tag:blogger.com,1999:blog-70908029474374291992024-03-13T15:21:15.540-04:00Stephlin's Mountain <i>Diary of a (mountain) homesteading newbie!</i>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-7090802947437429199.post-62618709520019513012016-11-16T13:52:00.000-05:002016-11-30T11:37:48.192-05:00Homemade Appalachian Pimento Cheese (and a Book Review)<p><a href="http://amzn.to/2f0BKcI"><img title="victuals" style="float: right; display: inline" alt="victuals" src="https://lh3.googleusercontent.com/-2cueWshUHWQ/WCyn8jvxgOI/AAAAAAAAhTw/cyhFXrCf64k/victuals6.jpg?imgmax=800" width="368" align="right" height="480"></a>I've spent the last couple of months savoring and drooling over a new cookbook. Well, to be clear, this publication is part travelogue, part coffee-table style pictorial, and part cookbook. The short title is <strong>Victuals</strong>, which, in case you're like me and didn't know, is pronounced like <strong><em>vittles</em></strong>.</p><p>The full title is <a href="http://amzn.to/2f0BKcI" target="_blank">Victuals: An Appalachian Journey, with Recipes</a> – author being Ronni Lundy.</p><p>I recently moved to southern Appalachia, and was excited to get my hands on a copy for many of the same reasons written about in the Introduction:</p><blockquote><p>…[T]<em>he people of the southern Appalachian Mountains have been right about victuals all along. About the way you say them, the way you raise them, the way you cook them, keep them, and share them. About saving seeds, and working the land, and simmering pole beans, and making real cornbread. About the connections between earth and the table, and between the table and the people seated around it.</em></p></blockquote><p>Chapters include: <strong>R</strong>oots and Seeds, <strong>S</strong>alt of the Earth, <strong>C</strong>orn, <strong>B</strong>eans, <strong>A</strong>pple-achia, <strong>P</strong>reserving, and <strong>H</strong>usbandry. States mentioned and/or profiled include Kentucky, West Virginia, Virginia, Tennessee, North Carolina, Georgia, and South Carolina. The author travels to locations within these states to profile individuals, chefs, restaurants, and small farms and businesses who are keeping the history of southern Appalachia alive with their practices and products. With words, she weaves history, childhood memories, and present day reality together to paint images of the true story of the southern Appalachian Mountains and their people. The photographic images placed in between are breathtakingly beautiful, and they, too, tell the story.</p><p>Let me not forget the <strong>recipes</strong>! (I couldn't, if I tried.) Each chapter provides food preparation instructions that have been passed down for generations, and offers new twists on old – even forgotten – classics. This is not the type of cookbook that can be flipped through in one sitting. You will be salivating and wiping the drool from your mouth more than once -- maybe even every time you take a peek.</p><p><a href="https://lh3.googleusercontent.com/-mkQ_TnEr51E/WCyn-EPpHsI/AAAAAAAAhT0/FQjNwDbS0lY/s1600-h/100_83044.jpg"><img title="100_8304" style="float: right; display: inline" alt="100_8304" src="https://lh3.googleusercontent.com/-dL9T0ME9PGo/WCyn_Ou34CI/AAAAAAAAhT4/2nQsKzdfSwk/100_8304_thumb1.jpg?imgmax=800" width="240" align="right" height="225"></a>Recipes range from the simple to the elaborate, yet everything is doable. I'm going to share here a simple recipe from the book for homemade <strong>Pimento Cheese</strong>, which is part of the more elaborate recipe for <em>Lisa Donovan's Pimento Cheese Nabs</em>, described as a cracker snack "for every mountain pickup truck driver's glove compartment emergency ration."</p><p>All you have to do is mix all the ingredients together well. It's delicious on a sandwich right away, but if you could let it sit in the refrigerator for some hours or a day, you'd get an even better treat for your taste buds.</p><p><strong>Ingredients:</strong></p><ul><li>1/2 cup mayonnaise<br />
<li>3 oz. finely shredded sharp cheddar cheese<br />
<li>3 oz. finely shredded mild cheddar cheese<br />
<li>1 (2 oz.) jar pimentos, strained<br />
<li>1 tsp Worcestershire sauce<br />
<li>1 tsp finely grated yellow onion (<a href="http://amzn.to/2f4SBOx">grater I use</a>) <br />
<li>1/4 tsp cayenne pepper</li><br />
</ul><p><a href="https://lh3.googleusercontent.com/-69AF5umDWIY/WCyoAt2S8jI/AAAAAAAAhT8/D6PJBN35Jfw/s1600-h/Pimento-Cheese7.jpg"><img title="Pimento Cheese" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Pimento Cheese" src="https://lh3.googleusercontent.com/-ls7fd0O2Wac/WCyoBmkoXVI/AAAAAAAAhUA/TTc9J_2dw14/Pimento-Cheese_thumb4.jpg?imgmax=800" width="640" height="360"></a></p><p><a href="https://lh3.googleusercontent.com/-ukYFKcibSxY/WCyoCyEMRyI/AAAAAAAAhUE/vWqXigO86qs/s1600-h/100_83095.jpg"><img title="100_8309" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_8309" src="https://lh3.googleusercontent.com/-Ex1WB6pS2Ew/WCyoD9arljI/AAAAAAAAhUI/BiwdHFvUfRY/100_8309_thumb2.jpg?imgmax=800" width="640" height="443"></a></p><p><a href="http://amzn.to/2f0BKcI" target="_blank">More about <i>Victuals: An Appalachian Journey, with Recipes</i> via Amazon.</a><br><a href="http://www.ronnilundy.com/">More about the author, Ronnie Lundy.</a><br>I received this book from <a href="http://www.bloggingforbooks.org/">Blogging for Books</a> for this review. The words and opinions here are all my own.<br>Shared at <a href="http://patandcandy.com/coffee-conversation-120-tori-cole/" target="_blank">Coffee and Conversation</a>, <a href="http://feedingbig.com/this-is-how-we-roll-thursday-link-party-90.html" target="_blank">This is How We Roll</a>, <a href="http://blogghetti.com/2016/11/happiness-is-homemade-link-party-148.html" target="_blank">Happiness is Homemade</a>, and <a href="http://www.classicalhomemaking.com/2016/11/the-homemaking-party-dream-come-true.html" target="_blank">The Homemaking Party</a>.</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com0tag:blogger.com,1999:blog-7090802947437429199.post-3478610992685977052016-10-30T07:14:00.000-04:002016-11-03T21:18:28.490-04:00Small Batch Canning in an RV (a Couple of Tips)<p><a href="https://lh3.googleusercontent.com/-NrlAQ1tdCZk/WBVIvNFwXuI/AAAAAAAAhCk/xK8DVh8x_4Q/s1600-h/Yes%252520You%252520Can%252521%25255B4%25255D.png"><img title="Yes You Can!" style="float: right; display: inline" alt="Yes You Can!" src="https://lh3.googleusercontent.com/-eWohl7LlHQA/WBVIwYevcKI/AAAAAAAAhCo/sUHcV-2QGNc/Yes%252520You%252520Can%252521_thumb%25255B2%25255D.png?imgmax=800" width="320" align="right" height="480"></a>I'm sort of ashamed to admit I did not do any canning this past summer. Since living in the RV full time, the thought of getting out my <a href="http://amzn.to/2e9zKBJ" target="_blank">big water bath canner</a>, and probably having to use every burner on the stove to really heat that much water properly was a little daunting. Not to mention, the idea of gas just flying out of my tank made me cringe a bit.</p><p>Yesterday, however, I made a pleasant discovery. Small batch water bath processing was surprisingly a breeze.</p><p><strong>Yes, you <em>can</em> can in an RV!</strong></p><p>Did you see <a href="http://stephlinsmountain.blogspot.com/2016/10/crockpot-apple-butter-tis-season.html" target="_blank">yesterday's post about crockpot apple butter</a>? If not, you should go check it out. That recipe and product is what I used for this canning project.</p><p>A couple of tips for water bath canning in an RV:</p><p>1. <strong>Think deep instead of wide.</strong> A <a href="http://amzn.to/2e9FTOd" target="_blank">tall stock pot</a> works beautifully. I have one in storage that measures 8 1/2 inches high (tall, deep) and 9 inches across. I easily processed 4 half pint jars. They were the tall slender jars, as opposed to the short fat jars. I'm confident 3-4 whole pint jars would fit easily.</p><p>2. <strong>A wash cloth in the bottom of the pot</strong> is enough to keep your jars from sliding about and / or clanking against each other. No raised wire basket necessary!</p><p><a href="https://lh3.googleusercontent.com/-tK5K3IHxAkg/WBVIxtpgGpI/AAAAAAAAhCs/ss0vr6dgT44/s1600-h/100_8214%25255B6%25255D.jpg"><img title="100_8214" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_8214" src="https://lh3.googleusercontent.com/-rAUXU8C-vZc/WBVIzH22DyI/AAAAAAAAhCw/V7Tm1-3MA3s/100_8214_thumb%25255B3%25255D.jpg?imgmax=800" width="573" height="768"></a></p><p align="center">This is the type of half-pint jar I was using. The <a href="http://amzn.to/2eQnu7s" target="_blank">quilted jelly jar</a>, I believe it's called.</p><p align="center"><a href="https://lh3.googleusercontent.com/-I69r8-YXxWo/WBVI0hNjccI/AAAAAAAAhC0/X-_5WcK9d6U/s1600-h/100_8221%25255B5%25255D.jpg"><img title="100_8221" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_8221" src="https://lh3.googleusercontent.com/-f1_wNNGzOUg/WBVI2uhgm6I/AAAAAAAAhC4/PhvMyLjW72w/100_8221_thumb%25255B2%25255D.jpg?imgmax=800" width="572" height="768"></a></p><p align="center">Here you can see the small space, and how a more typical water bath canner would take up almost my entire stovetop!<br />
Think deep instead of wide.</p><p align="center"><a href="https://lh3.googleusercontent.com/-ifEjrXvudMk/WBVI44YPxYI/AAAAAAAAhC8/d86k1iEkI4U/s1600-h/100_8216%25255B5%25255D.jpg"><img title="100_8216" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_8216" src="https://lh3.googleusercontent.com/--a2ODx6-x0w/WBVI8m0z72I/AAAAAAAAhDA/-wyfucBmPzA/100_8216_thumb%25255B2%25255D.jpg?imgmax=800" width="539" height="480"></a></p><p align="center">Hopefully use can see the <a href="http://amzn.to/2f1falF" target="_blank">wash cloth</a> in the bottom of the pot.<br />
It's thin enough to not take up too much space, yet does a fine job of keeping the jars stable.</p><p align="center"><a href="https://lh3.googleusercontent.com/-clNc5WWtMbU/WBVI-a7yemI/AAAAAAAAhDE/7cI2Z6RtoE8/s1600-h/100_8224%25255B5%25255D.jpg"><img title="100_8224" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_8224" src="https://lh3.googleusercontent.com/-nGE4rp1fYSY/WBVJAgtsJxI/AAAAAAAAhDI/SDurvbnCgYs/100_8224_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="333"></a></p><p align="center">All done! Four pings before I even got my camera ready. Yes, you <em>can</em> can in an RV.</p><p align="left">I'll save the big batches for the open fire outside, though. I'll be attempting that next season (I hope).</p><p><i>Shared at <a href="http://blogghetti.com/2016/10/happiness-is-homemade-link-party-145.html" target="_blank">Happiness is Homemade</a>, <a href="http://www.inlinkz.com/new/view.php?id=672486" target="_blank">Tasty Tuesdays</a>, and <a href="http://thethriftycouple.com/2016/11/03/thrifty-thursday-link-party-126/" target="_blank">Thrifty Thursday</a>.</i></p><p><script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&storeId=stephaniesgeneal&adInstanceId=578793f2-264e-4eee-a8c5-6e3addd0b376"></script></p><p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs' tails wag. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p><p align="left">From my mountaintop cannery to yours!</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com0tag:blogger.com,1999:blog-7090802947437429199.post-46759284866800606082016-10-29T16:57:00.000-04:002016-11-01T12:28:59.074-04:00Crockpot Apple Butter – 'Tis the Season!<p><a href="https://lh3.googleusercontent.com/-zB9NP5C_tOM/WBULjD2a6LI/AAAAAAAAhBU/MuhzBgYPS9Q/s1600-h/100_8199%25255B5%25255D.jpg"><img title="100_8199" style="float: right; display: inline" alt="100_8199" src="https://lh3.googleusercontent.com/-GmahFlGcHKw/WBULk3WYGwI/AAAAAAAAhBY/Nxgpw_AVea0/100_8199_thumb%25255B2%25255D.jpg?imgmax=800" width="640" align="right" height="446"></a><em>There won't be a lot of typing for this post, since I'll be letting the photos do the talking for me…</em></p><p>Folks, now's the time! The apples are at their peak, in both freshness <strong>and price</strong>, and the fall flavors are calling your name. If your <a href="http://amzn.to/2f0Nv4n" target="_blank">crockpot</a> doesn't already have a spot on the counter, shove some stuff aside and bring her out.</p><p>This apple butter recipe is so stinkin' easy! The crockpot does most of the work. All you have to do is prepare the apples, watch, stir, and wait. And, believe me, waiting will be the hardest part.</p><p><a href="https://lh3.googleusercontent.com/-R1-KuPDTV-w/WBULmy7dodI/AAAAAAAAhBc/1ItYOlfYJsw/s1600-h/100_8201%25255B7%25255D.jpg"><img title="100_8201" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_8201" src="https://lh3.googleusercontent.com/-ATToAxt3YMc/WBULoCnRcFI/AAAAAAAAhBg/QTMEV_QFqQ0/100_8201_thumb%25255B4%25255D.jpg?imgmax=800" width="601" height="480"></a></p><p>Peeling and slicing the apples is a little annoying, I'll admit, but even with just my <a href="http://stephlinsmountain.blogspot.com/2016/09/the-humble-apple-wedger-corer.html" target="_blank">humble apple wedger and corer</a>, it wasn't too bad. If you have a <a href="http://amzn.to/2f0y8ci" target="_blank">peeler-slicer-corer</a>, you are way ahead in the game. But no matter what you use, the time it takes to get these slices of sweetness in the crockpot is <strong>so</strong> worth it.</p><p><a href="https://lh3.googleusercontent.com/-jy_oC-js9ys/WBULp1gvpnI/AAAAAAAAhBk/RkTUQ3F4cjc/s1600-h/100_8202%25255B5%25255D.jpg"><img title="100_8202" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_8202" src="https://lh3.googleusercontent.com/-7_FiuQ8jMx0/WBULrIhfw7I/AAAAAAAAhBo/ypTcvdt2NrY/100_8202_thumb%25255B2%25255D.jpg?imgmax=800" width="559" height="480"></a></p><p>Just a few autumn spices is all you need to add to your apples. Cinnamon and nutmeg just scream fall, don't they?</p><p><a href="https://lh3.googleusercontent.com/--qPIskt9HRg/WBULtVY3ZuI/AAAAAAAAhBs/U7tcq-a1Ax4/s1600-h/100_8204%25255B5%25255D.jpg"><img title="100_8204" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_8204" src="https://lh3.googleusercontent.com/-Xe6IEkxbgMg/WBULvOL4mUI/AAAAAAAAhBw/2tyo42gRltY/100_8204_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="439"></a></p><p><a href="https://lh3.googleusercontent.com/-Dv6j7c59f_M/WBULwnsgmiI/AAAAAAAAhB0/mO66BuQZSho/s1600-h/100_8203%25255B5%25255D.jpg"><img title="100_8203" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_8203" src="https://lh3.googleusercontent.com/-nAcYJSFDzss/WBULyEc2JRI/AAAAAAAAhB4/lSHmvj1-iCA/100_8203_thumb%25255B2%25255D.jpg?imgmax=800" width="584" height="768"></a></p><p>I highly recommend sitting your slow cooker next to a window with a wondrous view of the fall colors outside. It adds to the mood the aromatherapy coming from the crockpot creates.</p><p><a href="https://lh3.googleusercontent.com/-8rUddg8rQlw/WBULzpMWlcI/AAAAAAAAhB8/DAGdwIx3HZk/s1600-h/100_8213%25255B5%25255D.jpg"><img title="100_8213" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_8213" src="https://lh3.googleusercontent.com/-SzAVopFzjU8/WBUL0hT5XMI/AAAAAAAAhCA/plkQh0cx_P8/100_8213_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="390"></a></p><p>When it's all done, ladle the thick, dark, sweet goodness into jars. You can freeze or can them for later. But don't forget to leave some out for slathering on some biscuits right away! And if you're so inclined, put some back for Christmas gifts. (Recipe after one more enticing image.)</p><p><a href="https://lh3.googleusercontent.com/-LqtVMaMTdDI/WBUL2HRoJXI/AAAAAAAAhCE/_EFZCiHZTf8/s1600-h/100_8218%25255B5%25255D.jpg"><img title="100_8218" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_8218" src="https://lh3.googleusercontent.com/-mg0ZCXQxwEE/WBUL3uNg87I/AAAAAAAAhCI/m0sajzFQKtY/100_8218_thumb%25255B2%25255D.jpg?imgmax=800" width="641" height="768"></a></p><p><strong>Crockpot Apple Butter Recipe</strong><br />
Adapted from <a href="http://www.simplycanning.com/canning-apple-butter.html" target="_blank">recipe at Simply Canning</a>.</p><p><a href="https://lh3.googleusercontent.com/-90xjkVa6Sao/WBUL5d543wI/AAAAAAAAhCM/yKhEy0I7gLg/s1600-h/100_8219%25255B5%25255D.jpg"><img title="100_8219" style="float: right; display: inline" alt="100_8219" src="https://lh3.googleusercontent.com/-yckbIeJowp0/WBUL6vJ7DII/AAAAAAAAhCQ/Eng5LOQGSGk/100_8219_thumb%25255B2%25255D.jpg?imgmax=800" width="551" align="right" height="480"></a>*I used a 5-quart slow cooker, filled to the brim with sliced apples. Adjust your additives, based on the size of your crockpot.</p><p><u>Ingredients</u></p><ul><li>apples – peeled, cored, and sliced (I used fresh from the orchard, Fuji apples; any on the sweet side variety will work)<br />
<li>1 – 1 1/2 cups white granulated sugar<br />
<li>1 tsp cinnamon<br />
<li>1/4 tsp freshly ground nutmeg<br />
<li>1/4 tsp <a href="http://www.iherb.com/himalasalt-pink-sea-salt-refillable-grinder-4-oz-113-g/33396?rcode=kzr949" target="_blank">kosher salt</a></li></ul><p><u>Directions</u></p><p>Peel, core, and slice apples – enough to completely fill your crockpot.</p><p>Mix together sugar, cinnamon, nutmeg, and salt in a separate bowl. Pour over top of apples.</p><p>Cover and cook on low for 12 – 24 hours. (I know that's a huge gap in time, but it really depends on how juicy your apples are, and how low your crockpot cooks.) Stir occasionally. Once the apples have broken down, you can take the lid off or leave it off-center so steam can escape. Still stir occasionally, but now use a whisk.</p><p>As the hours slip by, the apple butter will thicken and become a deep, dark color. You'll know it's done when any "watery-ness" has been absorbed or escaped. Turn off heat when the apple butter is at your desired consistency.</p><p>[Note: I know it's tempting to crank the temperature up to high to speed up the cooking process. But be careful! The apple butter could easily scorch on the bottom, and it most certainly will splatter as it thickens.]</p><p>Your apple butter will last about a month in the refrigerator. You can also freeze it for up to six months, or can it for your pantry with a 10 minute processing time (pints and half-pints) in a boiling water bath. Just so you have an idea how far it cooks down, my five quarts of sliced apples gave me a little over 6 half-pints of butter.</p><p><i>Shared at <a href="http://www.sunnysimplelife.com/2016/10/saturday-blog-link-party-1029.html" target="_blank">Simple Saturdays</a>, <a href="http://rootedinthyme.blogspot.com/2016/10/packer-orchards-bakery-farm-place-in.html" target="_blank">Simple & Sweet Fridays</a>, <a href="http://blogghetti.com/2016/10/happiness-is-homemade-link-party-145.html" target="_blank">Happiness is Homemade</a>, and <a href="http://www.inlinkz.com/new/view.php?id=672486" target="_blank">Tasty Tuesdays</a>.</i></p><p><script type="text/javascript">
