Planting garlic and all the things in the kitchen! Let the 2023 garden begin!

[@gailwatkins-o9b]

Becky, I love when you say "Bye friend." I'm a 70 yr. old widow and I watch you religiously. I feel like you are a friend (even if it's only virtually) and friends are something this older woman really needs. Thank you for being your energetic self and welcoming us into your kitchen. Blessings always, g.

[@erinmorgan8546]

Awe 🤍 God Bless You 🤍🫶🙏

[@gingerberkhouse5174]

I'm 80 and I agree totally!

[@ksierra4444]

I'm 38 and in the stage of little kids and home schooling and friends are hard to come by as the time to spend on friends is just not there and they are also in this busy season. I completely agree with you!

[@erinmorgan8546]

@@ksierra4444 I’m 36. Homeschooling an almost teenager with two little kids…I don’t have any friends either really. I so understand this. ❤️❤️ Hugs mama

[@Iamhome365]

@Erin Morgan it's hard to find good friends! I just have a few friends but don't meet often with little ones etc and they work and its very hard meeting new people. I live in rural Ireland and I'm a stay at home

[@clairecollins9662]

About the seeping issue with your cinnamon bread: Sugar is hygroscopic, which means that it readily absorbs moisture from the surrounding atmosphere and other things it is in contact with. So when your sugar layer was left during the second rise, it drew so much moisture from the air and from the dough that it dissolved into a sugar syrup. It was especially dramatic in these loaves because the cut sides are so open and the syrup has nothing keeping it in (like a cinnamon roll with the cut side down). I would recommend mixing the sugar and cinnamon into the butter (even though it might be a little more work that way) so that the sugar crystals are coated in fat and have less contact with the air and the hydrated dough. This should prevent the majority of the seeping.

[@whitestone4401]

Wow, thanks for this tip!

[@kristenevans4557]

Great idea!

[@KyleePicc]

Thank you for this knowledge!

[@kerryadelia]

Such a helpful comment!

[@GrandmaBsBusyLife]

Love this tip!!

[@jeslovesjesus]

One thing I love about Becky’s channel is that I learn SO much from her, but also SO much from everyone in the comments! I’m getting a 2 for 1 😂

[@redherringbone]

I love how she gives herself the grace to be human. She is going to be a great Mom.

[@erinmorgan8546]

I completely agree with this comment! ❤️❤️❤️

[@Iamhome365]

Completely agree

[@sheilagibson982]

I agree!

[@lisabillard8049]

Becky I have been following you for a few years and I keep telling my husband about you. You’re funny, and are teaching me so much. Now he is following you and I have to say the things we are doing in the kitchen and garden. We call it the “Becky effect”, we bought some cast iron Dutch ovens from Costco last week and I made my first ever no kneed bread which was a hit thanks to your video, made garlic powder for the first time with our homegrown garlic, crinkled the parchment paper to lay on a cookie sheet better, made thick salsa by straining some of the liquid and used the liquid for soups,the list goes on and on. Plus I find myself saying out loud when something didn’t go quite right “That’s OK” which really brings the pressure off trying to be perfect all the time. We are in our late fifties and enjoy learning everyday. This is my favourite KZbin channel Becky. We will be following all your videos.

[@NBKrbyk]

I even say thats ok when I made mistakes. And english not my mothertounge.

[@erinmorgan8546]

My mother in law taught me a trick. She gets the heating pad out and sets her dough on it, covered, on low, to rise and it is GAME CHANGING. ❤

[@BelindaS]

What a great idea.

[@michellewillis9008]

I’m going to try this 😊

[@erinmorgan8546]

@@michellewillis9008 I’ve had great success using the heating pad trick! Have fun :)

[@jodifinnegan4453]

That's brilliant!!!

[@meagantrout2127]

Genius! My house is always too cold for stuff to rise in the normal amount of time

[@heatherj3385]

Becky, holding up a baseball sized chunk of frozen onion..."that's probably equivalent to 1 onion" As she continues tossing more handfuls of onion in the pot! 🤣 she's cracking me up. 💕

[@leslielowe8718]

I was cracking up at her also 😅

[@eileenknoblock9626]

I always keep my yeast in the freezer and have never had a problem. During the pandemic, a friend bought a giant bag of yeast and never opened it. She gave it to me when it was about 1 month from expiring. I'm still using it and it still rises beautifully. I will always keep yeast in the freezer!

[@holliewickens1318]

I always freeze the yeast and have no problems with it.

[@annnoble7739]

Mine in the freezer too and I've used it a few years later....my great g-ma taught me that trick

[@clairetitus6904]

Freezer hack works. Done it for decades.

