Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
I remember
eating these on canoe trips thirty years ago and they were good and
kept you going.
Hudson Bay Bread #1
1 1-2 # butter or margerine
4 cups sugar
2/3 cup Karo Syrup
2/3 cup honey
2 tsp Maple flavoring
cream together the above ingredients.
Add while mixing:
1 1/2 cups ground nuts
19 cups oatmeal
Spread in a large sheet pan. Press it down into the pan. Bake at 325
degrees F. in a Wind? (Convection)? oven for 15 to 18 min. As soon as
bread has been taken from the oven, use a spatula to press it down.
This
presses the bread together to keep it from crumbling. Cut it while
still
warm.
For home size preparation, cut this recipe at least in half. A
conventional oven requires a longer baking time
..........
Hudson’s Bay Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Lunch
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 Cups Sugar — white
2 Cups Margarine
1/2 Cup Light Karo Syrup
9 1/2 Cups Rolled Oats
1 Cup Sliced Almonds
1 Cup Coconut — optional
1 Cup Chocolate Chips, Or
Raisins
High energy bars
1. Mix sugar, margarine, Karo syrup and rolled oats.
2. Add almonds, coconut and chocolate chips/raisins and stir in.
3. Spread 1/2 inch thick onto a greased cookie sheet.
4. Bake at 350 degrees F. for about 18 minutes, or until golden
brown. Cut
into bars. Makes 24 bars.
—
Grizzled
“A human being should be able to change a diaper, plan an
invasion, butcher a hog, conn a ship, design a building, write
a sonnet, balance accounts, build a wall, set a bone, comfort
the dying, take orders, give orders, cooperate, act alone,
solve equations, analyze a new problem, pitch manure, program
a computer, cook a tasty meal, fight efficiently, die
gallantly. Specialization is for insects.” Robert Heinlein
Free Hobby Buy/Swap/Sell Website
www.cyberg8t.com/gunner/hsm/index.html
Home Page
http://userzweb.lightspeed.net/gunner
[may be dead urls, posted in 2000..granny]
http://groups.yahoo.com/group/misc_survivalism_moderated/message/1220
[2000]
POWER OUTAGE TIPS FOR PRE/POST NUCLEAR WAR SURVIVAL
Issue #11, September 26, 2000
This article is a second in a series of three dealing with survival before,
during, and after a nuclear attack, but can be applied to any appropriate
emergency situation.
The following items are reasonable measures that you and your family can
take to
help sustain life in the face of a disaster.
1. Before the Power Outage:
a. Learn the location of your fuse box or circuit breaker.
b. Store candles, flashlights, extra flashlight bulbs and batteries.
c. Know the location of all camping equipment, such as stoves, lanterns, and
sleeping bags, and make sure that all of the equipment is operable.
d. Keep adequate supplies of fuel on hand. Remember, that PROPANE, WHITE
GAS,
GASOLINE OR BRIQUETTES SHOULD NOT BE USED IN THE HOUSE OR GARAGE, AS THEY
ARE
extremely VOLATILE. However, Kerosene and cooking alcohol may be used in the
house with proper ventilation.
e. Store isopropyl alcohol and purchase or construct an alcohol burner. You
can
cook for 2 hours a day on one burner for one year with only 55 gallons of
alcohol. (See www.tacda.org/resources/ptw/FuelingTheFire-1.html for more
information on building your own alcohol stove.)
f. Purchase a good pressure cooker to economize cooking fuel.
g. Keep your refrigerator well defrosted. Built-up ice works against your
freezer.
h. Dress warmly to conserve fuel.
i. Consider purchasing a reliable generator.
j. Use a stabilizer when storing gasoline or diesel.
k. Purchase a CB and short-wave radio.
2. During the Power Outage:
a. Unplug all appliances. The surge of power that comes when power is
restored
could ruin your appliances.
b. Turn off all but one light switch.
c. Use refrigerated food first, frozen foods second, canned foods last.
d. Report any downed power lines.
e. Do not allow children to carry lanterns, candles or fuel.
3. When power is restored:
a. To prevent an overload on the system, plug in appliances one by one,
waiting
a few minutes between each one. There may continue to be ?brown outs’ for
several hours. Wait to turn on major appliances until power is steady.
b. Examine your frozen food. IF IN DOUBT, THROW IT OUT! If the meat still
contains ice crystals, it may be refrozen. If meat is off-color or has an
odd
odor, however, throw it away.
4. PREPARING FOR GENERAL EMERGENCIES:
a. Choose a safe rendezvous spot in advance and keep note paper & pencil in
a
plastic container, for leaving messages to the family.
b. Install smoke and carbon monoxide detectors and purchase a fire
extinguisher
for your home and car.
c. Strap down water heaters and tall heavy furniture.
d. Learn to turn off utilities at the main switch. Prepare written
instructions
explaining how to accomplish this task, and leave them where family members
can
find them. DO NOT PRACTICE TURNING OFF AND ON NATURAL GAS, as THIS COULD
CAUSE
AN EXPLOSION.
e. Practice survival techniques with your family. For example: (1) Shut off
all
power and don’t use the telephone; (2) Have a lesson by firelight; (3) Cook
on a
grill; (4) Use emergency lights;
Love,
Benjamin
http://www.oism.org/oism/s32p25.htm
http://english.pravda.ru/main/
http://www.freerepublic.com/focus/bloggers/2023808/posts?page=1
Corn Fed Venison - It Looked Good On Paper!
