Preserving My Sanity

Today I'm talking with Darcy at Preserving My Sanity. You can follow on Facebook as well.

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00:00
You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters, and topics adjacent. I'm your host, Mary Lewis.  A Tiny Homestead podcast is sponsored by Homegrown Collective, a free-to-use farm-to-table platform emphasizing local connections with ability to sell online, buy, sell, trade in local garden groups, and help us grow a new food system.  You can find them at homegrowncollective.org. If you're enjoying this podcast, please like, subscribe.

00:29
share it with a friend or leave a comment. Thank you. Today I'm talking with Darcy at Preserving My Sanity, which I think is the best name for a business I've ever seen.  Good afternoon, Darcy. How are you? Hi, Mary. Thanks so much for having me today. It's nice to talk to you. Yeah, I'm so happy you're here because I need to know how you decided to call it Preserving My Sanity.  Sure.  Actually, I started  my business and my blog in 2018.

00:58
primarily as a food preservation blog.  So  I was posting a lot about  a variety of food preservation and  kind of just did the brainstorming plan of trying to figure out what names were already being used and what was out there and what I thought would work well for  what I was writing about. And settled on preserving my sanity  as kind of a fun play on words since I was preserving food, but I was also doing it as a way to

01:27
do something I enjoy  and spend some time  away from the computer. So  kind of a double meaning, I guess, play on words.  love it. It's so cute. Thank you. So normally I would ask about the weather where you are, but you're in Minnesota and I know what the weather's like in Minnesota because so am I. Yeah, it's beautiful. It's sunny and  it's been a little bit warmer than normal, I think.  We're in Southwest Minnesota, kind of in the corner.

01:57
But it's been just really nice spring so far. Yeah, it really has been. did you see the weather report for Friday? It's supposed to be like 81 degrees here in Lesor. Yes, here too. It's going to be amazing. I'm kind of not looking forward to that. That's a little hot for March. it's a... and then I saw Saturday it's going to be back down to like 40. So it's really hard to get used to what you're supposed to...

02:26
do and where. Yeah, this weekend is going to be ugly. It's supposed to rain. I'm like, okay, so we're going from 81 to  40 and rainy and gross. And then what is the next day going to look like?  Right.  So anyway,  I would love it if you would tell me about yourself and preserving my sanity. Sure.

02:50
So I mentioned how I started  with the food preservation.  Since then, I've continued writing about food preservation and cooking with Whole Foods at home, learning new things are some of the themes that kind of follow through my content.  And then two years ago, I actually started making goat milk soap  and I added it into my business as well.

03:15
Now,  in addition to the food, I also  make soap and sell that  online too.  Okay. Is the goat milk soap the cold process soap? It is. Yeah.  I make cold process soap and I actually source all of my milk from local farmers here in my county.  Okay.  I have a question about this because we make soap, we don't use any milk of any kind in it. We make the cold process soap.

03:45
Does does it change it when you use the milk like the way it heats up the way it does what it's supposed to do  In the making process but what okay  when When you put Okay,  when you do cold process So you do the the the lie in the water and then you add in the oils and whatever else you're gonna put in and you Use a mixer to make it all come together

04:13
when it's all come together and you pour it into the mold.  it make it hotter? Does it make it cooler? Is it the same situation? It's a similar process. It is different though.  And I actually have never made soap with water.  only, I learned from someone who only makes milk soap. And so that's all I've ever done.  But I do know,

04:39
Like I'm familiar with how  it works to make it with water and how you, when you mix the lye into the water, it gets really hot and then you mix it with the other ingredients.  So the lye still would make the milk really hot. So you actually start it with frozen milk cubes.  Okay. So,  um, instead of mixing it with just milk, because if, you did actually just put it with milk, it would curdle the milk and burn and that's not what you want. So,  um, so you start it with frozen milk cubes  and,

05:08
then when you mix it with the oils, it kind of keeps the heat under control. I guess is how I would explain it. That's what I was wondering about because I was like, wouldn't that burn the milk? Hmm.  So thank you. That helps. Yeah. And I think overall you just keep your temperatures maybe a little bit lower of like your melted oils and things. And that way when it does heat up  as it starts to pontification, you know, it does heat up and then that way you're starting out at a little bit cooler temperature again. So you're not burning that milk. Okay. Awesome.

