What is to come…

The Peter Blanket, The Lucille Tunic

The picture above is a sample of what is to come- I’m working on a big post, but it’s taking me longer than I expected.

Till then!



MeMadeMay Weekly Roundup

Yes, I know it’s Monday- the beginning of the week not the end, but on Sunday I was a bit busy finishing the chicken posts.

Yes, I said finishing. I have decided that I would not do any more chicken recipes, for now, so that I could do posts on the fun things.

Like Me Made May!

You saw the picture a few days ago of my grandmother and I in our aprons-


-but you haven’t seen any of my Mini Dresden Coin Purse. Unfortunately, I don’t have any pictures of the one I made, but I’ll try to add one as soon as possible. I’ve been trying to use it more often, and I think I’m succeeding. I use it in school for cough drops and passes, I’ve taken it grocery shopping, I’ve taken it with me downtown- I’ve found so many uses for it! If you are wondering, I got it from Just For You, my new favorite sewing book. The pattern is from Amy Friend, the owner of the blog During Quiet Time.

I really haven’t made any articles of clothing for myself, but I hope to soon! I’m at a loss to what fabric I should use. Once again, I only have quilting fabrics. Fine for aprons, not so much jackets.

Are any of you doing Me Made May? What sorts of things are you doing? Leave a comment to tell me- I’d love to know!


Chicken Noodle Soup

I promise you, one more chicken recipe after this. I promise. 

Chicken Noodle Soup


8 cups chicken stock

1 cup carrots, chopped

As many cups of egg noodles as you want*

3 tbsp dried parsley (You can use fresh if you have it!)

Salt and Pepper, to your taste

*No, seriously: I didn’t measure. Just add handfuls of noodles until you feel it has enough.


Mix everything in a big stock pot, and bring to a rolling boil. Place a lid on the pot, and turn the temperature down. Let simmer for about an hour.

Believe me- I’m getting tired of chicken too. One more day, and I’ll be able to post something interesting!

In hopes that day will come soon,


Chicken Stock

Ah, chicken. Is anyone tired of it yet? I have a few more recipes- we haven’t yet run out. Today’s recipe is simple, but it takes quite a while. The amounts of each ingredient depend on how much broth you want in the end.

After you display and carve your roast chicken, cut out any suspected undesirables- bones, fat, gristle, tough meat- it doesn’t matter if good meat clings to them. For the duration of this post, I will refer to this as chicken.


Chicken, along with a little bit of the stuffing

Onion- granulated white (I used Penzeys Spices)

Celery Seed

1 bay leaf


Parsley- fresh or dried

Salt and Pepper

8 black peppercorns

Hot water


1. Put all ingredients, except for the hot water, into a large saucepan.

2. Add as much hot water as you want broth.

3. Bring to a boil on high heat, and let boil for thirty seconds. After that, place a lid on the pot, and simmer for 2-3 hours. The time will depend on how much broth you are making, and how flavorful you want it to be. Taste the stock ever so often, to adjust spices and roughly, measure time.

4. When finished, remove from heat. Ladle through a sieve into a container, pressing to get every last drop. Refrigerate until ready to use.

5. When you are ready, there will be a layer of congealed fat on top of the broth. Scrape as much as you can off. The stock will have gelled, but when you heat it, it will regain its liquid state. The chicken stock will keep in the refrigerator for three days.

It’s always a good idea to take every food as close to the origins as possible- in this case, we brought chicken soup back to the broth, to the stock, and to the bones- we didn’t grow the food or raise the chickens, but for an amateur homesteader, I don’t think it’s too shabby.

Tomorrow’s recipe will use this broth. Because it’s already seasoned fairly well, using it as soup shouldn’t be difficult. For my lunch, I only added a little chicken, a bit more of the seasonings (thyme, salt, pepper, parsley, onion powder), and some leftover brown rice! I personally liked it, but it’s up to you to determine your own flavor!

See you tomorrow!


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Roast Chicken! (cheated a bit)

On yesterday’s menu was roast chicken. We had two pre-roasted hens to work with. It wasn’t enough.

If you know me, you know that I must be fully busy in the kitchen for at least two hours in order to be satisfied with the finished project. Unfortunately, “Microwave two minutes for every half-pound serving” didn’t add up to 120 minutes.

