OUR NEW FROE.
So the new tool we mentioned yesterday is called a FROE. It is used for splitting wood into shingles. Since we are clearing tons of cedar trees from around the cabin area, we've decided to use the wood as siding - making it into traditional cedar shakes.It is a somewhat daunting project, but one we are excited about. Here is an amazing video of the process - looks fun, right?Whew. I foresee a lot of splitting in our future. Maybe it's time for our first Rough Draft Work Party? Eh? Anybody?- Hannah.
SCENES FROM A MESSY KITCHEN.
ALL CURRENTLY HAPPENING IN THE KITCHEN: five pounds of pork fat being rendered into lard, two heads of red cabbage sliced and soaking for kraut, dough being rolled out for pasta/spilled on the floor. When you are living on a farm and food is your life, this is how it is pretty much all the time. Lots of cooking, lots of fermenting, lots of cleaning only to be replaced by lots more mess. And isn't that how it should be?- Hannah.
STARCH WEEK.
Although all of our meals are comprised of at least one starch, protein and vegetable, I haven't been creative with any of them in a long time. And so when it came to making our resolutions, I started with my cooking: it was time to branch out and get creative with the pieces of my meals. Up first, starch.Now, I've made biscuits only twice in my life––yesterday and today––so don't expect amazing recipes from me yet. I'm just reading a lot and discovering some techniques, hoping to get it down––to make a nice, flaky biscuit. But when I do, you can bet to hear some tips. Until then, I'd love to hear some of yours! Got any good biscuit recipes? Advice?This is the basic dough recipe I've been following:
Combine flour, baking powder, and salt. Massage in butter. Add milk, don't overwork dough, and let sit for 30 minutes before rolling out by hand, punching biscuits and baking at 450 for 12-14 minutes.Thoughts?Tonight, round two: homemade pasta!- Jesse.