Due to the popularity of our pickled beets and pickled egg post, I thought I would share with you another quick and simple pickling recipe that has been handed down for generations. This one comes from my husband’s side of the family. It is a very quick and simple refrigerator Read more…
When it comes to the garden, the first crops always eager to help start off the season with a flourish are typically rhubarb and asparagus. However I find both foods appear to invoke strong opinions; people seem to either love or hate them. For this post and jam recipe with Read more…
Green Beans, aside from being a common garden staple, are a great addition to any meal. Whether fresh from the garden, steamed as a side, adding a pop of color to your home-cooked soup, or straight from the canning jar as a quick afternoon snack, green beans have a way Read more…
These do-it-yourself elderberry popsicles are healthier than your average store bought popsicles, and loaded with lots of antioxidant and immune boosting ingredients! I find they come in handy whenever one of my munchkins are feeling a little bit down. Whether it’s simply their mood or they’re suffering from physical sickness Read more…
Finger jello has been a multi-generational household favorite in our family. Whether intended to encourage us to eat when we were sick, or simply as a quick fruit and protein breakfast side, my mother often had a pan of all natural juice based finger jello in the refrigerator. Even today, Read more…
When I think of my grandmother’s lessons on spices, one recipe that really stands out is her old fashioned pickled beets! She would take a few simple ingredients and basic foods and produce the most amazing results! Often showing me how to make a batch of pickled eggs by reusing Read more…
Making your own nut milks from scratch is super easy and provides you with the freshest best tasting dairy-free product. It’s also great for those with additional allergies or those who prefer to avoid the various gum and preservative fillers commonly added to most commercially-produced nut milks. For best flavor Read more…
This is a simple and fast way to make your own crispy french-fried onions. Whether you need the Gluten-Free option in a pinch and don’t want to make a special trip to the store, or just don’t have the option readily available in your area, these crispy onions are sure Read more…
As the weather in my neck of the woods grows colder, there is nothing like the coziness of being snuggled in a warm blanket near a crackling fireplace or the reassuring flicker of a homemade, unscented beeswax wooden-wick candle. Add a steaming hot cup of soothing tea or cocoa, mix Read more…
Here in the beautiful Great Lakes Region, June normally means strawberries. This year our berries came on a little later due to the cool rainy weather we have been having, but late or not they help mark the true start of summer! With their cheery bright red color and sweet-tart Read more…
Natural Dyed Easter Eggs When dying Easter eggs, I often feel frustrated and stuck in a corner. My choice seems to be between two undesirable options. On one hand, I get bright colors but unappealing and rather unhealthy bleed-through, or on the other hand colors that lack luster and boldness! Read more…
Spring Hatchling Soap Eggs When it comes to kids, they seem to come in two varieties: extreme clean fanatic or little mud turtle! I have one of each, but neither is consistently predictable. As they grow, they seem to slide up and down the soapy continuum between these extremes. No Read more…
Yummy Old-Fashioned Homemade Granola I don’t know about your family, but my kids and I really enjoy the crunch of granola as cereal, sprinkled on fruit, scattered over yogurt, or even just a dish to nibble on plain. The downside of this is that one small and rather expensive bag Read more…
Pressure Canning Meat for the Beginner This past month, a relative decided to downsize his homestead. As a result, I was given some meat from an old dairy cow. The keyword here is old. You don’t get tender succulent steaks from an old cow. However, the meat is not worthless Read more…
