Welcome to my “Recommended” series of posts. These will be weekly – for now – posts about resources I have found over the past while that I found so excellent, I want to share them with you, my dear readers. 🙂 Whether or not I continue to post these, and how often they are posted, will depend on feedback. Please feel free to comment below, and if you have a favorite resource of your own, do share, and I will review them for possible future posts.
I hope you find these recommendations as useful and enjoyable as I have!
When we decided to try making mead we, of course, did research, first.
Unfortunately, what we found was a lot of conflicting information.
One source would say to just mix honey, water and bread yeast in a jug, top it with a balloon, stick it under your desk and forget about it for months.
Another source would describe starting a fermentation in one container, with daily actions, racking after a couple of weeks, and basically babying the must until it was time to bottle.
Some sources recommended using basically nothing; no other ingredients than honey, water and maybe some yeast. Others would talk about the need for various additives, ranging from raisins to nutrients to various chemicals to start or stop fermentation.
It turns out, mead making is something people can vociferously disagree on, too!
The last time I posted about our mead making attempts, I mentioned a new resource I’d found. CS Brews. This is the YouTube channel for a larger enterprise that includes a similar channel about cooking, a website called City Steading, a Facebook community, and more.
As the website name implies, this is a sort of homesteading resource for people who don’t live in the boonies, like we do. The skills and information are, of course, transferable.
My recommendation, however, is focused on their brewing videos.
Now, this may sound odd, but I don’t actually like alcohol all that much.
Things are warming up again. We’re actually above freezing right now.
Unfortunately, that means that any hibernating flies that have survived the cold are starting to come out and sluggishly make their way to windows.
Guess how I know that?
Go on! Guess!
Yeah. The cats have found them.
I first discovered this when I was awakened by cats trashing the top of my desk and work table, trying to get to the north window.
This is the one window that didn’t get replaced before we moved in. The new window has a nice ledge on it, due to the thickness of the log wall. This window still has sheets of plastic covering the inside to keep the weather out, resulting in almost no ledge at all.
The cats still go for it.
They don’t succeed.
I didn’t actually see a fly when the crashing and bashing first started. I just tossed the cats out, closed the door and tried to get back to sleep.
I didn’t succeed.
Finally, I got up and left the room for a bit, leaving the door open.
In the couple of minutes I was gone, Cheddar had managed to get to the window, catch the fly, and bring it to my bed. I came in to find him sitting there, looking confused by the little black dot walking around on my covers. It was funny, so I went to grab my phone to take a picture.
Which is when Dave jumped up and joined him.
He ate the fly.
They then spent the next several minutes, looking for it.
Silly kitties!
The temperature might be going up, but the winds have really picked up, too. It’s coming from the south, south-east, a direction from which we have very little shelter, it turns out. Lots of stuff being blown around.
In doing my rounds, I noticed this in one of the trees.
No, that’s not a soft filter on the image. I checked my phone after uploading the pictures and saw it. A feather from my down filled coat was stuck in my phone case, partly covering the lens! :-D
You can see the broken top of this tree, hanging town. This top broke many years ago, but usually it’s pretty hard to see among the branches it’s hung up on. It has noticeably made its way down further. There are still lots of strong branches under it, so it might take years before it finally falls to the ground. Or it could come down today. Who knows? Either way, I’ll be keeping an eye on it. If it falls, there’s a good chance it’ll land on the fence, so if there’s a point when we can pull it down and away from the fence ourselves, that would be a good thing.
While walking around, I had Beep Beep in my arms, but was also hearing the distinctive high pitched meowing of Two Face, over the wind. But where was she? I couldn’t see her anywhere.
Oh. There she is!
Silly kitty! :-D
One of the things I was able to clean up since coming here was what turned out to be a post pounder my late brother had built. After clearing away the garbage piled on, around and even under it, I wrapped it in a tarp to protect it from the elements.
The elements, however, are relentless.
This is the worst, but not the only, tear in the tarp.
With the wind coming from the direction it was, the whole thing gets blown out like a sail.
What I’d really like to do is drag this thing indoors (which wouldn’t be easy, with 2 flat tires and a bent up trailer hitch). The only place large enough is the barn, and it’s still full of so much junk, we’d have to clear some of that out, first.
