Search results

Reading through the first few pages of this thread worried me because I was dead certain that Tortoise was engaged to my HUSBAND! We have the exact same set up, husband pays bills and I get a credit card :-)

IMO the funeral industry is very much like the wedding industry. They rely on people's inexperience and ignorance to make money. Just as most people might think it's perfectly normal to spend $600 on a wedding cake, tell anyone that a funeral costs about $10,000 and they won't blink an eye...

I just leave my bread sit out all day(covered) before baking and occasionally beat it down (every 2 hours or so). Also I've added baking powder and water ( 1 tsp ea.) if I think my bread will be heavy, like if I add way too much wheat flour to my mix, then I use this trick. It seems to work.

Well then... looks like I'll be cooking with my raw milk. :-D ETA: and if I'm shelling out all this dough for raw milk for my cooking and baking I might be able to convince DH he wants a goat.

I just made a Raspberry Champagne jelly that's delicious if you know someone that isn't too hip on taste of raspberries. the champagne mellows out the fruit flavor but the raspberries impart a delightful shade of pink. I imagine it would be good on pre-fall meat dishes. Syrup is also a good...

Well now I'm going to have to try this Christmas Butter!

As I was spreading my year old pumpkin butter on my homemade bread this morning I realized I must be an unconventional canner. If being unconventional means playing by my own rules well, I can pumpkin butter and the FDA can bite me if they think I'll stop :-P

dry milk would be used to give a creamy appearance or texture. Once water hits the dry milk it becomes reconstituted milk so it's definitely not used as a thickening agent. Personally I use dry milk as a replacement for milk in my baking so that we can stretch our weekly half gallon of milk...

Thanks everyone! I'll check out the thread started by mrsbstephens shortly, just wanted to stop by and say thanks. Being able to see what other do is a big help in terms of getting my head around what I could do.

I'd imagine the wok to be very heavy and I'd invest in a stainless one instead. the fryer would have multiple uses and what you'd do in a wok you could probably do in a fryer. I only have a few cast iron pans so I bookmarked that page to show hubby when he gets home. We're switching from...

I just made a bunch of plum jelly with mine. I wonder if plum butter could be done?

I'm so happy I found this thread! I have just started canning and I would love to do veg but I just don't have $200 to put out for a pressure canner, not to mention they scare the crap out of me. I might give this a try with some veg and invest in a steam canner for meats since the temp goes...

My question really isn't one of "I have a red car, how fast can I go in it?" it's more of a "I'm giving you a red car, how fast can you go in it?" ;-) My own goals are a variety of fruit trees, berry bushes and grape vines along with a massive veg garden in the front and plenty of perennial...

Personally I'm waiting for birkenstocks to make a boot :-) I have the meaty calf issue too and I've just given up. I wear my birks from last snow (usually march) until first snow (usually November/December) then I wear my Ugg-lies.

Satisfy my curiosity! What would you do if you only had a one acre homestead? How would you optimize space on your one acre so that you could have some income from what you grow? I currently have a house sitting on 1 acre of property in zone 5b with 4 chickens, a peach tree and a very...