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</script><script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script></p><p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs' tails wag. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p><p>From my buttery mountaintop to yours!</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com0tag:blogger.com,1999:blog-7090802947437429199.post-78804528303801684532016-10-27T00:16:00.000-04:002016-11-01T12:31:03.909-04:00Parmesan Mashed Potato Pancakes (Leftover Makeover)<p><a href="https://lh3.googleusercontent.com/-eX2iCzHWUlQ/WBF9eaUqjOI/AAAAAAAAg_Q/YWdVLQzgXZ0/s1600-h/Use%252520it%252520Up%252521%25255B5%25255D.png"><img title="Use it Up!" style="float: right; display: inline" alt="Use it Up!" src="https://lh3.googleusercontent.com/-N803aM0NEpE/WBF9gOIdyCI/AAAAAAAAg_U/WVp2FZlOfSU/Use%252520it%252520Up%252521_thumb%25255B3%25255D.png?imgmax=800" width="160" align="right" height="240"></a>I like potatoes. Just about any way you make 'em, I'll probably eat 'em. But I'm especially partial to <a href="http://stephlinsmountain.blogspot.com/2016/05/the-oldest-youngest-woman-mothers-day.html" target="_blank">Grandma Logue</a>'s mashed potatoes. So smooth and creamy, I can just taste them.</p><p>Right now.</p><p>Mouth watering as I type.</p><p>Her "secret" is evaporated milk. But try as I might, I never get them quite right. Consequently, I always make more mashed potatoes than I eat.</p><p>Since I know I'm not the only one with this occasional predicament, I'd like to share with you a way to use up those leftover mashed potatoes. You might call it a <em>leftover makeover</em>.</p><p><strong>Parmesan Mashed Potato Pancakes</strong></p><p><a href="https://lh3.googleusercontent.com/-ueK3-jezb7s/WBF9iOHCAeI/AAAAAAAAg_Y/Lbg6261Mc0U/s1600-h/100_8210%25255B6%25255D.jpg"><img title="100_8210" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_8210" src="https://lh3.googleusercontent.com/-ePvLij8ruF4/WBF9kcbB3PI/AAAAAAAAg_c/gfc5gtrCzuM/100_8210_thumb%25255B3%25255D.jpg?imgmax=800" width="853" height="768"></a></p><p>Some people eat them for breakfast. Can't say I blame them. Sounds good to me. Tonight I made them to go with our dinner of Italian dressing marinated baked chicken breasts.</p><p>I added parmesan cheese, onion, and freshly ground black pepper to our leftover mashed potatoes. Minutes in the <a href="http://amzn.to/2eSRj7A" target="_blank">nonstick skillet</a> resulted in a slightly crunchy outside, with a smooth and creamy middle. The crust reminded me of a tater tot. YUM!</p><p><strong>Recipe for Parmesan Leftover Mashed Potato Pancakes</strong></p><p><u><a href="https://lh3.googleusercontent.com/-4Is8k55dwhY/WBF9l4L4HGI/AAAAAAAAg_g/TOTl-ZO2Bzk/s1600-h/100_8206%25255B3%25255D.jpg"><img title="100_8206" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_8206" src="https://lh3.googleusercontent.com/-3mGf-c6yKug/WBF9nM93N1I/AAAAAAAAg_k/Ux4m5Eid3xQ/100_8206_thumb.jpg?imgmax=800" width="244" align="right" height="166"></a>Ingredients</u><ul><li>3 cups prepared (leftover) mashed potatoes<br />
<li>2/3 – 3/4 cup freshly grated parmesan cheese<br />
<li>2 tbsp finely diced yellow onion<br />
<li>freshly ground black pepper, to taste<br />
<li>1 egg<br />
<li>1/4 – 1/2 cup all-purpose flour<br />
<li>vegetable oil, for frying<br />
<li><a href="http://www.iherb.com/himalasalt-pink-sea-salt-refillable-grinder-4-oz-113-g/33396?rcode=kzr949" target="_blank">kosher salt</a>, for sprinkling</li></ul><p><u>Procedure</u> <ol><li>Combine mashed potatoes, cheese, onion, black pepper, egg, and flour in a large bowl. Mix together. (Today, I used a bit over a 1/4 cup of flour. The consistency of your mashed potatoes will have an impact on the amount of flour used.)<br />
<li>Heat vegetable oil (enough to cover bottom of pan) in a large nonstick skillet over medium heat.<br />
<li>Drop mashed potato pancake batter by rounded tablespoonful into pan. They will spread some on their own, or you can help them out a bit with the spoon.<br />
<li>Fry in batches until golden brown, approximately 4 minutes per side. Don't overcrowd the pan, and try not to flip too soon.<br />
<li>Transfer mashed potato pancakes to draining rack, or a paper towel lined plate. Immediately sprinkle with kosher salt.</li></ol><p><i>Shared at <a href="http://organized31.com/2016/10/roll-link-party-87.html" target="_blank">This is How We Roll</a> and <a href="http://www.inlinkz.com/new/view.php?id=672486" target="_blank">Tasty Tuesdays</a>.</i></p><p><script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&storeId=stephaniesgeneal&adInstanceId=d2d8ded3-4ee3-4815-a68a-2ef7b48c1aa9"></script></p><p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs' tails wag. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p><p>From my mountaintop to yours!</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com0tag:blogger.com,1999:blog-7090802947437429199.post-42364731272257307092016-09-07T13:45:00.000-04:002016-09-28T12:44:07.928-04:00Homemade Smoky Taco Seasoning Recipe (and a Reminder)<p><a href="https://lh3.googleusercontent.com/-OV7SV4RcNYg/V9BOi7FqhfI/AAAAAAAAgh8/jCF-Yk0we2I/s1600-h/Homemade%252520Taco%252520Seasoning%25255B4%25255D.png"><img title="Homemade Taco Seasoning" style="float: right; display: inline" alt="Homemade Taco Seasoning" src="https://lh3.googleusercontent.com/-ZNoCiS5yb3g/V9BOkf-EFOI/AAAAAAAAgiA/DxHLJnC2-zU/Homemade%252520Taco%252520Seasoning_thumb%25255B2%25255D.png?imgmax=800" width="320" align="right" height="480"></a>There are a million places on the web to find a taco seasoning recipe.</p><p>Seriously. I just <a href="https://www.google.com/#q=homemade+taco+seasoning" target="_blank">googled</a> "homemade taco seasoning" – without the quotes -- and received <em>about 1,170,000 results</em> in 0.64 seconds (thank-you-very-much).</p><p>So this post is not so much about the recipe (<strong>though one does follow</strong>). It's more about the reminder. Why do many of us go out and buy a packet of taco seasoning, when we can make it ourselves? Wasting that dollar, when we all know those dollars add up. I know I'm guilty of it. If you're like me, you probably already have the spices needed to make taco seasoning sitting in your pantry. If not, the one you might be missing is worth the small investment even if you only cook at home a few times a week – the ingredients are <strong>not</strong> uncommon or rare. And you can control the heat. And the salt.</p><p>And the smoke.</p><p>Yep. I typed <strong>smoke</strong>. You see, the only paprika (a needed ingredient for taco seasoning) I had in the pantry was <em>smoked</em> paprika. But I went with it! And it was good! So don't be scared if that's all ya got. It works, too.</p><p><strong>Homemade Taco Seasoning</strong> (Smoky or Not)</p><p>The following makes about the same amount as in one of the store-bought packets. I only needed a tablespoon, so cut it in half, and still had a bit extra. Credit to <em><a href="http://www.foodrenegade.com/homemade-taco-seasoning/" target="_blank">Food Renegade</a></em> for the recipe.</p><ul><li>1 Tbsp chili powder</li>
<li>1/4 tsp garlic powder</li>
<li>1/4 tsp onion powder</li>
<li>1/4 tsp red pepper flakes</li>
<li>1/4 tsp dried oregano</li>
<li>1/2 tsp paprika (smoky or not!)</li>
<li>1 1/2 tsp ground cumin</li>
<li>1 tsp kosher salt</li>
<li>1 tsp black pepper (optional; I just gave the grinder a couple of turns)</li></ul><p>Mix it all together and store in an airtight container. If you'd like to make a bigger batch, visit the link above for a quintupled recipe.</p><p><a href="https://lh3.googleusercontent.com/-HrWlSI0tAu8/V9BOmIpW7uI/AAAAAAAAgiE/pKMYCD4RrAc/s1600-h/100_8122%25255B6%25255D.jpg"><img title="100_8122" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="100_8122" src="https://lh3.googleusercontent.com/-L09BSxJ0Wjg/V9BOnQFTz-I/AAAAAAAAgiI/nvb2weKKHXY/100_8122_thumb%25255B3%25255D.jpg?imgmax=800" width="640" height="480"></a></p><p>Stay tuned for a recipe using this homemade taco seasoning!</p><script type="text/javascript">
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<p><i>Shared at <a href="http://patandcandy.com/coffee-conversation-110-yes-can-get-shape-c2k-training/" target="_blank">Coffee and Conversation</a>, <a href="http://organized31.com/2016/09/roll-link-party-80.html" target="_blank">This is How We Roll</a>, and <a href="http://www.inlinkz.com/new/view.php?id=662126" target="_blank">Happiness is Homemade</a>.</i></p><p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs' tails wag. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p><p>From my smoky mountaintop to yours!</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com4tag:blogger.com,1999:blog-7090802947437429199.post-1610207428089972512016-08-30T15:11:00.000-04:002016-09-04T08:54:54.565-04:00How to Hand-Wash a Crocheted Blanket (in an RV)<p><a href="https://lh3.googleusercontent.com/-GlTq-r1J8YY/V8XPHhAnM_I/AAAAAAAAgb0/gBTsPPpKmIw/s1600-h/100_8093%25255B5%25255D.jpg"><img title="100_8093" style="float: right; display: inline" alt="100_8093" src="https://lh3.googleusercontent.com/-922HC5IM_fg/V8XPbimQxpI/AAAAAAAAgb4/aup0LoPsXVU/100_8093_thumb%25255B2%25255D.jpg?imgmax=800" width="361" align="right" height="480"></a>Today is laundry day. (Oh, joy. Right?) We don't have a washer and/or dryer in the RV. I hope to one day have an outdoor washing area to do the bulk by hand (I dream of having <a href="http://amzn.to/2bQ1Elt" target="_blank">this wringer</a>), but that is not our situation at this time. So I go to a local laundromat. The cost for a "regular" load is $3.50 to wash and $1.00 to $1.50 to dry. Since there's just two of us, we can usually get away with just one load a week for our everyday clothes, but anything such as sheets and bed quilts require an additional load (and an additional $5).</p><p>I'm pretty diligent with the bed sheets and top quilts, but have to admit the other blankets aren't getting the attention they deserve. One of my crocheted blankets is now crying for that attention. It's pretty dingy and smells a lot like dog.</p><p>Here's where I interrupt the flow and share about my heirloom crocheted blankets: I have six of them, all handmade for me by my grandmother. The first one I remember receiving was very frilly and girly – light and bright pastel colors with one whole side being tasseled. I still adore it. It's in my mother's storage right now, and unfortunately does have a small hole in it. I might have gotten that one while in elementary school; can't quite remember.</p><p>The next one is the one I washed today – a simple purple and white. She made that one for me when purple was my favorite color. It's easily over 25 years old, maybe even well over. I know that, because the one I consider most elegant is the rose and white squared one she made for my high school graduation (25 years ago). Since then, she has made me a Christmas red and green, and a <a href="http://amzn.to/2cp6jwN" target="_blank">Denver Broncos</a> white-orange-blue (about 17 years ago). She also made my guy one for his <a href="http://amzn.to/2byyCsU" target="_blank">Tampa Bay Buccaneers</a> obsession. (Are you ready for some football?)</p><p>Here's a few stuffed in the linen storage area. Not the best picture, but I was too lazy to get them all out.</p><p><a href="https://lh3.googleusercontent.com/-p3vNJTe0gS8/V8XPdpPcvLI/AAAAAAAAgb8/6Ve_yfrI6eg/s1600-h/100_8094%25255B6%25255D.jpg"><img title="100_8094" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="100_8094" src="https://lh3.googleusercontent.com/-quLwBE-YBH8/V8XPe_0gb-I/AAAAAAAAgcA/ctVdmN3jsuA/100_8094_thumb%25255B3%25255D.jpg?imgmax=800" width="567" height="480"></a></p><p><strong>Back to the hand-washing a crocheted blanket exercise.</strong> It's a good idea to know what kind of yarn was used before washing. Using hot water can cause shrinkage in some materials. The common <a href="http://amzn.to/2ccwaqD" target="_blank">acrylic yarn</a> can be machine washed on a gentle cycle and tumble dried with low heat. (I used to do that before we shrunk our living space down to an RV.) If you have no idea the yarn make-up, use cold water.</p><p><em>But let me add, in my humble opinion, I think crocheted items should always be hand-washed if at all possible. You <strong>can</strong> tell a noticeable difference in the yarn -- a weakening -- after agitation. (Maybe a front load machine wouldn't be as bad?)</em></p><p>Decide what (clean) basin you want to use and put your blanket in it. A bathtub would be great. I used the RV shower / tiny tub. Fill with water at the proper temperature until the blanket is submerged. Add mild detergent. (I used dish liquid – not a lot is required.)</p><p>Agitate the blanket for a bit – swish it around, turn it over – and let it soak for 15 to 30 minutes. Today, I soaked mine for 25 minutes because I got sidetracked with something else. The following image is embarrassing, but I'll share anyway – I call it "time + grime + dog."</p><p><a href="https://lh3.googleusercontent.com/-QLYee-i2M_I/V8XPgLGyewI/AAAAAAAAgcE/33VE10TExyI/s1600-h/100_8097%25255B5%25255D.jpg"><img title="100_8097" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="100_8097" src="https://lh3.googleusercontent.com/-lwvjiT0ITbM/V8XPhX1ITXI/AAAAAAAAgcI/hrlo7jGv1qc/100_8097_thumb%25255B2%25255D.jpg?imgmax=800" width="447" height="480"></a></p><p>After the swishing and soaking, you'll be ready to rinse. Drain, refill with cold water, and repeat at least a couple of times. I did that three times today, making sure no dirty soapy water was left attached to the blanket. I don't know if you can see it here, but there was a noticeable difference when done. I am very pleased with the results!</p><p><a href="https://lh3.googleusercontent.com/-ofpEHXf1ULw/V8XPjHy_1dI/AAAAAAAAgcM/bKB-xXrfJu4/s1600-h/Handwashing%252520Crochet%252520Blanket%252520and%252520Feeding%252520Hummingbirds%25255B6%25255D.jpg"><img title="Handwashing Crochet Blanket and Feeding Hummingbirds" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Handwashing Crochet Blanket and Feeding Hummingbirds" src="https://lh3.googleusercontent.com/-ncfYjPR2bTI/V8XPk-5dENI/AAAAAAAAgcQ/yhUwWSzjXpo/Handwashing%252520Crochet%252520Blanket%252520and%252520Feeding%252520Hummingbirds_thumb%25255B3%25255D.jpg?imgmax=800" width="480" height="768"></a></p><p>After the washing and rinsing is complete, the best way to dry is with the blanket laying flat. [Note: if hand-washing and drying crocheted clothing, always lay it flat. You'll want to re-shape it and leave it in that position until dry. Hanging is a no-no.]</p><p>This particular blanket is approximately 5 feet wide and 6 feet long. I do not have a suitable place to lay it flat until dry. So I'm breaking the rules and hanging it. Regardless of to where you move it, be prepared. Your crocheted blanket is going to be super-heavy. I gathered mine up, hugged it to my chest – soaking my shirt – and yelled at the dogs to get out of the way, as I ran the 20 feet -- drip, drip, dripping -- to the outdoors and a towel I placed on a table. Never you mind the fact that I had an empty laundry basket sitting right there (from the laundry I did earlier) I could have used. Hopefully you'll have more sense than I.</p><p>Expect drying time to be at least 24 hours. Mine has been hanging for a couple of hours and is still dripping. But I think it's definitely worth the time (and mere pennies) to do it yourself and preserve your handmade item. If you follow these simple steps, I think you'll be pleased with your freshly cleaned crocheted blanket.</p><p><a href="https://lh3.googleusercontent.com/-db3ad8qV9wY/V8XPm7NpjyI/AAAAAAAAgcU/3wGRUHAw-_E/s1600-h/100_8104%25255B5%25255D.jpg"><img title="100_8104" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="100_8104" src="https://lh3.googleusercontent.com/-RW8mqQCLVYM/V8XPpMJZsCI/AAAAAAAAgcY/YTL473-1OMs/100_8104_thumb%25255B2%25255D.jpg?imgmax=800" width="555" height="768"></a></p><p><i>Shared at <a href="http://lindaslunacy.com/2016/08/making-a-home-homemaking-linky-230/" target="_blank">Making a Home Linky</a>, <a href="http://wondermomwannabe.com/roll-thursday-79/" target="_blank">This is How We Roll</a>, and <a href="http://blogghetti.com/2016/09/happiness-is-homemade-link-party-137.html" target="_blank">Happiness is Homemade</a>.</i></p><p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs' tails wag. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p><p>From my (rule-breaker) mountaintop to yours!</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com0tag:blogger.com,1999:blog-7090802947437429199.post-80613779645761102402016-08-01T16:28:00.002-04:002016-08-09T22:28:04.032-04:00The More of Less: A Book Review<p><a href="http://amzn.to/2agsSxn" target="_blank"><img title="moreofless" style="float: right; display: inline" alt="moreofless" src="https://lh3.googleusercontent.com/-66MZN2QMgfk/V5-u_jTYyKI/AAAAAAAAgJs/r7KGaHdYl9g/moreofless%25255B5%25255D.jpg?imgmax=800" width="339" align="right" height="480"></a>I'd say we joined the minimalist movement (without the label) some time in 2014. We went hardcore February 2015 when we got rid of 80% of what we owned and moved into a pop-up camper. A few months later, we increased our living space to a whopping 250 square feet and got rid of 10% more.</p><p>So you might say I was already a convert before I started reading <a href="http://amzn.to/2agsSxn" target="_blank">The More of Less</a> by Joshua Becker. Even so, not far into the book, I was still a bit surprised at some of the stats he threw at me:</p><blockquote><p>In America, we consume twice as many material goods as we did fifty years ago. Over the same period, the size of the average American home has nearly tripled, and today that average home contains about three hundred thousand items. On average, our homes contain more televisions than people. And the US Department of Energy reports that, due to clutter, 25 percent of people with two-car garages don't have room to park cars inside and another 32 percent have room for only one vehicle. Home organization, the service that's trying to find places for all our clutter, is now an $8 billion industry, growing at a rate of 10 percent each year. And still one out of every ten American households rents off-site storage – the fastest growing segment of the commercial real-estate industry over the past four decades.</p></blockquote><p>And the more I read, the more I realized I was <strong>not</strong> a minimalist. I say that because -- even though we got rid of so. much. stuff. – it was fairly easy. I wanted to downsize, get my bills lowered as much as possible, and move to the mountains. So I did. (Thank-you, God, for making my dream come true.)</p><p>But after living this way for more than a year, I realize there are <em>still</em> things I held on to that haven't been touched in months. I <em>still </em>own clothes I haven't worn. Originally, my end goal was to make a move, not intentionally live with less. Does that make sense?</p><p align="center"><font color="#400080">"If we want to recalibrate to a lower level of accumulation and stay there,<br />
we need to replace our culturally inspired greed with self-cultivated gratitude<br />
about what we have." – Joshua Becker</font></p><p>This book has given me a renewed sense of purpose in getting rid of the unnecessary extras. Mr. Becker, who also created the <em><a href="http://www.becomingminimalist.com/becoming-minimalist-start-here/" target="_blank">Becoming Minimalist blog</a></em>, does not simply share his experiences in living the minimalist lifestyle. He also shares <strong><em>why</em></strong> minimalism might be right for you, and <strong><em>how</em></strong> to go about your journey toward your version. He doesn't shy away from sharing how his faith plays a role, and he even offers troubleshooting and maintenance tips to help power through the process.</p><p>If you're looking for clarity in deciding if the minimalist life is for you, or if you just need some help getting rid of those last ten items, I recommend reading <a href="http://amzn.to/2agsSxn" target="_blank">The More of Less</a>. Even if you come out the other end thinking minimalism is a bit extreme and not for you, I'll bet you'll also have a greater sense of intention when deciding on what things to bring into your home. And consciousness is a good thing.</p><p>Psst…It's available on <a href="http://amzn.to/2agspLB" target="_blank">Kindle</a>, if you'd rather not lug about another physical book. ;-)</p><p><a href="http://waterbrookmultnomah.com/books/250882/the-more-of-less-by-joshua-becker/" target="_blank">More about The More of Less from the publisher.</a><br />
<a href="http://waterbrookmultnomah.com/authors/303990/joshua-becker/" target="_blank">More about the author Joshua Becker.</a><br />
I received this book from <a href="http://www.bloggingforbooks.org/" target="_blank">Blogging for Books</a> for this review. The words and opinions here are all my own.<br />
