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
“We certainly tried, but were outmaneuvered by a liberal education system and society. If I could do it all over agian, I would homeschool for more than just 1 year. All 12 years!”
We took out youngest out of public schools the beginning of 4th grade and homeschooled him 1/2 way through 5th grade. Then we found a good Christian school which he attended up till last year. It was the right thing to do for him. I said I would’t put him back in the public school again. Well, he is going to the public school this coming year, his senior year. I’m still a little bit nervous about it.
The Christian school is having some difficulties with the bank this year - they actually wanted to close them down. With the way the commercial real estate is going, I’m not sure they would be guaranteed to stay open for the whole year. Tuition is a factor as well and with hubby’s job situation, it would be a stretch for us, but probably doable. The main thing which allowed us to consider the public school is that he can graduate in January and only has to take 2 of 4 periods each day for those few months. The other 2 periods he can take 2 classes at the jr. college. He wants to be done with school early and take his college classes. He also plans on snow plowing this winter and won’t have to worry about school from January on. He can take college classes full time in the spring and will have 1 year of college done by June, when he officially graduates.
I also found our public schools to be better in many regards than private schools. Both, however, have the same sorts of teachers - well versed in liberalism! (I took credentialing courses both in TX and CA - they were nothing more than liberal indoctrination theory).
Zach was in private school until 5th grade and I actually liked the public school he went to after that much better! It was a relief to get away from the inflexibility and aura of self-importance. Same with the private high school he went to for his freshman year and the public high school. It wasn’t just the money, either ;)
Sounds like your son is quite motivated. That is wonderful. What does he want to study?
I’m hoping Zach will get the motivation and direction he needs in the Air Force. If they can’t do it, nobody can! He wants to do air traffic controlling, which would be a good job if he decided not to make the AF a career. Or even if he does. We’re very proud of him for serving our country as well.
When I see some of the airmen in uniform at the recruiter’s office, it takes me back in time. They are all dressed neatly, no underwear showing or anything, hair neat, and manners like kids had back in the good ol’ days. I imagine at one time, there wasn’t that much contrast between other youth and youth in the military, but now it’s like night and day. I really think I was born 30 years too late. I don’t belong in this society we have now!
“I went shopping today (Aug 3) to get some cheap meat on sale”
Now that it’s getting to be back to school time, the sales are much better. I haven’t done serious shopping in a while, I’ve been using some of my on-hand food. I will be going out this week, getting all my coupons in order first. I’ll have to try canning some meat next. Got 8 jars of peanut butter for $2 the other day with coupons and money back coupon at register. There are ways to save and stock up if some of these people would take the time to learn, but if not, their money and food is gone quickly and then they complain.
“thinking about my baby being at MEPS and possibly on his way to some good training and good discipline by canning, my new favorite hobby.”
You’ll need that hobby in the time ahead. The months our son was at Marine training were some of the longest as parents. Almost no contact and wondering how they are making out with all the grueling training. But when they graduate, it is one of the proudest moments you’ll have. Good luck to Zach and prayers for all of you.
“Would you believe they are now IMPORTING coffee... Juan Valdez is out of business!”
I read about that and was planning on getting more coffee put away. I have quite a bit and since I’m the only coffee drinker here, it lasts me a while. But I have it on my list of things to get more of when I can find a good deal on it.
I saw one of the videos showing them destroying a car’s engine. It was sickening. Around here we try preserving our old cars. My guys are always tinkering with the cars, one son is a mechanic, and the other son just took his ‘95 Ford 250 pickup to be repainted after fixing her up. The boys just shake their heads at this cash for clunker nonsense. Youngest pointed out that beyond the general waste of money, they were wasting more money by buying and putting in a special agent to destroy the engines. He said they could accomplish the same thing by draining the oil and then running the car.
“Massively salt your steaks 15 min – 1 hour before grilling.”
Our son was telling us about this last week. He tried it out and then rinsed and cooked the meat. It helped to tenderize the meat somewhat. Not sure if we did it long enough. The meat tasted a little salty, so not sure if we didn’t rinse it enough or what. But not too salty that it tasted bad. We’ll have to read more about it and try it again.
