Do you know what you’re putting on skin? After undergoing an endoscope and biopsies on my esophagus and upper stomach four years ago (amen they came back cancer free) I took a good hard look at our home and food.
Photo credit and recipe to CommonSenseHomesteading.com
I researched GMO’s, what was really in the processed foods at the store, and the use of pesticides on commercially grown crops. Continue reading
Do you know how to safely harvest wild edible plants? Do you know which ones are excellent candidates for not only food, but also medicinal purposes?
Almost all of my life I’ve viewed stinging nettles as, well, a stinging nettle. I mean, those suckers can pack patch a zinger. Building forts as kids we always managed to get zapped by one of those pesky plants. They like to invade the yard and are a nuisance. Or so I thought.
Why should you learn to cook on a wood stove?
As a little girl, I remember my mother cooking stew on top of our wood stove during the winter months. We have a decent size forest on our homestead and every year we lose a few trees to a windstorm or old age, so a wood stove is the perfect way to use our resources.
Cooking on a wood stove takes me back to the pioneer days and to my grandmother’s kitchen, where she had an old wood cook stove. My parent’s still have a hybrid 1940′s Monarch half wood and half electric stove. You could say I come from a long line of wood stove cooking.
Learning to cook on a wood stove is smart for survival type situations, such as power outages, but I cook on mine even when we have power. It’s extremely frugal to cook on a wood stove, like as in free. You’re already using your wood stove for heat, so using it as a cooking source is doubling your resources. Continue reading
I don’t know about you, but I cringe every time I see a $6 price tag on a bottle of organic (or not organic) dried herbs at the grocery store. Know why I cringe? Because I know how easy and frugal it is to grow your own herbs at home.
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Who doesn’t have the goal of eating healthier? I don’t think I’ve ever heard anyone say, I want to eat more junk. But eating healthier is so subjective. Everyone’s version of healthier is going to be different based on their normal diet. My healthy might be your bad, or vice versa.
Despite the specifics of each person’s diet, some gluten free, dairy free, nut free, enter whatever your item is _______________ free, I believe eating the most unprocessed cooked at home version of whole foods is going to be the healthiest. And while I don’t have it all figured out, over the past three years, we’ve made a huge revolution in the foods we eat and how we prepare them at our home.
When I spied this Merry Christmas Banner in a photo on my friend Amanda Dykes Facebook page I instantly fell in love. If you hadn’t noticed, I have a things for books, re-purposing, and Christmas. This project is the perfect marriage.
I invited her to share it with my readers and she graciously wrote up this tutorial so you can make yours. Plus, we have some extra fun free things involving books at the bottom of this post.
Let me introduce you to my talented friend.
Amanda here: Simple trimmings warm my heart in December. A little touch here, a sprig of berries there… vignettes sprinkled throughout to warm the home.
One of the things I love about a simple style of decorating like this, is its ease and affordability.
The hanging pine cone bouquet, for example, which you can read more about in Melissa’s new release, Pioneering Today: A Homemade Christmas.
Here’s what the banner looks like over your mantel. Doesn’t it make you want to sing a carol or two? Continue reading
With next week commencing the kick off of the six week official holiday season between Thanksgiving and News Year Day, I know a lot of people get a tad stressed out. It can be difficult to find time to breathe, let alone cook things from scratch, and enjoy the season.
What’s a person to do? I can help ya out with some of that.
We practice many pioneering skills at our homestead, from butchering pigs, raising beef cattle and chickens (a proud flock of 6 laying hens), heirloom gardening and seed saving, with traditional cooking and meals, but before today I had never rendered lard.
Well, not in the traditional sense. I’ve saved bacon grease from the pan after cooking and poured it into a small jelly jar and stored it in the fridge. Which on a small scale is exactly what rendering lard is, but I’ve been wanting to do it on a larger scale for some time.
One of the best things about the changing seasons is the new fresh fruits and vegetables that come with them. While we’re wrapping up most of the fresh produce for winter around here, I still have grapes to harvest.
Learning about herbs and natural ways to treat myself and my family is high on my list. The pioneers didn’t run to the store for every little sniffle and I think we have much to learn and benefit from by turning back to some of these “old time” remedies.
When my herbalist friend Amanda shared her new herb magazine with me, I was thrilled to learn all the wonders of ginger. I already love baking with ginger, but didn’t know a whole lot about it’s medicinal purposes, other than it is good for stomach issues.
I am so glad I read her magazine, it may have saved me a costly medical bill later, or worse. While natural remedies are wonderful, they still have side effects, and one of ginger’s side effects prevents the blood from clotting. My daughter suffers from Von Willebrand’s disease (a blood clotting disorder). I had no idea ginger would worsen her condition. I’ll make this honey for the other members in my family (because it has some awesome properties), but her’s will be ginger free. Praise God He got this information into my hands before I needed it.
I believe in learning about our foods and herb use so strongly I decided to become an affiliate for Natural Herbal Living Magazine. If you think like I do and subscribe, I’ll receive a small portion back. To read my full disclosure policy, head here. Big thanks if you do, it helps me with the costs of running this blog and website.
Here’s some more ginger wisdom from Amanda.