I like the structure of your vids. I enjoy the face to face intro, theme music, and then then main part of the video. I reckon it makes your videos seem familiar but well planned 🙏
@@OurSmallFootprint yep I can imagine it can get tiring setting up for vlogging so I think you’ve found a balance that really works. We get to see you and interact but then you can just get to work in the kitchen. I’m still very much enjoying following along how you approach cooking and running the household, I don’t have kids or live remotely but find I have a similar style to yourself. Thanks for all your effort and energy, Nyssa. Alice x
I am amazed at everything you do. I am exhausted when I come home from work and do not even cook every night. Your voice is so calm. I would be griping about pretty much everything.
I am lucky to work from home, it allows me to do the slow living thing! Whilst nothing is ever really slow! lol, it does allow for priorities to be divvied up to make it feel slower! :). There's plenty of griping that goes on though hehe, that's why we don't do sound during the days of prep! :D
Great video. Ill have to remember not to overmix my meatballs, I rarely make them or rissoles because of all the meat getting used in one go too. We love (well, my family only tolerates to be honest 🙃they are all carnivores and want alllll meat ) brown rice cooked in beef stock to stretch our bolognese further and yes, loads and loads of pureed and grated veg too. I want to grow artichokes, I'm thinking of growing them out the front along the fence . I imagine people going past and commenting that my sunflowers are the worst ones they've seen. Hahaha . Thank you for sharing lovely 🥰p.s. never turn your back on sausages or meatballs... lol
I make the same kind of sauce with lots of vegetables. I also add lentils. It is the same as the pearl barley it has the same kind of meat consistency. Great stretches.
I used lentils in one of my last batches but I mustn't have simmered it quite long enough lol, they still had some crunch to them! The kids were not impressed! :D
Ive been watching all your videos over the past month, really brilliant content, easy to watch and listen to. Dont know where you get all your energy doing all that looking after such a big family, hats off to you. Keep up the good work.
Thankyou David! :). I think it just becomes the norm around here lol, I do look forward to the kids being a bit more independent though! one day! then I'll probably look back and wish for the easier times of them being young lol
@@OurSmallFootprint I havent got kids and wouldnt have a clue, but from what "they" say the young years are the best, keep enjoying life. PS: Grow more fruit trees and veg, have a great day ;)
@@DavidFullard I cannot wait till my fruit trees are doing well, that old adage about the best fruit tree to plant is the one you planted five years ago, so rings true! lol
@@OurSmallFootprint Thats right. I planted mine over the past 7 years, adding different ones where ever i can fit them in. Great investment and certainly pays off. Stock up on fruit and citrus fertiliser as the prices are skyrocketing, along with everything else. Here in WA last week Aldi had a 2kg fertiliser for fruit and citrus for $6.99, lot better deal than Bunnings. Best of luck with your garden.
Duck egg mayo elevates every dish, I can't get enough! The ducks and chooks have been moulting and we've had less eggs, but we got a couple of duck eggs yesterday so hopefully they're picking back up again!!
@@LifeWithMeAustralia I've never seen them on shelves, had never tried them until we had ducks ourselves. I am not a fan of them fried or boiled, but they're lovely in baking and mayo!
I do the same with my mince too Nyssa, but hadn't thought of using barley to stretch it. Barley is on my list of "not to have foods" unfortunately due to health issues, but I do like to eat it, so might live dangerously and try it...lol. Thanks for sharing your inspiration lovely xx Cathi xx
Any lentils or anything ok ? I use red lentils occasionally but you have to make sure they’re cooked well lol, some were a bit crunchy in one of the batches I did heh. I love barley though, in soups too! Yum!
Love your videos!!! If you are tired of cooking for a day....I do wonder how you handle laundry way out there? Please keep your wonderful videos coming, tyfs
Hi Nyssa. I am really enjoying your videos, can’t wait for more. Can you share you onion soup mix, looks so much more appetising then the packet stuff from the shops. Thank you.
