Saturday, December 31, 2011

New Years traditions,1st time gun owners and more

A list of dog breeds to consider for guardians.

Things to think about for 1st time gun owners

New Years traditions

Russ is really into Backyardigans, I love it because all the different song styles. This one makes me want to run to Nawlins.

Thursday, December 29, 2011

Food storage in small spaces, prep and food

Food storage in small spaces

Great Depression meals

The blog "Self-Reliant Info" run a series of articles called Prep30 in Sept.  Very good info there.

Meatballs for breakfast?


Wednesday, December 21, 2011

Garlic recipes

 Garlic cheese breadsticks

Ingredients

    * 1 3/4 cups all-purpose flour
    * 1/4 cup toasted wheat germ
    * 1 (.25 ounce) package active dry yeast
    * 1/2 teaspoon salt
    * 1 cup water
    * 1 2/3 tablespoons olive oil
    * 1 tablespoon honey
    * 2 tablespoons minced fresh parsley
    * 1 tablespoon minced fresh basil
    * 2 cloves garlic, minced
    * 1/2 cup shredded part-skim mozzarella cheese
    * 1/2 cup shredded Parmesan cheese

Directions

   1. In a large mixing bowl, combine 1-1/2 cups flour, wheat germ, yeast and salt. In a saucepan, heat the water, 1 tablespoon oil and honey to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn on to a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
   2. Roll into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; press dough to edges of pan. Brush with remaining oil. Sprinkle with parsley, basil and garlic. Cover and let rise in a warm place until doubled, about 30 minutes.
   3. Bake at 425 degrees F for 10 minutes. Sprinkle with cheeses. Bake 3-5 minutes longer or until cheese is melted and bread is golden brown. Cut into 20 strips. Serve warm.

Garlic cheese flatbread



Ingredients

    * 1 (.25 ounce) envelope active dry yeast
    * 1 cup lukewarm water
    * 2 cups bread flour
    * 1 teaspoon salt
    * 2 teaspoons white sugar
    * 2 tablespoons olive oil
    * 1/3 cup butter or margarine, softened
    * 2 tablespoons garlic powder
    * 1/4 cup grated Parmesan cheese
    * 1/3 cup shredded mozzarella cheese

Directions

   1. In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
   2. In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
   3. Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
   4. Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.


Garlic Or Shallot Jelly

Recipe By :ANDREA BOTTINI (GTDD49B)
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 5%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Finely chopped garlic -- OR- Shallots
3 cups White wine vinegar -- (about)
2 cups Water
6 cups Sugar
6 fluid ounces Liquid pectin -- OR 4 oz Dry pectin (or agar, if you prefer)
To finish: -- Food coloring (optional)

In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes.

Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours.

Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue.

Measure liquid & add vinegar, if needed, to make 2 cups.

To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute.

To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes.

If desired, stir in 2 drops red, yellow or orange food coloring.

Skim off and discard foam, then spoon hot jelly into hot sterilized, canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool.

Makes about 6 cups (about 24 one-quarter cup servings)

ChupaNote: add red pepper flakes to taste, for some heat, to boiling garlic and vinegar. I used Japanese rice vinegar.

Source:
"1recipe dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; trace Fat (0.1% calories from fat); trace Protein; 59g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Vegetable; 4 Other Carbohydrates.

Nutr. Assoc. : 20130 0 0 0 4434 0

Garlic-Infused Butter

Not all food storage is for the long term. A nice garlic butter can be made which will last two weeks in the fridge or an equally cool place. Only a few ingredients are needed.

Peel 12-16 medium-sized garlic cloves and place them in a cooking pot. Add 1 pound butter. This will melt faster if the butter is already at room temperature, but I have made it with cold butter - you just have to watch that the garlic doesn't burn.

I've done this with 3 good tablespoons minced dried garlic. While not as nice as fresh, it serves the purpose.

Heat this very gently for five minutes, stirring to make sure the garlic doesn't burn. Turn off the heat. Add 2 whole bay leaves and 1/2 teaspoon whole black peppercorns.  Let sit until cool.

Gently warm it again to make it liquid. Pour through a jelly bag or a sieve lined with a clean cotton cloth, and store in a glass jar. This will keep two weeks.

