Next time you make biscuits, don’t twist your biscuit cutter. Just press down and lift up. Your biscuits will rise higher. By twisting the cutter, you’re sealing the sides of the biscuit so it can’t rise as high as those that aren’t twisted.
@@thefarmerswifecanada you’re welcome, once we learned that tip our biscuits are noticeably taller. My wife still has to remind herself not to twist the biscuit cutter each time she cuts one.
@@denniseye8218 I happened to find a vintage biscuit cutter that has large serrated teeth on it. As soon as you twist it, it cuts the dough without squeezing it. It was such a lucky find! Now I won’t have this problem 😅
Suzanne, great video. My household was never one to eat leftovers so I became the master of making soup from leftovers. However the household still wouldn't touch the tasty delights. I would be the one that took soup to work or to the garden when working there. Soups are still my favorite food. The onions under the grow lights are about 6 inches high and growing. It's time to start the cabbages. We just had a glorious rain today. It's the first Spring rain of the season. I do like a well behaved Spring thunderstorm. Well behaved meaning no high winds or hail. The potato bed is ready for planting. Here in Nebraska the traditional time to plant potatoes is on Good Friday. It's just a farmer's rule of thumb. The ground temperature is definitely ready but the last frost date is not until April 20th. Have a great day in the kitchen. Nebraska Dave Urban Farmer
Aww, too bad they wouldn’t eat your soup!!! At least you made good use of it. For us, it is very difficult, starting a farm for the year with only the 2 of us. I have made it out to the garden beds, and cleared out all of last years debris. Not much more than that! My husband has been working hard to set things up, but the storm that came through did damage that will take time to repair. We just keep going, day by day, and do one project after another. I’m glad to hear you have so much going already! I feel behind this year. But, I’m ok with that! Have a wonderful day! ❤️
Such great meal ideas, Suzanne. My mother would save the chicken fat for her cooking, and it added such good flavor. Your dinners look so delicious, the bread looks amazing! One more thing...pie dough in a food processor...I need to try that. You made it look so easy. Thank you for the inspiration, I feel like I'm visiting with family.
Roberta, thank you so much ❤ I feel like we would be such great friends if we lived close. We have such similar interests. The food processor makes pie dough so easy. You just add the flour, salt and lard (or whatever fat) and give it a whiz, until it’s crumbly - but don’t over do it. Then add your liquids. Pour and pulse slowly until it comes together. Don’t add too much liquid, and don’t over pulse. Then you just need to chill it! Super quick!! 😊
Hello Suzanne, it's my first time in your channel. I love watching homemaking videos. One tip in pouring the broth to the jars, I always put a strainer inside the funnel before putting the cheese cloth to avoid the cloth from sinking to the bottom of the jar. Works well everytime. Hope it helps.
Awesome, that sounds like the best way to do it! I had a little hand strainer for so long, but it got too old. Just bought a new one, so I will give it a try next time. Thank you! 😊
It’s nice to find a fellow TH-camr that is also from Canada. I’m over on the opposite coast to you. Watched a few of your videos now and I’m really enjoying them.
Thank you so much! I will have to check out your channel. I have a lot of family roots in Quebec, but only been there a couple of times. I’d love to see the East Coast! ❤️
Hi Suzanne new subie!! In the 2 thousand subscribers. I like to see how a channel grows after my subscription. Totally enjoyed this video.. time to start binge watching your other videos. It's so hard to find cooking channels on you tube that I want to subscribe. Keep it coming.. thank you for all your hard work you do for your youtube channel. 💜
My goodness what fabulous produce Your amazing with your amazing talent And it is a talent To be able to go and look through items and think right that’s tonight’s dinner Delicious I very much admire your lifestyle Keep the videos coming I love them Makes me take a stop breathe and sigh In a fabulous way Just like drinking in fresh air and sunshine ☀️ 😊
Thank you Leslie!! I’ve been itching to do a sewing project as well. I’m hoping to get a chance soon. Small projects like mending are great! Glad you enjoyed the video ❤️
The addition of coconut milk or cream to your curry soup will help tone the heat down, as the protein in the milk breaks down the capsaicin, making it less spicy. (Regular cream will also work) I bet everything was delicious! Thank you!
Fabulous! ❤️ It’s a great cookbook. Just checked out you channel and SUBSCRIBED! We are on a similar journey. Can’t wait to watch some videos. First, I’ve gotta work outside digging carrots 🥕
Thank you! 😊 I listed the other recipes, but not the bread, because I didn’t take exact measurements. But I can let you know what I did. I used 1 parsnip in about 4-5 cups of water. Cooked it and blended it in the cooking liquid. Once cooled, I added 1 Tbsp of sugar, and enough flour to make a thick pancake batter consistency. I also added about 1/4 - 1/2 cup sourdough starter (but you could absolutely make this with regular yeast ). I covered it over for the night. The next day I added 1 1/4 tbsp of salt, then just kept adding flour and kneading until I got it to the right dough consistency. Until it’s not so sticky anymore. I covered it to rest for about 1/2 hour. Then kneaded it lightly and shaped it into loaves. Let it rest, covered for about an hour. Baked it at 375 degrees F. for 50 minutes. Remove from bread tins and cool completely. 😊 I hope you’ll give it a try!!
