Coastal Rancher

As a 36-year-old woman, my whole personality is being a daughter of the King, Mitch’s wife & mama!

My worth isn’t found in a career, a title, my appearance, or what the world says women should be. I fell for that ideal many times while growing up, being immature lol.

I’m a follower of Jesus, a keeper of my home, a disciple raising disciples, a helper to my husband, a steward of the gifts God has given me, and a woman seeking to glorify God in the ordinary moments of life. Like growing our garden.

Taking on these roles has brought peace into our home. Every aspect of life works better because I do what I do as a woman, and my husband does what he does as a man. 🦅💪🏽🇺🇸

GOD - FAMILY - COUNTRY

giddy up

RAW KEFIR 🍓 so good!

One of my favorites: raw kefir is just fermented dairy! With raw kefir You get the nutrients of raw milk with the benefits of fermentation. Great because of all the probiotics which help support the gut micro biome.

Today I’m blending the raw goats milk kefir from coastal rancher with frozen berries and banana to make frozen popsicles for my kids.

It’s kind of like yogurt… but kefir typically contains far more microbial strains than yogurt! So cool.

When made from high quality raw milk, it contains, calcium, potassium, magnesium, b vitamins, vitamin k2 + more.

All around, kefir is a great for kids and adults! Super easy to make healthy snacks & staying away from over processed foods.

🇺🇸 MEMORIAL DAY : remembering those who fought for our freedom, for the greatest country on the planet.

GOD FAMILY COUNTRY 🇺🇸 Know Your Farmer.

BUY LOCAL & BUY AMERICA. HYAH 🐴💪🏽

The urgency to start learning how to grow our own food hit. We planted: strawberries, watermelon, pumpkin, onions, dill, parsley, basil, mint, chives, rosemary, cantaloupe, tomatoes, zucchini 🦅🇺🇸

BUY LOCAL + BUY AMERICAN

🥩 🇺🇸 BUY LOCAL + BUY AMERICAN >> 6 Local Beef Farms, 2 Local Pork Farms, 2 Local Chicken Farms & more

We love God, America, Meat, Raw Milk & all things country provisions. Come on in to your local farm store 🇺🇸💪🏽

🍳Tips for cooking on stainless steel! 🍳

BOOKMARK TO SAVE THIS FOR LATER

If you’re completely new to cooking on stainless steel pans, here are the very basics:
1. Preheat your pan. When heating up, the metal will expand and close up microscopic pores on the surface. When too cold, the tiny gaps cause the food to stick
2. The water drop test. I do this test every time I cook on stainless pans. Drop a small amount of water onto the hot pan. If it sizzles and evaporates, it’s not hot enough. If it beads up and dances around the pan, you’re ready to cook.
It’s called the Leidenfrost effect
3. Do I need Oil/Fat ? Yes, you do. The oil/fat aids in filling those tiny pores and prevents your food from bonding directly to the pan by creating a smooth layer between your food and the metal. Make sure to add your oil/fat AFTER your pan is preheated.

“How do you scramble eggs on stainless?”
When preheating stainless steel pans there are a few ‘levels’ of heat you are aiming for.
1. 160-180°C. Perfect for proteins, eggs (with enough fat), sautéing.
2. 190-200°C. For searing, getting a crispy crust and browning.
Obviously no one will be standing near their pan with an infrared thermometer so as a general rule of thumb, to reach 160-180°C heat your pan on medium for 2-3 minutes. I will check 1-3 times with the water drop test until it barely reaches temperature, dry up any residual water and add my fat in followed by whatever I’m cooking.