tammy richards

I would like a referral link please! Thank you!!

Your cloak is amazing! And I love the video - bravo!!

This comes from the Feingold program. The taste is not too bad - my grandsons liked it.

First you make the un-tomato sauce
Un-tomato sauce
makes approximately 4 cups
1 can (15-ounces) beets, drained well
2 cans (15-ounces) carrots, drained well
2 tablespoons lemon juice
1 cup water
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon sugar
Puree all ingredients in a processor or blender until smooth. let sit in refrigerator overnight if possible, but at least for several hours. variations: on the next page are recipes that use the un-tomato sauce recipe in them.

Then the un-catsup
Un-catsup
makes approximately 4 cups  
1 recipe of un-tomato sauce  
2 stalks celery, diced finely
1/2 teaspoon cinnamon
1/4 teaspoon dried mustard
1/4 cup onion, diced finely
1/2 cup distilled white vinegar
1/4 teaspoon black pepper
4 teaspoons white sugar
Add all ingredients in a medium saucepan, bring to a boil; reduce to simmer until thick. about 1 hour. strain sauce. store in refrigerator. freeze whatever will not be used in one week.

Wow! Thank you all! I can't wait to try it all - I know at least a couple people in the house will try anything I make (hubby is one of them).

I am definitely going to try dehydrating some - that fascinates me. And crackers would be a great snack - maybe the grandsons will like them.

I'll try to remember to share what I do and how it works!

I was making sourdough bread for a friend but now she is able to make her own. I made a starter that did not contain yeast (since she cannot have yeast). Now I have a bunch of starter and most of my family thinks the bread is just too sour. I have a recipe for sourdough chocolate cupcakes that is really good, but it makes way too many for us.
What else can I make to use up this starter? I have a recipe for sourdough pancakes, but it begins with its own starter. I really don't want this to go to waste.
Has anyone tried dehydrating their starter? Does this work?
Thanks!!

Welcome and thank you for doing this giveaway!!

Welcome! Your course sounds amazing!

When we lived in the Amish house there was no electricity so no refrigerator. We had chest freezers in the basement that were lined with styrofoam for insulation. We would freeze ice cream buckets of water (we rented electricity from a neighbor a mile down the road - just like the Amish did). Putting those in the freezers would give us a cold spot for some refrigerated items. This method worked, but it wasn't the same as a refrigerator and I lost a lot of food. If you aren't trying to use it for long term refrigeration it is a good solution, but it does not act the same as an actual refrigerator.

The neighbors here keep to themselves. They wave and they have stopped on the road to say the place is looking good. But they like their privacy.
I am going to talk to the local nursery.
This is the kind of place you want to get in good with the locals.

Thank you all for your advice!!

Eric, we live in Newport. I will definitely be waiting for the gloppy clay to dry some. Hoping it will when warmer drier weather arrives.

Mike, I will have to look into the biochar possibility!

Gray, thanks for the recommendations! I think my son has been looking at those two possibilities!

John, I have seen one neighbor with a garden. I will try to talk with them. We tread lightly around here with neighbors - you never know here if you should actually pull into someones place...

Once we actually get to the point we can start some sort of growing, I will keep you all posted. First we have to get the house finished so we can actually live and function there!!