Honestly, I am battling with depression and just feeding myself and buying groceries is really hard by itself for me. I forget to eat a lot or just don't have any groceries at hand. Today I deep cleaned my fridge, organized it and meal prepped for one week. This might sound weird, but videos like yours give me some energy and motivate me to cook and organize my meals/pantry. Thanks a lot!
Sounds like you are in the right track. One step at a time. We all have time’s we struggle with things. God loves you and you are a beautiful person. God Bless 🙏🏻
I got more red meat more than past years…husband got 2 deer this fall 2023! I have a freezer for all veggies & fruits. I put frozen fish & pork(all kinds)in a freezer by themselves. We can many kinds of meat & we have a good amount of sardines, tuna, & canned baked beans. We also got tons of canned fruits & veggies too! Take Care! I also have a ton of gluten free flours, tons of raw cane sugar, brown sugar & gallon bags of sea salt too! Enjoy your meal preps! 😊👍🏻
Just doing the Pantry Challenge here by ourselves to try it. I have a large pantry and we do have our meats. Will keep watching to see how all are doing.
Thought I would extend a suggestion for your freezer. Your freezer looks like it needs a new seal replacement. I learned recently if you see condensation, it’s the reason. I’ve replaced so many freezers I could’ve kept because of this! BTW, Love your channel!
I am doing the pantry challenge as well. Originally, I was thinking just January, but as I have gone through the food storage it has become apparent that there is no way to use it up in just one month. I need to do a better job with rotating what we have. Have a ton of venison to get through. Emptying the freezer at the bottom of the fridge first, then the freezer that has most of the miscellaneous items like vegetables, frozen pizza, etc. Went through the canned goods and found quite a lot with best by dates in 2022 and 2023. I hope this challenge results in better future management of our food resources.
This is our first year doing the pantry challenge. We have the opposite of you tons of garden veggies and freezer fruit and veg but probably not enough meat. But we shall see how it goes.
Happy new year! I've been keeping a log of what home jarred foods we eat and what quantities and sizes. I just have paper taped inside a cupboard door with a chart and add tally marks. It's helpful for deciding how much I should can each year.
I will buy produce(salad stuff). My A2 milk from my last Azure order is dated Feb 25 and the sour cream, cream cheese, butter and cheese will easily last a couple of months. We have plenty of meat, frozen fruit and veggies to last.
I have been sick since the week of Christmas. I wish I could have spent more time cleaning things out while I had my kids home to help, but that didn't work out. My husband retires in less than a month and then we are starting the packing, purging and planning for our move to Wyoming this summer.
Oh what a bummer! I hope you get to feeling better soon! Everything will come together it always does and all the hard work will be so worth it once you are here! 😊
for a special Breakfast or brunch: Basic Crepes From the Kitchen of: Lorita Sutton Ingredients: 3 Tbsp. butter 3 eggs, slightly beaten 1/2 cup milk 1/2 cup water 3/4 cup all-purpose flour 1/8 tsp. salt Butter Cottage Cheese Filling Strawberry sauce Recipe instructions: Melt butter in 8 inch crepe or skillet. Pour butter into mixing bowl, set pan aside. To mixing bowl add eggs, milk and water; beat with rotary beater. Blend in flour and salt till smooth. Refrigerate batter for 2 hours or overnight. Note: Allow 2 to 3 crepes per serving. To Freeze: Leave crepes between sheets of waxed paper. Wrap in foil. To reheat in oven: Remove wax paper, wrap in foil and heat in preheated 325 degree oven for about 15 minutes. Recipe instructions: Place buttered crepe pan over medium-high heat until hot enough to sizzle a drop of water. For each crepe pour 3 Tbsp. or a scant 1/4 cup batter into pan/skillet, rotating pan as batter is poured. Crepes should be thin lacy pancake almost immediately. If too much batter is poured into pan, pour off excess immediately. If there are holes, add a drop or two of batter for a patch. Cook until lightly browned on bottom; turn and brown other side. It may be necessary to add more butter to grease pan before pouring in batter each crepe. Stack crepes between sheets of paper towels or waxed paper until ready to use. Spread 3 Tbsp. Cottage Cheese Filling down the center of each crepe; fold the two sides over the center. Serve with Strawberry sauce Recipe for: Cottage Cheese Filling & Strawberry sauce Cottage Cheese Filling Ingredients: 3 cups small curd cottage cheese, 3 Tbsp. sugar 1 tsp. grated lemon peel 1/2 tsp. vanilla Recipe instructions: Blend together cottage cheese, sugar, lemon peel and vanilla in blender or stick blender. Use to fill crepes makes 3 cups. Strawberry Sauce or Berry Sauce Ingredients: 1/2 cup sugar 3 cups fresh strawberries or any berries you prefer or have on hand 1/4 cup water, dash salt 1 Tbsp. corn starch, 1 tsp. butter Recipe instructions: Wash & hull strawberries; crush 1 cup. Slice remainder and set aside. Combine crushed berries, sugar, water, salt, corn starch. Cook over medium heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Add butter, fold in sliced berries. My Notes: I try to remember to make the crepe batter the night before unless eating a late breakfast or brunch. I usually use frozen berries and thaw them unless there is a good sale on berries
Are all those meats ones that your family hunted for? The elk and moose? Or did you buy them from specialty butchers? I'm from the city, forgive my lack of knowledge, but it all looks professionally wrapped up, so I'm just wondering. Thanks!
