This week started out much like normal. Tim has his photography and devotional walks every while I get the kids up and start on breakfast.
Then, the scramble to get breakfast cleaned up, dishes done, and kids sat down to school.
This year we have four in school. Micah and Alayna are in fifth grade and Kaitlynn and Harold have started first grade. They’re enjoying learning how to read. Soon they won’t have to ask anyone else to read to them. 🙂
In the course of the day, the garden gets checked. Cucumbers and peppers are still growing, okra has started, and tomatoes are ripening.
There’s laundry to do, floors to sweep, weeds to pull, and naps to take.
Judah is growing as fast as he can and loves smiling and kicking for his siblings. And sleeping. He definitely enjoys sleeping.
Even with trying to get the homestead side of things going better, we can’t ignore the business that pays the bills. We try to list to eBay every week day and there’s usually shipping to keep up with. These are a few of the molds we’ve listed recently.
A frog on a garden trowel. A large rose and cross candleholder. These “people watchers” are always comical.
And as you can see, we still have a ways to go.
This is just a portion of what’s left to list.
But, this is where God has lead us and we are extremely grateful for all He’s done. We know He’s going to continue to guide and there’s no place we’d rather be than right in His Will.
This will probably not be a long post, but I thought I’d share what we’ve been picking in the garden.
While nothing has exploded, we have been getting harvests that are small but consistent.
We planted two different kinds of cucumbers this year. A slicing and a pickling variety. Both are doing pretty well, and we are happy with them. The slicing kind is one of the best cucumbers I think I’ve ever eaten and definitely passed the “Will We Plant This Again” test.
We tried several different kinds of tomatoes as well. One, called Napoli, is doing fairly well considering the struggle they had with weather this year. We’ve gotten several tomatoes off them and they are putting on green ones like crazy right now.
A tomato hornworm got into one of my other varieties and did a good bit of damage to a couple of the plants, but thankfully, they seem to be recovering.
We’ve been getting cayenne and hot banana peppers for a while. The plants are staying small for some reason, but they are putting on more flowers so I’m looking forward to more peppers.
Our jalapeno plants finally have tiny peppers forming. I’d just about given up on them producing anything, but they decided to surprise me.
We also have two melons growing. I believe they’re cantaloupe. None of us really care for melons all that much, but I also don’t remember when the last time I had a homegrown melon. We’re expecting that to make at least some difference and will see if these pass the test or not.
Lastly, we have another plant we’re trying out. They’re called garden huckleberries and are in the same family as tomatoes. Only three plants survived to plant outside and so far only one has any berries on it. But that should be enough to try at least.
We’re working on garden plans for fall this year, and if they work, next year should be a whole lot better. But those plans will have to wait until the next post. Thanks for dropping by and I hope to see you next time!
Some of y’all might disagree, but nothing tastes quite like fried bluegill that you caught yourself. Especially when it’s pan fried so nicely and combined with foraged Train Wrecker mushrooms and sautéed green beans.
Tim brought in most of the fish, but Micah managed to land one too.
I cleaned them the night we caught them while Tim made the marinade for them.
Once all 10 were ready to go, Tim placed them in the marinade and we put them in the fridge overnight.
Then, the next afternoon I went looking for mushrooms. We had seen a cluster of them, so I knew where to go.
Train Wreckers, or Neolentinus lepideus, earned the name by their ability to grow on highly treated railroad ties. If they’re ignored, the tie would eventually disintegrate and could cause a train wreck. Thankfully for us, these mushrooms were growing on a pine root which meant they were safe to eat.
They do have some look-alikes, some of which are poisonous, so a positive ID is essential before they go in the skillet.
Fresh green beans were in the fridge just waiting to be used. And so the meal came together.
The results were delicious and filling. We’re already planning our next fish meal. 😊
Around here, we usually keep breakfasts pretty simple. Bacon and eggs, eggs and bacon, that sort of thing. Sometimes, for variety, we add cottage cheese, veggies, or fruit to the menu.
