2009 October | Chickens in the Road Page 2

I want to thank everyone who has tried so hard to help me get this job. I know that there are many of you who have worked really hard to help me. I can’t even write about it without breaking into tears because it means so much to me that you have worked so hard for me. (Because I don’t know why you do. But I appreciate it!) I don’t like asking you to do it. Every day when I ask you to vote for me, I don’t like it.

Here’s why I keep doing it.

This is not a “contest” like some kind of ego thing. This “contest” ends in a job. This job requires the person who holds it to write five days a week for the SAM-e website. They’re asking for five posts per week (relatively short–to me, who is used to writing books), not selling their product, but in support of their product. Meaning, five posts per week motivating people to live their lives with a positive outlook. I know I can do that. I’ve been trying to do that here on my own website every day for the last two years, and if the amazingly sweet feedback I get from so many of you is true, I’ve had at least some success with that. This job will also not interfere with or obstruct in any way my continuation of this website and will have no bearing on it.

In the course of the last two years, I’ve had some major ups and downs, some of which I’ve shared on this website, and some of which I will never share because they are too private. As any of you who have been around here for a long time know, I nearly had to give up this website this time last year because of money. I do not have any money. I operate on a shoestring. I’m a single mother living on a farm in a remote area of West Virginia. I can’t operate this website at the level that I do without spending a great deal of time on it. I write this website as a passion. I believe it’s what I’m supposed to be doing because I know that I am helping people and using what skill I have in life at the same time. I think it’s important because your emails to me tell me it’s important to you. I am able, now, in the past few months, to make enough money from advertising revenue on this website that my fear of having to give it up has at least for now somewhat subsided. However, I am a long way from being solvent or secure. I worry about money every day, and that’s why I work so hard.

Writing a blog for a living, to many people, is still a strange (even mockable) pursuit. It’s very new, and as with all new things, it’s both cutting edge and cast upon with disdain at the same time. To me, there is nothing strange about it. I am a writer. I will write wherever people will read, and today, people are reading on the internet. There are a million blogs to choose from. I have to write like my life depends on it every day because I want you to choose to read here–and you have a choice, every day. The internet is an incredible opportunity for writers–and also for readers, because by your visits, you control what sites continue to operate. It’s an amazing time to be a writer, and a woman, with a drive to succeed. From a remote farm in the foothills of the Appalachian mountains, with an iffy internet connection on the best of days, if I can entertain you enough to convince you to come back, I can make a living in this new age for writers. That is my challenge, every day.

This job pays a (shocking) $5,000/month. For six months only. It’s a short-term job, but it’s a lifetime of security because, believe me, I won’t use that money to go to Paris. I’ll use that money to make my family secure, and to guarantee that I can continue writing this website.

I’m not asking for a handout. I’m asking for a job that I know I can do and do well. How this round of voting works is that the top 20 in the vote will go to a second round in which the company will choose who will get the job. You know the company is watching, and the top slots will have their attention. I would like to go into the second round in a strong position, as #1 if possible because I believe that is my best bet to get the job. I will do everything including backflips to get there, despite my loathing for asking for votes. This job means that much to my family. When Morgan tells me she needs a coat, I want to be able to buy it for her. (Like I said, this is not about Paris.) I quit writing romance novels because I was not making any decent money at it, even though it was the only thing I knew how to do. My kids are on free lunch at school if that tells you anything about my tax return. To every struggling single mother out there–I am one of you. I want this job. I want to use my talents to help my family and to help other people. I know I can do it.

Even if you haven’t voted before because you just don’t do stuff like that and it sounds like a hassle, please vote for me today. It takes, literally, five seconds. It’s a simple process. Click on the link in this post, then click on “vote for me” when the page comes up and you’re done. If every single person who visits this website in a day voted, I would be more than okay in the standings.

I hate to ask, but I am. Because I know what this would mean for my family.

Please help me. Take five seconds today.

Vote for me.

If you are on Facebook or Twitter, please post it if you have the time or inclination. Every vote counts.

You can see where I am in the standings here: Top 20.

THANK YOU.

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To make yogurt, you need milk and yogurt starter, which you can buy from a cheesemaking supply house, or you can simply use store-bought plain yogurt as a starter. I’ve looked into several different recipes for making yogurt at home, but I’m in love with this yogurt in a crock pot method. (The optional dry milk idea comes from another recipe.) It’s so easy and the result is so good. And I love the idea of being able to keep a pot of yogurt going from one batch to the next. Wanna try it?

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How to make Homemade Yogurt in a Crock Pot:

1/2 gallon milk
1 cup plain yogurt
1/2 cup dry milk (optional)

Pour the milk into the crock pot and turn on high. (Note: You can use any type of milk.) A half-gallon of milk is two quarts, so I used a quart jar to measure. You can also add 1/2 cup of dry milk for a thicker yogurt. If you choose to add the dry milk, add it in this step.

Heat the milk in the crock pot until it’s almost boiling. (The temperature should be 180-degrees.) This process will take two to three hours, depending on your crock pot. For me, it takes two hours. Turn off the crock pot and let cool to 116-degrees. (You can also use the fingertip method of testing the milk for readiness when you can hold your finger in the milk for 10 seconds. However, the yogurt will not firm up if the milk is too hot, so your best bet is to use a thermometer.) Stir in the plain yogurt.

Put the lid back on and, leaving the crock inside the heating element, place a towel over the top to further insulate the pot. If your house is warm, a dish towel will do. If your house is cold, wrap the pot completely in a bath towel or even place inside your oven (not turned on) while setting. Yogurt won’t set if it’s too cool. Keep the covered crock pot in a draft-free area and leave it alone for six hours.

Like magic, it will start turning into yogurt. After six hours, check the pot periodically. It may take up to twelve hours to set to the consistency of thick cream.

Store in the refrigerator. Reserve one cup to start your next batch.

Homemade strawberry yogurt (mixed with strawberry jam). Mmmmmm!

Use a tablespoon or two of jam per cup of yogurt and you can have any flavor you like. Add cut-up fruit, granola, whatever you like, but homemade jams (or butters) do the job perfectly. Just one more reason to make jam. Yogurt!

Thank you to CindyP for finding this method of making homemade yogurt in a crock pot. See her original recipe here.

You can also use your fresh, homemade yogurt to make cheese.

How to make Yogurt Cheese:

Place however much yogurt you want in butter muslin. (At least a cup or two.) Tie the corners of the butter muslin and hang to drain for 12-24 hours, or until the cheese has reached the consistency you like. This is very similar to a soft cheese like chevre in that you control the consistency by how long you let it drain. FYI, the easiest place to hang it is right on the faucet of your kitchen sink. Set the yogurt to drain at night after you’re finished in the kitchen and cheese will be ready for you when you wake up. When the yogurt has drained to your satisfaction, remove it from the bag and place in a bowl. Add salt, minced onions, herbs, etc, to taste. Anything you like. The world is your yogurt cheese!

(What is butter muslin? It’s like cheesecloth, with a tighter weave and is best for draining cheese. You can buy it from cheesemaking supply companies. However. I will say that I have used ordinary cheesecloth, available at most grocery or hardware stores, and it is serviceable if you use a double thickness. I just want to put that out there for those of you who may not know whether you want to get into this or not and you want an easy solution to try it out. You can get away with the more readily available cheesecloth if you fold it over to double-wrap it.)

See All My Recipes
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