On My Mind

  • Warm weather.  It has been SO WARM here, so unbelievably WARM it is UNREAL.  We were in the mid 50’s yesterday…MID 50’s in JANUARY!….I cannot believe that.  So, I have been outside enjoying this warmth and cleaning up the ol’ homestead.  Cutting down and burning brush and I Shop Vac’ed the ceiling of the Goat Shed, lots of dusty cobwebs from summer’s spiders and winter’s hay dust.  My fingers are itchin’ for spring cleaning and spring planting.  Two days ago I planted Fava Beans, Peas, Radishes, and Kale….just a bit of each, not a lot, as I really don’t care to waste the seeds.
  • Dead Oven.  My oven died a few days ago, the stovetop still works though.  We might be able to fix it, and then again I just might not bother….I haven’t really decided yet.  You see, I have this policy that when some electrical appliance dies I try and replace it with a non-electric version or not at all.  I did this when the vacuum cleaner died (didn’t replace it, I just sweep the floors now…we don’t have carpet, so it’s REAL easy), when the coffee maker died (got a non-electric french press coffeemaker), when the dishwasher died (didn’t replace it)….so, I would REALLY like to get a wood cookstove, but that’s going to take more than a bit of doing and more than a bit of money!  But between the breadmaker, crockpot, deep fryer, and dehydrator I think I can manage without the oven.  And in the meantime I have turned the oven into a “warming box” for keeping fermenting and sprouting things warm (we don’t run heat at night and it can get pretty cold in here)….all I do is leave the oven light on and it stays about 80 degrees inside the oven.  I currently have soft winter wheat sprouting to make “sprouted wheat (essene) bread” in the dehydrator and lentils and brown rice sprouting and fermenting to make “dosas” (a delicious little fried indian flat bread).
  • Dead Power.  The power company called yesterday and informed us that there will be a planned power outage today from 4pm-6pm.  Great.  Well, at least they called first…fun times, fun times.
  • (partially) Dead Internet.  Sometimes it works, mostly it just farts around and takes FOREVER to load.  It’s cellular internet and it normally works pretty well except for the past 3 days or so…I think it has something to do with the solar storms.  My husband has an Android X2 Smartphone and while it has been working better than the cellular internet modem it’s also not working so well.  Oh well. (shrugs shoulders)
  • Eggs.  Saving eggs for hatching….in just the past week the hens have really upped their output and we’re getting about 8-10 eggs a day now.   February 1st is the day we begin incubation of our next batch of chickens…we did 3 batches last year but this year I think we may just do one large batch at the beginning of the season.  I’m going to need 24 eggs, so I start collecting them up about 1 week beforehand and leave them sitting out at room temperature in an egg carton.  I read once somewhere that the more pointed “oval shaped” eggs are roosters and the more rounded shaped eggs are hens…therefore, since I want mostly hens I collect and save only the more rounded shape eggs, this mostly seems to work as last year we hatched mostly hens, at a ratio of only 1 rooster for every 3 hens. We eat the young roosters when they are about 20 weeks old, before reaching sexual maturity when the testosteroni hormones make the meat tough… they are delicious and tender when eaten young 🙂
  • Seed starting begins in February too!  I have LOADS of seeds to start indoors and then transplant to the garden later on…some of the ones that I am very excited about this year is a tomato called “Ananas Noir or Black Pineapple“, “Futsu Black Squash” and “Noir Des Carmes Melon“.  I also have purple podded peas and purple podded snap beans and purple carrots!  LOL…this year’s garden theme is all about outrageous color, since a lot of the garden is right in the front yard I want it to be a spectacle for the people who drive by! HA!
  • Tap Tap Tapping Trees.  The weather has been so warm that the sap has already started to flow, catching me off guard, I’m barely even ready for it.   Can’t wait to have some REAL maple syrup, however it will not be so good for weightloss….I tend to eat far too many pancakes during sugarin’ time! 😉
  • Weightloss.  It’s been nearly a week since I weighed myself last….I have been so busy with just wanting to be outside in this warm weather that I haven’t paid much attention to weightloss, although I AM losing I can tell that much!  Last time I weighed myself I had lost 7 pounds total since January 1st.  Right now, my clothes feel way looser….I took a look at my measurements this morning and I have lost 1 inch in my waist (it’s now 37 inches) and a 1/2 inch in my hips (it’s now 48 1/2 inches).  I’m still sticking to not eating after 7pm although sometimes I wake up at 2 or 3 am STARVING….I just drink a big glass of raw goat’s milk and go back to bed.  I’m also still only having 1 beer a day and I have been gradually cutting back carbs and upping my overall intake of saturated fat in order to rid myself of sugar cravings.  There was a time, 4 or 5 years ago, when I rarely ever ate sugar…and I am trying to get back to that time but, believe it or not, sugar is the most ADDICTIVE DRUG on this planet.  WOW.  I had not realized how addicted I had become during these back to back pregnancies…. withdrawal has been a be-otch to say the least.  All in all though the weightloss thing is going better than I had expected and as long as it keeps being SO WARM, allowing me to be outside, this weight should come off in no time!
  • With the homeschool testing only 2 months away (it’s usually on or about April 1st) I have been ramping up the schoolwork, doing mostly review….making sure that we have covered everything.  Elijah is in 4th grade this year and that is when they learn about West Virginia State History….which I know NOTHING about…although I do remember learning Maryland State History when I was growing up in Maryland, but of course that won’t help me now.  I am very interested to learn more about this state that I love so much though…did you know that they originally wanted to call West Virginia “Vandalia”??  This is what we will be going over today.  I’m more of a science gal myself, especially biology and plant science, geology is a close second for me.  Elijah just recently started learning cursive writing and Solomon (1st grade) is busy learning how to add and sutract 2 digit numbers, Matthew is in the “pre-reading” phase and learning the names and sounds of the letters.  Today is a crafty day, we’re gonna make these snow globes using old baby food jars that I have saved up and whatever toy figurine they decide to put in it….I’m thinking they would probably love army men, we also have a small Garfield figurine that would look cool too 🙂
  • The Anti-Toddler.  My 18 month old daughter, Charity, just recently learned how to say and apply the word “Yes” and it is SO CUTE.  She says “yes” to nearly every question that you ask her.  For most toddlers it’s “NO!” but for her it’s “Yes.”  You can follow almost any statement with a “isn’t that right Charity?” and she’ll emphatically say “Yes.” 😀

