Tag: homesteading

  • What I Wish I Knew Before Buying My First Homestead Animals

    What I Wish I Knew Before Buying My First Homestead Animals


    Starting a homestead often comes with dreams of fresh eggs, goat milk, or maybe even raising your own meat. But here’s the truth—buying animals too soon (or without the right preparation) can turn that dream into stress fast.
    When I bought my first animals, I thought I was ready. What I didn’t realize was how much work, money, and planning it really takes. So today, I want to share the biggest lessons I wish I knew before buying my first animals—so you can avoid the mistakes I made.

    Animals Cost More Than You Think

    It’s so easy to get swept up in the excitement of bringing home new animals — a $5 chick, a “free” goat from a neighbor, or a couple of ducks from the feed store. But here’s the truth: the purchase price is just the beginning of what you’ll spend.

    Feed & supplements:
    Even small animals eat more than you’d expect. A laying hen, for example, goes through roughly ¼ pound of feed per day. Multiply that by a dozen hens, and suddenly you’re buying 50-pound bags. Add in grit, oyster shell, minerals, and the occasional treat or supplement, and those “cheap chickens” start to add up fast.

    Housing & bedding:
    Animals need safe, weatherproof shelter — and that means coops, barns, or hutches that are not only built but also maintained. Repairs, predator-proofing, and fresh bedding like straw or shavings are ongoing expenses. Even the best-built coop needs regular upkeep to stay clean and dry.

    Health care:
    Whether you handle it yourself or call in a vet, animal health care isn’t optional. Vaccines, dewormers, hoof trims, and the occasional emergency visit can hit your wallet when you least expect it. And trust me — it’s never at a convenient time.

    💡 Tip: Before bringing any new animal home, set aside 3–6 months of feed, bedding, and health care costs in your budget. That cushion gives you peace of mind and keeps your homestead running smoothly when unexpected expenses pop up — because they will.

    Homestead Animals Are a Full-Time Commitment

    Animals don’t take days off — and once they’re part of your homestead, neither do you (at least not completely). They don’t care if you’re tired, working late, or dreaming of a weekend getaway. They depend on you for food, water, safety, and care every single day — rain, shine, or snow.

    Daily care:
    Feeding, watering, and cleaning pens or coops quickly become part of your daily rhythm. Chickens still need food and unfrozen water in the snow. Goats still expect breakfast and a secure fence after a windstorm. Cows still need milking — even on holidays or when you’d rather sleep in.

    No “pause” button:
    It’s one of the biggest adjustments for new homesteaders. You can’t simply skip a morning or leave town without a plan. Animals notice when routines are broken — and their health and safety depend on consistency.

    💡 Tip:
    Before bringing animals home, line up a reliable backup plan for the days you can’t be there. Neighbors, friends, or local farm sitters can be absolute lifesavers. It’s worth building those relationships early — because even the most dedicated homesteader needs a break sometimes.

    Build First, Buy Later

    One of the biggest lessons I learned the hard way was this: don’t bring animals home before you’re fully ready for them. I know how tempting it is — you see those adorable baby goats or chicks at the feed store and think, “I’ll finish the pen this weekend.” But animals don’t wait patiently while you finish your to-do list.

    Proper housing matters:
    Chickens need secure, predator-proof coops that lock up tight at night. A single weak spot is an open invitation to raccoons or foxes.

    Goats are escape artists:
    Whatever fencing you think will work — double it. Goats love to climb, lean, and test boundaries (literally). Even a small gap can turn into an impromptu jailbreak.

    Rabbits need protection too:
    Their hutches should have shade in summer, shelter from wind and rain, and wire bottoms sturdy enough to keep out predators.

    💡 Tip:
    Finish the fencing, build the coop, and test everything before you bring your animals home. It might take more time upfront, but it’ll save you endless stress, late-night chases, and potential injuries later. Your animals deserve a safe start — and you deserve peace of mind.

    Not All Breeds Are Created Equal

    It’s easy to fall in love with cute animals online — those floppy-eared goats on Instagram or the fluffy chickens at the feed store. But not every breed is right for every homestead. The animals that fit your goals, climate, and lifestyle will serve you much better than the ones that just look adorable.

    Chickens:
    Before buying, ask yourself — are you after eggs, meat, or both? Laying breeds like Leghorns or Australorps are great for daily eggs, while Cornish Cross are raised for meat. Dual-purpose breeds like Orpingtons or Plymouth Rocks can give you a bit of both but require more feed and patience.

