Our ultimate goal is to become self-sufficient, to incorporate the principles of simple living, clean eating and zero waste into one happy lifestyle.
We are currently living on 1 acre down a dusty desert road that is surrounding by beautiful horizons of mountains and canyons. Our new acre plot is full of wonderful challenges. As city implants, we know little about country dwelling and even less about desert living.
Every weekend we work on countless projects. We moved to our current house with a bed, two tables, 4 kitchen chairs, 2 bookshelves, and a dresser (that is slotted for a specific upcycling project). We did this because we want to build our own furniture. We did agree that building a couch was outside of our current ability level, so we allowed for a couch purchase, but we are left to our own craftiness for the rest. To date, we have only managed to partially complete a table (I ran out of finish last night, but it is so close!).
Progress is slow. Along with needing to complete these projects, we need to learn how to make our own plans and do new things. We’ve never built furniture, sewn our own curtains, had a successful garden, or even cared for such a large piece of land. Everything we do is a learning process. We are quickly learning that every day doesn’t end with a finished project. In fact, every weekend doesn’t always end with a finished project. It can be slow moving. This weekend just happens to be one of those slow moving ones. We’ve run out of materials, the weather is turning wet, and we are turning to more familiar indoor adventures.
Rather than running outside to complete my tumbling composters (which are almost complete!), I am staying warm inside. I’m starting out our day with the fresh aromas of home baked bread while testing out a few much anticipated bread recipes.
Simple living isn’t always about what you are working on. It is about how you settle yourself and enjoy life. Today, we are keeping our efforts indoors and appreciating the tranquility and simplicity that we call home.
Clean Eating English Muffin Bread
This comes to me from an unknown source. It has been scribbled on a sloppy piece of paper in my recipe binder. The texture and flavor so closely reflect that of an English Muffin, I can’t help but consider making it every morning! I know there is 1/2 t. of sugar in this recipe, which doesn’t exactly make it clean; however, it could be substituted to better suite your diet needs.
3 cups white flour
1 T. yeast
1/8 t. baking powder
1 cup milk
¼ cup water
½ T. sugar
½ t. salt
- Grease the base and sides of a baking pan. Sprinkle with cornmeal and shake to dust over butter. Set aside. Preheat oven to 400 degrees.
- In a medium mixing bowl, combine about half of the flour with the yeast and baking soda.
- In a saucepan, heat the milk, water, sugar, and salt. (I heated to 110-120 degrees.)
- Add the warmed ingredients to the dry ingredients and mix until combined. Slowly add the remaining ingredients and stir through.
- Place the dough in the greased baking pan and sprinkle with more cornmeal. Cover with a towel and allow to rise until double in size.
- Bake at 400 degrees for 25-30 minutes. Cool bread on rack out of pan.