We are beginning to see the golden colors of fall crops here in central IL. It’s such a beautiful time of year. It can also be an allergen time for many in our family. This ‘Today’ edition was made over two days.

We began taking herbal tinctures in our drinks to help with our allergy symptoms. Today I plan to begin an ‘Early-Often-After’ tea mixture I made a few weeks ago.

We are loving our homemade yogurt lately. I generally make half a gallon every two weeks or less. I was tickled at myself for being able to guess the exact amount of coconut oil (as a solid) to melt for our recipe. Mm…

And lest one think our home is always clean… my ten year old saved his money and bought a large restaurant block set. He was excitedly working on it here while my twelve year old did some school work in the school room.

I purchased some Greens Mix from our local ‘scratch and dent’ grocery in the Amish community nearby. For the amount I dehydrated, we didn’t get a lot. But it’ll be perfect for soups, smoothies, and perhaps ‘green eggs and ham’ this fall and winter.

I quickly made a double batch of one hour whole wheat white rolls- not sourdough or freshly ground here. Just basic flour, yeast, etc. They make great sliders.

Tis the season for fall cookies. I am not one to bake many cookies- I prefer bars. But, this I made into a few cookies and, since I didn’t like how they were shaping up, I threw the remaining batter into a 9×13 for bars. Oatmeal Scotchies.

I had a chicken going in one crock pot and cranberry beans in another. The chicken we will eat off of this week. The beans I made into chili for Sunday lunch.

With some raw milk I picked up this week, I made a batch of quick Queso Blanco cheese. It’s so delicious! We love it as a snack with crackers and fruit.

Not shown: I processed a small batch of our sauce tomatoes to go into the chili for Sunday. My ten year old and I also moved our canning items on the shelf and rearranged it all in a lovely way. Post to come!

How is your September shaping up?