Sewing for a cause

As we are all affected by this global pandemic, COVID-19, I pray that all of my readers are staying at home, like it has been suggested, so that the spread can be stopped in its tracks.

I am personally blessed that I am a prepper. I know how to cook and bake, keep our pantry stocked (yes even with toilet paper, even though we use mostly cloth), know how to sew, and homeschool my children. Because of this, I have felt very little effect. My friends and acquaintances on Facebook tell their stories and I really feel for them.

This past week, I went through all of my scrap bins and rolls of elastic in my sewing room to aid in the movement of sewing masks for healthcare professionals that are going to be needing extraordinary amounts in the coming weeks. As of this morning, the Governor of Ohio said that they also needed medical foot covers (booties), so I went on a search to find a pattern to start making those, only to be very disappointed. How could there not be precise instructions or even a clearly put together YouTube video for me to follow?

Well, I’m here to tell you that I took that matter into my own hands. Through some light trial and error, I have measurements and uploaded the video I made to my YouTube channel so that others can follow or even adjust to their liking what I am doing.

Here are the basic instructions:

For making masks, please consult the JoAnn Fabrics website. The last time I heard, they are giving fabric kits to make 5 masks at a time.

Life without a sewing machine

Right now I am in a pickle. I have many sewing projects, as well as 2 children who want to learn how to sew, and yet, all I have is my serger and my old White sewing machine that has a mind of it's own. My Singer XL 400 embroidery arm decided to stop right in the middle of a project, so I of course had to send the entire machine (even though the machine could still sew perfectly well) off for repairs. That was almost 4 weeks ago!

After 1 week, I went and dug my old machine out, not remembering what was really wrong with the thing in the first place. I plugged it in, did a few little projects and started Tabitha and Grady on a sewing machine curriculum that I found. Then it happened. The whole reason I about threw the thing out the window years ago. It starts doing zig zags when on the straight stitch, the bobbin threads get all messed up... We have learned to just take a deep breath, turn the machine off, and walk away. It's amazing, when we come back and turn it back on the next day, it works just as it is supposed to, until it decides we have sewn enough for the day.

Anyway, I have had to be very creative with my serger to be able to get most of my children's spring/summer wardrobe at least most of the way done. I used a rolled hem on Tabitha's swimsuit for the year. I have also used the blind hem to get a pillow cover completed.

I am really hoping my machine comes back in since I still have shorts for the boys, 1-2 dresses for Tabitha, and a special nursing dress I came up with for me.

Of course, I had just been ready to start teaching myself zippers. I even found an invisible zipper foot for $0.01 plus $4.95 shipping for my machine on Amazon.

I also found 2 other cool feet I had never heard of before, that I want to try sometime this year. The Daisy foot and the pleater foot look so cool and I've watched many videos on YouTube on how they work. I have many ideas. Ideas and I are dangerous.

Garden 2014

Let's get this garden started!

Yes, it is way past time to get thinking about your garden for this coming year. The seed catalogs have been delivered and if you were going to plant garlic, the time has already past, if you are in Ohio.

This past week, I sat down and put every raised bed and idea to graph paper. With my colored pencils, I make it look like a rainbow. But it will never come to fruition, without the timing down. I also printed off a calendar from my Printshop program so I know precisely when I need to go to my growing room and start a certain plant, so it is ready to transplant come time.

I am always happy to share my hard work, so if you live near Cleveland, our expected last frost date is April 30. So here is when you need to start your seeds indoors, if you are doing any gardening close to mine.

I need to mention, we are doing a cutting flower garden this year also. In May, I will be planting permanent fruiting plants and roses around the border of our new side yard.

October/November:

Plant garlic

Larkspur - direct sow

December:

Lisianthus (first week)

January:
Luffa

February:
Broccoli  (last week)
Peppers
Cabbage
Brussels Sprouts
Kale
Tomato (next to last week)
Leeks - direct sow

Plant onion sets

March: (last week)
Turnip - direct sow
Peas - direct sow
Borage (mid month)
Celosia
Calendula
Chamomile
Arnica
Iresine
Cape daisy
Brachycome
Echinacea Purpuria
Tassel flower

April:
Zucchini/Squash (second week)
Direct sow (week of last frost):
Black Cumin
Fennel
Dill
Carnation
Bee balm
Yarrow
Poppy
Blue star sea holly
Lemongrass
Lemon balm
Plant 2nd/3rd week out in garden:
Broccoli
Kale
Cabbage
Brussels Sprouts

May: (2nd/3rd week)
Direct sow:
Cucumber
Carrot
Green bean
Watermelon
Marigold
Nasturtium

Plant all other plants in the garden after they have properly been hardened off and there are no signs of frost.

