Category Archives: Food Stuffs

To do with food, but aren’t necessarily recipes

House update: concrete slab pour

The post you’ve all been waiting for!

I know, I know, it’s been nearly a week since I said we’d get the slab poured, and here I am just now writing about it.

But really, it’s only been 3 days since it was poured. Yep, that’s right, it was done this past Monday, not last Friday.

Yeah, the overnight lows were forecasted to be down around freezing for Friday and Saturday night. Frozen concrete is not a good thing. And while there are steps you can take to make sure the slab does not freeze, waiting an extra couple of days for the temps to warm up is an easy fix.

On top of that, none of the concrete companies in town could do a Friday pour before noon. Doing a slab this size takes about 8 hours. It gets dark here around 7pm right now. I think you can see the problem there.

So, we decided that it was best to just wait till Monday.

It was chilly that morning before the sun hit the pad.

But the crew was there and the cement showed up right on time.

The interior footers were poured first.

Then they started on the slab.

Flower Girl didn’t want to miss a moment, even when she was so cold. But the sun came up and we all warmed up.

There wasn’t much for us to do other than watch.

But watch, we did!

And then spent a few minutes stabbing in the bolts for the walls.

Pajii gave it a go.

Princess Girl looked over the plans to make sure we were doing it right.

I had a moment of panic when I did some measuring and thought we were an entire inch and a half off. Till I realized I was measuring to the wrong side of the form boards. Whew!

Lots and lots of bolts.

The concrete crew we hired did an efficient job.

Looks like he is standing on the edge of a huge drop off. In reality, there’s enough space on the other side of the house for a cement truck to pull up there.

More finishing.

The last thing to do was cut the relief cuts to hopefully control some of the cracking. Our concrete contractor uses a big machine to do the cuts rather than a skill saw by hand.

Here it is with the concrete blankets on. My brother and my dad were each able to loan us enough blankets to cover half the pad. We decided that since we got them for free, it couldn’t hurt to use them. Better safe than sorry.

On Wednesday we started taking down the forms. We can’t take off all of then yet because that’s what the plastic is stapled to.

Since we are going to stain the slab and use it as our finished floor, the concrete guy didn’t want to put on a chemical seal/cure on it. So instead, we wetted everything down then covered it in 6mil black plastic to keep the water from evaporating. This will allow the slab to slowly cure over the course of a week or so without adding something to the top that will make the stain not work.

Pajii and Princess Girl took off all the blankets today. I stayed inside out of the pounding wind because I came down with a cold on Tuesday (great timing, right).

Instead of working on the house, I’ve been resting and recuperating and making chicken stock out of the carcasses of the chickens we processed over the weekend.

One of these pots of stock got canned into jars. The other became soup for dinner tonight. Hopefully it will help me feel better. This not being able to breath thing is getting old real quick.

The next stage of building the house is getting the metal frame up, but that may take a while. In the meantime, we need to finish up our septic system and fresh water cistern and get started on the garage. Still got a lot to do. But it’s moving forward. Slowly but surely.

Advertisements

Culling old chickens

So, I know you’re anxious to know about the slab, but that’s for another post. Sorry, you’ll have to wait another day or two.

For now, I want to share with you a task that we had to take care of that had nothing to do with the house build.

You may remember that back in April, we acquired a flock of about 20 old hens from some friends of ours. We were told they were roughly 5 years old. We did not expect many eggs out of them, but for several months during the summer we got about 10-12 eggs out of them every day so we were happy. Then the end of summer came and between the diminished daylight and the molting and the fact that they were old and that they kept eating their eggs, we didn’t get very many eggs out of them. For the last month or two, we’ve only gotten an egg or so a week. Very frustrating. So, we decided it was time for them to go.

Warning: this is a Homesteading blog about homesteaderly things and one of the things we do on this homestead is produce our own meat. The following pictures may not be suitable for all viewers. While I will not be posting “how-to” pics, or ones that are too bloody, some people may not like seeing dead chickens. I respect your decision to click away if you’d rather not see anything objectionable.

For those of you who are ok with that sort of thing, read on.

As I said above, this is not a how-to type post. There are plenty of those out there, and I especially found the one by The Prairie Homestead and the video by Joel Salatin she linked to at the end of her post to be useful.

