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Author Archive

My Garden Has Sprung, Along With Spring.

April 23rd 2010 Posted at Environment Issues, Food, Harvest, Making a Green Home
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We are lovin’ all the time outside right now, playing in the dirt, digging for treasure, finding worms for the chickens and just sitting and watching everything come to life with spring. Thank you God that Spring follows Winter, that was such a great idea on your part!!!

First I’ll share some photos of my baby plants (many are seeds and haven’t come up yet), and then below is my running list of veggies I’ve planted, we work on the sunny days and thank God for watering it for us on the rainny. Later on in the summer we will wish He would get His mega watering can out, but that seldom (read: NEVER) happens.

Planted in the 2010 Season:
Lettuce
Kale
Green Beans (including the purple, green and yellow varieties)
Artichoke
Potatoes
Eggplant
Onions
Corn
Peppers
Chives
Spearmint
Greek Oregano
French Tarragon
Raspberries
Strawberries
Blueberries

Still Waiting On:
Tomatoes
Basil
Sunflowers
Squash
Zucchini
Cucumber

Weathered Over From Previous Years:

Lavender
Rosemary
Lemon Balm
Chamomile
Raspberries

I am still in the middle of planting season, so there will be more. I will update this garden post as I go for two reasons: to remember what to plant for next year, and so you can peek in and figure out what you may like to plant now-or someday down the road.

Which are your favourite home grown veggies to plant- or eat??? Tomatoes are mine (and yes I know tomatoes are fruits!! , nothing is better than a fresh garden tomato. (The other veggies are close though)

All of the proceeds from purchasing items using any of my link affiliations (Powell’s Books or Toms Shoes) will go to Living Water International a charity quenching global thirst and preaching the gospel. You can also donate directly if you would like. Thank you!!

Dreamy Cream Scones

April 7th 2010 Posted at Food, recipe
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Scones, these are so amazing, and such a staple in our baking diet that I have to share this recipe. I initially printed this off from joy of baking in 2004 and have used it very frequently (probably at least 3 times a month) since then. I chuckled when I read the “these scones freeze very well” at the bottom, as I have doubled and sometimes quadrupled this recipe and never, EVER felt the need to save any for later- we consume these like crazy! We eat them for breakfast, for tea, and for dessert- stinkin’ good!

Cream Scones:

2 C. flour
1/3 C. white sugar
2 t. baking powder
1/8 t. salt
1/3 C. unsalted butter
1 large egg, lightly beaten
1 t. pure vanilla extract
1/2 C. heavy whipping cream

Egg mixture for brushing tops of scones:
1 large egg
1 T. heavy cream

Preheat oven to 375 degrees F.

1.)Mix all scone ingredients together, do not over mix, until just incorporated.
2.)Knead dough gently on floured surface.
3.)Roll out on surface until about 1 +1/2 inches thick and cut (pizza cutter works really well).
4.)Place on a baking sheet and brush scones with the egg mixture above.
5.)Bake for 15-25 min. or until lightly browned on the tops.
6.)Transfer to wire rack to cool.
7.) *Optional: Serve with Devonshire cream, whipping cream o jam for an extra enjoyable experience.

These scones freeze very well. (but, like I said about I have never, NEVER had these go stale!)
My Personal Notes:
You can add whatever you want to them. I have made the following variations:
Chocolate chip scones (adding about 1 Cup of chocolate chips)
Lavender scones: add 1 t. dried lavender
Blueberry scones: these are harder to work with since the blueberries quickly mush and then mixture becomes way too moist- but if you are quick these are our all time fave!!! Add 1 cup blueberries.
Strawberry Shortcake: when baked plain, these would be perfect for use in making Strawberry Shortcake

Let me know if you come up with other really good variations and I’ll add them and for sure will want to savor them as well!!

Enjoy!

Just in Time for Easter, Baby Chicks!!