Shared at <a href="http://lindaslunacy.com/2016/08/making-a-home-homemaking-linky-228/" target="_blank">Making a Home</a> and <a href="http://back2basichealth.blogspot.com/2016/08/tuesdays-with-twist-174.html" target="_blank">Tuesdays with a Twist</a>.</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com0tag:blogger.com,1999:blog-7090802947437429199.post-43862890938452158382016-07-23T17:17:00.002-04:002016-08-09T22:33:11.329-04:00Homemade Chocolate Syrup and What it Means to Rest in the Lord<p><a href="https://lh3.googleusercontent.com/-giyUwk5E-eU/V5PdVDe0FKI/AAAAAAAAgEU/eLTV2hlYI_A/s1600-h/100_7969%25255B9%25255D.jpg"><img title="100_7969" style="float: right; display: inline" alt="100_7969" src="https://lh3.googleusercontent.com/-fsPsUDMUAJk/V5PdV_DOBrI/AAAAAAAAgEY/7BLb3NlCzIw/100_7969_thumb%25255B6%25255D.jpg?imgmax=800" width="182" align="right" height="240"></a>Have you seen those "chocolate milk is good for you" commercials? I'm not going to expend any brain power trying to dispute whatever science is being used to back up that claim. Just. C'mon, people.</p><p>But no matter what <em>my</em> brain says, I love chocolate milk. Love. It. The sweet chocolatey goodness was rarely in our house growing up, so even at age 43 I still consider it a treat.</p><p>Chocolate milk isn't cheap. I had a relatively inexpensive, go-to brand where I used to live. And even then I would try to only buy it when on sale. Since moving, I haven't been able to find anything comparable.</p><p>So I was forced to make my own (the chocolate part, that is). Putting together just a few quality ingredients will give you a darn tasty chocolate syrup to add to your milk for a treat.</p><p>Cocoa, water, and sugar boiled together for a few minutes. That's all it takes. But watch your pot! Boiling over is a real possibility.</p><p><a href="https://lh3.googleusercontent.com/-0t6yBo9Btd0/V5PdXkDKnWI/AAAAAAAAgEc/Sn2QJsG8IVc/s1600-h/100_4988%25255B6%25255D.jpg"><img title="100_4988" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_4988" src="https://lh3.googleusercontent.com/-A7od-2uK-Qw/V5PdZHniQZI/AAAAAAAAgEg/wXH59Y4-7kg/100_4988_thumb%25255B3%25255D.jpg?imgmax=800" width="640" height="480"></a></p><p>Allow it to cool, and store it in the fridge. I use a <a href="http://amzn.to/2aiGOL7" target="_blank">pint size mason jar</a> with a <a href="http://amzn.to/2a4csLw" target="_blank">screw cap</a>.</p><p><a href="https://lh3.googleusercontent.com/-FD9YjnO3Hhw/V5PdaRuAZiI/AAAAAAAAgEk/jAQ1WzYGrZA/s1600-h/100_7965%25255B5%25255D.jpg"><img title="100_7965" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_7965" src="https://lh3.googleusercontent.com/-RwAH_0xWbaA/V5Pdbrl15VI/AAAAAAAAgEo/0-jpkCTGO3Y/100_7965_thumb%25255B2%25255D.jpg?imgmax=800" width="625" height="480"></a></p><p>Before I give you the specific recipe, I'd like to share a passage from the devotional I read this morning. (If you're not interested, simply scroll down until you see the bold <strong>Homemade Chocolate Syrup</strong>, but it really is just a quick passage that made me think.)</p><p><a href="https://lh3.googleusercontent.com/-bLnvPkz66UM/V5Pdc71CjmI/AAAAAAAAgEs/Jk26v8J32UQ/s1600-h/100_4990%25255B5%25255D.jpg"><img title="100_4990" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_4990" src="https://lh3.googleusercontent.com/-sM5rKVKOB88/V5Pddm_GRHI/AAAAAAAAgEw/S0nl2OEMwcE/100_4990_thumb%25255B2%25255D.jpg?imgmax=800" width="597" height="480"></a></p><p><em>To "rest in the Lord" is the perfection of inward activity. In the ordinary reasoning of man it means sitting with folded arms and letting God do everything; in reality it is being so absolutely stayed on God that we are free to do the active work of men without fuss. The times God works most wonderfully are the times we never think about it.</em> [Oswald Chambers: <a href="http://amzn.to/2a3G8oM" target="_blank">If Thou Wilt Be Perfect</a>]</p><p><a href="https://lh3.googleusercontent.com/-l1yCQ6jgY4U/V5Pde5VeMvI/AAAAAAAAgE0/ivlTeA7ZwpU/s1600-h/100_4991%25255B5%25255D.jpg"><img title="100_4991" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_4991" src="https://lh3.googleusercontent.com/-gqKY-YiYDak/V5PdgG-04GI/AAAAAAAAgE4/aOoXxcaRwGo/100_4991_thumb%25255B2%25255D.jpg?imgmax=800" width="577" height="480"></a></p><p>Here's the recipe! I got it from <a href="http://amzn.to/2a66c3f" target="_blank">Dining on a Dime</a>, which cited <a href="http://amzn.to/2a3GhZm" target="_blank">The Tightwad Gazette</a>.</p><div class="hrecipe"><h1 class="fn">Homemade Chocolate Syrup</h1><h2><a href="https://lh3.googleusercontent.com/-BqrSRhqr1qU/V5PdhIXKHUI/AAAAAAAAgE8/RdyaoBuwh2U/s1600-h/100_7961%25255B6%25255D.jpg"><img title="100_7961" style="float: right; display: inline" alt="100_7961" src="https://lh3.googleusercontent.com/-9XWz048kt9U/V5Pdh-nLT-I/AAAAAAAAgFA/SHErhVbJ-_c/100_7961_thumb%25255B3%25255D.jpg?imgmax=800" width="240" align="right" height="131"></a>Ingredients</h2><ul><li class="ingredient">1/2 cup cocoa, packed<br />
<li class="ingredient">1 cup water<br />
<li class="ingredient">2 cups sugar<br />
<li class="ingredient">1/8 tsp salt<br />
<li class="ingredient">1/4 tsp vanilla (optional, in my opinion) </li><br />
</ul><h2>Instructions</h2><ol><li class="instructions">Mix cocoa and water in a saucepan. Heat and stir to dissolve the cocoa.<br />
<li class="instructions">Add the sugar and stir to dissolve.<br />
<li class="instructions">Boil 3 minutes. (Watch your pot!)<br />
<li class="instructions">Remove from heat. Stir in salt and vanilla.<br />
<li class="instructions">Store in refrigerator. It will supposedly keep several months, but mine is always consumed well before then. :-)</li></ol><p><span style="font-weight: bold">Yield:</span><span class="yield"> 2 cups</span></p></div><p><i>Shared at <a href="http://www.sunnysimplelife.com/2016/07/simple-saturdays-blog-link-party-723.html" target="_blank">Simple Saturdays</a>, <a href="http://blogghetti.com/2016/07/happiness-is-homemade-link-party-6.html" target="_blank">Happiness is Homemade</a>, <a href="http://creativekkids.com/tasty-tuesdays-bacon-cheese-meatloaf/" target="_blank">Tasty Tuesdays</a>, <a href="http://back2basichealth.blogspot.com/2016/08/tuesdays-with-twist-174.html" target="_blank">Tuesdays with a Twist</a>.</i></p><p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs happy. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p><p>From my restful space to yours!</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com1tag:blogger.com,1999:blog-7090802947437429199.post-52379935732026744102016-07-15T06:21:00.000-04:002016-07-23T17:53:00.309-04:00Use Peppermint Essential Oil to Relieve Allergy Symptoms<p><a href="https://lh3.googleusercontent.com/-FzSFC6VAQX4/V4gd-aKaPpI/AAAAAAAAgAU/7oFBZo4zwfw/s1600-h/100_7957%25255B7%25255D.jpg"><img title="100_7957" style="float: right; display: inline" alt="100_7957" src="https://lh3.googleusercontent.com/-flDg5ajlmPU/V4gd_QFCpUI/AAAAAAAAgAY/MNQ_qugrTtY/100_7957_thumb%25255B4%25255D.jpg?imgmax=800" width="332" align="right" height="480"></a>I am a firm believer in essential oils and aromatherapy. And peppermint essential oil is one of my favorites. I diffuse it to promote alertness and clarity. I use it in my <a href="http://stephlinsmountain.blogspot.com/2015/04/make-your-own-bug-repellent-with.html" target="_blank">homemade bug spray</a>, and I swish it daily with my <a href="http://stephlinsmountain.blogspot.com/2015/07/feeling-overwhelmed-make-your-own.html" target="_blank">homemade mouthwash</a>.</p><p>I've also read <a href="http://amzn.to/29U8ebr" target="_blank">peppermint essential oil</a> (links to where I get mine) is great for dealing with nausea or other digestive troubles. <strong>Thankfully</strong>, I don't often have problems in that area.</p><p>Other generalized areas that one might find relief from with the use of peppermint essential oil is stress, headache, and eye strain.</p><p>And I can now <strong>personally attest</strong> to the notion that peppermint essential oil works in relieving allergy symptoms.</p><p>Something I haven't had to deal with much in the past is allergies. But this year has been different.</p><p>Maybe it's because I'm another year older. I've been told more than once allergies get worse with age. Or maybe it's because I recently moved, and am now exposed to different types of pollen. Or maybe it's because the woods are right outside my door – closer than they have ever been.</p><p>(Not kidding. Here's a view of my warmer / diffuser sitting on a small table in front of my picture window…and the woods not far behind.)</p><p><a href="https://lh3.googleusercontent.com/-Tx-lMp5LSYE/V4geAsU5pbI/AAAAAAAAgAc/l0HXm46ClVY/s1600-h/100_7952%25255B5%25255D.jpg"><img title="100_7952" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="100_7952" src="https://lh3.googleusercontent.com/-Y8bvnbtHsYc/V4geBxb5pqI/AAAAAAAAgAg/yU10KxU7eSw/100_7952_thumb%25255B2%25255D.jpg?imgmax=800" width="474" height="768"></a></p><p>I don't know for sure why I am suffering more this year from allergy symptoms. But the watery, grit filled eyes, the sometimes runny nose, and the scratchy throat with a slight headache are real.</p><p>I read a short article by Josh Axe at <em>Rodale's Organic Life</em> called <a href="http://www.rodalesorganiclife.com/wellbeing/3-essential-oils-that-can-ease-your-allergies" target="_blank">3 Essential Oils that Can Ease Your Allergies</a>. This quote is what prompted me to try <a href="http://amzn.to/29Hd8F9" target="_blank">diffusing</a> peppermint essential oil to help with my allergy symptoms:</p><blockquote><p>"For adults, inhaling diffused peppermint oil can immediately unclog the sinuses and offer relief to scratchy throats."</p></blockquote><p>So I did just that. And it worked. My eyes felt clear, and my sinuses were unclogged. My throat was not scratchy, and I had no headache. This all with the diffuser approximately twelve feet away.</p><p>I can see the diffusing of peppermint essential oil becoming a regular occurrence in my home as long as I'm dealing with these allergy symptoms! If you suffer, too, you might want to give it a try.</p><p><i>Shared at <a href="http://thehomesteadinghippy.com/farm-18/" target="_blank">From the Farm</a>, <a href="http://blogghetti.com/2016/07/happiness-is-homemade-link-party-130.html" target="_blank">Happiness is Homemade</a>, and <a href="http://www.sunnysimplelife.com/2016/07/simple-saturdays-blog-link-party-723.html" target="_blank">Simple Saturdays</a>.</i></p><p>Obligatory disclaimers: <em>(1)</em> <i>I am not a doctor, and statements here have not been evaluated -- nor approved -- by the FDA. This post is meant for educational and informational purposes only. Please conduct your own research and make your own decisions regarding the use of essential oils. (2) This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs happy. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</i></p><p>From my pollen-filled mountaintop to yours!</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com0tag:blogger.com,1999:blog-7090802947437429199.post-25870228332466351492016-07-14T15:44:00.000-04:002017-01-12T12:02:47.081-05:00Blueberry Chocolate Chip Drop Biscuits<p><a href="https://lh3.googleusercontent.com/-w7nUtHC9bs8/V4fo4-QNjwI/AAAAAAAAf_c/yJnIZe4d5BM/s1600-h/100_7947%25255B5%25255D.jpg"><img title="100_7947" style="float: right; display: inline" alt="100_7947" src="https://lh3.googleusercontent.com/-yHnmC0YQfQo/V4fo6mRUskI/AAAAAAAAf_g/5Ce5NBzvA6c/100_7947_thumb%25255B2%25255D.jpg?imgmax=800" width="640" align="right" height="378"></a>I'm not a big fan of biscuits.</p><p>I know, I know. How very <em><strong>un</strong>-Southern</em> of me.</p><p>But it's true. Now, I'm not saying I <u>never</u> eat them. I can quite adequately tear down some biscuits slathered with an inch of sausage gravy. <em>Who couldn't?</em></p><p>And actually, that illustrates my point about my relationship with biscuits. I usually find them to be dry. Very dry.</p><p>Then I tried these biscuits – these easy, mix 'em up in one bowl, drop biscuits. Not dry at all.</p><p><a href="https://lh3.googleusercontent.com/-5e7LNMD6_6E/V4fo8AYTmuI/AAAAAAAAf_k/oeQJud_1xXg/s1600-h/Blueberry%252520Chocolate%252520Chip%252520Drop%252520Biscuits%252520and%252520More%25255B5%25255D.jpg"><img title="Blueberry Chocolate Chip Drop Biscuits and More" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Blueberry Chocolate Chip Drop Biscuits and More" src="https://lh3.googleusercontent.com/-T410enEaXTc/V4fo9eXUC5I/AAAAAAAAf_o/Y_GjR6Wi98E/Blueberry%252520Chocolate%252520Chip%252520Drop%252520Biscuits%252520and%252520More_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="400"></a></p><p align="center">I love my <a href="http://amzn.to/29TsrhV" target="_blank">pastry cutter / blender</a> to cut butter into a dry mixture. You can also use a fork, or your hands.</p><p align="center"><a href="https://lh3.googleusercontent.com/-LmxExmdpkso/V4fo_T--YQI/AAAAAAAAf_s/1ktDo-n53TU/s1600-h/100_7945%25255B5%25255D.jpg"><img title="100_7945" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_7945" src="https://lh3.googleusercontent.com/-OxGPdT4S8D4/V4fpAbVimRI/AAAAAAAAf_w/zBeVPv-Am4U/100_7945_thumb%25255B2%25255D.jpg?imgmax=800" width="639" height="480"></a></p><p>I was gifted a gallon of fresh off the no-pesticide vine blueberries about a week ago, so adding those plump bursts of juiciness into these biscuits was a must.</p><p><a href="https://lh3.googleusercontent.com/-UGs0ln3dYqY/V4fpCW3xXMI/AAAAAAAAf_0/wEK7svI_AJE/s1600-h/100_7949%25255B5%25255D.jpg"><img title="100_7949" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_7949" src="https://lh3.googleusercontent.com/-qqgHMSNS1Dk/V4fpD8vECgI/AAAAAAAAf_4/xpn9NJ5we8E/100_7949_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="475"></a></p><p>Then I threw in a few chocolate chips. I was first introduced to the combination of chocolate and blueberry when I made some <a href="http://stephlinsmountain.blogspot.com/2014/06/fudgy-blueberry-brownies-and-martha.html" target="_blank">fudgy blueberry brownies</a> a couple of years ago. Since I was a bit blown away by the flavor, I don't think the combination gets enough attention.</p><p>Give these jewels a try. I doubt you'll be disappointed. If you want to kick the sweetness up a notch – and eat these babies for dessert – try drizzling some honey over them. O. M. G.</p><div class="hrecipe"><h1 class="fn">Blueberry Chocolate Chip Drop Biscuits</h1><p class="summary"><a href="https://lh3.googleusercontent.com/-7QA5HMH8Lys/V4fpFEPZahI/AAAAAAAAf_8/MF0k9gQfqMo/s1600-h/100_5397%25255B6%25255D.jpg"><img title="100_5397" style="float: right; display: inline" alt="100_5397" src="https://lh3.googleusercontent.com/-XMGowu76lNc/V4fpF1fEQiI/AAAAAAAAgAA/B5n7E4IU7Pg/100_5397_thumb%25255B3%25255D.jpg?imgmax=800" width="240" align="right" height="147"></a>Original recipe by Jennifer at <em><a href="http://www.bakeorbreak.com/2012/08/blueberry-sour-cream-drop-biscuits/" target="_blank">Bake or Break</a></em>.</p><h2>Ingredients</h2><ul><li class="ingredient">2 cups all-purpose flour<br />
<li class="ingredient">2 tbsp organic cane sugar<br />
<li class="ingredient">2 tsp baking powder<br />
<li class="ingredient">1/2 tsp salt<br />
<li class="ingredient">1/4 cup butter, softened and sliced<br />
<li class="ingredient">1/2 cup sour cream<br />
<li class="ingredient">1/2 cup whole milk<br />
<li class="ingredient">1/2 cup fresh blueberries<br />
<li class="ingredient">1/4 cup mini semi-sweet chocolate chips </li><br />
</ul><h2>Instructions</h2><ol><li class="instructions">Preheat oven to 375 degrees. Lightly butter a baking sheet. [Note: I baked these in a toaster oven!]<br />
<li class="instructions">Whisk together flour, sugar, baking powder, and salt. Cut in butter. A <a href="http://amzn.to/29TsrhV" target="_blank">pastry blender</a> makes it super easy. You may also use a fork or your hands.<br />
<li class="instructions">Stir in the sour cream, then stir in the milk. Fold in blueberries and mini chocolate chips, trying not to break too many blueberries.<br />
<li class="instructions">Drop dough onto prepared baking sheet. Original recipe calls for "3 tablespoons (not quite 1/4 cup)" per biscuit. I used a flatware tablespoon, heavily mounded with dough. Pretty easy to eyeball.<br />
<li class="instructions">Bake for 20 minutes then check. You're looking for a light brown color and a biscuit that is firm to the touch. Try not to over bake. My little oven didn't require more than 22 minutes. </li><br />
</ol><p><span style="font-weight: bold">Yield:</span><span class="yield"> 1 dozen</span></p></div><p><i>Shared at <a href="http://feedingbig.com/this-is-how-we-roll-link-party-72.html" target="_blank">This Is How We Roll</a>, <a href="http://thethriftycouple.com/2016/07/14/thrifty-thursday-link-party-110/" target="_blank">Thrifty Thursday</a>, <a href="http://thehomesteadinghippy.com/farm-18/" target="_blank">From the Farm</a>, <a href="http://blogghetti.com/2016/07/happiness-is-homemade-link-party-130.html" target="_blank">Happiness is Homemade</a>, <a href="http://creativekkids.com/tasty-tuesdays-secretly-healthy-mint-chip-popsicles/" target="_blank">Tasty Tuesdays</a>, and <a href="http://www.sunnysimplelife.com/2016/07/simple-saturdays-blog-link-party-723.html" target="_blank">Simple Saturdays</a>.</i></p><p><script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=505ad6a1-c22e-44c2-9018-68b403725ffa&storeId=stephaniesgeneal"></script></p><p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs happy. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p><p>From my mountaintop to yours!</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com3tag:blogger.com,1999:blog-7090802947437429199.post-35586201891904841012016-06-21T15:53:00.001-04:002016-06-26T12:42:10.422-04:00Three-Cheese Baked Ziti with Homemade Alfredo Sauce<p><a href="https://lh3.googleusercontent.com/-KgyvRJxqsX4/V2maS213HBI/AAAAAAAAf18/ELT0b7BilxA/s1600-h/100_7480%25255B7%25255D.jpg"><img title="100_7480" style="float: right; display: inline" alt="100_7480" src="https://lh3.googleusercontent.com/-NxZLSSOdPO4/V2maTwiXoyI/AAAAAAAAf2A/bw2-qjlYVz8/100_7480_thumb%25255B4%25255D.jpg?imgmax=800" width="240" align="right" height="223"></a>This is comfort food, y'all. It's rich. It's heavy. It's creamy. It's cheesy. What more could you want?</p><p>The original recipe came from <em>Southern Living's</em> <a href="http://amzn.to/28SVWwG" target="_blank">Dinner in a Dish</a>. It calls for a whole pound of pasta, and everything is baked in a 9-x13-inch pan (resulting in 8-10 servings). I cut the amount of pasta in half, and baked all in a 7-x9-inch glass casserole dish. So if you prefer more pasta than sauce, go the way of <em><a href="http://amzn.to/28SWva4" target="_blank">Southern Living</a></em>. My desired pasta-to-sauce ratio will always be heavy on the sauce side.</p><p>I'm not a big fan of grocery store Alfredo sauce. Maybe I just haven't tasted the right brand. Who knows? Well, I may <strong>never</strong> know since I found Dawn's recipe for <em><a href="http://allrecipes.com/recipe/19402/quick-and-easy-alfredo-sauce/" target="_blank">Quick and Easy Alfredo Sauce</a></em>. It is scrumptious. And easy. (I don't do anything "quick" in the kitchen, so can't vouch for that.) Dawn says, "The secret is cream cheese!" -- I believe her.</p><p><a href="https://lh3.googleusercontent.com/-fbNtVoOAXrM/V2maVazRpdI/AAAAAAAAf2I/l5NmGO7CJjA/s1600-h/100_7481%25255B5%25255D.jpg"><img title="100_7481" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_7481" src="https://lh3.googleusercontent.com/-t9E_Nu1DWaM/V2maWWYRgPI/AAAAAAAAf2Q/lof8EANBw7g/100_7481_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="352"></a></p><p>A pot of water takes absolutely forever to boil on top of my RV gas stove, so I try to get that started first thing. Then I make the Alfredo sauce. After those two are done, I make the other filling and transfer all to the casserole dish. Bake until things are bubbly and starting to brown on top. Serve with a side salad and a thick slice of French or garlic (or both!) bread, and you have a satisfying meatless meal.</p><p><strong>For the Alfredo sauce:</strong> Melt a stick of butter (8 tablespoons) in a medium, non-stick saucepan over medium heat. Add 1 package (8 ounces) cream cheese and 2 teaspoons garlic powder, stirring with wire whisk until smooth. Add 2 cups milk, a little at a time, whisking to smooth out lumps. Stir in 3/4 cup grated Parmesan (I use the kind often found on the pasta aisle) and 1/8 teaspoon freshly ground black pepper (I eyeball it; probably use more). Remove from heat when sauce reaches desired consistency (I usually let it thicken a bit). Try not to drink it.</p><div class="hrecipe"><h1 class="fn">Three-Cheese Baked Ziti</h1><p class="summary"><a href="https://lh3.googleusercontent.com/--HdrescNtXw/V2maYBEJA_I/AAAAAAAAf2Y/YEK180iP2VY/s1600-h/100_7482%25255B4%25255D.jpg"><img title="100_7482" style="float: right; display: inline" alt="100_7482" src="https://lh3.googleusercontent.com/-NXhd6ktECJc/V2maZG0oT7I/AAAAAAAAf2g/1QHPoRm4UYw/100_7482_thumb%25255B1%25255D.jpg?imgmax=800" width="240" align="right" height="170"></a>Adapted from "Three-Cheese Baked Pasta" in <i>Southern Living's</i> <a href="http://amzn.to/28SVWwG" target="_blank">Dinner in a Dish</a>.</p><h2>Ingredients</h2><ul><li class="ingredient">8 oz dried ziti pasta (penne or rigatoni could also be used)<br />