Thank you for the video; it was nicely done, and I enjoyed it. FYI, you used chicken QUARTERS, not legs. Quarters are made up of a leg (drumstick) AND a thigh, not cut apart. Legs are just the drumstick. Your food looked really good. Thank you again. OH, and the lady who commented on not twisting the biscuit cutter was right on. Also, your biscuit cutter edge should be thin and sharp, not thick and rounded like a glass. This is REALLY important if you are using puff pastry. Yes, you can get decent results, but using thin, sharp, and not twisting yields higher more consistent biscuits.
Thank you for clarifying the chicken quarters…. 😅 I always appreciate other people’s knowledge and expertise. That’s what is so great about building an online community! I get so many great tips and ideas ❤️
I got into the bad habit of being lazy with my bread for a while too and came to the same conclusion! I just don’t like having sticky hands, but my bread turns out so much better if I do.
Yup, just gotta get in there and do it!! For me, it also depends on the time of day, which dictates my energy and mood. 😅 Sometimes I don’t care and and do it anyways (the laziness 😂)
Recipes for this video are included in the description 😊 Thanks so much for watching!
Thank you!
Thank you, very inspiring your video and it looks yummy!💕
I love this kind of cooking! Thank you
Thank you so much for the feedback! ❤️
Next time you make biscuits, don’t twist your biscuit cutter. Just press down and lift up. Your biscuits will rise higher. By twisting the cutter, you’re sealing the sides of the biscuit so it can’t rise as high as those that aren’t twisted.
Thanks, that is a great tip! ❤️ Will definitely try that next time.
@@thefarmerswifecanada you’re welcome, once we learned that tip our biscuits are noticeably taller. My wife still has to remind herself not to twist the biscuit cutter each time she cuts one.
@@denniseye8218 I happened to find a vintage biscuit cutter that has large serrated teeth on it. As soon as you twist it, it cuts the dough without squeezing it. It was such a lucky find! Now I won’t have this problem 😅
You are definitely a natural when it comes to cooking! The bread looks so delicious! Well, so does everything!
Awww, thank you!! ❤️
Suzanne, great video. My household was never one to eat leftovers so I became the master of making soup from leftovers. However the household still wouldn't touch the tasty delights. I would be the one that took soup to work or to the garden when working there. Soups are still my favorite food.
The onions under the grow lights are about 6 inches high and growing. It's time to start the cabbages. We just had a glorious rain today. It's the first Spring rain of the season. I do like a well behaved Spring thunderstorm. Well behaved meaning no high winds or hail. The potato bed is ready for planting. Here in Nebraska the traditional time to plant potatoes is on Good Friday. It's just a farmer's rule of thumb. The ground temperature is definitely ready but the last frost date is not until April 20th.
Have a great day in the kitchen.
Nebraska Dave
Urban Farmer
Aww, too bad they wouldn’t eat your soup!!! At least you made good use of it.
For us, it is very difficult, starting a farm for the year with only the 2 of us. I have made it out to the garden beds, and cleared out all of last years debris. Not much more than that! My husband has been working hard to set things up, but the storm that came through did damage that will take time to repair. We just keep going, day by day, and do one project after another.
I’m glad to hear you have so much going already! I feel behind this year. But, I’m ok with that!
Have a wonderful day! ❤️
Such great meal ideas, Suzanne. My mother would save the chicken fat for her cooking, and it added such good flavor. Your dinners look so delicious, the bread looks amazing! One more thing...pie dough in a food processor...I need to try that. You made it look so easy. Thank you for the inspiration, I feel like I'm visiting with family.
Roberta, thank you so much ❤ I feel like we would be such great friends if we lived close. We have such similar interests. The food processor makes pie dough so easy. You just add the flour, salt and lard (or whatever fat) and give it a whiz, until it’s crumbly - but don’t over do it. Then add your liquids. Pour and pulse slowly until it comes together. Don’t add too much liquid, and don’t over pulse. Then you just need to chill it! Super quick!! 😊
I think the pronunciation is Freh- cah-sea. Fricassee if this is what you’re making. Enjoying your vlog!
Yes, that makes sense! Thank you! 🙏😅. Kind of like the pronunciation for Focaccia.
Hello Suzanne, it's my first time in your channel. I love watching homemaking videos. One tip in pouring the broth to the jars, I always put a strainer inside the funnel before putting the cheese cloth to avoid the cloth from sinking to the bottom of the jar. Works well everytime. Hope it helps.
Awesome, that sounds like the best way to do it! I had a little hand strainer for so long, but it got too old. Just bought a new one, so I will give it a try next time. Thank you! 😊
It’s nice to find a fellow TH-camr that is also from Canada. I’m over on the opposite coast to you. Watched a few of your videos now and I’m really enjoying them.
