Wow, Day 5 already! It was a steady morning here on the farm with a trip to town this afternoon for a few things. I needed to get another gallon of paint, do a bit of banking for my mom and I washed and cleanup the truck a bit.  That road salt here in Ontario really eats the metal on vehicles I tell ya. Stopped at the church basement to donate six pair of now to big jeans that are still quite new and in good shape. I hope they will find a good new home to them.

I had a sandwich for breakfast using up older bread and the last two slices of a meat and worked right though lunch to be honest. I am going to be making Soup for supper, ham and veggie with a bit of pasta in there.

I have a leftover ham bone that has had most of the meat taken off it and its been kept nice and cold but it’s also getting older, and so it needs a good boil and to make it stretch out soup is always a good choice. Plus it will give me soup in the fridge to do a quick re-heat on the weekend if needed.

There is only one piece of cake left and nothing else goodie wise in the house, hubby made popcorn last night, that is one thing I keep a lot of in my Dry Pantry Storage for a snack, its popcorn.

I will need to do some baking later this afternoon and or both today and tomorrow to get things back into the house. I need to pull meat and do some ahead cooking that way as well.

If you have not had a chance, the comment section on yesterday’s post is really great, just filled with idea’s and things I didn’t talk about on my barley post, I loved that someone talked about the fact that you can get flaked/rolled Barley for different kitchen uses and someone else reminded me that you can roast it as mock coffee drink.

This is a Ham and White Bean Soup I made and shared on the blog in Oct of 2015, its pretty close to what I plan to make for our supper tonight. I am cheating tonight and using pre-canned beans.

Here is the recipe from 2015

I took 2 cups of navy beans, covered them, brought to a boil for two min, turned it off and let sit for an hour, drained and ready to be put into the soup pot.

In the soup pot, I put the meaty ham bone, 2 large diced onions (peeled) and 2 cloves of garlic, peeled, cover bone well with water or white stock, added salt, pepper, bay leaf.
Add the pre-started white navy beans and simmer for four hours at a low heat.. then pull the bone, and de-meat anything that did not come off in the simmer.

Then add, peeled, diced 2 large carrot, and 3 large potatoes, 2 heaping tbsp. of tomato paste, 2 tbsp. HP sauce or homemade version of it, 1 tsp of wostersauce, add any leftover ham diced to the soup.. check your spices, add salt, or pepper as needed.. Cook till veggies are done.. good hot, and even better reheated!

Farm Impute Day4 -6 eggs

Total of eggs- 25