Despite it being a beautiful 80-degree end to the summer, the Homesteader Family seems to have caught a bad cold. Sniffles and snot, coughing and hacking, sinus pressure and pain, I HATE being sick! I understand that no one likes being sick, but there’s a measurable, active difference between “I don’t like this” and “I hate this”.
I knew I needed to shorten this period of misery and I was unsatisfied with the chemicals from the store. Thus I began searching and experimenting with concoctions and recipes from hither and yon. I read articles from the Internet, poured over old journals from gold rush miners, and even analyzed some Latin writing from Roman generals.
Finally, I succeeded in augmenting a cure that’s based on something French Voyageurs used to use when they were hundreds of miles away from civilization and didn’t have access to medicine. It’s a little mystical but don’t let that stop you from giving it a shot. It always gets me back on my feet and I thought I’d share it. Plus, in true Homesteader fashion, it’s 100% organic, free-range, and made from recyclable materials. Hippies rejoice!
Mr. Homesteader’s Cure for the Common Cold
-4 cups of grit
-2 cups of “suck it up, cupcake”
-3 tablespoons of “quit your whining”
-1 tablespoon of “tell me when you’re actually sick”
-1 teaspoon of “get over it”
-Frank’s Red Hot to taste
Pour the grit into a large bowl and fold in the “suck it up, cupcake”. Think about all the things you need to get done despite the fact that you’re sick. Add the “quit your whining” and “tell me when you’re actually sick”. Whisk together rapidly and remember that you have been and will be sicker than you are now. It’s really not that bad after all. Slowly add the granules of “get over it” as you fight the temptation to feel sorry for yourself. Let the whole thing sit for a day at the most. Serve chilled with Frank’s Red Hot
Hello! Mrs. Homesteader here to share a recipe that we mentioned a bit ago – carrot soup! 9 years ago I traveled to Santander, Spain to study Spanish at the Universidad de Cantabria and lived with a family for the eight weeks I was there. My host mom was a wonderful cook and introduced me to some new recipes. One of my favorites was carrot soup!
A few things to note about this soup: It takes about an hour/hour and a half to prepare but doesn’t take too much hands-on time – just some chopping and then blending after it is cooked through. It is a savory soup – a little buttery/salty – not herby like some carrot soups. You can also make this a creamy soup by adding a mix of milk and broth. We tried it both ways and I preferred it with the broth and not the mixture. Let us know what you think if you make it!
Here’s the recipe:
- 6-7 carrots
- 1 white potato
- 1 medium onion
- 7-8 cups broth (or half broth/half milk
- 3 tablespoons butter
- 1/2 cup extra virgin olive oil
Clean and cut the carrots, onion, and potato. Heat the butter along with the oil. Fry the onion and carrot until it is almost done and the onion is lightly browned. Add the potato. Cover with broth/combination and cook until everything is very soft. Blend and put in some salt. In addition to the vegetables listed above, you can also add some leek.
Now I wish I could give credit to a cookbook or a certain cook for this recipe, but I didn’t think to ask or write any of that down when I copied it from my host mom’s cookbook.
Hope you get a chance to make this yummy soup and even some fresh crunchy bread to serve with it! And some salad and a piece of fruit too, in traditional Spanish style.
It’s tastier, cheaper, and healthier than buying it from the store so why not make it at home? The added bonus is that our house smells like maple syrup and vanilla for hours afterward!
It’s a pretty family-friendly activity too. Our 3-year-old Lucy loves holding the measuring cup while we pour ingredients and does a passable job stirring it up.
We made it while our 1-year-old was taking a nap so that made it a bit easier too.
-2 cups steel-cut oats
-1 tablespoon olive oil
-1/2 cup chopped nuts (I used cashews…good with sliced almonds too)
-1/2 cup dried fruit
-1/2 teaspoon vanilla
-1 tablespoon syrup
-Pinch of salt
Preheat oven to 300°F
Mix everything except the dried fruit together in a bowl. You can add the fruit, but it tends to get a bit tough after cooking. I cooked them in this batch and the wife and kids didn’t enjoy it.
Spread them thinly on a cookie sheet or two (aluminum foil keeps clean up easier). Toast for 15 minutes. Remove the sheets, shuffle the granola, and return to toast for another 15. Repeat until you reach the crunchiness and color you want.
Here are a couple pictures of my double- batch:
Next time I’ll have to look up some alternative flavorings and possibly try making clusters. Have you tried doing this differently? Any suggestions?