DIY Homemade Play Dough: Simple Ingredients, Endless Fun

Did you know you can make your own play dough using just a few basic ingredients from your pantry? No need to head to the store—you probably have everything you need right in your kitchen!

My son has always loved play dough. When he was younger and went through a phase of tasting everything, I preferred making it myself, so I knew exactly what he was putting in his mouth. These days, it's still our go-to, especially when his stash from birthdays runs low. Plus, it’s an easy and cost-effective alternative!

Here’s the simple recipe:

• 2 cups flour

• 6 tablespoons of salt

• 4 teaspoons cream of tartar

• 2 tablespoons vegetable oil (I love using coconut or sunflower oil!)

• 2 cups water

Optional Add-ins for Extra Fun:

• Food coloring for vibrant, custom dough!

• Essential oils (for kiddos over 3) to enhance the sensory experience.

Instructions:

• Mix all the ingredients in a pot over medium-low heat.

• Stir continuously until the mixture thickens and forms a dough.

• Remove from heat and allow it to cool.

• Once cool, knead until smooth.

• Store in airtight containers and keep dry.

That’s it! You’ve got a soft, squishy play dough ready for hours of fun. This homemade version is perfect for rainy days or keeping little hands busy. For an educational twist, turn it into a color theory lesson by mixing in different food colorings!

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How to Shine in Fair Canning Competitions: Expert Home Canning Tips from a Blue Ribbon Winner

I’m thrilled to share my recent triumph at the Chattahoochee Mountain Fair, where I secured 10 ribbons out of 11 entries in the canning contest, including 1st place in 4 out of 5 divisions. This achievement, marking my consecutive year bringing home ribbons, has reaffirmed my passion for canning.

Fairs often feature both baking and canning competitions that locals are welcomed to enter, but today I’ll focus specifically on canning, drawing from my own experiences. If you’re eyeing a spot in your local fair’s canning competition, here are some essential tips to help you stand out.

• 1. Understand the Categories and Rules

Each fair has unique categories and rules for their canning competitions. Before you enter, thoroughly review the competition guidelines. Common categories include jams, jellies, meats, vegetables, pickles, and preserves. Ensure your entries adhere to all specifications, such as jar sizes, ingredient requirements, and presentation standards. For instance, my fair required detailed recipe cards for each entry, including processing times.

• 2. Use Fresh, High-Quality Ingredients

The secret to a winning entry lies in using the freshest, highest-quality ingredients. For canning, select the best fruits and vegetables available. Just as fresh ingredients are crucial in baking for enhancing flavor and texture, they are equally important in canning for impressing judges and achieving superior results.

• 3. Follow Recipes and Techniques Precisely

Precision is key in canning. Stick closely to recipes and techniques to ensure safety, texture, and taste. Correct processing times and methods are vital to achieving the best results and avoiding potential issues.

• 4. Focus on Presentation

While taste is paramount, presentation also plays a crucial role. Use clean, attractive jars and apply neat, informative labels. A well-presented entry not only looks professional but also leaves a lasting impression on the judges.

• 5. Practice Before Competing

If you’re new to competitions or trying a new recipe, practice ahead of time. This will help you perfect your techniques and ensure your entries meet your high standards. Practicing also builds confidence and prepares you for any unforeseen challenges.

• 6. Learn from Feedback

Judges’ feedback is invaluable. Whether or not you win, use their comments constructively to enhance your future entries. Understanding what judges prioritize—such as recipes, techniques, and presentation—can refine your approach and boost your chances of success. For example, at my local fair, judges do not open jars but evaluate entries based on criteria like proper headspace, visual appeal, and adherence to recipe standards. By focusing on these aspects, you can better align your entries with what judges are looking for.

• 7. Enjoy the Experience

Participating in fair competitions is about more than just winning. It’s an opportunity to showcase your skills, share your passion for canning, and connect with like-minded individuals. Take the time to look at the other entries and appreciate other contestants’ hard work!