    Goats:
    Goats come with very different skill sets. Dairy breeds like Nubians or Alpines give rich milk for cheese and soap making. Meat breeds like Boers are bulkier and better for freezer camp. There are even smaller breeds like Nigerian Dwarfs(that’s what I have) that make great family milk goats for small spaces.

    Cows:
    A Jersey cow might be perfect for a small homestead if you want rich, creamy milk — but an Angus steer is bred for beef, not daily milking. Each type has different space, feed, and care requirements.

    💡 Tip:
    Choose animals that match your homestead goals, not just your heart. The right breed will make your life easier, your projects more successful, and your animals happier in the long run. Take time to research before buying — your future self (and your feed bill) will thank you.

    Start Small & Grow Slowly

    One of the quickest ways to burn out on the homestead is by diving in too deep, too fast. When you’re just starting out, everything sounds exciting — chickens, goats, cows, rabbits, ducks! But each new species adds a layer of chores, learning, and expenses.

    Start simple:
    Begin with one type of animal and learn their needs inside and out. Master chickens before adding goats. Get comfortable with goats before moving up to cows. Each step builds your confidence and teaches valuable lessons about feed, fencing, and daily routines.

    Grow at your own pace:
    Homesteading isn’t a race — it’s a lifestyle. Expanding slowly allows you to enjoy the process instead of constantly playing catch-up. When you build solid systems first, adding new animals later feels natural instead of chaotic.

    💡 Tip:
    Think of your homestead like a garden — plant a few things, see what thrives, then add more next season. With patience and planning, you’ll grow something that truly lasts.

    Final Thoughts

    Bringing home your first animals is thrilling — there’s nothing quite like hearing that first morning cluck or watching a goat hop through the pasture. But it’s also a big commitment. If I could go back, I’d slow down, prepare more, and start smaller.

    Homesteading is about creating a life that’s sustainable, not stressful. The slower you go, the stronger your foundation will be. Take your time, do your research, and give yourself grace to learn as you grow.

    🐓 Your turn:
    What’s the first animal you dream of bringing to your homestead — and why? Share in the comments below! I love hearing everyone’s stories and seeing how each homestead journey begins.

  • Creamy Buffalo Chicken Crack Dip with Canned Chicken

    Creamy Buffalo Chicken Crack Dip with Canned Chicken

    If you’re looking for the perfect dip to take to a party, potluck, family gathering—or honestly just to enjoy on the couch while watching a movie—this Homemade Chicken Crack Dip is it.

    It’s creamy, spicy (but not too spicy), cheesy, and unbelievably easy to whip together. This is one of those dips that disappears FAST. Like… blink and it’s gone.

    I’ve been making this for years using my own canned chicken, but store-bought canned chicken works perfectly too. The real magic is in the creamy base and the buffalo sauce that brings everything to life.


    Why I Love This Chicken Crack Dip

    • Dump-and-go style
    • Perfect for using your home-canned chicken
    • Easy to adjust spice level
    • Always a crowd-pleaser
    • Amazing with chips, crackers, veggies, or bell peppers (my favorite!)
    • No fancy skill required—just mix, bake, and enjoy

    🥣 Ingredients

    • 1 pint jar of home-canned chicken
      or 2 standard cans of store-bought chicken (drained)
    • 16 oz cream cheese, softened
    • 16 oz sour cream
    • 1 large handful shredded cheese (cheddar, Colby Jack, or your favorite)
    • Frank’s Buffalo Hot Sauce
      About ¼ cup for mild/medium,
      ½ cup or more for spicy!
      (Or, as I do: “measure with your heart” depending on the occasion.)

    Optional toppings:

    • Extra shredded cheese
    • Sliced green onions
    • Bacon Bits

    🧡 How to Soften Your Cream Cheese

    Cream cheese MUST be softened or it won’t blend smoothly.

    • Leave it on the counter for 1–2 hours OR
    • Microwave for 10–15 seconds at a time until soft (not melted)

    🍗 How to Make Chicken Crack Dip

    1. Mix the base

    Add softened cream cheese and sour cream to your mixer bowl.
    I use my KitchenAid for this because my arms get tired, and cream cheese sometimes fights back. 😂
    Blend until completely smooth—no clumps.

