Mineral King just above Visalia, California
Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Mineral King just above Visalia, California
Evoke a Victorian Christmas with place cards that resemble elegant paper scrolls. To make them, cut a 1-by-8-inch strip from heavyweight paper, and trim the ends at a 45-degree angle. Write a guest's name on top, centering it on the strip. To curl the ends, as shown, wrap them around a smooth-sided pen or pencil. At every place setting, lay a scroll atop a sprig of holly.
Thanks for that nice picture. I live in L.A. so I miss the snow.
You’re welcome! There are more Sierra Nevada (Snowy Mountains) webcams here:
http://www.sierravisionsstock.com/sierravisions/sierra-nevada-webcams/
This camera looks north from West River St. across the tracks at Historic Downtown Truckee. (Near Donner Lake)
Restaurant-Quality Maple Oatmeal Scones
3/4 cup dried cherries
1 egg
3/4 cup buttermilk
3/4 teaspoon vanilla extract
3 cups all-purpose flour
1/2 cup rolled oats
1 tablespoon cornstarch
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
3/4 cup white sugar
2 tablespoons real maple syrup
1/2 teaspoon maple flavored extract
3/4 cup unsalted butter
1 egg white
1 teaspoon white sugar
Preheat oven to 425 degrees F (220 degrees C). Line a heavy duty baking sheet with parchment paper. To prepare fruit, cover with boiling water and let stand 5 minutes. Drain and dry with paper toweling.
In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.
In a food processor bowl, place the flour, oatmeal, corn starch, baking powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in chunks of butter and pulse to cut in. Stop when you have a coarse, grainy mixture. Alternately you can do this by had with a pastry blender or two knives.
Remove mixture to a large mixing bowl. Make a well in the center. Stir in buttermilk/egg mixture. Blend in dried cherries. Stir with a fork to make a soft dough.
Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough. Divide the dough into 3 equal size pieces. Pat each piece into an 8 to 10 inch circle, 1/2 to 3/4 inch thick. Cut each circle into eight wedges. Place on baking sheet. Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.
Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.
Dorie
http://groups.yahoo.com/group/All-BreadRecipes-Exchange/
Coal in my stockings is what that pain is?
LOL,
I would have captioned him as: “if you expect me to wear this get-up, then get up, for I shall have the best seat in the house and if you move me, I will eat your antlers”.
Bet he would be happier tracking the drive by shooter in Big Bear, they are now having several a night there.
My electric just dimmed, so all the ice that is falling out of the sky and the _____wind, may knock me off the internet.
Merry Christmas all.
Posted by: “KittyHawk”
Banana Raisin Bread
Toasted slices of this moist banana bread are wonderful for breakfast.
For a special treat, you can substitute chocolate chips for half or all
of the raisins.
1/2 cup plus 2 Tbsp warm water
3 Tbsp honey
4 1/2 tsp vegetable oil
1 egg yolk, lightly beaten
1 medium very ripe banana, mashed
3/4 tsp salt
3/4 tsp ground cinnamon
3 cups bread flour
1 1/2 tsp active dry yeast
1/2 cup raisins
1/3 cup chopped walnuts
In bread machine pan, place the first nine ingredients in order
suggested by manufacturer. Select basic bread setting. Choose crust
color and loaf size if available. Bake according to bread machine
directions (check dough after 5 minutes of mixing; add 1 to 2
tablespoons of water or flour if needed). Just before the final kneading
(your machine may audibly signal this), add raisins and walnuts.
Yield: 1 - 2 lb loaf
NOTE: The more ripe the banana the more banana flavor you will get. I
use bananas when the skins are totally black.
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5. Anise Almond Loaf
Posted by: “KittyHawk”
Anise Almond Loaf
This golden loaf, with its tasty combination of anise and almond
flavors, is especially nice to serve during the holidays.
3/4 cup warm water
1 egg
1/4 cup butter, softened
1/4 cup sugar
1/2 tsp salt
3 cups bread flour
1 tsp aniseed
2 tsp active dry yeast
1/2 cup chopped almonds
In bread machine pan, place first eight ingredients in order suggested
by manufacturer. Select basic bread setting. Choose light crust color
and loaf size if available. Bake according to bread machine directions
(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water
or flour if needed).
Just before the final kneading (your machine may audibly signal this),
add almonds.
Yield: 1 - 1 1/2 lb loaf
NOTE: The use of the timer feature is not recommended for this recipe.
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6. Buttermilk Bread
Posted by: “KittyHawk”
Buttermilk Bread
This bread reminds me of sourdough without the trouble of having to
prepare and replenish the starter. Buttermilk gives a light tartness to
the chewy loaf. It’s a great all purpose bread.
1/2 cup plus 2 Tbsp warm water
1/2 cup warm buttermilk
1 tsp lemon juice
2 Tbsp butter
2 Tbsp brown sugar
1 tsp salt
3 cups bread flour
2 1/4 tsp active dry yeast
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and loaf
size if available. Bake according to bread machine directions (check
dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or
flour if needed).
Yield: 1 - 1 1/2 lb loaf
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7. Buttermilk Dill Bread
Posted by: “KittyHawk”
Buttermilk Dill Bread
This no fuss bread machine recipe turns out a light golden loaf with a
mild herb flavor. Wonderful on a cold winters night with a piping hot
bowl of soup.
1 1/4 cups warm buttermilk
2 Tbsp butter, softened
2 Tbsp sugar
1 1/2 tsp dill weed
1/2 tsp salt
1/8 tsp white pepper
3 cups bread flour
2 1/4 tsp active dry yeast
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and loaf
size if available. Bake according to bread machine directions (check
dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or
flour if needed).