[@debrascott8775]

Agree, fridge or freezer for yeast. The official shelft life once opened stored cold is 4 or 6 months. Just in a drawet its not going to last.

[@NancySutherland]

I do the freezer for yeast as well. I have found that before I started doing this the yeast would just be slower to rise over time. Since I started freezing it that never happens. Some I have for years.

[@gabbydaley4677]

You have been such an inspiration, Becky. After 26 years of marriage, we were finally able to purchase our first home. Watching you has allowed me to have the courage to buy, second hand, 2 deep freezers and fill them with freezer meals. This lets my husband, my 2 grown sons, my daughter-in-law, family friend and grandbaby to have home cooked meals every night. I also make them breakfast burritos and freeze them up. That allows them to eat homemade food for dinner, left overs for lunch and burritos for breakfast at their incredibly physically demanding job. Thank you for giving me the encouragement to provide for my family, even while i work. Stay blessed, Becky!

[@sharonkranz2517]

Becky, I love how you don’t take cooking so serious. You show that when mistakes happen, it’s still okay. I love when you just throw most spices in with your fingers. As someone who’s not much of a cook at all, watching you has definitely helped give me more confidence and has also helped me not be so hard on myself. Thank you for being you and sharing your passion. Your soul definitely shines. 🥰

[@beverleysims9302]

Love your garden and food prep

[@TheWyomingHomestead]

Sharon, I love this and love the inspiration you get! Cooking is totally a journey and the more you do it the better you get! You 100% have me cheering you on 😊

[@nikkipatriot8764]

Turn your oven light ON when rising your bread. It provides a warm cozy atmosphere and your bread will rise quicker.

[@RedRoseSeptember22]

@@nikkipatriot8764 Great tip!!!

[@deborahburton3057]

Watching tv welll not really watching

[@susanhughes5996]

I love Becky’s eyes when she taste something!

[@BamitzSam711]

2-3 weeks until Baby Time?!?! OMG time goes so fast! You and Josh are going to be wonderful parents and I am so excited for you!

[@loriloveland7771]

Can you take your apron off for we can see how big you are. Did you ever get sick.

[@Aga_U.]

@@loriloveland7771 There was a video in which Becky explained she wouldn't do it. She would feel bad and uncomfortable doing this, so it's better not to ask her to do so ;)

[@terrimccullough724]

I think she carried beautifully.

[@jodifinnegan4453]

🤫 Can we guess the baby's gender amongst ourselves? (I think it's a boy!!💙) I can't wait!! Feeling like an adopted Grandma!!!

[@lululunga3519]

She is so strong. I would not be on my feet making bread for anyone at 8months pregnant 😩

[@HomeandFamilyTalk]

I just love how you don’t cover your mistakes because that’s real life and that give us more confident ❤

[@jaegardenlovetx]

Sometimes I think it’s pathetic that as soon as i see a Becky upload it brings me such joy and peace, you are a true gift, and I hope you know that ❤❤

[@williewonka0131]

OMG me too. Can’t wait to watch you Becky. I can’t cook dinner but will bake all day.. thanks for all the inspiration. Can’t wait for baby, bet you can’t either. Anita

[@erinmorgan8546]

Not pathetic at all! I feel the same way! Any day with a new video of Becky is a WONDERFUL day!!! 💯♥️

[@anglinacres]

Not pathetic at all, if something makes you happy, that's a gift and blessing

[@erinmorgan8546]

@@anglinacres as Jamerill would say “Yes and Amen!!!” ♥️♥️♥️

[@tammyrexroad8020]

PRACTICE MAKES PERFECT ❤

[@digsindirt4490]

I know I can’t be the only one who is super excited about watching the garden grow.

[@thesilentbrains]

A little trick for the braid: After you roll up the dough, put it in the fridge until it has firmed up a bit (20 minutes maybe?). Then when you try to braid it it'll hold its shape much better and won't fall apart as much. It'll be much easier to work with it that way. But the result looked delicious anyway. :) Love watching you cook. Inspiring and relaxing at the same time.

[@wilddawgfarm]

Hi, I tried making this tonight and Ive never made any bread before, but the dough was sticky when it was done proofing. Any advice? Thanks

[@zoerice4227]

@@wilddawgfarm maybe knead it more? Or add less water next time, that's the usual culprit for overly sticky dough as far as I know. I'm not bread expert but I have made it a few times. But maybe you didn't knead it long enough? Idk but I hope this helps!