My favourite way to use this is to brush it liberally over stale bread. Because the bread is stale, it will suck up the butter as it heats. Put in the oven at 350F and cook until the bread starts to toast. Watch it like a hawk because it can go from underdone to burnt in seconds. A sprinkle of Parmesan or nutritional yeast can be added and then let it cook another minute or two.

Preventing food fatigue, Book review and more

Preventing food fatigue

The gift of good health

Solar water purification  NOTE: Read comments after article.

Using your "off" hand

Book review: American Apocalypse

Homemade laundry soap

Banana nut muffins






Sunday, December 18, 2011

How-to and useful plant videos


Deer nasal bone fishhook.


How to make a wilderness backpack frame.




How to make a bark container.




How to make a simple spoke basket.



Mint



Cattail



How to make pine pitch glue.




Lightsticks, food storage mishaps and a pretty good sammie

Lightsticks

Food storage mishaps

Whitetail cheese steak sandwich

Later today I'll go fishing on Youtube for videos to share.

Wednesday, December 14, 2011

Thursday, December 8, 2011

Dogs, Teaching skills and more

2 very good points to think about.

Teaching skills to others.

Although I'm partial to Rotts, this breed may be your choice. Bull terrier

How to make a marshmallow snowman.

Uses for Mullein

Growing your own medicine.

For those that ride or thinking about riding: How to lift a bike.

Custom bike show in Dallas.

Thursday, December 1, 2011

Tuesday, November 29, 2011

Friday, November 25, 2011

2 marinades and a spaghetti sauce

Beef Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium sized fillet of good quality beef
red wine
teriyaki sauce
chilli sauce or similar
fresh grated ginger
salt
pepper
1 small new potatoes
sugar snap peas

Take half a cup of red wine, a cup of teriyaki sauce, half a bulb of
freshly ground ginger and a dash of chilli sauce to taste. Whisk together
and pour into a plastic bag.

Roll the beef fillet and tie with string, then pierce the surface of the
meat with a fork and roll it over a board seasoned with salt and pepper.
Then put the fillet into the plastic bag and marinate overnight.

Cook the marinated beef fillet on a hot barbecue for 15-20 minutes or
until the meat is tender.

Serve with roasted and seasoned new baby potatoes and crisp sugar snap
peas.

Converted by MC_Buster.

All Purpose Marinade

3 c Dry white wine
1/2 c Soy sauce
1/2 ts Cayenne pepper
1/2 ts Garlic powder
1 ts Onion powder

Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game)
for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on
the grill.

EASY LIGHT SPAGHETTI MEAT SAUCE

In a large electric skillet or wok. Brown: 1 lg. chopped onion 4 to 5 slivered garlic cloves, drain fat if any
Add: 2 cans Italian tomato paste 2 to 3 tbsp. basil 2 to 3 tbsp. oregano Fresh parsley Salt and pepper 1 tbsp. sugar 4 to 6 oz. wine, optional

Simmer one hour.

Uses for potatoes and Thanksgiving from a Native American perspective.

Potatoes: not just for eatin'

http://hermitjim.blogspot.com/2011/11/lets-talk-potatoes.html

Thanksgiving from the native american side.

http://firstways.com/2011/11/25/thoughts-on-thanksgiving/

Monday, November 21, 2011

Monday mix

For those interested, I'm going to share blogs and other pages that I come across, hopefully that would give me the excuse to blog more.:)

The first in line is a recipe for home made Root beer.

http://www.tngun.com/2011/11/recipe-homemade-rootbeer/


The art of barter

http://www.thesurvivalistblog.net/survival-bartering/

The 5 best and 5 worst states for preppers.

http://thesurvivalmom.com/2011/11/21/could-you-survive-teotwawki-in-your-state-here-are-the-best-5-states-and-the-worst-5-states-for-survival/

Getting your vehicle ready for winter.

http://www.backdoorsurvival.com/index.php/2011/11/21/vehicle-ready-for-driving-in-snow/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BackdoorSurvival+%28Backdoor+Survival%29



Preparing electronic devices from EMP attack.

http://modernsurvivalonline.com/guest-post-protecting-electronic-devices-from-an-emp-attack/


Great article about the physical toll after TSHTF.

http://survivalgoddess.blogspot.com/2011/11/physical-toll-when-shtf-part-1.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SurvivalGoddess+%28Survival+Goddess%29



Sandwiches as survival food.


http://stealthsurvival.blogspot.com/2011/11/simple-survival-meals-advantages-of_20.html

Emergency kits for young children.

http://preparedldsfamily.blogspot.com/2011/11/emergency-kits-for-school-kids.html

http://www.youtube.com/watch?v=OKfuK-dp260


That's it for now, have a good one. :)

Tuesday, November 8, 2011

My take on the "Occupy' situation

Been watching this thing from the beginning. I have the same beefs as they do, but I believe they're going about all wrong, especially now with the increasing violence. If you don't like the banks,take your money out,you can buy safes or cash boxes. If you dont like money-hungry, greedy corporations, dont give them your business. Buy only from local stores, bring manufacturing back home.

