Author Archives: KyAuthorProfessorJBowling499B

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About KyAuthorProfessorJBowling499B

I am a Kentucky girl, Christian, wife, mother, grandmother, professor, author, blogger, and storyteller. I am also a clean eating advocate and love to eat vegan.

Food Prepping for a Busy Week

Posted by KyAuthorProfessorJBowling499B in appalachian life, clean eating, clean recipes, holistic living, Kentucky memories, organic food, plant-based, Vegan recipes and tagged with , , , , , , , , , , , , ,

Good morning from the mountains of Kentucky. It’s a peaceful morning here with a slow drizzle falling softly to the greening earth. Spring is just around the corner and we are seeing glimpses of it daily. The yellow buttercups are in full bloom, spring onions are ready to be enjoyed with meals, and the peepers are alerting everyone of the presence in late evening hours. Daylight is lingering into the evening hours extending the day just a bit longer. In Kentucky we know that these wonderful signs of spring does not mean that winter will not rear it’s head until next winter. On the contrary. We will endure our season winters in upcoming weeks, but they don’t last. So, with that being said, let’s get on with food prepping for the week.

Breakfast:

Being that I follow a plant-based diet, I am preparing a tofu veggie scramble that can be enjoyed with fresh bread as toast, or on a wrap when eating on the go. If you do not follow a plant-based diet (vegan) you can simply use fresh eggs in place of the tofu. You can find my link for tofu scramble at Scrambled Tofu and Spring Daydreams This tofu scramble lasts for days in a covered dish in the refrigerator.

Tofu veggie scramble

Bread:

I posted a link last week for fresh bread. This loaf was enough bread for seven days of delicious eating whether it was for toast, sandwiches, as a bread with a meal, or simply bread and plant butter or with honey. You can find my bread recipe at Give Us This Day Our Daily Bread This bread is easy and delicious and contain only four to five ingredients depending on your preference. I store my bread with wax paper first, then cover the waxed paper with aluminum foil. I am searching for a good BPA bread keeper. If you know of one, feel free to drop a comment!

Fresh baked organic bread.

Taco Soup:

For an easy and convenient supper this week, I am preparing plant-based taco soup. Again, if you do not follow a vegan diet, you may substitute my recipe for chili with meat. I chose taco soup this week because of its versatility, and it mimics a good chili soup. I can have soup one night, or two, and have taco salads another night, or two, or burritos. Taco soup can become multiple dishes. As soup, I enjoy it with a plant-based grilled cheese, or with homemade bread, or even with some of my daughters homemade sour dough crackers! It stores in the fridge easy, travels to work well, and lasts for days covered in the fridge. If I have leftover soup, I use my small canner and can a jar or freeze a bag for a later time. You can find my plant-based taco soup recipe at Three Bean Plant Based Taco Soup

Plant-based taco soup

Rice as a Side:

Rice is so versatile that it can be included with breakfast, as a side, or even added to the taco soup or taco salad. I use the insta pot to make a batch of brown rice for the week. I add the measurement according to the bag, except I prepare my rice in vegetable stock. I add chop a half an onion fine, add chopped peppers of choice, and add a heaping spoon of salsa. I add a teaspoon of each of the following; garlic, pink salt, black pepper, white pepper, and paprika. I add a half teaspoon of cumin, cayenne and turmeric. Cover and pressure for ten minutes. I allow my rice to sit in the pot until the steak self-releases as this helps ensure a good texture. Fluff the rice and store in a coveted bowl in the fridge.

Snacks:

Snacks are easy to prep. Today I will be prepare vegan protein balls. The protein balls are sweet, delicious, travel well with me to work, and make a light late evening snack. You can find the recipe at the following link Vegan Chocolate Chip Coconut Protein Bites I am planning on baking zucchini bread this weekend as well. It’s a great choice as it allows me to have a second option for breakfast as well. You can fine one of my zucchini bread recipes at the following link Clean Apple Zucchini Bread

Protein balls

I have found that prepping for the week alleviates stress of trying to figure out what to eat, makes mornings much smoother when packing lunch for work, and allows me to have more time in the evenings as supper is basically prepared. But one of the greatest benefits of prepping for the week is it eliminates eating out, it ensures that I am eating healthy, and saves money on our food budget. It’s a win win situation that when carefully done can make a huge difference in your week. I also enjoy our daughter in-laws baked goods. You can access her shop and order on the following link https://bakesy.shop/b/batch-baked-goods

I hope you enjoy the recipes that are linked the post. Feel free to subscribe and share with friends and family. Also, comments are welcomed. God bless from the mountains of Kentucky! I am off to retrieve some spring onions to add to our supper.

