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Nice weather has finally arrived, and we are all busier than bees around here! But we always have time to fire up the grill!
These two recipes are so simple and fast to make, that grilling can even become doable on a weeknight. However, if you don't feel like firing up the grill, they can also be modified for the oven and stove.
We are elbows deep in dirty diapers, dishes, gardening, and meat chickens right now.
Spring is such a busy time for us!
My husband has been doing most of the work with the meat birds, beginning with setting up their luxurious cardboard box pen while they were still chicks, needing plenty of warmth:
I created this simple recipe for my sons to take in their school lunches and to have as after-school snacks. You can make your own granola to use if you'd like; I have instructions for doing this in my recipe for Homemade Fruit-on-the-Bottom Yogurt.
The month of April has been a cold and snowy one here in Wisconsin, but finally, here in these last days of the month, Spring has finally decided to show her warm, sunny face. With temperatures now hitting the sixties and seventies, I have taken to the outdoors and begun cleaning out my flower gardens. I'm pleased to see some crocus bulbs coming up, and the green returning to my thyme.
Skip the corn syrup and low-fat milk found in store bought fruit-on-the-bottom yogurts, and make your own homemade version. Making yogurt is actually quite simple--all you need is milk and a yogurt culture (either from a previous batch of yogurt or a purchased starter) and a little warmth.
On today's episode of Decoding Chicken Laying Issues, we'll take a look at ten different egg oddities any keeper of chickens may run across, along with possible explanations for said oddities.
Click here to continue reading...
Here is a new spin on breakfast that's wonderfully simple. You can leave the potatoes to cook as you get dressed for the day, while the eggs and sausage fry up quickly once it's about time to eat. To save even more time in the morning, you can have all the ingredients pre-cooked the night before, and then just reheat everything the morning.