Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://gottalittlespacetofill.blogspot.com/search/label/Breads

I made Cheese & Onion Bread via the bread machine last night, to serve with tonight’s dinner of Tomato Bisque (from the freezer). Here’s the recipe, with our opinion on it following:

Cheese & Onion Bread

1 1/3 cups water
3 tbsp powdered milk
2 tbsp sugar
1 1/2 tsp salt
4 cups white flour
2 tbsp dried onion flakes OR 1/4 cup diced raw onion
1/3 cup shredded old cheddar cheese
1 1/4 tsp yeast

Measure ingredients in order into baking pan. Insert baking pan into chamber, twist to secure. Close lid. Select Sweet Bread setting and your choice of crust. Press Start, there will be a 15 minute preheat delay before mixing begins. When done, remove bread and cool before slicing. Time: 3:50 hrs

This was fantastic bread - Papa Bear and I sliced into it last night after it was done baking and we each had a few bites with some butter. I used raw onion and a good old cheddar and the flavor was amazing. We will be dipping it into the Tomato Bisque with extra slices of old cheddar cheese for dinner tonight and I’m quite sure we’ll love it - it’s definitely a keeper!

http://gottalittlespacetofill.blogspot.com/search/label/Breads

s Hot Pizza Dip with Homemade Breadsticks.

Hot Pizza Dip
adapted from Farmchick

1 8 oz pkg cream cheese, softened
1 tsp Italian seasoning
1/4 tsp garlic powder
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup pizza sauce
1/2 cup finely chopped green pepper
breadsticks

In a bowl, combine cream cheese, Italian seasoning and garlic powder. Spread on the bottom of a greased 9 inch pie plate.

Combine both cheeses and sprinkle half of this mixture over the cream cheese. Top with pizza sauce, onions and peppers. Sprinkle with remaining cheese.

Bake at 350 for 20 minutes and serve with warm breadsticks.

Twisted Breadsticks
from Farmchick

1 tsp sugar
1 tsp salt, divided
1 pkg quick rise yeast
2 - 2 1/2 cups flour
2/3 cup warm water
1 tbsp oil
3 tbsp softened butter
1-2 cloves garlic, minced
1/3 tsp paprika
parmesan cheese

In your mixer, combine the sugar, 3/4 tsp salt, yeast and 2 cups flour. Mix dry ingredients. With the mixer on, add in a steady stream the warm water and oil. Mix until smooth and elastic.

Turn onto floured board. Roll into a 15x12 rectangle. Cut into 12 strips (use a pizza cutter!). Fold each strip in half lengthwise, and twist the strips several times to get the twisty effect. Pinch ends to seal.

Place 2 inches apart on a greased baking sheet. In a bowl, combine the butter, garlic, paprika, and remaining salt. Brush over the dough strips. Sprinkle with parmesan cheese, cover and let rise in a warm place until doubled, about 25 minutes.

Bake at 425 for 6-8 minutes until golden brown.

http://frugallife.wordpress.com/2008/01/22/waste-not-want-not/

Waste not want not was a favorite expression of my mother’s. She was a young child when WWII started and was one of five children so my Nan had to be really frugal in order to feed the kids. Mum would never waste food and it’s been a lesson in life that I’ve tried to live by too.

A question arises as we think about the use of leftovers, common sense must prevail. Here’s some advice from foodsafety.gov

How long can leftovers be left out of the refrigerator?

Hot foods should be refrigerated as soon as possible after cooking (within two hours). Don’t keep food if it’s been standing out for more than two hours. Don’t taste-test it, either. Even a small amount of contaminated food can cause illness.

Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out, “It’s not worth a food-borne illness for the small amount of food usually involved.”

Here’s a few ideas for using up food you might normally dispense with

* A good way to use up your yogurt before it goes off is to freeze it in icepop trays ~ the kids will love it!
* Left over veggies? I made a soup with left over potato, carrots and cabbage today, mash it up and add water, voila! you have a simple frugal meal.
* Use up left over chicken and rice from the night before. Put the chicken in a tortilla wrap with salad leaves, tomato and cucumber. Put the carcass in a stock pot with root veggies and leftover rice, you’ll have lunch and dinner ready in no time.

