I just wanted to tell you again how much you have improved my life over the last few months. I suffer from major depression and anxiety. The doctor could not believe the huge change in me since the last time she had seen me. I told her it was the homesteading channel that I found. I told her about you and the amazing job you do with your family, cooking, animal, and gardening. I will never be able to do all the things you do at my age, but you have inspired me to do what I can. So thank you again so much for sharing with all of us.
Hi Chelsea....in addition to reaching 100,000 subscribers, I would also like to congratulate you for reaching ONE MILLION VIEWS on your pantry tour video... another great achievement! Best wishes for your channel's continued success.
I enjoyed this video so much. At the age of 73 still learning something new every day. 😍 Thank you Sweet Heart, and love your sweet Spirit. God is Sooo Good !!! 🙌🏻🙌🏻✝️💟
@Little Mountain Ranch I don't see it.... Am I missing the ham brine recipe? Quite possible with these old eyes of mine. I really enjoyed this episode, thank you for sharing your way of life!
I wish you wore a Fitbit so we could so how many steps in a day. I wish I had a tenth of your energy. You deserve a long nap after lunch. Your bread was beautiful. You make everything look so easy and I learn something new with every video.
I hope the Food Channel discovers you and offers you a show. I feel like you definitely represent a mass population of viewers in todays world. I also feel like viewers are trending towards "relatable" content such as your channel. I much prefer to watch youtube channels vs. traditional TV. I can't wait to see what the future holds for you!
You need to get a Fitbit and just see how many steps you walk in a day😜I bet it’s over 10,000!!!!! The food and breads looked amazing. Can’t wait til next one ❤️
Just wondering...did you EVER think you would be so AMAZING at this youtube stuff??? You have grown into this organically and I'm so proud of how wonderful your videos are!!!
Hi im currently under going treatment for stage 3 breast cancer and finding enjoyment watching all your videos im from the uk and scollop pototoes to me is battered ones cut your potatoes the same and then cover them in a thick layer of batter then fry them in lard so yummy sprinkle with salt and a malt vinger and either dipped in ketchup or a thick curry sauce 😋 love from the uk 🇬🇧 xx
I am so glad Jessica of 3 Rivers homestead introduced me to you. I'm looking forward to the upcoming cookbook. You are amazing & make everything look so easy. As a 'baby boomer', I am learning so many things I can apply to my miniature homestead. Love your upbeat presentation. Thank you
Love hearing your kids in the background, just a normal household. Thanks for the cinnamon buns, I was just talking about them at work this week. Now I really have to make some.
My family has been blessed to have had a sourdough starter that has been handed down from my great great granfather who lived in the mid to late1800's. He would be in the Utah Rocky Mountains tending sheep during the summer. He would make this bread for he and his boys during the lambing season. Every time I use sourdough, I think of how beautiful and peaceful the mountain would have been.
This was so much fun watching you. I’m 83, raised 4 kids and worked a job. Loved cooking, housework ect. For a short period we had animals. Love your lifestyle. Wishing you the best.
I’m not surprised about how many views you have Chelsea. 💞 You are very much just yourself! People can relate to you easily. No fake homesteading like others!
I love the sounds of your family gathering around the dinner table. That's one of the things I miss most of being an empty nester. Thanks for sharing your kitchen and family with us.
My stomach doesn't like sourdough but it looked amazing. This was a really great cooking video Chelsea, I really enjoyed watching your day of cooking unfold. x
Yes good advice, my starter gave me a nice explosion this morning, but she is active and alive. Yay!! Sourdough bread to be made on Sunday. Starter is even forgiving if you miss one days feed. Thank you for sharing this video!
We had scalloped potatoes and ham for supper last night. I had baked a large ham a few weeks ago. I put the leftover in the freeze. I pulled some out, cut it into chunks and mixed it in with the potatoes and baked them that way. It was delicious. There was none left over. ( It was a full 9x13 pan ) Where I am from if you have cheese in/on your scalloped potatoes we call them au gratin potatoes.