[@jessicakennedy9376]

Sara, bread is all about feel. I live in the south where it's always humid, so I always have to add more flour. Have fun, I love getting my hands in dough! 😍

[@sbfoster56]

Thanks for that tip

[@sarafinaslling2133]

Hi Becky. I am a handicapped woman from Denmarc. I had an accident many years ago. So MY energi and skills in a kitchen is not so good. But seing you and following you have made me so inspired and motivated and now I just need, almost CRAVE your videos. It helps me to see how you do things in your kitchen And you are not like most foodchannels. Trying to snob up. 🤨You are Down to Earth and it really feels like we are doing thing together. I love you. Kisses and hugs from me in DENMARK

[@kimberlyblake8705]

If your house is chilly it can take the yeast longer to do its thing. That may be why the no-knead does okay. It gets a lot longer rise time than things like your rolls.

[@LisaK65]

Yes weather does affect bread making. I've always made biscuits ahead and froze them. I look around at the grocers anything they sell frozen you can too.

[@tammyr2966]

I just learned about the weather and bread dough rising from my oldest daughter and she said after you microwave a cup of water for two minutes, then put your bread dough in the microwave as it creates the humid environment for proofing.

[@leahr.2620]

Tammy R I do the same thing, I turn my microwave into a proofing box, works great. P.s. I leave the cup of hot water in the microwave with my dough.

[@batoliciouskitchen1537]

@@leahr.2620 i do the same thing

[@tessfaust3094]

I am absolutely loving 'with child Becky'! I adore how much Grace she has FINALLY allowed herself. ❤❤❤

[@socorrom5293]

Omg, the show of your girls following + saying Good Morning 🌅 to you was just so Precious 🐔🐔💙☺️🥰💕Cutest thing ever!

[@lunachic03dh]

Wasn’t that the sweetest 🐓 ❤ 🐓 ❤

[@RedRoseSeptember22]

Right? The chickens are so adorable ♥

[@mamasuki]

That one made my day! 🐓☀️💚

[@WackyLisa]

It strikes me that having chickens helps with the concern of wasting food if something doesn't work out. My budget is tight lately and I'm pretty afraid to take risks in the kitchen. Seeing your willingness to try things and seeing how you recover from oopses has really helped me.

[@ayymenalsabahi5440]

I've been sick for just about a week now and I just wanted to thank you for making such wholesome and nice videos. It brings me comfort every time i see a video notification from you.

[@bethhelminiak5063]

You and me both! The flu/pneumonia are no fun, but Becky has brought some sunshine to my miserable days being sick.

[@lindahubbs8146]

Oh, me too. My honey I ask our creator, Savior and Holy Spirit to heal you. With care-

[@christinem.alwaysbelieve]

Hope all dealing with sickness to feel better soon. Blessings

[@loraineleuschke4186]

I would have scraped up the sugar and butter and poured it over the bread and brushed it into the folds.

[@TheWyomingHomestead]

I hope you are on the mend and get to feeling better soon! Sending warm wishes from Wyoming 🤍

[@paperwormscat9760]

Every single time when you say you gonna sit down, there is the moment when "buuut before we do that, we should load the dish washer.. and while I am still standing I could also... und let's check on...." 😂

[@dot04102]

Good afternoon Becky! I love that so many other people are loving what you do…seeing this morning’s post is only about 2 hours old and there are over 19k views and over 300 comments. Please know that you and your family are loved and appreciated and that you do make a difference in so many lives🥰❤

[@TheWyomingHomestead]

I couldn’t agree more, I love the homesteading community for that exact reason 🤍

[@TheWyomingHomestead]

@@cynthiafisher9907 not at all, me watching other people videos and commenting on other peoples videos the same way you are is me actually supporting her and genuinely love the community but thank you for your concern 😊

[@TheWyomingHomestead]

@@cynthiafisher9907 thank you so much, you as well 😊

[@WonderInReverie]

Hello, If you mix your sugar, butter and spice into a paste and then spread it on to the dough, the layers will stick together when you cut and try to fold them. ❤ The home made brown sugar has a lot more moisture in it than store bought, that's why it ran.

[@karenm7433]

Your leftover cranberry sauce would be awesome rolled into that bread dough ❤

[@AD-rp8xw]

Oohhh, that is a brilliant idea!

[@jenniferaustin9647]

I love that you are the chicken lady! All your girls come running when they see you! They know where the tasty treats come from! It makes me want to have some chickens so much!

[@charmainemrtnz]

You are such a treasure Becky! Thank you for taking us along!

[@TheWyomingHomestead]

I couldn’t agree more Charmaine, I love the community that KZbin has allowed all us homesteaders to have! Really has brought us all together 🤍

[@bethpark6266]

Most recipes call for a single packet of yeast which is 2 1/4 teaspoons. Using 1/2 or even 1 teaspoon isn't really much. When doing no knead the smaller amount is fine because of the longer standing time but to get a proper rise in an hour use a little more yeast.