In Times of Uncertainty God is With Us

Posted by KyAuthorProfessorJBowling499B in a spiritual life, faith over fear, God’s time, in time of need, Kentucky memories, Spiritual life and tagged with , , , , , , , , , , , , , , , ,

Hello, from the mountains of Kentucky. I hope this post finds each of you well. I wanted to share a small part of my heart with you today. I awoke early in the morning hours, just after midnight. I had a sense of uncertainty welling up within me. If you are like me, it seems today, more than ever, i find myself being stretched to the limit with time to complete tasks, some of which go untouched. Unfinished work, tasks, or plans leave me with a feeling of uncertainty, which sometimes interferes with my sleep. This morning was one of those mornings. But through the sleepless hours, I was reminded of just how Big God is.

His joy will fill us… if we are willing to be filled.

As I lay awake trying to find sleep, I pondered questions such as when I could complete the task(s) neglected yesterday due to unplanned obligations. How can I stretch time to allow me to meet all of the tasks that face me tomorrow? When will I find a little much-needed time for myself? And the big question, Lord, am I spending enough time with you? With questions swirling through my mind, sleep seemed far away. I began praying for peace, answers, and for sleep to come.

I was reminded while praying to pray the Lord’s word. I was reminded that life and death are in the power of the tongue. There is life in His word. I found comfort in the following scripture. Trust in the Lord with all thine heart; lean not unto thine own understanding. In all thy ways acknowledge him, and he shall direct thy paths. (Proverbs 3:5-6 KJV). I prayed for the Lord to help me trust Him during difficult times. He reminded me that He is my Heavenly Father, and just as I, as an earthly parent, will ensure that our children are cared for and help them in any way that I can, He, too, would help me. Trust filled me and sleep soon came. It was good sleep. It was restful sleep. I awoke feeling rested and ready to face the day. I was reminded this morning of His love and mercy and His word from 1 Peter 5: 7 Casting all your care upon him; for He careth for you. My heart was filled with peace and the trust that the enemy tried to take from me in the early hours of the morning. The enemy is a liar! I am an overcome.

His word don’t lie!

We must remember that we wrestle not against flesh but against the principalities of evil. Spiritual warfare is real. The enemy’s sole purpose is to discourage, take away, and destroy God’s children. We must be steadfast, hold tight to His word, trust Him with all our heart, rebuke the enemy, and plead the blood over and around us and our family during this trying time, and at the name of Jesus, the enemy will flee. Life will be filled with uncertainties; you will feel overwhelmed at one time or another, and you will see that full calendar and fear that the tasks will not be completed. But, remember that fear does not come from God, but rather from the enemy spiritually fighting against you. God is ever-present and is as near as you allow Him to be. He will be there to help you when you call upon His name. The name that is above all names. He never leaves us, nor will He forsake us. The word tells us that He will go all the way with us.

Finally, let us never forget that as long as we have been born again, we are blessed and will be overcomers. Stay the course, press forward, pray on, stay steadfast, and trust Him for all our needs and we will finish this race as an overcomer. He is our Alpha and Omega, beginning and ending, and everything in between. I learned a valuable lesson in the early morning hours talking to Him. Maybe my awakening aimed to teach me and help you when you have that sleepless night.

God bless, from the mountains of Kentucky. I love to read comments. Feel free to like, share, subscribe, leave comments, or prayer requests. Enjoy this beautiful day that the Lord has blessed us with.

Give Us This Day Our Daily Bread: Homemade Crusty Vegan Bread

Posted by KyAuthorProfessorJBowling499B in Vegan recipes and tagged with , , , , , , , , , , , , , , , , , , ,
Seeded artisan bread

Good morning from the mountains of Kentucky. It’s official! We are 22 days away from spring 2024. I am eager to say that I am very happy about that! When the butter cups are blooming, daylight lasts a little longer, and the birds are singing early in the morning, I begin to have spring fever. I am ready to sow seeds, plant crops, and enjoy the sunshine on my face. I am eager to share a new bread recipe with you that is clean, easy, and tastes delicious. But first, I would like to ask if you have ever looked at the list of ingredients on bread you buy from the grocery store? The ingredients are numerous and many that I can’t pronounce or have to search the internet to determine what they are. This is scary to say the least. Even most of the breads that are labeled as organic contains a long list of ingredients. The recipe that I am sharing today has basically five organic ingredients, of which one is water. Are you ready to take control of what you put inside your body? Let’s get started!

Ingredients:

  • 3 1/2 cups of organic, unbleached all-purpose flour (I like King Arthur’s)
  • 1 1/2 cups of warm filtered water 75 degrees
  • 1 1/2 teaspoons of aluminum-free sea salt or pink Himalayan salt
  • 2 teaspoons of organic non-caking yeast
  • 1/4 to 1/2 cup of organic seeds of choice. I used pumpkin, flax, and hemp seeds. (This is optional)

In a large glass mixing bowl mix the dry ingredients and add warm water slowly stirring as you add the water. I like to add the yeast to the warm water to help activate it and then add the water to the mix. I also like to mix by hand, but a stand mixer with a dough hook can be used. Gently fold in the seeds of choice. Once the dough is mixed set the bowl aside in a warm place and cover the bowl with a clean dish cloth. Let rise for two hours.