Great cooking I really enjoyed your surprise visit of your husband. Maybe you can get him more to come on and some of the videos while you’re doing some of the cooking. He looks like he enjoys helping you with the cooking. Ask Dan to come in and help out.
Hi😊❤ Die kleinen Ferkel sind sooo süüüüüüüß 😊 Dankeschön...für die tollen Erklärungen und das genaue Zeigen...vom Brotbacken❤❤ Den Kartoffelauflauf ..hab ich..heute Abend noch ausprobiert 😅😂....soooo lecker😅❤❤❤ Toll wie liebevoll Ihr miteinander umgeht ❤❤❤❤ Lg.Manu 🙋♀️🇦🇹
I need to see if I can find my other Tupperware chopper, that's what I use to chop onions. You quarter the onion, put it in the chopper, pull the handle a few times and it's done. The more you pull the handle, the finer the onions are chopped. You can use the chopper for anything. Hopefully I can find the extra one I have and can get it sent out soon. I love watching your videos, you have given me a lot of ideas for meals
I found it interesting that u made ham, and scalloped potatoes. We make scalloped ham and potatoes - to use up ham we have not eaten! We layer it ham in between the potato/onion layers, and add white sauce just like u did with the potatoes. We have not put cheese on the top but I bet it’d be good with the ham, too! TFS.
Those potatoes look awesome! I'm going to have to try that! Where I come from in PA (so, a lot of German and Dutch influence) scalloped potatoes always have cheese layered in them, and I never saw anyone put garlic in them.
I have found using a stainless steel bowl does not affect the rise or the end result. Metal bowls also take on the temperature of their surroundings. So perhaps if your house is on the cooler side, the metal bowl would in turn be colder. Which definitely would affect the rise. 🤷♀️ But glass is prettier. 😄
I absolutely love sourdough bread, and I think you may have encouraged me to get back into making my own! Thank you. Also, you may know this, but for your subscribers who may not, when making white sauce, the standard ratios for butter/flour/milk are: 1T/1T/1C for thin, 2T/2T/1C for medium, and 3T/3T/1C for thick. Also, if anyone has trouble
. . . oops! If anyone has trouble with their white sauce curdling when they use raw onions, make sure to mix in at least flour when adding it to the onions/potatoes. White sauce made like above will not curdle, but if you just pour milk over potatoes sprinkled with flour and butter, it probably will curdle. it has to do with the proteins unwrapping and clumping when it hits onions! Flour mixed in prevents that. Thanks again for all the fun!
Hey 👋🏻 As often as you pull that flour in and out, consider putting some in a lovely glass canister to keep close on your counter. They come in very large sizes.
This video (like most!) made me so hungry for all the baking and cooking you did! Thank you for making me feel like I was right there with you. Love the piglets and beautiful wintery landscape~💗💚🤎💜
Yes I do that to. And scalloped potatoes is one of the ones I love and do the same. Crave it then just forget it somehow. Until Easter usually...then go on a binge. yum cinnamon buns. hugs
Hi Chelsea, your channel is one of my favorites, I am always excited when I see a new video is out and I never skip parts of your videos, because you make us feel as if we are there with you. And it is all because you are such a pleasant way of talking with us, you feel like a friend. Anyway, the other day I saw on another channel someone saying that she sticks her onion in the freezer for 15 min before chopping, so that she does not cry during cutting it. I did not try it, I am lucky not crying too much with the onions, so I would not be able to tell you if it works. But maybe you give it a go, it cannot harm. And regarding the sourdough, I usually have better luck in summer, because my house is chilly in the winter, so my sourdough is not so active. It still works, but my summer loaves are much more impressive than my winter ones. I sometimes add a tiny pinch of dry yeast in the dough, just to have a little boost. Greetings from Germany, Andra.