I use 2 cups of onion flakes 1 cup of Bouillon (you could alter this amount depending on what you are using, I use Massells, and I don't generally make soup with this, it is a seasoning more than a soup!) 1 tbsp onion powder 1 tbsp dried parsley 1 tsp celery seeds/salt 1/2 tbsp Paprika (optional) 1 tsp cracked pepper There's lots of recipes with this scope of ingredients in different variations, this is what works for me so far! lol :D
That’s what I was thinking just have it made up, and as you said put a bit in everything. Not into the packet ones so much and yours just looks so much more fresh (if that makes sense).
@@margo8956 I think there is a much higher ratio of dried onion flakes to all the fillers in mine, no starches or anything except what's in the beef bouillon and I try and buy the best quality one of them I can, I think that helps!
@@OurSmallFootprint I totally understand that but I'd rather that then eat packet rubbish, cooking from scratch is the best way, your family are lucky to have such a talented cook and mum xx
Mince has gone up here! 9.99kg now, but its so 'stretchable' with other inexpensive items that it ends up being a cheap meal in something like bolognese, not so much for burgers and what not, which is why we only have them once a month!
They are very similar to an onion, they do require a little maintenance though, which I totally forgot about, which are why mine are so narrow, they like plenty of water and you are supposed to hill/mulch up around the white parts of the leek to keep them nice and white and help them get sturdier! They are a long winded grow, but if you have a bed somewhere you always see to water and are happy to have it taken up! a bit like garlic! Worth the effort! :D
I try and do one in each lead up to monthly shopping! :D. They're honestly not that full most of the time because I try and make sure the most of things are on the shelves.
I need more info - family of 8 - 2 adults / 6 children? You are a full time homesteader/ mother? Do the children go to school? Does hubby work close to home or away?
Yes, 2 adults, 6 kids, I do some contract work but mostly just mum/homestead full time, the kids are all homeschooled and Hubby does contract work from home as well :)
@@OurSmallFootprint I’m reincarnating into a version you when I come back.!!! Wonderful lifestyle - I am sure it has its moments but man what a ride ! We’re you always this capable? We your raised in a similar way?
It should be in teh comments somewhere! :D 2 cups onion flakes 1 cup Bouillon 1 tbsp Onion Powder 1 tbsp dried parsley 1 tsp celery salt 1 tbsp smoked paprika 1 tsp cracked pepper
The meaning of the tattoo on your arm please? You live in Queensland - How can you have such good skin - no sun damage !!! Chicken thighs look delicious
I have a 'year of the pig' on one arm (which is the year I was born, but I have collected pig related things since I was a small child) and a West African Wisdom Knot and a K on the other arm :)
They’re pressure cooked, so soft you can Smush them between your fingers and we purée them with all the veggies and feed them with high quality dry food as well :) our vet has approved it previously I think it’s all in the way it’s cooked :)
@@OurSmallFootprint yes it will I like when RUclipsrs respond especially to questions that I’m wanting to know about something like a recipe and stuff like that. 😍
This food is purely for me and my family and I am doing many things at once, it is much easier to constantly wash my hands than have to dispose of gloves out here :)
What would you do with them afterwards? There's no rubbish collection where they live, everything's got to be burnt....not good for the lungs. This is home cooking, not a restaurant in a town.
And so the monthly haul begins! ☺️ Thanks Nyssa, as always learned some more things ie. crisping the chicken skins in the oven, fabulous. Love that nothing goes to waste. Do you cook them with the pan sheet on top? How long do you leave them in for? Would love to see how they turn out, they must be delicious ☺️ Also your chicken broth, do you add an acid? and no slow cooking but rather pressure cooking?. Do you can the broth once it’s done? Look forward to your next one 👍
I totally forgot to film them when they came out lol. They only take about 15 mins, and yes, I leave the pan on top to keep them flat, that way they crisp evenly! Next batch I'll try and remember to show them before they get eaten! I add ACV to my broth, and I pressure cook it rather than slow, purely for convenience, we can't run our slow cooker if the weather is bad, or overnight etc, and LPG is expensive, I used to slow cook it over a rocket stove! but that requires constant maintenance of fuel as well, so now I find 90 minutes in my pressure cooker/canner and the bones just crumple in your hands and it is lovely and gelatinous. I do can it, I try and have a dozen jars on the shelf at all times, but I also use it to make soups that I can as well, and if I need the dog food and don't need the stock, the animals adore it! :D
@@OurSmallFootprint Oh that’s great to know. I read somewhere that heating the broth too high won’t extract the gelatine from the bones. I have a small stove top pressure cooker, I’m going to try a small batch. Certainly makes sense off grid when energy is a premium 👍
@@cuttinglooselivinglife There's definitely a lot of people who believe slow is the only way with broth, but mine sets up all gelatinous perfectly with the pressure cook. I'm not sure on the science of it! but my slow cooked and pressure cooked both end up with that jiggly top layer if I put them in the fridge to set :D
I like the structure of your vids. I enjoy the face to face intro, theme music, and then then main part of the video. I reckon it makes your videos seem familiar but well planned 🙏
I’m glad, it took a while to figure out a format that works around every day life and the kids and still getting large amounts of food prep done!