Homemade Lunchmeat (Salami)

This recipe comes from the 1981 “Whole foods for the whole family: LaLeche League International Cookbook” and it is one of my top three favorite cookbooks of all time.  My mom bought it for me from a flea-market once, long ago, not long after I gave birth to my first son.  The book is EXCELLENT, however I do not recommend the other Le Leche League Cookbooks, they just are not as good and they started jumping onto the low-fat bandwagon in later copies of the book and I personally DO NOT recommend a low-fat diet for anyone, but most especially nursing mothers…FAT is essential to the proper development of your baby’s brain (and your own brain 😉 ).  And this homemade salami has plenty of good delicious FAT….hahahaha!

4 lb. 75% lean ground beef (preferably “grass-fed” only…I’ve also used half ground beef and half venison for this with delicious results!)

4 tsp. moist grey celtic sea salt

1 1/2 tsp. garlic powder

1 1/2 tsp. of ground black pepper

2-3 Tbsp. Worcestershire Sauce

1 tbsp. liquid smoke (mesquite is my favorite :-))

The best way to do this is to allow the meat to come to room temperature so that it is softer and thus easier to mix in the flavorings.  Mix it ALL thoroughly together in a really big bowl, cover and chill for 24 hours.  Divide into quarters.  Shape each quarter into a firm “sausage roll” shape, really compact it together to make sure there are no air bubbles in the middle.  The original recipe calls for wrapping each roll snugly in nylon netting, but I’ve never bothered…just stick the rolls on a rack in a pan and bake at 225 degrees F for about 4 hours.  After removing from the oven allow to stand and cool for about 10 minutes or so, then use paper towels to blot off the exterior fat and wrap tightly in butcher paper or aluminum foil.  This stores very well in the freezer and it’s easiest to slice very thinly when it is partially frozen.  Yields about 3 pounds of salami meat.

Salami...Dress??

Variations:

Herb Recipe

3 Tbsp. dry red wine

4 tsp. moist grey sea salt

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. ground black pepper

2 Tbsp. mustard seeds

1 Tbsp. dried basil

1 Tbsp. dried oregano

1/2 c. grated parmesan cheese

Spicy Recipe (my favorite version 😀 )

3 Tbsp. dry white wine

4 tsp. moist grey sea salt

1 tsp. garlic powder

1/2 tsp. ground black pepper

2 Tbsp. chili powder (we use dried smoked paprika peppers, grown in our garden, finely ground into a powder)

2 tsp. crushed red pepper flakes (we like to use habanero flakes from homegrown peppers)

1 tsp. ground cumin

A cabin made entirely of salami and bacon!

Fresh Wounds From Spiritual Torrents

In one’s relationship with God there comes a time when one must grow-up….or at the very least begin to embark on that awkward stage of learning to not be so reliant, so dependent upon The Lord, so insistent that He fill every single little tiny uncomfortable need, thinking only of our own self and how we feel and how GOOD He makes us feel.  Not ever looking beyond our own selves, we become obsessed with Him and how He is keen to save over and over and over again….I call this the “damsel in distress” phase and while it is all well and fun, there is work to be done and demons to be slain.

