BB Podcast will return in 2020!

I just wanted to let both of you know that I’m still here. Between family, work, church, holidays, illnesses, the homestead, songwriting, and more–well, let’s just say I’ve barely had time to think about the podcast. I look forward to getting back into it next month (next year). Until then, may your mind be on the ways of the Lord!

How To Make Fermented Honey Garlic

This was one of my first ferments. I, my uncle, and neighbor keep bees, so there’s no shortage of raw honey here.

Why make it?

First of all, it’s crazy easy. Peel garlic. Pour honey. Put in a dark place. Turn it over/swirl it around every few days. Wait.

That’s it.

Another reason is that it increases the immune-boosting and medicinal properties of honey and garlic. Fermentation partially digests food for us, making more goodies bio-available.

It also tastes good. Use if for sauces, marinades, and glazes.

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The More I Read …

… the less equipped I feel.

I can’t recall as much of what I read as I used to, and I don’t have the time to study and build up knowledge as I would like. So, I read Scripture for songwriting, sermons, and personal study; and read books and articles by those with far greater knowledge and education than I, and I wind up thinking, “Why am I even trying to contribute? I know so little!”

Thankfully, I know as long as I preach and sing according to God’s Word, even if it is on the simple side, God uses it. God uses me. ME! as a means for his glory.

How small I am.

How great HE is.

How To Make Fermented Mustard

When I was a boy, I hated mustard. But like many things, my taste buds improved with age 🙂 Now I take every opportunity to eat it! I use it for:

  • Sandwiches, of course (ham and bologna especially)
  • Smoked brats and Polish sausage
  • Marinating chicken (with buttermilk, garlic, honey, soy sauce, etc.)
  • Topping butter crackers to eat with summer sausage or salami
  • Topping salmon patties
  • Homemade salad dressing
  • Coating pork shoulders and ribs to help BBQ rub stick
  • GIFTS!
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The finished product.

Mustard is not only tasty, but it’s good for you. So if you make your own, you can feel especially good about piling it on because it is fresh, cheap, and healthy!

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An Autumnal Poem

The drupes on the dogwoods that bloomed
Aren’t the only red here in these shadowy woods
Because the maple leaves are turning now
In a few, shortening days the Almighty
Will dip a big hog bristle brush into
Paint the three shades of fire and let loose
With a thousand foothill-wide strokes
By rifle deer season, all but the evergreens
Will yield to the coming winter’s turn
Sunlight will reach the forest floor
And the trees will give back to the earth
Has it ever occurred to you
That the cooling shade doesn’t fall away
Until we don’t need it anymore?
And boy, does it go out in style

— Ryan Cornett

Fermentation 101

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Making sauerkraut.

Books upon books have been written about fermentation. This is by no means meant to be an exhaustive post on the subject; this is a basic overview of fermentation and the science/art (scart?) of fermenting.

I hope to lure you into the wonderful world of friendly bacteria and yeasts; let’s put these little microscopic critters to work!

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