Welcome to 2026! I always enjoy seeing what newness I may add to each year in addition to what I am already seeking to keep moving along with. For instance, in my last post, you may have seen that 2025 was ‘soapmaking’ year for me. I had decided I wanted to put that somewhere in my creative schedule. We also try and add something to our edible perennials each year- last year: two fruit trees, elderberries, raspberries, and rhubarb. So, what might this year hold in the newness category?

I continue to make meat stock/bone broth weekly in our home. Since I have plenty of onions and garlic, I am adding both to each batch. This will increase flavor and nutrition, but it will also help our immune systems to stay boosted during cold and flu season.

Handwashing dishes is also a lovely way to stay warm. In the evenings or on cloudy days, we don’t get the warmth through our south facing windows as on sunshiney days. I am a ‘layer-er’ when it comes to clothing anyway. But, somedays are a damp sort of chilly. What to do… what to do… one option is to wash the dishes. Nice and warm. Another: vacuuming the floor! That can definitely get our hearts pumping. Keep sweaters and blankets around. Wear those cozy socks or house slippers. Ah, nice and toasty.

As I continue to bake exclusively with freshly milled grains, it was time for another batch of wheat berries. (Please refer to this article for more bread making encouragement)! The store where I usually purchase our wheat had changed their suppliers. This company is actually considered local to us! On top of that, it was organic. Wow- this can be hard to find in our area. So, this time, I bought hard red wheat berries. These two buckets have snap on lids to keep things fresh and safe from critters. The photo shows 50 pounds. Begin where you are!

We ran our of super greens powder. Eek! I had grown kale this past year in the garden for this express purpose. It was fine! However, I have decided to do spinach this coming spring. I have plenty of seed and it grinds down much finer than the particular kale we grew. (see pic below for perspective…)

My second son, 11, wanted to make the bread dough this morning. I showed him the recipe and gave a few tips… have at it! We made rolls and 3 small braids to give away (top photo).

It has been nice to have our layers pick up their laying a bit with warmer temps. We are able to have boiled/deviled eggs much more frequently, not to mention plenty to bake with and eat for breakfasts. This is how I ‘boil’ fresh eggs!

The night before, I saw that our thermometer was to climb up into the low 50s! That meant freshly laundered bedding… and boy, did it smell lovely! Sometimes it is easy to forget to wash our kids’ bedding as regularly in winter but keep a rhythm! We all need clean sheets to sleep on.

Rolls and braids. Same ole bread recipe, using freshly milled hard red wheat.

For a quick lunch, I sliced kielbasa, tossed in a jar of homegrown green beans, and boiled a few noodles I had in a random bag. Lastly, I topped with feta cheese for a nice and easy meal. I served this with raw kraut, deviled eggs, and fruit.

How do you make deviled (or dressed) eggs? Mine are as simple as avocado mayo and salt added to the mashed yolks. But, sometimes I also like to add a splash of pickle juice! These come in handy as a snack or an addition to the supper table.

Our braids! I brushed butter on them once they baked. We were able to gift these to some friends locally!

After lunch, Mama often lays down for a short rest. Fave? When rain is sprinkling lightly on the window pain. Quiet time is essential in our house, and anytime someone keeps our kiddos, I recommend quiet time to them as well. Separation, quiet time to read or do something with our hands (puzzles, knitting, coloring, building….), or a real nap! We each need some space for things we like to do individually before we come back together as a family for whatever is next! How do you use quiet time in your home!

Two days before this, I used my mini-food processor to grind this beef liver up completely and add to silicone muffin cups. I froze them and then added to a gallon ziplock bag. Now, each time I make anything with ground beef, I add 1-2 muffin cup sized portions of liver! High in iron and very nutritious…. see what else I have to say here!

At the beginning of this post, I showed you how I was making meat stock and cooking a chicken- I do this once per week most weeks. In the end, this is what is left minus the bones and skin and veggie scraps. Several meals worth of chicken and lots of amazing stock! I use the half gallon jar throughout the next week and freeze the smaller cubes for uses in a pinch. When I make larger batches, I can some too for shelf stability.

Hmm… what can this be??

Here is that perspective photo I mentioned above. After drying two large boxes of organic spinach from Costco in my dehydrator on two separate days, I ended up with a little less than a pint of powder. Now I use it about 1 Tbsp at a time in lots of dishes, from burger patties to soups!

Ah ha! Parakeets! My 11 year old wanted birds…. he has lots of projects and interests. He found a sweet neighbor who was getting rid of some birds as well as passing on a cage. So, we cleaned it up, brought two birds home, and are enjoying little tweets and flutterings as we get used to them near the living room in our home. Welcome, Helen (blue) and Galadriel (green)!

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