Which we might be able to do, at least a bit, this summer, as we salvage items for things like building climbing trellises for the squash we’re looking to plant this summer, or things we can use for the cordwood outdoor bathroom we’re planning to build. We might at least be able to empty one of the old cattle stalls, which it would fit in. That would be after we clean up and put a platform on the trailer frame we found and put wheels on.
Once done my rounds, I checked the trail cam files, as is my usual routine. I’m happy to say that moving the new trail cam to a different tree worked out. Our vandal was out for a walk on the road (with his wife, so he was behaving), and both cameras picked them up quite clearly. Plus, there is no longer a fence post in the middle of the frame. The low hanging tree branches don’t seem to be triggering the motion sensor much, which had been a concern.
I’m thinking of getting another camera like the new one, to replace the old one. It’s has much better quality images, plus the new cameras have a wide angle lens, which would be very useful facing the driveway gate. The old camera would do very well attached to the house, facing the feeding station. Wide angle would be of no benefit, there, making the old camera perfect for there.
Well, I guess it’s time to stop procrastinating and get back to work!
And maybe try that recipe for Foccacia bread my daughter found. :-)
I went into town today, driving my daughter to work. We got there at our usual 10-15 minutes early, but there were already several cars in the parking lot, and people standing by the doors. I’ve seen this before, but not with so many people. Weird.
Since I was in town anyhow, I made a quick run through the grocery store. My husband was running out of brown rice (he’s the only one who eats it) and the girls were running low on lactose free milk. There was plenty of milk, but almost no rice of any kind at all. Oddly, there were no potatoes, squash or onions. Entire sections of fresh produce were empty. I find myself thinking there are other reasons for the stuff to be gone, besides more panic buying. There was no shortage of bread or meat on the shelves, but they haven’t restocked in things like flour, sugar or yeast yet.
Still no toilet paper, either.
Thankfully, we are not in any need of these items.
Once at home, I did a couple of different breads. One was a sourdough soda bread from Alaska Sourdough, the cookbook that got me into sourdough many years ago, though I acquired my own copy much more recently.
This recipe uses 4 cups of sourdough starter, along with oil, sugar, salt and baking soda. I tried to get a video of the chemical reaction when the baking soda (mixed into a “jigger glass” of warm water) is added, but it just couldn’t capture how the mixture just… foams. It’s really quite fun to watch!
The recipes in this cookbook are hand written, and in this one, the instructions forget to mention when to add the salt! I just add it with everything else, before the soda and flour are added.
The recipe also said to use 8 – 10 cups of flour.
Eight to 10??? What’s with all these recipes that use huge amounts of flour? I barely got 3 in. I’d wonder if my sourdough starter is too thick or something, but it’s the same with non-sourdough bread recipes, too. I know we’re really dry here, this time of year, but it shouldn’t make that much of a difference!
This recipe requires just one rising, so it got shaped into loaves right away and I left them in a warm oven to rise while I made another double batch of my seedy bread. I ended up making it into a bunch of mini-loaves this time, just for fun. By the time that bread had its two risings, and finished baking, the sourdough bread was ready to go into the oven.
They came out so pretty!
While I was working on that, my other daughter came down for a break and let me know her sister is now working in a tent.
A tent?
The cash desk now has a plastic curtain around it, to protect the cashiers from plague customers who won’t keep their distance. It hangs from the ceiling, and is Tuck Taped to the counter, with windows cut into it to reach products for scanning. The pharmacy counter has its own plastic wall, with a slit for the pharmacists to go in and out at one end, and a slit at the pick up counter. Customers, apparently, are still trying to stick their faces right up to the openings.
People suck, sometimes.
After I picked my daughter up at work, she needed to go to the grocery store, so we swung by on the way home. Some of the empty produce displays were no longer empty – there were onions again, though not many. Still no potatoes or squash. So very odd!
As we were going through the till, I couldn’t help but comment to the cashier about how nice it must be, to be able to clean the belt more often. She confirmed that, yes, it is! She was quite enjoying the cleanliness. Customers still try to shove things onto the belt, but at least now the cashiers are allowed to tell them to stop, so the belt can be cleaned. I remember only too well how difficult it was to keep things clean in between costumers, when I worked as a grocery store cashier!