    2. Add the chicken, cheese & hot sauce

    Mix in:

    • Your canned chicken
    • A handful of shredded cheese
    • Frank’s Buffalo Hot Sauce

    Start with ¼ cup of hot sauce if you’re unsure. You can always add more!
    At home I add way more because that’s how my daughter likes it.

    Mix again until everything is fully combined. Mixy mixy!

    3. Bake

    Spread your dip into a casserole dish.
    Bake at 400°F for 15 minutes or until it’s hot and bubbly around the edges.

    (Yes, 400° for 15 minutes is perfect!)


    🥨 How to Serve

    This dip is amazing with:

    • Tortilla chips
    • Crackers
    • Pita chips
    • Celery sticks
    • Bell pepper slices (my personal favorite!)

    Honestly… it’s one of those dips that tastes good with anything


    If you try this recipe, let me know what you think!
    I can almost guarantee there won’t be leftovers.

  • 5 Homestead Kitchen Hacks That Save Time, Money, and Sanity

    5 Homestead Kitchen Hacks That Save Time, Money, and Sanity

    Homesteading means a lot of home-cooked meals, but let’s be honest — the kitchen can feel like a full-time job all by itself. Between canning, baking, feeding animals, and trying to keep the counters visible, it’s easy to feel like you’re always cooking or cleaning.

    That’s why I’ve learned a few simple hacks that save me hours every single week — without cutting corners on real, nourishing food. These are the tricks I use in my own kitchen to stay organized, save money, and make cooking from scratch a little more manageable.

    1. Save Your Soup & Bone Scraps for a Weekend Cook-Down

    Don’t toss those veggie ends, onion skins, or chicken bones — they’re gold! I keep a freezer bag labeled “Soup Scraps” and add odds and ends all week long. When the bag’s full, I do a weekend broth cook-down using bones from roasted chicken, pork, or beef.

    Homemade broth is full of collagen, protein, and extra nutrition — plus it adds rich flavor to soups, stews, and sauces. I even use it in place of water when cooking rice, beans, or pasta.

    Once it’s done, I pressure can the broth so I always have jars ready to go on the shelf. It’s one of those behind-the-scenes homestead habits that makes every meal taste better.

    2. Batch Use the Oven (and Time It Right)

    If you’re going to fire up the oven, make it count! I try to bake or roast multiple things at once — like bread, casseroles, and veggies — to save energy and time.

    In the summer, do your baking first thing in the morning before the house heats up. In the winter, let the oven warmth double as a cozy space heater for the kitchen.

    Little tweaks like this stretch your resources and make cooking feel more intentional — not like an endless to-do list.

    3. Pre-Make Your Mixes

    Think of this as your homemade version of those boxed baking mixes — but healthier and cheaper. On slower days, I mix up jars or baggies of:

    • Pancake mix
    • Biscuit mix
    • Cornbread or muffin mix

    When you’re ready to cook, just add the wet ingredients. You can even write the directions right on the jar with a dry-erase marker.

    Buy in bulk to save money — I grab 25–50 lb bags of flour or oats and re-seal them into gallon-size freezer bags. It’s cheaper per pound and makes it easy to grab just what I need without hauling a huge bag every time.

    4. Clean as You Cook

    It sounds obvious, but it’s a game-changer. Keep a sink of soapy water ready while you cook and wash dishes as you go. Wipe counters between steps. Stack cutting boards neatly instead of letting them pile up.

    When dinner’s done, you’ll only have a few things left to rinse — not a mountain of dishes staring at you. Your future self will thank you!

    5. Repurpose or Reuse Leftovers

    Before you toss it, ask: can this become lunch tomorrow? Leftover roasted veggies can become an omelet. Extra rice turns into fried rice. A bit of beef roast can fill tacos or burritos.

    And if something truly isn’t edible anymore — your animals will happily take care of it. Pigs, chickens, and even compost piles appreciate those odds and ends, so nothing goes to waste.

    Final Thoughts

    Homesteading doesn’t have to mean spending all day in the kitchen. With a few smart habits — like saving your scraps, batching your baking, and cleaning as you go — you can reclaim your time and make meals that feel homegrown and hearty.

    Remember: cooking from scratch should feel rewarding, not exhausting. A little prep goes a long way toward a calm, happy, well-fed homestead.

