Living Free In Tennessee - Nicole Sauce

Today, I talk with a member of our community about building medical preparedness into your life both on the homestead and in general. Chris spent 4 1/2 years volunteer firefighter and is a recent graduate of combat medic reclass school, as well as a National registered EMT. Better yet, he gets where we are coming from and has good stuff to share. Direct Download Resources from Chris: http://darkangelmedical.com https://www.independencetraining.com https://squareup.com/store/redwiregear/item/mk-basic-color https://squareup.com/store/redwiregear/item/afak-by-ryker-nylon-gear https://shop.thetacticalmedic.com Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Shawn Mills Resources Membership Sign Up Facebook Group: Facebook.com/groups/lftncoffeebreak/

 I LOVE making cheese, I have not had access to raw milk to make cheese with in a number of years - so why not cover the basics on cheesemaking? So today, I will walk you through the basic process and end on 2 assignments you can start with to being to hone your cheese making chops. Holler Hat Wednesday - send your guess to... Instagram: Nicolesauce1 Facebook: groups/lftncoffeebreak/ Getting Started with Cheese Making   2 Recipes Sour Cream (Learning to culture) - put whole milk or cream in a jar --- add sour cream (2 tblsp). Shake and wait. Farmers Cheese Resource List Getting started Mesophilic Culture: https://amzn.to/2W9HTdr Vinegar Citric Acid: https://amzn.to/2B0NE4a (grab it at walmart or somewhere when canning stuff is in season) Thermometer: https://amzn.to/2FRG52K Stock pot (Metal vs coated) Slotted spoon (Metal) Butter knife to cut curd Intermediate Animal Rennet: https://amzn.to/2B2aW9H Vegetarian rennet: https://amzn.to/2CFtRat Cheesecloth vs pillow cases Thermophilic Culture: https://amzn

Today, we talk about Business Startup and some of the things that most people do not think of before they leap in. Why? Because lots of you are well down the path of getting something going and right this moment is a great time to pause, think about some things that you may not have recently. Direct Download Spring Workshop: Sandor Katz author of Wild Fermentation will do a session on fermenting. Tales from the Prepper Pantry Fermentation recipes on Facebook: #ferment Seed swaps - Rachel Stump the Sauce What to do with crumbled goat cheese Operation Independence Simplification FTW Wood Heat #My3Things HIFIVE to Salima Also, her body butter is awesome Main Topic: Business Startup - What People Forget to Think About. Make it a great week! Song: Anonymous by Sauce Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Facebook Group: Facebook.com/groups/lftncoffeebreak/ Instagram: Nicolesauce1 Facebook: groups/lftncoffeebreak/

Today is a thought of the walk day and I take on what may be to some a sensitive issue: Privilege. My take may not be a new one, but this issue seems to get so bogged down in vocabulary, debate and this intellectual analysis and that intellectual analysis. As I was taking a hike through the forest, I realized that with all the academia, spin, politics and hysteria around the concept of privilege, it is not as complicated as we try to make it. Also, I wanted to thank all of you who have signed up for the Membership portal this week. Your support means so much to me. Make it a great week. Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Facebook Group: Facebook.com/groups/lftncoffeebreak/ Instagram: @Nicolesauce1  

Today is Wednesday and that means we will talk about a homestead-specific topic. Last week, y'all were so interested in fermentation that I thought we would do a bit of a part two on the topic that outlines how to lacto ferment vegetables both with and without a brine, I will share a few recipes, and we will have some fun! Holler Hat Wednesday Reminder If you want to discuss this further, head over to livingfreeintennessee.com website, or hit the facebook group. Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Facebook Group: Facebook.com/groups/lftncoffeebreak/ Instagram: @Nicolesauce1  

Today we will have a bit of a variety show for you, mostly based on questions and comments from y’all from the last week or so. So today we tackle a backlog of sous vide questions, most importantly my thoughts on the plastic bags leaching into our systems, a celebration of someone who made a major life accomplishment from our community - and she is a regular, when it is a good idea to find a change of scene on a big project, what to do with too many tortillas, and a review of the #my3things approach to planning, along with an update on how I am doing with it this year and feedback from a friend. Spring Workshop Session: Rocket Mass Heater Build - remind of timeline for tickets (In a little over 3 weeks, we launch. 9am Feb 9). Tales from the Prepper Pantry Time-pressed meal: T bone steak sous vide Easy crockpot chili (with crowder peas) Dehydrated dog treats from freezer burnt meat Time to get the seedlings started in TN - We will dive in when I get home from this trip Stump the Sauce Making a roux with veg