Yield: 1 1/2 pound loaf
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8. Cardamom Braid
Posted by: “KittyHawk”
Cardamom Braid
1 cup warm milk (70 to 80 degrees)
1/4 cup butter, softened
2 eggs, lightly beaten
1/2 cup sugar
1/2 tsp salt
1 to 2 tsp ground cardamom
3 3/4 cups bread flour
2 1/2 teaspoons active dry yeast
TOPPING:
1 egg
2 Tbsp water
2 tsp sugar
1/4 cup sliced almonds
In bread machine pan, place the first eight 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
When cycle is completed, turn dough onto a lightly floured surface;
divide into thirds. Shape each into a 20” rope. Place ropes on a
parchment lined baking sheet then braid. Pinch ends to seal and tuck
under. Cover and let rise in a warm place until doubled, about 30 minutes.
In a small bowl, beat egg and water slightly and brush over dough.
Sprinkle with sugar and almonds. Bake at 350 degrees F. for 30 to 35
minutes or until golden brown. Remove from pan to a wire rack to cool.
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9. Calzone Rolls
Posted by: “KittyHawk”
Calzone Rolls
1 2/3 cups warm water
2 Tbsp nonfat dry milk powder
2 Tbsp sugar
2 Tbsp shortening
1 1/4 tsp salt
4 1/2 cups all purpose flour
2 1/4 tsp active dry yeast
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 Tbsp olive oil
1/3 cup pizza sauce
1/2 cup diced pepperoni
1 cup (4 oz) shredded pizza cheese blend
1/4 cup chopped ripe olives
2 Tbsp grated Parmesan cheese
In bread machine pan, place the first seven ingredients in order
suggested by manufacturer. Select dough setting (check the dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small skillet, sauté the onion, mushrooms and peppers in oil until
tender; cool. When bread machine cycle is completed, turn dough onto a
lightly floured surface; divide in half. Let rest for 5 minutes.
Roll each portion into a 16” x 10” rectangle. Spread with pizza sauce
and top with onion mixture, pepperoni, pizza cheese and olives. Roll up
each rectangle jelly roll style, starting with a long side. Pinch seam
to seal. Cut each into 12 slices.
Place slices cut side down in two greased 9” round baking pans. Sprinkle
with Parmesan cheese. Cover and let rise until doubled, about 30
minutes. Bake at 375 degrees F. for 18 to 22 minutes or until golden
brown. Serve warm.
Yield: 2 dozen
NOTE: For variations you can use any toppings you like.
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10. Cinnamon Flat Bread
Posted by: “KittyHawk”
Cinnamon Flat Bread
Wedges of this chewy cinnamon bread are a big hit with both adults and
children.
1 cup water (70 to 80 degrees)
2 Tbsp butter or margarine
2 Tbsp nonfat dry milk powder
1 Tbsp sugar
1 1/2 tsp salt
1 Tbsp toasted wheat germ
2 tsp molasses
3 cups all purpose flour
2 1/4 tsp active dry yeast
TOPPING:
3 Tbsp butter or margarine, softened
1/2 cup packed brown sugar
1 tsp ground cinnamon
In bread machine pan, place the first nine ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface.
Roll into a 14” circle. Transfer to a lightly greased 14” pizza pan.
Make indentations in top of dough with fingers. Spread with butter;
sprinkle with brown sugar and cinnamon. Cover and let rise in a warm
place until doubled, about 25 minutes.
Bake at 375 degrees F. for 30 minutes or until golden brown. Cool for 5
minutes then cut into wedges and serve warm.
Yield: 16 wedges
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11. Cranberry Biscuits
Posted by: “KittyHawk”
Cranberry Biscuits
1 2/3 cups warm milk
2 eggs
3 Tbsp butter, softened
3/4 cup mashed potato flakes
1/4 cup sugar
2 tsp salt
1 1/4 tsp ground cinnamon
1 tsp grated orange peel
4 cups bread flour
1 Tbsp active dry yeast
1 cup dried cranberries
ORANGE GLAZE:
1 cup confectioners’ sugar
2 to 3 Tbsp orange juice
3 Tbsp chopped dried cranberries (optional)
In bread machine pan, place the first 10 ingredients in order suggested
by manufacturer. Select dough setting (check the dough after 5 minutes
of mixing; add 1 to 2 tablespoons of water or flour if needed). Just
before final kneading (your machine may audibly signal this), add
cranberries.
When cycle is completed, turn dough onto a lightly floured surface.
Cover and let rest for 15 minutes. Roll or pat to 1/2” thickness. Cut
with a 2 1/2” biscuit cutter.
Place in a greased 15 x 10 x 1” baking pan. Cover and let rise in a warm
place until almost doubled, about 40 minutes.
Bake at 375 degrees F. for 10 to 15 minutes or until golden brown. For
glaze, combine confectioners’ sugar and enough orange juice to achieve a
glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped
cranberries if desired.
Yield: about 1 1/2 dozen
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To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
ROFL!!!!!
http://www.101cookbooks.com/archives/print/garlicky-greens-recipe.html
Garlicky Greens Recipe
If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).
1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
Serves 2- 3.
101 Cookbooks http://www.101cookbooks.com/
I think she hit the nail on the head when she told me she paired it with lots of garlicky, sauteed greens. She served it with grilled chicken, but you could certainly go the marinated tofu or tempeh route which is what I did. Delicious.
http://www.101cookbooks.com/archives/nikkis-sweet-potatoes-recipe.html
Nikki’s Sweet Potatoes
If you’d like to prepare part of this recipe in advance you can certainly bake the sweet potatoes a day or two in advance and save the mashed sweet potatoes in the refrigerator until you are ready to move forward with the remaining steps. Also, you can make these vegan by using olive oil and not butter.