They’re also back to single use plastic bags. This franchise had only recently made such a big deal about no longer having plastic bags and encouraging people to bring, or buy, reusable bags. Now, if people bring their own bags, they have to pack them themselves. It’s long been known that reusable bags are very unsanitary, but it took the Wuhan flu for that to finally be taken seriously. :-(
Well, we’ll be able to go back to staying home for the next few days. No plague people hiding among the deer that visit us. There is plenty to keep us busy! The only thing I’ll need to remember to go out for is to get the mail, since I’m expecting my seed order to come in soon. I look forward to starting some of them indoors.
Oh, I also broke down and ordered a bottle cutter. This is not something we can find locally. I chose a type that can cut square bottles, as well as round. I look forward to using it to help make bottle bricks! Since I already know we plan to make the walls on our cordwood practice building 8 inches think, we can get a head start on making these.
Also, my daughter found a really nice recipe for no-knead Focaccia that I think we’ll be trying out tomorrow.
We continue to have frequent visits from deer in our yard. I got this photo out my window yesterday evening.
Of the 5 deer in the photo, 4 of them are a family group. One of them was part of a group of 3, two of which I could see through the trees near the old garden area, but they never came any closer to the house.
I don’t imagine there was much left at the feeding station, this late in the day, but they’re still coming by to snack on what they can find!
They are so pretty.
Speaking of pretty, check out this beautiful Potato.
Potato Beetle has gotten into the habit of dashing in front of our feet as we walk, slowing down, forcing us to step around him, dashing in front again, slowing down… then flinging himself onto the ground and rolling.
In other words, he’s trying to kill us by tripping over him. :-D
I was very late in doing my rounds this morning, and Potato Beetle was the only one around at first. That meant I got to pick him up and carry him – it was either that or constantly trying not to trip over him! – and he was very content to stay in my arms. Unlike Butterscotch, Beep Beep or Two-Face, who are in constant motion while being carried.
He so wants to come inside!!
There has been zero interest in our attempts to adopt the rest of the babies out, which is really frustrating. Two-Face is booked to be spayed later in April, which means we’re going to have to bring her inside, if only to make sure she doesn’t get pregnant, first.
But we already have 7 cats inside. It’s getting to be a problem. Part of the reason I did my rounds so late this morning is because of being kept up most of the night by cats.
Which reminds me. When topping up the outside cats’ food and water last night, we had an extra visitor in the sun room. Stinky is back! He stayed around, hidden behind the makeshift cat cave, while I was in there. Later, I could see him through the bathroom window, eating the cat kibble. When I looked again at about 2 am, he was still there and eating again! This might explain while, some mornings, all the food bowls have been completely empty, with barely a crumb left behind.
I was talking with one of my daughters this morning about the outside cats, and how we’re slowly getting them fixed as my other daughter has been able to afford it. We were talking about how the outside cats want in, but we just can’t do it.
Unless…
There is a possibility.
If we can clear and clean up the new part basement, then find a way to make a door over the entry to the old part basement, we could do it. We could move the litter boxes downstairs, and they would have a huge amount of extra space if we keep that basement door open. The old part basement has the pumps, including the sump pump reservoir, so we don’t want to let them in there.
I guess that’s incentive to get the basements done faster!
We shall see.
Meanwhile…
Today, being Sunday, is our day of rest. Normally, I’d be in town right now, while my younger daughter is at work for her short shift. The pharmacy she works at is closed on Sunday now, due to the Wuhan Flu, so we are all home today. For a moment I thought that, hey! I could go to church! But the churches are all closed to services right now, too.
Which leads me to another topic entirely. Normally, I try to stay away from stuff like this, but this blog is about our new life here at my old family farm, and this is one of those things that is affecting us. Even as relatively isolated as we are.
I am just so frustrated about all the panic over the Wuhan Flu. People are being so stupid about it. This morning, my husband caught an article about a couple in BC that walked into a grocery store and bought their entire inventory of meat.
I have two immediate thoughts about that. The first is, who has the money to buy that much meat? The second is, why did the store allow it? Retailers have the discretion to limit purchases. Why didn’t they?
