Vintage Feed

How to Shop Like a Pro at Estate Sales

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Photo by Tima Miroshnichenko from Pexels.

By Anthony Lee

Editor's note: We're thrilled to bring you guest blogger Anthony Lee, owner of Yard Sale Radar. Yard Sale Radar is a hobbyist-owned business that takes the hassle out of finding or advertising yard and estate sales. The website runs like an app and allows people to search for garage/yard/estate sales based on their locations or with a zip code. Save time and money by easily posting your listing and appear to anyone searching their listings for a yard sale in your area.

If you love the thrill of the hunt that comes with thrifting and yard sales but aren’t visiting any estate sales, you are missing out on an opportunity for amazing vintage finds. Estate sales are like yard sales, but instead of just browsing items they’ve set out on their driveway, you’re perusing through the entire property. They’re usually held for a number of unfortunate reasons. Sometimes the sellers have a need to downsize, or the owners may have passed away. Be that as it may, estate sales provide a unique opportunity for people to walk through a home and find really interesting, affordable goods. Lucky for you, we’ve got some great tips to make sure you go through your first estate sale like a seasoned pro. 

Planning Ahead

First things first, planning ahead is essential. This is especially important if you’re going to visit more than one estate sale in a day. There are some amazing resources for estate sale enthusiasts that make preparing your itinerary a breeze. Yard Sale Radar provides tons of information about America’s top estate and yard sale cities like Denver, Seattle, D.C., and more. Our site allows you to find estate sales in any given zip code. We suggest finding the sales you want to go to in your area of preference, plugging them into Google Maps, and planning your trip a day ahead. Try to get there 30-minutes earlier than the sale begins so you can get first dibs.

Remember, cash is king. Professionally managed estate sales are more likely to accept different payment methods such as credit and debit cards. However, most sales operate on a cash-only basis. Having cash on hand may also give you some negotiating leverage for snagging an item on the spot. So definitely plan a stop at the ATM on the way to your first sale. 

Estate sales are also not baby-proofed. These homes likely have stairs, sharp corners, hard floors, and fragile items throughout, so it’s probably best to leave your two- and four-legged little ones at home.

Pro-tip: In addition to the items within them, many of these properties are for sale (sometimes for epic prices). If you are interested in the property, too, see if they have a listing online. Usually, they’ll have photos of the home, and you can use this as a guide to where the items you desire may reside within the home.

Dress the Part

If you’re on the hunt for clothing items, make sure you wear something that makes it easy to try things on and bring your own bag. For instance, sandals so you can easily slip them on and off to try on shoes or shorts and tank tops so you can slip clothes right over for easy try-on’s. Make sure your shoes are comfortable if you plan on visiting several estate sales in one day. These properties are often large and require lots of walking or waiting outside. As for bags, the most common go-tos are Ikea’s hefty, blue totes. These are great to pile in items at estate sales. If planning on purchasing furniture or larger items, don’t forget to pack your measuring tape. 

Getting There

The driveway is usually reserved for sale workers, so make sure you park in the designated area. (If needed, you can pull up your car to load it later). If you see a line of people waiting outside, walk over to the front door to ask a worker how the estate sale is organized. You may have to put your name on a list or take a number and wait. If there’s no line at all, you are welcome to walk right in. 

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Photo by Tima Miroshnichenko from Pexels.

Time to Shop

Kindness goes a long way. Try to make friends with the workers or people running the sale. They can give you great tips and great deals. If you are searching for something specific, like jewelry, high-end bags, or vintage clothing, kindly ask one of them if there is a designated area for those items. Certain items are sometimes sorted into their own sections. Otherwise, go straight to where you think those items might be. 

Remember that estate sales are sometimes being held for unfortunate or tragic reasons. It’s important to remain respectful and compassionate during your visit. This was once someone’s home, and owners may be grieving or have emotional ties to items being sold, so keep that in mind when you’re walking through their homes and handling each item. 

Don’t skip the places you think might have the least desirable items. You can find unexpected gems in unlikely parts of the house like the basement and even utility rooms. Always remember to scan the patio and yard for planters, plants, and patio decor. Everything is fair game unless marked otherwise. 