“Homemade self watering plant containers”
When we first moved to our property, we planted a bunch of trees around the area. We watered them well, but then made drip waterers for them. We took empty containers (juice bottles, milk jugs) and filled them with water. Then we took stips of fabric which were long enough to go near to the bottom of the container and hang over the outside edge of each container. We held the fabric in place with a clothes pin. The water would wick up the fabric and drip onto the plant. We could go around periodically and fill up the containers. We didn’t have to worry about the plants drying up and dying until they could get established.
He's following in his dad and oldest brother's footsteps and studying IT/computer stuff. I'm the only computer illiterate in our family. LOL I'm making some progress, but slowly, as I still think there are better things to do with my time. (I may be naive on that one). He's working at his friend's landscape business for summer and has plans to snowplow this winter. He's trying to earn money for school and stuff. He's planning on going to Jr. college and getting an associates degree and then go on to state university for his degree. Our other son did it that way and paid for most of his own schooling. We helped out the last 2 years. He was able to graduate without any student loans.
Mr. Rogers Granola Balls
1 cup peanut butter
2 cups rolled quick oats
1/4 cup shredded coconut
1/4 cup chopped, walnuts
2/3 cup brown sugar
1 cup honey
1 teaspoon vanilla
Mix all together. Roll into walnut size balls and then roll in 3/4 cup graham cracker crumbs (5 whole crackers).
Oma
This recipe is for Kathleen who misplaced her More With Less cookbook by Doris Longacre. The Basic Lentil
Soup recipe on page 212.
Basic Lentil Soup
Combine in kettle:
1/2 lb. lentils
6 c. water
Cook 30 minutes or until lentils are tender. Add:
2 carrots, chopped or sliced
1/2 c. sliced green onions
1 clove garlic, crushed
1 1/2 c. tomato juice
1/2 c. minced parsley
1 T. margarine
1 1/2 t. salt
dash pepper
1/2 t. dried oregano
Bring to boil, reduce heat and simmer just until carrots are tender. Check seasonings and serve.
Options: Add diced bacon or ham cubes. Stir in 1 T. wine vinegar just before serving soup. Use the whole
pound of lentils in a double recipe and freeze half.
The other lentil soup recipe on the same page is basically the same only you add 1 lb. browned pork sausage
and 4 medium parsnips, chunked (optional).
Nadine
Bisquick Cheddar Garlic Biscuits
2 cups Bisquick mix
2 tbsp. melted butter
2/3 cup milk
1/8 tsp. garlic powder
1/2 cup shredded Cheddar cheese
Heat oven to 450 degrees. Mix Bisquick, milk and shredded Cheddar cheese together to form soft ball.
Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Mix butter and garlic powder together
and brush over warm biscuits. They are delicious. Dunk your spoon in shortening for easy handling of the
dough.
Patty
This is in response for Tessa for the Mexican dessert. This is the Easy Flan recipe I use. Flan is a traditional
Mexican dessert and there are many versions. This one is prized for it’s simplicity. If you’ve never made flan
before, now is the time to try it.
Easy Flan
Prep Time: 20 minutes; Cook Time: 1 hour
1 cup and 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking
pan to put them in. Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and
becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden. In a mixer or with a whisk, blend the eggs together.
Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is
added. Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill
with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of
the center. If knife comes out clean, it’s ready. Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
If you have the ramekins, great, but if not, I have made it for several people using a loaf pan and sliced the flan for serving. I am sure you could make anything work as long as you have a pan to use for the water bath.
Beth in Florida
Caramel Popcorn Kit
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Candies Holiday
O.A.M.C. Popcorn
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1 can Sweetened Condensed Milk
1 1/3 cups Popcorn — un-popped
1 cup Sugar
1 cup Brown Sugar — packed
Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small
zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the
can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool, dry place until
ready to use. Attach the following instructions for later use, or for gift giving:
Caramel Popcorn
Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of
popped corn. Remove un-popped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with
1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil.
Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popcorn and caramel until all corn is well coated.
Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.
Source: “Gifts & Mixes and The Popcorn Book”
Copyright: “(c)1999-2009, Kaylin White/Real Food for Real People”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 297 Calories; 4g Fat (11.3% calories from fat); 3g Protein; 64g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 72mg Sodium.
Exchanges: 0 Grain(Starch) ; 1 Fat; 4 Other Carbohydrates.
Archives: http://groups. yahoo.com/ group/RealFood4RealPeople/
He also plans on snow plowing this winter and won’t have to worry about school from January on. He can take college classes full time in the spring and will have 1 year of college done by June, when he officially graduates.<<<
Wonderful!!!