And then, other times, we feel like splurging a bit. Usually in those cases, our minds (Tim’s for sure!) turn to biscuits.
Finding the perfect recipe was a bit of a journey. Especially since we started with store-bought biscuits out of a can. I still shudder sometimes to think of it.
This recipe is not original to me. I found it online at bakerbettie.com
The enjoyment we get from eating these flaky rounds of yummyness is ours, though. They are amazing with butter and honey or jam, with Tim’s delicious sausage gravy, or as breakfast sandwiches. Or even reheated with a little butter.
OLD FASHIONED LARD BISCUITS
Ingredients
2 c Flour
1 T Baking Powder
1/4 t Baking Soda
1 1/4 t Salt
6 T Leaf Lard, cold *
1 c Buttermilk, cold
Instructions
Preheat oven to 450 degrees and make sure an oven rack is in the center of the oven.
Grease a cake pan or cookie sheet or line with parchment paper or a silicone baking mat, if desired. I never grease my pan for biscuits and they seldom stick more than a little bit. If you use a cookie sheet, make sure it has a rim to keep any melted lard from running off.
Keep lard and buttermilk in the refrigerator until needed.
In a large mixing bowl, combine the dry ingredients and whisk. *
Add in the cold lard and cut into the flour mixture using a pastry blender or fork. You want the lard to be mostly in pea-sized pieces with a few larger.
Add the cold buttermilk and stir with a spoon or spatula until just combined. This will not take long and you don’t want to overmix as the biscuits will be tough. The batter/dough will be pretty wet and sticky.
Turn the mixture out onto a floured table or countertop. Dust flour over the top. With floured hands, bring the dough into one mass.
Pat the dough out and then fold in half. Turn 90 degrees and pat out again. Repeat this 5-6 times. The folds help the biscuits end up flakier.
Press the layered dough out until it’s about an inch thick and use a round cutter that has been dipped in flour to cut the biscuits. Press straight down with the cutter and do not twist. Pat the scraps back together and cut again. Or you can pat the dough into a rectangle and use a sharp knife to divide into 8 biscuits.
Place the biscuits in the prepared pan, making sure the edges are touching to help the biscuits rise.
Bake for 13-15 minutes until golden brown. Do not open the door for at least the first half of the bake time. Keeping the steam trapped inside the oven helps with the rise.
Let cool, if possible, and then enjoy however you choose.
Notes
* I have substituted butter, tallow, and bacon grease for the lard with no problems. You just want it cold when it goes in.
*I make mine in my stand mixer and it works just great. Just don’t overmix.
With the idea of doing things a bit differently this time, I thought I’d showcase some of the pictures Tim’s been getting with his new Canon R7. I’ll include links to the camera and lenses later, if anyone is interested.
Affiliate disclosure: As an Amazon Associate, I earn from qualifying purchases. Links marked “#ad” below are affiliate links, which means I may earn a small commission—at no extra cost to you—if you purchase through them. Thank you!
First of all, a bit of backstory. Tim has always been interested in photography. Photography in general, but especially nature shots. But with kids, wife, eBay business, building a house, and starting a homestead from the ground up (pun intended), he hasn’t had much time to explore other interests.
Lately though, the eBay business, which is our income source, has been taking a slow dive from thriving to barely above surviving. We naturally started looking into other ideas, but very few felt like “us”. And when you’re running a business day in and day out, it really helps if it’s something you enjoy.
Then, about three months ago, we started seriously looking into the idea of Tim starting a nature photography business and selling the pictures online. Prices for good quality gear seemed staggering, but we also felt, after a lot of prayer and research, that it was what we needed to do.
So we started by jumping off the deep end. Or so it felt when we took out a business loan to buy the camera and lenses needed to get this venture off the ground. Tim and I both despise debt, but it was the only option in this case to take the next step God was leading us to.
