For the last year, our area has been in a severe to exceptional drought. In the spring of 2022, the wind blew fiercely most days and the rain didn’t seem to want to fall. I had a feeling it was going to be a dry summer and that we should cut down on our animals, but I kept seeing chances for rain on the weather and the little that did come had us hopeful. Unfortunately, we didn’t receive much rain and ended up selling off a lot of sheep and cows in the fall after we had overgrazed some of our pastures. We have learned a lot from this, and I believe we will look back at this with thankful hearts.

Recently I purchased ink for our printer that we have had for several years. The description stated that it could be used with the printer we had. We added the ink and a few weeks later started having a lot of issues with our printer. To make a long story short we contacted Epson for help and the first question they asked us was, “Are you using Epson ink?” No, we weren’t, and I had not known there was a difference, but now I do.

By switching to einkorn sourdough bread, our bread went from being something that caused allergy symptoms in our family and made me physically sick to one of the most gut healing foods I now eat. I have been making my own bread for around 15 years. I started out making white then wheat bread and finally gluten free bread that I made by milling several different grains. I was never completely satisfied with any of these. I discovered sourdough einkorn bread a few years ago, and I can’t see myself ever doing anything else. I started experimenting with recipes and this is my favorite recipe so far because it’s enjoyable, tolerated by our whole family, holds together well for sandwiches or toast, and only uses a few ingredients.

Abby, Asher, and Aiden got up at 4:00 am last week to make a trip to Kansas with Cory to get our goats and 5 packages of bees in eastern Nebraska. After an almost 12 hour trip Abby smiles with excitement because she finally got to buy her first goat. She has been wanting to raise goats for a business for over a year, and we have been wanting to have something to eat down all of the weeds in the pasture. She owns the friendliest one in the picture and we own the other 3. It’s been a bit of an adventure so far. You can hear about it below.

Do you have a favorite spice, herb, or salt you like to cook with? I think I would consider onions and garlic my two favorite seasonings after real salt. When Cory and I were first married, I used highly processed salt, pepper, bay leaves, and cinnamon. That was it. Now my large spice cupboard is overflowing. It has been so fun to learn more about adding these natural flavors to regenerative, pasture raised meats, nutrient dense vegetables and fruits, sprouted nuts, and ancient grains.  I still have a lot to learn, but I look forward to sharing the little bit that I have learned with you.