{this moment} Bees



Thanks Mom for taking photos!

Joining Soulemama in {this moment} – A Friday ritual. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.


Chevy “It’s exciting”

Over the weekend another farm animal has joined the ranks of Fried Farm! It’s always exciting so perhaps it’s especially fitting that this little boar is named Chevy  (in case you don’t know “It’s exciting” was the Chevy slogan during the 1960’s); this also continues the new pig naming theme of automobile brands. Last time around we had a Mexican theme: Sanchez (the previous red boar), Rosalie (our sow), and Carlita and Juanita (who went straight to the freezer).

So without further ado meet Chevy:


DSCN8338He’ll be our new boar. He’s quite a nice friendly pig which is a good start since there will likely be a day we have to coax Chevy, at  500lbs, into doing something he’s not too inclined to do. How do I know? It’s been “tried,tested and [it’s] true”.



ACV- Appearances Vary!

Let’s take a look at a few jars of ACV (apple cider vinegar). Note how their appearance varies. The lightest colored one (on the left) is made from apple scraps (peels,cores etc.) the others are made from store brought juice of varying brands. After it ages a bit more I look forward to comparing tastes.

The next jar – as you can see below – was started 8-23 so it’s still aging. Then (still going left) there’s the jar I’ve been using ACV from. Usually I pour off the whole batch and get another going but for now I’ve been pouring some off into the smaller jar. Then there’s the jar of extra mothers.

The appearance of ACV can vary quite a bit, as do the mothers. Some are thin and filmy, some are nice thick clean-looking mothers, others look a bit more haggard and maybe have a layer of sediment on them.

It’s all good.

See this post and start your own mother: Apple Cider Vinegar {making a mother}.


Probiotics:: Chips and Dip

When I hear “probiotics” the first food I think of is yogurt. While it’s probably the most widely available it’s in no way the only probiotic food out there. Indeed, with the right ingredients the sky is the limit.

My favorite way(s) to add probiotics to my diet is through cultured dairy (yogurt, buttermilk, sour cream,butter, cheese, kefir….) and probiotic laced condiments (salsa, guacamole,mayo…). How convenient then that by saving the whey from the cultured dairy- or using some preserved lemon juice– you can make you own cultured condiments. For instance take guacamole- simply mash the avocado with a small amount of whey or preserved lemon juice (adding whatever other flavorings you’d like) and eat -or let sit at room temp for a few hours to let the cultures have time to multiply. That’s it.

Recently I experimented with making my own corn tortillas from masa harina. They were tasty- but not very pretty. I took the left over tortillas, ripped them into “chips” and fried them in leftover bacon drippings- oh so good!

For a snack I put together some guacamole (using the preserved lemon juice method above), a little sour cream, and salsa. To culture the salsa I drained a little juice off and replaced it with some whey.

Delicious, filling and full of probiotics!