April 1st 2010 Posted at Chickens
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I almost am surprised at how easy this feels this time around. I think the first time it is like being a mom for the first time and you worry about all that could go wrong, about the light being to hot, too cold, the birds being sick or getting the kids sick… this time it feels easy. The cats aren’t even interested in them this time!! Anyway since we have now raised 3 different sets of baby chicks (starting from day olds to getting them several weeks or months old) it is just all fun and the newbie stress really just isn’t there any more.

This time we got one Leghorn and two Barred Rock chicks. I am excited to have some more variety, and the Leghorn is the first white egg laying chicken we’ll have. Now if only I could get my current laying hens to produce better! I have five hens in the coop right now and am only getting one egg a day- I told them that they are freeloading and that I will eat them if they don’t start up….let’s hope I don’t have to make good on that threat (not that I really could anyway, but don’t tell them that!).

These little babies have already stolen our hearts, they have the sweetest little chirps. Each time I forget just how cute they are when they are little!!! And sooner than I can blink they will be big- but at least then they will be laying right!?!?! Yes, that is right and we sure need the chickens to be earning their keep in eggs!

It is so funny when they fall asleep standing up, then all of the sudden fall over onto their face without it even phasing their heavy rest. Too cute!

If you are in the mood for more chicken and chick pictures check out my Chicken Album at Flickr.

Basic Homemade Pasta Recipe

February 17th 2010 Posted at Food, Homemade, recipe
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I have dreamed of that home-cooked, home-made pasta on my lips, and my life is now pasta complete. I used some of my Christmas money to buy the CucinaPro 150 Imperia Pasta Machine. Since the day it was dropped off at my door, every time I have made pasta, in each variety and shape it has been a meal that we have almost eaten in complete silence. I know that does sound funny maybe, unless you know what it is like to eat with small children, at least at our house know that those quiet meals are my best meals. The boys are silent while they take bite after bite and lick their lips and fingers while they are at it. There is nothing like fresh, homemade pasta, if you like pasta you will find homemade pasta a revelation(could I say life changing??), and if you consider yourself a non-pasta loving creature- I dare you to try it homemade. Dare you.

I will include sauce recipes and other tips as I continue to get better at writing the recipes down as I make them, so far I do have a fave though which includes some of my home canned summer tomatoes and cubed mozzarella cheese-terrific. I will need to check on quantities though as I am a handful here and a pinch there type of cook.

Here I leave you with the following recipe, it is the basic pasta recipe by which I have made all different types of noodles and dishes so far- it has yet to let me down. I include it here so that you see just how simple homemade pasta is, so that you will try it and love it as much as we do.

Basic Homemade Pasta Recipe:

3 Eggs (the fresher the better)
3 Cups of Bread Flour
Water (as needed)

Put the 3 eggs and 3 cups of flour into the mixer or into your bowl. Stir until combined, add water slowly and continue to mix. Knead by hand after mixing until uniform. The consistency of the dough should be firm, elastic and smooth. Work the dough in your hands for at least 5 minutes after desired consistency is reached to result in a perfect dough. Store dough wrapped in plastic wrap in fridge for 60 minutes to rest and cool. Remove dough and roll out flat. Use your pasta maker to roll dough through, on largest setting, then double and roll through on same (largest) setting. Turn nob to desired thickness, liberally flour flattened dough and run though pasta machine. Run through your noodle attachment being sure to coat dough with enough flour beforehand. Your noodles are formed! Lay them out or hang them to dry for at least 30 minutes. This drying time will make tender pasta noodles, while avoiding the sogginess.

These will only need to boil for less than half the time than the store bought dried pasta you may be used to. Bring a large pot of water to boil, add generous amount of salt (this is the only salt in your noodles) I generally add 2 Tablespoons or so. Gently place your pasta in the boiling water. Boil for approximately 4 minutes, or to taste.

Stew up your favourite sauce, or just add salt, butter and pepper for a great snack to hold you until the rest of the fam gathers for dinner.