West Virginia Blogger ^ | 3/12/08
Posted on Friday, May 30, 2008 6:07:08 PM by LibWhacker
[This will make you laugh.....granny]
50 Amazingly Helpful Time-Tested Tips for the Kitchen
17 May
Posted by Delana as Health, Home, Life
old kitchen
You know all of those helpful kitchen-related suggestions that
old-timers are so willing to share with the younger
generations? These little tips and tricks might be called ?kitchen
hacks? these days, but they?re still the same good
old nuggets of wisdom that they always were. As with any old wives?
tale, hack, or tip, your mileage may vary. Some of
these gems have been around for several lifetimes - and according to
most grandmas, they really work.
1. For cleaning smelly hands after chopping onions or garlic, just rub
them on a stainless steel spoon. The steel is
supposed to absorb the odor.
coffee beans
2. Fresh coffee beans can also absorb nasty odors from your hands.
3. If you happen to over-salt a pot of soup, just drop in a peeled
potato. The potato will absorb the excess salt.
boiling eggs
4. When boiling eggs, add a pinch of salt to keep the shells from
cracking.
5. Never put citrus fruits or tomatoes in the fridge. The low
temperatures degrade the aroma and flavor of these
persnickety fruits.
6. To clean cast iron cookwear, don?t use detergents. Just scrub them
with salt and a clean, dry paper towel.
7. Will milk curdle if it is allowed to boil? It turns out that this
age-old piece of wisdom isn?t true, after all. Milk
that has been boiled is perfectly safe to consume.
8. To clean an electric kettle with calcium buildup on the heating
element, boil a mixture of half white vinegar and
half water, then empty.
9. When storing empty airtight containers, throw in a pinch of salt to
keep them from getting stinky.
10. If you are making gravy and accidentally burn it, just pour it into
a clean pan and continue cooking it. Add sugar a
little at a time, tasting as you go to avoid over-sugaring it. The
sugar will cancel out the burned taste.
11. Burned a pot of rice? Just place a piece of white bread on top of
the rice for 5-10 minutes to draw out the burned
flavor. Be careful not to scrape the burned pieces off of the bottom of
the pan when serving the rice.
chili peppers
12. Before you chop chili peppers, rub a little vegetable oil into your
hands and your skin won?t absorb the spicy chili
oil.
13. If you aren?t sure how fresh your eggs are, place them in about
four inches of water. Eggs that stay on the bottom
are fresh. If only one end tips up, the egg is less fresh and should be
used soon. If it floats, it?s past the fresh stage.
14. To banish ants from the kitchen, find out where they are coming in
and cover the hole with petroleum jelly. Ants
won?t trek through the jelly. If they are coming under a door, draw a
line on the floor with chalk. The little bugs also
won?t cross a line of chalk.
15. Before making popcorn on the stove or in an air popper, soak the
kernels in water for 10 minutes. Drain the water,
then pop as normal. The additional moisture helps the popcorn pop up
quicker and fluffier with fewer ?old maids.?
bananas
16. Don?t store your bananas in a bunch or in a fruit bowl with other
fruits. Separate your bananas and place each in a
different location. Bananas release gases which cause fruits (including
other bananas) to ripen quickly. Separating them
will keep them fresh longer.
17. To keep potatoes from budding in the bag, put an apple in with
them.
18. If you manage to have some leftover wine at the end of the evening,
freeze it in ice cube trays for easy addition to
soups and sauces in the future.
19. To clean crevices and corners in vases and pitchers, fill with
water and drop in two Alka-Seltzer tablets. The
bubbles will do the scrubbing.
20. After boiling pasta or potatoes, cool the water and use it to water
your house plants. The water contains nutrients
that your plants will love.
21. When you clean your fish tank, the water you drain can also be used
to water your house plants. The nitrogen and
phosphorus in fish droppings make aquarium water a great fertilizer.
22. When defrosting meat from the freezer, pour some vinegar over it.
Not only does it tenderize the meat; it will also
bring down the freezing temperature of the meat and cause it to thaw
quicker.
onions
23. The substance in onions that causes your eyes to water is located
in the root cluster of the onion. Cut this part
out in a cone shape, with the largest part of the cone around the
exterior root section.
24. Taking the top layer off of a onion can also reduce the amount of
eye-watering misery.
25. Toothpaste is a great silver cleaner.
26. Baking soda isn?t as effective a deodorizer for the fridge as that
baking soda company would like you to believe.
Activated charcoal is much better at absorbing fridge and freezer
odors.
27. Baking soda is an extremely effective cleaner, though. Use it with
vinegar to deodorize drains and clean stovetops
and sinks.
28. A favorite tip of thousands of grandmas: when you nick your finger
while cutting veggies, wait until the bleeding
stops and paint on a layer of clear nail polish. It will keep juices
out of the wound and won?t fall off into the
spaghetti sauce like a bandage.
29. The jury is still out on what to put in the bag of brown sugar to
keep it from going hard: a slice of apple, a piece
of bread, and a shard of a terra cotta pot have all been used.
adhesive tape
30. Got a nasty invisible splinter from your kitchen tools? Put a piece
of adhesive tape on the area and then pull it
off to remove the splinter.
31. When you burn yourself in the kitchen, just spread mustard on the
affected area. Leave it for a while and it will
ease the pain and prevent blistering.
32. For aluminum pans that are looking dull, just boil some apple peels
in them. This will brighten up the aluminum and
make your house smell yummy.
33. To keep cookies fresh, savvy grannies like to put some crumpled-up
tissue paper in the bottom of the cookie jar.
34. If your salt is clumping up, put a few grains of rice in with it to
absorb excess moisture.
35. To clean fruit stains off of your fingers, rub them with a fresh,
peeled potato. White vinegar can also do the trick.
36. Keep iceberg lettuce fresh in the fridge by wrapping it in a clean,
dry paper towel and storing lettuce and paper
towel in a sealed baggie in the fridge.
