Please check this blog out for our little farm:

  • Weslee is doing ok - On June 9 2013 with Grandma Helen, him, and Daddy Doug.It's been 3 1/2 weeks since his first brain surgery and almost 2 1/2 since his second, and I'm happy ...
    1 week ago

CAN WE SURVIVE A BLIZZARD?

My sister and I chatted long distance on Christmas Day. They were expecting a blizzard that night, and was anxious to get to the store for bread and milk, and few other things.

Got me thinking.

We have goats for milk.

We have chickens for eggs.

We have feed and hay for chickens and goats.

I have 23 pounds of flour (because my baking business is taking off) plus yeast, baking powder, canola oil and other things to do baking.

In our dining room window and on the tiny storefront shelves by the front door, we have pots of these growing: string beans, tomatoes, lettuces, radishes, and herbs like rosemary and parsley.

I have jars of things I've dehydrated and put away, like zucchini, tomatoes, strawberries, blueberries, etc.  And canned goods like premade soups, tomato paste, fruits, etc. A freezer full of chickens.

We have a fireplace and plenty of wood.

We have water.

We have enough to last a minimum of a month. Probably closer to a year.

What about YOU?

http://www.rosemary-ridge.blogspot.com

UPDATE FROM FAMILY ON DEC 13 2012

I realize it's been a while since I've written here, but so much has happened.

My Tween has turned into a 16 year old with autism and epilepsy. He has some neurons that didn't form correctly in his brain (in utero) and some lesions and a small tumor.

We live out in the boonies, on a tiny 2 acres. Goats: 2 girls, 1 baby girl, 1 buck and 1 wether. Chickens: about 50 ranging from 3 days old to 2 years old, bantams and standards. Chicken varieties: silkies, cuckoo marans, black australorps, red stars, eggers (standard size and bantam), and all kinds of crosses that we hatched ourselves.

We grow as much of our food as possible but it'll be years before nut trees and some of our fruit trees bear. Loved the red raspberries and blueberries we ate this summer; we're adding even more plus yellow raspberries, purple raspberries, blackberries and currants in 2013.

Started a goat milk cheese share program in 2012 to help pay for my kid's expenses. Going well and have gotten egg and produce customers from it too.

We still have a LOT more to do but yes, we consider ourselves homesteaders. Do we believe the world will end on Dec 21 2012? Nope, but we still prep and could be considered survivalists.  We get powerful snowstorms and windstorms and microbursts (mini-tornadoes) out here a lot so we often are without power. We adjust.



= = = = = = =

Check out our farm's website we just started: Rosemary Ridge

GOAT YOGURT IN THE CROCKPOT

I have a yogurt maker. Hubby bought it for me when we first moved out here on the farm and the goats started producing milk. (Hubby is lactose intolerant and my Kid would eat a $3.00 bought goat yogurt a day). I used it a couple of times but never could get it to come out good enough.

Trying again, but this time, without the yogurt maker. I'm using my crockpot. I tried it last weekend, without looking up a recipe at all, so naturally, it didn't work. Did make a very nice cheese tho!

Then I googled "how to make yogurt without a yogurt maker" and came across a wonderful blog of a person who cooked 365 in her crockpot. Yogurt was just one of those days.

Here's the condensed version but reduced to fit my 3 quart crockpot and using my ingredients:

Suggestion: Start in early or mid morning to get best results.

Ingredients:
6 cups of fresh whole goat milk (qt and a half) (I pour mine directly from filterer)
1/3 cup plain yogurt (if Dannon, use a bit more)
 (Someday I will try 1/4 tsp probiotic instead as suggested elsewhere)

Directions:
-Pour milk into crockpot and cook on low for 2 1/2 hours.
-Turn off crockpot and let sit for 3 hours.
-Take out about 2 cups of milk in a glass measuring cup.
-Whisk in yogurt or probiotic to the measuring cup.
-Pour back to crockpot. Cover with heavy towel to keep warmth in.
-Let sit overnight.

Afterwards:
To make it thicker, stir in a couple pinches of tapioca starch or unflavored gelatin to the yogurt starter (mix well then add).

Serve with a drizzle of pureed fruit or honey or agave nectar or maple syrup.  I'm gonna portion some out and add some powdered dehydrated fruit and either refrigerate or pour into popsicle molds for a frozen treat later.

Keep some of the plain to the side (in the fridge) to use as a starter next time.

And to keep it super healthy, pour your finished yogurt into 4 or 8 oz jelly jars, top with lid, screw on the ring and refrigerate. Good to add to your loved ones' lunch boxes without adding more waste to the trash can. The current batch I have going ... I'll add some pureed raspberry to the bottom of one, pureed peach to another, homemade blackberry jam to another. Gives us variety even tho it doesn't last long.
Gluten-free!