2 1/2 pounds orange-fleshed sweet potatoes
1/3 cup coconut milk
1 tablespoon fresh ginger, grated
1 tablespoon maple syrup
1/2 teaspoon fine-grain sea salt
1/3 cup raw, unsweetened grated coconut
2 tablespoons olive oil or melted butter
1/3 cup toasted macadamia nuts, chopped
Preheat your oven to 350F degrees, a rack in the upper third. Butter or oil 6 ramekins or a single medium-sized casserole dish.
Wrap each sweet potato in foil, pierce numerous times with the tines of a fork and place in the oven for somewhere between an hour and an hour and a half, until each is baked through. Times vary greatly depending on the size of your sweet potatoes - in the end you should be able to cut through the center flesh as if it were soft butter. Remove the potatoes from the oven, let them cool for a few minutes, and cut each sweet potato in half. Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes. In a large bowl mash the sweet potatoes with the coconut milk. If my sweet potatoes are on the fibrous side, l take a hand blender to them for a minute or so (alternately you could use a food processor). Stir in the ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste - adjust the seasoning if you need to - this is your chance to get the right amount of salt and ginger in the sweet potatoes before they go in the oven.
Spoon the sweet potato mixture into individual baking dishes (or single larger baking dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm and the coconut golden roughly 30 - 40 minutes. Remove and sprinkle with the toasted macadamia nuts.
Serves about 6.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/000127.html
Sweet Potato Pot Pie Recipe
3 tablespoons extra-virgin olive oil
1 medium white or yellow onion, chopped
3 cloves garlic, chopped
2 1/2 to 3 cups sweet potatoes, peeled and diced into 1/4-inch pieces
1/2 teaspoon salt (plus more to taste)
1 tablespoon adobo sauce from a can of chipotle chilies (or more to taste)
1 cup corn kernels, fresh or frozen
2 cups cold whole or low-fat milk
2 tablespoons cornstarch
1 box puff pastry dough (allow 20 to 30 minutes to thaw)
1 egg white
Preheat oven to 400 degrees.
In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt. Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Stir in the adobo sauce and corn.
In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot. Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes. Remove from heat and season with more salt to taste. Pour the filling into small ovenproof bowls, each three quarters full.
Cut a piece of puff pastry dough to fit over each bowl, with some overlap. Place the dough on the bowls and fold over the edge of the dish. Brush the dough lightly with egg white (this creates a golden crust).
Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes. Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.
Serves 4 as a main course.
101 Cookbooks http://www.101cookbooks.com/
http://www.edible-plants.com/detox_drinks.html
Detox Drinks
Detox Demon
* 2 small Beetroots or 5 oz (approximately)
* 1 Carrot
* 1/2 Chili
* 1 Orange
* Crushed Ice
Peel the beetroot, carrot and orange and cut into chunks. Push all ingredients through a juicer.
Blend till smooth.
Serve with ice, enjoy!
Pink Pleasure
* 1 pint fresh strawberries (or wild if your feeling particularly extravagant)
* 1 pint watermelon (cut into small chunks)
* Fresh mint to decorate
Juice all fruit (apart from a couple of strawberries which can be used as decoration). Add crushed ice. Serve with mint and halved strawberries as garnish. Lick lips!
http://www.edible-plants.com/supfoods.html
Super Foods
‘Super Food’ has become a buzz word suggesting the superior health giving properties of certain foods. Critics of the much used word - superfood - say the problem with it is there are no legal definitions for the claim. This leaves it open to ‘creative’ interpretation, especially by marketers, who have found they can sell more of a product labelled superfood.
With no defintions or facts about the health giving properties, this lack of legal definition means they may make unsupported claims about a product being a superfood.
Many now agree that some regulation needs to be in place. However the popular marketing campaigns, may have done us all a lot of good, in that we are more aware of the health benefits of certain foods. Here are some plant foods that have been called superfoods.
Açaí, Apples, Apricot Kernals, Alfalfa sprouts, Aloe Vera, Avocado, Bananas, Beans, Bee Pollen, Bilberry, Blackcurrants, Blueberries, Broccoli, Cacao, Raw chocolate, Chlorella, Coffee Berry, Flax seed, Goji Berries, Maca, Noni, Fruit, Oats, Oranges, Papaya, Pumpkin, Quinoa, Raspberries, Rose hips, Soy (see also Soybeans), Spinach, Green Tea, or Black Tea, Tomatoes, Walnuts, Watercress, Yacon Root.
So if there was a definition, what would that be. Would a food qualify as a superfood, if it was high in antioxidants, phytochemicals, and fibre. What, about foods like oats which have been scientifically proven to reduce cholesterol, have a good slow release carb (low GI) but have almost no vitamin C or vitamin A. What if a food is high in one vitamin but lacks another.
Blueberries are often marketed as a superfood but does this suggest they are superior to other foods.
Recently blackcurrants have also been called a superfood. They are a significantly higher source of antioxidants than blueberries and boast three times the amount of Vitamin C found in oranges. They also contain significant amounts of vitamin B6, vitamin E, potassium, copper and soluble fiber. Plus, they are rich in phytochemicals called anthocyanidins which strengthen the cardiovascular system and prevent anti-aging and have anti-inflammatory benefits. So does this mean blueberries now loose their status?
I leave you this quote from the British Nutrition Foundation’s nutrition scientist Anna Denny
“A handful of berries won’t be enough to make you healthy and well, we should eat a rainbow-coloured diet. No food is ‘super’ on its own. There are so many benefits in all fruits and vegetables. There is no such thing as ‘superfoods’, only super diets.”