05:38
I would really like to try making goat milk soap and we just happen to have friends that have goats that have babies coming or they may have babies may already be on the ground. I don't know yet. And so if I can manage to snag some goat milk from her, I'm gonna ask my husband if he's willing to try making goat milk soap with me this year. We'll see how it goes. He's the one that deals with the water and the lye because I still am really twitchy about it.

06:04
be like, I'm going to get milk from Tracy and we're going to freeze it into cubes and we're going to try doing goat milk soap. And he's going to be like, what?  Yeah. Well, if you guys do, if you do that and run into any questions, I'd be happy to help you.  Oh,  I, I appreciate that. Thank you. So do you have goats too? I actually don't have goats myself. Um, I live, my husband and I live in town, so we have chickens. We're allowed to have five hen chickens and we do.

06:34
But we don't have goats. So I have met a couple of local farmers around just a few miles out of town and get my milk from them. It's good to have farmer friends and acquaintances. It's a wonderful thing. It's a gift. Okay. So you're an in-town person practicing kind of homestead skills. Yes. Good.

07:02
We live on a pretty big corner lot and  one of the first things we did when we bought our house  like 11 years ago, one of the first things we did is my husband got the tiller and pretty much tilled most of our lawn into a garden. So  less to mow and  more to grow.  Like I always say, you can't eat grass. That's right.

07:26
We did the same thing when we lived in Jordan. We had a really tiny lot and our backyard was all gross crabgrass and weeds. And I was like,  hey, honey, how do you feel about telling him the backyard and growing stuff we can eat? And he was like, I feel really good about that idea. Let's do it.  Awesome. So  it was frowned upon by our neighbors just a titch. They didn't quite understand what we were doing.

07:52
We did it anyway and they really enjoyed the tomatoes and cucumbers that came out of that backyard garden. So it all works out great. Yeah. Once you started sharing, they didn't have a problem with it anymore. Nope. And I think I actually, I think we actually inspired one of our neighbors across the street because  this past summer she did a whole bunch of  raised beds and got some really beautiful things growing. So  I feel like it's a good influence no matter where we go.  That's awesome.

08:20
Yeah, it's really fun to see people try all these things no matter where they live. And  one of the things I'm always saying on the podcast is that you can practice homesteading skills, whether it's growing a plant or learning how to sow or how to make a meal from scratch  in a studio apartment in New York City. You can do this stuff. just a smaller scale. Absolutely.

08:46
That's funny because I say that a lot too. Actually, one of the lines on my Instagram bio says, learning by doing and you can too. you know, I think it's, it's, I have so many people come and tell me, you know, on social media posts and stuff, you know, I can't believe you know how to do all these things or I can't believe you do this or that. And, you know, I didn't know how to do it either until I tried it. And, you know, I think it's just important to try new things and

09:15
and learn new things.  I just, yeah, I  like that mantra a lot. Yeah, and  I keep saying I have got to know ITIS. Like I am a perpetual curiosity freak. just,  the minute I see somebody doing something or I hear about something that I think I can do, I'm like, I gotta go figure that out. I have to know. And the other thing that makes me

09:44
mildly crazy is that  people are like, I can't do that. And yet they they learn about other things that they're interested in. So why can't they learn about this? Yeah.

09:58
Um, for sure. I know one of the things I've been talking a little bit more about lately is sourdough, um,  baking. And I, I've been, I've been baking sourdough for probably about five or six years now, but I haven't done a lot of the traditional like artisan loaves. I've done mostly recipes that have instant yeast that are just a little easier and faster to deal with. And so the artisan loaves is kind of new and I've, it's just been a lot of fun to

10:27
kind of expand those skills a little bit. And  my husband and I both have been watching videos this week about scoring the top because that's an area that, you know, I, we, I don't do that very well because I've never done it. And so we're, currently learning a little bit more about how to do that. And so I think even, even once you have  like learned a lot of the things that you wanted to learn, there's still areas where you can learn more, you know,

10:56
Yes, and I always say that you're not, you never start out an expert in anything. You know, there's always going to be a learning curve. And so  I was real bad about this when I was little.  My dad, my dad was one of those dads. I love him to death. He's a great guy, but I would bring home report cards and I would have all A's and he would say, well, why aren't they all A pluses and smile?

