I understand the notion of respecting the kids' privacy especially in today's world, but at the same time, I have been watching most of these youtubers for the family and mama content. Cooking is a big part of that but not the only part of it. I loved kids since forever and started watching way before I even had a serious boyfriend, and while I love Sarah's personality, I basically consumed most of her videos especially on youngmamavlogs primarily so I can see her as a mom interacting with her kids. I loved seeing together activities, how they make things work, how they handle different situations, how they let go of different obsessions many of us adults have (perfectly clean and quiet nonstop etc), how they created spaces that worked even in a small apartment etc. I love seeing other mom "influencers" try traveling and doing activities they love with their kids, how they handle moving or renovations, what they pack, how they dress minimally, practice different things, what they eat, how they spend their days, homeschooling and such. And mostly of all things, I love to see the joy and delight on the kids' faces!! Especially when I didn't have any of my own. So while I understand and respect the many a mom who chose to limit showing their kids' faces online, at the same time it saddens me on a selfish personal level, since that was and is still my favourite content of all. I always look forward to Christmas cause there will probably be an add where we at least get to see Ivy or Calvin playing with some toys.
@Nick-ei8lt yes, but that is why she is starting fresh with her new channel where she chose not to show her kids faces and their daily activities.. I respect that,
SO smart doing voiceovers and being in the kitchen so you and your family can also go about your regular day while you work on UA-cam filming 🙌🏻. You’re brilliant! ❤️
Thank you Sarah. For being here and providing a calm, nurturing environment for those of us looking for more wholesome content. I find myself overwhelmed in the world sometimes and finding you again helps to bring me back home. Thank you. ❤
Sarah it’s so encouraging to see you in your kitchen and I gain so much confidence to just start trying in my own kitchen. I love that your children get to watch you in the kitchen laboring with love over your families food and being wise with your finances in the kitchen. it’s just a beautiful thought and I hope one day I’ll be able to make all these amazing yummy things and be as food wise as you and my children will see my love for making them food. It’s so beautiful to see “old traditions” come back and as a homemaker I have so much to learn so I thank you so much for sharing your tips and tricks with us, I don’t have anyone else to teach me these amazing things🥺
Hi Sarah! I can't tell you how encouraging these videos are.... thanks so much for being back here! I'm a mom to 6 kids and this type of content is truly appreciated ❤
I've So missed listening to your soothing voice, glad you found a way to come back and stick to your protective instincts. Also, loving your undercut! Super Cute!
I love this style of video that you’ve been making! It’s nice having a UA-cam video on while also doing things around the house or in the kitchen, but so many homemaking videos are without voice over and you only can enjoy them if actively watching it. Learning lots from your cooking tips and am enjoying doing household stuff "with a friend"!
Loving these kitchen videos! Just getting into homemaking and making things from scratch. Could not have come at a more perfect time and I’ve loved your videos for YEARS. So happy you’re doing what you love and we appreciate it too! 🥰
Thank you for this, Sarah! My mom has used mason jars since I could walk, and recently she's been struggling to find lids that fit; the metal ones don't seem to be around anymore in our area, yet I don't know why. I'll definitely let her know about the cute colored lids. So grateful to have you back on the UA-cam space! Love you lots!
Are you in Canada? She might have GEM jars. Bernardin stopped making these jars years ago and just phased out the lids over the past few years too. There may be some other companies in Canada making this size lid, but I doubt you will find the plastic type lids for the GEM jars.
@@EmeryShae Honestly, I wish I were in Canada right now, haha! I live in the USA (and I love my country, just not the politics), but most of my relatives come from Canada and I've always wanted to visit Canada. Yeah, I figured they fazed these jars out. My mom's had them since I was young, and now they're all gone due to breaking over the years. They probably weren't selling well, which is sad. We've been looking on Amazon for other companies that sell something similar, but so far no luck. Well, I suppose all good things must come to an end, for such is life; nothing lasts forever here (except our love for and relationships with one another).
You have inspired me for years!! Just recently found your channel again and I’m really learning so much and implementing things in my own home that I’ve been learning from all of your videos! Mama of 2 sweet babes with plans for more and you’ve taught me so much!! God bless you!
Hey Sarah! I just wanted to say that you are such an inspirational to me and I am so obsessed with this! Thank you for having this new platform of sharing recipes and organization with us! I hope you’re having an amazing day and Ilysm happy Friday!!! 💕💕
My fam does breadcrumbs with extremely stale rock-hard bread - usually the ends no one wants to eat. We just save them on the counter until we have enough to make a batch & they blend beautifully.
