Queen's Edge Farm: Happy December!

Monday, December 1, 2008

Happy December!

Hannah's Nursery, then her bedroom, then the playroom, and now James' Nursery

Wow! it's the first of December already. Where has the time gone? Today was a pretty busy day, once I decided to roll out of bed. The girls did their school work this morning, we then started cleaning, leaving to go to the library and return our books and get new ones. We came back home, and finished picking up.

We had to go out to the land today to feed the animals. I had anticipated staying out there longer, as I was under the impression that Rodney was going to install the wood stove in the cabin. But while he purchased the parts today (a couple of elbows and another section of pipe) he didn't put them in, as HIS plans had changed to work in the garage with Blake on a contract that he had recently received. I was a little irritated as I hadn't planned anything for dinner, thinking I'd pick some thing up and we'd eat at the land. Plus, I have a list of things that I need done, but they keep getting put to the side as non-important, when Blake shows up with a project or wanting to go to the movies. I am starting to get really upset. If I weren't pregnant,
I 'd do them myself. I think tomorrow I will call a plumber and an electricians because I am really tried of not being able to use my oven, or having hot water in the kitchen. Apparently, I am the only one who thinks these things are important. Especially, as no one is going to want to buy a house if these two items aren't working. Okay, that rant is over for now ;-)

The girls and I spent some time this evening opening all the "onesies" packages, taking tags off of clothing, and the baby blankets out of the packages. I have them in the washer now, and have already washed and folded five dozen diapers. The diapers are now clean and ready for use, stacked neatly on the shelves in the nursery. I have a little over 9 weeks to go, and am trying to get the house squared away, in case I have the baby early, which has been known to happen in the past. My next project is to get the kitchen totally clean, buy paper plates, cups, etc., and put a few frozen casseroles in the freezer for when I have the baby, though knowing Rodney he won't heat them up, he'd rather spend the money out to eat, then heat something to eat (rolling my eyes here) ;-) Actually, he'd rather starve then go out and get something to eat, he much prefers the "maid" to get his food for him. But the maid is currently on strike ;-)

The temperature is supposed to be 39 tonight, and it feels it already. We have the fire going, and it has the house nicely warm. Rodney had to go out to the land, and dig through all the stuff in there to get the kerosene/diesel heater we bought last year on clearance. It was normally over $100.00 but we got it on clearance for $45.00. He's never used it, but we wanted another heat source "just in case". So, now he is using it out in the garage while they are working on their project.

Have a great evening everyone!

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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.