Homestead News, Volume 11

Outside of butchering seven of our 'teenage' roosters a couple of days ago, there isn't much new to report. We were glad to get five of these roosters in the freezer since our meat supply is literally down to nothing in there. We have quite a bit of meat walking around on the hoof or foot, but the freezer is looking very bare. It reminds me of stories about folks that went out and grabbed up a chicken when meat was needed for a meal. It was killed, dressed and cooked for that day's food. Refrigeration has really changed the way we are able to live. I have given quite a bit of thought to what it will be like to live without refrigeration again. It sounds much more difficult and not near as convenient as we have it now. Something to ponder. How will you keep things cold or cool that need refrigeration to prevent spoilage and extend the life of your food?

We've had a nice little rain today which has helped cool things off. We had planned to butcher the last seven teenage roosters today, but it was 96* by 11:30 this morning. This evening we will have a cold front come through that will make the temperatures much more comfortable, thus it will be easier to work outside.

Our dear friend Faith, that bought some of our goats, took a very bad fall last week. She will be undergoing some reconstructive surgery to her face this week and we would appreciate it if you would keep her and her family in your prayers.


Frank and I have had many conversations about how to set up the greenhouse and all of the possibles that go with that process. As the temperatures start to cool down, it will be easier to work in there. It's very interesting to see how quickly the temperature rises once the sun reaches over the tree tops and touches the walls. Very interesting. 

We have had a question or two about the exterior sheathing on the greenhouse. When Grace came to visit after we had the sheathing up she looked at it, looked at me and said, "What are you going to put over it?" She explained that she wasn't sure what she was expecting, but it was something more than what it is. The exterior of the greenhouse is a product called Tuftex. Frank did a lot of research on this product before we decided to use it. The type we chose is called Poly Carb which is described on their website like this: "TUFTEX PolyCarb corrugated panels are our toughest building panel. Made with a polycarbonate thermoplastic polymer in an octagonal-wave profile, TUFTEX PolyCarb corrugated panels are 20 times stronger than 5 oz. fiberglass corrugated panels and are designed to withstand a wide range of surface temperatures: 270° F to -40° F." Lowe's carried some Tuftex, but we had them order what we needed to have enough of the right type, colors and lengths. We used the translucent white on the roof and clear on the sides. Until we put the barrels in there, from some angles you couldn't tell the walls were up. It will be very exciting to look at it and see plants inside, especially when we get it full of plants! I know I have said this before, but it will be a real treat to walk out there in the winter and pick something to eat. I think I will be worse than a kid in a candy shop.

It's about time to make cheese since the frig is filling with milk. It will be mozzarella this time since the cheese frig is full of cheddar. We still haven't tried to make cottage cheese again yet, but we will. It's about time to make bread, too. I have set out the whole wheat sourdough starter to feed and lower the acidity level before I use it. Now days after I feed the starter for a few days, I pour half of it into the pig bucket instead of the chicken bucket. The chickens never did like it much, but you know what they say about pigs, they'll eat just about anything. Except jalapenos. They don't like them very much. Or really big, hard okra pods. Either they don't like them, or they are just too hard to eat, I'm not sure which.

Since I tried our milking machine and didn't like what it did to the goat's teats, I haven't tried it again. What I have done is really pay attention to my milking technique. Over the years I had developed a certain rhythm that was comfortable and seemed to be effective. Now I pay more attention to making sure I get as much milk out with each squeeze as I can. This is causing me to slow down some, but requires fewer squeezes per doe. I don't know if this has made a difference with the arthritis in my hands or not, but I do know that I can straighten my bent finger out more than I could without working on it to do so. Interesting. I have also been told I have trigger finger on the same hand and same finger. Does anyone know of a natural way to deal with this? Grace told me her sister had it and wore a finger guard for a week and that fixed it. I haven't tried that yet.

I have also started drinking apple cider vinegar with the mother in it, with local honey in warm water. This should help some of the sinus issues I have been having, as well as the arthritis. I hope. I used to do this everyday for years until it made my teeth hurt. The vinegar I used back then didn't have the mother in it, though. This time I will make sure I rinse my mouth well with water after I drink it to protect my teeth. I've even thought about adding a bit of the canned garlic we have to the mix. Vinegar, honey and garlic are all very good for the body, so it couldn't hurt any. I don't mind the taste of vinegar and honey at all, I'm just not sure how the garlic would taste with it. Probably pretty good if you ask me.

