Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
http://www.realage.com/NutritionCenter/mipopup.asp?miFact=34
Very Vegetable Chicken Soup
6 cups low-sodium chicken stock or broth
1 yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 parsnips, peeled and sliced
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 zucchini, sliced
1 cup egg noodles
1 cup cooked, shredded chicken breast
fresh parsley
In a large pot, combine the first eight ingredients. Bring to a simmer and cook for 10 minutes. Add the zucchini and cook until just tender, about 10 minutes more. Add the noodles and cook for an additional 3 to 5 minutes. Add the chicken pieces just before the noodles are done to heat through. Sprinkle soup with fresh parsley before serving. Serves 4.
Nutrition Facts
Per serving: 213 calories; 5 g fat; 22 g protein; 20 g carbohydrates
Copyright © 1998-2005, RealAge, Inc. All rights reserved.
www.RealAge.com
“For Vegetable Gardeners, It’s the Second Season”
I was just thinking about this today. My green beans are about done and was thinking of starting some new ones.
This year is just crazy. It is Aug. 1 and we are still waiting for our 1st red tomato. The peas I put in in May, are finishing up nicely. They should have been fried by now, but with the cooler weather, they made it OK. Squash is coming, but slowly. Canteloupe and luffa are just flowering, don’t see any fruits yet. It seems kinda funny to be putting in fall stuff when the summer stuff is still trying to produce. I might have to make a new space for fall plants.
http://www.realage.com/NutritionCenter/Recipes/Blackened_Salmon_Sandwich.aspx
Blackened Salmon Sandwich
Forget the Filet-O-Fish; this may be the perfect fish sandwich. Blackening seasoning and sliced red onion add a little kick and the creamy avocado spread melts in your mouth. Make it a Meal: Serve with steamed asparagus or sautéed zucchini, oven fries and a salad.
Ingredients
1 pound salmon fillet, skinned and cut into 4 portions
2 teaspoons blackening or Cajun seasoning, (see Ingredient note)
1 small avocado, pitted (eliminate if potassium is a problem)
2 tablespoons reduced-fat mayonnaise
4 crusty whole-wheat rolls, split and toasted
1 cup arugula
2 plum tomatoes, thinly sliced
1/2 cup thinly sliced red onion
Directions
1. Oil grill rack, preheat grill to high.
2. Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until cooked through, about 3 to 4 minutes per side.
3. Mash together avocado and mayonnaise in a small bowl.
4. To assemble sandwiches, spread the avocado mixture on the bottom half of each roll. Top with the salmon, arugula, tomato and onion.
Nutrition Information
Per serving
Calories: 429
Carbohydrates: 43g
Fat: 16g
Saturated Fat: 3g
Monounsaturated Fat: 7g
Protein: 33g
Cholesterol: 67mg
Dietary Fiber: 6g
Potassium: 755mg
Sodium: 755mg
Nutrition Bonus: Fiber (24% daily value), Potassium (22% dv), Vitamin C (20% dv), Folate (15% dv), good source of omega-3.
SERVES: 4
PREP TIME: 25 minutes
TOTAL TIME: 25 minutes
LEVEL: Moderate
MEETS THESE GUIDELINES:
High Fiber
Low Sat Fat
High Potassium
Heart Healthy
provided by
RECIPE TIPS:
Ingredient note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
http://www.realage.com/NutritionCenter/Recipes/Easy_Salmon_Cakes.aspx
Easy Salmon Cakes
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.
Ingredients
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce, (recipe follows)
1 lemon, cut into wedges
Directions
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Nutrition Information
Per serving
Calories: 324
Carbohydrates: 21g
Fat: 10g
Saturated Fat: 1g
Monounsaturated Fat: 3g
Protein: 31g
Cholesterol: 129mg
Dietary Fiber: 7g
Potassium: 97mg
Sodium: 585mg
Nutrition Bonus: 27% dv fiber, 171 mg calcium (15% dv).
SERVES: 4
PREP TIME: 30 minutes
TOTAL TIME: 45 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Healthy Weight
Heart Healthy
Low Sat Fat
High Fiber
Low Calorie
MAKE AHEAD TIP:
Prepare through Step 3. Cover and refrigerate for up to 8 hours.