Entering fair competitions can be a fulfilling and enjoyable experience. With thorough preparation and enthusiasm, you can achieve impressive results and take pride in showcasing your homemade creations. If you’ve been thinking about entering a fair, now is the perfect time to jump into the world of canning competitions!

Happy canning!

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A Crafty Way to Reuse Seed Packets - DIY Seed Packet Bunting

Looking to add a touch of charm to your garden this year? Don't toss those seed packets just yet! As avid gardeners, we know how quickly they accumulate. Instead, let's repurpose them into something delightful – seed packet bunting!

All you need is a handful of empty seed packets, worsted weight string or jute, scissors, and a paper hole punch.

Here's how to do it:

1. Trimming the Packets: Carefully cut a triangle out of the bottom of each empty seed packet, ensuring the tails are even.

2. Making Holes: Punch two holes at the top of each packet using a paper hole punch.

3. Stringing Together: Cut a piece of string – I recommend worsted weight yarn or jute – and thread the packets onto it one by one. For a balanced look, alternate the threading pattern.

4. Optional: Laminating for Durability: To make the bunting more water-resistant, consider laminating the seed packets. This not only protects them but also makes them suitable for use on farm stands, coops, or within your garden.

This craft isn't just for adults – it's perfect for involving kids too! Not only does it provide a creative outlet, but it also helps improve fine motor skills.

So, before you toss those seed packets away, give them a new lease of life with this fun and eco-friendly DIY project.

Fizz and Flavor: Crafting Your Own Probiotic Soda

Lately, ginger bug soda has been stealing the spotlight in my videos, and it warms my heart to see so many of you diving into the world of crafting healthy, fermented sodas at home! The beauty of it lies in the ability to tweak flavors and embark on your own soda-making experiments. Now, for those of you curious about what exactly a ginger bug is, think of it as a sourdough starter's fizzy cousin – a culture of beneficial bacteria fueled by fresh ginger and sugar, giving birth to delightful, effervescent sodas!

Starting a Ginger Bug:

Kick off your soda journey by combining 2 tablespoons of freshly chopped or grated ginger (skin on), 2 tablespoons of white sugar or honey, and filling the jar with filtered water. Cover it up with a ferment lid or a regular canning lid (just keep it loose for that gas to escape). Let it chill at room temperature. Now, here's the daily drill: add more sugar or honey and ginger. After around 5 days, it should be bubbling up and tasting like a ginger beer dream.

Whenever you need to hit the pause button, toss the ginger bug in the fridge to slow down its fermentation dance.

Making Flavored Soda:

Ready for the main event? Grab a new container and blend 1 cup of filtered ginger bug with 1 cup of your favorite juice. Let the magic happen at room temperature for 2-3 days, then cool things down in the fridge to slow it all down. Voilà, it's ready for your sipping pleasure!

Pine Soda:

For a forest-inspired twist, mix 1 cup of filtered ginger bug with a handful of fresh pine needles (be sure to use needles from an edible conifer!) and 2 tablespoons of sugar or honey. You can also add 1-2 tablespoons of lemon juice for a more citrus flavor. Let it ferment for 2-3 days, chill, and savor the pine-infused goodness.

Get ready to sip and savor your homemade fizzy concoctions – the ginger bug way! 🍹✨

Rendering Lard the Easy Way

This week I rendered about 10 pounds of lard. It might sound like a daunting task, but trust me, it's actually quite simple and incredibly rewarding!

So, over the past year, I've been on a mission to make the most of every part of the animals we harvest. One of the ways I've been doing this is by learning to render fat. Rendering fat allows you to transform it into a versatile ingredient that can be used in cooking, baking, and even soap making.

I recently got my hands on some leaf fat, which is the internal fat from a pig. It's incredibly soft, almost like butter, and it results in the creamiest lard with a very mild flavor.

Now, here's the fun part - I learned to render fat the easy way, using a slow cooker! Sure, you can do it on the stovetop, but I find the slow cooker to be much more convenient. With the slow cooker, you don't have to worry about maintaining the temperature or constantly stirring to prevent burning. The goal here is to melt the fat, not cook it!

