Skip to comments.Weekly Roundup - Living On Nothing Edition [Survival Today - an On going Thread #3]
Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no creature comforts. But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor hes called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesnt need money unless they have completely unplugged from the grid? Still, its an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something Ive never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to over-save for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I dont like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
Thread #1 is here:
Thread #2 is here:
There is not a single topic that covers the many subjects that we have and will continue to cover in these threads.
If you have a question, come and ask, several of our readers and posters know things that we all should learn.
My thanks to all who have pitched in and made this possible, in the beginning there were some who laughed at my plans for an on-going and connected thread.
Thank you Readers and Posters!!!!
You wanted a new thread.
Will this do:
He has a very low carbon footprint. Maybe he will make Time man of the year. Obviously he is not an evil capitalist. He sounds like a model PC socialist citizen.
Thanks to the Eagle:
here is a recipe site I found as I sort through a ton of bookmarks.. it’s not the one I was looking for but it has some merits.
9,988 posted on Thursday, July 23, 2009 11:35:10 PM by Eagle50AE (Pray for our Armed Forces.)
Thanks for reading the thread, remember there are 20,000 other posts backing this one.
It does take all kinds to make a world.
A cave with a dirt floor, is not in my plans, but if it is on the way, then it will soon have a curtain over the opening and some flat rocks for a floor.........and ......well, you know how women are...always plotting and planning ways to use up your free time.
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - July 22, 2009
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online.
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* Young Farmers Conference Seeks Presentation Proposals
* NSAC Releases Agriculture and Climate Change Paper
* San Francisco Announces Regional Food Policy
* Researchers Study Sustainable Potato Production
* Biomass Webinar Video Available Online
* USDA Releases Funds for Farmers
* Free ATTRA Webinar - Sheep and Goats: What They Can Do for You
* Rural Community Development Initiative
* Hooked on Hydroponics Grant
* Missouri Specialty Crop Block Grant
* Finger Lakes Sustainable Farming Center Summer Conference
* Florida Small Farms Conference
* Gardener’s Mini-College
News & Resources
Young Farmers Conference Seeks Presentation Proposals
This December, Stone Barns Center for Food and Agriculture presents its second annual Young Farmers Conference: Reviving the Culture of Agriculture, a program especially for young and new farmers. They are seeking proposals (PDF/158KB) (http://www.stonebarnscenter.org/downloads/pdf/391.pdf) for conference presentations. Presentations can cover a variety of topics including farm-based education, business management, livestock and crop production, and marketing. Proposals will be accepted until August 28.
NSAC Releases Agriculture and Climate Change Paper
The National Sustainable Agriculture Coalition (NSAC) has finalized its climate change position paper entitled Climate Change and Agriculture: Impacts and Opportunities at the Farm Level (PDF/924KB) (http://sustainableagriculture.net/wp-content/uploads/2008/08/nsac_climatechangepolicypaper_final_2009_07_16.pdf). The paper details the superior performance of sustainable and organic agriculture systems in reducing greenhouse gas (GHG) emissions and sequestering soil carbon. It provides detailed NSAC recommendations for implementing the 2008 Farm Bill to ensure that these systems are promoted and recognized for their ability to mitigate GHG emissions and to provide a number of other significant conservation benefits.
San Francisco Announces Regional Food Policy
San Francisco Mayor Gavin Newsom recently announced the first ever comprehensive food policy for San Francisco, and a sweeping action plan to make improvements to food that is available in the region. The plan, which Mayor Newsom issued through Executive Directive, aims to ensure that all regional residents have access to healthy food, and will have far reaching impact throughout Northern California by increasing support for area farms.
Researchers Study Sustainable Potato Production
At the ARS New England Plant, Soil and Water Laboratory in Orono, Maine, scientists have conducted long-term research with canola and other Brassica crops in rotation with potatoes since 1997. They’ve found that with the right crop rotation, potato farmers can naturally suppress diseases, enhance soil nutrient content, boost crop productivity, and lower the use of fertilizers. All these strategies reduce the risks of economic losses. On the other side of the country, scientists at the ARS Vegetable and Forage Crops Production Research Unit in Prosser, Wash., have found that one to two tons of crushed mustard seed meal applied per acre without herbicides significantly reduced early weeds in potato fields.