HOLIDAY MENU PLANS

Putting the finishing touches on my plans for Thanksgiving and Christmas meals. Here's my criteria:
-gluten-free
-lactose-free
-corn-free
-use one of our huge roosters - we call this chicken "Thanksgiving" and some of our garden produce

Thanksgiving:
huge chicken, roasted with garlic, "butter" and poultry seasoning
stuffing with mushrooms and water chestnuts
potato skins with bacon and rice cheese
sweet potatoes with "butter" and cinnamon-toasted-pecans
cranberry-and-orange muffins
pecan pie tarts

Christmas:
ham (gotta buy this year)
homemade bread
green beans with sliced almonds
mashed potatoes
apple chunks fried in cinnamon with walnuts and pecans
pumpkin-cheesecake-yogurt tarts

What would YOU add to these menues?

BACON AND POTATO SOUP

My kid's become addicted to IHOP's loaded potato soup, so I'm trying to make it myself. First, experimenting with fresh ingredients, but as soon as I have the recipe down, I'll adjust it to use stored products: dehydrated potatoes/onions, jarred bacon, and goat milk from our own goats.

A search for potato and bacon soup show all kinds with cream of something soup but I don't like using or storing them.

So ... does anybody have the recipe for IHOP's loaded potato soup?

Nearly-Frozen Goats and Chickens

Here in Colorado, our high temp today was 4 degrees. F. That's not very high. Our low tonight is -6 degrees F but with wind child, is expected to be -20 degrees F. Bbbbbrrrrrr.

Goats:
We have two dog houses that we've modified for the goats, added tarping and plastic to the roof to help keep snow and rain out, and stacked lots of hay inside. Each is on a pallet to keep it off the ground. They are pushed together to help keep the other warm. The three nigerian dwarf goats like the smaller green dog house, fitting tightly in there, which helps keep them warm. But the larger nubian milk goat can be really mean to the others so she is in the bigger dog house (purple!) by herself. (The goat choose, not use.) I've added lots of hay but still, she must be cold. And moans ... she's so sad! We have the gate to the goat pen open so the goats can come and go at will, going under the deck to get more hay to eat or a drink of cold but hopefully not-frozen water whenever they choose.

Chickens:
The pens we made for them and placed against our house weren't going to work in this bitter cold weather. So we moved a 6x10 dog kennel into the unheated but enclosed workshop and created a makeshift home for the 10 of the chickens. Three laying boxes (ok, small cat crates), water buckets, roosts and feeders. We also moved a smaller chicken "tractor" in there to hold 4 chickens (have to keep the roosters separate). Also hooked up two bright lights on a timer, and moved some chicken scratch in there, in rodent-proof tubs. We took a thermometer in there today and it read 15 degrees! Ouch! At least they are out of the wind and snow. They are all kept busy scratching for tossed-out cracked corn, and old goat hay to sift through.

So far everyone seems to be fairly ok. I'd chosen breeds of chickens known to be cold hardy, and the nigerian dwarf goats' coats are very thick and furry. I'm a little concerned about the nubian (whose hair didn't thicken up at all) and the goats' hooves. Our wether limped a little today until I rubbed his hooves to warm them up.

Everyone is checked on several times during the day, at the expense of our own health. Eggs collected are very cold but not frozen (they would be if we didn't check on the chickens as often as we did). We only got 2 eggs today, but that's expected and actually not bad.

Yep, for next winter, we're building a barn, with electricity to heat, and room for all of the chickens and goats. Or maybe we can convince our goats to stay under the deck behind our house, where it's not quite as cold, and is full of hay.

I'll have to give it some thought.

I hope we get through this cold snap ok. It's supposed to start warming up tomorrow. We sure could use it. I almost feel guilty sitting in my 62 degree home, with a roaring fire in the fireplace, and 2 pairs of pants on!

Almost.

Happy new year, all!

Quick American Goulash

Recipe deleted for inclusion in ...

Kindle Book "Survival Cooking: Eating From Your Pantry and Backyard", published on Amazon.com in April 2013

Hard Copy available on www.rosemary-ridge.blogspot.com, also in April 2013

New newsletter almost ready!

I've teamed up with new cookbook writer R.L. Lawrence and friends Cheryl Coppers and Lori Michaels to create a monthly newsletter "Survival Cooking and Living". This is for people interested in:
-raising chickens and quail
-raising dairy goats
-stocking your pantry for hard(er) times
-cooking from your stored foods
-gardening for self-reliance
-container gardening indoors
-preserving harvests
-and so much more

Many of the recipes are gluten-free, some are yeast-free and/or casein-free, and all are as easy as possible to make.

