I was a stay at home wife and mother. The time spent in the kitchen was very much part of my responsibilities. Cooking from scratch. Canning and freezing the garden fare. I took pride in that. My family ate well. They loved it. For some reason we don't value these things as much anymore.
Because people value convenience and fast over quality in our modern world. Fast fashion and cheap over things that last. Instant gratification over patience. Stuff over saving money. I’m finding it more and more important to slow down and focus on quality. I believe my family will be all the better for it.
I'm one of the ones who has been at this for years, and years, and years. Watching your videos is a pleasure although it makes me miss when my kids were young.
I like your word choice: "Curated" cooking... sounds intuitive but is really an art form which speaks to how far people generally have gotten away from one of the main joys of eating.
I’m now 78 years old and grew up with a mother, in a country, where it was normal to cook from scratch. The interesting thing is I’ll see you cook something and I’ll decide to try it and like all old hands if I don’t have a particular ingredient I’ll adapt. Once you used anchovies in a recipe. None of those in the cupboard but I did have Worcester sauce - substituted that and it was delicious. One day I’ll try it with your ingredients. My point is I agree that the hands and taste buds have their own memories when it comes to eating delicious and wholesome food. Happy cooking🦘🇦🇺
I rarely take time to comment on videos, but I just love your videos. They are so calming and encouraging. I am curious how you incorporate your kids into the cooking process? I am loving having my 6 year old learn about food and why we cook/eat the way we do. Proud to say she makes scrambled eggs beautifully for our breakfasts! I would love to know your wisdom of passing on these cooking skills to our children so they can carry on the care for their food after they leave our homes.
Thank you so much! Our kids have grown pretty competent in the kitchen. I have them help with all kinds of tasks. They are way more capable than we give them credit for.
Your videos help me to remind myself that being at home, taking care of my people and cooking from scratch really makes sense. And I feel what makes the homemade food even healthier is the energy, love and attention that you put into making it. Thank you❤
I used to cook each day with my children. We all helped in the kitchen from setting the table and measuring for recipes ...I miss that. Sometimes I am lucky enough to have a grandchild helping me in the kitchen. I love that too.
I really appreciate that your homestead is like a different world. Like it's set back in time when God and family and made from scratch things come out of the kitchen and your living off the land. If you didn't speak English I'd think it was another country. Your children are beautiful and thriving in your homestead environment.
Everything looks delicious,that’s how we eat down to the raw milk and eggs ice cream.it’s a joy to see our grandchildren being fed the same way. Blessings.
I’m one of those that has been increasingly “doing this for years and years” and even though it’s SO worth it to put this kind of love and intention into my husband and children’s (and my own) food, some days it’s REALLY hard to keep choosing it. On those days I ask myself “why do I do this? Why can’t I just let go of this standard and just let myself be like those who dump ready made things from packages and apply heat?” (and even so, some random and infrequent days I *do* just that, because sometimes mama just needs a break☺️) So thank you for this reminder that my hard work and dedication is worthwhile and matters and IS making a difference. Deep down I always know. 💜
Beautiful! Our kitchens would be friends! Watching this I reflected in my own journey. I remember watching others online and thinking “how can I ever make that much food from scratch?!” And it took me all my mental energy to make 1 sourdough loaf of bread and care for a newborn. Now 5 years later, here I am, cooking with out a recipe and making all kids of things with very little effort. Just like you said, it is so freeing to get to that point and it’s so worth it! I also made a Dutch Baby Pancake (puff pancake) for breakfast and granola and bread are on my list to make this week as well. Our kitchens would be friends! 🤗
I love this video! I get inspired even though I cook from scratch 99% of the time unless on holidays. I usually feel sick from restaurant food plus it's too expensive to eat out.
I dream of one day we could live close to a farm to get goat milk! Such a blessing that you have an abundance of milk and eggs! I have ALWAYS enjoyed your videos! You are the only Homestead wife who is so put together that I have seen on YT land. I remember a green dress you wore in one Christmas season. It was very pretty! I love it! ❤ Also, good insight regarding the nurturing of your children! They seemed happy around the kitchen table. Bravo! Happy Mother's Day! ❤
I look at home made food from a different angle- it is not cheaper to make food from scratch- in may ways. Like making my home granola costs much more because I use a lot of nuts and seeds and not use half oats and half raisins like in most of the store bought versions. BUT there is a huge different in quality and there are no funny ingredients- which makes it healthier. And I love to cook which is a plus.
Lovely video. Cooking from scratch is so important for our family (dealing with increasing soy intolerances). I love the creative process and seeing peoples' reactions to new and different flavors. I currently have a batch of your sourdough focaccia rising in my oven. There's one last batch of last summer's pesto thawing in the fridge. I'm prepping to harvest stinging nettle , and prepping to harvest violets to make jam (its so pretty, and the color change is magic to kids....). I do have a Made In question for you - I'm trying to get away from nonstick, and am looking between enameled cast iron and the carbon steel. Have you tried those? What are your thoughts on those materials? I'd suppose one would be better over another for certain situations. Maybe that's something to touch on in the future..?