I started by chopping up the fat. I prefer to do this when it's still somewhat frozen, as room temperature fat can be quite slippery. You can also run it through a meat grinder for an even finer chop. The finer you chop the fat, the more lard you'll get per pound.

Next, I placed the chopped fat in my slow cooker on low. I stirred it every few hours to ensure it melted evenly and to prevent burning. I usually start this process in the evening, and by the next afternoon, it's ready to strain!

Once the bits of fat have turned into crispy cracklins, I turn off the heat and allow it to cool for about 30 minutes to an hour. You want it to be warm and liquid for straining, but not too hot. I strain the liquid fat through a cheesecloth and ladle it into sterile jars.

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You can store your freshly rendered lard at room temperature for around 6 months, in the fridge for a year, and in the freezer for about 2 years! It's such a satisfying feeling to have a batch of homemade lard ready to use in all sorts of delicious recipes.

I hope this inspires you to give rendering lard a try. It's a simple process that yields fantastic results, and it's a wonderful way to make the most of every part of the animals we raise. Cheers to homemade lard and all the delicious dishes you can create with it!

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Winter Wellness for Free-Range Chickens

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Free-ranging chickens thrive on foraging for their food, but come Winter, ensuring they get the nutrients they need becomes crucial for their health and to ensure you keep getting eggs through the Winter. Here's how I maintain my flock's health during the colder months:

• Balanced Feed: I opt for a balanced mix of layer pellets and scratch grain feed, with a 1:1 ratio. This combination provides the necessary protein and calcium for egg production, while the whole grains offer essential vitamins and nutrients to keep my chickens healthy.

• Table Scraps: Utilizing kitchen scraps is a cost-effective way to give my chickens a treat. While avoiding high-salt foods, raw onions, citrus, avocado, and dried beans, I offer leftover meats, veggies, and bread. This not only provides extra calories but also adds a variety of nutrients to their diet.

• Black Soldier Fly Larvae: My secret weapon for winter chicken wellness is black soldier fly larvae. These larvae are rich in protein, calcium, lysine, and phosphorus, which are essential for not only overall health, but also for promoting egg laying and strengthening eggshells. I source mine from GrubTerra, a company known for its sustainable practices. Each pound of grubs from GrubTerra helps divert 20 lbs of food waste from landfills, making it an eco-friendly choice.

• Herbal boost: In addition to their regular feed, I love incorporating herbs into my chickens' daily diet for an extra health boost. I sprinkle a mixture of crushed red pepper, sage, garlic powder, stinging nettle, and parsley into their feed. These herbs not only add flavor but also offer various health benefits. Garlic powder, for example, is known for its immune-boosting properties, while parsley provides essential vitamins and minerals. Sage and crushed red pepper can aid in digestion and provide natural pest control. Stinging nettle is an excellent source of vitamins and minerals. This herbal blend enhances the overall well-being of my flock throughout the Winter season.

With these simple methods, we ensure that our free-range chickens stay healthy and productive throughout the Winter months!

Interested in ordering black soldier fly larvae from GrubTerra? Don't forget to apply coupon code "yarnandthyme" at checkout to enjoy a 10% discount on your purchase.

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Giving your flock treats also gives an opportunity to get them more comfortable with you, which is useful in the long run. You don’t want to have to fight with your chicken if they have a wound!

Sourdough Banana Bread

As Northeast Georgia wraps itself in a chilly embrace of cold, wind, and rain, the muddy landscape calls for a cozy retreat indoors. Embracing the coziest of combinations, my go-to remedy involves the comforting duo of hot cocoa and freshly baked goodies. Recently, with a surplus of perfectly ripe bananas in hand, I whipped up a delightful batch of banana bread using my favorite recipe, which incorporates the unique touch of sourdough.

For those looking to infuse even more sourdough goodness into their banana bread, a simple modification can elevate the flavor. By swapping out a portion of the flour and liquid with sourdough starter, you can get more of the sourdough flavor. My go-to adjustment to make any recipe a sourdough one is a ratio of 1 cup of sourdough starter, resulting in 1 cup less of both flour and liquid. In this recipe, you’d reduce the flour by 1 cup and skip the milk. This adjustment not only adds depth to the taste but also enhances the overall texture of the banana bread.

