Whipped Shortbread Cookies Recipe (Traditional + Vegan Recipe)


These homemade whipped shortbread cookies are a great way to add a twist to a classic holiday treat, and use only three simple, natural ingredients! #whippedshortbread #shortbreadcookies #christmascookies #veganshortbreadcookies #buttershortbreadcookies #traditionalshortbreadcookies #classicshortbreadcookiesThere are certain foods that are just synonymous with Christmas time because you’ll rarely, if ever, eat them at any time of year. Shortbread cookies tend to make that list for most people.

That’s the case for me, anyway. The only time I ever remember eating shortbread while growing up was at Christmas. My great aunt always gifted everyone a repurposed cookie tin full of homemade shortbread cookies (she still does) and there always seemed to be a tray of rum balls and shortbread cookies on the table at every family gathering.

There’s something warm and comforting about shortbread, probably because of the association with family and the holiday season. Naturally, I wanted to be the one to carry on the Christmas shortbread cookie tradition in my own family, so I asked my great aunt for her recipe last year.

The problem is, her recipe uses vegetable shortening (instead of butter), which is highly processed, and also full of trans fats (which are the bad kind that have been linked to heart disease and high cholesterol, in case you didn’t know).

I figured that maybe shortbread got its name from the vegetable shortening, and decided not to make the recipe after all. But after doing a little research, I learned that shortbread is simply a cookie (aka. biscuit) that has a high fat content (the traditional ratio for shortbread cookies is 1 part sugar to 2 parts fat to 3 parts flour), and that fat can be anything from butter to lard to coconut oil, and yes, sadly, vegetable shortening too.

 

Related: Heart-Shaped Shortbread Cookies with Strawberry Jam

 

Why is it called shortbread?

Shortbread is thought to have originated in Scotland in the 12th century, and while there’s some debate over where the term “shortbread” came from, the general consensus is that it’s either called so due to the high shortening content (which technically means any type of fat that’s solid at room temperature, including butter, lard and coconut oil), or because of the “short” texture of the dough, which is a term used to describe flaky, buttery pastries.

These homemade whipped shortbread cookies are a great way to add a twist to a classic holiday treat, and use only three simple, natural ingredients! #whippedshortbread #shortbreadcookies #christmascookies #veganshortbreadcookies #buttershortbreadcookies #traditionalshortbreadcookies #classicshortbreadcookies

You see, with bread dough, you want those long strands of gluten to form to give you a moist, chewy finished product that holds together well. But with shortbreads, including pie crust and other pastry doughs that you want to be light and flaky, you want to inhibit the gluten strands from forming to keep the dough from getting to hard or tough.

The best way to do this is with fat (aka. shortening) because fat coats gluten proteins and prevents them from forming long strands. This is why fat (cold fat in particular) is such an important component of a good pie crust.

But by no means do you have to use vegetable shortening. Nor should you.

After all, processed, hydrogenated vegetable shortening is a 20th century invention (by a major pharmaceutical company, by the way, which says a lot about it as a “food” product”), but shortbread has been dated back to the 12th century, so for 800 years people did without the vegetable shortening and made shortbread cookies with natural shortening (mainly butter) which is what this recipe uses. 

 

A modern twist on an old classic

This year for Christmas, I decided I wanted to give shortbread cookies another chance, and my (other) aunt just so happened to mention her whipped shortbread cookies recipe to me when I was visiting. Naturally, my ears perked up and I had to know more.

The secret, she said, is in the whipping. You’ve gotta whip the shortbread cookie dough for 10 whole minutes. The whipping helps to aerate the dough and keep it so light and fluffy and buttery that it practically melts in your mouth.

The best part is, this recipe only uses sugar, flour, a pinch of salt, an optional splash of vanilla and REAL BUTTER! No hydrogenated vegetable shortening. No cornstarch (another popular ingredient in shortbread cookies) and no complicated ingredients to worry about.