<li class="ingredient">a batch of Dawn's Quick and Easy Alfredo Sauce (recipe above or <a href="http://allrecipes.com/recipe/19402/quick-and-easy-alfredo-sauce/" target="_blank">here</a>)<br />
<li class="ingredient">4 oz sour cream<br />
<li class="ingredient">8 oz ricotta cheese<br />
<li class="ingredient">1 lg egg, lightly beaten<br />
<li class="ingredient">1/4 cup grated Parmesan cheese<br />
<li class="ingredient">1/8 cup dried parsley<br />
<li class="ingredient">1 cup shredded mozzarella cheese</li></ul><h2>Instructions</h2><ol><li class="instructions">Preheat oven to 350 degrees. Boil pasta according to package directions. Drain and return to pot.<br />
<li class="instructions">Stir sour cream into Alfredo sauce. Toss with pasta. Spoon half of pasta mixture into a lightly buttered 7-x9-inch casserole dish.<br />
<li class="instructions">Stir together ricotta cheese, beaten egg, grated Parmesan, and parsley. Spread evenly over pasta mixture in casserole dish.<br />
<li class="instructions">Spoon remaining pasta evenly over ricotta cheese layer. Sprinkle with shredded mozzarella.<br />
<li class="instructions">Bake at 350 degrees for 30 minutes or until set, bubbly, and starting to brown.</li></ol><p><span style="font-weight: bold">Yield:</span><span class="yield"> about 6 servings</span></p></div><p>Enjoy!</p><p><i>Shared at <a href="http://lindaslunacy.com/2016/06/making-a-home-homemaking-linky-221/" target="_blank">Making a Home Linky</a>, <a href="http://feedingbig.com/this-is-how-we-roll-link-party-59.html" target="_blank">This is How We Roll</a>, <a href="http://thethriftycouple.com/2016/06/23/thrifty-thursday-link-party-107/" target="_blank">Thrifty Thursday</a>, <a href="http://thehomesteadinghippy.com/farm-15/" target="_blank">From the Farm</a>, and <a href="http://www.inlinkz.com/new/view.php?id=639629" target="_blank">Happiness is Homemade</a>.</i></p><p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs happy. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com2tag:blogger.com,1999:blog-7090802947437429199.post-42395042229936249022016-06-17T13:35:00.001-04:002016-06-21T12:30:28.246-04:00Don't Fret! says Psalms 37 (Finding Faith Friday)<p><a href="https://lh3.googleusercontent.com/-9kxeHlt5NX4/V2Qycz7rDBI/AAAAAAAAf0U/Oj6oinYSwNY/s1600-h/100_7905%25255B5%25255D.jpg"><img title="100_7905" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_7905" src="https://lh3.googleusercontent.com/-1eEXo8vM1Bo/V2QyeKwsSCI/AAAAAAAAf0Y/qyW18NZg7pg/100_7905_thumb%25255B2%25255D.jpg?imgmax=800" width="660" align="right" height="499"></a>Life for me is pretty peaceful right now. I am happy and content. Yet, I know at times I can be a worrier. Even though I've been telling myself to "give it to God" for years (and years), some days are better than others. So this morning's devotional spoke strongly to me. Strongly enough I knew almost immediately this post would be written.</p><p>I suppose worrying is not all bad. If it gets you and me up off our respective rear ends to correct something that is <u>within</u> our control, good. But I think we all know that's not what I'm writing about.</p><p>Before I go further, it should be noted that making the decision not to fret, does <em>not</em> mean those (some valid, some probably not) concerns magically disappear. If I were to allow myself, I could list numerous worries, and get myself all wound up, in under 30 seconds. Unfortunately, I cannot turn off that woe is me feeling in the same 30 seconds. So I try not to go there. Not fretting is a <strong>choice</strong>.</p><p>The devotional I was reading this morning is part of a short series called "Fully Satisfied In His Love" by <a href="http://www.thistlebendministries.org/" target="_blank">Thistlebend Ministries</a>. A portion of it was focused on the promises made in Psalms 37:3-7. An oft quoted verse is found in this passage (verse 4, KJV):</p><center><table bordercolor="#c51032" width="75%" border="1"><tbody>
<tr> <td> <p align="center"><strong><em><font size="3">Delight thyself also in the Lord; and He shall give thee the desires of thine heart.</font></em></strong></p></td></tr>
</tbody></table></center><p>Without typing out each verse, you can see the kinds of promises being made in this passage of Psalms. What my attention was drawn to is found as verse 7:</p><center><table bordercolor="#c51032" width="75%" border="1"><tbody>
<tr> <td> <p align="center"><strong><em><font size="4">Rest in (be silent to) the Lord, and wait patiently for him: fret not thyself<br />
because of him who prospereth in his way, because of the man<br />
who bringeth wicked devices to pass.</font></em></strong></p></td></tr>
</tbody></table></center><p align="left">This one sparked me to go back and read the whole chapter, so I put down the <a href="http://amzn.to/1sJL380" target="_blank">kindle</a> and opened up the <a href="http://amzn.to/1tucgM4" target="_blank">Charles F. Stanley Life Principles Bible (NKJV)</a>, as well as the almost-as-old-as-I-am King James Bible given to me by my grandparents. (Can you tell I was a highlighting junkie when I was younger?) <p align="left"><a href="https://lh3.googleusercontent.com/-mV_myJOTwq0/V2QygdxtpGI/AAAAAAAAf0k/-a4hb_Ci6vg/s1600-h/100_7906%25255B5%25255D.jpg"><img title="100_7906" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_7906" src="https://lh3.googleusercontent.com/-hcsw9cMjvfQ/V2Qyh0ltbGI/AAAAAAAAf0o/BcMgWYJf6BE/100_7906_thumb%25255B2%25255D.jpg?imgmax=800" width="615" height="480"></a> <p align="left">Some preacher teachers (<u>not</u> intended to be a derogatory term) use this passage to speak on jealousy. In general. Like, you shouldn't be upset when your neighbor gets a new car. As Charles Stanley wrote, <blockquote><p align="left">Jealousy…can poison good relationships, ruin our witness, and keep us from experiencing God's blessings.</p></blockquote><p align="left">And I believe he's right. I also think Psalms 37 is more than that. Just look at verses 1 and 2 (emphasis mine): <blockquote><p align="left"><em>1. Fret not thyself because of <strong>evildoers</strong>, neither be thou envious against the workers of iniquity.<br />
2. For they shall soon be <strong>cut down like the grass</strong>, and wither as the green herb.</em></p></blockquote><p align="left">More than the jealousy you might have toward your neighbor and his/her new car, right? I love what <a href="https://en.wikipedia.org/wiki/Matthew_Henry" target="_blank">Matthew Henry</a> had to say. Bear with me, as he's a bit wordy.</p><blockquote><p align="left">We are here cautioned against discontent at the prosperity and success of evil-doers… Now, 1. When we look abroad we see the world full of evil-doers and workers of iniquity, that flourish and prosper, that have what they will and do what they will, that live in ease and pomp themselves and have power in their hands to do mischief to those about them. So it was in David’s time; and therefore, if it is so still, let us not marvel at the matter, as though it were some new or strange thing. 2. When we look within we find ourselves tempted to fret at this, and to be envious against these scandals and burdens, these blemishes and common nuisances, of this earth. We are apt to fret at God, as if he were unkind to the world and unkind to his church in permitting such men to live, and prosper, and prevail, as they do. We are apt to fret ourselves with vexation at their success in their evil projects. We are apt to envy them the liberty they take in getting wealth, and perhaps by unlawful means, and in the indulgence of their lusts, and to wish that we could shake off the restraints of conscience and do so too… Yet that is not all; for, 3. When we look forward with an eye of faith we shall see no reason to envy wicked people their prosperity, for their ruin is at the door and they are ripening apace for it… The flourishing of a godly man is like that of a fruitful tree, but that of the wicked man is like grass and herbs, which are very short-lived. They will soon wither of themselves. Outward prosperity is a fading thing, and so is the life itself to which it is confined. They will sooner be cut down by the judgments of God. Their triumphing is short, but their weeping and wailing will be everlasting.</p></blockquote><p align="left">To be honest, I really don't like the terms envious and/or jealous in this context. How dare anyone say I am envious of the drug dealers (illegal or "legal") that conduct an immoral, crime-filled business! Right? But don't get hung up on that. Have you ever thought it unfair these people profit (greatly!) from their deeds? And wondered why they profit (greatly!) while the God-fearing, law abiding citizens struggle to make ends meet? <em>That</em> is the area where we are being told to <strong>fret not</strong>.</p><p align="left">And I dare say this can be applied on any scale. Going back to the seemingly mundane, mentioned earlier, of course. And all the way to the terrorism that threatens and desires to take over the world today. Again, we would <em>never</em> say we are <em>envious</em> of them. Yet, it's not "fair" the power they seem to hold. And, it's not "fair" the millions of dollars funneled into their cause from outside sources.</p><p align="left">But fret not.</p><blockquote><p align="left"><em>12. The wicked plotteth against the just, and gnasheth upon him with his teeth.</em></p><p align="left"><em>13. The Lord shall laugh at him: for He seeth that his day is coming.</em></p></blockquote><p align="left">Fret not.</p><blockquote><p align="left"><em>14. The wicked have drawn out the sword, and have bent their bow, to cast down the poor and needy, <strong>and</strong> to slay such as be of upright conversation.</em></p><p align="left"><em>15. Their sword shall enter into their own heart, and their bows shall be broken.</em></p></blockquote><p align="left">Fret not.</p><blockquote><p align="left"><em>35. I have seen the wicked in great power, and spreading himself like a green bay tree.</em></p><p align="left"><em>36. Yet he passed away, and, lo, he <strong>was</strong> not: yea, I sought him, but he could not be found.</em></p></blockquote><p align="left">The loss of life is gut wrenching and heart breaking. I do <strong>not</strong> think we should live in la-la land, waiting on God to rid the world of evil. I believe we are to stand with Him and confront it. I believe we should be mindful and watchful, protecting our physical selves. And I also believe we should guard our hearts. It is in this vein, where I will decide to fret not.</p><p><i>Shared at <a href="http://www.missionalwomen.com/faith-filled-friday-blog-link-up" target="_blank">Faith Filled Friday</a>, <a href="http://www.godsgrowinggarden.com/2016/06/june-2016-week4-climb-cohosts.html" target="_blank">Chain Linky Climb</a>, and <a href="http://www.godsgrowinggarden.com/2016/06/time-to-link-up-tuesdays-with-twist-167.html" target="_blank">Tuesdays with a Twist</a>.</i></p><hr><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs happy. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font><br />
<br>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com8tag:blogger.com,1999:blog-7090802947437429199.post-2599306938064762952016-06-16T17:38:00.003-04:002017-01-12T12:09:57.009-05:00Ham & Pineapple Pasta Salad Recipe<p><a href="https://lh3.googleusercontent.com/-Qj1SaIAcNwk/V2MZA8LelcI/AAAAAAAAfy0/yCEfTrkTlKs/s1600-h/100_7818%25255B5%25255D.jpg"><img title="100_7818" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_7818" src="https://lh3.googleusercontent.com/-BaL0Y7WlDwo/V2MZCDRM39I/AAAAAAAAfy8/VeKq33vMgLM/100_7818_thumb%25255B2%25255D.jpg?imgmax=800" width="603" align="right" height="500"></a>I've been trying quite a few new recipes of late. Until just a few months ago, I didn't cook. (True story!) But it's a skill I want to get better at, and it's been said practice makes perfect.</p><p>When I first began gathering recipes, I hit a lucky streak. Either the recipe was delicious as is, or I at least knew what I could do to make it more to our liking. Recently, however, that luck has gone. It seems everything I've tried has either been <em>ho hum</em> or plain ol' <em>yuck</em>. Frustration has set in – I'm ill from wasting money, and tired of eating stuff I don't want so as to not waste more money.</p><p>Ever been there?</p><p>Enter this simple, seemingly modest pasta salad with a classic flavor combination, and a base of only four ingredients: ham, pineapple, green onion, and macaroni.</p><p><a href="https://lh3.googleusercontent.com/-G-1EwMlM4hU/V2MZDgOK3pI/AAAAAAAAfzA/d4um6IBOJks/s1600-h/100_7819%25255B5%25255D.jpg"><img title="100_7819" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_7819" src="https://lh3.googleusercontent.com/-lCGsswUtth8/V2MZErC5hlI/AAAAAAAAfzI/KXq9tGL1hm4/100_7819_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="469"></a></p><p>I'll bet that caused a mixed reaction. Some of you might think I'm just plain crazy, and others are on the side of <em>ho hum</em>. Please allow me to finish. I haven't told you about the dressing, yet.</p><p>The sweet, yet sour, and oddly creamy – more like a sauce – dressing. It takes this pasta salad from <em>um, ok</em> to <strong><em>wow</em></strong>. Jack. Pot.</p><p><a href="https://lh3.googleusercontent.com/-pT3EwAGPiZo/V2MZF2YMQiI/AAAAAAAAfzQ/n4ecih-7a6s/s1600-h/100_7817%25255B5%25255D.jpg"><img title="100_7817" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_7817" src="https://lh3.googleusercontent.com/-j1KNkDcq7O4/V2MZHAO0L1I/AAAAAAAAfzY/oyLQiR6J7Ok/100_7817_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="393"></a></p><p>There are a few more ingredients needed for the dressing, but nothing too crazy – mayonnaise, Greek yogurt, sugar, and apple cider vinegar. You just might have all that in your fridge and pantry right now.</p><p><a href="https://lh3.googleusercontent.com/-swmbxq8WdKM/V2MZIfp8DjI/AAAAAAAAfzc/7tQuFedMDFs/s1600-h/100_7820%25255B4%25255D.jpg"><img title="100_7820" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_7820" src="https://lh3.googleusercontent.com/-XqjybRyAjoA/V2MZJJA-zAI/AAAAAAAAfzk/HN3LpSMSkHk/100_7820_thumb%25255B1%25255D.jpg?imgmax=800" width="260" align="right" height="200"></a>You really ought to try this maybe weird concoction. I can eat it all alone for a meal. We even ate it as a side dish with barbecued pork chops and zucchini patties. Regardless of <em>how</em> we ate it, two adults finished the bowlful in 24 hours.</p><p>Here's how to make it.</p><div class="hrecipe"><h1 class="fn">Ham & Pineapple Pasta Salad</h1><p class="summary">Adapted from <a href="http://therecipecritic.com/2015/07/hawaiian-macaroni-salad/" target="_blank">The Recipe Critic</a>.</p><h2>Ingredients</h2><ul><li class="ingredient">1/2 lb. dry elbow macaroni<br />
<li class="ingredient">1 (20 oz.) can pineapple chunks (in juice, not syrup), drained -- reserve juice for dressing!<br />
<li class="ingredient">2 cups cubed ham<br />
<li class="ingredient">3/4 to 1 cup green onion (green parts), sliced<br />
<li class="ingredient">1/2 cup mayonnaise<br />
<li class="ingredient">1/4 cup honey flavored Greek yogurt<br />
<li class="ingredient">1 tbsp. apple cider vinegar<br />
<li class="ingredient">1 tbsp. sugar<br />
<li class="ingredient">1/2 to 3/4 cup reserved pineapple juice</ul><h2>Instructions</h2><ol><li class="instructions">Prepare pasta according to package directions. Rinse in cold water.<br />
<li class="instructions">In a large bowl, combine pasta, pineapple chunks, cubed ham, and green onion slices. (I used 3/4 cup green onion, then went back and added more.)<br />
<li class="instructions">In a smaller bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, sugar, and reserved pineapple juice. (I needed more juice to combat the cider vinegar, so start with a 1/2 cup and taste.)<br />
<li class="instructions">Pour over pasta and combine.<br />
<li class="instructions">Try not to eat it all in one sitting!</li><br />
</ol><span style="font-weight: bold">Yield:</span><span class="yield"> 4 - 6 servings</span></li>
</div><p><a href="https://lh3.googleusercontent.com/-ruwdr6bFngI/V2MZLD_ijkI/AAAAAAAAfzs/vsSTS6OerB4/s1600-h/100_7824%25255B5%25255D.jpg"><img title="100_7824" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="100_7824" src="https://lh3.googleusercontent.com/-D1hyb57HKOs/V2MZMVswYkI/AAAAAAAAfz0/mG5MfUrLzGQ/100_7824_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="467"></a></p><p><i>Shared at <a href="http://thethriftycouple.com/2016/06/16/thrifty-thursday-link-party-106/" target="_blank">Thrifty Thursday</a>, <a href="http://thehomesteadinghippy.com/farm-14/" target="_blank">From the Farm</a>, <a href="http://blogghetti.com/2016/06/happiness-is-homemade-link-party-126.html" target="_blank">Happiness is Homemade</a>, and <a href="http://creativekkids.com/tasty-tuesdays-ultimate-brownie-sundae-bar/" target="_blank">Tasty Tuesdays</a>.</i></p><p><script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=ac1366f2-a789-47b4-b8cd-735ca9b283f6&storeId=stephaniesgeneal"></script></p><p>Hope you find it as tasty as we did. From my mountaintop to yours,</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com2tag:blogger.com,1999:blog-7090802947437429199.post-11454627876144455202016-06-06T06:22:00.000-04:002016-09-18T08:47:00.407-04:00For the Love of Carbonation I: Water Kefir (What Works for Me)<p><a href="https://lh3.googleusercontent.com/-j4St0YTgM8Y/V1M5XlDUZqI/AAAAAAAAfoQ/YfTYNA_76K0/s1600-h/100_73814.jpg"><img title="100_7381" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_7381" src="https://lh3.googleusercontent.com/-pyEYCE81Y4w/V1M5YmftAcI/AAAAAAAAfoU/UunIk2BTy8U/100_7381_thumb1.jpg?imgmax=800" width="260" align="right" height="181"></a>I have an addiction. To soda.</p><p>But not for much longer! I have been able to cut my soda intake waaay down. And to be quite honest, the number one reason for that is having the will power <strong><em>not</em></strong> to buy it. Simple, right? (<strong>Not.</strong>) Anyone that gets a severe craving (don't we all from time to time?) knows will power sometimes needs a little help.</p><p>So I'm going to share a three-part series of posts detailing what I have been able to use in place of soda to combat my cravings. I've titled the series <em>For the Love of Carbonation</em> because that is one of the top things I miss when trying to replace soda with another beverage. The other is sugar, but that can be a whole other dragon to slay. The replacements I'm going to share, however, do all have sweeteners. They are just of the natural variety.</p><p><a href="https://lh3.googleusercontent.com/-kxtb81s5Eak/V1M5aLGUFbI/AAAAAAAAfoc/uhxREGHZWhQ/s1600-h/100_71996.jpg"><img title="100_7199" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_7199" src="https://lh3.googleusercontent.com/-kkS8fwnZW2M/V1M5bRLANSI/AAAAAAAAfok/hODbPakpg-8/100_7199_thumb3.jpg?imgmax=800" width="598" align="right" height="500"></a>First up, is <strong>water kefir</strong>. Don't worry, you are not about to endure a lengthy dissertation on this beneficial beverage. I'll leave that to others who are far more intelligent than I on the subject. Basically, water kefir is a <strong>s</strong>ymbiotic <strong>c</strong>olony (or <strong>c</strong>ulture) <strong>o</strong>f <strong>b</strong>acteria and <strong>y</strong>east that ferment a certain liquid (usually sugar water). <a href="http://amzn.to/1TTEnAj" target="_blank">The <strong>scoby</strong> is in the form of "grains," the word used for describing the look of the culture.</a> Ingesting this fermentation adds to the good bacteria in your body (it's <em>probiotic</em>).</p><p><em>And that's all I have to say about that.