Good Morning, and Happy Monday!

Oh my Freaking GOSH, does it ever feel GREAT to be sitting back at this desk of mine, plugging away at these keys...
speaking to all of you!!

Currently, we are in a 'transition' phase in this household. 

Remember I said my niece and her two kids were moving in? Well, they did. And while she is at work, I have the distinct pleasure of whipping her kids into shape-- along with my grand-baby and her best-friend (my Best Friend's daughter, whom I am a secondary mommy to), who happens to always be at our house while her mommy is also at work.

So... what does that mean? It means I am GOING CRAZY!!!

hehehehehe!

Actually, that is definitely a big part of it. I am going crazy. My life for the last week has been completely flipped upside down as I had to handle/address other priorities, that left absolutely NO ROOM in my day for writing OR blogging. Which, for me, is a HUGE deal since the two activities have pretty much become necessities to my very survival. Like... I need to write & blog to live. To REALLY LIVE. I can breathe okay without them, but I damn sure ain't LIVING if I am not doing exactly what I have fought so hard to be able to finally do, this year.

I have learned to accept that sometimes your passions need to be put on hold for a minute, to address other issues... but it is also just as important to not let your passions wait too long on hold, lest you want them to feel forgotten like a customer waiting on the other line....

Well, so what did I occupy my week with while  I was MIA?

For one, I was training the four littles at my house in their new tasks. As part of this household, they each have a list of chores they are responsible for. Eight per kid, actually. Do the math, and that's 32 chores I was busy teaching the young'uns how to do. Now, mind you, my grand daughter already had about 11 chores she was responsible for, but I went ahead and gave some of them to the other kids, while giving her a couple new ones.

I had to come up with a list of chores I felt two 6 year-olds & two 5 year-olds could get done relatively unassisted, then, because the other three children were excited to get their own chart, I had to make each one their own Chore Chart with Pins. It looks easy, and I really thought it would be... but the drying time for the paint, mixed in with just the basic brainstorming and everything else I was trying to accomplish, meant that it still took me a couple of days to get done.

What else was I doing?

"Spring Cleaning," for starters. Yes, I know, it is not Spring, but before any Christmas can go up (which it STILL hasn't! Pitiful, I know!), I have to dust and reorganize EVERYTHING-- EVERY YEAR. It's kinda sadistic, really. I think I do it because I need MORE to stress about.

Maybe not, but it sure feels that way!

I think really I do it because Winter is such an important season. Springtime, for me-us, is too late to start cleaning. At that point, we really need to have it ALL ORGANIZED and ready to go, because there is just way too much to do schoolwork and farm wise. Plus, in the winter we are stuck inside a bit longer beacuse of the outside temperature & lack of daylight, so it only makes sense to do the cleaning now, and before Christmas & most importantly--the NEW YEAR.

Clean House=Clean Slate

And I can say with a satisfied smile... the house is Pretty Darn Clean & Organized & Ready!! Whoot Whoot!

Quick Side Note...

Can I just add that I ABSO-Freakin-LUTELY LOVE Hefty Shrink Bags? 
Like, I am so NOT getting paid to say this, although I will DEFINITELY add my affiliate link for the bags on Amazon (which in that case could mean I'll get paid if your click becomes a purchase). I have tried SO many of the Space Saving Vacuum bags out there--and they ALL suck!! In a bad way. But these Hefty ones, which I bought on a whim because the Walmart by my house had them on clearance, are AMAZING!! They actually stay sealed, and suck down to a uniform size. I used a few to pack some of my niece's linens to put in storage, then I used a few more to pack my brother's and my friend's bedstuffs that I pull out for them when they visit for their beds. This way, the bedding will not get used accidentally , leaving me rushing around looking for replacements. LOVE, LOVE, LOVE these bags!!

Of course, with everyone sick back and forth, guess who once again, has a sore throat? 

Yes, me... good grief!

That's one of the perks of the Holiday season around here... Family visits TWICE a month, instead of once, which means we never officially get a break from a bug. 

COME ON, JANUARY!!!

Anyway... I almost fell down from my happy delusional high I have been on for the past few months, as I became more & more overwhelmed with changes & responsibilities & new priorities. My depression was constantly staring me in the face every time I looked in the mirror, which is also another reason why I clean in the winter... Like most people, my depression is cyclical, and worse in the darker/colder months. To keep it at bay, I have to stay busy. Well, with four littles needing active learning and stimulation, plus the budding writing careers of two of my daughters(and my own!), the long-awaited return of my other daughter who is coming back from a vacation to her father's & then heading straight to Cosmetology School, plus, plus, plus... I think I'll have PLENTY to keep me busy, for quite a while!

Thank goodness!

So, I have a few reviews to get done for this month, that you can expect, which you can see on my blog just for books,
"For all the Books I've Loved so far..."