I am so tempted to find a bulk lot of tomatoes (the price has just come down after an all-time high of $12AUD a kilo (2.2lb)). There are just the two of us retirees but my family come and go so very much and I love to share my cooking with my kids. I go through quit a bit of tomato products and you have inspired me. I do make my own bread but I hadn't tried sour dough and thought it a very complicated process until I watched your video and I am anxious to give it a go. Your scalloped potatoes are very popular here in Australia and a lot of people have various recipes. The potato bakes (another term for the scalloped potatoes) are not made on a white sauce base, we actually use cream thinned down a little with milk and baked for about 1 1/2 hours or until the potatoes are tender. We layer potatoes and onions as you do with a small sprinkle of cheese and some garlic in each layer. Then salt and pepper and combined cream and milk to cover. I put baking paper and foil over it for the first 45 minutes to help the potatoes steam and then remove and sprinkle with cheese and finely chopped bacon and bake until bubble and crispy. I usually mix white potatoes with kumara (gold sweet potato) for a variation that my children prefer over plain potatoes. I have only recently found your channel and I have been binge watching you and love that you remind me so much of my late aunt who lived on a farm in the Riverina District of NSW. They are very happy memories of so long ago. She always had the cake tins stuffed with goodies and whipped up a sponge with the drop of a hat in her wood stove. I can smell the kitchen now.
Thank you so much for taking us through the steps one more time. I sustained an injury and have no strength in my left arm so have not been able to knead and many other things. I like that this is a screeching technique. Looking forward to making bread again. Joyful!
💚 Watched you making amazing sour dough, scalloped potatoes and ham and got a look at the beautiful big and bigger piglets!, while I was parboiling pasta and prrpping jicama, oranges and celery for our Nourishing Generations Nutrition, Fitness and Cooking clases Thurs and Fri. 💚
Chelsea you would love the manual food chopper with a pull cord just peel the onions quarter or cut smaller put inside and pull the cord and it chops it rough cut with one pull but if you want it fine cut pull the cord more i love mine no crying with this i got mine on amazon
I find the 4.5 qt (4.5 L) pyrex bowl (largest of the set) is perfect for my yeast bread. My recipe is 6 cups of flour. I've used that bowl for 1 1/2 recipe too! plenty of rise room. I'm a home baker and make upwards of 30 batches a week in the peak farmers market season. ~Jennifer
By the way gluten strands get built up during kneading but building up gluten that is too strong by over kneading the dough can lead to chewy/stretchy bread :)
For less frequent jar changes, use a rubber spatula to scrap the glass clean after feeding and using it to bake. Saves a lot of loss of starter and reduces cost.
Really enjoyed this session. I throw an icecube into the Dutch oven to create a bit of steam when I do my sourdough. Please post me one of your cinnamon scrolls ….. to Australia ! 😉
Hello from Denmark I absolutely love eating my dinner and watching your videos . In Denmark we have a something similar thing to your scallion potatoes we call it: heavy cream, potatoes I think it’s quite hard to translate. But I can ride it to you in danish and then you can Google it. the for it is? Fløde stude kartofler. It is basically the same principles and it taste absolutely delicious. Lots of hugs from Denmark.
I just love your cooking videos I'm addicted to them. Thank you so much for posting all these awesome videos im learning a ton about having a homestead
The cinnamon buns, ham, potatoes and bread look amazing. Appreciate the step by step sourdough bread recipe. I love seeing your farm animals and the piglets too. Thank you for another great video. I always look forward to them. You are an exceptional cook and baker.
![SahBabii - Viking [Official Music Video]](http://i.ytimg.com/vi/D37cL92JX0I/mqdefault.jpg)
I just wanted to tell you again how much you have improved my life over the last few months. I suffer from major depression and anxiety. The doctor could not believe the huge change in me since the last time she had seen me. I told her it was the homesteading channel that I found. I told her about you and the amazing job you do with your family, cooking, animal, and gardening. I will never be able to do all the things you do at my age, but you have inspired me to do what I can. So thank you again so much for sharing with all of us.
❤️❤️❤️ I’m so happy to hear that.
This comment touched my heart because I understand the sentiment behind it. I hope you're feeling good today, wherever you are. 😊
Hi Chelsea....in addition to reaching 100,000 subscribers, I would also like to congratulate you for reaching ONE MILLION VIEWS on your pantry tour video... another great achievement! Best wishes for your channel's continued success.
