Weekly Roundup - Living On Nothing Edition [Survival Today

http://forkitover.wordpress.com/2009/02/07/we-all-scream-for-gourmet-homemade-ice-cream/

We load up on oat bran in the morning so we’ll live forever. Then we spend the rest of the day living like there’s no tomorrow. ~Lee Iacocca

We all scream for (gourmet homemade) ice cream February 7, 2009

My sister gave me a wonderful book for Christmas with recipes for sorbets, ice creams, granitas and frozen desserts appropriately called “Ice Cream & Frozen Desserts” by Peggy Fallon. My favorite recipe thus far (and my boyfriend concurs) is this recipe for cinnamon basil ice cream. The basil flavor is very subtle, but fragrant and delicate on the tongue. I lightened up the recipe a little bit, using half-and-half instead of whole cream, but the result is still rich and sumptuous.
Cinnamon Basil Ice Cream

2 1/2 cups whole milk

1 bunch basil, well-rinsed

1 cinnamon stick

4 egg yolks

1 cup sugar

1 1/2 cups half-and-half

******************

1. Bring the milk to a simmer in a heavy saucepan over medium heat. Add the basil and the cinnamon stick, cover, and remove from the heat. Let steep for 15 minutes, then strain through a sieve, pressing down on the basil to extract all of the liquid.

2. Whisk together the egg yolks and sugar in a large mixing bowl. Slowly whisk in the cinnamon basil-flavored milk. Return to the saucepan and cook over medium heat, stirring constantly with a silicone spatula or a wooden spoon until the custard thickens enough to coat the back of a spoon (170-175 degrees F).

3. Immediately pour the custard back into the mixing bowl and let cool in the refrigerator, until the custard is very cold. Whisk in the half-and-half.

4. Pour the mixture into the canister of an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a covered container and freeze until it is firm enough to scoop (at least three hours or overnight).

http://forkitover.wordpress.com/category/ice-creams-and-frozen-desserts/

At the age of 15, I discovered the food processor. You could hear me at all hours of the day, whirring and blending, chopping and slicing with this delightful little machine. There’s just no end to what you can do with it. I love it for making hummus, pestos, slicing veggies. But the real secret is that this fabulous little thing makes perfect granitas. If you remember to put a bunch of grapes in the freezer the night before, you’ll be whipping up these two frozen desserts in no time.
Cinnamon-Ginger Grape Granita

This recipe is super-fast and really refreshing. I love the spiciness of the ginger and cinnamon and the sweet, childlike flavor of the grapes. Experiment with different grapes (there’s a variety called “Autumn Spice” that would work particularly well).

Ingredients

4 cups seedless red grapes, destemmed, frozen overnight

1 tsp cinnamon

2/3 cup brown sugar

1 tsp ground ginger

************

1. Defrost the grapes slightly by running cold water over them for one minute or so. Drain.

2. Put the grapes, sugar and spices in the food processor and process until smooth.

Serve!
Cinnamon-Basil Grape Granita

This recipe is particularly pretty, with green and red flecks. Serve immediately so that the granita doesn’t melt! This serves 8 people for dessert or 4 people as a snack.

Ingredients

4 cups seedless red grapes, destemmed, frozen overnight

1 tsp cinnamon

2/3 cup brown sugar

1/4 cup chopped fresh basil

************

1. Defrost the grapes slightly by running cold water over them for one minute or so. Drain.

2. Put the grapes, sugar, cinnamon and basil in the food processor and process until smooth.

1,121 posted on 08/14/2009 11:14:22 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://forkitover.wordpress.com/category/breads/

“bills open kitchen” verdict April 10, 2008

This week I’m cooking with bills open kitchen, a cookbook written by Sydney chef Bill Granger (his restaurants include bills and bills2). The cookbook is visually stunning. The photos are luscious and some feature his adorable daughter.

