Donal and Me (Part 3 of Julie and Julia)

As described in my post: Working-Mom Problem No.1: Feeding the Hoard this winter I have decided to work through my hoard of cookbooks in an attempt to find new family recipes that I can cook quickly in the evenings that are both delicious and nutritious.

One thing is very clear – the Donal Skehan of 2011’s Kitchen Hero and the Cathy Clarke of 2015 live very different lives. Donal’s book which hopes to bring the cooking back home is not for a family feeder like me, it’s for the people who are hoping to bring the party back home. He has many hip little recipes for nibbles, quaint twists on lunch bites, but I had to combine at least 3 of his suggestions to make an actual meal that would fill an adult from dinner to breakfast the next day – there will be no midnight feasts on my watch.

vodka penne

The first one I took a swing at was the Vodka Penne, and it was delicious. On the negative side there was the unpleasant moment where the vodka was being burnt off and my kitchen smelt like a junior disco, and I had to add chicken because there was no meat, but on the positive side the toddler could feed himself and the adults were very curious as to what the heck I was serving them for dinner, which prompted them to wander into the kitchen which allowed me to assign them tasks, so even that alone gets an extra bonus point. It was a good meal that tasted very nice the next day for lunch and will definitely go into my family favourites list.

I’d give this a score of 8/10.

fish cake

But that was the only ‘meal’ I could find, so I started to combine others. I tried the Zingy Thai Fishcakes with Sofies’s Squashed Potatoes, and my own recipe for Mediterranean vegetables. The potatoes were fine, nothing to write home about, but grand. I added pine nuts to give them a bit of texture. The fish cakes were a whole different ball game – these were a disaster. I could not get them to stick together – I think I should have used two eggs maybe? So I ended up with fish lumps on day 1, and then what looked like minced fish on day 2. A disaster.

lemon spuds

 

My Kitchen Essentials

 

I recently wrote a brief piece on the things to think about if you are planning on building or renovating a kitchen for the lovely people of  McMullin Design and this got me thinking about that things I actually use in my kitchen.

 

There are certain things I couldn’t do without and that I use so regularly they usually live on the counter top rather than in a cupboard, here is a list of a few of these things:

Cast Iron Skillet

VO45Rosti2
My skillet lives on the cooker, it never gets put away. I have had it for years and have seasoned it several times so it is still as good as new. It is my go to pan for crisply fried eggs, a well seared steak or duck breast. I love that this pan can go in to the oven, it is great for frittata and tarte tatin, however I have on a few occasions scalded my hand by forgetting that metal handles are very hot when they come out of the oven.

Microplane
I once dedicated a whole post to my microplane so great is my love for this simple item. I use it to grate chilled butter and lard for pastry, zesting citrus fruit, and grating everything from cheese to garlic.

Silcom Pastry Brush
All I will say about this is that you will appreciate never having to remove an errant bristle from the top of a beautifully egg washed pie every again.

Digital Scales

Credit: Victoria Owens

I was old school in my choice of scales before I was gifted my digital scales and I have to say I don’t think I would go back, I much prefer the precision of this to spending five minutes trying to figure out exactly where the dial is pointing on an old fashioned weighing scales.

 
Cup Measures

VO37Spanakopita1
I love the ease of using cup measures, there is something deeply satisfying about plunging a cup measure in to a bag of flour and then levelling the top with a knife, it makes me feel like a proper baker.

 
Measuring Spoons
I have excellent spoon measures and the best thing about them is that they are more pointed than rounded so the teaspoon actually fits in to even the narrowest of spice jars, this may seem like a small thing but not being able to easily get a teaspoon of cumin out of a Sharwood’s jar was a definite source of frustration for me.

 
A Wooden Spoon and a Balloon Whisk

VO43gougeres3
It is old fashioned, scorched and stained but I love my wooden spoon. Back in the days when I couldn’t afford an electric mixer I managed to make many elaborate deserts and cakes with just a balloon whisk and my wooden spoon although I did once lose a spoon and a plastic bowl to a particularly solid piece of butter, somehow in my attempt to soften the butter I put the spoon through the bottom of the bowl snapping the handle as it went. The balloon whisk I use for sauces, custards and on days when I feel in the need of a workout I still use it to whisk egg whites

 

Sugar thermometer

V)59donuts3
I never knew I need this so much until my Mum bought it for me, my chips have never been crisper and I have used it for everything from donuts to rosehip jelly to orange curd to jam.