Freshly folded dough awaiting the oven to heat.

After two hours, turn your dough out onto a floured parchment paper or floured wood cutting board. Fold the dough each way into itself. Shape it into the shape the desired shape that you prefer your bread. Lightly dust a stone pizza stone and place it on the oven rack that you will bake your bread on. Preheat the oven and the pizza stone to 450 degrees. Add about two inches of water to a shallow glass cooking dish and place on the rack beneath the rack you’re going to bake the bread on. This will help your bread have a crispy exterior on top and a soft bottom. Allow your bread to continue to rise while the oven and stone are preheating. When the oven is preheated, score the top of the bread three to four times with a serrated knife. Remove the hot stone and carefully remove the dough and place it on the the hot stone. Bake for 25- 30 minutes, depending on how crusty you like your bread.

Fresh bread just out of the screaming hot oven still on the baking stone.

This bread can be made from wheat flour if desired or oat flour. The seeds are optional and can be exchanged for other seeds, or left out of the recipe. You may bake this bread in a preheated covered cast iron Dutch oven that is lined with parchment paper before adding the dough, or you may divide the dough into two small loaf pans.

Once the bread has baked transfer to a cooling rack and allow to completely cook before cutting. Sharp serrated bread knifes are great to cut the bread. This bread makes great sandwich bread, toast, French toast, as a side to supper dishes, toasted as crusty bread, or buttered as is. The inside is soft and airy and delicious. I love the texture of the baked pumpkin seeds within the bread. The possibilities are vast!

Cooling on the wire rack.

I hope you and your family enjoy this recipe. Every time I bake, I am reminded of one of my favorite components of the Lord’s Prayer.

Matthew 6:11 Give us this day our daily bread. (KJV)

The top is crusty, the bottom soft, and inside is airy. It’s delicious!

We should focus on this day, not days that have past, nor days that haven’t yet arrived. If we keep our focus on, this day, we do not get caught up in the what ifs, from yesterdays, or the what wills, of tomorrows. Keeping our focus on the Lord for this day encourages us to rely on Him more completely.

God bless, from the mountains of Kentucky. I welcome Feel feedback and or questions.

Making Organic Elderberry Syrup

Posted by KyAuthorProfessorJBowling499B in a spiritual life, appalachian life, clean eating, clean recipes, drying herbs, essential oils, farm living, holistic living, homesteading, Kentucky memories, ky author, plant-based, Vegan recipes and tagged with , , , , , , , , , , , , , ,
Beautiful fall mountains of KY

During COVID many people rediscovered the health benefits of elderberries. I, myself, started taking a good organic elderberry supplement to enhance my immune system. Finding organic elderberry syrup was difficult or ridiculously expensive at the time, and the supplement was not inexpensive. After paying for the supplement for a few years, I decided to try my hand at making elderberry syrup. I am very pleased with the results and inspired to share my recipe with my readers.

There were challenges along the way. But, with determination, I was able to overcome those. First, I wasn’t able to find someone with an elderberry tree that was willing to part with elderberries, so I did the next best thing. I looked on Amazon for organic dried elderberries. The ones pictured below had the best price, largest amount, and the best rating.

Dried organic elderberries from Amazon

Next, I experimented with the amount of elderberries I would mix. After a bit of research and experimental tries, I decided the syrup would be tastier with some spices added. After a few batches, I decided on the addition of organic clove, organic ginger, organic cinnamon and local honey. With this in mind, I was ready to see if the taste was right. It was delicious!


Ingredients (makes a pint)
3/4 cup Dried elderberries
3 cups filtered water
1/2 tsp dried clove
1/2 tsp doTERRA clove essential oil
1/2 tsp doTERRA ginger essential oil
1/2 tsp dried ginger
1 tsp cinnamon
Fresh honey to taste

Essential oils are optional. I love the benefits of them and the taste. Read the labels closely before using to ensure they’re consumable.

Process

Add the three cups of filtered water to a stainless steel saucepan. Add 3/4 cup dried elderberries. Add the remaining ingredients except the honey. Bring the ingredients to slow boil. Set a timer and boil the mixture for 45 minutes. After 45 minutes turn the burner off and cover the mixture and allow it to cool. When the mixture is completely cooled strain completely through a fine mesh strainer into a clear pint jar. Cheese cloth can be used as well. Add fresh honey to taste and stir well. Place a lid on the jar and for a better taste keep it refrigerated.

My fist jar after a couple of days of use.

I take a tablespoon a day. A pint typically lasts for two weeks. The taste is wonderful. Elderberry’s have a wide array of health benefits. I’m not sure if the elderberry syrup helps increase one’s sleep, but I have slept unusually well since I started using the syrup as a daily regimen.

I hope you enjoy this simple recipe. Feel free to comment or leave questions. For now, God bless from the mountains of Kentucky!