11:24
I always took that to be that it wasn't enough and it was more him just playing, but I didn't understand that.  And so  I had to,  I felt like I had to be perfect all the time, even though, you know, on everything, stuff I had never tried before. And so in my adult years, I've really had to step away from that perfectionism thing and be like,

11:52
No one is an expert at the beginning. That's why they call it learning. Right. Absolutely. I'm really glad that you're getting more into the scoring the sourdough breads because ma'am,  there are some people who do beautiful things with sourdough breads. Yes, there are. you're going to be one of them.  Well, we'll see about that. But thank you.

12:15
Yeah, did I see sourdough cookies that look like the little Debbie oatmeal cookies with filling in the middle on your Facebook page or your Instagram?  No, I don't think that was mine. That sounds really good though. I'll bet it's who I'm talking to tomorrow then because I looked at three different Facebook pages this morning because I had four interviews scheduled today, two tomorrow. I have to ask whoever it is tomorrow.  Yeah. Maybe it's something you can add.

12:43
We made sourdough chocolate chip cookies this week, but yeah, the oatmeal cream pies sounds awesome.  I'm  going to have to. I'm hoping that whoever it is lives in a state that's allowed to ship their food because I would really love to order some of those cookies. look fabulous.  So speaking of that, are you a cottage food producer or do you have a commercial license? I am registered as a cottage food producer in Minnesota.

13:12
I don't do a lot with it right now.  When I go to shows with my soap,  I do have  some tomato jam that I take along. I love making tomato jam and so I do sell jars of that.  I've thought about possibly selling some sourdough,  but I'm, you maybe after I get better at that scoring we talked about,  I'll do that. But  I do have the license.

13:40
I'm just not doing a ton with it right now, but  it's a cool thing to have. Yeah, you're not the only one who has it and isn't doing a whole lot with it. Oh, that would be me.  The tomato jam, is that sweet? I've never had it. It is sweet. I make actually two kinds. I make a regular, I guess, kind and then I make a smoky spicy kind.  They're similar, just obviously one's spicy and one's not.

14:08
They're they are sweet.  It's kind of like a Chunky sweet ketchup. I would say kind of a mix between ketchup and barbecue sauce almost  It's it's our favorite way to have it is with goat cheese and crackers  But it's also good on sandwiches  Cream cheese, you know things like that  It's kind of hard to explain it almost  it's almost got a little bit of an apple butter sort of flavor

14:38
Um, I don't know. It's just kind of, it's just kind of a unique flavor. I bet  it would be a fabulous marinade for steak. Yeah. I bet it would be good with that too. Yeah. Or onion rings dipped in it. Cause I love onion rings.  I have been craving onion rings for like the last month and we are on a, a, a do not get fast food kick right now and show.

15:04
So I can't have onion rings from the amazing bar in Lesor. And I said to my husband, said, can we please make homemade onion rings this weekend? He was like, that's a lot of work. I said, do you want to spend $20 on onion rings for me or do you want to help me make some? And he was like, we'll make them. I said, OK. So yeah, tomato. So that's coming up this weekend that you'll have those? I hope so. Awesome.

15:32
It's gonna rain Saturday, so maybe I can convince him to stay inside for like two hours and help me  make some onion rings as a treat and then he can go back to the greenhouse and putter because that's been his life for last three weekends he's been out in the greenhouse. Nice. Yep. It's spring. Where else is he gonna be?  We're starting to get some things ready for our garden too, so yeah, I know what you mean.  Yes, and let's just, I keep saying this, I sound like such a dumbass.

16:01
Let's pray that this spring is better than last spring, because last spring all it did was rain. Yeah. And the last two summers, all it's done is not rain. That too, yeah. At least down here. Down here, it's been a pretty bad drought for the last two summers. So we're hoping for a better season this year, for sure. You guys didn't get the six weeks of rain last spring? Last spring, we had all of that rain, and then it didn't.

16:30
I think it rained one other time for the rest of the year for like maybe less than an inch. So yeah, we started, we started with all of that rain and then we didn't have any more at all. So yeah, we, we had a soup garden for about, I think we, had soupy mud in the garden until mid June. Yeah. And then it dried out enough to get some stuff in. And then I think it rained again for a couple of days in a row. And that was soup again.

17:00
And so our growing season was just horrible last year.  so  I'm going to cut this off right here by saying I'm keeping everything crossed that we just have a moderate quote unquote normal spring and summer because we need it. Yes, agree.  So I've talked about it a lot because it was just so hard.  I don't want to keep saying the same things over and over again on the podcast because people aren't going to listen anymore if I just keep saying the same stuff.