The recipes… well, let’s just say they needed some tweaking. I’ve found that this often happens with cookbooks created by chefs. Proportions, flavors, cooking times vary vastly from a large restaurant kitchen to a home kitchen. Good cookbooks are tested in a variety of kitchens and tend to be very specific. Instead of calling for “two pears, chopped,” they’ll ask for one cup of chopped Anjou pears, for example, knowing well that pears vary in size and shape.

This is precisely what happened to me when I tried Bill’s oat, pear and raspberry loaf. The recipe idea is fabulous. A fresh pear and raspberry filling is encased in a crumbly oat quick bread — perfect for an afternoon snack or for brunch. But the recipe needed some work. My modified recipe is below.

I also attempted the Vietnamese chicken salad yesterday. The dressing was altogether too salty and the salad lacked a balancing sweet flavor. I added mandarin slices to make it more enticing. I won’t include the recipe only because it’s not one I would recommend — it took way too much tweaking.

Final verdict: bills open kitchen provides some wonderful breakfast, lunch, and dinner ideas, but be sure to taste along the way to make sure the flavors are balanced and that the proportions are right. Adjust accordingly. If you’re a stick-to-the-recipe person, this book isn’t for you.

Oat, Pear and Raspberry Loaf (modified from bills open kitchen)

Ingredients:

topping –

1/4 cup rolled oats

1/4 cup brown sugar

2 Tbsp. brown sugar

2 Tbsp. butter (or Smart Balance) cut into small pieces

bread –

1 cup rolled oats

1 1/2 cups boiling water

3 Tbsp. butter (or Smart Balance) cut into small pieces

1/2 cup applesauce

1/2 brown sugar

1 tsp. vanilla extract

2 eggs

1 1/2 cups all-purpose flour

a pinch of salt

1 tsp. baking powder

1/4 cup white sugar

1 ripe pear, cored and diced

1/2 cup frozen raspberries (I used these neat black raspberries available at Trader Joe’s)

********

1. Preheat the oven to 350 degrees F. Use cooking spray to coat a loaf pan (7 1/2 by 4 1/2).

2. To make the topping, combine the topping ingredients with your hands in a small bowl until the mixture is crumbly. Set aside.

3. Toss the pears and raspberries with the white sugar in a small bowl and set aside.

4. In a medium bowl, pour the boiling water over the oats and stir until the oats are covered with water. Set aside and let cool.

5. In a large bowl, combine the butter and brown sugar and using a hand-held beater, cream the butter and sugar until the mixture becomes pale and creamy. Slowly add the applesauce and the vanilla extract.
Add the eggs one at a time until well mixed.

6. Slowly add the flour and baking powder into the bowl and fold in slowly, making sure not to overbeat. Drain the excess water off the oats and add them into the flour and butter mixture.

7. Spread two-thirds of the oat-flour-butter mixture into the loaf pan. Add the sugared fruit in an even layer and cover with the rest of the mix. Sprinkle the crumbly topping over the quick bread.

Natalie’s Ambrosial Chocolate Chip Pumpkin Bread March 28, 2008

My sister Natalie makes the most delicious dessert bread. Although mixing pumpkin and chocolate chips sounds like an odd combination, the moist pumpkin pairs beautifully with the melted semi-sweet chocolate. The cinnamon provides a spicy finish as the bread crumbles in your mouth. She’s reworked this recipe so that it’s both healthy and very tasty at the same time.

Ingredients:

1 and 3/4 cup pastry flour

1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. ground cloves

2/3 cup sugar

2 Tbsp. butter, softened

4 egg whites (for a richer bread, use 2 eggs)
1 14 oz. can pumpkin

1/3 cup soymilk

3/4 cup semi-sweet chocolate chips

**********

1. Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray and set aside.

2. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves in a small bowl. In a large bowl, beat the sugar, egg whites and butter until light and fluffy. Mix in the pumpkin until fully incorporated.

3. Add the flour mixture to the egg/sugar mixture with a silicone spatula, making sure not to overbeat. Slowly add in the soymilk until the dry ingredients are fully incorporated. Fold in the chocolate chips. Pour the batter into the loaf pan.

4. Bake the batter for approximately one hour or until a knife stuck in the center comes out clean.

Enjoy!