Today, I have an interview with John Athayde about this project and lessons we learned from it about managing client expectations, how to have a better handle on scope, and more when you take on a big project that is difficult to define, while also being urgent. Direct Download Announcements Nicole is on the road next week Listener Feedback Interview with John Althyde Sfumato Farm Homesteadoji Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Facebook Group: Facebook.com/groups/lftncoffeebreak/ Instagram: Nicolesauce1 Holler Roast Coffee  

So today, I will talk through several different kinds of fermentation - several of which you may already consume, benefits beyond homemaking and budget, and why you would even venture into a fermentation habit to begin with… Also, It is Holler Hat Wednesday: Instagram: @Nicolesauce1 Facebook: groups/lftncoffeebreak/ Remember how I told you to learn something new this winter while you have time? Home fermentation is a skill worth learning and one of the oldest ways to preserve food - though not the oldest. And it doesn’t take much money to get started.  Make it a great week! Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Facebook Group: Facebook.com/groups/lftncoffeebreak/

What do you put in your content plan? We will talk about that today. Also, we will hear from Shawn from Hack My Solar as he reviews his first power bill after changing jobs and moving to a house that is on the grid. And finally, in one of those things that happens where y’all are thinking the same thing at the same time, I will give thoughts on how to get your own podcast going. Nice that the question on that came in the same week as we are discussing content creation, right? Spring Workshop Session Announcement: Beyond Razor Sharp Knives and Tool Sharpening, Patrick Roehrman Direct Download Will be opening workshop registration February 9 at 9am Central to members first! Tales from the Prepper Pantry Dehydrated mushrooms and how to use them Cushaw squash update – last serving is in the fridge Trying a new shopping method Stump the Sauce Cooking a Deer Heart (with David from Cider Hollow Farm) Plant garlic question Tales from the Booze Whisperer Cider Hollow got this segment from the booze Whisperer Ope

Today, I kick off a new daily show concept: Thought of the Walk. You see, going for a walk clears your head and often allows you to see things that you once thought were complex into a simpler light. So tune in today for my first "Thought of the Walk." Wonder what it will be about....

It’s the first episode of 2019 and we had a wonderful week off. Today, I will talk through processing deer as well as share recipes along the way that we use. My independence fund got a huge boost last week in the form of venison. 40 pounds to be more specific. Processing it cost me $38 in supplies, of which I only used ¼, so that works out to $.23 cents a pound spent for $120 in meat (conservatively). Add to that the 6-8 quarts of deer stock I will be canning and it was a pretty big score! Concepts Skinning and gutting (How I learned to field dress)-- do not pierce the gallbladder! Quartering Tools & Knives Some Cuts Storage and Rigor Make it a great week. Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources MT Knives Meat Tenderizing Tool Consumer grade vacuum sealer Cryovac Machine (Way cooler - also way more expensive) Meat Grinder Meat Grinding Attachment for Kitchenaid Membership Sign Up

Closing out the series, we bring you two versions of The Night Before Christmas. One from an intellectual fellow and one set to music. Enjoy!

Rest, regeneration, rejuvenation and reflection are the topic of today’s show. The season has changed, we are officially in winter - and have been weather-wise for a bit. And the hardest days are likely ahead. But right now, in this moment, if we are following the natural flow of seasons. We finally have time to get some rest. Today, I also wanted to discuss the spirit of the season - no matter your religious leaning, and to think through ways to make the most of the season of regeneration. Tales from the Prepper Pantry Zello Meetup Drunk Snacks Ham ideas: Ham sauerkraut stew, red eye gravy, pasta with cream sauce and broccoli, ham salad sandwiches (or hors d'oeuvres) Spring is coming: Seed catalogs and seedling growing station Stump the Sauce Making Mayo: The process and how to not get it to taste like olive oil Canning Lid fail Operation Independence 2018 Finance Review is Done and we kept the house! (New tracking spreadsheet for 2019) Main topic of the show: Season of Regeneration Merry Christmas eve

This year on the podcast, we started hearing more often from a certain redneck. Sometimes as a segment, sometimes on an interview and a time or two on Youtube. So when he offered (ok was voluntold) to read a redneck version of The Night Before Christmas, how could we say no. Don't worry though, there are no bad words if your kids want to listen. :D

A friend from down under recorded this version of the poem for us with a few adjustments made for her local environment. Thank you AussieRo.

