Queen's Edge Farm: The Weekend Is Here

Friday, November 14, 2008

The Weekend Is Here

You would think that since I don't work outside the home, that the weekends would be just another day for me, but they aren't. Rodney is normally home on those days, and we accomplish a lot of projects out at the land.

I had wanted to spend the night at the cabin, but with the temperatures expected to be in the low 30's in the a.m., I didn't want to freeze my hiney off in a cabin that has no heat as of yet.

We were out tonight to feed the animals. Rodney brought some hay home, and we put some in the dog house, chicken coop, rabbit cage, and stacked the hay on the side of the coop. It didn't actually accomplish my goal, as I wanted to prevent the wind from blowing into the coop from the North end, but unfortunately Rodney opened one bale before he stacked it, and it is in the back of the truck still. So, if I had known I would have brought a tarp to attach to that end of the coop to help keep the wind out.

The plan is to clean house in the a.m., and then head out to the land to clean up the land. We want to get all the trash picked up, the area raked, wood stacked, barn organized and hopefully get the cabin floor painted. I picked up the paint today, it is a forest green color. Who knows what will actually happen in the a.m., or how much will get completed.

The front has blow in, and it is extremely windy tonight. The wind is blowing so hard, it makes the tree branches sound like rain on the dining room garden window.

The girls and I set out this morning to run our errands. Our first stop was at IHOP for breakfast. I bought one pancake platter and an extra order of bacon, and we shared. None of us eat very much. Our next stop was the local cake shop, where I picked up 10 food grade buckets with lids to pack my flour, sugar, and other dry goods into. I need to wash the buckets and take the dry goods out of the freezer to come to room temperature. We circled around the loop and stopped at Academy to pick up ammunition. I was out of shotgun shells, and I needed to get a box of cartridges for Rodney to go deer hunting. The girls and I then went to Walmart and I purchased flannel to make baby blankets. I also bought them 2 yards of fleece each to hem and make a blanket for them. They really like the fleece. Hannah left her My Little Pony fleece blanket at the hotel last weekend, and was really upset. The pattern she picked out today was Hannah Montana, while Lauren picked out a red High School Musical pattern. I got the 2 yards instead of 1 yard I normally do, since the girls are much bigger and longer now. Next on my list is to start hemming the flannel for the baby blankets, and finish crocheting my baby afghan. I am about half way done. I never seem to work on it, so I really hope it's done by the time the baby gets here. I'd like to bring him home from the hospital wrapped in it.

That's about it for our day. Have a good weekend!

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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.