We continue to eat our sauerkraut everyday. The portions are bigger than they used to be, and if there is a day we don't have any, we miss it. When we first started eating it, there were several people that commented about how our taste preferences would change and that we would really enjoy fermented food. You know what? You were exactly right. We do really enjoy the sauerkraut and the health benefits it provides as part of our daily diet. 

We will be starting another project later on in the week that I will be showing you before long [it's not the outhouse]. It is very exciting to have so many long term plans coming together. There is also a feeling that time is short to get some of these things completed. Frank and I talk about making plans as if there isn't a collapse coming also, just in case. But at the same time we know it is coming, so we have to plan for that eventuality. Like I said last time, wishing won't make it so. Just the other evening as we were getting ready for bed I asked Frank, "So where are we going to put the outhouse?" Another one of our recurring discussions. We still haven't decided on a location.

Hello everybody, Frank here. The immigrant issues that are happening in Europe will soon be knocking on our doors here at home. There have been mass forced immigrant movements all through history. One of my grandfathers came to America around 1900 as a very young boy. His family was forced out of Russia. It has happened for centuries, and it could happen here just as easily as it has happened there. It's easy to be cynical, but the fact is, people are being dislocated and they are willing to die or drown to escape wherever they are. It has to be horrible. Don't kid yourself that it can't happen right here. As we speak, there is a quiet exodus from the drought ridden areas of California. Towns there are shutting down. No joke. We are about to see many people, many more than are already coming here, from the areas affected by this forced relocation. It's just one more thing that is happening. Is it a diversion? Could be. You decide. But you'd better get prepared. Frank

Now take Frank's commentary and apply it to a collapse scenario where thousands of people are trying to escape the riots and starvation of our major cities. People that are desperate for water, food and shelter for themselves and their families. What happens when there are hundreds of them walking down the road where you live? I see the pictures of the Syrian people walking through Hungary, and that's what I see. Hungry people, desperate to escape the carnage behind them, with hopes of assistance awaiting them at their destination. In a collapse situation there is no assistance awaiting them. I really think some people in smaller towns will actually go to the cities in search of government assistance. We've all heard the stories about FEMA camps and the rounding up of people to 'keep them safe'. Don't get on the bus. 

What I keep seeing when I look at the Syrian refugees are groups of people at the gate demanding water, food, shelter and assistance. There is no way we can feed them. We're far enough off the beaten path that there probably won't be many folks walking down this road, but I can see it happening all over the country. What are you going to do if a group of demanding people show up at your door or gate demanding the things you have prepared for your family? If you turn them away angry they will just come back with reinforcements. It is something Frank and I discuss regularly. If you feed one group they will tell the others and the next day there will be 10 groups, then 20, then 40, then 100. Before the last group arrives you will be out of food and desperate yourself. Then what? We can only pray we will never be faced with this situation. But part of being prepared, probably the most important part, is being mentally prepared. You need to have an answer to that question. What are you going to do?

Frank will be doing another article before long that will address some of this mental preparation. What he will discuss is a very difficult topic that will require very difficult decisions and actions from all of us, but one that should be discussed and thought about. Do all you can to have your family ready for what is about to befall us all. Remember, we would rather be prepared fools than unprepared fools. One minute too late, is just that. Too late.

Until next time - Fern

Fern's Cheese Making Tips

Now that Frank and I have been making cheese for about four years, we have worked out some kinks, developed a working routine, and figured out how to solve some problems that were

Our first wheel of cheddar

affecting either the ease of the process or the flavor of the cheese. Except for reading my cheese making books, or articles online, I have never met anyone that makes cheese. Much of what we have done, and continue to do, is trial and error. And, as with any new venture, once the basics are somewhat mastered, the time of real learning can begin. It's like gardening. Once you have grown a particular plant for a few seasons, then you really begin to figure out how to increase production through proper soil conditions, moisture requirements, insect pest control and companion planting. I once heard an analogy of comparing learning to an onion. As you peel off a layer, it reveals more of the onion. I think cheese making, gardening, and many other ventures are the same. The more you learn and master, the more is revealed that you can learn.

Making cheese. It takes some time, equipment and good, quality ingredients. All of the cheese we have made comes from our own goats' milk. There have been a few batches of mozzarella along the way that I tried making with milk that I had skimmed the cream from, but it just doesn't taste as good as whole milk, so we don't skim the cream before making cheese. I have already written articles about making several different cheeses, as well as how I wax our cheddar, and will list them here for your convenience. 

