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
[A good blog for book readers]
http://joyfullyretired.com/2009/08/21/friday-finds-the-farm-edition/
Back in the days when I was employed I was a fan of TGIF. Now Friday means Friday Finds – a day to share those book-gems I’ve found. This week was all about chickens.
On Tuesday I saw an announcement in Shelf Awareness that perked my interest. What did I see that was so exciting? It was the announcement of the Midwest Booksellers’ Choice Awards; Baccante Literary Prize. (The Midwest Booksellers’ Choice Awards honor “authors from the Midwest Booksellers Association region and/or books about the region” and are voted on by MBA members.) Some of you will recall that I love chickens – the animals and their products. (You can see my original post HERE.) Out of a list of about ten MBA winners two of them had my chicken-heart racing – they were about CHICKENS.
1. The winner for Nonfiction: Coop: A Year of Poultry, Pigs and Parenting by Michael Perry (HarperCollins). I’ve taken a quote from his book. As you can see he loves the little guys just like I do.
CoopThese Troubled Times seem to have precipitated a fowl renaissance. Mail carriers labor under a groaning load of multicolored hatchery catalogs, the latest issue of Backyard Poultry, and perforated containers that peep. . . . The online world is alive with Subaru- driving NPR supporters trading tips on eco-friendly coop construction and the pros and cons of laying mash; my NASCAR-loving brother-in-law tenderly minds a box of chicks beneath a heat lamp in his garage; my biker bar bouncer–turned–Zen Buddhist pal Billy and his wife the certified nursing assistant are building their second backyard coop with an eye toward expanding into ornamentals. Anecdotal evidence to be sure, and a drop in the Colonel’s bucket, but something is afoot. . . . My wife and I are enthused by the idea of fresh eggs, homegrown coq au vin, and (at least until butchering day) a twenty-four-hour turnaround on the compost. In addition, it is my long-standing opinion that entertainment-wise, chickens beat TV.
Doesn’t that make you want to run down to the feed store and see if they if they have any baby chicks left? No? Then how about this:
2. The winner for Children’s Picture Book: Louise, The Adventures of a Chicken by Kate DiCamillo, illustrated by Harry Bliss (Joanna Cotler Books/HarperCollins). From the publisher:
LouiseShe longed for adventure.
So she left her home and ventured out into the wide world.
The pleasures and perils she met proved plentiful: marauding pirates on the majestic seas, a ferocious lion under the bright lights of the big top, a mysterious stranger in an exotic and bustling bazaar.
Yet in the face of such daunting danger, our heroine . . .
She was brave
She was fearless.
She was feathered.
She was a chicken.
A not-so-chicken chicken.
Her name?
This last book was not on the list of Midwest Awards but sounds like a winner to me. At least it’s in keeping with my idea of chickens and all things farm-ish.
3. Farm City: The Education of an Urban Farmer by Novella Carpenter
farmscityFrom the publisher:
Urban and rural collide in this wry, inspiring memoir of a woman who turned a vacant lot in downtown Oakland into a thriving farm. Novella Carpenter loves cities — the culture, the crowds, the energy. At the same time, she can’t shake the fact that she is the daughter of two back-to-the-land hippies who taught her to love nature and eat vegetables. Ambivalent about repeating her parents’ disastrous mistakes, yet drawn to the idea of backyard self-sufficiency, Carpenter decided that it might be possible to have it both ways: a homegrown vegetable plot as well as museums, bars, concerts, and a twenty-four-hour convenience mart mere minutes away. Especially when she moved to a ramshackle house in inner city Oakland and discovered a weed-choked, garbage-strewn abandoned lot next door. She closed her eyes and pictured heirloom tomatoes, a beehive, and a chicken coop. (I saw this on Heather’s High and Hidden Place on August 16th.)
I’m dedicating this stack of Friday Finds:The Farm Edition to Christopher and Genevieve who are living the chicken dream. (See them at Sustainable Chicken)
[An Interesting blog of information on raising organic/natural chickens, worth taking a look at.....granny]
http://www.sustainablechicken.com/
Welcome to Sustainable Chicken!