Here’s the recipe:

Wet Ingredients:

1 1/2 mashed ripe bananas

1/2 cup active sourdough starter

2 large eggs

1/4 cup of milk

1/2 cup of oil

1 tsp vanilla extract

Dry Ingredients:

2 cups of all-purpose flour

1 1/2 tsp baking soda

1/4 tsp salt

Optional Enhancements:

Cinnamon and nutmeg to taste

1/2 cup of chopped walnuts

Instructions:

1. Mix the Wet Ingredients:

In a mixing bowl, combine the mashed bananas, active sourdough starter, eggs, milk, oil, and vanilla extract. Mix them well.

2. Integrate the Dry Ingredients:

Gradually add the flour, baking soda, and salt to the wet mixture. Gently fold the ingredients together until a uniform batter forms.

3. Optional Flavor Boost:

For an extra layer of warmth and crunch, add cinnamon, nutmeg, and the delightful texture of chopped walnuts. Adjust the quantities based on your preferences.

4. Baking Perfection:

Preheat your oven to 350°F. Pour the batter into a buttered loaf pan, spreading it evenly. Bake for 25-30 minutes or until the top achieves a pretty golden brown hue. A toothpick inserted into the center should come out clean meaning that your bread is ready.

5. Pro Tip: A Non-Stick Finish

To ensure easy removal, prevent sticking by generously rubbing butter on the interior of your loaf pan before pouring in the batter. This small step makes a significant difference in how easy the loaf comes out of the pan!

From Summer's Harvest to Winter's Magic: The Art of Nature's Dye Cauldron

In the hustle and bustle of Summer on the homestead, my creative endeavors fall to the wayside. But my passion for creating art with threads and nature's beauty isn't forgotten. All Spring and Summer, I focus on growing, foraging, and preserving dyes for the cool days of Fall and Winter. When I unleash nature's magic into the dye cauldrons to adorn yarns and fabrics.

Summer's warmth brings a flurry of activity to our homestead. Days are filled with tending to crops, caring for animals, and embracing the vibrant colors of the season. The sun bathes everything in its golden glow, but amidst the chaos, my longing to create never wanes.

As the days grow longer and the garden thrives, I find myself collecting an array of materials from the bounty of nature. Leaves, flowers, and even the occasional unexpected find, like berries or bark, all become potential sources of color. Each piece holds the promise of transforming my creations into something truly unique.

In these months of abundance, my focus shifts from creating art directly to preparing for it. I gather these treasures and begin the intricate process of preserving their colors. Jars and containers fill with petals, roots, and leaves, all patiently waiting for their moment to shine. It's a delicate dance, knowing that these vibrant hues will brighten the colder, darker days to come.

As Summer gradually gives way to Fall, I feel a sense of anticipation building. The once-bustling garden begins to slow down, and I can finally devote more time to my craft. With the arrival of crisp mornings and cozy evenings, I'm reminded of the beauty that lies ahead.

The dye cauldrons, long dormant during the summer, are now awakened. They simmer with the rich, preserved colors of the season. It's a bit like brewing a magical potion, as I carefully combine the elements I've gathered over the months. With each stir, the cauldron reveals its secrets, releasing vibrant hues that dance and meld together.

Slowly but surely, the yarns and fabrics come to life. I dip them into the cauldron, watching as they absorb the essence of the natural world. The colors are deep and nuanced, a reflection of the ever-changing landscape that surrounds me.

As I work, I can't help but smile, knowing that these creations will bring warmth and beauty to the cold days of Winter. Each piece tells a story of Summer's abundance and the magic of nature. It's a reminder that even in the busiest of times, our creative passions can find a way to flourish, just like the vibrant hues that emerge from my dye cauldron.