No one will do this, they'd rather fight......Why am I even writing this......

Tuesday, September 27, 2011

Pine Soup

Grabbed online from a forgotten source. ASG is defunct I believe.

Taken from American Survival Guide 2/1990
Subscription address is:
American Survival Guide
Subscription Dept.
McMullen Publishing
P.O. Box 70015
Anaheim, CA 92825-0015
714-635-9040

Can be downloaded as PINESOUP.ZIP

In 1535, the french explorer Jacques Cartier and his men were in desperate
condition after a particularly severe winter in Newfoundland. Already 25 lay
dead and not one of the remaining survivors was not suffering from the ravages
of Scurvy. Fortunately for history a group of local indians took pity on
them, and told Cartier that their medicine man had the perfect cure. Shoving
their prejudices aside, they went to the medicine man.

The miracle brew of this wise man was so simple that Cartier and his men
nearly rejected it at first. Without any hocus pocus, the medicine man simply
plucked a hand full of pine needles from a nearby tree and boiled them in a
pot for a few minutes. Then he gave each one a cup of "soup". Although
skeptical, they did as they were told and the soup transformed their health in
a matter of 6 days. This is recorded because they lived to tell the tale.

Pine needles contain 5 times the vitamin C found in lemons.

Think of it as a herbal tea. A handful of pine needles, or 1/4 cup fresh
chopped needles steeped in boiling water for 10 to 15 minutes provide 100% of
the U.S.R.D.A. of vitamin C. Pine soup (or tea) tastes like the pine forest
smells, or add a squeeze of lemon and a little honey to liven it up a bit.

In the southwestern deserts of the U.S. grows the Pinion Pine. (California,
Nevada, Arizona, Utah, and New Mexico.) Every few years when comes an
abundant rainfall, the trees produce a bumper crop of cones bearing the
delicately flavored seeds. They can best be foraged by raiding the messy
looking nests of wood rats, who hoard many of the seeds.

Certain Indian tribes used to peel young shoots of pine and use them as a
green vegetable. The colonists used to make a candy out of these same shoots
by boiling them in a heavy sugar syrup until they were nearly transparent and
thoroughly crystalized. Ojibway indians made use of the young staminate
catkins (little pine cone like growths, covered in soft brown scales and
growing at the terminal end of the needle clusters) by cooking them with a
chunk of meat. Don't throw on the steak yet. Some varieties of pine have a
heavy turpentine flavor. Try some by just boiling before you ruin a piece of
meat. When you find a tasty variety, then throw the steak in with them for a
really good experience.

PINE BARK

Don't make the mistake of trying to eat the dead outer layer of the pine tree
bark. It is the moist white living inner bark (cambrium layer) we are after.
The cambrium is located just underneath the dead outer layer and it is here
where the tree`s girth growth occurs. The best way to get a supply is to peel
off some large chunks of bark, being careful not to girdle the tree lest you
destroy it, the carefully fillet the moist layer of cambrium clinging to the
inside of that. You can prepare it immediately or dry it for later use. If
dried, be sure to soak a couple of hours before cooking.

Late spring is the best time, when the tree is richest in sugars. Use the
largest trees possible. Width is more important than height, the wider the
tree, the thicker the cambrium layer. The best way is to find a logging
operation and obtain permission to peel the stumps. This is where the
cambrium is thickest and best, and you can get the most food with the least
work.

Boil for a half hour, or until the water turns red from resins. Change water
and boil a second time for a half hour. Change water and boil a third time
for a half hour. On the last boiling, the bark will be fairly tender and the
water will only be light pink. The "bark" will have a color like fresh ham,
with a texture exactly like cooked turkey breast. The bark has no particular
flavor at all, which makes it an excellent meat substitute with the proper
seasonings.