Don't let the word "Survival" fool you! It's not about being a militant or survivalist ... it's about being prepared for any eventuality. For instance, I have been storing food for years, and yes, using it. We hit a bad patch recently, and most of our grocery money had to go somewhere else. But we didn't worry! I just pulled out my tubs, and started making EVERY meal from stored food, instead just a few a week. I had plenty of stored dried fruits and veggies, nuts and seeds, powdered milk (cow, rice and goat), eggs, meat, and cans of tuna and so forth. Plus we had eggs from our chickens and quail, and milk from our goat to drink and make cheese. Not sure if we'd survived this rough patch without preparing for emergencies. NOW we want to pass along more information to YOU!

So ... it's almost time for the first issue of the "Survival Cooking and Living" newsletter! Available in two ways: e-mailed as a .pdf file, or mailed snail-mail to your home, 3-hole-punched and ready for a binder.

Ordering information coming soon!

===========================

Do you cook with stored foods? Do you and your family have a special diet that necessitates a different way of looking at storing food? Please e-mail me at vikkibooks at yahoo DOT com ... always looking for contributors for the newsletter. Writers will be compensated with a free issue of the newsletter.

Writer Wanted

Do you store food for a worse-case scenario? Do you cook that stored food, maybe experimenting to not let stored-food boredom enter your kitchen? Do you have a list of staples you make sure you always have in the pantry, and create masterpieces with them? Do you do all of this while penny-pinching?

Good. I need you!

I'd like to see regular postings on this blog again; wouldn't you? And now I've got a monthly newsletter that I'm working on, so ... I NEED HELP!

If you like to write and you are a self-reliant / self-sufficient type of homestead or urban dweller, I'd love for you to contribute blog postings here, once a week.

What do you think? Interested? If so, please leave a comment here, or e-mail to vikkibooks (at) yahoo DOT com.

Thanks!

FlaxMeal should be an essential storage item

I'm sure you've heard about flaxseed and its benefits: omega-3, heart-healthy, fiber, etc. There's another three benefits:
-easy to store ground flaxmeal
-gluten-free!
-low carb

Two out of the three of us here are gluten-free. I needed to find a cheap-way to make a cracker or bread for me because I'm also on a diet (lost 84 pounds and counting) so I experimented. Here's a favorite base recipe for my "flaxbread" that I eat almost daily:

Ingredients:
1/3 cup ground flaxmeal
1/3 cup hot water

Directions:
Mix together in a wide shallow bowl. After a few seconds, you'll notice it is becoming gloppy and gloopy. That's exactly what's supposed to happen. Microwave on high for about 2 minutes, then again in 30 second increments until done. I usually use a spatula after 2 minutes to loosen the edges and again at 3 minutes to turn it over.

Yes, it tastes kinda blah, but you can add all kinds of things to the flaxmeal (before adding the water!) to make it taste better:

-a teaspoon of flavored gelatin
-onion/garlic powder
-basil, garlic and onion Mrs. Dash
-dill and onion powder (tastes like pickles!)
-cocoa powder and cinnamon (my fav)
-dried powdered blueberries and cinnamon
-bump up the protein by adding powdered whey or hemp

The list can go on. An unopened container (we buy it from Sam's Club) will last a couple of years. In the fridge, an opened container could last probably a year.

NOTE: if you were making this "flaxbread" in a sitution where you can't use a microwave, it's easy enough to do over a campfire or solar oven. Just be sure to use pan-spray on whatever you place it on (aluminum foil, etc).

SECOND NOTE: To make crackers, glop the mixture on a fruit roll tray and dehydrate until not tacky any more. Good way to eat "raw food" because it doesn't get cooked, and you're starting with cold-mill flaxseed (not cooked).

Enjoy!

Livestock Grain MAY Equal Human Food

Pic of whole oats (groats) to the right:

Now that we have a farm (goats, chickens, rabbit, quail), we buy wholesale livestock "cleaned grains" like cracked corn, whole oats, and black oil sunflower seeds. Got to thinking ... can we eat these things too?

So I contacted the manufacturer/distributor: Nutrena. I felt kinda stupid asking if humans can eat horse food, so I fudged and acted like my little kid had just eaten some ... was she going to be ok? Was told of course, the oats and corn are just find for people food.

Just the other day, tho, I sent them an e-mail asking specifically if Nutrena livestock feed is ok for human consumption and was told emphatically not.

Of course, I have to encourage everyone to check this out for yourself. It's up to you. WARNING/DISCLAIMER: only YOU can decide whether to stock up on the whole oats and cracked corn as part of your human food storage. And absolutely NEVER store anything that is medicated or from an unknown source.

