Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
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
Update on Situation
CDC continues to take aggressive action to respond to an expanding outbreak caused by H1N1 (swine flu).
CDC’s response goals are to:
1. Reduce transmission and illness severity, and
2. Provide information to help health care providers, public health officials and the public address the challenges posed by this emergency.
CDC continues to issue and update interim guidance daily in response to the rapidly evolving situation. This includes guidance on when to close schools and how to care for someone who is sick at home. Supplies from CDC’s Division of the Strategic National Stockpile (SNS) are being sent to all 50 states and U.S. territories to help them respond to the outbreak. In addition, the Federal Government and manufacturers have begun the process of developing a vaccine against this new virus.
Response actions are aggressive, but they may vary across states and communities depending on local circumstances. Communities, businesses, places of worship, schools and individuals can all take action to slow the spread of this outbreak. People who are sick are urged to stay home from work or school and to avoid contact with others, except to seek medical care. This action can avoid spreading illness further.
U.S. Human Cases of H1N1 Flu Infection
As of 11:30 AM ET on May 2, 2009, CDC has confirmed 160 human cases and 1 death in 21 states:
* Arizona: 4
* California: 24
* Colorado: 2
* Connecticut: 1
* Delaware: 4
* Florida: 2
* Illinois: 3
* Indiana: 3
* Kansas: 2
* Kentucky: 1 (case is a resident of Kentucky but currently hospitalized in Georgia)
* Massachusetts: 6
* Michigan: 2
* Minnesota: 1
* Missouri: 1
* Nevada: 1
* New Jersey: 7
* New York: 51
* Ohio: 1
* South Carolina: 13
* Texas: 28 (and 1 death)
* Virginia: 2
For more information, see the CDC H1N1 Flu website.
International Human Cases of H1N1 Flu Infection
For information about the global situation, see the World Health Organization website.
What You Can Do to Stay Healthy
*
o Stay informed. This website will be updated regularly as information becomes available.
o Influenza is thought to spread mainly person-to-person through coughing or sneezing of infected people.
o Take everyday actions to stay healthy.
+ Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it.
+ Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hands cleaners are also effective.
+ Avoid touching your eyes, nose or mouth. Germs spread that way.
+ Stay home if you get sick. CDC recommends that you stay home from work or school and limit contact with others to keep from infecting them.
o Follow public health advice regarding school closures, avoiding crowds and other social distancing measures.
o Develop a family emergency plan as a precaution. This should include storing a supply of food, medicines, facemasks, alcohol-based hand rubs and other essential supplies.
o Call 1-800-CDC-INFO for more information.
For more information on what you can to stay safe and healthy, check the CDC H1N1 Flu website.
Additional Updates on the CDC H1N1 Flu Website
Updates posted to the website in the past 24 hours include the following:
* Advice for Parents on Talking to Children About Novel H1N1 Flu (Formerly Swine Flu) Concerns
* Novel H1N1 Flu (Swine Flu) and Feeding your Baby: What Parents Should Know
* H1N1 Flu (Swine Flu) and You
And more...
To learn about other updates made to the CDC H1N1 Flu Website in the past 24 hours, please check the “What’s New” page on the CDC H1N1 Flu website.
any information on an emergency meeting of the FDIC and Banks on Monday ??
saw reference but cant confirm it..<<<
Have not heard about it, nothing surprises me.
Have heard a couple times that obama is rethinking what he will do with the prisoners at Gitmo and the what kind of trials they will have.
Ok, so I did laugh, when the radio said “His advisers, have now had time to study the files and feel that it needs to me a Military trial, not a regular trial as obama said he wanted.”
http://www.officer.com/web/online/On-the-Street/al-Qaedas-Seven-Step-Plan/21$46383
al-Qaeda’s Seven Step Plan
The New World Order According to Osama bin Laden
Posted: Tuesday, April 28, 2009
Updated: April 27th, 2009 11:24 AM EDT
Everyone should read this report it is the plan they are following today..........granny
Health officials Saturday confirmed six new cases at UD — up from four Friday — but said they stopped additional testing Thursday, when the U.S. Centers for Disease Control and Prevention confirmed that swine flu was on the campus.
Instead, all patients with flu-like symptoms are treated now as if they have swine flu, receiving Tamiflu antiviral medication and other recovery guidelines.
Nationally, the CDC Saturday confirmed 160 cases — up from 141 Friday — in 21 states, not including the six new UD cases.
More than 500 students at UD have been treated for flu-like symptoms, Rattay said, but it is not known — nor will it ever be known — if all have swine flu because the specific testing for the virus stopped once the flu was identified on campus. The first UD cases were confirmed by the CDC Thursday.