Not Just for Christmas, by Kim Knight
Three Fat Singletons by JM Bartholomew
Paranormal: The Old Woman's Paintings by Lamees Alhassar
Absolute Sunset by Kata Mlek
Juliana by Dr. Vanda
Desire in Tartan by Suz DeMello
Ravel by Shari J Ryan

Also, the few posts I expect to get done and posted this month:

the rest of my Thanksgiving Recipes--I know, I totally suck! Sorry!
Some Pie Recipes, that should have been up a WHILE ago!
A new post on How I Wrap Odd-Shaped Gifts.
Meal Planning-How to Budget (Finally! Again, keeping it real here, I'm trying!)
Meal Plan/Calendar etc. for January.
and maybe one or two more--but seriously, this will be a LITE month as far as posting goes.

Again, bring on January!

I am so excited for all the things I'm looking forward to accomplishing next year, as I can now say with conviction, 
​that this year has been one I am thoroughly proud of!

Thank you for your continued support... I couldn't have done it without you! In fact, when I have my dark moments, where I feel like I am a failure at everything and I end up questioning is any of this even worth it... I just remind myself of how many of you visit me/my site for what I can only presume is some interest into the stuff I share and write about.

So, thank you.

Having a 'positive' aspect in life to focus on, is absolutely key to battling the onslaught of negative energy and thoughts that continually plague my psyche. 

**Oh, and a reminder... only a few days left to enter for your chance to win a FREE copy of my Book.
See details at the top of this page, or read an Excerpt & find out more, here.

Okay... I'm going to assume you can read, and already saw what recipes are in this post.
If you didn't, please look back up at the title, then scroll back down & continue on...

Now, like I've said in yesterday's post, don't expect my recipes to be traditional-type recipes, as shown by my Pylamani Recipe from a few months back. I can't do that type of format-- at all. Okay.. I mean--I Could-- but I REALLY don't like it nor want to. So I won't.
I'd apologize, but instead, I'm just going to say-- it's just how I do things, and if you're visiting my blog(s),
hopefully you have already begun to accept that...

Anyway...

​I'd like to add that in honor of the Great Turkey & Ham Day, I have included pictures of some of our turkeys & pigs, who will NOT end up on our table--EVER. Why? I don't know... it sounded like a damn good idea at the time, and considering it is 11pm as I type this/post this & it has been an incredibly long but well-filled day... I can't say whether it's my odd sense of humor or my love of animals and the distinct difference I put on what we eat and what we don't. Which most of this year has been store bought since I have focused so much attention on finally fulfilling my writing career/dream. 

OKAY!! Enough rambling... Here's the recipes, ENJOY!!

My Youngest Daughter's Thanksgiving DISH:
S'mores


Ingredients
1 Bag of milk chocolate chips
1 Bag of Andes mint baking chips (Optional)
2 Packages of graham crackers (honey)--
(Like, one box of graham crackers usually comes with three packages, you're going to use two packages)
1 Bag of mini marshmallows
Cocoa powder (optional)


*You're gonna want to make these (or perhaps have one of the kids make them—which is how this tradition got started at my house) when you have 10 to 20 minutes that you're not going to be using your oven, but would prefer to keep it hot.

Hopefully, your oven is at 350°… If it's hotter, shorten your cooking time-- if it's cooler, cook it for longer, unless you can use a hotter oven for something else. I say this because I remember having one oven to cook a whole meal, so I'm trying to be considerate of everyone's cooking accommodations.

These are really simple to make… Grab yourself a cookie tray, preferably your largest one-- line it with tinfoil.

Next, if the graham crackers are still in rectangles, break them in half to make squares.

When you have squares, line your cookie sheet (on top of the foil you put down) with a layer of graham cracker squares, so that they're almost touching, or touching… the closer the better. If there is enough space you can break the squares into halves to fill in that space, but then you'll end up with smaller s'mores, and that's not something that we do-- but it's totally up to you... whatever you want.

Then, dump the bag of mini marshmallows over the layer of graham crackers. Now spread the marshmallows over the graham crackers evenly... Hopefully it's enough marshmallows to cover all the graham crackers, but if not-- make them even the best that you can, making sure that the marshmallows are NOT on the tinfoil.

Now grab your chocolate chips and evenly distribute the chocolate chips over the marshmallows… Trying to make polkadots with the chocolate on the white marshmallows. Important: make sure you taste the chocolate chips to make sure they are good.

You're probably not sure…

Taste a couple more just to be safe.

If you are doing Andes mints, repeat the same process as the chocolate chips above… Being sure to also sample the Andes mints, as well.

(Just FYI-- you can substitute any kind of chips in this recipe… You can even do caramel bits and apple slices, butterscotch chips and toffee bits… nuts and dark chocolate… Use your imagination!)

Here's a cool chart I found on Pinterest to feed those ideas!!

Okay, this next step is optional, but useful down the road...

If you have an extra empty shaker, it would be a good idea to have someone who is doing nothing, put some cocoa powder in it for you. I like to keep one by our coffee pot in the cupboard, because when it's cold, or folks are irritating me—I make a nice coffee with any type of Irish Cream Liqueur that I have on hand (I prefer Carolanns—but some days-MOST-I'm not picky!) and I add whip cream and a pretty shake of cocoa powder on top so I feel special...

