Complete Power Loss For Thanksgiving | This Could Have Been a Disaster

It's the evening of that first day finding her. She's eating hay. Uh, our sheep mentor called her in a pinch. Thank you so much, Claire. Recommended some vitamin C and something else. I don't even know if we have this something else. And Rebecca's on the acupuncture, so we're doing a little vitamin C in the alfalfa. Here, Jonah. So if she'll eat that. She's got a little bit of a swollen eye, Jonah said, but I don't know, she rolled on it. Maybe a little lightly. Hey, hey, whoa! That's a rascally sheep. We're gonna stand here and guard you, Maple, so you can eat that maple, that, uh, vitamin C. She can't get it because of the hay. Let me— okay, her head looks okay. What do you mean it's swollen? Swollen today? She's got it open. I can tell it's aggravated though. She's a little itchy or something.

She rolled on it.

She's pretty late on it for a long time. Put the next box— there's one egg in there. Turn them back around. We blocked them at night so they wouldn't perch in the nest boxes to poop up the eggs. It's been working. Right behind the chickens, the rabbits fared well last night. You like it in here, don't you? Yeah, you got some companions already. Look, Already chicken under there scratching, chicken under there stirring in their manure already. We strategically placed this greenhouse on our flattest, closest spot to the house without getting any shade from the house. Closest down to the creek is reasonable because our sun— the sun rises right there, so it hits this part of our farm the best. Hey! It's the day before Thanksgiving for us. You're watching this on Thanksgiving. I'm thankful for this generator. Power went off about 3:30 last night. This morning, and it's a big day, it's a big cooking day for Rebecca, so she's having to cook right now. It's very cold out here, so it would have been very uncomfortable. In fact, Grandma and Big Daddy's generator didn't work. So they're down here with us staying warm. I want to know how Maple fared. Actually, Rebecca woke me up at 12 o'clock. She thought she saw something in the fence, asked me if I wanted to go check on— what, what am I going to say at midnight? Oh yeah, I want to go check on that. Because I knew it was very unlikely. What happened yesterday was extremely unlikely. But she was fine last night at midnight. She didn't get anywhere near— she didn't get anywhere near that fence, and, uh, she's fine this morning. Eating. That makes me very happy. Come on, we forgot to check the fuel level in the Cummins. Look at this power! That's like a Freightliner issue. 7.5 inches. Um, maybe 12. So a little over halfway full. Throw right in the wall. Stay with Mom then. All right. Now you got to see what she's doing. What do you got?

This is cornbread.

Mucho cornbread.

I made a quadrupled batch.

We only got your little family coming.

I want lots and lots of leftovers.

Okay. I think there's 3 other people coming. This is good cornbread, Mommy.

But I like to make leftovers with leftovers, and there's this one dish that I make that's turkey and broccoli and—

Mom!

Sour cream mix.

Guess what?

What? What?

We could have Thanksgiving twice.

We could.

Have the leftovers where it doesn't matter. Yeah, that's exactly what she's talking about.

Um, I like to— you put cheese on it, but then you sprinkle the leftover stuffing on top of it, and it's so good.

Hey, Josiah, it's your duty. You got baby duty today. All right, we'll see you. You got cooking duty. Get in. Okay, come on, gal. Come on, let's go.

Oh, hurry up, hurry up!

He's in our garden! Quick, he's in our garden! Hey, give me that staff! Give me that staff! Come on! Hey, hey! Okay, great, they missed the They missed the window. All right, let's herd them down. They're running down the road. I'm gonna have to get the side-by-side. I'm doing better, but I'm doing— I'm not doing that much better. Okay, good, they cut back down in the field. They're being crazy frisky. Okay, they're coming back. That's good. Figure they're gonna go down our road. There's their paddock. They're gonna run right by it though. Oh, the calf went in! How lucky is that? What in the world? They knew where to go. You all know where to go. Y'all just wanted to have a job. Jonah got the herding machine. He said, how'd you get them back?

I just—

I said they came back. It's just the weirdest thing. I know, they didn't like it all the way down the road. Right back in there. They knew where to go.

