Friday, September 22, 2017

What would you do?

In light of all the recent disasters with hurricanes, earthquakes and wildfires, I've been thinking of emergency preparedness.  Do you ever plan on what you would do in an emergency?  I want to be prepared to take care of my family and animals in case of a disaster, and maybe you do, too.

So let me share something awesome with you, because when I run across something amazing I feel I would be doing you a disservice to not let you know about it.

Enter Jennifer and Bill Osuch, the creators of The Prepper Bundle, who I’ve been working with lately. You might know them from their website Self Reliant School where they teach gardening, real food cooking and preserving skills. They’re our kind of people!

They have put together an outstanding eBook and eCourse bundle. You might have seen one of their Back to Basics Bundles. Now, they are offering another bundle geared towards all aspects of preparedness. From food storage to bug out bags, from primitive survival skills to first aid and alternative medicines, the content is an in-depth collection of quality content geared toward the modern day Prepper.

The quality of resources, the step by step getting started guide, the seamless and incredibly easy to use download area, their unprecedented customer service (their goal is your happiness), and all the bonuses included in the bundle are incredible.

Since, I know you care about homesteading and living a wholesome life, I think you’re going to love this bundle! But it’s only going to be available for a limited time!

The Prepper Bundle includes 30 resources to help you better prepare for the unknown. You will learn about:

  • Alternative cooking techniques and recipes
  • Seed saving and gardening
  • Edible and medicinal wild plants
  • Creating a wholesome, healthy food storage
  • Learn about bushcraft and primitive survival
  • How to build the ultimate bug out bag
  • The blueprint to a first class first aid kit
  • Preparing for extreme weather
  • Plus learn how to do more things yourself, manage a small homestead, and much much more!

If you were to buy each of these resources separately you’d pay over $300, but for this short sale it’s 90% OFF!

It’s a super deal, no doubt! But it’s more than a great deal, it’s the information you need to help you ensure that you and your loved ones are prepared for any type of crisis or disaster.

But it’s kind of like buying in bulk, there’s a ton of stuff and it can be overwhelming. That’s why they have created a getting started guide to help you utilize the most relevant information to you so you can begin preparing immediately.

They have had thousands of satisfied customers from their bundles! No doubt because of Jennifer and Bill’s commitment to detail, excellence and sincere commitment to self sufficiency.

The bundle is only available until Monday at midnight!

Monday, September 18, 2017

The tastiest, easiest salsa recipe ever

If you grow a successful garden, you are overflowing with tomatoes just about now.

We sure are, and I want to share the recipe we use to transform this bounty into one of the tastiest, easy-to-make salsas ever invented.

I gave a jar to our foodie friends, who called us after eating it asking what the secret ingredient is, because it is so damn good.  

If you own a food processor, you can make a quart of salsa in less time that it takes five people to eat it.  Why do I know this?  Ahem.  

We made 3 gallons worth of salsa in an hour, so do the math!  This recipe is one batch at a time, so just multiply the recipe according to how many tomatoes you have!

Here's how to do it, one batch at a time:


8 tomatoes
1 bell pepper
1 cup cilantro
1/2 cup red onion
juice from 1 lime
4 cloves of garlic
1 tsp cumin
salt and pepper to taste
cayenne or anything spicy (optional) to taste

A word about the tomatoes: We grow several varieties, including Roma, Big Beef, Cherry, Early Girl, and a bunch of heirloom ones.  Some of these are considered good for fresh eating, some for sauces, some for canning, and so on.  For the purpose of this salsa, we don't care about it.  Use whatever you have, and mix them all up.

A word about spice: I'm a wimp.  Period.  I don't do spicy.  At.  All.  So if you want spicy salsa, add cayenne or hot sauce, or whatever it is you people like to add to food to make it inedible spicy.  Some members of my family add hot sauce to their own bowls.  More power to them.

A word about cilantro:  Some people don't like cilantro, and that's okay.  We still love you.  I use cilantro every single day and even put it in my smoothie.  Why?  It's an incredible detoxifier and immune system booster, helps the body get rid of heavy metals, is a powerful antioxidant and protects against cardiovascular disease.  In other words: eat your cilantro.


- Cut tomatoes in half, cut out the green stem part.

- Cut onion, garlic, and bell pepper into large chunks.

- Throw this into a food processor and pulse five to ten times, enough to break the pieces down but not liquefy them.

- Add cumin, lime juice, cilantro, salt and pepper (and the spicy stuff if you want it).

- Pulse again until you like the consistency.  We like some chunks in our salsa.

Eat it!  Eat it!  Or it keeps in the fridge for some time.