Don’t rush. Before checking out, take your time doing one more pass through the entire house. You never know what you are going to miss, especially on tables cluttered with items. 

Estate sales are no-refund, as-is sales, so inspect your items carefully. If you’re purchasing electronics, don’t make the rookie mistake of forgetting to test them beforehand. 

Negotiate

The first day of the estate sale always has the most merchandise, but the last day always has the best deals. If you like multiple items, you can try to bargain for some amazing bundle discounts. Always be courteous, don’t haggle, and ask discreetly, “Is this the best price?” or “Do you negotiate?” If you’re rude to estate sale organizers, they can ban you from future sales so think twice before you bicker with them.

Have Fun

Whether you’re looking to upgrade your wardrobe with vintage designer pieces or make your eclectic home decor dreams come true, estate sales are one of the most underrated places for collecting unique and rare finds. You never know what you’re going to uncover. Happy hunting!

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Once You Bake Your Own Sourdough Pizza Crust, You're Ruined for All Other Pizza

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One of our recent triumphs, baked on a pizza stone.

By Lisa Brunette

Now that I've explained how to make your own sourdough culture, argued for why baking this way is totally the move, and showed you how to bake a basic bread loaf, it's time for the coup de grace: pizza dough.

Your own sourdough pizza crust will be just that, a crust made from flour, water, and salt, with yeast and bacteria from the sourdough starter. It will not contain added chemical substances or highly processed foodstuffs to make it move more efficiently through industrial machines, to artificially soften or rise better, or to "taste" more palatable after all the nutrients have been stripped away, like every convenience pizza you've ever had delivered, eaten in a restaurant, or heated up from a box.

But making pizza dough is actually easier than making bread. You can create a batch ahead of time, freeze it, and then you've got several balls of dough that just need defrosting before you roll them out for your Friday night pizza.

Step 1: Mix the Dough

  • Start with a full activated culture that's already gone through a culture proof, as described in step 1 here in my instructions for making bread.
  • Mix together the culture, 7 c (980 g) flour, 2 1/2 c (600 ml) water, and 1 1/2 tsp salt in a mixing bowl.
  • Knead it for 30 minutes to develop the gluten. I turn it out on a floured surface for this, as kneading it in the bowl is just too awkward.

A note about flour: I've used both unbleached all-purpose white flour and whole wheat flour, as well as a mix of both. You might have to add more water for whole wheat, something you can sense if the dough is too hard and thick instead of a nice doughy mound you can easily knead. For pizza, you can also use pastry flour. In all cases, I prefer organic, non-GMO if I can get it.

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Here I am in my natural habitat, kneading dough.

Step 2: Proof the Dough

  • Next, put the dough back into the bowl, cover it, and proof for just 4 hours at around 80°F (or 27°C). In the winter, I've set the bowl on a heating register to keep it warm, and that works well. In spring, I use the same Himalayan salt-lamp nightlight method I use for proofing cultures, as described in my post on how to make bread, and this works great, too.
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A ball of pizza dough at the start of its first proof.

Step 3: Punch and Proof Again

  • The dough will have risen. Next comes my favorite part: You punch the dough with your fist to knock it back. This move makes you feel like a baking boss!
  • Then divide it into 6 equally sized balls, arrange these on a baking sheet, cover with plastic wrap, and proof for another 4 hours at room temperature.

They'll rise again, forming 6 nice, puffy dough balls. You can use these to make 6 pizzas right away, or freeze 5 for later. I wrap them individually in plastic wrap and then store them in a repurposed mineral salt bag in our basement freezer. 

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The bag is perfect because it's stiff, and the dough balls get held in place like you see above until they can fully freeze. To defrost, just take a ball out of the freezer before you head to work in the morning, and by the time you get home, it's ready.

Step 4: Form the Pizza

Next comes getting the pizza into that classic pizza pie shape. If you bake it on a pizza stone, the stone will need to be preheated, so you'll definitely want to proof instead on a peel or other surface. Sprinkle the proofing surface with coarse-ground flour, semolina, or regular flour to keep it from sticking when you transfer it to the stone. This is really important! We've had quite a few mishaps when the dough stuck to the surface of our cutting board. But if you're baking it on a metal pizza round or cookie sheet, go ahead and form it there. 