Fine young man.......
Not sure if we did it long enough. The meat tasted a little salty, so not sure if we didn’t rinse it enough or what. But not too salty that it tasted bad. We’ll have to read more about it and try it again.<<<
I think this has been around for a lot of years, it is not new to me, but I don’t remember ‘the rest of the recipe’.
My first thought is “could you neutralize the salt with a 5 minute weak vinegar bath?”
If that failed, it would be tender from the vinegar as well, Sauerbratan or some such German name.
Your idea is an excellent idea for watering plants, useful for when you can’t be there to do it.
Some also make a small hole or several holes in the bottom and fill the jug with water, that slowly leaks out and waters the soil, works in pots too.
LOL, never did work right for me.
If you are unsuccessful in stockpiling enough coffee, there are substitutes...
Coffee substitutes are not new...
Take a look at some of the ones that the University of Texas - Tyler has from the Civil War when the blockade kept them from getting normal supplies...
http://www.uttyler.edu/vbetts/coffee.htm
I just might try some of those... Sound interesting.
More on local ingredient coffee substitutes:
http://www.make-stuff.com/cooking/coffee.html
COFFEE SUBSTITUTES FROM PLANTS AROUND US
The American Beech Tree’s nuts when taken out of the husks, roasted until dark and brittle, then ground, will make a fine coffee. Store this in an airtight container. They are best collected after the first hard frost when they normally drop to the ground. Once stored, they can be used all year round. You might have to fight the squirrels for them. Prepare normally.
Chicory coffee- remember that blue f with almost leafless stalks that grow just about everywhere there’s a road? They look like daisies, but their petals are blue and are squared off at the ends. The white fleshy roots, roasted until dark brown and brittle, then ground, make an excellent coffee. Prepare like coffee. Use 1-1/2 tsp. per cup of water. Store in an airtight container. Use all year round.
Parsnip coffee - finely chop (or grate) a batch of fresh parsnip roots (skins and all), to the consistency of hash brown potatoes. Dehidrate the bits, then roast them at 400° for about 20 minutes, or until they’re a very dark brown. Allow to cool in the oven (turn the oven off). Then steep the parnip bits in scalding hot water - one rounded tablespoon per cup.
Wheat coffee - Grind 6 cups of wheat in a coffee grinder. (If you don’t have a grinder, buy the wheat alredy cracked.) Combine with 1 cup of milk, 1/2 cup of molasses, and 1/2 tsp of salt. Mix well to a consistency of a paste, then spread on cookie sheets. Bake at 350° till brown (watch carefully so they don’t burn). When brown, reduce oven heat to low and allow to dry until mixture is crisp. When cool, break the mixture into pieces and grind in coffee grinder or food processor (or just crush with a rolling pin). Store in dry, airtight container. Prepare coffee as you would with regular coffee. If you want a bit more kick and flavor, add one cup of regular coffee to the mixture.
Garbanzo beans (chickpea) coffee- Roast ckickpeas at 300° until dark brown - the color of roasted cofee beans. Then grind the beans in a coffee grinder to the same consistency you desire in regular coffee grounds. These beans seems to do better in a percolator, or boiled and then strained, rather than the quick-drip-through coffee makers.
Barley coffee - Spread barley, husks and all, onto a cookie sheet and roast at 425°, stirring/turning occasionally, until completely dark brown. Grind and use 1 heaping tsp per cup of water.
I’ve heard of chickory coffee and we do have some growing up and down our road. I always liked the look of them and wished they would grow in a field like Queen Anne’s lace. I tried digging some up years ago for a friend to transplant. I don’t remember if they made it or not. Wonder why they seem to grow only on the edges. This might be one I could try to make coffee with. Not too sure about the others - thinking they wouldn’t taste much like coffee, but good to have some options.
WOW - what a resource full of great ideas using the dehydrator...
Now when can I get a break on my 3 dehydrators to try some of them...
