Recipe Monday: Cinnamon Love Knots: 2 packages active dry yeast 1/2 cup warm water 1/2 cup warm milk 1/2 cup softened butter 1/2 cup sugar 2 eggs, beaten 1 teaspoon salt 4-5 cups all purpose flour Topping: 2 cups sugar 2 tablespoons ground cinnamon 3/4 cup melted butter In a large mixing bowl dissolve the yeast in the warm water, let stand for 5 minutes. Add milk, butter, sugar, eggs, and salt. Stir in enough flour to make a dough. Turn the dough onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, flipping once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down and divide into 3 portions, cover 2 with plastic wrap and shape one portion in 12 balls. Roll each ball into a 8 inch rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot, tuck and pinch peat with remaining dough. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 12-14 minutes or until golden brown.

Next months newsletter is going to be 🔥🔥🔥🔥 thanks to @Jacob (Organix Farms) and his awesome tips from the trenches contribution! Thank you again for contributing!!

Someone asked about a coupon code for the nostr folks and they’re absolutely right. If you use coupon code ‘nostr’ (without quotation) at checkout you can get 10% off your order! Happy planting nostr!

Rooted in American soil, grounded in sovereignty.

If you’re in the northern region of the United States. Now is a good time to turn your garden soil in preparation for spring!

Recipe Monday: Scalloped Potatoes And Carrots: 2-1/2 pounds potatoes, sliced and peeled 5 medium carrots cut into 1/4-inch slices 1-1/2 cups sliced onions 2 cups boiling water Cheese Sauce: 3 tablespoons butter 2 tablespoons all purpose flour 1 teaspoon salt 1/8 teaspoon pepper 1-1/2 cups milk 1-1/2 cups shredded cheddar cheese. divided In a large dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat then cover and cook for 10 minutes. In a separate saucepan, melt butter. Remove from heat then stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat and stir until cheese is melted. Drain the vegetables, then layer half in a greased 13-in. x 9-in baking dish, Top with half of the cheese sauce. Repeat layers. Sprinkle remaining cheese. Cover and bake at 375 degrees for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

Recipe Monday: Herbed Chicken and Shrimp: 1 teaspoon salt 1 teaspoon pepper 1 broiler/fryer chicken, cut up and skinned removed 1/4 cup butter 1 large onion, chopped 1 can of tomato sauce 1/2 cup white wine or chicken broth 1 garlic clove minced 1 teaspoon dried basil 1 pound uncooked medium shrimp, peeled and devined Combine salt and pepper, rub over the the chicken pieces. In a skillet, brown on all sides in butter. Transfer to an ungreased slow cooker. In a separate bowl, combine tomato sauce, wine or broth, garlic and basil. Pour over the chicken, then cook on low for 4-5 hours or until chicken juices run clear. Add the shrimp and mix well. Cover and cook on high for 20-30 minutes or until shrimp turns pink.

Happy New Year Nostr!

The northern regions will understand.

Super pumped this week! Our amethyst & obsidian bracelet (wife took the obsidian bracelet the second she knew what the package was) from @Helen Yrmom came as well as the SN collection 1/4 zip from proofofink.com LFG.

Recipe Monday: Ham and Potato Scallop: 1 fully cooked ham slice, cut 1/2 inch thick (about 1 pound) 5 cups thinly sliced parsed potatoes 1 10 1/2-ounce can condensed cream of mushroom soup 1/4 cup milk 1/2 cup chopped green pepper Dash pepper 2 tablespoons butter Cut ham into serving or bite sized pieces. Place half the potatoes in greased 2 quart casserole pan. Cover with ham pieces. Place remaining potatoes atop. Combine soup, milk, onion, green pepper, and pepper; pour over potatoes. Dot with butter. Cover and bake in moderate oven (350 Degrees) for 1 hour. Remove cover; bake 45 minutes longer or until potatoes are done. Trim with snipped parsley.

Spent the morning getting the grow guides updated and added in the new seed types. These should all be fully downloadable and include sowing, growing, harvesting, and seed saving techniques! As well as common pests to look out for!