  • Press the dough ball with the heel of your hand to flatten it. 
  • Keep pressing until a ridge forms on the edge.
  • Hold the ridge in both hands, lift the dough, and let its weight stretch the crust.
  • Turn, press, and pull until you have a 10-inch circle of crust.
  • Let it sit for 30 minutes to an hour for a final proof.
Pizza dough rolled out
We form the pizza on this peel, sprinkled with coarse-ground whole wheat.

I highly recommend baking it on a pizza stone, like this vintage Pampered Chef stoneware pizza round for sale on the Etsy shop Nonna's Kitchen Table. The pizza never sticks to the stone, it cooks the pizza evenly, and there's little cleanup afterward.

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Image courtesy Nonna's Kitchen Table.

The baking stone gives you a perfect crust bottom, to rival any restaurant. To alleviate the problem with transferring the pizza to the stone, though, we've purchased this awesome peel from the Etsy shop Ziruma. It's a beautiful piece to display in your home kitchen, with its (sustainably harvested) teakwood grain and manta ray shape.

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Image courtesy Ziruma.

Step 5: Bake!

  • Transfer the pizza to the stone or other baking surface, add toppings, and bake for 7-9 minutes at 500°F (260°C).
  • When the edges turn brown, it's ready!
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Pizza toppings going on. This one had garlic scapes, onions, oregano, and mushrooms from our garden, as well as uncured bacon from a local source.

I promise you'll be ruined for all other pizza once you taste your own homemade sourdough crust. And your body will love you for avoiding all that extra food gick in the commercial pizzas.

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The finished pizza.
Slicing pizza
The crispy crust slices easily.

 

Pizza bottom
Here you can see the bottom is done perfectly.

 

Note: This post contains Etsy affiliate links. If you purchase using the links, Cat in the Flock might earn a commission.

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How to Bake Homemade Sourdough Bread

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I love to get my hands in the dough.

By Lisa Brunette

Now that I've explained how to start your own sourdough culture, capturing wild yeast from the air, and argued for why this method of bread making is the best for your health and wellbeing, I'll show you how to make a basic sourdough loaf.

During my month-and-a-half hiatus from this blog, I was worried that I'd lost that lovely spring window when the temperatures are just right for activating (or reactivating) sourdough cultures. The temps here in the Midwest shot up to the 100s last week. But today it's a cool 73°F, and if our Seattle readers weren't under a once-in-a-lifetime heat wave, they'd just now be hitting perfect culture weather here at the end of "Juneuary." Since we also have readers all over the world, I'm sure a good number of you out there are experiencing optimum sourdough culture weather, or else you can create the conditions for it in your home kitchens. I'll also show you some techniques for creating these ideal conditions below.

A classic loaf of sourdough bread begins with a culture. If you don't already have a culture, please see my post on how to create one. If you have a fresh, fully active culture, skip step 1 below and go directly to step 2. If your culture has gone dormant in the fridge, begin with step 1.

Also, it's a good idea to schedule out the steps below to flow over the next few days so that you're giving yourself the right times of day for the kneading and baking. If you don't, you could end up like I did, being forced to stay up until midnight to bake bread because I'd timed it all wrong. Not that fresh-baked bread in the wee hours isn't a wonderful thing, hey, baker's hours and all, but I find it's much more relaxing if I've got it timed more reasonably. For those of us with full-time jobs, baking bread is the perfect 3-day weekend activity.

Step 1: Reactivate Your Culture

Unless you bake every week, your refrigerated culture has likely gone dormant, and dormancy also means it's turned a bit acidic. It will look something like this.

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See how the liquid has sort of separated from the culture matter? You'll need to warm, feed, and remix the culture to get it active enough to use for bread making.

I use Weck jars for my cultures (pictured above), and they work incredibly well because of the rubber gasket and metal clamp seals. If you don't have any Weck jars, let me draw your attention to where you can order them via this Etsy shop, Wild Roots Vintage. But any jar with a good seal will do.

