WIP- The Return of the Prairie Dolls

This week brought changes to my small life; changes that were somewhat expected and yet not. Rain and rumblings across my homestead left horrible humidity, sufferable mud, and plenty of painful biting flies and mosquitoes. It also found me facing the reality that my life is mostly alone. My children have moved- the last one is now in Alaska!- and my husband's job changed back to late shift. When the chores are done, the homestead can become a lonely place; I find myself melancholy and tired. To combat this, I have decided to revamp the sewing room and pull from the piles a few new projects- one of which is the prairie dolls.

Faceless dolls have always fascinated me and reminded me of my prairie home. Years ago I made them regularly, selling them at vendor events and online. The busyness of adjustment found the pattern at the bottom of the remnant pile where it has been waiting for some time.

This week I pull the bits and pieces of that life back to the surface and reacquaint myself to the feel of fabric and the hum of the sewing machine.  Calico prints, cotton stuffing, and homespun muslin line the tables; scissors find their fit in my hands; and deep within me the little barefoot prairie girl stirs. Once again, prairie dolls will come to life in the quite nights of my homestead life.

Welcome back, old friends!

Preserving the Harvest: Panir (Cheese)

One of the many things we do here on the farm to preserve the dairy harvest is make fresh farmhouse cheese. Some cheeses are more difficult while others are rather basic. Most cheese recipes will require rennet, a starter culture or citric acid, strainers, molds and waxes. While we are still experimenting and learning the fine art of cheese making, a few simple household cheese recipes have found their way into our files.

Today, we are making Panir;a farmhouse cheese that requires very basic ingredients and methods. Delicate and moist, this cheese carries a slight hint of lemon while lending well to various flavor additives and uses. Now, let's get started.

gather ingredients

  Panir: The basic recipe:

          two lemons for every one quart of milk

          thermometer and heavy bottom pot

          fine mesh strainer (or cheesecloth) and salt

 *as a note, we use fresh goat milk, however, full fat cow's milk also works (yes, I tried it)

   To begin, pour your milk into a heavy bottom stock pot. Juice the lemons into the milk (remove any seeds that may fall in). Bring your milk/lemon juice mixture to 185 degrees over a medium high heat. I like a digital thermometer; I feel it is more accurate. As the milk heats, you will start to notice small curds begin to form. The warmer the milk, the more curds develop.
   Once you reach 185 degrees, cover the pot and allow the curds and whey to set for fifteen minutes- this will help develop and separate the curds. During this setting period, I line a strainer with cheese cloth. Now, I use my whey for either cooking or to supplement animal feed..so my strainer is set in a bowl to collect the whey.

curds in cheesecloth

   After the fifteen minute set, pour the curds and whey through your cheese cloth. Allow the curds to set in the cloth/strainer until the whey has drained sufficiently. We like a rather dry cheese, so my curd sits at least an hour.

panir with dried tomato and basil

   When the cheese is dry enough for you, salt to your taste and add any herbs or flavorings you may desire. Stored in the fridge for a week or in the freezer for several months, Panir is a great way to preserve the diary harvest. For freezing: I wrap the cheese in clear plastic wrap before placing it in resealable storage bags with a clear label and date.

tomato basil panir served on cucumber slices

   This cheese is so light and tasty you will want to keep it on hand for after school snacks or mid-day munchies. Wonderful paired with fresh veggies, fruit (plain or sweetened Panir), or over whole grain crackers. Any way you try it, you are sure to like it. :)

Preserving the Harvest: Cajeta (caramel sauce)

When I think about preserving my harvest, one thing I often overlook is dairy. Our herd of meat and dairy goats are in production and milking is in full swing. The fridge is filling up putting the need for preserving heavy on our mind. For the next couple of days, we would like to share some of our methods and recipes for preserving our dairy harvest, starting with the sweetest and dreamiest ....

Jen and I found a tasty recipe last summer while gazing through our cheese making; a recipe for Cajeta- or Mexican caramelized sauce. Needing to use a few quarts of milk up, we opted to give this a try. Our entire family absolutely fell in love with this delicious treat using it to dip apples in, drizzle on ice cream and even in coffee. My husband licks it straight off the spoon- it is fabulous. Now..don't you want the recipe?

Cajeta (Mexican caramel sauce)

       yields approximately 3 pints

2 Tbsp cornstarch

1/4 tsp baking soda

3 quarts whole goat's milk

3 cups sugar (I used white, but I think brown would have been bolder)

Dissolve the cornstarch and baking soda in 1 cup of the milk and stir to dissolve any lumps. Pour this into a large (mine is a stock pot) heavy bottom sauce pan. Pour in the remaining milk and the sugar. Bring the mixture to a boil, stirring constantly. Yes, I mean constantly- milk scorches in nothing flat and is a mess to clean up if it foams over. We took turns stirring it nonstop. Cook until it is the consistency of Carmel sauce. Now, bear in mind, this takes about two hours of continual stirring. After about one hour the mixture takes on the appearance of evaporated milk and is slightly thicker. After one hour and fifteen minutes (give or take) the mixture looks like condensed milk..slightly darker and thicker. Around the two hour mark, the mixture is a syrup consistency, tan to light brown, and tastes like caramel. When tested - drizzling some on a cool plate- it gelled well and tasted amazing!

