So the Husband wanted to make beef jerky. I picked up some seasoning at the feed store and eye of round at the grocery store. it ended up being sooo simple.
I found out that Elderslie Farm, the farm that produces my favorite cheese (and dinners, and blackberries, and, and, and…), started selling goat milk. It was spendy, but it’s a reliable source.
So I found a source for some goat milk nearby. Since we decided not to breed our does, we don’t have milk. Although, one of our does was filling out enough I had to google “pregnant goats.” It is really obvious when a goat… Continue Reading “Goat Milk”
On Friday night we went to this totally fancy restaurant in the middle of fing nowhere.
One way to brighten a dish is to add preserved lemons. They are ridiculously simple and pack a punch. They keep in the fridge for months. Start with a small jar, two lemons and salt. Many recipes are for large jars, but we don’t… Continue Reading “Preserving Lemons”
So one of our favorite restaurants in Wichita is Sabor. Our favorite thing at Sabor is the plantain chips.
I bought a big bag of nectarines at the farmer’s market this weekend. What to do… I looked at Pinterest and found some ideas for preservation. Decided on a vanilla nectarine preserve.
One of the two things I miss most with the quarantine are hugs from my parents and farmers markets. The Husband and I are a good self-contained unit, but I miss my parents. We are working towards self-sufficiently but aren’t there yet. Not everything… Continue Reading “Farmers Market”
So we decided we had too many eggs, and we were going to sell this weekend, come hell or high water. Luckily, at the auction there was a sign available. We got it for five American dollars.
Once a year we get lovely hatch peppers. Much like the sweet corn we love: you snooze you lose. So when I saw the hatch peppers in the store, I grabbed them.