  • While mixing the culture vigorously, add warm water to fill the jar.
  • Reserve a little more than a cup in the jar, and use the rest in something else (another starter, perhaps, or pancakes).
  • Now add 2/3 cup (90 g) unbleached, all-purpose flour to the jar culture and enough water to thicken it to resemble pancake batter (hmm... kind of a pancake theme here). Now the jar's about half full, and I'm not just saying that because I'm an optimist. 
  • Next, proof the culture at 70-75°F (21-24°C) for 2-4 hours. Cover it with a towel to keep pets and insects out. The amount of time depends on how dormant your culture was. Give it additional feedings if it doesn't respond within 2 hours. It should foam and bubble and smell delightfully sour in that unmistakeable sourdough way. Don't be afraid to peek at it, sniff it; get up-close-and-personal with your culture.
  • It's ready when it increases in volume by about 2 inches. I mark the level around the jar with a rubber band when I first feed it to measure how much it bubbles up. If it's not foamy after 4 hours, feed it again, adding 2/3 cup of flour and enough water to maintain that pancake batter consistency.

A note about flour: I've used both unbleached all-purpose white flour and whole wheat flour, as well as a mix of both. You might have to add more water for whole wheat, something you can sense if the dough is too hard and thick instead of a nice doughy mound you can easily knead. In all cases, I prefer organic, non-GMO if I can get it.

If you successfully reactivated it, your culture should look like this.

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One of my successfully reactivated cultures, this one made from wheat flour.

Or even this.

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It's a thing of beauty, ain't it?

Step 2: Proof the Culture

OK, so you're not quite to the point where you can bake bread yet. But yay, you! The culture's active and ready for the first step in bread making, which is the culture proof. I left this step out in one of my bread-making forays, and that was how I came to understand what Paul Hollywood is talking about on The Great British Baking Show when he tells contestants their bread is "underproofed." So don't skip this step!

  • Cut the culture in half again, putting the other half in another jar (why not use it for your second loaf of bread, or pizza dough?).
  • Add that 2/3 c (90 g) of flour again, with enough water for the pancake batter consistency.

Now you're going to proof again, this time for a total of 8-12 hours. Yeah, that's why you have to step this out in advance. For optimum results, I follow the recommendation in Ed and Jean Wood's Classic Sourdoughs, which is to proof at 65-70°F (18-21°C) for the first 2-3 hours and then at 80-85°F (26-29°C) for the final 6-10 hours. HOWEVER, this is not rocket science; getting the precise temperature can be a challenge, so don't stress about it. Here's what I do, and it works well:

  • Proof at room temperature for the first 2-3 hours. This usually gives you that 65-70°F (18-21°C) in winter (maybe you turn the heat down or up, depending; I usually have to turn it up), but I've done it when it's slightly warmer in springtime, and it's fine. If you have the A/C on, you might adjust to fit, but again, I wouldn't worry if it's 5-10 degrees warmer (F). Conversely, if your room temperature happens to be 80-85°F (26-29°C), then take the culture into a cool basement or other cooler space for its first round of proofing.

For the 80-85°F (26-29°C), the Woods recommend a Styrofoam proofing box with a light bulb apparatus, but like I said in my post on making a sourdough starter, if you're not handy with electrical rigs, this might be a bit outside your area. Judging by what happens on The Great British Baking Show, European kitchens are equipped with a wonderful device called a "proofing drawer," but I've never seen one in the States, which is too bad. Instead, I handle this in two different manners, whether it's winter or spring.

  • In winter, I turn my oven on at its lowest setting, let it warm up, turn it off, and proof in there. The oven retains heat for a good while, staying in the right range so that you only have to repeat this process every 2-3 hours. Hat-tip to my mother for this method.
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Fresh starters going into the warm oven for the culture proof.
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Here's the bubbly result.
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Four cultures, under a nightlight...
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...And now tented.