I really enjoy watching these videos, they are so therapeutic and calming. Plus I get to learn some yummy recipes to try out. I really appreciate you Sarah, you're such a blessing❤️
I'd love to see a video on operation colour in your house!! As well as some backstory - did you always love colour, or was it part of the journey away from UA-cam and having to keep a certain aesthetic/trends?
I am loving your new channel! I am in the process of learning how to care for my home and family well, and I STRUGGLE with the kitchen. Your videos are a lovely inspiration, and I'm thankful to learn from what you are sharing!
Рік тому
I'm enjoying your content so much, Sarah. Learning a lot from you. Thank you for being back. 🖤
For the crackers- i do equal parts of SD discard and flour, 2t salt, 3T melted butter. Then add cheese. Roll out and bake! Seriously so good (and looks so good too)!
Hey Sarah, I’m loving your home making content. I’ve never thought to make pickled ginger! The sour dough cracker recipe by the King Arthur flour brand is really good!
Your new videos are my favorite. I look forward to them. It doesn’t feel like a family blogger quit showing their kids or their content tanked type of thing. You’re content feels refreshed and just calming. I love
We share similar perspectives when it comes to being sad after reading the ingredients list at the store. If I can make it myself and not be sad, count me in!
Back in like 2018, I watched one of your homebirths and I knew from that point I wanted homebirths. Now I’ve had 2 babies at home and I love watching this because I aspire to run my home/kitchen like this one day!
Pantry day is fun! I would like to see how you put together baby food because I just gave birth to my third baby and used to buy baby food for my first two when they were tiny long ago, and don't want to do that this time around. So much has changed over the years since I had my first two who are teenagers. Loved seeing you make brine! I had no idea!
It’s so inspirational to see how people incorporate cooking from scratch into their day. Can I ask where the cooling rack is from? I love the it’s double tiered but folds flat.
Loved seeing you stock your pantry. I started making my own crackers last week. I found a great whole wheat olive oil one if anyone wants a recipe that is similar to Wheat Thins. First, whisk 3c flour with 1 t salt. Add 1 c warm water and 1/3 c olive oil and mix with a wooden spoon until it turns into a ball. Knead the dough for about 5 minutes (whether on the counter or bread maker/mixer). Coat the dough in a light layer of olive oil and wrap with plastic wrap for 30 minutes to rest. After that just preheat the oven to 450, roll out the dough to desired width (mine is close to 1/8 inch or 3 mm) and cut into pieces. You can coat with more olive oil and sprinkle with salt on top as you place them on your baking sheet or stone but I found they were too salty that way. I only baked them for 10-12 minutes and they turned out incredibly crispy! I found that the recipe made a ton of crackers and it's worth the work.
Oh, and don't forget to poke the crackers with a toothpick between 2-5 times (or more depending on the size of them) before putting them in the oven. The crackers turn out more like pitas if you don't.
I've made very basic crackers with chickpea flour (140gr), olive oil (1tbp) , boiling water (250ml or 1 cup) and whatever seeds or seasoning you like. Bake for one hour at 300F. Comes out looking golden crispy every time. Delicious.
Love this! I think you really need to get a thermomix! Will save you a lot of time and effort and I think you will be obsessed. I use it to make breadcrumbs in seconds and also veggie stock and curry pastes all from scratch really quickly. Love that you make things at home and from scratch with no nasties xx
I feel like this is the content I’ve been missing my entire life. I could watch these all day. Also where did you get that baby carrier for Edmond? I love it!
Sourdough crackers!!! It is not really cravers but the taste is next level, umami, gourmet.. I have by mistake make them, because I wanted to feed my starter, and everyone asked, what it was! What I am thinking is to bake it while the starter is on there pic, before it starts to reduce.. and without stirring it.. the oil has to be on the sheet. This might be more of a cracker. Thanks for the video.
Hello Sarah, I'd just like to ask you where you got your baby wrap/holder from. It's beautiful! Also, just really good for pacifying babies and toddlers.
I recently tried pickling red onion (yum!) and I was lost on why I didn't need to boil the lid on, and so this what you just said (short term verses long term) must be it. Ding! I was reeeeallly wishing for knowing how to pickle ginger the other day, and...Voilà! THANK YOU!! I'm looking forward to the crackers!
