Monthly Archives: February 2015

Morning break after a three-dog night

It hit -28 last night at Bull Brook Keep, and that’s without taking windchill into account.
After pulling on my flap-earred hat, long-johns and heavy jacket, I fed and watered the chickens and fully expected to find frozen eggs in the nest boxes. Today’s harvest was small and cold, but not frozen. I’ll check the coop several times this morning to gather up any new contributions before they freeze and crack.

Hot and spicy break after a three-dog night

Hot and spicy break after a three-dog night


Chilly morning chores prompt substantial morning breaks. Today’s includes toasted French sourdough fortified with pastured butter and homemade jalapeño jelly, extra sharp Cheddar, a fresh pear and piping hot organic Welsh Morning tea with plenty of organic half-and-half and vanilla-spiked organic sugar. Thank you God.

Feb. 21, 9-9:30AM Central -live with The Nourished Kitchen’s Jennifer McGruther. Getting to traditional cooking

I get it: you want to eat healthy foods. You want to cook delicious meals. You want to get back to what’s real, and you want to do it yourself! But you’re apprehensive about where to start. And you wonder if you’ll spend the rest of your life in the kitchen!
Worry no more. Jennifer McGruther recently published an absolutely beautiful cookbook that goes by the same name as her wildly popular website – The Nourished Kitchen. Tune in today as we chat about the cookbook and the thinking behind it. She makes fermentation, slow cooking and the principles of the Weston A. Price Foundation “do-able”.

What: Deep Roots Radio interview with Jennifer McGruther, author/blogger of The Nourished Kitchen
When: Saturday, Feb. 21, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live on WPCA Radio 93.1FM and www.wpcaradio.org

See you on the radio!
Sylvia

Feb. 14, 2015, 9:00-9:30AM CT – live – the movement to take back our lives

Why all these DIY classes in “how to build this,” “how to get better gas mileage,” “how to be energy independent,” how to can and how to freeze, how to cook and how to grow your own food? Is it only about unleashing our inner creative selves or is there more?
Are we, as a society striving to relearn how to regain command of our own lives?
Yup, we’re into reflection and practical how-to’s this morning on Deep Roots Radio.
Tune in.

What: Deep Roots Radio on “taking back our lives”
When: Today, Feb. 14, 2015, 9:00-9:30AM Central
Where: Broadcast and streamed live at WPCA Radio 93.1FM, www.wpcaradio.org

Hope you’ll tune in.
Sylvia

The timekeeper – a noisy video

Our free-range chickens are built to forage for themselves

Our free-range chickens are built to forage for themselves

I’m typing away at my desk and then it comes, the crowing that says, “Hey, it’s 11 AM. There are things to do.”
My free range chickens seem to be thriving in the cold and snow. They peck at any patch of dirt or brittle grass blade they find, which is why they love to hang out under my office window. In addition to being out of the wind and facing into the sun, they love scratching through, and nestling into, the mulch around the bushes. It makes for happy hens, and a very vocal rooster.

Stir Fry – a with twist

Kimchi Stir Fry on the farm

Kimchi Stir Fry on the farm

It was what was in the fridge: organic brown rice, half an onion, butternut squash-kale kimchi, and eggs fresh from from the coop. I stirred the egg in hot butter over medium heat till it was just set. I moved this to a bowl. Then it was chopped onion into heated toasted sesame oil. It smelled wonderful as I stirred till the onions became translucent. I added these to the egg and put them aside. I fried the rice and chopped kimchi over medium-high heat for 10 minutes, slowly stirring and flipping to keep it from burning but letting a rich crust form on the bottom. Once that was done, I recombined the rice with the onion and egg, and enjoyed the meal with a drizzle of organic tamari sauce.
Thank you God.