I’m making a batch of homemade Vanilla Extract and it is the perfect time for you to try it too! I missed doing this late summer, early fall – which is the perfect time to make some for Christmas gifts. It was on my list but it just never happened. So here I am getting it done in January but I think I prefer this timing even more.
Homemade Vanilla Extract is super easy to make and delicous to bake with. When I buy vanilla extract I always pay a few extra dollars for REAL Vanilla Extract. It smells better, taste better and only has two natural ingredients in it. Imitation Vanilla Extract has a list of stuff in it including corn syrup and caramel coloring. Real Vanilla Extract is certainly more expensive, double the price, if not triple for some brands. A cheaper alternative is to make your own. It is not only cheaper but will give you bulk volume and makes for great gifts. You can pair it with some cookie cutters and a tea towel and you have an adorable gift.
To get started, gather your supplies. You will need whole vanilla beans, your alcohol of choice, and small bottles if you choose to divide your extract up – possibly for gifting. You can use almost any alcohol you choose for vanilla extract. Most people use Vodka because of it’s neutral flavor. I have tried both Vodka and Rum and I personally prefer the Rum. In addition to Vodka and Rum, I have read people use Bourbon or even Brandy, which I think would give your Vanilla Extract a unique flavor. It’s suggested that you use a 70 proof/ 35% alcohol to 80 proof/40% alcohol – no need to spring for top choice 🙂
Vanilla Beans are available in the the spice section your grocery store. They are usually sold in packs of one or two beans. The last time I checked my local grocery store for them (well over a year ago) they were $14 for 2 beans. You can find them cheaper online though. I have ordered them from Amazon before. Vanilla Beans come in grades. Grade A is what is used for cooking. Grade B works just fine for making Vanilla Extract. I lucked out this past summer at my local Lidl’s (You need to check them out if you have not yet!!!) when I discovered they had single vanilla beans (in glass vials) for $3 a bean!! I bought six of them for homemade Vanilla 🙂
So, how many beans and how much alcohol do you need??? I’ve read several different suggested ratios of alcohol to vanilla bean for Homemade Vanilla Extract. I use about a cup of alcohol for every 3 beans (a combination of a few suggested ratios). My bottle of Rum was 375 ML (1.5 cup) so I used 4 and 1/2 beans. I saved the extra vanilla bean half in the nice glass vial it came in and will keep it for future use.
To prepare your beans to steep, cut them first in half and then lengthwise. Inside the beans you will find dark fine grit which is actually the seeds of the bean pod. The seeds are the tiny black specs you see in Vanilla Bean Ice Cream 🙂 You are going to add the split beans, gritty seeds and all, to your alcohol.
You can steep your beans in the bottle your alcohol comes in and then divide the extract into smaller bottles when it has reached its desired flavor OR you can divide your alcohol and beans up in the smaller bottles and then let them steep. Your vanilla will need to steep at least 2 months before you can use it. The longer you wait, the more flavor it has though. In the past I have divided my beans and alcohol up before steeping the beans. This time I decided to add the beans to my alcohol in the clear glass bottle it came it so I can monitor the color.
Again, you can use the extract after waiting 2 months but the extract will continue to darken for much longer than that. I plan to monitor my extract in the clear bottle until the dark amber color I desire is reached. I gave the bottle a shake right after adding the beans and you can already see the rum taking on a darker hue.
Once I am done with the steeping process, I will divide my extract amongst my smaller bottles. I got these cute 4 ounce brown glass bottles on Amazon – attach a cute label to them and you have the perfect bottle of vanilla to add to any gift.
So even though I did not get homemade Vanilla Extract made in time for christmas this past year, the batch I just made can now steep until next christmas! Imagine the robust flavor and color it will have come December.
Where have the days gone? That is the thought I had when I flipped my calendar from October to November. Days have been filled with work, house projects, attending and hosting events, school volunteering & lots and lots of laundry… “Fall” already seems like it is about to slip and make room for Winter and it practically just got here. I have already started Christmas shopping and I have been telling my kids it will be here before we know it. The truth is, there is still some Fall season left – lets not dismiss Thanksgiving before it even arrives! As much as I hoped to have typed this post the first week of October, it just didn’t happen BUT it is not too late for Fall Decorations, especially if you are the one hosting Thanksgiving dinner!