I know.

They know exactly where we wanted them to go. How's it going in here?

It's going good.

Oh, I see two pies in my future.

There's actually going to be a possible third pie.

What's this? What's—

Lily wants a chocolate pie.

So obviously the pecan, pecan and pumpkin, and maybe a chocolate.

Chocolate.

Wow, what do we gotta do to make that happen?

Um, I need to look at the— and I need to look at them.

Yummy, yummy, yummy!

All the other things that are on my list done. I am gonna parbake these real quick. Grain-free pie making is not fun.

Look out, look how that crust is.

I know, you can't roll it. It's not a rollable crust, unfortunately. I really miss gluten crusts.

It's almost as tasty as gluten though.

I know, it's, it's, it's not even that good. But it's fun. I literally only make pies on Thanksgiving because it's such a pain in the butt.

You just cook the crust first?

We're just kind of parbaking it.

Okay. Some lamb broth from the bones we got back yesterday. Me and you, buddy, the next 2 hours. Now, oh, look at this. I didn't see that. That's the cornbread. Did it turn out like you like?

I don't know. I'm trying to— I'm trying to write notes this year so that I have them for next year because I never remember.

Because we basically make the same thing every year.

Yeah, and I don't ever remember, but I've used this recipe a lot in the past, but I don't know if I ever quadrupled it.

So we do have a problem because you have the pumpkin recipe somewhere. And I know—

No, sweet potato.

Sweet potato. I know, I need to open this. I thought you needed the pumpkin pie recipe. I need pumpkin pie from Jess. Too. Yeah, Jess put a pumpkin pie recipe in while they're still on Abundance Plus, and she said last night, I'm working on the recipe, I'm typing up the recipe now. For all I know, it's, it's in the interwebs. I just can't access it. Although we have power, we are out of internet and we have no cell phone reception. Normally we're very happy about because we don't need the— yeah, we don't need the EMFs, but What are you looking for now?

I'm just looking for my—

We've lost the sweet potato casserole.

It might be in this one. I need to write it all down in one book. That'd be my Thanksgiving book.

It's a good idea.

I'm gonna do that.

There you go. That'd be super organized. Rebecca's burning it up. Cooking show. I'm gonna burn it up. Cooking show. We've teared out some, um— a bowl. We need 0.7 ounces of Redmond salt. I forgot to tell you what I'm making. Uh, what do we— well, it's under her guidance. Italian sausage—

it's under my guidance—

noodles for lunch. What are you working on now?

I think I'm gonna start working on the pecan pie.

We have Michael Murray's recipe from Park Times Permis from our pig butchery early on. What I'm having to do, it's like for a 10-pound recipe because you're making Italian sausage in it. We actually lost the book, but thankfully Rebecca sent a picture to a friend once. So Michael, if you're watching this, or Cindy, if you're watching this, can you please email us that book again? I'll put it in Abundance Plus.

We might have it under his class.

I thought we had two beef butchering ones, so I recycled one, but one of them was the pork butchery. 2 ounces of ground pepper. 0.2 ounces. They don't ever show you this part in the cooking shows. Like, there it goes. No, uh, like it's not weighing out. What do they do when that happens? Okay, tared it out. Is pepper just that light?

Maybe.

There it is. Okay. Does that look about right? About half and half salt and pepper. Salt must be much heavier. Henry, I didn't show you this either. Kid's running off set. Got who knows what in your mouth.

Kid's running off set.

You want to do a Burn It Up Cooking Show? Here, you cook something, all right? 4 ounces fennel and only 0.1 ounces paprika. Sweet paprika. This is where the normal cooking show comes in. We'll be all proper, except I probably won't have a baby in my hands. We'll be like 2 ounces of paprika, 1.2 ounces Redmond sea salt— well, it's not, I guess, ancient sea salt— 0.6 pounds pepper. I should be more confident. 0.6 ounces. I said pounds. Ounces. 0.6. Yeah, I'm giving up on the real show. Mix all this in. We should catch up on the beautiful one though first. Looks like she's making candy.

