DIY Spinning Composter-Video Only

I wrote a post a few weeks ago outlining how to make a DIY Spinning Composter. I had such a huge response from this particular project, that Biceps and I decided it needed a video to go along with it.

And here’s a little excerpt from that tutorial on my DIY Spinning Composter:

This year was my first year for a full-fledged garden. I consider it full-fledged because it produced enough to not only feed Biceps and I, but it also allowed me to dehydrate, freeze and give-away the excess.To be honest, I was just happy that anything sprouted from the earth.

I give props to the composted kitchen and yard waste that we added to the soil-this garden seemed to outperform many of my neighbors’ gardens.

And just in case you don’t want to go spend your hard earned dollars buying a fancy composter in excess of $100 bucks or more, I thought I would show you how to make your own using some recycled and some store bought materials for about $30 in a matter of hours.

If you’d like to see step by step instructions, along with photographs, here’s the link to my DIY Spinning Composter.

The Beaches, The Earthquakes, The Tornadoes-The Whole She-bang

Dear Readers:
Have you heard that Oklahoma keeps having earthquakes and tornadoes-simultaneously? Have you wondered, as I have, why this land-locked state is receiving not only the backhand from the nature, but the forward slap as well?
I think I may have the answer: I think it’s my fault.

While on tour, we stopped off in San Diego. One gray morning, Biceps and I walked to the beach with our hotel cup of coffee and enjoyed the ocean coming to shore.

 

Contemplation set in as to why Biceps and I chose to put down our roots in Okie-land, instead of a place such as this.

 

The ocean drew me to her and soon the cuffs of my pants were wet. Oklahoma and its dirty lakes came to mind. I tried to reassure myself with the choice of our hometown.

 

I made the comment that at least in Oklahoma we only have to worry about tornadoes while these San Diego-ans have to worry about hurricanes and earthquakes.
So, I think someone is setting the record straight for me that we are not exempt from another form of natural disasters.

 

Therefore, I believe it is my fault. I am so sorry to anyone that might be reading this that lives in Oklahoma. I am so sorry, Oklahoma as a state.
Love-Rebekah

The Chicken Lady

I recently wrote an article entitled, Urban Chicken Farming, for This Land Press. I met the most amazing urban chicken farmers and discovered why there seemed to be a movement to raise chickens within city limits.

This lovely lady resides in a neighborhood I could only dream of affording, and yet we are connected by a strange love of chickens. She’s named each of her little feathery friends, feeds them treats each day when she gets off work and knows their personalities.

 

She loves to hold her chickens as if they were pets. In fact, they’re so used to being handled, this little chicken lady wasn’t upset that I was all up in her biz-ness.

 

I love how the reptilian claws are attached to the feathered hen. It’s always been a dichotomy of fluffy and scaly to me.

 

According to the chicken’s owner, this is the most photogenic of the hens. I have a feeling this wasn’t the chicken’s first photo shoot…
After a couple of hours spent talking about the benefits and the superior taste of one’s own fresh eggs, along with the companionship the brood provides, it’s no wonder this chicken owner is enthusiastic about her pet of choice. She’s embraced the title of “Urban Chicken Farmer”.
Who knows-I may just be next.

Easy Dehydrated Apples

We recently acquired a free bag of red delicious apples left behind from our last tour. We are fans of gala apples and I typically use granny smith in my pies…so the red delicious really weren’t that exciting of a find. Until, my brain went into gear.

I pulled out my trusty $5 dehydrator purchased from a garage sale (Nesco American Harvest Food Dehydrator and Jerky Maker), my lemon juice, my knife and went to work.

 

First things first, I cored the apples with my handy apple corer. Simple ’nuff.

 

I sliced the apples up to be about 1/4″ thick.

 

I threw the slices in a ziplock bag filled with lemon juice and tossed them around, making sure they were thoroughly coated.

 

Next, I rinsed the lemon juice off of the slices.

 

I arranged the slices on the the dehydrator trays evenly and set the temperature to 135 degrees (which is the recommended temperature for fruits and vegetables).
I left the dehydrator on for about 4 hours, checking it each hour.

 

Once the apples were done, we ate them. Pretty much all in the same day.