Queen's Edge Farm: I am tired...

Tuesday, August 25, 2009

I am tired...

Barn when first built

I have forgotten how hard and tiring it is to work, as well as, take care of a house and the kids. The only bright spot in the entire situation is being able to do this from home. Right now I am working 8 hour days, almost for free, while I am in training. It has been stressful and I am not handling it well, the baby cries a lot, and I have to have Lauren watch him while I make calls. She is not happy with the situation. Once I start getting paid I may take him to the daycare in the nearest small town for a couple of hours each day or a couple of times a week. I don't want to do this, but have no clue what to do....I am hoping he learns to entertain himself on a blanket at my feet while I work. So far, he can do this for five minutes. He sleeps great at night. I wish I could do everything at night.

A run down of my weekend. Cleaned out the barn some, need to move the rubber maid tubs that are in the field covered with a tarp into the barn. A lot of tools and stuff were moved out this weekend, which leaves me room for this....

A rabbit died, as well as, the last two puppies and Thomas (did I already mention this?) That is a lot to die this week. Thomas was hit by a car, the rabbit I have no clue, unless it was heat related. They are so delicate. The two puppies just finally died. That made all of them, I think it had to a genetic issue. We kept them cool, cleaned, fed, vitamined up and watered, but they just couldn't walk correctly and they were 6 weeks old. I guess it was a mixed blessing. The kids are upset, but that's life on a farm I guess, but heart breaking a little for the girls.

Came home from being gone all day Sunday to find that the goats tore up the barn. They ate a lot of the carboard boxes, scattered my scrapbooking stuff everywhere, knocked over the feed containers and generally made a mess. Lauren and I dragged the two excess gates over to enclose the barn opening. I didn't have any wire cutters or wire, so I used rope to tie one gate to the pole on one side, the other one is tied to the chicken coop. Lauren and I move the middle to open and close it..It'll do for now until I can figure out how to get it attached better.

I unpacked a tub of the girls school things, but can't find the last tub. More than likely it will be the last tub I come to, that's the way my life works.

Chores I'd like to get done this weekend are:

clean out under the rabbit cages and take manure to garden area, and till it in.
learn how to mix the fuel for the tiller
water the pasture
pick up mulch from sister
move dryer to barn (I don't have a 220 plug, and I'll probably never get it done now.)
move the washer inside the cabin, not really a lot of room, but I am not looking forward to washing clothes outside in the winter.
clean out cabin, remove all stuff away from wood stove
put up curtains to cover pantry
mop floor
wash clothes
re-arrange computer desk
start sewing hats for craft show

Well, I am off to clean up the front room before bed. See ya later!

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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.