I have both of those and I love both for different reasons. Honestly, I use my MadeIn stainless steel pans probably more than any other. Sometimes I want a heavy bottom skillet - that’s when I reach for the cast iron. What I love about the stainless steel is how light-weight it is, how durable it is, how easy it is to polish up, and how non-stick it is when used correctly (let it get hot before adding in the oil/butter).
Hey Shaye - loved all the recipes, thank. you for sharing! Where do you source your shrimp? We have a hard time finding good quality and not farmed! Thanks!
I actually came at cooking from a few different places. Firstly, being female, it was not an option for me to not know how to do it. I was shelling pecans or black eye peas, canning salsa, making rolls with my mother and grandmother. It was helpful that they lived in the utter middle of god forsaken Oklahoma and there was nothing to do, no kids around, dead little towns, so it was help or stare at the vast nothingness until a tornado broke up the monotony. Thankfully I actually enjoy it. But also I was super broke most of life and living off of fast food was not an option for me. I could cook myself a steak and sides for what some terrible meal at drive thru would cost. I always had stressful jobs, and coming home and making a nice meal, was such a reward. Plus picturing your awful co-workers or customers as disarticulated a chicken, good for the stress. Now in my 40's I look at my friends who can barely pull a meal together and it takes them hours if they do it at all, I am so grateful that good cooking is effortless for me. A nice meal is always the best gift to give yourself. Your videos are so wonderful and inspire me.
There is no granola recipe… just a bit of this and that. After making it so many times, there’s no need to measure anymore. I would guess it’s about 8 cups of oats to 1 cup of butter to 1 cup of sweetener, plus a pinch of salt and whatever add-ins you desire. This is a wild-caught Pacific Shrimp from my local grocery store 😊
I make my own spelt sourdough because giving myself permission to only eat bread i make means im eating healthier. Plus at my local bakery spelt sourdough is $8.50 Australian dollars per loaf. Thats $5.60 US. Crazy!
Here you go! www.amazon.com/DOYOLLA-10inch-Banneton-Brotform-Proofing/dp/B07S6B8ZZR/ref=sr_1_10?crid=2V2K5Y6KEGU0R&dib=eyJ2IjoiMSJ9.t6ZlUNvAL1NrWGfjKcUS8PDRo0AknYujxDE8A2uQkzOQiTlDinMhQiW91aZBNkV7fp-lL3CxXfWq5BvXQd3RF1e9b4mn1tCmgtxJlYGUoe76YryHhkBSryKYG-V34OaUNKFQeUCrz298yHWmUadBxZ9lCu-vpaqJJZlWk5G6fXT5wbxoppLsw5vweHEvp9EftOMW8tF6_tW5iFzwsyf4VMxq8mIIAevUJ2BcDY7eLwpL6GpPZrpWQonKwIBBLx0RgfI9JwsaymBNOVLI1UaR0HKzQ5JSpQE2CQUw1cDZp9A.OYyNzjISa7oCpW6vFlHquPqWg4Nyo-_BMRKXqcM8_QQ&dib_tag=se&keywords=proofing+baskets&qid=1715722376&sprefix=proofing+basket%2Caps%2C194&sr=8-10
We call it “Puff Pancake”. It’s a Dutch baby but when made with einkorn flour, because of the protein and gluten, it doesn’t rise quite as much as a traditional Dutch baby.
Our range is a Lacanche. They’re absolute work-horses and meant to be passed down generationally. I cannot say enough positive things about the ranges and their customer service. You can learn more about them here: www.frenchranges.com and let them know that Shaye sent you 😊
Definitely worth it !!! 40 years of blessing our family with our foods from our farm, wouldn't trade our choices to be a Christian homeschooling farming family for anything !!!!
There is no granola recipe… just a bit of this and that. After making it so many times, there’s no need to measure anymore. I would guess it’s about 8 cups of oats to 1 cup of butter to 1 cup of sweetener, plus a pinch of salt and whatever add-ins you desire.
I was wondering if you sell your sheep’s milk? I’ve been wanting to try it, but can’t seem to find it anywhere in my state or online. Is there a website I’m missing to find one near me, like there is with cows milk? All I seem to find in my area and state is goats milk and cows milk. I’ve heard the sheep’s milk is the best milk you’ll ever have and sweeter and healthier? I don’t want to invest in sheep if it’s not something I like.
Rawmilk.org can be a great resource for finding milk near you. We don’t sell our sheep’s milk and it’s not often commercially available, though I’m not sure why. It is the “champagne of milks”. We took a leap of faith after having a dairy cow for a decade in getting sheep, but I can assure you, what they say about the milk is true. It is better than even our creamiest Jersey milk.
Were any of your kids picky eaters in the early phases? I’m really struggling some days getting a variety of quality foods into my toddler. I’m trying to just stay consistent and hoping this is just a phase, and continuing to present these foods to her. Saying all that to say, would love some ideas! Haha