For permanent plants, we are going big. I have a Redhaven Peach tree, Bartlett Pear, and a Bosc Pear tree that I have been dreaming about for years. I also have 5 types of strawberries (Ozark Beauty, Chandler, Allstar, Eversweet, and Éclair), gooseberries (Invicta and Pink), blueberries (Blue Jay, Duke, Patriot, Blue Ray, Sierra, Elliott, Jersey, and St. Cloud), raspberries (Canby Thornless), blackberries (Navaho), elderberries (Nova and York OR Samdal and Haschberg, I haven't decided on the strain just yet), Jersey asparagus, kiwi (Issai), and heirloom roses (Apothecary, York & Lancaster, Alba Semi-Plena, Rosa Mundi, and Amazing Grace...possibly one or two more), that will produce edible rose hips as well as yummy teas (so I've heard...).  Everything is organic or traditionally grown, so I don't have to worry about pesticides being used on them.

I already have rhubarb that I planted last year. I can't wait to finally be able to harvest it this year!

Anyway, for the most part, if it can't eaten or at least enjoyed in our household, it is not being grown. Our new philosophy is, if it can't be eaten or used in a healthful way, it doesn't belong in our gardens.

Homemaker CD... link

I thought I would share this, since it seems very thorough and thought out. I purchased mine already and am very excited to receive it in the mail. I feel there are some things that I already know how to do, but this may be a really special reference to new and exciting things for me to learn, as well as teach my children.

http://www.wholesomechildhood.com/thehomemakersmentor/

Thinking of the future. A green burial

I just happened to come across "Green Burials" last night. I had heard about them a few years ago, but didn't really look into it. Now, since many family members this year have passed, I thought I should start thinking about what we want.

This type really appeals to me, since it is really the kind of burial Jesus had.

I am posting link that I came across last night in my mini research time before I fell asleep.

I am pretty happy that the cemetery down the street has started to offer a site for green burials in the past year.



http://www.rodale.com/green-funerals-0?page=0%2C0

Abide With Me: Dr. Mom To The Rescue~ Part 1: Health Care At Home... link

Abide With Me: Dr. Mom To The Rescue~ Part 1: Health Care At Home...: I'm so excited to share this with you today. This post, in a three part series, has been a work in progress. It comes to you after much ...

Going back to nature - Grains

After writing a bit on grains for today's Thought of the Day, I figured I needed to say more about how versatile grains are. You can grind, roll, and sprout them, maybe even more. It is so amazing how many different kinds of grain there are; from amaranth to oats to many types of wheat.

Here is a link to all sorts of different types as well as their nutritional profiles.

Here is another link that tells you how long WHOLE grains can be stored.

As I said in today's TOD also, I am planning, hopefully in the near future, to start grinding and flaking my own whole grains. I will be able to buy whole grains in bulk through our co-op.

For sprouting, it's quite simple, and you have heard of wheatgrass, right?

There are also these really cool lids to put on 5 gallon buckets and air eaters to help keep your grains the longest and still be able to take some out as needed.

Once I have all the necessary components, I can't wait to try these 2 recipes... here and here.

An awesome homemaking blog...link

The following link is to an awesome blog/website that I am sure will be helping me further save money with feeding my family and maybe some other things too. There is so much information. I have been reading post after post for the past week and I am still far from reading everything. I really want to just print everything out, but that would be a lot of paper!

I am blessed that I have a local co-op that I can buy items, such as she suggests in bulk, which are far less expensive than getting them at my local health food store.

http://www.thefamilyhomestead.com/recipes.htm
 

Fermented foods

As all of you know, I started fermenting with kombucha. Now that I have that down pretty well, it is now time to move on to fermented foods. I am planning on starting with carrots and sauerkraut. Maybe, just maybe, if I make it, my husband will finally try it and eat it (I'm not holding my breath though...).

