Thanks for your story Amy, always very interesting. Look forward to part 2. Keep warm and enjoy the winter, yor getting more and more comfortable each year!
Beer is pretty easy to make at home in the winter using the canned wort mixes and a few dried hops. I used to make a rhubarb wine in the spring that was quite good by winter time. A 3 gallon ice cream plastic tub of rhubarb and a pound of frozen raspberries made 5 gallons of a nice Rose. If you ran the rhubarb stalks through a juicer, about a gallon of the resulting juice to a 5 gallon batch of wine made a very nice light white wine. Both these recipes were a bit high in acid though, so the results keep getting better as a person gains skills on balancing acid to the desired results.
I don't like to buy pre-made soups for even emergency use just because so many of them use unhealthy preservatives and lots of sodium. I collect veggie scraps and then make a large pot of broth, which I freeze in ice cube trays for easy adding to soups later. I also get canned tomatoes (Costco has organic ones that are cut up into chunks) and they serve well for either soup or pasta. Since there is usually a fire going in the kitchen stove, doesn't take much to make a soup with root veggies I've saved for the winter. I always have a few jars of frozen soup, or stew, or chili for emergencies.
Only 3 cords for the entire winter? Must be nice 😉
Thanks for the great reading. Looking forward to part 2. Hope your winter is great; keep warm. This is from Sherry; Cameron's cousin in Winnipeg. Cheers
Thanks for your story Amy, always very interesting. Look forward to part 2. Keep warm and enjoy the winter, yor getting more and more comfortable each year!
Hugs
Happy Halloween 🎃🎃
Hugs!!
Beer is pretty easy to make at home in the winter using the canned wort mixes and a few dried hops. I used to make a rhubarb wine in the spring that was quite good by winter time. A 3 gallon ice cream plastic tub of rhubarb and a pound of frozen raspberries made 5 gallons of a nice Rose. If you ran the rhubarb stalks through a juicer, about a gallon of the resulting juice to a 5 gallon batch of wine made a very nice light white wine. Both these recipes were a bit high in acid though, so the results keep getting better as a person gains skills on balancing acid to the desired results.
I don't like to buy pre-made soups for even emergency use just because so many of them use unhealthy preservatives and lots of sodium. I collect veggie scraps and then make a large pot of broth, which I freeze in ice cube trays for easy adding to soups later. I also get canned tomatoes (Costco has organic ones that are cut up into chunks) and they serve well for either soup or pasta. Since there is usually a fire going in the kitchen stove, doesn't take much to make a soup with root veggies I've saved for the winter. I always have a few jars of frozen soup, or stew, or chili for emergencies.
Only 3 cords for the entire winter? Must be nice 😉
Wishing you a good winter!
Thanks for the great reading. Looking forward to part 2. Hope your winter is great; keep warm. This is from Sherry; Cameron's cousin in Winnipeg. Cheers
Cheers Sherry!
Another winter and more memories made as well as lessons to be had. Be safe up there. I hear the snow has fallen on the hills around you.