@@OurSmallFootprint yep I can imagine it can get tiring setting up for vlogging so I think you’ve found a balance that really works. We get to see you and interact but then you can just get to work in the kitchen. I’m still very much enjoying following along how you approach cooking and running the household, I don’t have kids or live remotely but find I have a similar style to yourself. Thanks for all your effort and energy, Nyssa. Alice x
love watching ,video comes to end and I' m wishing there was more.
Thankyou! I’m glad they’re watchable!
I am amazed at everything you do. I am exhausted when I come home from work and do not even cook every night. Your voice is so calm. I would be griping about pretty much everything.
I am lucky to work from home, it allows me to do the slow living thing! Whilst nothing is ever really slow! lol, it does allow for priorities to be divvied up to make it feel slower! :). There's plenty of griping that goes on though hehe, that's why we don't do sound during the days of prep! :D
Nice looking mince. Your resourcefulness knows no bounds.
Thank you Robyn :D
Found this channel this week. All the detail is very helpful! Much thanks for all this work from Seattle.
Welcome! I'm glad all the info is useful! :D
Great video. Ill have to remember not to overmix my meatballs, I rarely make them or rissoles because of all the meat getting used in one go too. We love (well, my family only tolerates to be honest 🙃they are all carnivores and want alllll meat ) brown rice cooked in beef stock to stretch our bolognese further and yes, loads and loads of pureed and grated veg too. I want to grow artichokes, I'm thinking of growing them out the front along the fence . I imagine people going past and commenting that my sunflowers are the worst ones they've seen. Hahaha . Thank you for sharing lovely 🥰p.s. never turn your back on sausages or meatballs... lol
I totally am going to try artichokes this year! I have never eaten one, but I love the look of them regardless! :D
love your videos! especially the shopping and how you use it. i have taken some of your ideas in my own cooking/shopping!!!!
Yay! I'm glad its helpful! :D
I make the same kind of sauce with lots of vegetables. I also add lentils. It is the same as the pearl barley it has the same kind of meat consistency. Great stretches.
I used lentils in one of my last batches but I mustn't have simmered it quite long enough lol, they still had some crunch to them! The kids were not impressed! :D
@@OurSmallFootprint 😅
I love the pearl barley in the mince. I am going to try this.
I find it the best, I’ve done lentils and soup mixes etc but we really prefer the texture of the barley :) and it’s cheap!
Ive been watching all your videos over the past month, really brilliant content, easy to watch and listen to. Dont know where you get all your energy doing all that looking after such a big family, hats off to you. Keep up the good work.
Thankyou David! :). I think it just becomes the norm around here lol, I do look forward to the kids being a bit more independent though! one day! then I'll probably look back and wish for the easier times of them being young lol
@@OurSmallFootprint I havent got kids and wouldnt have a clue, but from what "they" say the young years are the best, keep enjoying life. PS: Grow more fruit trees and veg, have a great day ;)
@@DavidFullard I cannot wait till my fruit trees are doing well, that old adage about the best fruit tree to plant is the one you planted five years ago, so rings true! lol
@@OurSmallFootprint Thats right. I planted mine over the past 7 years, adding different ones where ever i can fit them in. Great investment and certainly pays off. Stock up on fruit and citrus fertiliser as the prices are skyrocketing, along with everything else. Here in WA last week Aldi had a 2kg fertiliser for fruit and citrus for $6.99, lot better deal than Bunnings. Best of luck with your garden.