Related ATTRA publication: Potatoes: Organic Production and Marketing (http://attra.ncat.org/attra-pub/summaries/potatoes.html)
Biomass Webinar Video Available Online
The Biomass Crop Assistance Webinar held on Thursday June 25th, 2009 is now available online for those who would like to follow up or watch and listen for the first time. The presentations are also available for download. This 90-minute webinar was an introduction to the USDA’s Biomass Crop Assistance Program (BCAP), created as a key provision in the 2008 Farm Bill. BCAP looks to promote the cultivation of perennial bioenergy crops that show exceptional promise. The ideal would be to raise highly energy-efficient crops that preserve natural resources and that are not primarily grown for food or animal feed.
USDA Releases Funds for Farmers
Agriculture Secretary Tom Vilsack announced that $760 million from the Supplemental Appropriations Act signed by President Obama is available for approved but previously unfunded USDA direct farm ownership and operating loans throughout the country. These funds will clear a $150 million backlog of loans, which had already been approved for 2,200 family farmers. It will also provide additional funds for new loan applications.
Free ATTRA Webinar - Sheep and Goats: What They Can Do for You
July 29, 2009, 1 p.m. Eastern Daylight Time
During this free webinar NCAT specialists Linda Coffey and Margo Hale will discuss:
Multiple benefits of sheep and goats
Selecting breeding stock
General production concerns
Evaluating animal health
Marketing meat, milk, and wool products, including organic
Your questions about sheep and goat production
> More Breaking News (http://attra.ncat.org/news/)
Rural Community Development Initiative
Qualified private, nonprofit and public (including tribal) Intermediary organizations proposing to carry out financial and technical assistance programs will be eligible to receive the funding. The Intermediary must provide a program of financial and technical assistance to a nonprofit, community-based housing and development organization, a low-income rural community or a federally recognized tribe (the Recipient) that will develop the capacity and ability of the Recipient to undertake projects related to housing, community facilities, or community and economic development in rural areas.
Proposals are due September 24, 2009.
Hooked on Hydroponics Grant
The Grow Store and Progressive Gardening.org have joined with the National Gardening Association to offer hydroponic equipment to expand indoor gardening opportunities for elementary and middle and high school students. The program will provide thirty-six schools with equipment and learning materials for hydroponics projects that involve at least fifteen children between the ages of 6 and 18 during the 2010 school year.
Proposals are due September 18, 2009.
Missouri Specialty Crop Block Grant
The Missouri Department of Agriculture (MDA) is seeking grant applications from organizations or groups of individuals interested in solely enhancing the competitiveness of the state’s specialty crop industry. Applications for grant funds should show how the project potentially impacts and produces measurable outcomes for the specialty crop industry and/or the public rather than a single organization, institution, or individual.
Proposals are due July 31, 2009.
> More Funding Opportunities (http://attra.ncat.org/funding/)
Finger Lakes Sustainable Farming Center Summer Conference
August 19-20, 2009
Canandaigua, New York
This conference is directed to Extension and agriculture service agency personnel, farmers, land use professionals, community developers and sustainability advocates throughout the Northeast. Showcasing creative ideas and practices to inspire the work of agriculture professionals and farmers.
Florida Small Farms Conference
August 1-2, 2009
The Conference will be useful and important to small farmers, allied industry representatives, researchers, educators, institutional members, policy-makers, small farm commodity associations, foundations, and others interested in strengthening the small farm community in Florida. Concurrent educational sessions (presentations, workshops, hands-on demonstration, and discussion groups) will share results of groundbreaking research and provide educational support for producers to operate sustainable and profitable enterprises.
August 5-8, 2009
Today, gardens are being planted in backyards and on building rooftops. There is a sense of urgency to lessen our reliance on mass-produced or imported food, reduce our carbon footprint, and come together as a community. This outstanding educational event will address the issues of Backyard Food Solutions: Local. Sustainable. Secure.