We then poured it through a fine strainer into clean jars, let it cool a bit, and enjoyed it.

As said earlier, it was a great dip for fruit and a tasty topping for ice cream...I'm sure we will find even more uses for this tasty treat- my oldest farm girl says it makes a great caramel mocha frappe..gotta love her.

Since the testing of this recipe last summer, we have researched and tested the use of a crock pot instead of the stove top- I'll do anything not to be tied to the stove- and with my teens starting to spend more time away from the nest, taking turns just isn't happening. 

Let me say- love the crock version. Same ingredients only you put it in a crock on high heat and leave it 10 hours. I stir it occasionally (but that's because I need to be needed by things), but no where does anyone say you have to. Same great taste and results. 

Another great test run we did was flavor add-ins: we tried vanilla, and a batch with cinnamon- both were even tastier:) For vanilla, add 1 vanilla bean, whole, at the start of the recipe- or 2 teaspoons vanilla after letting the sauce cool a bit. For cinnamon, add 2 whole sticks at the beginning of the cooking time or 2 teaspoons of powdered at the beginning.

   With summer already here, and plenty of teen/college students hanging out around the homestead, ice cream is in the freezer...movies are in the cabinet..and Cajeta is in the jar...ready for an afternoon or late night treat!

New WIP On the Table

There is a new project on the table! This beautiful vintage quilt top is our new WIP.

Delicate pink and blue stars dot the landscape of tumbling triangles and muslin sashing. Each intricate scene is beautifully hand stitched..hand stitched!

The quilt top needs one small repair to a section of flour sack triangle...otherwise it is in excellent condition. In order to make the quilt fit the client's bed, six inches of 'antiqued' muslin will be added to all four sides with a decorative blue patch in all four corners.

As of today: the backing fabric (a vintage muslin sheet) has been aged with a tea soak, side pieces are cut, the top is pressed...we are ready to get started!

The plan is: piece and press the top and back, baste the layers together and start the wonderful process of handquilting this wonderful treasure.

Time to get busy!

Making Laundry Soap

   Some time ago we had some pipe problems in the area connected to our washing machine and sink. It seems the laundry detergents had been building up a glassy-type coating in the pipes that eventually blocked them.
   Several shoveled trenches later, we replaced those pipes and started researching laundry detergents; the making of them and the cost effectiveness of making them. With much test and trial, we have developed our version of home made detergent. Let me share it with you.

Ingredients:
bar soap (such as Zote, Fels Naptha, or your home made soap)
baking soda
boric acid (Borax)
washing soda (Arm & Hammer)

two bars of laundry soap, grated

   The first ingredient is bar laundry soap, such as Fels Naptha or Zote..here I used two bars of Zote. Personally, I grate my soap by hand, however, a food processor works just fine. Size of flakes really isn't important here because we are going to blend it in the food processor in just a minute. The key is to get the bars grated and ready to process.
   Using the largest mixing bowl you can find, measure out your soap ingredients. For every one cup of grated soap flakes add one cup of borax, one cup of wash soda, and one-half cup of baking soda. Once this is measured out, get your food processor ready.

blending the soaps into a fine powder

   Now, this step is optional, but I really like the soap to be a finer powder than it is when measured out. I place scoops of the soap mixture into a food processor and pulse it until the bar soap is almost not noticeable. Blending it like this, the soap dissolves better in our cold wash cycles.

into the soap container

   The soap is stored, in powder form, in an airtight plastic container. I make as much soap at one time as my container will hold. As the soap is poured into the container after blending, you can add a few drops of essential oils to the soap and stir well. Sometimes I add tea tree oil, however, I often leave it as is.
   This soap has several household uses. Using the soap for laundry, I add one fourth a cup to a standard wash load. If washing my husband's work clothes (he's a welder) I add half a cup and use an extra large cycle. If you make a paste from the prepared soap, you can pre-treat a stain. Mixing the soap with water (equal parts) will result in a gel/liquid version of laundry soap. For scrubbing powder, mix one cup of prepared soap with one half a cup of coarse salt and a few drops of essential oils. In the dishwasher, simply fill your soap tray with prepared soap mix. Mix a teaspoon of soap with a sink of warm water for hand washing dishes.
   We have been using this soap for several years now (in the uses mentioned above) and are very satisfied with the results. Being mild in nature, this soap is gentle on the skin and non-drying. We have recently used it for scrubbing barn implements and stock tanks!

Nourishing After....