If any passing reader has any quick and easy leftover recipes please do add them in the comments, it’s always great to have fresh ideas!

Sometimes old fruit and sodas that have gone flat make a great “sauce” for meats.

I’ve used old Sprite and cut up apples that are about to go (or grapes or just about anything else that will hold up to heat), throw them in a pan with some chicken pieces & a little olive oil, cover & braise. The sugars in the soda & the fruit seep out & make a great sauce when combined with onions, garlic, salt, pepper or other “regular” accents.

Great post - thanks for the tips!

#
on January 28, 2008 at 11:11 am Amanda

Thanks Lucy!

I hadn’t thought of using fruit with meat, it sounds great. Thanks for leaving the comment. I’ll be trying this one out on my son very soon I think. He’s a big soda fan but not a big fan of vegetables so any way to get fruits in his body is well worth trying.

[Not sure what it is , but it should taste good, a fritter or patty, maybe, there is a photo....granny]

http://frugallife.wordpress.com/2008/02/08/onion-bhaji/

Onion Bhaji

February 8, 2008 by Amanda

This is a delightful accompaniment to the Balti Beef I cooked last evening.

Onion Bhaji

Ingredients

1 onion
1.25g/ 1/4 tsp coriander seeds
1.25g/ 1/4 tsp cumin seeds
1.25g/ 1/4 tsp chilli flakes
50g/ 2oz chick pea flour
1/2 cup fresh coriander
vegetable oil, for frying

1. Chop the onion and add all the ingredients together in a mixing bowl.
2. Squeeze the onion to produce a juice that will bind the ingredients together.
3. Add 1 tbsp water and mix well
4. Put aside in fridge for 15 mins
5. Separate into four bhaji and shallow fry, turning when necessary, until bhaji are golden brown.

Posted in Frugal Kitchen, Frugal Living, Indian Food |

http://frugallife.wordpress.com/2008/02/08/balti-beef/

Balti Beef

February 8, 2008 by Amanda

This is a wonderfully fragrant curry made with the curry paste from a previous recipe.

Ingredients

30ml/ 2 tbsp oil
5ml / 1 tsp cumin seeds
2.5 ml/ 1/2 tsp fennel seeds
1 onion sliced
1 crushed garlic clove
1 in piece of fresh ginger, chopped
15ml/ 1 tbsp curry paste
1/2 tsp salt
1 1/2 lb rump or fillet steak cut into chunks

1. Heat the oil and fry the cumin and fennel seeds for a few minutes until the seeds begin to splutter
2. Add the garlic, onion, ginger and chilli - fry for a further five mins
3. Add the curry paste and fry for a further few minutes
4. Add the beef and stir fry for 10 - 12 mins

Balti Beef

Serve with onion bhaji and rice

Voila, an authentic Indian meal!

Posted in Frugal Kitchen, Frugal Living, Indian Food |

http://frugallife.wordpress.com/2008/02/08/make-your-own-curry-paste/

Make Your Own Curry Paste

February 8, 2008 by Amanda

It’s been a long time since I made my own authentic curry paste so I thought I’d give it a go again and a trip to the wonderfully fragrant Indian specialty food shop worked out very well. I purchased my spices for NZD $6.36 and considering this recipe makes about 1 pint/ 2 1/2 cups of curry paste and I have three quarters of the spices left it worked out very inexpensively, what a pleasant surprise!

Ingredients

50g/ 2oz/ 1/2 cup coriander seeds
60m/ l/4 tbsp cumin seeds
30ml/1/2 tbsp fennel seeds
30ml 1/2 tbsp fenugreek seeds
4 dried red chillis
5 curry leaves
15ml/1 tbsp chilli powder
15ml/1 tbsp turmeric
150ml/1/4 pint/2/3 cup red wine vinegar
250ml/8fl oz/1 cup oil

* Grind all the whole spices to a fine powder.
* Spoon into a bowl and add the remaining ground spices

Spices

* Mix to a thin paste with vinegar and add 75ml/5tbsp water
* Stir fry the paste in the oil for 10 minutes or until the water has been absorbed. When the oil rises to the surface, the paste is cooked.
* Cool slightly before spooning into sterilized jars.