</em></p><p>Oh! One more thing. I think the proper pronunciation is keh-FEER, but I always say KEE-fur. So if you ever hear me do that, feel free to laugh.</p><p>Water kefir is real easy to get started, but I'm going to try <em>not</em> to take up too much space (we'll see) with the process. Just a quick rundown with a few added things I learned along the way.</p><p>When you first get water kefir grains, they will likely need to be rehydrated. Soak them in water for 3-5 days. After that's done, get the ball rolling by adding 1/4 cup <a href="http://amzn.to/1sWN3JS" target="_blank">organic cane sugar</a> to a <a href="http://amzn.to/1RTTLoF" target="_blank">quart size mason jar</a>, or similar vessel. (I've read that plastic <em>might</em> be ok, but glass is usually recommended.) Add enough warm water to cover the sugar and stir to dissolve. Fill up the jar the rest of the way with cool water. (I use filtered water.) Add your rehydrated kefir grains, and top it off with half a lemon. Loosely cover the top of the jar so air can get in, but bugs can't. I use a coffee filter held down with a rubber band.</p><p>About that lemon. I honestly don't know if it's "necessary" or not. From what I've read, the lemon helps with the pH balance. It took a while for my grains to get started even after the rehydration period. I'll bet I brewed at least four batches before I could tell things were really happening, and I initially began with nothing more than sugar water. In my opinion, the lemon seemed to help. Now that things are established, I don't need the lemon. Or the warm water. I dissolve the sugar in water from the previous single fermented batch. Take that experience for whatever it's worth.</p><p>The average time advised for the first ferment is 48 hours. Temperature plays a role in that, though. Warmer = quicker. I learned to tell when mine was done (in addition to a "cloudy" appearance) by noticing whether or not all the sugar was gone. If I strained out my grains too soon, I would see a bit of residue left in the bottom of the jar. Waiting just one extra day would "clean up" the rest of that sugar. But remember! No sugar means no food for your grains. Leave them too long like that, and they will starve. With a bit of practice, you'll learn what's best for your taste. I know I'm going to reintroduce sugar in the second ferment, so I try to let the grains eat it all in the first cycle.</p><p>Finally. The second ferment. <strong><em>For the love of carbonation.</em></strong> This was the hardest thing for me to get down. Now that I'm doing it, I don't know why it was so hard. Here's my experience.</p><p>A lot of recipes I found for the second ferment said to simply add a 1/4 cup of fruit juice to the strained (grains removed) water kefir and place it into an air-tight bottle / container for an additional 24-48 hours. But that didn't work for me.</p><p><a href="https://lh3.googleusercontent.com/-EeSOsFFrDio/V1M5c5v8gZI/AAAAAAAAfos/WwNRnrUoT1E/s1600-h/Water-Kefir-0035.jpg"><img title="Water Kefir-003" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Water Kefir-003" src="https://lh3.googleusercontent.com/-8TkTDCIKwIU/V1M5dzvvEhI/AAAAAAAAfo0/9ZFRojC5l4U/Water-Kefir-003_thumb2.jpg?imgmax=800" width="640" height="400"></a></p><p>I tried it first in a standard lidded mason jar, even though it is not truly air tight. I'm pretty <strike>cheap</strike> frugal, and didn't want to spend money on flip-top bottles when I have a load of mason jars all around me. But I got little to no carbonation, so I broke down and bought a couple of those bottles. That helped a bit, but not enough to my liking.</p><p><a href="https://lh3.googleusercontent.com/-mqJrC2J2KFI/V1M5felp6OI/AAAAAAAAfo8/RXh_QlR6n5Q/s1600-h/Water-Kefir11.jpg"><img title="Water Kefir" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Water Kefir" src="https://lh3.googleusercontent.com/-jgj7jbtVNBQ/V1M5gjJrbAI/AAAAAAAAfpE/5MFfL7NgaYc/Water-Kefir_thumb5.jpg?imgmax=800" width="640" height="400"></a></p><p>Then I tried fresh fruit. <strong>BINGO!</strong> It works fantastically. I get serious bubble action, folks. Highly effervescent, slightly stingy carbonation. <p><a href="https://lh3.googleusercontent.com/-ij6OzFg9NlY/V1M5h3PtbLI/AAAAAAAAfpM/BgMsxmZdx0M/s1600-h/Water-Kefir-0015.jpg"><img title="Water Kefir-001" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Water Kefir-001" src="https://lh3.googleusercontent.com/-mFTycCWCGwI/V1M5izl4HVI/AAAAAAAAfpU/ekfeuZslwpY/Water-Kefir-001_thumb2.jpg?imgmax=800" width="640" height="400"></a></p><p>And with the fresh fruit, I returned to the mason jar. After a day or two, I strain the "finished" kefir and pour it into the flip-top bottles to store in the refrigerator, where the process continues at a slower pace. This has turned into my best practice. (I now consider the <a href="http://amzn.to/1ssVigL" target="_blank">flip-top bottles</a> worth the purchase. I have two - I think 24 oz. each - bottles in rotation.)</p><p><a href="https://lh3.googleusercontent.com/-z1YIO2YJMWU/V1M5kHue1NI/AAAAAAAAfpc/1jJ8V-t-U2Q/s1600-h/Water-Kefir-0025.jpg"><img title="Water Kefir-002" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Water Kefir-002" src="https://lh3.googleusercontent.com/-Ez4wvQszMOg/V1M5lBmBA4I/AAAAAAAAfpk/V8n6AvKfzTQ/Water-Kefir-002_thumb2.jpg?imgmax=800" width="640" height="400"></a></p><p>I've used strawberries, blueberries, apples, lemons, and pineapples. I started adding dried spearmint on a whim, and now won't be without it. I discovered that I'm not fond of the blueberries as flavoring by themselves, or in any mixture (though I adore them fresh and in baked goods). And my favorite combination thus far is pineapple mint.</p><p><a href="https://lh3.googleusercontent.com/-FWUelHxC7eg/V1M5mEjWIgI/AAAAAAAAfps/e-BMH1q2sBY/s1600-h/100_76927.jpg"><img title="100_7692" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_7692" src="https://lh3.googleusercontent.com/-btVg8OwE4l8/V1M5nHIdf7I/AAAAAAAAfpw/WEKLqWMjipA/100_7692_thumb4.jpg?imgmax=800" width="203" align="right" height="260"></a>I have no strict recipes for the second ferment. I just add whatever fruit I have on hand and mint. I slice the strawberries, halve the lemons, and chunk apple or pineapple. There are no rules.</p><p>Just remember to "burp" your concoctions at least once a day. I haven't had an explosion, thankfully, but I have had overflows upon opening the flip-top bottles. And I've had oozes using mason jars.</p><p>I know this wasn't a traditional how-to, but I hope it provides you with some tips and ideas for getting your second ferment of water kefir to a taste of your liking. And maybe, if you're like me, it will help to cut down your intake of bad-for-you soda without having to give up the love of carbonation.</p><p>Stay tuned for parts two and three (they <i>might</i> be a bit shorter). <a href="https://feedburner.google.com/fb/a/mailverify?uri=StephlinsMountain" target="_blank">Sign up now</a> to be notified of each new post by email. You can also find and follow me on <a href="https://www.facebook.com/stephlinsmountain/" target="_blank">facebook</a> and <a href="http://cloud.feedly.com/#subscription%2Ffeed%2Fhttp%3A%2F%2Ffeeds.feedburner.com%2FStephlinsMountain" target="_blank">feedly</a>. From my mountaintop to yours!</p><p><i>Shared at <a href="http://strangersandpilgrimsonearth.blogspot.com/2016/06/the-art-of-home-making-mondays-please.html" target="_blank">The Art of Homemaking Mondays</a>, <a href="http://ourhomeofmanyblessings.com/monday-many-blessings-link-17/" target="_blank">Monday of Many Blessings</a>, <a href="http://nourishingjoy.com/thank-goodness-monday-178/" target="_blank">Thank Goodness It's Monday</a>, <a href="http://creativekkids.com/tasty-tuesdays-favorite-food-posts-may/" target="_blank">Tasty Tuesdays</a>, <a href="http://back2basichealth.blogspot.com/2016/06/good-morning-and-welcome-to-another-no.html" target="_blank">Tuesdays with a Twist</a>, <a href="http://www.godsgrowinggarden.com/2016/06/june-2016-week3-climb-cohosts.html" target="_blank">Chain Linky Climb</a>, <a href="http://thehomesteadinghippy.com/farm-14/" target="_blank">From the Farm</a>, <a href="http://blogghetti.com/2016/09/happiness-is-homemade-link-party-139.html" target="_blank">Happiness is Homemade</a>.</i></p><script type="text/javascript">
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<p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a <u>very small</u> commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs happy. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com2tag:blogger.com,1999:blog-7090802947437429199.post-50623749706816982252016-05-27T19:23:00.000-04:002017-01-12T12:18:38.060-05:00Vanilla Simple Syrup – Get More Out of Those Beans<p><a href="https://lh3.googleusercontent.com/-slmsa-rc41A/V0jOv_nY6XI/AAAAAAAAfh8/Lyut7llhpZM/s1600-h/vanilla-more4.jpg"><img title="vanilla-more" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="vanilla-more" src="https://lh3.googleusercontent.com/-seCUiCxuPGY/V0jOxHphf3I/AAAAAAAAfiA/W_nCn0K2PhQ/vanilla-more_thumb2.jpg?imgmax=800" width="359" align="right" height="500"></a>Do you make your own vanilla extract? I do, too. Have some brewing right now. (<a href="http://stephlinsmountain.blogspot.com/2014/04/make-your-own-pure-vanilla-extract.html" target="_blank">This is how I made it.</a>)</p><p>Making vanilla extract is easy, cost effective, and I know for sure what's in it. Even though I let the vanilla steep for weeks, even months, the used bean pods are still so fragrant when I remove them from the extract. I hate to even throw those "scraps" away!</p><p>So I <em>don't</em>. I put them to work for me <strong><em>again</em></strong>.</p><p>I'm sure a lot of you have heard of putting spent vanilla bean pods in sugar. Sounds like a good idea, though I've never tried it. I thought about it, but then decided to take a different route. Instead, I made <strong>vanilla syrup</strong>.</p><p>It was so simple. As in, <em>simple</em> <em>syrup</em>. Gather equal parts of water and sugar. (I used a cup of each.) Mix them together in a pot on the stove. Throw in your spent vanilla bean pods. Bring it all to a boil, and let it roll until the sugar is dissolved. It won't take long. Remove from heat, and let it all steep for a while. I basically just let mine cool completely. Maybe an hour.</p><p>Remove bean pods from your newly made vanilla syrup. (I guess you can dispose of them now, unless you have a way to use them further.) Store syrup in a jar in the fridge. Not sure how long it will last; been using mine for weeks.</p><p>My favorite way to use the vanilla syrup is over fruit. Oh, is it good. Makes humble fruit taste <em><u>delectable</u></em>. I usually spoon it over sliced strawberries. (And maybe, if I have it, add a dollop or two of whipped cream.) Just the other day, I <strike>poured</strike> <em>lightly drizzled</em> some sweet vanilla syrup over a bowl full of blueberries and diced apple. Mmmm…I could drool right now.</p><p><a href="https://lh3.googleusercontent.com/-lFWnT9a_k-M/V0jOyXXSnXI/AAAAAAAAfiE/1AZzbYjSzQ0/s1600-h/100_72545.jpg"><img title="100_7254" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_7254" src="https://lh3.googleusercontent.com/-zXS04QOwMTA/V0jOzTj-dzI/AAAAAAAAfiI/kBT_jANp4Fw/100_7254_thumb2.jpg?imgmax=800" width="541" height="480"></a></p><p>I have also used it in place of vanilla extract. I'm sort of "in between" brews right now. My new batch could be used, but it would be better if I waited. The vanilla syrup worked great. Certainly not as strong as the real stuff, but was just fine in a pinch.</p><p>Let me share this with you, too. This is an image of the underside of the lid I use to cap the jar of vanilla syrup. I usually give the jar a shake before drizzling or taking a teaspoon. Can you see all the vanilla? I was really surprised at how much still came out after those beans had been steeping for months, making extract. So glad I didn't waste it!</p><p><a href="https://lh3.googleusercontent.com/-Hq7dmYBdbdg/V0jO0Z5QpcI/AAAAAAAAfiM/MBOCv5vY58s/s1600-h/100_72584.jpg"><img title="100_7258" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_7258" src="https://lh3.googleusercontent.com/-dkeisOfgpyQ/V0jO1TvY8dI/AAAAAAAAfiQ/9dzWhwdP8mE/100_7258_thumb1.jpg?imgmax=800" width="240" height="225"></a></p><p>Do you extend the life of your "spent" vanilla beans? How so? I'd love to hear your ideas and experiences.</p><p><i>Shared at <a href="http://www.lovebakesgoodcakes.com/2016/05/freedom-fridays-134.html" target="_blank">Freedom Fridays</a>, <a href="http://rootedinthyme.blogspot.com/2016/05/washi-tape-flowers-food-ideas-maggies.html" target="_blank">Simple & Sweet Fridays</a>, <a href="http://blogghetti.com/2016/05/happiness-is-homemade-link-party-123.html" target="_blank">Happiness is Homemade</a>, <a href="http://www.godsgrowinggarden.com/2016/05/time-to-link-up-tuesdays-with-twist-164.html" target="_blank">Tuesdays with a Twist</a>, <a href="http://patandcandy.com/coffee-conversation-96-summer-bucket-list/" target="_blank">Coffee and Conversation</a>, <a href="http://ourhomeofmanyblessings.com/monday-many-blessings-link-17/" target="_blank">Monday of Many Blessings</a>, and <a href="http://creativekkids.com/tasty-tuesdays-favorite-food-posts-may/" target="_blank">Tasty Tuesdays</a>.</i></p><p><script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=07a78c11-19ae-461d-b284-ecc2ff4a35c0&storeId=stephaniesgeneal"></script></p><p>From my mountaintop to yours! </p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com2tag:blogger.com,1999:blog-7090802947437429199.post-7310575693715665422016-05-13T01:05:00.001-04:002016-06-21T12:05:57.758-04:00Summer Squash Macaroni and Cheese<p><a href="https://lh3.googleusercontent.com/-lr0y9Nsz3Wk/VzVePi7ESvI/AAAAAAAAfZY/rCYDehmupAU/s1600-h/100_5272%25255B5%25255D.jpg"><img title="100_5272" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_5272" src="https://lh3.googleusercontent.com/-QJLrhFtYpI0/VzVeQ4oUIcI/AAAAAAAAfZc/ffz_Wgd0eg0/100_5272_thumb%25255B2%25255D.jpg?imgmax=800" width="542" align="right" height="500"></a>Do what you can with what you have…and don't forget to take pictures. Well, I got half of it right. I didn't do so hot with the pictures part.</p><p><em>Does the word "picture" sound antiquated to you? It does to me.</em></p><p><b>Anyway.</b> It was just me and the dogs for dinner one night. I wanted something easy, hearty, comforting, and meat-free. Easy, peasy, right? For someone who doesn't cook, not so much. So I turned to an expert – Rachael Ray, and settled on her <em>Boo's Butternut Squash Mac-n-Cheese</em> recipe from <a href="http://amzn.to/222ZQXi" target="_blank">365: No Repeats</a>.</p><p>I went to the store to get some frozen butternut squash. The recipe actually calls for it initially in that state. I didn't have time to roast one anyway, and to be honest, I didn't want to. Unfortunately, there was no frozen butternut squash to be found in the store I chose. So I went with what was available, yellow squash with onions (still of the frozen variety).</p><p>Got home and fumbled my way through the recipe, making little adjustments here and there, and finally got a finished product.</p><p>Y'all. It was good! Real good.</p><p><a href="https://lh3.googleusercontent.com/-0fd8SoYsmQs/VzVeSIGZpNI/AAAAAAAAfZg/b2tmWZuBe-Q/s1600-h/100_6979%25255B6%25255D.jpg"><img title="100_6979" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_6979" src="https://lh3.googleusercontent.com/-W86LHFM1x_o/VzVeTMlzZQI/AAAAAAAAfZk/eVASo7O_Y18/100_6979_thumb%25255B3%25255D.jpg?imgmax=800" width="640" height="377"></a></p><p>If I've piqued your curiosity, and you want to know more, here's what I did:</p><div class="hrecipe"><h1 class="fn">Summer Squash Macaroni and Cheese</h1><p class="summary"><a href="https://lh3.googleusercontent.com/-z-sCZ3z7ATk/VzVeVVUJU7I/AAAAAAAAfZo/OfTwGacPE4k/s1600-h/100_6978%25255B4%25255D.jpg"><img title="100_6978" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_6978" src="https://lh3.googleusercontent.com/-G0NSr9mVDQI/VzVeWBz65xI/AAAAAAAAfZs/yTDGlGA_GrE/100_6978_thumb%25255B1%25255D.jpg?imgmax=800" width="260" align="right" height="200"></a>Adapted from "Boo's Butternut Squash Mac-n-Cheese" by Rachael Ray in the <a href="http://amzn.to/222ZQXi" target="_blank">365: No Repeats</a> cookbook. </p><h2>Ingredients</h2><ul><li class="ingredient">coarse salt<br />
<li class="ingredient">1/2 lb. penne pasta<br />
<li class="ingredient">1 tbsp. extra-virgin olive oil<br />
<li class="ingredient">2 tbsp. unsalted butter<br />
<li class="ingredient">1 tbsp. dried thyme (or 2 tbsp. chopped fresh)<br />
<li class="ingredient">3 tbsp. all-purpose flour<br />
<li class="ingredient">1 (14-oz.) can chicken broth<br />
<li class="ingredient">1 bag frozen yellow squash with onions (about 12 oz.), defrosted <br />
<li class="ingredient">1 cup half and half<br />
<li class="ingredient">2 cups (8 oz.) grated sharp Cheddar cheese<br />
<li class="ingredient">1/2 cup grated Parmesan-Romano<br />
<li class="ingredient">freshly ground black pepper, to taste </li><br />
</ul><h2>Instructions</h2><ol><li class="instructions">Boil pasta in salted water according to package directions.<br />
<li class="instructions">While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and cook for a minute or 2. Add the flour and cook for a minute or 2 more. Whisk in the broth, then add the squash and onion mixture. Cook until warmed through. [At this point, I broke up the squash into smaller pieces. Nothing too difficult, just allowed it to go a bit and begin to break down.]<br />
<li class="instructions">Stir in the half and half and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt and pepper, adjusting for taste.<br />
<li class="instructions">Drain the cooked pasta well and combine with the sauce. </li></ol><p><span style="font-weight: bold">Yield:</span><span class="yield"> 5+ servings</span></p></div><p>Hope you like it! From my mountaintop to yours.</p><p><i>Shared at <a href="http://thehomesteadinghippy.com/farm-10/" target="_blank">From the Farm</a>, <a href="http://www.lovebakesgoodcakes.com/2016/05/freedom-fridays-132.html" target="_blank">Freedom Fridays</a>, <a href="http://rootedinthyme.blogspot.com/2016/05/moms-on-run-for-breast-cancer-and.html" target="_blank">Simple & Sweet Fridays</a>, <a href="http://www.godsgrowinggarden.com/2016/05/may-2016-week3-climb-cohosts.html" target="_blank">Chain "Linky" Climb</a>, <a href="http://strangersandpilgrimsonearth.blogspot.com/2016/05/the-art-of-home-making-mondays-please_16.html" target="_blank">The Art of Homemaking Mondays</a>, and <a href="http://creativekkids.com/tasty-tuesdays-ultimate-brownie-sundae-bar/" target="_blank">Tasty Tuesdays</a>.</i></p><p><em><font size="2">Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</font></em></p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com2tag:blogger.com,1999:blog-7090802947437429199.post-15470806901478694012016-05-09T22:37:00.001-04:002017-01-12T12:35:07.731-05:00My 2¢ on Dehydrating Apples: a How-To with 7 Tips<a href="https://lh3.googleusercontent.com/-gQLayk3GxCc/VzFF9YXicMI/AAAAAAAAfX8/9IPFSmDbtaQ/s1600-h/100_6118%25255B6%25255D.jpg"><img align="right" alt="100_6118" border="0" height="220" src="https://lh3.googleusercontent.com/-OkaZRJKxxcw/VzFF-U36scI/AAAAAAAAfYA/A_Ez8nvAc8E/100_6118_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: right; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="100_6118" width="260" /></a>Making apple chips, or dried apples, is super easy to do at home with a dehydrator. (I use a <a href="http://amzn.to/1TOZ7pd" target="_blank">Nesco Snackmaster</a>.) Here are the basic steps:<br />
<ol><li>Select firm apples with as little bruising as possible.<br />
</li>
<li>Wash and core the apples.<br />
</li>
<li>Slice apples thinly and as evenly as possible (about 1/4-inch).<br />
</li>
<li>Places slices in lemon juice and water mixture. A 1/4 cup juice to a quart of water is a good ratio. This helps to deter browning.<br />
</li>
<li>Season (with cinnamon, for example) if desired. Place slices on dehydrator trays in such a way that air can circulate around them.<br />
</li>
<li>Dry at 140°F for an <em>average</em> of 12 hours.</li>
