How We're Trying to Combat Climate Change

We've pursued and invested in a number of ways aimed at decreasing our carbon footprint. Not long after we moved in about 15 years ago, we had a home window and energy inspection. Our windows were deemed very good, our attic insulation was poor, so we put that near the front of the list of improvements. We immediately got a programmable thermostat, lower-flow shower heads, and converted our bulbs to LED. We joined the Xcel Savers Switch program (remote AC cycling).We also joined the Xcel Windsource program years ago, so we've been paying a slight surcharge that goes towards investing in wind energy projects (we got some of this surcharge refunded in the last two years as Xcel collected more than they needed) so all of our purchased electricity comes from wind. We've both been driving hybrid vehicles for a number of years- I typically achieve MPG in the 40s. We hope the next cars we buy will be electric.

We've also tried to be intentional about upgrading and improving efficiency:

New and more efficient gas fireplace installed 2007

Additional insulation blown into the attic in 2008 

New Samsung HE washer and dryer 2010

Kitchen remodel 2011, more efficient dishwasher and fridge

In 2017, we installed solar panels on our roof

In 2019 we replaced all four toilets to lower flow models

We had motion-activated exterior lights installed outside early on so we wouldn't need to keep the lights on, and also replaced the fixtures of our six exterior lights so they would accept LED bulbs in 2021

HVAC

In Dec 2020, we had both a new HE Carrier furnace and AC installed by Bloomington Heating (furnace model 59TP6B, 96.2% efficient and AC model 24ACC6 16.0SEER/13.0EER). The installed cost for both was $9,970, and we qualified for a $400 rebate from Centerpoint and $550 in rebates from Xcel so a final cost of $9,020. Compared to our old system, we noted lower gas bills in the first winter on the furnace, but we REALLY noticed a difference in cost and performance during the summer. The new AC does a great job of keeping the air dryer, in addition to cool, which increased the comfort, and also means we no longer needed to run the dehumidifier in the basement (another energy savings). The new AC is also so much quieter, which is a really pleasant change. 

We've had a programmable thermostat for a number of years, and in the winter we set the day temp to 68 and the night temp to about 60. When I'm working from home near the window this can feel cool, so I wear layers. We regularly adjust the temp when we will be away from home for more than a day or two.

Water heater

Our water heater was 18 years old, and starting to be spotty, so we knew it was time to replace it. This triggered several weeks of research. I'd learned about electric hybrid heat pump water heaters, and it sounded like a great idea. Unfortunately, it would involve an electrician running a high voltage line (and punching a hole in the wall to do it) from our electric panel to the utility room, and the total cost for a Rheem PROPH50-T2-RH375-30 was estimated at $4380 (including $700 for the electrical). As I looked into the performance on the model, I learned that newer models were having a real issue with being significantly outside of spec (50 db) for noise level (given a new supplier on key parts like the blower) and that many buyers were very very unhappy. If we lived in the South and the water heater was in the garage, it wouldn't matter, but since this was just adjacent to a living area, it was back to the drawing board. I started to explore higher efficiency gas models. The pickings were a bit slimmer, but I optimized as much as I could, choosing a Rheem PRO+G40-40N RH62 with an energy factor of .66, for the much lower price of $1895 installed (including an extra anode rod to extend life), which was installed Dec 2021.

Organics Recycling

The city of Bloomington is starting a new organics pick up program in March 2022, for $5.50/month for a 30 gallon cart. We're all signed up to start with the program is it launches.

Induction Range

In April 2024 we purchased a GE profile induction range from Warners' Stellian to replace our gas range ($3400, including delivery, capping gas line and removal of old range). I replaced our 35 year-old copper-bottom Revere Ware with a new 7-piece set of stainless All Clad D3 Everyday cookware ($436 with tax).

New All Clad, on the old range

Frittatas in Two Sizes

Have it your way frittata- 10" skillet

Serves 4

2 Tbsp oil or butter

8 eggs

1 clove garlic minced

3 Tbsp parmesan cheese

3 oz additional cheese, grated or crumbled (optional)

salt, pepper, chopped fresh herbs

2-3 c filling ingredients, including mushrooms, peppers, onions, spinach, zucchini, broccoli, asparagus, sausage, bacon, ham, chopped tomato, cooked potato cubes, etc. You can also use frozen veggies that have been cooked and drained, as well.

Heat oven to 400. Heat oil in 10" cast iron skillet. Add filling ingredients and sauté or steam sauté until lightly browned, 6-8 min, then add minced garlic and cook 1 min longer. Meanwhile beat eggs, cheeses and seasonings. Pour eggs over filling and cook over medium heat, without stirring, until it begins to set around the edges, about 1 min. Transfer skillet to the oven and bake until puffed, about 10-12 min. 

Two-person frittata in 6" skillet

4 eggs, beaten

1 c chopped vegetables

1/2 c cooked chopped meat

1/2 c shredded cheddar cheese (optional)

salt, pepper, herbs

Prepare as standard. Bake time at 375 will be about 15 min.

Making Sausage

Andy took a sausage-making class at Kitchen Window in Oct. 2012, and since then he makes sausage a few times a year, including for Christmas many years. 