1,122 posted on 08/14/2009 11:21:43 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.oneboxaweek.com/2009/08/things-to-do-with-basil.html

Lemon Cakes with Lemon Basil Syrup:

For cakes:
1 stick (1/2 cup) unsalted butter, softened, plus 1 1/2 tablespoons, melted
3/4 cup matzo cake flour plus additional for dusting
2/3 cup plus 1/4 cup sugar
1/4 teaspoon salt
3 large eggs, separated, at room temperature for 30 minutes
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

For syrup:
1 1/4 cups sugar
1 1/2 cups water
1 (4- by 1-inch) strip fresh lemon zest
1/2 cup fresh lemon juice
8 large fresh basil sprigs For whipped cream
1 cup chilled heavy cream

Make cakes:Put oven rack in middle position and preheat oven to 350°F. Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.
Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.

Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups.
Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.

Make syrup:Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature. Syrup can be made ahead of time and stored in the refridgerator.

Assemble dessert:Beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes.

1,123 posted on 08/14/2009 11:25:36 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: All; Velveeta

http://www.meridianmagazine.com/emergency/090812h1n1.html

Prepare Your College Student for H1N1
By Carolyn Nicolaysen

Along with traditional Back-to-School supplies like clothes, books, bed linens, computers, pencils, and paper, there is another list your college student should remember this year: Because of the H1N1 flu pandemic, the list should include canned foods, hand sanitizer, medications and a good dose of knowledge about caring for roommates with the flu.

As preparation for this subject, I contacted BYU Hawaii, BYU Idaho, and made calls to BYU Provo to ask their advice and to ascertain the preparations they have made. What I discovered is that this is a huge job for a safety committee. There really is no way to completely prepare to care for potentially thousands of students who could become ill or quarantined during a flu pandemic.

Parents and students have been asked for years to bring a 72-96 hour emergency kit to school which can be used in case of a natural disaster or other emergency, for short term survival. That advice continues. For those traveling to school by car, be sure this kit also includes items that will keep your student safe on the road should they have car problems or experience delays because of weather while traveling.

We have addressed quarantines since last November, long before a pandemic became a reality. We define a “campus quarantine” as including one or more of the following conditions:

* Students are asked to remain in their dorm or apartment unless they become ill.
* All classes are canceled.
* All social gatherings, devotionals, and church services are canceled.
* Students are able to communicate using the telephone or the computer, but interaction with others is severely restricted.
* Laundry facilities outside of a student’s quarantine area are off limits.
* Students are not able to shop for food or medications because of quarantine restrictions.

Do universities really envision how they would implement these limitations in a pandemic? Yes, they do.

How can students prepare?

Should a pandemic become severe there may not be regular delivery of food and other supplies to local stores. This would be a great concern anywhere, but might be of even greater concern if your student attends BYU Hawaii, a great school in a great state that happens to be in the middle of the Pacific Ocean. Any interruption of the supply chain in Hawaii by storms or pandemic is a serious matter.

In addition to a great kit for short term survival at home or on the road, students should be prepared with a supply of food. BYU Hawaii has a food supply sufficient to feed students for a short period of time but not for a sustained quarantine. Students on all campuses will be on their own as far as food and water are concerned should a serious pandemic arrive. A student’s food cache should include items that can be stored in a small space that are easy to prepare. Foods should be from all the major food groups. They should also include foods which are good to eat when recovering from the flu, and drinks which can be converted to hydration formulas for anyone who has become dehydrated.

Students without cooking facilities and/or without refrigeration should be storing canned and ready to eat foods. Do not forget a manual can opener. Space is limited in a dorm room or apartment, but since none of the schools I spoke with has the ability to supply or deliver food should quarantine be made mandatory, this is an issue that has to be considered.

While I was writing my book Mother Hubbard: What She’s Doing Now I was asked by a friend about purchasing a two- week supply of food for his kids at college. At that time I used the spreadsheet calculator I had just finished to establish the amount of food needed and proceeded to calculate the cost of a two-week supply. It was $115.00. That is a small amount to ensure your child will have food to eat should the need arise.