Anyway, sprinkle some cocoa powder now, if you want onto that yummy coffee you probably just poured yourself and also on top of the Marshmallow/Chocolate chips layer...

Last step in the assembly of this confection-- add matching layers of graham crackers on top of the graham crackers/marshmallow chocolate chips you just put down. Be sure that the cracker is directly over the bottom cracker. If marshmallows or chocolate chips at this point are falling out, that is OKAY.

At this point, all you have to do, is put it in the oven for roughly 10 minutes (12 or 13 is okay too, the crackers will just be more toasted)… take them out of the oven and stick them on the counter to cool down for about 10 minutes...

(or more-- I tend to really like these after they've been sitting for a while and have completely cooled down... They become more of a chocolatey chewy cracker yummy thing, instead of a s'more-- which I never really liked anyways-- I know, crazy huh? Why the heck did I even have my daughter making them, is probably what you're asking yourself right now-- well, as I said in the last lesson, my daughter wanted to cook something, so I had to think fast. I had graham crackers left over from making cheesecake, chocolate chips from making crockpot hot chocolate, marshmallows for the hot chocolate and the candied yams, and Andes mints for the mint chocolate cheesecake. And since any of that extra chocolate would've just ended up being eaten by myself… I figured it was safer to just have her throw it together and see what she could do. Hence, my 14-year-old daughter is still in charge of making s'mores for Thanksgiving, eight years later)...

And then you get yourself a metal spatula, and spray it with a little bit of nonstick spray. Then start cutting through the yummy goodness and putting those s'mores onto a serving tray… And when somebody comes in the kitchen to bother you and ask you when dinner is gonna be done-- tell them to stick one of those s'mores in their mouth and get the hell outta your kitchen!
Then stick one in yours too... because you probably haven't eaten all day & you sound grumpy!!

How I do
Turkey

Step #1
(Butcher the bird... or go buy one!)
Whether it is store-bought or raised here on the farm, I will prepare it the exact same way...

Step#2

Ingredients
Turkey (as close to 25lbs that I can get)
Water (enough to cover it-- you're putting it in a pot deep enough/big enough to hold it—I use a sterilized ice chest)
Salt (enough to cover your palm)

So we usually “ready” our turkey on Thanksgiving Day (Thursday, around sunset), remember I said-- we do Thanksgiving at my house on the Saturday following. After the bird is “cleaned,” I rub salt into its body, inside and out, and then I put it in a large ice chest filled with ice cold water. Then I drop a palm-full of sea salt into the water, and keep that chest closed until Saturday morning.

Step#3
Ingredients
Half cup Canola Oil
Nature Seasons
dill weed
Lawry's Garlic Salt
celery salt
paprika
Sage

Saturday morning, I first make the stuffing(see recipe, below). Then I take the Turkey out and wash it really well with hot water. My husband and mom like the neck, the gizzards and the heart, so I save those and cook them with the turkey as well.

Now for this I use the roaster. In fact, if I ever had to cook a turkey in an oven again, I wouldn't. There would be no turkey on the table. So, I have a roaster… I actually have three of them, which if you read my last lesson, you would already know that.
So for this recipe, you need a roaster.

I pour about a cup and a half of water in the bottom of the roaster. Then I put the turkey in, usually breast side up, but it really depends on the shape of the bird and how big it is. If I cannot put the roaster lid on, without the breast being in the way and making it so it doesn't close-- then I might flip it around and have the breast side down. That isn't such a bad thing, because if I end up cooking it for too long, breast side down means that at least the breast won't be dry. Which on a turkey, dry breasts are just not a good thing… Just saying.

Moving on…

Okay, so I've got the turkey in the roaster, more than likely breasts up and legs spread open facing me…

We're about to get real personal with this turkey...

I ALWAYS stuff my turkeys. I love stuffing from the bird. Some people do not, which is why I usually make extra extra stuffing, so that I can bake an extra batch in the oven just for them. They really do not know what they are missing, but anyway…

Grab a metal spoon, a large one, and I open that turkey cavity wide with my left hand (I'm right-handed) and with my right hand I spoon heaping spoonfuls deep into the abyss, using the back of the spoon to push it in further. Then I go around to the neck side, move that extra flap of saggy skin out of the way and shove even more stuffing in, even when it says it can't go. I then tuck that skin in and over the mound of seasoned soggy bread like a nice neat package, and give it a pat for behaving well.

At this point, the bird really looks like it's going to explode. But I think the back-end can handle a little bit more stuffing. So I try a little bit more until I have a rounded lump sticking out of it that I can now mold with the palm of my hand cupping it gently as I give it a slight push.

Usually by now, the poor bird can't sit up straight anymore… So I use the neck to prop it up, to counteract whichever way it's leaning… Like, if it's leaning left- I put the neck slightly under the bird on the left/leaning right, I put it on the right, you get the idea. Think of that neck as your buddy's shoulder you're leaning on as you stumble home drunk.

Okay, if you have a second turkey repeat this process, if you don't, move on to the next part.