Posted by: “*~Tamara~*”
Cannelloni with Cheese Sauce
6 servings
2 c marinara sauce
1 /4 lb ground beef, browned
1/ 4 lb Italian sausage, browned
1 c onion, chopped and sauteed
6 cannelloni, large
1 c white sauce
6 oz cheddar cheese, grated
2 T parmesan cheese, freshly grated
To make filling, combine browned beef, browned sausage, saut ed onion and Marinara Sauce. Cook cannelloni as directed, but cook for only 3/4 recommended time; rinse and drain. Fill cannelloni with filling mixture and pack firmly into greased baking dish.
To make cheese sauce, warm White Sauce until nearly boiling; add grated cheddar cheese and stir until melted. Pour over cannelloni, coating pasta generously. Cool.
To freeze: cover baking dish with aluminum foil; place in freezer bag. Label and freeze.
To prepare: uncover and bake frozen casserole in 400-degree oven for 1 hour, or until hot and bubbling. Sprinkle with parmesan cheese, return to oven for 5 minutes to brown top.
http://groups.yahoo.com/group/FreezingCanning-n-recipes/
Freezing, canning, preserving, and recipes for all of the above.
Easy Bean and Vegetable Soup
Recipe by: Susan Voisin
This delicious soup is a nutritional powerhouse! And, it’s so tasty that I
have no trouble getting my 8-year-old to eat her vegetables when they’re
prepared this way.
Using frozen vegetable combinations, such as California or Italian blends,
makes throwing this recipe together a snap!
* 5 cups fatfree vegetable broth, (or use water with optional veg.
bouillon)
* 14 1/2 ounces diced tomatoes — Italian style
* 15 ounces canned kidney beans, drained and rinsed
* 15 ounces canned cannelini beans, chickpeas, or other white beans,
drained and rinsed
* 2 pounds chopped vegetables (may be frozen)—any combination—try to
include carrots, broccoli, green beans, cauliflower, zucchini
* 1/2 cup diced potatoes or corn kernels (may use frozen, oil-free hash
browns)
* 2-4 cloves garlic, minced
* 1 teaspoon basil
* 1/2 teaspoon oregano
* 1/2 teaspoon marjoram
* 1/4 teaspoon thyme
* freshly ground black pepper
* 1/2 teaspoon Tabasco, or other hot sauce
* 4-6 ounces fresh or frozen spinach
Combine all ingredients except spinach in a large sauce pot. Bring to a
boil, reduce heat, cover, and simmer for 25 minutes. Add additional broth
if necessary. Add spinach and cook for 5 more minutes before serving.
Serves 4-8, depending on your appetite.
FROM: http://www.fatfreevegan.com/soups/946.shtml
By the way, I have not had any success using frozen veggies in a crockpot
*UNLESS* I put them in the crockpot during the last half hour of cooking
only; or 15 minutes on ‘High’. Otherwise, they get overcooked.
Susan’s recipe below does not call for a crockpot, but I just wanted to
mention it because I’ve seen other recipes using frozen veggies that do
call for crockpot cooking - and that was why I had the recent ‘lousy soup’
episode.
So don’t cook frozen veggies in a crockpot, except during the last little
bit of cooking.
Pat
TO ACHIEVE YOUR DREAMS, REMEMBER YOUR ABC’s
Avoid negative sources, people, places, things and habits.
Believe in yourself.
Consider things from every angle.
Don’t give up, and don’t give in.
Enjoy life today; yesterday is gone, and tomorrow may never come.
Family and friends are hidden treasures. Enjoy their riches.
Give more than you planned to give.
Hang on to your dreams.
Ignore those who try to discourage you.
Just do it!
Keep on trying..
Love God, yourself, and your neighbor.
Make it happen.
Never lie, cheat or steal.
Open your eyes, see things as they really are.
Practice makes perfect.
Quitters never win, and winners never quit.
Read, study and learn about everything important in your life.
Stop procrastinating.
Understand yourself to better understand others.
Visualize it.
Want it more than anything.
Xccelerate your efforts.
You are unique in all of God’s creation.
Zero in on your target; go for it.
Found on the Internet.
http://www.bettertimesinfo.org/2004index.htm
8 Fundamentals of Frugal Living
Frugality is the discipline associated with the virtues of simple & sustainable living.
1. Know how much it costs you to live. Save all of your receipts for purchases and bills for a month or two, add everything up. If you have expenses that occur at regular intervals, divide those amounts by the number of months to find a monthly amount that you need to set aside each month for those expenses (such as insurance or taxes on a house).
2. Be wary of “expert advice” I’m sure you’ve noticed that everybody wants your money. Most of us have about five different places to spend each dollar in our pocket. Many voices say to you: GIVE ME YOUR MONEY! There is no end to their demands. Be wary of so-called experts who are really hired guns for people who want your money.
3. Get out of and avoid debt. The Bible says, “The borrower is the slave of the lender.” If you want to buy something like a car, make payments to your savings account until you have enough money and pay cash. If your debts are causing you financial trouble, find a reputable non-profit credit counseling service affiliated with the National Foundation for Consumer Credit and get into a repayment plan with them. Generally, only carry long term debt for education and purchase of a house. Never carry debt for entertainment or frivolous consumer spending expenses. Don’t use credit cards - or even worse, payday loans or pawn shops — as “phantom income” to increase your expenditures for consumer items or entertainment. Every penny you borrow must be paid back with interest, and as your debt increases so do your payments.