Since we make gallons of this stuff, we freeze it in ziplock bags.  It's super easy that way, and although it makes the salsa a little runny after it defrosts, who cares?  We don't mind it at all, and use the more liquid stuff that's left over after everyone dipped the chunks up with chips for making omelettes and stir fries.

Don't ask me about canning this.  You have to make sure there's enough acid in salsa if you want to can it, and it's best to use recipes that are specifically for canning.

Also, it helps to use tomatoes with noses.

Thursday, September 14, 2017

Summer's winding down, and the last squeezed-in fun!

If you follow us on Facebook or Instagram, you have seen pictures of the insane amount of salsa we made in the past week.  And let me tell you, that salsa is so good that I have to restrain my kids from eating all three gallons we cranked out.  I dole it out a quart jar at a time, and every jar is gone in 15 minutes.  Hmpf.  You gotta be fast around here if you want in on the salsa action.

I promise I will give you the recipe soon - it's very, very easy to make - and the best one I've ever had. 

In the meantime: Look at those gluttons.

The day we made salsa, we also smoked salmon.  It's from last year's catch, and we wanted to try out or brand new Traeger Barbeque/Smoker/Grill.  I love that thing!  We got it on sale a few weeks ago, and we have used it almost every day.  You can smoke, grill, bake and bbq food in it. 

I've never eaten barbequed chicken more tender or salmon smoked more flavorfully than in the Traeger.  It runs on wood pellets and imparts an absolutely exquisite flavor to everything - even veggies.

Talking of smoke, fortunately the smoke from the wildfires has lifted.  Fall is in the air, and nights get pretty cold.  

We're cleaning up the garden and harvesting a bunch of veggies, including carrots and garlic.  There's still lots of cauliflower left as well.  We'll leave the squashes in the ground just before frost.  The edamame beans are all gone by now, but green beans are still growing.

A couple of weeks ago we went to the other side of the mountains to harvest blue elderberries.  I made a bunch of elderberry syrup, since this is our cold and flu preventer, and I have the recipe and tutorial on how to make this wonderful stuff here.  

Go make it.  You can use dried elderberries that you can purchase online.  You will save a lot of money making your own elderberry syrup instead of buying it in small bottles at the store - for a lot of money!!!

On the trip to the other side of the mountains, we also threw the bikes and tents in the van, and lots of mountain biking happened.

If you're local and you've never hiked Cutthroat Lake, do it before the pass closes.  It's such a pretty, easy hike, and marvelous mountain biking.

That night, one of the wildfires blew up.  We slept in our tent with smoke in the air, and when we woke up, ash covered our car and tent...

I can't believe I'm saying this, but I cannot wait for the never-ending rain to start.  This summer was hot, bone-dry and a little scary.  The rivers are lower than the old-timers have seen them...

I'll leave you with images of summer: blackberry picking!!!  We picked 20 pounds of these precious morsels, which we will transform into blackberry wine.  I'll write a blog post and tutorial about it, so you can try it, too!

And my goats: They don't like the smoke either.

How about your neck in the woods?  Is summer winding down?

Saturday, September 9, 2017

An update on the non-homeschooling thing. And also our Homesteading in Paradise movie for August!

Darlings, here is our Homesteading in Paradise movie for August.  I cried my way through making this one, because it marked the end of our homeschooling lives.  The scenes in this clip feature large on our kids, of course, because they have always been so involved with our homestead.

I have to remind myself that they will continue to be involved, just not as they were before.

What can I say?  I go from being a mess because I'm grieving the loss of letting my kids go, to elation because I can start my day with yoga, and I have hours of uninterrupted time.  By myself.  In a quiet house.

And then I start crying again, because... well, because the house is so damn quiet.

This is such a huge change for us as a family, and as individuals.

The truth is, I can't write about my kids starting public school right now.  It's too emotional, I'm too exhausted.  But many of you have asked me how the transition is going, and I wanted to tell you that we're doing fine.  Really.

I will write more soon, I promise.

In the meantime, please remember that I'm teaching in this free online summit.  My "How to make Chevre cheese" presentation is tomorrow (Sunday), among lots of other presentations, lasting a whole week.  You can learn awesome self-sufficiency skills, for free and online, on your own time.  I'm sorry if you've been inundated by reminders of this event on my blog and social media.  It's just that it's an amazing opportunity, and a great gift, really.

I'll be participating in this summit as a teacher AND student.  There are things I want to learn, and I'll sit in on several presentations, for example the ones on thermal cooking, year-round gardening, natural skincare for families, extreme grocery budgeting, heirloom seed saving, making mead, and how to embrace an off-grid lifestyle.

Hope to "see" you there!