“The numbers we’re receiving can be very deceiving,” Rattay said. “ ... Because we stopped testing ... we are not going to have an accurate count of how many have it.”
- - - - - -
If this is the National policy, we will only start seeing how widespread it is when they run out of Tamiflu. DW
Ooops forgot...
http://www.delawareonline.com/article/20090503/HEALTH/905030357&referrer=FRONTPAGECAROUSEL
Where do you get the Heirloom seeds? I am new to gardening this year, but want to make sure I can use seeds for the next year’s crop.
Hey granny,
sorry to ask this again, but I’m now ready to order some herbs and such. I can’t remember what exactly I needed to search for in the oils department - do they need to say ‘essential’? And I remembered there were 3 - but only remember the oregano and peppermint....
http://infomotions.com/etexts/gutenberg/dirs/etext05/7wcmf10.htm
The Women Who Came in the Mayflower / Marble, Annie Russell
Author: Marble, Annie Russell
Welcome to the thread, if you will look in the early posts of this thread and indeed scattered throughout, you will find the links and posts on the Heirloom seeds, there are several places with them.
I can’t remember what exactly I needed to search for in the oils department - do they need to say ‘essential’? And I remembered there were 3 - but only remember the oregano and peppermint....<<<
If they do not say Essential oil, you are buying perfume.
Only Essential oils are the oils from the original plants.
Peppermint, Oregano, Lavender and Spearmint I use more than any other, except for Orange which I like in cleaning and dishwashing, it is also a germ killer.
“The numbers we’re receiving can be very deceiving,” Rattay said. “ ... Because we stopped testing ... we are not going to have an accurate count of how many have it.”<<<
I listened to the Las Vegas police scanner for much of the past 3 days.
There were too many to count, reports of people passed out all over town, on the streets, in cars driving down the street, it was amazing, all types of people, not drunks and dopers.
Heard a few that the medical dispatcher called “flu like symptoms” and there were Police Officers calling in sick.
It was in the news, at first, all of you will die and now it appears that they want us to think there is no danger.
It would be interesting to know who is behind the slowing down of the reports/numbers counted.
I had heard that we would not know how bad the attack was, until after the 10th, to give it time to spread and break out.
Max, all day you have been on my mind.
Did you plant a large garden this year and are you stocking up on the dehydrated food, for storage foods.
LOL, now you know where my mind was today.
http://chestofbooks.com/food/recipes/More-Pot-Pourri-From-A-Surrey-Garden/Fried-German-Pudding.html
Fried (German) Pudding
Description
This section is from the book “More Pot-Pourri From A Surrey Garden”, by C. W. Earle. Also available from Amazon: More pot-pourri from a Surrey garden.
Fried (German) Pudding
To make the batter put two pints of milk to boil with a tiny pinch of salt and two ounces of butter.
When boiling, stir in very smoothly eight ounces of finest Hungarian flour. (Use no other flour than Hungarian or Austrian for all sweets and sauces.)
Stir till the batter recedes from the sides of the stewpan, then pour it into a dish to get cold.
Add six eggs and two spoonfuls of rum, mix gently.
Put a deep iron pan full of frying-fat on the fire, but let it get only moderately hot.
Fry the batter in round balls in the following way. To make this very German pudding properly, one should have a large tin syringe made specially for the purpose, but in its absence the batter must be taken up by small teaspoonfuls and dropped into the frying-fat. It will form round balls, which should be constantly moved about with a spoon to get them golden-coloured all over. When they show little cracks they are sufficiently done.
For this method the batter should be made a little stiffer than for the syringe by adding a little more flour.
Serve with dissolved fruit syrup or custard.
http://chestofbooks.com/food/recipes/More-Pot-Pourri-From-A-Surrey-Garden/Bread-Sauce.html
Description
This section is from the book “More Pot-Pourri From A Surrey Garden”, by C. W. Earle. Also available from Amazon: More pot-pourri from a Surrey garden.
Bread Sauce
It is very important that the bread should be grated from a tin loaf, and allowed to dry in a paper bag for some time before using it. It is absolutely impossible to make good bread sauce with new bread.
Cut up an onion in rather large pieces, boil it in milk, pass it through a sieve, or remove the onion. Pour the milk boiling over the crumbs, and add a few peppercorns. Boil the whole in a china saucepan for about twenty minutes. As the milk is absorbed, add a little more until it is an even mass, neither too moist nor too dry. Remove the peppercorns before serving, and stir in a large piece of fresh butter. Many people add cream, which spoils it. Cream makes the sauce tasteless and fade.