4. Question your expenses and live within your means. Save pennies and save dollars. Search for entire categories of spending to eliminate. For example, living without a car (or with one car instead of two) can easily save a family $200 or $300/month or more (gasoline, repairs, insurance, tickets and fines, taxes, licenses, registration, purchase cost of the car, etc.). This may require living close to your work, or close to public transportation, and/or a willingness and ability to ride a bicycle. It is always less expensive to ride the bus and take cabs or rent a car occasionally than to own and maintain an automobile. If you must have bad habits, look for cheap ones (like chewing gum) and avoid expensive ones (like cigarette smoking and alcoholism).
5. Increase your savings. As you learn to live better with less, you can save some money every month. Always pay yourself first. Learn how to defer present gratification for future gain. This is important for everyone, not just people who are poor. Many middle class families seem determined to forget the lessons learned by their grandparents which enabled their families to establish economic security. They’re setting themselves up for serious problems if they experience a financial crisis..
6. Ignore all advertising! All commercial advertising is an enemy of your good life. Advertising is propaganda that encourages you to spend money you don’t have for products you don’t need. Your life will not be better if you buy more and more advertised products. It’s like methamphetamine addition. You will never be able to get enough stuff. Use advertising only to check availabilities or compare prices. Learn the tricks of advertisers and teach your kids to ignore them.
7. Living better with less does not mean living cheaply or second best. The point is to live a good life within your means. Whatever our circumstances, accumulating large amounts of material goods is not what the good life is about. The good life is about our relationships - with family, with friends, with our neighbors and community, and the good that we do to them and to others. It is earning an honest living by honest work. When we pass from this life, all that remains behind us is the good and the evil we have done. Nobody’s hearse will have a trailer hooked to it piled with junk to be buried with them. The old phrase, “He who dies with the most toys wins,” is horse manure. If you find yourself spending money to buy more junk all the time, you need to look within yourself and find and resolve the emptiness and hurts that you are trying to heal by consumption.
8. Teach your children well. Your children will face grave challenges in their futures. Children who are taught - by example of their parents - to embrace instant gratification, to spend money frivolously, to find the meaning of their lives in the right clothes or the perfect car — will be at a serious disadvantage in the years and decades to come. Teaching your kids these bad habits lays a curse on them that will plague them all of their lives.
Better Times Almanac Home | Better Times Website Index
http://www.bettertimesinfo.org/8fundamentals.htm
HOW TO LIVE BETTER WITH LESS
People taking personal responsibility for sustainable, simple, & frugal lifestyles are the wave of the future. Catch the leading edge of this epic transformation that will change the face of this nation forever. As it turns out, you are not your stuff.
Wisdom, daydreaming, and risk-taking can introduce you to options that you never felt possible.
Here’s what advertisers are saying to us: “You are your stuff. Your stuff is you. Our stuff is better than their stuff. Buy more of our stuff.” The possibilities are allegedly endless, and somehow, the bill will never be presented for payment.
This is a dangerous illusion. They offer mindless consumerism rooted in greed, lust, and envy, as recommended by advertisers everywhere. And in spite of what people seem to think, the bills will always be paid, one way or another. Americans are famous for accumulating more & more dubious stuff of ever increasing varieties & categories, resulting in big piles of trash & horrendous debts that squeeze household budgets.
You can live better with less - less money, less stuff, less stress, less aggravation, less complication, less velocity. In a world where fast food is the norm, we praise the virtues of slow food - food like your grandmother served, cooked from fresh basic ingredients at least some of which originated in that area, perhaps in her own garden.
What the world needs is more people who are willing to take personal responsibility for creating a better future than the one that is coming at us because of our bad choices. The world is changed one person, one household at a time, as people decide to BE the change they want to SEE.
This transition seems complicated, but here’s the secret clue: Do what you can, with what you have, where you are, one thing at a time.
Too many people spend money they haven’t earned, to buy things they don’t want, to impress people they don’t like. - Will Rogers
The place to start is with the kitchen and the food you eat. We understand that most of us are very conservative in our food habits. And the sad truth of modern life is that many of us have formed bad habits with our food. Our over-processed, chemicalized, mechanized, just in time convenience food system isn’t a free lunch. High blood pressure, diabetes, heart disease, cancer, all these are just the beginnings of sorrows. The way that supermarket food is grown and processed ravages the earth, destroys the fertility of the soil, and poisons the land with chemicals.
This agribidness system is also destroying the quality, variety, nutritional value, and TASTES of our foods. So we’re paying more, doing more, and somehow getting less. A better idea is to do MORE with LESS. More joy, more beauty, more wisdom - less pollution, less chemicals, less noxious fumes, less destruction of the natural environment. We got into this situation one bad decision at a time and we will get out of it by one good decision at a time.
This is not just about money. It’s about quality of life. Control over your life. Fun, convenience, healthy and tasty meals. We’re not talking about feeling sorry for yourself, or going second class. We’d like to introduce you to many new tastes and food treasures, better ways to do food - ways that really are fun & once you get used to them they are convenient & easy..
This is NOT about a person being poor. Simple, sustainable, and frugal living is for everybody - rich and poor and everyone in between. The poor can show the rest of us the way to go.
Since you are in control of your kitchen, you can do what you want with your food..That’s why we say, FOOD FIRST! People who let the food industry’s tricks tell them what to do pay more money than is necessary and get a lot less than they should for their money. We say: spend your money differently, have more quality. Imagine that.
Better cooking isn’t everything, but it is something that we all can understand. It is one step in the direction of family economic security. It provides instant rewards either — good food and better health!
Where to start? Prepare your meals from basic ingredients, & where possible & practical, buy ingredients directly from local farmers & ranchers.