I bought fermenting lids on e-Bay to go on my Ball quart and half gallon jars to start. Of course as soon as I bought them, I figured out a cheaper way to do it, but isn't that always how it goes?
My idea is to get the airlock fermentation vents with the jug stoppers and drill a hole to accommodate the stopper into the plastic ball jar lids that I have already. I'm sure that a wine making store sell these locally. Maybe, if I need more, I'll do that.

 On many other sites that have fancy fermentation gadgets, they recommend these glass weights, which are pretty cool, but start at $10! I have read on a few other sites that have more primitive roots that people used to use fist sized smooth rocks. So, off to my rock garden I will go, then bring them in and give them a good scrub (or even put them in the dishwasher with no soap). Hey, maybe it will even add some minerals while we are at it?

I will be using my recipes from my Nourishing Traditions book, especially since I have raw milk to get nutrient dense whey from.

I will try to post pictures when I start fermenting in about a week (as soon as the lids get here and I can get some organic cabbage at the store).

Sprouting

Know what I just realized? I have never posted about sprouting seeds, and I have been doing this for at least 3 years now!

I sprout alfalfa, mung beans, broccoli seed, and radish seed. There are many more, but this is what I have gotten to so far. The broccoli and radish are actually a bit spicy, so I grow only a few at a time to put on my salads. The mung beans are awesome in stir fry, or any Chinese dish we make. The alfalfa go on everything. From sandwiches, wraps, or salads, it's all good. I almost forgot the red clover! It is a nice everything, sweet sprout.

I love it that mine are always nice and fresh, not the nasty, slimy things you buy at a regular grocery store. Also they are super easy to do if you have 2 essential tools. A Ball wide mouth jar and a sprouting lid. At least, this is what I use. There are many other ways to do this, but this is the easiest for me.

I bought my sprouting lids and the seeds/beans at a local health food store (Raisin Rack).

It is very simple to start. Jut read the directions that come with the sprouting lids on how much seed you need in the bottom of your jar. Fill the jar with un-chlorinated water and let sit for how long it is recommended to soak each seed, then dump out the water with your sprouting lid on, keep it upside down on a small saucer or plate and rinse 1-2 times a day until they are the sprouted, then eat.

I keep mine on my kitchen counter in front of the window. It helps me remember they are needing tended to, when I am preparing other meals.

Here is another blog that tells more about sprouting options.
http://hugatreewithme.com/3/post/2013/03/the-benefits-and-methods-of-sprouting-beans-nuts-and-other-grains1.html

This is just a start. One day I will start sprouting grains, but that will have to wait for another post.

The start of my sprouts this week. Alfalfa, Red Clover, and Mung.

Day 4 (half way point for alfalfa and clover).

Look at those beautiful mung beans! They are ready for chinese dinner tonight.

Kombucha and other fermented drinks

A few years ago I was introduced to the book Nourishing Traditions. This book is what started it all for me. It was this book that started our journey to finding raw milk, making our own chicken and beef bone broths, sprouting seeds, making our own pickles, yogurht and milk kefir, and ultimately made me want to garden!

I am now at a place that I am ready to take on more. The Weston-Price Foundation and Nourishing Traditions is very big on lacto-fermented foods, but I just couldn't get my head around it, let alone start making my family eat those things also. Now I am ready to start trying things that people in the Bible regularly ate, especially since there was no refrigeration.

The first I am preparing to start making is kombucha. It is a fermented tea. I got a bottle of the already made stuff at my local health food store first to see if I could even stand to drink it.  I really do enjoy it, and so do the children. I do have to say that there are warnings out there on the web that say to start slow, or you may be running to the bathroom!

Here is a wonderful explanation that I copied from an Ebay auction.

