Balancing Work at Home, Spanish Rice, and The Off-Grid Kitchen Series: a free-lance roundup

Ironically, since we moved here, and especially since Annabelle was born, I have been "working" more than ever. I say working with parentheses because I think the phrase working mother is redundant for mothers and wives alike, if they are really doing their job. Because Stewart also "works" from home, (again parentheses because he also "works" on the homestead) and there are homestead chores and homeschooling, it’s a bit of a balancing act. I explored that this week in…

Balancing Life with Working at Home

This past weekend we had an enchilada fellowship meal and my contribution was a pot of beans and a pot of Spanish rice. I have fond memories of the taco nights of my youth – white flour tortillas, an endless passing of toppings, and a pot of mom’s Spanish rice. I used that recipe on Sunday with a few changes and shared…

Mom’s Spanish Rice (kicked up a notch)

Finally, I started a new series over at the Plan to Eat blog detailing my adventures in an off-grid kitchen. I hope to share how things develop in our off-grid kitchen with topics such as cooling, cooking, storing, and preserving being covered. We’re not experts by any stretch, but maybe you can learn from our mistakes at least. The first post in this series is…

The Off-Grid Kitchen: Romance vs. Reality

Thanks for reading, y’all! (pretty sure my northern accent isn’t all that convincing)