The most common complaint with sourdough foods is that the more choosy of our family members don’t care for a sour flavor. Did you know that sourdough does not have to be sour? These six tips will help you ensure that your sourdough baked goods are pleasantly tangy, rather than overly sour — or perhaps not sour at all! [by Wardee Harmon]
Every morning, I’ve got big choices to make: what to do with the 2-1/2 to 3+ gallons of raw Jersey milk I bring in from the barn. With limited refrigerator space, most of the milk’s gotta be turned into something almost right away. Last week I turned on the video camera while splitting up one morning’s milk — so I could show you what I did with it. Not every day is the same, but I’d say this one was fairly typical.
We can eat oatmeal year-round, but I have to say that baked oatmeal definitely crosses seasons. You can eat it hot or cold, as breakfast, snack or lunch — and with eggs and milk baked in, you’ve got a high-quality protein boost. When my husband goes out of town (thankfully not often) I send along a tray of this and a jar of raw milk for his breakfasts on the road. [by Wardee Harmon]
Welcome back to Simple Lives Thursday! Please read the introduction to this post, as I and the other hostesses are sharing ground rules we feel it is time to establish as well as some fun news about what we’re adding to the blog hop each week. The Simple Lives Thursday blog hop is dedicated to simple living. “Consume less, produce more.”
Reading “Surviving Off Off-Grid” brought to a head some long-time interests — things I wanted to investigate but put on the back burner for “someday.” When added to the things I’m already actively researching, it makes for a mountain of books. Or rather — two mountains. In this post and a few more to come, I’ll be sharing about what I’m reading. Please share what you’re reading in the comments.