And OMG. They are THE BEST shortbread cookies I’ve ever eaten, hands down.

These homemade whipped shortbread cookies are a great way to add a twist to a classic holiday treat, and use only three simple, natural ingredients! #whippedshortbread #shortbreadcookies #christmascookies #veganshortbreadcookies #buttershortbreadcookies #traditionalshortbreadcookies #classicshortbreadcookies

 

Simple ingredients, outstanding flavour 

Now, technically the whipped shortbread cookies recipe that I got from my aunt only has sugar, butter and flour, and as long as you stick to that 1:2:3 part ratio, you’ll get perfect shortbread cookies in the end. But I found that an extra pinch of salt and a teaspoon of vanilla were just what this shortbread recipe needed to take it from good to drool-worthy.

Because while fat is important for flavour, salt is a flavour enhancer that can take food of all kinds to a whole new level.

That being said, I always use salted butter. I know most baking recipes call for unsalted butter, but I like and use the salted stuff, and I still tend to add a little more salt to my recipes to really make the flavours shine.

However, if you’ve got a real salt aversion, you can always use unsalted butter and omit any extra salt. But if you’re looking for that rich, buttery flavour, I have to say my husband and I are both a fan of using salted butter and an extra ¼ teaspoon of salt. I tried 4 different batches with various alterations on the original recipe, and this was the money batch.

I also tested out a coconut oil version too in case you don’t eat dairy (or are looking for a pantry substitution).

The coconut oil batch came out good, but not quite as light and crumbly as the butter cookies. Nor were they quite as flavourful as the butter-based shortbread cookies. In fact, if you use coconut oi, I would recommend increasing the salt to ½ teaspoon. And if you don’t want the subtle coconut flavour of unrefined coconut oil, you can use refined coconut oil instead. But the coconut flavour isn’t overpowering and I actually think it compliments the shortbread cookies nicely:)

Either way, coconut oil is a perfect substitute for anyone who doesn’t eat butter. Definitely better than partially hydrogenated vegetable shortening! *Blech*

 

How to make whipped shortbread cookies

Whipped shortbread cookies are super easy to make. All you do is cream together 1 cup of room temperature butter of softened coconut oil and ½ cup of icing sugar, as well as 1 teaspoon of vanilla (which is optional but recommended).

These homemade whipped shortbread cookies are a great way to add a twist to a classic holiday treat, and use only three simple, natural ingredients! #whippedshortbread #shortbreadcookies #christmascookies #veganshortbreadcookies #buttershortbreadcookies #traditionalshortbreadcookies #classicshortbreadcookies

Then add in 1½ cups of all-purpose flour and ¼ teaspoon of salt and whip for 10 minutes. It’s easiest to use a stand mixer for this as you can let it run for 10 minutes while you do other things, but it is possible to use a food processor or an electric hand mixer as well.

You may need to stop the mixer and scrape down the bowl a couple times throughout the process. But other than that this part is hands-off if you’re using a stand mixer.

If you haven’t done so yet, while you’re whipping your cookie dough, preheat the oven to 350ºF (176ºC) and lightly grease a baking sheet.

Once the 10 minutes are up and your dough has finished whipping, form it into cookies by either rolling tablespoon-sized chunks into a ball and pressing down slightly with your fingers or a fork, or simply spoon tablespoonfuls directly onto your prepared baking sheet for more rustic looking cookies.

These homemade whipped shortbread cookies are a great way to add a twist to a classic holiday treat, and use only three simple, natural ingredients! #whippedshortbread #shortbreadcookies #christmascookies #veganshortbreadcookies #buttershortbreadcookies #traditionalshortbreadcookies #classicshortbreadcookies

These homemade whipped shortbread cookies are a great way to add a twist to a classic holiday treat, and use only three simple, natural ingredients! #whippedshortbread #shortbreadcookies #christmascookies #veganshortbreadcookies #buttershortbreadcookies #traditionalshortbreadcookies #classicshortbreadcookies

My aunt says she spoons her dough on because it’s too soft to handle, but I tested 4 batches this week and I was able to handle the dough from every batch quite easily. If your dough is too soft to handle or to form into a ball, then you can either spoon it onto our baking sheet or place it in the fridge for a few minutes until it hardens up just a bit.