> More Events (http://attra.ncat.org/calendar/)
New & Updated Publications
Organic System Plans: Field and Row Crops and Pasture and Range Systems
Biodiesel: Do-it-yourself Production Basics
Potatoes: Organic Production and Marketing
Question of the Week
What can you tell me about weed control for asparagus?
Website of the Week
OSPUD Participatory Organic Potato Project
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter
ATTRA on the Radio
This week’s Sustainable Agriculture Spotlight will discuss how biodiesel fuel can be made from filtered waste vegetable oil, animal fats, oilseed crops like sunflower, and even the oil emitted by algae.
[Do you remember this old fashioned way to cook potatoes?]
Preheat the oven. Rinse and scrub your potatoes, and make sure to cut off any bruises or blemishes. Dry the potato. Use a fork or knife to poke 6-8 holes around the potato (so it doesn’t explode due to steam build up!). You may wrap the potato in foil if you like, but it is perfectly fine to bake the potato right on the oven rack- you’ll get a crispy skin that way. Put the potatoes on the middle rack in the oven, set the timer. For medium- sized potatoes, bake for:
45 minutes at 400 degrees F.
60 minutes at 350 degrees F.
90 minutes at 325 degrees F.
Potatoes are done if tender when pierced with a fork.
Wheat Mix “Make A Mix Cookery” 1978
6 cups whole wheat flour
3 cups all purpose flour
1-1/2 cups instant nonfat dry milk (I use buttermilk powder)
1 tbs. salt
1 cup sugar
1/2 cup wheat germ (I usually don’t have this and leave it out)
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl all the dry ingredients and mix well. Cut in shortening with a pastry blender till evenly distributed (Fine textured). Store in a large airtight container. Use within 10-12 weeks.
Yield 14 cups mix.
1 egg slightly beaten
1-1/2 cups water
2-1/4 cups wheat mix
Beat egg into water, then add to wheat mix. Cook on hot oiled griddle. Yeilds 15 4” pancakes.
My Tofu Pancakes
1/2 of an 8 oz. (?) package silken tofu
2-1/2 cups water
3 cups wheat mix
In a 1 quart glass measuring cup measure the water, add 2 eggs and the tofu. Mix with electric hand blender, or measure and mix in a regular blender. Bend until there are no lumps of tofu. Pour into wheat mix, and stir until moistened, but batter is a little lumpy. Cook on hot buttered griddle. Yields enough for our family of 8!
(I’m guessing a little on the water measurement—when you add the eggs and tofu, the water line should be up at 3 cups or 3-1/4 cups. The batter is medium consistency not thick. If you get it too thin, just add a little more mix.)
Mrs. Fields Chocolate Chip Cookies
1 cup butter or margarine
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 cups ground oatmeal, set aside
2 cups unbleached all- purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 cups of chocolate chips
Preheat the oven to 375* F. Cream together butter, brown sugar, granulated sugar, vanilla, and eggs. In a separate bowl, combine all dry ingredients, adding oatmeal and chocolate chips last.
Mix dry ingredients with wet ingredients. Drop golf ball sized dough on ungreased cookie sheet. Bake 10- 12 minutes. Remove cookies from oven and place on cooling rack.
Yield: 3 dozen
Metric Conversion Chart for Cooking
Volume Measurements (dry)
1/8 tsp. = 0.5 mL
¼ tsp. = 1 mL
½ tsp. = 2 mL
¾ tsp. = 4 mL
1 tsp. = 5 mL
1 Tbsp. = 15 mL
¼ cup = 60 mL
1/3 cup = 75 mL
½ cup = 125 mL
2/3 cup = 150 mL
¾ cup = 175 mL
1 cup = 250 mL
2 cups = 1 pin = 500 mL
3 cups = 750 mL
4 cups = 1 quart = 1 L
Volume Measurements (liquid)
1 fl. oz. = 2 Tbsp. = 30 mL
4 fl. oz. = ½ cup =125 mL
16 fl. oz. = 2 cups =500 mL
1 oz. = 30 g
4 oz. = 120 g
8 oz. = 225 g
16 oz. = 1 pound = 450 g
Baking Pan Sizes
8 x 8 square = 2 L
9 x 13 rectangle = 3.5 L
8 x 1 ¼ pie plate = 750 mL
1 quart dish = 1 L
250* F = 120* C
300* F = 150* C
350* F = 180* C
400* F = 200* C
Wow; it’s all there! Thanks!