17:30
Um, so did I see that your husband makes fishing lures? He does make fishing lures.  Um,  he, I think he would go fishing every day if he could.  And, um, probably about seven or eight years ago, I suppose, he  kind of worked on a prototype for a lure that he had an idea for that he couldn't really find in the store. And so he made a prototype and tested it out and had really good luck catching fish with it.

18:00
And then he made some more and then he sold some.  And  today he makes them in 60 different colors.  So the lure that he makes, he just makes one kind.  It's a weighted  glide bait that's made out of maple.  So he catches walleye and bass and Northern pike will eat them. When we go to North Carolina, we go to the beach sometimes. He catches trout out there.

18:29
So yeah,  he does spend a lot of time gardening and doing outside things in the summer months.  And in the winter time,  he makes lures to keep busy.  That's amazing. I love it.  And there was no other lure like this before. He was just like, I can't find what I need. Someone has come up with it. Yeah. mean, he just...

18:54
I think there's some that are maybe a little bit similar, but he just had this idea for what he thought, you know, he could make that would work well. So he just did it. Yeah. He's, he's really creative and likes to make things. So, um, he just went for it. Awesome. The reason it caught my eye is because my dad, who is now 81 years old and he's amazing. He's doing great. He used to tie flies, fishing flies in the winter time.

19:23
in Maine because he can't, well,  he could go ice fishing in Maine, but you're not going to use fly fishing flies, ice fishing. That's not how you do it.  And so he would, he would have  deer fur, you know, from the deer, deer that he shot in the fall. He would keep some of the fur and he would use that on the flies. And  it was the most tedious, fastidious work. And he had a little bench in our basement and he would go down there and

19:52
work on these. And I can remember watching him do it. And to me, it was like watching wallpaper fade. you know, I watched him do it a couple of times and I was like, that is super cool. I'm going to go find something else to do.  And honestly, he wouldn't have wanted me to stand there and watch him anyway, because I just would have asked him questions one after another. And he would have been like, you need to go find something to do.  So I just, was like, huh, I wonder what kind of lures this guy does because my dad used to do those.

20:22
That's awesome. Yeah. Yeah. He, um, it's funny you mentioned the basement because that's where he paints all of the lures. so in the winter time, I like to joke and I call him basement Marshall because he definitely spends plenty of time down in the basement. It's kind of funny.  Yeah. Um, luckily the basement at my parents' house in that house, they had a little tiny, um,  it's not a pot belly stove, but it was just a small wood stove. And so the basement would be warm.

20:51
because otherwise you can't do that kind of little tiny finger work because your hands would be cold. there were weekends where I would be like, hey mom, where's dad? And she'd be like, where do think he is? He's in the basement. I'm like, oh, okay.  Got it, leave him alone. He's doing his thing.  So, okay. I talk about my parents a lot. They live in Maine, I live in Minnesota. I miss them. So anytime I can work in a story about either one of them, I do.

21:20
I get that. I lived in North Carolina for  12 years  before we moved back to Minnesota. I'm from South Dakota originally, so  North Carolina was a pretty long ways away from my family too. Yeah.  It's hard, you gotta... Okay. Doesn't sound crazy, but sometimes as the oldest daughter of... My parents have had me, my sister, and my brother.  As the oldest daughter, you gotta kind of be the independent one.

21:49
And sometimes that means spreading your wings and flying very far away. Yeah,  I agree with that. So  and  I didn't want to I didn't want to move to Minnesota. It's a very long story. I'm not going to tell it.  I moved to Minnesota kicking and screaming  and and then realized that Minnesota is actually really beautiful and it's a good place to live. So that's why I'm still here. Awesome. It is a really nice place to live.

22:18
We really like it here too.  It's so pretty and the people, okay, the people are super nice. And 10 years ago, I would have said that in a really facetious way.  Not anymore. I have met some of the most kind, giving,  smart, helpful people in Minnesota.  There's a whole thing about Minnesota nice. And when I first moved here,

22:48
It was rough because Minnesotans are a breed of their own and they really have to trust you  to let the walls down.  feel like.  And  once I realized that I just needed to stop being so New England ish and maybe embrace a little bit of the Minnesota ish,  it was easier.  That's good advice.  That's funny.  Yep.

23:14
So it was really hard the first 10 years I was here because I just didn't know how  to blend in a little better. And now, mean, people know I'm not from Minnesota because of the way that I talk, but I think I'm just a little less blunt and a little less in your face. And that's how I was raised. It what you see is what you get.

