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Anyone else enjoy thrifting and thrift shopping?

It's one of my favorite ways of keeping stuff out of the garbage heap.

And Sometimes you just need something. Sometimes, it might be cheap pants, shirts, "new" cookware or eating utensils, ridiculous decorative stuff. A ton can be found through thrifting and i don't necessarily have to feel guilty in buying some stuff I might not have gotten otherwise (or needed). Mostly because while it's already had 1 life, why not another while it's still functional and keep it out of the dump longer? 🌱💚 🌱 no need for new for everything if it's already made and here :)

I haven't been able to for a long time as I like to carpool or have donations to bring with, was able to recently go with some friends and wanted to share some of the neat buys I found.

I don't usually get lucky with pretty homemade quilts being available when thrifting, but I found this one and am pretty excited about it, (this was my top find this time)

To me, it looks hand stitched entirely, there's a few small tears that will need minimal repair and a few spots that will need some reinforcement as theres a bit of thinning. Otherwise it's quite beautiful and I know it must have taken the maker a bit of time to do. Also i must admit, im kind of inspired to get my hands back to quilting again soon from this beauty.

A sweet deal on this embroidery floss and tool(?)

To be quite honest I'm not really sure what the tool being pointed at is, if anyone knows please share your knowledge! I'll likely use the floss on some hat projects for gifts this year.

Also, I found a bag with all these bobbins and thread. I've been looking for more bobbin containers cause I like to have a full one for the common colors I use when I'm sewing. These colors I'll probably use for binding smaller quilts (dog, cat, baby, and lap quilt sized) or for attempts at making clothing if fabrics are similar colored.

I also found

A set of ceramic measuring cups with handles,

kitchen knife,

2 crocheted blankets, lap/single sized,

2 nice new picture frames (still wrapped),

A book (fun reading material),

And what I thought was a ceramic pancake 🥞 or tortilla holder/warmer for breakfast, but I think it is actually for something else? I'm using it to store fresh ginger tubers at the moment (later, mayby garlic bulbs)

I was hoping for some nice fabric to try my hands at skirt making and some interesting quilting fabric, but nothing in the selection really caught my eye this round. Lots of pretty kitchen ware and nicknacks, though. Unfortunately, there no time to even look at the clothes before we had to head off, no big loss though.

That's it for now,

🌱🌻Happy Homesteading and sustainability efforts!🌻🌱

5 16 24

USE IT OR LOSE IT

“One of the few things I know about writing is this: spend it all, shoot it, play it, lose it, all, right away, every time. Do not hoard what seems good for a later place in the book, or for another book; give it, give it all, give it now. The impulse to save something good for a better place later is the signal to spend it now. Something more will arise for later, something better. These things fill from behind, from beneath, like well water. Similarly, the impulse to keep to yourself what you have learned is not only shameful, it is destructive. Anything you do not give freely and abundantly becomes lost to you. You open your safe and find ashes.”

- Annie Dillard

#writers #writing #use it all #do not hoard #spend it now #advice for writers #Annie Dillard

Hello hello, sharing a bit of food post as promised the other day :)

I made squash noodles! Yes, I was inspired by tiktok, Food use inspiration can be shared and come from anywhere :) this was my first time making noodles of any kind and I'm glad I tried it out!

I used acorn squash and delicata squash. I washed, halved and gutted them. Saving the seeds for a snack for us this time.

Baked them at 350-375 *f for about an hour. I like using a roasting pan and cook a few extra at a time to save heat and supplies. I also like to bake some potatoes to cook for breakfast the next day.

Cooked up and scooped out into containers for various meals for the week. The shells I set aside for compost/chicken feed.

Mixed some scoops of both squash w/ flour. I didn't measure but I did add quite a bit more flour throughout. Mix it well till the dough is no longer sticky and is fairly smooth. It may take awhile, if you have a stand mixer I'd suggest using it to protect your wrists.

Smooth enough for me. I let the dough rest a few hours before cooking so the flour could get more springy. I don't think it's necessary but I just didn't have time to cook immediately and like how it came out.

Used scissors to snip them into peices and dropped straight into boiling salted water.

