~Loving the Simple Ways of Living~

Monday, December 23, 2013

Livestock Guard Puppies

We are thrilled to announce our sweet puppies are now with us on the farm.  Zelda & Zoey are the sweetest fluff balls ever.

Monday, December 16, 2013

Christmas Puppies

Zelda & Zoey
In just a few more days we will welcome these cute little fluff ball sisters to our farm. We are so very excited about finally getting Live Stock Guard dogs to protect our precious animals, and for this to happen at Christmas time is so very special. 
I have done lots of research on these beautiful creatures over the last year and a half, and I'm very happy with what I have learned. I have also spoken with lots of Great Pyrenees owners, and I see why these dogs are nicknamed "The Gentle Giant". I have heard nothing but good about this breed, and I feel very confident that they will be a perfect fit to our farm. 

Tuesday, December 10, 2013


     We have had our chickens for about a year and a half now. We are currently waiting for eggs, the hens should start up again anytime.  We have several new hens that are due to start laying.  We really miss our eggs, but we are able to buy farm eggs from a wonderful little local store we shop at.
     We also have two roosters, one will soon be going to live on my mother's farm. 
    The chickens have been a lot of enjoyment for us, it's so relaxing to watch them scratch, peck, bath and sing their egg laying song.

Tuesday, May 14, 2013


Spring is here, and we are excited to have strawberries ripening in the garden.

Saturday, March 30, 2013


Meet our new goat, Mable.
    We are so excited to introduce ya'll to her. Mable is an Alpine breed, and she is expecting kids the last of June or first of July.
    She is a very gentle and loving. She loves to follow us around. We are looking forward to many years of enjoyment with sweet Mable.

Monday, March 4, 2013

Yummy Bread

     I've had lots of folks ask for this recipe lately, so I'm adding it to the blog. I've made several bread recipes, but this one is my favorite so far. It's pretty easy to make and it always turns out great! We use this bread in lots of different ways, it makes the best PB&J!! It's also great toasted. :) When you bake this bread, your whole house smells so good, and everyone gets really excited about eating it.

Here is the link for the recipe, it's great because the blog gives you step by step instructions and pictures, which makes it easy for those of you that may be a little intimidated by making bread for the first time. Don't be afraid, you will love this bread so much, and to me, baking your own bread is so rewarding.

click below link for this amazing bread recipe:

Wednesday, February 27, 2013


Meet our new baby RUBY!!

     We are very excited to announce the arrival of our first goat, born February 18th. We have been anticipating this day for a long time and it's finally here. Ruby was born on Our Little Farm which is located about 10 minutes from our Buttered Bread Homestead farm. 
     Ruby will be joining us here on the farm in a couple of months. We are also waiting for another baby from  the same farm, due on, or around March 23rd. 
     While we are waiting, we are busy little bees here on the farm finishing the goat barn, and also searching for an older doe goat with milk. We feel so blessed with our growing farm, and count our blessing everyday. 

Tuesday, February 26, 2013

Saturday, February 16, 2013

Crispy Baked Hash Browns

Crispy Baked Hash Browns

Photo credit: Kitchen Simplicity 

Crispy Baked Hash Browns

I don”t peel my potatoes because the skin adds more nutrition and I like the flavor, but feel free to peel the potatoes before dicing if you prefer.
  • 3.5 pounds russet potatoes, diced ( 3/4 inch or smaller)
  • 1/2 teaspoon baking soda
  • 3 tablespoons unsalted butter, cut up
  • 1.5 teaspoon salt
  • 1 teaspoon onion powder
  • dash of cayenne pepper
  • 2 tablespoons coconut oil (or preferred high-heat oil)
Place a large rimmed baking sheet on an oven rack set to the lowest position. Preheat oven to 500ºF.
In a dutch oven, bring to boil 10 cups of water, over high heat. Add potatoes and baking soda. Bring back to a boil and cook for 1 minute. Drain potatoes and return to pot; place over low heat, shaking the pot occasionally, until any liquid has evaporated. Remove from heat and stir in butter, salt, onion powder and cayenne pepper. Stir together until mixed evenly and potatoes are coated with a starchy paste.
Remove baking sheet from oven and drizzle with oil. Spread potatoes in an even layer. Bake for 30-40 minutes, stirring potatoes every 15 minutes, until potatoes are browned and crispy. Serve immediately.
To Freeze: Allow potatoes to cool fully on baking sheet, transfer to the freezer until frozen. Once frozen toss into a resealable plastic bag. When ready to use, remove as much as needed from freezer bag, cook in a small amount of oil in a pan over medium heat until warmed through (about 5 minutes).
Serves: 6-8
Recipe from Kitchen Simplicity