From here you can either bake your cookies as they are or press your finger into the middle to make a small indent and then place a candied cherry or a dollop of jam inside. Then bake for 10-12 minutes, until the bottom just begins to turn golden brown.

 

Variations and add-ins to whipped shortbread cookies

Many shortbread recipes call for a maraschino cherry in the middle. If you do choose to add a cherry, keep in mind that there’s usually corn syrup, artificial dyes and all sorts of other garbage in store-bought maraschino cherries.

Instead, I used my homemade amaretto cherries in my cookies and they worked really well! I tried using them straight out of the jar but found that they were still too moist when I put them directly onto the cookie dough and baked them as-is. However when I baked my next batch, I put my cherries on a little parchment paper and dried them in my oven at 200ºF (93ºC) for half an hour and then baked them on top of the cookies and they came out much better.

I’ve also filled these homemade shortbread cookies with dollops of homemade strawberry jam, which is equally delicious.

Or, of course, you can always just enjoy them in all their simple glory. Because regardless what you top them with (or whether you top them at all), these are still the very best shortbread cookies I’ve ever eaten, by far.

But don’t take my word for it. Let me know what you think! Leave a review or let me know in the comments below:)

These buttery whipped shortbread cookies (with optional jam filling) add a delicious twist to a classic holiday treat! You'll love these if you love traditional shortbread cookies, vintage cookie recipes or any type of Christmas cookies:)

Whipped Shortbread Cookies (Traditional + Vegan Recipe)

Ingredients

  • ½ cup powdered sugar
  • 1 cup butter, softened (or coconut oil)
  • 1½ cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • 1 teaspoon vanilla (optional)

Instructions

  1. Preheat the oven to 350ºF (176ºC) and lightly grease a baking tray.
  2. Cream together powdered sugar and butter (or coconut oil) and vanilla (if using).
  3. Add flour and salt and whip the dough for a full 10 minutes. Stop to scrape down the bowl a couple times if needed.
  4. Using your hands or a spoon, either roll cookie dough gently into balls and transfer to your baking sheet, or spoon tablespoonfuls of dough directly onto the baking sheet. Press dough down gently with your fingers or a fork. Alternatively, make an indent in each cookie using your finger and add a Maraschino cherry or a little jam.
  5. Bake cookies for 10-12 minutes until the edges are just beginning to turn golden. Remove from oven and let cool before serving.
  6. To gift homemade shortbread cookies, line a cookie tin (preferably a plaid one) with parchment paper and gently layer cookies on top of one another. You can either layer them directly on top of one another or place squares of parchment between each layer to keep them separate.

CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

6 Comments

  1. Donna

    I also always use salted butter in any recipe. 😉 I think I’ll make these with some strawberry-rhubarb pie filling from this year’s rhubarb plants, and surprise my mom for Christmas. She is a huge rhubarb fan.

    Reply
  2. lorraine

    This recipe looks yummy. I have made my mom’s cream cheese cookie recipe which calls for jam to fill them. I find mixing some flour into the jam helps keep it from running out all over the cookie sheet. The amount varies by the jam texture and how much you need for the prune one needs less than the apricot. This should work in this recipe as well. I usually start with a teaspoon and see how they bake and add more if needed.

    Reply
    • Anna Sakawsky

      Thats a great tip: to add flour to the jam to keep it from running. I’ll have to try that! And OMG, cream cheese cookies?? Those sound delicious!?

      Reply
  3. Toni

    Which is the correct amount of flour, 3 cups or one and a half cups?