I can hardly believe that that many people wanted to see my pantry. I'm humbled.
I enjoyed this video so much. At the age of 73 still learning something new every day. 😍 Thank you Sweet Heart, and love your sweet Spirit. God is Sooo Good !!! 🙌🏻🙌🏻✝️💟
@Little Mountain Ranch I don't see it.... Am I missing the ham brine recipe? Quite possible with these old eyes of mine. I really enjoyed this episode, thank you for sharing your way of life!
As much as what you do you deserve a nap every day. I also have one if I get up early or am busy on the homestead. I just turned 70.
Wow, the amount of stuff you do in a day blows me away! And how does your kitchen not look like a disaster...ever?! 🤣
I wish you wore a Fitbit so we could so how many steps in a day. I wish I had a tenth of your energy. You deserve a long nap after lunch. Your bread was beautiful. You make everything look so easy and I learn something new with every video.
Lol!! I’ve often wondered that myself.
I hope the Food Channel discovers you and offers you a show. I feel like you definitely represent a mass population of viewers in todays world. I also feel like viewers are trending towards "relatable" content such as your channel. I much prefer to watch youtube channels vs. traditional TV. I can't wait to see what the future holds for you!
What a kind comment, thank you so much!
I get tired just watching you! You are a powerhouse.
I love how you are just like us - spilling potatoes, accidentally leaving a wood spoon, and needing a nap. ❤️
You need to get a Fitbit and just see how many steps you walk in a day😜I bet it’s over 10,000!!!!! The food and breads looked amazing. Can’t wait til next one ❤️
I have been making bread since the 1970’s…. To me every batch is a science experiment! Love baking all types of bread!
Just wondering...did you EVER think you would be so AMAZING at this youtube stuff??? You have grown into this organically and I'm so proud of how wonderful your videos are!!!
Awe, thank you so much! 💜
Sourdough bread, cinnamon buns and scalloped potatoes, oh my!!
Hi im currently under going treatment for stage 3 breast cancer and finding enjoyment watching all your videos im from the uk and scollop pototoes to me is battered ones cut your potatoes the same and then cover them in a thick layer of batter then fry them in lard so yummy sprinkle with salt and a malt vinger and either dipped in ketchup or a thick curry sauce 😋 love from the uk 🇬🇧 xx
I am so glad Jessica of 3 Rivers homestead introduced me to you. I'm looking forward to the upcoming cookbook.
You are amazing & make everything look so easy. As a 'baby boomer', I am learning so many things I can apply to my miniature homestead. Love your upbeat presentation. Thank you
Welcome!!
Love hearing your kids in the background, just a normal household. Thanks for the cinnamon buns, I was just talking about them at work this week. Now I really have to make some.
My family has been blessed to have had a sourdough starter that has been handed down from my great great granfather who lived in the mid to late1800's. He would be in the Utah Rocky Mountains tending sheep during the summer. He would make this bread for he and his boys during the lambing season. Every time I use sourdough, I think of how beautiful and peaceful the mountain would have been.
This was so much fun watching you. I’m 83, raised 4 kids and worked a job. Loved cooking, housework ect. For a short period we had animals. Love your lifestyle. Wishing you the best.
I’m not surprised about how many views you have Chelsea. 💞
You are very much just yourself! People can relate to you easily.
No fake homesteading like others!
I love the sounds of your family gathering around the dinner table. That's one of the things I miss most of being an empty nester. Thanks for sharing your kitchen and family with us.
Glad to see you got the onion goggles! They look great on you!!
I having been using the onions, garlic skins even celery ends to boil down to make broth. Good favor and freezes well.
It’s always good to see a new post!
My stomach doesn't like sourdough but it looked amazing. This was a really great cooking video Chelsea, I really enjoyed watching your day of cooking unfold. x
Yes good advice, my starter gave me a nice explosion this morning, but she is active and alive. Yay!! Sourdough bread to be made on Sunday. Starter is even forgiving if you miss one days feed. Thank you for sharing this video!