This is more of a “this is how we spent our day” post. Actually, how we spent a day and a half, even into this evening as the canner is busily boiling away as I type this.

.

Hubs was the main chicken dispatcher.

He was also the main feather plucker.

My brother and sis-in-law joined is to help with the task.

Sis-in-law ended up doing most of the cleaning.

Flower Girl was rather eager to help with the whole process.

She thought that the tiny egg yolks we found inside some of the hens were really cool.

One of the hens was obviously still producing some eggs as we found different size yolks.

Nearly 12 year old Princess Girl was not nearly as interested in getting her hands dirty as her little sister, but she did process one chicken completely from catching it in the run to putting the cut-up meat into the jars.

I’m so proud of her. And when she wasn’t helping with the actual processing, she was a great gopher, as we all had dirty hands, she’d be the one to run and get stuff for us.

She also took a lot of these pictures since my hands were perpetually covered in ick or water.

This chicken wing looks like an octopus tentacle!

Since these chickens we’re so old, we knew that their meat would be pretty darn tough.

By canning the meat, it is pressure cooked as it is canned. This high pressure cooking/canning for over an hour makes the meat nice and tender.

And yes, I’m canning after dark.

These are great for use in soups or as chicken salad, etc. And I’m so excited that we were able to put these chickens to good use since they had become useless in the egg production category. It feels great to be able to produce some of our own food again. I’ve missed that since we moved back to Nevada and spent so much of our time building the homestead living systems.

We’ll, that’s it for the day. I’ll update in a day or two about our slab, I promise.

Granola Recipe

Back this summer I learned to make my own granola and we are loving it! I made up another big batch today, so figured it was a good time to give you my recipe.

img_20160928_102114

Making Granola in the early autumn sunshine with a borrowed solar oven.

I have spent countless minutes in the grocery store reading ingredient labels on granola packages and still ended up having to accept some ingredients I did not like in order to have the convenience of a cold cereal that is at least somewhat healthier for you.

So I decided to make my own. From be able to use whatever flavors you want to being able to control the quantity and quality of the ingredients, it just makes sense to make your own. Below is the recipe that I make every couple of months. Every time we run out, the Hubs gets a sad face and continually asks for me to make up another batch.

Oh, and speaking of the Hubby, did you see the post he did the other day about flashlights? I was so proud of him for taking the initiative to write up a post for this here blog. Ain’t my man great? 😉

I digress…

The recipe:

Homemade Granola

  • 6-ish cups Old Fashioned oats
  • 4-ish cups nuts or seeds of choice, chopped small
  • 1-ish cup chia seeds
  • 4-ish tsp Cinnamon
  • 2-ish tsp salt
  • 1-ish cup pure maple syrup
  • 3/4-ish cup coconut oil
  • 2-ish tsp real vanilla
  • 1-2 cups raisins
  • 1-2 cups unsweetened coconut flakes

Directions: Place all ingredients except for the coconut flakes and raisins in a large bowl and mix thoroughly. Once mixed, spread a 1 inch portion of the uncooked granola onto a baking sheet and bake in the oven at 300 degrees for about 15 minutes. Stir the granola and bake for an additional 5-10 minutes or until the granola is just barely lightly browned. Empty that panfull into a large bowl and repeat with more granola until the entire batch has been cooked (it takes me four 9×13 pans to cook this amount. You could do it one at a time or if your oven is big enough, all at once – lucky you!) Add the coconut flakes and raisins and mix completely. Let cool and store in an airtight gallon sized container (I use 2 half-gallon jars). Enjoy by the handful or with milk. And feel free to experiment next time.

Notes:

-As you can tell by all “ish” statements, I tend not to measure my ingredients very precisely. I just scoop or pour till it looks about right. 🙂 This recipe is very forgiving that way.

-Nuts: I usually use sliced almonds and chopped walnuts. Lately I’ve been putting in raw pumpkin seeds as well. This time I even added a bit of flax seeds. Whatever seems good at the time and to ramp up the nutritional value. If you really want to be uber healthy, you should soak the nuts ahead of time. I have never done this, mainly because I never think about it ahead of time. It sounds really easy to do, just takes some planning.

-Other recipes will tell you to add the coconut flakes in at the beginning or midway through for a “toasted coconut” flavor. I found that by doing that, I lost the coconutty flavor. So I just add it at the end with the raisins (which don’t taste good baked in my opinion – they get too dried out).