Thursday, September 7, 2017

Only a few more days left - this could change your life!

If you are subscribed to our blog or follow us on social media, chances are you are interested in a more sustainable, healthy, wholesome life.

This is why I am so excited to tell you about the FREE online Back to Basics Living Summit!

It's a gathering of some of the top influencers in the back to basics movement, covering topics from gardening, preserving food, backyard livestock, urban homesteading, and more, and it's all ONLINE and FREE, so you can learn from the comfort of your home, or barn, or wherever you choose to spend your time!

And guess what? I'm considered a top influencer (who would have thought?), and I'm one of the presenters!  My video presentation is on making Chevre cheese.

30 different experts teach via interviews, video content, slideshow tutorials, and ebooks.

View presentations on:
  • Saving Money and Getting Out of Debt
  • Achieving Real Health Naturally
  • Growing Your Own Food Year Round
  • Being Prepared for Crisis
  • Food Storage
  • Seed Saving
  • Canning
  • Off-Grid Lifestyle
  • Cooking
  • Brewing
  • Cheese Making
  • Natural skin care
  • Jump Starting Your Urban Farm
  • Back Yard Livestock
  • Solar Cooking
  • Starting your Homestead From Scratch
  • …and MORE!!!
Registration is FREE! Follow this link to reserve your seat today, and I will see you on the inside.

If this is your first time attending a summit, here are some things you should know:
  • There is NO ENTRANCE FEE and it is available 100% Online!
  • It begins September 10th
  • It runs for 7 full days
  • Each day has unique content!
  • Over 22 hours of video presentations for you to enjoy
If you want to be included in this summit, register HERE to reserve your FREE ticket!
Only registered attendees will get the entire itinerary!
Come join us for this educational and entertaining event.
Mark your calendar!
I’ll see YOU there!

Many blessings,

Corina Sahlin


If you didn’t already know, you have the option of purchasing lifetime access. While viewing the presentations during the event is 100% FREE of charge, if you would like to watch on your own schedule as many times as you like, then LIFETIME ACCESS to the full content is the best option.

By upgrading your “seat” at the summit, you won’t have to wait to watch the presentations you want, and you can watch (or listen) to them as often as you like!

If your schedule just doesn’t allow for you to catch all the presentations, or you want to binge watch them all, NetFlix style, grab some popcorn and ENJOY them at your own speed!
You don’t want to miss any of this great content!

Unlock your UNLIMITED ACCESS before Tuesday, September 12th to qualify for:

An impressive door buster discount
Over $180 in bonuses
The ability to WATCH, SKIP, REPLAY, DOWNLOAD, and LISTEN at your own pace

The discount is a limited time offer – check out the details HERE.

Even if you plan to just watch the videos as time permits FOR FREE, check out this link anyway for new details about the event.

Wednesday, August 30, 2017

Crying into my coffee. Also: baby ducks.

The reason I'm crying into my coffee this morning?  After homeschooling my three kids their whole lives (the oldest is almost 15), my husband and I dropped them off at public school this morning for their first-ever day of school.

By no means am I an overprotective helicopter parent, but it's completely surreal to have my kids gone from me.  After raising and educating my kids being my sole purpose for one and a half decades, handing them off to teachers that I don't know feels strange, and a little bit wrong, but also right in many ways.

Because it's time.

All three of them requested to go to public school.  I wrote about it here, in case you are wondering what's up with that.

So anyway.  Here I am, back at home, with lots of plans of what I have to accomplish today.  The garlic has to be harvested, yogurt needs to be made with the goat milk, the garden has to be watered, not to mention laundry and food prep.

But the tears keep flowing, and the house and yard are entirely too quiet without any kids biking, playing and making messes.

My cure for grief is this: watching our baby ducks.  Let me show you.  Our Mama duck hatched these cuties a couple of weeks ago, and here they are.  The first few pictures are of them being only one day old.

Okay, looking at the baby ducks helped.  Now I need to go hug a baby goat.  Or my dogs, since I won't be able to hug my kids til 4pm.  

They will be on the school bus for two and a half hours each school day, leaving at 6:30 am and coming home just before 4 pm.  Can you tell I'm freaking out?  This is hard.  I won't go on and on about how strange this all is, otherwise you'll get annoyed with me.

This empty house will be our new normal from now on, and I better get used to it.  If you know me, you realize that my time will get filled up with all kinds of projects.  I will tell you about an exciting thing I'm working on soon.

In the meantime, check out this Back to Basics summit I'm part of.  It's FREE, and I'm one of the presenters.  I'll tell you more about it soon, but you should register for free now to learn all kinds of skills I know you want to learn!

