Living Free in Tennessee - Nicole Sauce

Today, I want to take on another country kitchen topic but from a bit of a different angle over last week: Modern Cooking in the country kitchen with a sous vide machine. Yup, this year, I got my hands on a sous vide machine and started experimenting with it. At first I was a bit skeptical about if it would really make a difference, but I also knew of other uses for it outside of cooking and thought it would be handy to have around. Then I got the thing and ended up LOVING it - like as in loving it more than my crockpot. So today, we will talk about what sous vide is, why I have started using it here at the Holler Homestead and even talk through some recipes. Direct Download First Aid Episode Feedback Announce Holler Hat Wednesday Modern Cooking with Sous Vide Nicole’s Lessons Learned on Soux vide It really shines with meat  Large numbers of eggs work well Pre-spice your meats then freeze…. Defrost with it, or go from frozen to cooked without the defrost phase Awesome when you need to time things just right Cons Sometimes you just want a slow cooked stew Haven’t found many vegetable sides I like cooked this way It is one more kitchen gadget Questions: Does it make tough meat more tender? What if you do not have a vacuum sealer? How do you boil eggs with it? What if you cook something too long? Finally, the add-on use: Hand and dish washing stations: heat the water and hold it there Story: Pig processing at 17 degrees on an off grid farm Booze Whisperer: Gin and Juice Make it a great week. Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Anova Sous Vide NPR Article on Sous Vide Egg Calculator Membership Sign Up  

Today, we talk about five areas of first aid that you should think about both on your homestead and, well, pretty much anywhere. Spring Workshop Session: Developing Your Positive Community in the Modern World, from the Tactical Redneck Direct Download Tales from the Prepper Pantry Turkey for the weekend reception Smoked Leg of Marty Cushaw Squash, roasted, in soup, with feta as a salad Retort Pouch Canning: Video Stump the Sauce Preparing Eggplant from the Store Operation Independence Really Cool Thank You Gifts for our Premium Supporters Main topic of the show: Learning First Aid for the Homestead #My3things Teresa - managed to do a move with a sprained ankle - go girl! A note on #my3things for the week: Update from last week: the surprise is ready to ship Paperwork Domestic decluttering Prepare week 1 jan 2019 Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up

I haven’t talked much about homesteading or domestic arts lately. We’ve focused more on building the life you want to live. So today, I thought, why not surprise them with something that goes back to our roots of homesteading? Cooking has changed Eating out culture Processed/prepared foods Dietary changes and fancified meals Plated and other mail order meal services But the country kitchen goes through cycles. One thing feeds another - or gets in the way. So today, I thought I would run you through a not so atypical morning here at the Holler Homestead…. It all starts with coffee and 30 minutes of peaceful reflection…….Then we dive in. There is something quite satisfying about the levels of production that you can attain if you let one thing feed the next in your kitchen. Next thing you know you have homemade broth in the pantry, lard going in the crockpot, home smoked meat, and easy plan for dinner, and a load of laundry hung out by the fire. So why not learn a new "old" skill this winter and begin developing your own cycles in the kitchen? Make it a great week! Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up

Living on a homestead is like having a variety show in your life: Something unexpected happens almost every day. Just today, I walked out to the roasting camper and saw 2 goats in my yard. If you look at the show’s photo today, you will understand why I was baffled by this. They should have been shut in the barn. And sometimes we get so mad when things go off plan, but when has anything ever really stayed on plan? Today, I will walk through several topics that impact homesteaders and those of you who are starting or have started your own business. From honey bees to healthcare, today is like a fireside chat. Spring Workshop Session: Chef Brett Corrieri - Charcuterie.  Tales from the Prepper Pantry A cow and 2 pigs fit in the freezer and the process dictated our menu this week: Pork chops, ribs, chicken dumpling soup, and I am making lard. Winter budget tightening means a focus on living off the pantry stores: Borscht - beets, broth and a blender and spices. Served with Sour Cream. Wish I could solve the dairy problem Stump the Sauce Faith and Sarah: Broth, Bone Broth, Stock Operation Independence Roasted all the coffee. ALL OF IT. (And I love this) Main topic of the show: Take Each Day as it is on the Homestead Make it a great week! Song: Cilly Song by Sauce   Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up  

Easy ways to find ideas for homemade gifts and firing the toxic people in your life, today on LFTN! Direct Download Tales from the Prepper Pantry Early cold has = better cold storage Drying Mushrooms for vitamin D Harvesting and using or drying root things like Sassafras (which I have not done) Canning all the stock Stump the Sauce Q1: Why does my gravy taste like flour? Q2: What should I stuff in my bird (first time roasting)? Q3: What should I roast a turkey IN? Q4: What if I forgot to defrost the turkey? COOK TIME - TEMP No fat for the gravy, now what? Q5: What if I left the turkey out overnight on accident? Q6: What is Your pumpkin pie recipe? (2.25 c pumpkin pulp, 1 8 oz can condensed sweetened milk, 2 eggs, 1 tsp salt, ginger, cloves, allspice, nutmeg, 1 tbsp brown sugar. 425 for 25, reduce to 350 until done. Operation Independence THE GREAT FINANCE REVIEW OF 2018...not yet finished but it is unearthing some waste and some good stuff too We ate ALL our thanksgiving leftovers. ALL OF THEM. Main Topic of the Day: Handmade Homey Gifts and Firing Toxic People Song: Burned by Sauce Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up