Thank you so much! I will have to check out your channel. I have a lot of family roots in Quebec, but only been there a couple of times. I’d love to see the East Coast! ❤️
Hi Suzanne new subie!! In the 2 thousand subscribers. I like to see how a channel grows after my subscription. Totally enjoyed this video.. time to start binge watching your other videos. It's so hard to find cooking channels on you tube that I want to subscribe. Keep it coming.. thank you for all your hard work you do for your youtube channel. 💜
Thank you so much!! 😊 Welcome to my channel!
My goodness what fabulous produce
Your amazing with your amazing talent
And it is a talent
To be able to go and look through items and think right that’s tonight’s dinner
Delicious
I very much admire your lifestyle
Keep the videos coming I love them
Makes me take a stop breathe and sigh
In a fabulous way
Just like drinking in fresh air and sunshine
☀️
😊
Thank you so much 😊 That is so sweet and kind!! ❤️🙏
Your cat is sooo cute!🥰
Awww, thanks! She is getting older. Our little black cat is young, spunky, and getting into absolutely everything!!! Just like a toddler…. 😅
WOW! You are an inspiration on these delicious recipes! You have got me inspired to use what I have in my pantry. Thanks for sharing!!!
Thanks Terri!!! It’s time to start using up what I squirreled away this past fall 😂. I need to empty jars so I have them back for more canning! ❤️
I really loved this video. Thought it was all very clever and inspiring.
Thank you!! I really appreciate that! 😀
Hi Suzanne,
Such a nice video, I watched it today while doing a bit of mending for my 9 yr. old grandson. Everything looked so delicious.
Thank you Leslie!! I’ve been itching to do a sewing project as well. I’m hoping to get a chance soon. Small projects like mending are great! Glad you enjoyed the video ❤️
The addition of coconut milk or cream to your curry soup will help tone the heat down, as the protein in the milk breaks down the capsaicin, making it less spicy. (Regular cream will also work) I bet everything was delicious! Thank you!
Oh great! Thank you! 😊
Your bread looks delicious...When straining your broth I use clothes pins to hold cloth on...Love to watch you cook..From P.E.I. Canada
@@kayecrozier5384 Great tip, thank you!! 🙏. I have always wanted to visit that part of Canada 😀
@@thefarmerswifecanada
Great ideas! I need to look for that cookbook. ❤lifeatthenutthouse
Fabulous! ❤️ It’s a great cookbook. Just checked out you channel and SUBSCRIBED! We are on a similar journey. Can’t wait to watch some videos. First, I’ve gotta work outside digging carrots 🥕
@@thefarmerswifecanada Oh thank you! I have to up pot my tomatoes and peppers today. It’s almost time to plant here in Georgia!
Your bread looked so good. Could you list your recipe, please.
Thank you! 😊 I listed the other recipes, but not the bread, because I didn’t take exact measurements. But I can let you know what I did.
I used 1 parsnip in about 4-5 cups of water. Cooked it and blended it in the cooking liquid. Once cooled, I added 1 Tbsp of sugar, and enough flour to make a thick pancake batter consistency. I also added about 1/4 - 1/2 cup sourdough starter (but you could absolutely make this with regular yeast ).
I covered it over for the night. The next day I added 1 1/4 tbsp of salt, then just kept adding flour and kneading until I got it to the right dough consistency. Until it’s not so sticky anymore.
I covered it to rest for about 1/2 hour. Then kneaded it lightly and shaped it into loaves. Let it rest, covered for about an hour. Baked it at 375 degrees F. for 50 minutes. Remove from bread tins and cool completely.
😊 I hope you’ll give it a try!!
Thank you, so much
Hi when I make broth I used cloths pill a large bowl and cheesecloth works like,a charm💗💗
Awesome, thank you! 😄
Enjoying watching. Just wanted to say we pronounce it “frick a say” but no matter how you say it it’s a great economical meal
Thank you!! ❤️
Thank you for the video; it was nicely done, and I enjoyed it. FYI, you used chicken QUARTERS, not legs. Quarters are made up of a leg (drumstick) AND a thigh, not cut apart. Legs are just the drumstick. Your food looked really good. Thank you again. OH, and the lady who commented on not twisting the biscuit cutter was right on. Also, your biscuit cutter edge should be thin and sharp, not thick and rounded like a glass. This is REALLY important if you are using puff pastry. Yes, you can get decent results, but using thin, sharp, and not twisting yields higher more consistent biscuits.
Thank you for clarifying the chicken quarters…. 😅 I always appreciate other people’s knowledge and expertise. That’s what is so great about building an online community! I get so many great tips and ideas ❤️
Put the cheesecloth in a sieve or put rubberbands around the cheesecloth on the funnel. Also fricase is pronounced as frick-a-see.
Just discovered you❤
Where do I get the recipes. Can not fine them.
I have the recipes written in the description of the video 😊
I got into the bad habit of being lazy with my bread for a while too and came to the same conclusion! I just don’t like having sticky hands, but my bread turns out so much better if I do.
Yup, just gotta get in there and do it!! For me, it also depends on the time of day, which dictates my energy and mood. 😅 Sometimes I don’t care and and do it anyways (the laziness 😂)
Put jars on a plate as well when filling.
Thank you! 😊