Let me show you pictures of the past days.  There was an eclipse, of course, which we watched with our special eclipse glasses in our backyard.  We only had 90 percent totality, so it didn't get completely dark, but it got much colder, and the shadows on the ground very gorgeously patterned.

As always, our lives revolve around food.  We gathered Oregon grapes for making wine (I will write a tutorial for this soon), fed the chickens whey from cheese making, harvested onions and potoatoes, canned apple sauce, fig jam and dilly beans, and made amazing food straight from the garden and chicken coop.

Also, watch for my tutorial on making fig jam soon.

Now let me go pet the dogs.  I bet they miss the children, too.

Tuesday, August 22, 2017

A phenomenal retreat! What a treat!

Our homesteading and wilderness retreat last weekend was PHENOMENAL.  I'm a little speechless about it - not because I feel brain dead at the end of teaching skills for two whole days, but because it's hard to describe the depth of this full immersion experience.

The gist of it is that both Steve and I fell in love with every single one of our eight participants.  There were six people from Canada and a newly married couple who flew in from Texas.  We had one pregnant couple, a mother-and-daughter-duo, and two long-time friends from Vancouver island.

I know people left our homestead Sunday evening inspired, motivated, empowered, nurtured and fed, both on a physical and a soul level.

This year was very different from last year's retreat in October, where a huge storm knocked out power and our ten participants had to stay indoors most of the time due to the high winds.

This time around, people spent plenty of time in the sunshine, picking figs, apples and plums, harvesting cabbage for making sauerkraut, and eating meals on the porch with a chicken or dog in their lap.  In fact, my dog Yoda, who usually is totally focused on only ME, cheated on me by going goo-goo-eyed over one of our female students.

We started out the retreat with Gouda cheesemaking.  Since my goat doesn't give as much milk as usual, because her babies are still nursing on her, and since I sold my second milk goat a few months ago, I wanted to teach people how to make cheese with store bought cow milk.

The milk refused to set up and coagulate, so it didn't go as planned, but everyone assured me they learned a lot anyway, and they got to eat tons of  my different kinds of goat cheese, so they were happy.

What good sports they were!

After that class, I taught how to make goat milk soap and salves.  Part of the class included harvesting calendula flowers in the garden to infuse in olive oil.

Look how beautiful my students are!  Every single one could be a professional model, don't you think?

Back in the kitchen, we mixed oils, lye, goat milk and essential oils, poured this in beautiful molds and then strewed dried calendula petals over everything.

Steve taught some people wilderness skills during this time, and since he didn't take any pictures, we don't have photos to show you.  They learned about making primitive shelter, friction fire, and wilderness survival.

After a full day of learning and teaching, everyone headed down to a magical place by the river, and several brave souls even jumped in.

While they hung out by the water, my sons Luke and Kai helped me clean up  the kitchen and start dinner.  I pride myself in putting on a gourmet meal banquet for our students, including several organic, home-cooked dishes, including plenty of wine.

People loved it, and I loved that they loved it.  It's a win-win, man!

Also, I really want to do a shout-out for my sons.  These guys are so important in running a smooth show here, since Steve and I don't have a team of people to help put on this retreat.  We do it all ourselves, from creating the content to marketing to cleaning the house and homestead to teaching to cooking to cleaning up afterwards.

The next day started with milking goats.  I always love this segment of the retreat, because most people have never squirted warm milk from an animal's teats.  It's a special experience, and there's lots of cheering happening when the milk does flow.

After a generous breakfast and pots of coffee, some of us headed to the goat barn again to learn about raising goats, and others headed to Steve's shop to make their own wooden bows.

My goat people learned everything they need to know to raise goats, including hands-on stuff like trimming hooves.  I also show them videos I filmed on how to disbud (take horns off) and how to help a goat give birth.  It's all graphic stuff, but real-life, important things to know.

After all this, they learned archery and how to shoot their bows, and my group learned how to make sauerkraut.  This involved harvesting all the cabbages from my garden first.

We made 20 pounds of sauerkraut in less than two hours.  It's awesome to have such competent helpers in the kitchen!

I also showed them how to make another fermented super food: beet kvass.  It looks like wine, and we had fun taking some pictures of the Mom and Dad-to-be with this drink.

So there you have it.  I get a little teary looking at these pictures, because we had such fun and adored these people all so much.

One value of offering this retreat is not just in the skills people learn, but in the connection and interactions with one another and us.  There are so many informal chats going on, about our paths, lifestyle, giving inspiration, connecting deeply...  I love it all so much.

If you are are interested in attending next year's retreat, please sign up for our waiting list below.

Sign up for the waiting list for our 2018 retreat

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