The Light On The Other Side...

Anyone who knows me well knows I already embrace this philosophy. Equally important is taking time for a walk with nature, and combining that walk with art or creativity is a bonus.

I have "chores" to accomplish today...bookkeeping, shredding paper, and tossing "dead weight". I'm going to try to do all this with a happy heart, knowing my outlook will be lighter once it's done. Knowing tomorrow will be better after I do this stuff I don't like to do. I'll look forward to tomorrow as I throw myself into today. See you later.

PS. We've had great news about our loved one They've moved to a facility where they'll receive physical therapy and the extended care necessary for the transition to returning home. Our gratitude for all the healing prayers and good wishes is immeasurable. Thank you.

A Labor Weekend...

I got a lot accomplished last weekend. I canned 34 pounds of tomatoes for starters. Twenty pounds became stewed tomatoes, and seventeen pounds were canned as crushed tomatoes.

I cleaned, cored, and froze the other 15 pounds (the balance of the bushel I purchased) to deal with later. One quart didn't seal (my fault because I didn't put it on securely), so I made spaghetti for dinner. Nothing like fresh tomato sauce.

I took the day off on Sunday, so yesterday was my baking day. One loaf will go up the hill for Andy and Shelly, and another will go to Dawn and Pete (bartered for pints of freshly-pickled, home-grown beets). The rest are for our freezer until we need them.

I was up in the dark today to work my shift, but banana nut bread is in my future. The bananas are "ready". The rest of my day is up for grabs.

I hope you had a great weekend. I'll be back tomorrow.

It Was Just One Of Those Days...

Late start. Handsome going to the hospital (visiting a family member). Dogs need tending. Have to run to town. Need to mow the lawn. Oh, wait!! I missed posting today! Hold my horses. 

It's only Monday, and already I'm starting out behind. Geez, Louise. 

Working my regular shift 10-4 tomorrow. (I start the new Monday/Tuesday 6 am to 10 am next week). Classmate dinner Wednesday. 

Sorry I'm late. It's already past 3, and I think I need a nap. I'll try to do better the rest of this week.

Beauty In A Jar...

These tomatoes were so tasty! I turned nine pounds of them, along with half a pound of green peppers and six ounces of sweet onion into these three gorgeous quarts and one pint of stewed tomatoes. 

The jars all sealed, are cleaned, labeled and in the pantry already. I'm looking forward to more tomatoes when they're ready to make more of this scarlet-colored goodness. 

Today is my first day of my new early morning shift. I'll be done by 10:30 am and will have the rest of the day ahead of me. It's going to be interesting to see how this night owl adjusts. We'll see. 

Veggie Days...

I received this beautiful box of goodness from Dawn and Pete yesterday and will be processing them into stewed tomatoes (with the addition of onions and fresh basil. The gorgeous green peppers are from Shelly. Why the delay?

Because I received nearly forty ears of fresh-off-the plants sweet corn from our neighbor Earl on Saturday. Handsome helped me shuck most of it, while I stripped the golden goodness off the cobs.

By late afternoon, we had fifteen pints cooling (with lids popping) on the counter. Of course, we had fresh corn on the cob with dinner both Saturday and Sunday nights, too. There's really nothing better.

Of course, no money changes hands.  I'll be taking fresh-baked pecan rolls to both of them during the week. That's how it's done between neighbors in farming country.

Happy Monday, friends!

 

Home All Day...

No appointments today, so I'll be doing things here at home. I'll start by checking the bird feeders and cleaning the birdbaths so they have cool, fresh water. Next is to put in a load of laundry, and then im going to sit down to my needlework frame. 

It's hazy and smoky here from the Canadian fires, so even though it's a bit cooler, having the windows open isn't wise. I'm praying for safety for the wildlife and people to our north.

Our lawn is filled with wildflowers - Queen Anne's lace, chickory, clover, wild oregano, wood sorrel, bird's foot trefoil, and a few others - taking over our yard these days. They thrive (because of their deep roots) when grass browns due to lack of rain. When it doesn't rain, we don't mow because it just browns and stresses the grass. Between you and me, I love the riot of wildflowers taking over. I think wildlife does, too.

