A Wise House

peaches

“In the house of the wise are stores of choice food and oil, but a foolish man devours all he has.”- Proverbs 21:20

Perhaps because we live in  a land where food is just a short drive away, with everything readily available at our local grocery store, that we forget the wisdom of storing food.  Most of us rarely prepare for hard times or disasters.   I believe this is a time when the Spirit is telling many to prepare, to store food, to save, to set aside something when they can.
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littleGardening and canning are not for everyone, but each of us can do something. Buy two when it goes on sale, clear out a closet and put a little bit back, purchase some freeze-dried food for use in an emergency. It will add up week by week, and a year from now, your house will have a nice closet full of food.  About a year ago, I cleaned out a closet and began putting back a can here and there of what we ate regularly. Then I started purchasing freeze dried food with a long shelf life. It was the beginning of a new way of life for me, the beginning of preparing our house with stores of choice food and oil. I can now see the wisdom in the old ways, of having a well stocked pantry. There is peace in knowing that God has provided for your family, and you have done your best to prepare for the storm.

How do you store food, or is this something you would like to begin to do?

 Linking with Spiritual Sunday

   
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Peachy Summertime

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Ah summer, you have the power to make us suffer and like it. -Russel Baker

Summertime is officially here in the Northwest with blue skies, warm days and yes, a bit of hot summer sunshine. Today I tried a new recipe, peach ice-tea. I used my Thrive Simply Peach drink, and brewed iced tea,( half and half) mixed.  I like to mix the peach drink in a little warm water to dissolve the sugar, then mix it in with the rest of the tea and water. One of the things I love about it, is it has no high fructose corn syrup and is vitamin enriched with no artificial colors.  In the afternoon when I am dragging, this picks me up. I put a little sliver of a nectarine on my glass like you would a lemon to give it a nice touch.

This afternoon I made a peach cobbler from some peaches I froze last year. Last summer when the peaches were ripe, I bought a large box of them, cut them up and put sugar on them with the lemon juice, and froze them in four cup increments in freezer bags. When I want peach cobbler, or just a bowl of fresh tasting peaches, I get them out of the freezer and thaw them in the microwave.  I found a simple recipe about 15 years ago in a Southern Living magazine and I have used that recipe ever since.

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  Here is the recipe:

Peach Cobbler

1/2 cup of unsalted butter

1 cup all-purpose flour

2 cups sugar (divided)

4 cups fresh peaches (or frozen)

1 cup all-purpose flour

1  T lemon juice

Melt butter in a 13 x 9 inch pan in the oven at 375 degrees. Combine flour, one cup sugar, baking powder and salt.  Add one cup of milk and stir it till it is mixed.  Pour the batter over the butter (don’t stir). Bring the remaining one cup of sugar, four cups of sliced peaches and the lemon juice to a boil over high heat stirring constantly; pour over the batter, don’t stir. Sprinkle with a touch of cinnamon. Bake at 375 degrees for 40-45 minutes until brown. Serve warm or cool.

My children look forward to peach cobbler every summer.  Taking advantage of the harvest and freezing them not only lets me take advantage of the price when they are in season, (or your own harvest if you are lucky enough to have a peach tree!) but makes this dessert very simple.

The afternoon sun is bearing down warm on the garden and heating up the house. I’m thinking the family better be happy with the peach cobbler and a sandwich for supper- I’m not heating the kitchen up again. There is a limit to how much suffering I am going to do on summer afternoon!

Linking up with my homesteading friends at: New Life on a Homestead

and the frugal friends at Handmade Monday

It’s Berry Season!

PicMonkey Collage“The blacker the berry, the sweeter the juice.”

  It’s berry season here in the Pacific Northwest, with the harvest a little earlier this year with the warmer temperatures we have been having. I decided this year to try to make some blueberry freezer jam.  Freezer jam seems to keep that fresh berry taste better than canned, so it is favorite at our house. We use it for topping biscuits, ice-cream, pancakes and crepes. Or for just eating straight out of the jar-not that I would ever do that!

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I wanted the jam to be a little less set, which freezer jam does tend to do. When I look for blueberry syrup, I can’t find any without high fructose corn syrup, and even then it is over $8 for a small bottle. I tried this recipe  from the ball website, although I didn’t use their pectin, I just used sure-jell.

The jam turned out perfect to use as a syrup, topping, or even as jelly for biscuits. This winter when the cold wind blows, fresh blueberry topping will be wonderful with pancakes.  Pancake mix is one of those items I have in my long term food storage pantry.  Different types of toppings would be nice in an emergency. If you top it with peanut butter instead of butter, not only be delicious, but it will get you through the morning.

Join in on the discussion, do you prefer freezer jam or canned?  What summer produce are you putting up for your pantry?

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From The Farm Blog Hop