Medications are also important to store before quarantine becomes necessary. BYU Hawaii recommends students have a three-month supply of the prescription drugs they are currently taking. All students should plan to have a precautionary supply of prescriptions on hand. They should also have on hand a supply of medications to treat flu symptoms. While you are in the pharmacy stocking up, add N95 masks, disposable medical gloves, (food service gloves are too thin), hand sanitizer and lotion for the dry hands caused by sanitizers. You will also want to add hygiene supplies such as TP, toothpaste, shampoo and tissues. And remember, when you store prescription drugs, keep them secured where others will not have access to them.

Students will want to keep their surroundings as free from germs as possible. They should have disinfectant wipes and other cleaners to disinfect hard surfaces.

The BYU campuses have communication systems set up to keep students and parents informed should quarantine become necessary. They are prepared to use email, the phone system, text messaging and their web sites as conditions require.

Both BYUI and BYU Hawaii have been conducting a campus wide campaign to help students understand the importance of hand washing and other preventative measures. There is always more that parents can do to educate and prepare their families.

Plan now to send your students back to school with the information they need in an easy to understand form. If a self quarantine should occur, students will need information in chart form or something very simple to understand and follow.

As an example, you may want to send along a list such as the following:

Important Steps to Follow to Prevent the Spread of the Flu

* Cover your mouth and nose with a tissue when you cough or sneeze. If you don’t have a tissue, cough or sneeze into the elbow of your sleeve.
* Wash your hands with running water and soap or alcohol-based hand sanitizer after coughing or sneezing.
* Wash hands as often as necessary including after touching public surfaces such as door knobs and grocery carts, and after shaking hands.
* If you become ill or someone in your apartment is ill, stay home until at least 24 hours after all symptoms have passed or for seven days, whichever is longer.
* Clean hard surfaces and items that have frequent hand contact with such as desks, door knobs, keyboards, or pens, with disinfectants. If you have been around someone who is ill, change clothes and wash exposed clothing immediately.
* If a roommate becomes sick, isolate them in a separate room. Limit the number of people who take care of the sick person and provide a surgical mask for the sick person to wear whenever anyone else is in the room. Use disposable gloves whenever you enter the room of someone who is ill and dispose of them immediately after leaving their room.
* Get a medical evaluation for sick students as soon as symptoms occur. If a member of your household has any preexisting medical conditions, have them evaluated immediately.
* Know the symptoms for which you should take a patient to the hospital.
* Stay in regular communication with school health officials and your parents to report any changes in patient conditions.

Other instructions and charts you should create to send with your students could include:

* Foods to Feed Those Who Are Ill
* Signs of Dehydration
* Patient Health Evaluation Form
* When to go to the Doctor or Hospital
* Making a Hydration Formula

Information for all of these topics can be found in previous Meridian articles. See our Emergency Preparedness Archive.

One concern school officials have is that students will overwhelm the hospital and make it difficult for medical personnel to treat those who truly need the care. Students should report to the health clinic first when they suspect they have the H1N1 flu.

A big concern is that students understand the symptoms of both the seasonal flu and the H1N1 flu, and that they understand the importance of being diligent advocates for their own care. Many doctors are no longer testing for the swine flu and even more are simply prescribing anti-viral drugs to anyone who has symptoms. This is extremely dangerous as a patient could have another illness which may go untreated unless they understand the importance of monitoring their own symptoms. A doctor should always do an exam before prescribing a course of medication.

Summer camps throughout the country, including Especially For Youth in Provo have had serious outbreaks of the H1N1 virus. We should expect more outbreaks when Fall semesters and the flu season begin in September.

The H1N1 flu has been mild during the first phase. Even in its mild form people are dying everyday from this flu. There are no guarantees it will remain mild when it returns, but these simple precautions will provide peace of mind for parents, and enable students to return to their studies better prepared with the knowledge they need to stay healthy, and the supplies they will need to care for themselves – just in case.