Meanwhile, I just read the updated protocols for the hospital my husband has appointments with in the city at the end of the month. His appointments have not been cancelled, but the hospital is now allowing access at only 2 entrances. The main entrance and one to the cardiac clinic, which is also the emergency entrance and the one we will be using. Everyone who comes in will be checked for symptoms and asked about their travel history.
The thing that bothers me so much about all this is the panic – largely induced by the media. I’m certainly not against precautions, but so much bad information is out there right now and, as mentioned earlier, people are being stupid about it, and their behavior is affecting everyone else, in a negative way.
Another part of my frustration is this.
We’re nearing the tail end of the annual flu season right now. While there is non-stop hyperventilating about the Wu Flu around the world, in the US alone, between October 1, 2019 and March 14, 2020, there have been an estimated 38 – 54 MILLION flu illnesses. There have been an estimated 17 – 25 MILLION flu medical visits. There have been an estimated 390,000 – 710,000 flu hospitalizations, and between 23,000 – 59,000 deaths.
I’ve found the Canadian numbers. The Government of Canada website has weekly reports. The latest report, as of this writing, is March 8 – 14, or Week 11. From that last link:
Severe Outcomes Influenza Surveillance
Provincial/Territorial Influenza Hospitalizations and Deaths
To date this season, 2,232 influenza-associated hospitalizations were reported by participating provinces and territories Footnote 1.
68% of the cases were associated with influenza A.
Of the 978 cases for which subtype was reported, 55% were associated with influenza A(H3N2).
The highest cumulative hospitalization rates up to week 11 were among adults 65 years of age and older (71/100,000 population) and children under 5 years of age (69/100,000 population).
273 ICU admissions and 97 deaths have been reported.
68% of the ICU admissions and 71% of the deaths were associated with influenza A.
With so many people coming in to be checked for the Wuhan flu, more cases are being diagnosed for the annual flu. Many cases don’t get recorded, because people just don’t go to the doctor or hospital and get diagnosed. (Side note, the annual flu strains are listed as Influenza A and Influenza B, with A having several sub categories.)
Now, please understand that I’m not trying to say that the annual flu is somehow worse than the Wuhan Flu, or anything like that. There are significant differences. The fact that the Wuhan Flu is spreading at the same time as when the annual flu was in full swing is taxing health care systems to the max. Proper care should be taken.
Wash your hands with soap and water frequently.
Stay home if your sick, if you can. My husband used to work in IT, with government contracts, so he spent much of that stage of his career in various provincial government offices. Government employees are paid by salary, not by the hour, and tend to have generous sick leave and insurance policies. Yet so many people would show up at work, sick, hacking and coughing all over the place, acting like they were some sort of hero for being soooo dedicated to their jobs, that they came in even while sick. The next thing you knew, dozens of people are having to call in sick because of that one plague person spreading their colds. If you can stay home, do it! Not just from work, but going out in general.
Also, wash your hands with soap and water, frequently.
If you can’t stay home, take precautions. That’s where those masks come in handy. Masks aren’t there to prevent you from catching a virus. They’re there to keep you from spreading it to others if you’ve got it yourself.
Wash your hands with soap and water. Frequently.
Keep your distance from other people – stay out of each other’s “personal bubble”.
Wash your hands with soap and water. Frequently.
Sneeze into tissues. Cough into a tissue or your elbow.
Wash your hands with soap and water. Frequently.
Don’t lick your fingers before handling money, paper, etc. That is a MAJOR problem in retail. An astonishing number of customers slobber all over their fingers to better grip their cash or cards, then hand their germ riddled item to some poor part time cashier, who doesn’t have sick leave or insurance, and can’t afford to lose any hours due to illness. Keep your spit to yourself.
Oh, and…
Wash your hands with soap and water. Frequently.
Seriously. It doesn’t take much care to reduce the spread of germs. It’s not like they can get around on their own.
The frustrating thing is not that people are taking the Wuhan Flu seriously (panic behaviour being another issue entirely). It’s that we DON’T take the annual flu just as seriously.
Every year, before flu season, people are given the exact same information for precautions to prevent the spread of the flu.
