Well, I just went in and changed almost all of the tags on my blogs. It seemed to me that there were too many "labels" being used, so I condensed them down to a smaller amount. I also added a search bar on the sidebar. I just went in and tested it and it seems to work.
I also found some posts that I had written, but failed to post. I went ahead and deleted one and posted the other one.
I'm also changing the layout a little bit. Just to freshen up the look of the blog. Now I hope I don't lose all my past posts!
Hope you like the changes.
The crazy world of a former homeschool mama whose babies are young adults. Come learn about baking bread, Once-a-month/bulk cooking, making soap, sewing, self-sufficiency, what food storage is and how to start your own. What a 72 hr kit is and how to create one. I'm not an expert but I have been doing most of these skills for a long time. I like to be as self-sufficient as I can. I love learning new skills or ways of doing things at home instead of having to buy at the store. Come join me.
5 comments:
Darlene, I deleted the post where I responded to you, so I just wanted to say Hi here. Your blog sure is looking good. The kids are beautiful.
I've got to read through your wheat gluten posts. I've seen LeArta Moulton's videos about gluten. Not sure the rest of the family would go for wheat meat, though. I've got a lot to learn.
Hope you are having a good summer. Liz
Nice post in the blog. your kids looking so good.
Sorry about the post stuff on the other one. I haven't gotten that all figured out yet. I was trying to simplify something, but I don't think I have! LOL Sure would love to have your input on the Tips post in the sidebar -- any time. I'm trying to corral good things into one spot so a reader who is looking for information wouldn't have to spend time opening up one post after another to see what others have shared. I think of the new one as more of a diary but the first one as more of a place to talk on the phone or rant over the news! Got to where I had too much stuff going on in one place. Hope this will work a little better.
It's slow work on the price list. But I'll let you know how it goes. It's specific to our own weirdness, though. Think you have an email posted, right?
Good to hear from you. I always look for you. Know you have plenty to keep you busy. Liz
. . . on your June 12 post . . . .
Well, I just have a bad habit of deleting most of the posts after they've been there a while. I figure it's more frugal. No need for lots of sidebar stuff. What can I say?
Roast beef hash turned out great. Hubby liked that. What's next?
Liz
. . . on June 12 post . . .
Use glass container
1 qt. potato water or 1 qt. water + 1 T. potato flakes
1/2 cake yeast (1/2 Tbsp. dry)
2 T. sugar
2 T. flour
1 tsp. salt
Mix well and let stand covered with net at room temperature for 12 hours. Leave about 1/3 cup in bottle.
Use the rest when you make bread, don/t need extra liquid with this yeast. To the 1/3 cup starter, add all the orginal ingredients except the yeast. Let stand again for 12 hours then store in refrigerator until needed. This can be kept going indefinitely, if you use it every 3 to 4 weeks.
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o 1 quart warm potato water
o 1/2 yeast cake or 1/2 Tbsp dry yeast
o 1 tsp salt
o 2 Tbsp sugar
o 2 cups of white or whole wheat flour
Stir all ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast (about a 1/3 cup) for a start for next time. Between uses, keep in a covered jar in refrigerator until a few hours before ready to use again.
Add same ingredients, except yeast, to the everlasting yeast start for the next baking. By keeping the everlasting yeast started and remaking some each time, yeast can be kept on hand indefinitely.
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Sort of combined the two. You know more about this stuff than I do. There are several around the web. See what you think. Liz
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