So for now, I'm the wild child walking barefoot through our yard, enjoying how Mother Nature takes over when we allow her time and space. I'll definitely be spending some time enjoying the display today.

Homemade Maraschino Cherries...

Such a simple recipe for big results. I pressure canned maraschino cherries. I saw bags of fresh cherries last time I was in the grocery store, so I bought a bag.

The recipe was easy. 1:1 water:sugar ratio, plus lemon juice, and vanilla for the syrup. Then add a small piece of cinnamon, three whole allspice, and a splash of almond extract to each jar before filling with pitted cherries.

Bring the pressure canner up to full steam and let it vent for ten minutes. Put the juggler on the vent, and once the gauge is up to 11 psi, set the timer for ten minutes. Then remove from heat and wait for the canner to depressurize. By bedtime all the jars popped.

Now I have these jars of tasty cherries for Wisconsin-famous Old Fashioneds (Handsome makes delicious mixed drinks on the rare occasion I indulge), or even better, in or on homemade ice cream!

I accomplished other things this weekend, too, so I'll share more tomorrow. 

Baking On A Rainy Day...

As I write this, there's a gentle rain falling on the fields surrounding Hickory Hill. The birds are singing, and the crops are lapping up every bit of it. The forecast predicts this will continue all day.

This photo is from a previous baking marathon day, but I'll be making more warm cinnamon rolls just like these.

This afternoon is our monthly classmate dinner, and it was requested that I bring more frosted goodness to sell. So, I'm already in the kitchen with a fresh cup of coffee and cinnamon on my mind.

I wish you a day filled with wonderful things. I'll be back tomorrow with photos from my day today. 

Breakfast In A Jar...

These are most of the ingredients for my current canning project. I also have bulk Italian sausage that will be browned and added to each jar. I'm making quarts of Breakfast in a Jar from My Basic Homestead on Instagram. I've been following her for a while and really like her recipes.

This is the recipe I'm using (in case you'd like to try it yourself), but I'm omitting the eggs. I'd rather add fresh eggs later when I prepare the jar contents for a meal.

I know that it doesn't take long to make this meal any day of the week, but I don't always have all the ingredients on hand. This way I can be assured of a tasty breakfast or brunch anytime, just by pulling a jar off the shelf.

I'll process these jars  along with the venison pints I prepared on Monday. They'll time out the same in the canner.

It got into the 80s yesterday, so I didn't want to heat up our non-air conditioned farmhouse. I'll do this early today before the temperature rises today, and will have them out of the canner by mid-morning. First my morning cuppa, and then I'll tie on my apron and get busy. See you tomorrow!

 

Enjoying Life...

 

I'd love to think this could be me, but who am I kidding? In case you're curious, yesterday morning began with me in the kitchen making two dozen homemade stuffed oreos to take to the physical therapy staff. (They were a huge hit, too!)

When I opened the little fridge to put the dough in to chill for an hour, I saw the venison loin I put in there to thaw on Saturday...and completely forgot. Soooo, once the dough was in the fridge, I had at least an hour to deal with the venison.

I sliced it into medallions and then browned it with onions and placed them in jars. I didn't have time to run the canner before PT, but I wouldn't have lit up the canner for three pints. I put the lids and rings on them and put them in the fridge until I can properly can them after work today.

After PT, I ran to the grocery store. I needed a few things for something else I'm going to can so the pressure canner gets filled. I'll tell you about it tomorrow. 

Instead, I made a batch of cinnamon rolls last night. Two 2-packs are going to my coworkers, another 2-pack to Andy and Shelly, and a 2-pack for Handsome and me. It was a good day (and night).

I work until 4:30 today, and then I'm going to do my batch of canning. I can't wait to tell you what I'm making to fill up my pressure canner! See you tomorrow.