  • Best Homemade Waffle Recipe with Quick Homemade Maple Syrup

    Best Homemade Waffle Recipe with Quick Homemade Maple Syrup

    There is nothing better than a cozy breakfast at home—especially when it involves fresh, fluffy homemade waffles and warm maple syrup bubbling on the stove. This is one of those recipes that looks and tastes fancy, but it’s actually incredibly simple to make. And if you’ve seen any of my dump-and-go style recipes before, you already know I’m not about extra dishes or complicated steps.

    Just toss it all together, plug in the waffle iron, start your syrup, and boom—breakfast magic.

    These waffles are soft on the inside, crisp on the outside, and perfect for adding chocolate chips, fruit, whipped cream, or whatever your family loves. And the homemade syrup? Let’s just say my youngest goes through it so fast that I honestly couldn’t tell you the exact shelf life… but it easily lasts a month in the cupboard in a sealed jar!

    This is one recipe pair you’re going to want to keep forever.


    🧇 Homemade Waffle Recipe

    Ingredients

    • 2 ¼ cups flour
    • ¼ cup sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ½ cup butter (melted)
    • 2 cups milk
    • 2 eggs
    • 2 teaspoons vanilla

    Optional add-ins:

    • Chocolate chips
    • Blueberries
    • Cinnamon
    • Chopped nuts

    🧇 How to Make the Waffles

    If you’ve followed my cooking style for any amount of time, you know what’s coming…

    Just toss everything in a bowl and mix it well.
    That’s it.

    No separating eggs, no beating egg whites, no mixing dry and wet ingredients in two different bowls. One bowl, one spoon, one happy cook.

    Once your batter is smooth, let it sit while your waffle iron heats up. Cook according to your waffle maker’s instructions—usually 3–5 minutes per waffle.


    🍁 Homemade Maple Syrup Recipe

    This syrup comes together so fast you won’t believe it, and it tastes way better than the store-bought versions—especially if you use the maple extract.

    Ingredients

    • 1 cup water
    • 2 cups sugar
    • 1 teaspoon molasses
    • ½–1 teaspoon maple extract
    • 1 teaspoon vanilla (optional, but makes it taste more “store bought”)

    🍯 How to Make the Syrup

    1. Bring water to a boil in a saucepan.
    2. Add sugar and molasses, stirring until dissolved (about 2 minutes).
    3. Remove from heat and stir in maple extract and vanilla (if using).
    4. Let it sit and thicken as it cools.

    That’s it!
    You just made homemade syrup in minutes.

    It stores beautifully in a sealed jar in your cupboard for up to a month—although in my house, it never lasts anywhere near that long because my youngest is obsessed with waffles.


    💛 Put It All Together

    My favorite thing about this combo is how perfectly the timing works out. Usually I start the syrup while the first waffle is cooking. By the time the last waffle comes off the iron, the syrup has thickened, cooled just enough, and is ready to drizzle.

    Fluffy waffles + warm homemade syrup = happy family.

    If you give these recipes a try, let me know what you think! I love hearing when other families enjoy these cozy homestead meals as much as we do.

  • Homestead Meal Planning: 5 Easy Meal Prep Hacks for Busy Families

    Homestead Meal Planning: 5 Easy Meal Prep Hacks for Busy Families

    5 Practical Tips I Use Every Week to Save Time, Reduce Waste, and Keep Our Homestead Kitchen Running Smoothly

    Homesteading means a lot of things — feeding animals, tending gardens, canning food, and tackling endless projects. But one chore that never ends? Cooking.
    If you’re anything like me, dinner often sneaks up right when the animals are loudest and the kids are hungriest. That’s why I’ve learned to rely on simple meal prep habits that help me cook from scratch without losing my mind.

    Here are 5 meal prep hacks I use every single week to keep our homestead meals wholesome, quick, and budget-friendly.

    1. Batch Cook Your Proteins

    If you only do one thing from this list, do this.
    On Sundays (or whatever day you can), cook all your main proteins at once. Ground beef, shredded chicken, or even a few pounds of pork roast — it all saves time later.

    Then you can mix and match throughout the week:

    • Ground beef: tacos, spaghetti, or a cheeseburger casserole.
    • Chicken: chicken salad sandwiches, soups, stir-fry, or wraps.
    • Pork: pulled-pork sliders, burrito bowls, or breakfast hash.

    Tip: Keep the seasonings neutral when batch cooking. You can always add flavor later depending on what meal you’re making.

    2. Chop and Prep Your Veggies in Advance

    A big reason home cooking feels hard is all the chopping. Save yourself from the midweek scramble by pre-cutting veggies right after your grocery or garden haul.