-Feel free to make substitutions as needed/wanted. Your results may vary from mine, but that’s what making your own food from scratch is all about, making it the way YOU want it. Want to use regular oats, not old fashioned? Go for it! Want to play with the ratio of oats to nuts? Awesome! Can’t stand coconut? Leave it out. Make it yours!

-A note about price. Obviously the price of your ingredients is going to affect the price of this granola. I have found that it is not really any cheaper to make my own than a good quality store bought, mainly because I use so many nuts, which are expensive. But, and that’s the most important “but”, I can make it exactly how I want it with the exact ingredients I want. I get to control everything that goes into it. And that is worth more than the price tag.

Well, there you go. I finally got my granola recipe up here for y’all, as I said I was going to in a facebook post way back in August!

I hope you enjoy.

Blackberry Syrup with Honey

image

So…we’re moving in just a couple of weeks. And we had a freezer full of food to eat up since we will be living in camping trailers and won’t have freezer space available to us (have you seen how small those freezers are?).

We had several bags of wild blackberries in the freezer from two summers ago. First of all, they just needed to be used. Because, you know, two summers ago!

Second of all, as I said, we don’t want to transport frozen food to Nevada. So we either needed to eat them or transform them into something that is doesn’t need to be refrigerated/frozen.

We had so many that we could eat cobbler several times a week from now till we leave. And as much as we all love cobbler, we’re just not that into desserts around here. We see them as a treat rather than a staple.

So a canned good of some sort was the order of the day.

image

I coulda made jam. But as much as we had would have probably made about 5 pints of jam. Way too much for us to go through. That would have lasted us years! We just don’t eat that much jam.

So I chose to make syrup. By straining out the pulp and seeds I knew I’d get a smaller volume of juice. Not only that, but one jar of syrup will be gone in just a couple of days. We don’t make pancakes all that often, but when we do, we open a jar of our delicious homemade fruit syurp, use it for the pancakes, and the remainder gets used in oatmeal till it’s gone a day or two later.

I started out with 10 cups of frozen blackberries. I put them in a pot with about 1 cup of water and heated them till boiling, then cooked them for about 5 minutes. I then took a potato masher and mushed them up to get out as much juice as possible.

After that, I scooped them into some jelly bags to drain. You could use a piece of muslin or linen fabric, or several layers of cheescloth if you don’t have jelly bags.

I hung the jelly bags from a cabinet doorknob and let them drip into a bowl.

image

They drained like that for about an hour or so. I probably could have let them drain for several more hours and gotten more juice out of them, but I was in a hurry.

I ended up with 4 cups of juice. I added this and one 1 cup of honey to a pot on the stove and started heating it. I chose this amount of honey because that’s what tasted good to us. Feel free to adjust the amount to your liking. You can also use any other kind of sweetener you’d prefer.

Once it was boiling, I sprinkled in about two tablespoons of no-sugar-needed pectin. I figured this would thicken it up into more of a syrup consistency without waiting for it to boil down on the stove. If you’d prefer not to use pectin, you can just let it simmer for a while on the stove, but be prepared to lose a bunch of volume. If you do use pectin, be careful not too add to much or you’ll end up with jelly!

Once it boiled good for a minute or so, I ladled it into prepared jars and processed it for 15 minutes in a boiling water bath. For detailed instructions on water bath canning, check out this site.

You can see from the following picture that the syrup is thick enough to coat the inside of the jar. Yummy!

image

I ended up with 5 cups of syrup in 4 jars (two 12oz jars and two 8oz jars).

Can’t wait to have some pancakes!

And yes, we left enough blackberries out to make a couple cobblers. 🙂

Maridy

“I lift up my eyes to the hills, where does my help come from? My help comes from the Lord, the maker of heaven and earth.” Psalm 121

Moving along

So this happened yesterday:

image

That’s my dad’s truck. Hooked to my in-law’s trailer. Gettin’ ready to haul it back to Nevada for us.

It’s one less thing we’ll have to worry about on the day of the Big Move.

In THREE WEEKS!!!

Ohmygosh! Three weeks from today we’re moving back to Nevada!