Oh, and maybe this image will be my life next year. For now, busy suits me just fine. 

A Great Day To Can...

Chicken Stew

I managed to get quite a bit done yesterday! First up was a batch of chicken stew. 

In the past, a quart jar always had leftovers, so when I found pint and a half jars from Azure Standard, I had to get some. These are the perfect size for hearty meals for two. I'll definitely use them again. Also, I started the day with nine pounds of chicken breasts to fill all these jars.

My chicken stew includes cut up chicken breast meat, Yukon gold potatoes, frozen mixed vegetables (carrots, corn, green beans, and peas), and onions. 

Now there are six jars of stewed goodness on the shelf. All I need to do is add baked French rolls or buttermilk biscuits for a quick, easy, and healthy meal.

Cubed Chicken and Chicken Fajita 

Next was to cut up the rest of the chicken we bought for two pints of cubed chicken, and six pints of chicken fajita meat.  

I started by putting the taco seasoning in the bottom of each jar, followed by chopped green chilies, cut up chicken, and topped with roasted red peppers. 

Canned Yellow Onions

Last on my list was to chop up four beautiful, huge yellow onions I bought on my last trip to the grocery store.

For these, I used eight ounce jars, which are just right for opening and adding to any meal prep. They're almost like caramelized onions. 

It's my first time canning them, and I can't wait to try them soon. I went to bed "happy tired" having created all this goodness for the pantry. I have more to can later this week. More about that later, though, as I'm out the door to work today.

Tasty Beets...

I told you yesterday I canned beets  I bought them through Azure Standard, a source for organic and healthy products. I've been happy with everything I've received from them.

Once you set up an account, you can scroll through their selections, add to your shopping cart, and then you're advised of your last date to order to be included in the delivery. Your order isn't charged until that date, so you're free to go back and add or delete items from your shopping cart until that date. Prior to the cutoff date, you choose to either pick up at a location near you, or have the order shipped for an additional charge. My pickup is within 10 miles of home and close to the highway, so it's really convenient.

Monthly delivery trucks bring the orders to the drop off location, and you should be there within fifteen minutes or so (whatever the coordinator says) to get your order. I'm usually on my way back home with my order within ten minutes of the truck arriving.

They offer bulk quantities, as well as smaller packaging, fresh or frozen items, lots of pantry staples, household products, and health and beauty items. You might be surprised!

If you're interested in learning more about Azure Standard, or would like to place an order to try it out, you can use my link HERE. There are no signup or membership fees, and you're under no obligation to place orders every month. If you try it, I'd love to know what you think.

Canned Beef...

Six pounds of local ground beef became seven pints of shelf-stable canned beef. No need to take up freezer space or wait for thawing. It's ready and waiting for future barbecues, tacos, or whatever else I'd like to do with it. Believe me when I say it's always worth the effort  

I didn't get to stitch today, but I did set up a new project. I'll share photos tomorrow  

Same Stuff. Different Day...

not me

It's officially another stinking cold. I have many thoughts on why, but I don't want to be labeled a "conspiracy theorist" by my blog friends. Suffice it to say, I've been taking really good care of my health, apparently to no avail.

Anyway, it started with a day of sneezing, and by dinnertime I was miserable. I made a batch of chicken soup for us (which really felt good) and headed to bed. 

I never did sit down to stitch. I'll try again today, but I'm really sick of being sick. Either way, I'll be back tomorrow. 

Farmhouse Pantry...

Top to Bottom: 1) stewed tomatoes and pickles; 2) pears, pineapple, alfredo sauce, turkey meat; 3)potatoes, carrots, creamed corn, sweet corn and tallow; 4) rutabaga, sweet potato, green tomatoes, chili beans

Apologies for the lateness of today's post. I was called in to work early this morning (boss is on vacation), so I'm just getting around to it now. Because it's already after lunchtime, I'm going to leave this post up for tomorrow, too. There will be a new post after this one on Wednesday. Last weekend was Craft Day, so I'll be sharing what our latest project entailed.