    • Slice onions, peppers, and carrots and store them in clear containers.
    • Wash and dry lettuce or spinach so salads come together in seconds.
    • Freeze excess garden veggies in labeled bags for quick soups or casseroles.

    Having ready-to-go ingredients makes grab-and-go cooking a breeze — and helps you use what you grow before it spoils.

    3. Keep a “Use First” Bin in Your Fridge

    We’ve all done the fridge shuffle — moving jars and containers around until you find something that’s gone bad. To avoid that, I use a simple system:

    • A small bin(or shelf) labeled “Use First.”
    • Anything close to expiring or leftover goes in there.
    • Everyone in the family knows to check it first before grabbing something new.

    Pair this with masking tape and a Sharpie to label containers and jars with the date and contents. It’s cheap, fast, and prevents waste — plus, you’ll always know what’s next in line before it turns into a science experiment.

    4. Embrace “Base Ingredients” for Mix-and-Match Meals

    Instead of cooking full recipes every night, I prep a few base ingredients I can reuse in multiple ways:

    • Cooked rice, quinoa, or potatoes
    • Roasted veggies
    • Beans or lentils

    Then I just combine them with whatever protein or sauce we have on hand. For example:

    • Rice + shredded chicken + veggies = easy stir fry
    • Potatoes + ground beef + cheese = hearty skillet dinner
    • Beans + pork + tomatoes = quick chili

    It’s like building blocks for dinner — you can create endless combinations without starting from scratch.

    5. Make Your Pantry Work for You

    Your pantry is your best friend during busy weeks. Keep it stocked with home-canned goods, dried herbs, and staples that help stretch fresh ingredients.

    Some of my must-haves:

    • Home-canned broth or tomatoes for instant soups
    • Dried herbs and spice blends
    • Flour, oats, and baking basics
    • Rice, pasta, and beans for filling sides

    A well-organized pantry makes it easy to see what you have, plan around it, and avoid those “nothing to cook” moments.

    Final Thoughts

    Meal prepping on the homestead doesn’t have to be complicated. It’s about setting yourself up for success — cooking smart once so you can eat well all week.

    With a little organization (and a roll of masking tape), you can spend less time stressing about dinner and more time enjoying the fruits of your labor — literally.

  • No-Bake Lemon Fudge (3 Ingredients & Ridiculously Easy!)

    No-Bake Lemon Fudge (3 Ingredients & Ridiculously Easy!)

    If you’re looking for a dessert that’s sweet, creamy, refreshing, AND doesn’t require you to turn on your oven… you just found it!
    This No-Bake Lemon Fudge is one of the easiest desserts you’ll ever make—and with only three simple ingredients, your friends and family will absolutely beg you for the recipe.

    It’s bright, zesty, silky, and dangerously addicting. Also? Foolproof. Like truly “dump, melt, mix, chill” foolproof.

    Let’s get into it!


    Why You’ll Love This Lemon Fudge

    • No baking involved (hallelujah)
    • Only 3 ingredients
    • Ready to chill in minutes
    • Perfect for holidays, BBQs, potlucks, teacher gifts… or just because
    • Kid-friendly and super customizable

    This recipe is basically sunshine in fudge form.


    🍋 Ingredients

    • 24 oz white almond bark or white chocolate chips
    • 1 (14 oz) can sweetened condensed milk
    • 1 package lemon instant pudding mix (the whole thing!)

    🔥 How to Make No-Bake Lemon Fudge

    1. Melt the chocolate

    If you have a double boiler, this is its moment to shine.
    If not? A microwave works perfectly.

    Using almond bark:
    Cut or shave it into smaller chunks so it melts faster and more evenly.

    Microwave method:
    Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring each time.
    Don’t skip the stirring—if you heat it too long without mixing, you’ll end up with burned chocolate in some spots and unmelted hunks in others. Trust me, 30 seconds + stir is your new best friend.

    Double boiler method:
    Heat on low and stir continuously until smooth and melty.


    2. Add the magic

    Once your chocolate is melted, stir in:

    • the full can of sweetened condensed milk, and
    • the entire package of lemon pudding mix

    Don’t skimp on the pudding mix—it helps the fudge set and gives it that delicious lemony flavor.
    Mix until everything is smooth and combined. Mixy mixy! 😄


    3. Pour & chill

    Line an 8×8 pan with parchment paper and pour the mixture in.
    Smooth the top and pop it in the fridge for 2 hours (or until firm).