Well, Tim placed the orders and we waited. Then the big day came. The equipment all arrived safe and sound and Tim got down the work (fun?) of learning his new camera and lenses. We hadn’t had them very long before something thrilling happened. While I’m not at liberty to go into details, God worked a miracle and the business loan was paid off!
Needless to say, Tim has been enjoying his new “job” very much. His morning and evening walks have now become photo sessions and he has managed to get some lovely shots, even just right down the gravel road from us.
But enough backstory. Here’s some of his favorites.
A Pearl Crescent butterfly.A curious doe in front of a field of echinacea and other wildflowers.Rosinweed flowers.
These next three are bird shots that I think are particularly stunning. Tim didn’t remove the background or anything, that is just how the photo turned out.
A Yellow-Breasted Chat sitting on the branch of a Bald CypressA male Dickcissel singing in the top of a tree.Prothonotary Warbler bedding down for the night. This was a rare shot as these are shy birds and excell at hiding. Especially at night.
I love how these sunset pictures turned out. I think if I had to pick a favorite, it would be the grass head.
A stunning sunset!I love how the drip of rain is just hanging on the tip of this fox-tail grass head.This sunset is so moody and beautiful.
These next four shots were a blast for Tim to get, as I’m sure you can imagine.
Talk aout incredible timing!Tim has this picture named “Stick Shift”. lolLook how clearly the details on this Widow Skimmer show up, even in flight!I can’t get over how well these turned out!
There’s your glimpse into what’s been putting a smile on Tim’s face lately. Or at least one of the things. And while nothing has taken off, we’re trusting in God’s timing; He does all things well.
Now, for anyone interested in what gear Tim used to get these photos, here’s a list of links to the camera and different lenses.
If there is one thing about warm weather that I dislike and makes me start itching for the cold, it’s mosquitoes. With a pond nearby, a stream on the property, and a wetland down the road, we can get more mosquitoes than you can shake a stick at. Or your hand.
After our flood earlier this year, we had clouds of biting pests so thick that someone actually put their vehicle into the ditch trying to swat them out of their face.
Needless to say, bug repellent became a top priority. No one enjoyed being a buffet for bugs while feeding the dog or working in the garden or checking the mail.
So I did what I do. I started researching and experimenting. I found the essential oils that are supposed to repel mosquitoes and went to work. I diluted them with carrier oils and water and added some vanilla to emulsify them or help them all mix together. Then we sprayed it on and ventured into the fray.
A vicious fight ensued in which we came out the losers. Maybe even sore losers. We retreated indoors to apply lavender to our wounds and discuss strategies.
Now, if there’s one thing I’m good at, it’s coming up with ideas. I don’t guarantee them all as good ideas, but they are ideas, nonetheless. So, a few days later, after the itching calmed down some, I tried again.
This time I took three of the essential oils most known for repelling mosquitoes, mixed them with non-scented lotion, and applied the concoction liberally. The kids and I noticed a definite difference. We could now boldly leave the house and work outside while the mosquitoes kept a respectful distance of 6 inches or so. This blissful triumph lasted about 15 minutes. Once the lotion was all absorbed, we were right back to square 1.
So far, it was Mosquitoes 2; Rachel 0.
Then, to add insult to insect injury, Tim noticed a definite difference, too. Everywhere he used the anti-bug lotion, he had broken out in a rash. Apparently, he can’t handle essential oils on his skin unless they are extremely diluted. This brought the score to a lovely Mosquitoes 2; Rachel -1.
That put an effective stop to my experiments with bug repellent for a while. And thankfully, the majority of the flying hordes moved off or disappeared, making life much more manageable.
But then, Tim started taking walks almost every morning and night. He’s been given permission to even do some off-road exploring in the wetland, which opened up a slew of new opportunities for him and his camera. This brought insect repellent right back to the forefront though, since he and sometimes the kids were tramping through brush and weeds. So something had to be done for the bugs.