Now, considering how personal we just got with this turkey, you might think it's a little backwards but, NOW is when I grease it up… with oil. Usually when I use a brush in the kitchen I use silicone. But specifically for my turkeys, I keep the standard wooden with hair type bristles – a pastry brush I think it's called? Anyway, I use the brush to paint the turkey with a thick coat of canola oil, making sure I cover every last millimeter of bumpy skin that is exposed/not touching the bottom of the roaster or submerged in the inch of water.

Next I take my seasonings, one at a time and sprinkle them all over the bird. Making sure it looks like glitter or confetti. Then once it's really pretty with layers of black pepper (from the Nature Seasons), reddish orange (paprika), coarse white flakes (the garlic salt), mossy-ish (sage), dusty (celery salt), and tons of green dashes (the dill weed) … I then decide it's not pretty enough. So I grab my pastry brush and paint that bird again, until it all mixes together in one sparkle-less glittery oily smear.

Setting the roaster at 350° I now call this bird ready. But before I put that lid on, I double check and make sure my well oiled friend is sitting up straight. Once I'm sure it is, the lid goes on, I make sure the roaster is not only turned on but plugged in as well
(THAT'S IMPORTANT!! TRUST me-- it'll definitely set you back a few hours, if it's not!)…
​Then, in about 3 ½ hours, I open the lid and check on it.

By then, it smells ridiculously good… Especially now that it's mixed with all of the other aromas driving the entire house crazy…
And it's also pretty close to done by now.

I take a knife and slice into what I can only describe as its groin, that personal space in between its spread legs and muffin top belly… And I see how much liquid spills out. If it is a lot, like if you let a freezer pop sit for too long and you squeeze it and it kinda spills all over(you're welcome for keeping that analogy clean), that's a lot. In which case, you can probably see that that meat is still pinkish and needs to cook longer. I'd probably say like another hour, but provided nobody else opens the lid-- I'd say check it at 45 minutes.

Again, I put it in at about 8:30/9am and I'm checking it at roughly noon—(by 1pm it IS DONE, for SURE-- but check it anyways, just in case).

When that meat doesn't ooze liquid, it instead sweats like a schoolboy on a hot date, then it's at least safe to try it out. I would cut a little bit deeper, spread the cut open a bit to see if the meat is still pinkish, then cut a sample for myself and see how it tastes, and how done it is. And then I go from there. Usually letting it cook from then on, in 20 minute increments until it is done.

You could probably tell if it's done by the color of its skin, which “should be” golden brownish… But I've noticed in the roaster it never gets as golden as in the oven… Of course, to me golden skin has always meant the bird is really really dry.
Which is one of the reasons why I switched to roasters, in the first place.

**Um... I should probably suggest at this time, for legal reasons, that you get a meat thermometer and check the temperature. What that is and where to get one and what temperature it should be at, I recommend looking it up on the USDA website.

And that's it...

Once you feel and can SEE that the deepest/thickest part of that turkey is NO LONGER PINK, turn the roaster off & unplug it, and let the bird sit until (your husband is/or whomever is) ready to carve it. Which is like an hour or more later, at my house... maybe not the best thing, I don't know. Never had a problem letting it sit. In some ways I like it like that, because it gives me a chance to finalize everything and focus on a glass of wine, while I attempt to NOT burn the Hawaiian rolls warming in the oven (for the 6th year in a row).

**When ready to carve-- scoop out ALL of the stuffing and put into a serving bowl (with lid, to keep moist until ready to “reveal”). Then carve it up. Don't ask me how. I recommend watching a video on Youtube, maybe? I cook the meal. I DO NOT DO DISHES, or put the food away, or carve the bird or the hams, roasts etc. Those men in the living room watching football or out in the yard drinking beers and golfing across 7 acres of dirt get to come in and carve their own slab of meat each if they want to eat. PERIOD. I can eat sides until they get in, as can my other female family members. Of course, I'll probably be done with one bottle of wine by then, instead.

Enjoy the turkey, folks!! 

I did
Ham
—my WAY!

Okay, two ways, actually.

Two of my kids are die-hard ham-fanatics. Those are the “when you die we're substituting Chinese take-out for most of the meal,” kids. Another of my kids is strictly turkey/no ham at all. And the other is more eclectic like her beautiful mother-me! LOL. Anyway...

I used to make 2 hams, both the same kind-- Honey, Brown sugar & cloves. And nobody ever complained, and it always got eaten quickly. Did it this way for years.

Then the year my dad died and I went home at Easter time with the kids so they could visit their relatives, and I could do some 'moving arrangements' with mom, I decided I would make an Easter dinner(Ham) for her, at her house. The kids would then join us for dinner the night before we'd head back home. All mom had to do was buy the ingredients...

Ingredients(for Ham#1)
Half Ham
Ground Cloves (a pinch)
Honey (2 tablespoons)
Brown Sugar (1 ½ tablespoon)

Pretty darn simple.

Or so I thought.

Well, obviously she had a bunch on her mind. This was April and Dad died in March. I understand. She did do pretty good however, considering... I mean, she did manage to get the HAM.