Homemade Heat pack or Cold Compress (Rice Socks)

January 28th 2010 Posted at Homemade
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Make your very own slice of heaven in a sock. Oh yeah, I promise that this simple and inexpensive hot/cold sock filled with rice and a couple drops of essential oil is your ticket to a better life. They are great for back aches, stomach cramps, leg tightness, leg pain, or just a relaxation enhancer.

They are especially good for pregnant ladies, because back aches are a biggie- so be sure to make these for all of those peeps in your life that find themselves expecting. I got these at my first baby shower from a friend and it was the one thing that fit me during the whole pregnancy, that I looked forward to more and could use after the baby too! I can’t say enough, try it.

Recipe for Homemade Rice Sock Heat pack or Cold Compress:

What you need:

*One pair of (I recommend two so you have a back up when your husband steals yours!) thick men’s socks. Just regular tube socks will do, they should be sport or working man thickness though. The bigger the better.
*Rice as needed to fill the socks half full. Get the cheapest you can find.
*Flannel or other fabric to cover your men’s sized rice socks.
*Funnel (optional but recommended).
*Essential Oils to your choosing (optional but recommended).

How to work it:

1.) Roll down the top of one of your socks, stick the funnel in and dump cups of rice into the sock until it is full until the half way point.

2.) Add drops of essential oil to the rice inside your sock (picture below). I added vanilla, about 10 drops- but whatever you like to smell would work. Also herbs would work as well, some lavender leaves and flowers or whatever.

3.) Cut fabric, I like flannel because it is warm already to the touch and soft but you could use cotton or fleece. Remember it will need to be washed and it will be microwaved along with the rice sock as well. The size of your sock will mean you need a bigger or shorter fabric slice. I cut mine at 6 inches wide and 18 long. I had the fabric folded so I wouldn’t have to sew the bottom of the cover, but I am lazy so it doesn’t really matter if you do it that way, it is only about 5 inches to sew.

4.) Sew the top hem first, before you do the sides or bottom. Then turn fabric wrong side out or right sides facing each other and sew up the two long sides and the bottom. Right the fabric and you are done. DONE! Slide (more like wiggle) your rice sock in and you are ready to head to the micro!

That would be right, it means that now you can enjoy. Start up your kettle, grab a good book or a stack of magazines and settle in for a good relaxing time.

Heating and Cooling Instructions:

Heating: As sizes will vary, you’ll need to figure out how long your sock needs to be heated in the microwave. It will depend on how big it is and how much rice is in it, and how hot you want it, but mine takes 3-4 minutes- as it has quite a bit of rice in it. I recommend heating one at a time if you have two, it just kind of works better that way. Wash the cover when needed.

Cooling: If you want this for a cold compress- put it in the freezer and let it get cold. Simple right? I would go with at least an hour- but that just depends on how cold you want it.

Live it up, and share with a friend!!

What do you do to relax? What is your TV show or reading material of choice in order to achieve that perfect state of calm? Share it with me- I need to get some relaxin’ in!

Made from Scratch: Dicovering the Pleasures of a Handmade Life

January 25th 2010 Posted at Book, Chickens, Food, Harvest, Homemade
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Made from Scratch: Discovering the Pleasures of a Handmade Life

This is a type of info/memoir by and about Jenna Woginrich. Made from Scratch covers beekeeping, chicken raising, antique hunting, bread making and many other rituals of the not-so-urban dwellers. Her book is set up well and there are sections of it that are extremely helpful and smart.

Many times however, I was turned off by the attempt to cover up poor writing by and addition of overly flowered and emotional prose. It was just way too loaded for me. She got emotional and excited because some friends from college were to join her at her house and so she went out of her way to make it a complete hassle-free weekend for them. She goes on to speak of how blessed she is that as she sees her friend falling asleep on the couch she knows that the food that is going through his body is from her very own farm. Cheesy! I have chickens in my backyard and I have never sat and thought that, yes I am delighted the boys get fresh eggs, and delighted that we aren’t paying into the insanely hideous picture of all those caged birds laying eggs onto a conveyor belt for their whole lives while never to set foot on grass. Yes I am! But it seems to me Jenna goes a little overboard with her pleasure of the food that is in her friends digestive system. It isn’t just that passage either- there are more.

