| Anyone else grateful that Thanksgiving is a week "late" this year?
We're still finishing up outdoor projects and we've been blessed with a very mild autumn for our neck of the woods.
I rarely have long stretches of time for projects. But, small daily efforts add up. If you read Wednesday's newsletter, you know. I've got a pie crust for the holidays, made and waiting in the freezer.
Speaking of prep ahead ideas, today's newsletter (links below) has a recipe for homemade cranberry sauce. It can be made ahead of time and includes safe canning instructions. I have a few jars left from last year. So, I'll serve those and then use cranberry sales to make another batch after Thanksgiving.
As for this week's podcast, it's one I've been looking forward to. In the last hundred years, we've lost much knowledge. One loss is ancestral cheese making.
Traditionally, cheese making was a way to preserve milk for winter. Milk hasn't always been a year-round, grocery store food.
Cheese was much more regional, with flavors and types reflecting the culture and area. As much of our industrial farming, we've done the same thing with our types of change.
In fact, I'll bet you're like me and hadn't even heard of one of the recipes recommended to start with!
Even if you don't plan to make cheese at home (it's worth it!), give this podcast a listen to see if we can change your mind. We've got some great beginner options to get you started.
Blessings and Mason jars,
Melissa
P.S. Imagine you have to make enough baked goods to last you (and your family) a week…
In just an hour of hands on time once a week!
That’s exactly what I’ve been doing for years (and I’m feeding a hard-working husband and two teenagers who inhale food with reckless abandon), and on November 18th, I’m going LIVE to teach you how to do it too!
Save your seat for the free LIVE workshop 7 Secrets to a Week’s Worth of Baked Goods in One Hour on November 18th at 1pm Pacific (2pm MT, 3pm CT, 4pm ET)!
Click here to register and save your seat.
On to this week's posts... |
