A day in the life living off the grid 

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Thank you so much for giving these animals care and respect. I am so grateful that there are people committed to creating ecosystems for wildlife and giving your livestock fresh air and good food.

I LOVE that youre using uncolored hummingbird nectar!! ❤️ take care

So glad you can share your amazing life, you have my respect and awe

Horse manure is a treat, dogs love grass, it also has stomach enzymes dogs dont have, youll see them eat deer poop, goat poop. Its only a problem because its how they get worms. Having a large bottle of dewormer can be a handy prep out there.

You are one admirable person! Down-to-earth soul who is such a good steward of God's blessings!

Sourdough is the best bread. You could try onion soup with a toasted sourdough and a good cheese Really good for winter warmth. My go to cheap easy healthy soup. Bon appetite 🐺

Great live today! Lots of good information. Have a great day!

Whenever city life gets me down I just turn on one of your videos and dream of doing what you're doing. I hope to have bought some land within the next 6-12 months and starting a homestead. Thank You for your inspiration 💙

I really enjoy these videos that show a little bit of every day life.

Woah. Looking great my friend. Keep up the great work! 👌🏽🏆

You are blessed... Greetings from Germany, 👋

Mmmmm delicious sourdough 😋 and keep up the good work and healthy food, have a nice sunday ☀️ hughes for you all

Love the critters I have a lot to feed to

Love your place

You have good voice

My sourdough starter died so I have to start again but excited to get one going!!!

I would love the recipe,sour dough muffins,plus sour dough is fermented which so healthly for you😁👍

If you really love hummingbirds, buy a bottle of hummingbird favorite nectar. It's unbelievable how much they prefer it to sugar water.

Nice video of a little dust devil!

I almost asked the question about bird a week or so ago. It’s awesome that you have those. Plan to get cows?

Those English muffins look delicious

I live in Los Angeles. Being a warmer climate, I just keep my pint jar of sourdough starter in the fridge. This way you don't need to feed it daily. And you can even ignore it for months and it'll be fine with a new feeding. The fridge and even the freezer is a great place for backup starter. I make sourdough bread all the time with a few breaks here and there. Simply grab the starter out of the fridge, and throw in half the contents of the starter cup in with all the liquid of the recipe plus one extra cup of flour, mix, and let that sit for a while to reactivate. Levain doesn't need a super active starter! Then feed the starter, toss back onto the fridge. After the levain has activated, I throw in the rest of ingredients, knead for a bit, and wait for it to double in a covered (airtight) bowl on the counter. With only one rise, I knead a tiny bit more, shape and tighten, toss into a greased bread pan, cover with oiled plastic wrap (leave room for rise without extra air), and toss it into the fridge overnight. When I want to cook the bread the next day (or few), just take it out if the fridge, spritz the top with water, and toss it right into the oven (or in my case, propane grill). Perfect sourdough loaf every time. Easy and low maintenance. - The fridge overnight slows the rise, and increases the ferment (and sourness!). The fridge also buys time to properly ferment because hot environments cause the dough to ferment quickly, but not thoroughly. And I've found multiple kneadings aren't necessary for sandwich loafs. If you're going artisinal and want larger crumb, you'll want to develop the glutton a bit more with multiple stretch and folds. But once it's in a floured banneton (or a bowl with a towel), cover with oiled plastic (again leave room to rise without air) throw it in the fridge for it's final rise. You can cook after overnight ride, or leave it in their for days. But you just want that time for a proper ferment. The ability to leave loaves in the fridge means you can bulk prep loaves. My recipe: Lavain ~a cup starter 1 cup wheat flour 3/4 cup water 1 tbsp sugar (optional, I often omit) Once active: 2 cups bread flour 2 tsp salt 1/4 olive oil Knead til it isn't tacky (add extra flour a tsp at a time if needed). Let rest for 15-30 minutes. Knead a tiny bit more til you feel it start to tighten, then fold it up into itself to tight, coat with a little olive oil, drop into a bowl, cover the bowl airtight. I use an old glass pot lid. Once doubled, knead a bit more, fold into itself to tighten, push into loaf shape, drop into loaf pan. Cover with oiled plastic (leaving airless slack to expand, toss in fridge for 8-whatever hours. When I want to cook: IF the dough had risen to just above the loaf pan, spritz and put it straight into the oven. ELSE, set the loaf out on the counter (leave the platic wrap on!) and check it every half hour. It'll finish rising pretty quickly. Don't forget or it will overproof and fall! When ready, spritz with water and take to oven. Bake 20-30 minutes at about 425-450, turn, 20-30 minutes at 350-475. Let rest till cool (or at least mostly cool if you can't wait). Cheers! PS - Bake time and length can be pretty forgiving, sometimes I just toss my bread into the cold oven and give it an extra 5 minutes. PPS - Air kneading as a great space saver, and simultaneously helps tighten the gluten. I just hold the dough and press the center of the back into itself like a black hole and keep folding until it's a tight ball. That's when I know to stop (if it starts to tear, you're going over).

Are you growing herbs? Rosemary is great for iron.

Just wanted to give you a heads up, your filly will come into season every 21 days. It does taper off during winter, but that can vary by horse and the temps in your area.

I tried to get the sour dough recipe by doing a screenshot and enlarging it but I can't read a lot of the info 😞. Was anyone able to read the recipe ? If so, could you post it?

I need a pair of overalls.

What is the orientation of the geothermal green house? Long side east west?

Could you send me that sour dough recipe, we have the sour dough just not a workable recipe?

Always enjoy your content. Hope that chicken was cooked.

would local seed be available to feed the birds? maybe more native plants would sprout? Or is it expensive?

You friends with Loren Bull??