RECIPE TIPS:
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
http://www.realage.com/NutritionCenter/Recipes/Oven_Poached_Salmon_Fillets.aspx
Oven-Poached Salmon Fillets
Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don’t overcook it. Serve topped with Light Lemon Sauce with Herbs or Creamy Dill Sauce.
Ingredients
1 pound salmon fillet, cut into 4 portions, skin removed, if desired
2 tablespoons dry white wine
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons finely chopped shallot (1 medium)
Lemon wedges for garnish
Directions
1. Preheat oven to 425°F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
2. Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
3. When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
Nutrition Information
Per serving
Calories: 216
Carbohydrates: 1g
Fat: 12g
Saturated Fat: 2g
Monounsaturated Fat: 4g
Protein: 23g
Cholesterol: 67mg
Dietary Fiber: 0g
Potassium: 433mg
Sodium: 213mg
Nutrition Bonus: 433 mg potassium (22% dv).
SERVES: 4
TOTAL TIME: 30 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Calorie
Low Carb
Low Sat Fat
Low Sodium
Heart Healthy
Healthy Weight
http://www.realage.com/NutritionCenter/Recipes/Creamy_Dill_Sauce.aspx
Yay, low potassium!
Creamy Dill Sauce
Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. Here, it makes a simple sauce that goes perfectly with delicate preparations.
Ingredients
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill, or parsley
Freshly ground pepper, to taste
Directions
1. Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
Nutrition Information
Per tablespoon
Calories: 28
Carbohydrates: 2g
Fat: 2g
Saturated Fat: 0g
Monounsaturated Fat: 0g
Protein: 0g
Cholesterol: 2mg
Dietary Fiber: 0g
Potassium: 13mg
Sodium: 50mg
SERVES: 8
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Carb
Low Calorie
Low Sodium
MAKE AHEAD TIP:
Cover and refrigerate for up to 2 days.
http://www.realage.com/NutritionCenter/Recipes/Tuna_Pomodoro.aspx
Tuna Pomodoro
Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you’ll do what we did: return to this quick meal again and again.
Ingredients
8 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 anchovies, minced (optional)
1/4 teaspoon crushed red pepper, or to taste
1 28-ounce can diced tomatoes
1 6-ounce can chunk light tuna, drained and flaked
2 tablespoons thinly sliced fresh basil
Directions
1. Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.
Nutrition Information
Per serving
Calories: 349
Carbohydrates: 50g
Fat: 8g
Saturated Fat: 1g
Monounsaturated Fat: 6g
Protein: 22g
Cholesterol: 27mg
Dietary Fiber: 9g
Potassium: 139mg
Sodium: 33mg
Nutrition Bonus: Selenium (60% daily value), Magnesium (21% dv).
SERVES: 4
PREP TIME: 25 minutes
TOTAL TIME: 25 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Calorie
High Fiber
Low Sat Fat
Low Sodium
Heart Healthy
http://www.realage.com/NutritionCenter/Recipes/Tomato_Tuna_and_Tarragon_Salad.aspx
Tomato, Tuna and Tarragon Salad
Tomatoes and tuna were meant for each other, and fresh tarragon seals the deal. Soaking the onion in cold water tames the heat and sweetens its taste.
Ingredients
1/2 cup diced red onion
1/3 cup light mayonnaise
1/4 teaspoon kosher salt, or to taste
Freshly ground pepper, to taste
2 6-ounce cans chunk light tuna in olive oil, drained
2 stalks celery, thinly sliced (about 1 cup)
1/4 cup packed coarsely chopped fresh tarragon leaves
8 cups torn lettuce, or mixed greens
1 pound small ripe tomatoes, cut into wedges (cut back if potassium is a problem)
1 lemon, cut into 8 wedges
Directions
1. Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.
2. Whisk mayonnaise, salt and pepper in a medium bowl. Add tuna, celery, tarragon and the drained onion; stir to combine. Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.