The following is a much simpler receipt, and suggests a poultice rather more than I quite like; but it is excellent to eat, and useful to know, as it can be carried out in a sick-room or a lodging-house kitchen. Take a breakfast-cupful of fresh breadcrumbs, rubbed, not grated; a breakfastcupful of milk. Cut up into it an onion, and add two or three peppercorns. Boil the milk up and pour it on the crumbs, which have been put into a small basin. Cover over, and let it stand for two hours. Remove any pieces of onion that show. Warm up before it is wanted with a small piece of fresh butter the size of a walnut.
It is also, under the same circumstances, useful to know that chickens or game of any kind can be perfectly well roasted in a baking-tin on a little kettle-stand in front of any ordinary fire in the following way: Put a little bacon fat in the pan, lay the bird in it on its side with the back towards the fire. Baste well. When sufficiently done, turn it on to the other leg, with the back still towards the fire. For ten minutes at the end, with a large fowl or pheasant, turn the breast to the fire, basting it well. The time a bird will take to roast must depend on its size. Woodcocks, snipe, and larks will take a very short time.
This section is from the book “More Pot-Pourri From A Surrey Garden”, by C. W. Earle. Also available from Amazon: More pot-pourri from a Surrey garden.
To Cook Spaghetti (Small Italian Macaroni)
Put some bacon-fat, or any pieces of fat, in a saucepan with onions, carrots, herbs, etc., all chopped up, and a little sugar. Fry them slightly. Pour off the fat. Cut up some tomatoes, add a little stock, and simmer it all together till the tomatoes are cooked. Pass the whole through a sieve, so that the sauce may be quite smooth.
Boil the spaghetti separately till quite tender, then drain off the water, and mix with the tomato sauce.
If cheese is liked, mix in some grated Parmesan the last thing before serving; also a little fresh butter, which can be added without the cheese if preferred.
Description
This section is from the book “More Pot-Pourri From A Surrey Garden”, by C. W. Earle. Also available from Amazon: More pot-pourri from a Surrey garden.
Italian Way Of Dressing A Cabbage With A Hard Heart
Plunge the cabbage into boiling water.
Take out the heart, cut it into ribbons. Mix with it bacon, chopped meat or game, onion, garlic, parsley, herbs, and above all some Grayère and Parmesan cheese - in fact, almost anything. Bind this mixture with egg.
Replace it in the cabbage, and tie it up well to prevent the stuffing from escaping.
Boil fast till done.
Serve with a brown or white sauce, or butter only.
This section is from the book “More Pot-Pourri From A Surrey Garden”, by C. W. Earle. Also available from Amazon: More pot-pourri from a Surrey garden.
Another Risotto à La Milanaise
Italian rice is the best of all, though rather difficult to get. It is different from either Carolina or Patna. Failing it, boil half a pound of best Carolina rice. When it is about half cooked, drain it off and replace it in stewpan.
Add a good quarter of a pound of butter, stand it on the side of the stove, allow it to fry gently till the rice is quite done, stirring very frequently to prevent burning, which it will do unless constant attention is given. Then mix about half a pint of good demie glaze de volaille, or, if that should not be convenient, a little ordinary half-glaze. Add about a quarter of a pound of grated Parmesan, some tongue cut to size of a shilling, and about four or five truffles cut in slices, also bits of chicken the size of a shilling.
Season to taste, and serve very hot in a silver souffle-dish, with a very little Parmesan grated over the top. It is an improvement as a change with risotto to press it into a round basin and turn it out before serving.
A very good way of cooking young potatoes is to put them into a black frying-pan, whole, in hot butter. Cover them up, and let them cook for an hour. This does very well for small old potatoes also.
A very creamy purée of potatoes (see ‘Dainty Dishes’) put into scallop-shells and browned in the oven, handed round with roast mutton, is rather a pretty change.
Fresh summer spinach, plain boiled and chopped (not too fine), and rolled in the middle of a large pancake is excellent.
A good purée of sorrel (see ‘Dainty Dishes’) with small Asparagus cut up into little pieces is an excellent May or June dish.
I think about you all the time Granny. Even my friends ask me about you.
I have bragging rights though, were both Freepers. /HUG
I'm bagging my vegetable garden this year. The soil here cannot
grow a carrot. If you want I'll post pics how I'm doing this. /Growing everything in bags.
God Bless Your Young Heart Granny.
/Salute
Index for cookbook:
http://chestofbooks.com/food/recipes/The-Pattern-Cook-Book/index.html
http://chestofbooks.com/food/recipes/The-Pattern-Cook-Book/Cookery-For-The-Sick.html
This section is from the book “The Pattern Cook-Book”, by The Butterick Publishing Co.. Also available from Amazon: The Pattern Cook-Book.
Cookery For The Sick
“Of herbs and other country messes, Which the neat-handed Phillis dresses.”
Milton.