37. If your loaf of bread is starting to go stale, just put a piece of
fresh celery in the bag and close it back up. For
some reason, this restores a fresh taste and texture to the bread.
aloe vera plant
38. Always keep an aloe vera plant in your kitchen. It?s invaluable
when you scrape your arm or burn your finger. Just
break off a leaf and rub the gel from the inside on the injury.
39. When making a soup, sauce, or casserole that ends up too fatty or
greasy, drop in an ice cube. The ice will attract
the fat, which you can then scoop out.
40. To reuse cooking oil without tasting whatever was cooked in the oil
previously, cook a 1/4? piece of ginger in the
oil. It will remove any remaining flavors and odors.
41. If your milk always goes bad before you can finish it, try adding a
pinch of salt to the carton when you first open
it. It will stay fresh days longer.
42. Water that has been boiled and allowed to cool will freeze faster
than water from the tap. This comes in handy when
you?re having a party and need ice pronto.
43. Remove tea or coffee stains from your fine china by mixing up a
paste of baking soda, lemon juice, and cream of
tartar. Rub it over the stains and they?ll come off easily.
44. If two drinking glasses become stuck together after stacking, it?s
not impossible to unstick them. Just put ice in
the inner glass and dunk the outer glass in warm water. The warm glass
will expand and the cold glass will contract,
making the glasses separate easily.
45. For splinters under the fingernail, soaking the affected finger in
a bowl of milk with a piece of bread in it is
said to draw out the splinter.
cola
46. Did grandpa ever give you a drink of cola for an upset tummy? It
turns out that this is actually a pretty effective
remedy. The sugar and carbonation can soothe many tummy problems - but
it can also exacerbate others.
47. Putting salty bacon on a boil is said to ?draw the poison out? of
boils.
48. To help old wooden drawers (without runners) open and close
smoothly, rub a candle on the tracks.
49. A cotton ball soaked in white vinegar and applied to a fresh bruise
will reduce the darkness of the bruise and help
it disappear sooner.
50. Drinking cranberry juice and eating blueberries regularly will help
stave off urinary tract infections.
permaculture mailing list
permaculture@lists.ibiblio.org
http://lists.ibiblio.org/mailman/listinfo/permaculture
Spiced Citrus Dump Chicken
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons orange Juice
2 tablespoons lemon Juice
2 tablespoons chili Powder
2 tablespoons paprika
1 teaspoon cayenne
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 pounds chicken pieces
For freezing: Place all ingredients into a 1-gallon freezer bag. Lay
flat in freezer. To thaw and cook: Take the bag out of the freezer
the night before, making sure the freezer bag is completely sealed.
Place the bag on a shelf furthest from the freezer (It works best if
the bag is laying flat, although this may not be the best option with
a side-by-side refrigerator/freezer).
For baking: Heat oven to 350 degrees F. Place all ingredients into a
large baking dish, turning chicken to coat. Bake until chicken juices
run clear (about 30 to 60 minutes depending upon the chicken pieces
used).
For the crock pot: Put chicken in the bottom of the pot. Pour
remaining ingredients over the chicken. Cook on LOW for 6-8 hours or
on HIGH for 4-6 hours or until done.
Messages in this topic (1)
.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator
of BisquickRecipes@yahoogroups.com.
To visit group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/
100 Things You Can Do To Prepare Yourself for Peak Oil
By Sharon Astyk
http://www.organicconsumers.org/articles/article_4407.cfm
The Next 100 Things You Can Do To Get Ready For Peak Oil (And
Whatever Else Comes Down the Pike)
48 listed below:
Home:
1. If you live in a place where it gets hot in the summer, consider
building a screen room (a room with screened windows all around or
almost always around), either attached to your house or seperate. You
can put a wood cookstove in the screenroom and use it as a summer
kitchen for cooking and canning, avoiding adding heat to your house.
You can also sleep in the screenroom when it is too hot to sleep
inside, and reducing or eliminating the need for air conditioning.
The room can double in the winter as a woodshed. If you cannot build
on, freestanding screenrooms are also a possibility. For sleeping
even a mesh camping pavilion or tent under the trees will be better
than many houses.
2. For those in cold climates, consider a four poster bed. These were
once not merely decorative - with heavy coverings for the top and the
sides, they could be heated with your body heat, and provided a cozy
sleeping space in an era when bedrooms were unheated. A frame can be
added to many existing bedframes if you are at all handy, and
curtains are easily made. You can also add wall hangings and
tapestries as cheap forms of insulation to existing walls. They can
be made from old blankets and cheap fabric, or can be as artful as
you like.
3. Clean and organize your house, and get rid of anything you don’t
need. Time is at a premium, and will only be more so in the future.
For things that you wish to keep for the long term, pack them up and
keep lists of where they are. You may need to find things quickly.
Make sure emergency supplies, such as medical items, flashlights,
etc... are readily available and can be found in the dark and under
stress.
4. You’ll save yourself trips in the car and problems in the future
if you stock up on fasteners of every kind - commonly used nails and
screws, pins, hinges, latches, shoelaces, twine, rope, tacks, you
name it - if it holds one thing to another, you’ll want it and
running out is a pain. Stash a few extras of everything, and make
sure you know where they are.
5. Expect if times get hard to consolidate housing with friends and
family. Make sure you can live fairly comfortably. Yard and rummage
sales are excellent sources of extra blankets, towels, and pillows.
Fold up futons, tatami mats, even rolled up carpets make excellent
emergency guest beds, and can be stacked and stored pretty easily. It
may get crowded, but it doesn’t have to be miserable.
6. Pay your mortgage ahead whenever possible. If economic times get
hard, and you are unable to pay, the bank will foreclose first on
people who own only a little of their home equity. The more payments
you can make on your *principle,* the more secure you will be, even
if you don’t own the whole thing. If you rent, be a good tenant and
establish a relationship with your landlord, who is thus more likely
to be accomodating of you in difficult times.
