4-H Vermont State horse Show
Posted on Monday, July 14, 2008 at 06:27
- 1 Comments - Post Comment - Link
National History Day
Posted on Wednesday, June 18, 2008 at 07:35
Wow! time really flies. We have been soooo busy around here. i will try to get my blog more up to day in the next week or so. But for now...Andy has won a really cool award from NOW DEBATE THIS.
He will be completing for a full four year scholarship to any university of his choice. Part of the competition is keeping a blog for National HIstory Day. So check it out, find out what he has been upto, and please comment on his blog to let him know you stop by.
Here is the link...
http://confab.nowdebatethis.com/profiles/blog/list?user=265rpavzrd90i
in Homeschooling - 0 Comments - Post Comment - Link
Andy's videos
Posted on Tuesday, May 20, 2008 at 12:51
These are the videos that Andy has uploaded to his you tube account. Please Enjoy them. jj
- 0 Comments - Post Comment - Link
Yogurt
Posted on Tuesday, May 13, 2008 at 04:15
We now have a ton of milk. You would think that with six around the dinner table every night that we could use it up.
My guys have always loved yogurt. (OK, well 3 out of 4 love yogurt, Corey could really do without it, and I have to hide it if I use in in something.) This is how we make yogurt, it is very, very simple and tasty too.
Bensch Mountain Yogurt
Heat to 180 degrees in a stainless steal pan on the stove 1/2 gallon or a gallon of milk (it is fine to use either raw milk or milk from the store). You can stir your milk while it is heating or if you heat it more slowly you can do dishes or start something else.
Turn off the heat and cool to 110 degrees. Add and mix well about 6 Tablespoons of room temperature plain active yougurt.
Incubate at 110 to 115 degrees. (My electric stove sets to 115 degrees, but I have heard of people using warming plates, coolers with a heating pad, use what ever works easy) Using my oven I can get it to set in about 3 or 4 hours. The longer the yogurt remains at 115 degrees the more tart it becomes. We like ours nice and sweet.
Your yogurt with thicken a little in the refigerator, we add strawberries and granola right before we eat it.
With your new yogurt you can make the cream cheese that Alex used on her bagel this morning. We took some yogurt, tied it in piece of cheese cloth and hung it on the sink for a few hours, letting the whey fall into the sink. I mixed in a little salt. The fresh herbs and bacon make it yummy. I also made a cheese cake from some fresh cream cheese this past weekend that was fantastic.
Enjoy, and let me know how your yogurt turns out!
Julie
in Country Kitchen - 0 Comments - Post Comment - Link
Bensch Mountain Creations
Posted on Tuesday, May 13, 2008 at 08:15
Hi everyone! – It’s Alex!
This morning I assembled the best tasting bagel in the world!
On top of a large bagel I spread cream cheese (made from our milk), then sprinkled chives (which I just cut from the herb garden moments before) and finished up with sprinkling bacon bits (from our pigs!).
The flavor was incredible! No one will be able to sell me on store bought cream cheese/ bacon bits again!!
Here is a picture!
in Country Kitchen - 4 Comments - Post Comment - Link
Say hello to Teeny...
Posted on Saturday, May 3, 2008 at 05:58
We did it! Opportunity presented itself in an amazing way and we did it.
This past week we brought TEENY home from a dairy farm about a half hour away. Now we are officially farmers! We are reminded of this every morning when the alarm clock goes off at 5:30 (and hour and a half later then it did on Teeny’s old farm).
Tiny is a very large registered Holstein; she was born on a farm where she has spent the last 4 ½ years. Her milk production has dropped a bit and they could no longer continue to keep her. She is expecting in November.
So we have had a cow before, but never one that actually milked. This is all new. Currently it takes at least two people about an hour to milk her. But hopefully with a milking machine coming that will be greatly reduced.
We are in the milk business; here in Vermont we can sell 17 gallons of raw milk a day from our farm. While she is nowhere close to 17 gallons a day, we are happy to be able to sell a few gallons a day. The next time you are in Southern Vermont swing by and get some TEENY milk for your cereal!
BUTCH a little one-week-old Holstein is now residing in a stall for a while. When he is a bit larger he will be grass feed then with grace our dinner table. Right now he is soooo cute. He reminds us of Roo from Winnie the Poo or Chet from The Santa Clause 2. He is still finding his legs and often just tips over after jumping around. We bottle feed him right now, taking turns getting cover red in calf formula.
in Farm Life - 2 Comments - Post Comment - Link
Welcome...
Posted on Friday, April 25, 2008 at 10:24
Hi! Welcome to our family blog. We hope that it will allow you to get to know us better. Our family of six lives on a small homestead in Vermont. Where we grow and preserve many things you will find in our kitchen table. Simple county life has brought many people to our door to find out why we do what we do.
- 1 Comments - Post Comment - Link
A New Look
Posted on Thursday, April 24, 2008 at 09:39
This dresser was purchased at the local auction for $35.00. It is solid beech with dove tailed joints and was in rough shape, but it was solid.
 
Because of how bad the finish was, the only option was to completely strip and refinish the dresser. I did a test on one of the drawers and decided that it should be stained. I used Minwax dark walnut stain and three coats of a satin oil based poly. The sad thing is I have almost as much money in new knobs as I do in the whole dresser :)
Terry
in Restore - 4 Comments - Post Comment - Link
|
Hi! Welcome to our family blog. We hope that it will allow you to get to know us better. Our family of six lives on a small homestead in Vermont. Where we grow and preserve many things you will find in our kitchen table. Simple county life has brought many people to our door to find out why we do what we do.