Feed Bag Tote

With chickens comes feed and with feed comes really nice bags that I can’t seem to throw away. (The plan is to soon be producing our own chicken feed but for now a little free range and a little store bought is what we have.) I have a vast collection of reusable grocery bags but over time they get worn and need replacing. I would look rather ridiculous going through the line at the market asking to have my groceries put in a 50lb. feed bag, so a little “nip-tuck” is in order.

I adapted the pattern for the tote from the one that I used years ago to make canvas totes. (I have a bag problem, I know. They’re just so handy!) The whole project takes an hour or so.  It’s a great way to use up the feed bag stock pile and it’s easy enough that the kids can make them too!

First things first, I give the bag a good wipe down. I don’t want dirt and feed dust in the sewing room.

IMG_0686Then I cut the bottom of the bag off (about 9 inches or so). Turn the  bag inside out and sew the bottom closed. Use two seam allowances so the bottom is good and sturdy. (1/2 inch and 1/4 inch)


Next fold the centers of the top of the bag together. (you will end up with a “home plate” shape. Open the triangles and measure 10 inches across and mark. Sew the same double seam on the mark. Do the same to the other side. This is your square bottom.


Then for the handles. Use the piece you cut from the bottom of the bag and cut 2 strips 3 inches wide. Cut these in half so you have 4 pieces 3 inches wide. Sew 2 together lengthwise. (Again, right sides together) Fold the edges in about a 1/2 inch on both sides. Securing with paper clips. Unlike fabric, pin holes don’t go away in the feed bag. To minimize the holes I use paper clips or binder clips instead. Fold the strap in half and sew both sides. (This will be done right sides out).

IMG_0700Once both handles are sewn, it’s time to attach them to the bag. With the bag still inside out fold the top edge down about an inch and a half. Fold the top down another inch and a half so the rough edge is hidden. Secure this with paper clips again. Measure and place the handles where you like. This bag is pretty close to square so just make sure the handles are opposite each other.

Hold the handles in place with a binder clip. They will be pointing down for now. Sew around the bottom of the hem on the top of the bag first. Then position the handles up (so they are coming out of the bag) and sew around the top. Both of these seams will be 1/4 inch allowances. I like to reinforce the handles by sewing an “X” on each.

IMG_0705At this point the bag is complete. You can cut the extra triangle from making the square bottom. I leave it in tack for a little extra bottom support.



Step by Step Pictures:

Feed Bag Tote


Cut the bottom 10 inches off.


“Home plate” shape. To make a square bottom.


Open the triangles.


Mark 10 inches across and sew.


Cut 3 inch strips for handles.


Cut the strips in half.


Sew together. Fold edges in about a half inch.


Fold in Half and sew both sides.


Finished handles.


Fold the top down an inch and a half.


Then again to hide the rough edges.


Measure and place handles. Sew bottom edge of the top.


Sew the top with handles up and sew “x” for reinforcement.


The extra triangles that can be cut or left for extra support.

IMG_0705 IMG_0702

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For the Love of the Grain


You can do a quick online search and find hundreds of reasons to avoid gluten and grains all together. One of my passions is grains. I can understand the benefits of both sides of the argument, and I still prefer to  ride the fence leaning towards grains.

Grains in their natural state are seeds with an outer shell ( hull) that is usually removed before processing. Depending on the use they are stripped of most nutrients and minerals and then “enriched” later. Some are left as “whole” grains and are ground, pressed or cut. In any form most of the “goodness” isn’t absorbed by the body as one would think. Most proteins pass through without nourishing us to their fullest potential. They also are actually rather difficult for use to digest even when an allergy or intolerance isn’t present.

A few easy steps can be taken to remedy this and help you get the most out of them as well as making them easier to digest.

Corn, for example is virtually indigestible. Yes, you may get a little nutrients from it but not nearly what is possible. Corn or some form is added to almost everything it seems now days and not to our benefit. Mainly thanks to the government subsidies making corn seemingly a profitable crop when realistically it’s no more profitable than any other. This has caused an over abundance of corn that needs to go somewhere. But we’ll save that soap box for later.

When corn is soaked in mineral lime or lime water (not the citrus) it begins to break down. It’s nutritional and mineral value increase by reducing the  mycotixins and adds niacin. It also becomes more digestible. Many cultures have been doing this for hundreds of years. The Maya is one culture that found the benefits and continues to use this method to date. Turning maze into masa, masa harina and then into tortillas, tamales and more.