And that’s it and that’s the only thing I need, is this. I don’t need this or this. Just this ashtray. And this paddle game, the ashtray and the paddle game and that’s all I need. And this remote control. The ashtray, the paddle game, and the remote control, and that’s all I need. And these matches. The ashtray, and these matches, and the remote control and the paddle ball. And this lamp. The ashtray, this paddle game and the remote control and the lamp and that’s all I need. And that’s all I need too. I don’t need one other thing, not one - I need this. The paddle game, and the chair, and the remote control, and the matches, for sure. And this. And that’s all I need. The ashtray, the remote control, the paddle game, this magazine and the chair.
Homemade Taco Seasoning Mix
2 tsp. dry onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced dry garlic
1/4 tsp. dried oregano
1/2 tsp. cumin
Instructions for Homemade Taco Seasoning Mix
Mix! If adding to ground beef, add 1/2 c. water and simmer 10 minutes.
2 lb. Lean Ground Beef
1 small chopped onion
2 packages taco seasoning
2 cans cream of chicken soup
1 cup sour cream
2 cups shredded cheese
1 small package of flour torillas
Place meat and onion in frying pan, cook until done. Pour off grease. Add taco seasoning mix, prepare as directed on packages. Let simmer until water is evaporated. Spray bottom of 9x13 pan lightly with PAM. Tear tortillas in pieces enough to cover the bottom of the pan. Spoon in meat mixture. Cover with another layer of tortilla pieces. Mix cream of chicken soup and sour cream together thoroughly, pour over tortilla layer. Add layer of shredded cheese. Bake at 350* F for 30-40 min. until heated thoroughly, and cheese is melted. Serve over lettuce, top with tomatoes. Serves 10-12.
2 cans of Cream of Chicken Soup (could substitute 1 can for Cream of Mushroom Soup)
1 pint sour cream (2 cups)
1 medium onion, chopped
2 1/4 oz. chopped olives (1/2 cup)
1- 4oz. can diced green chiles
4-6 boneless skinless chicken breasts
7-8 flour tortillas ripped into bite sized pieces
3/4 lb. grated cheese (Cheddar and Monterey Jack would be a good mix- just use what you have)
Preheat oven to 350* F. Grease the baking pan. Boil chicken until cooked all the way through. Cut into cubes. Mix the first 6 ingredients above in a bowl. Place half of the tortilla pieces in the bottom of the pan, then half of the chicken mixture, then half of the cheese, then repeat the layers. Bake for 45- 60 minutes uncovered (no foil or anything on top).
Serves 8-10 people.
Another Chicken Casserole
4 boneless, skinless chicken breasts
1- 8 oz. can water chestnuts (if desired)
1 chopped onion
1 can cream of chicken soup
1 c. Cornflake crumbs
1 c. mayonnaise
Boil chicken until tender; cut into small pieces. Combine in large bowl with remaining ingredients. Mix well. Pour mixture into a 9x13 baking pan; sprinkle some more Cornflake crumbs on top. Bake at 350* F for 1 hour.
Chicken Bow-Tie Pasta Salad
Prep: 25 min
2 c. bow-tie or other pasta- dry
2 c. fresh broccoli florets
1 can cooked chicken (or you can just cook your own chicken and cut it up)
1 c. halved cherry tomatoes or 1 large tomato cut into chunks
1/2 c. Italian Dressing
1/2 c. shredded cheese- i.e. cheddar or Colby Jack
1/4 c. sliced black olives
1/4 c. grated Parmesan cheese
Cook pasta according to the directions on the package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.
Toss chicken, tomatoes, dressing, cheese crumbles, and olives in large bowl. Add pasta mixture; mix lightly. Sprinkle with Parmesan cheese.
Makes 4 servings.
[LOL, they say “can of soup” and I automatically convert it to read “left over gravy”.....
Hello Thread # 3 !