I really liked how you had your camera placed when you were making the Bolognese. That looks so healthy and yummy!!
I shall have to go back and check!
can we get your caramelized onion jam recipe? I love your videos. So many great ideas!
I actually have a video on it, it is one of our constants here! ruclips.net/video/Si4WFIhfCqQ/видео.html
Great video as always. The burger's looked delicious.
Duck egg mayo with burgers! sounds so rich and delicious.
Duck egg mayo elevates every dish, I can't get enough! The ducks and chooks have been moulting and we've had less eggs, but we got a couple of duck eggs yesterday so hopefully they're picking back up again!!
@@OurSmallFootprint I love duck eggs, it's a shame alot of shops don't sell them. They usually just sell chicken eggs.
@@LifeWithMeAustralia I've never seen them on shelves, had never tried them until we had ducks ourselves. I am not a fan of them fried or boiled, but they're lovely in baking and mayo!
Check Beef mince off the list. I love having meatballs in the Freezer. Thanks for taking us along
Meatballs are a great versatile thing to have in the freezer and because they're small they don't take long to defrost either!
I was waiting for the video. Thanks for sharing. Love from Texas.
My internet was not cooperating with the upload!
I do the same with my mince too Nyssa, but hadn't thought of using barley to stretch it. Barley is on my list of "not to have foods" unfortunately due to health issues, but I do like to eat it, so might live dangerously and try it...lol. Thanks for sharing your inspiration lovely xx Cathi xx
Any lentils or anything ok ? I use red lentils occasionally but you have to make sure they’re cooked well lol, some were a bit crunchy in one of the batches I did heh.
I love barley though, in soups too! Yum!
@@OurSmallFootprint lentils make me 💨💨 but I can soak them for a better result x
Farro is another great grain to stretch mince.
@little garden big dreams Cathi, I do brown rice cooked in beef stock . Its delicious, similar texture, mouth feel and all my crew can eat it ❤
Love love love the bolognese recipe…..I do the same but have never tried adding pearl barley ….thank you for the tip
We really like it, much prefer it to the lentils and stuff, its a better texture for us!
Love your videos!!! If you are tired of cooking for a day....I do wonder how you handle laundry way out there? Please keep your wonderful videos coming, tyfs
I get asked that a bit! I will have to go over it in a video :)
Hi Nyssa. I am really enjoying your videos, can’t wait for more. Can you share you onion soup mix, looks so much more appetising then the packet stuff from the shops. Thank you.
I use
2 cups of onion flakes
1 cup of Bouillon (you could alter this amount depending on what you are using, I use Massells, and I don't generally make soup with this, it is a seasoning more than a soup!)
1 tbsp onion powder
1 tbsp dried parsley
1 tsp celery seeds/salt
1/2 tbsp Paprika (optional)
1 tsp cracked pepper
There's lots of recipes with this scope of ingredients in different variations, this is what works for me so far! lol :D
Thank you so much Nyssa.
@@margo8956 You're very welcome! I love having it in a jar and can just spoon a bit into something that just needs a bit more 'oomph' heh
That’s what I was thinking just have it made up, and as you said put a bit in everything. Not into the packet ones so much and yours just looks so much more fresh (if that makes sense).
@@margo8956 I think there is a much higher ratio of dried onion flakes to all the fillers in mine, no starches or anything except what's in the beef bouillon and I try and buy the best quality one of them I can, I think that helps!
Yum yum yum
Eat like kings for the first half of the month lol
@@OurSmallFootprint I totally understand that but I'd rather that then eat packet rubbish, cooking from scratch is the best way, your family are lucky to have such a talented cook and mum xx
@@naturewoman1274 Thankyou :)
You are fabulous ❤️ thankyou
Thankyou! :D
mince is expensive where i live so i will def try the barley trick!
Mince has gone up here! 9.99kg now, but its so 'stretchable' with other inexpensive items that it ends up being a cheap meal in something like bolognese, not so much for burgers and what not, which is why we only have them once a month!
