Use It Til It’s Gone

[@VisoMoraine]

The home's front porch and steps. Sometimes we don't always prioritize projects because they're a needed function. Sometimes it's cause the project just gives us a little more joy.

[@kimr4005]

When my son and I moved to PA from Texas my mil made scrapple. I did not like it back then but my son was willing to try. He said what’s in it? She explained bits of this and that. In all his wisdom at 8 years old he “oh grandma we have that in Texas. We call it hot dogs” 😂😂😂

[@radmilamiljanic5977]

This s a perfect illustration of "Waist not - want not" saying!

[@paperchaser9565]

Must say I have really enjoyed watching all your children grow, especially that little lady! She's so adorable.

[@denisethomas9830]

Ben and Meg. I love that you are so good to your animals. Putting wood chips down so the chickens don’t have to walk in muck. I found you through Acre Homestead. So glad to see what you are doing together. Your children are so blessed to have that life. Thank you for sharing all you do.

[@sherrybacon8041]

It was great to have Meg showing us a recipe of hers!!! Scrapple sounds really good!!

[@ljmike5519]

Growing up my brother always told me that I cooked corn meal wrong. When I asked how was that because I was proud of my corn meal. He said it was because it didn't have any lumps. Apparently he liked it with the lumps. Sadly I lost him long ago but your mixture made me think of this and I had to share. Blessings

[@kathleenoverton3263]

My brother sister and I grew up 60 plus years ago. My grandmother helped our father raise us. We were poor and often ate “cornmeal mush” for breakfast with milk and sugar or as a side. My cousins (who were all equally as poor) would spend a lot of time at our house because we shared the same grandmother and a lot of us would beg her to leave the lumps!! Those are the best part for sure!!

[@kimberli2391]

We miss our brothers forever. I understand.❤️

[@KrisFasseBooksandButterflies]

We used to make corn meal mush as the kids were growing. It wasn't "right" but I found a way I liked

[@pattiwhite9575]

Meg you are a miracle worker in that little kitchen. You know how not to waste food. Stretch the dollar. Fill the belly with good food.

[@julieclevenger7122]

My nanny used to make this for breakfast when we would spend the night with her. She would slice it and fry it in bacon grease after she cook the bacon. Then when we ate it we ate it on homemade bread with butter folded over sandwiches! The best memory from childhood 🥰

[@bettyadkisson1681]

The cats sure do love you. Be ause they follow you every step you make. And they are clearing they path from snakes.

[@nelky7436]

Love it how 3 of the kids adjusted their hair at the dinner table at exactly the same time. Lol

[@slgoad]

Scrapple, souse, pork liver, etc..........today's homesteading knows that what they preserve is costly in high cost restaurants. Morels, ramps, foraging for greens, raising livestock, slaughtering, canning, salting/preserving, sewing, mending, candle/soap making, mechanics, wood-working, etc. and etc., a wonderful part of history that has a strong following and renewal in today's history and I love it. Love watching The Hollar Homestead.

[@clydedecker765]

When I was a kid, the general store sold scrapple regularly. I quickly learned that I didn't like the scrapple WITH organ meat but I did love fried scrapple days. Back then the general store had a huge pot bellied stove where all the old men gathered and talked all day. Pickles from a barrel, crackers from a barrel - the really old time general store. The owner made the bacon and smoked the hams and all the other things with butchering and sold it in the store. Luckily his wife made the scrapple - she had a more delicate palate.

[@cndbradley4423]

I've been meaning to tell you this for a long time. I SO appreciate that you do not feed your milk cow while you're milking her. Thanks for showing that it can be done.

[@ellekroll5257]

I just love your channel❤️ Meg, as a mother of infant identical twin boys who dreams of having a homestead, i so look up to your organized, practical, down to earth ways. Thanks for sharing!

[@sandrasaugause3839]

Your boy's haircut looks great. He looks older and I'll bet it will feel better when summer gets here. your cooking really inspires me. Hope to see more of it. Proud of you guys.