    Reply
    • Anna Sakawsky

      Hi Tori,

      Thanks for catching that! The correct amount is 1½ cups flour. I must have put 3 by accident since I was thinking of the 1:2:3 part ratio of sugar, butter and flour. So for a single batch, ½ cup powdered sugar, 1 cup butter and 1½ cups flour.

      Reply
  4. susan

    definately on my cookie list

    Reply

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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I don't know about where you're from, but around here the Christmas decorations have been on store shelves since August and the first carton of eggnog I saw at the grocery store was in September! ⁣

I'm all for celebrating the season, but I think it loses something when it becomes Christmas all year long (or at least when it spans 2 or even 3 seasons!)⁣

I like waiting until December to decorate and put on Christmas tunes, and I definitely won't take my first sip of eggnog until the advent calendar comes out!⁣

That being said, when it is time for Christmas, I enjoy savouring every bit of the holiday season, and that means that when it comes to eggnog, store-bought just won't do. Instead, I whip up my own homemade eggnog, which is way tastier in my opinion, and has less added and unnecessary ingredients, thickeners, etc. It's just eggs, sugar, milk and cream, some liquor if you choose, and a little nutmeg and a cinnamon stick to garnish!⁣

It's also super quick and easy to make yourself.⁣

Grab the full recipe via the ink in my bio @anna.sakawsky or visit https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/ ⁣

Do you like to start celebrating Christmas as early as possible or do you prefer to wait until December like me?⁣

Let me know in the comments 👇
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What’s in your bug out bag??

Yesterday I was in my Stories sharing a bit about emergency preparedness and what I’m doing to get prepared for whatever the future holds.

I also asked YOU what emergency skills or supplies you recommend having in your back pocket “just in case,” and one of the responses I got was to have a bug out bag packed and ready to go.

This got me thinking it was high time to pull out my bug out bag and go through it because it’s been a couple years since I last did so. I decided to share it with you here and show you what I keep packed and ready to go and go through what needs updating and what I’m missing.

If the concept of a bug out bag is new to you, have a watch through this video and check out this article on 15 Emergency Preparedness Items You Need to Have Packed and Ready to Go: https://thehouseandhomestead.com/15-emergency-preparedness-items-you-need-packed-ready-to-go/

Also, if getting more prepared for anything and everything from a power outage to a natural disaster to a medical emergency to a man made disaster like a war or a cyber attack is a goal of yours, be sure to check out the latest issue of Modern Homesteading Magazine, which is packed with great advice on emergency preparedness for any situation. (Link in bio @anna.sakawsky or visit modernhomesteadingmagazine.com)

I’d also love to hear from you!

Do you keep a bug out bag packed?

What do you keep in it?

What types of emergency situations are you preparing for in your area?

Let me know in the comments 👇

#emergencypreparedness #preparedness #prepping #bugoutbag
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Do you have what you need on hand to take care of yourself and your family in the event of a worst case scenario?

With everything going on in the world these days, we’re getting more and more serious about equipping ourselves with the tools, supplies and skills needed to handle emergency situations if the need arises.

Between growing nuclear tensions, the ongoing threat of pandemics, cyber attacks and a looming energy crisis, medical staff and supply shortages, and general “everyday” medical, financial and other miscellaneous emergencies, we’d all be wise to be prepared BEFORE the next emergency happens.

One of our neighbours passed away very suddenly last week (just 50 years old 😔) and it reminded me of just how quickly things can go sideways. As far as we know he suffered a heart attack, and while his wife did everything she could to save him, by the time the ambulance arrived it was too late. It was a wake up call for me, that not only do we need to be prepared with supplies on hand, but with knowledge and skills too. I’m definitely looking into booking a refresher First Aid course and highly recommend everyone reading this do the same if this is a skill you need to brush up on!

This is all part of being more self-reliant, and these skills are becoming more and more important in the world these days.

