Kathy Warner

Working on stocking stuffers. It's August 28 but that doesn't mean I still won't be under the gun to finish in December. Since Jewelweed is in bloom here in northern Ontario right now, part of my holiday gift baskets will include Jewelweed salve. Good for insect bites, poison ivy and the like. It's a cool, misty day perfect for this job. My jewelweed leaves have been in a warm infusion of oil under the heat of the oven light for 2 days. It's time to put it all together with beeswax & some essential oils.

Read Humanure Handbook years ago. Still holds a prominent place on my bookshelf. Willow Feeder is different but I'm still interested in this s*&t.
Hope you make it to 200!

My favorite is moose bone broth.
Bake the moose (or any red meat bones) bones at 350 for a couple of hours to bring out the flavour.
Place as many as will fit in the stockpot with some celery, carrots and onion. Add about 1/4c ACVinegar to release the minerals from the bones.
Bring to a boil and simmer for 24+ hours. Strain. Veggies to compost, bones - maybe to the dog, maybe compost or pitch.
Cool and let fat rise to top. Skim off most of it - melt and strain that fat and store in fridge or freezer for cooking. It's a nice hard, white saturated fat.
Bring the nicely gelled broth back to a boil and process for storage. Pressure can it or freeze.
Add your choice of herbs/spices when ready to consume depending on what you're making. If you just want to enjoy a cup of bone broth, try (to taste) some unrefined salt or celery salt, maybe a little pepper, maybe a little garlic powder. For soup I'd include savory.