1) zucchini relish, corn/black bean relish, bbq sauce, salsa, homemade rotel; 2) venison, taco meat, chicken breast, mexican seasoned chicken thigh, beef stew 3) canned butter, strawberry jam, jalapeño jam, cheesecake, black rasp. jam, grape jam, lilac jam

Now, for today's post. I promised photos of my home preserved pantry shelves, so here goes. While I admit there are some store-bought items in our pantry, most of what we eat these days is local, non-GMO prepackaged, or home canned/frozen. I'll try to give you a good idea of what's on each shelf in the photo captions.

1) dehydrated milk and cream, purchased chai tea (hidden) dried beans to can later, pizza sauce 2) Freeze dried pineapple, cowboy candy, pinto beans 3) various dried rice and grits 4) dehydrated ingredients for soups and stews, pasta and celery

1) Handsome's jam (in use) and Jif peanut butter (non-GMO and no Xylitol, which means safe for dogs), applesauce 2) baked beans, condensed mushroom and tomato soup mixes, turkey vegetable soup base, premixed seasoned rice 3) non-GMO purchased cereals 4) various pastas (Some day I'll make my own, but we buy them for now.)

I'm writing the copy on my computer, but adding the photographs through my cell phone, so I'll try to keep things straight. (Yes. My computer is still acting up.) sigh

1) hickory nut pie filling, apple pie filling 2) homemade muffin, brownie, sugar cookie and corn bread mixes 3) homemade vanilla (in process), Ghirardheli choco chips, hickory nuts and pecans

So, there you have it. I have more things on my To Do list, but this is where I do most of my "shopping" when it's dinner time. We do have meats in the freezer, but it's much easier to grab something off these shelves. (No thawing required.) 

I'm working all day tomorrow, but I'll be back Wednesday with the Craft Day post. See you then!

Ugh!...

I've been attempting to write a blog post for today on my desktop since yesterday, and it's continuing to give me grief. I fear I'm going to have to bite down and transfer everything to Handsome's unused (newer) machine in the near future. (This post has been published through my iPhone.) 

And, here I had pantry photos edited and ready to share today.  So, please forgive me. I'll try again later to put up that post for tomorrow. Instead, I'm going to bake bread...or take a walk. I'll be back tomorrow - one way or another. Happy Friday!

Canned Butter...

Canned Butter

On Monday night, when Handsome was at band rehearsal, I did a thing. After a lot of research, I've learned that this process (while unapproved by FDA) is completely safe and has been safely done by the Amish and farm families for generations.

The butter is melted in a big pot while jars and lids are being heated. The melted butter is then ladled into the jars, rims cleaned (not with vinegar, which could cause the butter to curdle), rings tightly attached, and then back into the oven for another 20 minutes or so. Place the jars on the counter to cool. Once the lids have pinged, intermittently shake the jars to make sure the butter solids don't separate while they cool. Once cooled, label and store. The butter is perfectly shelf stable for at least two years.

When I purchase butter, I wait until it's on sale for less than $3/pound, and then I buy a case of it. I've always kept the extra in the freezer until I learned about this method. Now, I won't be taking up freezer space, and the butter is ready to use whenever I need it.

I used wide mouth jars, and filled them to leave 1" of headspace. Five pounds of butter yielded six pints, canned. It doesn't take that long to do either. I'd say it was a good use of an hour of the time Handsome was away, making great music.

I've Got Something To Say...

via Happy Gardens

The more years I put behind me, the more meaning this verse holds for me. I love being at home, and find so much joy in homemaking...baking, canning, the little bit of gardening I actually do, and spending time with Handsome, our pets, and our family. 

I love filling the bird feeders, not only because it helps sustain them during the coldest part of winter, but also because we get to watch them when they visit. I make sure there's hay, food, and water in the Compass Barn, too, just in case a cold critter is looking for a warm bed and a meal. It really costs nothing to be kind to wildlife.

