One promise I made myself about the move was that as soon as possible I would restart my sour dough starter. I had kept two batches going and happy for a while, but both ended in tears in what I shall call stress-related injuries.
So here we are in the new house, a kitchen meant for us for all eternity, and we have all signs of our crunchiness about: yogurt made from raw goat milk turning into labaneh, kombucha, sour dough starter, a million kinds of ice tea in the fridge. I've already been able to preserve some of the harvest in the form of tomato sauce and chili starter done during the move, but since moving in I've also been able to do peach jam and pear butter with a good friend. Friday we will also seal up some salsa- my practice is to let it marinate in its own goodness for a while.
We're so excited to have space for our crafting and re-purposing and cooking, throughout the house, but the kitchen is a bit restrictive in size and storage space, so I will be excited to work on it fairly soon. I often consider what life might have been like if we did not decide bulk grains were the way to go. haha.
Haha! Yes, we are always trying to figure out just how we're going to fit another 50 pounds of this or that into the pantry. Good luck!:) They do have these awesome food storage bins for sale online that are square, so they use space more efficiently. They are super cheap, too! Hope you enjoy your last day tomorrow and are able to really relax at home!
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