This is awesome. I’m always looking for easy things to make at home and have on hand. I have done yogurt in my pressure cooker and have been making kimchi and sourkraut at home as well. Definitely share more recipes you like to make at home. Thank you!!
Hey Sarah! Welcome back! So glad your came back! I've found these videos so so helpful! I was wondering if you would be willing to share your sourdough starter recipe. I'm in the market for a good one :)
This was so fun to watch!! I just made my first homemade batch of pickles using cucumbers from my garden and they were SOOOO delicious!! But I didn’t heat the brine like you did… is this something you do to make it last longer?? But I just love your new style of videos! They inspire me to be in my kitchen more which is not normal for me, I usually hate cooking but I’m slowly starting to enjoy it a little bit more since I’ve become a wife/mother! Thanks, Sarah, for the inspiration! ❤
And it is SO FUN and easy to make them too!! Right on! I only boil it so the sugar can dissolve and the heat also helps the garlic to release flavour. It isn’t necessary but I enjoy it! 🧡
I love these videos they are so wonderful to see how you do all this and have time for your children that is the diffention of a great mother. Love the crackers I always say the same thing when buying crackers plus the price.
I loved this!! Do you think you save more money making your own pantry items vs. buying them, or is the motivation more for cleaner ingredients? Been a fan for a while & would like to start being more frugal with our grocery bill!😊
HI! I just found your channel! I love it can you please do a video using your bread machine I just bought the one you have in your store front during the prime day and I'm so excited! I have been making sourdough but didn't know you could use a bread machine.
That is the same cracker recipe I use! I have better luck when the batter is a little thicker! My kids love them with everything but the bagel seasoning. We have made chedder knew too and they taste similar to cheezits!
I think I may love these videos even more than your old content if that’s even possible? They are just so chill and encouraging. Honestly it makes me want to start making sour dough and cooking more
It's great to see you on UA-cam again! I can't wait to see your perfected cracker recipe! I might have missed it, but what is the storage time for the bread crumbs?
I love making sourdough discard crackers, I can see how you could just use discard if it’s thicker but I think yours might a been too thin? I usually add a little flour to mine and room temperature butter to make more a dough consistency, then chill it for about 30 minutes before rolling it out and baking it. They get a little more puffier but yes crackers are so tasty and a great way to use up discard! Made you sandwich loaf yesterday and it turned out awesome! Making some buns and flatbreads for meal prep this week! So excited to see your kitchen and recipe videos!
@@jewelofwisdom8279 I recipe I use calls for 227g of discard, 113g of flour, 4tbsp of room temp butter, and 1/2 tsp of salt. You can add herbs in if you want and in terms of “healthier” I’m not sure exactly, I guess you could change the flours (maybe like an almond flour?). Once it’s mixed together divide in half and form into 2 balls and refrigerate for at least 30 minutes. Roll it out to a 1/4 in thick and you will need to use flour to keep it from sticking! I have silicone mats I roll it out on so I don’t have to worry about transferring the thin dough to parchment paper. Then I cut it into cracker shapes, brush with oil, and use a fork to pierce the center. Bake at 350 for 20-25 minutes but you want them to be pretty dried out so just keep checking, I usually take out the edge pieces and then let the center pieces cook a little longer because the dough is usually thicker towards the center. Let them cool completely and I tend to like mine stored in the fridge because I think it keeps them crisper. Not sure how far your are in sourdough journey but I didn’t start saving my discard until I had a strong starter going, it finds it helps with the texture of discard recipes, the discard when you’re just starting out is too thin in my opinion and I wasn’t loving the way my recipes were coming out.
I LOVE how you respect your kids privacy. hardly any homemaking UA-camr does that.
I understand the notion of respecting the kids' privacy especially in today's world, but at the same time, I have been watching most of these youtubers for the family and mama content. Cooking is a big part of that but not the only part of it. I loved kids since forever and started watching way before I even had a serious boyfriend, and while I love Sarah's personality, I basically consumed most of her videos especially on youngmamavlogs primarily so I can see her as a mom interacting with her kids. I loved seeing together activities, how they make things work, how they handle different situations, how they let go of different obsessions many of us adults have (perfectly clean and quiet nonstop etc), how they created spaces that worked even in a small apartment etc.
