I embarked on the journey to turn our abandoned land into a green haven, building my own cabin, living off grid and becoming as self-sufficient as I possible can :)
I live now in a self built cabin and everything is running offgrid. The goal for the year was to create a place more in balance with planet earth, to grow my own food and life a more self sufficient life 💛🌱🌸
Sit back and relax by watching my content :)
Thank you all so much, subscribe to follow the journey! xx Eugenia
Follow our building adventures in our second channel: @Modern House Cabin
0:00 Intro 1:12 The last 2 years of work in our land 3:35 Sunrise in the Cottage Garden 4:23 Summer’s refreshments from the garden 4:48 Harvesting new summer veggies 5:36 Ready to make lunch 6:17 Garden to table pasta recipe 9:41 Garden lunch during the hot summer 11:10 Getting ready for winter 14:35 Thank you 14:50 My tiny capsule wardrobe 15:22 Getting ready to leave 15:50 New knitting project 16:12 Saying goodbye
Recipe:
Tomato sauce:
- 2 garlics - 1 onion - 1 green pepper (big) or 3 small - 1 cayenne pepper (if you like spicy sauces) - 5-7 tomatoes (big)
1. Cut everything in big pieces 2. In medium heat add olive oil and start adding the garlic, then the onion, and lastly the peppers. 3. Once everything is soft add the tomatoes and salt, cover and lower to medium heat 4. Cook slowly, then add 1 tsp of sugar (for acidity) and dissolve it. 5. Remove the lid and turn the heat at maximum to evaporate a bit of the water. 6. Blend everything and keep in an air tight container in the fridge for up to 5 days or in the freezer.
Spaghetti Squash Casserole:
1. Cut the spaghetti squash in half and bake at maximum temperature or 210°C / 410°F, for 30 minutes (keep an eye on it) 2. Cook the eggplants in a pan in medium heat with olive oil and salt 3. Cut zucchini in thin slices and your protein of choice (we used oven roasted wild boar) 4. In a glass or ceramic bowl put the cooked spaghetti squash, tomato sauce, eggplants, zucchini, basil and protein of choice. Bake for 30 minutes (at maximum temperature or 210°C / 410°F) 5. Serve with a salad (ours was made with yellow beetroots, nasturtium leaves, green onions and lettuces) Bon appetit!