[@tjustruck9310]

Ben and Mag. Thanks for all the awesome video and content you put out. I get inspired every time I watch. Please dont change your format, its great. Tom

[@Kelleena1on1]

Agreed it’s a beautiful channel ppl love them what they are doing it’s brilliant , honest a blessing

[@heatherk8931]

@@Kelleena1on1 I was just thinking WE GOTTA GROW THIS CHANNEL! Who's up for the challenge?

[@kimlittleton4943]

I agree 100%. They are just so real & down home goodness !!!

[@rvenable8958]

Please tell your son that his haircut looks very handsome!

[@HollerGramma]

I love how you show your prayer before the meal ... a blessing for God's abundance. You are truly blessed.

[@melissamusick5864]

Let me just say, that is a sharp haircut, my dude! Also, we love your kiddos...and buggy with her 'stolen' bread and cheese is entirely too cute! 💕💕💕

[@Lisboooa]

I know it's not easy. It's hard. But you are living a good, beautiful life. You are all adorable.

[@maggiegreene6696]

Love your videos. Also so tell your son with the new haircut that he looks fantastic!

[@tinatippin5705]

That scrapple was very interesting, Meg. It really helps to see it being made and having an eye on what the consistency looks like. I was expecting more seasonings. This could be very versitile. This could be a very valuable recipe to know. Thanks for sharing this.

[@indianacryptid6020]

I like when Mr Rooster makes his presence 🐓

[@debbiemoore9104]

Absolutely love your channel. My grandad used to make something very similar to the scrapple. It was delicious. Watching you made this old lady tearfully nostalgic. Thank you for sharing your life with us!❤🙏🏼🤗

[@mrmacgregorshomestead233]

I loved how that one last chicken was like "Oh! Oh hey guys...wait for meee!" at feeding time. 😂

[@KugelKatzenFisch]

Turning a meh day into a "now I can sleep peacefully" night. Thx!

[@OMGaNEWBIE]

Meg, you truly are a "Devoted" Mother, Wife & Creative Chef. Would love to see more videos of you cooking/baking.

[@littlewhitedory1]

Wow, you succeeded in defining the indefinable when you described Scrapple! Sad to admit I like it too!

[@charlenefoster6779]

Oh how wonderful your kitchen must smell! Your children are growing up healthy and well fed! I hope the boys wives won’t be mad at you and will learn at your feet.

[@susanbaker8130]

Off to the daily chores we go, Millie and Sketch in tow…scraps to the chickens, scraps in the kitchen, stirred to a tasty just so.

[@pattigsbh4392]

Meg is a great cook. Making something new out of old leftovers is a lost art. 😉

[@eaccristo]

My mother told people I could make garbage taste good. Took me awhile to realize THAT was a compliment. 😀

[@heatherk8931]

I do it. Always wonder if stretching keeps the bacteria at bay🙄🤔, lol. I've never gotten sick so I guess not🎯❣

[@rustybell2722]

My dad used to talk about how his mom would cook scrapple during the depression. I never knew what it was. Thank you for the great explanation.

[@mamajbv]

I love love, love the cats in every episode! They make me smile

[@thomascdurham9130]

Ben and Meg, I really enjoy your video and how each of you grown into hosting your story. Meg is the envy of every great cook, can make shoe leather in pig grease taste great and still keep your girlie figure. Ben as grown so comfortable with telling your story to it's almost second nature to him. But the $64K question of the day is, was is Jack or Tyler who got the haircut 💇‍♂️ 🤔? 😊

[@Bennybob01]

Thank you for that! And it was Jack!

[@heatherk8931]

@@Bennybob01 he looks pretty sharp, and I know they are almost 16? Perfect for karate and new year journeys ❣

[@patriotmama]

We love Scrapple! So good. Had to laugh at Ben. Just the other day hubby and I sat down for supper at 5:30 and I said, "hey! Look how light it still is outside!!" I love the longer days and yes, looking forward to spring.

[@VannaWhiteboard]

Wind chimes are best for keeping birds from eating your orchard, or to keep them away from your drinking well. Also, liverwurst is paté. Liver paste.