Nutrition Information
Per serving
Calories: 281
Carbohydrates: 6g
Fat: 13g
Saturated Fat: 2g
Monounsaturated Fat: 4g
Protein: 27g
Cholesterol: 21mg
Dietary Fiber: 3g
Potassium: 694mg
Sodium: 584mg
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (30% dv), Potassium (20% dv).
SERVES: 4
PREP TIME: 30 minutes
TOTAL TIME: 30 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Calorie
Low Carb
Low Sat Fat
High Potassium
Heart Healthy
Healthy Weight
Diabetes Appropriate
MAKE AHEAD TIP:
Cover and refrigerate for up to 1 day.
Dr. Bill:
Dr. Bill:
http://radiotime.com/program/p_10398/Dr_Bill_Wattenburg.aspx
Dr. Bill at Pushback.com:
Listen to past shows:
http://www.pushback.com/Wattenburg/
Bill’s Quotes
Where to find a stroke of genius: Sometimes it is hiding among the simple ideas that others rejected without trying them..
—Dr. Bill Wattenburg, November 2003
The way you win is a measure of your talents. The way you lose is a measure of your character.
—Dr. Bill Wattenburg, Nov. 23 2002
In regards to radical liberal talk-show hosts who fill the airwaves with nonsense babble, very few working and thinking people listen to them. They are only ‘screeching to the pissy choir’ that wants to blame someone else for their own failures—or knock the country that feeds them.
—Dr. Bill Wattenburg, Dec. 08 2002
Dr. Bill does not own Pushback.com, it is set up and maintained by a fan, for Dr. Bill:
http://www.pushback.com/terror/
Dr. Bill’s kgo radio page:
http://www.kgoam810.com/sectional.asp?id=33179
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Bill Wattenburg: Politics & Pushback
Dr. Bill’s Advice to President Obama
ADVICE TO PRESIDENT OBAMA PUBLISHED IN THE WASHINGTON POST, 25 FEBRUARY 2009, PAGE A2
The ad below was placed in the Washington Post on 25 Feb 2009 by Bill Wattenburg. It appeared on page A2 at the bottom left corner. Bill Wattenburg paid for this ad to send a direct message to the president that both he and Bob Brinker believe is extremely important. They have given the president their most constructive ideas and advice. Bob Brinker and Bill Wattenburg do not work for the natural gas industry.
Cube Advertisement
This VideoAd requires that you have the Flash Player plugin installed and that JavaScript is enabled in your browser.
“PRESIDENT OBAMA
Only one alternative fuel can avoid more $150 oil and chronic recession in 4 yrs. Bob Brinker proposed last yr slam-dunk Apollo: Order all new gov’t cars run on Nat. Gas. Many fleets do. Fuel everywhere. Scares OPEC. The moon took 6 yrs. Detroit in 2 will make all cars run on all fuels – and affordable ethanol, when we get it. OPEC knows N.Amer. has more Nat Gas than they have oil. Threat alone stops next oil blackmail and $400B/yr more lost (kills stimulus and economy). Nat Gas gives us time, billions more for research on better solutions. Good quarterback pounds with the run before he throws the winning pass. Glad to show critics some numbers. Dr. Bill Wattenburg www.DrBill.us “
A note from Bill:
The president’s advisors do not seem to understand that there is no miracle “alternative fuel” to power the cars of this nation for at least the next eight years. To be sure, if the price of oil goes back over $100 a barrel, our country will be locked in permanent recession with ten million or more out of work and more millions of low income families driven toward bankruptcy and loss of their homes. That will be the end of the stimulus package. There will be no money in our economy to fulfill the dreams of this president. That could be the end of his administration.
There is more than can be said to help the president and this country.
Many believe that he should be ordering the building of more nuclear power plants as soon as possible to stop increasing the global warming pollution and radioactivity from coal-burning power plants — and show the oil exporting countries that the U.S. will develop its own sources of energy. Even plug-in electric cars are a fantasy without cheap, non-polluting nuclear power to charge the batteries.