On the corn subject another interesting tradition that is still used today originates from the Andes and is still used in Bolivia, Peru and Ecuador is communal chewing of corn into gobs called muko. The muko is then turned into Chicha a corn beer. Yes, beer made from spit out corn.

When cereal grains are soaked, fermented or sprouted the grains are broken down and the nutrition is gained. Soaking grains over night is a good start and just that. Soaking allows the hard to digest fibers to soften and neutralizes the phytic acid. Grains soaked for 2-4 days with water changed regularly will begin the sprouting process. These grains can then be used soaked or dried and ground into flour. Fermentation is the ultimate goal though.

Fermentation increase the vitamin and mineral content naturally. It Decreases the starch because of the acid produced and neutralizes the anti-nutrients. Probiotics have been around forever but are now getting more recognition and turning into the next “big thing”. Fermentation is the natural process to them. Though the probiotic properties are lost once baked the breakdown of the fibers, neutralization of anti-nutrients and added nutrition is pretty good. Thus making the dreaded grain actually not to bad.

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Renewed Hope

Upon starting the Carbohydrate Specific Diet the list of forbidden foods was daunting and quite over whelming. No sugars, no dairy containing lactose, no potatoes, no grains including rice and most dry beans… Fruits, vegetables, meat and some dairy is still a wide variety to choose from but still a challenge to make meals without those key ingredients that I used to use so often. As with any new venture starting is the hardest part.

Once I was used to not having grains the rest has been comparatively easy. The challenge now is making meals for the whole family that will please all and I can eat too (for the most part). Spaghetti squash rather than pasta, zucchini for lasagna noodles were easy changes. Whipped cauliflower for mashed potatoes. Things haven’t been too bad.

Saturdays and Sundays have traditionally been the days that we make a big breakfast; eggs, pancakes or biscuits with jam, bacon, sausage, hash browns… Breakfast has seemed so disappointing without grains and fruit preserves. This morning I tried something new Pancakes – SCD. I had been seeing this recipe for pancakes that was 1 banana and 1 egg whipped together to make pancakes. Good, yes but still missing something. So I altered it a bit adding cinnamon and almond flour. Yum! Finally a little something that made Sunday breakfast a little closer to “normal” this morning!

Pancakes - SCD
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Finally a little something that made Sunday breakfast a little closer to "normal" this morning!
Pancakes - SCD
Print Recipe
Finally a little something that made Sunday breakfast a little closer to "normal" this morning!
  • 1 each Egg
  • 1 each Ripe Banana
  • 1/4 tsp Baking Soda
  • 1/4 tsp Cinnamon
  • 1/2 cup Almond Flour
  1. Blend all ingredients well so there are no lumps.
  2. Lightly butter a cast iron skillet or pancake griddle and spoon the batter on the skillet.
  3. Flip once lightly browned on the bottom.
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Gluten Free and Not By Choice

cropped-img_0634.jpgSon-of-a-motherless-goat, ugh.

I was recently told I have Ulcerative Colitis; a form of Inflammatory Bowel Disease. I won’t go into the details of that. But certain foods can trigger “flare ups” and it is usually brought on by stress, hormonal changes among other things. Upon looking up what foods are most common to cause a “flare up” I found EVERYTHING on the list. It appeared that not eating was the best way to remedy the situation. Unfortunately I can’t do that. So a removal diet is the next step to find out what triggers the flare. I have found that wheat is the biggest culprit. Which poses an even bigger problem.

I live for baked goods. By trade I am a baker. I have the general food schooling and then went on to further my education in baking and pastries. Formally my title would be Journeyman Pastry Chef. However, I prefer the more humble approach of a baker. I don’t get too wrapped up in fancy titles. Sometimes it makes people sound (and act) too big for their britches. Not to mention the apprentice, journeyman, master code seems to be getting forgotten and only recognized in the construction trades anymore. But that’s a whole nother rant.

My love for grains has always been. I grew up in the kitchen making breads, poticas and more with mom and grandma. For a few years in my very early 20’s I had a successful Patisserie. Where we made artisan breads, pastries, desserts and such. When our first child was born I became a mom and began my baking out of the house instead. Selling most of my goods at the local farmers market and the few phone requests I get.