We’re working to help expand local and sustainable food options for backyard chickens.
The problem: 99.4% of all sustainability minded folks (SMF) in suburban settings or on small farms purchase feed for their chickens from the local feed store. The feed however is grown throughout the Midwest and Canada, aggregated, mixed and bagged somewhere else, and then shipped across the country to the feed store, where the SMFs must then drive and pick up the feed to deliver to their hungry chicks. As committed locavores, that just doesn’t seem right. For more on the full set of problems connected to purchased poultry feed, see this post.
Website intent: Present information and resources on how to satisfy the food needs for chickens locally. We will profile best practices from around the globe about how folks are currently supplanting store bought feed, and will share all of our research here. We are looking for more ideas and experiences on how to sustainably provide for chicken sustenance. If you have information on how to create a more sustainable backyard chicken culture, please share your solutions with us in the comments.
This site will also document Christopher Peck and Genevieve Taylor’s on-going experiments with sustainable chicken rearing at their developing sustainable green homestead: GreeningGumview.com, check us out!
May 5th, 2009 | Tags: locavore, sustainable chicken | Category: Philosophy | One comment
Assumptions for sustainable chicken enthusiasts
Barred Rocks on grass, photo by Thomas Kriese of urbanchickens.net
Barred Rocks on grass, photo by Thomas Kriese of urbanchickens.net
As we begin this project on relocalizing the source of chicken nutrition, we thought it would be beneficial to post some of our assumptions. These are primarily assumptions we make about you, the people who raise chickens.
* a flock of 5 chickens would be the norm (this also appears to be the legal limit in most jurisdictions), though the techniques discussed here could scale up or down depending on circumstances.
* the enthusiast has sufficient yard and garden space to house chickens and allow them access to the outdoors (no confinement operations).
* the chicken enthusiast is handy and probably also an enterprising gardener.
* you’re not daunted by thinking about nutrition; conversations about protein, carbs, minerals don’t scare you, nor do the details of chicken food preferences make you squeamish (bugs, worms, scratching through poop, etc)
* you share our vision of small flocks of chickens in every backyard, eating grass and herbs and insects and food scraps, with no smell or required medications, and happy people enjoying super fresh, high-CLA, homegrown eggs.
We will likely discuss each of these posts in dedicated future posts, but that’s a good start for now!
Clothes-Drying - What to do when you don’t have a dryer
Dry clothes - save energy!
Dry clothes - save energy!
When we moved in, we chose not to purchase a dryer. in our energy star research, it turned out that dryers, no matter how old they were, were about equally efficient - it was more a matter of keeping them lint free than the newness. So we went all winter hangdrying our clothes - and are quite happy it is now hot outside, and our clothes tend to get all the way dry, instead of mostly dry (Sonoma County is WET in the winter, even inside where we were hanging our clothes.
Our happy handiman sent us a little email about hangdrying clothes that I thought I would share:
THE BASIC RULES FOR CLOTHESLINES:
1. You had to wash the clothes line before hanging any clothes-walk the
entire lengths of each line with a damp cloth around the lines.
2. You had to hang the clothes in a certain order, and always hang “whites”
with “whites,” and hang them first.
3. You never hung a shirt by the shoulders - always by the tail! What
would the neighbors think?
4. Wash day on a Monday! . . . Never hang clothes on the weekend, or
Sunday, for Heaven’s sake!
5. Hang the sheets and towels on the outside lines so you could hide your
“unmentionables” in the middle (perverts & busybodies, y’know!)
6. It didn’t matter if it was sub zero weather . . . Clothes would
“freeze-dry.”
7. Always gather the clothes pins when taking down dry clothes! Pins left
on the lines were “tacky!”
8. If you were efficient, you would line the clothes up so that each item did
not need two clothes pins, but shared one of the clothes pins with the next
washed item.