A Couple of Secrets From Country Cooks
The secret to making good, light, fluffy biscuits is to not handle the dough too much and to make the dough more on the moist side than the dry side. The more moist the dough, the lighter the biscuits.
The secret to making good dumplings is to roll out the dumplings and cut them and then let them sit for a few minutes before dropping them in the cooking pot. This allows the air to slightly dry the outer surface of the dumplings and then they won’t fall apart when they hit the hot liquid.
Anytime you can use buttermilk instead of sweet milk in bread, the bread will rise lighter and fluffier.
Never use liquid oil when making bread. You’ll end up with hard, flat dough.
SOPPERS & GRAVY
A traditional bread in the Blue Ridge is spoon bread. When mountain cooks were in a hurry and just cooking for family, spoon bread fit the menu.
Spoon bread is essentially the same batter as biscuit, except that it is more moist. Use self-rising flour, solid shortening and buttermilk. They are the only ingredients necessary.
Put 3 cups flour in a large mixing bowl. Make a depression in the middle of the flour. Put a lump of shortening in it the size of a black walnut. Pour buttermilk in the depression and start stirring in the flour closest to the center, working out to the bowl. If the batter looks too dry, add a little more milk. The batter should be sticky but not liquid.
At this point you have two options as to how you want to cook your bread. You can grease and heat a cast iron skillet and cook it on top of a stove or in a fire place, on top of hot coals. You can also grease a baking pan and bake it in a 400 degree oven. The more moist the batter, the higher and lighter your bread will be, but if your batter is more moist it will take a little longer to bake. A tip to make the bread look smooth on top is to wet the top with a little water and smooth the batter with the back of a spoon.
It will take about 15 or 20 minutes to cook.
When done, turn it out onto a plate. No need to slice it, just break off the size hunk you want. It makes great “soppers.” Soppers are also a tradition. Soppers are bread broken up in small pieces. They are used to “sop” up gravy, primarily, but are also dropped in a glass of sweet or butter milk and eaten with a spoon.
Now if I give you a recipe for gravy, you’ll have a complete depression meal that many a mountain family has survived on in the past.
Many people associate gravy with meat but while grease is an essential ingredient, it’s all you need. You can save your bacon grease and make gravy from it. Many old timers made gravy just from lard.
Heat about 4 tablespoons of bacon or sausage grease in a cast iron skillet over a medium heat. When it is melted, add salt and pepper to taste. Stir in about an equal amount of flour and blend it so there are no lumps of dry flour. Continue until this mixture bubbles.
If you cook this mixture longer the gravy will be browner. Add one and a half to two cups of sweet milk slowly, stirring continuously to prevent lumping. Stir the gravy with a large spoon so that the backside of the spoon is rubbing the bottom of the skillet at all times. Make sure you stir all areas of the bottom of the skillet to prevent sticking. When it gets as thick as you like it, remove from heat and pour over “soppers.”
Thanks for the Ping, Granny! What a lot of resource material here!
I don’t want to live in a cave (my little farm is just right!) but I am battening down the hatches; have been for a while.
The cc is paid off, the cars and truck have been paid off for years and still going strong with regular maintenance, and now I’m tackling the mortgage. 90K to go, and we’re DEBT FREE! (We are 49 and 46.)
The garden is producing, the pantry and freezers are stocked, emergency supplies are where they’ve always been (we live in summer Tornado and winter Blizzard country) and I’m shedding un-needed possessions to lighten the load.
A friend and I are having a garage sale and I’ve already made over $100 on useless to me “stuff” that I’ll never miss! That’s going into the ‘generator fund,’ because that’s the last survival-type thing we need, but that’s got a hefty price tag, so it’s taking a while.
Anyhow, keep up the good work and thanks for all you do! :)
One of the funniest movies, ever. :)
I just read Steve Martin’s biography. What a regular guy. His books, ‘The Shopgirl’ and ‘The Pleasure of my Company’ were well-written, funny, sad, touching, thought-provoking reads.
I like him. :)
In 1683 the Plain Sects began to arrive in William Penns Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and plenty they sought. These German-speaking people were originally called the Pennsylvania Deutsch but time and custom have caused them to be known to us as the Pennsylvania Dutch.