(This ad cost thirty-two hundred dollars out of Dr. Bill’s own pocket, but he puts his money where his mouth is! If you would like to join with another ad like this one on nuclear power, please contact billwattenburg2@yahoo.com . )
Please send this to Obama and your local representatives to be sure they get the message:
http://www.whitehouse.gov/CONTACT/
25 Green Tomato Recipes To Try
Thanks for posting these, Granny. I may have to use them with the tomatoes taking so long to ripen. LOL
Thanks for the link...
for the scoffers who think this is tin foil, or not feasible, lets look at a thread from March ‘08 and notice that the posts stop about April and then resurged in mid July: with an urgency
http://www.freerepublic.com/focus/f-chat/1994684/posts
also may want to keep a look at this site of failed banks updated each week by the FDIC:
http://www.fdic.gov/bank/individual/failed/banklist.html
5 last week, 7 week before..
http://kgoradio.com/viewentry.asp?ID=359808&PT=PERSONALITIES
Bulletproof Clipboard Offers Safety for College Students in these Crazy Times
Here is an email sent to KGO management following the discussion about bullet proof clipboards on the Ronn Owens show KGO radio on 4-17-07:
Below are two pictures of the simple bullet proof transparent clipboard that I designed at the request of the former CHP commissioner Spike Helmick. It was tested at the CHP Academy in about 2002 as I remember. At the end of to this email is a link to the official 2002 report to CHP Commissioner Helmick.
CHP Officers shot at this clipboard at 10 ft. with all big handguns. The 40 S&W is one of the most powerful in use today — muzzle energy like a 357 Magnum. Only a small portion of the bullet penetrated the 1/4 inch clipboard, as you can see. The part that passed through would not normally be lethal. The 9mm and 38 were stopped completely. I thought it would take at least 1/2 inch to do this. That was one pleasant surprise.
You will note that the bullets all dug a crater in the plastic and then bounced back. This was the other pleasant surprise. At close range, the shooter can be sprayed by the bullets he shots at the clipboard. I develop another layered form of plastic clipboard that enhances this “bounce back” feature to confuse the shooter. It is much more expensive and is confidential at the present time.
Anyone can buy one of these at Tap Plastics. Make sure it is Polycarbonate, not normal Lucite used in most so-called bullet proof glass barriers. The best thickness is 3/8 inch if you can get it. The 3/8 will stop that 40S&W. What you see here is only 1/4 inch thick. It does the job. 1/2 inch is nice and super safe, but heavy. the 3/8 feels good in the hand and on the lap as a general purpose clipboard. that is what I carry with me on planes ( and so do many others). It is a great writing board on my lap. It fits nicely in the laptop computer case or in a backpack. It looks perfectly innocent. It is a real close quarters weapon if used in the right way, as well as a bullet shield.
All police officers should be using one of these every time they approach a driver or suspect at close quarters. It protects their head and neck that are not protected by their body armor. but it that’s time for something to be accepted. They did not accept body armor for over fifteen years. A young CHP Lt. whom I worked with on the terrorist truck stopping experiments in 2001 to 2003 was shot in the face and killed two years ago when he made a routine traffic stop near Sacramento. The killer shot him in the face when he approached the car. The Lt. would be alive if he had been holding this simple bullet proof clipboard between his face and the driver. The bullet impact would have slammed the clipboard back in his face, but he would not have been seriously injured.
As bizarre as it sounds today, if a group of students had these in hand, they would have a much better chance of surviving a random shooter at close range, and they could even charge the shooter with some safety.
The news media around the country that covered our many anti-terrorism experiments at the CHP academy after 9/11 has suddenly remembered this bullet proof clipboard. Many heard me describe it on the Ronn Owens show on KGO Radio yesterday. It is a shame that it takes something like the Virginia massacre to bring attention to a simple solution for some of the violence today. At the very least, our police officers should have these. A lot of worried parents might want the same.
Bill Wattenburg
An 10 by 14 inch piece of clear Polycarbonate plastic, 1/4 inch thick, used as a bullet stopping clipboard.
9mm, 38, and 40 S&W handguns were fired at it at a distance of 10 ft.
HERE is the official 2002 report to CHP Commissioner Helmick.