And NOTHING ELSE.

Now, I could've gone to the store. But, I don't remember now why I couldn't. This was, what... six years ago? Hmm... yeah I don't remember why. Maybe I was tired. It was a ten hour drive from her house to mine... Whatever it was, my lack of going to the store (and lack of ingredients) forced me to get creative. Which is exceedingly hard considering my mom doesn't use anything besides salt & pepper, and never really did because my dad had a sensitive stomach.

So... no original ingredients. No spices. And hardly any food in her cupboards and fridge anyways since she wasn't really eating much at that time after & even before he passed... and all I could do was gripe I couldn't cook that damn ham.

Then I saw the only ingredient I use on my Ham #2

Ingredient
Dijon Mustard (a generous squirty squeeze-- like, enough for three sandwiches)

And that's it. It was such a hit, with the two ham-hungry-loving heathens of mine, that they insisted I make that kind for Thanksgiving
from now on, as well. I mean, after all... I already cook TWO HAMS regardless, why shouldn't they be different kinds?
Whatever...

So... for BOTH Hams, I do the same thing, just with the different ingredients.

I open a large sheet of tinfoil and spread it out on the counter. Then after I wash the Ham and take out that little doll-table looking plastic thing, I place the Ham directly in the middle of the tinfoil. Then I put the ingredients on the ham, and give that firm hunk of meat the bestest massage it ever had... rubbing those ingredients in like lotion in a deep tissue massage.
I even speak to it softly in a harsh Swedish accent to get it to open up...

Once the massage is over and it's glowing, I wrap it up like a shinny silver package and stick it in the roaster (set at 350°/with about an inch of water-one and a half cup of water at the bottom) with the other Ham that is lonely. Two half hams fit in the roaster, no problem, no real way to put them in, just as long as the lid can close.

I do the Hams AFTER I put the turkeys in and I have started the Mashed Potatoes, Sweet Potatoes, and Yams to boil... so... sometime around 10am-ish. And usually the ham is done when it's time to check the turkey-the first time. I know it's DONE when the meat shrinks back and exposes the grayish bone. This meat also sits and waits in it's warm (and unplugged) roaster until it is time to be cut-up.

***Again...I should probably suggest at this time, for legal reasons, that you get a meat thermometer and check the temperature. What that is and where to get one and what temperature it should be at, I recommend looking it up on the USDA website.

Enjoy!!

My Yummy
Stuffing 
A Meal in its Own.

Ingredients
6 Boxes of Chicken Flavored stuffing (like Stovetop)
2 Boxes of the Savory Herb Kind (Stovetop)
2 pkgs of Uncle Ben's Long Grain Rice Microwaveable-Garlic Flavor
(or any kind of garlicky wild rice mix)
1 bunch of green onion, diced up thin
1 large whole white onion, diced
½ bunch Celery, diced up small
1 lb of bacon, cooked and diced up into pieces or chunks or bits (your choice)
1 roll of ground sausage (sage flavor) cooked and drained and broken down well
Butter (however much the Stovetop recipe boxes call for all together)
Sage
Nature Seasons
Lawry's Garlic Salt
Dill weed

Um... so, you're probably expecting a long drawn out story and/or process on this, but I'd hate to disappoint you...
Unfortunately, all I've got is-- keep those bitches that like to eat while you're cooking and not watching, away from this!!

This is BY FAR too much to go into two birds, and I do that on purpose.

At least 5 cups is gone before the bird is done cooking (from the excess batch that'll get finished in the oven for about 50 mins at 350°) by sticky little pecky fingers... It truly is THAT GOOD.

You see that picture above? That whole thing is filled with stuffing, and is gone in a day or two.

Anyway... I cook this first thing when I get up in the morning. The sausage and bacon, I cooked the night before and the onions and celery were already ready already (Meal-Planning/Prepping!!). I get the microwaveable rice packets because I'm lazy. I get the Stovetop (but now, the Kroger store-brand because it tastes the same & costs less), also because I'm lazy and because I LOVE the taste!!

I grab one of my biggest Steel Stockpots, and put in all the ingredients that are needed for the Stuffing(minus the stuffing itself) according to the box instructions, and add 1 cup EXTRA WATER, and set the pot to boil.

Then I start microwaving the rice (they take like a minute or two, each).

I cut open each Stuffing package and sit each one on the counter, standing up... lining them up like soldiers at the ready.

Next, I throw in the onions and celery and wait for the pot to boil.

Meanwhile, the rice is done. So I grab my biggest mixing bowl. Which isn't a bowl at all. It is one of those tabletop wide buckets with two handles on the sides punched out, that you can find at Halloween for large candy bowls or summertime to put ice in as a drink ice bucket...

**Once the water boils for about 6 minutes, I turn the stove off and remove the pot from the burner, and dump in ALL of the Stuffing and stir, until it is ALL mixed up... then I dump the pot into that huge mixing bowl. From there, all I have to do is throw in the rice, sausage and bacon and I could theoretically stop there... but I don't. I start giving aggressive shakes of seasoning into that bowl until I am satisfied. Then mix REALLY well, and separate enough for each bird... 4-6 cups? I really don't know... I've never measured that. If you can't eyeball it and you don't want to have bird stuffing mixing with non-bird stuffing, start small... 2 cups at a time, then 1 until the bird is stuffed all the way.

