How to store fresh eggs in lime water for up to 2 years without refrigeration.

How to store eggs in lime water:

Also known as water glass eggs

1. Choose a food safe container.
2. Make the lime water by mixing 1 oz. of pickling lime per 1 qt. ...
3. Place the lime water and the eggs into the container.
4. Cap the container.
5. Store the container in a cool area up to 24 months.
6. Carefully remove and rinse the eggs when ready to consume them.

Couple of notes:

• The reason we point eggs down is that there’s an air pocket in each egg, so if you have it going toward the largest size, it’s not touching as much of the egg white and you’ll end up with a better quality egg.
• The biggest concern with water glassing eggs is evaporation. You don’t want your lime water evaporating and exposing your eggs, especially if you’re storing them away in the basement where you might forget about them.
• One way to keep evaporation from happening is to use a container with a lid. If your container doesn’t have a lid, you could add a layer of olive oil over the top of the water, then cover with a towel to keep any bugs or insects out.
• Start off with a clean vessel to store your eggs. Depending on how many eggs you want to preserve will determine the size of your container. I’m starting with a 5-gallon food-grade bucket, but over the course of the summer, I usually fill two or three of these buckets.
  
• Next, add enough water to your container that your eggs will be completely submerged, but not so much that the water will overflow.
  
• Measure out your water and lime. The ratio of water to lime is for every one quart of water you’ll use 1 ounce of lime. No matter what size container you’re using, this is the ratio to follow.
• It’s important that your eggs are not washed before you lime  them.

Here is a link for pickling lime.

https://www.amazon.com/Mrs-Wages-Pickling-1-Pound-Resealable/dp/B0084LZU1Q/ref=as_li_ss_tl?keywords=pickling+lime&qid=1554761812&s=gateway&sr=8-1-spons&psc=1&linkCode=sl1&tag=omesteadingfa-20&linkId=faed19a777e6f3fef6ff96cdcf4284da&language=en_US

Women’s lives matter.

 I have 6 children and I use planned parenthood. I've been going to them for health care for nearly 18 years. I get birth control there. I also have had more than a dozen pregnancy tests, planned parenthood saved my life twice. 

They found my cancer, the nurse helped me find a thyroid oncologist. And SHE called to set my appointment.

The day after, that nurse called me to see how I was doing and if I needed anything.

And checked on me every other week for 4 years as I went through radiation and chemotherapy. 

I had a tubal pregnancy that they diagnosed and helped clear my Fallopian tube thus preserving my fertility.

They literally have saved my life twice.

Stop spreading lies.

Most states have 1 abortion clinic. The rest DO NOT DO THEM.

Medicaid NEVER PAYS FOR ABORTIONS. That ban has been in place since the 1980's you’re fighting an already won battle.

You're telling women their lives are worth less than their uterus. We are so much more than the sum of our body parts.

Stop it!

Women’s LIVES MATTER. 

How to soak and sprout wheat.

Here is how I sprout my wheat. Add wheat berries hard red or white (or grain of choice, oat groats or barley) to a bowl and cover the berries with filtered water it is essential to not use chlorinated water.  Allow the berries to soak for 6-12 hours, then dump off the extra water (I use a small strainer to make this step easy).
Twice a day, run fresh water over the grain and then strain off the excess water again.  Allow the berries to remain on the counter (covered) for 3 days until the berries have sprouted little 'tails' that are about a quarter of an inch long.  You can put them in a Ziplock bag that is not closed in the fridge.

Once the wheat berries have sprouted, throw the grains in your dehydrator for 12-ish hours, or until completely dry.  You could also do this on a baking sheet in your oven on the lowest temperature. 

Grind into flour and you're ready to go!  I then store mine in the fridge or freezer until I'm ready to use it.

 I do mine in a magic bullet cup though, it goes pretty fast. You can use a blender or a grain grinder.   If you don't have a grain grinder, you can also grind the grain in your coffee grinder.  Since most recipes don't call for more than a few cups of flour, grinding in the coffee grinder can be pretty efficient.


When you are just getting started use your favorite bread recipe, and substitute half a cup of flour that the recipe calls for with the sprouted wheat flour and up it next time you make it. Until you feel confident and satisfied with the result.

You may be wondering why should you want to sprout your grains and isn't whole grains good enough.  There are three main differences between whole grains and sprouted grains:
1) Sprouting activates essential enzymes in food
2) Sprouting increases the amount of vitamin content
3) Sprouting neutralizes anti-nutrients, like phytic acid, which constrict the body's ability to fully absorb nutrition.

Regular white or even whole wheat products can cause a lot of problems in our digestive systems, causing mucous buildup, allergic reactions, and even constipation. This means the body is unable to absorb the nutrients it needs. However, with sprouted wheat, these negative effects can often be eliminated. A lot of wheat-intolerant people are able to handle sprouted wheat bread products because the starch is already converted to simple sugars. It's a lot easier to break down. 

Oatmeal Chocolate Chip Muffins

 2012-01-20 13:46

Mountain Standard Time

This is one of my "go-to" treats when I am in need of something sweet but don't want to sabotage my day.  Soft, fluffy, warm, and chocolatey.....can it get better then this?   They are just the right mix of chocolate chip cookie and cake.

We love them for breakfast too.
They keep well in a zip lock in the freezer.  When we want one we take it out put it in the microwave for 30 seconds and  enjoy.



 All right.  Here we go.
What you need is:
1 1/4 c. quick-cooking rolled oats
1 1/4 c. milk
1 egg                                                                                                     
1/2 c. vegetable oil
3/4 c. firmly packed brown sugar, divided
3/4 c. semi-sweet chocolate chips
1 c. chopped pecans, divided
1 1/4 c. all-purpose flour ( I like to mix half and half whole wheat with white flour)
4 tsp. baking powder
1 tsp. salt

Preheat oven to 400 F.

Prepare muffin cups with no-stick cooking spray. Combine oats and milk; allow to stand 15 minutes. Stir egg, oil, 1/2 cup brown sugar, chocolate chips and 1/2 cup pecans into oat mixture. Mix flour, baking powder and salt in a large bowl; add oat mixture stirring just until all dry ingredients are moistened. Bake until a toothpick inserted in center of muffin comes out clean (about 12-18 minutes).

It makes 12 muffins.