Alright! I have now setup my third (and hopefully final) Amazon store. This one is woefully lacking in items listed. This is my oldest blog and I have used so many various resources throughout the years to get to where I am today that I’ll be surprised if I remember them all. I will continually add to the list as I remember (and scour my brain, computer, and bookshelves to jog my memory).
As of this moment, it has a list of all the store-bought gluten free items we have tried (and liked). I have a list going of what we liked, what we hated, and the ingredients of each item. My goal is to take all that information and figure out the right mix of gluten-free flours that we will like. Right now, it seems as if there will be two (can’t remember if I’ve already typed that or not in my last post): one for quick breads/pancakes/muffins, etc. and another for bread like foods (you know, white bread). I discovered that with each product link, I can add my own notes (so, of course, I did with all the products so far).
The other things I have listed are all the knitting and crochet books I have. Those I also know are not complete lists but I’m pretty sure I’m only missing a few. I have cookbooks listed and yes, that is not a complete list. I will also include a list of books on gardening/homestead but my brain’s a bit fried right now so that list is empty.
The link to the store is to the right and along the top of the page (I figured doing a store like this would be easier than a links page, where we know web sites tend to disappear over time).
Also, here’s the link: My Amazon Store. I won’t be posting an update every time I post something new to the store. Just know that it’s there: a constant reference list of all the things I have enjoyed and learned from over the years.
I hope everyone is having a great Monday!
I’ve been lost on You Tube for two days. I’m such a huge video person and realized (when trying to write out some information about food storage) that my channel was pretty lacking. So, here it is. It doesn’t have the entire scope of all the options I think of when considering food storage but I think it’s a good primer. I know me. I will be adding to it (unless I actually force myself to get off my rear and get some projects started/completed).
OH! And I fixed the link (to the side of this post) for my main You Tube channel.
And one more I’m posting to both blogs. I have always preferred making things from scratch. I love learning new techniques and, if I like them, I keep doing them. If not, well, at least I know how to do it. This is one thing I have not done yet: make my own salami but would love to. I have recipes (if I recall correctly) for bear and elk sausage, also (I’m pretty sure they are here on my Sustainablehome blog). If not, I will find some to share.
This one I am actually cross-posting on both blogs (not just sharing). This is not only a fantastic way to preserve tomatoes but also a way to add an intense tomato flavor to any dish (as Hank says, “Think of it as the black hole of the tomato world: It is said that a teaspoon of black hole matter would weigh millions of tons. Similarly, a mere teaspoon of ‘strattu in a soup is the equivalent of adding possibly a dozen tomatoes”) without all of the carbohydrates naturally present in tomatoes.
I can’t believe I didn’t post about this! I made homemade corned beef last year, leaving out the sugar and the pink salt, and it was fantastic! I thought, well, I could make this, then can it so I know exactly where it came from and what was in it. I haven’t gotten around to canning this because it usually doesn’t last that long!
Anyway, if you are interested (I wanted to see if I could and I did), here is how I did it:
And here is how to can it (ever since I canned that chicken, I prefer raw canning meats):
There you go! Give it a shot (even if you only do one). It really wasn’t as difficult as my brain said it would be!
These are the types of plans I set aside for the day when I have my own animals that produce milk (or find someone who just has too much)!
And then, there would be me, huffing and puffing away with my manual Corona meat grinder! lol
I just discovered (of course, when I’m pressed for time and making hubby’s lunch) that we are just about out of jam. And when I say out, I mean we have about 2 Tablespoons left! So, today is jam making day. 1. I will make jam out of a spiced plum sauce I have in the pantry. I made this years ago and it’s a wonderful plum/clove sauce but I haven’t used it for anything else. I bet it would taste wonderful as jam! 2. I’ll be making this but with a mix of dried fruits. I have dried apricots, cherries, raspberries, strawberries, apples (might not use them all) plus about a cup of frozen blueberries. Whatcha think?
Update: O.k. Next time, I’ll leave out the vanilla (unless the flavor becomes more subdued as it cooks … the book’s suggestion of orange liquor or peach brandy would have been much better) and this became freezer jam (the fruit by itself was so sweet that I only added 1 cup of sugar and 1 cup of Splenda, which may still be too sweet but it’s too late now). The tartness of the cranberries is just enough to make your mouth water but everything else mellows it out … this tastes like fruit leather. It’s going to be awesome!