Every public washroom in places like grocery stores, gas stations, restaurants and department stores have posts with instruction on hour to wash your hands properly. Seriously. People need to be told how to wash their hands.
And people don’t do it.
So many just use the bathroom and leave, without going near a sink.
It’s disgusting.
It gets people sick.
How many people would be protected, every year, if we kept up these basic hygiene practices, all the time? Especially at risk people, such as those with preexisting health conditions or the elderly.
How many productive hours would not be lost?
How many lives would be saved, every year?
Right now, we’ve got people panicking over the Wuhan Flu, with the media whipping it up to a frenzy. Emergencies are being declared. Economies are being shut down. Yet, we have the equivalent of the Wuhan Flu, if not worse, every year, around the world.
Again, this is not to make light of what’s going on right now. It’s just so frustrating that it took something like this for people do engage in simple behaviors we should be using all the time.
Of course you just know that, once this is over, many of the same people who went into a frenzy of toilet paper and hand sanitizer panic buying (all those survivalist and prepper sites are certainly being vindicated right now!), or doing things like buying up the entire inventory of meat in a grocery store, leaving nothing for those who actually need the food, will probably go back to business as usual; going to work sick, coughing all over their co-workers, and not washing their hands with soap and water throughout the day.
Among the many things we are interested in doing in the future is making cheese.
We already make yogurt cheese (see here and here) whenever we make yogurt, which can be used right away, but we’re interested in making cheeses that need to be aged.
Which requires a place to age them. Like a cheese cave.
Well, we do sort of have a “cave” in the basement. The old root cellar.
In the research I’ve been doing (watch out for a future “Recommended” post for a home cheese making resource!), the aging cheeses need temperatures and humidity to stay within a certain range.
I don’t know that our root cellar has that range. For starters, I think it might actually be too cold, but that can be helped with appropriate insulation. I think our greater challenge will be the humidity.
Since this is not something we’ll be able to do for quite some time, that means we have time to gather data.
Which begins today.
I went to pick up a cheap thermometer at the dollar store and found a hydrometer right next to it, which was great, because I didn’t even think of such a device existing. At least not in household form. These are not mounted just inside the door of the root cellar. This is probably the warmest part of the room, but the best location for hanging them. Ah, well.
As you can see, the temperature gauge had already dropped quite a bit.* The humidity is about the same as it was upstairs, so I don’t know if that was the actual reading, or if it still needed time to adjust for the new location.
There were already huge nails hammered into the floor joists of the entry above (I’m finding nails like this all over the basements, garage, sheds, barn – anywhere there is wood, there are nails hammered in for hanging things), so I used one that was accessible, but still out of the way enough to not bash my head, for the clip board. I printed out some chart sheets to record date, time, temperature and humidity. The plan is to come down here once a week, at different times of the day, and record the gauge readings.
This would be why it’s so cold in here. This vent duct goes directly outside. The only thing at the end is a screen to keep the critters out. While I was down there, I felt an actual wind coming through this duct.
Over the next year, we will get the weekly readings and slowly empty the room out and give it a good cleaning. I figure, in a year we’ll be able to chart the data and use that to determine how much would need to be done to make it functional as a cheese cave, or if we have to go with something else. Like a modified refrigerator.
If the room turns out to not be appropriate as a cheese cave, I already know it works well as a root cellar. :-) So either way, it will be used in the future!
The Re-Farmer
*edit: for some reason, my brain just assumed that, like every other thermometer I’ve seen, the 0C was at the top, so when I looked at it, I saw 2C instead of 12C!! Which is a bit of a relief, because while the temperature did continue to drop, it was not as severe as I originally thought.
Yesterday was actually intended to be my bread baking day, but we just didn’t have the energy for it. It was a pretty bad fatigue and pain day for all of us. :-(
I did start a batch of overnight sourdough before bed, though. The last time we tried this recipe, it didn’t really rise at all by morning, so I tweaked the ingredients this time. I reduced the sugar to something adequate to feed the sourdough yeast, and not make the bread itself a sweeter bread. I also added just a touch of baking soda along with the flour. Last time, I left the dough to rise in a bowl on our dining room table, but the house it just too cold, so this time it went into a warm oven with the light left on to keep it warmer throughout the night.
