There was a crispness in the air this morning at my place in Pozieres, QLD, and it got me thinking about home preserving, particularly jam-making. “Sugar-Free Strawberry Jam”
Author: Valerie
Body Scrub Recipe
Soap isn’t the only way to clean and hydrate your skin. A popular trend that has emerged over the last few years is body scrubs. “Body Scrub Recipe”
What to do With the Flowers of Sweet Basil
Pesto has got to be one of my favourite foods, and I love to add it to pasta and turn it into dips. See my “What to do With the Flowers of Sweet Basil”
Living Within Your Means
No matter how much money you make, you can get yourself into financial trouble. It seems to happen without us even noticing, but as our “Living Within Your Means”
Tomato Harvest: Time to Fill the Pantry
I grow my tomatoes at home. They are very easy to grow and make an excellent choice for those just starting out with a vegetable “Tomato Harvest: Time to Fill the Pantry”
Safe Home Preserving with the Boiling Water Bath
I have been preserving food at home for some 30 years now and have collected many books on the subject over the years. The boiling “Safe Home Preserving with the Boiling Water Bath”
Apricot Jam With the Last of the Season’s Fruit
The apricot season runs from December to February, so it is officially over now, but if you are lucky, you can get some end-of-season bounty “Apricot Jam With the Last of the Season’s Fruit”
Home-made Dairy Yoghurt
I love yoghurt and always thought it was a healthy breakfast option for my kids and me. Because it is made using lactic acid bacteria, “Home-made Dairy Yoghurt”
The Importance of Growing Flowers in Your Veggie Garden
I have a veggie patch and grow most of my food there. As I am in Queensland, I can garden all year round, moving from “The Importance of Growing Flowers in Your Veggie Garden”
Fermented Red Cabbage; an easy first ferment
Fermenting food is one of man’s oldest and safest preserving methods. We have been doing this for thousands of years, and the bacteria used in “Fermented Red Cabbage; an easy first ferment”