After the last cooking and draining, add four cups of chicken stock ( made
by dissolving four chicken bullion cubes in four cups of water) and
simmer for one hour. To half of the pine chicken add some chinese noodles,
some green onions, a dash of soy sauce, and a beaten egg to make a superb
"Pine Ramen" soup.

From the other half, remove the pine bark and set aside. Melt 1/4 cup of
butter in a skillet and add 4 tablespoons of white flour to make a thick
past. Into this add 2 cups of pine chicken broth, adding slowly and
stirring in to a nice lumpless gravy. Take an uncooked pie shell and heap
it full of the leftover pine bark. Add cooked potatoes and carrots, a
coarsely chopped onion, and a handful of peas. Cover it all with the
gravy, put a pie shell lid on top, and cook in the oven at 400 for about 40
minutes, or until nicely browned.

When I gave a slice to some relatives one of them remarked that the chicken
was very good, but where was the pine bark. Nutritional analysis reveals
that this bark is high in carbohydrates and is an excellent source of
fiber.

The medicinal value of the pine goes beyond the vitamin C in it's needles.
The White Pine (Pinus Strobus) is officially recognized in the U.S.
Pharmacopia. The cambrium layer of the bark is an effective cough remedy,
and still finds it's way into cough syrups. To make your own, put a
tablespoons of crushed pieces into a jar with 2/3 cup of boiling water.
Cover with a loose plastic lid (not metal) and let steep for 2 hours. Add
a half cup of brandy and seal. Let the infusion sit overnight. In the
morning strain out the bark and add 1 cup of honey to the liquid. Seal and
use 2 tablespoons at a time, as needed.

Tuesday, September 13, 2011

Are you prepared?

Nice article, but for some people, who has the space for this?

http://bepreparedtosurvive.com/Are%20You%20Really%20Prepared.htm

Tuesday, September 6, 2011

Venison meat loaf

Venison meat loaf

Serves 6-8

2 eggs
1 can (8oz.) tomato sauce
1 med. onion, finely chopped
1 cup dry bread crumbs
1 ½ Tsp salt
1/8 Tsp pepper
1 ½ lbs. ground venison
2 Tbsp brown sugar
2 Tbsp spicy brown mustard
2 Tbsp white vinegar

In a large bowl, lightly beat eggs, add tomato sauce, onion, crumbs, salt & pepper. Crumble ground venison over the mixture & mix well.
Press into an ungreased 9-in x 5-in x 3-in loaf pan. Combine brown sugar, mustard & vinegar; pour over meatloaf. Bake; uncovered, at 350 ° for 70 min.


Taste of Home's Hunting & Fishing '06

Kellogg's® Cocoa Rice Krispies Treats®

It's the Rice Krispies Treat for all you chocolate lovers.
By simply replacing regular Rice Krispies with Kellogg's
Cocoa Krispies, then adding a bit of cocoa to the recipe,
we can clone the exact flavor of the product you otherwise
have to buy in boxes in the grocery store. This recipe makes
16 of the crunchy brown bars, or the equivalent of two boxes
of the real thing.

3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal
non-stick cooking spray

1. Combine margarine and salt in a large saucepan over low heat.

2. When margarine has melted, add marshmallows and vanilla and stir
until marshmallows have melted. Add cocoa and stir well. Remove
from heat.
3. Add Cocoa Krispies and stir until the cereal is well coated with
the melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the mixture into the dish and, using wax paper
or lightly greased hands, press down until it's flat in the dish.
Cool. Slice into 16 bars.
Makes 16 bars.

Nutella Rice Krispie Treats

Nutella Rice Krispie Treats

Ingredients:

4 tablespoons (1/2 stick) butter

1 package (10 oz.) regular marshmallows or 4 cups miniature marshmallows

1 cup Nutella

6 cups Rice Krispies cereal

Directions:

1. Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in Nutella until melted.

2. Add cereal. Stir with a wooden spoon or spatula until well coated. It helps to spray a little nonstick cooking spray on the spoon to keep it from sticking.

3. Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray. Cool and cut into 2-inch squares.

Monday, September 5, 2011

Recipes

Been collecting quite a few recipes online over the years. Starting to transfer them over to notebooks. As I go along, I'll be sharing them with you before I delete them from my computer. Enjoy!

