It's another week later and I've turned another year older. Birthdays get to be just another day when you get older, but you learn to be grateful for them and appreciate time. I was taken out to dinner twice which was a great treat. I really don't need fancy food so we had special burgers and desserts for my official birthday dinner. I bought myself some circular knitting needles so I could make hats from leftover yarn and was given a canning jar cookie cutter complete with sprinkles.
Work at the townhouse homestead this week meant using the uncooked cabbage and carrots left from the St. Patrick's day meal. I used some of it to make coleslaw. This is canned coleslaw and is so good. I put it up in half pint jars because it's just me who eats it and I get two servings from each jar. The remaining carrots I dehydrated.
I have what I call my micro mini farm kitchen here at the townhouse, but if I hadn't told you how small it was you wouldn't have known. Doesn't every farm kitchen look this busy?
This week I also got a head start on my soups for the end of cold weather now and for the upcoming winter. I know, I know. It will be warm soon. Anything I can get done now will make time for other canning and dehydrating projects later and as long as I can vacuum seal it, it will keep. I made one pint of onion soup mix, two quarts of chicken rice soup mix in which I used my dehydrated peas and carrots, and I made six half pints of bean and rice soup mix. I'm hoping that I can get to a point where a rotating meal plan works. I'm prepping ingredients and building new recipes.
Recipes here for what I made:
I'm trying hard to let people know through my blog that living frugal can be done even in small spaces. Storage is an issue, but we seem to overcome that too. Food preparation takes little time and keeps things simple if you think it out. We're eating better and are building a good variety along with having fun trying new recipes. I hope everyone has a wonderful week and thank you for stopping by.