Today, I have two topics for you. The first is a simple walk through our simple weekend of doing odd, quaint things. Someone pointed out to me that what I think of as a stress free Thanksgiving is filled with tons of basic homemaking skills that no one does anymore….and we will talk about a deeper idea: Mourning loss as an adult and also mourning loss for the first time, and ways to navigate sadness when you lose someone close to you. I know, I know. This may seem like a depressing topic, but it won’t be, I promise. Workshop Session Highlight: Dori Mulder - Side Hustle Mentality: Gleaning Value From What You Have. Get Founders Tickets here. Tales from the Prepper Pantry Catfood Incident Early Cold has been good on the root vegetables Freezer filled with Pork, sorting last year’s beef (and selling some) in preparation for the next cow (Cow story) A word on stability and cashflow. What Mother Nature is providing Oysters have appeared, finally (Turkey mushroom gravy) Lemon balm is still giving us leaves Same as last week: things below the ground are ready. Like Sassafrass root and jerusalem artichoke. Stump the Sauce Last minute buttercream frosting in an urgent situation Operation Independence Lardo for the charcuterie session Duplex is the prime focus until it is done Main topic: What is Normal Has Become Odd Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up  

Today, we will talk about a basic homesteading activity: Processing Pigs for winter -- and a deeper topic: Processing Life. The last 10 days, many people I know and ones I just recently got to know in the LFTN community have been facing hard life lessons. So we will look at lessons learned from processing pigs next to lessons learned from life. And they are not all that different. Direct Download Tales from the Prepper Pantry Reviewing the root vegetables (Cat got into the pantry) Care of cheese Thanksgiving from stored foods What Mother Nature is providing Down to nuts and mushrooms Jerusalem artichokes are ready to dig Stump the Sauce Salad Dressing Operation Independence Porchetta for the workshop New coffee launching this week - should be a good one! Processing pigs - processing life. #My3things Highlight: Cindy and her 54 birds - many hand make light work Make it a great week! Song: Every Way by Sauce Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Founder's Tickets for the Spring 2019 Workshop

Today, I run through three key lessons from the #TSP18 workshop that happened over the weekend at Jack Spirko's place in Texas. There were many more than three lessons to learn, but when it comes to living your life rather than have someone else live it for you, this event was a great motivator.

Today, we talk about what steps I will take to prepare the aquaponics system for winter, as well as go over what you can do now to get your garden beds ready for a great spring! Tales from the Prepper Pantry Phase 1 has been completed  Final canning events of the year (after Jack’s) Drying Mushrooms November: Meat rotation in the freezer Time to extract honey, or package it in tinfoil to avoid freezer burn Gluehwein season is here What Mother Nature is providing Ap: Swiss chard and not much else at the moment Time to winterize. More on that later Winterize the bees Mushrooms are exploding Firewood Stump the Sauce Oxtail: Part 2 with BRETTChef Elderberry Syrup Stability with John Moody of (http://abbyselderberry.com/) Operation Independence Tile, Tile, Tile, Tile on the rental that has taken forever. Tiling on a wavy wall (operation independence) One annoying thing season Main topic of the show: Winterizing the Aquaponics System and garden beds Four things to to to the ap: Stock tank heater Bed hoops Insulation on the feeder hoses Bring in the frost sensitive plants How to prepare your beds for winter Clean them out Layers: manure, compost, forest dirt, leaves, straw or wood chips or another mulch. (My thoughts on local wood chips) What to do if you interplant like I do A Final Winter checklist Waters ready to be ice-free? Bees? Animal bedding sufficient? Goat hay needed Pump house filters changed Bring in the banana trees Try to overwinter a rosemary plant and the tabasco peppers Make it a great week. Song: Strange Child by Sauce Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up  

Today is that moment you have all been waiting for: A debrief of our visit to see Dori at her place, 40 Acres and a Cave. We will have a short debrief of what happened for the visit and a run down of some things we can all learn from what she is doing out there with that fantastic property. Direct Download Tales from the Prepper Pantry Harvested my sweet potatoes and got about ¾ of a bushel for the prepper pantry. Curing Sweet potato Last green bean harvest of the season Blueberry oatmeal Still have not done the big move-in for Winter 2018 The great lasagna and the mandolin zucchini noodles What Mother Nature is providing Ap: Swiss chard is coming on First Oyster mushrooms - planning to put up a ton Last of the sage Lemon balm - last call Almost time for horseradish Parsley Stump the Sauce Oxtail: Paired with jerk or curry - http://coopcancook.com/braised-oxtails/ What Sauce would do: sear then do a roemertopf with smoked paprika, rosemary, garlic, salt, peppers, carrots, onion, salt - served over sauteed mushroom or rice with a broth made from the rendered juices of the roemertopf and a bit of stock - because there is always stock. Operation Independence The great plumbing repair: $150 Taxes really did get sent - next up: more taxes The gas dryer story Coffee of the month is starting to sell A debrief of 40 Acres and a Cave Make it a great week! Song: Anonymous by Sauce Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Bourbon Smoked Paprika