I am about to embark on a whole new side of grains though. Gluten free. There are still many options. Working with such grains is very different than those containing the gluten protein; as they act much different. The exploration of grains that are gluten free, satisfying and taste good is going to be quite a learning adventure.

I have used many of such grains in the past but usually to accompany wheat or something of the sort. Now to use them on their own  will be a challenge. The short term goal is three months gluten free and then reevaluate.

As a special treat I love a giant molasses cookie and a hot cup of coffee for breakfast. I adapted my usual recipe to use oat flour and fresh ginger. Oat flour, even organic,from the us has the possibility to contain gluten because it is often processed near wheat flour. Irish oats tend to be the safest when buying for gluten free. I’m lucky enough to have fresh oats that my dad grew and a little mill at home so I am able to grind my own. I also use fresh ginger because of it’s anti-inflammatory properties. (however, baking the ginger may very well kill those properties)

The result is a very soft and chewy molasses cookie that is most certainly a treat!

Gluten Free Oatmeal Cookies
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Gluten Free Oatmeal Cookies
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  • 3/4 cup Butter
  • 1 cup Brown Sugar
  • 1 each Egg
  • 1/4 cup Molasses
  • 2 tsp Baking Soda
  • 1 tsp Baking Power
  • 1 inch Fresh Ginger grated
  • 1 tsp Cinnamon
  • 1/2 tsp Kosher Salt
  • 3 cup Oat Flour
  1. Combine all the ingredients and refrigerate over night.
  2. Scoop onto a cookie sheet lined with parchment.
  3. Bake at 350 degrees for 7-10 minutes.
Recipe Notes

Not all oats are created equal. Be sure of your source because some oat can contain very small amounts of gluten when grown too close to wheat or other gluten containing grains.

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Wild Grape Jelly


Fall is the season of canning and preserving the hard work of summer just before settling in for a long winter. Wild grapes were a bonus this year. A nice change from the usual vegetables and fruits to “put up”.

These tiny tart grapes were climbing and evergreen and huge cottonwood trees just south of the farm. I’m pretty sure we weren’t the first to pick because there weren’t too many within easy reach. But, with a little climbing and getting stuck on a few branches we had picked a small bucket and home we went.

Then was the task of cleaning them. Ugh, what a purple mess! They were still pretty well stuck on the vine and there were a few spiders that made their way home as well. Spiders stop all production and empty the kitchen until someone (my husband) has taken care of the problem. After dying my fingers purple and a few evacuations a new method was used.


I prefer to not eat all the little critters that come with a wild harvest. (Dad calls it extra protein…I’m not that hungry) I soak them in vinegar and cold water for about an hour. Magical vinegar, I just love the stuff! With a few swishes of the water the dried berries and critters float to the top and can be easily removed.

Into the pot they went stems and all. No more purple fingers.  A little water to keep them from scorching and some heat to release the juice. Smashing the grapes every so often (makes them wine, hahaha. Ok, cheesy I know). After about an hour or so it’s juice time. Straining and squishing through a food mill, we were ready for jelly (or wine 🙂 .

I use a pretty basic recipe for my jelly. No need to over complicate it. Just a little pectin, sugar and butter. Yes, butter. A granny secret is to add a bit of butter to the jelly to prevent the frothy foam the usually forms on top. Then there’s no skimming to do!

This recipe can be adapted for any fruit juice.

Grape Jelly
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Grape Jelly
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  • 5 cup Grape Juice
  • 1 box Suregel Pectin 1 3/4 oz
  • 6 cup Sugar
  • 1 tbsp. Butter
  1. To make the grape juice: Place the wild grapes in a stock pot with about an inch of water to prevent scorching. (stems and all; just make sure they are clean of dirt, bugs and rotten grapes)
  2. Heat slowly mashing them with a potato masher. Once heated just below a simmer, remove the grapes and strain them through a food mill, squishing the rest of the juice out.
  3. To make the jelly: Place the juice and pectin in the stock pot and bring to a hard boil for 1 minute. Stir constantly
  4. Add the sugar and butter. Stirring constantly bring back to a hard boil for 1 minute.
  5. Pour into hot jelly jar. Pour canning wax on top or process in water bath
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