Thanks for the long explanation. Why is nothing simple anymore? I guess I should just be happy that some revisions were made. We got a call just a week ago from the USDA inquiring if we had organic produce. Hubby said yes, but just for personal use. They said OK, no need to answer the rest of the survey.
I know, this weather is really crazy.. Right now, the jet stream is maintaining a trough all along the east coast and we are seeing little low pressure systems zipping up all the way to Maine.
>>>I might have to make a new space for fall plants.<<<
I took 1/4 of my closest garden to the house and planted it in wheat last fall, after harvesting the wheat, I tilled in the straw. I let the weeds just start to get going and tilled again, then a couple of weeks later tilled it and am now planting fall crops in that. I was going to get most of it planted last week, but got side-tracked with canning and drying, State Fair, Politicians, and stuff like that. So just a few minutes ago my wife and I finished planting 18 rows of Contender (heirloom) green beans (at 25’ rows, that’s 450’ total row length), 6 rows of spinach, and then need to go out after it cools down a bit and plant the turnips, kale, and more lettuce...
If my calculations are correct, I should get about two weeks of picking the green beans before earliest frost - I am allowing for 2 weeks earlier frost than usual. The beans take about 55 days and I can help that by keeping the water to them whenever they are close to needing it. Any beans left will be picked for next years seed.
My tomatoes just really started ripening (the Amish Paste tomatoes are coming on earliest)- picked about 3/4 of a 5 gallon pail last night, filled the dryer started picking off the dry ones just before we went out to plant.
My peppers are doing better than any I have had for years. I have been freezing and drying them, and if things keep up, I will probably can some too.
Since the weather turned hotter about 3 weeks ago, things that were just hanging on are really going great guns. I am going to be hard pressed to keep up with the preserving.
Hope you get some warmer weather there too. If you do, the crops will probably really jump.
All the recipes look good, esp. if one wants to eat healthy, thanks for posting them, as I don’t post enough fish recipes and know that many do like it.
LOL, difficult for me to post things that I know nothing about and not many fish grow in the desert.
Thanks for posting these, Granny. I may have to use them with the tomatoes taking so long to ripen. LOL<<<
You are welcome.
If your tomatoes were here, they would already be cooked on the vine.
I had that happen one year, ordered seeds from Sandhill Preservation and his statements on them proved very correct.
He said sparse foliage, high bearer of excellent fruits, fruit will sunburn.
And they did, cooked on the vine. Beautiful fruits, until it got hot.
Hang in there and they will ripen, if not, you will know what to do.
Thanks for the link.
>>>Polycarbonate plastic, 1/4 inch thick, used as a bullet stopping clipboard.<<<
That would be Lexan made by GE and like products. 30 years ago, I designed the Bomar boat hatches (that you see on expensive yachts and Cigarette racing boats), used 1/4” Lexan in them for skylights, and I even tested their bulletproof claim with a 45 Cal. and a 30-06. It dimpled but stopped them cold. It will not however stop armor piercing rounds.
Great stuff. (but expensive)
>>>Many believe that he should be ordering the building of more nuclear power plants as soon as possible to stop increasing the global warming pollution and radioactivity from coal-burning power plants — and show the oil exporting countries that the U.S. will develop its own sources of energy. Even plug-in electric cars are a fantasy without cheap, non-polluting nuclear power to charge the batteries.<<<
I go a step further...
Why build a power plant with cooling towers? Why pump waste heat into the rivers, ocean and creating cooling towers to pump the most abundant and most effective atmospheric heat insulation there is - water vapor.
Heat is a resource! USE IT!
Could you imagine 100 acres of greenhouses surrounding a power plant - wood, grain and sewage sludge being dried in the summer and veggies and natural gas produced in the winter - bio-digesters are not effective without heat for the anaerobic fermentation of organic matter - use the ‘waste’ heat for it.
Oh, if they are so worried about CO2, why not insist that China put out the coal mine fires in their country ( the co and co2 exceeds total from ALL American cars each year) Maybe we should put out the ones at Centralia PA too.
Sorry, end of rant...
All I can say is WOW!!!
Veggie flour is definitely the way to go!
I may have to buy a couple more dehydrators!
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