Is it hard to grow leeks? I love them but find them expensive a lot of the time
They are very similar to an onion, they do require a little maintenance though, which I totally forgot about, which are why mine are so narrow, they like plenty of water and you are supposed to hill/mulch up around the white parts of the leek to keep them nice and white and help them get sturdier! They are a long winded grow, but if you have a bed somewhere you always see to water and are happy to have it taken up! a bit like garlic! Worth the effort! :D
Can we please have a fridge / freezer tour
I try and do one in each lead up to monthly shopping! :D. They're honestly not that full most of the time because I try and make sure the most of things are on the shelves.
I need more info - family of 8 - 2 adults / 6 children? You are a full time homesteader/ mother? Do the children go to school? Does hubby work close to home or away?
Yes, 2 adults, 6 kids, I do some contract work but mostly just mum/homestead full time, the kids are all homeschooled and Hubby does contract work from home as well :)
@@OurSmallFootprint I’m reincarnating into a version you when I come back.!!! Wonderful lifestyle - I am sure it has its moments but man what a ride ! We’re you always this capable? We your raised in a similar way?
Do we get the French onion 🧅 recipe? Please
It should be in teh comments somewhere! :D
2 cups onion flakes
1 cup Bouillon
1 tbsp Onion Powder
1 tbsp dried parsley
1 tsp celery salt
1 tbsp smoked paprika
1 tsp cracked pepper
The meaning of the tattoo on your arm please?
You live in Queensland - How can you have such good skin - no sun damage !!!
Chicken thighs look delicious
I have a 'year of the pig' on one arm (which is the year I was born, but I have collected pig related things since I was a small child) and a West African Wisdom Knot and a K on the other arm :)
Dogs should not be having cooked bones especially chicken. I worked at the vet and saw what can happen to their insides.
They’re pressure cooked, so soft you can Smush them between your fingers and we purée them with all the veggies and feed them with high quality dry food as well :) our vet has approved it previously I think it’s all in the way it’s cooked :)
What if you get 3,180 comments surely you not answering all them 🤣
Hehe, at the moment, I answer every comment :). If it comes to a point where I don't have the time to answer them all, that will be a bit sad heh
@@OurSmallFootprint yes it will I like when RUclipsrs respond especially to questions that I’m wanting to know about something like a recipe and stuff like that. 😍
Wear gloves
This food is purely for me and my family and I am doing many things at once, it is much easier to constantly wash my hands than have to dispose of gloves out here :)
What would you do with them afterwards? There's no rubbish collection where they live, everything's got to be burnt....not good for the lungs. This is home cooking, not a restaurant in a town.
And so the monthly haul begins! ☺️ Thanks Nyssa, as always learned some more things ie. crisping the chicken skins in the oven, fabulous. Love that nothing goes to waste. Do you cook them with the pan sheet on top? How long do you leave them in for? Would love to see how they turn out, they must be delicious ☺️ Also your chicken broth, do you add an acid? and no slow cooking but rather pressure cooking?. Do you can the broth once it’s done? Look forward to your next one 👍
I totally forgot to film them when they came out lol. They only take about 15 mins, and yes, I leave the pan on top to keep them flat, that way they crisp evenly! Next batch I'll try and remember to show them before they get eaten!
I add ACV to my broth, and I pressure cook it rather than slow, purely for convenience, we can't run our slow cooker if the weather is bad, or overnight etc, and LPG is expensive, I used to slow cook it over a rocket stove! but that requires constant maintenance of fuel as well, so now I find 90 minutes in my pressure cooker/canner and the bones just crumple in your hands and it is lovely and gelatinous. I do can it, I try and have a dozen jars on the shelf at all times, but I also use it to make soups that I can as well, and if I need the dog food and don't need the stock, the animals adore it! :D
@@OurSmallFootprint Oh that’s great to know. I read somewhere that heating the broth too high won’t extract the gelatine from the bones. I have a small stove top pressure cooker, I’m going to try a small batch. Certainly makes sense off grid when energy is a premium 👍
@@OurSmallFootprint Slow cooking broth over a rocket stove is dedication!!! Pressure cooker definitely the way to go.
@@cuttinglooselivinglife There's definitely a lot of people who believe slow is the only way with broth, but mine sets up all gelatinous perfectly with the pressure cook. I'm not sure on the science of it! but my slow cooked and pressure cooked both end up with that jiggly top layer if I put them in the fridge to set :D