~Loving the Simple Ways of Living~

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