A BIG Part of “growing-up” (spiritually speaking) is to move from being The Virginal Maiden,  The Damsel in Distress…”Please, Lord save me!”….to becoming The Consummated Mother Warrior, taken by The Beloved and born of The Spirit….giving birth to the True Self within, clear eyed and pure of heart, a daughter of Royal Blood and Holy Fire….stating with severity “My Lord, how can I be of service?  For it is my wish to fight alongside you.”

We must strive with all that is in us to comply with The Spirit so that we might come to this point as quickly as possible…to be of as much help as possible in the days to come.

I always liked this part of Madame Guyon’s Spirtual Torrents depicting that internal struggle exactly….to suffer for Our Beloved, but to view the suffering as sweet and as a joy…and that is only the beginning 🙂

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It appears to me that even the most spiritually advanced have a habit of concealing their faults, both from themselves and others, always finding excuses and extenuations; not designedly but from a certain love of their own excellence, and a habitual dissimulation under which they hide themselves. The faults which cause them the deepest solicitude are those which are most apparent to others. They have a hidden love of self, stronger than ever, an esteem for their own position, a secret desire to attract attention, an affected modesty, a facility in judging others, and a preference for private devotion rather than domestic duties, which renders them the cause of many of the sins of those around them. This is of great importance.

The soul, feeling itself drawn so strongly and sweetly, desires to be always alone and in prayer, which gives rise to two evils — the first, that in its seasons of greatest liberty, it spends too much time in solitude; the second, that when its vigour of love is exhausted, as it often is in this way, it has not the same strength in times of dryness; it finds it difficult to remain so long in prayer; it readily shortens the time; its thoughts wander to exterior objects; then it is discouraged and cast down, thinking that all is lost, and does everything in its power to restore itself to the presence and favour of God.

But if such persons were strong enough to live an even life, and not to seek to do more in seasons of abundance than in times of barrenness, they would satisfy every one. As it is, they are troublesome to those around them, to whom they cannot condescend, making it a favour to lay themselves out for the satisfaction of others: they preserve an austere silence when it is unnecessary, and at others times talk incessantly of the things of God.

A wife has scruples about pleasing her husband, entertaining him, walking with him, or seeking to amuse him, but has none about speaking uselessly for two hours with religious devotees. This is horrible abuse.We ought to be diligent in the discharge of all duties, whatever their nature may be; and even if they do cause us inconvenience, we shall yet find great profit in doing this, not perhaps in the way we imagine,but in hastening the crucifixion of self. It even seems as though our Lord shows that such sacrifice is pleasing to Him by the grace which He sheds upon it. I knew a lady who, when playing at cards with her husband in order to please him, experienced such deep and intimate communion with God as she never felt in prayer, and it was the same with everything she did at her husband’s desire; but if she neglected these things for others which she thought better, she was conscious that she was not walking in the will of God.

This did not prevent her often committing faults, because the attractions of meditation and the happiness of devotion, which are preferred to these apparent losses of time, insensibly draw the soul away, and lead it to change its course, and this by most people is looked upon as sanctity. However, those who are to be taught the way of faith are not suffered long to remain in these errors, because, as God designs to lead them on to better things, He makes them conscious of their deficiency. It often happens, too, that persons by means of this death to self, and acting contrary to their natural inclinations, feel themselves more strongly drawn to their inward rest; for it is natural to man to desire most strongly what it is most difficult for him to obtain, and to desire most intensely those things which he most earnestly resolves to avoid. This difficulty of being able to enjoy only a partial rest increases the rest, and causes them even in activity to feel themselves acted upon so powerfully that they seem to have two souls within them, the inner one being infinitely stronger than the outer. But if they leave their duties in order to give the time to devotion, they will find it an empty form, and all its joy will be lost. By devotion I do not mean compulsory prayer, which is gone through as a duty that must not be avoided; neither do I understand by activity the labours of their own choice, but those which come within the range of positive duty. If they have spare time at their disposal, by all means let them spend it in prayer; nor must they lay upon themselves unnecessary burdens, and call them obligations.

