Tag: Homesteading

“You aint gonna get rich farming…”

Solace Farm in Winter Greenhouse in the North

I heard an old farmer say, “You aint gonna get rich farming.”  This was blunt advice to a new farmer stuck with me.  Go into this with your eyes open…this life close to nature is challenging at best.  The paradox is that the old timer was encouraging farming anyway and welcoming to anyone willing to take the challenge.  He finished his statement with a small smile of contentment as he looked up from his work worn hands, “So you had better like what you’re doing.”  This is the best farming advice I could give anyone. 

The paradox is that this vocation is not one of ease or monetary gain. The agricultural life is physically and emotionally grueling punctuated with pure joy and contentment.  Don’t be fooled by the pretty pictures and happy stories on social media.  It is day in day out hard work and takes deliberate planning and fortitude.  But if you accept the challenge, it will be one of the hardest things you will ever love.  It will seep into your soul, mold your character and grow you in ways you never dreamed of.

I have been blessed to have spent most of my life farming and through the profitable years and the years that bled red on the balance sheet I have always felt a sense of contentment and gratitude.  I did not get rich, sometimes struggled deciding which bills to pay, but I always had healthy homegrown food on our table and to share with our neighbors. I always knew we had met each challenge that nature and life threw at us with our best efforts.

So why do it?  I do it because of the thousands of hours I have been privileged to watch plants and animals grow, knowing my labor was helping to create something wholesome and good.  I do it because of the many nights I have laid down an exhausted body knowing that I had done my part in making my small piece of this planet, we all call home, flourish.  Always I have known what a privilege it was to nourish the land while it nourished us.

I am not here to discourage you – far from it. I am here to encourage as many as I can to jump into the adventure called agriculture.  That old timer’s smile of contentment held a secret.  The wealth that comes from nurturing the land as it nurtures you back.

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How To Make Real Authentic Mayonnaise

Enjoy your homemade mayonnaise, and may it bring a touch of France’s culinary excellence to your table! 🥄🍽️

bread on a plate
Photo by Lucas Guizo on Pexels.com

There is only one authentic recipe for mayonnaise and that is the original one. Mayonnaise was invented in the resort town of Fort Mahon on the Somme River in northern France.  This was a small town of about 700 people, most of them considered to be excellent cooks.  When first invented it was called Mahonnaise.  Mayonnaise was invented and widely used in France long before 1757.   This sauce got its present name of mayonnaise purely by accident through a printing error in an early cookbook.

The recipe provided is indeed a testament to traditional cooking methods, emphasizing the importance of technique and quality ingredients. Making mayonnaise from scratch is a culinary skill that many aspire to master, and it’s clear that this authentic method is held in high regard.

For those interested in trying their hand at this classic recipe, these detailed instructions offer a great guide to creating a mayonnaise that’s not only authentic but also a reflection of culinary heritage. It’s a reminder of how recipes are more than just a list of ingredients; they’re a piece of history passed down through generations.

This recipe is indeed a classic approach to making this beloved condiment. The process of “turning” the mixture rather than beating it is crucial to achieving the right texture and emulsion. The addition of mustard not only adds flavor but also helps to stabilize the emulsion, which is the key to perfect mayonnaise.

Here’s a summary of the steps for making authentic mayonnaise:

  1. Chill a large plate with a flat center in the refrigerator.
  2. Separate the yolks from two refrigerated eggs onto the chilled plate.
  3. Add a heaping teaspoon of mustard to the yolks and mix with the flat of the tines on a fork  against the plate, using large circular motions “turning”.
  4. Blend in ¼ teaspoon of salt and 1/8 teaspoon of white pepper.
  5. Gradually drip in 1 ½ cups of salad oil (preferably olive oil), continuing to turn the mixture.
  6. While turning, add 1 tablespoon of vinegar, 1 tablespoon of lemon juice, and ¼ cup of softened butter.

Remember to have all ingredients ready and continue turning from start to finish. Your effort will be rewarded with a truly authentic mayonnaise that’s unmatched by store-bought varieties.

Enjoy your cooking, and may your homemade mayonnaise be a delightful addition to your dishes! 🍽️

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