[@justmepraying]

I'm in SW Virginia and we had a dusting of snow this morning.I love it. If you keep your yest in the freezer it will keep just about forever. I had to come back and just tell you how much your videos mean to this old lady 👵 and because of you I planted garlic for the first time and I have had a garden for at least forty years Thank you sweet girl. ❤🙏

[@dustee]

Hi Becky! Im an old girl and I just found you on KZbin a couple of weeks ago. I love that you show your mistakes or show how you change things up to make your recipes better. (Just like Julia Childs-The French Chef-did) back in the day. I'm still learning from the two of you. Thank you for sharing what you do. ❤

[@jen....]

When the chickens waddled over at 11:51 ❤

[@heatherlovesdeuteronomy]

I just ran over to Marshall's to buy a dutch oven just to make your beautiful no-knead bread recipe, thank you for the inspiration Becky!

[@heatherlovesdeuteronomy]

BTW Marshall's price for a 7 quart enameled Lodge dutch oven (in white!!!) was $49.99, it's listed $99 at Walmart and Amazon.

[@jamieford4594]

You will love her no knead bread recipe. If you haven’t found a Dutch oven yet. I use a round, glass Pyrex dish the same size as the Dutch oven and it comes out perfect every time.

[@Sharon-Me]

Have fun setting up the baby's room, it is a very special time for you and Josh, enjoy it!!!

[@JanMGB]

Becky, Take this special time before the baby arrives and get plenty of rest. Also some just you and Josh time before the next chapter of life arrives. Videos should not be of concern . If they happen they happen. Be well FRIEND 💓💓💓

[@yourstruly9448]

❤️🥰 Love how much joy pleasing Josh brings you ❣️ Yay can't wait to see the baby's room 👍

[@tjeanvlogs9894]

Home made Nutella. Equal parts chocolate chip and toasted hazel nuts. Grind in good blender until smooth. Can thin with heavy cream (or another fat). If you are in the Puget Sound region, Central Markets have a grinder in the bulk section that does it.

[@RedRoseSeptember22]

Sounds super easy to make mmm ^_^

[@tjeanvlogs9894]

@@RedRoseSeptember22 if you even question the power of your blender, chocolate in first then nuts. If you have an ancient Oster, get the chips chunked up then add the nuts slowly. This will all but cement the blades in place with a low powered blender. If you do lock things up, put the caraft in hot water until the chocolate softens. Do not use melted chocolate because the nuts won't grind into paste. Learn your equipment as I have done it with a $12 target blender. It's worth it. I've gone into the kitchen when everyone has complained "there's nothing sweet" and toasted stale bread and made the spread before the toast popped. I've also locked up the blades of my blender burning out the motor going to fast with too much volume. It's simple, maybe not easy. Definitely worth it!

[@tjeanvlogs9894]

@@pennynickels5216 I've never had it work but talked to my SIL and she said to make hazel nut butter in the food processor and add melted chocolate to it works well for here but you cannot do a small batch unless you have the small machine. She does 3 pint batches. (4 cups nut 4 cups chips yields 3 pint jars worth)

[@suecampbell8070]

use soft butter and mix in sugar and cinnamon ,making a soft spread. I think your filling won't run then. I love to watch your channel. You are sweet. I'm so happy about you having a baby. My granddaughter has been married 10 years and is having her first baby the end of Dec. She is 35. Your lives are somewhat similar. Your honesty about not being a baker is refreshing. But you do so much ,and do it all ,so well. Keep up the good work.

[@rosekisiel3383]

Omg...those chickens wandering around and running to you is a beautiful sight. I'm hoping and praying that once I retire (2024) this will be my life.

[@redherringbone]

Chickens are such a fun addition to the family. Watching a chicken run is absolutely hilarious. They are as low maintenance as having a cat. I wish I was that close to retirement. Enjoy!

[@rosekisiel3383]

@@redherringbone thank you, I can't wait. After 35 years, I'm so ready.

[@gypsypharmer7289]

You are one of my favorite KZbinrs. You inspire me to cook at home more and not be afraid to cook from scratch. Thanks to you, my hubby’s belly is full and happy lol

[@dianevanpeperstraete7903]

Hi Becky, you should keep your yeast in the fridge, its gonna keep for a long time, love your videos, don’t stop😌

[@TheWyomingHomestead]

I keep mine in the freezer and have done so for years! Never goes bad and works so so well 😊

[@harblinshaven6303]

Becky, you can have a service calibrate your ovens. I've had electric one done after moving one. Good luck these next weeks. We are all excited for the baby and your family adventures and growth.❤

[@rhondaalbrecht]

Use Warm water (105 to 115 degrees F), and store your yeast in your freezer in between uses. That'll prolong your yeast, and keep it alive/fresh longer.

