contentment • conserving • creativity
Our conserver lifestyle is underpinned by preparing food from the garden now to enjoy during the winter. Normally right now I would be creating soup bases and tomato sauce to store in the freezer. But time is tight so I turn to the simplest way to put food by.
I want to tell you a conserver lifestyle story. Seven people living purpose-filled lives in a compact home on a carefully managed budget, are about to embark upon a quest. Read my post called Living in Contentment: The Quest for the big picture.
I’d like to introduce you to a plant that is a hard-working staple in my food garden, but was a complete stranger to me a dozen years ago. Commonly known as New Zealand spinach, this plant has so much to offer that it’s the only “spinach” I grow these days.
Vivid red and white balls of crunchy spiciness. Plant them early in the spring and eat them twenty-eight days later. Plant them again in late summer as a quick succession crop. But there’s even more to know about why to grow radishes.
The delicious flavour we associate with pesto comes from basil, a tender herb that does not thrive in cool weather. Short summer? No worries. In mid to late summer, you can harvest lots of basil and make a pesto base that freezes beautifully.
With so much out of my control, I find myself critically eyeing dubious stuff in my space. Decisions to keep or discard have suddenly become easy. Clearing out small spaces feels good — a tiny sense of being in control of at least something.
Reading the entire Bible from cover to cover is on a lot of bucket lists. I’m guessing that this goal gets pushed to the back burner more often than not. I’d like to tell you about my discovery because it may help you if you’re trying to meet the challenge.
The purchase of a side of beef involves a hefty investment of cash, so you might wonder if it is an economical way to provide meat for your family. Let’s look at why you might buy a side of beef and how to get the most out of that purchase.
Reflections on the origins of ethnic foods and the delicious traditional recipes that developed out of eating what grows well locally. We could say our natural cuisines are a product of our terroir. Enjoy my template for a delicious spring soup.
Zucchini season is just around the corner. If you don’t grow them yourself, chances are you’ll be gifted some. After you’ve read this post you may not want to refuse. Check out the recipes – a new mug muffin and a seasonal coffee cake.
Regular visits to your local thrift stores pay off in so many ways. When you find what you need, you save a lot money. You support an organization that helps people around the world and you keep perfectly good products from becoming rubbish.
Tightening the Belt works. Some might choose to live in discontent because they are far too aware of how much they don’t have. Instead, ask yourself the question, “Am I rich?” If you’re on the path to being a conserver, you’ll answer “Yes.” The quest now is to get the whole household on board. Exciting times ahead!