Note: BYU Idaho has produced a short video explaining the definition and risk of a pandemic. Although it deals with an avian flu pandemic H5N1 the counsel and basic information is applicable. www.byui.edu/safety/Pandemic_Web_Page.htm

For more information about pandemic preparations, see Carolyn Nicolaysen’s book Prep Not Panic: Keys to Surviving the Next Pandemic. For information about a two week food supply see Carolyn’s book Mother Hubbard, What She’s Doing Now or visit her blog.

1,124 posted on 08/14/2009 11:33:13 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

I asked him one time why he ate raw hotdogs, that it wasn’t good to eat raw hotdogs. He told me he cooked it in his tummy, hench the swing of Bourbon on top of the raw dog!<<<

Laughing, for that is a new way to excuse drinking, LOL, it might work.

Bill settled for a shot of apricot or peach brandy, just before he laid his head down and that helped keep the the colds down.

One of his lungs took a bullet during WW2, and was untreated by the Germans, so it was full of scar tissue.

A cold could kill him.

Be sure to check the new ice cream recipes about #1120, several of them.

1,125 posted on 08/14/2009 11:41:09 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.abovetopsecret.com/forum/thread490340/pg1

A thread on what happens when the electric goes out.

Howdy Folks,

I completely forgot to mention this, when I first posted this article. I read all 9 pages of comments people had left about the article(on their web site, not this Groups).

I learned something VERY important from reading those comments. ATM’s have about a 10 minute uninterupted back up power supply, should the power go out.

If you are ever in a store, in the situation like the article describes, and you absolutely MUST have what-ever you are purchasing (let’s say medication or diapers), make haste, and scurry over to the ATM while everyone else is still complaining, or waiting for the power to come back on.

Withdraw the cash you need, and you will be able to make your purchase. Keep track of the time since the power went out as well. If it’s close to the end of the 10 minute time frame, you may not wish to risk putting your ATM/debit card into the machine. The 10 minute back up power may die, and your card would probably not be returned to you by the machine.

If it’s one of those ATM’s you just swipe, then it’s probably safe to risk, even near the end of the 10 minutes.

To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodStorageTheBasicsandBeyond/

1,126 posted on 08/14/2009 11:45:37 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: nw_arizona_granny

Basil Ice Cream! I must get my ex-wife to make this. She loves Basil anything. I’ll even turn the crank.

1,127 posted on 08/14/2009 12:04:24 PM PDT by MHGinTN (Believing they cannot be deceived, they cannot be convinced when they are deceived.)

Links for on line classes...College, I see history and more.

http://www.abovetopsecret.com/forum/thread491071/pg1

100 Totally Fun and Weird College Courses You Can Now Take for Free
Posted by admin in Courses, Features on 08 11th, 2009

http://www.onlineclasses.org/2009/08/11/100-totally-fun-and-weird-college-courses-you-can-now-take-for-free/

http://ocw.mit.edu/OcwWeb/History/21H-001Fall-2007/CourseHome/index.htm

21H.001 How to Stage a Revolution
Fall 2007
Stick figures represent mankind in various stages of revolt: kneeling before the guillotine, waving a flag of independence.

“A revolution is not a dinner party, or writing an essay, or doing embroidery; it cannot be so refined, so leisurely and gentle, so temperate, kind, courteous, restrained and magnanimous.” - Mao Zedong, 1927. (Image by Prof. William Broadhead, Prof. Meg Jacobs, Prof. Peter Perdue, and Prof. Jeffrey Ravel.)
Course Highlights
This course features archived syllabi from various semesters.
Course Description
21H.001, a HASS-D, CI course, explores fundamental questions about the causes and nature of revolutions. How do people overthrow their rulers? How do they establish new governments? Do radical upheavals require bloodshed, violence, or even terror? How have revolutionaries attempted to establish their ideals and realize their goals? We will look at a set of major political transformations throughout the world and across centuries to understand the meaning of revolution and evaluate its impact. By the end of the course, students will be able to offer reasons why some revolutions succeed and others fail. Materials for the course include the writings of revolutionaries, declarations and constitutions, music, films, art, memoirs, and newspapers.