</ol><strong><a href="https://lh3.googleusercontent.com/-5TeFQXhVUpU/VzFGAfAwmfI/AAAAAAAAfYE/weFMYpNqQBc/s1600-h/100_6125%25255B4%25255D.jpg"><img align="right" alt="100_6125" border="0" height="247" src="https://lh3.googleusercontent.com/-Ra_-AqNpCx8/VzFGDemf-0I/AAAAAAAAfYI/YB7BfOkXwNY/100_6125_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: right; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="100_6125" width="260" /></a>What I learned</strong> after my first attempt at drying apples at home:<br />
<ul><li><strong>It's easy!</strong> Don't stress over every little step. Forget the lemon juice? That's ok. Your slices aren't perfectly even? That's ok. Some of your slices are touching on the dehydrator trays? That's ok! You should still end up with a nice finished product.<br />
</li>
<li><strong>Be picky about your apples.</strong> If you get a ho-hum flavored apple from the grocery store and dry it, it's still going to be a ho-hum flavored apple. We now live about 3 miles from an apple orchard that's been around for 70 years. Can you guess where my next batch to dry is coming from?<br />
</li>
<li><strong>The skin is pretty tough after drying.</strong> Next time, I'm going to peel my apples.<br />
</li>
<li><strong>The lemon juice and water mixture works.</strong> I had no browning of the apples using this method. Having said that, there are plenty of people who skip this step. Try some both ways. If it doesn't make a big enough difference for you, you'll save time in future batches.<br />
</li>
<li>I used a Granny Smith (tart) type of apple. Didn't care for cinnamon on it. Might want to use a <strong>sweeter apple</strong> in the future.<br />
</li>
<li><strong>Be flexible with your drying times.</strong> External factors <u>will</u> play a role in how long it takes to dry your apples. So don't be hard and fast about it. Check on the drying progress from time to time. You want a pliable and flexible apple slice with no signs of moisture. If you are planning on storing them long term, over-drying is better than under-drying.<br />
</li>
<li>I store my dried apples in pint-sized mason jars. The ones I made <strong>10 months ago have not lost any flavor</strong> -- still delicious!</li>
</ul><br />
<a href="https://lh3.googleusercontent.com/-hgfaBsxYug4/VzFGEhvdzbI/AAAAAAAAfYM/yPuf0oBmpZY/s1600-h/100_6131%25255B5%25255D.jpg"><img alt="100_6131" border="0" height="640" src="https://lh3.googleusercontent.com/-LBsOAAGdszI/VzFGF8RajAI/AAAAAAAAfYQ/57EpnP1-8Cs/100_6131_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="100_6131" width="640" /></a><br />
<br />
<center><a href="http://www.godsgrowinggarden.com/" rel="”nofollow”" target="_blank"><img alt="Tuesdays with a Twist Featured" src="http://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Title%20Pages%20or%20Buttons/TWTfeatured_zpsxgfhxhtk.jpg" /></a></center><br />
<i>Shared at <a href="http://strangersandpilgrimsonearth.blogspot.com/2016/05/the-art-of-home-making-mondays-please_9.html" target="_blank">The Art of Homemaking Mondays</a>, <a href="http://nourishingjoy.com/thank-goodness-monday-174/" target="_blank">Thank Goodness It's Monday</a>, <a href="http://www.ishouldbemoppingthefloor.com/2016/05/inspiration-monday_8.html" target="_blank">Inspiration Monday</a>, <a href="http://thecraftyblogstalker.com/create-link-inspire-linky-party-128/" target="_blank">Create Link Inspire</a>, <a href="http://www.godsgrowinggarden.com/2016/05/time-to-link-up-tuesdays-with-twist-161_10.html" target="_blank">Tuesdays with a Twist</a>, <a href="http://www.classicalhomemaking.com/2016/05/the-homemaking-party-homeschool-prom.html" target="_blank">The Homemaking Party</a>, <a href="http://thethriftycouple.com/2016/05/12/thrifty-thursday-link-party-101/" target="_blank">Thrifty Thursday</a>, <a href="http://thehomesteadinghippy.com/farm-10/" target="_blank">From the Farm</a>, and <a href="http://www.godsgrowinggarden.com/2016/05/may-2016-week3-climb-cohosts.html" target="_blank">Chain "Linky" Climb</a>.</i><br />
<br />
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<br />
From my mountaintop to yours!<br />
<p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com6tag:blogger.com,1999:blog-7090802947437429199.post-6812246967005149032016-04-18T22:08:00.000-04:002018-03-01T10:49:37.455-05:00Easy, No-Bake Energy Bars<a href="https://lh3.googleusercontent.com/-Mid-uT-M67s/VxWNlWEq-TI/AAAAAAAAfN0/sP_sv9Lfonc/s1600-h/100_7337%25255B5%25255D.jpg"><img align="right" alt="Easy, No-Bake Energy Bars" border="0" height="500" src="https://lh3.googleusercontent.com/-X3yHpq4seCg/VxWNnumzcnI/AAAAAAAAfN4/uk2wc0jdvVA/100_7337_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; float: right; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Easy, No-Bake Energy Bars" width="577" /></a>We've been doing a pretty good job with meals lately. We've managed to cut our food waste way down by only making what we will eat and / or eating leftovers for lunch, as well as not being afraid to utilize the freezer for future consumption. Really pretty simple stuff, but stuff I didn't take time to do before. Here recently, however, I've been missing something. Snacks!<br />
<br />
I haven't been buying a lot of junk finger foods since we moved. That certainly doesn't mean I haven't been tempted in the grocery store. Even stopped and gave some things a hard look. But I've done a pretty darn good job of resisting. <i>Think money. Think chemicals. Think <strong>health</strong>!</i> (It's not 100% effective, mind you, but does do the trick most of the time.)<br />
<br />
My point is this: I realized that the <em>body's</em> desire to snack is rarely there. As long as I eat a bit of breakfast and a lunch, I'm usually good 'til dinner. Which must mean, at least for me, if it's in the pantry (cupboard, fridge, whatever) I. <strong>will</strong>. eat. it.<br />
<br />
But, ya know, cravings do come. And they've been swirling around me the last several days. I usually have some sort of fruit around, but I eat it with breakfast or lunch. So I didn't want that. I did make myself some <a href="http://stephlinsmountain.blogspot.com/2016/04/strawberry-popping-corn-almost-time.html" target="_blank">popcorn</a> one day, and that was good. But I still wasn't satisfied, and I'm sure you know what the problem was – I wanted something "sweet."<br />
<br />
So finally I went through my <a href="https://www.pinterest.com/slincecum/" target="_blank">Pinterest boards</a> to find a homemade granola bar recipe to try. One of those things that's been on the to-do list for some time, but haven't felt the urgency until now.<br />
<br />
I settled on some Oatmeal Energy Clusters because I already had all the ingredients, save one. The basic recipe is from <a href="http://abc.go.com/shows/the-chew" target="_blank"><em>The Chew's</em></a> Clinton Kelly. I just made one addition. You'll need:<br />
<ul><li>2 cups quick oats<br />
</li>
<li>2 tbsp chia and/or flax seed mixture (I use <a href="http://amzn.to/1rcDLJj" target="_blank">Decadent Blend Chia & Flax Seed with Coconut & Cocoa</a>)<br />
</li>
<li>1/2 cup chocolate chips (I used minis)<br />
</li>
<li>2/3 cup shredded coconut (try to get unsweetened)<br />
</li>
<li>1/2 cup natural peanut butter<br />
</li>
<li>1/3 cup raw honey<br />
</li>
<li>1 tsp vanilla extract<br />
</li>
<li>1/4 tsp salt</li>
</ul>Put everything in a big bowl, in the order typed above. Mix it well. I had to do it with my hands to really get it together. If your mixture is stubborn, try adding some more peanut butter and/or honey. You could also warm the honey and peanut butter together, to get more of a liquid. Then add to the other ingredients. But I was too lazy to go through all that. Here we are mid-mix. I forgot to snap an image before starting.<br />
<br />
<a href="https://lh3.googleusercontent.com/-Hr8XvuxCHMc/VxWNppLIJnI/AAAAAAAAfN8/36tZJGkkc-s/s1600-h/100_7333%25255B6%25255D.jpg"><img alt="Easy, No-Bake Energy Bars Mixture" border="0" height="480" src="https://lh3.googleusercontent.com/--zwcXg_xFac/VxWNrueqr6I/AAAAAAAAfOA/ja7YF_1L6HY/100_7333_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Easy, No-Bake Energy Bars Mixture" width="572" /></a><br />
<br />
Now. If you follow Clinton Kelly's recipe, you would put the mixture in the fridge for a while, pull it out and roll pieces (roughly 1-inch in size) into balls.<br />
<br />
I knew that would not work for me. Popping a 1-inch "cluster" in my mouth would not result in a craving satisfied. I know that's my brain talking, but it doesn't matter. I need more than one bite to my snack. If you're like me, you'll want to make bars.<br />
<br />
Take something akin to a 9"x9" pan and line it with parchment paper. (I used a toaster oven baking tray that measures 10"x8".) Press the mixture out evenly to the size of the pan. You could add another piece of parchment paper and use a rolling pin, if it'll fit. But, again, I just used my hands.<br />
<br />
<a href="https://lh3.googleusercontent.com/-Zoyasu1AJ6A/VxWNuN2c29I/AAAAAAAAfOE/yOCxcHG6wZM/s1600-h/100_7334%25255B5%25255D.jpg"><img alt="Easy, No-Bake Energy Bars Pressed In Pan" border="0" height="434" src="https://lh3.googleusercontent.com/-cN8DMLureX4/VxWNv8Lw3MI/AAAAAAAAfOI/k4N8zDrbKws/100_7334_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Easy, No-Bake Energy Bars Pressed In Pan" width="640" /></a><br />
<br />
Lift the bottom parchment out of the pan and square off your gonna-be bars, if necessary. The pan was really just a guide. Then let everything dry for at least an hour.<br />
<br />
<a href="https://lh3.googleusercontent.com/-1pJVpd0qaws/VxWNxkgNWQI/AAAAAAAAfOM/Zb5PEV47vp0/s1600-h/100_7335%25255B11%25255D.jpg"><img alt="Easy, No-Bake Energy Bars Prior To Cutting" border="0" height="360" src="https://lh3.googleusercontent.com/-jZvwzQw-wzg/VxWNzYzjhiI/AAAAAAAAfOQ/skqbgLqo7rw/100_7335_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Easy, No-Bake Energy Bars Prior To Cutting" width="640" /></a><br />
<br />
Now it's time to cut the bars. My pizza cutter worked well. I made a single cut down the middle long-ways. Then another cut down the center the opposite way. Then each half (which is quartered) into thirds. Does that even make sense? Lord, help me. Let's just say I got a dozen bars. Each one measured approximately 4-inches by 1 1/2-inches. The image below only shows eleven bars because I ate one already! <em>(She sheepishly grins.)</em><br />
<br />
<a href="https://lh3.googleusercontent.com/--KXoU_52HTs/VxWN2coyXAI/AAAAAAAAfOU/WHPnqmED504/s1600-h/100_7339%25255B5%25255D.jpg"><img alt="Easy, No-Bake Energy Bars Cut" border="0" height="480" src="https://lh3.googleusercontent.com/-GxwUgROcLqM/VxWN4SSsyKI/AAAAAAAAfOY/8Y63GqwSIG8/100_7339_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Easy, No-Bake Energy Bars Cut" width="635" /></a><br />
<br />
Another good thing about these bars, in addition to requiring more than one bite to eat, is they are relatively healthy. They're full of fiber, protein, potassium, magnesium, and antioxidants, including Vitamin E. Chia and flax seeds also add Omega-3. You can also customize them even more. Maybe add dried fruits or nuts. Go crazy with it!<br />
<br />
These bars should last about a week in a sealed container on the counter. You could put them in the fridge to extend the shelf life a bit. Give them a try! Real food with no added chemicals is a good, good thing. From my mountaintop to yours.<br />
<br />
<a href="https://lh3.googleusercontent.com/-GQpiR33xv2s/VxWN6veWlvI/AAAAAAAAfOc/i1bYIy5yUTg/s1600-h/100_7340%25255B5%25255D.jpg"><img alt="Easy, No-Bake Energy Bars Ready To Eat" border="0" height="479" src="https://lh3.googleusercontent.com/-H51DpFPOsoE/VxWN8cdrq3I/AAAAAAAAfOg/bHk1E6eWUls/100_7340_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Easy, No-Bake Energy Bars Ready To Eat" width="640" /></a><br />
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<i>Shared at <a href="http://strangersandpilgrimsonearth.blogspot.com/2016/04/the-art-of-home-making-mondays-please_18.html" target="_blank">Art of Home-Making Mondays</a>, <a href="http://beingfrugalbychoice.com/2016/04/homemade-mondays-week-181.html" target="_blank">Homemade Mondays</a>, <a href="http://www.classicalhomemaking.com/2016/04/the-homemaking-party-in-which-mom-and.html" target="_blank">The Homemaking Party</a>, <a href="http://thethriftycouple.com/2016/04/21/thrifty-thursday-link-party-98/" target="_blank">Thrifty Thursday</a>, <a href="http://blogghetti.com/2016/04/happiness-is-homemade-link-party-118.html" target="_blank">Happiness is Homemade</a>, <a href="http://patandcandy.com/whats-omnibus-whats/" target="_blank">Coffee and Conversation</a>, <a href="http://www.ducksnarow.com/2016/05/wonderful-wednesday-blog-hop-173.html" target="_blank">Wonderful Wednesday</a>, <a href="http://thehomesteadinghippy.com/farm-10/" target="_blank">From the Farm</a>, and <a href="http://www.godsgrowinggarden.com/2016/05/time-to-link-up-tuesdays-with-twist-162.html" target="_blank">Tuesdays with a Twist</a>.</i><br />
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<br />
<span style="font-size: x-small;"><em>Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></span><br />
<br>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com2tag:blogger.com,1999:blog-7090802947437429199.post-86231115193654793302016-03-19T21:56:00.000-04:002017-01-12T12:57:09.822-05:00Snake! And it's Almost Spring. (Homesteading Newbie Diary)<p><a href="https://lh3.googleusercontent.com/-BwSlvokAivs/Vu4Bo-OLqfI/AAAAAAAAe4c/aagt0dtF0Vc/s1600-h/100_7015%25255B5%25255D.jpg"><img title="100_7015" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_7015" src="https://lh3.googleusercontent.com/-m3AsFcttkng/Vu4BrGxGvFI/AAAAAAAAe4g/ftZ27IW9HNs/100_7015_thumb%25255B2%25255D.jpg?imgmax=800" width="593" align="right" height="480"></a>Are you ready? Tomorrow is the first day of Spring. And the weather people are calling for lows of 38, 29, and 33 degrees over the next 72 hours. Go figure.</p><p>Did you know this is the <a href="http://www.almanac.com/blog/astronomy/astronomy/earliest-spring-our-lives" target="_blank">earliest arrival of Spring</a> since 1896? Me either. File that under <em>things that make you go hmmm…</em></p><p>Well, I think I had a pretty productive week. I had two big items to get going. One was completed, and the other has been started. Yay, me!</p><p>I've been reading through the Old Testament. All told, I read chapters 21-32 in the Book of Numbers this past week. Two quick thoughts: those wilderness wanderers whined a lot, and sometimes I find the Old Testament disturbing.</p><p>We were able to go on long walks with the dogs a couple days. Once along a creek by our place, and once around the lake just a few miles away. Our youngest, Kody, dove in the lake without a thought all the way up to his chest. Then quickly decided it was too cold and got out just as fast. The older one, Bear, who is more cautious and measured in his decision making, decided not to go in at all. It was beautiful scenery, and we all had a good time. So much so, one of us was all tuckered out afterward.</p><p><a href="https://lh3.googleusercontent.com/-jWXC91Y97Sc/Vu4BtXi9Y8I/AAAAAAAAe4k/MiKE0fGPiRs/s1600-h/2016-03-16%25255B7%25255D.jpg"><img title="2016-03-16" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="2016-03-16" src="https://lh3.googleusercontent.com/-f42pICBg2aw/Vu4Bu1L251I/AAAAAAAAe4o/_qaRXlMvni8/2016-03-16_thumb%25255B5%25255D.jpg?imgmax=800" width="640" height="400"></a></p><p>Think I mentioned this in the <a href="http://stephlinsmountain.blogspot.com/2016/03/cabbage-rolls-deconstructed-happy-saint.html" target="_blank">Cabbage Rolls Deconstructed</a> post. I'll pop it in here, too, since it is part of the weekly recap. I created a <a href="https://www.facebook.com/stephlinsmountain/" target="_blank">facebook page for Stephlin's Mountain</a>. If you like to follow blogs there, stop by and give the page a like. 'Preciate it!</p><p>So! Sowed any seeds lately? I did! Rosa Bianca eggplant, small cherry tomatoes, chocolate bell peppers, Poblano peppers, Fresno chili peppers, Thai basil, and Tom Thumb lettuce. I have more to do, but that's a start! B also got the small greenhouse put together for me, and all the pots are out. Ready and waiting! I was going to sow some rainbow swiss chard seeds, but thought I'd wait until after the possible freeze over the next few days. I also read that cilantro doesn't like to be transplanted. That right?</p><p><a href="https://lh3.googleusercontent.com/-E41exn7gii4/Vu4Bxcaxk5I/AAAAAAAAe4s/xhfMN_hInIM/s1600-h/2016-03-19%25255B6%25255D.jpg"><img title="2016-03-19" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="2016-03-19" src="https://lh3.googleusercontent.com/-nIEhOUxGDb4/Vu4B1E6iGKI/AAAAAAAAe4w/QPd-jqbDjHs/2016-03-19_thumb%25255B3%25255D.jpg?imgmax=800" width="640" height="396"></a></p><p>It took three more days' work, but I finally finished the women's history post I mentioned to you last week. The subject is Myrtle Terry Lawrence, organizer for the Southern Tenant Farmers Union. It's <a href="http://blog.southerngraves.net/2016/03/myrtle-lawrence-southern-tenant-farmers.html" target="_blank">here at the <em>Southern Graves</em> blog</a>, if you're interested.</p><p>One of my big goals for next week is to get some water kefir started. Anyone else made it before? Any tips?</p><p>Made a loaf of <a href="http://stephlinsmountain.blogspot.com/2014/05/sweet-mountain-dew-bread.html" target="_blank">sweet Mountain Dew bread</a>. Not a good step forward in healthy eating, per se, but it's a recipe I'm comfortable with. And I did have to make some adjustments in the actual baking process. This is my first experience with baking bread in a gas oven. Plus, said oven is smaller than a usual one. So even though I made my regular loaf size, I couldn't proof it as long as I would normally, or it would have hit the top of the oven. I double panned it, but the bottom heat was still too much for my liking. And lastly, I needed an egg wash for it to brown…It was still yummy, though!</p><p>We <em>might</em> have discovered a wild blueberry bush in the back corner of our lot. Fingers crossed!</p><p>Made iced sugar cookie bars and watched <a href="http://amzn.to/2jADyMc" target="_blank">In the Heart of the Sea</a>. Good dessert. Good movie.</p><p>Last, but not least by any stretch of the imagination…<strong><font style="background-color: #ffff00">SNAKE!</font> </strong>Bear saw it first. I walked by it at least twice before turning around to see Bear on his hind legs sniffing the air. Then he dropped back to all fours and backed up a bit. I followed his gaze to see a <strike>nice</strike> creepy black (rat?) snake slithering in between the railroad ties bordering our lot. By the time I got the dogs inside and grabbed the camera, it was out of sight. Even if I'm not exactly right in my naming of the type of snake, I'm still fairly confident it was not a poisonous one. But still! This is the one thing I've been fearful of since moving. I stress so much over my dogs, and it's not like I'm <strong>ever</strong> excited to see a snake. Ugh. Know of any natural snake repellant? (I'm only half kidding.)</p><p>Well, you're all caught up! What homestead happenings went on at your place last week?</p><p><i>Shared at <a href="http://www.lovebakesgoodcakes.com/2016/03/freedom-fridays-124.html" target="_blank">Freedom Fridays</a>, <a href="http://www.sunnysimplelife.com/2016/03/simple-saturdays-blog-link-party-march.html" target="_blank">Simple Saturdays</a>, <a href="http://mommyondemand.com/happiness-homemade-link-party-5/" target="_blank">Happiness is Homemade</a>, and <a href="http://www.classicalhomemaking.com/2016/03/writing-heirloom-cookbook-homemaking.html" target="_blank">The Homemaking Party</a>.</i></p><p><script type="text/javascript">
