Oy.  Having a new baby during harvest season is a lot of work! I've managed to can 5 pints of chicken, 7 quarts of chicken broth, 2 quarts of beef broth, blanch and freeze about 2 pounds of green beans, and blanch 3 dozen ears of corn for freezing.  Tomorrow I need to cut the corn off the cob, vacuum seal it, and start thinking about tomatoes.  I love having my own sauce, but I'm seriously considering just skipping it this year.  We'll see.  If I know myself, I'll do it anyways, especially since the process isn't all that difficult.  Most of the time is spent just waiting for a giant vat of tomato puree to cook down.

We (I say "we" even though I had no part in the actual process, as I was on vacation at the time) had our Freedom Ranger chickens butchered last week.  I wasn't able to be all that involved in the process of raising them, since it was right at the end of my pregnancy and during Rowyn's newborn period.  All I really did was order the birds online, pick them up at the post office, and provide some consulting services.  But I now have 13 home-grown birdies in the freezer!  They averaged 4.5 lbs per bird, which is about $2.60/lb.  Definitely more expensive than store-bought chicken, but they were humanely raised, allowed room to roam, and are antibiotic-free.  I'm happy.

We're working out the kinks in our budgeting, and I'm making a lot more food from scratch.  I've almost gotten the perfect sandwich loaf down (will share the recipe when I do, though it isn't entirely whole wheat like I'd hoped), which will save us a ton of money from $4/loaf storebought bread. I'm also working on French bread.  Here's my first attempt, which was very pretty and tasted great:

I can't seem to get back into meal planning, though.  I know it would save us money and hassle, but for some reason the idea of deciding what to eat a week from now seems overwhelming.  I dunno.  I have a tentative plan for the next week, so I'll do my best to stick to it and see how it goes.

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