So I made stuffing.

I feel bad that I didn’t get any pictures of this, but I think the recipe is fairly self explanatory. Comment if you have any questions!


abt. 1-2 tbsp Olive Oil

1 Red Onion, diced

1 egg

3 slices of bread, toasted dark, but not fully burnt

1 lemon

2 tbsp butter

Either sage or Bouquet Garni (Penzeys spices), to taste

Salt and Pepper, to taste

1 (or two) store-bought, pre-roasted chicken(s)


Preheat oven to 325 degrees Fahrenheit

1. Swirl a bit of olive oil in a deep skillet, and saute the red onion until it is soft and slightly brown. Set aside.

2. Beat the egg in a medium-sized mixing bowl. Cut the bread into small cubes and add.

3. Cut a whole lemon in half. Grate as much of it as you can, and squeeze the rest out. You will have both juice and zest. Add to the bowl.

4. Add the rest of the ingredients (minus the chicken) to the bowl. Mix well.

5. Put the onions back on the heat. Pour the contents of the mixing bowl into the skillet, and saute. Stuffing is done when slightly browned.

Note: Because of the egg, the stuffing will act a little like an omelet and stick together. Use a spatula to cut it into small pieces, and to keep it loose.

6. Place your chicken(s) in a deep-bottomed glass pan. Surround with stuffing. Place small chunks of butter all over the chicken and stuffing, and season with salt, pepper, and sage/Bouquet Garni.

7. Bake for ten minutes. Serve immediately.

Before I end the post, I have a bit of news. Last night, when I made this, I made too much chicken. As opposed to only cooking one roast chicken, I made two, which we are now laden with. In the coming days, I’ll be posting several chicken recipes, to use up the rest.

My grandparents,who grew up during the Depression, don’t let anything go to waste. Tomorrow’s recipe will use the bones, gristly, and tough bits- so save them!

Till then,


Me Made May: Day 1

First off- sorry I haven’t been posting for a bit. I’ve had several illnesses right in a row, and the stress of finishing the school year have kept me away. I have a couple posts in mind though, so you’re in luck!

I was going through my Instagram feed for the first time in a while, and a hashtag used by Delia (from Delia Creates) caught my eye. It was #memademay. Curious, I googled it. Me Made May is an incentive to wear more ‘me-made’ clothing. One makes a pledge:

‘I, (insert name here and blog address if you have one), sign up as a participant of Me-Made-May ’15. I endeavor to wear………………………………………………… each day for the duration of May 2015’

in which you formally decide to wear ‘me-made’ clothing for some amount of time in May. Mine ended up like this:

‘I, Katie of halfahomestead.wordpress.com, sign up as a participant of Me-Made-May ’15. I endeavour to wear more handmade clothing or use more handmade objects for the duration of May 2015. I will begin as of 5/14 because prior to that #memademay has completely escaped me. Furthermore, I will not miss the incentive ever again.’

I really hope I can live up to it.

Today, my grandmother (more on that later) and I started by wearing aprons I made to cook dinner.


Both of these aprons mean a lot to me. The one on the right I made for Mother’s Day, so I ended up putting a lot of thought into it. My mother is very, very dear to me, and I particularly relished every stitch. We had been going through Just For You (I think I mentioned it in another post), and she mentioned that she really liked the pattern. Thus began the project! It took me a week, as I had to hand-stitch it (the sewing machine is still broken.), and I still had school. It turned out okay, I hope, but I have to say it was one fun project!


The one above I made for myself. It was the sewing pattern that initially got me back into sewing. I used Delia Creates’s Simple Gathered Half Apron tutorial- link here. I really fell in love with the red gingham…

Both of these aprons I hand-stitched because of some reason or another- I do have a sewing machine! It’s a bit finicky- a forty to fifty year old Pfaff. I really love it because it was my grandmother’s, but it doesn’t quite respond to the modern resources I have.

My grandparents are visiting us, and in the next week of so you may see some British-themed projects. There is a connection, which I may or may not tell you in this post. 😀

And finally, back to Me Made May. I’m kind of interpreting it as a month to eat, wear, and use me-made things. From the roast chicken we ate for dinner to the aprons I shared in this post, I hope I will find enough to post about!

Enjoy your night,