When Fall Comes to the Mountains

Posted by KyAuthorProfessorJBowling499B in a spiritual life, appalachian life, canning, clean eating, farm living, garden time, holistic living, homesteading, Kentucky memories, my special days, Vegan recipes and tagged with , , , , , , , , , , , , , , , , , , , ,
The leaves are beginning to turn in the mountains!

Hello, from the mountains of Kentucky. Can you feel fall in the air? Fall is one of my favorite seasons. When fall comes to the mountains, something magical happens. A carpet of beautiful foliage slowly emerges throughout the mountains. The colors are brilliant yellows, crisp oranges, and fiery reds, all mixed with hints of green lingering for a few more weeks. The foliage reminds me of my sister’s handmade quilts. My sister is a brilliant artist who creates gorgeous quilts from scrap materials of diverse colors. She is legally blind but still creates unique quilts by hand with tiny stitches. Not only is she legally blind, she is also totally colorblind. My children used to ask me if she saw things in color, just like a child to wonder. Yes, I would answer she sees in colors; she just can’t distinguish which color is which. So, her quilts come together in a stunning color scheme… just like the foliage in our mountains does in the fall.

A postage stamp quilt gifted to me by my sister. Each block is the size of an actual postage stamp!

When fall comes to the mountains, preserving and canning is usually near completion. Autumn, or fall, as we call it, is the time to go to the apple orchard to pick apples for tasty recipes, preserving, drying, and munching. We enjoyed the orchard this year as the temperature was comfortable; the crowd wasn’t as big as previous visits, and the fried apple pies were delicious. The grandkids had fun playing on the playground and games, while the adults enjoyed the atmosphere and sights. We used the apples we brought home for various dishes. Some of our favorite apple dishes during the fall include frying apples with breakfast or supper. We also peeled and dried many apples, resulting in three large containers of dehydrated apples for healthy snacks, frying, cakes, or pies. Nothing went to waste. We used all the apples, even down to the peels and cores, which the chickens enjoyed as a fall treat.

Picking apples
Grandkids having fun at the orchard.

Seed saving is a common tradition within the mountains. Fall is the perfect time to save vegetable, fruit, herb, and flower seeds. The late-bearing acorn squash and peppers are the only vegetables left to be picked. We have a remnant of beans hanging on the fences drying to be used for seed next year. When collecting seeds, it is essential to use sources from plants that are healthy and produce the best vegetation or fruit. We collected seeds from the remaining vegetables and placed them on cheesecloth or white paper towels to dry. Once the seeds are dry, we put them in envelopes for storage. We recognize some sources in recycled brown jars/bottles containing organic vitamins. This is a brilliant method of recycling as well. Also, be sure to label your seeds to identify them when you’re ready to plant.

My seed box.

When fall comes to the mountains, so do pumpkins! Children and adults alike enjoy trips to the pumpkin patch to pick pumpkins, enjoy pumpkin treats, and enjoy the beauty of the mountains. Pumpkin spices and flavors are prominent in restaurants, store shelves, coffee shops, and more. Pumpkin spice is a favorite in the mountains. Many mountain families love pumpkin-flavored treats like coffee, pie, bread, butter, and cookies.

A trip to the pumpkin patch is always fun!

When fall comes to the mountains, it’s a time for family gatherings, cookouts, dinners, and a time to socialize and relax away from the world’s cares. Mountain cookouts usually have hot dogs, hamburgers, vegan burgers, marshmallows, chips, and some sides.. This is also a perfect time to include pumpkin cookies or pumpkin bread. Cookouts in the mountains are about the food and the socialization! Sitting by the campfire with loved ones, roasting marshmallows and sharing stories is the best way to enjoy fall in the Appalachian Mountains.

And finally, when fall comes to the mountains, it’s time to prepare for Thanksgiving and Christmas. Thanksgiving in the mountains is a time for family to come together for the day. Each person typically brings a side-dish to menu and everyone gathers at one house, which is typically my house. I love when all our family gathers together to relax with appetizers that consist of; my traditional cheese ball, peanut butter and chocolate buckeye candy, dips with chips, and of course banana and or pumpkin bread. We load Thanksgiving dinner with good food. Dinner usually includes the traditional dishes of turkey, usually prepared two ways. We roast one turkey in the oven and we smoke a second turkey outside in the smoker. A ham is prepared and complete with brown sugar and pineapples. The side dishes usually include mashed potatoes, green beans, fried corn, homemade cornbread stuffing/dressing, brown gravy, sweet potato casserole, and more. It’s a smorgasbord! A literal feast. Family members can be found eating around the dining room table and in the kitchen. We add tables for kids in the family room. After the dinner, dessert is available for those who have room, and those who do not! Dessert typically consists of peach cobbler, Butterfinger delight, carrot cake, cherry cheesecake, and other delicious recipes that family brings with them. Football can be found on the television and often-times, one of our favorite Christmas movies… The Christmas Story is on 24/7 on Thanksgiving and on one of the televisions. It’s also a time that most of the females are bargain shopping as the black Friday sales have begun! But, the best part of the day is the heartfelt prayer that is prayed before the meal begins, and the socializing during dinner and after. It’s a wonderful to catch up on what has been going on in the lives of our family.