[@rickharks4515]

Hi Becky, this is Sue, when making bread your water should be 112F add 1 tbsp sugar to feed your yeast, add your yeast stir, cover and let bloom for 10 minutes, there should be at least a 1 inch of foam on top, if not your yeast is dead, keep your yeast in the freezer or fridge, for a long shelf life. l have been doing this for years, and l make bread almost every week to every 2 weeks, Also l was told years ago to help with a nice dough, after putting your dough in the over to proof, and a loaf pan with boiling hot water, and it really helps with the rise, and then when you let it rise again on he counter, after you put the plastic wrap on put your towel on again, that little touch of heat helps it rise. For me l use my stand mixer to mix my dough due to arthritis, number 2 for 8 minutes, been doing this for a few years now, and always a perfect bread... making bread at first was intimanating to me as well. and now it is, ok wam bam thank you ma'am,,, just a helpful hint.

[@carolavant3778]

Hi, Becky! I use a lot of yeast, and I'm also a home cheese and yogurt maker. I always keep my yeast, cheese and yogurt cultures in the freezer. They all can be used directly from the freezer, and I find they keep for at least a year, sometimes longer.

[@jenniferh1416]

I've frozen my kefir grains but not my yogurt starter. I bake weekly. Had been keeping instant dry yeast in a jar in the fridge.

[@stellaz2595]

@@jenniferh1416 I keep a small jar of yeast in the fridge, but the rest of a large package (1# SAF) in the freezer. I have two more pounds that are unopened (they are factory vacuum sealed) in the freezer too. Cheese and butter freeze really well too.

[@aimeestrubell9672]

Just coming to say this! I keep a small container in the freezer. It’s actually one of the glass containers of yeast from the store then I use my food saver with the rest of Saf container and freeze it individually with the amount to fill up my yeast container.

[@crystalshell3253]

I just love when your eyes get real big when you taste your yummy cooking and you "mmhmm, yep." I catch myself laughing out loud while thinking, no doubt that had to taste good after all that hard work you put into it!

[@pink071602]

Hi Becky. I know you’re still learning to use a gas/propane stove. The best part of cooking with gas is you don’t need to remove a pan if your pot is getting too hot, just turn down the burner. It works perfect to control your heat level.

[@mrmrsaofbarredowlcabin405]

Propane can be much harder to regulate, not all stoves will get as low on a big burner as the same stove using natural gas. Those of us on propane often shift on and off the burner to quickly lower the temperature. It’s also common to start something boiling on the front burner and then slide it to the smaller back burner to simmer low because that big front ring will simply not go low enough - totally different than with natural gas, even with the correct regulator.

[@whitestone4401]

What a beautiful garden area! Lady, anything your sweet hands touch turns to gold, so, don’t sweat it, your garlic will be amazing. I’m excited about those frozen biscuits.

[@lisalanda9624]

You are an amazingly positive and inspirational woman! Thank you!

[@chris109]

Becky, after I wrote to you about the two kinds of yeast, I realized you already knew that! Also, I can’t believe your baby is almost here! It seems like only yesterday we heard the wonderful news. What an exciting Christmas you will have! I’d like to tell you just one thing that someone told me before my first baby that really helped me. They said that after the delivery, don’t do anything but rest in bed for a week, & you’ll have more energy for the weeks to follow. As usual, I’m probably telling you something that you already know! May God bless you & Josh & your little bundle of love. ❤️

[@cesuich]

I also freeze my yeast but I also use warm water at 100-110 degrees. I make sure my bowl is warmed up as well. Works every time

[@NeboAllen]

So nice to see the girls 🐔 🐔, I missed seeing them!

[@janw491]

Keep even dry yeast in the fridge for better rise and longer life! Challa bread is really yummy

[@eileenbrooks-laitinen9778]

Yes. I keep mine in the freezer and it had remained viable for years...I forgot it was there.

[@karengladys2011]

You are a hoot to watch! Just love your down to earth attitude about everything! Keep making those cooking and garden recipes that you do so well! Can’t wait to hear more about the baby! You and Josh will be beautiful parents!🥰

[@sandramena3234]

I have always found it very helpful to completely read my recipe just before making my dish.

[@louisecroft1914]

Hello Becky I follow you a lotI am a 79er I’ve been a widow for five years, all of mostly the things you show reminds me so much of my farm in British Columbia. You both are fabulous ,I had 60 years of bliss hope you have more thantgat together❤️❤️

[@emb54]

Yay! 2023 garden begun. Was hoping you would show planting the garlic. And so nice to see the girls. Miss seing them when you're out in the garden and giving them some fresh greens.

