Additionally, I have my calendar planned out (as well as can be) to include ship dates for chickens and process dates, as well as last frost dates for garden planting. We also have planned some workshops this year: Backyard Chicken Workshop and Basic Bee Keeping Workshop. If all goes well I plan to add a Worm Farm Workshop.
I have also been knitting my first sweater. It's been fun and relaxing, although I wish it were moving along more quickly. I am taking a class through Craftsy. I am knitting the Top Down Icelandic Sweater and I admit that I was surprised at how wonderful the class has been. The instructor is fabulous too. The class is on discount now so if you are at all interested in learning something new, check out Craftsy. They have other classes too...not just knitting.
Chicken Noodle Soup is a yummy treat that everyone loves. I make my own broth with chicken backs from our pasture chicken. You can use store broth though.
Everyone has their own version of this comfort soup, but I'm going to give you mine. I like to make this especially when the kids are getting the sniffles. Please excuse the poor picture quality. My camera is not focusing well and I have no clue where to take it and have it serviced...with out shipping it off for a hefty price. Any suggestions in that area are most appreciated. I have a Canon Rebel.
Chicken Noodle Soup
1 Onion Chopped
5-7 Celery stalks, sliced
4-5 carrots chopped
3-5 cloves garlic, crushed or minced
2 boxes chicken broth (I use 1 gallon home made broth)
1 package dry egg noodles (home made would be great but I have yet to make them)
1-2 chicken breasts frozen or 1-2 C cooked, shredded chicken
In a large stock pot saute the onion, celery, carrots and garlic in about 2 TB olive oil until veggies are a little sweaty and onion slightly transparent.
Add Chicken broth and bring to a boil.
If you are using frozen breasts, add them and let them cook in boiling broth until done. Remove and shred with two forks.
Add egg noodles and shredded chicken. Boil until noodles are al dente.
Season with 1tsp salt and lots of pepper. (I use 2 tsps. or more sometimes)
Serve with crackers. We also like this soup with sliced Colby Jack cheese.
A few days ago we had eggs in a blanket and I was wishing I had some good sour dough bread for my egg. When my blog was at a different address, I made a sour dough starter and posted all of the steps. I think I am going to do that again.
This week I will start my series on making sourdough bread using a home made starter. If you are interested in following along( I promise you can do it!!!!) you will needs these items:
1 1/2 C rye flour
1/8 tsp molasses
non-reactive bowl with loose lid. I use a cool whip container or plastic ice cream bucket.
This will get you going for a couple days. After that you will need some all purpose flour or bread flour.
Hope you have a fabulous day!