I love seeing other mom "influencers" try traveling and doing activities they love with their kids, how they handle moving or renovations, what they pack, how they dress minimally, practice different things, what they eat, how they spend their days, homeschooling and such. And mostly of all things, I love to see the joy and delight on the kids' faces!! Especially when I didn't have any of my own.
So while I understand and respect the many a mom who chose to limit showing their kids' faces online, at the same time it saddens me on a selfish personal level, since that was and is still my favourite content of all. I always look forward to Christmas cause there will probably be an add where we at least get to see Ivy or Calvin playing with some toys.
I completely agree! Kids don’t understand or sign up to be on a platform like UA-cam or any other social media platform.
Are you kidding? Her old channel had everything from her kids birth to her kids daily routine.
@Nick-ei8lt yes, but that is why she is starting fresh with her new channel where she chose not to show her kids faces and their daily activities.. I respect that,
SO smart doing voiceovers and being in the kitchen so you and your family can also go about your regular day while you work on UA-cam filming 🙌🏻. You’re brilliant! ❤️
I'm loving the voice-overs and being in the kitchen with you! I'm so happy you're back on your terms❤
Thank you Sarah. For being here and providing a calm, nurturing environment for those of us looking for more wholesome content. I find myself overwhelmed in the world sometimes and finding you again helps to bring me back home. Thank you. ❤
hello from MAINLAND CHINA！you have no idea how I love your videos and the lifestyle you've trying to deliver... you're amazing Sarah
thank you for coming back ! so long without seeing this refreshing videos
So glad your back! so very very happy
Sarah it’s so encouraging to see you in your kitchen and I gain so much confidence to just start trying in my own kitchen. I love that your children get to watch you in the kitchen laboring with love over your families food and being wise with your finances in the kitchen. it’s just a beautiful thought and I hope one day I’ll be able to make all these amazing yummy things and be as food wise as you and my children will see my love for making them food. It’s so beautiful to see “old traditions” come back and as a homemaker I have so much to learn so I thank you so much for sharing your tips and tricks with us, I don’t have anyone else to teach me these amazing things🥺
Hi Sarah! I can't tell you how encouraging these videos are.... thanks so much for being back here!
I'm a mom to 6 kids and this type of content is truly appreciated ❤
Woah, you are amazing Mama!! And thank you! 😘🥹
I've So missed listening to your soothing voice, glad you found a way to come back and stick to your protective instincts. Also, loving your undercut! Super Cute!
Cannot express how much I’ve missed you and your beautiful spirit! So excited to glean homemaking inspiration from you again. 💕
Thank youuuuu wow 🥹 *hugs hugs* 🧡
I love this style of video that you’ve been making! It’s nice having a UA-cam video on while also doing things around the house or in the kitchen, but so many homemaking videos are without voice over and you only can enjoy them if actively watching it. Learning lots from your cooking tips and am enjoying doing household stuff "with a friend"!
Loving these kitchen videos! Just getting into homemaking and making things from scratch. Could not have come at a more perfect time and I’ve loved your videos for YEARS. So happy you’re doing what you love and we appreciate it too! 🥰
You made my DAY, no my WEEK! Thank youuuu! 🧡
This shade of red is YOUR COLOR. Looks perfect. Amazing.
Thank you for this, Sarah! My mom has used mason jars since I could walk, and recently she's been struggling to find lids that fit; the metal ones don't seem to be around anymore in our area, yet I don't know why. I'll definitely let her know about the cute colored lids. So grateful to have you back on the UA-cam space! Love you lots!
Are you in Canada? She might have GEM jars. Bernardin stopped making these jars years ago and just phased out the lids over the past few years too. There may be some other companies in Canada making this size lid, but I doubt you will find the plastic type lids for the GEM jars.
@@EmeryShae Honestly, I wish I were in Canada right now, haha! I live in the USA (and I love my country, just not the politics), but most of my relatives come from Canada and I've always wanted to visit Canada.
Yeah, I figured they fazed these jars out. My mom's had them since I was young, and now they're all gone due to breaking over the years. They probably weren't selling well, which is sad. We've been looking on Amazon for other companies that sell something similar, but so far no luck. Well, I suppose all good things must come to an end, for such is life; nothing lasts forever here (except our love for and relationships with one another).
I'm really enjoying watching your videos again. Your kiddos are all growing so big!! God Bless you and your family!
