Monthly Archives: March 2014

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Hear Ye!

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Jacinda Jenks!!!

Jacinda Jenks (fairlady, #5732) has received a certificate of achievement in Stitching & Crafting for earning an Intermediate Level Aprons Merit Badge!

“After making my half apron, I used the same apron pattern to make a full apron. This apron is also reversible, with black and yellow polka-dots on the back. I also used jumbo rick-rack for the bottom and large for pockets.

I like how bright and cheerful the apron turned out. My fellow farmgirls loved the fabric; my husband, on the other, hand prefers the half apron fabric. I love it.”

yellow full apron

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Self-Sufficiency Merit Badge, Intermediate Level

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 5,788 dues-paying members who have earned an amazing number of merit badges so far—8,160 total! Take it away, MBA Jane!!! MJ

Wondering who I am? I’m Merit Badge Awardee Jane (MBA Jane for short). In my former life   

For this week’s Farm Kitchen/Self-Sufficiency Intermediate Level Merit Badge, I got out my beloved collection of Mason and Bell jars. Why, you may ask?

Are you crafting, Jane?

Making a chandelier?

Organizing your buttons?

Filling them with homemade bath salts?

Giving DIY brownie mixes away to the neighbors?

Well, I could be (and I do, because let’s face it, these purty glass jars have endless possibilities), but no. I am actually—gasp!—using them for what they were intended for: canning.

I know.

Shocking.

First up: spaghetti sauce. Yum! Who doesn’t love a big bowl of noodles, covered in marinara? Gosh, you could even skip the noodles part and eat a big bowl of marinara.

Call it Italian Stew. Who’s with me, farmgirls?

Anyway, though, for my most favoritest spaghetti sauce in all the land, I called up Gramma Barbie. Her newest Chihuahua, Puddles (a name she found endearing, but which turned out to be oddly prophetic), was making a real ruckus in the background, so I hope I got it right.

Gramma B’s Sketti Sauce

  • Brown 1 lb ground meat of your choice with several cloves of minced garlic and 2 T of anise or fennel seeds that have been ground in a coffee grinder.
  • Add a big pinch of oregano and two big pinches of basil, and whatever leftover wine you have opened in the fridge (even sweet wines work well).
  • Add 1 can each of organic diced tomatoes, tomato sauce, and tomato paste, plus 2 cans of water.
  • Simmer, along with a nice big beef bone if you have one (if not, add a couple teaspoons of brown sugar for some sweetness and depth).
  • Taste and adjust seasonings. Can according to your canning equipment’s instructions.

My fingers licked and my tummy happy (hey, somebody had to lick the bowl), I moved right along to my next feat of gastronomical genius. (Don’t you enjoy my humility? I know I do.)

Pickled Jalapeños

  • 8 jalapeños, sliced (For spicy, leave the seeds; for very mild, remove them. I suggest gloves. Little life lesson from moi to you.)
  • 1/2 cup soy sauce
  • 3 garlic cloves, sliced paper thin
  • 3/4 cup rice vinegar
  • 3 T granulated sugar
  • 2 T fresh lime juice (from 1 lime)
  • 1 T fresh lemon juice (from about 1/2 lemon)
  • 1/4 cup lemon-lime soda, like Hansen Blue Sky Lemon-Lime
  •  In a small saucepan over medium heat, bring the soy sauce, garlic, vinegar, and sugar to a gentle boil and let it bubble for a few minutes. Remove from heat. Add the citrus juices and soda and let cool until no longer piping hot, about 5 minutes.
  • Pour the warm soy mixture over the jalapeños. Tightly seal the jar with the lid. Immediately refrigerate the pickled jalapeño peppers for at least 1 day and up to 2 weeks if you don’t complete the canning process, or follow the directions for canning for a longer-lasting treat.

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This Hotpad is Just Right

When searching for the perfect porridge, chair, and bed, Goldilocks realized they aren’t all equal. Some were too big, too small, too soft, too hard, or too hot!

I think it’s safe to say I’ve had the same dilemmas with hot pads. One of our farmgirl sisters recently sent along a pair of hand-knit hot pads and you guessed it, they are the perfect thickness, texture, and size, which might not seem like such a big deal, but how many times have I grabbed my pot with a too-big hot pad all askew and found myself running my hand under cold water to comfort the burn that resulted. The perfect hot pad does make a difference, and these are just right.

Photo Mar 11, 7 27 10 PM

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Cowpassion

Here’s momma Maizy (4+ years) and her daughter Etta Jane (2+ years). Lots of cuddles and tongue lovin’ all day long. I call it cowpassion. I once tried keeping a cow-unity “licking” journal (Jane Goodall style) on all 13 of my bovine buddies, but their licking and interactions are so involved and subject to dramatic changes on any given day, I soon gave up. Who licks who is a series of complexities only they understand. Sort of like office politics or small town living. Maybe there’s a bit of gossip happenin’ here in this photo? My mother-in-law once joked, “If what you have to say about someone isn’t nice … come sit by me.”

cow_love-6876 Here’s Etta Jane (2+ years) with her only calf so far, Eliza Belle (8 months). Etta Jane is three months along with another calf. Jerseys often darken in the winter, only to turn fawn-colored again in the spring when they lose their winter coats.

cow_love-6644 And here’s Maizy with her latest addition (third calf—second calf was a boy, Otis), Rose Etta (two weeks old).

cow_love-6958 Lots of daily grooming and stimulation. Speaking of saliva baths, I remember my mother getting all five of us kids loaded into the car to go somewhere and discovering a spot on someone’s face. She’d put a bit of her hankie into her mouth, wet it, and then rub the spot off. Anyone else’s mother do that?

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