9. Clothes off of the line before dinner time, neatly folded in the clothes
basket, and ready to be ironed.
10. IRONED?! Well, that’s a whole other subject!
A POEM
A clothesline was a news forecast
To neighbors passing by.
There were no secrets you could keep
When clothes were hung to dry.
It also was a friendly link
For neighbors always knew
If company had stopped on by
To spend a night or two.
For then you’d see the “fancy sheets”
And towels upon the line;
You’d see the “company table cloths”
With intricate designs.
The line announced a baby’s birth
From folks who lived inside -
As brand new infant clothes were hung,
So carefully with pride!
The ages of the children could
So readily be known
By watching how the sizes changed,
You’d know how much they’d grown!
It also told when illness struck,
As extra sheets were hung;
Then nightclothes, and a bathrobe, too,
Haphazardly were strung.
It also said, “Gone on vacation now”
When lines hung limp and bare.
It told, “We’re back!” when full lines sagged
With not an inch to spare!
New folks in town were scorned upon
If wash was dingy and gray,
As neighbors carefully raised their brows,
And looked the other way . . ..
But clotheslines now are of the past,
For dryers make work much less.
Now what goes on inside a home
Is anybody’s guess!
I really miss that way of life.
It was a friendly sign
When neighbors knew each other best
By what hung on the line!
Thanks, Jay!
Definition of Permaculture
drawing of a permaculture treeI first heard the word “permaculture” in 1990 in Santa Fe, New Mexico, during my junior year in college. The co-originator of the concept, Bill Mollison, was coming to Santa Fe to be a part of an Earth Day festivity, and there were flyers around town with compelling line drawings that caught my attention. The word “permaculture” is a contraction of permanent and agriculture, coined in Permaculture One, written in 1978 with fellow Australian David Holmgren.
I didn’t get to meet Bill, but I did attend a memorable talk by Scott Pittman, a long-time friend of Bill’s. I had recently read Mansanobu Fukuoka’s One Straw Revolution, and after the talk I asked Scott about a very provocative statement that Fukuoka-san made: “there is no rain in the desert because there are no plants.” Obviously we normally think of it the other way, that there’s no plants in the desert because of the lack of rain. In response Scott explained how Pseudomona syringe bacteria live on shrubs and trees and waft up into the atmosphere and become the ’seeds’ that rain drops form around. Interesting, a scientific explanation for Fukuoka-san’s spiritual insight. That was enough of a hook for me, after graduation I spent ten years developing a permaculture teaching and design practice.
Though I have spent the most recent ten years developing a slightly different line of work, permaculture is still near and dear to my heart, and we will be drawing out the process in the months to come as we develop our property.
When I was actively teaching classes I collected definitions of permaculture to share with students, here are a few I particularly like:
Permaculture: the use of ecology as the basis for designing integrated systems of food production, housing, appropriate technology, and community development. Permaculture is built upon an ethic of caring for the earth and interacting with the environment in mutually beneficial ways.
~from Sustainable Living in Drylands
Permaculture is a philosophy of working with, rather than against nature; of protracted and thoughtful observation, rather protracted and thoughtless labor; and of looking at plants and animals in all their functions, rather than treating any area as a single-product system.
We’ll post more in time, the diversity of definitions is delightful!
How to Change the Way the Door Opens on the Refrigerator
This is your Gumview handyman again with his know it all tips. How will you know them unless someone tells you, you have to do it by trial and error. You certainly wont find out if you hire someone to do it for you. Today’s tip is how do I change the way the refrigerator door opens. Left or Right and it really depends, on your kitchen.
Back in the stone ages, when you bought your refrigerator, you had to know which side your door opened. Refrigerators were made left or right and that was it. If you moved and the door needed to open on the other side you got to buy a new refrigerator or you suffered until you could buy a new one.
In today’s world the doors can be switched from left to right. Here’s how to go about it.
1. The first thing you do is get the tools,or in my case, the tool, to do the job. I have a ratchet screwdriver with many screw heads and hex head nut drivers. Pick out the right screw head, and undo the refrigerator handle.