• Fern's Cheddar Cheese
• Waxing the Cheese - No, Not Really
• Making Buttermilk from Culture
• Making Mozzarella Cheese
• Waxing Cheddar Cheese - Finally!
• Chevre Cheese
• Fresh Herb Cheese

 


There are also several more articles and recipes for using some of these cheeses, like making cheesecake from Chevre, listed under the page, The Things You Can Do With Milk, found at the top right hand corner of the blog under Things To Read.





I included a picture of our first wheel of cheddar for a couple of reasons. One, I was very excited to actually begin making cheddar, and two, because it tasted awful. It was rather disheartening to finally have a dream come true, only to have to wait a couple of months to find out it was very bitter with a strong after taste. After two years, yes two years, we began to wonder if all homemade cheddar was supposed to have this strong, bitter aftertaste. Well, it's not. Most of our cheddar up to that point ended up with a reddish kind of mold inside the wax. It wasn't mold in the normal sense, like that stuff that shows up on your bread or old leftovers in the frig, but it was something that was obviously growing in there. So, I read all of my cheese making books and did many online searches. That was a couple of years ago, so I can't give you the sources of my information, because I don't remember where I found them. But this is what I discovered.

 






One. Before you wax any cheese for aging, brush the entire surface well with apple cider vinegar, then let it dry for a bit. Do this after you have let it sit and form the rind for a few days, according to the directions for the type of cheese you are making. The vinegar will help kill any surface bacteria on your cheese before you encase it in wax. Two. Keep your wax as hot as you can get it during the entire waxing process. I wax with a brush, not the dipping method, which is much faster that applying layers of wax with a brush. There is a post

listed above about waxing. At first I was melting the wax, then turning off the heat. According to my research, the wax needs to be as hot as possible during the entire process. This also helps to kill any bacteria on the surface of the cheese. The result? No more strong, bitter aftertaste, and a wonderful cheddar flavor. Needless to say, I was very happy after two years of making cheese to finally discover the reason for my much less than desirable cheeses.

And the best way to clean up those wax drips from the stove and cabinet? Paper towels.







Some other tips I found along the way for making cheddar have caused me to adjust a few things. I only ripen the milk and buttermilk for 45 minutes instead of an hour. This will lessen the acidity somewhat. Reasons for too much acidity can vary, with one of them being the animal you milk. I also use just a hair less rennet than the recipe calls for. As we've have gained more experience, and identify certain flaws in the process, research has been very helpful in increasing the success and flavor of the finished product.

 







Another thing I discovered recently is how to keep the wheels of cheese from being very difficult to remove from the mold after the last 24 hour press. It appears that it is natural for some bacteria to grow between the cheese, cheese cloth and cheese press. This can make it extremely difficult to get the wheel out after is has sat for 24 hours. To alleviate this, wipe down the inside of the mold, the surface of the press and the follower with apple cider vinegar. I did this the other day and it worked great. The only place the cheese stuck was to the base of the press. I put the vinegar on the follower and mold with a cotton cloth, but forgot to do the base. But because I overlooked the base, it showed me just how effective this technique was.

Making buttermilk from a commercial culture is very easy, as I outlined in the article above. About the only thing we do different now, is keep a continual supply by using about 1/8 cup of our existing culture to inoculate the next batch. This limits our need for commercial buttermilk culture to the first batch of the year when we begin renewing our cheese supply. With the double batch of cheddar we started this morning, it was time to culture another quart of buttermilk.

Mozzarella cheese is fairly easy to make and doesn't take the time or attention cheddar does. We can make a quadruple batch of mozzarella in about four hours, while an equal amount of cheddar takes about eight hours and more babysitting, meaning you have to tend to the next step more often, so you can't get really involved in any other projects or chores while making it. The hardest thing to learn about making mozzarella is the stretching process, and it's almost impossible to describe in words. The first batches I made tasted okay, but the consistency was like rubber. Really. Kind of like chewing on one of those rubber balls kids used to play with. But we ate it anyway. Frank is a wonderful man that way. He will usually try to eat anything I make, even if it's like rubber or has a strong, bitter after taste.