I would not recommend using a regular nightlight, with an exposed bulb, as they can get really hot! My nightlight doesn't get that hot, and the salt lamp portion is very thick. Tented, it's just warm enough to create the perfect proofing environment... and maybe there's something to the fact that these salt lamps are supposed to be therapeutic? In fact, I came up with this idea this spring, and who knows? It might work in the winter, too. But please be careful and use your best judgment. Bread's amazing, but it's not worth burning the house down.

I've never needed as long as 12 hours for the culture proof. It usually looks great within 6-8, but your conditions might need the full 12.

Step 3: Proof the Dough

Now you have a culture you can use in any recipe calling for one. Here's how to make a basic sourdough loaf.

  • Pour 1 c (240 ml) of culture into a large mixing bowl.
  • Mix in 1 tsp salt and 1 c (240 ml) water.
  • Add 3 1/2 c (490 g) of flour, 1 c at a time, mixing until it's too stiff to work this way.
  • Turn it out onto a floured board.
  • Knead in the rest of the flour until the dough is satiny and smooth.

A note on kneading: This is the really fun part. I like to work up a rhythm with my kneading, like this.

  • If things aren't coming together right, you can try adding more flour or water to get that smooth dough consistency.
  • Once it's satiny, place the dough back in the bowl and cover. I use a glass Pyrex bowl with a plastic lid for this; you will want to secure the top with plastic wrap if you don't have a lid.
  • Proof the dough overnight (8-12 hours) at room temperature (70°F or 21°C). Note my house is never this cold unless it's that temperature outside; I've proofed it at 75-80°F, no problem. 

The dough should double in size; that's how you know it's done.

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After the dough proof.
  • Rest the dough for 30 minutes. If it flattens down, you can knead in more flour.
  • Now you can shape the dough. Flatten it a bit, lift a portion from the edge, and pull it into the middle of the loaf, forming an imperfect ball. Then shape it into any form you like.

Step 4: Proof the Loaf

You can bake your loaf in a bread loaf pan or on a baking sheet or ceramic stone. I find the stone is far and away the best, for both bread and pizza. Here's a vintage Pampered Chef baking stone for sale on Etsy, if you're so inclined.

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Image courtesy How Fast Time Flies store on Etsy.
  • If you're using a baking stone, it will need to be preheated before you bake with it, so just place the loaf on some other surface (such as a baking sheet) for the loaf proof. Cover with a kitchen towel, or upturned bowl, and proof for 2-4 hours until it has doubled in bulk.

Step 5: Bake!

Now for the best part, right? There is nothing better than the smell of sourdough bread baking in your oven. 

  • First, slash the surface of the bread dough with a razor blade. This allows expanding gases to escape. Slashing is kind of an art; let's just say I'm still working on this one.

You have two options for baking:

  1. If you're using a loaf pan or baking sheet, put the bread in the oven while it's still cool, and then set the temperature for 375°F (190°C) and bake for 70 minutes.
  2. For the stone, heat the oven to 450°F (230°C), allow the stone to pre-heat in the oven, and then carefully transfer the loaf to the preheated stone. Bake for 40 minutes at 450°F (230°C).

Let the loaf cool on a rack when it's done, and then ENJOY.

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A finished loaf of sourdough wheat bread (I forgot to slash it, though).
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Another one of my finished loaves. You can see I slashed too deeply on the left-most cut. Next time...
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Another batch of two loaves. The one on the left is just about perfect!

 

Note: This post contains Etsy affiliate links. If you purchase using the links, Cat in the Flock might earn a commission.

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A Life of 'Voluntary Simplicity' - Q&A with Living Low in the Lou's Claire Schosser

Claire and Mike Schosser
Claire Schosser and Mike Gaillard.

By Lisa Brunette

Part 1 of a 3-Part Series

Claire Schosser writes Living Low in the Lou, a blog chronicling her and her husband Mike's journey of reduced energy consumption and self-sufficiency. She opted for early retirement back in the mid-1990s (with Mike following in 2001) by reducing their expenses through living simply, growing much of their own food, and forgoing many of the shiny new conveniences that the rest of us take as givens. For those outside the area, "the Lou" is a popular nickname for St. Louis, Missouri. The Schosser/Gaillard homestead is located on a one-acre plot in suburban St. Louis and includes many mature, productive nut and fruit trees, an extensive annual garden, an herb garden, and a glassed-in front porch that functions as a greenhouse.