Nutrena 50 pound bag of whole oats was only $11.99

Nutrena 50 pound bag of clean cracked yellow corn was only $8.49

20 pound bag of black oil sunflower seeds was $14.99

It looked like there might be some grass in our oats bag, but that can easily be cleaned. Keep these in their original bags, in metal trash cans, until you're ready to open and use. Then store in smaller rodent/ant-proof containers.

Soak and cook whole oats (groats) for a long time. Or you can grind the oats to use in baking as oat flour. Same with the cracked corn. The sunflower seeds provide a nice protein for a little extra work (hulling the seeds).

Just something I wanted to pass on to you. Be sure to acknowledge the disclaimer.

Four days of food, family and fun

You know me ... always hungry and always thinking about food. So even tho I don't post regularly on this blog any more, thought this would be the right place (and time) to post this!

See... I'm already thinking ahead to November (Thanksgiving) of this year, planning a Family Fun Time for our little family. There are four whole days where Hubby won't need to go to work, and we won't have to do much more than daily chores (caring for the livestock, etc.). We all have our little quirks about food:

-I'm on a diet and doing great, plus I'm a picky eater and don't really like turkey or chicken. Don't really like cooked veggies, but enjoy them raw. Also found a great recipe for pecan bars (gluten-free and lactose-free) that we can all enjoy.

-Hubby will eat almost anything but he's doing good on his diet too. However, he's lactose intolerant.

-The Kid doesn't eat meat any more, except for bacon and eggs. Is also gluten-intolerant. Also has lots of "adverse reactions" to certain foods (like anything with preservatives, hormones, antibiotics, or chemicals). Likes raw veggies like squash and spinach, and LOVES fruit. Even tolerates (read: eats) my pork-n-beans. Oh, and this Kid hates Thanksgiving food (sweet potatoes, green been cassarole, etc.)

We have some fruits and veggies growing in an upstairs bedroom that should be ready by then: green beans, squash, zucchini, tomatoes, lettuce, cucumbers. Our outside garden got slammed already this year but we might have corn and some winter squash.

Our goats won't be producing milk (one is too young and one should be pregnant by then), so no homemade cheese, but in addition to our one laying hen, the other chicks will be big enough to be laying eggs regularly.... probably between 6-11 eggs a day.

BUT ... we don't want to just eat for four days. We have board games, card games, books, movies, music, karaoke machine, and more. Could take a couple of long walks. Long talks.

Ideas?

Excellent Meal for Thanksgiving

Can you hear me patting myself on the back? Gotta say... everything I made to contribute to Mom-in-Law's feast yesterday was a big hit. One person, after tasting my pecan pie, asked where I was from. I said Kentucky, and she said, quite loudly with great enthusiasm: "no wonder you're such a great cook"!

Gotta say, even tho my Hubby and Kid often compliment my creations, hearing it from a complete stranger (wife of brother-in-law's brother, never met before) was a complete surprise and thrilled me beyond belief.

I ate too much, of course, and now don't want to move. I think we'll do our recipe experimenting tomorrow. Meanwhile...

how did YOUR Thanksgiving go? what did you cook? where did you go? did a local restaurant take the headache off your hands?

Marinade for Steak

Recipe deleted for inclusion in ...

Kindle Book "Survival Cooking: Eating From Your Pantry and Backyard", publish date: March or April 2013, Amazon.com

Hard Copy available on www.rosemary-ridge.blogspot.com, also March or April 2013

Pecan Pie

I have the task of providing pecan pies to our Thanksgiving feast. I have 2 regular crusts, and 2 gluten-free crusts, so we're making 4 pies today. After each is being pulled from the oven, we're using dark chocolate chips to mark an "R" for regular crust, and "G" for gluten-free crust. Gotta do this for the Kid's sake. We're taking one regular and one gluten-free, because this is the Kid's favorite pie, and with all of his food allergies and being so picky, I want to make sure he has a good time there too!

Anyway, here's the recipe I'm using:

Ingredients:
3 eggs, beaten
1 cup corn syrup
1 cup sugar
2 tablespoons butter, softened (or melted/cooled)
1 teaspoon vanilla extract
1 1/2 cup pecan halves
9" pie shell

Directions:
Beat eggs. Add the corn syrup, sugar, butter and vanilla, and blend well. Stir in pecans (I use pecans, whether they're halves or broken!). Pour into pie shell. Bake at 350 F. degrees for 50-55 minutes.