There are a couple of things I am doing different this year when making mozzarella. First, I read that you can save the brine and reuse it many times. That was great news. It always bothered me to use 1/2 cup of salt per batch of cheese, only to pour it out. That seemed like such a waste of salt. We tried adding the salt to the curd, like some recipes recommend, but like it much better when the cheese is soaked in a brine. Second, I am using water to stretch the cheese instead of whey. I liked the idea of using whey since it is a natural byproduct of making cheese, but it seemed to be the cause of the cheese souring long before I thought it should. Since I have changed to water, we haven't had that problem.

Chevre. Even though chevre is versatile and can be used in many different recipes, including cheesecake, I have never really liked it much. We have tried seasoning it a number of different ways, from dill, to garlic, to ranch. Frank likes it in a celery stalk, and I will eat it, but I can just as easily do without it. We haven't made any this year because we still have some in the freezer. Chevre is by far the least labor intensive cheese to make. Just remember to roll it back and forth in the cheese cloth before you leave it to hang. It gets a lot of the whey out, and leaves a nice soft cheese.

I'm still experimenting with the pressed herb cheeses. So far the only type I have made is with small green onions and fresh garlic. The flavor is good, but the texture is not. The only thing I can figure out so far is that I press it too hard. It is a little dry, and it squeaks in your teeth, which I don't care for. I haven't tried any more herb cheese yet since we are working on our goal of getting 30 wheels of cheddar waxed and aging before the garden produce starts coming in. We have a number of herbs growing in the herb bed that would make a nice herb cheese, so I will be experimenting more later in the summer.

 






We have worked out a very good routine for making cheese as well. The equipment we use is well suited for making a large double boiler. It also processes many vegetables for the canner in the summer. Using a double boiler makes it easy to control the temperature of the milk and curd without scorching or overheating the milk on the bottom of the pan. Long thermometers work very well for our 12 quart stock pots. Any type of cheese press will work. We prefer this version because it doesn't take up much room. Our kitchen is small and many times when we are making cheese, cabinet space comes at a premium. 

I have tried to 'hurry' the process along before by trying to put hot instead of cold water into the double boiler. This just doesn't work. Regardless of what type of cheese we're making, the curd ends up separated and kind of stringy instead of a nice, solid mass. I have also tried using milk fresh from the barn before it has been chilled in the refrigerator, but I get the same loose, inconsistent curd. So the lesson I have learned from this is, allow adequate time, use chilled milk with cold water, and follow the directions for whatever recipe you are using.

Temperature of the milk/curd

Temperature of the water in the bottom pot

When you are heating the milk or curd to a specific temperature, let's say 88*, don't heat it all the way to the desired temperature if you are using a double boiler. Does that make sense? Probably not. I got the temperatures too hot, if only by a few degrees, more than once, and ended up taking the cheese pot out of the pot of water, to either maintain the correct temperature or to cool it off. I've learned to turn the fire off when the temperature reaches four to six degrees cooler than the desired temperature. So in the example of 88*, I turn the fire off at 82*, wait about ten more minutes, when the desired temperature is reached. The pot of water is usually warmer than the milk or curd, which is how the correct temperature can be maintained over the 30 to 45 minute time period most curd is allowed to ripen or set up. I occasionally don't keep a close enough eye on things and still have to take the pots out so they don't get too hot, but I was glad to figure out a better process so I could leave the curd in the double boiler for a more consistent temperature.

Making cheese is one of those things that I provides me with tremendous personal satisfaction, not to mention something good to eat. I hope these tips have been useful, and if you have any questions I can answer, please let me know. I am by no means a skilled cheese maker, I think I still fall in the category of a novice, but I will be happy to share whatever I have learned.

Until next time - Fern

No Shampoo, Three Months Later

I wanted to give you another update on my No Shampoo experience. I have made a few slight changes, and continue to be very happy with the results.

After about six weeks of using my baking soda and vinegar combinations, I realized my hair was getting pretty dry and so was my scalp. So, I went back and re-read some of the information I originally used to make this change.

Before

In this article, "However, baking soda can leave your hair very dry and give your scalp a scaly look, and so you may consider applying a moisturizer on your hair. Baking soda is good for people who have an oily scalp. People who have a dry scalp may need to consider using extra ingredients, and this is where cider vinegar comes in." And then it goes on to say, "Apple cider vinegar is a natural moisturizer. It is ideal for dry hair and scalp. After long periods of using baking soda to clean hair, your hair is likely to become dry. After washing and rinsing with the baking soda solution, pour a mix of apple cider vinegar and water through your hair and then rinse with water again. This cleanses your hair and also leaves it moisturized. Baking soda and cider vinegar is good for people with a normal, dry or even combined scalp."