When the taste for meditation is very great, the soul does not usually fall into these last-named errors, but rather into the former one, that of courting retirement. I knew a person who spent more time in prayer when it was painful to her than when she felt it a delight, struggling with the disinclination; but this is injurious to the health, because of the violence which it does to the senses and the understanding, which being unable to concentrate themselves upon any one object, and being deprived of the sweet communion which formerly held them in subjection to God, endure such torment, that the subject of it would rather suffer the greatest trial than the violence which is necessary to enable it to fix its thoughts on God. The person to whom I alluded sometimes passed two or three hours successively in this painful devotion, and she has assured me that the strangest austerities would have been delightful to her in comparison with the time thus spent. But as a violence so strong as this in subjects so weak is calculated to ruin both body and mind, I think it is better not in any way to regulate the time spent in prayer by our varying emotions.

This painful dryness of which I have spoken belongs only to the first degree of faith, and is often the effect of exhaustion; and yet those who have passed through it imagine themselves dead, and write and speak of it as the most sorrowful part of the spiritual life. It is true they have not known the contrary experience, and often they have not the courage to pass through this, for in this sorrow the soul is deserted by God, who withdraws from it His sensible helps, but it is nevertheless caused by the senses, because, being accustomed to see and to feel, and never having experienced a similar privation, they are in despair, which however is not of long duration, for the forces of the soul are not then in a state to bear for long such a pressure; it will either go back to seek for spiritual food, or else it will give all up. This is why the Lord does not fail to return: sometimes He does not even suffer the prayer to cease before He reappears; and if He does not return during the hour of prayer, He comes in a more manifest way during the day.

It seems as though He repented of the suffering He has caused to the soul of His beloved, or that He would pay back with usury what she has suffered for His love. If this consolation last for many days, it becomes painful. She calls Him sweet and cruel: she asks Him if He has only wounded her that she may die. But this kind Lover laughs at her pain, and applies to the wound a balm so sweet, that she could ask to be continually receiving fresh wounds, that she might always find a new delight in a healing which not only restores her former health, but imparts one yet more abundant.

Hitherto it has only been a play of love, to which the soul would easily become accustomed if her Beloved did not change his conduct. O poor hearts who complain of the flights of love! You do not know that this is only a farce, an attempt, a specimen of what is to follow. The hours of absence mark the days, the weeks, the months, and the years. You must learn to be generous at your own expense, to suffer your Beloved to come and go at His pleasure. I seem to see these young brides. They are at the height of grief when their Beloved leaves them: they mourn His absence as if it were death, and endeavour, as far as they can, to prevent His departure. This love appears deep and strong, but it is not so by any means. It is the pleasure they derive from the sight of their Beloved which they mourn after. It is their own satisfaction they seek, for if it were the pleasure of their Beloved, they would rejoice in the pleasure which He found apart from them, as much as in that which He found with them. So it is self-interested love, though it does not appear such to them; on the contrary, they believe that they only love Him for what He is. It is true, poor souls, you do love Him for what He is, but you love Him because of the pleasure you find in what He is.

You reply that you are willing to suffer for your Beloved. True, provided He will be the witness and the companion of your suffering. You say you desire no recompense. I agree; but you do desire that He should know of your suffering, and approve of it. You want Him to take pleasure in it. Is there anything more plausible than the desire that He for whom we suffer would know it, and approve of it, and take delight in it? Oh, how much you are out of your reckoning! Your jealous Lover will not permit you to enjoy the pleasure which you take in seeing His satisfaction with your sorrow. You must suffer without His appearing to see it, or to approve of it, or to know it. That would be too great a gratification. What pain would we not suffer on such conditions! What ! to know that our Beloved sees our woes, and takes an infinite pleasure in them! This is too great a pleasure for a generous heart! Yet I am sure the greatest generosity of those in this degree never goes beyond this.

But to suffer without our Beloved being aware of it, when He seems to despise what we do to please Him, and to turn away from it; to have only scorn for what formerly seemed to charm Him; to see Him repay with a terrible coldness and distance what we do for His sake alone, and with terrible flights all our pursuit of Him; to lose without complaint all that He had formerly given as pledges of His love, and which we think we have repaid by our love, our fidelity, and our suffering; not only uncomplainingly to suffer ourselves to be thus despoiled, but to see others enriched with our spoils, and nevertheless not to cease to do what would please our absent Love; not to cease following after Him; and if by unfaithfulness or surprise we stop for a moment, to redouble our speed, without fearing or contemplating the precipices, although we fall a thousand times, till we are so weary that we lose our strength, and die from continual fatigue; when, perhaps if our Beloved turns and looks upon us, His glance restores life by the exquisite pleasure it gives; until at last He becomes so cruel that He lets us die for want of help: all this, I say, belongs not to this state, but to that which follows. I must remark here, that the degree of which I have been speaking is of very long duration, at least unless God intends the soul to make great advances; and many, as I have said, never pass it.