Printables are an easy, cheap, and quick way of decorating! I have lots of pumpkins and fall candles around my house currently but my first bit of decorating was putting up my fall printables. I have 4 frames in my living room that hold black & white pictures of my kids most of the year but during Fall & Christmas time, I switch them out for simple printables I have downloaded and printed myself. LITERALLY, I downloaded FREE art and printed them out on my home inkjet printer… and that’s it. I even used cheap printer paper. I have taken the time to print some on nice cardstock but most are on just plain copier paper – you really can’t get much easier. Grab some old frames, buy some cheap ones or swap some framed family photos out for a fun change this fall. I promise, it is not too late!
I will say, most printables online are a bit too “cutesy”for my taste but there are some really nicely done ones available as well, you just have to hunt a little harder for them. Here is a list of fantastic fall printables – some I have framed and some I wish I had!
Summer is in full swing and I am loving it. Pool days, daylight until 9pm, suntans, garden veggies, way too much ice cream… I will take it all! A few weeks ago I made time for freezer jam, yet another one of my favorite summer chores. I found a good deal on strawberries, cleared time in my schedule and started searching the vast internet for the perfect recipe. I couldn’t find a recipe that encompassed all that I wanted so I made my own and the end product turned out pretty fabulous! I am excited to share with you my “Farmhouse Jam.”
I have made freezer jam plenty of times and I have tried all sorts of recipes. I have made it with white sugar (lots of it). I have made it with just honey. I have made it with and without pectin, etc. All the results have turned out fine, good enough to eat but not great enough to repeat the recipe a following season. The recipe I followed for a “no white sugar added” jam was made from just strawberries, chia seeds and honey. THREE INGREDIENTS!!! how cool is that!? I am all about simple when it comes to cooking and eating. I aim for the least amount of ingredeints in a food item I buy/eat and I want them all the to be ingredients that I can read, pronounce and be able to walk into a grocery store and buy myself. (check out 100 Days of Real Food or In Defense of Food for more information on Real Food Eating) I want to keep my cooking and grocery store shopping as closely aligned with real food eating as possible. I believe our bodies perform at their best levels when fueled this way. The problem with the 3 ingredients, no white sugar added jam that I have made in the past is… my sweet children. They will eat it… but they aren’t crazy about it. Imagine kids eating jam… but none of them are smiling.
I have made traditional freezer jam, the kind most of you have likely made. The recipe comes on the back of most pectin boxes and can be easily found with a quick internet search. Lets be honest though, its usually a bit disgusting when you see just how much sugar is needed. I know this means store bought jam/jelly has more sugar in it than I most likely realize, which is fine. I am aiming for something better than store bought jam, something both my kids and I like and something easy. My recipe has encompassed all of those things. It uses strawberries, blueberries (this blend is my kid’s favorite), a small amount of pectin, chia seeds to help bind the rest of the jam together, a reduced amount of white sugar (compared to a traditional recipe), and a tiny bit of lemon juice – that’s it!
I am so glad to have come up with a jam that works for our family. The jam is sweet enough for everyone’s taste buds without being too sweet. The consistency is comparable to store bought jam and the chia seeds add several health benefits. The chia seeds are rich in fiber, full of antioxidants, full of vitamins and minerals and also add some protein to the jam which helps with belly’s feeling full – win, win! I feel good about my kids eating it daily on sandwiches or in plain yogurt and I enjoy it on top of pancakes – it is amazing! So, here we go!
15 Cups of crushed Strawberries (I got an awesome deal on strawberries from Costco right when they came into season)
5 Cups of crushed fresh or frozen Blueberries (I used frozen blueberries from Costco because we keep them on hand for cereal/snaking)
15 cups of your choice of granulated sugar (A traditional freezer jam recipe with 20 cups of crushed fruit would call for 45 CUPS OF SUGAR!!! Let that sink in for a minute…)
1 cup water
2 tablespoons of lemon juice
1/4 cup chia seeds
1 container of Ball Real Fruit Classic Pectin (5.4 ounces)
Clean jars with matching lids (amount of jars will vary by size)
1) Start with crushing your fruit – I used a blender to crush/pulse my fresh strawberries after washing and removing the stems/leaves. I stopped pulsing my blender when the strawberries looked pourable. I used a food processor to crush my frozen blueberries. Since my blueberries were frozen, using a food processor leaves them chunky instead of them becoming liquid mush. The chunks of blueberry go really nice with the thinner texture of the strawberries.