7. Make sure you have a reliable source of non-electric water,
whether rainbarrels, a cistern, hand pumps on your well, or a
community source, such as a public pump. If you cannot easily create
a private such source, consider advocating with your community that
public water sites, with either manual pumps or solar powered ones be
created at local public centers, such as schools, parks and community
centers. Use the examples of extreme weather to emphasize the need to
ensure a reliable local water system in a crisis.
8. Invest in several solar shower bags - there’s nothing like a hot
shower, and they can be left in the sun in warm weather or hung in a
greenhouse or behind a heat source in the winter. A good sized
washtub also has many uses, from bathing kids to doing laundry by
hand.
9. If you decorate for holidays and special occasions, invest in
permanent, sustainable sources, or consider making them. Wreath
making, for example, is comparatively simple and many of us have
access to local evergreens. Decorate your sukkah or for a birthday
party with hand knit or sewn “streamers” made in the shape of
intertwined tubes or in roughly the style of tibetan prayer flags.
Festivals and rituals are important - maintaining them sustainably is
equally important.
10. Time to put in a composting toilet! They can be purchased at
places like Lehmans (www.lehmans.com), or you can make one from plans
readily available on the web. John Jenkins’ book, _The Humanure
Handbook_ is available for sale or internet download, and covers all
the relevant issues.
11. I know you’ve already converted over to compact flourescent
lights, but have you also converted to LED, solar or hand cranked
flashlights? Have you got a solar battery charger and rechargeable
batteries for your flashlight? How about a solar charger for your
cell phone?
12. If you plan to buy a house or land, remember, that an acre is a
lot of land. It is easy to get all worried about peak oil and imagine
you need 20 acres, but one acre, or half an acre or even a quarter
can do an awful lot.
Garden:
13. Take an introduction to permaculture class, or read up on
permaculture. Toby Hemenway’s book _Gaia’s Garden:An Introduction to
Home-Scale Permaculture_ is an excellent start. Begin replacing
ornamental plants with edibles that are also beautiful.
14. If you are concerned with having to grow much of your food and
don’t have a lot of space, prioritize root crops, especially potatoes
and sweet potatoes (sweet potatoes can be grown in much of the
northern half of America), rather than small grains, and beans,
instead of meats. The people at Ecology Action, who have done more
than almost anyone to figure out how to grow the most food in the
least space recommend that 60% of your land be in cover crops, 30% in
root crops and 10% in everything else.
15. Grow only or mostly open pollinated varieties of plants and
practice seed saving. It may take some experimentation to find
suitable varieties, but the security of saving your own seed is worth
it. Seed saving does take practice, so start early. Check out Suzanne
Ashworth’s _Seed to Seed_ for ideas, but beans and peas are an
excellent starting place. Overwintering biennials like carrots and
cabbage is easier than it sounds, so don’t assume you can’t save such
seed. Join Seed Savers Exchange www.seedsavers.org
16. Connect with local garden clubs and beautification projects, and
encourage them consider replacing street trees and public landscaping
with edible trees and shrubs.
17. Start a new trend. Grow food plants in the shape of a V, or
spelling out “Victory.” Bring back the Victory Garden!! Encourage
victory gardens in your neighborhood.
18. Encourage your local religious community to reconnect with the
agrarian roots of your faith. Every religion has harvest and planting
rituals, traditions associated with spring and rebirth, etc... Create
special gardens for religious holidays and community festivals to
grow some of the food to be used in these. Share it publically, or
donate it to the poor in your community.
19. Make compost tea out of your weeds. Many weeds contain useful
trace minerals, and they’ve already absorbed some of your soil
fertility. Dump them in a bucket of water, allow it to sit for a
couple of days, and then fertilize plants.
20. Urine is sterile, and a person’s yearly output can provide a good
part of the fertility for 1/2 acre. Pee in a bucket, jar or commode,
and fertilize your garden with liquid gold, diluted 1 part pee to 10
parts water.
21. Encourage useful plant volunteers, and learn to propagate more
plants by cuttings, layering and grafting. Plant your extras, or
share them with neighbors and friends.
22. Many unusual fruit trees have few pests or disease issues, unlike
some of the more common varieties. Consider trying pawpaws, medlars
and quinces as well as apples, peaches and plums.
23. Barter your gardening skills, or offer them as gifts. Off er to
put in a food garden for your neighbor, either in trade for something
or as a gift, perhaps for an anniversary or child’s birthday. Or ask
a neighbor to do you a favor, and let you garden on some spare lawn
in exchange for help maintaining the property. Do whatever you have
to get people growing food, even if it is a little sneaky.
24. Now is the time to get comfortable with season extension
techniques to keep your supply of fresh food going as long as
possible. Build a greenhouse or a strawbale coldframe. Put up
floating row covers or a hoophouse.
Animal:
25. Grow some food for your animals in your garden. Alfalfa, root
crops, even wheat are easy to grow in garden beds, and the animals
can sometimes even harvest them themselves.
26. Make sure your animals have updated vaccinations, in case the
time comes when you are unable to revaccinate. Try and get 3 year
rabies boosters when possible. Plan to keep pets indoors or contained
if disease outbreaks in animals occur.
27. Shredded newspaper makes good animal bedding, as do dried leaves
and even dried weeds. You don’t have to depend on purchased shavings
or hay for your animals.
28. If you are attempting to get chickens in an area that hasn’t had
them before, talk to your neighbors
first. Ideally, bring samples of beautiful fresh eggs and the baked
goods that come with them. Approach your zoning commission after
you’ve gotten the support of those around you.
29. Some small varieties of sheep and goats are appropriate for even
suburban lots. You might convinceneighbors by offering to graze the
animals on untended marginal areas that make the neighborhood look
messy, or by letting goats clean up brush on other properties.