I'm gonna—

what are you making?

Pecan pie.

What is that?

It's maple syrup.

Just heat it up?

Yeah, you, you, you heat it up and then it becomes like corn syrup.

What'd you just pour in there?

This is a maple sugar and butter. Pecan pie is not a low sugar dessert, that is for sure. So this makes it more of like a corn syrup, which is what people generally use to make—

You just made your own corn syrup.

Basically.

This is looking gorgeous. We're gonna mix it. You just added some eggs in there?

Mm-hmm. Eggs. I'll link the recipe that I'm using.

We have to send that to Dan, okay, so we can get that in there. Just pour the liquid in there.

Yeah, but then I'm gonna top it with—

and that's it. Top it with the, um, it's not crazy hard.

It's not, it's not hard at all.

Looks like we got pumpkin from our land right there. Nice. I would say the homesteader's table at Thanksgiving is the year's feat of strength. Wouldn't you? Yeah, our homegrown turkey, homegrown pumpkin, everything we can get homegrown.

Yeah, it's just a big— potatoes didn't make it, so we don't have that. We don't have a pecan tree yet, so can't do that.

Hey, you do what you can, but it's a celebration. It's a— we're putting what we can on the table, and it's kind of summing up the year, you know. Things have wrapped down, we've harvested the animals, the gardens are put away. It's kind of an end-of-year feast. I need to handle raw meat. So we're waiting till she gets a break and she can nurse him. What this is, is she's cooking this wonderful Thanksgiving meal, but we still gotta eat lunch today.

I know.

Thank you. Thank you guys for seeing this on Thanksgiving, but it's not till tomorrow for us.

This is the story of every mother who makes Thanksgiving. She's like I guess you guys will eat Thursday.

So basically I'm taking off work today and tomorrow just to prepare this meal. Yeah. But I like the idea that you're batch cooking, so we are gonna have a ton of leftovers.

Yes. I will say this though, that I had plans to do this yesterday, but Henry wasn't being cooperative. And, um, and then I did the acupuncture appointment too. So making up for it today.

We basically have, I don't know, hour and a half until Jacob, our trainer, gets here. So we're gonna crunch on this. We're gonna show you as much as we can. We're gonna get this footage to Dan so that he can have it early and have himself a Thanksgiving. I think you guys will want to check out the, um, the Wilderstills special about Thanksgiving. Rebecca, what, what stood out in your mind from that episode? Why are you laughing?

I liked, um, go for it. She was talking about memories of Thanksgiving.

Oh, should we tell her, tell them the memories? No, probably not.

They should watch.

I think you need to go get it from Jessica's mouth. She talked about— yeah, it's much better. Was it her late mother-in-law?

It's her late mother-in-law.

Is the way they used to cook together. Yes, you can actually find that show under Abundance Plus. And if you go to the—

and that pumpkin pie recipe—

oh, you know what, I'm gonna—

I'm making— that's my pumpkin pie recipe.

We're gonna have the recipe in those show notes descriptions. And the name of that show, goodness, so you can find it, is go to the Wildersteel channel on Abundance Plus. Go to Wildersteel Episode 3 Thanksgiving Special. I'm gonna tell one of the stories because there's two funny stories, and they're gonna want to go get the pumpkin pie and the turkey recipe anyway. Yeah, there's two funny stories. I'll leave the funniest one up to Jessica, but apparently her mother— I like how Jessica also calls her mother-in-law her mother-in-love. Apparently, apparently her mother-in-love, what was she doing with butter?

She wanted to melt it or something.

She was wanting to melt some butter, uh, so she pulled a butterfly. She threw the butter in there. I guess I'm about to pull one of those stories, aren't I, guys? Okay, and what happened to the butter? Well, obviously I think she like melted everywhere. What did I just do? I think what I just did, because I guess she thought it was going to be on keep warm or at room temp or what. She just wasn't thinking. But anyway, you got to go hear the other story. It's even funnier. And get those recipes. Abundanceplus.com. And then, uh, then you can download the app anywhere and just log in and watch on your TV or your phone. We watched it on the laptop in the bed one night. Rebecca's got Henry down. I think she's taking up the kitchen. What do you guys think? I'm gonna take my show over here, put it all in this Yeah, I'll mix it a little bit and I'll put some more. You're gonna cut the onions, I'm gonna get this broth out of the way.