Earth Vampires

When reading the book of Genesis, seeing how the whole drama plays out there in The Garden Of Eden, as a little girl learning about this in Sunday School…while everyone was always so focused on The Serpent and Adam and Eve and The First Sin, I was sitting there imagining what it would be like to live in a garden planted by God.  And I would think to myself “That would have to be the best garden ever.” 🙂

When God created Adam and Eve, he created a garden for them to live in and he put them in the garden it says in Genesis 2:15 “to dress it and to keep it.”  The hebrew word here translated as dress is “abad” which means to work but not just work as in physical labor but a work that serves, to work in service of as a husbandman or shepherd…the word ear is also apart of the translation which goes back to service, listening to the land to learn of it’s needs in order to meet those needs. The hebrew word translated as keep is a militant term, as in a the keep of a castle or fortress….it is the word “shamar” and it means to guard, protect, attend to, observe, preserve, reserve, save, wait and watch.  In STRONG’S Concordance it also says of the word “abad“, worship or worshipper, as in a work to be wrought by the worshipper in service to God.

From these words listed here I believe we can safely say that care of the land and the animals living in and on the land is a sacred act according to God.  Made in the image of God, it is mankind’s duty to care for the land in a sacred and respectful way that honors The Creator who made it.  And through this service to the land, which is our act of worship of God, God quite literally provides for us and through this relationship we learn more of God and His Ways upon this earth.  This is how it is supposed to be and how it has been for many thousands of years.

Most people falsely assume that just because they do not have to toil in the fields or kill an animal directly in order to provide themselves with food that somehow they are better off.  I object to that and argue that in reality, living such a life away from the land makes us less than human.  We are made of the dust of the ground and to dust we shall return, like it or not, we ARE the earth.  What is good for the earth is good for us, what is bad for the earth is bad for us and how we treat the earth is our primary act of worship to the God who made it FOR US.

The ancients understood this concept quite well, but in the name of greed and power this knowledge has been lost and even disdained in our modern “brainwashed age” of blinking screens and buzzing phones that hypnotize and mesmerize the masses into a dreamlike state.  Thinking only of their next Wal-Mart shopping trip or eating a Big Mac or other food grown on oil based fertilizers and sprayed with chemicals with genes modified to create “frankenfoods” that can withstand such a poisonous environment.  Thinking only of being home in time to watch that next episode of “American Idol” or “The Biggest Loser” or going even further in debt to buy yet another car or buying more cheap plastic trinkets with plastic.  The selfish, self-centered, wasteful, irresponsible, classic American lifestyle.  And we’ve all participated in it to a certain degree, as much as I abhor it, I admit that I played my part in it as well.  But what if it’s far worse than anyone realizes?

Let’s talk about oil.  The comfort, riches and ease of living that we have here in America is due, for the most part, to oil and our utilization there of.  To give us electricity, to power our tools, our cars, to synthesize fabrics and plastics and fertilizers and pesticides and whatever it is that you might want to dream up…you can take oil into some lab somewheres and synthesize some kind of widgety-thing from it.  Our whole civilization is built upon blood, and I’m not just talking about the human blood-shed to obtain the oil but the oil itself as the “blood” of our planet.  Now don’t get me wrong, I’m not talking of the planet as actually being alive or conscious as if it were an actual being itself, I know that some people do believe this…I don’t.

BUT, what if oil isn’t just the breakdown and decomposition of dead things over millions of years, like they taught us in public school??  What if it’s something produced by the earth that is necessary to it’s rightful and healthy function?

In some respects, crude really does resemble blood. It scabs on exposure to air. It is organic and viscous. Some companies warm oil to about 90 degrees to make it slip more easily, with less friction, through pipelines. This temperature approximates that of the human body. Cold oil will coagulate. It coats the inner surfaces of the pipes with waxy buildups, much like arterial plaque. Pipelines must be cleaned regularly with the industrial equivalent of a cardiac balloon: a plastic plug that oil workers call a “pig.” 

Oil is not sterile. It supports bacteria and fungi. Terminal managers tell of draining old storage tanks and finding “vines” of oil-eating algae growing inside–some of them many feet long….

Perhaps the most remarkable thing about oil is this: After 150 years of unleashing its explosive power to shrink the world and expand our dominion of nature, and after reshaping it into innumerable useful byproducts–from plastic cradles to vinyl body bags–we still do not understand fully where oil comes from or how it was made. 

The notion that it is the cooked and condensed remains of dinosaurs is at best marginally correct. Most geologists agree that terrestrial life never existed in sufficient abundance to explain the vast amount of crude now lurking in the ground. Instead, many scientists believe petroleum was born in water–as algae and minute life forms called plankton that once drifted in ancient seas. Fed by ancient sunbeams, the plants bloomed in oceanic quantities, died and were buried in sea-bottom silts. 