Doesn’t this kind of cooking take a lot of time? It’s not like putting a frozen dinner in the oven, but it doesn’t taste like food industry moosh either. Many of these recipes only take a few minutes of the cook’s time. As you practice this better cooking, the learning curve kicks in. You develop time saving convenience skills. Recipes that once seem complicated are now easy. The first time you bake a cake “from scratch” takes longer than the fifth time you do it. By the time you have made ten, you will be cranking them out like they were popcorn. “Slow food” can be amazingly easy & quick to prepare. It helps if you plan your meals carefully.
Your kids can help. Kids need to learn how to cook. There is no better way to do this than helping in the kitchen. As they get older, give them more to do. Kids need to learn that food doesn’t just fall from the sky onto the table. Later in life, they (and their wives, husbands, and roommates) will thank you.
It’s OK to make mistakes. That’s how you learn. You will get better with practice. Nothing ventured, nothing gained. God is on your side. If you get stuck in the middle of a recipe, and aren’t sure what to do next, start your problem solving process with a little prayer, as in, “God, I need help!”
Food is an adventure. You can do amazing things in your own kitchen. Better Times gives you a lot of information to help you find your way. Wisdom, day-dreaming, and risk taking can introduce you to options that you never thought possible. Life is complex. It’s OK if you can’t solve all of your problems at once. Do what you can, with what you have, where you are.
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SHORT-TAKES
Small nuggets of useful advice and frugal ideas
Convenience Store Traps Make your own cream of whatever soup mix. Useful tools for home storage and efficient cooking
Emergency Supplies to Keep On Hand Margarine, Shortening, Oil Weekly, monthly, and seasonal food processing activities
Here’s a clue about loan payments. Oral rehydration solution What does a recipe mean by a “greased and floured pan”?
Convenience Store Traps!
Just how much convenience do you really need? Suppose you go to a convenience store every day. You buy cigarettes, a super gigantic size soft drink , and a snack. That’s five bucks. That’s $1,825, which is what one visit per day, every day, costs you for a year. Even if you buy a less expensive brand of cigarettes, your total is still $1,500 a year. Just 1 large fountain soft drink a day for 1 year, is enough money to buy an entire month’s worth of groceries for a family of 4! Make your own snacks and drinks and kick the cigarette habit & save BIG PILES of money.
Margarine, Shortening, Oil
I won’t lie to you. Your best choice for cooking and eating is butter and olive oil. They are the most healthy and natural fats for your kitchen. The only real use for shortening is to grease baking pans and season cast iron skillets. Margarine should never be served. Shortening and margarine are cheaper in the short run than olive oil and butter, but shortening and margarine are a direct road to heart attack and stroke. Who can afford that? They aren’t food anyway, they are manufactured industrial products masquerading as food. When you buy olive oil for cooking, don’t buy extra virgin olive oil. Look for a good deal ($10 or less) for a 3 liter container of olive.
Oral rehydration solution
In the event of severe diarrhea and dysentery, or loss of fluids due to excessive heat, you need to know how to make an oral rehydration solution (common store names for commercial oral rehydration solutions are Gatorade and Pedialyte). Combine ½ tsp salt and 8 heaping teaspoons (or 2 handfuls) of powdered cereal and dissolve in 1 liter of boiled and cooled water. Powdered rice is best, but corn meal or wheat flour or cooked and mashed potatoes can also be used. Boil this mixture for 5 to 7 minutes to form a watery porridge. Cool quickly and give to the sick person. Give the dehydrated person sips of this drink every five minutes, until he or she begins to urinate normally. Keep giving the oral rehydration drink often in small sips, even if the person vomits. Not all of the drink will be vomited. When using, make it frequently, especially in warm weather. Without refrigeration, it can spoil in a few hours. (Source: Where There Is No Doctor, David Werner)
What does a recipe mean by “a greased and floured pan?
Take a pan, and rub it with shortening (oil or butter will work, but shortening is best for this job.) Shake a little flour in the pan, then shake the flour around the pan, including the sides, so that the shortening is coated with flour. This helps your cake, bread, or dessert pop right out of the pan without sticking..
Make your own Cream of Whatever Soup Mix.
2 cups powdered milk | 3/4 cup cornstarch | 1/4 cup instant chicken bouillon | 2 tbsp dried onion flakes | 1 tsp basil leaves | 1 tsp thyme leaves and pepper
Combine ingredients, stirring till evenly distributed. To substitute for 1 can of condensed cream of whatever soup, combine 1/3 cup of dry mix with 1-1/4 cups of cold water. Heat and stir until it thickens. Use as you would the canned product. Makes the equivalent of 9 cans of soup, at a cost of pennies per recipe. Mushroom: add ½ cup finely chopped mushrooms. Celery: add ½ cup minced sauteed celery. Potato: add 1 cup cooked diced potatoes. Chicken: add ½ cup cooked chicken. Vegetable: add 3/4 cup cooked vegetables. Broccoli: add 1 cup cooked chopped broccoli.
The Theory of Casseroles
There are 6 categories of ingredients in a casserole: Protein, Vegetables, Sauce, Seasoning, Bulk, Topping.
First you have the meat, poultry or a protein like cheese, beans, or peas.
Add vegetables and something inexpensive but filling like rice, pasta, grits, or potatoes.
These ingredients are held together by a creamy liquid or gravy.
The casserole can be topped with dough, pastry, or a crumb crust (such as crumbled crackers mixed with melted butter).
Seasonings and spices support the flavors you are combining.