1,128 posted on 08/14/2009 12:07:48 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

Links to self education:

http://www.abovetopsecret.com/forum/thread490588/pg1

I’ve always thought education was too geared towards just getting a qualification, what’s wrong with learning for the sake of knowing more? Most people who exercise
don’t do it to win a marathon, they do it just to feel better and because it’s fun. Why should learning be so different?

Anyway here’s a little contribution from me.

If you want to learn Latin (very useful for understanding modern English and other languages related to Latin)…
www.nationalarchives.gov.uk

A nice resource if you just need to brush up on some basics…
www.bbc.co.uk

Always good for some interesting insights…
www.ted.com

Large page of more free classes:

http://selfmadescholar.com/b/self-education-resource-list/

1,129 posted on 08/14/2009 12:26:05 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

>>>My grandfather on my mother’s side was told by his doctor—fifty years ago—to have a little alcohol each evening. <<<

LOL, I remember when my maternal grandmother’s doctor wanted her to have a glass of wine daily... Keep in mind that she always though the smallest piece of rum cake made her giddy. So, dutifully, she drank about a thimble full of wine just after getting in bed so it wouldn’t make her dizzy.

1,130 posted on 08/14/2009 1:37:16 PM PDT by DelaWhere (Freedom is when Government fears the people. - Tyrany is when the people fear the Government.)

http://www.santacruzsentinel.com/rss/ci_13091044?source=rss

Declaration of State of Emergency
[California]

Posted: 08/14/2009 04:04:15 PM PDT

DAVENPORT - Acting Governor John Garamendi today signed a proclamation of State of Emergency for Santa Cruz County. The Santa Cruz County Board of Supervisors requested the emergency proclamation which authorizes the California Emergency Management Agency (CalEMA) to provide financial relief for emergency actions and for the restoration of public facilities and infrastructure.

“A major fire disaster has engulfed Santa Cruz County, and they are in great need of resources to bolster what is being done at the local level to fight these fires,” said Lieutenant Governor Garamendi. “I have toured the damage and visited the operational center, and this fire is far from over. I will continue to closely monitor the situation and take all necessary actions to reduce the damage and keep residents out of harm’s way.”

Text of the emergency proclamation is below:

continued.

1,131 posted on 08/14/2009 4:30:44 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

How the heck to you have time to work too, DW? ;)

I’m trying to free myself from my attachment to my freezer by learning how to can. However, since you are my canning mentor, the fact that you use your freezer means I can never be completely free of my freezer dependence!

I’ve had a freezer go out twice now - and the resultant chaos and food loss was enough to make me try to quit filling the freezer up so much!

1,132 posted on 08/14/2009 7:10:42 PM PDT by CottonBall

To: nw_arizona_granny

In the beginning, I put them in the big box that came last fall and that did not last long, I could have kept the Purr Baby in it, for he cannot climb out, but T.T. said “I do not live in a box, maybe under the recliner will suit me and that is how the cats sandbox, came to sit in the middle of the living room.

They are fully trained, but need a safe home that will be sure the Purr Baby does not get out doors, for the dogs to eat.

"They" are fully trained, eh? Looks like even little injured kittens can train us humans in no time at all!

I wished I lived close enough to come get Purr Baby. And that I didn't already have 6 cats, including 2 new strays....He sounds just adorable.

1,133 posted on 08/14/2009 7:15:52 PM PDT by CottonBall

http://www.fda.gov/Safety/Recalls/ucm178158.htm

Hospira Issues Urgent Device Recall For AC Power Cords

Contact:
Stacey Eisen
(224) 212-2276

FOR IMMEDIATE RELEASE — Lake Forest, Ill. — August 14, 2009 — Hospira, Inc. (NYSE: HSP), is initiating a nationwide recall of certain Hospira devices that have defective AC power cords manufactured by Electri-Cord Manufacturing Corporation. This recall is being issued in response to customer reports of sparking, charring and fires on the plug of the power cord. Hospira’s investigation of these reports determined that the power cord’s prongs may crack and fail at or inside the plug. The potential risks from this power cord failure include electrical shock, delay in setup and therapy, interruption of therapy, device failure, and fires which may also occur in an oxygen-rich environment. Depending on the device and therapy, these failures may lead to potential serious injury or death. The products affected by this recall include:

continues and has photos of the plug in.