 ____

How Does Kombucha Work?
Kombucha is an effective metabolic balancer (helping the various organs work together), probiotic (supporting the beneficial bacteria),
adaptogen (balancing processes that get out of kilter) and detoxifier. The probiotic case for Kombucha is that it encourages healthier intestinal
flora by introducing lactic acid-producing bacteria. These work in a similar way to acidophilus bacteria, the active ingredient in live yogurt. An
old saying, ‘healthy gut, healthy body,’ puts it simply. The acidity level of the gut is all-important, as is the health of its microbial flora which
play a crucial role in the functioning of the whole body.
Bacteroides and Bifidobacteria
The bacteria in the intestines can be divided into two main types;1 the less acid-forming bacteroides are responsible for the decaying matter in
the colon; elderly people tend to have more gastric disorders; these stem from a low hydrochloric acid production in the stomach, creating
more room for fungi and parasites to take hold; bacteroides are encouraged by a diet high in fats and proteins.
The more acidic ones, called bifidobacteria, are more beneficial because they produce essential organic acids, such as acetic, lactic and folic
acids, which raise the acidity of the intestines, preventing invading pathogens from taking hold. In addition, by keeping down the bacteroides
population, they discourage the putrefaction from becoming toxic. The bifidobacteria are favoured by a diet high in carbohydrate, fiber and
lactose-vegetarian food and are more common in individuals who were breast-fed as babies. They are also assisted by drinking Kombucha tea.

Kombucha – a Nutritious Food
Kombucha culture has a wide range of organic acids, vitamins and enzymes that give it its extraordinary value. It contains the range of B
vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the
normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality.
Probiotic Organic Acids
There are two organic acids produced by Kombucha culture which encourage the activity of the resident bifidobacteria, thus restoring a healthy
balance with the bacteroides:
Lactic acid which is essential for healthy digestive action (through its derivative lactobacilli) and for energy production by the liver, and is not
found in the tissues of people with cancer.
Acetic acid which is an antiseptic and inhibitor of pathogenic bacteria.
Kombucha’s Vital Organic Acids
Other valuable organic acids produced by the Kombucha culture, some of which have a more direct effect on other organs include:

Glucuronic acid, normally produced by a healthy liver, is a powerful detoxifier and can readily be converted into glucosamines,
the foundations of our skeletal system.
Usnic acid has selective antibiotic qualities which can partly deactivate viruses.
Citric acid is an antiascorbic.
Oxalic acid encourages the intercellular production of energy, and is a preservative.
Malic acid also helps the liver to detoxify.
Gluconic acid is a sugar product which can break down to caprylic acid to work symbiotically with —
Butyric acid (produced by the yeast) protects human cellular membranes, and combined with Gluconic acid which is produced by
the bacteria,strengthens the walls of the gut in order to combat yeast infections such as Candida.
Nucleic acids, like RNA and DNA, transmit information to the cells on how to perform correctly and regenerate.

A product of the oxidation process of glucose – glucuronic acid – is one of the more significant constituents of Kombucha culture. As a
detoxifying agent, it has come into its own today in our highly polluted world. It is one of the few agents that can cope with the pollutive
products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It ‘kidnaps’ the phenols in the liver which are
then eliminated easily by the kidneys. Another byproduct of glucuronic acid are the glucosamines, the structures associated with cartilage,
collagen and the fluids which lubricate the joints. Collagen reduces wrinkles, while arthritis sufferers have their deficient cartilage and joint
fluids replenished.
Amino acids, which are constituents of proteins, produce important enzymes, such as glutathione a powerful antioxidant which provides
protection from alcohol and pollution, and which is depleted by drug regimes.

Sugar, Yeast and Tea
When Kombucha tea is made correctly, all the sugars are fully converted into organic acids during fermentation, enabling Kombucha tea culture
to be is safely drunk by diabetics and Candida sufferers. Also the yeasts found in the Kombucha culture do not stimulate the Candida yeasts as
they are of a different type; Candida sufferers have therefore often found considerable relief in taking Kombucha. Black or green tea may be
used as a nutrient for the culture, but as green tea has anti-carcinogenic properties, is beneficial to the heart and blood circulation and is
particularly nutritious, it is preferable to use.

_____

Kombucha will be the first of many fermented drink I plan to make this year. The next may be water kefir or a ginger bug (to make homemade root beer).

This website lists many others

http://www.culturesforhealth.com/naturally-cultured-fermented-beverages


If anyone is interested in a couple months, I will probably have kombucha babies that I will need to get rid of...