30. Spay and neuter any animals you do not intend to breed. Hard
times are tough on animals, and we can expect proliferation of
hungry, unwanted pets.
31. Consider training your dog to “go with” your children - train the
dog to stay with your kids at all times when commanded, as an added
measure of security. Or perhaps teach the dog to fetch small objects,
guard animals or even dig holes for planting trees and perennials.
Everything you can do to make your animals more functional will help
you. Feel free to try it with cats.
32. If you are choosing a dog and taking peak oil and climate change
into account, think seriously about a dog suited to your climate,
environment and skills. A St. Bernard in the south may be miserable
without air conditioning, a hairless dog unhappy in the wintery north
without lots of heat. If your means of accomodating your animals
include driving, fossil fueled temperature control, etc... choose an
animal that doesn’t require these things. Remember that dogs and cats
must be fed and have an ecological footprint. Think hard about how
you will feed them in hard times.
33. If you are knowledgeable and committed to do it well, a small
home business breeding working dogs, excellent mousers, meat or fiber
rabbits or other useful animals might be an excellent source of
income.
34. Consider horse transport and basic animal traction. Could you
give up your vehicle if you had a horse? Do not, however, assume that
hay and feed will be readily available - only raise horses if you
have the land to feed them, or reason to believe it will be
available.
35. Choose breeds of poultry that set, and can hatch out their own
eggs in case replacement chicks are not available. Orpingtons,
Cochins and most Bantams are good choices, although there are others.
Clothing:
36. Practice doing laundry without power. There are several ways,
including long soaking, using a plunger and a bucket and various
devices such as hand washers and pressure washers. But make sure you
are not dependent for clean clothes upon power.
37. If you are troubled by towels and jeans that don’t dry as soft on
the line as in the dryer you can add vinegar to the rinse to soften
them, or use less detergent. Or just get used to it.
38. Acquire basic patterns for simple clothing that is comfortable
and sturdy, and will adapt to your family over the long term.
Practice making clothes.
39. Buy sturdy, high quality, well made boots, and make sure you have
several extra pairs. The same is true for work gloves.
40. Always make sure you have extra pairs of glasses, including
sunglasses and reading glasses for everyone who needs them. Even if
you don’t yet need reading glasses, it might be wise to store a few
pairs for the future.
41. Many people with indoor jobs don’t have an appropriate wardrobe
for a life largely spent outdoors - their winter clothes aren’t warm
enough for extended periods of outside work, their summer clothes are
made of artificial fibers and don’t breathe well, they don’t have
appropriate shoes, hats, etc... Now is the time to assess your
wardrobe and overcome its deficiencies by checking out thrift shops,
ebay and yard sales.
42. Many rummage sales have “bag sales” on the last day, allowing
people to fill an entire bag with clothes for 50 cents or a dollar.
This is a perfect time to acquire clothes for making scrap quilts and
braided rugs, shruken and felted woolen goods for rug making, and
clothes in other sizes to be able to offer refugees, family members,
and growing children.
43. Consider creating a neighborhood clothing, book and toy exchange -
it can be run out of a spare room, a garage, etc... Each family
brings its outgrown and used items and others are free to take them.
This expands neighborhood cohesion and also makes sure everyone has
what they need without feeling uncomfortable about it. It can be
expanded to include many other goods.
44. We dress our kids for winter nights in unheated bedrooms in
several layers - long johns under blanket sleepers. Sweatshirts and
sweatpants can be added over those. So even small children who don’t
reliably keep covers on can be warm at night with minimal or no heat.
A nightcap really will keep you considerably warmer.
45. Save some baby clothes and children’s items. Someday you or your
children or a family member may need them when there are fewer
available at greater cost.
46. Watch carefully that older family members do not overdress in hot
weather. They often don’t feel the heat, but their bodies need to be
free to cool off. Don’t overdress babies, who have difficulty
regulating body temperature, either.
47. Switch to cloth menstrual pads. They can be made from patterns
available on the web or purchased. Orconsider a diva cup or keeper.
Use rags instead of paper towels, cloth napkins, handkerchiefs
instead of kleenex, cloth diapers that you wash yourself instead of
disposable.
48. Consider growing cotton or flax in your garden, and spinning,
weaving, knitting or crocheting with it. Even if you cannot grow very
much, we will need people with some experience with small scale
clothing production.
http://groups.yahoo.com/group/howtosurvivalistclub/
http://www.soulmedicinejourney.com/Book.html
Deep Gardening: Soul Lessons from 17 Gardens
by Woody Wodraska
Read free chapters as they become available in second-draft form.
Target date for publication is Spring, 2008.
Please enjoy the following chapters
Preface: A Deep Map
Introduction: Garden as Guru
Chapter One - I Had a Farm in Kentucky
Chapter 2 - Claymont
Chapter 3 - Nevada
Chapter 4 - Fossil, Oregon
Chapter 5 - not yet ready
Chapter 6 - Camphill Kimberton, Pennsylvania
Chapter 7 - Camphill Minnesota
Chapter 8 - Illinois My First CSA
Chapter 9 - New Hampshire
You may pre-purchase your copy of the book here with a donation of $18, postage paid,
about $5 off the publication price:
Thank You and Blessings!