2) Combine all fruit in a large bowl/pot/container, add 2 tablespoons of lemon juice and stir well.
3) Combine 1 cup water with 5.4 container of pectin in a separate LARGE pot (not the one the fruit is in) and bring to a boil for 1 minute, stirring well enough to dissolve the pectin.
4) Reduce Heat and slowly add 15 cups of sugar, one cup at a time stirring well in-between cups. The sugar will start to dissolve but not all of it may completely dissolve – this is fine. Turn heat off and let sugar/pectin mixture cool a minute. Then add sugar/pectin mixture to fruit and stir well.
5) Add chia seeds and stir well once again until everything seems evenly mixed.
6) Ladle jam into clean jars leaving about a 1/2″ space at the top. You may use a funnel if you want but I chose not to. Occasionally a chunk of fruit will clog my funnel which just slows the process down, I just carefully ladle my jam into each jar. I have an assortment of jars – jelly size canning jars, store bought jelly jars I have saved, etc. You can use any clean jar with a matching lid for freezer jam. Since we aren’t canning (sealing) jars, you do not have to worry about using clean new lids. I know lots of people freeze jam/jelly in plastic containers to avoid the risk of jars breaking in the freezer but I prefer glass. Glass seems cleaner (nothing leaking into my jam), it is thicker so my jam seems better preserved and I have never had a glass break. Make sure you leave proper headspace to ensure no jars will break. Give your jars a nice wipe on the top edges to remove any spilled jam before screwing on the lids and then you are done!
I let my jam cool on the countertop for the rest of the day (several hours) to ensure that they are all room temperature before transferring to the fridge or freezer. The jam will take a little time to reach it’s full thickness. It was about 6-7 days before my jam was the consistency of store bought jam. Chia seeds can hold 12 times their weight in liquid but the process takes a few days. The jam is still delicious and useable during the first week. The jam can remain in the fridge for up to 3 weeks and in the freezer for up to a year… but at the rate we are eating ours, we will finish it in the next couple months!
So, here are all the tiny details behind my Farmhouse Jam – just in case the recipe didn’t seem amazing enough already!
I added up the price of the fruit I used, the pectin, lemon juice, chai seeds and organic sugar and my total was $26 for my Farmhouse Jam recipe. You could reduce the price of your jam if you don’t use organic sugar. We don’t use sugar in our cooking often (so we spend a few extra dollars on organic sugar). We also feed our bees a sugar water mixture and organic sugar is what is recommended for that, so organic sugar is what we keep in our pantry.
I used 26 jars that all varied in size. Some were 16 ounces (a jelly canning jar is 8 ounces). I estimated that if I had used all jelly size canning jars, I would have filled about 36 jelly jars. That means that a jar of my Farmhouse Jam cost about 72 cents to make and that is with organic sugar! You could reduce the price further or even buy organic fruit and keep your price at about $1 a jar for homemade, organic, reduced sugar, chia seed, jam!!! That is crazy! Not only is the cost amazing BUT each 8 ounces of jam has LESS than a 1/2 cup of added sugar in it!
Hope you are inspired to try this new jam recipe or perhaps, try jam making for the first time!
I got my garden in & it is growing well. I had a strange start to my garden this year. Winter seemed to drag on forever. I started seeds inside in late March. Starting seeds is always so excited. I love seeing them sprout and it gives me something to please my green thumb while the weather is still a little too cold outside. I moved my seedlings outside to my garden in April and then most got zapped by a late frost. I had saved about half of most of my seeds so I started over. I planted what was left directly into my garden boxes (direct sow). My lettuce was still good and I had covered my strawberries so my garden wasn’t completely bare but it was still a bummer to start over. Gardening is like that sometimes – weather is the unpredictable variable in the “experiment” of gardening. Even with the factors you can’t control, a vegetable garden is still simple to start. If you have not started a garden yet, it is not too late and I have a couple easy garden ideas for you!
If you feel like you know nothing about where to start, just know I was there once too! My dad would plant some pots with tomatoes and peppers when I was growing up but I don’t come from a family that had a big garden. My nanny kept a large garden but besides helping her snap beans, I didn’t pay much attention to it. After we got married, I got into our flower beds, a love I got from my dad for sure. After a few years of mastering flower beds, I started our first vegetable garden because it seemed like the next step. My garden tends to get bigger every year as I try new fruits and veggies. Sometimes I try things that go well and sometimes my new plants just go down as a learning experience.
