It’s not a secret. I don’t pretend to hide it. I’m unashamed. And I wear the badge with honor. I, Shaye Elliott, am a lover of butter. Especially this homemade clarified butter recipe. In fact, it’s a huge part of the reason why I peel myself from my cozy bed at 5:15 a.m. each morning
Sometimes, I want to say to myself: “Self, it’s time to grow up.” Self, it’s time to stop wadding the fitted sheets into a giant ball, shoving them in the unorganized linen cabinet, and hoping that *God forbid* a guest ever opens that door. Self, it’s time to stop neglecting pairing socks together when your
I’ve got to admit, getting into the swing of using up this milk from our new dairy cow has been a pretty easy task. Apparently, for all these years, I’ve just been gravely suppressing the desire to utilize more milk. Since we’ve been paying $10 a gallon for a few years, it’s easy to treat
This past weekend, we welcomed fifty new critters onto the homestead. And I’ll be danged if they’re not the cutest little creatures in the entire universe. Too bad I’m going to eat them. And too bad that’s true – but it totally is. Fifty Rainbow Rangers will be living on Beatha Fonn with us for
It’s a sweet day here on the homestead. Slightly sunny, warm, calm. That is, of course, unless you count the 1,602,192 projects that I have going on my TO-DO list as of now. I enjoy being an ambitious and driven individual. I love looking for ways to ever grow and adapt and learn. The downside
As much as I love sitting down to release my random thoughts in the form of words, this time of year, time spent at the computer can be a bit scarce. As goes life on the homestead, summer time is harvest time. And harvest time takes lots and lots of time! We’re still just really
Oh fermented pickles, how I love thee. I don’t what it is about summer vegetables, but I go star crazy. It’s like I can’t help myself. A fancy purse holds no candle in my book next to a bag of freshly picked green beans or eggplant. I can hear you now: So you’re telling me,
At one time, I had fifty pounds of cherries. Now, I have a beautiful, scarlet-colored, raw, naturally-sweetened cherry freezer jam. Say whaaaaat? Raw jam? Aren’t they normally cooked into oblivion? Naturally-sweetened? Aren’t they normally chuck full of highly processed and refined white sugar? Yes and yes. But no and no on this recipe, my friends.
Hello. What are you doing? Picking your nose? Pretending to fold laundry? Procrastinating on mopping the sticky floors? Putting up summer’s bounty? Me too. Okay, fine. Not the picking my nose part. But the rest is pretty accurate. I don’t know if I’ve told you this or not, but our new home in the Pacific
I’ve been blessed with a wonderful little eater. The Hobbit has always been an easy nurser. I’ve been exclusively breast feeding these past seven months, but now that he is growing so quickly and is able to maneuver his mouth better, I’m more than happy to begin supplementing him with some high quality first foods.