Whole wheat and olive oil bread made with the 5 Minutes a Day methodWhole wheat and olive oil bread made with the 5 Minutes a Day method
Pesto made with homegrown garlic and basilPesto made with homegrown garlic and basil
Chopping homegrown garlic and shredding Parmesan for pestoChopping homegrown garlic and shredding Parmesan for pesto
Picked Purple Cherokees, sungold cherries and RomasPicked Purple Cherokees, sungold cherries and Romas
Feeding the worms and giving them fresh (phone book) beddingFeeding the worms and giving them fresh (phone book) bedding
5 Minute Bread rising and freezer jam gelling5 Minute Bread rising and freezer jam gelling
All jarred up and ready to freezeAll jarred up and ready to freeze
Making peach freezer jam with local peachesMaking peach freezer jam with local peaches
  • Whole wheat and olive oil bread made with the 5 Minutes a Day method
  • Pesto made with homegrown garlic and basil
  • Chopping homegrown garlic and shredding Parmesan for pesto
  • Picked Purple Cherokees, sungold cherries and Romas
  • Feeding the worms and giving them fresh (phone book) bedding
  • 5 Minute Bread rising and freezer jam gelling
  • All jarred up and ready to freeze
  • Making peach freezer jam with local peaches

This past Sunday I spent my time as a domestic diva. When you’re urban homesteading and working full time, the weekend is pretty much your only time to accomplish anything substantial. Here’s what I worked on this weekend.

3 Responses to “A Sunday on the urban homestead”

  1. What Pigs Don't Know
    3 September 2010 at 9:38 am #

    Wow, Annette, that bread looks amazing. I’m not familiar with the “5 Minute a Day method.” Can you elaborate? – Carrie

  2. CoMo Homestead
    3 September 2010 at 10:44 am #

    Yeah! It’s based on a book, Healthy Bread in 5 Minutes a Day – which itself is based on the original book, Artisan Bread in 5 Minutes a Day. I just learned about it recently and checked out the book from the library. It basically works on the idea of making a big batch up front, then refrigerating the dough and pulling some out to bake whenever you need it. You can find more information here: http://www.artisanbreadinfive.com/

  3. What Pigs Don't Know
    13 September 2010 at 12:13 pm #

    Thanks so much. That sounds awesome! I just put a request in for it at our library. I’m second on the list, so it will be a few weeks, but I’m really looking forward to getting it. Thanks! – Carrie