Mountain man soup

Serves 6

1 lb buffalo or venison stew meat
2 tbsp oil
2 cups chopped celery
2/3 cup chopped onion
¼ cup chopped green pepper
2 cans (14 ½ oz. each) beef broth
1 can (28 oz.) diced tomatoes, undrained
1 large potato, peeled and cubed
1 large carrot, sliced
2 tsp garlic salt
1 whole clove
1 bay leaf
¼ cup minced fresh parsley

In a Dutch oven, brown meat in oil; drain.
Add the celery, onion and green pepper; Sauté for 5 minutes or until tender. Stir in the broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf.
Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender. Discard clove and bay leaf. Stir in parsley.

TOH’s Hunting & Fishing ‘06

Bachelor Chili

Serves 10-12 (3 qts.)

1 boneless venison, elk, moose or beef chuck roast (3 to 3 1/2 lbs)
1Tbsp oil
2 med. onions, chopped
1 med. green pepper, chopped
2 garlic cloves, minced
1/4 to 1/2Tsp crushed red pepper flakes
4 cans( 14 1/2 oz. each) diced tomatoes, undrained
1 cup water
1 can( 12 oz.) tomato paste
1 Tbsp sugar
1/2 Tsp ground cumin
1/2 Tsp dried oregano
1/4 Tsp pepper

Cut meat into 1/4 inch pieces. In a 4 qt. dutch oven, brown meat in oil: remove with a slotted spoon and set aside.
In the same pan, saute onions, green peppers, garlic and red pepper flakes until the vegetables are tender.
Return meat to the pan. Add the remaining ingredients: bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender.


TOH’s Hunting & Fishing ‘06

Baked Quail in Mushroom Sauce

Baked Quail in Mushroom Sauce

Recipe By :Edie Franson
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 quail -- skin off
1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 can (10 3/4 oz) cream of mushroom soup
1/2 soup can white wine
1 cup sour cream
1/4 teaspoon poultry seasoning
1 can (8 oz) sliced mushrooms -- drained

Rinse quail; pat dry inside and out. In a small bowl, combine flour, seasoned salt and pepper. Coat quail with flour mixture. Brown on both sides in hot oil in a skillet. Remove quail with a slotted spoon and place in a shallow baking dish. Combine soup, wine, sour cream, poultry seasoning and mushrooms in a bowl. Pour over quail. Cover and bake at 325 degrees for 1 hour or until quail is tender.

Source:
"365 Wild Game Recipes"
S(ISBN:):
"0-87341-995-2"
Copyright:
"2001 Edie Franson"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2495 Calories; 177g Fat (64.8% calories from fat); 146g Protein; 71g Carbohydrate; 3g Dietary Fiber; 602mg Cholesterol; 2190mg Sodium. Exchanges: 3 1/2 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 23 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Artichoke Pate

* Exported from MasterCook *

Artichoke Pate

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces artichoke-hearts -- drained (1 can0
4 ounces low-fat cream cheese
1/3 cup grated parmesan cheese
3 tablespoons fat-free mayonnaise -- approx.
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice -- (1 to 2)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped black olives
2 tablespoons chopped roasted red peppers
Salt and Cayenne pepper -- to taste

Process the heck out of all ingredients, then leave in fridge for a while to let flavors blend. (will it blend? Yes!) Serve with starchy/firm accoutrements like crackers, breads, or melba toasts.

Makes approx. 1 cup (8 two-tablespoon servings)

The taste was pleasingly subtle, with the initial tartness of the peppers, lemon, garlic, and artichokes offset by the cooling firmness of the cream cheese.

Source:
"Maebius Musing blog @Caring4Green"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 78 Calories; 3g Fat (37.8% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 269mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Tuesday, August 30, 2011

A few things

I need to get a few things off my chest.

Those in the survival/prep circles always talk about stocking up in case of man-made or natural disasters.

I think in addition to or maybe primary to that, you should learn to get your own things. Hunting, fishing, foraging and gardening is more important because stocked up food and materials will run out eventually.

Also, in regards to guns, It would be better to learn more primitive means of hunting. Bullets run out and gun parts jam and are hard for most people to fix.
Archery and other weapons are better in the long run.

Another point. Horses,etc. are better than cars because with horses there will not be distracted drivers causing acc
idents.