After watching that, went in the kitchen and made cinnamon rolls 🤣 The boys were very happy! 😋
Chelsea good morning, love your videos, keep them coming.
I need to watch this video of how you do your sour dough bread again. You are amazing at how you cook and bake.
Thank you for sharing 😊
We had scalloped potatoes and ham for supper last night. I had baked a large ham a few weeks ago. I put the leftover in the freeze. I pulled some out, cut it into chunks and mixed it in with the potatoes and baked them that way. It was delicious. There was none left over. ( It was a full 9x13 pan )
Where I am from if you have cheese in/on your scalloped potatoes we call them au gratin potatoes.
Great cooking I really enjoyed your surprise visit of your husband. Maybe you can get him more to come on and some of the videos while you’re doing some of the cooking. He looks like he enjoys helping you with the cooking. Ask Dan to come in and help out.
Hi😊❤
Die kleinen Ferkel sind sooo süüüüüüüß 😊
Dankeschön...für die tollen Erklärungen und das genaue Zeigen...vom Brotbacken❤❤
Den Kartoffelauflauf ..hab ich..heute Abend noch ausprobiert 😅😂....soooo lecker😅❤❤❤
Toll wie liebevoll Ihr miteinander umgeht ❤❤❤❤
Lg.Manu 🙋♀️🇦🇹
The bread! The cinnamon buns! OMG ! They look amazing!❤from Ontario
I need to see if I can find my other Tupperware chopper, that's what I use to chop onions. You quarter the onion, put it in the chopper, pull the handle a few times and it's done. The more you pull the handle, the finer the onions are chopped. You can use the chopper for anything. Hopefully I can find the extra one I have and can get it sent out soon. I love watching your videos, you have given me a lot of ideas for meals
Thank you so much for sharing this lifestyle with us and inspiring us to try new things for a healthy life
Good morning from South Georgia. Also gluten "develops". Beautiful loaf, makes me want a slice of it. Yum!!
I love you and Dan, your family, crazy… all over ❤
I love watching your videos, I find your voice so soothing. Your food always looks delicious!
I found it interesting that u made ham, and scalloped potatoes. We make scalloped ham and potatoes - to use up ham we have not eaten! We layer it ham in between the potato/onion layers, and add white sauce just like u did with the potatoes. We have not put cheese on the top but I bet it’d be good with the ham, too! TFS.
Good Morning! It is great to see you today
Good morning!
Your voice instantly soothes me ….
Those potatoes look awesome! I'm going to have to try that! Where I come from in PA (so, a lot of German and Dutch influence) scalloped potatoes always have cheese layered in them, and I never saw anyone put garlic in them.
I have found using a stainless steel bowl does not affect the rise or the end result. Metal bowls also take on the temperature of their surroundings. So perhaps if your house is on the cooler side, the metal bowl would in turn be colder. Which definitely would affect the rise. 🤷♀️ But glass is prettier. 😄
I absolutely love sourdough bread, and I think you may have encouraged me to get back into making my own! Thank you. Also, you may know this, but for your subscribers who may not, when making white sauce, the standard ratios for butter/flour/milk are: 1T/1T/1C for thin, 2T/2T/1C for medium, and 3T/3T/1C for thick. Also, if anyone has trouble
. . . oops! If anyone has trouble with their white sauce curdling when they use raw onions, make sure to mix in at least flour when adding it to the onions/potatoes. White sauce made like above will not curdle, but if you just pour milk over potatoes sprinkled with flour and butter, it probably will curdle. it has to do with the proteins unwrapping and clumping when it hits onions! Flour mixed in prevents that. Thanks again for all the fun!
I always told my kids the formula of 1T each of flour and butter and for each T of those, it’s 1/2 c milk.
Good morning from Southern California! So good to see you today. Such a great video, I learned so much! Thanks for sharing!
My mom made scalloped potatoes for my birthday every year but added chunked up ham in them before baking, great way to use up leftover ham!
Mmm! Those cinnamon rolls look soo fantasgreat!!
Thank you Chelsea
Your Sourdough Bread....fantastic and you make it easy. Thank you for sharing.