My hubby @ryan.sakawsky covered many emergency scenarios and how to prepare for them in detail in the latest issue of Modern Homesteading Magazine. If you haven’t had a chance to check it out yet, you can subscribe and read the latest issue via the link in my bio, or by visiting https://modernhomesteadingmagazine.com/subscribe/

I’d also love to hear from you! What are you doing to prepare and/or what skills and resources would you recommend that everyone acquire now before it’s too late?

Comment below 👇
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If you feel like your garden struggled more than usual this year, or that many of your homesteading efforts were in vain, you’re not alone.

In fact, I heard from more people than ever before this year who were struggling with their gardens; With extreme or unpredictable weather; With pest problems that seemed worse than usual; With all manner of things that seemed to be conspiring against them and their efforts to grow food.

The fact is, gardening and homesteading comes with an inevitable amount of failure every year, and some years are going to be worse than others.

In the fall issue of Modern Homesteading Magazine, Mike Fitzgerald of @omnivore.culture gets vulnerable and shares his own homesteading struggles, and the insights he gained from a rough year in the garden.

“I held in my heart an overwhelming level of optimism for the 2022 growing season… I couldn’t have been more wrong and could not have possibly prepared for what awaited me in the upcoming months that paved the way into summer,” he begins.

To read the full story, click the link in my bio @anna.sakawsky or go to modernhomesteadingmagazine.com to subscribe or log in and read the latest issue 🍁

(Quote in the reel by Mike Fitzgerald, “Rolling With the Punches,” Modern Homesteading Magazine | Issue 29 | Fall 2022).

#homesteading #homesteadersofinstagram #selfreliance #gardenersofinstagram #humanswhogrowfood #modernhomesteading
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The world is changing faster than ever.

We’ve barely had time to adapt to the “new normal” and still things are continuing to shift, change, and in some cases spiral more each day.

From rising inflation and persistent supply chain issues, to a looming recession and food shortages that are expected to get worse after a very tough farming year, to a war on European soil and the threat of cyber attacks and (God forbid) a nuclear attack, to the future of digital IDs and increasingly pervasive government control over every aspect of our lives, it’s no wonder more people are looking for ways to escape the matrix and “opt out” of the system.

I consider myself an optimistic realist: I hope for the best and I live fully and freely in the moment, but I prepare for the future accordingly based on what I can see unfolding in our world. And honestly, I find this “sweet spot” to be incredibly empowering.

This is why I do what I do and why I share it with you on a regular basis; I WANT TO EMPOWER YOU TOO!

That’s why I created The Society of Self-Reliance: A private membership that connects you with the resources, support and community you need to reclaim your independence and become more self-reliant in every aspect of your life.

From growing and preserving your own food to crafting and using herbal medicine to life skills like how to manage it all and stay calm in stressful situations, how to prepare for emergency situations and much more, if you’re ready to learn invaluable skills that will help you take control of your family’s food security, health and wellbeing, time, finances, and ultimately over your own future, The Society of Self-Reliance was created for you!

I’m excited to announce that I’ll be reopening the Society doors for a limited time starting next week, and wanted to give you the heads up NOW so that you can get on the waitlist and make sure you don’t miss out when enrollment opens.

To learn more or get on the waitlist, click the link in my bio @anna.sakawsky or go to thehouseandhomestead.com/society

#homesteading #selfreliance #livefreeordie
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All you need is some puréed pumpkin (I make mine with fresh pumpkins, but you can use canned), some brown sugar, cinnamon, nutmeg, ground cloves, allspice and ginger, a splash of vanilla extract and some water.

Bring everything to a boil and then simmer and reduce. Strain into a bottle or Mason jar and store in the fridge for up to a week or so.

Add a tablespoon or 2 of this syrup to your coffee or homemade latte for a better quality, better tasting PSL for a fraction of the cost of what you’d pay at a coffee shop.

You can also add this syrup to homemade kombucha, or drizzle it over pancakes, waffles, French toast or even ice cream!

