Remember my kids? The little ones who birth stories you read here, and here, and here. And here (almost forgot about that last one). Well, they are now giants that are taking over my planet. I just thought you should know. People say they’ll grow up and, of course, they do. But I can’t figure out
I’m not sure when I became an adult. It could’ve been college (no, that definitely wasn’t it)… or perhaps our first child (probably wasn’t that either)… more than likely it was the fourth child and the weight of responsibility that has come in caring for these little gangsters since then. That’s a lot of responsibility,
This fall brought with it the harvest of two large pigs on the farm. Our larder and freezers are still bursting at the seams. I’m doing my very best to wade through Porklandia and I’m loving every minute. Hence the recipe for these easy sweet and salty pork ribs. They’re sweet and salty and easy. Lest you be confused. They’re
There are many things I didn’t know how to do as a farmer before the situation was upon me. Lambing, for example. Do you know how many lambings I’d played midwife to prior to owning a sheep that was lambing? Zero. Definitely learned that one on the fly. Same goes for our breeding Old Spots
Tonight is date night. Stuart and I went years without taking a date night in almost any form, unless you count trips to the grocery store – with all the children – as a date. I certainly don’t. But tonight is the night that we look forward to the most, because it’s a night when we get
How To Build A Pig Shelter. I would readily admit that the Elliotts, in general, tend to be a little bit behind on the ball. Like that one time we actually took our children to church without shoes. I feel like that’s metaphorical for our life in quite a few ways. So it came as
One time I made marshmallows and there was a double boiler involved and that made me angry. Three different stages of temperature control and heating and cooling took place and by the end of it all, I decided I’d never, ever make them again. That is until the 5-minute homemade marshmallow came into my life.
I figured after a year and a half, it was due time to share with you an update on our cottage kitchen renovation. Lord knows it’s been a full year and a half, but here we are. That’s renovation with a farm, two home-based businesses, three books, and four children my friends. And it’s not
Despite that fact that I’d rather be gardening, let’s face it, Christmas is upon us. I love the beautiful Advent season at hand, don’t get me wrong, but I begin to feel anxiety when my feet and hands haven’t touched the warm earth in too long and (shutter) it’s not even the first day of
How to render duck fat. Once upon a time, a dear friend of mine brought eight ducks to Cottage Hill. These male ducks had warn out their welcome on her farm and though she didn’t care if we butchered them, she didn’t want to bother. And thus, we inherited eight beautiful ducks. The black and
Christmas Liturgy, By Stuart Homeschooling our kids has made me think a lot about some big questions. I’ve typically never been one to go with the flow for the sake of going with the flow. So, when we decided to homeschool I had to wrestle with some why and what questions. It turns out that
Why are we here? Even as a writer, I so often find that words fail me. They fail to express the swarm of emotions that swirl around us in the ebbs and flows of this life. If you’ve been following us on social media, you’ve no doubt heard of the passing of my Grandpa Larson.
Sometimes I like to pretend like I have my life together. And there’s homemade pumpkin puree involved. I ignore the stacks of dishes with crusty food, the smell laundry piled in front of the washing machine, the kids with sticky bits of honey in between their fingers, and the compost sitting in front of my
If you follow us on Instragram (@theelliotthome), you know that we’ve been baking Walnut and Parmesan Puffs AND that we’ve been in “Porklandia” for the past week and a half. Last weekend we said goodbye to three of “my girls” and hello to over 900 pounds of pork. Those beautiful sows were born on our