[@TheWyomingHomestead]

I agree Elaine! Such exciting times for them and fun to see where the girls have ended up at the new property 😊

[@amydrooks2090]

If it takes more time than expected for the yeast to rise, add some baking powder and you're back on track.

[@gracef244]

That bread looked beautiful, Becky. You did a lovely job forming it. I love how you just go for it!

[@Nancy-nx9cf]

I wanted to let you know that I had the same seasoning issue with my broccoli and cheese soup. I used chicken bouillon and it gave so much flavor.

[@pattifowler7762]

I keep my open yeast in the refrigerator and it’s perfect every time. I have an unopened bag of yeast in the freezer.

[@bhammonds29]

Favorite things about Becky- 1. I love when something is a little off or a little mess and you say “and that’s ok”❤ 2. When you taste something good and get “big eyes”😊 you’re such a beautiful person inside and out! I’m so glad to have found your channel and also your daddy’s channel. God bless y’all!

[@responsibledoubt4806]

That cinnamon braided bread is actually a lot more similiar as to how we Swedes do our cinnamon buns than the usual american way ☺️ we don’t use puff pastry, we make a wheat dough. Roll it out, add softened butter, sugar and cinnamon and roll tightly. Cut up, eggwashed and some pearl sugar and they’re ready for the oven 😁

[@BluegrassRoze]

Using puff pastry isn’t an American thing, but they are French. Our cinnamon rolls (American) are made with a regular (sweetened) yeast bread dough.

[@TheWyomingHomestead]

I am going to have to try this, the way you all do it sounds wonderful!

[@calamityjade3075]

I don't know anyone that uses puff pastry for cinnamon rolls. Usual is a standard roll recipe with butter, sugar cinnamon rolled tightly. Same way as you describe.

[@gelwood99]

@@calamityjade3075 The dough for cinnamon rolls is sweeter than yeast bred for rolls.

[@gelwood99]

Every Christmas my Mom would make a Swedish Tearing. It was so good. Sweet yeast dough, sugar, butter, and cinnamon, rolled up and formed into a circle, connecting the ends, on a special pan, then she cut almost all the way through the roll and turned the half slice flat on the pan. She did this all the way around laying the cut halves on the one next to it and baked it. After it cooled, she drizzled a thin sugar icing over the bread and topped it with pecan halves and candied cherries and the pecans made "petals" around the cherries. It was not only beautiful but delicious! Such great memories!

[@heatherbare3198]

I love planting garlic, fun bread experiments, broc cheddar soup, from frozen biscuits 🤯The thing I loved the most was you saying "while we wait for this dough to rise watch me planting garlic, then come back." Like I was a guest in your home. While we wait for the bread let's do garlic! Of course filmed on different days but I felt I was there with you. Well done as always Becky. ❤

[@annbadaglia8343]

How much do you water your garlic after you plant them? Thank you

[@sharonj7978]

You are absolutely inspiring. Your kind presence comes through in each share. I've learned more about garlic in an hour than I've known my entire life! Love it! Also, can you share what knives do you use? I see they are personalized... fancy!! Thank you for sharing your life. It's a joyful moment of my day.

[@carolwhisenhunt7504]

Ty Beckie for letting me hang out with you today. I can't believe it's already time for baby. So excited!

[@jacquelinewagner7160]

Becky I wanted to know you have made a huge impact on my life. I am using cloth napkins, dish cloths and kitchen towels instead of paper products. I also have started gardening (small scale) but am planning expanding to a larger garden and making more home made meals. This has all come at a difficult time I my life when my mother was I’ll and recently lost her battle and gained her wings. Family is my main focus and by following your lead I have making changes for the better!! Thank you.

[@JanMGB]

Jacqueline, I am sorry you lost your Mom recently. May all the cherished memories bring you comfort.

[@lisaware4240]

May I add my condolences to you and your family. Your precious memories of your momma will be deep in your heart.Take care.

[@carolynturk-hu7je]

Ooo.... broccoli cheddar soup! Yum!😊❤

[@lunieri5715]

Here is a tip for you. Soak your garlic cloves in 1 quart of water with one tablespoon of kelp meal for two hours before planting. It will help keep fungus away during the winter and also give your garlic a good start in the spring.

[@lindasbackyardgarden728]

I usually would not watch a video as long as this, but I enjoy every second of your videos. I learn so much and I'm inspired to try some of these recipes

[@christinehardy2059]

First time commenter- Love the frozen bisquits- I am going to try those. You inspire me to add more spices to get a better flavor in my meals. As a Labor & Delivery Nurse, I am excited to see you getting closer to delivery and the crazy/ wonderful time that can be. Your nurse should be a good advocate for you along with your doula.