I checked the dough before I headed out to do my rounds, and was quite pleased by what I saw.
It rose quite nicely! I’m very pleased.
After finishing my rounds, I kneaded the dough for 10 minutes, then set it up in loaf pans for a second rising.
With no yeast other than the sourdough in the recipe, it will still take a long time to rise. So I waited an hour before starting some non-sourdough bread.
My favourite additives to my basic bread recipe is thick cut oats, chia seeds, ground flax, sunflower seeds and pumpkin seeds. The sunflower and pumpkin seeds are roasted and salted, and this time I took more time to grind them in a mortar and pestle to break them up. The whole seeds and bigger pieces tend to fall out while the dough it being kneaded. I let it all soften in boiling water first, which makes a much nicer texture in the bread. I doubled the basic 2 loaf recipe again, too.
By the time I got this batch set aside to rise, it was about an hour and a half since setting the sourdough loaves to rise. A quick check showed very little change, so I expect to have the second batch baked before the sourdough is ready to put in the oven! :-D
Oh, and my timer has just gone off. Time to get back to it! :-)
It was a bit perplexing, looking at the weather forecasts over the past few days. We’d have these lovely temperatures, hovering just a bit below freezing, while the app was saying it was cold.
A few days ago, I could at least blame the wind chill…
Welcome to my “Recommended” series of posts. These will be weekly – for now – posts about resources I have found over the past while that I found so excellent, I want to share them with you, my dear readers. :-) Whether or not I continue to post these, and how often they are posted, will depend on feedback. Please feel free to comment below, and if you have a favorite resource of your own, do share, and I will review them for possible future posts.
I hope you find these recommendations as useful and enjoyable as I have!
Since we decided to try our hand with some cordwood practice buildings, starting this summer with what will be an outdoor bathroom, I’ve been doing a fair bit of research. I’m learning that this building technique has had some modern changes to it that have greatly improved the final result.
One thing I found, as I did online searches, what that time and again, I kept finding myself back at one site. Cordwood Construction: The Essence of Cordwood Construction. There are many, many sites, blog posts, videos and books about the technique out there, but I’m not finding anything else more informative and practical. There is so much information at the site – even house plans! – one could easily spend many hours there. (I’m loving their post about cordwood flooring, too!) Their blog seems to be kept up quite often, too. They also have a Facebook group, bookstore and newsletter.
They do have a YouTube channel as well. There are not many of their own videos there, but if you check their playlist tab, you’ll find lots more videos.
The information they have is very hands on. I find myself wishing I could attend one of their workshops but, alas, they are too far away.
They also get right into the basic, essential details in a way that is so very helpful.
My previous experiences with cordwood (aka stackwood) construction are historical buildings, and this resource is where I first heard of using an inner layer of insulating material between outer layers of mortar. It’s also where I first encountered the notion of bottle bricks, outside of Pinterest images that led to nowhere useful.
They provide so much basic information that I really feel that someone like me, who has never built anything major before, can do it. I’ve already downloaded their shed plans ebook, and it is so very thorough! I plan to rely on it heavily, and I’m downright excited about building some practice buildings over the next couple of years. Who knows. A few years from now, we might be using the technique when it’s time to build a barrier free house for myself and my husband!
Obviously, this is a resource useful for someone who is – or hopes to be – in a position to construct their own cordwood building, but I think the technique itself is a sort of “lost art”. Given some of its many advantages, which include lower costs, being fire retardant, and more “eco-friendly”, I think this is a building method that deserves a resurgence. Resources like Cordwood Construction are a fantastic place to learn more about it, and be inspired. Of all the other sites I’ve looked at, this one is, hands down, the best of the lot!
I’m really looking forward to putting what I learn from this resource into practice, and definitely recommend this resource for anyone to check out, even if it’s just to learn more about this fascinating building method.
As I got up from my computer to do the cat stuff a bit earlier than usual – the only reason I happened to see this while there was still enough light – I caught movement out the north facing window.
Three deer had been startled and were bolting away from the feeding station, which is around the corner of the house from where I was looking, running through the old garden area and maple grove.