These are just a few of my kitchen essentials, what one thing can’t you cook without?

Hen Party Cupcake Decoration

Hen Party Cupcake Decoration
Hen Party Cupcake Decoration

Topic: cupcakes, decoration, hen, bachelorette, party

I recently volunteered to provide cupcakes for a hen party. Now, it would have been possible to show up with a few butterfly buns, as my baking ability is not internationally renowned and the expectations were not high. But it was the hen party of my future sister-in-law and I thought it would be nice to put in a little effort and see if I could make something special.

Making the cupcakes was no problem. I cracked the spine on my favourite cookbook for alcoholic cupcakes and with a few modifications created Southern Comfort & Coke, Pina Colada, Margarita and White Maria cupcakes.

It can be sometimes tricky to get 40 women to eat cupcakes, especially if they are thinking of having to squeeze into their frock for the wedding which was only a few weeks away. I have found that the more appetising and interesting the cupcakes look, the more chance that they will be eaten. To help me with this I recruited Jean from Pretty Tasty Bakes to give me a tutorial on cupcake decoration.

The first thing Jean did was put a cupcake case in front of me. {Well, that’s a lie, the first thing she did was come into the house, unpack a suitcase worth of equipment and have a cuppa before getting started. But the first thing she did right after that was to put the cupcake case before me} so that I would keep scale in mind. There is no point making something with lots of detail that people either can’t see or that won’t fit on the top of the cupcake. Scale is very important.

I had trawled through Pinterest and picked out a few designs that I liked and saved them to a board. Jean reviewed this so that we were both on the same page. We started with the simplest design: black and pink hen party regulars.

 

Cocktail Cupcake: Pina Colada
Cocktail Cupcake: Pina Colada

Required

  • Cutting/chopping board on which to work
  • Rolling pin
  • Circular cookie cutter
  • Craft knife
  • Gem mould if available
  • Letter stamp impressions
  • Non-toxic shimmer dust

Method

  1. To make the black base: Take a blob of black icing, tease until warm and flexible, and roll it smooth, on a cutting board to protect your table, with a rolling pin. Black icing is one of the few colours that should be bought premade, because of the amount of dye it takes to colour white icing to make it black, as opposed to grey (red is another one of these, it takes bottles to move it from being pink to being scarlet). Then take a circular cookie cutter about the size of the cupcake case you are using and cut out enough circles to place on top of each cupcake. Put these aside to dry and harden.
  2. To make the learner signs take a blob of white icing, tease and roll out. From this cut the white square for the L sign. Use a ruler or guide to ensure these are square. Place to one side to dry. Next take a blob of pink, tease and roll out. Use a craft knife to cut out the letter L (being careful of scale). Place to the side to dry.
  3. To make the rings, take a blob of white and roll between your hands to make a worm shape. Once the worm has started to take shape, put the roll on the board and using one finger only roll until a thin long snake is made. Using only one finger will help to keep the width of the snake consistent. Once the correct diameter has been reached, cut and make a circle from it. Place to one side to harden. To make the gem, Jean had a handy gem mould which we used. However, if you did not have this, using a craft knife, impress edges onto a small ball of white icing, until it has a cut diamond appearance. Dust with shimmer dust to give gleam. Place to one side to harden
  4. To make the flags, take a blob of pink icing, tease and roll. Use a craft knife to cut out the flag shape. Use letter stamps to impress message onto the icing. Use toothpick to decorate the edge of the flag with small dots. Dust with shimmer dust to give gleam.
  5. Once the cupcakes are ready to decorate, stack pieces on top of one another, holding in place with non-toxic baking glue.

Some little tips:

How to get lots of different colours without spending a fortune?

There is no need to buy lots of different coloured icing to get different colours, instead buy small bottles of food colouring and a large block of white icing. Add a very small, tiny, miniscule drop of colouring to a blob of white icing. Mix this in by pulling apart and resticking the icing together (as you would to warm up bluetack) until the colour is uniform. This will work for ever colour except dark ones such as red, black, purple, for those colours you will need to buy the pre-dyed icing.

What to do if the icing gets too sticky?

Add some icing sugar, this will dry up some of the moisture.

Leaving it to dry:

It is best to leave your decorations harden overnight, in a cool dark space if possible. I find the oven an excellent place to do this, plus it gives me the perfect excuse to order pizza!