They're going cooking.

Okay. I thought you— I thought you put the garlic and onions in first. Despite the name of the show, I really don't want to burn it up. And by the way, this is our pork, and that's a little hack we figured out. We just get ground pork so we could have pork burgers, or whatever the mood, we can have breakfast sausage and we just spice it up then, or we could have Italian sausage and spice it up then. And that way we don't have to decide.

Yeah, and because then you find— sometimes I would find ourselves with like more of like a Italian sausage, but we really wanted more breakfast sausage.

Yeah.

Or vice versa, or no sausage at all and we wanted to make pork burgers. So.

Yeah.

That works for our family. It might not work for yours. Like, I always think of that flavor.

Becca has added onions and garlic. I've got all the bones out. I'm gonna actually pick off that meat. That's got to be super good for the joints. We all know I could use some joint support right now. You doing more garlic? We're gonna ladle it in here through a screen. Now just take my broth jar and I can pour it into my Super Cubes. Cool thing about these Super Cubes, S-O-U-P-E-R, is that they're actually—

it's a really neat company.

I know, right? Well, you can, you can freeze these in cubes and then you can stick them together in a freezer bag. Are you sure it's not too hot for the silicone?

Yes, I'm sure.

Good. I don't go all the way up with it though.

I go to 2 cups.

All right, and then we know it's 2 cups, and you can freeze that 4 together in a bag, and you can just use one at a time. You don't have to like defrost a whole bag of broth.

Like tomorrow I'm gonna— or today probably, actually— I'm gonna get some turkey broth out to put in our stuffing, and I'll just get a couple cubes out and melt it down on the stovetop, and then we'll have turkey— turkey stock.

That turned out to be a complete cube. It is. And this is not sponsored, but we really like it. Super Cube. But we do have 10% off of them. Yes, we have coupon code for you inside Abundance Plus. Like, I know I keep saying it, but there's so many things in there. You got Wilder's. There's so many reasons to go over there, and many people don't know there's a discounts page in Abundance Plus that includes Super Cubes.

Yes, we went to them and asked for a discount for you guys.

Yep, we are not— the same thing with Premier One. We got one in there for Redmond's, we got one there from McMurray Hatchery, all the things.

Well, and I went in there because I love their products so much, and they've come out with some new products that I still need to get.

You know who we need to get? Who? Full Circle, those amazing brushes.

That would be awesome.

I shouted them out there yesterday, so maybe somebody knows.

They were at the co-op.

Maybe they reach out. I'm talking about the brand. I want them to give me a 10% off for Abundance Plus people.

Yes.

All right, now they can be frozen. I just received the kombucha truck. Yes, for this weekend's party, the premiere. Oh yeah. The Buchi, the Buchi, the Buchi brand. Uh, local company, cool company. They've got some treats for the kids.

Oh, that's the keeper.

We— yeah, that's the keeper. So it's gonna be a heck of a party. We got a food truck coming, it's gonna be good. Uh, Jess and Jeremiah are coming, we're gonna show their show, so it's gonna be a fun party. What do you got going? You got your cornbread looking at it?

Um, my my, uh, pecan pie. I'm gonna put that in the fridge, let it get set. I'm gonna put a pumpkin pie here, a chocolate pie here, put this lamb broth away.

Oh good lord, this— that turned into a huge dish back there.

It's got ricotta. I mixed ricotta in with the noodles and then I poured that all over it.

That's lunch together and tomorrow's lunch too. We'll be ready for some turkey. By the time tomorrow night comes around for turkey. We've got some— the turkey thawing out, ready to go. The most beautiful one we've got. So beautiful. Jacob is here, so we're gonna have to cut this out and get to our workout.