Tuesday, August 26, 2014

Homemade Fondant

"Fondant has always frightened me.  During my brief period owning a bona fide bakery I always claimed to be a ‘fondant free’ environment.  Not only was it scary but it tasted bad.  And taste was, and still is, of utmost importance to me.  Then about 2 years ago I was prompted to attempt a fondant cake.  And I’m so glad I did!  Fondant is a little tricky, can be frustrating but when homemade does taste pretty darn good and looks really pretty!  I have by no means mastered fondant, I still get aggravated but learn a little more each time I make it.  And I do have the basics down.  So I wanted to share what I have learned with you!  I was asked to make a baby shower cake in teal with red polka dots, I thought it was cute!  And now  maybe you can make your own fondant too!"

Friday, August 22, 2014

Homemade Burt’s Bees Lip Balm

"Yep. I’m a junkie. Call it addiction, call it whatever you want. I LOVE the stuff in the little yellow tube. Can’t go anywhere without it.  Can’t sleep without it. Can’t live without it. But when you lose a tube of precious Burt’s Bees lip balm and have a panic attack trying to find it, only to go to the store (almost in tears because your lips are so dry) and pay $4 to replace it, you start to wonder if there’s a better way. Or rehab. Well, there isn’t (to my knowledge) rehab for lip balm junkies, so I needed to find a better way. And I did."


Thursday, August 21, 2014

Cranberry Glass

"I am obsessed with painted glass bottles and jars. I have seen so many beautiful projects lately; simple spray painted bottles, white paint inside of the glass resulting in a milk glass effect and Mod Podge and blue food coloring inside of the glass which makes beautiful sea glass. I decided to try to make cranberry glass. True cranberry glass is an art and the glass is typically hand blown.  My cranberry glass is made from everyday jars."

Wednesday, August 20, 2014

10 Reasons To Grow and Preserve Your Own Food

1. Taste - Nothing tastes better than a vegetable or fruit picked fresh off the plant/vine/bush. The texture, the flavor - everything is so superior when it is harvested while ripe. You don't have to eat something that has been sitting in a truck or on a shelf for days and weeks. All you have to do is take one bite of the garden fresh produce and you'll be sold - Grow Your Own Food!

Tuesday, August 19, 2014

Easy Blueberry Jam

"I shared with you my 4-Ingredient Strawberry Apricot Jam recipe last week and today I’ll show you a quick and easy Blueberry Jam recipe. Again no food preservatives, pectin or any other artificial flavors and colors are needed… just 3 ingredients!"

Monday, August 18, 2014

Mini Frittatas

"The ladies have been laying well the past month – I’m regularly getting 8-9 eggs per day.  Since we were having six people over for Sunday supper I thought I’d make something with the eggs for an appetizer. My first idea was to make a frittata and cut it into small squares, but then decided to go buy a mini-muffin pan and make it a little fancier."

Sunday, August 17, 2014

Coccidiosis - An Unfortunate but Common Problem

"This season, I have had an overwhelming amount of questions about Coccidiosis, cocci as it's commonly called.  I also spoke with our state veterinarian and several trusted breeder friends who agreed that this was the worst season in years of cocci outbreaks.  There have been rampant strains, likely due to the wet winter and hot, humid summer.  I wrote this blog post to provide a one-stop shop of information that breaks it down to the basics of what it is, how to do your best to avoid an outbreak, and treatment.  It is likely that all chicken keepers, breeders, hobbyists who do this for long enough, will eventually deal with a bout of cocci.  It's always best to be prepared."