Rock N Roots Homestead

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Rock N Roots Homestead Faith • Family • Stewardship • Slower Living We strive to share truth and allow others the knowledge needed to make the best decision possible for their family.

Psalm 1:3 * Matthew 7:24 ✝️

Homemaking • From Scratch Cooking • Homestead Life 🌿

Helping women learn lost skills one recipe, garden row, and homemade meal at a time. 5LHomestead is located in South Central Missouri and is committed to sharing the Gospel of Jesus Christ along with the knowledge that He has given us in being as self-sufficient as possible through the growth of our own food and raising our own animals.

10/15/2026

Let me show y'all my foolproof way to stop forgetting things at the grocery store, stick to a meal plan, and actually have everything on hand when it's time to cook!

Because there's nothing worse than planning supper, getting halfway through a recipe, and realizing you're missing an ingredient. And making extra trips to the store gets expensive FAST.

Here's what I do.

I make a meal plan, then I go through every single meal and list out the ingredients I'll need. When it's time to make my grocery list, I can go down that list and check what I already have at home and what I need to buy.

That way, I'm not standing in the grocery store trying to remember what I need for five different meals. I'm not buying things I already have, and I'm not getting home only to realize I forgot something important.

And the best part? When it's time to cook, I already know what we're having and have the ingredients ready to go.

It takes a little time upfront, but it saves me time, money, and a whole lot of frustration later.

I'm all about finding ways to stretch the grocery budget and make feeding a family a little easier. You don't have to make it complicated. You just need a system that works for you!

Do y'all meal plan before grocery shopping, or are you more of a figure-it-out-as-you-go kind of shopper?

10/15/2026

Sourdough Starter: Day 5!

Same thing, different day. 😂

We're back at it, y'all! By now, you've probably figured out that starting a sourdough starter takes a little patience and a whole lot of doing the same thing over and over.

But we're keeping it simple, and we're sticking with it!

Here's what we're doing today:

Ingredients:

- Your sourdough starter
- ½ cup all-purpose flour
- About ½ cup water

Instructions:

1. Give your starter a good stir.
2. Discard about half of your starter.
3. Add ½ cup all-purpose flour.
4. Add about ½ cup water and mix until you reach a thick pancake batter consistency. Adjust a little if needed.
5. Loosely cover your jar and leave it at room temperature.

That's it! We'll keep repeating this process while our starter develops.

You might be seeing bubbles and noticing a sour smell by now, or yours might still be taking its sweet time. Both can happen during the early days, so don't get discouraged if yours isn't doing much yet.

Remember, we're keeping this budget-friendly. Regular all-purpose flour, water, and a clean jar are all we're using.

We'll keep checking on it and taking this one day at a time. Before long, we'll be one step closer to homemade sourdough bread!

How's your starter looking today? Are you seeing bubbles yet?

You are literally living somebody else's dream.You know that woman at the checkout counter? The one who tells you all ab...
10/14/2026

You are literally living somebody else's dream.

You know that woman at the checkout counter? The one who tells you all about her three grown kids and always reminds you how blessed you are?

She wishes she would've been a stay-at-home mom like you. She knows just how fast those years go, and she'd give anything to have a few of them back.

That older man who looks a little grumpy and doesn't say much?

Yeah, he lost his wife last year and still hasn't figured out how to navigate life without her.

That child in your classroom who you think is just a “bad kid”?

Maybe he's going home every night to take care of his little sister because nobody else will.

The car you complain about? The one that makes funny noises and has a few too many miles on it?

It's somebody else's dream because the woman down the road has to ride her bicycle back and forth to work every day.

And that messy house you're frustrated with?

Somebody would give anything to have a home full of people making those messes.

Truth is, there's always someone carrying something you know absolutely nothing about.

We get so caught up in what we don't have, what's going wrong, and what we wish was different that sometimes we forget to look at what we do have.

I'm not saying your struggles aren't real. I'm not saying you aren't allowed to have a hard day or wish things were different.

But I do think we could all stand to slow down a little and give each other some grace.

You don't know what somebody prayed for last night.
You don't know what they're grieving.
You don't know what they're trying to survive.
And you don't know what blessings they're struggling to recognize because life has been so hard.

So be kind.

Be patient.

Stop assuming the worst about people.

And when you find yourself wishing your life looked more like somebody else's, take a minute to thank God for the things you've been given.

Because the ordinary, everyday life you're living right now might be the very thing somebody else is praying for.

Don't get so caught up wishing for a different life that you forget to be thankful for the one God has placed in your hands.