Casseroles taste great and are inexpensive. They can be frozen for reheating later. You might as well make two and freeze one for later. To freeze a casserole: Under-cook it by about 10 minutes. Do not put the topping on until you are ready to reheat for serving. Quickly cool the casserole to stop the cooking (you can set the covered pan in a larger pan of ice water.) To save on the number of casserole dishes you need, line the casserole pan with aluminum foil. When frozen, lift the foil wrapped casserole out of the dish, wrap it to exclude all air, return it to the freezer until needed. When ready to reheat, put back into dish, with the aluminum foil for reheating (this also saves time in cleaning the dish afterwards). It doesn’t have to be thawed before reheating. Casseroles can be frozen for about three months.
EMERGENCY SUPPLIES TO KEEP ON HAND.
Emergencies and disasters can happen at any time, often without warning. Be prepared.!
Water. Wash and rinse empty 2 liter pop bottles. Fill them with ordinary tap water, and store them in a cool dark place. Every 3 months or so, empty and refill them. Store several for each family member.
Light. Candles, flashlights, lanterns, batteries, matches.
Food. Keep a 2 month supply of basic foods in your pantry as a hedge against hard times. More is better.
Heat. Propane or kerosene heaters, lanterns, and camp stoves, buddy burners, alcohol burners, canned heat (”Sterno”), candles, wood stove
Sanitation. Toilet paper, plastic bags, bleach, soap, towels, toiletries, feminine needs, trash bags, diapers.
Other. rope, duct tape, plastic sheeting, extra towels, blankets, hammer, saw, crowbar, basic tools, first aid kit, including hydrogen peroxide, alcohol, iodine, aspirin, ibuprofen,
Here’s a Clue About Loan Payments
Paying one additional mortgage loan payment each year, whether in a lump sum or monthly increments, can lower a 30-year loan down to 18 years. If you pay more than one extra payment, the amount saved increases even more. Since this additional payment will be applied only to the principal and not the interest, you end up saving thousands and thousands of dollars over the life of the loan.. Note that this also works with installment loans (such as for automobiles) and student loans.
Useful Tools for Home Storage and Efficient Cooking
Airtight storage containers in a variety of sizes - for freezing/refrigerating
Thermos bottle - taking hot or cold liquids to work or school
Reusable lunch box with containers - for taking your lunch when you have to “eat out”. Get sandwich size reusable containers, don’t waste money on plastic sandwich bags
Ice containers: reuse water-tight containers to make ice in your freezer to keep your lunch cold.
Weekly, Monthly, & Seasonal Food Processing Activities:
Weekly: Grind grain and corn for flour and meal, make refrigerator dough and pasta, bake bread, make snacks, yogurt, cottage cheese.
Monthly: Prepare home-made convenience mixes, make bulgur wheat/meat extenders/gluten, dry bread crumbs and stuffing mixes, brew beer and soft drinks,
Spring and Summer; Make jams, jellies, pickles, hot sauces, salsas, relishes, dry peppers, smoke peppers, freeze corn, freeze tomatoes for saucing later, dehydrate shredded carrots and summer squash, cure onions and garlic, dehydrate or can fruits, make wine |
Fall:: Make saurkraut, pickles, store root crops (like turnips, parsnips, and carrots) and fall vegetables like pumpkins and butternut squash; gather nuts, buy and store peanuts, make and freeze or can tomato sauce, smoke peppers.
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COUNTRY GRAVY
Most of us remember the gravies from our grandmothers’ tables. Somehow gravy just isn’t the same anymore. Everywhere you go you see “gravy mixes”, which leave a lot to be desired when it comes to taste. This is sad because homemade gravy is one of the most frugal recipes you can find, and even though it is very cheap, it generally tastes better than the most expensive mix in the supermarket. Gravy over toast makes a frugal but filling breakfast, lunch, or dinner. Leftover gravy can be combined with cooked pasta and vegetables, or hamburger and pasta for your own homemade “hamburger helper” (which is all that hamburger helper is - pasta and gravy).
The Basic Rule of Thumb for Gravy:
A tasty gravy has oil, flavored liquid, and something to thicken the liquid:
Thin gravy: 1 tbsp oil or butter, 1 tbsp flour, 1 cup liquid.
Medium gravy: 2 tbsp oil or butter, 2 tbsp flour, 1 cup liquid
Thick: 1/4 cup oil or butter, 1/4 cup flour, 1 cup milk
Roux Rules: Put the oil in a pan, add the flour to it, and stir it so the flour and butter or oil are thoroughly mixed. This mixture of oil and flour is known in the trade as the ROUX, which is pronounced ROO. Generally, for a white sauce, let the roux bubble over medium heat for about a minute, stirring constantly. Remove from heat, add milk, turn heat back on, stir until thickened. Of the thin, medium, and thick gravies, the consistency I like best is when I use 2 tablespoons of oil or butter and 2 tablespoons flour to make the roux to thicken one cup of liquid.
Liquid. A liquid that is full of flavor will make a delicious gravy. Use your own homemade stocks or broth/juices from roasts or hams. If you are frying meat, you can deglaze the pan (pour water into the hot pan and stir vigorously so the flavor and bits of food are combined with the water) and make the gravy with the pan water. Milk is used for cream gravies like sausage and bacon. In a pinch, you can make a broth with bouillon and use that to make gravy.
Microwave gravy? No, you can’t make roux in the microwave.
Measure! It is best to measure the liquid, oil, and flour. Yes, your grandmother did it by sight and yes you will eventually be able to do this too, but probably not at first. With these basic principles in mind, let’s look at these gravy recipes. All of them are given as 2 cup final quantity.