So, as the seasons turn and Summer's hustle and bustle fade into memory, I embrace the serenity of Fall and the promise of Winter. My homestead may be a flurry of activity, but in the quiet moments by the dye cauldron, I find solace and inspiration, weaving the beauty of nature into every thread and fabric.

Harvest of Sumac

A harvest of Smooth Sumac leaves for future dye pots and hide tanning. Sumac is tannin rich, making it great for achieving deep browns and tanning hides along with bark of Oak.

Springtime Flower Jelly Recipe

We are a few short days away from the Spring Equinox here and it feels like it. Daffodils, dandelions and yellow bells (aka forsythia) are dotting our countryside with cheery yellows. I always look forward to seeing them. They’re the first flowers to bloom here and all are useful. Daffodils I collect for dyeing with. While dandelion and forsythia is used in my apothecary and for jelly!

I’ve often heard dandelion jelly called “poor man’s honey” since it has such a similar taste to honey. When you add forsythia to it, it gives it a beautiful floral taste that can only be described as “spring in a jar”.

Here’s how I make jelly out of dandelions and forsythia.

• 9 cups of flowers, the more dandelions the darker the color of the jelly. Use forsythia and dandelions. Cut green sepal and receptacle off of dandelions to avoid bitterness. Keep all the fluff and petals of the dandelion.

• Cover flowers in boiling water and steep for 4 hours. Then strain the tea from the flowers.

• Heat on the stove and add pectin (follow the directions on your box), 1 tsp vanilla extract and 4 tblspn lemon juice, optional add 1/2 cup of raw honey. 

You can also use this method with violet flowers, lemon balm, mint, lavender flowers, lilacs and more.

I’m sure some are asking, no sugar? I say in the recipe to follow your box of pectin’s instructions, which is were the sugar comes in. Sugar is needed for pectin to set properly. How much you need to use can depend on your brand of pectin you use. If you don’t want to use sugar, there are brands of pectin that are sugar free. In that case, you can add no sugar or use a sugar substitute.

Enjoy your Springtime Jelly!

Herbal Salve Making

One of my favorite herbal goodies to keep on hand is body balm. I make a fresh batch every year, using different infused oils for different herbal properties. I make herbal infused oils all Summer long, let them steep slowly over month. Last night I strained 2 jars, a blend of violet + plantain leaf and another blend of calendula + chamomile + lavender + yarrow + plantain. Both slowly infused in organic olive oil. One of the best oils to use for skin.

A question I get a lot when talking about skin salves and balms is “what herbs should I use”. Ultimately, its up to you and your needs. But, let me go over my favorites for skin care.

Violets have great skin healing properties, they are cooling, anti-inflammatory, & great for lymph movement.

Plantain is amazing for skin healing, as well. One of the first wild herbs I recommend anyone to learn. Its great for rashes, bug bites/stings, calming minor sunburn, eczema, any minor skin problem really.

Calendula is another amazing one for skin. One many folks know and grow! Its very anti-inflammatory, great for rashes, minor skin wounds, minor sunburns, eczema and more!

Yarrow is used in this recipe for its ant-bacterial properties. But its great for minor wounds as well. Many folks keep powdered yarrow leaf to stop bleeding on small cuts and it works great with its antibacterial and anti-inflammatory properties.

 Lavender is a wonderful calm herb, not just aromatically! Its got a great calming effect on the skin, which works great when paired with other herbs for skin.

Chamomile, like Lavender, is also calming. Its also full of anti-inflammatory and anti-oxidant properties. Studies show it helps reduce signs of aging, accelerates skin cell renewal as well as tissue renewal.

There are so many more herbs out there to use for skin, inflammation, minor cute and more. The more research and experimentation you do, the better!

My Salve Recipe

* An overflowing 1/4 cup of beeswax

* 1/2 cup of shea butter

* 1 1/2 cup of herbal infused oil

* Few drops (or 1 capsule) of vitamin E oil

Melt all together in a double boiler, then pour into your jars. For a lotion bar recipe, simply add 1/2 cup more beeswax! 

(This is not medical advice. Please research the herbs & decide for yourself which ones to use.)