A quick “garden” search on the internet will show you gardens in pots, raised beds and even large tilled garden plots. We have a fenced in area filled with an assortment of raised beds.
Raised beds can give you the space to do more than a few pots on the deck without all the tilling work of a garden plot. Once you fill your boxes with good soil you will occasionally need to replenish your boxes with additional soil, supplement with compost, etc. but you don’t have the soil run off like you do with a garden plot. I don’t even till my boxes. Tilling can actually break up healthy micro-bacteria in your garden dirt that are beneficial to your plants and tilling is hard work! I break up my dirt a little with a shovel, I mix in compost when needed (we make our own but you can buy it), I water the plants well and most of all, I spend time in my garden because you get out of your garden what you put in it. Time in the garden just feels good! Start small or start big BUT most of all just start it. Growing your own food gives you an amazing sense of accomplishment, the produce taste great (I ate AMAZING strawberries out of mine today!) and there have been lots of studies suggesting that people who work in the dirt with their hands are happier than people who don’t 🙂
Whether you are still thinking about starting a garden, just starting it now OR already have yours in, I have two fun garden ideas for you! First of all, I want to share with you about how I have more tomatoes than we need every year BUT I haven’t planted tomato plants in FOUR YEAR! It’s true! Four years ago my daughter’s school sold flowers and vegetable plants for a fundraiser. We needed plants for our garden, the school was going to make some money – everybody won. I ordered tomato plants and a few other things. When I planted the tomatoes I noticed that they were an heirloom variety. At the time I did not think much about it. I planted the tomatoes, had a great crop, had several that fell off and rotted and I never thought about it again.
The following year when it was time to plant my garden I noticed that I had tons of tomato plants in my garden boxes and it has happened every year since. HOW COOL!!!??? Here is the scoop on the situation. Fruits & veggies naturally produce seeds that grow more of the same plant. People used to save the seeds from their crops to plant the following year. Seed saving really isn’t that difficult; I have done it a couple of times BUT unfortunately it doesn’t always work due to changes in the way current produce is grown.
Back when the industrial revolution took off, mass food production picked up and the seed industry changed drastically. In order to maximize the consistency of produce grown, commercial growers started to grow just a few varieties of each crop. The varieties selected were ones that could withstand drought, wind, cross-country shipping etc. If a crop didn’t have a variety that could withstand all the needed conditions, well… then one could be created. Hybrid plants are plants that have been created when breeders intentionally cross-pollinate plants in order to produce an offspring that has the best traits of the two parent plants. You can take a tomato plant that produces well even in a drought and cross-pollinate it with a plant that produces tomatoes that do well sitting in a truck for days and then you have the perfect commercially grown tomato for the industries needs. Sounds awesome, and in some ways it is. The science behind hybrid plants is why our grocery stores are able to stay stocked and why people in our country have plenty of food available without everyone growing a personal garden. I am not knocking it one bit but creating hybrid plants prevents people from seed saving. Gardeners who use hybrid seeds must purchase new seeds every year (the seed company keeps you as a customer) because the seeds from hybrid plants are most often sterile, do not produce plants true to the parent plants and IF the seeds are able to produce a plant, they will most often result in a weak, unhealthy plant.
So take the information and decide what’s right for you. I am not growing produce for more than my own family’s needs, I am not shipping any of my produce and I certainly LOVE the idea of buying seeds ONCE and having them for life! Not only can heirloom plants/seeds save you a little money but they can save you a little work too. I can pick a few of my heirloom tomatoes and save the seeds from them (think about how many seeds are in a tomato!?) or I can let nature do the work for me. NOW I’m saving time, effort & money. A few tomatoes spilt, fall off the vine etc., they naturally dry out, the seeds go into your soil and they germinate in the spring and sprout ALL ON THEIR OWN AT THE RIGHT TIME!! Mind blown! If you do not manually save some seeds, you do risk your seeds not coming back for a number of reasons. I do not spray any pesticides in my garden, I do not till any of my beds and I have TONS of tomato plants year after year! If you are interested in seed saving there is TONS of information & how-to directions linked here.