Adding extra flavor to Gravies. You can always add extra flavor to gravies. Before adding the flour to the oil, add some sliced/chopped garlic, onions or shallots, and a chopped fresh or dried pepper. We especially like chipotle peppers in brown gravy. Sometimes we add dried mixed “Italian herbs” like oregano, basil, rosemary, and thyme, and of course black pepper. The amount of salt a gravy requires depends on the taste of the eaters. Be wary of adding too much salt.
Country Brown Gravies: With a simple white sauce, you don’t let the flour brown. You saute it for just a bit and then add the milk. But with true country gravy, you want to let the flour brown. One of the old names for country gravy is “scorch gravy”, and that’s because you brown the flour right to the point where a bit of it is turning from brown to black BUT before it actually burns. Once you get to that point, you need to move fast - turn off the fire, add the liquid all at once, and stir like crazy, continuing to stir frequently as you turn the fire back on and cook it until it thickens to the consistency you want. Because deciding how much “brown” is enough is such a judgment call, you may not want to go that far in the beginning, only sauteeing the flour until it is a light brown. You need to stir the roux constantly when you cook it. After you have made gravy maybe 50 times, you will develop your own eye for how dark you will like the roux. Note that stirring “Constantly” means just that. Don’t stop! Don’t splatter any on you or anyone standing close by, because it is EXTREMELY hot and can raise a blister faster than you can wipe it off.
Oil, butter, meat fats. If you use butter, cook the roux at a lower temperature so that the butter itself doesn’t burn. If you like a darker roux, it is better to use oil as a dark butter roux can take a long time. Olive oil is the only oil I use in making roux. I occasionally use meat fats from ham, bacon, sausage, or roast.
Sausage Gravy
Crumble sausage in a pan (say 1/8th lb for 2 cups gravy) and fry until done. Remove sausage and measure the fat in the pan, adding more oil or butter to make a total of 4 tablespoons. Add 4 tablespoons of flour and saute until the flour is a light brown. Turn off the burner. Add 2 cups milk (or 1 cup milk, 1 cup water) and mix vigorously. Turn the burner back on, add the fried sausage to the gravy, continue to
stir until the gravy thickens to your desired consistency.
Pork Chop or Sliced Ham Gravy
Fry the pork chops or sliced ham in one pan. Take out of pan and set aside on a plate. In a second pan, melt 4 tablespoons of butter or put 4 tablespoons of oil in the pan. Add 4 tablespoons flour, and saute until the flour is a beautiful chocolate brown color. Turn the fire back on under the pork chop pan and heat it up if it has cooled down. When it is hot, pour 2 cups water on it and stir/scrape the pan vigorously to deglaze it and mix the little flavored bits (known in the trade as the fond) with the water. Add this richly flavored water to the bubbling roux.
Bacon Gravy
Fry your bacon and measure 4 tablespoons of the fat into the gravy pan. Add 4 tablespoons of flour, fry until light brown. Add 2 cups of milk, or 1 cup milk and 1 cup water, stir until thickened to desired consistency.
Pot Roast or Ham Gravy
This is the traditional brown gravy you make from the juices of a pot roast or a whole ham cooked in your oven or in a crockpot. Pour the juices/broth into a container and skim the fat off the top. Put 4 tablespoons of the fat into a pan, add 4 tablespoons flour, and saute until the flour is medium to dark brown. Pour the broth into the roux, stirring constantly, turn the burner back on and continue stirring until it thickens to the desired consistency. If you don’t have enough broth, you can add water to make the desired amount of liquid.
Brown Gravy without the Roast . . . If you have some frozen or left over beef stock (or chicken or vegetable stock), use that as the liquid and make gravy without having to make a roast. If all else fails, you can make the pot roast/ham gravy recipe above and use bouillon for the liquid. I usually use twice the recommended amount of bouillon to give the gravy more authority.
Hamburger Gravy
Fry hamburger, drain fat, measure back into meat 2 tbsp of hamburger fat, add 2 tbsp. flour, stir. If you are going to make a cream gravy, make a very light brown roux and use 1 cup milk. If you want a brown beef gravy, make a darker brown roux and add 1 cup beef stock instead of milk. Cook until thickened. Serve over rice, toast, or biscuits.
When Gravy Goes Wrong. . . The most common problem with gravy is that it doesn’t get thick enough. If this happens to you, take an empty jar (like a peanut butter jar), add 1/2 cup water and 2 tablespoons flour. Put the jar lid on and shake it vigorously to mix the flour and the water. If there are any blobs of flour on top of the water, skim them off (or pour through a strainer). Add a little bit of this mixture to the bubbling gravy and stir, keep doing this until it thickens to the desired consistency.
OTHER SAUCE/GRAVY IDEAS:
White Sauce: Use milk for the liquid, with a dash of salt and pepper.
Cheese sauce: To 1 cup white sauce, add 1/4 tsp dry mustard and ½ cup grated cheese.
Mushroom sauce: Saute 1 cup sliced mushrooms and 1 tsp grated onion in the butter or oil for white sauce, then proceed as you would to make white sauce.
Red Sauce: To 1 cup white sauce, add 3 tbsp tomato sauce.
Veloute sauce: Same as white sauce, only use beef or chicken or vegetable broth in place of milk. This is your basic pot roast gravy with a French name.
Mornay sauce: To Veloute sauce, add 1 cup milk, 1/8 tsp cayenne pepper, and 1 cup grated cheese.
Tomato Mushroom Fry one strip of sliced bacon, add 1 tbsp flour, 1-1/2 tsp sugar, and a dash of salt. Cook until smooth and bubbly. Remove from heat, stir in 1 cup tomato juice or juice from canned tomatoes. Bring to boil, stirring constantly. Add about ½ cup sauteed mushrooms.
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