One good reason to make your own washing compound is that you control its ingredients. Another, equally satisfying justification, is money: you save by buying ingredients in bulk and you store in reusable containers.
There are many laundry soap formulations that work in old and new top-loader and side-loader washing machines. Here’s one we like, courtesy of my favorite librarian via the Duggan family. Read more
When I decide to make granola, my second question is: What do I feel like eating for a month or so? (The first question is: Do I have enough oats?)
Over the decades, I’ve used a number of grains, always in combination with regular rolled oats – never quick oats because I don’t like their faintly bitter flavor – and now simply use gluten-free organic oats.
The composition is never the same twice. You’ll surely want to adjust to your preferences.
Caution: This is a hearty mixture. I take it backpacking.
There’s lots of talk in the MeWe communities about autumn cold. Here’s an antidote.
One legend explaining the origin of pirogi claims that St. Hyacinth brought the dumpling from Kiev during a time of famine in the thirteenth century. So when a neighbor suggested pirogi for the Holiday table, it wasn’t a matter of “if” but of what to fill them with.
We hope you’ll take this recipe into your household and add comments to tell us all what fillings you’ve developed and loved.
I love an occasional dessert, and these fit the bill in several areas: paleo-friendly, without wheat, uses ingredients I have around the house, and quick! A granddaughter and I made a batch for photos and fun.
They’re best if eaten within a few days of baking, and so easy, why make enough to go stale? Read more
Ever want something to dip, top, or pop into your mouth that crunches and contains no preservatives, colors, sugar, or synthetic emulsifiers? Try these: 6 ingredients, 20 minutes, and ready!
They fit in paleo, gluten-free, vegetarian, and vegan diets. If you’re actively reducing, remember that crackers are snack food, so indulge sparingly.
Vary the flavor by varying the herbs you include. Harvest, wash, and chop your own herbs; use dried; or simply buy and toss in herbes de provence (savory, marjoram, rosemary, thyme, oregano, and sometimes lavender leaves).
By the third time you make these, we bet you’ll also vary flours, herbs, other additives, and perhaps add toppers like pressed-in coarse salt or chili powder. Read more
Good old-fashioned pot roast is nothing to sneeze at. It warms the belly and the heart and satisfies the taste buds. Traditional renditions include root crops like potatoes, carrot, and turnips, but there’s no need to limit yours.
Whether you prefer to thicken the broth to a light gravy in that last half hour before dinner or leave the drippinga as they are, this meal-in-one is a time-saver. Prep time is miniscule: thaw, season the meat, layer meat, liquids, and vegetables into a tightly-covered baking dish, and let it finish making your meal.
Nicole admires the flavor and texture a Römertopf baker provides, but even that is far from critical.
If you’re looking for a beautiful single-bowl meal, try this. Of course, you can use fish, game, pork, or steak, or even a mixture of leftover meat to clean your refrigerator. Once you’ve made the dish, you’ll adapt it to your favorite vegetables and proteins. Read more
Something is afoot each October in our network: WINGTOBER. There are rules. There is a prize. Are you playing the game? If so, try this recipe.
Holler Homestead Wings
Make a mixture of 2 tablespoons baking powder, 1 tsp salt, and any spice combination you like. I find that Honeybees Kitchen mixes are great and usually add 1-2 tsp of her garlic dill lemon blend, or big fat greek blend.
So good, so crispy, so easy.