    Once set, lift the fudge out by the parchment, slice into squares, and enjoy!


    🍋 Time to Taste!

    This fudge is creamy, bright, and SO refreshing. The lemon flavor makes it perfect for spring and summer, but honestly… I’d make this any day of the year.

    I’m already thinking about experimenting with other pudding flavors—maybe butterscotch? Chocolate? Banana cream?
    I’ll test them out on my coworkers first before sharing the official verdict with you. 😉

    If you try this recipe, let me know what you think! Have a wonderful day, everyone!

  • The Best Cauliflower Salad for Holidays – Easy Dump-and-Go Recipe

    The Best Cauliflower Salad for Holidays – Easy Dump-and-Go Recipe

    If you’ve been around here long enough, you know I love a good dump-and-go recipe—especially the kind that makes people think you spent way more time in the kitchen than you actually did. And friends… this cauliflower salad? It’s exactly that.

    I’m normally not one for raw cauliflower. I usually prefer it cooked and softened because it’s just easier to eat. But this salad? This salad converted me. It’s creamy, crunchy, flavorful, and so ridiculously easy to throw together that you’ll find yourself making it over and over again.

    And with the holidays right around the corner, this recipe deserves a spot on your table. Trust me—bring this to a gathering and watch it disappear.


    Why This Salad Is Always a Crowd Favorite

    It’s the perfect blend of crunchy veggies, salty bacon, nutty sunflower seeds, and a creamy dressing that ties everything together. Every bite has a little bit of everything, and the flavors get even better the longer it sits.

    This is one of those dishes that tastes like something your aunt spent three hours making… except it takes about 15 minutes and almost zero effort.


    Ingredients

    • 12 slices of bacon, cooked and crumbled
    • 1 head cauliflower, cut into bite-sized pieces
    • 1 head broccoli, cut into bite-sized pieces
    • ¾ cup sunflower seeds (salted or unsalted—your call!)
    • ½ red onion, diced
    • 1 cup creamy ranch dressing
    • 1 ½ Tbsp white wine vinegar
    • ¼ cup sugar

    Directions

    1. Prep your veggies

    Cut the cauliflower and broccoli into bite-sized pieces—nothing too tiny and nothing the size of a small tree. Just nice, fork-friendly bites. And feel free to adjust the ratio while you’re at it! More cauliflower, less broccoli, or vice versa… remember, it’s your kitchen and your rules.

    Think of a good salad: you want to get a little bit of everything in one bite. That’s the goal here.

    2. Dump everything in a big bowl

    Here’s a cleaned-up, fun, and on-brand rewrite:

    Grab a big bowl—trust me, this recipe makes a generous batch.

    Add in your cauliflower, broccoli, bacon, sunflower seeds, and diced red onion.
    You can whisk the ranch dressing, white wine vinegar, and sugar together in a separate bowl…

    Or, let’s be real: just dump it straight into the big bowl and mixy-mixy. Your kitchen, your rules, soo your choice.

    Give everything a good stir until all the pieces are coated in that creamy, delicious dressing.

    3. Refrigerate

    Let the salad chill for at least 4 hours before serving.
    But if you really want the flavors to shine, make it 24 hours ahead. Everything melds together and it tastes even better the next day.


    4. Serve & Enjoy!

    Serve cold and enjoy the crunchy, creamy goodness. This is always a hit at potlucks, holidays, cookouts, and honestly… random Tuesdays.

    If you try this recipe, drop a comment and let me know what you think!
    Writing this out actually made me want to run to the store for ingredients—so don’t be surprised if I’m making a batch tonight too. 😆

  • From Freezer to Pantry: How I Pressure Can Turkey for Long-Term Storage

    From Freezer to Pantry: How I Pressure Can Turkey for Long-Term Storage

    After we finished processing our turkeys this season (you can read about that here), I set aside some of the breast meat specifically for canning. I love having ready-to-eat meat on the shelf — it’s perfect for quick meals, soups, and dips, and it gives me peace of mind knowing exactly where our food came from.

    Why I Can My Own Meat

    Freezer space fills up fast around here, especially after butchering season. Canning lets me preserve our homegrown meat safely without worrying about power outages or freezer burn. And once you learn the process, it’s actually simple — it just takes time and attention to detail.