This is the end result.

Curry Paste

Possibly related posts: (automatically generated)

* Recipe: Curry Dinner (Vegetarian / Vegan)
* South Indian Egg Curry
* Avial - Mixed Veggies Kerala Style

http://homeeconomistas.wordpress.com/2009/03/02/menu-monday-march-2/

Menu Monday - March 2
Posted on March 2, 2009 by homeeconomistab

images
My mom grew up in Germany during WWII and so she cooked for us plenty of cheap meals when I was a child. Many of the meals I view as breakfast food, but she ate them for lunch or dinner, usually after a soup appetizer. I’ve posted a week’s worth of ideas that you can use for breakfast or for main meals.

CINNAMON TOAST

This is one of my favorite recipes for a quick breakfast that my kids love. Preheat oven to 400 degrees. For a family of 4, take 8 slices of whole wheat sandwich bread and place side by side on a baking sheet. Take 2 tbs of softened unsalted butter and spread evenly among the slices. Sprinkle generously with cinnamon-sugar. Bake until the sugar is crunchy, about 8-10 minutes.

RICE PUDDING

As a child, my mom would come home from school to a note saying “lunch is in bed.” In her parent’s bed under the down comforter would be a pot wrapped in dishtowels filled with rice pudding! Accordingly, this recipe has been adapted to the slow-cooker.

The evening before, put 1 cup rice and 3 cups milk in the slow cooker. Add a 1/4 tsp salt, a tbs of sugar, and a thumb sized piece of lemon rind. Put slow cooker on low overnight. In the morning, remove lemon rind, mix, and add more milk if the rice pudding looks to dry. Spoon into bowls and top with apple sauce and cinnamon-sugar.

APPLE PANCAKE

I guess this is “German” Apple Pancake! Peel, core and dice an apple. Place apple with 1 tbs unsalted butter in a frying pan and saute over medium heat until softened. Meanwhile whisk together 2 eggs and 1/2 cup flour in a bowl and gradually whisk in 2 cups milk, a little bit at a time so it doesn’t get too lumpy. When apples are soft, pour batter over them. Heat until set, about 6-9 minutes. To flip pancake, slide pancake off of pan onto a plate. Invert frying pan over plate and flip. Remove plate from top of pancake. Heat until bottom is brown. Slide pancake off onto serving plate. Dust with powdered sugar and serve hot.

YOGURT WITH BREADCRUMBS

In a frying pan melt 2 tbs unsalted butter. Add 1/5 cup breadcrumbs, 2 tbp sugar, 1 tsp cinnamon. Fry, stirring frequently, until crunchy and fragrant, about 5-7 minutes. While breadcrumbs are cooking, put out two bowls each filled with a cup of plain yogurt. Top each yogurt bowl with 1 tbs of apricot preserves. Sprinkle hot or cooled breadcrumb mixture on top. Makes a great breakfast!

RICOTTA PANCAKES

In a bowl combine a 12 oz container of ricotta, 1 egg, 1/2 cup flour, a 1/4 tsp of salt, 1tbs sugar, 1/4 cup raisins. Over medium heat, melt 1 tsp butter in a frying pan. Put 1/4 scoops of batter in pan. Flatten with spatula. Cook until brown, then flip and cook other side. Add more butter to pan as needed. Top hot pancakes with your favorite preserves.

FARMERS OMELETTE

This recipe is great for getting rid of leftovers and is best if you have leftover boiled potato. In a frying pan, melt 1 tbs butter. Add to pan thinly sliced leftover boiled potato and fry until starting to brown. Add misc leftovers to pan (ham, veggies). Pour 2-3 lightly whisked eggs over the mixture in the frying pan and top with cheese. Heat until set. Slide farmer’s omelette off pan onto plate and enjoy hot.