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script></p><p>From my mountaintop to yours,</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com0tag:blogger.com,1999:blog-7090802947437429199.post-40871443125106369722016-03-13T23:02:00.001-04:002017-01-12T12:59:45.160-05:005 Ways to Use Ready to Eat (Now!) Bananas<p>Ever find yourself with more bananas than you can eat before they start to brown? Ever wanted to take advantage of a good sale on bananas, but weren't sure how you'd use them all? Here are 5+ ideas for those ready-to-eat (now!) bananas.</p><p><a href="https://lh3.googleusercontent.com/-rDf7EdtkJRo/VuYpWFEKWpI/AAAAAAAAezs/YYeGSOx5wWY/s1600-h/Blueberry-Banana-Donuts6.jpg"><img title="Blueberry Banana Donuts" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Blueberry Banana Donuts" src="https://lh3.googleusercontent.com/-8bWi4XqCVFA/VuYpYucSknI/AAAAAAAAezw/_F_KXDVL14U/Blueberry-Banana-Donuts_thumb3.jpg?imgmax=800" width="640" height="400"></a></p><h3><strong>1. Banana Bread</strong></h3><p><a href="https://lh3.googleusercontent.com/-1O6qrtmD0U8/VuYpaqpaHII/AAAAAAAAez0/nWuZ1TDmcoU/s1600-h/100_6936%25255B5%25255D.jpg"><img title="100_6936" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_6936" src="https://lh3.googleusercontent.com/-IjGrhxd95S8/VuYpc6qNbPI/AAAAAAAAez4/fsViAAYmOEY/100_6936_thumb%25255B2%25255D.jpg?imgmax=800" width="425" align="right" height="480"></a>The recipe I used combined all-purpose and whole wheat flour. I didn't think it was sweet enough (for me) at first, but the more I munched the more I liked what I was munching. It was a good platform for <a href="http://www.amazon.com/gp/product/B014BQAGPW/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B014BQAGPW&linkCode=as2&tag=stephaniesgeneal&linkId=DGTB6KXZ4QLPU7OR" target="_blank">blueberry-lemon-honey fruit spread</a>, too. Here's the super easy recipe:</p><ul><li>8 tbsp (1 stick) butter, at room temp.<br />
<li>3/4 cup sugar<br />
<li>2 eggs<br />
<li>1 cup all-purpose flour<br />
<li>1 tsp baking soda<br />
<li>1/2 tsp salt<br />
<li>1 cup whole wheat flour*<br />
<li>3 large ripe bananas, mashed<br />
<li>1 tsp vanilla (<a href="http://stephlinsmountain.blogspot.com/2014/04/make-your-own-pure-vanilla-extract.html" target="_blank">how I make it</a>)</li><br />
</ul><p>Preheat oven to 350 degrees, grease 9x5x3" bread pan. Cream butter and sugar until light and fluffy (I used a <a href="http://www.amazon.com/gp/product/B00004SGFW/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00004SGFW&linkCode=as2&tag=stephaniesgeneal&linkId=HCJXIYLNCAWOQRXD" target="_blank">KitchenAid Classic stand mixer</a>). Add eggs one at a time, beating well after each addition. Add all-purpose flour, baking soda, salt, and whole wheat flour to cream mixture, mixing a bit after each addition. Mix well. Fold in bananas and vanilla. Pour mixture into pan, bake 50 to 60 min. or until cake tester comes out clean - cool in pan 10 minutes, on rack. Makes one loaf. <p><em>*I mill my wheat flour using a <a href="http://www.amazon.com/gp/product/B000CPJKWC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000CPJKWC&linkCode=as2&tag=stephaniesgeneal&linkId=YILMVW4W7FA537SJ" target="_blank">WonderMill</a>. In this recipe I used what I had on hand, which was flour from <a href="http://www.iherb.com/bob-s-red-mill-organic-hard-white-wheat-berries-28-oz-793-g/35716?rcode=kzr949" target="_blank">organic hard white wheat berries</a>.</em> <h3> </h3><h3>2. Banana Jam</h3><p><a href="https://lh3.googleusercontent.com/-YGjqPJB-6t8/VuYpegrgHUI/AAAAAAAAez8/MiYdlxyAuS4/s1600-h/100_6941%25255B5%25255D.jpg"><img title="100_6941" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="100_6941" src="https://lh3.googleusercontent.com/-8Dh7b73rQEQ/VuYpgommmlI/AAAAAAAAe0A/x49MJChdVc4/100_6941_thumb%25255B2%25255D.jpg?imgmax=800" width="556" align="right" height="480"></a>I had never heard of banana jam before reading <a href="http://confessionsofanover-workedmom.com/how-to-make-banana-jam/" target="_blank">this</a> post at <em>Confessions of an Overworked Mom</em>. It sounded delicious, and it's something that may be preserved with water bath canning. I gave it a go and was not disappointed. It's swe-eet, though. I might lower the sugar amount next time, cuz there <u>will</u> be a next time. Here's the recipe (adapted from Ellen's, linked above):</p><ul><li>2 cups mashed bananas (about 4-5)<br />
<li>2 cups sugar<br />
<li>2 tbsp lemon juice</li><br />
</ul><p>Put all ingredients in a pan (I used a 12-inch nonstick skillet) and simmer on medium-low heat, stirring occasionally, until bananas are broken down to your liking. I like some texture, but still want it to spread easily. Know what I mean?</p><p>Now let the jam roll at a full boil 5-6 minutes. Everything will reduce and thicken. Ladle jam into jar or jars. I got a bit over 12 oz.</p><h3></h3><h3>3. Chocolate, Peanut Butter, & Banana Smoothie</h3><p>I've been making this off and on for more than a year. It's got enough good for you stuff to be a nice breakfast or snack. Yet it's got enough chocolate flavor that I had it for dessert just last night!</p><p><a href="https://lh3.googleusercontent.com/-TdgYn9hr2VM/VuYpirwMaHI/AAAAAAAAe0E/tATEmVvC1p4/s1600-h/100_6980%25255B5%25255D.jpg"><img title="100_6980" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_6980" src="https://lh3.googleusercontent.com/-R8LBOOFjJAU/VuYpj2fwdFI/AAAAAAAAe0I/9BgRDaupbtI/100_6980_thumb%25255B2%25255D.jpg?imgmax=800" width="447" height="768"></a></p><p align="center"><strong><a href="http://stephlinsmountain.blogspot.com/2014/06/chocolate-peanut-butter-protein-smoothie.html" target="_blank">Click here for the Chocolate, Peanut Butter & Banana Smoothie recipe!</a></strong></p><h3>4. Blueberry Banana Cake Donuts</h3><p>These came about when I planned to make some blueberry donuts and at the last minute decided to throw in an overripe banana. Good stuff happened there – moist, tender, blueberry freshness, with a hint of banana.</p><p><a href="https://lh3.googleusercontent.com/-kSkGOnP7eR4/VuYpmBqdSrI/AAAAAAAAe0M/U1crx1spzTc/s1600-h/100_4808%25255B6%25255D.jpg"><img title="100_4808" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="100_4808" src="https://lh3.googleusercontent.com/-hNst3QUTv1I/VuYpoM7F4fI/AAAAAAAAe0Q/bp_6NfoDsmU/100_4808_thumb%25255B3%25255D.jpg?imgmax=800" width="640" height="437"></a></p><p align="center"><strong><a href="http://stephlinsmountain.blogspot.com/2014/05/blueberry-banana-cake-donuts.html" target="_blank">Click here for the Blueberry Banana Cake Donuts recipe!</a></strong></p><h3>5. Strawberry Banana Soup</h3><p><a href="https://lh3.googleusercontent.com/-qOE7ZtET2Ho/VuYpqT2NxRI/AAAAAAAAe0U/jkpZROij-NQ/s1600-h/100_6944%25255B4%25255D.jpg"><img title="100_6944" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: right; padding-top: 0px; padding-left: 0px; margin-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px; margin-right: 0px" border="0" alt="100_6944" src="https://lh3.googleusercontent.com/-xdBnx3ssIJ8/VuYprzRvxzI/AAAAAAAAe0Y/BFytmVgwAyk/100_6944_thumb%25255B1%25255D.jpg?imgmax=800" width="240" align="right" height="219"></a>Ok. I know "soup" is a poor choice for this often made traditional dessert. You could think of it as a sauce. If you want to make an angel food cake a little more special, add this strawberry banana mixture. It wouldn't hurt to top your ice cream with it, either.</p><p>All you do is slice up a bunch of strawberries and bananas. Toss them in a bowl with some sugar and fruit juice. Just enough of each to bring out the natural juice of the strawberries. It really is yummy all by itself.</p><p>There you have it! 5 ways to use some ready-to-eat (now!) bananas…But I did type 5 plus in the opening paragraph, didn't I? Well, don't forget banana pudding. The best way is to go all out and make the custard from scratch, of course, but I was short on time the first night we procured the bananas. So semi-homemade it was.</p><p>Get some banana (or vanilla) pudding mix and whip it up. Get a bowl and layer the following: vanilla wafers, pudding, and sliced bananas. Then repeat until the bowl is full or your ingredients are gone. You have a pretty nice trifle style dessert.</p><p>And last, but by no means least, I really enjoy sliced bananas in my breakfast cereal. Sounds obvious, but you'd be surprised how many times I forget to take this simple step to enrich my morning when I'm in a hurry.</p><p>Now the next time you see those marked down several pounds bag of bananas in the produce department, have no fear. You have at least 5 (or 7) ways to use them!</p><p><a href="https://lh3.googleusercontent.com/-QgIOd-ljyoY/VuYptkDfx5I/AAAAAAAAe0c/CoC_qwFv-nY/s1600-h/Collages%25255B5%25255D.jpg"><img title="Collages" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Collages" src="https://lh3.googleusercontent.com/-Ouz24g9rAHk/VuYpvb6VOZI/AAAAAAAAe0g/dieGChUT68s/Collages_thumb%25255B2%25255D.jpg?imgmax=800" width="480" height="768"></a></p><p><i>Shared at <a href="http://www.the-chicken-chick.com/2016/03/clever-chicks-blog-hop-182-featuring.html" target="_blank">Clever Chicks Blog Hop</a>, <a href="http://rootedinthyme.blogspot.com/2016/03/beaded-easter-egg-and-simple-sweet.html" target="_blank">Simple & Sweet Fridays</a>, <a href="http://www.lovebakesgoodcakes.com/2016/03/freedom-fridays-123.html" target="_blank">Freedom Fridays</a>, <a href="http://www.classicalhomemaking.com/2016/03/the-homemaking-party-homemade-teriyaki.html" target="_blank">The Homemaking Party</a>, <a href="http://somuchathome.blogspot.com/2016/03/tuesdays-rubies-link-up-celebrating.html" target="_blank">Tuesdays Rubies</a>, <a href="http://blogghetti.com/2016/05/happiness-is-homemade-link-party-118-2.html" target="_blank">Happiness is Homemade</a>, and <a href="http://www.godsgrowinggarden.com/2016/05/time-to-link-up-tuesdays-with-twist-163.html" target="_blank">Tuesdays with a Twist</a>.</i></p><p><font size="2"><em>Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.</em></font></p><script type="text/javascript">
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</script> <script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script> <p>From my mountaintop to yours!</p>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com2tag:blogger.com,1999:blog-7090802947437429199.post-8539202081138070732015-07-21T14:52:00.002-04:002015-07-25T18:31:18.892-04:00Feeling Overwhelmed? Make Your Own Mouthwash!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-b1xE7OWeahU/Va6DsQFgqgI/AAAAAAAAefU/4af9IedF1tE/s1600/100_6142.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="161" src="http://3.bp.blogspot.com/-b1xE7OWeahU/Va6DsQFgqgI/AAAAAAAAefU/4af9IedF1tE/s200/100_6142.JPG" width="200" /></a></div>It happened again. It crept up on me, but still. It happened. That feeling of being overwhelmed. It overtook me. Had me almost paralyzed!<br />
<br />
There's so much to do. And so much I <i>want</i> to do, but can't yet afford, whether it be for lack of time or money. But it's all still in the forefront of my brain.<br />
<br />
And it doesn't help to be planning a move around the first of the year. Because there are some things that are just not feasible to be doing right now. But that doesn't take the project(s) off my to-do list, necessarily.<br />
<br />
I've tried making separate lists. Dividing things up into different time-frames. The problem is the "master" list remains in my head. <br />
<br />
When I get that feeling of being overwhelmed, I tend to turn to information. Books, blogs, YouTube videos. I rationalize that I am researching and learning -- and that <b>is</b> a valid truth -- but for me it's just procrastinating. Because I don't know where to begin. Or maybe because I don't know <i>exactly</i> how I should approach a certain project. An overwhelmed perfectionist rarely accomplishes anything, I say. And that would be me of late.<br />
<br />
Then I came across something that helped me a lot. It got me off my butt. I read it on <a href="http://theartofsimple.net/" target="_blank">the Art of Simple blog</a>. (Which proves researching and learning from books, blogs, and YouTube is worthwhile, but I digress.)<br />
<br />
A quote from Christian missionary, author, and speaker Elisabeth Elliot:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0F7gKyfGPig/Va6EHMJfXJI/AAAAAAAAefc/WgIBEaQCzu0/s1600/recite-whenyou.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-0F7gKyfGPig/Va6EHMJfXJI/AAAAAAAAefc/WgIBEaQCzu0/s320/recite-whenyou.png" width="275" /></a></div><br />
I read the quote and thought, "Wow. That simple idea makes so much sense."<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6vtvnUv8p8A/Va6H_2rK0DI/AAAAAAAAefo/8huEn-IhnT4/s1600/100_6141.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-6vtvnUv8p8A/Va6H_2rK0DI/AAAAAAAAefo/8huEn-IhnT4/s320/100_6141.JPG" width="180" /></a></div>While still pondering the quote, I walked into the bathroom and (eventually) opened a cabinet to stare at an empty mouthwash bottle. Something I've been meaning to make for myself for a time. But instead of adding the task to a mental to-do list, it became the <i>thing in front of me</i>. So I did it. (I know you're proud, but no applause is necessary.)<br />
<br />
How simple and sweet is that? I knocked something <u>off</u> my to-do list, and made <b>chemical free mouthwash for pennies</b>.<br />
<br />
It took such little time and only three ingredients. The recipe I used came from <a href="http://frugallysustainable.com/2012/02/antiseptic-homemade-mouthwash-recipe/" target="_blank"><i>Frugally Sustainable</i></a>. (Score another one for blogs.) She had a few to choose from, and this was a basic: One cup filtered water, one teaspoon baking soda, and 3 drops organic <a href="http://www.amazon.com/gp/product/B002RUH3OM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002RUH3OM&linkCode=as2&tag=stephaniesgeneal&linkId=EI2Z4F4BX5C5YIZJ">peppermint essential oil</a>. Throw it all in a half-pint mason jar, apply lid, and give it a shake. Thirty minutes after swishing some around my mouth, I still feel fresh.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fCRo8InqhiU/Va6NvM_CMmI/AAAAAAAAef4/LSAZKbOHbmA/s1600/100_6140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-fCRo8InqhiU/Va6NvM_CMmI/AAAAAAAAef4/LSAZKbOHbmA/s320/100_6140.JPG" width="220" /></a></div><br />
Think you might want to give it a try? Well, "do the thing in front of you"...or <a href="https://www.pinterest.com/slincecum/stephlins-mountain/" target="_blank">pin it</a> for later! ;-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-b1xE7OWeahU/Va6DsQFgqgI/AAAAAAAAefY/iHx_KP_Ufrg/s1600/100_6142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://1.bp.blogspot.com/-b1xE7OWeahU/Va6DsQFgqgI/AAAAAAAAefY/iHx_KP_Ufrg/s400/100_6142.JPG" width="400" /></a></div><br />
P.S. I did not know of Elisabeth Elliot before reading the quote attributed to her. I have since learned she passed away a little over a month ago, at the age of 88. May she rest in peace.<br />
<br />
<br />
<i>Shared at <a href="http://www.hopeineveryseason.com/2015/07/the-not-just-homemaking-party-grilled.html" target="_blank">The {Not Just} Homemaking Party</a>, <a href="http://lindaslunacy.com/2015/07/making-a-home-homemaking-linky-175/" target="_blank">Making a Home - Homemaking Linky</a>, <a href="http://www.bigfamilyfrugal.com/2015/07/weekend-link-up-2-ripples-oatmeal-apple.html" target="_blank">Big Family Frugal Weekend Link-Up</a>, <a href="http://mindbodyandsoleonline.com/herbal-information/189th-wildcrafting-wednesday/" target="_blank">Wildcrafting Wednesday</a>, <a href="http://trayerwilderness.com/simple-life-sunday-73-featuring-2-sugar-free-dessert-recipes/#more-11002" target="_blank">Simple Life Sunday</a>, and <a href="http://thehomesteadinghippy.com/simply-natural-saturday-26/" target="_blank">Simply Natural Saturday</a>.</i><br />
<br />
<br />
<hr /><span style="font-size: x-small;">Disclosure: This post contains an affiliate link, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading, following, and supporting Stephlin's Mountain.</span><br />
<br>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com0tag:blogger.com,1999:blog-7090802947437429199.post-60053096304630230862015-05-07T09:59:00.000-04:002015-05-10T22:03:32.296-04:00Thyme Oil Testimonial (and an Invitation!)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MGz04bWTMBc/VUmPRhrlfiI/AAAAAAAAePQ/zq8aObhtOJ4/s1600/100_6080.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-MGz04bWTMBc/VUmPRhrlfiI/AAAAAAAAePQ/zq8aObhtOJ4/s1600/100_6080.JPG" width="357" /></a></div>I know the value of essential oils, but I'm still learning all they can do for me and my family. Reading how others use them helps me with learning specific uses for each oil, as well as gives me ideas of what to use when a specific need arises. It is in this vein that I am writing here about my experience with <a href="http://www.amazon.com/gp/product/B0045H668Y/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0045H668Y&linkCode=as2&tag=stephaniesgeneal&linkId=HR5ZOQUTOU3KVOU3">Thyme 100% Pure Therapeutic Grade Essential Oil</a>.<br />
<br />
I had an issue in my mouth. It wasn't a toothache, nor a sore. It was some sort of an infection that caused some swelling and tenderness around the gum line at the base of one of my teeth. I wasn't overly concerned about it, but I hate the dentist and didn't want it to grow into something that required an antibiotic, so I looked to my essential oils.<br />
<br />
Lavender, Lemongrass, and Thyme are three that I had on hand that, after doing a bit of reading, I decided were good ones to use in this instance.<br />
<br />
<b>Lavender</b> is one of the most useful essential oils for therapeutic purposes. It's commonly associated with the healing of the skin.<br />
<br />
<b>Lemongrass</b> is known for its antiseptic and astringent properties.<br />
<br />
<b>Thyme</b> is considered to have very powerful and penetrating antiseptic properties.<br />
<br />
I continued reading and discovered Thyme Oil contains Thymol, which is used as a germ-killer in mouthwash and helps prevent tooth decay.<br />
<br />
Needless to say, I went with the Thyme Essential Oil. I could have mixed a few drops with a carrier oil, but went a bit simpler. I took one drop. Literally! <b>One. Drop.</b> Put it on my finger and dabbed the sore spot. The heat was <u>amazing</u> and <i>felt</i> powerful (if that makes sense). The relief from soreness was <b>immediate</b>. And the swelling went down quickly enough that I felt no need for a second application. The single annoyance was my saliva glands went into overdrive.<br />
<br />
Even though I know their strength, essential oils continue to impress me. I don't pretend that this was some miraculous cure of a horrible condition. But if one drop of Thyme oil prevents a dental and / or doctor visit, I am all for it!<br />
<br />
OK. There's my thyme oil testimonial. <i>And don't forget about how I used it in my wonderful, comfortable to wear, <a href="http://stephlinsmountain.blogspot.com/2015/04/make-your-own-bug-repellent-with.html" target="_blank">homemade bug repellent</a>!</i><br />
<br />
On to the invitation! I would like to cordially encourage you to attend the Essential Oils Revolution summit. It's free and <b>brand-neutral</b>! [No debates about whose oils are "best!"]<br />
<br />
<a href="https://un233.isrefer.com/go/summitreg/stephlinsmountain/" target="_blank"><img border="0" src="http://southerngraves.net/smimages/essentialoilssummit728x90.jpg" /></a><br />
<br />
<b>Why Attend?</b><br />
<br />
With 31 presentations containing relevant evidence and practical advice from the experts, The Essential Oils Revolution will help you use essential oils effectively and confidently. This event is the first-ever, online, brand-generic event to include experts from every field, including aromatherapy, direct sales, medicine and research.<br />
<br />
You can register (it's free!) <a href="https://un233.isrefer.com/go/summitreg/stephlinsmountain/" target="_blank">by clicking here</a>.<br />
<br />
<b>Important Things You’ll Learn About Essential Oils:</b><br />
<br />
- Understand what essential oils are and why they are popular today<br />
- Why essential oils are nature’s BEST medicine<br />
- How to use essential oils safely and effectively<br />
- Tips for regaining control of your health with essential oils<br />
- Pain and stress remedies using essential oils<br />
- Culinary uses for essential oils<br />
- How to use essential oils for high performance health<br />
- Essential oils for animal aromatherapy<br />
- And so much more!<br />