A good nurse is now considered of as much importance in the sick-room as a skillful physician. Not the least among the nurse’s duties is to provide food for the sufferer - food that shall be palatable and inviting and at the same time nourishing and wholesome. Every mother of a family ought to know how to cater to the fitful appetite and weak digestion of an invalid. The three great events of the day to the poor bedridden patient are the three meals, and these should be most delicately and carefully prepared.
The sick person should not be asked what he would like to have served, for he will surely sicken of food with the effort of selection and will very likely end by saying, “Nothing at all! “He should be watched carefully and the slightest intimation of a desire for any particular delicacy should be immediately considered ; and if the desired food will’not prove injurious, it should be prepared at once, and without the patient’s knowledge, if possible, so it may prove a complete surprise. By all means make every dish, no matter what its nature, as dainty and attractive looking as may be, and be sure it is well cooked. The eye, as well as the palate, of the patient is to be considered ; therefore, serve the invalid’s meals on the choicest ware you possess, accompanied by the snowiest of napkins and the brightest of silver. Only a little food should be served at a time, for fear of frightening away the wavering appetite by the sight of much food. A bit of green on a chop or steak will add much to the daintiness of the dish.
All through the present work are given recipes for dishes that an invalid may eat with pleasure and safety. Among these are nearly all the soups, carefully cooked meats and fish, all kinds of bread (if not fresh), cooked fruits, simple puddings, in the making of which no fat is used, jellies, creams and other light desserts. Re-cooked meats, fish or vegetables should never be offered to an invalid. Milk is now given in all kinds of illness ; and when it does not agree with the patient, a table-spoonful of lime-water added to each glassful will generally prevent any disagreeable consequences. Hot milk is considered a good stimulant after much fatigue. It should not be allowed to boil, but should just reach that point and be served as hot as possible, the cup being heated before being used, and the milk being covered with the inverted saucer while on its way to the sick-room. The patient should sip the milk as hot as can be borne, and will often find it as strengthening in its results as wine or liquor.
In preparing any of the grain foods for a sick person, extra care should be taken that they are sufficiently well cooked, else the result may be hurtful. Of the laxative articles of diet, oatmeal is one of the most important.
It stands before all other grains in point of nutrition. Rice is also a very valuable article of food in cases of digestive derangement. It nourishes and soothes at the same time, and supports the strength most desirably. For acute affections of the alimentary canal, rice-water for drink and rice jelly for food form a particularly appropriate diet. These preparations are also advised during convalescence from acute fever, and other maladies where there is intestinal trouble, especially in the summer complaints of young children. The value of corn-meal for invalids who are thin and low of temperature is but little appreciated. Corn-meal contains a large percentage of oil, which is heat-producing and nourishing.
Of meats, none is so juicy and appetizing as a beefsteak from a proper cut and properly cooked. Pork and veal should never be given in any form to a sick person. Some physicians claim that venison is the most easily digested and assimilated of meats, and class mutton next and beef third; but beef can often be eaten when no other variety of meat can even be tasted.
Continue to:
* prev: How to Cook Fruit
* Table of Contents
* next: Cookery For The Sick. Beef Tea. Beef Essense
http://chestofbooks.com/food/recipes/The-National-Cook-Book/Nasturtium-Sandwiches.html
This section is from the “The National Cook Book” book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Nasturtium Sandwiches
Butter and cut into thin slices a light white loaf, and spread between them fresh petals of nasturtium flowers, each petal overlapping the next half-way in its length to give substance to the sandwich “filling.” These need no other seasoning than their own native piquancy. Garnish the dish with whole flowers, or, if served singly on plates, lay a flower upon each square or triangular sandwich.
Continue to:
* prev: Cresslets
* Table of Contents
* next: Olive And Caper Bars
http://chestofbooks.com/food/recipes/The-National-Cook-Book/index.html
http://infomotions.com/etexts/gutenberg/dirs/1/0/1/1/10118/10118.htm
The Folk-lore of Plants / Dyer, T. F. Thiselton (Thomas Firminger Thiselton), 1848-
I’m bagging my vegetable garden this year. The soil here cannot
grow a carrot. If you want I’ll post pics how I’m doing this. /Growing everything in bags.<<<
Yes, please share with us, there was talk about using the bags earlier and I found an article about a giant one, LOL, one could plant an entire garden in it, with a few slits.
Laughing, as now I know why we were on the same track, for I was looking at my pile of cat food bags, they are so nice, plastic with the threads in them and strong...and thinking of how well they would work for growing.
I cannot bare to throw them in the trash and there is no way I can find the energy to plant in them....but I still think about the project.
Upright, as a pot or flat as a second layer, either would work.
I want to hear about your garden. Please.
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