Hi, I'm Anna. My family, the Kings, carved out our space on the banks of Turkey Creek 4 generations ago. My grandfather used to rent boats and wooden paddles to fishermen who came to his boat landing, and it became known as 'King's Landing'. I'm the 3rd generation of Kings to live and work on the land that my grandparents cleared. I believe in reviving traditional skills, and I enjoy sharing the knowledge that I have gained and continue to gain. I enjoy learning from others' journeys, too. Afterall, we all know something that someone else doesn't. I hope you will follow my journey and that we can learn from each other.
Love the idea of using home canned beef! One thing I would mention is I love making a cheese sauce at home with american or velveeta and I find that I don't need to use any roux for my cheese sauces anymore because the stuff in the processed cheese brings it together (sodium citrate). I like skipping the roux in that case because it makes the sauce creamier imo
I don't know why I didn't think of this! I don't make a roux when I'm making cheesy chicken spaghetti, but I was half trying to follow a recipe I saw online and it called for making a roux. Great idea to just skip that step, thank you!
Have to give this recipe a try! Thanks for sharing your sunburst squash recipe! New sub here hope to see more of you around these youtube streets. Cheers from California. Happy weekend 8)
@deborahhardy357 These peas are purple hull pink eye peas fresh from our garden. The bubbling that you see is the liquid boiling inside the jar. Sometimes this continues for hours after the jars are removed from the pressure canner.