Hen Party Cupcake Decoration
Hen Party Cupcake Decoration

Cookbook Review: Alcoholic Cupcakes from Cookie Girl’s Eat Me

Eat Me Cookbook

 

Topic: Cupcake, Alcoholic, Hens, Bachelorette, Baking, Party

 

Nothing says I have come to party, but in a controlled safety-switch-on sort of way, like an alcoholic cupcake. They are perfect for hens/bachelorettes, birthdays, afternoon tea; events of any sort really, where there will be plenty of alcohol on hand but possibly not much soakage. These cupcakes are a way of slipping in a little safety net for those who can’t drink like a hobo at Christmas, but like to think that they can. They work well at the start of the festivities when people are sipping the classy wine, heels and hair intact, discussing political events in a sophisticated way. They are less effective if the flip-flops are on, makeup askew and the words ‘And Another Thing’ have been uttered more than once. At that stage, just start laying tarpaulin.

 

However, alcohol in food is a delicate balancing act (excluding jelly-shots which I categorise as solidified alcohol rather than a food product). Unlike a liquid which races through your mouth and is only on your palette for seconds, food is chewed and swirled around your mouth for a few minutes. So something that is delicious as a drink can be overpowering as a food no matter how much you like the flavour. If these cupcakes are to succeed you must remember one simple rule; food is not the medium through which to consume alcohol; if you want to get drunk I suggest stop eating and start drinking. Do not be tempted to add extra shots into recipes to get everyone drunk. The result tastes so disgusting it is inedible which makes the action self-defeating,

 

My favourite recipes are some I have modified from Cookie Girl’s Eat Me cookbook. For those that don’t know Cookie Girl is a lady otherwise known as Xanthe Milton. Ms Milton got into baking professionally while taking a break from acting. She began selling baked goods to West London office workers, before setting up a stall in the Portobello Market, and then going on to supply Selfridges nationwide.

 

In her Eat Me cookbook she has 4 alcoholic recipes – Jack Daniels, Kahula White Russian, Malibu Pina Colada and Margarita. Myself and the Cookie Girl have different tastes in alcohol, so rather than going out and buying an expensive bottle of liquor only to use a few tablespoons, I instead modified her recipes in order to use alcohol I did have in my house. The results work very well so long as you substitute similar flavours. So for instance, I don’t have Jack Daniels but I do like the occasional Southern Comfort and coke, so I exchanged shots of Jack for Sunny C. I don’t have Kahula, but I do have Tia Maria, this exchange works quiet well.

 

However, sometimes exchanges are not possible. Nothing tastes like tequila. It is unique. However, it would be a shame to have to fork out about €40 for a bottle only to use 2 tablespoons, so instead bring a flask down to your local pub and buy two shots for closer to €5. The barman might give you a funny look, and the bar flies might think that you are more pissed than they are, but really, if it means the success or failure of your cupcakes do you really care about their opinions?

 

Another tip is to be careful of the decoration that you propose to use. Most of Cookie Girl’s recipes rely on the action of both the cupcake and the icing together to make the flavour, so if you plan to use rolled icing or some other decoration, make sure you have a strategy to add it on top of the flavoured icing in the recipes. I find that little cocktail umbrellas are a great way to decorate these cupcakes, because nothing says sophisticated fun like a little umbrella.

 

However, if you have all the ingredients that she calls for, these are simple recipes that are easy to follow and have great results.

 

Guest Blog: Maire Brophy with Vegan Afternoon Tea

Afternoon tea is a delightful way to add a touch of class to any party. We are big fans of it here at A Home Made By Committee and it is something that we have discussed previously in our coverage of Galentines Day. However, the task of hosting such an event is made a little more difficult if your guest of honour has strict dietary requirements, such as being vegan. Some creativity and inventiveness is required to fulfill these requirements without losing the look and feel of a traditional Afternoon Tea. Here is how Maire rose to the challenge …..

 

As a special celebration for a vegan friend of mine, I decided to make us some afternoon tea.

 

Menu

Finger sandwiches with hummus, rocket and red onion

*

Bruschetta

Basil and plum tomatoes

Roasted red peppers and avocado

*

Raspberry scones with coconut cream and jam

*

Pinwheel cookies and chocolate brownies

*

Tea and Prosecco

 

 

Vegan Finger Sandwiches and Bruschetta

As a baker I knew there was plenty of recipes that would work. The hardest thing, as it happens, was to find the fillings for some lovely finger sandwiches. I think these ones are much superior to the traditional cucumber sambos. Make these just before serving.