= = = =

NOTE: (1) I ended up with too much "batter" from each batch so I poured into a little tart shell (or 2) and will bake when I'm done with all of the pies. (2) Always place your pie plate/tin on a baking sheet not only for stability but also to catch any overflows (you'll need to clean the oven less often). (3) My first pie turned out a bit darker than I expected, so the second I baked only for 48 minutes, and it turned out beautifully. (4) For the gluten-free pies, I used pre-made gluten-free pie crusts from my favorite bakery (http://www.debysglutenfree.com/). Use care to not cross-contaminate.

After each was done, I moved from the baking sheet to a nice-sized plate and placed in our garage, where there are no bugs (or mice, thank goodness!) but it is about 40 degrees in there. After it completely cooled, I placed the entire plate/pie in a big baggie, and there it will stay until it's time to take to Thanksgiving dinner.

Green Bean Sidedish Controversy

I had found a new recipe for a green bean salad that I wanted to take to Thanksgiving. I was only told to bring green beans. Not any specifics. So this recipe looked delicious. Only thing was that I didn't have a pretty serving bowl for it; most of our stuff is still in boxes. Hubby asked his mom, the hostess of our coming Thanksgiving feast, if she had a serving bowl for this new green bean salad. I only heard his end of the conversation, but suffice it to say... no green bean salad. So I guess I'm making the old standby green beans with cream of mushroom soup and french fried onions. Along with the mashed potatoes (which were "too lumpy" the last time), baked ham, and 2 pecan pies (1 gluten-free and 1 regular). Hope the rich sister brings something other than wine this year!

Do I sound bitter? Sorry. I'm not having a great week.

Hubby and I decided that on Friday, we'll make our own "Thanksgiving" dinner here ... with the stuffing **I** like, the new green bean salad, homemade not-from-a-box bread machine bread, and whatever ham is leftover from Thursday. I think we'll also make cinnamon-and-sugar pecans and walnuts.

Then we're going to spend Sat and Sun making even more homemade breads ... experiments, if you will. For the bread machine, or drop biscuits or skillet ... all completely from scratch.

I'm thinking the diet will start on Monday.

Hopefully, after Friday, I'll post recipes for some of our bread experiments, and, of course, the green bean recipe IF it turns out ok. It has mushrooms, red onion, walnuts, feta cheese, and a white wine vinaigrette. Served chilled. Can't wait! Yum!

Possible change to blog

Keeping up with these blogs is very time consuming ... not that I mind, usually! We're getting ready to embark on an intensive homesteading adventure, and may not be able to work on blogs daily.

So... I'm thinking about combining our blogs (cooking, gardening, homesteading, survival, storage, homeschooling, etc.) into one. I would eventually move posts to the new and combined blog.

We have a lot of readers, and I value your opinion. Thoughts?

Pioneer Bread Brewis

I found this recipe in a book of pioneer ways and tips. It's a good way to use stale bread. No measurements were given so be your own best judge.

Spread bits of bread out and let them dry, to be pounded for pudding or soaked for brewis.

Soak your crusts and dry pieces of bread for a "good while" in hot milk. Mash them up, salt, and butter like toast.

(Some recipes I found online say to serve this with fish. Others to serve with maple syrup. I personally am going to mash them up, leave out the salt, and fry them up, then serve with honey. Yum!)

The Gluten-Free Diet Fad

I was watching TV the other night, when Channel 4 kept giving a teaser for the 10 p.m. news - about the "gluten-free diet fad" - will it really help you lose weight? I waited and waited and finally after 25 minutes of "news and weather", they got to the story. Basically, they said that gluten is found in wheat, and most people don't really need the diet.

Excuse me?

Then I did a search tonight... googled "gluten-free diet fad" and couldn't believe what I read. Some people write about gluten-free people being snobs, and not really needing gluten-free food but just want the attention. Some people write that all poultry is ok, but that is misleading as any poultry or other meat with injections and additives usually have a gluten product in them. .

Here's a link to one of the stories: http://cbs11tv.com/gethealthytexas/Gluten.Free.Diet.2.1279346.html - she barely mentioned oats (a responsible reporter would have mentioned that oats are usually contaminated from wheat being grown nearby but "certified gluten-free oats" are ok for gluten-intolerant people). And it's not true that chips are always ok ... many many times they use fillers that have gluten in them.

Gluten-intolerance MAY be a diet choice for some people, but those people don't really understand the diet. The products aren't made to reduce fat and sugar and cholesterol and sodium and calories, but only take out and replace products made from wheat, rye, oat and barley, including maltro-dextrin, soy sauce and more. So... are these people completely deleting from their food intake sodas? Candy? Sweets of all kinds?

People, come on! A gluten-free diet won't solve your problems; eat less and work out more.