EGG IN A HOLE

Take a slice of bread (sandwich bread is good but sourdough is even nicer) and make a hole in it using the rim of a drinking glass (make sure the glass is small enough so the bread doesn’t fall apart). Set “hole” to the side. In a frying pan, melt 1 tsp butter. Quickly dredge bread and hole in butter on both sides, then place in pan side by side. Crack an egg into the center of the bread, filling up the hole in the bread. Cook until set. Flip both the bread with egg and the hole. Cook until browned on the second side. Place egg in a hole on a plate with the crunchy bread hole on top. I always tell my children that this dish was made especially for kids.

http://homeeconomistas.wordpress.com/2009/03/09/menu-monday-rethinking-potato/

Menu Monday - Rethinking potato
Posted on March 9, 2009 by homeeconomistab

Cooking on a budget means making the most of cheap ingredients. The potato is king in this regard. Consider some of these potato recipes:

Potato Pizza

Instead of topping your homemade pizza with tomato sauce and mozzarella, make it a potato pizza. Thinly slice potato (food processor works great) and then blanch by dropping it in boiling water, leaving it there for 3 minutes, then draining the water. Top your pizza dough with goat cheese, some rosemary, and the potato and brush with olive oil. Who knew potato could be so fancy?

Potato gratin plus as a main dish

Instead of making potato au gratin as a side dish, add some ham or vegetables to make it a main meal. Thinly slice potato (again, food processor works well). In a glass dish, put one layer of potato, one layer of shredded cheese, one layer of ham or broccoli, and repeat. Bake in oven for 45 minutes.

Garden mashed potato

Make mashed potato your main meal by adding some veggies and cheese to it. My favorite mix-ins are peas, grated carrots, chopped spinach, sauted onion (maybe not all at the same time!). Serve with some sausage or ham and you are set for dinner.

Potato dough

Potato can be added to different types of dough to create a heartier dish. Consider the following: Potato cake, gnocci , potato cookies.

http://allrecipes.com/Recipe/Panellets-—Catalan-Potato-Cookies/Detail.aspx

Panellets - Catalan Potato Cookies

recipe image
Rated: rating
Submitted By: JULINOE
Photo By: Silvia
Prep Time: 1 Hour
Cook Time: 15 Minutes

Ready In: 1 Hour 15 Minutes
Servings: 24
“These cookies are traditionally served for All Saints Day on November 1st, in Catalonia. Pine nuts can be substituted for the chopped almonds. Cocoa powder or chocolate drink mix can also be added to the mixture to change the taste. And yes, they are supposed to be squishy when you eat them.”
Ingredients:
1 pound small potatoes, scrubbed
1 cup almonds
1 cup white sugar

1 egg white
1 cup chopped almonds
Directions:
1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 3/14/2009

http://allrecipes.com/Recipe/Potato-Flake-Cookies/Detail.aspx

Potato Flake Cookies

recipe image
Rated: rating
Submitted By: Suzanne Stull
Servings: 18
“Easy, moist cookies.”
Ingredients:
1/2 cup butter
1 cup white sugar
1 egg

1 1/2 cups buttermilk baking mix
1 1/2 tablespoons coconut extract
1 1/4 cups dry potato flakes
Directions:
1. Cream together butter or margarine, sugar, egg, and coconut flavoring. Add baking mix to mixture. Fold in potato flakes.
2. Drop by teaspoon on lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 3/14/2009

http://homeeconomistas.wordpress.com/2009/03/05/dont-throw-out-your-food-thursday-use-up-your-vegetables-making-risotto/

Don’t Throw Out Your Food Thursday: Use Up Your Vegetables Making Risotto
Posted on March 5, 2009 by Home Economistas

Risotto is one of those dishes I always thought was hard to make- before I discovered how to make it. Sure- you have to stir a little bit, but it’s easier than a lot of people would expect. Also, it is a good way to use up vegetables that you might otherwise have to toss. By cooking your veggies, you keep them from going bad and get to enjoy them a few days longer!

Today, I had asparagus and mushrooms on hand, so that’s what I used. However, you should feel free to be creative. Once you have the general idea of how to make risotto, the possibilities for what you can make it with are endless.