Besides the emotional aspect of this book (which seems to be written by someone either PMSing or enduring Menopause) I did enjoy the farming insight and tips. Although I am not quite ready to dive into bee-keeping (the neighbors probably wouldn’t like it either) I liked reading what she learned from both her mistakes and successes. I learn from other people’s mistakes when it comes to farming, gardening and such- it is way to expensive not to! Overall this was an average short and light read. It could have been so much better without the melodrama, but there were enough tidbits in it to keep me somewhat content.

If you could own one kind of farm animal (without worrying about land space, or your neighbors) what would it be? The latest one that I want…Angora rabbits! I really want me a pair.

ISBN: 9781603420860
Subtitle: Discovering the Pleasures of a Handmade Life
Author: Woginrich, Jenna
Publisher: Storey Publishing
Subject: Do-It-Yourself – General
Personal Memoirs
Country life
Urban homesteading.
Farmers & Ranchers
Self-reliant living
Publication Date: December 2008
Pages: 184

I am an affiliate of TOMS SHOES and Powell’s Books and I do receive a percentage of the sales of any item you buy using my links. Thank you!

Make Homemade Butter

January 19th 2010 Posted at Food, Homemade
3 Comments

Homemade Butter Recipe:

What you need:
1 Ball Jar (any size- I like the quart size but you can use a smaller one if you want to make less)
1 Large pinch of Salt
About 15 minutes of your time

Fill one ball jar half way with Heavy Whipping Cream. Put a lid on it and tighten it. Let sit out at room temperature overnight- or for approximately 12 hours. This is to aid in souring process.

After your patient wait. Grab on to the jar and add a large pinch of salt to the cream. Then with one hand on the top and bottom of the jar shake with decisive churns. Not too quick, think of it as sudden pulses timed at about once every second. (This does not have to be exact- I didn’t do exactly that, but I write this to let you know you aren’t jiggling it constantly)

When you start to wonder if you should open the lid or you will miss it, don’t. Just keep going. It happens really quick- it goes from regular liquid to whipped cream and then to butter surrounded in buttermilk with the jerk of the jar. When you see a conglomerate of light yellow butter in the middle (slightly bumpy and odd looking) you have it! You made butter!!

Butter is forming and swimming in a soft pool of buttermilk

Butter in jar after I emptied out the buttermilk

Empty the liquid (which is buttermilk) into a separate jar using a funnel. Rinse your butter with water making sure all the buttermilk is out, as this will cause spoilage. Transfer to a butter mold or smaller jar if you choose. Store both butter and buttermilk in the fridge. If you want a soft butter- you can leave part of it out for easy-creamy spreading. Grab your toast and slab on your homemade butter! Or better yet- just grab a spoon! YUM!

Have you made butter before?? Do you have any tips or something I left out?? Be sure and let me know. If you have even considered it you really should- it is SO easy that you’ll just want to keep it up!

Today I Became A Real Farm Girl

January 18th 2010 Posted at Chickens
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I have always known my right of passage would be solitary and severe. What I didn’t know is that it would come today. The question is, what constitutes a true able-bodied- farm girl and not just a trend follower-backyard farming-enthusiast ? Anyone can have the farm animals, have the land, and give the time it takes to tend and nurture the whole package. That is most certainly not what makes a farm girl.

The make of a farm girl is one who can follow animals and their land through all seasons, not just the pleasant ones. Today a chicken died. The death in itself is not what I am speaking of though, it is that I was able to pick up the body and dispose of it that today made me into a farm girl. I no longer have to have a man to do my bidding, I don’t have to wait for him to come home and deal with the deceased bird. Death is-as we all know- a part of life, all life ends in death and I knew from the start that when I was able to touch a dead body that I would have reached that coveted status of farm girl.