How to Make Fire from Ice

How to Make Fire from Ice

Tuesday, August 23, 2011

Saturday, August 13, 2011

Brave New World

Just finished reading Brave New World By Aldous Huxley, it left me with the same feeling as I had with Battlefield Earth by L. Ron Hubbard. In both books, the rulers control the people through chemical, and other, means.

I believe we're flirting with that now, especially in schools.

Russ is struggling in school because he has a different learning style than what they're programed to teach.

If you are depressed and overworked, they gave you drugs to make you happy with your lot in life, or threatened with losing your job and possibly your family.


I've been steadily getting more crankier as time goes by because people are trying to convince me to conform and be like everyone else. I'm even butting heads with family members on this issue. I'm halfway to my goal to being more mobile, next step is putting to use all the book and magazine knowledge to good use.

Good bye for now,

Tuesday, July 19, 2011

Artichoke recipes

* Exported from MasterCook *

Artichoke Salsa Dip

Recipe By :Chef Marge Tuckett
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces marinated artichoke hearts -- (1 jar)
1/2 cup chopped green onions
2 tablespoons bottled green salsa
1/2 cup shredded Monterey Jack cheese
1/4 cup dairy sour cream
1/4 cup chopped fresh cilantro

Drain artichokes, discard marinade. Coarsely chop artichoke hearts and place in small saucepan combine chopped artichoke hearts, green onion and salsa. Cook over medium heat until heated through, stirring frequently. Remove from heat. Stir in cheese, sour cream and cilantro. Serve warm with chips, crackers or bread.

Makes 1 1/2 cups (6 one-quarter cup servings)

Cuisine:
"TexMex"
Source:
"KSTU-TV"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 111 Calories; 8g Fat (63.4% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 255mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

* Exported from MasterCook *

Artichoke Pesto - No Nuts

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounce artichoke hearts -- 2 (14-ounce) cans rinsed and drained
1/2 cup cheese -- Parmigiano-Reggiano, grated
1/4 cup parsley -- fresh, finely chopped
2 teaspoon lemon peel -- grated
1 tablespoon lemon juice
1 tablespoon oil -- olive
1/4 teaspoon salt

Place artichokes in a food processor; pulse 5 times or until finely chopped. Add cheese and remaining ingredients; pulse to combine.

Yield: 21/4 cups (serving size: 1/4 cup).
Prep Time: 12 mins
Total Time: 12 mins

Source:
"Every Day Health dot com"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 1/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 59 Calories; 2g Fat (22.0% calories from fat); 3g Protein; 10g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 144mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1/2 Fat.


* Exported from MasterCook *

Artichoke Pate

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces artichoke-hearts -- drained (1 can0
4 ounces low-fat cream cheese
1/3 cup grated parmesan cheese
3 tablespoons fat-free mayonnaise -- approx.
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice -- (1 to 2)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped black olives
2 tablespoons chopped roasted red peppers
Salt and Cayenne pepper -- to taste

Process the heck out of all ingredients, then leave in fridge for a while to let flavors blend. (will it blend? Yes!) Serve with starchy/firm accoutrements like crackers, breads, or melba toasts.

Makes approx. 1 cup (8 two-tablespoon servings)

The taste was pleasingly subtle, with the initial tartness of the peppers, lemon, garlic, and artichokes offset by the cooling firmness of the cream cheese.

Source:
"Maebius Musing blog @Caring4Green"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 78 Calories; 3g Fat (37.8% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 269mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Sunday, June 26, 2011

Mild Fresh Salsa

Mild Fresh Salsa Recipe


This recipe is:

Quick




24 Servings
Prep: 5 min. + chilling


Ingredients

3 fresh tomatoes, peeled, seeded and finely chopped
1/2 cup minced fresh cilantro
2 to 3 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper


Directions

In a large bowl, combine all ingredients. Chill before serving. Yield: 3 cups.


Nutrition Facts: 1 serving (2 tablespoons) equals 6 calories, trace fat (trace saturated fat), 0 cholesterol, 70 mg sodium, 1 g carbohydrate, trace fiber, trace protein.