23:40
Now I'm like, well, maybe what you see isn't what you get. Maybe I put up a little bit of a  mask. And then when they trust me, then I'm like, oh, hi, this is who I am.  Yeah. And I think it's,  I've lived in a couple of different states. I lived in Texas and then I lived in North Carolina. And I think it's like that really anytime you move to a new region,  it's just sort of in different regions, people are different. And it's not that I don't think

24:09
people are nicer or less nice or whatever. think it's just kind of, have to learn how to speak their language. And yeah, if you are coming in as an outsider, I especially noticed this when I moved to Texas, because it was sort of like, who is this girl from South Dakota and why is she here? know?  But yeah, like you said, once people get to know you and once you kind of just get familiar with where you're at,  I think it does become easier.

24:36
Yeah, and I don't want to get too far down a psychology hole here because I do that a lot.  I was very anxious when I moved here. I came here with a chip on my shoulder. I did not want to leave Maine.  And  it was really hard to take that chip down a notch. And so  once I realized that I actually loved it here,  that chip was gone. And then I could breathe. And then I could be like, you know what? It's OK.

25:05
It's okay. It's beautiful here. I love it. And I felt okay saying that. Nice. So it made things easier when I met new people because I wasn't like, yeah, I'm not from here and I don't want to be from here. And I don't do that anymore because it's not true. anyway, psychology hat off, homesteading hat back on. So you make soaps. Your husband makes fishing lures.

25:34
You have chickens, yes, now? Yes, yep, we do. You have a few? We have five chickens. Okay. Are you... It's a good time to have chickens that lay eggs. But yes, we have chickens and we have like a pen and a coop in our yard and they have quite a bit of room to do their thing. They're little characters. They're fun to have around. Yeah.

26:00
They actually, they're really fun to have around and I'm glad that your city or town allows for it because  would you believe there are still cities and towns that don't allow people to have chickens in America? Yeah.  We,  we weren't allowed to when we first moved here. They  passed it,  I don't know, seven or eight years ago or something. um,  yeah, it wasn't, it's, it's relatively new here, but yeah, it's cool that, that it's allowed.

26:29
Yeah, especially with the price of eggs at the grocery store right now. It's very cool. Yeah.  Okay.  And are you, do you have aspirations to maybe someday live on a bigger piece of property? Are you good with where you are?

26:47
You know, I'm not sure. think we're pretty good with where we're at. don't think, when people ask me if I have my own goats, you know, I like to joke and say, if I lived on a farm, I would. And then my husband kind of raises his eyebrows. So I don't know that we're the people who would want to have all the animals and all the chores on a farm. You know, it's nice to have the chickens and it's nice to have the garden.

27:16
I don't know, we both have quite a few hobbies and  work to do. So  I think we're pretty good where we are.  I think it's helpful that we have such a big lot in town. Like if we had a smaller lot that we wouldn't be able to have, you know, our large garden and things, I think the answer might be different. But  since we do have a pretty big lot and  space in town,  it's nice.

27:44
So yeah. Okay. I don't think that anyone has to move to big property just because they're doing  homesteadish things.  We did because we wanted out of town. We were done  living in a fishbowl. were finished. Well, and it depends on who your neighbors are too. Yeah.  Our neighbors were fabulous people, but like I said, I grew up in Maine.  I grew up with pine trees all around me.

28:14
Our neighbors were, I don't know, a couple hundred yards away. And that doesn't seem like a lot, but when your nearest neighbor is literally 20 feet from your house, that's a lot different. And I a really private person. I really want to be able to step outside of my house and be painting a project and not have someone look over the fence and say, what are you doing?

28:44
Right. You know, I just,  it just bugs me. So  we gave up. were like, okay, we have the chance to go be somewhere else in the middle of cornfields with a three acre lot. gone. And we went and we're very happy here, but that is not for everybody. Yeah.  Um, that's awesome that, that you're in a place that you love like that.  Um, I don't know. mean, we wouldn't be opposed to it, but yeah, I guess we haven't really.

29:13
I guess to answer that question, we are happy where we're at for now. Good. Good.  Keep  doing the homesteading stuff though, because it's super fun. Yes, it is.  So you mentioned,  we got like a couple more minutes to go for it, 30 minutes.  Okay. You mentioned your tomato jam. Do you do other  canned good stuff? I do.  I don't.