Great question! We hunted for them all! We did pay someone to process the moose since it was so large which is why it looks so professionally wrapped! 😊
We are so happy to have you here! Yes, just stick the 1/2 gallons in the freezer straight from the store, we find the cardboard box cartons work better. If you freeze a gallon I recommend using about a glass or so before freezing it, those tend to expand more and break the gallon. We usually don’t keep it in for more than 4 or so months since we use all of our milk from freezers before restocking and buying any more 😊
I thought with these windy days you and your children might enjoy a Winnie-the-Pooh tea party: WINNIE-THE- POOH TEATIME COOKBOOK Inspired by A.A. Milne with decorations by Ernest H. Shepard OATMEAL HONEY BREAD 2 yeast cakes 1 cup lukewarm water Add yeast to lukewarm water and stir till dissolved. 2 cups boiling water 1 cup oatmeal 1 cup butter (2 sticks) 1b/2 cup honey 1 Tablespoon cinnamon 1 Tablespoon salt In a large bowl; Mix together boiling water, oatmeal, butter, honey, cinnamon, and salt in a large bowl and let cool. 2 eggs Mix into large bowl with other batter yeast and eggs. Sift in flour one cup at a time and beat well. 6 1/2 cups flour With floured hands, knead the mixture in a bowl into a soft dough. Cover bowl with a clean clean dish towel and let dough rise in warm place until double in bulk (1 hour). Place on floured board. Knead several times . Divide in half and place in 2 greased 9 x 5 x 3-inch loaf pans. Let Rise in warm place until dough reaches the tops of the loaf pans (1/2 hour). Bake in preheated 375 degrees oven for 45 minutes. Allow to cool in pans under a towel. WELSH RABBIT serves 4 2 Tablespoons butter 1/2 cup cream 1 Tablespoon prepared mustard 1 Tablespoon prepared horseradish 1 teaspoon ground fresh black pepper 1 cup grated cheddar cheese 8 slices sandwich bread Mix together butter, cream, mustard, horseradish, black pepper, cheddar cheese in a saucepan. Place over low heat, stirring constantly until cheese has melted. Take pan off heat. Toast the bread. Pour cheese mixture over toast. Place under grill or broiler until skin forms. CRUMPETS Makes 12 to 18 crumpets 1 1/2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon salt 1 ounce yeast 1 3/4 cups warm milk 2/3 cup warm water 2 eggs Sift together flour, sugar, salt in a bowl. Dissolve yeast in warm milk and add to the flour mixture. Mix in the water and eggs. Beat hard to form a smooth batter. Cover and leave in a warm place for a half hour. Beat again thoroughly and leave to stand in warm place for another half hour. Repeat this process once more. Place a greased frying pan over low heat. Place several crumpet rings or ( any metel ring you have that the size you sant your crumpets) in the pan. Spoon 2 tablespoons of batter into the ring. Leave for 6 minutes, or until underside is golden brown, then turn the rings over carefully and brown the other side. Transfer to a wire rack. Let cool, then remove the rings and repeat process until batter is used up. ORANGE MARMALADE 3 large oranges 2 lemons 2 Tablespoons cornstarch 3 cups water 1 cup sugar Peel the oranges and lemons and slice peel into strips. Seed oranges and cut up the pulp. Save peeled lemons for another use. Mix peels and orange pulp in a small bowl and set aside. In a saucepan, dissolve cornstarch in 1 cup of the water. Add orange mixture and cook, stirring constantly, for 2 to 3 minutes. Add sugar and the rest of the water and cook over medium heat, stirring constantly, until mixture thickens. Spoon marmelade into a crock or jar and allow to cool completely before refrigerating. If stored tightly covered in the refrigerator, marmalade will keep up to 5 days. CREAM CHEESE SPREAD makes 16 small sandwiches 8 ounces soft cream cheese 3 Tablespoons Worcestershire sauce 1 Tablespoon soy sauce 2 Tablespoon garlic powder 8 slices whole-wheat bread tomato, thinly sliced (optional) cucumber, peeled and thinly sliced (optional) Mash cream cheese with a spoon. When soft and fluffy, add Worcestershire sauce, soy sauce, and garlic powder. Mix well. Spread the cream cheese mixture onto 4 slices of bread, add tomato and or cucumber, if desired, and top with 4 slices of bread. Cut into quarters.
