Mama Connect

We had a monumentally mama fantastic day on Wednesday - making making making.

This is my favourite picture of the day - Mama Sita busy with it all

Mama Elizabeth - rolling the verrrry looonnnng piece of Organic Spelt Lasagna

kids were entertained - we had NINE little ones at our my house for the day 9 to almost 5.

ABC 2 did get a bit of airplay!

Our group met at 9 to discuss the makings and split up to 2 houses. There were 7 of us in all with a multitude of children. 

FOUR kilos of flour & FOURTY eggs make.....

a whole lotta pasta!

All in all we made all that pasta, 4 stockpots worth of fresh Ricotta, 2 Fowlers kits of Apples and Pears preserved, a lot of Lemon Curd, and a lot of fresh Pesto. It was a lot of fun, and produced  a lovely stockpile of fresh homemade food for our fridges and pantry's.  

This is what I do on a weekly basis - fresh yoghurt. I love to share it, and we have it nearly every morning with a bit of muesli, fruit, whatever on top.  I make it using proper yoghurt culture and Lactobacillus Acidophilus and Bifidobacterium cultures from Green Living Australia. I make a stockpot full and fill into these 600ml jars, pop them in the Fowlers overnight on 110F. The yoghurt is amazingly creamy and the kids love it. It has no added fluff and sugar. Yummo!

I know it may seem like we make a lot of our food around here. And we do! The kids love to help me make our food. Nic milks the cows and tends to the chooks and runs the farm. He often has a kid on his lap, in the paddock, or holding and handing out tools.  We have an abundance of fresh food, and it feels so good to make something that is wholesome, raw, and not full of rubbish.

These lessons of making food are the lessons that I hope to pass to the next generations. I often think of my Grandmothers and Great Grandmothers and Grandfathers - living from what they had - from the land, and in frugality.  Doing these things makes me feel so much more connected to LIFE.