29:38
You know, when I first learned how to preserve food, was like going, I was just going crazy canning everything I could think of. And I think everybody who starts canning kind of goes through that phase because it's exciting and new and you want to can all the things. And, um, you know, I don't can as much as I used to, uh, but I, I do can several things regularly each summer from the garden. can, uh, green beans, we can spaghetti sauce, we make salsa.

30:07
I make a variety of jams, your raspberry jam, strawberry jam,  things like that.  And then my husband also does a lot of hunting. And so usually in the fall,  we pressure can some of the venison meat as well.  So yeah, we have our, our set of things that we can every year.  Very nice.  And  I have to ask you, because this is what happened to us. We finally started canning a few summers ago  and

30:37
We did the same thing. We can strawberry jam. We can peach butter like apple butter, but peach butter  and tomato sauce and salsa and  relish and pit. And I think we did pickles, but they didn't turn out great. So  I always kind of leave that off the list. were mushy. Yeah. Yeah. I I've got to get my mother's recipe because she had the crispiest, um, garlic dill pickle recipe ever. And I have to get it from her,  but

31:07
When we got done with the canning craze, we had to have a place to put all this stuff. And we have these old cabinets in our kitchen. They are the last piece of the house that was not  remodeled. The only piece. And so these cabinets still have the hooks for coffee cups in them. Oh yeah. And they still have the old contact paper on the shelves. They just, they didn't do anything to these cabinets. And I think it's awesome.

31:33
So we decided we would put all the canned goods in these cabinets and it's one whole wall. Wow. And so we got everything put away and  I opened every single cabinet so I could see  all the jars and I literally just stood there for five minutes looking at these jars are all different colors and the sun was coming in the window so it was bouncing off the glass.  And I just had the biggest bubble of happiness in my chest that we  had learned how to do it.

32:03
It went well  and now we have all this stuff for the winter. just, I was so tickled. Is that how you felt when you did it? Yeah, I would say so. Yeah, that's accurate. It's,  um, there's not really very much  prettier than a jar with food that you made in it. I don't think,  um, yeah, my favorite part of canning is when

32:27
You have all the, everything's in the jars and it's like the next day and you wash them all off and they're sitting on the counter, like still kind of wet. And it's like, man, I just did that. You know, like it's just really cool.  Uh huh. And  I,  I want people to know that if you want to try this stuff,  you can, you don't need anybody's permission to tell you that it's okay  to do things the old fashioned way. You can do it. Yep.

32:57
Absolutely.  And yeah, I think  it's important  to know that anybody can do it.  There's plenty of resources out there to help you through it.  most things aren't really that difficult if you just follow the directions and take your time and  do a little research.  Anybody can do it for sure. The one thing I would say though is if you're going to try something  new to you,

33:27
read through  all the recipe or all the instructions first before you do anything else. Yeah.  Because I have made a recipe or two when I was learning to cook and I didn't read the recipe all the way through the first time.  Sometimes it's really important to read the recipe all the way through the first time because there are things at the end of the recipe that you're going to need to know at the beginning of the recipe. Right.  Right. So I think it's important to note now too that, um,

33:55
There's so much AI content out there as well that you want to just make sure  that you're using trusted reputable websites and blogs and sources because  people can publish anything. So you just want to make sure that you're getting your information from a good place.  Absolutely. A book from the library is not AI. This is true.  And we can talk about AI for like one minute. You ready?  AI scares me to death.

34:24
I do not love AI.

34:28
I am  mixed. use it in my other, I have a marketing business and I use it some over there, but like for the food part, it does really scare me because  of the people that don't realize that it's  as prevalent as it is and that there could be a food preservation website that has AI recipes on it. And I mean, you're messing with people's.

34:54
lives at that point because the safety of what you're doing with food is so important and that's the part that does really scare me.  I think the best advice I could give anybody is if you want to get into canning, find someone who's been doing it for at least 10 years and have them come over and help you, show you, be with you while you do it.  And the best thing about people like you and like me is that if someone says, hey, I really want to learn how to do this thing,

35:23
How long have you been doing it?  I am more than happy to help. And I think that you would be too. Me too, absolutely. So,  all right, well, Darcy, this was amazing. Thank you for your time today. I appreciate it. Awesome. Thank you so much for having me. It was fun.  All right, you have a great afternoon. You too. Bye. Bye.