1,134 posted on 08/14/2009 11:26:13 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.fox5vegas.com/news/20405499/detail.html

Community Bank Of Nevada Closes
Nevada State Bank To Take Over Deposits

POSTED: 6:44 pm PDT August 14, 2009
UPDATED: 7:01 pm PDT August 14, 2009

LAS VEGAS — A Las Vegas bank has been closed by the Nevada Financial Institutions Division.

The 12 branches of Community Bank of Nevada were closed.

The FDIC has arranged for Nevada State Bank to manage the deposit accounts. Direct deposits, checks, ATMs and debit cards will work normally, and branches will be open Monday for on a temporary basis as branches of the new Deposit Insurance National Bank of Las Vegas.

Nevada State Bank will oversee the new bank in providing banking services to former Community Bank of Nevada customers.

continued..........

1,135 posted on 08/14/2009 11:28:28 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

Basil Ice Cream!<<<

It does sound interesting.

My #1 ice cream memory was a peppermint candy crushed in Vanilla ice cream and served as a Hot Fudge Sundae, the old style thick fudge.

about 1961, Laguna Beach, California.

1,136 posted on 08/14/2009 11:37:45 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

You are missing a rare cat, Purr Baby is one of the fastest learners that I have ever seen.

Last night Scott came and brought my meds and a hamburger for me and he had a chicken sandwich on a bun.

After he ate, he took up the Purr Baby and gave it a lot of loving and rubbed it all over, even allowed it to lick his hand.

Not a problem, until I went to get the rest of my hamburger for lunch and when I sat it on the desk, Purr Baby imformed me that Scott told it that it could have the scraps and to get it on the floor, she was very put out that I was not sharing with her.

She is so small and my eyesight is so poor, that I can barely see her on the floor, she is going to be small.

He may decide to take him, they really got along well and he is not a cat lover, as such.

But last years rescue he took, for there was one that I named Shadow, for once it came in and had regular food, it never allowed me out of site, it ate every 5 minutes and still does, as if it will go away.

LOL, he was to bring Shadow to me, when he went to visit his grandkids....never did, Shadow went with him to Phoenix.

Thank you for taking in the 2 homeless babies.

1,137 posted on 08/14/2009 11:47:04 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: nw_arizona_granny; All

>>> Community Bank Of Nevada Closes
Nevada State Bank To Take Over Deposits <<<

also a few others were “relieved of duty” yesterday

Community Bank of Arizona Phoenix,AZ

Union Bank National Association , Gilbert, AZ

Colonial Bank , Montgomery , AL

Dwelling House Savings and Loan Assoc , Pittsburgh , PA

link with asset amounts :

http://www.fdic.gov/bank/individual/failed/banklist.html

“How’s that Hope and Change Working Out For ‘Ya” ( Rush )

1,138 posted on 08/15/2009 4:25:45 AM PDT by Eagle50AE (Pray for our Armed Forces.)

>>>How the heck to you have time to work too, DW?<<<

Hmmmmm, I remember when I used to work too... But have been retired for a few years. Now the work is called fun! Homeschooling, cooking, baking, gardening, chickens, fixin things, canning, drying,pickling, freezing, Tea Parties, getting prepared, sharing the bounty, and all that stuff.

>>>However, since you are my canning mentor, the fact that you use your freezer means I can never be completely free of my freezer dependence!<<<

I use the freezer as a convenience, not a necessity. When I am canning, and have small batches left over that are not enough for a canner full, I often just freeze it (also when it is getting really late and I have more canning to do than I really want to do). Plus some things just are better frozen - broccoli, cauliflower, summer squash, steaks, hamburger, roasts, whole turkeys and chickens.