Asparagus and Mushroom Risotto
Ingredients and Equipment:
Medium Pot
Large Pot (I have a LeCreuset and it is perfect for making risotto as I find the rice does not stick to the bottom as much but use what you have and just soak the pot in warm water after cooking to remove caked rice)
4 cups Chicken Broth or Stock (I like reduced sodium)
1 bunch Asparagus (woody part at end removed and stalks cut into bite size pieces (I quartered mine))
1 package Mushrooms
olive oil
1 small onion finely chopped
1 cup Arborio Rice
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese (or more to taste)

Directions
Put broth in medium pot and heat on medium flame till warm. Reduce heat to low and cover pot so broth stays warm. Meanwhile, put some oil (2-3 Tbsp) in the large pot and warm over medium heat. Add onion, asparagus and mushrooms and cook while stirring frequently. Once onions start to turn transparent, add risotto. Cook for approx 2 minutes while stirring frequently. Reduce heat to medium-low. Add wine if desired and stir till absorbed. Otherwise, start adding broth- one cup at a time, stirring occasionally. When each cup of broth has been incorporated into the rice, add the next. Stir as you are able but you don’t have to stir constantly. You may not need to add all the broth. On the other hand, you may need to add some water if the rice doesn’t seem to be cooked adequately for your taste as you find yourself coming to the end of your broth. Making risotto is a somewhat fluid process. Taste the risotto as you get to the end of the process and go with your gut. If you like the risotto and think it is done, then stop the cooking process- even if you have some broth left. If you taste the risotto and think it is still too al dente, add some warmed water and keep cooking till absorbed.

When the Risotto is done, remove the pot from the heat and stir in the the parmesan.

Enjoy.

>>> Maybe I am missing the cooking shows, by not having a tv, LOL, but look at all the other stuff that I don’t have to see. <<<

Well over the last few months I have almost put a shoe (Ha)through my TV screen thousands of times, except I would be forced to buy a replacement but in better times it would be worth it..

you can get most all of the recipes from the food network (lately one of my favorite channels ) at

http://www.foodnetwork.com

Alton is my favorite and he goes to stores in Atlanta which I used to frequent. as I was mostly recovering yesterday I followed his instructions on pizza dough and now i have “window pane” dough !

will try and contribute some links today.

Thank you Granny for your continued support and encouragement

SALMONELLA, BIRD FOOD - USA: (NORTH CAROLINA) RECALL
****************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: 10 Mar 2009
Source: North Carolina Department of Agriculture and Consumer
Services press release [edited]
http://www.ncagr.gov/paffairs/release/2009/3-09recalledbirdfood.htm

Bird food recalled due to Salmonella contamination

Kentucky-based Burkmann Feeds announced today [10 Mar 2009] that it
is voluntarily recalling Wild Birds Unlimited Wildlife Blend bird
food after tests conducted by the North Carolina Department of
Agriculture and Consumer Services (NCDA&CS), Food and Drug Protection
Division, revealed the presence of Salmonella bacteria.

Burkmann is recalling 20-pound packages of Wild Birds Unlimited
Wildlife Blend bird food with the specific manufacturing date code
of 81132200 2916 08124, sold exclusively at Wild Birds Unlimited
Stores. The department initiated an investigation following reports
of salmonellosis in dead wild birds found in various locations
throughout the state. NCDA&CS is working with the U.S. Food and Drug
Administration to identify the source of contamination at the manufacturer.

“We are pleased that the testing has enabled us to remove
contaminated feed from the market,” said Agriculture Commissioner
Steve Troxler. “Food safety is a number one priority for this
department, for both humans and animals.”

Salmonella can affect animals, and there is risk to humans from
handling contaminated bird seed or pet food products. People handling
contaminated wild bird food can become infected with Salmonella,
especially if they have not thoroughly washed their hands after
having contact with the product or any surfaces exposed to these
products. Symptoms [in people] include: nausea, vomiting, diarrhea or
bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can
result in more serious aliments, including arterial infections,
endocarditis, arthritis, muscle pain, eye irritation and urinary
tract symptoms. Consumers exhibiting these signs after having contact
with this product should contact their health care providers.

Wild Birds Unlimited Inc. and Burkmann Feeds are cooperating to
remove all affected product from Wild Birds Unlimited franchisees.
NCDA&CS is advising consumers to discard the product, avoid touching
unsealed product with bare hands and wash their hands thoroughly
after touching unsealed product.