[If the entire book is as interesting as this page that includes Bee keeping, it is an excellent read...granny]
http://www.soulmedicinejourney.com/Nevada.html
[snippet]
In Fallon, in 1977, the spring of the birth of my son, I finally became a beekeeper. One of my counseling clients was a confused boy of 12, doing poorly in school, uncooperative at home. When I interviewed his mother she told me she was a beekeeper, working several hundred hives, on shares. In one of those happy and easeful mergers of life [my gardening life] and work [my job] I agreed to this lady’s offer to spend a Saturday with her and the boy, visiting hives. The idea was to see what needed to be done with each after the winter, assess their strength, combine weak colonies, and open up the entrances to the spring. It was a learning day for me, and my young client was much happier to show me his expertise in the bee yard, than he had been to sit in my counselor’s office trying to talk about feelings. He was competent and deft as he showed me how to manage the hives, and in a delightful role reversal, I got a of useful information and even more important, technique. Everyone has seen the standard beehive, made of several stacked drawer-like boxes, the stacks often arranged with three others on a pallet—several groups of these in a corner of a field, often placed up against a grove of trees. This is a bee yard, and my bee mentor and his mother and I worked a couple of these that Saturday morning, a hundred or more hives to inspect.
I learned facts, but more important that morning was the feelings and intuitions that were drawn forth. To hold a frame of honeycomb [there are ten of these, hanging like curtains, in each box] with thousands of bees clinging to it, going about their business in the full light of the day; to be bathed in the exquisite blended scent of honey and pollen and beeswax; to give yourself to the
Hmmmmmmmmm of the workers, to realize that vibration in the depth of you; to observe the beginnings of new life—the eggs, affixed by the Queen ever so precisely to the exact bottom center of a six-sided cell; to discover other cells next door covered with tan wax and containing—you’re told this, but you don’t disturb it to see for yourself—a pupa that in a day or two will emerge as a worker bee; other cells packed with honey and pollen to feed the larva; later in the year, full frames and supers weighty with surplus honey. Sometimes the boy and I were able to see the Queen herself, ringed by attendant worker bees. To participate in these events, I knew, was a privilege granted only rarely, and I was grateful.
The boy’s mother, grateful herself for my attention to her son, and generous, gave me a hive of my own.
By the time we were done and I’d hauled my new hive home to the garden corner at Hoogieville, I figured I’d gotten a good introduction to the perils – yes I got stung, plenty – and promise of beekeeping. And so it was. I would continue to keep a hive or two or four at most places I gardened.
Always I could find peace with the bees, most often situated a little way from the garden where I could be alone to meditate or cogitate garden problems without interruption, for few apprentices or customers would venture near the hives. Again that immersion into the sound and fragrance, the vibration of the hot, blossom-y day vectored by the thousands of bees into that place.
I watched carefully the bees’ arrivals and departures as they homed in on and leapt from the launching board at the hive entrance, seeing the color and quantity of the pollen the bees carried, and viewed the drunken weaving of over-laden nectar carriers—all this led me to conclusions and understandings about how the bees fared. The more activity, the better. It was when the incoming bees were empty and hungry, when the guard bees just inside the entrance attacked them, then there was trouble in the bee yard and robbing going on. Perhaps the subject hive was weakened by some mishap, or the honey flow had been interrupted by weather or changing seasons.
These troubles were rare, however, and mostly I hung out with the bees because it uplifted me to be with them.
[snipped]
http://www.cbs8.com/stories/story.129636.html
Fire Destroys Landmark Lobster Business In Boston
Last Updated:
05-30-08 at 6:41AM
BOSTON — Fire destroyed a landmark wholesale and retail seafood business on the waterfront early Friday, but there were no reports of injuries.
It was not known why the fire broke out around 3:30 a.m. at James Hook & Co., which extends on pilings over the harbor. Several hours later, firefighters were still working to contain the blaze, which continued to burn, particularly in rooms full of corrugated cardboard boxes used for shipping seafood, Fire Department spokesman Steve MacDonald.
continued.
http://www.101cookbooks.com/archives/print/orzo-soup-recipe.html
Orzo Soup Recipe
For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles)....more or less depending on how spicy you like your food.
7 cups vegetable broth
1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
2 cups chard or spinach, chopped
1 14-ounce can of fire-roasted diced tomatoes, well drained
1 teaspoon red pepper flakes.
good quality extra virgin olive oil
3 egg whites
fine grain sea salt
Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach.
In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed.
Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.
Makes 4-6 servings.
http://groups.yahoo.com/group/2golunchandinnerecipes/message/599
Slow-Cooked Chicken Fried Steak
1/2 cup flour
1 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Salt and pepper to taste
1 1/2 pounds boneless beef round stead, cut 3/4-inch thick
2 tablespoons vegetable oil
1 1/2 cups beef broth or stock
Combine flour and seasonings in a small bowl. Cut steak into 6 serving pieces. Dredge steak with seasoned flour, pressing as much flour as possible into meat. Reserve any leftover flour. Heat oil in a skillet. Add steak and cook until brown, about 5 minutes per side. Transfer meat to at least a 3-1/2 quart slow cooker. Pour in the broth. Cover and cook on LOW for 8-10 hours or on HIGH 4-5 hours. Stir once during the last half hour of cooking on HIGH. Remove meat to serving platter and keep warm while making gravy below.
Ground Peppercorn Gravy
5 tablespoons flour
3-1/2 cups milk
1/2 teaspoon freshly ground peppercorns
Salt to taste
Transfer juices from slow cooker to a skillet. Whisk in flour plus any of the reserved seasoned flour. Whisk and cook until golden brown, over medium heat on a range. Gradually stir in milk, whisking continually, until gravy thickens. Stir in pepper ( I would use regular pepper) and season with salt to taste. Serve over steak at the table.
Source: Pillsbury.com
Melissa
Dance in the direction of your dreams
http://groups.yahoo.com/group/2golunchandinnerecipes/message/587
The recipe below is from Recipezaar~ Enjoy!
St. Patrick’s Day Irish Potato Pie
This recipe [sans the garlic and parsley] is from Elswet’s grandmother’s recipes and is quite old, as she got it from her grandmother. This is really good most anytime, but it’s especially good when it’s cold outside. This goes great with a potato/cheddar soup, for lunch, or with a green salad and jello with pear halves for dinner. This type of food is typically a bit bland. So we spice it up the tiniest bit to suit our more eclectic palates.
