Queen's Edge Farm: Flu Season?

Saturday, March 15, 2008

Flu Season?

I was pretty proud that we made it through the winter without anyone getting sick. I felt, well smug, that my theory of keeping the kids out of school would avoid 99% of illnesses. Well, it has, but that nagging little 1% has bit us in the posterior.

Hannah and Lauren are sick. Hannah started with a sore throat yesterday evening, then Lauren. I gave them both Elderberry tincture mixed in some Cranberry Grape juice, along with Echinacea-Goldenseal Antibiotic. Actually, Lauren drank it without problem, but Hannah, well, she would only take a few sips. Lauren was find today, except for a headache. Hannah had full blown fever, headache, body aches, and smells make her nauseous, plus she wouldn't eat much. I have been dosing her with Motrin every now and then, but I want the fever to burn out the virus/bacteria. I did give her more Elderberry tincture in about 2 tsps of cran-grape juice, so she could swallow it at one time. She did fine, so I will use this method in the future. She is sleeping now, Lauren too. I have a sore throat and have been taking Rezist ( a immune supplement from Watkins) plus drinking plenty of o.j. I feel much better. It has also just occurred to me that my perpetual sore throat that I have had since I was 14, has been absent for a long time! Noticing my sore throat for the first time in a long time was surprising to me, I was used to it hurting every day! I am hoping to beat this illness due to better eating, vitamins, herbal medicine, lots of sunshine, etc.

Rodney spent the entire day painting something. Early this morning he painted the polyurethane on the dining room floor. Then he painted the trim in the foyer. Next is the hallway.

I need to help Taylor pack his room, and then I need to totally finish my room and the kitchen. The last thing I want to get done is get the carpets professionally cleaned. I have a carpet cleaner, but it doesn't work as good as the professional steam cleaners.

I really want to get the painting done, so we can put the For Sale sign in the yard. I have been procrastinating on that, because the house hasn't been ready to show yet, we are almost there...I hope this week will do it. Please pray for us that we get motivated and stay that way.

I found the following Bible verse this evening, and it about summed up my feelings on advising people on food preparation. I thought I would share it here.

"Am I therefore become your enemy, because I tell you the truth?"
Gal 4:16

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Grandma's Yummy Cinnamon Rolls

2 pkgs active dry yeast or 5 tsps if using bulk yeast
1/2 cup warm water (not too hot)
1/3 cup sugar
1/3 cup shortening, butter, margarine
2 tsps salt
2 cups milk, scalded
1 1/2 cups cold water
10 to 12 cups flour (white or whole wheat)

Yield: 4 loaves

Soften yeast in warm water, springkle in a tsp of the sugar
In LARGE mixing bowl blend sugar, shortening, salt and milk until shortening is melted. Add cold water, cool to luke-warm. Stir in yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 5 to 10 minutes. Place in greased bowl, turning dough to grease all sides. Cover with foil or damp towel. Let rise in warm place (85 to 90 deg) until light and doubled in volume about two hours. Punch dough down by plunging fist in center. Knead dough for about 5 minutes.

Roll out one fourth of dough to a 16 X 12 inch rectangle. Brush with 2 TBSP of melted butter. Combine 1/3 cup firmly packed brown sugar, 1/3 cup sugar and 1 1/2 tsp of cinnamon (or more to taste). Sprinkle mixture over dough. Starting with 16 inch side, roll jellyroll fashion. Either cut into 16 1 inch slices or leave as a whole loaf. Place on a greased pan, cover and let rise in warm place until light, about 30 to 45 minutes. Bake at 375 degrees about 25 to 30 minutes or until golden brown.

Mix one box 10X sugar with 2 tbsps water. If too stiff, add more water until icing consistency, add a drop of vanilla too. Spread on baked bread while bread is still warm.

2010 Homestead Stats

Laundry Soap

Homemade Laundry Soap:
1/3 bar Fels Naptha or other type of soap, as listed above
½ cup washing soda
½ cup borax powder
~You will also need a small washpan or bowl that holds about 2 gallons.

Grate the soap and put it in a sauce pan. Add 6 cups water and heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat. Pour 4 cups hot water into the washpan. Now add your soap mixture and stir. Now add 1 gallon plus 6 cups of water and stir. Transfer soap (using a funnel if necessary) into empty plastic laundry holders, milk containers (I use my empty glass milk bottles and old Fab containers) Let the soap sit for about 24 hours and it will gel. You use ½ cup per load.

Wild Mustang Grape Jelly

Wild Mustang Grape Jelly

5 cups grape juice (about 3 1/2 pounds of ripe grapes)1 (1 3/4 ounce) box of sure-jel pectin7 cups sugarBefore getting started it is best to clean the entire kitchen, making sure the sink is empty. Bleach the sink and all utensils used in making jelly (I do this as I sell my grape jelly as part of my homesteading business.)

Wash the canning jars in warm soapy water, and rinse well. Set off to side.

Place a large pan of water on the stove to heat. Once it starts steaming, place lids and rings in the bottom, and 2-3 jars (depending on if you use actual jelly jars or pints) to sterilize.

Next make the grape juice using clean washed grapes (make sure you use rubber gloves when picking or washing wild grapes)To 3 1/2 pounds of clean grapes (6 cups of grapes) add 1 1/2 cups water.Bring to a boil and simmer covered for 10 minutes.Strain and squeeze out all of the juice with cheese cloth (see paragraph below)
I didn't have cheese cloth, so I poured the grape mixture into a large spaghetti strainer with a large pan underneath. I had to stir it around some as the skins and seeds would sink to the bottom, and clog the colander up. Stirring allowed the liquid to drain out. I then used a large metal spoon and squished it some to get more of the juice out.

In a very big pan, put 5 cups of the juice (it’s okay to add no more than ½ cup water to even out amount)Add the fruit pectin to the juice.Mix well.On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
Remove jelly from heat, skim off foam
Use a large spoon inserted inside the jar to lift CAREFULLY out of the water. DO NOT TOUCH THE INSIDE OF THE JAR OR THE RIM WITH YOUR HANDS.
Ladle jelly into hot jars, place a lid and ring onto jar (do not tighten yet).
Set jars to the side. After a while you should start hearing “pings” as the jar seals.
When jars are completely cool, tighten rings and store on pantry shelf.**SIDE NOTE: Wild Mustang Grapes are normally ready the end of June, so be prepared. Keep an eye open for vines on the side of the road, or any that friends and family may have growing in their yard. Many people just let them grow and don’t do anything with them, so it shouldn’t be hard to find a good supply. Also, the more you pick off the vine, the more the vine produces new grapes, so you probably won’t EVER run out of grapes to use until the vine dies or you get sick of making jelly. Good luck and feel free to contact me at queensedgefarm@yahoo.com for questions.