When fall comes to the mountains of Kentucky… it’s more than the beautiful scenery. Fall is a time of hard work as we can preserve and clean up the garden. It’s a time of gathering seeds for the following year. Fall is a time of fellowship with friends, our church family, and our family. Fall is a time for campfires, holiday meals, and winter transition.

Late fall last year in the mountains!

I hope you’ve enjoyed this post and a little time in our small corner of the world. Feel free to follow and or comment. Get ready! I have an outstanding sweet potato recipe that I will post in a few days. You can prepare this cake vegan or non-vegan. It’s delicious. Well, let me give you a sneak peek at the cake!

Sweet potato pound cake… recipe coming soon!

For now, God bless, and happy fall from the mountains of Kentucky!

Canning Homemade Vegetable Soup

Posted by KyAuthorProfessorJBowling499B in appalachian life, canning, clean eating, farm living, garden time, holistic living, homesteading, in time of need, Kentucky memories, plant-based, Vegan recipes and tagged with , , , , , , , , , , , , , , , , ,

Good evening, from the mountains of Kentucky! I hope you are having a great start to your week! It’s a hot week in the mountains with temperatures soaring into the nineties. I don’t mind it. I’m savoring the last weeks of summer. With that being said, with the lingering days of summer vanishing swiftly, also comes the final rounds of canning. We have worked to stock and restock our pantry and canned goods from the harvest of our garden. Even though I wasn’t able to do much of the planting because of my hip replacement in June, I have enjoyed the labor of harvesting and canning. Let me say this: God is so good. He has truly been with me literally every step of my recovery. I am so thankful for how well I have progressed. I give Him all the glory for it. Now, to delve deeper into canning vegetable soup.

Recently, I decided I would use the lingering remnants of leftovers in our fridge and turn them into a savory vegan vegetable beef soup. You could easily change this recipe to be vegetable beef soup with real beef.

Vegan vegetable beef simmering on the stove.

Recipe ingredients:

  • One bag of your choice of plant-based beef crumbles. I used a bag of Ultimate Beef pieces.
  • Half of a yellow onion
  • One small bell pepper of choice
  • One tablespoon minced garlic or fresh garlic
  • One cup of fresh diced tomatoes or organic canned diced tomatoes
  • One cup of organic vegetable broth
  • One tablespoon of organic extra virgin olive oil
  • Two cups of freshly cooked green beans or one can of organic green beans
  • One cup of fresh corn or one can of organic corn
  • One cup of frozen organic peas or one can of organic sweet peas
  • Four medium-size potatoes
  • One cup of fresh carrots or one can of organic carrots
  • One quart of freshly canned tomato juice or two-three cups of organic canned juice

Process:

If you are using beef, brown the beef and drain. If you are using vegan meatless meat, you can add to the onions and peppers while they are simmering.

Peel and cut potatoes to desired size. Add potatoes to saucepan of water with a pinch of salt and oil. Cook potatoes until the cut easily with fork or knife. If you’re using fresh carrots, you may either peel, slice and steam them, or cook them with the potatoes. Set potatoes aside.

Add a tablespoon of extra virgin olive oil to a large stock pot. I prefer cast iron to Teflon. Heat on low and add diced onions and peppers. Season with salt and pepper. Allow onions and peppers to become slightly translucent. Add drained beef or vegan meat and stir. I like to add a little extra seasoning at this stage to build flavor. I use a little cumin, paprika, salt, pepper, and turmeric. These are optional. After mixture is mixed well, add diced tomatoes. Drain potatoes and carrots and add to soup mixture. Stir in additional veggies to the soup mixture. Taste to season and add tomato juice. Allow soup to come to a soft boil, then reduce to low and simmer for two hours.

This soup is great served with crackers, cornbread, grilled cheese or vegan grilled cheese. Now to the canning process!

Sterilize jars, rings, and flats. Add warm soup to pint jars. This can be done in the dishwasher or by boiling them in the canne

add water to canner and warm on medium heat. Place canning funnel over pint jar, ladle warm soup into jars. Leave at least a half for head space. I like to wipe the rim of the jar, flat, and ring with a clean dish cloth or paper towel dipped in vinegar before sealing. This helps guard against possible bacteria. Place warm jars of soup in the canner and allow the water to come to a boil. When the water comes to a hard boil set the timer for thirty minutes.

when the time exhausts, turn the stove off and allow the water to simmer for about ten minutes. Remove the jars with the jar lifter. Set the jars on a dry folder to cool. As the jars cool, you should hear the coveted ping ensuring you that the jars are sealed! After the jars have cooled add the date to the lid.