What they looked like after boiling. I tried one right after and it's a bit bitter. Definatly wouldn't suggest eating as is (though I can't say all squash pasta will be so! Could jsut be that I used delicata/acorn squash)

To finish off I used green enchilada sauce, some salt, pepper, garlic and cumin. Mixed w/ the pasta and some shredded pork and let it reduce a bit. Plated and topped with a sprinkle of cheese and a lil more Chile sauce.

Came out very good, even the most skeptic veggie eater of the house enjoyed it and asked if we could have it again sometime! :D

Was it good? Yes.

Would we eat again? Also yes!

Personal food idea/suggestion w/for these noodles?

Maybe a carrot soup broth w/ coconut cream or heavy cream would be good w/ the noodles.

Chicken noodle soup would be tasty too, just cook the noodle in the chicken stock to take advantage of the startchyness of the flour for thickener. Lil more black pepper. Garlic and use pumpkin or a bit more sweet squash for the squash puree.

Now on to the seeds, I prepared them similarly to pumpkin seeds.

Wash well, let dry and then use a bit of oil, seasoning of choice and cook 375-400* f till crispy on both sides.

Much smaller seeds. But equally tasty as pumpkin seeds, I kinda burnt these ones a lil bit, I got distracted with tidying the kitchen a bit.

Well that's it for now :)

🌱 🎃 Happy Homesteading, gardening and good cooking! 🎃 🌱

12 28 2023

It's wet and rainy today, so I'll be cooking today and staying indoors to keep warm and dry :)

I'm cooking some acorn and delicata/jester squash in the oven for making noodles and soup broth.

I'll be taking the seeds from both to make some seeds snacks.

Frybread is in the making and I started some pork loin in green sauce In the crockpot~

Breakfast will be made soon. A lovely scrambled eggs (from our hens), chopped jalapeno and a lil shredded cheddar. Plus a leftover chopped seasoned potato (I like to make extra when I cook them for supper so we have quick fried potatos in the morning:) )

More later, when ibhave some pics :) Stay safe, warm and dry :)

🌱🌧 Happy Homesteading and cooking 🌧🌱

12.22.2023

This weeks post is something a bit thrifty, reducing of waste and getting the most out of what ones got and given~

Just as a heads up, if you don't like seeing raw meat please don't read further. You've been warned! There will be pictures of raw meat! As well as handling and use of animal products.

Homemade Chicken stock!

We usually get a large pack of chicken thighs, usually about i wanna day 10lbs?

Anyways~ the chicken comes as a thigh, bit of spine and a drumstick.

I like to cut it into smaller peices, one thigh can usually make 4 peices

The drumstick

The bit of spine area and the in-between cut into two peices

The drumsticks and the thigh areas are either baked, friend or grilled throughout the week for us to eat. Those are the easy parts to figure out .

The spine area/peice and extra fat not so much.

This is usually the parts I used to have a hard time using, but not anymore~

I save them up to put in a pot of water (you can use as much or as little water as you want)

I use a regular smallish stock pot, like for making spaghetti. You could use a crock pot and overnight it if you want. I just had time to stovetop it tho.

You can add veggie ends and bits too (celery ends, carrot tops, onion skins, etc etc) I used half an onion and celery seed plus a bit of crushed garlic to add extra flavoring.

I cooked on med-low for a long slow boil and this is what it looks like before straining.

Getting ready to strain

The result of the strained broth

Also those bit used for broth making have a bit of meat, I let it cool from the strained stuff and picked off the usable parts. This'll go into soup or be used for chicken salad.

Its very rich and fatty, if you wanted it more lean its best to let your broth cool and then let it sit in the fridge overnight, the fat can be taken off in a puck at that point and whatever you want to do with it go for it (you could likely use it as an oil for frying potatoes or making a savory pie crust im sure!) I tend to use it as is for soup making or rice cooking.

It tends to be simple, but it makes awesome bases for soups, rice, gravies or anyplace you'd use chicken stock and it helps keep a bit of waste out of the trash system and makes use of every part of the chicken :)

As a bonus you can do similar with just plain chicken bones from rotisserie chickens, I like to pick the carcass as clean as possible then use the 'leftovers' in similar fashion as above.

🐔 🍗 Happy Homesteading Everyone! 🍗 🐔

I'm back from my friend's cabin. I have access to wifi again and decent cell service and I am fully prepared to use it.

#use it all #personal

portraits of people done in my strange style.

#35mm #negative scanner #analog and digital #use it all