Hey 👋🏻 As often as you pull that flour in and out, consider putting some in a lovely glass canister to keep close on your counter. They come in very large sizes.
🌺🌺🌺Thanks for sharing! 🌺🌺🌺
Gosh, if I lived in your house and ate all that delicious food, would be huge. haha Love watching you in the kitchen and on your farm. So inspiring.
I wish I could smell all of your amazing foods. Everything looks amazing!! Thank you for sharing!!
You have inspired me to make some sourdough bread 🍞 thank you. I must say I absolutely enjoy your content. ❤️🙏🏼
This video (like most!) made me so hungry for all the baking and cooking you did! Thank you for making me feel like I was right there with you. Love the piglets and beautiful wintery landscape~💗💚🤎💜
Yes I do that to. And scalloped potatoes is one of the ones I love and do the same. Crave it then just forget it somehow. Until Easter usually...then go on a binge. yum cinnamon buns. hugs
Everything you fix looks so good Loved seeing the little piggys Can't wait for the sheep
Hi Chelsea, your channel is one of my favorites, I am always excited when I see a new video is out and I never skip parts of your videos, because you make us feel as if we are there with you. And it is all because you are such a pleasant way of talking with us, you feel like a friend. Anyway, the other day I saw on another channel someone saying that she sticks her onion in the freezer for 15 min before chopping, so that she does not cry during cutting it. I did not try it, I am lucky not crying too much with the onions, so I would not be able to tell you if it works. But maybe you give it a go, it cannot harm. And regarding the sourdough, I usually have better luck in summer, because my house is chilly in the winter, so my sourdough is not so active. It still works, but my summer loaves are much more impressive than my winter ones. I sometimes add a tiny pinch of dry yeast in the dough, just to have a little boost. Greetings from Germany, Andra.
I am so tempted to find a bulk lot of tomatoes (the price has just come down after an all-time high of $12AUD a kilo (2.2lb)). There are just the two of us retirees but my family come and go so very much and I love to share my cooking with my kids. I go through quit a bit of tomato products and you have inspired me. I do make my own bread but I hadn't tried sour dough and thought it a very complicated process until I watched your video and I am anxious to give it a go. Your scalloped potatoes are very popular here in Australia and a lot of people have various recipes. The potato bakes (another term for the scalloped potatoes) are not made on a white sauce base, we actually use cream thinned down a little with milk and baked for about 1 1/2 hours or until the potatoes are tender. We layer potatoes and onions as you do with a small sprinkle of cheese and some garlic in each layer. Then salt and pepper and combined cream and milk to cover. I put baking paper and foil over it for the first 45 minutes to help the potatoes steam and then remove and sprinkle with cheese and finely chopped bacon and bake until bubble and crispy. I usually mix white potatoes with kumara (gold sweet potato) for a variation that my children prefer over plain potatoes. I have only recently found your channel and I have been binge watching you and love that you remind me so much of my late aunt who lived on a farm in the Riverina District of NSW. They are very happy memories of so long ago. She always had the cake tins stuffed with goodies and whipped up a sponge with the drop of a hat in her wood stove. I can smell the kitchen now.
Thank you so much for taking us through the steps one more time. I sustained an injury and have no strength in my left arm so have not been able to knead and many other things. I like that this is a screeching technique. Looking forward to making bread again. Joyful!
The energy you have is astounding! And, all your food looks soooooo good! Nice job!! ♥️🙏🏼♥️
Wow, you just cooked all day! Looks delicious. Cheers from Australia
Great captivating vlog again! So much teaching in a wonderfully friendly manner! Thanks again! Blessings to all 🤗💜🇨🇦
💚 Watched you making amazing sour dough, scalloped potatoes and ham and got a look at the beautiful big and bigger piglets!, while I was parboiling pasta and prrpping jicama, oranges and celery for our Nourishing Generations Nutrition, Fitness and Cooking clases Thurs and Fri. 💚
Your sourdough bread, scalloped potatoes and cinnamon buns looked perfect. Yum.