One week later

So, with this in mind, I changed up my routine a little. I am using two teaspoons of baking soda with two cups of water for shampoo,  and two tablespoons of apple cider vinegar in two cups of water for conditioner. I have also changed how I use the vinegar conditioner. Instead of only putting a little on the ends of my hair, which was leaving it pretty dry, I put a liberal amount on all of my hair, from scalp to ends. It does make a difference. Now when I rinse my hair, it feels smooth and silky like it used to with the commercial products. I know that isn't the end goal, but it does feel like it did back then. Originally, I only used the vinegar rinse on the ends of my hair because some of the articles I read led me to believe the hair next to my scalp would look greasy and dirty. Since my hair was getting pretty dry, I figured I was past the stage of adjusting to the change, and tried using the rinse on all of my hair.

One month later

I am also very happy to report that I still do not require any medicated products for the psoriasis on my scalp. I continue to itch a little, but there is no comparison to before when I was using prescription and other medicated products on a regular basis. I usually have an outbreak of psoriasis each spring on my arms and stomach when I get a patch of poison ivy, which makes me blister. This year has been no exception. I wondered if my No Poo routine would be able to withstand this outbreak, and it has. Another plus.

Three months later

My hair actually looks better. Frank says he can't tell the difference, I look like I always have. My hair still feels thicker and fuller. It combs out differently. It doesn't get near as tangled as it use to, and I have a lot of hair. I have been able to change to using only a comb and not using a brush at all. I think my hair breaks off less, because there is much less hair in my comb each day than there ever was before I quit using shampoo and a brush.

I am consistently amazed at all of the things out there to learn that can make us healthier, happier people. I am just grateful that I ran across this one thing. It has really opened my eyes to how dousing our bodies with chemicals everyday affects our health.

Until next time - Fern

No Shampoo, One Month Later

Well, it's been a month since I quit using shampoo. And you know what? I don't ever plan on using it again. It seems the more I learn about all of the chemicals around us, more doors open that give me an alternative to using them. For that, I am truly grateful. Here are pictures of my progress.
 

Before

Grace, a friend that hadn't seen me in a while, was surprised at how my hair looked. She expected it to be flatter and sort of greasy looking, but it's not. She described it as fuller and a little 'fly away', but said it looks good. I do think my hair is a darker color, which is okay, even though I liked the lighter blond look. Before long, the gray will take over anyway. I am still using the same formulas: 1 tablespoon of baking soda per 2 cups of water for shampoo, and 2 teaspoons of apple cider vinegar in 2 cups of water for conditioner/detangler. I did try the vinegar rinse on my scalp once, but it made me itch more. The only place I use the vinegar rinse is from the neck down to correct the pH of my hair.
 

One week later

Frank, the one that matters most, thinks my hair looks just fine, and so do I. Not only did I quit exposing my head to a menagerie of chemicals from the shampoo and conditioner, I have not had to use the medicine for psoriasis on my head one time in this last month. That has not been possible for about 20 years. 20 years. That is a long time. My scalp does still itch a little, but nothing like it did when I was still using shampoo and conditioner four days a week, and selenium sulfide shampoo and a prescription medication twice a week. For me, this is just amazing, and I will never go back. Another benefit from this new regimen is the savings. The baking soda and vinegar I use cost pennies compared to the other four products I was using.

One month later

I can't wait to see what I will get to learn next. Life is good, even in the midst of the calamitous ruin of our country. Do all you can to simplify your needs and wants. Find ways to perform the necessary daily tasks that will keep you and yours living healthy, happy lives. Even when all about us is the uneasy wind of mighty change blowing our way, we can learn and thrive. Buckle up. We're in for quite a ride.

Until next time - Fern

No More Shampoo

Did you know there are a lot of people that don't use shampoo or conditioner on their hair? Until very recently, I didn't know that. Not long ago we posted an article about Trying to Escape Chemicals that talks about toothpaste, deodorant, fluoride, sugar, BPA, aluminum, pesticides, herbicides and fertilizers. As I was clicking around reading different articles and blogs I ran across The Homesteading Hippy which had an article titled How To Make Homemade Shampoo. This reminded me of our journey to escape chemicals, so I read it. What I read there lead me to do a search about leading a no shampoo life. I was amazed at what I found.

