With these last pictures I post in 2010 — also the pictures that *almost* didn’t get posted at all this year — I issue you a challenge. (Call it a friendly suggestion for a New Year’s resolution, or if you don’t “do” those, call it what you like.) In 2011, I challenge you to …
Archives for December 2010
Day to day we can wonder if we’re really going anywhere, or whether we’re just spinning our wheels. But stepping back and surveying larger amounts of time (such as whole years), it is much easier to see God’s hand in the events of our lives. The Lord blessed me and mine continually with His grace and provision. I’m grateful for every good and hard lesson of the last year. I’m also thankful for many who have contributed to the growth and community at GNOWFGLINS this year. Please come back tomorrow to see the pictures that *almost* didn’t get posted in 2010.
Jerri asked me back for a part 2 on her internet radio show, Beyond Sustainable. Last week was fun, but oh, how the time flew! We didn’t get to talk at all about cheesemaking, one of the main topics in my upcoming cultured dairy and basic cheesemaking class (beginning first week of February 2011). So that’s the subject of today’s show — in a little over an hour.
My kids think I’m the best mom in the world. Not just because of this clementine ice cream — though that helps. 🙂 My husband, on the other hand, is not a fan. Don’t let that scare you, unless you — like he — do not favor fruity desserts. He much prefers something chocolate-y instead. To each his own. More for the rest of us!
World-wide and far apart — yet united by our shared love, joy, and faith — we can together celebrate the birth of our Savior, Jesus. What a privilege to know and worship Him with you and your family! Thank you for blessing us this year with your friendship and support. May God bless your Christmas gatherings, and fill your hearts with gladness in His birth. With much love, the Harmon Family
Please join me! Today I’ll be the first guest on the brand-new internet radio show, Beyond Sustainable. This one-hour weekly show is hosted by my good friend Jerri Bedell of Homesteader Supply. We’re going to visit about homesteading, our online business, and the upcoming cultured dairy class. When is the free show? Today at 11am PST. Or come on by later to download the free mp3 recording.
My husband and kiddoes butchered a goat last weekend. B. came in the house and asked me what I wanted before they hung it or gave the innards to Areli (our dog), and I said, “The fat, the heart and the liver.” The heart and liver I plan to add to other meat dishes to boost nutrition. The fat was destined for rendering and a multitude of cooking uses: definitely frying, perhaps pastries, and possibly soap.
I recently tweaked my mom’s famous cranberry-orange-apple relish recipe to add a fermentation stage. Natural fermentation adds probiotic benefits and beneficial acids for the gut, as well as increases the vitamins and enzymes. As if that weren’t enough, this relish (like many other lacto-fermented foods) is incredibly yummy. [by Wardee Harmon]
For today’s Real Food Quote Monday (RFQM), I’m quoting from “Keeping A Family Cow” by Joann S. Grohman. This book has kept my head in the game lately, during my alternating euphoria and misery. You see, Gracie, our new Jersey, gave birth to a heifer calf a little over a week ago. Milking has been… well, just read the post. 🙂