This message contains the following:
1. Off-Roading With Safety: CPSC Reminder To Yamaha Rhino Riders To Stay Safe This Summer
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09296.html
2. Ross Stores Agrees To Pay $500,000 Civil Penalty For Failing To Report Drawstrings In Children’s Outerwear
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09297.html
3. Wagner Spray Tech and Techtronic Industries Agree To Pay $800,000 Civil Penalty for Delay in Reporting Overheating Battery Chargers
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09298.html
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News & Resources
* National Farmers’ Market Week Underway
* Site Helps with Post-Harvest Handling Decisions
* Calculator Developed for Farm Sustainability
* USDA Opens Roof-top Garden
* Nebraska Researchers Developed ‘Healthy Farm Index’
* Dairy Grazing Conference Proceedings Available
Funding Opportunities
* Dudley Smith Initiative Grants
* Western SARE Farmer Rancher Grant
* North Central SARE Youth & Youth Educator Grant
Coming Events
* Apple Production and Marketing Field Day
* Nebraska Grazing Conference
* Adding Value to Dairy Workshop
News & Resources
National Farmers’ Market Week Underway
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009/07/0360.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Agriculture Secretary Tom Vilsack encouraged consumers to visit their local farmers’ markets in honor of National Farmers’ Market Week, August 2-8. ‘One of the Obama Administration’s top priorities is to make sure that all Americans — especially children — have access to fresh, nutritious food, and USDA’s ongoing support of farmers’ markets is important to reaching that goal,’ Secretary Vilsack said. ‘At the same time, farmers’ markets help support small family farms, help revitalize rural communities, and often promote sustainable agricultural practices.’
Site Helps with Post-Harvest Handling Decisions
http://www.extension.iastate.edu/valueaddedag/info/postharvesthandlingdecisiontool.htm
The Post-harvest Handling Decision Tool contains information on how to handle different crops after harvest, equipment and packing shed considerations, and food safety. This information was developed by Chris Blanchard of Rock Spring Farm in Decorah, Iowa. The tool is a project of the Fruit and Vegetable Working Group affiliated with the Value Chain Partnerships program. This project was funded by the Iowa State University Extension Value Added Agriculture program and the Leopold Center for Sustainable Agriculture. Blanchard conducted case studies of three Iowa vegetable operations to gather information for this decision tool.
Related ATTRA Publication: Postharvest Handling of Fruits and Vegetables
http://attra.ncat.org/attra-pub/postharvest.html
Calculator Developed for Farm Sustainability
http://www.ideals.uiuc.edu/handle/2142/13337
Researchers at the University of Illinois at Urbana-Champaign have just completed a research project called the Illinois Farm Sustainability Calculator. The Calculator is a very extensive Excel spreadsheet designed to calculate fuel consumption and production, greenhouse gas emissions and sequestration, nitrate runoff and capture, among many other things. It was designed to be user-friendly for farmers.
USDA Opens Roof-top Garden
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009/07/0350.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Agriculture Deputy Secretary Kathleen Merrigan cut the ribbon to open the roof-top garden project atop the offices of USDA’s Economic Research Service (ERS) in Washington, D.C. The project is part of USDA’s ‘People’s Garden’ initiative, launched earlier this year, which aims to create a community garden at USDA facilities across the country and worldwide to set an example of environmentally friendly, sustainable landscapes.
Nebraska Researchers Developed ‘Healthy Farm Index’
http://nebraska.statepaper.com/vnews/display.v/ART/2009/07/28/4a6e0340147e9
While profits and yields often are the bottom line for farmers, a new University of Nebraska-Lincoln tool called the Healthy Farm Index is designed to help farmers take into account the benefits of nature. An integral part of UNL’s organic farming project, the tool will help farmers and landowners measure their farm’s ecological health and maintain or improve crop productivity. ‘It will help farmers find a balance between maintaining profits and yields while enhancing the farm ecosystem,’ said John Quinn, a third-year doctoral student at UNL leading the project’s research. ‘We really want this to be a tool for farmers interested in looking at a broader spectrum of their farm based on the best science available.’
Dairy Grazing Conference Proceedings Available
http://agebb.missouri.edu/dairy/grazing/conference/
Proceedings from the recent ‘Missouri Dairy Grazing Conference’ are now available online. The conference featured presentations from university faculty, industry and dairy producers as well as farm tours to local pasture-based dairy operations.
