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Homestead Survival
Gypsy Wagon, pictures and story
Guest Post by Rachel from Inhabitat
http://homesteadsurvival.blogspot.com/2012/09/gypsy-wagon-living.html
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Homestead Survival
Gypsy Wagon, pictures and story
Guest Post by Rachel from Inhabitat
http://homesteadsurvival.blogspot.com/2012/09/gypsy-wagon-living.html
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Homestead Survival
Fairy house bottles - neat re-purpose for little girls
http://homesteadsurvival.blogspot.com/2012/09/fairy-house-bottles-neat-re-purpose-for.html
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Homestead Survival
If you are into fermentation and pickling Sandor Ellix Katz latest book is a must have.
http://homesteadsurvival.blogspot.com/2012/09/if-you-are-into-fermentaion-and.html
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Homestead Survival
Amaranth helps with weight-Loss is gluten free and loaded with minerals
http://homesteadsurvival.blogspot.com/2012/09/amaranthhelps-with-weight-loss-is.html
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Homestead Survival
Marinara Sauce Recipe
Guest Post by Seta from dish away
http://homesteadsurvival.blogspot.com/2012/09/marinara-sauce-recipe.html
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Homestead Survival
Hope's House
Guest Post by Sarah Johnson from A Home School Life
http://homesteadsurvival.blogspot.com/
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Homestead Survival
Comfrey Balm Making pictures from Brenda Lee Weeks
If you missed the post there is a link to the recipe at the bottom of this post on the blog page.
http://homesteadsurvival.blogspot.com/2012/09/comfrey-balm-making-pictures-from.html
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Homestead Survival
Cardamom Roasted Figs over Vanilla Dairy-Free Ice Cream.
Guest Post by Denise from Edible Harmony
http://homesteadsurvival.blogspot.com/2012/09/cardamom-roasted-figs-over-vanilla.html
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Homestead Survival
DEMYSTIFYING SPROUTING – WHY SPROUT?
Eating Healthy Doesn’t Have to Cost A Fortune
Guest Post by Steph from One Minute Healings
http://homesteadsurvival.blogspot.com/2012/09/demystifying-sprouting-why-sprout.html
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Homestead Survival
TIP OF THE DAY
Do you have a partial loaf of french bread that has gone stale and hard? Believe it or not this is the absolute best bread to make french toast. When you dip it into the egg mixture it soaks up just enough and when you
brown it in the skillet, it softens right up. Use a bread knife to saw it into 2 to 2 1/2 inch slices. Then just dip and brown the same as always. Here is a 2nd tip on the french toast. Instead of white sugar use brown sugar for an extra rich and even yummier french toast