Every summer, I try to go through the freezer and can or dry what has accumulated over the last year. That way, I don’t have freezer-burnt stuff from 1959.

By using the freezer often, I was fortunate enough to catch the failure within a few hours, and the mass (such as the gallons and gallons of goat milk surplus that I had frozen years ago and feed to the chickens) helped diminish the thawing rate.

I have put the broccoli and cauliflower and all of the vegetables in the spare refrigerators freezer and some in our regular refrigerator freezer, along with meat cuts that we wanted whole. VERY fortunately, I had the equipment and time to can and dry everything else along with keeping up with ripening crops in the garden. Yes, I was busy as a one-armed-paperhanger for a bit - 3 dehydrators running full tilt, pressure canner steaming away, a 24 qt. pot of tomato sauce cooking, and on the kerosene stove on the porch, I had the water bath canner boilin away with more sauce, while I was cutting up more meat for the canner - 19 pints at a time. (Love the bigger pressure canner - justified the extra cost in time/food saved)

Worked out very well. NOTHING LOST.

Now I can pull the freezer out and get to the back and side to check out what failed. (no way could I move it when it was full!)

1,139 posted on 08/15/2009 6:37:17 AM PDT by DelaWhere (Freedom is when Government fears the people. - Tyrany is when the people fear the Government.)

[Links for California fires:]

From News10

http://news.google.com/news/url?fd=R&sa=T&url=http%3A%2F%2Fwww.news10.net%2Fnews%2Fstory.aspx%3Fstoryid%3D65207%26catid%3D2&usg=AFQjCNH-Tv8k__vsOyT1_1x5lA1nbcrfMg

Yuba Blaze Destroys 2 Homes, Triggers Evacuations News10.net YUBA COUNTY, CA - Two homes were lost and 50 more were evacuated by a stubborn pair of wildfires burning in Yuba County Friday, according to a Cal Fire ... and more »

—
Gene Salvetti
Sonora, Ca

Follow Me on Twitter
http://twitter.com/apollosfyre
Scanning most of Central California

Yuba Fire:

Strong inversion this morning has air support on hold. Three tankers reserved for when it lifts. I added NEU and the air support freq’s to the Butte feed at http://www.radioreference.com/apps/audio/?ctid=186

Here is a pic of the fire yesterday about 4:pm.

http://www.bunkerhillmine.com/Yuba_fire_1.jpg

Jim P

Butte feed with NEU added: http://www.radioreference.com/apps/audio/?ctid=186

From Santa Cruz Sentinel

Lockheed Fire update: Fire does not grow overnight; Schwarzenegger expected in Watsonville: updated 8:15 a.m. http://bit.ly/S9gNq

—
Gene

Some nice photos on the Tracy Press website;

http://www.tracypress.com/pages/full_story/push?article-15-000+acres+scorched-+expected+to+burn+through+weekend%20&id=3188952-15-000+acres+scorched-+expected+to+burn+through+weekend&instance=home_news_lead_story

Or just go to: www.tracypress.com

Here is a link to the Current Fire Info

http://cdfdata.fire.ca.gov/incidents/incidents_current?sort=incident_priority&pc=5&cp=0

—
Gene

From Santa Cruz Sentinel

Lockheed Fire update: Fire does not grow overnight; Schwarzenegger expected in Watsonville: updated 8:15 a.m. http://bit.ly/S9gNq

—
Gene

How about this?
http://gallery.live.com/results.aspx?pl=1&bt=1&q=seismic%20monitoring

On Fri, Aug 14, 2009 at 11:12 PM, Richard

> Many years ago I downloaded a freeware software which allowed me to monitor near real time seismic monitors setup across California, Washington and other areas. Would appreciate someone sharing some thoughts on software that can be downloaded off the Internet, that would allow me to see near real time seismic activity. TIA.
>
> Regards,
> Richard
> Arlington, Texas
> “God Bless America and our Men & Women in Uniform”

1,140 posted on 08/15/2009 11:24:36 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794