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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:

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What do you put in your content plan? We will talk about that today. Also, we will hear from Shawn from Hack My Solar as he reviews his first power bill after changing jobs and moving to a house that is on the grid. And finally, in one of those things that happens where y’all are thinking the same thing at the same time, I will give thoughts on how to get your own podcast going. Nice that the question on that came in the same week as we are discussing content creation, right?

Spring Workshop Session Announcement: Beyond Razor Sharp Knives and Tool Sharpening, Patrick Roehrman

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Today, I kick off a new show concept for some Fridays: Thought of the Walk. You see, going for a walk clears your head and often allows you to see things that you once thought were complex into a simpler light. So tune in today for my first “Thought of the Walk.” Wonder what it will be about….

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It’s the first episode of 2019 and we had a wonderful week off. Today, I will talk through processing deer as well as share recipes along the way that we use.

My independence fund got a huge boost last week in the form of venison. 40 pounds to be more specific. Processing it cost me $38 in supplies, of which I only used ¼, so that works out to $.23 cents a pound spent for $120 in meat (conservatively). Add to that the 6-8 quarts of deer stock I will be canning and it was a pretty big score!

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Closing out the series, we bring you two versions of The Night Before Christmas. One from an intellectual fellow and one set to music. Enjoy!

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Rest, regeneration, rejuvenation and reflection are the topic of today’s show. The season has changed, we are officially in winter – and have been weather-wise for a bit. And the hardest days are likely ahead. But right now, in this moment, if we are following the natural flow of seasons. We finally have time to get some rest. Today, I also wanted to discuss the spirit of the season – no matter your religious leaning, and to think through ways to make the most of the season of regeneration.

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This year on the podcast, we started hearing more often from a certain redneck. Sometimes as a segment, sometimes on an interview and a time or two on Youtube. So when he offered (ok was voluntold) to read a redneck version of The Night Before Christmas, how could we say no. Don’t worry though, there are no bad words if your kids want to listen. 😀

 

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A friend from down under recorded this version of the poem for us with a few adjustments made for her local environment. Thank you AussieRo.

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Join us in the series in the first in a series for 2018 of poems read from throughout the world. This version of The Night Before Christmas comes from our friend “Jaggy Little Thistle” who listens from Scotland. Thanks for the recording Jaggy!

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Today, I want to take on another country kitchen topic but from a bit of a different angle over last week: Modern Cooking in the country kitchen with a sous vide machine. Yup, this year, I got my hands on a sous vide machine and started experimenting with it. At first I was a bit skeptical about if it would really make a difference, but I also knew of other uses for it outside of cooking and thought it would be handy to have around. Then I got the thing and ended up LOVING it – like as in loving it more than my crockpot. So today, we will talk about what sous vide is, why I have started using it here at the Holler Homestead and even talk through some recipes.

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