We can all follow backyardigans, those trend-loving folk in whose growing circles chickens are trendy right now, growing your own food, subsistence living, and all such stuff. Having animals, feeding them and keeping them alive does not a farm girl make. One of those is made by doing the one thing you can’t stand even thinking about, looking at, or touching- not like a girl, but like a farm girl. For me that meant grabbing that chicken by the feet and dealing with the feathery bod, might I say- like a real man would? Yes. I would. No icky tummy, no eyes closed and jumping backwards, no fretting, screeching or crying but just dealing in quick and precise movements. This might not be your right of passage at all, maybe for you what you dread the most of it all would be watching a live birth, or dealing with chicken poo, those all are just not my hardest thing to have to deal with, they don’t even faze me really. Death of an animal for me is the worst, and not just death- but even looking at the dead body. Today I forced myself to pounce through that door and earn my right to be there with the rest of ‘em. It is now that I am able to take and deal with the full responsibility of my animals. Today I became a real farm girl.

PS. I will let you know when I have become a ‘Farm Woman’-as that would entail shooting the chicken and plucking and skinning and stewing it. Let me just say I haven’t gotten there yet, not yet.

Kids in the Holiday Kitchen

December 30th 2009 Posted at Book, Food, Homemade
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Kids in the Holiday Kitchen: Making, Baking, Giving

The holidays are a time when everyone just wants to create. Weather it be crafts, gifts or yummy treats to eat- the time that we get to spend together is so much better spent when we get our hands sticky, right!? Kids (and even adults) of all ages will find some eye-catching pictures in Kids in the Holiday Kitchen, pictures that will reel them right in to want to make the recipes/crafts. From the Stuffed French Toast (on page 14), the Sugarplum Lollies (p. 36) to the crafts of Stellar (felted) Stockings (p. 81) and the Let There Be Light (colourful beeswax candle) (p. 88) there is more than enough so that everyone in the family will find a “must make”.

These projects are made to be kid friendly and most kids preschool age and older could do a portion of the work with a parent helper. Older kids could do them completely by themselves. It is a way that children can take ownership of making their gifts for their teachers, aunts or that special friend that needs a little encouragement. It is never to early to encourage giving and Kids in the Holiday Kitchen encourages a season of giving all year round, even from the littlest hands. This books gets two thumbs way up from me. I am leaving you with a recipe from the book that would be perfect for your New Year’s celebrations!! Yum.

New Year’s Nuggets

Chocolate-Caramel Popcorn, from Kids in the Holiday Kitchen (p. 45)

You’ll Need:

1/2 Cup Dried Yellow Popcorn
Scant 1/4 Cup Water
3 Tablespoons Canola Oil (optional)
1/4 teaspoon orange extract (optional)
1 Cup Sugar
8 Ounces Milk Chocolate
1/2 Cup Light Corn Syrup

What to do:

1. Pop the popcorn.

2. Line several cookie sheets with parchment paper.

3. In a heavy-bottomed saucepan, combine the sugar, corn syrup and water. Heat over medium-high heat until golden brown, and 5 minutes. Stir gently, add the orange extract, if using, stir again. Add some of the popcorn and coat it with the caramel. use a wooden utensil to help coat the corn. Place the coated kernels on the parchment paper to cool. Repeat.

4. When cool, break up the clumps of caramel corn, keeping the corn clumps on the parchment.

5. Heat the chocolate over low heat in the top of a double boiler, or in a metal bowl over a saucepan filled with 1 inch of hot water (creating your own double boiler). Heat the chocolate until it’s smooth, 3 to 4 minutes. Make sure the chocolate doesn’t burn.

6. Fill a ladle with the melted chocolate and lightly drizzle over the caramel corn. Let the chocolate caramel corn cool for 30 to 45 minutes. To make gifts, put small batches in cellophane bags; otherwise, wrap in parchment paper and keep in a Tupperware container in the refrigerator for 3 to 5 days.