—
Communicated by:
ProMED-mail
promed@promedmail.org

[Salmonella has been in the headlines quite a lot lately, from peanut
butter products to bird seed. Salmonella and other bacteria have
caused problems in bird feeders in the past when the feeders become dirty.

Some birds, such as sparrows may carry Salmonella without being
affected by it, and may pass it to people if there is contact.

It is good to see industry and regulatory people cooperating to
control a contaminated product.

Readers are encouraged to read the moderator’s comment on ProMED-mail
post 2011225.3113. - Mod.TG]

[see also:
2001

Salmonella, birds, humans - New Zealand 20011225.3113
2000

Salmonella, birds - New Zealand (02) 20001003.1703
Salmonella, birds - New Zealand 20000927.1675]
....................tg/ejp/mpp

Laughing and thinking, the first question tonight and I don’t have a clue.

OK, did you check out “Call to action: Regional FReeper Conventions!”

and

“Call to action: Tea Party USA! “

They are at the top of the page here:

http://www.freerepublic.com/tag/*/index

And at the very top of the page check “Account”.

I know that some place and I think it is the account link, there is information on the states groups and that may be where you saw it.

I am sorry that I took so long to get back to you, LOL, I was buried in open tabs and had to keep posting, before the old computer went on strike.

We are glad you found our thread and hope your will return and join in.

Some of the others here will show up tomorrow and help answer your question. They know every thing.

I already feed a family of Raccoons. Every night, I call, “Kitty, kitty, here kitty, kitty, kitty” and they come running.<<<

There we have proof that you have brainwashed those poor babies, you have them all confused.........and I am joking.

In fact I am laughing and thinking that if a tour bus of the average city dudes was parked and heard you calling Kitty and then saw the strange animals who came running...........oh dear, I feel an evil streak coming on.

You could tell them that these “Kitties are very rare, bred no other place in the world...”

Or “They are the Robin Hoods of the forest, see their masks and look at the size, that is because they steal food....”

“They are so rare, they know folks would kill to own one, so they being smarter than many folks that I have known, choose to live in the forest, and trust only me.””

Gads, one could think up wise answers all night.

I am glad you feed them and it must make you smile to stand there and call out “Kitty”.

LOL, is “Window Pane” dough good or bad?

That is what I get when I mess with pie crusts........and not what I get when I want a thin cookie to decorate.

Do post the recipes, we will all want to look at them.

You can do anything you want to do, we are free Americans.

I heard that when I was a kid and didn’t have a lot of trouble attempting many things in my life, you can too.

Well I did use a little caution, not a whole lot, but I did decide not to get into driving a race car, when I had a baby less than a year old.

I didn’t become a police officer, when I had small kids...

No one told me that when the kids are grown, you are too old.

>>>Also thought that you were the type to own Maytag products.<<<

LOL, 3 years ago, I decided it was time for a clean sweep in the kitchen... (this is the part of the house that was originally built in 1762)

I took it completely down and rebuilt it... subflooring was needing repair, so took it down to floor joists... insulated all the plumbing really well, new subfloors, new flooring, new cabinets, new side by side refrigerator, LP gas stove, overhead microwave, new dishwasher, new countertops, even a 4 X 4 island/table/storage beneath with a fan/light .....

Of course I provided all the labor, and got some deals that I just couldn’t resist... Instant in store rebate on appliances, mail in rebate plus an extra rebate if you bought 4 Maytag appliances at the same time. Then there was the energy efficiency rebates... Cabinets were a discontinued model - but one we really liked, so they were on sale too. Oh, and the delivery driver even gave us a $50 discount since he had put a small (tiny) scratch on the side of the refrigerator. (which is up against a cabinet and you would never see it)

Well, all said and done, we now have a whole new kitchen for $4,300. All new Maytag appliances and a floor that doesn’t have soft spots and flooring with a lifetime warranty. By doing it ourselves, we figure that we saved between 2/3 and 3/4 what it would have cost to call a contractor and let them do it all and provide appliances...

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