55 min | 15 min prep | SERVES 4 , 1 pie
6-8 potatoes, peeled
6 bacon, strips
4 green onions, sliced paper thin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
1 cup grated cheddar cheese
8 drops green food coloring
see last line for adding hamburger if desired
1. preheat oven to 400°F
2. cook the potatoes in boiling water with the green food coloring added to the water, until tender and drain.
3. in a skillet, fry bacon until crisp and lay out on paper towels to drain.
4. trim onions so that you have the white part and about half of the green, wash well, and slice paper-thin.
5. add onions to skillet and sauté in bacon grease over medium heat until soft.
6. slice the boiled potatoes, and arrange half in the bottom of a pie plate.
7. season with salt and pepper, 1/2 the garlic and 1/2 the parsley.
8. layer with bacon, onion and one half of the cheese. cover with remaining potatoes and season again.
9. cover with remaining cheese.
10. bake for 30 minutes or until top is browned and cheese is melted.
11. you can also layer in 1/2 pound of browned ground meat on top of each potato layer, if cooking for someone who won’t eat a meatless meal.
Dance in the direction of your dreams
http://groups.yahoo.com/group/2golunchandinnerecipes/message/630
Blizzard Cake
Yield: 1 -9x13 inch cake
1 gallon vanilla ice cream
1 (20 ounce) package chocolate sandwich cookies with
creme filling
1 (12 ounce) container frozen whipped topping, thawed
Soften ice cream. Crush cookies by placing them in a
large zip lock bag and rolling over them with a
rolling pin. Mix softened ice cream and crushed
cookies together. Fold in the whipped topping and pour
into one 9x13 inch glass pan. Freeze for 2 hours then
serve.
Servings Per Recipe: 24
http://groups.yahoo.com/group/tamaras_sweet_treats/
Looking for something decadent and sweet?
[What a simple recipe to play with and change...LOL...granny]
Chicken-Biscuit Casserole
My childrens’ grandmother, Dorothy Swain, shared this recipe with me
when I was a new bride.
It’s a great way to use up cooked chicken leftovers—and is still a
favorite in our house.
Freeze before topping with biscuits for a hearty freezer meal.
Ingredients
* 3 c chicken, cooked and chopped
* 3 c chicken broth
* 4 carrots, peeled and sliced 1-inch thick
* 1 onion, chopped
* 4 celery stalks, sliced 1/2-inch thick
* 8 oz mushrooms, fresh
* 2 garlic cloves, sliced
* 1 c peas, canned or frozen
* 3 T cornstarch
* 1/3 c cold water
* 10 biscuits, uncooked (home-made or canned)
Instructions
Bring chicken broth to a boil; add carrots, onions, celery, mushrooms
and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer
5 minutes more. Mix cornstarch with cold water in measuring cup; add
slowly until chicken mixture has consistency of gravy. Remove from
heat; cool.
To freeze: pour into round casserole dish (2-qt capacity). Cover with
aluminum foil; flash freeze, then wrap in jumbo freezer bag.
To prepare: thaw casserole before cooking. Place in 400-degree oven
for 25 minutes. Remove from oven and place uncooked biscuits (either
from “tube” or scratch—my family enjoys their “chicken biscuits” cut
with a chicken-shaped cookie cutter) in slightly-overlapping circles
on top of casserole. Return to oven and bake 20 to 25 minutes more,
until mixture is bubbling and biscuits are golden brown.
Notes
To prepare: thaw casserole before cooking. Place in 400-degree oven
for 25 minutes. Remove from oven and place uncooked biscuits (either
from “tube” or scratch—my family enjoys their “chicken biscuits” cut
with a chicken-shaped cookie cutter) in slightly-overlapping circles
on top of casserole. Return to oven and bake 20 to 25 minutes more,
until mixture is bubbling and biscuits are golden brown.
From: Melissa
http://groups.yahoo.com/group/2golunchandinnerecipes/message/658
http://groups.yahoo.com/group/2golunchandinnerecipes/message/463
Source: Homestyle Recipes Online
http://homestylerecipesonline.com/index.php
Apple Oatmeal Dessert
Ingredients
1/3 cups all-purpose flour
Brown sugar
1/3 cup quick-cooking rolled oats
1/2 cup butter or margarine, melted
1/2 tsp. cinnamon
2 Tbsp. cornstarch
2/3 cup water
1/2 tsp. vanilla extract
3 cups peeled, sliced tart apples (3 medium)
Ice cream or whipped cream
Cinnamon
Apple slices
Directions
Mix flour, 2/3 cup packed brown sugar. oats and butter.
Pat half the mixture into a buttered 9-inch square pan. Reserve remainder.
Combine 1/3 cup packed brown sugar, the cinnamon and cornstarch in
saucepan. Stir in water. Over medium heat, cook 8 to 10 min.,
stirring, until thickened.
Add vanilla and apples. Stir until apples are coated. Evenly spread
mixture in pan. Sprinkle remaining crumbs over top.
Bake at 350?F for 50 min. or until well browned. Serve with ice cream
or whipped cream. Sprinkle with cinnamon and garnish with apple slices.
From: Melissa
The website link is included in our link section on group site.