Vegan Brushetta

  1. Spread hummus on to two slices of fresh white bread, add leaves of rocket and thin slices of red onion. Cut the crusts off and cut into finger sandwich sizes
  2.  Get some fresh, Italian bread, or some other crusty bread, cut into bite size servings (we’re being civilised here remember). Toast lightly.
  3.  In a bowl mix diced fresh tomatoes with some finely chopped red onion, finely chopped fresh basil, a couple of tablespoons of olive oil, a pinch of salt and half a teaspoon of sugar. Spread this on half of your toasted bread, and heat briefly under the grill.
  4.   Chop some avocado into small cubes, mix with roasted peppers and add some olive oil and a pinch of salt. Spread on to the other half of your toasted bread and grill briefly. Serve warm.

 

Raspberry Scones

My usual scone recipe is egg-free anyway, so this was just a matter of substituting the regular milk to soy milk

scone Collage

Ingredients

  • 450g self-raising flour
  • 120g dairy-free margarine (stork or similar)
  • 100g sugar
  • 300ml soya milk
  • small punnet of fresh raspberries, washed

 

Method

  1. Preheat your oven to 180C
  2. Rub the marg and flour together, or just use a mixer… I used a mixer. Stick it on for a bit and check that the flour and marg are evenly mixed together – and there aren’t any large lumps. Then add your sugar and mix again.
  3. Next add the soy milk and mix. When the mixture is uniform, you can add the raspberries. The raspberries are fragile and will break as you mix. If you want large raspberry pieces, don’t mix for too long.
  4. Flour a clean work-surface and put your mix on it. Knead the mixture gently until it forms a smooth dough, this should only take a minute or two. The fresh raspberries will make your mixture wetter so you might need to use a bit of extra flour at this point.
  5. Flatten it out to about 1 or 2 cm thick and use a glass or cutter to cut out the size you want.
  6. Put your scones on floured baking trays and bake for about 15 minutes – until they’re turning a little golden on top. The cooking time will depend on how big your scones are. Larger scones will take a little longer
  7. This mix makes 10-12 medium to large scones. Cool on a wire rack.
  8. And then have at least one just to check that they’re ok, and not because you want to have greedy scoffingtons.

 

 

Pinwheel cookies

vegan pinwheel cookies

Ingredients

  • 275g plain flour
  • 200g dairy free margarine (stork or similar) room temperature
  • 125g caster sugar
  • 1 tablespoon cocoa powder

 

Method

  1. Preheat the oven to 190C and grease some flat baking trays.
  2.  Cream the butter and sugar together – again I just through them in the mixer. It helps if you leave the margarine out for a few hours before using it. Add in the flour and mix into a manageable dough.
  3.  Divide the mixture roughly in half and add the cocoa powder to one have.
  4.  Roll out each mixture between two sheets of greaseproof paper or parchment. Try to make them roughly the same size. When done place one on top of the other. Trim the edges to make a rectangle (trimmings also make delicious cookies), roll it up ala a swiss roll and then put it in the fridge for half an hour or so.
  5.  When it’s had a chance to chill and harden a little bit, take it out and slice it to give you the pinwheel cookie shape. Place on the greased trays and bake for 10-12 minutes.
  6.  When out of the oven leave to cool on the trays for a few minutes before transferring to a wire rack.

 

 Vegan brownies

These are very good, although they do lack the chewy edges you get from usual brownies. The original recipe called for 250ml of oil, although I saw a suggestion that you could lower the amount oil by using apple sauce or chocolate pudding. I found vegan chocolate pudding in my local supermarket, and so replace 100ml of oil with two chocolate puddings.

 

Ingredients

  • 250g self-raising flour
  • 350g brown sugar
  • 65g cocoa powder
  • pinch salt
  • 250ml water
  • 150ml vegetable oil
  • 2 vegan chocolate puddings (or just use 250ml oil)

 

Method

  1. Preheat the oven to 180C and line a rectangular baking tin with parchment
  2. Mix all the dry ingredient together and then add the wet ingredients and mix until everything is combined.
  3. Pour into your tray and bake for 20 – 25 minutes, until the top is no longer shiny. Allow it to cool in the try before cutting it into squares.

 

Obviously taste one… quality control you know.