Claire and I discussed their lifestyle and garden over the course of two in-person visits and many back-and-forth email conversations between spring 2020 and spring 2021. This three-part Q&A series covers the topics voluntary simplicity, suburban homesteading, and getting the most food for the time and space in your garden.

LB: You call your way of life "voluntary simplicity." For Cat in the Flock readers, explain how you live, and how it's different from mainstream expectations.

CS: Voluntary simplicity means that we decide what our values are and how to live to express those values instead of allowing mass culture to tell us what we are supposed to value and how we are supposed to live. It also means doing our best to live within the limits of what the earth can provide. 

The less time we spend on earning money and on all the activities, like commuting, that are required to earn money, the more time we have for our own interests. Spending less time earning money means we have less money to spend, so we limit the goods and services that money buys to the lowest level that we can manage. The less we spend on any particular good or service means the more we have to spend on something else we might need or want, so we prefer goods that are high quality and last for a long time and/or require little or no maintenance and/or are secondhand and/or are human powered. We do our own cooking and cleaning and as many other basic household services as we have the skill to do. These choices generally entail using less energy and less energy intensive materials than we would otherwise use, which also means we cause less pollution and waste to be produced so we come closer to living within the earths limits.

Violets
While others might see wild violets as weeds, Claire regards them as an early spring source of nibbles, as well as a food for pollinators.

LB: That sounds great. I have two followup questions for you on this. First, removed from the dependence on a job, how have you spent your time instead? Second, what sorts of modern conveniences have you decided are not important? Do you wash your dishes by hand? Line-dry your clothes? I ask because Anthony and I began hand-washing our dishes last year since dishwashers are so weak these days that we ended up washing them ourselves after a wash cycle anyway, and we wanted to save money as well as use the wash water in our garden afterward. We were surprised to find we both actually enjoy washing dishes - it's meditative and satisfying. 

CS: The house didn’t include a dishwasher when we bought it, and the kitchen is so small I didn’t want to lose any space to a dishwasher, so I decided I would wash the dishes by hand. Although I had a dishwasher most of my adult life, I find I don’t miss it at all. I often mull over ideas while I’m doing the dishes, or I listen to music.

After washing the dishes, I put as many as I can on a rack and let them air-dry. Perhaps I’m easily amused, but it’s satisfying to find a way to arrange the dishes on the rack so I don’t have to dry any of them myself!

Dish Rack
The dish rack at the Schosser/Gaillard household.

While we have a clothes dryer - it came with the house - I dry our clothes on clothes racks most of the year. Because they aren’t abrading each other as they tumble around in the dryer, our clothes last many more years than they did when I used the clothes dryer all the time. My three pairs of fleece-lined blue jeans that I wear for five to six months of the year are well over 10 years old, and I can still wear them in public!

I don’t use a vacuum cleaner. Our floors are wood and linoleum, so I sweep them with a broom and mop them to clean them. We rake leaves with a rake and shovel snow with a shovel. I dig garden beds with a shovel instead of a tiller. Mike splits wood by hand. Sometimes he saws it by hand, too, although he uses an electric chainsaw when sawing by hand becomes too difficult. 

We don’t have a television. Instead, we each read a lot and have particular interests that we pursue.

As for what we do instead of a job, we have lives. Granted, part of the time we do the not-so-fun things like cleaning, paying the bills and keeping track of expenditures, and mowing the mix of grass and weeds that isn’t part of one of the gardens. Most of the time, however, we are doing something that we enjoy and that furthers our life goals. This includes each of us having an active spiritual practice and doing volunteer work. We enjoy reading and creative pursuits such as writing and playing music. I spend a lot of time working on the various gardens and watching the birds who live here or visit.

Birdhouse
A birdhouse beckons over Claire's garden plot.

