We Survived….


Got a chance to test my survival skills over the weekend. There’s something to be said about preparers… One word…CALM!… While food was disappearing from the store shelves. We were home cooking and playing games, I also got the opportunity to do some canning… I canned my Mothers Tomato sauce recipe


and I made pork n crout for dinner then canned the rest… We bought in wood to stay warm in case of a power outage. Ron was great Protector lol, even slept in his clothes just in case SHTF and he had to spring into action and rescue our little family… lol,


Bacon Rum Salted Caramel Popcorn Balls or Marshmallow Popcorn Pretzel Balls…

Bacon Rum Salted Caramel Popcorn Balls or Marshmallow Popcorn Pretzel Balls?


1 1/2 cups sugar
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 Tbs butter
1 1/2 teaspoons Rum or Maple extract

2 tsp baking soda
1 1/2 teaspoon salt
8 cups popped popcorn
6 pieces cooked bacon, chopped.
1 teaspoon kosher salt, or to taste

Combine sugars and corn syrup with 1/3 cup water in a saucepan and bring to a boil, stirring occasionally until sugars dissolve. Once mixture has reached 240degrees F, remove from the heat and stir in butter.

Return to heat and continue cooking until mixture reaches 300degreesF. Remove from heat and careful stir in extract, baking soda and salt. (The mixture will bubble aggressively, so stir with caution).

Place popcorn, bacon and 1 teaspoon kosher salt in a large bowl and gently fold in caramel mixture until well coated. Line a baking sheet with parchment paper.

Using greased heatproof gloves, take a handful of caramel corn and roll it into a ball. Place on the prepared baking sheet. Repeat to form 12 balls. Let sit at room temperature about 15 minutes before serving. Wrap individual popcorn balls in plastic wrap or store in an air tight container.

Marshmallow Popcorn Pretzel Balls Recipe

8 oz mini marshmallows
1/4 cups Unsalted Butter
8 cups Popped Popcorn

1/2 cups Pretzels *
1/2 cups Mixed Salted Nuts *

Place popcorn in a large mixing bowl.

Melt butter in a sauce pan over medium heat. Once melted stir in marshmallows and stir until just melted.

Quickly pour melted marshmallow over the popcorn and fold to combine. Pour in pretzels and mixed nuts. Stir to mix.

Using greased heatproof gloves, take a handful of popcorn mixture and roll it into a ball. Place on the prepared baking sheet. Repeat to form 12 balls. Let sit at room temperature about 15 minutes before serving. Wrap individual popcorn balls in plastic wrap or store in an air tight container.

* You can use seasonal candies to replace the pretzels or nuts. Or you can use both! Go crazy!

Amish Friendship bread starter

THIS IS THE RECIPE/NOTES THAT I GOT WITH THE BREAD THAT WAS PASSED TO ME… Please note the following: Do not use any type of metal spoon or bowl. Do not refrigerate. If air gets into the bag, let it out. It is normal for the batter to rise and ferment.

  • 1/4 cup warm water (110 degrees F.)
  • 1/4 ounce envelope active dry yeast (apprx. 2-1/4 teaspoons)
  • 1 cup sugar
  • 1 cup flour
  • 1 cup warm milk (110 degrees F.)
  • Four 1 gallon-sized resealable plastic bags


In a glass measuring cup, add 1/4 cup warm water. Add yeast. Allow yeast to dissolve. This takes about 10 minutes. Stir to combine. Set aside. In a large non-metal bowl, combine sugar and flour with wire whisk. Slowly add milk and then yeast. Stir until combined.

Place 3/4 cup of the starter in each of the plastic bags. (The excess will go into the bag you’re keeping.) Give the other 3 bags to friends with a copy of these instructions. This is Day One of the Amish Friendship Bread instructions.

Day 1: Do nothing, this is the day you receive the batter. The bag is dated. Day 2: Mash the bag Day 3: Mash the bag Day 4: Mash the bag Day 5: Mash the bag Day 6: Add to the bag :1 C. flour 1 C. sugar and 1 C. cold milk. Mash the bag. Day 7: Mash the bag Day 8: Mash the bag Day 9: Mash the bag Day 10: Follow the directions below: 1. Pour the entire contents of the bag into a Non Metal Bowl. 2. Add 1 1/2 C. flour, 1 1/2 C. of sugar, 1 1/2 C. of milk 3. Measure out 4 separate batters (1 cup each) into 4 Ziplock (1 gallon bags). Keep a starter bag for yourself and give 3 to friends with a copy of the recipe. Note: If you keep a starter for yourself you will be baking every 10 days.