Related ATTRA Publication: Dairy Production on Pasture
http://attra.org/attra-pub/PDF/grassbaseddairy.pdf
> More Breaking News (http://attra.ncat.org/news/)
Funding Opportunities
Dudley Smith Initiative Grants
http://web.extension.uiuc.edu/dsi/research.cfm
The Dudley Smith Initiative invests in research and outreach activities that exploit knowledge and technology to strengthen the Illinois agricultural system, including the communities that support it. The DSynergy Program is for single-year projects for groups seeking to define how their research and outreach can be integrated across disciplinary boundaries. The Dudley Smith Initiative has the capacity to fund one DSynergy grant in 2010 at an average funding level of $25,000 per project. The DSystems Program is a multi-year, multi-disciplinary program focused on broad agriculture and community systems (up to five years). The scope of the DSystems Program is unconstrained, provided that the broad focus is on agriculture and community systems.
Proposals are due August 28, 2009.
Western SARE Farmer Rancher Grant
https://wsare.usu.edu/grants/?ok=Vw_RFAs
These one- or two-year grants are conducted by agricultural producers with support and guidance from a technical advisor. Individual farmers or ranchers may apply for up to $15,000, and a group of three or more producers may apply for up to $30,000. Producers typically use their grants to conduct on-site experiments that can improve their operations and the environment and can be shared with other producers. Grant recipients may also focus on marketing and organic production.
Proposals are due December 4, 2009.
North Central SARE Youth & Youth Educator Grant
http://www.sare.org/ncrsare/youth.htm
Youth and Youth Educator grants are an exciting new part of the Farmer Rancher Grant program. Their purpose is to provide opportunities for youth in the North Central Region to learn more about Sustainable Agriculture. Youth grants are for on-farm research, demonstration, or education projects by youth ages 8-18. Youth educator grants are for educators to provide programming on sustainable agriculture for youth.
Proposals are due September 15, 2009.
> More Funding Opportunities (http://attra.ncat.org/funding/)
Coming Events
Apple Production and Marketing Field Day
http://www.mosesorganic.org/treefruit/events.htm
August 8, 2009
Solon, Iowa
The Organic Tree Fruit Association and Fox Ridge Farm invite you to an apple production and marketing field day on August 8th at Fox Ridge Farm in Solon, Iowa from 9:00 AM to 3 PM. The field day will focus on sustainable and organic apple production, and particularly the high-density planting of disease-resistant apple varieties.
Nebraska Grazing Conference
http://www.grassland.unl.edu/grazeconf.htm
August 11-12, 2009
Kearney, Nebraska
The conference features livestock grazing and grassland management specialists from multiple states as well as experienced graziers from Nebraska. As you can see from the program, speakers will address animal production and marketing as well as multiple-use resource issues that may play a role in grazing decisions. There will be much for beginning and experienced graziers and land managers to learn from these presenters.
Adding Value to Dairy Workshop
http://pasafarming.org/our-work/educational-outreach/field-days-and-intensive-learning-programs/adding-value-to-dairy-ideas-for-expanding-your-markets
August 12, 2009
Troy, Pennsylvania
At Milky Way Farm we’ll tour the milking barn, processing areas, restaurant, and enjoy a home-cooked local foods lunch. Then we’ll take a pasture walk and discuss fencing, watering, nutrition, pasture maintenance, and controlled grazing, including grazing standing green corn.
> More Events (http://attra.ncat.org/calendar/)
New & Updated Publications
Finding Land to Farm: Six Ways to Secure Farmland
http://attra.ncat.org/calendar/new_pubs.php/2009/07/30/finding_land_to_farm_six_ways_to_secure
Start a Farm in the City
http://attra.ncat.org/calendar/new_pubs.php/2009/07/30/start_a_farm_in_the_city
Dairy Production on Pasture: An Introduction to Grass-Based and Seasonal Dairying
http://attra.ncat.org/calendar/new_pubs.php/2009/07/28/dairy_production_on_pasture_an_introduct
Question of the Week
What information can you give me on erosion control, including reseeding?
http://attra.ncat.org/calendar/question.php/2009/08/03/what_information_can_you_give_me_on_eros_1
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This week’s Sustainable Agriculture Spotlight will explore some of the approaches to sustainable agriculture and farm life that were common in the 1940s and talk about how we can learn from those lessons to keep our farm families and farming communities sustainable today.
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Now when can I get a break on my 3 dehydrators to try some of them...<<<
Well, if you got 2 more dehydrators, you could process more and try the new stuff.