Our neighborhood has been inundated with dump trucks for the past month. A well-known excavating company (at least in Wisconsin) opened up the land for a gravel pit at the south end of our two-country block road when the highway needed to be expanded from two lane to four. We thought that after the highway was completed, they'd shut down the pit. It was blissfully quiet for a while, but reopened with a vengeance this winter. 

About an hour and a half away from us, a data center is being built. It's going to be huge, and takes up a sad amount of farmland. Farmland that could be used to raise animals or crops. It will be covered in concrete and buildings. I found myself wondering where all the wild creatures will be forced to move, even now as the construction begins.

Our more local concern has been 24/7 dump trucks that come in to the pit at the end of the road carrying loads of topsoil that are left here, so they can drive to another pit to pick up gravel fill for the building site. Did you see where I said "24/7"? These trucks run through the night, using vibrators to force the dirt out of the backs of their trucks. Once they're empty, they leave the pit on their way to the next load. The vibrators are noisy and sound other-worldly. Then there are the jake brakes, which I didn't think were legal to use in neighborhoods - at the very least they're inconsiderate in the middle of the night. It's loud for us living about a half mile away. I can't even imagine what it's like for our neighbors living right across from the pit. I'm not even going to mention the light standards they've brought in (and the generators to power them) that brighten the night like a Walmart parking lot. For folks like us who moved here to get away from city lights, it's a sad situation.

So, we cope. We're told that once the last of the topsoil has been trucked in, the pit will be reclaimed and closed. I'm praying that happens 'before the warm weather, because the farmhouse has no central air conditioning. We rely on the hillside breezes to cool all but the hottest of days, when we're forced to install two window units. We prefer open windows, the sound of birds, coyotes and other resident critters over dump trucks.

I have to admit that the thought of these huge complexes popping up all over the country to accommodate internet and AI are upsetting to me. I've spent more than a little time contemplating my own contribution to the industry. Truthfully, I've thought about checking out...shutting down my blog, my social media and my digital activities. Would I even make a difference? 

I'm old enough to remember a world without instant communication. Without the internet. Without portable media that went everywhere with us and tracked our every move. Kids actually used imaginations and played outside. They searched for answers in books. I know. Time stands still for no one. This is "progress", but is it really? Is this the price we have to pay? I'm not so sure.

So, these days, I occupy my time in the kitchen or at my needlework frame. These are the pursuits that ground me and bring happiness. Someday, everything will pass (including me), but I hope some of these things I have done will remain in the memories of my loved ones. 

When I put up this image today, I really had no idea what I would write about. I guess this just all came tumbling out. I think I'd better have a quiet cup of coffee with Handsome and reset for the day. My plan is to sit and work on my goldwork hearts. No internet. I'll be back tomorrow, and hopefully I'll have completed (or nearly completed) heart brooches to share. I promise I'll avoid anything maudlin. Thanks for listening. See you then.

Latest Canning...

Liljegren's Hickory Hill Farm - Canned Carrots, Sliced Mushrooms, Alfredo Sauce and Mushroom Pieces

I started more canning on Saturday. By the end of the day, this is what I had to show for it...six pints of carrot sticks, six half pints of sliced mushrooms, six and a half pints of Alfredo sauce, and two pints of mushroom pieces.  But wait, there was one more that day...

Liljegren's Hickory Hill Farm - Beef Stew

I also canned five quarts, plus 1 pint of beef stew. I prepared all the ingredients for this, which means nothing dehydrated or freeze dried. Everything was cut into bite-sized pieces - beef stew, potatoes, carrots, onion, celery, and tomatoes. 

The beef was partially sauteed and then put into my Kilner pot with the raw vegetables, beef broth and spring water. After that was brought to a boil and cooked for five minutes, all the ingredients were jarred, sealed and then processed in my pressure canner. Actually, everything I processed Saturday was pressure canned. The recipe I used was from The Complete Guide to Pressure Cannning by Diane Devereaux that I told you about when I first started my pressure canning journey.