This isn't a joke. Some people need to be on the diet, or they will die. Celiac disease is a serious auto-immune, digestive disease. Why would someone choose to put their kid on this diet if they didn't have to? That means no fast food, no birthday parties with other kids, no cereal with goofy characters on the boxes. Really? Parents would choose to pay extra money for special gluten-free products? Ha! Not likely.

No, my kid isn't celiac, but gluten-products, along with cashews, soy, corn, peanuts, cow's milk, preservatives and fake colors can turn my sweet boy into a hellion... going from nice to unbelievably horrible and suicidal within moments. Plus he's a very picky eater. When we find something he can eat, we stick with it, which he's ok with.

For me, I get a rash all over my body when I eat gluten. It's called dermatitis herpetiformis, and it's absolutely not fun. Gluten also messes up my ovulation cycle (which is why I can't get pregnant), but that's just me and hasn't been medically proven.

Enough of my rant. Input?

Vikki

How to Make Yeast for Bread

I had been trying to figure this out, and being spurred on by reading a great book about self-sufficiency "Living the Good Life: How one family changed their world from their own backyard", I searched for and found this recipe.

And since I just made bread 2 days ago, first thing tomorrow, I'm starting a batch of this yeast!

= = =

Step 1: This step pulls the wild yeast from the air in your kitchen. The more you bake with yeast, the more you'll have in your air, so be sure to capture yeast shortly after you bake bread.

Combine in a medium-sized bowl: 2 cups of warm water, 1 tablespoon white table sugar, 2 cups of flour. Cover bowl with a cheesecloth, and place in a warm area in the kitchen. Stir every day at least once. When it bubbles, it means you have captured yeast from the air. From then on, just allow it to sit for 3-4 days to continue to bubble.

= = =

Step 2: This step makes the yeast into something you can use.

After the 3-4 days of bubbling, prepare a cookie sheet or dehydrator tray with plastic wrap or waxed paper. Thinly spread the liquid mixture on the prepared tray. When dry, break the dried yeast into small chunks. Grint into a powder (food processor or mortar/pestle). Use what you need. For longer, place in an air-tight container and store for short term in refrigerator. For long term storage, freeze in the container.

= = =

Step 3: This step shows how to use the yeast you made. This yeast isn't as concentrated as the yeast you can purchase (since it's mostly flour), so plan to use 1 cup of homemade yeast for 1 ounce of store-bought yeast.

Take 1 cup of liquid that your recipe calls for, and dissolve 1 cup of homemade yeast in it. Make the dough, making sure to reduce the flour you need by 1 cup (because your yeast is mostly flour!). Knead and rise dough as usual, which may take longer to do. Bake as usual.

Throw-Together Soup and Bread

With my fever raging, and the whole family down for the count with this swine flu, I just didn't feel like cooking yesterday. But I could throw things in the crockpot ... so I did. Sorry but I didn't measure - that's why I call it "throw"-together!

white beans (maybe a cup or 2?)
water to cover

Cook until soft. Added quinoa (maybe a cup?) and more water, and cooked until quinoa was soft. Added dried soup veggies (maybe a cup - green beans, peas, carrots, potatoes, onion, bell peppers, etc.). Also added lots of dried garlic (good for immune system) and dried onion dices. Pinch of hot pepper flakes.

When it smelled ready, we ate it with some bread I had done in the bread machine (comes in handy when I have no energy to knead).

I'm re-heating leftovers for tonight, after adding a dash of Mrs. Dash's garlic and herb mix, and we'll be adding some goat or sheep cheese to melt in the hot soup. Yum.

Inventory Check: Honey

Been thinking a lot about that "Alas, Babylon" book, especially when I did my monthly shopping today. One of the things that post-nuclear-war book mentioned a couple of times was the lack of sweets, sweeteners and calories, especially for the kids. One man was a bee-keeper, and had a great supply of honey, but was concerned about how the radiation was killing the bees. Then, he gave a good supply of honey to the main character "for the kids" and shortly after, he was murdered for the rest.

I can't imagine my 13 yr old not having honey on oatmeal or cereal or spiced quinoa in the morning. And adding it to my hot tea when I have a sore throat. And using it as syrup on chocolate-chip pancakes. Yum!

We have about 8 gallons of big bottles of honey, and several small honey bears in this storage tub and that. We also have sugar and stevia, and are growing stevia in the hopes that we can figure out how to use the leaves to sweeten things. We also have seeds to grow sorghum.

So take a look at your supplies. Even if you're not a prepper or stocker or hoarder ... buy local honey for those lean times when you can't get to a grocery, or don't have the money. Having something sweet is always a nice little thing to help perk up your mood.

Remember that honey doesn't go bad, as long as you don't contaminate the honey with butter or something like that (so you should pour it or spoon out with a clean spoon or dipper). Honey does crystallize but it just needs to be warmed slightly (NOT boiled) to re-liquify.