LB: You and Mike shifted to this lifestyle back in 1994. Taking such drastic steps as you have to get off the hamster wheel was, I'm sure, rarer back then. What made you decide to do it? How hard was it, initially? What are your biggest struggles now?

CS: I came to St. Louis in 1984 to work as a research chemist for a large multinational corporation. If I had been happy with corporate life, perhaps Id still be working and we wouldnt be having this conversation. But I wasnt happy. It wasnt just that I didnt like my job; nothing about corporate life appealed to me. I could see how every step up the corporate ladder restricted further what employees could say, do, or think. The only question was how long I could stand to continue working there. The answer: eight years.

When I quit my job, our household income dropped by almost two-thirds. We adjusted our spending downward, but within a year, it became clear that we were spending more than Mike earned. We tried to determine where we could reduce expenses enough to live on Mikes wages, but we couldnt seem to find any place where we could cut spending. 

Luckily I found the book Your Money or Your Life in early 1994. By applying the nine-step program in the book, we learned which expenses really were fulfilling and in line with our values and which werent. Knowing that, we dropped or reduced the most unfulfilling expenses. Within six months we were saving money, which by itself was a big boost to morale. Since we had dropped unfulfilling expenses, we felt better from that as well. 

Mike retired in 2001, when we calculated we had enough income from savings to cover all of our expenses. Then we moved in 2002 to our current house, drawing on savings to make energy-saving improvements. Interest rates declined in the early 2000s, reducing our income further. We went through some lean years, until we aged enough to begin drawing our pensions. Right now were doing well, while we continue to increase our resilience to economic fluctuations.

Canoe and Red Buds
A canoe under the red bud trees at Claire and Mike's place.

LB: That's an incredible life trajectory, Claire! By the way, Anthony's mother used Your Money Or Your Life (YMOYL) to retire early at age 55, pursuing a spiritual path and involving herself in a community called The Red Door that she helped found. She was active in both pursuits until she died of pancreatic cancer in 2011. So Anthony has read YMOYL as well. The problem for our generation, however, is that a lot of the advice in that book is no longer valid. Generation X has seen a dramatically widening wage gap between corporate leadership and the worker base. Pensions are no longer a thing (no employer has ever offered either of us one). Ours is the first generation in many to do less well than our parents. Finally, there are no longer any safe investments; savings accounts, CDs, etc., earn next to nothing, so we're left with very little besides the (rather volatile) stock market, and even today's 401Ks are tied to it. All that said, is there any advice you can give us as we work toward a hopeful kind of retirement? Also, I'm curious whether you had ever thought about leaving corporate life to go into a softer career, such as non-profits, or teaching? I've done both although in the end I had to opt for corporate work in order to pay off heavy student loan and other debt. 

Garden
A view of the tidy food garden.

CS: YMOYL worked for Anthony’s mother and for us because we could take advantage of pensions and good interest rates on safe investments. Without those the YMOYL goal of living off of interest from savings for many years becomes impossible; ordinary people cannot save enough money to do that at the current very low interest rates. 

I think the changes you’ve described are likely to continue and bring with them further changes that make the kind of retirement that my parents’ generation experienced a rare thing. To put it in ecological terms, previously stable economic patterns have been disturbed and are becoming more so with time. One of the things that permaculture teaches, a concept it borrowed directly from ecology, is that diverse ecosystems are more resilient to disturbance: they handle it better, it doesn’t tear them apart. 

Dogwood Blossom
Dogwood blossoms.

 What you and Anthony are doing and what Mike and I are doing increases resilience to economic disturbances by increasing our options to respond to it. The only form of resilience many people know is to earn more money. That is becoming more difficult to do. However, a more potent form of resilience is to need, and spend, less money and to increase our skill base so that we can more easily adapt to changing conditions. By growing some of your own food, you spend less at the grocery store; you eat better so you are healthier; you learn a skill that you can share with others; and you enjoy the satisfaction of gardening. By refurbishing patio gliders you saved the money you would have spent on lower-quality patio furniture and their replacements when they broke, you learned another skill, you have sturdy and beautiful patio furniture that will last for as long as you have a patio, and you have the satisfaction of doing it yourself. Everything you write about shows the different ways in which you and Anthony increase your resilience and maximize your options for later in life. The best advice I can give you is to keep doing what you are doing!