Because of this, some experts call the energy locked inside oil “fossilized sunlight.” But this remains a theory. No one has yet synthesized crude from dead plant matter. (From the article “A tank of gas, a world of trouble” By Paul Salopek of The Chicago Tribune, July 30, 2006 )

So oil is ALIVE and it supports LIFE.  And no one has yet fully figured out where it comes from or how it is made, all their speculations are just theories…guesses…nothing more.  And so here I will speculate 🙂

I think oil is the “blood” of the planet and that it’s main function is to lubricate the planet allowing for the fluid movement of the tectonic plates along the surface of the earth.  The more we suck oil out of the planet the more “unstable” it will become, I don’t know how much oil would have to be removed before it moves beyond “the point of no return” when there are earthquakes out of control and life on the planet is irrevocably changed.

The book of Revelations speaks of earthquakes and “earth changes” (death of sea critters, scorching of the ground and vegetation, floods, etc.) during the time of the end, I have always personally thought that these would be caused by our own careless treatment of the planet, the natural consequence of our own selfishness, stupidity and overall lack of respect for Our Creator and the planet that he gave us and told us to “dress and keep”.

I believe this to be true because it is perfect poetic justice.  God created a planet for us, he told us to take care of it, so as humans we do what comes naturally… rebel!  We take this planet and we trash it and kill each other.  We live luxurious lives of ease and comfort and all of it based upon sucking the very life, BLOOD, out of our own planet…it makes perfect sense when you really think about it.  Everything in our daily lives is based upon oil, made from oil…we are surrounded and bombarded on all sides with a “consume the earth” mentality.  Use it and abuse it, the very opposite of what God told us to do when he made us.  If we are indeed living in “the end of days”  then a worldwide civilization based upon the blood of our own planet makes perfect sense…as it rises to a height above all civilizations prior it’s very foundation crumbles beneath it.  After all, everything else is built upon blood…why should this be any different?

the blood of the earth...on our hands??

On Eggs and Chickens

Can YOURS do that?? 😉

I love eggs.  I eat at least 2-3 eggs nearly EVERY SINGLE DAY and have been eating that amount for at least 3 years now.  When I am pregnant I will sometimes eat as many as 6 or 8 eggs a day, usually in chocolate smoothies with raw milk from our goats, cocoa poowder and sweetened with stevia.

Eggs are so awesome.  It was one of the first food products that we ever became 100% self-sufficient in.  Our chickens are 100% free range, they have total access to every square inch of our little homestead…other than the garden patches which are fenced in to keep them, and other critters (including children!) OUT.  But 9 acres is plenty for them to roam and they often forage in the pasture of the Black Angus Cattle Farmer who lives behind us, he has a smaller pasture that is right next door, the chickens LOVE going over there and in the goat pen to eat goat poop, chickens LOVE goat poop.  I also give them most of our food scraps (what they won’t eat the dog eats).  And all of this they take and very efficiently turn into delicious eggs and, eventually, meat for us….and it’s virtually FREE!

This is the way chickens are supposed to be raised, and when they are raised this way their eggs become a superfood!  Most people don’t understand that the diet of the hen greatly effects the overall nutritional quality of the egg.  So commercial eggs, available at any average grocery store, coming from hens that live in confinement and fed mostly GMO corn or GMO soybeans, are NOT a healthy thing…and at this point I wouldn’t touch them with a 10 foot pole, but instead I’d take that $2-$3 and buy a bag of organic brown rice…THAT is how unhealthy I believe them to be.  But eggs that are a natural byproduct of the land, from healthy happy chickens running around, are delicious and super nutritious!  It all has to do with the source, the way the animal is raised.

let's compare: on the left is an "Eggland's Best" egg from hens fed a vegetarian diet (chickens are OMNIVORES, idiots) and on the right is an egg from one of my hens...which egg looks tastier??

According to the Journal of the American College of Nutrition, 2 large commercially raised eggs contain:

  • 62% of your recommended daily allowance (RDA) of Vitamin K
  • 34% of your RDA of Selenium
  • 30% of your RDA of Vitamin B2
  • 20% of your RDA of Protein
  • 16% of your RDA of Vitamin B12
  • 16% of your RDA of Phosphorus
  • 12% of your RDA of Folate
  • 12% of your RDA of Vitamin D
  • 12% of your RDA of Vitamin A
  • 8% of your RDA of Zinc
  • 8% of your RDA of Vitamin B6
  • 8% of your RDA of Iron
  • 6% of your RDA of Vitamin E
  • And 6% of your RDA of calories, based on a 2,000 calorie diet…which is the most awesome part for people who are trying to lose weight….you get ALL that nutrition and for very few calories, only 70 per egg!

