Southern comfort food is all you need.

 

Most my life has been chicken noodle soup from a can.. I learned convenience foods from my parents,  but is was because the both worked and had different shifts so they never needed a babysitter.. occasionally they did but rarely..
Since I'm homesteading and trying to stay prepared for when the SHTF senerio happens, I've found that convenient foods may not be  convenient.. so I'm learning to cook from scratch and yes the food does taste different.. but better for the most part. And I know what went in to it.. I control the salt..
I learning to grow and raise my food and can it or preserve it..
These blogs will be my journey and want to share my trails and errors..
So with that said , I'll now share my chicken noodle soup recipe..

I start by taking 1 to 2 carrots ( I use 1 in mine) and chopping to the size you like
Then same with celery stocks.. ( I used 2)
A small onion then a couple cloves of garlic.. again chop to the size you like.. I like flavor  but not the texture so I use a food chopper..
I saute in olive oil ( which smells amazing)
Then I pour 32 ounces of chicken broth ( I use mine own so I delute half broth and half water..
Get it boiling then add 2 cups of chicken
Add 1/2 tsp of thyme and 1/2 tsp of oregano and salt to tase.. now it's time to add noodles.. I use the wavey egg noodles.. about 10 oz.. when noodles are done add 2 tablespoon of parsley .. all the herds are dried herbs.. double it if using fresh..
Let it set a few minutes 

 Here is the original recipe from my box..

TOTAL TIME: 35 MINUTES

 
PREP TIME: 5 MINUTES

 
COOK TIME: ABOUT 30 MINUTES

The soup is easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup. To save time, use storebought rotisserie chicken or leftover chicken. If you don’t have them all the herbs on hand, use what you do have. Egg noodles are my favorite but another pasta may be substituted and make sure to salt your soup to taste. My family loved the homey, classic flavors in the soup and I love that it it’s ready in a flash. It makes enough to stash half in the freezer for a rainy day or for winter cold and flu season.

INGREDIENTS:

2 tablespoons olive oil

1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)

1 cup celery, sliced thin (about 2 stalks)

1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)

2 garlic cloves, minced

64 ounces (8 cups) low-sodium chicken broth, plus more if desired

2 bay leaves

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

1/2 teaspoon dried oregano

1 teaspoon pepper, or to taste

12 ounces wide egg noodles (or your favorite noodles or pasta)

2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped

1 tablespoon lemon juice, optional

salt, to taste

DIRECTIONS:

To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.

Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.

Add the garlic and sauté for another 1 to 2 minutes.

Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.

Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.

Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months

 

Spring has sprung here on the farm

I would like to apologize for such a long delay.. I haven't posted since Thanksgiving and not much was happening during the winter..

Now spring is here and days are longer and getting warmer, there's so much to do, with chicks hatching, baby bunnies being born to getting that garden ready..
Daffodils are blooming all over the yard..

I love spring, longer days and warmer weather makes being outside more enjoyable..
   I have babies from my New Zealand does and even though they are super cute, eventually some will make it to the freezer.. I'll sell the rest..

This picture is of comerciL New Zealand. These will be for butchering when they reach 9 weeks old..

Cuteness overload..
These are regular New Zealand and will be sold at 4-5 weeks old..

Getting past the Thanksgiving holiday..

Thanksgiving has came and gone..I didn't blog about it for several reasons.. 1 being that everyone  blogs about it.. Posting pictures of their turkey and side dishes and even of the fancy desserts.. Second reason is I was so busy I didn't have time.. I can think of several more but will just leave it at that.. Christmas is next so I'll be better prepared.

Pictured is of some mini cherry pies I made for my daughter's birthday.. She loves cherry pie but I did have a pie plate so I made mini ones in a muffin pan.. Cut out the hearts with a cookie cutter.. She just absolutely love them..

Here's my little Harley waiting till I get done with my feeding because she knows I'm going to town.

She won't be left.. 

Fall babies and yummy pumpkin seeds..

Last week was awesome.. I was given a sweet surprise.. My silkie hen hatched out some chicks.. It was early in the morning when I went to feed the chickens.. I heard a peep peep.. and seen one baby but she was still sitting on eggs so I knew she wasn't done.. During the day 4 more hatched..but by next morning there were 9 total.. I thought about letting her raise them.

But after a run to town I discovered that 5 were gone.. I thinking the young tomcat waited and snatched them.. So I scooped up what was left and placed in a box in spare room.. I was pretty up set.. Aleast I have the 4.. I'm thinking the black ones are pullets and the light colored one is a roo.