[@beckyshell4649]

I had never heard of scrapple . As a kid, we used to raise our own hog. My mom used to make souse meat from the pig head. I remember the Cartledge of the ears being in the souse.

[@suellenw561]

My grandparents made scrapple every year. They filled every spare container they could find ... square pans, round pans, tin cans, whatever. Someone here mentioned wide-mouth glass jars. I don't think they did that. We poured King syrup over it. That's hard to find any more. I didn't realize so many people knew about it. My grandparents were German & I figured that was how they knew.

[@kprairiesun]

I noticed the longer days of sunlight today, too! I love it! Thanks, Meg, for the great scrapple instructions. Very interesting

[@saundrajsimpson9627]

My grandmother, who was of German descent made her own scrapple. I used to go to the city market in Baltimore when I was a child when she bought the makings for her scrapple. My dad made her a big paddle for stirring and she would stand me on a chair with a big apron on to stir and stir. I can still taste that scrapple today and rue the fact that my mom never got grandmom's recipe.

[@Junkinsally]

I miss home made Scrapple! My mom used to always make a small batch with leftover ham. We raised pigs for most of my youth and we sugar cured the hams. As much as we all loved ham, it's hard to eat every last bit. Picking the ham bone clean and making a batch of scrapple was always a great "last act". My mom's breakfasts were my favorite meal. One of the last meals she ever made for me was "Breakfast for Dinner". I will always cherish that meal in my heart. She died two months before my only child was born. So hard. Used to be able to buy scrapple in the local grocery store. I'm sure it wasn't as good as homemade but still better than nothing. Haven't seen it in years. Younger generations are missing out on some good eating that's for sure.

[@carolinehorne6505]

Never heard of scrapple, sounds delicious. You need to bring a cook book out. X

[@redmapleleaf4617]

I so very much agree with getting longer days. Each week, I look forward to an extra few minutes of daylight. A sure sign of spring on it's way!!

[@zippy11455]

Scrapple with sage and onions (breakfast sausage type seasoning) is really good with a fried egg and maple syrup. We used to make it that way. Sometimes we would sprinkle in a few red pepper flakes. That was really good too.

[@heatherk8931]

What is scrapple?

[@asmith8973]

@@heatherk8931 you obviously didn't watch the video because Meg just made it and explained in detail what it is.

[@tommathews3964]

Yes to the sage and onions!

[@queenbee3647]

I love sausage, sage flavoring, red pepper flakes covered in maple syrup. Yummy served with french toast or pancakes.

[@amberamodei484]

Awesome to hear you're making and enjoying what we also call pan haas! Meg, I wanted to comment on your other videos where you're just blowing through your cooking checklist for the class. I have mad respect for you and your ability to turn the ingredients you grow into food. My hubby really enjoyed the chitting vlog because we've been struggling with getting those kinds of plants started. So we appreciate you and just wanted you to know.

[@mycelticstardust]

I had pan haas in New Braunfels Tx, Loved it!!!!!! And the strudels are divine too!!!❤

[@courtney5001]

Been binge watching this channel for several days straight. Would love more cooking videos if possible. Keep up the great work!

[@jenny4184]

I love y’all with all my heart! G’ma Jenny gets her gardening, homesteading and family fix from you wonderful You Tubers: Rhodeses, Fit Farmer, Cog Hill, Sow the Land- I still grow flowers around the parking lot, but your lives and determination and energy and faith and excellent parenting give me a Soul-Boost!

[@jenny4184]

@@kenhartman9981 living in LaConner, WA- where are you? Do you farm/garden?

[@heatherk8931]

@@jenny4184 BE VERY CAREFUL! tap his pic and you can see "he" says the same thing to "hunt"

[@eaccristo]

Don’t send him “gift cards”

[@shirleybewley6646]

Loved scrapple when Mamma made it. Fried in bacon grease served with homemade butter and maple syrup...YUMMY

[@colleenallen3382]

Love how nothing goes to waste!

[@priscilla4822]

When you walk together your pace is perfectly matched

[@kellygreen8255]

Literally and figuratively. ❤

[@brendabunting7478]

You saw that too!!

[@Eyes2C.]