I'm a Patreon so I've seen this. But you think I'm not going to watch it again? You thought wrong 😂
Candice HI!! Awh thank you WOW! 🧡😘
I laughed so hard because this is so true. Her videos never get old 😂😂 perfection every time 🙌
I’ve been following her so long her voice is my source of therapy 💛 She makes me happy and is definitely a boost of serotonin ◡̈
@@christinamoyer4504 same! I can binge watch her content the same way people watch their favorite show over and over 😂
I can’t get over how neat and tidy her kitchen is
Thank you for sharing; you are a lovely family; a good couple; Keep up the good sharing, and stay safe!
You have inspired me for years!! Just recently found your channel again and I’m really learning so much and implementing things in my own home that I’ve been learning from all of your videos! Mama of 2 sweet babes with plans for more and you’ve taught me so much!! God bless you!
I miss you talking directly to the camera like it was before, but I am happy you are back. 😀
Your content is such a comfort watch. I love it so much ❤️
Thank you, Sarah! We love you!!
Sarah- I am so happy you are back your videos are a blessing ❤
I know it wasn’t an easy transition but I really respect your decision to maintain your kids’ privacy.
Prepping in advance......makes meal time come together even more quickly and smoothly! Thanks for the inspiration!
Sarah, I have missed you and so glad you are back. You exude joy and it's wonderful to watch. ❤️
Hey Sarah! I just wanted to say that you are such an inspirational to me and I am so obsessed with this! Thank you for having this new platform of sharing recipes and organization with us! I hope you’re having an amazing day and Ilysm happy Friday!!! 💕💕
I love YOUUU so much, God bless! 🧡✨
Thank you! You’ve always been my favorite ❤️ so happy to have your inspiration in the kitchen
Wow Sarah, I can’t wait to try your recipes. May I say your kitchen is stunning!!
Lots of love to you ❤ It’s so good to have you back 🥹
so happy for you AND your family! These videos are beautiful
My fam does breadcrumbs with extremely stale rock-hard bread - usually the ends no one wants to eat. We just save them on the counter until we have enough to make a batch & they blend beautifully.
I really enjoy watching these videos, they are so therapeutic and calming. Plus I get to learn some yummy recipes to try out. I really appreciate you Sarah, you're such a blessing❤️
I love these vids!! Thankyou for coming back!
this brings me so much JOY, Sarah!!🥹
I really love your hair color!! So pretty. Also, this video helps me a ton. Trying to make more things from scratch ❤
I'd love to see a video on operation colour in your house!! As well as some backstory - did you always love colour, or was it part of the journey away from UA-cam and having to keep a certain aesthetic/trends?
I am loving your new channel! I am in the process of learning how to care for my home and family well, and I STRUGGLE with the kitchen. Your videos are a lovely inspiration, and I'm thankful to learn from what you are sharing!
I'm enjoying your content so much, Sarah. Learning a lot from you. Thank you for being back. 🖤
You have inspired me so much over the years! :') I'm so happy you're back! 🥰🤗💗
I’m thrilled to find your channel ❤
For the crackers- i do equal parts of SD discard and flour, 2t salt, 3T melted butter. Then add cheese. Roll out and bake! Seriously so good (and looks so good too)!
Hey Sarah, I’m loving your home making content. I’ve never thought to make pickled ginger! The sour dough cracker recipe by the King Arthur flour brand is really good!
My gran'ma used to put the stale bread crusts through her manual meat mincer to make her crumbs
I love your new videos!!! Thank you thank you thank you so much for this lovely content💜
Your new videos are my favorite. I look forward to them. It doesn’t feel like a family blogger quit showing their kids or their content tanked type of thing. You’re content feels refreshed and just calming. I love
We share similar perspectives when it comes to being sad after reading the ingredients list at the store. If I can make it myself and not be sad, count me in!
Back in like 2018, I watched one of your homebirths and I knew from that point I wanted homebirths. Now I’ve had 2 babies at home and I love watching this because I aspire to run my home/kitchen like this one day!
Girl, this is what I’m talking aboutttttt!!! Thank you Sarah!
Love you, Sarah! We thank you for being here again too ❤️☺️
Pantry day is fun!
I would like to see how you put together baby food because I just gave birth to my third baby and used to buy baby food for my first two when they were tiny long ago, and don't want to do that this time around. So much has changed over the years since I had my first two who are teenagers.
Loved seeing you make brine! I had no idea!
It’s so inspirational to see how people incorporate cooking from scratch into their day.
Can I ask where the cooling rack is from? I love the it’s double tiered but folds flat.