This soup should have a shelf life for 18-24 months. Maybe longer! I’ve never found out as it usually lasts at my house for 10-11 months and it’s gone! This is a great soup to take along as lunch at work, if you have access to a microwave or one of the lunch size crock pots. It’s great for those nights when you don’t feel like cooking. It’s great served with cornbread or crackers. I personally love it with a vegan grilled cheese sandwich. You be the desired!

Don’t forget to add the date to the lids!

I hope you enjoy this soup as much as we do. Feel free to leave a comment or ask a question. As always, feel free to follow for more recipes and canning ideas. For now, God bless from the mountains of Kentucky! Thank you for stopping by my blog! Every reader is appreciated!

Canning Crispy Dill Pickles

Posted by KyAuthorProfessorJBowling499B in canning, clean eating, farm living, garden time, holistic living, homesteading, Kentucky memories, Vegan recipes and tagged with , , , , , , , , , , , , ,

Hello, from the mountains of Kentucky. It’s been a bit stormy here today. Days like today make me want to curl up with a good book and read all day. In reality, that isn’t always possible, especially with the academic year about to begin. Our first day back on campus is only a couple of weeks away. Where did summer go?

With the abundance of cucumbers that it seems everyone has been blessed with this summer, I thought I should share my dill pickle recipe. Who doesn’t like a crispy dill pickle on their sandwich or on the side? Dills are great in potato salad, salads, on burgers, and I especially like them on a vegan chicken sandwich.

Ingredients:

4-5 pounds of pickling cucumbers
8 teaspoons of dill seeds
4 teaspoons of mustard seeds
5 cloves of whole garlic
8 teaspoons of whole peppercorns
4 cups of water
3 cups of white vinegar (5% acidity)
4 tablespoons of pickling salt or kosher salt
4 tablespoons of white sugar
8 teaspoons of pickle crisp
8 sprigs of fresh dill

Tools:

Water bath canner
Jar lifter
funnel
Measuring cup
Pint jars, rings, and flats
A large stock pot

Process:

1. Boil jars, flats, and rings to sterilize them and also to safeguard your pickles from bacteria. Next, prepare your cucumbers by washing them. I like to scrub them to remove the sticky little ends of the skins. This also makes the skin of the cucumber smoother. Trim the ends of the cucumbers. Make sure to remove the flowering end. This end of the cucumber contains an enzyme that can soften the cucumber over time.

2. Prepare the brine by adding sugar, salt, and vinegar to the stockpot and bring to a slow boil. While you wait for the brine to boil, combine the pickling spices and add them in equal parts to the jars. Do not add the pickle crip to the spices. Add a sprig of fresh dill to each jar then add your cucumbers. You can slice them in either direction or slice them into spears. They’re also good as whole pickles, especially if the cucumbers are small ones.

3. Keep an eye on your brine. Once the salt and sugar have dissolved, place the funnel in the jars and pour the hot brine over the cucumbers, leaving at least a half inch from the rim. Add a teaspoon of pickle crip to each jar. Wipe the rims to ensure the rims with a dry cloth or paper towel. Add the flat and ring, but not too tight.

4. Add the jars to the canner and add warm water until the water is at least an inch or two above the jar lids. Slowly bring the water in the canner to a boil. Boil for ten minutes. Turn the stove off and leave the jars until the water settles down and then remove the jars with the jar lifter. Place the jars on a dry folded towel on a flat surface and wait for the sounds of the pinging jars to seal. Once the jars have cooled, add the date to the lids.

This recipe typically makes eight pints of pickles x. You can double the ingredients for quarts or for more pints. The projected shelf life of the pickle is typically one to two years. However, I have opened a jar beyond this timeframe and the pickles were still great. One of the keys to a longer shelf life is to ensure the vinegar is at least 5% acidity.

This is a pictures of sliced dill pickles in quart jars.

I hope you and your family love this recipe as much as we do. As always, feel free to follow or comment. For now, God bless, from the mountains of Kentucky.

Essential Oils, Tea Bags, and Bee Stings

Posted by KyAuthorProfessorJBowling499B in a spiritual life, appalachian life, drying herbs, essential oils, faith over fear, farm living, garden time, holistic living, in time of need, Kentucky memories, ky author, memories, plant-based and tagged with , , , , , , , , , , , , , , , ,

Hello, from the Mountains of Kentucky! The heatwave continues in the mountains today! Dry and hot, yet beautiful! We all know what else comes with summer temperatures. Yes, that’s it! Bees! I’m not allergic to bee stings like our grandson is, but I certainly do not like the pain from those pesky things. To be so small, their stings can pack a punch!

Our beautiful flocks! Butterflies love them, but so do bees!

While watering my flowers this morning, wasps, or as we call them, waspers, were swarming the flocks. I thought as I always do, if I don’t bother them they won’t bother me. Wrong! As I left the flower bed a red wasp decided to make a plunge for my hair. My first instinct was to swish my hair back and forth to encourage it to leave. It left! But, it came back with a vengeance. I returned and stung me on the shoulder through the sleeve of my shirt. Ouch!!