I noticed that too. Thats how me and hubs have walked since the day we met. Thats love right there! ❤

[@hollyjobitner3285]

I thought they were on a date! 💙

[@joanneganon7157]

As the Boys get older they should do a sit in with Meg in case they don't meet a woman that cooks like Mum. They can make their favorites ☺️. I've noticed that it is light out later! People keep mentioning Spring,we won't see Spring for another 3-4 months 😕. Have a great Karate 🥋. JO JO IN VT 💞💨❄️⛄

[@faithrada]

Yup.. spring is still just a far off dream here in New Hampshire also. That being said... as long as there is snow on the ground we can safely burn brush.

[@jerrybrady9103]

You guy's are fabulous! Thanks for sharing your everyday!

[@sherryo360]

The sweet and hot combo is always a good one.

[@jo-sully-anne2418]

Was sat watching your lasagna recipe from 2017 when I saw this pop up 👏🏻 Guys you have come so far - what an incredible journey you've been on.

[@mammahasspoken]

In my area (Greater Cincinnati) we make goetta with those bits instead of scrapple. Main difference between the two is goetta is made with pinhead oats not cornmeal and uses bay leaves. Interesting fact, goetta is only known in this area but EVERY butcher makes it and you know you're in a authentic mom pop restaurant because they have it on their breakfast menu.

[@majosa-mama6016]

my family has a goetta pot just used for making it.... Love it... can't wait to try scrapple

[@mammahasspoken]

@@majosa-mama6016 I'm lazy and make mine in the crockpot 😉 I have tried scrapple twice. First time it was like and oily mush however the second time it was fried crisp and really good (but not as good as goetta 😉). So just like goetta, it's in the frying as to if it's good or not.

[@shanamartin6092]

You need to try horseradish on your scrapple.

[@carolford5002]

Yes Goetta! Every year we would go down to across the river to Covington Ky. and buy loads of goetta from the butcher there. Now they sell them in tubes in some Kroger's. One year Aldi's had it here in central Ohio but now I can't get it. Down around Polaris that Kroger has different varieties but not the original. I am stuck til someone makes a run down to Kentucky again. I did buy the oatmeal with an intention to attempt it but probably not. :)

[@mammahasspoken]

@@carolford5002 I had never been to Findlay Market even though I was born and raised in Northern KY. My youngest decided it was time for me to go for the experience and 1) was surprise as to how many butchers were there and 2) they all sold their version of goetta 😂 I'm wondering if it was Finkie's goetta that you were getting? There's is one of the best I have had! Making goetta really isn't that hard, just time consuming hence why I found the crockpot recipe. Let the appliance do all the hard work.

[@shadowmancer7040]

Just want to say thank you for sharing so much of your lives with us. Ya'll are truly inspirational.

[@Dranma51]

The scrapple does not look appetizing but knowing what’s in it I’m sure it’s delicious! It’s awesome to see you use every little scrap from that pig! You guys are awesome!

[@aliceh1920]

Scrapple...from the rooter to the tooter as my father used to say. Now I wish I had some.

[@patriciaherman6499]

My grandparents were from Pennsylvania and they made scrapple crusty on the outside and soft in the inside topped with maple syrup yum yum. My Dad gave me the recipe. As for liverwurst yum I make a dip out of it. Meg, what a great idea for the leftovers pinwheels who would have thought another great recipe to add to my collection thanks. Loving the diversity of your videos. Blessings to you all. ,😊🇺🇲

[@melissadean7471]

I’m from PA too and remember eating scrapple with maple syrup. Ah memories. Haha

[@jenny4184]

My Pennsylvania Dutch grandparents raised their kids on scrapple! Daddy talked about it but never made it- so nice to finally know what’s in it!

[@claireskinner9077]

How do you make it crusty on the outside? Do you bake it once it’s placed in the pans?

[@patriciaherman6499]

@@claireskinner9077I pan fry in oil on medium high. Make sure the oil is hot first that way it's not greasy. Doesn't take long. You could use butter, but on medium and it takes a little longer.

[@marysidle5132]

Love watching you in the kitchen. Thank you both for sharing your farm and teaching all of us! GOD bless.