Below you can see a picture I took of one of my raised beds that has new tomato plants coming up mixed in with weeds that I need to pull 🙂 I zoomed in on a cluster of about 8 new tomato plants coming up all on their own. I will select the plants I want to keep, move them to their desire location and pull the weeds left.
Tip for growing volunteer tomato plants (plants that come up on their own) – I can detect a baby tomato plant fairly easy by its leaves shortly after it pops up. If you are ever unsure if your plant is a weed or a possible tomato plant, give the leaves a little rub and then smell your hand. Tomato plants have a distinct smell that’s much stronger than most weeds. Once you do this a couple of times, you will easily be able to detect a tomato plant by smell.
I’m excited about everything in my garden but I’m really excited about growing my own shower luffas! I grew them last year and they did so well that they practically took over my garden – seriously the vines were everywhere. Natural shower luffas (or loofahs), just like the ones you see for sale at spas, come from a gourd and you can grow them. I harvested about 30 luffa gourds last year, although I really butchered the drying of the luffas. I have studied up on the processes and I’m giving it a second shot! My luffa seedings have just started popping up! I have place large climbing cages around my seedings. They are large vines that need some climbing space. If you decide to grow some provide them with a cage, trellis, fence etc. to climb.
Grab your luffa seeds and lets grow some together! We can all help each other master the harvesting processes. A link to buying seeds is here. You can find others available online also. I chose to link Burpee’s seeds because I have used their reliable company before (I am in no way sponsored by or affiliated with Burpee).
And now… I HAVE A GIVEAWAY!!!
Hope you are feeling a tiny bit inspired to start a garden, try some new things in your garden or just get outside and grow something! Share this post on your Facebook page, follow Three Oaks Farm by subscribing via email so you never miss a post, follow Three Oaks Farm @ThreeOaksFarmBlog on Instagram, AND like the Three Oaks Farm Facebook Page so you can be entered into a giveaway! If you name is drawn and you are local, I have 10 heirloom tomato plants for you so you can have tomatoes forever!! If you are not local and your name is chosen, I have Orn Luffa Gourd Seeds to send your way – you will need to supply me with your address once notified. Complete all 4 steps NOW or by Tuesday, May 22nd for your chance to win!
When it comes to a piece of furniture or a rug, I purchase it intending to keep it forever – those items are investments. When it comes to smaller things, light fixtures, wall paint or art on the wall – I’m fully aware that I change them far more frequently than my husband enjoys. The way I look at it is, everyone has a thing! My husbands really cares about cars – our cars, new cars, old cars. He likes talking about them, he likes reading about them, he likes working on them. Decorating is my cars – I like talking about it. I like reading about it. I like doing it. New light fixtures, wall paint, and art on the walls are easy ways to refresh or update a house without breaking the bank. I love my house and I like to keep it looking nice. Call it a waste, call it unnecessary etc. Everyone has a thing – I don’t buy a lot of clothes, we rarely eat out, and we don’t spend a ton on traveling – keeping my house a space I like to be in is my thing.
Our house has 21 light fixtures in it. Yes, I counted… we have 21 fixtures in the part of the house that we use. (There are another 2 rooms we don’t use but that is a whole other post – seriously, I am already working on it.) I am going to be honest, we can’t buy a new light fixture every time I want to replace one. If it sounds like I am making fun of myself for how often I want to change thing like lights, I am.
I think I do a decent job coming up with creative decorating ideas. Sure, there have been a few times I have failed – I tried to stain a seagrass ottoman from Ikea once… my husband came home and asked why the ottoman looked like it had caught on fire… When you take out the occasional fail, most of the time I impress myself with how much I can do with a small budget and some elbow grease.
I love the light I made for our bedroom. We had an old brass foyer light. I honestly can’t remember where we got it from. I think it came out of a house my husband did some work in. My husbands occasionally brings home things he gets from jobs to check and see if I want it for a project first. He knows the way to my heart. This brass light he brought home reminded me so much of the light my parents had in their foyer when I was growing up – their house house was built in 1987. I removed the glass from it and spray painted the fixture with a can of dark spray paint. I used Rust-Oleum Flat Metallic Spray Paint in Burnished Amber – it is dark like oil rubbed bronze metal but has a hint of brown in it which I think gives it good texture. I am very pleased with the results of the light. Brass is coming back in style and I actually really dig it but oil rubbed bronze was the right shade for our calm muted bedroom.