Grab the full recipe via the link in my bio @anna.sakawsky or go to https://thehouseandhomestead.com/homemade-pumpkin-spice-syrup/

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In the latest issue of Modern Homesteading Magazine, I sat down with Ann Accetta-Scott of @afarmgirlinthemaking to talk all about what people need to know about buying and selling a homestead property.

Ann and her husband Justin recently moved from their two-acre homestead outside of Seattle, Washington to a 40-acre homestead in rural Tennessee. Ann and I sat down to talk about the realities of buying and selling a homestead, moving across the country to pursue your homesteading dream, what to look for when you’re searching for your next property, pitfalls to avoid (if you can!), and what you can do if you’re not ready or in a position to make your move just yet.

Whether you’re looking to purchase your first homestead or trying to sell an existing homestead and upgrade to a bigger property, Ann had some great insights to share that can save you time, stress and money when you’re ready to make your move.

Check out the full interview in the fall issue of Modern Homesteading Magazine: link in bio @anna.sakawsky or visit www.modernhomesteadingmagazine.com to subscribe, login to the library (if you’re already a subscriber) or view a sample of the current issue!

#modernhomesteading #homesteadersofinstagram #escapethematrix #selfsufficiency #selfreliance #selfsufficientliving
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This is why people don’t trust our medical system!!!

I very rarely go on a rant about current events but this has me feeling really fired up…

My husband and I each got an Amber Alert on our phones the other night along with millions of other British Columbians, informing us of a child abduction in Vancouver. It made the suspect sound like a dangerous kidnapper and said “do not approach. Call 911.”

As it turns out, it was the mother of the child (a 3-year-old boy), who had refused medical treatment without getting a second opinion and follow up blood tests, so the Ministry of Child and Family Services was called, she was arrested and her son was taken from her and was administered medical treatment in the hospital without consent and without a guardian present.

There’s a lot more to this story than I’m able to share in this video or this caption, so I’ll post some links below where you can hear directly from the mom what happened, and check out other IG accounts that have been in direct contact with her and the father. But the point is this was a GROSS misuse of our Amber Alert system, a GROSS abuse of power (turns out the boy wasn’t sick in the end anyway), and has now traumatized this family for life.

Doctors are not gods and as mothers we do not co-parent with the government!!!

This hits close to home for me because I too have been through the medical system and had my concerns dismissed, was misdiagnosed and given wrong information, and was treated with obvious contempt when I got a second opinion.

In this day and age of rampant medical coercion and the erosion of bodily autonomy over our own bodies and over those of our children, this story highlights the dangers of the very slippery slope we’re on.

As parents who only have the best interests of our children at heart, this could happen to any one of us. We can’t let this be normalized. Remember “first they came for (fill in the blank), and I said nothing. Then they came for me and there was no one left to speak for me.”

Check out my stories for the full video that the mom, Wiloh made explaining the details of what happened or check out the comments for links to learn more & support this family.
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I’ve hesitated about posting this reel over and over because I know I’ll probably get backlash, hate and vitriol from some people in return. But I wouldn’t be being true to myself if I didn’t speak the truth that’s on my heart and mind…

If you haven’t noticed, there are currently thousands of Canadians sharing their stories and using the hashtag #trudeaumustgo on their social media posts right now in response to the divisive rhetoric and actions of our prime minister over the past few months. But our media has downplayed the issue and has attributed most of the hashtags to “bot” accounts and foreigners trying to influence our politics.

In response, real Canadians are making videos and sharing their stories to show that we are not bots, but real people who have been negatively affected by the words and actions of our leaders, particularly our leader at the top.

I used to consider myself a lifelong leftist and have supported the liberal government and Trudeau over the years, but after what I’ve witnessed over the past few months; After how he has spoken about Canadians who have made a different medical choice or who have protested mandates (which have done nothing to stop the spread of you-know-what anyway); After the hate and division that has trickled down from the top and infiltrated our communities, I can no longer stand silently by.