LOL
1b. Re: Recipe needed for Cake :)
Posted by: “Kathy
Here is our favorite chocolate cake. I usually don’t ice a cake so no icing recipe included. I do dust with a little powdered sugar just to make it pretty. LOL
Cocoa Fudge Cake
2 cups sugar
2 cups flour
1 cup butter
1 cup water
3 Tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla
1 teaspoon baking powder
2 eggs, beaten
Grease and flour a 13 by 9 inch pan.
In a large bowl stir the flour and sugar together.
Set aside.
Put the butter, water and cocoa into a saucepan.
Bring the mixture to a boil over medium heat.
Pour the butter mixture over the flour mixtuer
and blend well.
Whisk the milk, vanilla, baking powder and eggs
together in a small bowl.
Add the egg mixture the large bowl and mix until
well incorported.
Pour into your greased cake pan.
Bake at 350 degrees for 20 to 25 minutes or until
the cake starts to pull away from the edges of the pan.
Kathy
9. Glorified Spice Cake
Posted by: “sherry”
Glorified Spice Cake
1 pkg. (18 1/4 oz.) spice cake mix
1 can (21 oz.) apple pie filling
2 eggs
2 Tbsp. vegetable oil
Nuts
Mix everything at medium speed for 2 minutes. Pour
into well greased 9x13 pan and bake at 350° for 30-35
minutes or until toothpick comes out clean when
inserted into it. Frost with caramel frosting* or top
with caramel ice cream topping.
Caramel Frosting
1/2 cup margarine or butter
1 cup brown sugar, packed
1/4 cup milk
2 cups powdered sugar
Heat margarine over medium heat in a 2-quart saucepan.
When margarine is melted, stir in brown sugar. Heat to
boiling, stirring constantly. Reduce heat to low and
boil 2 minutes longer, still stirring. Stir in milk
and heat to boiling. Remove from heat and cool. Slowly
stir in powdered sugar. Place saucepan of frosting in
bowl of very cold water and beat frosting until
smooth.
If frosting is too stiff, add an additional 1 teaspoon
of milk at a time until frosting is smooth. Frosts one
9x13 inch cake.
Source: Living on a Dime newsletter
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10. Easy Pineapple Upside Down Cake
Posted by: “sherry”
Easy Pineapple Upside Down Cake
1 c. brown sugar
1 yellow cake mix
1 can of crushed pineapple
1 tbsp. butter
Take old iron skillet (deep one), butter the bottom
and sides with butter. Pour brown sugar on bottom of
skillet. Cover the bottom well. Pour can of crushed
pineapple on top of brown sugar. Mix cake mix as box
directs. Pour on top of brown sugar and bake at 350
degrees for 50 minutes.
Source: nancy’s_kitchen.com
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11. Recipe - Dump Cake
Posted by: “sherry”
Dump Cake
Looking for a dump cake using a mix and fruit? This is
VERY fast, easy and extra delicious! Hard to believe,
but these cakes are SO rich you don’t frost them!
Ingredients:
1 box cake mix - any flavor, cheap is great
1 can pie filling - any flavor
3 eggs
(Dash of cinnamon if it goes with your mix and filling
- like apple)
Directions:
Preheat oven to 350 degrees. Spray 9 x 13 baking pan
with non-stick spray.
Mix all three ingredients until well moistened.
Pour into greased pan. Bake 30-40 minutes until golden
and center bounces back.
Devils food and cherry pie filling is my favorite.
Lemon cake and peach pie filling is excellent. Yellow
cake and apple pie filling for the apple pie lovers.
Use your imagination and create great flavors!
Source: RealFood4RealPeople.com
Submitted by: Jack
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12. Lemon Cake
Posted by: “sherry”
Lemon Cake
Serves: 16
Preparation time: 5 to 7 minutes
Baking time: 40 minutes
Assembly Time: 5 minutes
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (3 ounces) lemon gelatin
2/3 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
2/3 cup hot water
4 large eggs
Glaze:
1 cup confectioners’ sugar, sifted
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon finely grated lemon zest (from 1 lemon)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stope the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
4. Meanwhile prepare the glaze Combine the confectioners’ sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth.
5. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center. Slice and serve warm, or let it cool before slicing.
Store this cake, covered in plastic wrap or placed under a cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
Source: Cakemixdoctor.com
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