Today, I’ve got a picture for you into our world here at the Holler Homestead and what one month of a disciplined MY3Things approach has gotten us, how the plans shift and change so that you can start to look at your efforts the same way.
This no-bake English summer pudding takes advantage of fresh berries, including strawberry, raspberry, blueberry, blackberry, and currents. Use one type of berries or combine small amounts. The delicious sweet can also use your frozen or canned berries to great advantage.
Surely you’ve already guessed that it’ll be gluten-free if you use that kind of bread! Read more
Today, I talk with a member of our community about building medical preparedness into your life both on the homestead and in general. Chris spent 4 1/2 years volunteer firefighter and is a recent graduate of combat medic reclass school, as well as a National registered EMT. Better yet, he gets where we are coming from and has good stuff to share.
I LOVE making cheese, I have not had access to raw milk to make cheese with in a number of years – so why not cover the basics on cheesemaking? So today, I will walk you through the basic process and end on 2 assignments you can start with to being to hone your cheese making chops.
Today, we talk about Business Startup and some of the things that most people do not think of before they leap in. Why? Because lots of you are well down the path of getting something going and right this moment is a great time to pause, think about some things that you may not have recently.
Today is a thought of the walk day and I take on what may be to some a sensitive issue: Privilege. My take may not be a new one, but this issue seems to get so bogged down in vocabulary, debate and this intellectual analysis and that intellectual analysis. As I was taking a hike through the forest, I realized that with all the academia, spin, politics and hysteria around the concept of privilege, it is not as complicated as we try to make it. But more on that in the main content of today’s show.
Today is Wednesday and that means we will talk about a homestead-specific topic. Last week, y’all were so interested in fermentation that I thought we would do a bit of a part two on the topic that outlines how to lacto ferment vegetables both with and without a brine, I will share a few recipes, and we will have some fun!
Today we will have a bit of a variety show for you, mostly based on questions and comments from y’all from the last week or so. So today we tackle a backlog of sous vide questions, most importantly my thoughts on the plastic bags leaching into our systems, a celebration of someone who made a major life accomplishment from our community – and she is a regular, when it is a good idea to find a change of scene on a big project, what to do with too many tortillas, and a review of the #my3things approach to planning, along with an update on how I am doing with it this year and feedback from a friend.
Spring Workshop Session: Rocket Mass Heater Build – remind of timeline for tickets (In a little over 3 weeks, we launch. 9am Feb 9).
So today, I have an interview with John Athayde about this project and lessons we learned from it about managing client expectations, how to have a better handle on scope, and more when you take on a big project that is difficult to define, while also being urgent.
So today, I will talk through several different kinds of fermentation – several of which you may already consume, benefits beyond homemaking and budget, and why you would even venture into a fermentation habit to begin with…
Also, It is Holler Hat Wednesday:
- Instagram: @Nicolesauce1
- Facebook: groups/lftncoffeebreak/