Gardening and "sew" much more

Since the last post, things have been a whirlwind around here! Most things are now in the new garden and the raised beds around the house. I also made a new wardrobe for Grady, made a couple essentials for Tabitha, made Eric some night pants, and me a few new skirts and peasant shirts. I also made all of us modest swimwear.

The swimwear was quite a bit of work, but so worth it. We went to Fallsview Waterpark for Tabitha's birthday and it was so nice not to have skin showing all over the place. As you can see, the boys match and the girls match.

 Besides all of this, I have been making soap and solid lotion. I have had a few people interested in purchasing soap from me and also my Sister-in-law got married this past weekend and thought I would make a small bath and body gift for her. I now have over 40 different recipes for soap and 20 plus recipes for solid lotions, solid perfumes, etc. I am trying out all new recipes and even recalculated a recipe to fit into the new soap boxes that Eric made for me. The soap boxes hold
10.5 lbs of soap, which sounds like a lot, but it works out to be approximately 30  5oz bars. This is a good thing, since I may be making soap, using goat milk (and maybe even raw cow milk) for the Simon Organic Family Farm to sell to their customers at the Canton Farmer's Market, the CSA, and fellow herdsharers.

One of the 2 lotions bars I have made so far has Monoi butter in it. It is a flower from Hawaii. It smells so good, but it has to be kept in a cool spot or it will melt... I am storing in the basement right now until I can figure out where else I can put it, or when I can sell some. I'd put it in the fridge, but I really don't want to smell flowers everytime I open the door...

I also (in my spare time, lol) I have made stevia extract, chocolate peppermint extract, and spearmint extract. Not sure what I will use the mints with just yet, but the stevia will be used to make natural lip balm, since Tabitha seems to want something for her lips all the time and I thought I could give/sell it to people also.

So anyway, if anyone would like to purchase anything I am making (soap, solid lotion, solid perfume...), please contact me through email so I can let you know what is available for purchase. If I need to, I can set up an EBay auction to ship.

Making my own... EVERYTHING!

I am truly amazed what I have learned this year alone. I have taught myself more techniques in sewing, gardening, canning, cooking, baking, and crocheting than I would have ever dreamed. I have also learned how to make my own vanilla extract, soap and lotion.

I have been researching even more about other toiletry products and am excited to now teach myself how to make peppermint extract, toothpaste, sunscreen, massage oils, and deodorant. I am also just discovering all the wonderful things you can do with coconut oil and also bentonite clay.

Bentonite clay in an amazing and versatile powder.

Here is what I found in my research so far.

For a clay mask:  Using glass, pottery or wooden container, (do not use metals) combine bentonite with sufficient liquid to make a pasty gel. Let it sit 2 or 3 minutes. Using fingertips, spread a consistent layer to fully cover the skin ( avoid getting clay in mouth, eyes, ears, nose.) Sit, if possible, and relax, think some healing thoughts, and allow the clay to become dry. (4 min. for more sensitive skin and 10-12 minutes for normal skin.) As it tightens, it is working and removing impurities. Wash thoroughly and gently to remove the masque. Follow with a natural toner and moisturizer.
Alternatives to water in the clay masque-paste are almost endless: apple cider vinegar, essential oil waters (just a drop or two), herb tisanes (peppermint, chamomile, comfrey, calendula, ginger, lavender, etc.) Powdered herbs can be added to the clay before mixing (marshmallow, orange peel powder, slippery elm bark.

Clay facial masques, poultices, and baths remove toxins directly through the skin (the largest organ of elimination of the human body.)

--------
Taken internally, Bentonite can absorb pathogens, viruses, mold, pesticides, herbicides,remove radioactive residues and more. Bentonite’s drawing properties and ease of elimination facilitate the removal of intestinal toxins. Deep cleansing optimizes the body's natural healing abilities. Detoxification improves organ function and optimizes cell and tissue repair and provides resistance to infection.

Clay can help eliminate cysts, improves intestinal regularity, relieve chronic constipation, diarrhea, indigestion, and ulcers. remove parasites removal from the intestines, provide allergy relief, and provide a positive effect on skin problems and anemia and acne. It reduces heartburn and indigestion by absorbing excess stomach acids.

Bentonite clay, alone or mixed with herb powders, can be applied as a paste for use on sprains, bruises, plant rashes (poison oak, ivy, stinging nettles), and on insect bites.

