Welcome

  I thought I'd let you know what this site is going to be about. We have spent many years learning to slow down a little. Neither one of us is young anymore so we have had to adjust our lifestyle to fit what we can or cannot do on our property. Gone is the 1400 sq. foot garden, now one half that size with raised beds is more than enough. We have a very small orchard, an empty chicken coop (wild dogs) that will be re- stocked in the spring. I can, dry, ferment, quilt, brew wine, make liquor, reuse, recycle, make due. We have a full pantry, full freezers & supplies to make it thru any zombie  apocalypse, social breakdown, winter storm or hard times. Small scale is what we do. For us there is no reason to make 6 gal of mead or wine anymore. I can make a gal. at a time. Not everything has to be done on a large scale to live a simple lifestyle.

Check Back Often

Check back often over the next month. I hope you'll like the blog, photo's & info that I will be adding on a weekly basis. If you have any questions or comments let me know.

Summer 2015 Yard Beauty

http://momwithaprep.com/150-homestead-survival-skills-to-learn

There's alot of good information here.

Mid Fall 2015 Doing Laundry

 This is my favorite way to do laundry believe it or not. It is amazing how clean I can get our clothes. I bought a hand wringer & it takes very little time to do a small load of light laundry. I also have an old wringer washer & double tubs that I can set outside to wash dirty work clothes. Drying racks are set over the vents in the kitchen in the winter.

Simple Life

Old Time Cures and Remedies

Old Time Cures and Remedies

How to build a Budget Medical Kit

15 things I learned while using my crockpot for 100 days straight | Clark Howard

15 things I learned while using my crockpot for 100 days straight | Clark Howard

SHTF & Everyday Dawn Dish Soap Uses

Loaded Mac & Cheese

bacon, cheddar & jalapeno mac ‘n cheese

• prep time: 25 minutes
• total time: 60 minutes
• makes: enough for 4 for dinner, more as a side

ingredients

• butter - 6 tbsp, divided
• white bread - 4 slices, crusts removed
• bacon - about 10 strips, cut into pieces
• jalapenos - 2, seeded and diced
• flour - 4 tbsp
• milk - 4 cups
• salt and pepper - use very generously
• irish white cheddar - 2 cups, shredded
• sharp cheddar - 2 1/2 cups, shredded and divided
• pasta - 1 lb (500 g), short or tubular cooked about 2 mins less than package directions

how to

• Pre heat your oven to 350 F (175 C) and grease a medium baking dish. (I used a large pie pan)

• Melt 2 tbsp of the butter and in a small bowl toss it with the bread pieces then set aside.

• Cook the bacon in a heavy bottomed pot.   When cooked, remove it to a paper towel lined plate to drain.

• Remove most of the bacon grease from the pot, but leave any bits that are stuck to the bottom.

• Add the 4 tbsp butter and jalapeno and cook over medium heat for about 2 minutes, scraping up the bacon bits.

• Whisk in the flour, and cook - whisking constantly - for about 3 minutes.

• Slowly whisk in the milk and cook, stirring constantly, until thickened and just about to simmer - about 5 minutes, then remove from heat.

• Generously add salt and pepper and stir in the white cheddar and two cups of the sharp cheddar - stir until melted, then fold in the bacon and the pasta.

• Pour the pasta into the prepared dish, toss the bread pieces with the remaining 1/2 cup of sharp cheddar and spread over the top.

• Bake for about 25 - 30 minutes, until bubbly and the breadcrumbs are golden brown.

Soup Weather

                          Loaded Baked Potato Soup

Serves 4-6

Ingredients

• 4 large baking potatoes
• 6 slices bacon
• 3 cups milk
• 1 cup heavy cream
• 1 cup cheddar cheese, grated, plus more for garnish
• 1/3 cup sour cream
• 1/3 cup all-purpose flour, plus more, as needed
• 1/4 cup green onions, chopped
• 1/4 teaspoon cayenne pepper, optional
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 400º F and place potatoes in oven. Bake for 40-45 minutes, or until fork tender.
2. Once cool enough to handle, scoop out insides of potatoes and place in a bowl, then set aside for later use.
3. Cook bacon until crispy in a large Dutch oven or stockpot over medium-high heat.
4. Transfer bacon to a paper towel-lined plate to drain, leaving drippings in the pot, then whisk in flour to create a roux.
5. Cook for 1-2 minutes, or until mixture is smooth and paste-like, then whisk in milk and heavy cream.
6. Stirring occasionally, cook for 10-15 minutes, or until thickened, then add in scooped out potatoes, cheddar cheese and sour cream.
7. Mix everything together, breaking up the potato with the back of your spoon, and season generously with salt and pepper and cayenne, if using.
8. Take your bacon strips and crumble them into bits.
9. Pour soup into serving bowls and garnish with more cheddar cheese, green onions and crumbled bacon.
10. Serve hot and enjoy!