And you probably want to know how many “aggressive” shakes, we're talking... let's say:

10 Sage
12 Nature Seasons
8 Lawry's Garlic Salt
10 Dill weed

It's really totally up to you!

Okay... That's it for tonight guys!! It's been fun!

Check back here tomorrow for more Recipes.

Of course, you could always sign-up for updates sent directly to your email for when I post new to the FREE Meal Planning Course.
​
and if you missed any of the Lessons so far, you can catch up, here:

Announcing the FREE Meal Planning Course(Why I Meal Plan & how my method is Different)
Lesson #1 (Meal Planning Binder, Calendars & Grocery Lists)
Lesson #1.5 (How I Organize Meal Planning in the Household)
Lesson #2 (How to Make your Grocery Lists for the Month)
Lesson #2.5 (Meal Prep Kitchen Necessities)
Lesson#3 (My Secret to Meal Planning Success)
Thanksgiving Lesson

Hmm.. what else?

Oh yeah, don't forget to sign-up for my FREE Thank-you giveaway of my Poetry book (at the top of the page).
For details, click here.

If you have any questions at all, Contact me!
​
See ya'll tomorrow!!

Do your Research. Be prepared. And always be ready for surprises... 

Yes-the Horse kicks.
Yes-the Llama spits.
Yes-Llamas will give you kisses, if you are their Alpha.
Yes-your Buck will try to hump you, and his friends will try to trip you. 
Yes-your Turkey will hatch and love a gosling & your Duck will take her baby chicken for a swim.
Yes-baby turkeys taste delicious to dogs, chickens, ducks, pigs, crows... you name it, they're not safe!
Yes-your Donkey knows when the Farrier is coming, two days in advance and will bust out of his pen--every time.
Yes-if you keep your Pyrenees puppies close to you and your home, instead of out in the Barn with the animals because you mistake their evening alarm/watch-call for "cries," then you have no room to 'cry' yourself because you've turned them into the World's Best Yard Guard Dogs, but the World's Worst Barn Dogs-- because now, it's too far from Mommy & Daddy (so now they WILL cry)PLUS, they like the way the birds taste--ALL of THEM... and your male goats can't decide if they want to fight the Polar Bears or Hump them... so then you're forced to find another pair of dogs for the back half & forever after have to keep the boys up front with you...
​Additionally, you should also know...
Yes-they can fit through there.
Yes-they can jump over that.
Yes-they can break that.
And YES, Roosters will gang-bang anything with feathers, until the feathers are gone.

Let's begin, shall we?
​......

Question #5 Have you studied/researched the animal you're thinking about getting? Do you know what the animal eats? What it needs to be happy and thrive? Okay, you have? Good, now find a farm in your area that currently has that animal and ask the farmer what they do. You'll find that the "recommended" book/online suggestions will far differ from what is in practice. It's the same difference as reading every parenting book versus seeing a parenting model in use, and duplicating it. Now, If you HAVEN'T read up on the animals you are interested in getting, I do recommend the following books...In the interest of saving time, I DID NOT include links to the below books, that have Non-Affiliated links. Instead, I've only included the Affiliate links, so-- just so you know. BTW, I do own most of these books, and recommend damn near the ENTIRE Storey-Publishing line of Guide books and all things Farm-related. Just Saying. (The Complete Alpaca Book, is NOT from Storey Publishing, but is INVALUABLE!)(Of course, the books further below, are not all from Storey Publishing either...)

ALSO​**Clicking ANY of the LINKS below might financially benefit me if your click becomes a purchase. Just FYI.

Question #4 How many animals have you had to doctor, yourself? Or do you always take them to the Vet? I'm not knocking those who do take their animals to vets, I'm just pointing out that there will be more times than not, when you'll have to treat them yourself- or watch them die. If your healing skills aren't up to par, you need to learn. It's also helpful, albeit-crucial- to connect with others (especially in your area)who have experience and can (and are willing to-- hence, in your area) rush over in the middle of the night to assist you. Now, again... I will point you towards the above books, as they do cover illnesses etc. that your animal might experience. But, let me also recommend...(NOTE: the Intro to Animal Science is oftentimes offered USED, so watch for it. I grabbed mine when a seller had it for less than $20.