For splinters, tiny embedded plant objects, pimples, boils, etc., mix a teaspoon bentonite clay with enough water to make a thick paste. Spread on affected area and bandage overnight.
_________

I am planning on using the clay in the deodorant I am planning on making and as a facial mask. If you do use it internally, you must make sure it says for internal use. There are 2 different kinds out there, but have not researched much into that area yet.

I also wanted to point out that I research every ingredient before I use them. If you are pregnant and/or nursing, please research essential oils especially to make sure they are safe to use around you and your children.

A REAL clean.

As of today I have made 7 batches of soap. I made some with and without fragrance, 1 batch of face soap, and 1 batch of shampoo. Yes, I know there are things in the store you can buy, but I have never found anything that doesn't dry me out and make me itch. Also, did you know that hardly anything that is sold as soap today is not really soap? It is detergent. All of the nice smelling body washes and hand liquids are detergent. If you read the label, you will not find (lye) sodium hydroxide on the label. Soap only needs 3 ingredients. An oil, some water, and lye.

Since I have been using my homemade soaps, I have not had any dry, cracked, or peeling skin, like I do when I use commercial "soaps". I also have not had to use any lotions, which are very bad for you too!
The shampoo bar has made my hair very soft. The face soap (complexion bar) made my skin very soft to touch and is not as oily as usual. The hand/body soap is so rich with bubbles that I started using it in the shower this week, along with my crocheted soap saver, and my skin is extra soft and my heels are, dare I say becoming less scratchy? I'm hoping this means that some day soon I will no longer have to file my heels to make them smooth.

The only downsides I see in making your own soap is the fact I have to be very careful with the lye, since it can cause chemical burns and then I have to wait for the soap to cure for 6 weeks.

I do feel like I am doing a science experiment every time I make soap, since I have to wear elbow length gloves, goggles and a face mask. I also only make soap when my husband is home and he takes the kids out of the house.

Now I totally understand why there are little handmade soap shops that people rave about, but could never afford. Making your own is so easy and if you find the right supplier for your oils and lye, very low cost as well.

The beginning of the end.

CAUTION!!!!!!!!!!!!!!!!! Do not read this post if you have a weak stomach, are an animal rights activist, or can't fathom where your food comes from, other than the grocery store.





This post is about my first attempt at dispatching a rabbit...

and how wrong it can go!

I have been arming myself since before we got our meat rabbits on how to humanely dispatch a rabbit, skin, and butcher a rabbit. I learned 90% of it from YouTube. I really was convinced that it was not going to be that hard to do. And I was somewhat right. Once Clover was dispatched it was all downhill from there. Getting to that point, well you could say that there was screeching, bashing, crying, shaking, sweat, and finally blood.

First the screeching. I was so careful not to hurt Clover while I put his hind feet in the rope harness I made. I slowly hung him upside down and calmed him just like the videos show, then everything went wrong! The poor rabbit never made a sound in his life that I know of until he started freaking out. I was so afraid someone was going to call the cops because of the racket, so I quickly picked up the piece of wood, my weapon of choice, and hit him where everyone said it was supposed to be an instant death. But no! Not for me, he just kept screaming! So I hit him 4, yes 4!, more times and it still didn't work. (After skinning him, I realized I was hitting his shoulder blades because there was a HUGE blood clot there). I didn't know what else to do, so I cut him down and saw he was definitely injured, so I couldn't just do this another night. I put him back in the pasture pen and ran to Eric. This is where the shaking and sweating come in. I begged him to come out and help me, so he got the kids preoccupied and came out. This is where the crying comes in. I just broke down. I knew as soon as it was dead I could handle it, but the dispatching is just too much for me. He tried hitting once also, with the same outcome, more (but mild) screeching. So we opted for the broom method and that took 2 tries, but the deed was finally accomplished. This is where the blood came in.

After this I re-tied him to the post, skinned, and gutted him. There was a lot more meat than I had imagined.

We decided to call it a night, since it took us an hour from start to finish for just 1. So, I put the other 2 back and they will just have to be dispatched tomorrow or Saturday.

I hope I haven't offended anyone and am truly sorry for hurting Clover, since that was not my intention. I was just supposed to make a quick hit and it was supposed to be all over.