I love these kind of videos. Your new content is great. 😊
I love this new format! We can learn a lot from you, save some money and eating better quality!
Loved seeing you stock your pantry. I started making my own crackers last week. I found a great whole wheat olive oil one if anyone wants a recipe that is similar to Wheat Thins. First, whisk 3c flour with 1 t salt. Add 1 c warm water and 1/3 c olive oil and mix with a wooden spoon until it turns into a ball. Knead the dough for about 5 minutes (whether on the counter or bread maker/mixer). Coat the dough in a light layer of olive oil and wrap with plastic wrap for 30 minutes to rest. After that just preheat the oven to 450, roll out the dough to desired width (mine is close to 1/8 inch or 3 mm) and cut into pieces. You can coat with more olive oil and sprinkle with salt on top as you place them on your baking sheet or stone but I found they were too salty that way. I only baked them for 10-12 minutes and they turned out incredibly crispy! I found that the recipe made a ton of crackers and it's worth the work.
Oh, and don't forget to poke the crackers with a toothpick between 2-5 times (or more depending on the size of them) before putting them in the oven. The crackers turn out more like pitas if you don't.
I'm loving all these different sourdough recipes. I'm always in need to finding different ways to use my discard.❤
I've made very basic crackers with chickpea flour (140gr), olive oil (1tbp) , boiling water (250ml or 1 cup) and whatever seeds or seasoning you like. Bake for one hour at 300F. Comes out looking golden crispy every time. Delicious.
Love this! I think you really need to get a thermomix! Will save you a lot of time and effort and I think you will be obsessed. I use it to make breadcrumbs in seconds and also veggie stock and curry pastes all from scratch really quickly. Love that you make things at home and from scratch with no nasties xx
Good morning Sarah!
I feel like this is the content I’ve been missing my entire life. I could watch these all day. Also where did you get that baby carrier for Edmond? I love it!
I do the crackers...I use everything but the bagel seasoning. After 5 mins..score them with a pizza cutter to form uniform crackers. I make them alot.
Loving the videos sm 🤗🤗🤗
Sourdough crackers!!! It is not really cravers but the taste is next level, umami, gourmet.. I have by mistake make them, because I wanted to feed my starter, and everyone asked, what it was! What I am thinking is to bake it while the starter is on there pic, before it starts to reduce.. and without stirring it.. the oil has to be on the sheet. This might be more of a cracker. Thanks for the video.
Hello Sarah, I'd just like to ask you where you got your baby wrap/holder from. It's beautiful! Also, just really good for pacifying babies and toddlers.
Everything looks really delicious, Sarah !! I love your new content!
I recently tried pickling red onion (yum!) and I was lost on why I didn't need to boil the lid on, and so this what you just said (short term verses long term) must be it. Ding! I was reeeeallly wishing for knowing how to pickle ginger the other day, and...Voilà! THANK YOU!! I'm looking forward to the crackers!
This is awesome. I’m always looking for easy things to make at home and have on hand. I have done yogurt in my pressure cooker and have been making kimchi and sourkraut at home as well. Definitely share more recipes you like to make at home. Thank you!!
The sweet nuts remind me on a delicious christmas treat here in Germany- caramellized nuts roasted in sugar and cinammon😋
Yes I agree take a break adults are too hard on themselves!
Also going vegan gives you so much energy!
Loving this channel !
♡ im loving your new videos so much!
Sarah have you fermented anything yet?! Honey fermented ginger is so amazing
Hey Sarah! Welcome back! So glad your came back! I've found these videos so so helpful! I was wondering if you would be willing to share your sourdough starter recipe. I'm in the market for a good one :)
This is such a relaxing and wonderfully put together video! Also I’d suggest trying out Celtic salt it’s a game changer!
Ooooo I have never heard of it but must find some NOW! Thank youuuu! 🧡
Thanks! I'll be making candied nuts this evening.
This was so fun to watch!! I just made my first homemade batch of pickles using cucumbers from my garden and they were SOOOO delicious!! But I didn’t heat the brine like you did… is this something you do to make it last longer?? But I just love your new style of videos! They inspire me to be in my kitchen more which is not normal for me, I usually hate cooking but I’m slowly starting to enjoy it a little bit more since I’ve become a wife/mother! Thanks, Sarah, for the inspiration! ❤
And it is SO FUN and easy to make them too!! Right on! I only boil it so the sugar can dissolve and the heat also helps the garlic to release flavour. It isn’t necessary but I enjoy it! 🧡
Loved this, so relaxing ❤
Out of genuine curiosity, how much time a day do you spend in the kitchen? Loving this new content!
