Homesteading | Self Sufficient Living | Living off the Land
We’re hosting our first steak night at the Soda Fountain this week. I’m talking three courses, steak and hand rolled pasta, white tablecloths, candlelight, fancy cocktails… the whole nine yards. Our new manager, George, and I have been scheming this for months. Neither one of us have done something like this before. We’re transforming our burger-and-shake vibe into high-class dining for the evening. (This will be ...Continue Reading
Someone recently asked what my favorite season was. I promptly replied "Garlic!" but after seeing the confused look on their face, I realized they were referring to SEASONS, not seasonings. (No. I never stop thinking about food.) Anyway. I don't have a favorite season, I guess. But what I do love is the change. I eagerly anticipate the first days of spring, but welcome the lengthening light as spring fades into ...Continue Reading
I love having dogs on our homestead... But up until now, I never considered homestead dogs as anything other than pets (and occasional chicken killers). But after talking to Jordyn Kelly of Working Aussies Homestead on my podcast, I'll never look at a homestead dog the same again. I enjoyed our conversation so much, I asked her to share some of her wisdom on the blog today. I know you'll enjoy her creative, time-saving tips ...Continue Reading
I LOVE eating cherries.... But I HATE processing cherries. This is a problem. It's always been my personal rule to skip tedious canning recipes (aka I refuse to individually skin tomatoes even for my canned tomato sauce recipe...) Yet, the siren call of the cherry weakened my resolve this year, and I impulse-bought a box of bing cherries from Azure Standard. (Which I promptly forgot about until the Azure truck ...Continue Reading
It would appear that feeding people is my destiny. From dinner parties at the homestead, to branding calves, to owning the soda fountain, to hosting our annual horsemanship clinics, to helping with group functions in Chugwater, I'm continually in the kitchen. The funniest part? Once upon a time, cooking for a lot of people threw me into an absolute tizzy. Now, I regularly feed crowds of 20+ plus without blinking. So what ...Continue Reading