If this amount of nutrition is said to be in commercial eggs, just imagine the amount of nutrition coming from a homegrown farm egg!  A good indicator of nutrition is to look at the yolk, the darker orange the yolk the more nutrition it has…likewise the paler yellow the yolk, the less nutrition it has.

Eggs and chicken meat are all so versatile.  In the spring/summer/fall months, when there is plenty coming from the garden, I can virtually live off of just eggs and vegetables with a bit of chicken meat (or broth made from the bones) added in every other day or so.  This is such a healthy way to live and my body always feels SO GOOD on this kind of diet. I can’t help but think to myself all winter long how much easier this weight loss thing would be if it were summer and I could eat what makes me feel best.  Eggs are also fantastic for babies, I always start my babies on eating 1 soft cooked egg yolk with a bit of real sea salt and a dab of coconut oil mixed in, when they are 6 months old….only 1 of my babies has ever gotten sick before the age of 1 year.

LOVE eggs 😀

Chickens are not hard to raise either.  You can easily keep a few hens in the average sized backyard.  It’s the roosters that crow and make a lot of noise…but you don’t need a rooster to get eggs.  The hens are usually pretty quiet, some of the more quiet breeds are Buff Orpingtons and any of the Brahma breeds.  The can live in any small building, even a dog house…3 or 4 hens can easily live in a dog house made for a large dog.  When we first moved here in 2009, the previous owner had been breeding and raising Blue Tick Hounds for a living and he left several old dog houses here (along with dog crap everywhere and empty food cans!  grrrrrrr) and the chickens lived in those dog houses just fine until we were able to build a small coop for them…and now that our flock has doubled in size we will be adding onto the coop very soon…

We also have a few ducks, and while they are fun their eggs don’t taste as good as chicken eggs so I mostly save their eggs for baking….ducks are best used for meat, in my opinion…

Last year we bought an incubator and took our own eggs and incubated them and raised over 50 chickens that way, about 1/3  of those were roosters that we ate very young when the meat is still tender and delicious.  It was also a lot of fun for the kids, making for an excellent home school science project!  We plan to do the same thing again this year…there is nothing cuter in the world than a baby chick! 🙂  (except for maybe baby humans…and kittens..)

A homemade quiche...made with RAMPS (wild leeks...a WV delicacy!) from our woods, eggs from our hens and milk and goat cheese from our goats.

Playing The Dough…YO!

My boys LOVE playdough, it is second only to Legos at our house. I like to make a batch of this play-dough at least once a month or so, sometimes changing the colors to suit the season. It is the perfect rainy or snowy day activity 🙂

Here’s how you make it:

3 cups White Flour
1 1/2 cups Regular White Salt
3 cups Water
2 TBSP. Vegetable Oil
1 TBSP. Cream of tartar
Food coloring

Mix ALL of the ingredients up REALLY WELL in a large saucepan.
Cook over medium low heat, until the dough comes away from the edges of the pan and it is no longer easily stirred. Remove from heat. Cool until it can be handled.
Place on counter or wax paper and knead 3-4 times, poke holes into the dough and add drops of food coloring and knead color in until it reaches your desired hue.
Store in an air tight container.

when the dough pulls away from the sides as "one lump"...you know it is finished


after kneading the finished dough, divide the dough into equal portions...


poke holes in the dough and add 2-3 drops of food coloring per hole, then knead the color into the dough


the finished product




Our Daily Bread: From Grain to Loaf…Part 3

Click Here For Part One

Click Here For Part Two

How To Make Whole Wheat Sourdough Bread

Making whole wheat sourdough bread can be a somewhat tedious thing, however I continue with it because it allows me the ability to make bread without using yeast.  This is why I keep a sourdough starter on hand and make bread from it enough to keep it active and alive…someday it just might not be possible to get to the store for yeast, plus you can use extra starter to make delicious Whole Wheat Sourdough Pancakes.

First you need a sourdough starter.  You can either make your own or purchase one.  I made my own 5 years ago using whole wheat flour and rye flour…this website has lots of good advice on how to make your own sourdough starter.  Most sourdough starters that are available for sale on the internet are usually made using white flour to make white sourdough bread, which is still a far better choice than continuing to eat commercial white bread in my opinion.

Over the years I have learned, that when it comes to making sourdough bread, the number one thing you must do 100% correctly is energize the starter or it will NOT raise your dough.  This requires feeding the starter at least every 12 hours and letting it energize in a warm place (about 72F).