The first family sausage-making event, Christmas Eve 2012

Equipment and supplies:

• A hand-cranked 5 lb sausage stuffer purchased on eBay. Andy originally bought the stuffer attachment for the KitchenAid, but it didn't work well at all so he returned it
• Electric knife (if needed for large portions of meat)
• The grinder attachment for our KitchenAid mixer
• Food scale
• Vacuum food sealer and bags
• Collagen casings (we usually buy the 32 mm size by Lem available at Fleet Farm)
• Complete Sausage Cookbook by Bruce Aidells
• Pork fat ("picnic trim") purchased at a butcher shop, can be kept frozen until needed
• High melt-point cheese cubes, if called for, available at some butcher shops
• Many of the recipes call for plenty of spices and garlic, so make sure you have enough on hand

General process:

1. Prepare the ingredients, including weighing and grinding the meat(s) as needed
2. Fry up a small test patty to check on seasoning levels
3. Place sausage mixture in the stuffer. Place a collagen sleeve on the stuffing tube and start stuffing, periodically twisting off individual links. This is better done as a two-person job
4. Vacuum seal and freeze sausages as needed

Favorite recipes:

Chicken and Apple Sausages

Recipe from Kitchen Window

Note: Dried apples can be expensive, so I've dried them myself in the oven at about 175F on convection for about 6 hours. For this recipe, I've dried 4 apples on 2 racks on baking sheets and had just the right amount. 

1 c apple cider, reduced over med heat to 1/4 c (note- we'll often omit this)

3 1/2 lbs boneless skinless chicken thighs 

1/2 lb pork fat

2 oz candied ginger, minced

3 oz dried apple

5 tsp kosher salt

2 tsp black pepper (smoked, if available)

2 tsp dried sage

1/4 tsp ground ginger

1/8 tsp cinnamon

1/8 tsp nutmeg

Coarsely grind the chicken, pork fat and candied ginger, then mix in the remaining ingredients.

Andy will also make bratwurst recipes, especially in the spring. The Hunter and Michigan Farmer sausages in The Complete Sausage Cookbook are other favorites. He's also made lamb and venison sausages.

2013,With Max and Rochelle, using lamb from their farm

"Sausage Fest" party with the DeMasters and Larsons, 2013. The guys made sausage while the ladies drank brandy old fashioneds

May 2018

May 2018

Christmas 2018

May 2020

May 2020

May 2020

May 2020

Nov 2021

Pizza Sauces

For years we've made our Friday night pizzas with a dough ball and container of pizza sauce from the market at Cossetta's. Their pizza sauce is divine- over the years Andy has tried to beg the recipe out of different staff there, but they always reply that only two people know how to make the sauce, and it's made in their offsite kitchen a block away. I've done a thorough search for "copycat" recipes online with no luck. As Andy's job and schedule have changed, it's harder to stop at Cossetta's, so we've had to work with other sauces. Most of the commercial/jarred sauces are pretty bad- sweet and bland. For supermarket sauces, the best we've found at the local store is Pastorelli, but recently it's gotten harder to find with prolonged stock-outs.

 We like that it comes in an 8 oz can, which is about the amount we want at a time. I decided to try making homemade sauce, and freezing it in 8 oz servings for pizza nights.

I recently made a batch of Detroit-style pizza sauce from a recipe by Meredith Deeds, and it was very good.

This recipe is good enough in a pinch, as it uses ingredients we tend to have on hand:

Ultimate Pizza Sauce

2 tablespoons olive oil 

1 tablespoon butter 

1/2 cup onions, chopped 

1/4 cup celery, chopped 

1 garlic clove, minced 

1 (8 ounce) can tomato sauce 

1 (6 ounce) can tomato paste 

2 tablespoons grated parmesan cheese 

1 teaspoon dried basil 

1 teaspoon dried oregano 

1/2 teaspoon salt 

1/2 teaspoon sugar 

1/4 teaspoon black pepper 

1 small bay leaf 

1 teaspoon fennel seeds

In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft. 

Add tomato sauce and tomato paste and stir until smooth. 

Add remaining ingredients and bring to slow simmer. 

Simmer for 30-60 minutes (or not at all depending on your taste and time frame). 

Remove the bay leaf and spread the sauce on your prepared pizza dough.

I also made sauce from fresh tomatoes in our garden, using this recipe:

Homemade Pizza Sauce with Fresh Tomatoes

2 tablespoons extra virgin olive oil

3 minced garlic cloves

5 cups of fresh tomatoes, seeded and cubed (we don't seed or peel ours)

1/2 teaspoon salt

5 fresh basil leaves

1/2 teaspoon dried oregano

pinch of sugar

Heat the olive oil to medium low in a medium pot.

Saute garlic gently for 3 or 4 minutes.

Add fresh tomatoes, salt, basil and oregano to pan and simmer slowly for 30 minutes.

Add sugar halfway through cooking, to taste.

I packaged this sauce in 1 cup batches and froze them. I've found that as a frozen sauce thaws, it may separate a bit, but stirring it incorporates it again, and hasn't seemed to affect the taste.