Lavender and basil. Crushed basil leaves helps soothe a sting.

Once inside, I grabbed a roller ball of lavender and rolled it on the sting to sooth it. I had just finished drinking a cup of black so I grabbed a soaked tea bag and held it on the sting to draw the poison out. As the sting started soothing, I made my way to my apothecary chest to retrieve the purify essential oil, which acts as an antiseptic and massaged a few drops directly on and around the sting. Once it dried, I added a few drops of clove essential oil that acted as a numbing agent. It numbed the bee sting and the area around it. With the mix of essential oils, the organic tea bag, and a whispered prayer, relief came to affected area.

My apothecary chest that housed my essential oils and teas.

I am a firm believer in herbs, essential oils, and teas as well as prayer. I prefer natural methods of treatment rather than over the counter medicines. God created all living things and with that He provides us with an abundance of resources all around us. It’s a good idea to keep a few essential oils in a convenient place. I always keep a few essential essential oils in my purse and a couple of tea bags when we’re away from home, for bee stings, minor headaches, scrapes, or an upset stomach.

I look forward to sharing more tips that I have found helpful for using essential oils, herbs, and teas for minor ailments. I hope that this post will be beneficial to you and your family. Also, remember, those who are severely allergic to bee stings might find this method to help soothe stings until they can be seen by a physician or use an epipen.

Clove is a versatile oil that smells wonderful and helps numb bee stings.

Blessings from our home to yours! As always feel free to leave a message and or click follow to subscribe to my blog.

Hebrews 6:7 For the earth which drinketh in the rain that cometh oft upon it, and bringeth forth herbs meet for them by whom it is dressed, receiveth blessing from God

Fan The Flames… Spread the Word! God’s Not Dead… He’s Still Alive!

Posted by KyAuthorProfessorJBowling499B in a spiritual life, appalachian life, faith over fear, God’s time, in time of need, Kentucky memories, ky author, memories, Spiritual life, Uncategorized and tagged with , , , , , , , , , , , , , , , ,

Good morning from the mountains of Kentucky! It’s a hot one here today! Heat advisory’s have been posted, and the air is already warm this morning. I am not complaining though, I love this time of the year! I wanted to share a small piece of my heart with my readers this morning. I want to encourage you. I hope you enjoy.

Standing alone, but not forgotten.

I have always had a fascination with old things, antiques, vintage items, old barns, old homes, old school houses, and especially old churches. I even find a fascination in the house seats where old houses once stood. You know the ones that still have remnants left behind. Sometimes it’s a really matured oak tree. Other times, it’s an old stone fence, or maybe a dilapidated barn or the remains of an old root cellar. I instantly begin to visualize and imagine those that lived there before. What was there life like? Were they Christian’s? Did they enjoy the mountain scenery? Did they have children? Did they farm? The questions roll sometimes until I can’t stop my mind from wondering. I am often stirred within and feel a connection to the past.

Beautiful home! Oh the stories that could be told.

I love the group, Abandoned in KY group that I follow on Facebook. I can’t browse too much or I find myself lost in the photos making them larger to see every detail of even the tiniest object that was left behind by the previous tenants. Then the questions roll again. I am fascinated and saddened at the same time, especially when I see so many abandoned churches across our state being postsed. I find myself asking, why did no one carry on? Why is the homes and the churches abandoned? Have they been forgotten? Where are the ancestors? Did no one share the importance of maintaining a home? Did anyone share the importance of attending services in the church. Did no one keep the fire burning?

A one-room school house/church restored through a grant written by teachers.

I have pondered on these empty dwellings and sanctuaries for years. I have written many poems about them, and am currently working on a novel based on many of the empty structures that I have photographed. But today, I feel like lifting someone up. In the day we live in many of us look around at our churches and notice an undeniable trend of low attendance, lack of concern, and empty seats. I want to say this, don’t dwell on what you see or who you don’t see, but focus on God. Pray without ceasing, press for the mark, lift up His name, and pray for the return of fire in God’s church. Not just the church where you attend, but His church. The body of Christ. Remember a fire begins with one single tiny spark. The spark must then be fanned to produce a flame. Once the flames ignite, keep fanning and keep praying. A wildfire, a revival wildfire will erupt. But remember, don’t neglect the spark. Press on. Stay the course. Ignite the fire through prayer and fasting. Praise God for what’s coming, don’t look at current circumstances, and be willing to fan the flames of revival. Will you be that spark?

Let the the fire burn so bright that it can be seen even in the darkest times.

I hope you feel encouraged. Don’t be down trodden, don’t look at what you see with your physical eyes. Look through spiritual eyes and recognize that God is still God. He don’t change. It is His pleasure to restore and connect our todays and tomorrows to history of our yesterdays. Great awakenings erupted in the past through dedicated prayer and fasting and He can open up the geysers of anointed revival again. God’s not finished yet! Fan the flames! God is still God! The same today as yesterday!