    My Preferred Method: Cold Packing

    Everyone has their own favorite way to can meat, but my go-to is cold packing. That means I fill the jars with raw turkey (or chicken, pork, or beef) and let it create its own juices during the canning process. No broth, no water — just meat, salt, and time.

    Step-by-Step: How I Pressure Can Turkey

    1. Sterilize your jars, lids, and rings.
      I run mine through a hot dishwasher cycle or boil them briefly before I start.
    2. Cube your turkey into 1-inch pieces.
      This size helps the heat penetrate evenly during processing.
    3. Add salt (optional but recommended).
      I use ½ teaspoon per pint or 1 teaspoon per quart.
      It adds a touch of flavor and helps with preservation.
    4. Pack jars tightly, leaving 1 inch of headspace.
      Use a funnel to keep rims clean while filling.
    5. Wipe rims with vinegar.
      This removes any grease and ensures a good seal.
    6. Add lids and rings, finger tight.
      Don’t overtighten — just snug enough to stay in place.
    7. Process in a pressure canner:
      • Pints: 75 minutes
      • Quarts: 90 minutes
        Adjust for your altitude and follow your canner’s manual carefully.

    The time matters — it’s what ensures the heat reaches all the way to the center of each jar.

    After Canning: The Cooling Process

    Let your canner cool naturally (no rushing it). When the pressure drops completely, remove the jars carefully and let them rest undisturbed for 12–24 hours.
    You’ll hear that satisfying pop as the lids seal — one of my favorite homestead sounds.

    Check the seals before storing, and if any didn’t seal properly, pop those in the fridge and use them within a few days.

    Safety First

    • Always inspect before eating — if something smells off, toss it.
    • Don’t consume anything with a broken seal, discoloration, or fizzing liquid.
    • When in doubt, throw it out.

    Why It’s Worth the Work

    Canning meat takes time, but it pays off every single time I grab a jar off the shelf. Whether it’s turkey salad, soup, or a quick casserole, it’s ready to go — no thawing, no cooking, no stress.

    After several days of work — butchering, resting, and canning — I’m reminded why we do it. Knowing what goes into our food, how it was raised, and how it’s preserved means everything to us.
    And honestly? It’s the kind of work I’m grateful for.

  • My Favorite Blueberry Muffin Recipe (The Easiest Dump-and-Go Ever!)

    My Favorite Blueberry Muffin Recipe (The Easiest Dump-and-Go Ever!)

    If you’ve been around my kitchen for more than two minutes, you know I’m a huge fan of easy recipes—like the kind you can whip together on a busy morning before chores or after a long day when you just want something sweet. This blueberry muffin recipe is hands-down one of my all-time favorites.

    I honestly don’t even remember where it came from originally. Maybe a family cookbook? Maybe Pinterest from 10 years ago? Who knows. What I do know is that it has slowly changed over time and turned into the perfect “dump and go” recipe that I make all year long.

    And when I say dump-and-go, I mean it.
    No creaming the butter and sugar. No sifting. No separating bowls. None of that. Just toss it all together, mix, bake, and enjoy.

    Because at the end of the day—it’s your kitchen, and YOU’RE the boss.


    Why I Love This Recipe So Much

    Every summer I go to a local U-pick blueberry farm and load up like I’m preparing for a blueberry shortage. I freeze them in 1-cup increments, specifically for this recipe. That’s how much I love it—my freezer is literally prepped around these muffins.

    These muffins come out soft, sweet, perfectly moist, and studded with juicy berries. And don’t even get me started on the streusel topping… it’s the perfect crunchy-sweet finish.


    Ingredients

    For the Muffins

    Makes 12

    • 1 ½ cups all-purpose flour
    • ¾ cup sugar
    • 2 tsp baking powder
    • ½ tsp salt
    • ⅓ cup oil
    • 1 egg
    • ⅓ cup milk
    • 1 cup blueberries (I use frozen!)

    For the Streusel Topping

    • ½ cup sugar
    • ⅓ cup flour
    • ¼ cup cold butter, diced
    • 2 tsp cinnamon

    Directions

    1. Preheat the oven

    Preheat your oven to 400°F and grease your muffin or cupcake pan.

    2. Mix the batter (the lazy, glorious way)

    Most recipes tell you to cream the egg and sugar together first…
    But this isn’t most recipes.