The current light in our kitchen is also one I made. It was made from a bathroom vanity light. I like the results so much that I did it a second time to make a light for our foyer. I started with a 3 bulb bathroom vanity light just like this one – the light I used for the kitchen was just like the one in the link – same brand and color, and removed the glass sconces.
I then removed the center bulb. The entire metal piece where the center bulb is screws completely off. You can then pull the wires out for the center bulb. Each bulb has its only wires that run from the ceiling mount to the bulb socket.
Next, I turned the two remaining metal pieces (which have plastic bulb sockets in them) so that when you mount the light, the bulbs are facing down. One side turned easily for me. The other side was screwed on very tightly. I tried very hard to get it to turn, I eventually had to ask my husband to do it and he got it to turn using pliers. If you feel like the end pieces won’t move for you, keep tying. They may be on tight but the light is assembled by screwing those end pieced on so they will move. The light I used for the kitchen was already oil rubbed bronze but I used the same Burnished Amber spray paint on the silver one for my foyer. That’s it! It is now time to just mount your light to the ceiling using the regular mounting hardware and directions that the light came with. The only thing we have left to do is touch up our ceiling where the new light has a much smaller base. Ceiling paint is now on the list!
You now have an industrial, simple, exposed bulb fixture (which you have been seeing everywhere lately). Bathroom vanity lights aren’t too expensive and if you are like me, you might already have some lying around!
Good luck if you decide to update some of your own light fixtures! Post pictures if you do!!!
Ummm pot roast, I just love it. Yes, it’s not fancy, it’s not sexy, but it’s so good! When you mention a pot roast for dinner you might get the same reaction I would get if I were to tell my kids we were having meatloaf for dinner. It’s not a very exciting reaction because… it is a loaf of meat and no one tried to hide that when they named it.
I think the pot roast generation is dying out and most likely for many reasons. It sounds like something that my grandparent’s generation would have made for Sunday dinner or would have prepared for a dinner party, something that would feed a crowd. It sounds time consuming – something you would need to check on multiple times or braise with drippings (I don’t know if people do that, but that is what I picture when I think pot roast). I also think people assume you need a detailed recipe and they don’t have one. I am not old, I cook for 6 people, not 16, and I don’t have a detailed recipe but occasionally I crave a pot roast for dinner because it’s classic, comforting and can be cooked in a crockpot – all of those are reasons we need to bring back the pot roast!
You can make a pot roast with basically any cut of meat. I am no expert on meat but I am telling you from experience that I have used several cuts and it always turns out well. You are just slow cooking meat with veggies – so use whatever meat cut you feel like eating. Slow cooking tends to give you a more tender meat so often people suggest using a tougher cut and saving the more expensive, tender cuts for things like steaks. Whether it’s beef or venison, a shoulder (chuck roast) or hindquarter (rump roast), you are good!
We eat venison. I put that out there like a blanket statement because I know there are people that are completely turned off by this. If that is you, it’s completely fine! I realize that it may seem gross if you aren’t use to it. I grew up eating it, my dad still gives me venison and I have a couple of brother in laws that kindly give us venison also. If I had to guess, I would say we eat it once a month. It is a very lean red meat that makes a great roast. Using it for a pot roast helps hide that gamey taste most people complain about with venison. If it’s not your thing, just use beef!
I soak all venison over night in vinegar water (thanks for the tip dad!) to help draw any blood out and soften the meat. It a very hands off step that only takes a minute. Fill a pot with water, add a couple splashes of white vinegar, add your meat and soak over night in the fridge. The next day you are ready to prepare your roast.
I can set my crockpot with a roast in the morning and be done with it until it’s time to eat – I love this!! Here are the steps I followed for my last pot roast. I just did what felt right and it turned out great!
After soaking my cut of meat over night, I placed it in my crockpot. I don’t have any exact amounts for you because you don’t need them – a crockpot roast is very forgiving BUT if you are a “numbers” person, I’m guessing my roast (a deer hindquarter) was about 2 lbs. It had already been cut from the bone – shout out to my brother in law for being awesome!