I tiptoed back to my research, unsure if I could find anything that would help without causing side effects. Finally, I found a recipe that looked promising. It called for beef tallow as the main part of the base since that stays on the skin longer than lotion or water. It also didn’t rely on just essential oils for its potency.
No Thyme For Bugs Cream
2 T Tallow
1 t Beeswax
1 T Vinegar (White or ACV)
1 T Thyme Tea*
10-15 Drops Lavender Essential Oil
1/4 t Ground Clove
Melt the tallow and beeswax in a double boiler or heat-safe bowl over simmering water. Once it is all melted, remove from heat and let cool 2-3 minutes.
Stir in remaining ingredients and pour into a jar or sealable container.
Shelf life at room temperature should be 6-9 months.
*To make the thyme tea, put 1 t of dried thyme in 1 c of boiling water, and let steep at least 5 minutes. The longer it steeps, the more potent the tea.
Now, I know I said Tim cannot have essential oils on his skin, but that does not apply to lavender, which is how it made it into this recipe. If you know you’re sensitive to oils, feel free to test this on just a small patch of skin to see if it’s safe for you.
I’m sure there will be more posts in the future about the efficacy of this anti-bug cream and any tweaks I make. But, I’d love to hear what worked for you and, as always, thanks for stopping by.
Tim has had a beard for over five years now, and it has been a surprising learning curve — for both of us. Apparently, the right way to grow a beard is not to simply quit shaving and hope for the best. It seems there are techniques and right and wrong ways to do it. Who knew growing hair could be complicated? 🙂
For a while, he would just trim off all the tangly bits and edges and move on. But then disaster struck, the clippers clipped too much, and the whole thing had to be trimmed nearly off.
To avoid ever doing that again, improve the overall health of his beard, and not need to worry with trimming, Tim started looking into different beard care products. But just take a wild guess how much that adds up to be in expenses over time! And the ingredients couldn’t always be vouched for either.
So, since we were already moving away from buying things so much, beard balm joined the growing list of “Things To Make Ourselves”. Thankfully, finding a recipe wasn’t difficult and neither was mixing it up.
Obviously, there are many recipes for beard balm. Probably as many recipes as there are men with beards, but anyway. This one uses what I had on hand, and according to Tim, works great.
Homemade Beard Balm
Ingredients
1 Tablespoon Beeswax Pellets (Firmness and Hold)
1 Tablespoon Jojoba Oil (Lightweight and Hydration)
1 Tablespoon Argan Oil (Deep Conditioning)
1 Tablespoon Evening Primrose Oil (Soothing and Anti-Inflammatory)
Essential Oils (Optional, Your Choice, 10-12 Drops)
4 Drops Cedarwood
4 Drops Patchouli
2-4 Drops Bergamot
Instructions
Melt the beeswax and carrier oils in a double boiler or a heat-safe bowl or jar over simmering water.
Stir gently until everything is fully liquid.
Remove from heat and let cool 2-3 minutes so it won’t scorch the essential oils.
Add the essential oils of your choice and stir thoroughly.
Pour into a 2 oz tin or small jar and let it harden uncovered. Then cover and store.
This balm might not harden as much as some you might be used to as it does not have shea butter in it. If you would like it more firm, remelt, but only just as to not damage the essential oils, and add a little more beeswax.
Also, be sure to buy only high-quality organic oils from sources you trust. According to my research, food-grade beeswax and carrier oils is best, and therapeutic-grade essential oils. I got my beeswax and carrier oils on Amazon, and I will do my best to add links as soon as possible. But, obviously, do your own research and make your own educated choices.
While helping make this, a worried Micah handed me the Evening Primrose oil and half whispered, “Daddy can’t use this. Men can’t smell like roses.”
Sunday, July 6th, at 11:36 PM, our new addition made their long-awaited arrival. While we had a girl’s name picked out for a good while, we only settled on a boy’s name we liked a few days before. It’s a good thing we did!