While I am 💉, a few months ago when I voiced my support for those who stood up against mandates and against the division being pushed on us by our leadership, I suddenly found myself among what our prime minister called the “small fringe minority” of citizens with “unacceptable views.”

I lost followers, friends and even a couple family members. I was told I’d been “radicalized,” although my views have never changed.

So today I’m adding my voice to the chorus of real, everyday Canadians who are taking a stand against tyranny and division in this country. As the saying goes, if we do not stand for something, we’ll fall for anything. I stand for freedom & autonomy, and against division & tyranny.

#trudeaumustgo

(Special thanks to fellow 🇨🇦 homesteader @meggarlandd for inspiring me & giving me the courage to post this:)
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284 59

What would you do if the grid went down?

Imagine not just the lights going out, but all power, all digital communication and information. Would you be prepared?

A lot of us THINK we’re prepared for a grid down situation, but unless you’re already living off grid, you might not realize how dependent on technology we really are!

In the fall issue of Modern Homesteading Magazine, contributor Ashley Constance of @dirtypawshomestead and @alittleselfreliant shares her experience voluntarily going without power for the day, and what she and her husband, Shawn learned from their grid down experiment.

You might be surprised at the things they discovered and missed on their prep list, and it might prompt you to reevaluate whether you’re ready in case the grid goes down, or even just Google 😱

Check out the full story in the latest issue of Modern Homesteading Magazine!

Link in bio @anna.sakawsky or visit www.modernhomesteadingmagazine.com

#modernhomesteadingmagazine #homesteadersofinstagram #homesteading #modernhomesteading #prepping #nationalpreparednessmonth
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28 0

The other day when I had a few minutes to spare, I was out in the garden doing a little work when my neighbour said hi over the fence.

I lamented to her about how busy we’ve been and how hard it’s been to keep on top of this year. Very sincerely, she replied “wait until you have another one,” referring to our baby on the way.

“You’ll be moving back to the suburbs so quick, mark my words,” she said.

Now, I don’t for a second think there was any ill intent behind her statement, but still, it took me aback.

“We’ll never move back to the city or the suburbs,” I replied with a laugh. “This may be hard work but we love it.”

She then repeated her statement and followed it up with “just you wait and see.”

I decided not to continue the back and forth. After all, I told myself, it doesn’t matter if she or anyone else knows what’s truly in your heart. It doesn’t matter if she understands that there’s no amount of difficulty that would make me run back to the suburbs and leave this life behind. In fact, our dream is to upgrade to a bigger property someday where we can grow an even bigger garden and add more livestock to our homestead!

Likewise, I visited the city last weekend for a family event and as always, I had at least a couple people ask me “so when are you moving back to the city?”

Seven years later, and still we have friends and family members who think this is just a phase we’re going through, and eventually we’ll come to our senses and move back.

I used to get offended by these questions because I felt unseen; I felt like nobody took this life that I’m so passionate about seriously, and thought it was “cute” that I was “playing farmer” for a bit, but eventually I had to grow up and become part of the “real world” once again.

Now I just smile and reply “never:)”

Can you relate? How do you (politely) respond when someone questions your lifestyle choices or implies that you’ll eventually come to your senses and come back to “reality”?

Let me know below 👇
...

88 16

The fall issue of Modern Homesteading Magazine just dropped!

In this issue you’ll find:

• Preparedness tips, tricks and advice to help you be ready for anything on the homestead (and in life!)
•The ultimate guide to growing garlic at home and it as both food and medicine
• Drool-worthy recipes that feature garlic as the star!
• Expert advice from A Farmgirl in the Making’s Ann Accetta-Scott on what to look for (and look out for) when buying or selling a homestead property
• Advice on how to learn and grow from perceived homesteading “failures”

And more!!!

Go to modernhomesteadingmagazine.com or click the link in my bio @anna.sakawsky to subscribe or login to the library and read the latest issue if you’re already subscribed!
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