Note: Never give honey to a baby under the age of one year. Their digestive system can't assimilate the bacteria.

Alas, Babylon - use as a guide for food storage

I recently read the book "Alas, Babylon" by Pat Frank, published in 1959 but republished in 2005. I'll review the book on http://www.colorado-preppers.blogspot.com/ tomorrow but for now... just note that it's a must-read for what people most want when they suddenly have to go from a "modern" life to bare-bones civilization pre-electricity and pre-running water.

What I hadn't given previous thought to is honey. Yes, I knew people, especially kids, would need sweets as comfort food, but now I realize that it's more than that. It's a necessary food-store item for calories, sweet-taste, cooking, comfort, and it's a great antibiotic "ointment".

Another thought is salt. I don't salt anything because I have high blood pressure, but I know salt is in a lot of processed foods, and naturally occurs in some vegetation. It's also used to cure meats. When the main characters ran out of salt, they became confused, lethargic, nauseated, tired, headaches, disoriented and more. Hyponatremia (low sodium) can also progress to muscle twitching, seizures, coma and death. Although I don't use salt, I have 5 25-pound bags stored. Might want to get more.

I liked how the central cast of characters thought a little ahead and create a still for when the corn and sugar cane would be ripe. Once they made the "white lightening", they traded it for other things, but also the one doctor used it as an antiseptic. Think ahead: are you growing potatoes (vodka)? Hops, barley and some yeast (beer)? Honey (meade)? Grapes (wine & vinegar)? Apples (soft and hard cider, vinegar)? Elderberries (wine, syrup)? Molasses and yeast (rum)? Fruit, brewer's yeast and sugar (all kinds!)? You better believe that I'll be making lots of these, but meanwhile, I have a few bottles put away of various liquors.

Coffee isn't locally grown, so it became extremely valuable in trading. When the main character found a tin of coffee he has put aside, months after his last taste, he practically screamed with joy. People were willing to barter almost anything for coffee. I found the following list of drinks that have at least some of the caffeine jolt:
•Green tea*. Full of antioxidants, comes in many varieties.
•Black tea*. Strong flavor, good with milk, large variety of options. Has half as much caffeine as coffee.
•Licorice tea. Has a sweet flavor and nourishes the adrenal glands.
•Siberian ginseng tea. Nourishing herbal tea. Has a tonifying effect on the body.
•Yerba maté. No caffeine, but has a stimulating effect.
•Chocolate powder*. Has a bitter, coffee-like taste with a mild stimulating effect when unsweetend.

If you've read this book, let us know what you've given thought to because of it. Thanks!

Spiced Quinoa

Since I have a gluten-intolerant kid who is also a very picky eater, I experiment with different grains. Here's something I made the other day (yes, in the crockpot again!) that we all enjoyed. PLUS it filled us up! The kid ate a big bowl of this plus some carrots. Made me happy.

Ingredients:
1 cup quinoa, rinsed with fine sieve
3 cups water
1/2 cup brown sugar
2 tablespoons pumpkin pie spice
1 tablespoon cinnamon

Directions:
Add rinsed quinoa and water to crockpot; cook on high for 4 hours. One hour before serving, add the sugar and spices, and cook on low. Served with a bit of butter (lactose-free for Hubby and soy-free for Kid) and a sprinkling of more brown sugar on the top.

I'm thinking next time I'll add with the spices about a teaspoon of tapioca flour to thicken it. Might even add raisins but kid doesn't like them.

Crockpot sausage and cabbage

I'm cleaning out the freezer. My kid's birthday is next week (omg... a teenager!) and need to make room for lots of gluten-free items I've ordered at a special bakery. So... found some breakfast sausage without casing. Did this in the crockpot:

Ingredients:
1 pound breakfast sausage, no casing
1 1/2 cup water
3 baking potatoes, scrubbed and chunked
1 onion, diced
1/3 head green cabbage, sliced
1 cup baby carrots

Directions:
Turned on the crockpot, high. Crumbled the breakfast sausage into the bottom and cooked on high for about 2 1/2 hours (until cooked through). Added the rest of the ingredients, cooked on high for about 3 more hours, or until the potatoes were fork-tender. Stirred before serving.

As you can tell, I don't use spices very often. Feel free to season to taste.

Hubby said he loved it (the garlic and other spices from the sausage added more flavor to the dish), and even took some for lunch today. (I don't like cooked cabbage or sausage, and Picky-Eater Kid wanted gluten-free mac-and-cheese for dinner, so ... yep, I made 3 different dinners last night! That's ok... I'm used to it.)

Food Prices Gonna Rise? More?