NOTE: I TALK ABOUT WHO SANTA IS IN THIS... Join us in the series in the first in a series for 2018 of poems read from throughout the world. This version of The Night Before Christmas comes from our friend “Jaggy Little Thistle” who listens from Scotland. Thanks for the recording Jaggy!

Today, I want to take on another country kitchen topic but from a bit of a different angle over last week: Modern Cooking in the country kitchen with a sous vide machine. Yup, this year, I got my hands on a sous vide machine and started experimenting with it. At first I was a bit skeptical about if it would really make a difference, but I also knew of other uses for it outside of cooking and thought it would be handy to have around. Then I got the thing and ended up LOVING it - like as in loving it more than my crockpot. So today, we will talk about what sous vide is, why I have started using it here at the Holler Homestead and even talk through some recipes. Direct Download First Aid Episode Feedback Announce Holler Hat Wednesday Modern Cooking with Sous Vide Nicole’s Lessons Learned on Soux vide It really shines with meat  Large numbers of eggs work well Pre-spice your meats then freeze…. Defrost with it, or go from frozen to cooked without the defrost phase Awesome when you need to time things just right

Today, we talk about five areas of first aid that you should think about both on your homestead and, well, pretty much anywhere. Spring Workshop Session: Developing Your Positive Community in the Modern World, from the Tactical Redneck Direct Download Tales from the Prepper Pantry Turkey for the weekend reception Smoked Leg of Marty Cushaw Squash, roasted, in soup, with feta as a salad Retort Pouch Canning: Video Stump the Sauce Preparing Eggplant from the Store Operation Independence Really Cool Thank You Gifts for our Premium Supporters Main topic of the show: Learning First Aid for the Homestead #My3things Teresa - managed to do a move with a sprained ankle - go girl! A note on #my3things for the week: Update from last week: the surprise is ready to ship Paperwork Domestic decluttering Prepare week 1 jan 2019 Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up

I haven’t talked much about homesteading or domestic arts lately. We’ve focused more on building the life you want to live. So today, I thought, why not surprise them with something that goes back to our roots of homesteading? Cooking has changed Eating out culture Processed/prepared foods Dietary changes and fancified meals Plated and other mail order meal services But the country kitchen goes through cycles. One thing feeds another - or gets in the way. So today, I thought I would run you through a not so atypical morning here at the Holler Homestead…. It all starts with coffee and 30 minutes of peaceful reflection…….Then we dive in. There is something quite satisfying about the levels of production that you can attain if you let one thing feed the next in your kitchen. Next thing you know you have homemade broth in the pantry, lard going in the crockpot, home smoked meat, and easy plan for dinner, and a load of laundry hung out by the fire. So why not learn a new "old" skill this winter and begin develop

Living on a homestead is like having a variety show in your life: Something unexpected happens almost every day. Just today, I walked out to the roasting camper and saw 2 goats in my yard. If you look at the show’s photo today, you will understand why I was baffled by this. They should have been shut in the barn. And sometimes we get so mad when things go off plan, but when has anything ever really stayed on plan? Today, I will walk through several topics that impact homesteaders and those of you who are starting or have started your own business. From honey bees to healthcare, today is like a fireside chat. Spring Workshop Session: Chef Brett Corrieri - Charcuterie.  Tales from the Prepper Pantry A cow and 2 pigs fit in the freezer and the process dictated our menu this week: Pork chops, ribs, chicken dumpling soup, and I am making lard. Winter budget tightening means a focus on living off the pantry stores: Borscht - beets, broth and a blender and spices. Served with Sour Cream. Wish I could solve the dair