[@ldg2655]

I keep a portion of my yeast in the fridge, and the rest in the freezer. You might want to just get more yeast and just go ahead and add some to each bowl of dough, so you won’t waste your ingredients..

[@soniaallen1476]

I am getting so excited for the baby to come; just as excited for when my grandchildren were coming! You are such a wonderful, loving couple and this baby will only add happiness and joy! Passing that on to your viewers is a gift in itself. I watch True Crime U-tube and it really gives a huge perspective on America's moral decline. I see you post something and I immediately "fly" right over! Thank you,

[@paperwormscat9760]

Your hair looks so beautiful in this video! I am stunned! 😍

[@mollybeee]

I sometimes add potatoes to my broccoli soup, and whatever veggies I have in the freezer. It usually winds up being vegetable cheese soup. I also mix the cinnamon and sugar to the butter and spread it on the dough, it works really well for me. Love all the videos, hope you and your family have a great Thanksgiving.

[@TheWyomingHomestead]

That is a wonderful idea Molly! Cheese is wonderful with anything and everything 😂😊

[@hjisagirl]

I use instant potato flakes to thicken my cream soups.

[@gwendolyndaigle6546]

You have it backwards. White cheddar is what you want with broccoli not yellow. Yellow is what it usually gets because that is the color or cheddar people usually have. A creamed soup or anything is cream colored, not yellow. You did it right! Glad to see the girls out earlier. They look happy there.

[@1RodeoMom]

I do love how you experiment and adjust when needed. I am always afraid to throw something out if it doesn't turn out. LOL! Your face and surprised smile when you tasted your bread was so cute!! I will have to try and make that.

[@thegraymarlin]

I highly recommend watching The Kneady Homesteader’s breads playlist. I have learned so much from watching her bake! And you are right, the only way you’re going to get better is by practice. Kneady said when she was learning, she baked every day. She was sending bread home with her kid’s friends and giving it away to everyone 😅 but that’s how she became such an expert! Also- if you keep your yeast in the freezer, it will stay fresh longer. I keep mine in a quart Mason jar in the freezer.

[@sandrab4394]

A higher elevation makes bread rise faster. If you are over 3000 feet, you would actually decrease the amount of yeast you use. My opened yeast is always stored in the fridge. My unopened 2 lb bag (from Costco) is kept in the freezer until opened. :) Love that you are constantly trying new things!!! Very motivating for us all!!!

[@lisachatham8690]

I'm in Colorado and I found that temperature and altitude have a huge effect on yeast. You typically use a bit more flour and yeast in a recipe. I used to look up every time I baked bread or what ever I was making now I just know. As far as the cinnamon bread, I worked at Mrs. Cinnabon and we always mixed flour, cinnamon and butter for the filling. It made it so that the butter and cinnamon don't separate like that.

[@lynnedean713]

Yay! Up until a week or so again, I had to look hard to see you bump but today, yes, you are blooming and blossoming. How wonderful. You also made me giggle when you were testing the biscuit with cranberry, you broke off a tiny bit and then popped the big part into your mouth lol. I always feel if a recipe does not elicit big, beautiful eye openers then it's not worth having. Am I the only one that makes big eyes along with you?

[@rebecca16243]

Becky Oh your so awesome God Bless you and josh and the new bundle of joy. It’s so sad when we have to say bye. Your so awesome I’ve watch you every time when I see new videos I jump on it. Today idk why but it made me want to cry when you said bye idk maybe I’m just emotional for you lol. Your so awesome Becky I watch other ones but your my favorite. I know your baby is going to be beautiful. Just like her momma and daddy. Food looks delicious have a great restful night. Gods Many Blessings to you and josh and bundle of joy. 🌹🙏🏼💐

[@lucy2beme]

I keep my yeast in the freezer. I've done that for years and never had any problems. You can also put your sourdough starter in the freezer if you are not going to be able to feed it for a week or two.

[@anahidkassabian4471]

A coupla fast thoughts: 1) I think I might've spooned the stuff that ran out over the top, 2) my husband, who is both a great cook/baker and a scientist, NEVER allows anthing in the sink, in case of a fire. We've not had one in all our decades together, but we still keep the sink clean. 3) When I was a kid, the church used to hand out little disks to put in our flour. Now, I just keep those little desiccant packs from supplements and whatnot in a jar and put 'em in anything that clumps.

