Queen's Edge Farm

Tuesday, September 29, 2009

James - 7 months

Sometimes I hesitate to write anything here, but then I remember this is my space, and I write for myself. The things I write here aren't meant to be taken as complaints or whinings, but just "stuff" that happens around the homestead, plus my ramblings. It is a continuous, exciting, and at times heart breaking journey, but I am learning a lot.

This morning as we were getting ready to leave to go to a friend's to help out and do our schoolwork, Lauren came in from feeding the animals to tell me that Dolly (milk goat) had blood streaming from her head. I went out to check her out, and noticed about a silver dollar size injury on top of her head. She was eating so I knew it wasn't too bad, and figured that she and the biggest male goat had been butting heads. I think she is getting ready to breed, because he is following her around and she is flirting with him. He runs all the other males off too.

Bo, the Pyr, also had a hurt foot last night. I noticed him limping. Lauren went and checked him this morning, and said his foot was green, purple and red. I didn't have time to check him then, so waited until this afternoon. I think he was bit by a snake. She poured peroxide on it earlier, and tonight I looked at it, expressed the fluid and put neosporin on it. I gave him food and water which he gulped down, and he laid down to sleep. I think he'll be fine, but I'll keep an eye on him.

I started my new part time job at a local bookstore/internet cafe today. It was pretty fun. The kids behaved, and Lauren really liked it. I'd like to be able to work there full time, though I think I'd get a sitter for the kids if it was any longer than 2 hours a day. They were champing at the bit to go home. Hannah was hungry, and tired. James was tired, I was thirsty lol. I need to pack things for them to do, and snacks.

The grass by the gate needs to be cut, and around the house. I am so thankful that God has been watching over us and no one has been bit by a snake. The girls think I am mean that I won't let them run around outside at night, but that is too dangerous. I plan to buy a motion sensor porch light this weekend if all goes well, so at least I can step outside without getting a surprise. I need to find someone to replace the security light on the post for me. It's pretty high, so I don't know who or how...

The barn is a mess. Those darn goats! They have torn up the barn so bad! Well, I am off to bed, I am way tired and my hands are hurting from typing so much tonight.

1 comment:

Bob Westbrook said...: Hey Amy!!! Good to hear about the part time job you found. Every little bit helps. How far are you from Georgetown? If I go visit my dad I'm thinking I could swing by and work on some stuff for you.; September 30, 2009 at 8:31 AM

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.