Feel free to comment or click follow to follow my blog. God bless from the mountains of Kentucky. Fan the flames, spread the word, God’s still God! He’s not dead! He’s still alive!

Hebrews 13:8 Jesus Christ the same yesterday, and to day, and for ever. KJV

Canning My Favorite Peaches

Posted by KyAuthorProfessorJBowling499B in appalachian life, canning, farm living, garden time, holistic living, homesteading, Kentucky memories, plant-based, Vegan recipes and tagged with , , , , , , , , , ,

Hello, from the mountains of Kentucky. Quick update on my recovery; Tuesday was week four since I had a total hip replacement. Let me say how good God is. I never encountered the pain that I was told I would have after surgery. Pain medicine was not required, for which I was happy. I don’t like to take medicines due to their negative side-effects on my body. I am in week four of physical therapy and walking without any assistance. I have exceeded the expectations of my surgeon and my therapist. Praise God, I feel better than I’ve felt in several years. I am resuming daily walking, a high-plant-protein diet, and loving time working in my herb garden. I am not yet working in the vegetable garden due to not being released to bend deeply or kneel. But, I have been canning! I should be ready to work in the garden when it’s harvest time. God is so good and He is ever-present. Now, onto the post! I just couldn’t help but brag about our God.

Fresh basil, oregano, and rosemary clipper today..

I’ve been cutting and harvesting herbs this morning and now I have a 1/4 bushel of peaches facing me. So, what do you do when you have this yummy fruit. The answer is to preserve for those cold winter days when the fruit-bearing season is over. I like to freeze peaches in small servings for oatmeal, as a healthy side of fruit, and for a quick serving of sorbet. But, today, I am planning for the uncertain days that lie ahead of us. With the prices of food in the grocery store, it’s a treat to walk downstairs and select home-canned food for supper and fresh canned peaches for a sweet treat. Now, let’s can those peaches!

Fresh peaches ready for canning!

Ingredients for Light Peaches:

1/4 quarter of fresh peaches

12 cups of water (bottled or filtered water is best)

2 cup of organic cane sugar (you may substitute with white sugar or honey)

Tools for Canning:

Stove Top Water Bath Canner

7-quart jars with rings and flats

Jar lifters to remove jars from the canner.

Canning funnel to make filling jars easier.

Stainless steel ladle for adding the simple syrup to jars.

Process:

Boiling jars, rings, and flats ensure safe canning.

Boil jars, rings, and flats and set aside. Mix the water and sugar in a stainless steel cooker. I have gotten away from all non-stick cookware and prefer stainless, glass, or cast iron. Place over medium heat and bring to a slow soft boil.

Peel the peaches and slice them to your preferred thickness. Add the peach slices to the clean jars not filling them. I like to leave room for more syrup. Place the canning funnel in the mouth of the jar and ladle the simple syrup into the jars leaving at least an inch space at the top. Wipe the rims thoroughly and place the sterilized flats and rings on the jars. Don’t tighten the rings too tight. Add hot water to the canner and place on top of the stove on medium to high heat. Place the jars in the canner. Make sure the water is at least an inch above the sealed jars. Slowly bring the water in the canner to a boil. When the water begins boiling set your timer for 25 minutes.

We don’t fill the jars to the top to allow for more syrup.
Adding the simple syrup!

When the twenty-five minutes have exhausted, turn the stove off. Leave the peaches in the water for five to six minutes allowing the water to stop boiling. Using the jar lifters, carefully remove the jars of peaches from the canner. I like to place my jars on a folded towel on the counter. You should begin to hear the jars making that pinging sound to let you know the jars have sealed. Once the jars have cooled add the date to the flat with a permanent marker. After the jars have completely cooled, add the beautiful fruit to your pantry shelves. Don’t worry if your peaches have floated to the top. They’re still delicious, this happens when you do not pre-cook the peaches (raw pack) before canning them. Raw packing peaches is the easiest method of canning and does not require you to handle hot peaches. The shelf life is typically 12-18 months. I have found that the shelf life of this type raw packed peaches has lasted for two years, if the jars of peaches last that long. I also like to peel them and freeze them! Either way, results in delicious peaches year around.

Seven quarts of deliciousness!

I hope that you have enjoyed this post and will enjoy my method of preserving peaches during this uncertain time of the rise in prices and in some cases the lack of food on the shelves in many grocery stores. Canning your own food is one of the most rewarding experiences and benefits that you can encounter. If this is your first time canning and or preserving, stay the course, chin up, there will be failures and there will be successes, we’ve all experienced them both. Trust me, the good outweighs the bad. When the snow is flying, you’ll have delicious home-grown food awaiting you in your pantry.

God bless from the mountains of Kentucky. As always, feel free to follow my blog, and know that your comments are always welcome.

John 1:1 King James Version
1  In the beginning was the Word, and the Word was with God, and the Word was God.