10/14/2026

🍗 Homemade Chicken Broth From Scratch

If you're throwing those chicken carcasses away, stop right there! 😂 You can turn them into homemade chicken broth that'll come in handy for soups, gravies, dressing, casseroles, and so much more.

This is how I made mine, and the best part is you can let your crockpot do most of the work!

Ingredients

- 2 uncooked chicken carcasses
- 2 carrots
- 1 onion
- 2 tablespoons Italian seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- Water to cover the ingredients

Instructions

1. Add both chicken carcasses to your crockpot.
2. Add the carrots, onion, Italian seasoning, salt, pepper, and garlic powder.
3. Add enough water to cover everything.
4. Cover and cook on LOW for a minimum of 12 hours.
5. Taste and add any extra seasonings you need.
6. Strain out the bones, vegetables, and seasonings.

Storing Your Broth

You can refrigerate, freeze, or pressure-can your homemade chicken broth.

For pressure canning, follow the appropriate processing time and pressure for your jar size and altitude.

Refrigerate promptly and use within 3–4 days, or freeze for longer storage.

A good homemade broth is one of those kitchen staples that makes cooking from scratch so much easier. And using those chicken carcasses instead of throwing them away? That's getting your money's worth!

Save this one for your next batch! ❤️

10/14/2026

A little sugar, a little cinnamon, and walnuts coated in a sweet, crunchy candy shell. They're perfect for snacking, setting out when company comes over, or making up little homemade treats for the holidays.

And the best part? You make them right on the stovetop!

🤎 OLD-FASHIONED STOVETOP CANDIED WALNUTS

Ingredients:
• 2 cups walnut halves or pieces
• 1 cup granulated sugar
• ¼ cup brown sugar
• ¼ cup water
• 1 tablespoon butter
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 teaspoon vanilla extract, optional

Instructions:

1. Line a baking sheet with lightly buttered aluminum foil, or grease a heat-safe plate. Have it ready before you start cooking.
2. In a heavy-bottomed skillet, combine the granulated sugar, brown sugar, water, cinnamon, and salt.
3. Cook over medium heat, stirring until the sugars dissolve and the mixture begins to bubble.
4. Add the walnuts and stir constantly, making sure every piece is coated.
5. Continue cooking, stirring frequently, until the syrup thickens and the sugar begins to crystallize into a sandy coating around the walnuts.
6. Stir in the butter until the coating is lightly glossy. Remove from the heat and carefully stir in the vanilla, if using.
7. Quickly spoon the walnuts onto your prepared surface, separating them into small clusters.
8. Let them cool completely before eating or storing.

A few tips:

• Have everything ready before you start. Once the sugar sets, it gets hard to work with!
• Keep stirring and watch the heat closely so the sugar doesn't burn.
• Let the walnuts cool completely before storing them in an airtight container.
• Be careful with the hot sugar. It gets extremely hot and can cause serious burns.

These are so good by the handful, but they'd also be wonderful chopped up over homemade ice cream or sprinkled on a dessert.

Sourdough Starter: Day 4!Alright y'all, we're back for day four of our sourdough starter journey!You'll notice there isn...
10/14/2026

Sourdough Starter: Day 4!

Alright y'all, we're back for day four of our sourdough starter journey!

You'll notice there isn't a reel today, and that's because we're doing the exact same thing we did yesterday. I didn't want to make another video showing you the same steps over and over when I can explain it right here!

Today we're going to stir, discard half, and feed our starter again. I know it might feel like we're doing the same thing over and over, but consistency is part of building a healthy starter!

Here's what you'll need:

- Your sourdough starter
- ½ cup all-purpose flour
- About ½ cup water, preferably well or distilled

Here's what to do:

1. Give your starter a good stir.
2. Discard about half of the starter.
3. Add ½ cup all-purpose flour.
4. Add about ½ cup water and mix until you have a thick pancake batter consistency.
5. Loosely cover your jar and leave it at room temperature.

Keep an eye on it over the next 24 hours. You may see bubbles, some rising, or maybe not much happening at all yet. Don't get discouraged! We're still early in the process.

Let's answer a few common questions!

Q: What is that liquid sitting on top of my starter?

A: It's often called h***h. It can look clear, grayish, or brownish. It usually means your starter is hungry or has been sitting long enough for liquid to separate. At this early stage, though, liquid can also simply be separation. You can stir it in before discarding and feeding, or pour it off if you prefer. If you see fuzzy mold or pink or orange discoloration, throw the starter away and start over.

Q: Mine smells weird. Is that normal?

A: A sour, tangy, ye**ty, or even slightly cheesy smell can happen while your starter develops. But if you see mold or pink or orange discoloration, don't try to save it.

