Farmhouse1820

06/05/2026

05/03/2026

If your road tripping, this is how you avoid fast food the entire way down.

we're heading 800 miles to South Carolina tomorrow, and instead of relying on gas station stops, I packed a cooler with simple, homemade food that actually feels good to eat.

Chicken salad, roasted gold potatoes topped with ramp, butter and Parmesan cheese and fresh cucumbers – nothing complicated, just real food made ahead.

It takes a little planning, but it makes the drive so much easier… And honestly, so much better.

I would take this over a drive-through any day.

04/24/2026

We added 8 baby chicks to our broody hen today 🐥

If you've ever raised backyard, chickens, you know how special this is. A Brody hen will naturally care for, and raise chicks as her own, and watching her settle in with them has been the sweetest thing.

I'll share more as they grow 🤍

04/21/2026

A rapid fire glimpse into our real life. In 2 weeks, we pack up the U-Haul and drive down to South Carolina to move Mac into his first apartment. Is it unsettling to have have all of these boxes and pieces of furniture crammed all over our house? Yes. But the amount of pride we have for Mac is priceless.

Time is our greatest virtue. Embrace every second.

04/17/2026

Don't put daffodils with other flowers.
They release a sap that can shorten the life of everything else in the vase. Keep them separate, or let them sit in water alone for a few hours first.

Save this for your next bouquet.

04/16/2026

The perfect spring soup.

I use a small cooked ham instead of a ham hock for a deeper, richer flavor. After simmering, I remove it, chop it, and stir it back in at the end so every bite has that same flavor throughout.

Ingredients:
2 quarts chicken stock
1 quart water
3 leeks diced, white parts only
2 carrots, cut in to big chunks
2 stalks of celery, cut in to big chunks
1 2 pound boneless picnic ham
2½ cups split peas
3 small new potatoes
1 cup fresh peas

Recipe:
Combine first 6 ingredients together in a large stock pot. Cover and cook over medium high heat. Once the soup has come to a boil, reduce heat to low and simmer until the meat is tender, about 1 hour.
Remove ham hock and discard. Remove ham and reserve on a separate plate.
Add split peas to broth and cook until peas are tender, about 45 minutes. The last 15 minutes of cooking the peas, add the potatoes and fresh peas.
While the split peas are cooking, chop up the reserved ham.
Take soup off heat and use an immersion blender to blend until smooth. Add the chopped ham back into the soup, ladle into bowls and enjoy!

Save this for a rainy spring day.