[@TheKamakuraGardener]

I like the boy's haircut! 🤩👍🏾

[@usa3479]

One of the boys got a haircut and it looks good. 👍

[@tracyhamilton1980]

Thank you for more video of Meg and her cooking!

[@jonrossman6706]

Meg, Been making scrapple all my life. Good for you making it your own recipe. Salt, lots of pepper, and love. 😉 We add buckwheat flour to ours in equal amounts with the corn meal. It helps tighten it up well and adds another flavor profile. We always consider ours done and to the right consistency when it won't stick to the side of the kettle. We usually make it 30 gallon at a time. It will get kind of grainy when you freeze it. Haven't figured that one out yet. A friend of mine cans it in wide mouth jars then it doesn't get grainy. And it will slide right out of a wide mouth jar. Maybe this info will help you somewhere down the road.

[@t.walker5664]

In New Zealand we call it brawn. My Mum also adds onion to it. absolutely beautiful. Childhood delicacy 😀

[@milliewilkie1969]

same as in Liverpool back in 1950s mum often got a free pigs head and made Brawn

[@donnastevens8832]

@@milliewilkie1969 I always thought brawn was made from the brain matter, scrapple seems to be made of pork scraps left on the bones. Are they the same?

[@lieuwina]

My Mother in Law made the best brawn ever and I had never had it before. When I was eating it I told her it was delicious and asked her what was in it, all she said was this and that ha ha. Have not had it in a long time and she has now passed away and miss it. Never had the recipe.

[@Farmwhereyoulive]

We like our Scrapple with apple butter! So tasty.

[@Hobocreekfarm]

Yalls steer looks beautiful and ready to eat.

[@faithrada]

'Chickens are the gateway drug to homesteading'... LOL 😆 Absolutely. 🐔 🐓

[@karionhawkins3091]

❤ Love your videos of your everyday life. I know they are time consuming to make but they are much enjoyed and appreciated, thank you

[@mymia731]

Love spring. We’ve been speaking about the light growing. It makes us happy.

[@memascabin1186]

Oh wow y’all lol I love it so much lol my husband is from Reedville Va down on the Chesapeake Bay lol his people were fishermen and farmers lol that’s who taught me about scrapple I’m from mount Olive n c my grandparents were farmers so I knew and loved fatback and like liver pudding and such well he loved the scrapple so I loved it he passed away in 2015 I miss him so much 😢

[@denisebrady6858]

Love the videos when Meg shows us some cooking/ recipes MORE PLEASE !!. Although the garden & animals is also fabulous. Cheers Denise- Australia

[@kathyeichholz1516]

Love your oldest sons hair cut he looks so handsome

[@janw491]

I could watch my chickens all day!

[@tinamincheski2195]

I am hoping you will show us the ready to eat version of your scrapple... fresh out of the fridge and cut! In the bowl it kinda looked like some oatmeal fruit stuff I was making a while back...mine held together...but it tasted like.....well, not what I was going for...lol

[@InTheGarden2070]

Yes, I would like to see that too. ';D

[@sherriekemper1828]

Those recipes look great and no one would ever guess they are leftovers.

[@srlsolutionsself-reliancet3247]

As a full PA German i grew up on scrapple. YUMMMMMMMM!

[@janiecehamblen933]

Cows that are the only cow or of only a few, have such a better life than ones on a dairy farm. Love watching youn all love on your girl.

[@DanB-ei8br]

I love scrapple! Very few people in my area know what is so when they ask me I tell them that it's a pork product that has everything in it from the rooter to the tooter and the only not in it is the squeal.

[@suebelleau9924]

Beef and Chicken roll ups, now that's original. So when are you guys going to come out with your own cook book. I Love Meg's recipes. We made Scrapple a couple of years ago, didn't turn out. But I'm going to try again. Love Scrapple. Your spring is right around the corner. We have to wait until May. Yikes. Thanks Ben and Meg for sharing. Have a great weekend.

[@gretaknebel8495]

Scrapple is where it’s at, for sure. I haven’t had it in quite awhile.

