Gardening, hiking, and sugar free cheesecake

We have been working on a few projects around the house. HomeDepot has gotten more of our money then they deserve. The KeyHole garden is a project a few years in the making, I’ve been researching different composting techniques and decided we had almost all the ingredients including the rocks, branches and especially compost.

The coop is clean and now has a new coat of paint. Chickens like their new home, but they are getting a little “cooped up” 😆 Every time I open the door they try to make their escape. The run construction is next this week. We will make the boys use some math skills for homeschool.

Chickens made it through the first month and they are still all alive!

I put on 60’s or 70’s music for her and she hums along. She’s really enjoying going for walks in the warm weather but still wears her winter boots and fuzzy hoodie. We found her in the neighbors backyard yesterday. I figure I’m going to have to alert neighbors of her wanderlust. I have an idea of writing a brief letter with mom’s picture and my phone number. Then getting a tracking GPS in her shoes.


We took a quick hike around Hells Half Acre this morning. It’s difficult to leave her even for a few hours. Knowing that notes will be forgotten in a minute. But we cannot be hermits for her sake every day. And there is no way most hikes we go on are appropriate for her.

Sugar Free personal Cheesecakes
Crust:
1/2 c almond flour sifted
1 Tbs monk fruit sweetener
1/4 tsp cinnamon
Pinch of salt
2 Tbs butter, melted
Filling:
8oz. Cream cheese
1/4 cup sour cream
1/4 heaping cup sweetener
1 egg
1/2 tsp vanilla
1/4 tsp salt
Frozen blueberries
Preheat oven 350 degrees. Press crust ingredients into bottom of muffin tins. Add filling and press in blueberries. Bake 18-20 minutes.