—www.smuckers.com
Melissa
Sweet & Sour Chicken Stir Fry
1/2 cup Smucker’s Low Sugar Apricot Preserves
1 tablespoon vinegar
1 teaspoon garlic salt
1 teaspoon ginger
1 teaspoon soy sauce
1/8 teaspoon crushed red pepper flakes
2 medium zucchini
2 whole large chicken breasts - skinned, boned and cut into 1-inch
cubes
1/4 cup CRISCO® Oil
1/2 pound small mushrooms, sliced
1/2 teaspoon salt
1 (6-ounce) packaged frozen pea pods, thawed
Hot cooked rice, if desired
Combine SMUCKER’S Preserves, vinegar, garlic salt, ginger, soy sauce
and crushed red pepper flakes; stir until well blended. Set aside.
Halve zucchini lengthwise. Cut into 1/4-inch slices; set aside. Heat
2 tablespoons CRISCO Oil in wok or Dutch oven over high heat; stir-
fry chicken until tender and browned. Add remaining oil, zucchini,
mushrooms and salt to chicken. Stir-fry until zucchini is crisp-
tender. Add pea pods and apricot sauce; toss gently to mix well and
heat through. Serve with hot cooked rice.
Makes four servings.
http://groups.yahoo.com/group/2golunchandinnerecipes/message/110
http://groups.yahoo.com/group/2golunchandinnerecipes/message/88
Made this Friday after work it was wonderful. I used white rice as I
didn’t have any brown rice. It was really quick and me and my kids
loved it.
Thanks
Marjorie
Hearty Rice Skillet
1 15-ounce can kidney beans, rinsed and drained (or black or
garbanzo beans)
1 14 1-2 ounce can stewed tomatoes, cut up
2 cups loose-pack frozen mixed vegetables
1 cup water
3/4 cups quick-cooking brown rice
1/2 teaspoon thyme, crushed
Several dashes Tabasco sauce (optional)
1 10 3/4 ounce can condensed tomato soup
1/2 cup Monterey Jack cheese, shredded
In a large skillet stir together beans, undrained tomatoes,
vegetables, water, uncooked rice, thyme, and Tabasco sauce. Bring to
a boil; reduce heat. Cover and simmer for 12-14 minutes or till rice
is tender.
Stir in tomato soup; heat through.
Put in bowls and sprinkle with Mozzarella cheese.
http://groups.yahoo.com/group/2golunchandinnerecipes/message/66
Southwest Crockpot Breakfast
From Linda Larsen,
Your Guide to Busy Cooks.
This delicious and rich breakfast recipe with flavors of the
Southwest cooks overnight in your crockpot.
INGREDIENTS:
1 Tbsp. butter
1 lb. bulk breakfast sausage, cooked and drained
1 onion, chopped
1 green bell pepper, chopped
4-oz. can chopped green chilies, drained
2-1/2 cups grated Monterey Jack cheese
18 eggs
PREPARATION:
Grease inside of crockpot with butter. Starting with sausage, layer
meat, onions, peppers, chilies, and cheese, repeating the layering
process until all ingredients are used.
In large mixer bowl, beat eggs with wire whisk or eggbeater until
combined, then pour over mixture in the crockpot.
Cover and cook on low 7-8 hours. Serve with sour cream or fresh
salsa. 12 servings
http://groups.yahoo.com/group/2golunchandinnerecipes/message/52
Easy Pepper Steak
McCormick® Brown Gravy Mix allows you to enjoy this favorite Chinese
dish in 30 minutes.
Prep Time: 10 minutes
Cook Time: 18 minutes
Makes 8 servings
Ingredients:
1 package (0.87 ounce) McCormick® Brown Gravy Mix
3/4 cup water
1 tablespoon soy sauce
2 pounds flank or sirloin steak, thinly sliced diagonally
1 tablespoon vegetable oil
1 medium onion, sliced
2 bell peppers, cut into thin strips
Directions:
1. Combine Brown Gravy Mix, water, and soy sauce. Set aside.
2. Heat oil over medium-high heat in large skillet. Sauté meat 7-8
minutes or until brown.
3. Stir in brown gravy mixture, onion and bell peppers; bring to a
boil and simmer 10 minutes. Serve over rice if desired.
©2006 McCormick & Co., Inc. All Rights Reserved.
http://groups.yahoo.com/group/2golunchandinnerecipes/message/50
sausage/rice casserole
1 lb sausage ( mild) Jimmy Deans or your favorite brand
1/2 green pepper, diced
1 c raw rice
1 c shredded cheddar cheese
1 can cr of mushroom
1 can cr. of celery
Brown sausage and green pepper, drain. put in bowl combine all
together. place in a 9x13 pan . oven 350. Bake covered for 30 minutes.
Uncover, bake for 15 minutes or till golden and rice is tender.
http://groups.yahoo.com/group/2golunchandinnerecipes/message/46
I was looking for a good recipe this morning— found this on the
link for Good Housekeeping.
Have a Great Day everyone! Melissa
RECIPE:
Chewy Peanut Butter Cookies
Yields: About 5 dozen cookies
Prep Time: 35 minutes
Cook Time: About 12 minutes per batch
INGREDIENTS:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine (2 sticks), softened
1 cup creamy peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
2 large eggs
DIRECTIONS:
1. Preheat oven to 375 degrees F.
2. On waxed paper, combine flour, baking powder, baking soda, and
salt.
3. In large bowl, with mixer at medium speed, beat butter, peanut
butter, and sugars until creamy, occasionally scraping bowl with
rubber spatula. Beat in corn syrup, vanilla, then eggs, 1 at a time,
beating well after each addition. At low speed, gradually add flour
mixture; beat just until blended, occasionally scraping bowl. Cover
and refrigerate dough 30 minutes for easier shaping.
4. Shape dough by rounded measuring tablespoons into 1 1/2-inch
balls. Place balls, 2 inches apart, on ungreased large cookie sheet.
With floured tines of fork, press and flatten each ball, making a
crisscross pattern. Bake cookies 12 to 13 minutes or until pale
golden. Transfer cookies to wire rack to cool. Repeat with remaining
dough.
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