It’s so good to see you today! 😊
Good morning! Great to see a new video 😊
Chelsea you would love the manual food chopper with a pull cord just peel the onions quarter or cut smaller put inside and pull the cord and it chops it rough cut with one pull but if you want it fine cut pull the cord more i love mine no crying with this i got mine on amazon
wow everything you cooked in this video looks amazing
Beautiful looking loaf of bread. The piggies are so cute running around. Tomato plants look really good. Have an awesome day.
I find the 4.5 qt (4.5 L) pyrex bowl (largest of the set) is perfect for my yeast bread. My recipe is 6 cups of flour. I've used that bowl for 1 1/2 recipe too! plenty of rise room. I'm a home baker and make upwards of 30 batches a week in the peak farmers market season. ~Jennifer
Making some starter from scratch later today thanks to your super informative video! Thanks for sharing your experience
By the way gluten strands get built up during kneading but building up gluten that is too strong by over kneading the dough can lead to chewy/stretchy bread :)
I would totally reach out to you. Try sour dough pizza crust. Thanks for the glass tip.amazing potatoes. The tomatoes…. Dan is a keeper.
Absolutely love whatching your channel 😊
“I’m so putting that in the video”. Lol. Too funny.
For less frequent jar changes, use a rubber spatula to scrap the glass clean after feeding and using it to bake. Saves a lot of loss of starter and reduces cost.
So nice to see Dan in this video.😊
Thank you I’m a visual learner apparently that really helped
Bravo Chelsea,your bread looks delicious,better than our bakeries here in France.Have a wonderful week my dear.
Really enjoyed this session. I throw an icecube into the Dutch oven to create a bit of steam when I do my sourdough. Please post me one of your cinnamon scrolls ….. to Australia ! 😉
I watch several homestead channels but I love urs overall and have learned so much from u..
I just made a bunch of food and got through all of my kitchen cleaning while watching your video. You're so motivating. Thanks!
That is awesome! 😁
I am so excited I got my dwarf tomato seeds today, you inspired mr to start some indoor tomatoes and lettuce and bunching onions
Everything looked so delicious!! It made me so hungry at 10:00 in the morning. I love watching your videos!! You are so sweet.
Another wonderful video! Thanks for such great content…💜, from New Brunswick!
Beautiful bread and cinnamon rolls, thank you for sharing!
Beautiful sourdough bread Chelsea! You really have it down. Yummy looking dinner too. 💯👍
Hello from Denmark I absolutely love eating my dinner and watching your videos . In Denmark we have a something similar thing to your scallion potatoes we call it: heavy cream, potatoes I think it’s quite hard to translate. But I can ride it to you in danish and then you can Google it. the for it is? Fløde stude kartofler. It is basically the same principles and it taste absolutely delicious. Lots of hugs from Denmark.
Now I want scallop potatoes lol. Looks delicious. Very thing looks delicious.
Oh my the sourdough looks delicious. I love sourdough. Cinnamon rolls looked great too. You make them about like I do.
Everything you made looks delicious! Gosh…you work so hard and do it with such a sweet spirit!
I just love your cooking videos I'm addicted to them. Thank you so much for posting all these awesome videos im learning a ton about having a homestead
You are so welcome!
SUPER FABULOUS VIDEO🤩🤩
Try using powdered cloves and nutmeg in the dough as well as the sugar and cinnamon mixture .. soooo good
Yep
As usual...thanks for sharing your life and thoughts with us! Still want to get the cookbook! You make things look good!🙂
We’re so close! We decided to do two, a lunch/dinner and a desert one, which extended the time line a little. By the end of the month is the goal!💕
@@LittleMountainRanch I think I will need both books!👍🙂
Good job! Too funny Dan! LOL.
Yum!!!
Hi Chelsea. Your plants looks great. I can’t wait for my micro tomatoes to arrive from Ash. Oh by the way your sourdough looks fab. Great video. ❄️🌷
The cinnamon buns, ham, potatoes and bread look amazing. Appreciate the step by step sourdough bread recipe. I love seeing your farm animals and the piglets too. Thank you for another great video. I always look forward to them. You are an exceptional cook and baker.