I’m not excited or anything. 😉

In the meantime, I’m finishing little projects here and there. The house is pretty much empty, so there’s really not much left to pack. But, we still had a large freezer full of food that we don’t want to cart back to NV with us.

Like blackberries from two summers ago!

image

So I made Blackberry Syrup. I think I’ll write a post on that. I only took the one picture above during the process, but it’s a simple enough process that it doesn’t require a lot of explaination.

Other than those little projects like cleaning out the freezer, we’re just soaking in the green beauty around us and biding our time.

image

A cool thing happend last week when my man and I went out for date night. We went to a movie theater we’d never been to before and had about a 30 minute wait. So we walked around to this beautiful lake that was right next to the shopping center where the theater was.

image

And got to watch a couple Bald Eagles flying around!

image

Right there in the middle of town. It was such a cool experience!

So, to re-cap: the trailer is on it’s way to Nevada, the house is nearly empty, and we are eagerly awaiting our move out date in just three weeks.

Yeah.

Not excited at all. 😉

Maridy

“I lift up my eyes to the hills, where does my help come from? My help comes from the Lord, the maker of heaven and earth.” Psalm 121

Preparing

Today was such a beautiful day out, I just had to forgo the boxes inside in favor of some outdoor work. Did a bit of straightening and cleaning and weeding.

And Flower Girl and I added a bit of curb appeal to the front yard.

image

image

And for dinner, I decided to start getting in the practice of cooking outside, since that will be our life soon. I fired up the side burner on our gas grill for the first time.

image

These skillet potatoes and onions will go great with the smoked chicken Hubby is cooking in the smoker. Mmmmm…. the smell of dinner cooking in the great outdoors. What is it about cooking outside that makes everything taste better? 🙂

Anyway, we’re busy preparing for our move (which will hopefully happen in May). Whether it be physically preparing by packing and cleaning house, or mentally preparing by figuring out how we’re going to cook our favorite foods while boondocking on the homestead, we’re preparing to start our great adventure!

And what an adventure it’s going to be!

Maridy

“I lift up my eyes to the hills, where does my help come from? My help comes from the Lord, the maker of heaven and earth.” Psalm 121

Daily Life #23 – making lists, burning candles, and studying the Bible

No, not more candle tests, but I did let the ones I made burn all day today while I worked on making my Master Food Lists on the computer. I lit the candles (including the popsicle stick ones) at 7am, and other than the occasional wick trim, I didn’t do a single thing to them all day. Such a relief to finally be successful!

As I thought, the thicker string wick burned through its candle quite a bit faster than the thinner string. By 3 o’clock (nearly 12 hours total burn time)  the thicker wick had almost burned out. I blew it out along with all the others) since Princess Girl and I were leaving for our bible study date. When we got back, the thicker string candle would not re-light. It was too far gone.

But, I lit the others and they burned nearly till bed time. The thinner string candle burned for a total of 17 hours! And the smaller popsicle stick candle burned for probably 25 hours total. The larger popsicle stick candle has many, many more hours to burn!

One thing about the popsicle sticks is that they crackle as they burn. Kinda cool actually. 🙂

Both the popsicle stick wick and the thinner string wick ended up burning all of the wax. There is only a small residue of wax in the jars. This means that even with the smaller flames, they burn very efficiently.

I will take a look at the paperclip stands tomorrow and see how they fared when the flame burned all the way down. I’m hoping they will be usable again.

It was nice to get outside today and go for a walk with my girl. Then to sit in the coffee shop and watch the rain pour down as we sipped our coffees and talked about or Saviour. I love our weekly bible study dates.

image

As the evening progressed after dinner, I nearly finished our Master Food Lists. My goodness, we eat a lot of variety! I can’t even imagine trying to produce all that ourselves, even though with only a few exceptions it is theoretically possible. As I see the whole picture, I’m thinking that “producing/growing as much of our own food as possible” might be a bit overzealous unless we fairly drastically cut back on variety. However, more and more, I’m seeing the value of community. If I can’t, or don’t want to produce something, but my neighbor can, then it might just be worth it to buy it from them. Or better yet, barter for it!

At any rate, it’s still exciting to plan. Have you ever written out a list of the foods you actually eat? I highly recommend it. It can be an enlightening experiment.

Maridy

“I lift up my eyes to the hills, where does my help come from? My help comes from the Lord, the maker of heaven and earth.” Psalm 121