The Pennsylvania Dutch are a hard working people and as they say, Them that works hard, eats hearty. The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that have been handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contained measurements such as flour to stiffen, butter the size of a walnut, and large as an apple. Many of the recipes have been made more exact and standardized providing us with a regional cookery we can all enjoy.
Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch housewife can apparently make soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal. One of the favorite summer soups in the Pennsylvania Dutch country is Chicken Corn Soup. Few Sunday School picnic suppers would be considered complete without gallons of this hearty soup.
Many of the Pennsylvania Dutch foods are a part of their folklore. No Shrove Tuesday would be complete without raised doughnuts called fastnachts. One of the many folk tales traces this custom back to the burnt offerings made by their old country ancestors to the goddess of spring. With the coming of Christianity the custom became associated with the Easter season and fastnachts are eaten on Shrove Tuesday to insure living to next Shrove Tuesday. Young dandelion greens are eaten on Maundy Thursday in order to remain well throughout the year.
The Christmas season is one of the busiest times in the Pennsylvania Dutch kitchen. For weeks before Christmas the house is filled with the smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not just a few of one kind but dozens and dozens of many kinds of cookies must be made. There must be plenty for the enjoyment of the family and many holiday visitors.
Regardless of the time of the year or the time of the day there are pies. The Pennsylvania Dutch eat pies for breakfast. They eat pies for lunch. They eat pies for dinner and they eat pies for midnight snacks. Pies are made with a great variety of ingredients from the apple pie we all know to the rivel pie which is made from flour, sugar, and butter. The Dutch housewife is as generous with her pies as she is with all her cooking, baking six or eight at a time not one and two.
The apple is an important Pennsylvania Dutch food. Dried apples form the basis for many typical dishes. Each fall barrels of apples are converted into cider. Apple butter is one of the Pennsylvania Dutch foods which has found national acceptance. The making of apple butter is an all-day affair and has the air of a holiday to it. Early in the morning the neighbors gather and begin to peel huge piles of apples that will be needed. Soon the great copper apple butter kettle is brought out and set up over a wood fire. Apple butter requires constant stirring to prevent burning. However, stirring can be light work for a boy and a girl when theyre young and the day is bright and the world is full of promise. By dusk the apple butter is made, neighborhood news is brought up to date and hunger has been driven that much further away for the coming winter.
Food is abundant and appetites are hearty in the Pennsylvania Dutch country. The traditional dishes are relatively simple and unlike most regional cookery the ingredients are readily available. Best of all, no matter who makes them the results are wonderful good.
wow,,,what wonderful material! thank you
No doubt he's where the libs want the rest of us to live while they live like this....
All for our own good, of course.
Thanks for the ping.
And please add me to the ping list. Thanks.
Granny, granny, NEVER wrap your baked taters in aluminum foil. Makes the skin soft and soggy. Didn’t you know that the crisp skin is the very best part of baked taters? LOL
DelaWhere, I love post #7, just hope sometime I have time to read all of it including all the links.
>>>DelaWhere, I love post #7<<<
LOL, did you notice your potato bucket post?
Which reminds me, how are they doing?
Good Morning All!
Granny, you have always been a wealth of information on threats to life, preserving life and enjoying the great treasures of life. I cannot thank you enough.
Thanks to all like-minded posters on these threads.
But then where will they get the loot they need. They sure can not make any money stealing taxes from cavemen. What will they charge. Two squirrels and a Coon Skin?
Thanks for the ping!
It becomes a Catch 22 for them.
What they have to do then,is tolerate a certain level or environmentally unfriendly creature comforts to the unwashed so that we can continue to support them in the manner in which they are accustomed to live
Looks like I've seriously fallen behind in my reading around here...
Thanks for all the great information.
It’s time to recheck my supplies.
This must be the so called 3rd way. A totalitarian police state with Just enough privileges granted to us peons to work and keep the parasites alive and well fed.