Depends on the day, but at least 8 hours! 😘
@@SarahThereseCo that's amazing! What a blessing to your family!
I love these videos they are so wonderful to see how you do all this and have time for your children that is the diffention of a great mother. Love the crackers I always say the same thing when buying crackers plus the price.
Love these videos
I loved this!! Do you think you save more money making your own pantry items vs. buying them, or is the motivation more for cleaner ingredients? Been a fan for a while & would like to start being more frugal with our grocery bill!😊
Great recipes keep them coming please!
I heard that you can freeze ginger and grate it frozen as needed!
I love to see how you flow instead of recipe-to-recipe! That was a great idea. And amen to candied nuts on salad… game changer.
HI! I just found your channel! I love it can you please do a video using your bread machine I just bought the one you have in your store front during the prime day and I'm so excited! I have been making sourdough but didn't know you could use a bread machine.
That is the same cracker recipe I use! I have better luck when the batter is a little thicker! My kids love them with everything but the bagel seasoning. We have made chedder knew too and they taste similar to cheezits!
Ahh I love this from you! I actually made pickled red onions before watching this haha🫢🤪
Thank you for representing the kingdom. Keep being the light of the world ❤️
I think I may love these videos even more than your old content if that’s even possible? They are just so chill and encouraging. Honestly it makes me want to start making sour dough and cooking more
Awh thank you friend 🥹🧡
What a beautiful and lovely cooking 🥹😌🌷💐💛🧡🥰💚
So inspired 🌟❤😊
love your content! ❤❤
I’m no where near your level judging by the amount of kids or kitchen skills 😅🤣 thank you for this video, this was useful info and very encouraging!
How did you learn all this stuff? Self taught or awesome parents/grandparents? I’m in awe.
It's great to see you on UA-cam again! I can't wait to see your perfected cracker recipe! I might have missed it, but what is the storage time for the bread crumbs?
I'm not sure if I'm overlooking it or if it's not in your Amazon list, but can you tell me where to get that blue pot? It's my kitchen colors❤️
Sarah I’d love to see some baby recipes!!! I don’t have a baby yet but would love to watch
I make those same crackers, But I score than halfway through, and they come out great!
Hi Sarah, Melody's mom here 😉 kinda fun to watch your videos now 😂
I love making sourdough discard crackers, I can see how you could just use discard if it’s thicker but I think yours might a been too thin? I usually add a little flour to mine and room temperature butter to make more a dough consistency, then chill it for about 30 minutes before rolling it out and baking it. They get a little more puffier but yes crackers are so tasty and a great way to use up discard! Made you sandwich loaf yesterday and it turned out awesome! Making some buns and flatbreads for meal prep this week! So excited to see your kitchen and recipe videos!
Will you share how you make your crackers and any substitutes to make them healthier, if you know how?
@@jewelofwisdom8279 I recipe I use calls for 227g of discard, 113g of flour, 4tbsp of room temp butter, and 1/2 tsp of salt. You can add herbs in if you want and in terms of “healthier” I’m not sure exactly, I guess you could change the flours (maybe like an almond flour?). Once it’s mixed together divide in half and form into 2 balls and refrigerate for at least 30 minutes. Roll it out to a 1/4 in thick and you will need to use flour to keep it from sticking! I have silicone mats I roll it out on so I don’t have to worry about transferring the thin dough to parchment paper. Then I cut it into cracker shapes, brush with oil, and use a fork to pierce the center. Bake at 350 for 20-25 minutes but you want them to be pretty dried out so just keep checking, I usually take out the edge pieces and then let the center pieces cook a little longer because the dough is usually thicker towards the center. Let them cool completely and I tend to like mine stored in the fridge because I think it keeps them crisper. Not sure how far your are in sourdough journey but I didn’t start saving my discard until I had a strong starter going, it finds it helps with the texture of discard recipes, the discard when you’re just starting out is too thin in my opinion and I wasn’t loving the way my recipes were coming out.
@@elizabethknode4246 Thank you so much!
@@jewelofwisdom8279 anytime! Hope it works out!
These new videos remind me of when y’all lived in the tiny house 🤍 slow, simple, and wonderful living