My Buy 4 Less discount grocery store is really good about having jars of Dried Beef on their shelves at a good price and I always keep a stock on hand in the fall & winter months they are also good on having fresh vegetables at a good price if no one else has cabbage & carrots on sale. You could use a different cooked meat such as ham instead of the dry beef - I would love to see if you could use Elk or Moose or deer meat GERMAN MILK SOUP Favorite Recipes of the Sutton Families & Friends Ingredients: 1/4 cup butter 2 cups chopped Onions 1 cup sliced celery 3 cups sliced carrots 4 1/2 cups pared potatoes, diced 4 cups coarsely chopped cabbage 2 tsp. salt 1/8 tsp. pepper 3 cups water 1 qt. milk or Half & Half (cream) 1 cup cream 1 jar (4 oz.) Dried Beef, cut up 1 Tbsp. fresh chopped thyme (if you want) Fresh grated nutmeg Recipe instructions: In melted butter sate onions and celery in a 6 qt. soup kettle (do not burn). Add potatoes, carrots, cabbage, salt, pepper and water. Bring to a boil reduce heat. Cover and simmer until vegetable are tender about 30 minutes. Recipe instructions: Add Dried Beef, milk and cream. heat well over low heat. Remove from heat. Sprinkle a dash of fresh grated nutmeg.
Last year I did the pantry challenge what I missed most was fresh produce so to prepare for this year I started growing lettuce, tomatoes, peppers and spinach indoors. I have a few Aerogardens and one big Tower Garden growing food. I just had a fresh salad with dinner tonight I think this year will be much easier : )
Interesting to see the meat you have in your freezer. In Australia we don’t have moose, elk, antelope or deer meat. We do have kangaroo meat. I’m doing my version of pantry challenge. I’m lucky here that I have access to so much fresh vegetables from my garden as we are in summer here. All the best.
It's so fascinating to see inside other people's freezers, but yours is especially intriguing with all those WY-type meats your husband hunted for. Love it!
I live in Australia, in the suburbs, much like any American suburb, but I have always wanted to travel to Wyoming......NYC doesn't interest me as much as most travellers........I could easily miss it and I wouldn't be upset but I want to go to Wyoming.
That’s amazing! If you ever get the chance to come, please let me know and we can help you hit all the awesome less known places! I visited Australia last year and your home is beautiful! 😊
Wonderful content Morgan!! So glad all is going well for y'all out in Wyoming! Big hugs from us in the Adirondacks!!!❤❤❤ btw how do you treat elk and moose? Like venison?
Just found your site. Are you a prepper ? I recommend ten years worth of food. Look at how long the West has been in a drought. Do you have children ? Your preparations look good so far. Do you have a generator in case the power fails to run the freezers ? What do you folks do for income ? How far from a store are you ? Do you schedule your food for it to last all year ? Are you aware the chest freezers are more efficient than up rights ? Keep working at it. You may want to look into how preppers do things and tailor things to work for you…
wow- the freezer looked small and then you opened it. I wish I had a hunter to get me a few pieces of wild game. I do make use of my local butcher so I know all my meat is locally grown and I use crowd cow because they allow me to choose where my meat and fish are sourced from. Thank you for sharing this. We eat more chicken than anything else in my house because that is what my girls prefer. I've never even heard of toasted ravioli-that sounds delicious!
once your freezer it clean you might want to make this in the freezer to have for those hot summer days for family & friend & church gatherings: Banana Brunch Punch Serves: 3 qts. From the Kitchen of: Lorita Sutton Ingredients: 6 med. ripe banana 1 can (12 oz.) frozen orange juice concentrate, thawed, 1 can (6 oz.) frozen lemonade concentrate, thawed 1 can (46 oz.) pineapple juice 3 cups warm water, divided 2 cups sugar, divided 3 bottles (2 liters each) lemon-lime soda Recipe instructions: In blender or food processor, blend bananas, orange juice, lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/2 cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. You can Garnish with orange slices & lemon slices if desired. Yield 16 to 20 servings. This is my favorite punch to use for a party or summer gathering!
I just have to say, i truly appreciate that you acknowledge that your husbands a grown man and can do what he wants. Im sure he respects you and your plans and process, but the fact that you make it clear to everyone that he can do what he wants! Shows that you truly respect him. This was your first video I've ever seen & im excited to watch more of them ❤