Q: Mine isn't bubbling yet. Did I do something wrong?

A: Not necessarily! Some starters show activity early, while others take several days. Keep feeding it consistently and give it time.

Q: Mine bubbled like crazy on day two, but now it's doing nothing.

A: This is common! Early bubbling doesn't necessarily mean your starter is mature. It can have a burst of early activity and then slow down while the yeast and bacteria establish themselves.

Q: Do I need special flour or equipment?

A: Nope! We're using regular all-purpose flour and keeping this as budget-friendly as possible. You don't need fancy jars, expensive tools, or specialty flour to get started.

Remember, the goal of this series is to show you how to learn a useful skill and make bread at home without spending a fortune. We're taking it one day at a time!

Tell me in the comments: What does your starter look and smell like on day four?

10/13/2026

There is just something about an old-fashioned oatmeal cookie. ❤️

Brown sugar, real butter, a little cinnamon, and plenty of oats. Simple ingredients that make something so good.

These brown sugar oatmeal cookies are soft and chewy in the middle with just a little golden edge. They're the kind of cookies you set on the kitchen counter and everybody keeps coming back for another one.

And the best part? They're easy to make right at home!

OLD-FASHIONED BROWN SUGAR OATMEAL COOKIES

Ingredients:
• 1 cup butter, softened
• 1½ cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour
• 3 cups old-fashioned rolled oats
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon

Instructions:

1. Preheat your oven to 350°F.
2. Cream the softened butter and brown sugar together until light and fluffy.
3. Beat in the eggs and vanilla.
4. In a separate bowl, mix together the flour, oats, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the butter mixture and mix until combined.
6. Let the dough rest for about 10 minutes.
7. Scoop the dough into balls and place them on a greased or lined baking sheet, leaving a little room between each cookie.
8. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look a little soft.
9. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

A little tip: Don't overbake these! They'll continue setting as they cool, and that's how you get that soft, chewy middle.

10/13/2026

Sourdough Starter: Day 3!

We're back for day 3 of our sourdough starter journey!

By now, you might be starting to see some bubbles in your starter, and you might not. Both can be normal at this stage! Every starter is a little different, so don't get discouraged if yours isn't doing much yet.

Here's what we're doing today:

Ingredients:

- Your sourdough starter
- ½ cup all-purpose flour
- About ½ cup water, preferably well or distilled

Instructions:

1. Stir your starter, then discard about half.
2. Add ½ cup all-purpose flour.
3. Add about ½ cup water and mix well. You're looking for a thick pancake batter consistency, so adjust the flour or water as needed.
4. Loosely cover your jar and leave it at room temperature.

Keep an eye on your starter over the next 24 hours. You may notice bubbles, a change in smell, or some rising and falling. You may also see very little activity, and that's okay!

Remember, we're keeping this simple and budget-friendly. Regular all-purpose flour works just fine, and you don't need any special equipment to get started.

We're taking this one day at a time. I'll keep showing you the process so you can learn right alongside me!

10/12/2026

Yeah, I take this from scratch thing seriously.
Not because I think everybody needs to make everything from scratch, but because I know what it's like to need to stretch every dollar and make every bit count.
If you've been there, you understand. And if you haven't, I hope you never have to know what that feels like.
But either way, there's no shame in learning to make what you can with what you have.
That's what this is all about.

10/12/2026

Sourdough Starter: Day 2!

Alright y'all, we're back for day two of our sourdough starter journey!

Today we're discarding about half of our starter and feeding what's left. Don't worry, I know throwing some of it away feels wasteful, but this helps keep the starter manageable as we continue feeding it.

And remember, we're keeping this as budget-friendly as possible. You don't need fancy flour or expensive equipment to do this!

Here's what I did today:

Ingredients:

- Your sourdough starter from Day 1
- ½ cup all-purpose flour
- About ½ cup water (well or distilled water recommended)

Instructions:

1. Stir your starter, then discard about half of it.
2. Add ½ cup all-purpose flour to the starter remaining in your jar.
3. Add about ½ cup water and mix well. You want a thick batter consistency, so add a little more flour or water if needed.
4. Loosely cover your jar and leave it at room temperature.

That's it for day two! We'll keep watching for bubbles, changes in smell, and signs of activity as our starter develops. Don't worry if you don't see much happening yet. It can take several days before a starter becomes active.

And if you're following along, don't forget that you don't need to go buy a bunch of special supplies. A clean jar, flour, and water are all you need to get started!

We're learning as we go, and soon we'll be one step closer to making our own homemade bread.

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Hartville, MO

Telephone

+19183730032

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