Mild Fresh Salsa published in Bountiful Harvest Cookbook , p6

Sunday, June 19, 2011

Garlic Onion Focaccia

Garlic Onion Focaccia

Ingredients

* 1 cup water (70 degrees to 80 degrees)
* 2 tablespoons olive or canola oil
* 1 tablespoon sugar
* 1 teaspoon salt
* 3 cups bread flour
* 1 1/2 teaspoons active dry yeast
* 2 large onions, thinly sliced
* 2 garlic cloves, minced
* 3 tablespoons butter or margarine
* 1 cup shredded mozzarella cheese
* 2 tablespoons grated Parmesan cheese

Directions

1. In a bread machine pan, place the first six ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto floured surface. Roll into
12-in. circle. Transfer to a 14-in. pizza pan coated with nonstick
cooking spray. Cover; let rise in a warm place until doubled, about 30
minutes.
2. In a large skillet, cook onions and garlic in butter over medium
heat for 15-20 minutes or until onions are golden brown, stirring
frequently.
3. With the end of a wooden spoon handle, make indentations in dough
at 1-in. intervals. Top with onion mixture and sprinkle with cheese.
Bake at 400 degrees F for 15-20 minutes or until golden brown. Remove to
a wire rack. Cut into wedges and serve warm.

from allrecipes.com

Thursday, May 26, 2011

Blackened Salmon Fillets

Ingredients

* 2 tablespoons ground paprika
* 1 tablespoon ground cayenne pepper
* 1 tablespoon onion powder
* 2 teaspoons salt
* 1/2 teaspoon ground white pepper
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried oregano
* 4 salmon fillets, skin and bones removed
* 1/2 cup unsalted butter, melted

Directions

1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Maple Salmon

Original Recipe Yield 4 servings

Ingredients

* 1/4 cup maple syrup
* 2 tablespoons soy sauce
* 1 clove garlic, minced
* 1/4 teaspoon garlic salt
* 1/8 teaspoon ground black pepper
* 1 pound salmon

Directions

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Tuesday, May 17, 2011

Me A to Z

A. Age:45,Where did the time go?
B. Bed size: queen
C. Chore you dislike: Cleaning bathrooms
D. Dogs: None right now.
E. Essential start to your day: herb tea or hot chocolate.
F. Favorite color: grey
G. Gold or silver:both
H. Height: 5"2"
I. Instruments you play(ed): none
J. Job title:Mom,Self-employed
K. Kids: One wonderful son(most of the time) :D
L. Live: wherever we want
M. Mom's name: Jackie
N. Nicknames: Wolfdancer,used to go by Teddy Bear
O. Overnight hospital stays: None
P. Pet peeves: rude, impatient people. people who don' t use their turn signals.
Q. Quote from a movie:Can't think of one.
R. Righty or lefty: right
S. Siblings: two brothers,three sisters
T. Time you wake up: usually after 8 hours...
U. Underwear: always!
V. Vegetables you don't like: Okra
W. What makes you run late:um.......traffic, yea, that's the ticket!
X. X-rays you've had: A few.
Y. Yummy food you make: what, me cook?
Z. Zoo animal favorites: Wolves and otters

Now, if you want to join in, be sure to post a comment with a link to your list!

Monday, May 16, 2011

Garlic Or Shallot Jelly

Garlic Or Shallot Jelly

Recipe By :ANDREA BOTTINI (GTDD49B)
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 5%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Finely chopped garlic -- OR- Shallots
3 cups White wine vinegar -- (about)
2 cups Water
6 cups Sugar
6 fluid ounces Liquid pectin -- OR 4 oz Dry pectin (or agar, if you prefer)
To finish: -- Food coloring (optional)

In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes.

Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours.

Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue.

Measure liquid & add vinegar, if needed, to make 2 cups.

To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute.

To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes.

If desired, stir in 2 drops red, yellow or orange food coloring.

Skim off and discard foam, then spoon hot jelly into hot sterilized, canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool.

Makes about 6 cups (about 24 one-quarter cup servings)

ChupaNote: add red pepper flakes to taste, for some heat, to boiling garlic and vinegar. I used Japanese rice vinegar.

Source:
"1recipe dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; trace Fat (0.1% calories from fat); trace Protein; 59g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Vegetable; 4 Other Carbohydrates.

Nutr. Assoc. : 20130 0 0 0 4434 0

Good News

Went to the doctors and my blood pressure is 108/?. Wow!, it's been 185 for years,'course I had leaky valve/heart failure in Dec.So got some good drugs and BP went down. Go to a different doctor on Wed. to check the big C. Hopefully that comes back negative.

Doin' the happy dance.

Sunday, May 15, 2011