I keep following links from blogs about how the prices of food stuffs (like rice, wheat and cocoa) are gonna rise big-time and soon. I've been reading that for a while, and I myself posted something to that effect a while ago.

Yes, I see prices increasing. Yes, I see supplies decreasing. But here I am, tucked in my comfy temporary home, all snug and warm, with pantry bursting and closets filled to the brim, while a blizzard rages outside. Over a foot of snow in the last 20 hours or so, and still more expected over the next 24.

We keep a list of supplies we'd like more of, and when prices are low, we stock up. We have enough potatoes, rice, beans, peas, dried fruit/veggies, canned fruit and soups, cocoa, flours (regular and gluten-free), quinoa, amaranth, and much more for probably 9 months. NOT that we're gonna be home-bound that long! Please?!?

So keep a sharp eye out for the grocery circulars, and pop into Costco or Sam's Clubs when you get a chance. Personally... we're asking family and friends for gift card to Amazon.com for birthday and holiday gifts so we can get more cans of powdered rice milk (pic above) and more.

Native American Goulash

I met a very old man yesterday who was from the Native American tribes of Pima and Punca. He told me one of the dishes he grew up on was goulash. Here's how he explained it to me:

Ingredients:
ground beef (LEAN) or beans
small unripe pumpkins
canned corn
canned green chilies

Directions:
Brown ground beef and drain of fat (or soak and cook beans). Harvest pumpkins while still small and green, peel, de-seed, and cut into small chunks. Add to beef/beans. Add drained corn and chilies. Cook and serve.

I'm thinking he probably missed a step or ingredient, but I'm going to try this when I have unripe pumpkins! Comments?

BPA in canning jars

I just read a post about how Bisphenol-A (BPA) is part of the rings, lids and seals that we use to preserve our harvests. BPA is a poison. Here's a link about the effects of BPA: http://www.medscape.com/viewarticle/484739_5

Check out these links:
- http://www.treehugger.com/files/2009/07/is-there-bpa-in-your-home-canning.php
-
http://www.mothering.com/discussions/showthread.php?t=921820
-
http://www.freshpreserving.com/pages/home_canning_faq/42.php
-
http://frugalcanning.blogspot.com/2009/09/used-jar-lids.html

That's just a small sampling.

BPA has even been found in some baby food jars! Yes, those we find at the grocery store! AND supposedly in most pre-canned products on any grocery shelf.

Those purported to have BPA in the lids/rings are Ball, Kerr, Golden Harvest, and Bernardin brands. I heard a rumor that Weck Canning jars don't have BPA but can't find confirmation on their website ... they don't even address it.

This makes me very glad that I dehydrate almost everything.

I gotta figure out an alternative to canning. It was bothering me, anyway, about how I needed to buy new lids every year. What did people do to "put up" their harvests before jars were invented?

Crockpot Potato Soup

I hadn't made this soup since I had my first apartment at age 17. It was easy then, and is easy now! With the 100 pounds of potatoes I bought this weekend (99 cents per 10 pounds of potatoes - Safeway special thru today!), I had to come up with something.

So yesterday I made soup.

In my small crockpot, I cut up 2 large and 3 small potatoes (washed, with skin on). Added 1 medium onion, cut in chunks. Added 3 cups of water. Set on high for 3 hours.

When the potatoes were soft, I smooshed some of the chunks with a fork which made it really creamy looking without using butter. Then I added another onion (cut in small chunks), 3 tablespoons real bacon pieces,1 tablespoon seasoned salt, 1 tablespoon garlic powder.

To serve, I sprinkled with dried parsley, and added sheep-milk cheese to Hubby's bowl (he can tolerate only goat and sheep cheese), with swiss to mine. If I could have found the box that had Velveeta in it (still haven't finished unpacking), I would have used that.

Pretty tasty! A bit salty, tho, from the bacon and seasoned salt. Will go easier on those the next time.

Quick Nourishing Oatmeal

I was reading somewhere, probably in one of my health magazines or blogs, that cinnamon and honey are very good for almost anything, especially diabetes and high blood pressure. Since I have pre-diabetes and high blood pressure, I thought I'd try something new today.

From my vast food stores, I got out almost-ready-to-expire instant plain oatmeal. While a cup of water microwaved to a boil, I opened 2 packages of oatmeal into a bowl. I added 3-4 large dried strawberries and about half a teaspoon of cinnamon. I added the water and let the oatmeal and strawberries rehydrate. When I came back 10 minutes later, I added a teaspoon (ok, 2) of honey.

Delish!

Tomorrow, I'm using dried blueberries. Maybe the day after, blackberries or mango. The possibilities are .... well, my tummy's growling!