Hello friends, Heidi here from Rain Country. God is good all the time. In this Monday “this~n~that,” I’m giving you a real-life update on a few homestead projects—starting with homemade ice cream. I share my basic vanilla/French-vanilla-ish recipe and why I dusted off my old Krups machine after years of not bothering (store prices are up, and I’d rather have organic quality without the extra nonsense like carrageenan). I also tested using my own homemade egg powder instead of fresh eggs, and I’ll tell you what worked, what I watched for, and why eggs help prevent ice crystals and make a richer ice cream. Then I move on to chicks and incubators—what I learned the hard way about egg turning, why day 18 matters, and the features I’ll be looking for if/when I buy a new incubator. I also answer a practical storage question about homemade pasta: once it’s fully dried and cooled, you can store it in jars (and vacuum sealing jars is a great way to keep it fresh for years). Finally, I share a fun little project I’m doing where I watch AI-generated “prepper list” videos so you don’t have to, and I break them down into real human terms. I also give a quick update on my live shows moving to Fridays on my second channel.