Have I mentioned how glad I am that I overcame my fear and got the canner and book to give me this confidence? Looking back, I ask myself, "What the heck took you so long?" Reaching for it now is nearly second nature.

Liljegren's Hickory Hill Farm - Pinto Beans and Ground Beef Taco Meat

Sunday was spent with family, so I got back to my To Do list Monday. There were things I meant to do but couldn't get to on the weekend. After we got home from our son's home, I pulled out the gallon jar filled with pinto beans. I measured 110 grams and put that amount into each clean half pint jar. Then I topped them off with water to soak them overnight.

In the morning, I poured each jar (one at a time) into my strainer, rinsed off the beans and checked for any duds that I would want to remove, rinsed that jar and then filled back up with the beans. After I'd done that to each and every jar, I refilled them with spring water, wiped the rims, added lids and rings, and then into the canner. When they came out, I placed them on a towel and covered them to finish sealing. 

Then, I turned my attention to taco meat! I mean, what good are the pinto beans without the taco meat to accompany them? We recently purchased the deal offered at the butcher shop about three miles from here, and there were ten pounds of ground beef, individually packed. I grabbed four of them out of the freezer Sunday night after putting beans in jars, so the meat could thaw overnight.

The ground beef is also hot packed, so I browned the meat, put 2 1/2 t. of taco seasoning in the bottom of clean jars, and then added the beef. Once all six pints were filled with meat, I topped the jars off with boiled spring water, sealed and processed them. After they were finished and the canner had depressurized, I placed those jars on a towel and covered them, too. They sat overnight with the beans to cool down and seal. Hearing the jars "ping!" is the best sound when you've just done a bunch of canning.

Liljegren's Hickory Hill Farm - Cheesecake with Raspberry Sauce

Last of all was a recipe I've been eyeing for a while. This is referred to as "rebel canning" because it's not an FDA-approved method. They don't like us canning dairy, but it's actually been safely done by homemakers for decades upon decades. That alone wouldn't have convinced me, but I also listened to three different, experienced canners who explained the whole "botulism" thing having done their own extensive research. They come from canning families who have also done this for decades, and they have successfully done these recipes for years, so I was convinced. (Fully disclosure - The Alfredo sauce is another rebel recipe, too.)

This recipe is done in the oven, where the cheesecake is actually baked the traditional method (jars sitting in boiled water in a pan) with the lids off. After I made the raspberry sauce, I topped the finished cheesecakes, added the lids and rings (this time really turning down the lids rather than "finger tight"), and back into the oven for ten more minutes. That was it. I had ten beautiful, wide-mouth half pints to show for it. Handsome tried one last night and gave it a big thumbs up!

I wasn't interested in making a big dinner after finishing all that so I grabbed a quart of beef stew that I'd put in the refrigerator on Saturday. That jar hadn't sealed (along with one half pint of sliced mushrooms, and one pint of mushroom pieces), so after I got that in the pan, I added half the jar of mushroom pieces to the mix. Once it was heating, I added enough of my homemade beef gravy mix (about a tablespoon) which thickened it up nicely. We enjoyed a lovely warm stew with a side of warm rolls, and declared that recipe another winner.

There is something so rewarding about doing all this work over the past three days. Seeing everything on the shelves and knowing that we don't have to leave home to do a lot of grocery shopping; knowing exactly what is in the food we're eating; and the gratitude I get from family who enjoy the fruits of my (and sometimes our) labor is just the best feeling in the world. Bonus is that I sleep like a baby on the nights after I've been in the kitchen all day! I'll share photos of the full pantry shelves later this week.

I'm off to the station for my six hour shift today. I'll be back tomorrow to share the recipe for the cinnamon rolls that I make. I'm not a recipe miser. If someone is interested, I think recipes should be shared. The more the merrier! This recipe is expecially simple and easy, and has tremendous (feedback) reward for the effort. So, you won't want to miss tomorrow's post with the recipe! Gotta run...