted from alton brown. ingredients 1 3/4 pounds oranges, 4 to 5 medium 1 lemon, zest finely grated and juiced 6 cups water 3.5-4 cups sugar equipment: 10 8-ounce canning jars with rings and lids funnel tongs ladle 12-quart pot directions: wash the oranges and lemon thoroughly. cut the oranges into 1/8-inch slices. remove the seeds. cut the orange slices up into quarters. put the oranges in a stainless steel pot. add the lemon juice and zest. bring to a boil, which will take about 10 minutes. once boiling, reduce the heat so that the marmalade is at a rapid simmer. cook for 40 minutes, stirring periodically so it doesn’t burn. the fruit should be very soft. sanitize your jars. here’s how alton says to do it: “while the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. boil for 10 minutes. turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.” put a plate in the freezer. when the 40 minutes are up, bring the marmalade back to a boil. add the sugar. carefully taste to see if you like how sweet/bitter the marmalade will be. adjust accordingly. stir the mixture continually until the marmalade darkens in color and it reaches 222 degrees f on a candy thermometer. this will take about 15-20 minutes. to test if the marmalade is ready, take out your frozen plate and put a dab of the marmalade on it. if it’s ready, the mixture should be a soft gel that moves when you tilt the plate. if the mixture is thin and runs, it’s not ready. transfer the marmalade into the jars. put on the lids and rims. tighten and wipe away any spillage with a damp cloth. to finish the marmalade, put the jars into boiling water and boil for 10 minutes. remove from the water and let the cans sit at room temperature for at least 24 hours before opening. voila! marm

URL analysis for savvyhousekeeping.com

http://www.savvyhousekeeping.com/category/recycling/
http://www.savvyhousekeeping.com/feed/
http://www.savvyhousekeeping.com/contact
http://www.savvyhousekeeping.com/three-awesome-plum-cocktails/#respond
http://www.savvyhousekeeping.com/category/decorating/
http://www.savvyhousekeeping.com/category/saving-money/
http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/
http://www.savvyhousekeeping.com/honey-barbecue-plum-cocktail/
http://www.savvyhousekeeping.com/wp-content/uploads/2014/08/marmalade.jpg
http://www.savvyhousekeeping.com/wp-content/uploads/2014/07/plum1.jpg
http://www.savvyhousekeeping.com/four-ways-to-store-plastic-grocery-bags/
http://www.savvyhousekeeping.com/three-awesome-plum-cocktails/
http://www.savvyhousekeeping.com/strap-on-pony-head-for-your-leg/#comments
http://www.savvyhousekeeping.com/about
http://www.savvyhousekeeping.com/plum-smash/

Whois Information

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Domain Name: SAVVYHOUSEKEEPING.COM
Registry Domain ID: 1495933817_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.gandi.net
Registrar URL: http://www.gandi.net
Updated Date: 2018-10-16T15:02:23Z
Creation Date: 2008-06-18T00:11:51Z
Registry Expiry Date: 2019-06-18T00:11:51Z
Registrar: Gandi SAS
Registrar IANA ID: 81
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: +33.170377661
Domain Status: ok https://icann.org/epp#ok
Name Server: KIRK.NS.CLOUDFLARE.COM
Name Server: TEGAN.NS.CLOUDFLARE.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-02-07T11:46:05Z <<<

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  REGISTRAR Gandi SAS

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =savvyhousekeeping.com

  PORT 43

  TYPE domain

DOMAIN

  NAME savvyhousekeeping.com

  CHANGED 2018-10-16

  CREATED 2008-06-18

STATUS
ok https://icann.org/epp#ok

NSERVER

  KIRK.NS.CLOUDFLARE.COM 173.245.59.192

  TEGAN.NS.CLOUDFLARE.COM 173.245.58.226

  REGISTERED yes

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