BACON JAM RECEIPE (one of many variations)


BACON JAM RECIPE (one of many variations)

• 3 pounds bacon
• 4 large yellow onions, peeled and thinly sliced
• 8 cloves garlic, smashed with the flat side of a knife or a pan and peeled
• 1 cup cider vinegar
• 1 cup packed light-brown sugar
• 1/2 cup pure maple syrup
• 1 1/2 cups very strong brewed black coffee
• 1 teaspoon freshly ground black pepper
1. Cut the bacon slices into one inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid.*
2. *Save the bacon drippings in the refrigerator. That’s too much flavor to trash!
3. Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low.
4. Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.
5. Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the dutch oven from the heat and let stand for 5 minutes.
6. Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the Bacon Jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month. Or pressure process and seal for longer term storage.
7. Can be served cold, room temperature or warmed.
The bacon jam could take up to 3 hours to reduce to a syrupy consistency. Just stick with it!

who knew??

from scratch club

Editor’s Note:I’m happy to announce a new {community voices} guest contributor, Swapper Becky H. Since Becky’s arrival here in Upstate NY, she has become a staple in the local food movement, becoming a KFF CSA Family and Farm Stand Crew Member and also attending FSC Academy classes and food swaps. Becky has had recent serious health issues which has seriously shifted her diet to a Paleo/WAPF type diet, while also having to manage her son’s life-threatening food allergies. I asked Becky to join the group to share her ongoing food journey through recipes, tips, and insight. First up, Becky shares her popular food swap recipe, Coconut Butter! Welcome Becky. -Christina

I am on a mission to simplify my life. It is a major lifestyle change that can be a two steps forward one step back process. My mantras right now are to eat real food and make it simple…

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The snaggled tooth beast…

Beware my child of the snaggled tooth beast
that sleeps til noon and makes his feast on Hershey bars and
cakes of yeast, and anyone around… So if you see him sneeze 3 times
say three silly rhymes, give up all saved up dimes or else… you’ll never be found…

LOL, I think that’s how that poem went… and it worked very well for my big brother with getting all our candy bars and dimes that we worked so hard for on Halloween,,,as he proclaimed it being purely and honestly for our own protection from this beast, When I think back on those day’s I laugh my butt off at how gullible we were as kids and I guess innocence played a huge part…Those were the day! My dog flossy would sleep under my bed and wait for my candy bag to fall off while tossing and turning in the middle of the night. And it worked every time! I’d wake up to a sick dog and wet rappers and half eaten candy all over the floor…right away I start screaming “HE ATE MY CANDAYYYYYY… FLOSSY ATE MY CANDAYYYYY” lol, Every year, every time! then my mom would spend weeks home remedying the dog for worms lol, You can’t forget those hard little masks with the little slits in the mouth that aggravated you to no end lol, mostly super hero costumes although I was a witch one year… My children are a lot smarter then I was. I tried the snaggled tooth poem on my daughter and she went straight to the Internet on me… talking about “MOM that’s an old poem used to con people out off their money and candy bars!” STOPPID! geez, I just wanted a candy bar! lol, this year we are throwing our teens a Halloween party, my sister and I…It should be loads of fun….

I’m a witch…

Prop 37

I’m new to building a self sufficient small food farm, However I stay informed in everything…California’s Proposition 37, which would require that genetically modified (G.M.) foods carry a label, has the potential to change the politics of food not just in California but nationally.

Got Milk? Make Cheese…

I got milk…lol, it came from a friends farm here in Delaware. So since it hasn’t gone through extensive pasteurization I’M MAKING CHEESE…. YUMMY! Here’s the recipe… http://heart-hands-home.blogspot.com/2011/01/homemade-mozzarella-cheese.html

Got Milk? Make Cheese…


She was Born in September of 1912, She saw world wars and lived through great depressions when the markets crashed. She survived segregation and bigotry and raised her Children to be extraordinary in spite of it all… she saw the landing on the Moon and the burlin wall come down, The first black President (questionable) but none the least… she had the Grand honor of welcoming four generations of her five children’s children…. what a grand event! At 100 we celebrated her life… She was the oldest living being in her county… She passed away on Oct.11th. She’s Ron’s Grandmother. I don’t want to take liberty and put her name out here but I feel the need to honor her… After all I’m following her and my mothers foot prints in this endeavor to the little strawberryrose homestead…. They were the true homesteaders and I have inherited their recipes not just with food but on life…They have passed the baton and I will do the same one day When it’s my time to say goodbye…

Oh Baby it’s cold outside…

I had to light the fire place today for the first time this fall… I love my fire place and it’s a must have for the new home…. I’ll even take a wood stove…. along with everything else I have on my plate today I’m squeezing in two loads of laundry and a pot of navy beans and smoked turkey neck bones…oh and corn bread! can’t forget that right?…Image