Question #3 How financially comfortable are you? Can you afford to feed the animals, house the animal, and be able to pay for unseen expenses (besides Vet bills)up to $500? Okay, five may sound like an exaggeration, and we certainly, don't roll like that. But we also don't show our animals, we just have them and keep them fat & happy. So the $500 is really a minimum "cushion" for say, 4-H Goats and Show Rabbits, as an example. Or, if your animals bust out of their pen, or eat the bumper of your sister's mustang, or kill a 40 year old tree that you-yourself cannot cut down and remove-- do you have the money to remedy the situation in a timely manner? Just something to think about. Of course, a bored animal is a destructive animal, so is a horny one. Breeding season/Heat cycles are the worst, especially when talking about Pigs & Goats--they wants it, they'll gets it... BE WARNED, and be smarter than the average rutting, bristling boar!! Here's a couple of suggestions for Barn/Coop ideas, although you can easily find plans online, as well(and also some neat distractions for your livestock, like goats,     pigs,     and chickens)... Just keep in mind any Building Codes that might apply, before you BUILD ANYTHING. It would suck having to tear something down, after your hard work! This includes ANY CONCRETE WORK--EVEN for posts!

Question #2 If you're considering getting – goats, sheep, pigs, rabbits – Do you have a pen that is secure? Now, let me tell you Why you don't have a pen that is secure… For starters, our pigs, they are the only ones who will not eat baling rope/twine, which we wrap around the rails of their (once beautiful) Post/Rail wood pen... that they IMMEDIATELY began eating and chewing through. BUT, wood pens WILL NOT WORK for any other animal, even with the wrapped rails... why? Because ALL of the other farm animals (excepting any poultry, of course), EAT the BALING rope/twine!!... Next, pigs, goats, and sheep, squeeze through/bust through, any type of fencing the typical homesteader would have, including chain-link. And rabbits, full grown fat rabbits, can fit through--easily-- the typical 2" x 4" field fencing many people use--which goats and sheep destroy in less than a week... and they'll dig out of ANY pen, if there isn't a barrier (Like concrete or Rocks--or both) surrounding the perimeter, at least a FOOT down, 2' is better, but costly(we'll discuss another option next month, when I showcase my Mother's Great Wall she built)... I recommend chain-link, but the chain link that is secured by bars/polls(Schedule 40-Steel Pipe), not tension wire, that is ALSO CONCRETED IN THE GROUND, a FOOT DEEP. Anything else, besides steel corral panels – forget it. And yes, this is what we have, chainklink for (some of) our pens, with Schedule 40 steel pipes on top and bottom, instead of tension wire, secured into a foot deep trench of concrete.... Also, goats, pigs, and sheep, they ALL escape corral panels – or get stuck in them… If it's the square kind(See below Picture of our Boy, Dakota--the Horse, for an example of the kind of Corral Panels I am talking about)... Our pigs have locked their jaws open on them, our goats (with horns, even small nubs) have had their heads stuck in them... And as far as the larger corral panels, the kind you see used for Horse pens, the animals will all walk right through them, or under... Except of course, the Horses and/or Donkey... but the pigs, sheep, goats, alpacas, llamas... they're Unstoppable... Trust me, you'd be surprised what your animals can get their heads stuck in or can make themselves fit through. We've had to run out in the middle of the night because one of our larger Boer goats had her head stuck in an opening, no bigger than 6 square inches, numerous times.... Of course, I've seen neighbors and folks in town, keep their animals penned by just barb wire or pallets! But we are NOT so lucky!! Our animals are VERY curious, and way too smart! Be warned... and may your animals be less bright.... I mean that in the best way possible!

Question #1 Do you-- Know your laws, know your local predators, know your weather?
First, Laws = pretty simple – can you have them? How many etc.? Noise/smell ordinances? Look into it.
Second, Local Predators = coyotes, mountain lions, foxes, wolves, birds of prey, etc… What are your plans to protect your animals from them? Fencing, electric fencing, alarms, guard animals like: dogs, llamas, alpacas (yes–alpacas… ours at least, are excellent guard animals, although you will read that Alpacas are too recently bred/created as a domesticated animal, to be able to do this), donkeys etc. –again– know your laws, and if you can have/keep any of these Guard Animals, or employ any of the protection methods you might be considering.

Third, the Weather= Seriously, know your weather. Know when it changes, keep track of it in a journal(More of this in an article-Next Month). Know what to expect. We moved from Northern California, where the winters ARE rainy. But here, in So. Nevada, not so much! So learn your climate!This is important when it comes to where you'll pen your animals up, what kind of pens they'll be in/what's suitable, what kind of shelter they require... Keep in mind, that in mild climates, most farm animals will do just fine without a shelter, as long as they have food and water. You'll read plenty of books and sources online, that say otherwise, but trust me, even with an offered shelter most animals will just sit happily chewing their cud-- while the rain bathes them. Which incidentally--is infuriating because you can't help but think they (your livestock babies) are mocking you and your efforts! You might feel guilty – but as long as you have a shelter available, even if it is just a simple tarp(or other options-coming NEXT WEEK) to keep them dry(which they won't use), don't sweat it... By the way, trees are nice for shade, but do yourself a favor and build a fence or a type of guard around the trunk. I've seen a few people in town use three pallets lashed together to make a triangle around the base. We have used bamboo sticks, Hardware Cloth, and chicken wire... Why? Because--Bark is super yummy to horses, donkeys, pigs, sheep, and goats!… and your trees die as a result! :(

Also, a wind block is a great idea, but masks are better at protecting your baby's eyes from sun damage and windblown dust... ​​I've included a couple more links for some patterns for Flymasks and Protective Blankets that you can purchase on Amazon.