In the not-even two days he has been here, Judah Andrew has won the hearts of everyone in the family. Though I guess that’s pretty normal, isn’t it?
Elsie is still having a bit of a time remembering his name, so she often calls him “Our family’s baby boy”. But we all know who she means. 🙂
With choosing to have Judah at home, there has been none of the hassle of hauling children back and forth to the hospital or Tim in one place while I’m in another. It is also so much easier to recoup in my own house and my own bed. Obviously, it’s each to their own, but the pros of home births far outweigh any hospital birth experience I’ve had.
Since Tim has stepped in and taken over cooking, among other things, for the time being, he has been using this as an opportunity to work on his sous chef-in-training, Alayna. She enjoys cooking and baking and is always thrilled to get to expand her skills. She already can make bread and tortillas as well as I can, and is working on getting to the point she can take over breakfasts some days.
The others, down to Niel, are eager to help too. They line up to get their chance to do something, even if it’s “just” holding Judah for a while. 🙂 While our schedule is still somewhat askew, with helpers like I have, life is still moving along without too much upheaval. I definitely have a lot to be thankful for.
I am sorry (somewhat) that this post is shorter than normal, and it is definitely late. But I think I have a legitimate reason this time, don’t you? 🙂 Thank you to all who kept us in your prayers. It meant a lot to Tim and I. Until next time!
If you’ve ever wondered what a typical day looks like on our not-quite-finished, not-quite-animal-stocked, not-quite-quiet homestead… well, buckle up. You’re about to get a peek behind the curtain—and spoiler alert: there’s laundry, compost, and coffee remembered about three times.
Notice: the following depiction may have been slightly exaggerated for comedic purposes.
Mornings around here start early(ish), usually with me waving Tim off on his morning walk and photoshoot while I head upstairs to get breakfast started for his dad and sister. Somewhere in that blur, the kids start waking up—some happily, some like grumpy little trolls—and I herd them into clothes and conversation while eggs sizzle and the baby kicks me in the ribs.
By the time our own breakfast is ready, it’s usually 9:30. We gather around the table for food and family devotions before diving into the day. That’s when I:
Make the bed (if I remember)
Start the first of several loads of laundry
Empty the composting toilets (yay homestead life!)
Make Pinterest pins
Scribble out a to-do list that may or may not survive contact with reality
And get the youngest three down for naps (on good days)
Then comes the rapid-fire rhythm of more laundry, snacks for hungry monsters… I mean, kids, and checking in on the garden. Right now, we’ve got tomatoes, peas, peppers, cucumbers, melons, and okra growing—but so far, only the peas are ready to pick. There’s watering to do and never-ending weeds to fight.
The afternoons are a whirlwind of:
Cleaning and organizing, aka moving it somewhere else
Discussing house ideas with Tim
Remembering to get supper prep started
Project planning
More laundry (because of course)
Then it’s supper for ten people, followed by handing out chores, circling back to make sure those chores were done properly, blog work, finally getting the bed made, and helping Tim list eBay items. Somewhere in there, we wrangle kids into pajamas and try to end the day with everyone clean(ish) and in their beds.
After that? Tim and I usually sink into our chairs for a bit of breathing room, chat about the day, and maybe split a snack before he heads out for his evening photo walk. Then it’s finally, finally, my bedtime.
And we do it all again tomorrow.
It’s a season full of noise, motion, hope, and chaos. The garden’s growing (slowly), the peaches are ripening, the house is still half-finished, and the baby is… well, overdue.
But somehow, this wild in-between is where life is happening. Right here, in the waiting and the working and the wrangling, the dream is already unfolding.
Thanks for walking through a day with me. 💛
Homestead Hilarity
“Mommy doesn’t really work, Daddy does” –Multiple kids, multiple times
(Clearly all the compost-emptying, meal-making, chore-wrangling, and laundry-mountain-slaying doesn’t count. 😅)
Disclaimer: This only shows the day from my point of view. Tim could write his own post, or three, about what gets included in his days.