Makes 4 Cups

Watch Chronicle Book’s Kids in the Holiday Kitchen book trailer:

Title: Kids in the Holiday Kitchen
ISBN: 9780811861397
Subtitle: Making, Baking, Giving
Author: Jessica Strand & Tammy Massman-Johnson
Photographer: James Baigrie
Publisher: Chronicle Books
Subject:Holiday – Christmas, Crafts for Children, Handicraft, Recipes
Publication Date: November 2008
Pages: 95

I am an affiliate of TOMS SHOES and Powell’s Books and I do receive a percentage of the sales of any item you buy using my links. Thank you!

A Homemade Recipe for Natural Shampoo

December 30th 2009 Posted at Homemade, Making a Green Home
3 Comments

At our house we are all different- as far as hair that is. I have dreadlocks, my husband has thick curly hair, Oliver has really fine kid hair and Jackson has thick blond hair.So finding a shampoo that would work for us all didn’t even seem to be an option so I just stopped thinking about it. Then one day I decided that I wanted to make my own for dreadlocks, because dreadlock specialty soap is stinkin’ spendy! Brad wanted to try it too, and then the boys- by mistake I have brought us all together under one uniting shampoo!

I looked around for a bit and found some good ideas on natural hair care here, and was excited to see that she was using tons of other ideas that I already loved-such as the coconut oil, I just can’t get enough of that stuff!!

After a bit of browsing, I came up with this recipe and it works for all of us. Since we are trying to simplify one shampoo for us all is a good step to take. Before this we used the Burt’s Bees tear free for the boys, no-residue dreadlock shampoo for me, and Brad used an anti-dandruff shampoo and conditioner. We’ve eliminated all of those (well the boys are still finishing up their last bottle of Burt’s) and now just have this nifty spray bottle thingy. We all love the lather that comes out of this green bottle, and knowing what is in our products makes life even better.

It works so well for Brad and I, it isn’t anti-dandruff and (as I predicted) he hasn’t had a problem with dandruff in the last 3 months since our switch-over.

A Homemade Recipe for Natural Shampoo

1/4 Cup Water
3/4 Cup Lavender Doctor Bronner’s Multi-Purpose Soap
4 teaspoons of Apple Cider Vinegar
1 teaspoon of Glycerin
6 Drops Tea Tree Oil
6 Drops Lavender Oil
6 Drops Ylang Ylang Oil

Combine all in a bowl or Pyrex measuring container (I use the one with the spout for easy pouring). Stir together and then pour into your spray bottle. These can be purchased anywhere. I got this one at Bi-Mart. You are done, now go wash your hair!

This recipe can be tweaked to meet your needs, it will leave your hair with more of its natural oils in it as it is not a commercial shampoo meant to strip all oils out of your hair- however if you find it just too much leave out the glycerin the next time around.

Also check out my Homemade Bath Salts Recipes!

If you make this recipe, or have your own-please share! I’d love to hear from you.

Dreadlock Girl

Author Archive

My Garden Has Sprung, Along With Spring.

Dreamy Cream Scones

Cream Scones:

Just in Time for Easter, Baby Chicks!!

Basic Homemade Pasta Recipe

Basic Homemade Pasta Recipe:

Homemade Heat pack or Cold Compress (Rice Socks)

Recipe for Homemade Rice Sock Heat pack or Cold Compress:

What you need:

How to work it:

Heating and Cooling Instructions:

Made from Scratch: Dicovering the Pleasures of a Handmade Life

I am an affiliate of TOMS SHOES and Powell’s Books and I do receive a percentage of the sales of any item you buy using my links. Thank you!

Make Homemade Butter

Homemade Butter Recipe:

Today I Became A Real Farm Girl

Kids in the Holiday Kitchen

New Year’s Nuggets

Chocolate-Caramel Popcorn, from Kids in the Holiday Kitchen (p. 45)

I am an affiliate of TOMS SHOES and Powell’s Books and I do receive a percentage of the sales of any item you buy using my links. Thank you!

A Homemade Recipe for Natural Shampoo

A Homemade Recipe for Natural Shampoo

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