I usually store my starter in the fridge in a glass bowl with a plastic lid.  About 2 days before I plan to make bread I remove 1/2 cup of the starter in the fridge and, using a non-metal bowl and a wooden spoon, immediately mix in 3/8 cup (6 full tbsp.) of LUKEWARM non-chlorinated water. I then thoroughly mix the water into the sourdough starter and then add ½ cup (8 tbsp.) of whole wheat flour. After that, I cover the bowl with plastic wrap and let it sit on the counter nearest the wood stove.

After 12 hours there should be bubbles and activity. At this point it becomes a generous 1 cup portion of thick, doughy sourdough starter. I personally prefer to work with a thicker sourdough starter, you may prefer differently, if that is the case then do your own thing 🙂

To the 1 cup of sourdough starter, I then add ¾ cup of non-chlorinated water, thoroughly mix the water in and then add 1 cup of whole wheat flour and let it sit and energize for another 12 hours. And then ONE MORE TIME  I add another ¾ cup of non-chlorinated water and 1 cup of whole wheat flour and let it energize for yet another 12 hours.

foamy active sourdough starter

At this point you should have about 3 cups of bubbly, active sourdough starter. If you don’t then use 2 cups of the starter to make pancakes or oatmeal cookies and start over with the feeding cycle using the leftover 1 cup of sourdough starter, adding ¾ cup of water and 1 cup of whole wheat flour every 12 hours. Try letting it energize in a warmer place. Replacing ½ cup of the whole wheat flour with ½ cup of rye flour can also help. Make sure you are using quality non-chlorinated water, using municipal water without filtering out the chlorine first WILL eventually kill your sourdough starter (and just imagine what it is doing to your body…YUCK!).

up close picture of bubbly sourdough starter, it should have a "beery" fermented grain smell

After you have put your starter through two or three 12 hour feeding cycles it should be energized enough to make bread.  Here is that recipe the I use, it is very simple and easy!

Simple Whole Wheat Sourdough Bread

1 cup of ACTIVE sourdough starter
1 cup of non-chlorinated water or whey (by-product of cheese/yogurt making)
1 tsp. of salt, preferably celtic sea salt
about 3 cups (more or less) of whole wheat flour, preferably freshly ground (see part two)

Mix together your ACTIVE sourdough starter, water and salt. Gradually, about a ½ cup at a time, knead in the 3 cups of whole wheat flour. Continue kneading until dough is smooth and elastic, this can take as long as 20 or 30 minutes. You can also use a mixer with a dough hook or a bread machine set to the “dough” cycle.
Put dough into a buttered loaf pan and let rise in a warm place (75-80 degrees) until doubled in size, this can take as long as 12 hours sometimes. Bake in a preheated 400 degree oven for 10 minutes then reduce heat to 350 and bake for another 15-20 minutes or until a thermometer inserted in the middle reads 180 degrees.

kneading the dough

the finished loaf 🙂

These last two recipes are good ways to use up extra sourdough starter when you are in the engergizing phase.

Whole Wheat Sourdough Pancakes

2 cups sourdough starter
2 eggs, beaten
1 tsp. baking soda
a little milk or cream, if needed, to thin the batter

Thoroughly mix together the sourdough starter and eggs. Then add your baking soda, make sure you mix it very well or you may end up with little lumps of baking soda in your pancakes. Let the batter sit for about 5 minutes, the baking soda will neutralize some of the lactic acid (where the “sour” taste comes from) in the sourdough starter and this chemical reaction is what helps to leaven the pancakes. If the batter is too thick, thin it with some milk or cream. Cook just like regular pancakes. I prefer to use a cast iron griddle coated with butter over medium-low heat.

my favorite use for extra sourdough starter...fluffy, nutritious whole wheat pancakes!

Whole Wheat Sourdough Oatmeal Cookies

1 cup soft butter, lard, or coconut oil
1 1/2 cups Rapadura Sugar (whole cane sugar, the most nutritious sugar) or Demerara Sugar
1 1/2 cups sourdough starter
3 cups rolled oats
1-1 1/2 cups whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Optional ingredients
1/2 cup chopped walnuts
1/2 cup snipped pitted dates
1/2 cup of currants
1/4 cup raisins

Cream together the butter and and rapadura, add the sourdough starter and oats. Then sift in the flour, salt and baking soda together. Only add 1 cup of flour at first and then add more if necessary until you get a nice cookie dough. Add all your spices. Mix very well and let sit in the fridge for about 24 hours. The sourdough starter will feed upon the new flour in the cookie dough, this will make the oatmeal cookies less dense even though you used 100% whole wheat flour. When you are ready to bake, preheat the oven to 400 dgerees. Mix in one or two or ALL of the optional ingredients, you may have to knead them in. Tear off pieces of dough and pat into cookie shapes and place on a greased cookie sheet. Bake for about 15 minutes, more or less. The exact time will be determined by how big and thick you make the cookies.