You asked if I considered other options for paid work such as teaching or working for a non-profit organization. Although I enjoy teaching on an informal basis, I never considered teaching in public schools. Even when I attended them in the 1960s and 1970s, it was clear that you couldn’t teach what or how you wanted. In grad school I did my research with a professor who began his career the same semester I started, so I had a front-row seat to watch the pressures that are involved in obtaining tenure. That was enough to discourage me from becoming a professor. Non-profit work didn’t seem much different from corporate work to me, except that it didn’t pay as well.

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The 'COVID Cabana' Might Just Save Us All

Bar1
We outfitted our 'COVID Cabana' space with old lawn furniture, a tiki bar from a friend, and an area rug. All photos by Sue Frause.

By Sue Frause

When the COVID-19 pandemic made its way to the United States in January of 2020, my husband and I were mildly concerned. But even more so when the first confirmed case in the U.S. was diagnosed in our home state of Washington. That patient was being treated at Providence Medical Center in Everett, less than an hour away from our home on Whidbey Island. It was a little too close for comfort. In March 2020, Gov. Jay Inslee initiated a Stay Home, Stay Healthy order in our state to fight the virus. And since then we’ve been adhering to the basic guidelines of wearing masks, washing hands, and staying six feet apart. Plus a whole lot more. 

Bar 1
Kids to the rescue again, donating a BAR sign they didn't have room for. Farmer Bob outfitted it with lights.

Summer was easy, as we spent a lot of time outdoors, occasionally gathering with family and friends at our home or theirs. But when the cool, wet weather of autumn arrived, all that changed. It was the season to hunker on down indoors. Which for us, meant not having friends or family over for in-house gatherings, and not going to theirs. It was going to be a long winter.  

Gas Fire
Our son and his wife gave us their never-been-used gas fire pit to cozy up the space. S'mores, anyone?

 Here on Whidbey Island and beyond, along with the proliferation of alfresco dining options, people were creating outdoor spaces where gatherings would be much safer than in their homes. That’s when I realized we had the perfect space to put together a venue where we could invite folks over to share a glass of wine or two. Our Covid Cabana was born! 

Barn
Farmer Bob's barn was built in 2005 with the help of friends and relatives. Our Covid Cabana may be seen in the forefront before it was transformed.

Its location was ideal - a 7 x 14 ft. covered area off the side of our barn. When we built the barn in 2005, the original plan was for the space to house our chickens. But my husband, aka Farmer Bob, soon realized it wouldn’t be such a great spot for a flock of egg-laying hens. So over the years, it has morphed from a carport to a storage area for picnic tables, lawn furniture, and our tiki bar. A loft above it housed even more outdoor goods. 

Wine Room
Farmer Bob created this temperature-controlled wine room located inside the barn, just steps away from our Covid Cabana.

 But in November, all that changed when we transformed the catch-all space into a cozy Covid Cabana. The best part of the process was being able to use everything we had - we spent zero dollars in creating a comfortable space for up to six people. Here’s what we recycled:

  • Two teak benches that seat four, with a matching coffee table
  • Two outdoor chairs
  • Area rug
  • Tiki bar with two stools 
  • Bar sign
  • Strings of lights on a dimmer
  • Gas fire pit 
  • Grapevine wreath

When summer arrives in June of this year, Farmer Bob plans to build and install six barn doors on the two open sides -- making it an all-season, indoor/outdoor space. And I’m hopeful that sooner than later, we can change its name from Covid Cabana to … Cozy Cabana!

H-l-about

Sue Frause is a prolific, long-time journalist and photographer whose work has appeared in print and online in the U.S. and abroad. For 15 years, she wrote an award-winning column for The South Whidbey Record. She currently writes not one, not two, but three blogs: Eat|Play|Sleep, Closet Canuck, and married to martha. She is also a regular on Around the World Radio. In her many travels, she's visited all seven continents, but her favorite place in the world is right there on Whidbey Island.

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