Next, I added my veggies, I used a couple handfuls of purple potatoes because… well, they are purple! I grabbed them from the store because I knew my kids would find them exciting and they offer more vitamins than white potatoes – they are 4 times higher in antioxidants! The purple potatoes were fun but you can use white, red, sweet – whatever you choose. I cut my potatoes in half.
Next, I added a few handfuls of carrots and a splash or 2 of chicken stock (roughly 1/2 cup). You can add any liquid of your choice – water with bullion, broth etc. I use chicken stock because I tend to keep it on hand. You can make your own stock from leftover chicken. The 100 Days of Real Food Cookbook by Lisa Leake gives awesome, easy instructions on how to make your own stock from the leftovers of a whole cooked chicken. I have done it a few times and loved the results but I keep store bought on hand. Costco’s store brand chicken stock is awesome and has a nice, whole food ingredients list (no sugar or MSG added) and so does the the brand pictured below – Kitchen Basics. I buy both and both are priced comparable to other brands available.
Next I added some seasonings – a couple dashes of garlic powder, a dash of onion powder & a pinch or 2 of salt. I just happen to use Pink Himalayan Salt (it’s higher in minerals) because I had it.
You can use any salt and add enough to taste, you can always add more after it’s done cooking. After you add your spices, you are done!
I set my crockpot on HIGH for 6 hours because that is what I had time for. The meat turned out very tender. If you want to set this before work or are going to be gone all day, you could cook it on LOW for longer (8 hours). Either way, my crockpot, I’m sure others also, go from the “cook” setting to “warm” to keep it ready to eat until meal time. The roast was delicious, my kids enjoyed it and we had enough for dinner and my lunch the next day. Simple ingredients, 10 minutes of hands on time and you have a hot, homemade, delicious meal! Enjoy!
We have been busy, busy, busy here at THE Farmhouse. Spring has brought Farmhouse projects, more work at our rental house, seed starting, broken bones, doctor appointments (yes! Matthew shattered his wrist!) birthday parties, LOTS of baby cows here at the farm, Easter and Spring Break! Most days it feels like we are adding to our “to-do” list faster than we can check things off – I know I can get a few Amens!
In the midst of our busy life, the occasional warm day we have had recently had me inspired to spruce up our porch. We had our annual Easter Egg Hunt with my husband’s family on the books and as embarrassed as I am to admit it, I still had my winter wreath on my front door… no joke. It’s April and our front door was adorn with a dried up boxwood wreath I made in December… I did not take a picture of it and you should be glad, it was bad.
I’m sure several of you have seen those ADORABLE gold metal hoop wreaths on Pinterest – I have pinned several. I figured it could be a easy, simple project for a QUICK update before we had 10 adults & 8 children (plus our family of 6!) over for an Egg Hunt in the front year.
A trip to Joann’s and $15 gave me all the supplies I needed to tackle the project.
-Fowers of choice – I spent about $10 for 5 faux flowers and some faux lambs ear
-Floral Wire – I had some but searched and searched and could not find it… I was pleased it was only $2 at Joanns!
-Wire cutters (I had these) Most needle-nose pliers have a flat spot on them for cutting wire.
-Ribbon or Hook of choice – I used some pink cloth trim I already had.
To start, I used small sections of floral wire to fix my green pieces (faux lambs ear) to the metal ring/hoop. I used wire cutters to trim off the bottom section some of each greenery/flower stem so the wreath wouldn’t be too bulky.
After I added all the greenery I wanted, I started on the flowers using the same method.
After I added the flower above, I went on to add 2 more large blossoms and 2 small “buds.” The whole thing took me about 15 mins! I grabbed a couple new boxwoods from Lowe’s ($15 a piece) and popped them into resin pots I already had. I LOVE BOXWOODS!! My porch had been pretty bare since I took down my Christmas decorations – for $45 my porch is spruced up but still looks simple – I LOVE simple when it comes to decorating. Less is more… unless it comes to lights & ornaments on a christmas tree – in that case, more is MORE fantastic!
I am very pleased with my spring porch update! The ORIGINAL door of THE Farmhouse is still hanging in there but it’s old, drafty and needs to be replaced. The house needs to a fresh coat of paint and eventually I want TWO lights on either side of my front door 🙂 UNTIL then my new spring wreath and fresh boxwoods are helping me enjoy our front porch yet another season. Also, the weather was a little dreary BUT our Egg Hunt went off without a hitch and another year was enjoyed by all.