On a more happier note it's fall and that brings more than cooler weather and pretty leaves.. It brings pumkins.. I love pumpkins and always ready when they hit the stores.. I usually carve them and put on the porch with tealights inside. But when you have chickens the run loose that's not an option.. So I open them up and scrape the seeds out and cut the pumpkin into several pieces and give it to all the chickens..

Now what about the seeds... I roast them.. They are such an awesome treat... Salty, crunchy, and healthy..

Here's how I made them..

Roasted Pumpkin Seeds

Ingredients

• 2 cups Pumpkin Seeds from 1 Large Pumpkin approx.
• 2 Tablespoons Olive Oil
• Salt to taste
• Pepper - optional to taste

Instructions

1. Clean your seeds and rinse them with water
2. Place them in a bowl covered with water and 1 Teaspoon of salt overnight
3. The next day, drain your seeds and dry them up with a paper towel
4. Preheat oven to 375 Degrees Fahrenheit
5. Place them in a bowl and add the olive oil, salt and pepper. Mix
6. Place seeds in a sheet pan in one layer
7. Bake for 25-30 minutes or until browned. Mix them every 10 minutes..

Enjoy...

• I give pumpkin to the chickens because they like it and it's a great dewormer..

Molting season for chickens.. Hidden treasures..

November is here and fall is officially showing the beauty it beholds. Even though we are still having warm days with temps near 80, we are have cold enough nights to change leaves from Green to red and gold.. Its makes it nice when you have lots to do outside.                                                                     

Another thing that happens in the late summer and early fall, the molting process of chickens..              

The picture above is borrowed from Pinterest because my hens never looked this rough.. Think it's due to high protein year round.. Not sure.. Never tested the theory..
Have you ever went out to the chicken yard, coop or pens and see enough feathers on the ground that it looked like a major  war happened.. Did you run to count all the hens and roosters to see if any were missing..

 Chickens losing their feathers

Is a natural occurrence.. Its when chickens lose feathers so new ones can grow in..and it happens as days get shorter.. It can be painful and most hens stop laying during molting season..              

An empty nest box. 

That's what I thought was happing to my hens.. I haven't gathered any eggs in a week..                   

This what discovered today... This is where the hens decided to lay..an old wooden carry box.. 21 eggs from 4 hens.. Eggs are at least 5 days old,Im glad I'm still getting eggs..

What can you do to help your chickens during molting season, higher protein, fresh water, and poultry snacks.. Because there are less bugs, mealworms are a helpful sorce.

Little storm damage and pretty escapees..

Life on my farm is awesome.. It has its rewards, it's ups and downs.. Love the way you can smell the rain before it hits... Storms don't scare me and usually sleep thru them.. And I did sleep through the one we had last night..
I went to feed this morning like I always do, and to my surprise all my pretty Orpingtons come running towards me..

I realized that they hadn't escaped their own but the pen was gone.. If was a temporary one so now I really have to get busy on permanent one..

Silver lace Orpington... They are so pretty..

Chocolate cuckoo Orpington.. Love them as well..

New temporary pens.. Maybe these won't blow away.. Wish they could range free but Hawks and coons would get them...

One never knows how bad a storm will be..especially in Oklahoma..

Animals, Animals, Animals...

I really like my animals.. It would be so hard  to sell and I hope I never have to..I have worked hard for them and work even harder to make sure they get the best care..

A white leghorn took over an empty rabbits nest box.. I thought they stopped laying..they just decided to move to new box.

Here is one of my lops bucks..he is the sweetest rabbit.. Love to have the top of his head petted and scratched....

 Good ole munchkin.. Awesome tom cat..likes using my pallets as a scratching post. Munchkin is not afraid of the 3 large.        Pyrenees or or roosters.                                       

Just chilling while I'm a working..this is Daisy, my oldest of the 3 Pyrenees we have as guars dogs.. Very mean at night.. So I don't dare investigate..

This is a very sweet dog too.. This is Piper.. She belongs to my son Christian and at 10 months she thinks she can woop up on anything..pretty sure she was after a skunk last night.. And the she wouldn't give till it was gone..
Fortunely Piper did not get sprayed...

Can't forget my baby..Her name is Harley and yes 

it is an odd name for a girl but I didn't get to bane her.. She was more like a rescue dog and that was already her name.. She was 4 when I was given her and now she is 7. She goes every where I go..          

Thats is some of the animals we have here on the farm. There are lots more but will save them for another story.. Hope you enjoy the pictures and reading about my babies..