Chickens and all
We’re having serious talks about the prospects of raising chickens for eggs…not for additional revenue, but so we can turn some of our compost into food for chickens, and some of the chicken’s leavings into even better compost.
It’s all a matter of researching permaculture & chicken tractors, now, and I’m picturing the shuffle through the snow to a small, hay-filled coop, and hoping we’re smart enough to make it all easier rather than harder.
Right now, we’re resting up from shoveling out from under a pretty massive snowstorm, and I’m hoping to get on my skis soon. Soon!
Self-sufficiency post #1
Nothing like being told what’s best for you, right?
Well, bear with me…this one’s worth it.
We haven’t done this for a while, and we’ve gotten into the habit of buying Danish or Irish butter (I can taste this cold, sterile nothingness in regular butter that I hate, so I’m willing to cough up extra cash for butter that tastes good.), which is pretty expensive. This is better, and is fresh, and totally customizable.
Get your electric mixer (we like to cover the bowl with plastic wrap with a hole for the beaters, to contain the splashes, which does happen) and whip the cream until it turns into butter. Simple. Done. You can also use your blender or food processor. I find the mixer to be easier to clean up afterwards.
There will be butter lumps when it’s done, and you consolidate them into one big lump, put them in a cheesecloth and squeeeeeeeeze all the buttermilk out.
it’s outrageously good right away on bread, or you can wrap it up to eat later (we refrigerate ours). You can freeze it, if you wrap it up well, you can fold herbs or flavorings into it, you can knead fleur de sel (sea salt) into it, or leave it sweet.
Either way, all it took was some cream and a mixer…how can you beat that?
My Dad’s Pet Fig Trees
real food challenge
my awesome cousin