You might have to have a second one, just to be sure.

 

Vegan Tea

Make sure you scald the pot first (that’s not especially for vegans, that’s just being a civilised human being!)

Use soya or almond milk instead of cow’s milk

 

Vegan Prosecco

Just use regular prosecco…. add some fruit, because you know, 5 a day and all that.

 

 

 

End results:Scoffingtons!

vegan tea the end

Galentine’s Day: Beginners guide to throwing an Afternoon Tea party

C28. GD 3

Inspired by Leslie from Parks and Recreation, this bespoke day is an annual celebration of your female friendships, which is supposed to take place the day before Valentine’s Day. However, I think such a wonderful idea should not be limited by calendar dates, but instead be allowed run free throughout the year, to land of any day of your choosing. The day of my choosing was last weekend, when I threw an afternoon tea-party for six of my very favourite gal pals.

 

Now, it’s all very well to decide to throw afternoon tea, but as the date drew closer and the realisation dawned on me that not only would I have to feed these people without giving them food poisoning (I and my husband have built up a digestional resistance to my cooking but I worry when I have to inflict it on the innocent) but they would also be in my permanently-partially-decorated home, free to roam and open doors and drawers at will. This required a strategy.

 

Food:

First thing was the menu. I need something that I could easily prepare, would earn me a shot at the domestic goddess title, without actually requiring too much effort. The golden rule from Ms Delia Smith is that you should buy something and make something, so I decided on:

  • Three types of sandwich cut into triangles

These are easy, make as normal, cut into triangles held together with toothpick, arrange nicely on display stand

  • Scones with jam, cream and butter

For the scones you could make from scratch, but I bought a ready-mixed Odlum QuickMix packet and added what was needed. My special touch was using my heart shaped scone cutters to make heart shaped scones – so cute. Jam, cream and butter I just served in cute little dishes

  • Croissants

Bought a Bake-it-fresh JusRol pack, rolled and popped in the oven

  • Brioche

This I just bought in a packet from Tescos. Took from packet and placed artistically on plate, job done.

  • Brownies with cream and strawberries for dessert

I bought a ready-mixed packet and once I had cooked them, I simply arranged on a pretty plate

  • Tea
  • Champagne with strawberry icecubes

C28. GD 2

 

 

Getting Ready. The Timeline:

 

Three or Four Days before G-Day

  • I cleaned the house top to bottom. I scrubbed bathrooms, hovered, cleaned and put away clothes, emptied bins: the works. I gave it the full mother-in-law-about-to-visit treatment.
  • I also did the shopping, and got in all the supplies that I needed.

 

Night before G-Day

  • Cleaned again, but this time it only needed a light spruce, the heavy work having been already completed.
  • Made heart-shaped strawberry ice-cubes, by dicing strawberries into a heart-shaped ice-cube tray.
  • Picked out and tried on clothes for tomorrow – when you are in a rush it is not the time to discover your skinny jeans no longer fit.
  • Make sure you have enough display plates and stands for the amount of food you will be serving, and that you have enough delph and cutlery for all the courses, and all your guests.

 

G-day morning;

  • Up out of the bed at 7am.
  • Set alarm to 12pm, two hours before arrival time of 2pm.
  • I started cooking at 8am by turning on the oven to preheat.
  • I checked all the cooking instructions, and the first things made were the scones as they took the longest to cook.
  • While they were cooking I made the sandwiches.
  • Once the scones were done, I put them on the cooling rack and started the croissants: they were rolled and put in the oven.
  • While they were cooking I set the table and laid out the brioche and sandwiches.
  • Once the croissants were ready they went onto the cooling rack and the brownies were next.
  • As the brownies cooked, I finished laying the table.
  • Then I cleaned dishes and started to clean the kitchen when alarm went off – 2 hours to go. I decided to finish cleaning the kitchen, which took a half hour, before going and getting washed and dressed myself.

Point to note: It is always better to be dressed long before guests arrive, in case somebody arrives early. You can always get an early bird to help you with the set-up, you cannot invite them to help you apply your makeup. And you certainly don’t want to run over time and have all your guests arrive when you are only half dressed.

  • Once dressed, I laid out the scones and croissants on the table, and put the brownies to one side for later.
  • I cleaned dishes again (because I did not want the dishwasher whirling away while we were eating), and was just pouring a glass of champagne when bing-bong, the doorbell rang to signal the arrival of the first guests.