    Just add everything (except the blueberries) into a mixing bowl and stir until combined. That’s it. No fancy techniques, no special equipment.

    Fold in the blueberries last. If you’re using frozen ones, don’t thaw them—just toss them in frozen. It keeps the batter from turning totally purple.

    3. Fill the muffin tins

    Scoop the batter into your muffin pan, filling each cup about ¾ full, just like any standard muffin recipe.


    4. Make the Streusel Topping

    This is where things get a little messy, but in a fun way.

    Add your sugar, flour, cinnamon, and cold butter pieces to a bowl.
    Most recipes will tell you to use a fork or pastry blender… but honestly?

    Wash your hands and get right in there.

    Squish, pinch, and crumble the mixture together until the butter breaks down and you have a sandy, crumbly topping. It might clump up at first, but keep going. It’s all part of the process.


    5. Bake

    Bake the muffins for 25 minutes.

    You can add the streusel topping before baking, but I’ve found it sometimes gets a little too brown before the muffins are fully done. So I prefer to add the topping during the last 15 minutes of baking.

    But again—your kitchen, your rules.


    6. Enjoy!

    Let them cool a bit (if you can resist), then dig in. These muffins are amazing warm, and they freeze beautifully too.

    If you try this recipe, please let me know! I’d love to hear if your family loves them as much as mine does.

  • “I Can’t Do It All” to “I’ll Do It My Way”: Finding Freedom in Everyday Homesteading

    Homesteading has a way of making us feel like we have to do everything all at once. You scroll through Pinterest or Instagram and see the perfect bread loaves, the spotless garden rows, the DIY farmhouse kitchen, and you think—“I can’t do it all.” And honestly? You’re right.

    But here’s the secret: you don’t have to.

    Homesteading isn’t about perfection or doing everything in one season. It’s about creating a lifestyle that works for you, in your space, on your budget, with your schedule. When you shift your mindset from “I can’t do it all” to “I’ll do it my way,” homesteading suddenly becomes doable, sustainable, and—most importantly—enjoyable.

    Perfection Isn’t the Goal—Progress Is

    There’s a lot of pressure in the homesteading world to make everything picture-perfect. But let’s be real: your goats are going to break a fence, your garden will get weedy, and that sourdough starter might flop. That doesn’t mean you’re failing—it means you’re learning.

    Progress happens in the small steps: planting one raised bed this year instead of an entire acre, raising two chickens before you invest in a full flock, or canning just a few jars instead of a pantry wall. These little wins build your skills and your confidence.

    Pinterest-Worthy vs. Real Life

    Pinterest and Instagram can be inspiring, but they can also be discouraging. Behind every “perfect” homestead photo is a mess you don’t see—the dishes piled up in the sink, the weeds just out of the camera frame, the failed projects tucked away in the shed.

    Real life homesteading is messy. It’s mud on the boots, crooked fences, and bread that doesn’t always rise. And that’s okay. What matters isn’t how it looks online—it’s how it feels to you.

    Doable and Workable Beats Perfect

    A homestead that works for your family doesn’t have to look like anyone else’s. Maybe your animals are in smaller pens than someone else’s. Maybe your garden is containers on the deck instead of rows in a field. Maybe your bread comes from a bread machine instead of a handmade sourdough.

    That doesn’t make it less valuable—it makes it workable. And a homestead that actually fits into your life will always beat one that leaves you burned out chasing perfection.

    Not Everything Works for Everyone—and That’s Perfectly Okay

    Some people thrive on dairy goats, others realize they hate milking and switch to chickens. Some people love pressure canning, others prefer freezing their harvest. What works beautifully for one homesteader might not fit your lifestyle at all.

    Instead of seeing that as failure, see it as freedom. You don’t have to copy anyone else’s version of homesteading. You get to create your own.

    Shifting the Mindset

    The most freeing mindset shift you can make is this:

    • From: “I can’t do it all.”
    • To: “I’ll do it my way.”

    That simple reframe takes the pressure off. It gives you permission to try, to fail, to adjust, and to find what actually works for your life. And that’s what true homesteading is about—building a lifestyle that sustains you, not one that drains you.

    Final Thoughts

    Your homestead doesn’t have to be perfect to be worth it. It doesn’t have to be Pinterest-worthy to be valuable. It just has to be yours—messy, doable, workable, and real.

    So, the next time you find yourself saying, “I can’t do it all,” remind yourself: you don’t have to. You only have to do it your way.