[@southloupriverhomestead4696]

You guys are so amazing! The real deal! Have a great weekend! The rollups look like foodnetwork!

[@gunther13101]

Thanks to Becky from Acre Homestead, I am now enjoying YOUR channel as well!!!! Meg must be a fabulous cook….looking forward to seeing some of her recipes!!!!!

[@dorothydavebritton3961]

Hi Meg. I always put some cayenne in my scrapple when we butcher. Adds a great little zip to it.

[@frostqueenbee9123]

Meg I'd love to pull up to your table. You are an awesome cook. The kids are growing growing and growing. Love the twins new haircut. Great job Ben as always

[@huggalon]

Scrapple sounds tasty! It sounds like head cheese with just an addition of corn meal.

[@Lauren-hc7dc]

Those meat roll ups look yummy 🙂 I noticed at the end one of your handsome sons got a haircut. Nice 👍

[@kathleenoverton3263]

A friend gives me all their scraps from harvesting deer. I get the bones too. I make a “mush” from all of this scrap meat. Separately cook cut up deer leg on my woodstove for 24 hours or so. Crack open the bones and scrape all the narrow out. Mix that marrow into the mush. I strain what I m going to use for myself but with the rest leave all those bits right in the broth. As you said it is a lot still on those bones! Mix the scrap meat mush, some of the broth and add oatmeal - or change that up with brown rice - with vegetable/fruit scraps. Cook. Let cool. Put it into casserole dishes. Top with cooked pumpkin and this is what I feed my two large dogs. I usually do enough at a time where I can make two casserole dishes and 2 1 gallon freezer bags which I ll freeze for later use. The dogs go crazy over this and I have to admit it smells delicious. I m not a fan of venison myself but I love having the opportunity to have all this for free!! and make my dogs happy at the same time! I also usually get a heart or a liver. Sometimes both!! These I just simmer. Let broth cool. Freeze it for just adding to dog kibble during those times I don’t have any mush. I ll freeze some of the heart/liver in the broth but often cut it into little chunks and use it for training treats. I have same mentality of waste not/want not. I ll try to find a use for everything before I say no to it or throw it away.

[@Annie-d9r]

Never had scrapple before, looks good 👍 love how you guys use up all parts of an animal, no waste! Me and my husband need to get better at that .

[@t-n-thomestead]

I learn something new everytime I watch today's gold nugget scrapple lol thanks for all u do

[@prubroughton1864]

When we first moved onto our block my husband called the hens our tv😊

[@marking-time-gardens]

Love Scrapple!!! Love your family and farm life. Thank you for bringing us along. Blessings on your day Kiddos!🥰🌻🐛💕❄

[@laurielyon1892]

I remember my grandma having it at her house. It was very much loved

[@eaccristo]

Pinwheels looked amazing. Great idea. I love Spring also. Everything makes me happy. Then by summertime I get to sit and enjoy the beauty I tried to create. Loved that wind chime too. And I noticed the buzz cut. Looks great. ❤

[@larryparish8708]

Great haircut!!!

[@br6021]

You need to fill those pans with some good ole crackling cornbread and make a big pot of homemade soup. Yummmm! Y’all make me hangry every time I watch the kitchen series.😁🤣

[@StoneKathryn]

I've never even heard of scrapple. It does sound delicious! Nice to have a breakfast meat. The cornmeal sounds like a good idea. Nice job Ben getting the compost hot again to take care of the pig offal. Wow Meg! Those leftover chicken and beef rolls looked absolutely delectable! Thanks for this Hollar family!

[@gkiferonhs]

Try putting some o-rings on the bottom of the wind chime pipes to deaden the end clanging in high winds

[@gwynethgrove772]

They have a thing called ‘slice’ in Scotland, made of minced pork meat and oatmeal etc. that’s used fried for breakfast too. It’s tasty.

[@KrisFasseBooksandButterflies]

That scrapple was the smartest idea! Healthy "spam" for the win! I wish I had known that recipe when my kids were Little. I love the pinwheel idea too. I can use these ideas! Thanks guys. You never fail to inspire and encourage❤️