<br />
If you <a href="https://un233.isrefer.com/go/summitreg/stephlinsmountain/" target="_blank">register today</a>, you'll receive 5 free gifts. That's in <b>addition to</b> all the free information you can glean from the summit presenters May 11-18.<br />
<br />
I hope to see you there!<br />
<br />
<br />
<i>Shared at <a href="http://www.theselfsufficienthomeacre.com/2015/05/fresh-from-the-homestead-the-homeacre-hop-119.html" target="_blank">HomeAcre Hop</a>, <a href="http://thethriftycouple.com/2015/05/07/thrifty-thursday-link-party-48/" target="_blank">Thrifty Thursday</a>, <a href="http://www.flusterbuster.com/2015/05/flusters-creative-muster-party-122.html" target="_blank">Fluster's Creative Muster</a>, <a href="http://sewcraftyangel.blogspot.com/2015/05/wake-up-wednesday-linky-party-67.html" target="_blank">Wake Up Wednesday</a>, <a href="http://www.herbanmomma.com/2015/05/wildcrafting-wednesday-5-6-15/" target="_blank">Wildcrafting Wednesday</a>, <a href="http://www.ducksnarow.com/2015/05/wonderful-wednesday-blog-hop-122.html" target="_blank">Wonderful Wednesday</a>, <a href="http://trayerwilderness.com/simple-life-sunday-68/" target="_blank">Simple Life Sunday</a>, and <a href="http://www.pistachioproject.com/2015/05/simply-natural-saturdays-5915.html" target="_blank">Simply Natural Saturdays</a>.</i><br />
<br />
<hr /><span style="font-size: x-small;">Disclosure: This post contains an affiliate link, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading, following, and supporting Stephlin's Mountain.</span><br />
<br>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com2tag:blogger.com,1999:blog-7090802947437429199.post-18980191033025475182015-05-05T18:51:00.000-04:002015-05-05T20:28:33.321-04:00Strawberry Banana Yogurt Cake ~ Baked in a Toaster Oven<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aiVIfPiyOVs/VUf09_gE0JI/AAAAAAAAeNo/arg2STwzupk/s1600/100_6100.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="227" src="http://1.bp.blogspot.com/-aiVIfPiyOVs/VUf09_gE0JI/AAAAAAAAeNo/arg2STwzupk/s400/100_6100.JPG" width="400" /></a></div>Life without an oven stinks. Especially when you love to bake. And since our beloved <a href="http://stephlinsmountain.blogspot.com/2014/08/the-first-day-of-rest-of-my-life.html" target="_blank">Destiny</a> lacks the appliance, I haven't been able to bake in over <b>two months</b>! Well, I could stand for that no more. So we bought one.<br />
<br />
A <i>toaster</i> oven, that is. ;-)<br />
<br />
I had a bit of cash left on an Amazon gift card so, while it's not exactly high dollar, we were able to get a good one: a <a href="http://www.amazon.com/gp/product/B00LU2HVDQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00LU2HVDQ&linkCode=as2&tag=stephaniesgeneal&linkId=N3OLDWRRFLIPWO3T">Black & Decker Countertop Convection Toaster Oven</a> was delivered just a few days ago.<br />
<br />
I was able to sample some recently received strawberries at work the day before yesterday. They were Delicious! I was actually surprised at how tasty they were, and made sure to buy some on the way out. I already had a couple of bananas at home, and had pinned the base recipe for this cake not long ago. It was a perfect storm, it seems. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7MTFG4AyBuc/VUk7s27NteI/AAAAAAAAeOA/W8X9ZOgWsA0/s1600/100_6095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-7MTFG4AyBuc/VUk7s27NteI/AAAAAAAAeOA/W8X9ZOgWsA0/s400/100_6095.JPG" width="400" /></a></div><br />
You only need one bowl to mix this cake. A plus for those with limited space! The base recipe does not call for bananas, but I couldn't resist the combination. I simply folded in slices at the end of mixing the cake batter. And I think I made my dollops of strawberry jam a bit too big. Next time, I'll be more inclined to swirl it in to the top.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YNIAz_nZ1Nc/VUk9DQ_zfEI/AAAAAAAAeOM/9LmVPVx05_c/s1600/100_6096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://1.bp.blogspot.com/-YNIAz_nZ1Nc/VUk9DQ_zfEI/AAAAAAAAeOM/9LmVPVx05_c/s400/100_6096.JPG" width="400" /></a></div><br />
Here's proof I baked it in a toaster oven! :-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mJCD7OWbFxM/VUk9ihwKolI/AAAAAAAAeOU/N7RgmfVRLOA/s1600/100_6097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="http://1.bp.blogspot.com/-mJCD7OWbFxM/VUk9ihwKolI/AAAAAAAAeOU/N7RgmfVRLOA/s400/100_6097.JPG" width="400" /></a></div><br />
And the yummy result. It's somewhat similar to the <i>best strawberry bread ever</i> I posted about <a href="http://stephlinsmountain.blogspot.com/2014/05/omg-strawberry-bread.html" target="_blank"><b>here</b></a>. Greek yogurt makes it super moist. Recipe follows.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jg3fYUraW9k/VUk-GvSjH2I/AAAAAAAAeOc/FDJBKEvLt00/s1600/100_6098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://1.bp.blogspot.com/-jg3fYUraW9k/VUk-GvSjH2I/AAAAAAAAeOc/FDJBKEvLt00/s400/100_6098.JPG" width="400" /></a></div><br />
<div class="hrecipe"><h1 class="fn">Strawberry Banana Yogurt Cake</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aiVIfPiyOVs/VUf09_gE0JI/AAAAAAAAeNo/arg2STwzupk/s1600/100_6100.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Strawberry Banana Yogurt Cake" border="0" class="photo" src="http://southerngraves.net/smimages/100_6099.JPG" height="227" style="border-width: 0px; height: 140px; width: 140px;" /></a></div><div class="summary">Adapted from Betty Crocker recipe <a href="http://www.bettycrocker.com/recipes/strawberries-and-cream-yogurt-cake/3c57b0df-899a-4e4a-b6a7-82f7956923dd" target="_blank">here</a>.</div><h2>Ingredients</h2><ul><li class="ingredient">2 containers (5.3 oz each) Greek blended strawberry yogurt</li>
<li class="ingredient">1 1/2 cups granulated sugar</li>
<li class="ingredient">3/4 cup <a href="http://www.amazon.com/gp/product/B003OGKCDC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003OGKCDC&linkCode=as2&tag=stephaniesgeneal&linkId=RP3U47DPTDAAGECV">extra virgin organic coconut oil</a> (can also use vegetable or canola)</li>
<li class="ingredient">2 tsp vanilla (<a href="http://stephlinsmountain.blogspot.com/2014/04/make-your-own-pure-vanilla-extract.html" target="_blank">make your own!</a>)</li>
<li class="ingredient">3 eggs</li>
<li class="ingredient">2 1/4 cups all-purpose flour</li>
<li class="ingredient">1 tbsp baking powder</li>
<li class="ingredient">1/2 cup strawberry jam</li>
<li class="ingredient">1 1/4 cups quartered fresh strawberries (<a href="http://stephlinsmountain.blogspot.com/2014/04/the-strawberries-are-coming.html" target="_blank">grow your own!</a>)</li>
<li class="ingredient">2 tsp granulated sugar</li>
<li class="ingredient">powdered sugar, for garnish (optional)</li>
<li class="ingredient">2 bananas, sliced (optional)</li>
</ul><h2>Instructions</h2><ol><li class="instructions">Preheat oven (toaster or regular) to 350°F. Grease and flour a 13x9-inch (I used a 10X12-inch) pan.</li>
<li class="instructions">In a large bowl, stir together yogurt, 1 1/2 cups granulated sugar, oil of choice, and vanilla until well combined. Mix in eggs, one at a time, until well blended. Add flour and baking powder; beat with wooden spoon until smooth. Fold in sliced bananas, if using.</li>
<li class="instructions">Pour batter into pan, spreading evenly. Dollop strawberry jam on top of cake batter. Sprinkle with strawberries and remaining 2 tsp granulated sugar.</li>
<li class="instructions">Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. (Mine took 45 minutes in the toaster oven.) Cool 20 - 30 minutes. Sprinkle with powdered sugar, if so desired.</li>
</ol><span style="font-weight: bold;">Yield:</span><span class="yield"> 12 servings</span></div><br />
<i>P.S. I hope you'll forgive me rocking the paper plates and foil pan. Not very crunchy or homestead-y, I know. Sometimes ya gotta do what ya gotta do. Ya know? I'll make up for it when we get moved, I promise. :-)</i><br />
<br />
<br />
<i>Shared at <a href="http://lindaslunacy.com/2015/05/making-a-home-homemaking-linky-165/" target="_blank">Making a Home - Homemaking Linky</a>, <a href="http://creativekkids.com/tasty-tuesdays-featured-food-posts-from-april/" target="_blank">Tasty Tuesday</a>, <a href="http://3glol.net/2015/05/04/teach-me-tuesday-54/" target="_blank">Teach Me Tuesday</a>, <a href="http://apeekintomyparadise.com/2015/05/tickle-my-tastebuds-link-party-51.html" target="_blank">Tickle My Tastebuds</a>, <a href="http://back2basichealth.blogspot.com/2015/05/tuesdays-with-twist-109.html" target="_blank">Tuesdays with a Twist</a>, and <a href="http://beingfrugalbychoice.com/2015/05/homemade-mondays-week-131.html" target="_blank">Homemade Mondays</a>.</i><br />
<br />
<hr /><span style="font-size: x-small;">Disclosure: This post contains an affiliate link, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading, following, and supporting Stephlin's Mountain.</span><br />
<br>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com0tag:blogger.com,1999:blog-7090802947437429199.post-16949801320797622342015-04-19T15:54:00.001-04:002015-05-02T16:44:12.906-04:00Life is Good! -- So What am I Afraid Of?<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lnJyFg4Xkv4/VTQHAactBvI/AAAAAAAAeGo/s2pJOoxop78/s1600/forest.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lnJyFg4Xkv4/VTQHAactBvI/AAAAAAAAeGo/s2pJOoxop78/s1600/forest.jpg" height="640" width="426" /></a></div>Ever been going along in your day-to-day life and think, "Wow. Life is pretty good right now!"<br />
<br />
I'll bet, if you're like me and so many others, your very next thought is, "I wonder what's going to come along and ruin it?"<br />
<br />
Or maybe you don't necessarily have those specific thoughts course through your mind. You just have a <i>sense of something's coming</i>. Life is too good right now.<br />
<br />
I think you know what I mean. We rarely feel pure, <b>unadulterated</b> joy. Once we realize we're happy, we follow said realization up with wondering when the happiness is going to end.<br />
<br />
It seems I've lately been doing that a lot. I know I'm on the right path in God's will for my life. Is everything perfect? <i>Um. No.</i> But I walk outside, look up at the trees, and smile. I'm happy...Then a "Why Me?" thought pops in my head.<br />
<br />
I've struggled for so long to find this space, this peace, this wisdom. I feel it -- almost tangibly -- in my hands. Who am I to deserve this?<br />
<br />
I'm a child of the most high God. That's who.<br />
<br />
<center><i><span style="color: #38761d;">Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning. - James 1:17</span></i></center><br />
God is good. His gifts are good. And He's not gonna change. <u>Nor are His gifts</u>.<br />
<br />
Charles Stanley mentions this notion of unworthiness in his book <a href="http://www.amazon.com/gp/product/0781404460/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0781404460&linkCode=as2&tag=stephaniesgeneal&linkId=3W7FYVMGJXYVHKA6" target="_blank">Handle with Prayer</a>:<br />
<blockquote>...the basis of all God's answered prayer is His love for us...According to His love, we are worthy of the greatest gift He had to give -- His Son. After that, anything else we ask for is secondary.<br />
<br />
Why do we have so much trouble believing God for the minor things in life? It is [the enemy] who says, "Who do you think you are,...?<br />
<br />
To this question there is only one answer: "I am a child of the King. I am so worthy in the eyes of God, He sent His only begotten Son to die for me...</blockquote><center><i><span style="color: #38761d;">He that goeth forth and weepeth, bearing precious seed,<br />
shall doubtless come again with rejoicing, bringing his sheaves with him. - Psalms 126:6</span></i></center><br />
There's a time for sowing, and there's a time for reaping. When it's reapin' time, <b>rejoice!</b><br />
<br />
<center><div align="center"><a href="http://trayerwilderness.com" title="Trayer Wilderness" target="_blank"><img src="http://trayerwilderness.com/wp-content/uploads/2014/01/simplelifebloghop1.jpg" alt="Trayer Wilderness" style="border:none;" width="227" height="151" /></a></div></center><br />
<i>Shared at <a href="http://www.godsgrowinggarden.com/2015/04/introducing-week4-cohosts-for-april.html" target="_blank">April 2015 Chain "Linky" Climb</a>, <a href="http://www.lovebakesgoodcakes.com/2015/04/freedom-fridays-with-all-my-bloggy_16.html" target="_blank">Freedom Fridays</a>, <a href="http://thediaryofarealhousewife.com/2015/04/3090.html" target="_blank">Friday Favorites</a>, <a href="http://preparednessmama.com/calendula-herbal-recipes/" target="_blank">Front Porch Friday</a>, <a href="http://www.missionalwomen.com/faith-filled-friday-blog-link-up" target="_blank">Faith Filled Friday</a>, and <a href="http://trayerwilderness.com/simple-life-sunday-65/" target="_blank">Simple Life Sunday</a>.</i><br />
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<hr /><span style="font-size: x-small;">Disclosure: This post contains an affiliate link, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading and following Stephlin's Mountain.</span><br />
<br>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com2tag:blogger.com,1999:blog-7090802947437429199.post-32492931052996820922015-04-07T19:23:00.001-04:002017-01-12T13:08:19.648-05:00Make Your Own Bug Repellent with Essential Oils<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-chxzGdBfsrc/VSRmJ3NLdxI/AAAAAAAAd-Y/n01TF1Jc5Xw/s1600/100_6080.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-chxzGdBfsrc/VSRmJ3NLdxI/AAAAAAAAd-Y/n01TF1Jc5Xw/s1600/100_6080.JPG" height="283" width="400" /></a></div>I'm not a fan of summer. Well, that might be a little harsh. Breaking it down a bit, I'm really not a fan of weather above 80°, and I'm not a fan of bugs. Wasps scare the bejeezus out of me. Gnats and mosquitoes annoy me to seemingly no end. Even if I try to enjoy the milder warmth of early morning or late evening, they are there to ruin it for me.<br />
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My solution to this? Stay inside. Right by the air conditioner. Ever heard of cabin fever? For me it's more applicable in the summer!<br />
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Yet this summer is a bit different. Since space is limited, being perfectly fine with staying inside ALL the time is just a silly pipe dream.<br />
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Which leads me to insect repellent. Can't stand the chemical-laden stuff "off the shelf". Not only are the chemicals harsh for us and our skin (to put it mildly), but the stuff stinks to high heaven and is often incredibly sticky. I always feel as though I need a shower after using it.<br />
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Enter essential oils. Though not my first time using them, this is my first time using them in this manner. Would the right combination really repel insects?<br />
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In a word, <b>YES!</b><br />
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I based the recipe I used on one found at <a href="http://greenbootliving.com/2013/06/26/natural-insect-repellent-for-camping/" target="_blank"><i>GreenBootLiving</i></a>. There are a <b>ton</b> of recipes out there! If you already have an arsenal of essential oils, check around to see if there is a recipe using the ones you have on hand. I'm always up for minimizing cost.<br />
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I purchased my essential oils for this purpose from <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-brandtextbin=Edens%20Garden&linkCode=ur2&node=1055398&tag=stephaniesgeneal&linkId=F26MMS3RT3YFWKCN" target="_blank">Edens Garden via Amazon</a>. The prices are great and there are no additives or fillers added to the oils. And free shipping at the $35 threshold is nice, as well.<br />
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I did make one addition to the original recipe I went with by mixing in Rose Geranium. I've read it's a great tick repellent.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iS6wun_O8L4/VSRmTLMcoqI/AAAAAAAAd-g/UFLVitkatx8/s1600/100_6082.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iS6wun_O8L4/VSRmTLMcoqI/AAAAAAAAd-g/UFLVitkatx8/s1600/100_6082.JPG" height="640" width="506" /></a></div>Since this was my first (trial) recipe, I made a fairly small amount -- less than 4 oz. To replicate that amount, here's what you'll need:<br />
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[Disclosure: Links are of the affiliate variety.]<br />
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· <a href="http://www.amazon.com/gp/product/B00SCAD6TW/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00SCAD6TW&linkCode=as2&tag=stephaniesgeneal&linkId=BBEQVSYUQTXJTFLG" target="_blank">4 oz. spray bottle</a><br />
· 5 tbsp water (I used filtered)<br />
· 1 tbsp <a href="http://www.amazon.com/gp/product/B00016WW8Q/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00016WW8Q&linkCode=as2&tag=stephaniesgeneal&linkId=2RVIJHYKW6O3HJZO" target="_blank">witch hazel</a> (I used a generic comparable to this from my local grocery store.)<br />
· 1 drop <a href="http://www.amazon.com/gp/product/B0045H668Y/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0045H668Y&linkCode=as2&tag=stephaniesgeneal&linkId=MO5B6ZTE6JYONDXW" target="_blank">100% pure thyme oil</a><br />
· 2 drops <a href="http://www.amazon.com/gp/product/B002RXCPAQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002RXCPAQ&linkCode=as2&tag=stephaniesgeneal&linkId=KN43AC5YQYMYDXVQ" target="_blank">100% pure lemongrass oil</a><br />
· 1 drop <a href="http://www.amazon.com/gp/product/B002RSCP9W/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002RSCP9W&linkCode=as2&tag=stephaniesgeneal&linkId=3GKHHMBUPNB6SAY5" target="_blank">100% pure lavender oil</a><br />
· 1 drop <a href="http://www.amazon.com/gp/product/B002RUH3OM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002RUH3OM&linkCode=as2&tag=stephaniesgeneal&linkId=UMVN6XX2K6V6DPEB" target="_blank">100% pure peppermint oil</a><br />
· 1 drop <a href="http://www.amazon.com/gp/product/B005CD9ITO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005CD9ITO&linkCode=as2&tag=stephaniesgeneal&linkId=6PCCAHH7GK2KED6Y" target="_blank">100% pure rose geranium oil</a><br />
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Mix all ingredients in the spray bottle. Apply to exposed skin when going to the <i>bug-infested</i> outdoors!<br />
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<i>Shared at <a href="http://thethriftycouple.com/2015/04/09/thrifty-thursday-link-party-44/" target="_blank">Thrifty Thursday</a> at the Thrifty Couple, <a href="http://www.livingwellspendingless.com/2015/04/09/thrifty-thursday-week-104/" target="_blank">Thrifty Thursday</a> at Living Well Spending Less, <a href="http://momsmorningcoffee.com/coffee-and-conversation-link-party-36/" target="_blank">Coffee and Conversation</a>, <a href="http://www.flusterbuster.com/2015/04/flusters-creative-muster-party-118.html" target="_blank">Fluster's Creative Muster</a>, <a href="http://www.hopeineveryseason.com/2015/04/the-not-just-homemaking-party-beef.html" target="_blank">The {Not Just} Homemaking Party</a>, <a href="http://sewcraftyangel.blogspot.com/2015/04/wake-up-wednesday-linky-party-63.html" target="_blank">Wake Up Wednesday</a>, <a href="http://www.herbanmomma.com/2015/04/wildcrafting-wednesday-4-8-15/" target="_blank">Wildcrafting Wednesday</a>, <a href="http://www.ducksnarow.com/2015/04/wonderful-wednesday-blog-hop-118.html" target="_blank">Wonderful Wednesday</a>, and <a href="http://trayerwilderness.com/simple-life-sunday-64/" target="_blank">Simple Life Sunday</a>.<br />
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Standard medical disclaimer: I am not a doctor, and statements here have not been evaluated -- nor approved -- by the FDA. This post is meant for educational and informational purposes only. Please conduct your own research and make your own decisions regarding the use of essential oils.</i><br />
<br>S. Lincecumhttp://www.blogger.com/profile/04498377639856464078noreply@blogger.com2