Rebecca with her husband-Matthew, her son-Oliver and her daughter-Sinclair
We first got to know Rebecca when she shared with us her method for making ricotta with a sous vide circulator (click here). It became apparent from her emails that she is an accomplished cook, as well as a fellow cheese maker. We thought you might like to know more about how Rebecca manages to use her many skills to raise a healthy family in this faced-paced world:
Are you a do-it-yourselfer?
I make all my own breads, rolls, pizza crust, etc. I buy my flour in 25 lb bags. I try to cook from scratch as often as possible for all of our meals.
We have 7 laying hens so I’m always looking for recipes that use eggs. The eggs in the picture are from our chickens. My daughter brought them in while I was digging for the ricotta mold. I included a picture because sous vide is a perfect way to cook poached eggs. You leave them in the shell while cooking.
We have grapes, raspberries, strawberries and mulberries in our yard. Whatever isn’t eaten fresh or made into a pie is turned into jam and canned.
I recently started brewing my own beer after being prodded by the folks at the brewing supply store where I was buying cheese and yogurt cultures. My daughter also talked me into trying homemade root beer.
Much of our DIY is really a curiosity of “how is that done, what is the science behind it, and can we do it ourselves.” We’re really lucky where we live that there is great access to