And if you have alpacas or llamas that missed their haircut appointment, or even if they didn't – alpacas and llamas love showers – from May until October! ​

Well, I hope these Questions got your juices flowing and gears-grinding!
If it is your dream to own & run a Homestead, don't let anyone talk you out of it!
Do your research, Plan Accordingly, Keep an Open Mind, and GO FOR IT!
And If you have any questions, I'm here to help with what I can! If I don't know the answer, I can help you find it!

To see more of Our Babies, Visit Our Pictures Page
Good Luck! 
& 'til Next Time!

I'm going to make this as short and sweet as I possibly can – buy these hoses – ONLY!

Why?

Only two reasons are necessary:

#1 Lifetime Replacement Guarantee. If ever the hose fails on you (breaks, cracks, etc.), simply chop off the ends of the hose, mail the two pieces to the manufacturer, and they'll replace your hose – for FREE. Every time. Forever. No questions asked. No product registration… No B. S. (Just make sure you have some sort of proof of purchase, which if you buy from Amazon, you will always have that proof via your orders/invoices)

#2 They are the only ones I use. They are kept out – year 'round. When I say they, I mean we have hoses stretched from one side of 7 acres across and around and snaked over to the other side, of 7 acres. The hoses are not put away. They are kept out in the scorching 115° to 120° heat of the Nevada Desert Sun, and still they survive the 14° winters – with no problems. No cracking, no bubbles, no leaks.

The hoses run on the pricier side, but considering it is the last hose you will EVER BUY – – again, I'll say it-- 
it is the last hose you will EVER BUY...
so the price is well worth it.

​You can see this review, as well as my many others by checking out my Profile on Amazon.

For more information, visit the product page by either clicking on the (Non-Affiliated) Link, above...
or by clicking MY Affiliate Link** below.
(**Clicking below might financially benefit me if your click becomes a purchase. Just FYI.)

I put together this list of the 10 Most Important Books about all things Homesteading,
​that I have on my shelves, right now, that I use on a regular basis-- more so than anything online.
I've put them in order of importance, number one being the most important. I'm just gonna jump right in…

1. The Mother Earth News Almanac – Every. Single. Page. It's where I first learned about using rope to carry a sheet of plywood, make onion butter, build a Self-cooled house, and DIY solar water heaters.
2. Newspaper, Pennies, Cardboard, and Eggs for Growing a Better Garden(Roger Yepsen) – I love recycling and reusing (if you didn't know) and natural/better ways of doing things... Like using a fish to make a hornet trap, or a broken pot for a toad's house, but also about cardoons for cheese and edible stuffed zucchini flowers.
3. The Backyard Homestead: Produce All the Food You Need on Just a Quarter Acre(Edited by Carleen Madigan) – The title says it all. From plotting and planning, with diagrams, to fruits and vegetables, nuts, poultry, dairy, and wild foods – this book is comprehensive, and an excellent place to start learning.
4. Making Your Small Farm Profitable(Ron Macher) – even if $$ isn't why you're doing it, it's nice to have this book on hand. Yes, it'll give you ideas, make your juices brew, but there are also ideas in here that will save you $$– like loads of it. Read this before you buy any animals, and before you plant anything!
5. The Backyard Guide to Raising Farm Animals(Edited by Gail Damerow) – You have to get the companion book To number three, which is just as thorough, but focuses just on the animals. Again, essential for the basic (and then some!) skills, needed to get started.
6. The Ultimate Guide to Homesteading: an Encyclopedia of Independent Living(Nicole Faires) – this is THE reference book, every prepper/farmer/homesteader/human, should have. If you need to know how – fill in the blank – this book tells you. Think of it as Instant Pioneering 101.
7. Five Acres and Independence(Maurice G. Kains) – Sometimes the best info when it comes to an art as old as farming, is wisdom of how it used to be done. I'm a firm believer in knowing how to farm without modern conveniences, Because I've lived without water, without power etc. Written in 1935, this book has that ancient knowledge… Like speaking to your great-grandfather.
8. Mini Farming: Self-Sufficiency on a 1/4 Acre(Brett L. Markham) - This is heavy in the planting/harvesting/produce section. So for gardening and chicken raising – this is the book any Homestead (especially Urban) should have. It is filled with all of the essentials, plus more.
9. Basic Butchering of Livestock and Game(John J. Mettler) – I don't need to detail this, but if you plan on raising your own meats (or see a situation down the road, that would necessitate knowing how to butcher) this is the ONLY book you need.
10. Homegrown Whole Grains: Grow, Harvest and Cook Wheat, Barley, Oats, Rice, Corn and More(Sara Pitzer) – A lot more people are interested in planting Grain Lawns now, and if you're one of them, or maybe you just like beer… This book, like the one above for butchering, is the ONLY one you need. 

​Below you will see affiliate links to the books mentioned, again, clicking on one of them might result in me getting paid. Thank you.