Disclaimer 2: At the beginning of the post I mentioned that this is what a “typical” day looks like. Currently, Tim has even more to add to his days as he has stepped in to take over multiple parts of my responsibilities until the baby comes.
When summertime rolls around and the days start heating up, one thing that helps make up for the sticky discomfort is peaches.
Now, I like peaches. I like them fresh, sliced with a little brown sugar and milk. I like them in muffins, in oatmeal, in cinnamon rolls… and did I mention fresh?
But around here, if we have peaches, there’s one thing that always gets requested: peach cobbler. Sometimes I think I could make it every single day and no one would complain. I doubt I’ll test that theory—but I wouldn’t be surprised if they tried to talk me into it. 😊
What makes peach cobbler so special—at least to me—is that it’s basically summer in a pan. You get the soft, bright flavor of peaches, the warmth of nutmeg and cinnamon, and the rich depth of vanilla, all paired with the buttery crunch of the buttermilk topping. It’s practically unbeatable.
And in our house, everyone has their favorite part. The kids go for the fruity pockets. I like a solid mix of topping and fruit, especially with those sweet drippings you get when you’re last to serve and scraping the pan. And Tim? Tim always gets a corner or edge piece—the one with the well-browned, butter-crunchy topping I make just for him.
Now, I had thought that I had my perfect peach cobbler recipe all figured out and set in stone. I use buttermilk, never regular milk, for the topping. The peaches always get freshly grated nutmeg, none of that store-bought ground nutmeg. Don’t get me wrong, I’m not saying you can’t get a good cobbler by using slightly different ingredients. I’m just saying that if I tried it, I think my family would accuse me of fraud or something.
The last peach cobbler I made, though, threatened to change some of my “set in stone” ways. You see, we didn’t have enough buttermilk. And I didn’t even have any regular milk to stretch it with. So I gathered up my courage and tried something I wasn’t positive would work. I added enough sour cream to get the buttermilk to the amount I needed and hoped for the best.
When I pulled it out of the oven and dished it up, I asked Tim his opinion of the substitution. He said it wouldn’t work as a substitute, but I had to start doing it that way from now on. Success!
So, in honor of summer, peaches, and Tim’s crunchy-corner approval, here’s my go-to peach cobbler—with a slightly unexpected twist.
Preheat your oven to 350 degrees F. Place the butter in an 8×8* baking dish and place it in the oven to melt while you prepare the topping and fruit.
In a bowl, combine the sliced peaches with the sugar, vanilla, and spices. Set it aside to let the juices develop.
In another bowl, whisk together flour, sugar, baking powder, and salt. Stir in the buttermilk and sour cream until just combined. The batter will be thick.
Once the butter is completely melted, carefully remove the dish from the oven. Drop the batter by large spoonfuls over the hot butter. Do NOT stir. It’ll look messy, but that’s what you want.
Gently spoon the peach mixture over the batter. Again, no stirring!
If desired, sprinkle the extra tablespoon of sugar over everything for a slightly crispy finish.
Bake for 45 minutes, or until the topping is golden brown and cooked through. Let it cool slightly before serving.
Best served warm. Great with vanilla ice cream or homemade whipped cream, our family’s favorite.
Recipe Notes
If you want to double this recipe, it still works great. Just use a 9×13 and bake for 1 hour 15 minutes to 1 hour 30 minutes.
Home canned peaches work great too, but you might want to drain some of the liquid off them before adding the other ingredients.
My family likes the spice a little more than some people, so feel free to use less nutmeg and cinnamon if desired. And I’ll be honest, I never measure the vanilla, nutmeg, or cinnamon. I go by what smells right, so these measurements are estimates.
A great variation is to add some raspberries to the peaches for pops of color and tartness.
Whether you serve it warm with ice cream or sneak a bite cold from the fridge the next morning (guilty), I hope this cobbler brings your people to the table the way it always does mine.
Bringing Life 