[@jessicataylor3274]

Hi Becky! It Is my understanding that active yeast does need to bloom (proof), it is instant that does not need that extra blooming/proofing step. Hope this helps! Love your videos & recipes ❤

[@deirdrehickey2183]

How ever did you become such a wonderful cook. Havre you been cooking all you life with your Mam You are amazing 👏🏼👏🏼👏🏼👏🏼❤️❤️❤️❤️❤️

[@carolyngregory9354]

I love how you will tackle recipes, hoping for the best, but making the most when they don’t turn out exactly like you want them to. You are the best.

[@carollorenzano5411]

You look beautiful, your face is glowing with motherhood, My husband always told me that pregnant women are so beautiful , made me feel good when I was pregnant.

[@charlotteparton8581]

I LOVE that space!!! I know you said it was full of strawberry plants, but I envision a cottage garden with all of your herbs and flowers!!!!

[@tressanallenmartin9336]

Having the that area turn into a blueberry 🫐 patch and strawberry patch … just berries sounds awesome… imaging your little one when he/ she starts walking and just go out and pick berries and eat.. awwww!! I can see it now 😊

[@ilonamollema6467]

The soup looks delicious! And what a treat for Josh that this is his favourite soup! You look really beautiful! Pregnant woman always seem to have a glow in their face, and you do too! It looks really good on you. ❤️ Can't wait to see all the things you're doing in the house this few weeks. Thank you for taking us with you. Have a wonderful week! Saying hi from the Netherlands. 🤗 🇳🇱

[@twigger3073]

I love your confidence "what is the worst that can happen". Love your gids;)

[@twigger3073]

Vids*

[@Elisheba79]

Becky I just love your Authenticity you have fun as you go and don’t make to much of a fuss.. you learn, we learn and it’s so much fun. That broccoli cheddar soup is must in my soups for this fall and winter.

[@JuBeeJuBeeJu]

The best thing about having raw cookies, biscuits or rolls in the freezer is that you can grab two or two dozen and bake them any time you want. Fresh is always better than leftover for those kinds of things, and if you keep them in there all the time, you're always only a few minutes away from a treat for yourself or a whole party.

[@karensimonson3868]

Becky. I’m a big baker on the colder days to help you bread rise faster. Is put a bowl in the oven with boiling water in it. It will create a nice warm environment to help the bread rise. I still keep the light on also

[@pamela6564]

I love your consistency in posting videos. I know it’s going to her more challenging when baby arrives. Your videos make me so happy and bring so much joy, you’re always so happy and truly enjoy what you do and that inspires so many. Thank you for being on KZbin.

[@gemgenie06]

Got a tip for getting your dough roll neat and tight. Tack the side furthest away from you to the bench slightly by applying a bit of pressure to the dough to stick it to the surface. You can then roll the dough up from the edge closest to you and while doing that pull ever so gently to keep it taught. Roll it up to where you tacked the other edge to the bench and it should give you a nice tidy tight roll. Its a tip I picked up watching Paul Hollywood ( of Great British Bake off fame :P ) make Chelsea Buns in one of his other shows.

[@kimkerley4218]

I was told to always keep yeast in the fridge so I do and never have a problem. Love your videos sister ❤

[@nouramouctar817]

Hi Becky hope you’re doing well. I just wanted to tell you that I don’t garden I don’t do food preservation and I don’t live in the us but I enjoy your videos so much. I’m a student living abroad in the uk and I love home grown and organic stuff and I hope to grow and preserve my food myself some day but I don’t watch your videos necessarily for that purpose You are just a safe place for me and you give me comfort when I feel homesick or depressed I really enjoy your content and thanks for that Take care

[@kathysultzbaugh3858]

You make everything look so easy. Your biscuits look SO GOOD!

[@MsMars.]

Well, since you asked....Good on you for attempting that swirled bread recipe! That was a gutsy move and you plunged right in with no fear. I think that what made it so challenging (besides the scant instructions) was that it's hard to braid thin layers sugar and butter--they just aren't sticky enuf to hold together. I think that nutella would be easier to braid, but, as you said, you didn't have any. Also, the parchment pulled on the dough as you were braiding. I'd recommend throwing some bench flour on your counter top and then place the roll on top of that, cut it, then braid it. The flour will keep the braid "ropes" from sticking as you braid it. I found a good video on YT that shows how a bakery does it. Note that the baker also proofed his first before baking it, so that was a good decision on your part to proof yours! He also used loaf pans which kept the braids together and created a more lifted loaf. So we learn. What's great is that you already have it under your belt and you will continue to hone your breadmaking skills. Oops...almost forgot the video: kzbin.info/www/bejne/b32xq2SljJWll7c

[@marywilkins9813]

Becky, I think the phrase you were looking for while cleaning out the garlic beds is "Nature abhors a vacuum"! You always bring such joy to your subscribers. I appreciate you and can't wait to see/share your new life as a parent. Take care.