   After the darkness, after the pain there must be nourishing. It is no secret I suffer with terrible migraines; have my whole life. Wise and wonderful doctors have graced me with knowledge along the way...recognizing early symptoms, avoiding triggers, even natural and conventional treatments. No matter how we try, sometimes, they happen anyway.
   After the pain is eased and the effects subsided, there must be nourishing. For me, nourishing is best found in the form of chicken soup...not just any soup though, an herbal, bone broth, veggie stocked cleansing soup. Two different recipes have been given me my different health advisers; my recipe combines the two and tweaks it to my needs.
   This weekend's migraine lasted three days..not my record, but a long one nonetheless. Thankfully, my children started the chicken during my 'dark time' making it easier for me to toss it together when I was ready for it.
   I can't stress enough the blessing of freezing/canning your own stock; you just can't buy it! Personally, I cook for stock 24 hours..12 with meat/12 with bones and juices; this way all the nourishing goodness is pulled into the broth. Once drained, I freeze broth for future use (freezing some of the meat for emergency meals).
   As far as vegetables..we use what's on hand..soup is flexible and our tastes can vary (not to mention garden availability). Sometimes it has tons of veggies; sometimes only a few..but in abundance. Herbs...if fresh are available, they are preferred, but since I dry my herbs for winter, I use them when I don't have fresh or I don't want to slosh through the mud to get some (smile).

NOURISHING CHICKEN SOUP

Broth:

1 whole bird, skinned and washed

8 cups water (or enough to cover bird in pot)

1 tablespoon cider vinegar

1 onion

5 garlic cloves, smashed

2 chilies (fresh or dried)

Place all ingredients in a stock pot (or crock pot) and cover. Simmer 12 hours- low and slow. Remove the bird- take the meat off the bones and refrigerate until needed. Place the bones back in the stock pot and simmer 12 more hours..skimming if needed.

The longer you cook the stock, the richer and more flavorful it is. 

After 24 hours, strain through a fine mesh sieve (or cheese cloth), discarding bones/veggies. 

Either freeze the stock in quart containers or place it in a large pot and make soup.

Soup:

Broth from above (fresh or thawed)

4 onions, coarsely chopped

8 carrots, peeled and coarsely chopped

6 celery stocks, coarsely chopped

2-4 zucchinis, thick sliced

1 small head broccoli, coarsely chopped

5 garlic cloves, finely chopped

4 inch of ginger, grated

2-4 tablespoons sea salt

2-4 teaspoons crushed red pepper

small bunch basil, rosemary, sage and oregano

a large bunch of thyme

chicken meat from earlier cooking

fresh parsley (to top at serving)

In a stock pot, simmer all ingredients (except the meat parsley) until veggies are fork tender. Stir in meat just to warm..adding parsley at serving time. 

This soup freezes well in serving portions or quarts.

   We have been eating this soup for several years now; when recovering from illness, detoxing after heavy meals (or seasonally), and after a nasty migraine. It is a blessing to us..I hope it is a blessing to you. Now, off to enjoy a little nourishing..after... :)

A Delightful 'Take & Share' Treat

   From my own table to the teacher's lounge; office parties and church events- this delightful little loaf makes a sweet holiday 'take & share' treat. A sweet hint of orange cradles the tangy bit of fresh cranberries with the option of a nutty crunch. Low in calories (just 116/slice) and big on taste..let's make some Cranberry Bread.

CRANBERRY BREAD

Sift together:

2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Then toss in:

1 cup fresh cranberries

1/2 cup chopped almonds (optional)

In a separate bowl wisk:

3/4 cup orange juice

1 egg

1 tablespoon oil

2 tsp almond extract (optional)

Heat the oven to 350 degrees and grease a standard loaf pan. 

Stir the wet ingredients into the dry just until blended (don't over do it). 

Pour the delicious smelling mixture into your prepared loaf pan.

Bake 50 minutes or until the loaf tests done (like a cake- clean toothpick).

Let it cool 5 minutes; remove from pan and cool on a wire rack.

Yield 1 loaf with approximately 16 slices.

Can be made in mini-loaf pans, a bunt, or muffin pans..adjust the cooking time to around 20 minutes for the smaller pans..but the bunt should cook the same amount of time as the loaf.

Note: My parents make this loaf regularly, but adjust it to be diabetic friendly by substituting Splenda for the sugar...still yummy!

I have used dried cranberries with great results..so, use what you have!

  

   Now, who doesn't love a nice warm slice of bread with their cup of coffee? I know I do..so, if you will excuse me..I believe a delicious slice is calling my name!!

Our Ornament Make-Over

   Every year we seek to find ways to keep our Savior front and center in our home- even more so during the holidays. One great crafty activity is an ornament make over. Frugal and fun for the whole family this activity led each member to search deep and seek hard before breaking out the paint and glitter; it was so worth it!
   We spent some of our morning Bible time searching out the names used in reference to our Savior: Messiah, Prince of Peace, Bread of Life, etc. Once we had a good list going, we headed to the ornament bin for the shiny glass balls and to the craft cabinet for silver and gold paint pens. Each member of the family chose several names of Christ, decorated a ball with that name, and shared the information about it. One of our youth studied a bit of Hebrew that particular year, so her ornaments also have the Hebrew characters written on them!
   Year after year it has been such a precious time of remembering to pull the ornaments out of their box. As we read the names written on each one conversation sparks over memories and study. Once again this year, our tree lovingly shares family memories and the love of the Savior- what a beautiful ornament make-over!