>>> PENNSYLVANIA Dutch COOKERY <<<
What a fantastic source of great info.. Thanks
Ok , It’s Friday, and time for the Flashback to WTBS (Teddy Turner’s Superstation back in 1980) and
“The GOOD NEWS” /s
THE DARK YEARS
In the next few months we will see the start of the Dark Years. For the first time in the history of the world there will be a synchronised downturn affecting all nations (although some a lot worse than others).This is the culmination of the world and especially the Western world, living above its means for decades in a mania of credit bubbles, asset bubbles, real estate bubbles as well as excesses leading to decadence and a society with very weak moral and ethical values. (Of course no society recognises this as it is happening but only afterwards). Governments have fuelled this process by printing unlimited amounts of paper thus destroying the money and purchasing power of most nations.
The Dark Years will be extremely severe for most countries both financially and socially. In many countries in the Western world there will be a severe depression and it will be the end of the welfare state. Most private and state pension schemes are also likely to collapse. It will be a worldwide depression but some countries may only have a deep recession. There will be famine, homelessness and misery resulting in social as well as political unrest. Different type of government leaders and regimes are likely to result from this.
How long will the Dark Years last? There is a book called The Fourth Turning written by Neil Howe. He has identified a pattern that repeats itself every 80 years. The pattern has been extremely accurate in the Anglophile world. We have recently entered the Fourth Turning which is the final 20 years of the cycle. According to Howe we are in the early stages of a 20 year period of economic and institutional upheaval. This is a period of Crisis when the fabric of society will change dramatically. Previous Fourth Turnings have been the American Revolution, Great Depression and World War II. According to Howe the Crisis will be substantially worse before it is over and it will last for another circa 20 years.
All of this is not good news and we hope that we and Howe are wrong regarding the severity and length of this crisis. But we fear that we are both right. We must stress again that never previously has the the whole world entered a downturn simultaneously in such a fragile state both financially and economically which is why the Dark Years are likely to be so devastating and long lasting.
link to full article:
Just a heads up folks. Granny started a new thread.
Be sure to check out Dela’s post #7.
Self Reliant/Survivalist Ping List
Beer will be a fabulous barter item during the coming collapse.
Thanks for passing this on to your Self Reliant/Survivalist Ping List.
Would appreciate it if you would put me on the list.
Thanks for the ping!
Added to the list. Thanks for posting stuff that we all can use.
Your thread is very informative, thank you. I will attempt to make the Taco Casserole, wish me luck./Just Asking - seoul62.........
Thanks to Milford421 for this report:
Mystery substance sickens La. cops; 18 quarantined
You bet it will do!
Most excellent, thank you.
Oooh, that Granny picture is so cute!
Well, today I tried drying meat - not jerky in the usual sense.
I was going to do a deer roast for dinner, so I put two in a pot and boiled along with some onion and garlic, a bit of salt and pepper cooking till they were done. (This achieved the goal of minimum of 160º temp.) I pre-heated the dehydrator and sliced the venison and put it on the trays - 6 hours later - bone dry! I cut it in 1/8 - 1/4” full slices across the grain and some in smaller pieces - all dried bone dry. Boiling it seems to have prepared it very well - removed the untrimmed fat from the meat and all.
I can hardly wait to do more and also try different meats.
Gotta get that freezer emptied for refilling.
I took some and re-hydrated it and it was great!
Thank you Ma’am !
Great, now I’m hungry.
>>>Great, now Im hungry.<<<
LOL well, pull up a chair... Always enough for one more.
Had the sliced venison roast with a thickened sauce from the cooking water over homemade whole wheat noodles (made with my own eggs and my own wheat), along with green beans from the garden, the first of our tomatoes sliced in vinegar, water and a bit of sugar, along with homemade apple sauce, bread I baked yesterday (again my wheat that I ground) with some of last years peach preserves. Oh, and a crazy crust apple pie (my pie filling) for dessert.
Needed a home cooked meal before all the junk food we will eat at the State Fair tomorrow.
I'm going to try that. we're cleaning out a freezer in just a few so am sure will have a likely candidate to dry,,, then I’m vacuum packing it either in jar or food-saver..
BTW anybody found food saver storage bags or bulk rolls at a better price that the world famous wally world??
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