You see, Frank has not used shampoo or conditioner for as long as I can remember. He only uses Dove bar soap. I, on the other hand have always used a shampoo and conditioner. About 20 years ago I started having an itching problem and tried many different brands and types of shampoos and conditioners. After a few years I was diagnosed with psoriasis and have since used a liquid medication on my scalp along with selenium sulfide shampoo twice a week, in between using a very mild shampoo and conditioner. I have kept up this regimen for years and years.

When I read about the no shampoo information and all of the chemicals found in shampoo and conditioner I wondered what impact it might have on my itching problem if I could eliminate them altogether. My only reservation was the possibility of having very greasy hair. You see, I have long hair. But I was excited about the possibility of clearing up some of my psoriasis problem as well as not having to use the chemicals found in the medications I have been using for years.

Before

Then I read about the chemicals found in many hair care products and realized this was another source of toxins my body was being exposed to everyday. Here is a list of just a few of the sites I read while researching the 'no poo' movement that is out there. I think a lot of this activity has been sparked by the desire to live more naturally. Some of these activities can be taken to the extreme, but some are just good common sense.

How To Go No Poo

No Poo Method

Cancer-Causing Chemicals Found In 98 Shampoos and Soaps

Finding a Safe Shampoo, and What Ingredients To Avoid

Toxic Ingredients in Personal Care Products

Hair Care Products, The Good, The Bad and The Ugly

What Chemicals Should You Look Out For in Your Personal Care Products?

It's quite a list, isn't it? The more I read and researched, the more I realize that we have been using many chemicals for years and years. Even just a few years ago, I really didn't give it much thought. I knew there were chemicals in the food, water and everything under the sun, but I was not serious about eliminating as many as possible. It appears that now is my time of awakening and action, so I want to share what I am learning along the way. If it is of use to you, that's great. If your time has not come yet, I perfectly understand, mine was years in the making.

After reading a lot of information, this is the regimen I chose. I had bought some condiment containers from the warehouse market, the kind you use for mustard and ketchup. These worked great for my 'shampoo and conditioner' bottles. I mixed up one tablespoon of baking soda with two cups of water for my shampoo. For the conditioner, I mixed up two teaspoons of apple cider vinegar with two cups of water. To wash my hair, I wet it down first, liberally put the 'shampoo' all over my scalp and hair, then rub it in all over. I let it sit for about two minutes, then rinse it out. I only put the conditioner on the lower two thirds of my hair and not on my scalp. This is to, hopefully, prevent the hair on my scalp from looking greasy. I rub this in my hair, then rinse. That's it. I thought my hair would be really hard to comb out since it's so long and I wasn't using a traditional conditioner, which I had to have just to comb it out without major tangles. But, you know what? I think it is easier to comb out now than with the commercial conditioner. I was very surprised.

After one week

So, am I happy with my hair? Yes, I really am. One, my head isn't itching hardly at all and that is a real blessing. And two, my hair is thicker. Is that because it is dirty? I really don't think so. Is it because of the baking soda? I don't think so, but I really don't know. My hair feels very different, not bad, just different. In the shower, my hair feels more like my skin, and in some ways it feels more natural. It's kind of like when I started using baking soda instead of toothpaste. I thought my mouth wouldn't feel as clean, but it was just the opposite. I don't feel like my mouth has a coating of 'stuff' on it from the ingredients in the toothpaste. I think it is the same way with my hair. It doesn't feel as if it has a coating of the stuff in the shampoo and conditioner. The last time Frank trimmed my hair, yes he has been cutting my hair for years, he thought my hair was much thinner. I had been noticing the same thing for a while. Now it feels much thicker and I don't think there is near as much left in my comb or brush when I comb or brush it out. I'm not sure why. My only theory is that it is stronger or healthier, but I really don't know if that is the case. I only know that there is not near as much coming out or breaking off in my comb and brush.

It has only been a week since I began this new routine. So far I am very happy with the results. If any adverse affects come about sometime in the future, I will let you know. This is one more experiment I wanted to share. We all have times in life where different learning opportunities come along. Enjoy yours. Don't be afraid or wonder what others will think. Do what is best for you and your family. Always.

Until next time - Fern