 

C28. GD 1

Define Self-Sufficiency

define self-sufficiency

We were recently followed by a blog called the Self-Sufficient Snail, and it got me thinking about self-sufficiency and what it means to me.

 

Like DeValera I consider self-sufficiency to be an admiral goal and something everyone should strive for. Now please do not misinterpret this statement. I am a happy and active member of the twenty-first century. I do not have survivalist tendencies; there is not a steel press in my kitchen ready for Armageddon with canned foods and long life expiry dates, I am not hoarding shot-guns to stave off a zombie attack and I am not secretly building a bunker that can withstand a nuclear attack. I more mean that I identify myself as a fiercely independent person, who relies on their own means and abilities and feels very controlled when others try to do for me what I am capable of doing for myself.

 

I think it is partly to do with the way I was raised. On the rare occasion that my Grandma or her sisters would read us a bedtime story, the plot usually developed an unusual subtext.

and the fairy princess met her prince, who was equal to her in every way; just as pretty and clever and ambitious. And after an appropriate amount of time dating, the two moved into a beautiful castle, which both their names were on the deeds of because no marriage vows were to be taken until they were sure they could live happily together (divorce not being an option in those days). And although the prince was fabulously wealthy and happy to provide for the princess, the fairy princess kept up her little job and had her own bank account and contributed equally to the household. Then one day the prince asked her to marry him and be his queen and having already established equality in the relationship she agreed and they lived happily ever after.

Most of it floated over the heads of me and my sisters as we drifted off to sleep thinking of all the pretty dresses the fairy princess must have, but these were not intended as fairy stories but cautionary tales from hard working women of the inner city who, although for the most part had very happy relationships themselves, had witnessed up close the devastating effect poisonous and abusive relationships could have on women who had no means to escape. They were not going to fall into the trap, and they were determined to do all they could to ensure the future generations of their line did not either.

 

Although much of their dating advice was largely ignored until we became teenagers, it instilled in us a determination to provide for ourselves, which was backed up by an expectation from our family that we would provide for ourselves. Although that is not to say we were cast adrift at 18. We were told when we got to college that we better get a job or else we wouldn’t have any money for new clothes or going out, and so we all got part time jobs. But in actual fact, I know I was bought coats and boots and jeans and slipped the odd £20 for a special night out, I was certainly not out there on my own as generations before me would have been at that age, but the principle remained strong; if I wanted something I went and got it myself.

 

It is that principle which I hope I still bring to my life today. Life is expensive and I have discovered I have costly tastes and aspirations, which I have to be creative to obtain. My wedding invitations are an example: is making the invitations yourself the cheapest way? No, sending out a Facebook invite or email from somewhere with free Wi-Fi is the cheapest way because it doesn’t cost you a penny, but I was certainly able to make much higher quality invites than I would have been able to purchase. So it’s not that I saved money, it’s that I brought my skills to the table and was therefore able to spend my money much more wisely.

 

The same stands for organic food, am I able to totter down to the supermarket and fill my basket to the brim with organic food? Well, yes, maybe, but I won’t be able to pay for them at the checkout. I am however able to get organic hens and feed them organically, I am able to plant seeds and wait for my crops to grow, and then I am able to take the money I save in these areas and buy better quality meats.

 

This for me is a form of self-sufficiency. Am I self-sufficient the way DeValera would have liked? No. If war came tomorrow could we survive on what food we make in the house? Absolutely not. But does that mean that I am not self-sufficient in the current context, in the environment of our present? I don’t believe that self-sufficiency necessarily means I must follow an isolationist policy. I know what I want, and I know how and where to get it. Yes, I strive to stand on my own two feet, but I also take advantage of all the tools at my disposal. It is not possible for me to interact with society in a normal and happy way if I try and run a farm in the middle of a suburban housing estate, but by doing the little bits that I can do (GIY, crafts and earning money) and taking advantage of all the tools at my disposal (a huge supermarket, quality butchers and craft suppliers), I can achieve roughly the same as what would have been the output of that farm, except I also get happy neighbours, less trouble with animal welfare and branded Kimberly biscuits, a reward in anyone’s book.

 

So GIYers and Home Crafters – what are your thoughts on self-sufficiency? Are you striving to grow and make all the food and clothing required by your family from your home as the Pioneer Women would have done before us? Or are do you feel your achievements are not compromised by nipping down to Tesco’s during the hungry patch?