2. On the opposite side of the door covering the screw holes are at least two plastic caps. Remove them and reinsert them in the screw holes on the other side of the door.
3. Now reinstall the handle because you will need it to support the door when you take it off the hinge and set the door on the floor in front of the refrigerator.
4. Next insert the proper hex head nut driver in the screwdriver handle and unloosen two of the nuts. Get a good hold on the door and remove the nuts and lift the bracket up and away. Now you can remove the door. Set it on the floor in front of the refrigerator.
5. The top bracket is then moved to the other side where the nut holes are also covered with plastic caps move them to the other side and insert them back in those holes. Now lift your door in place and line up the nut holes and replace the nuts.
6. I forgot to tell you to make sure your doorstop is in position and turned the right way. It is plastic and is on the bottom pivot.
7. Now proceed with tightening the nuts securely.
You will notice that it looks like the gasket will not seal properly - I also had that loss of confidence. Don’t worry though - you only have to run your finger along the side of the gasket to get it to expand in place. You probably compressed it while hanging the door. I did the same thing but I used the same fix that I just told you.
Congratulations you have just successfully switched the door on your refrigerator from left to right. In the process you saved your self at least one hour of paid professional time. Keep thinking green and you can do many things with a little help from your friends.
http://greeninggumview.com/2009/02/great-article-on-permaculture-and-water-harvesting/#more-32
Great Article on Permaculture and Water Harvesting
Note from Genevieve - this is a terrific article about Local Water Harvesting, a project we are eager to do and already thinking about. There is also a great description of permaculture in this article. Thanks Deborah Rich!
Runoff as resource instead of problem
Deborah K. Rich, Special to The Chronicle
Saturday, December 6, 2008
When Laura Davison decided to spend some of her inheritance on landscaping the weedy slope next to her house, she knew she wanted a garden that would nourish both the land and her family. She also knew she had a problem.
Images
Laura Davison’s sizable garden at her home in Sonoma Coun...A hummingbird checks out a pineapple sage in the garden, ...Erik Ohlsen designed Laura Davison’s garden: View More Images
“The first year we were here, the water would just sheet down from the property higher up the slope, and this area would be mud. I couldn’t even walk out here; it was just slosh and goop,” she said.
Her home is near Occidental in Sonoma County, which can receive 60 inches of rain a year. “My husband and I were wondering what we were going to do, and how we were going to figure this out.”
Davison met a teacher at her sons’ school whose husband, Erik Ohlsen, had recently launched Permaculture Artisans, a landscape design and installation business.
Permaculture - the word plays on “permanent culture” and “permanent agriculture” - strives for sustainability by incorporating ecological cycles and principles into land altered for human use. Ohlsen took his first permaculture class in 1999 from Brock Dolman, who directs the Water Institute at the Occidental Arts & Ecology Center.
Interaction with water in the landscape has become fundamental to Ohlsen’s permaculture design practice.
“I was inspired by the concepts of water harvesting, ecological watershed management practices and erosion control and everything to do with water in Brock’s course,” Ohlsen said.
The storm water that turned the property into muck could instead provide a foundation for the garden Davison wanted.
“The Davisons were clear that they wanted an ecological landscape that provided food for their family,” Ohlsen said. “Water harvesting wasn’t something they had foreknowledge of, but the way we design ecological gardens, water harvesting is always the first piece designed into the system.”
Swales and berms
Ohlsen used a small excavator to build a series of parallel swales (a shallow ditch) and berms (a raised area adjacent to the swale) on contour (meaning that they lie across slope, their elevation remaining constant). He dug the first swale along the upper property line and the last where the property levels off.
Each swale is roughly 5 feet wide; its adjoining berm is 2 1/2 feet tall and 6 feet wide. A smaller berm lies across the end of each swale to prevent water from running out the end of the swale.
The swales and berms harvest rainwater by pooling and slowing the water on its downhill course, giving it time and space to soak into the soil. Rock-lined spillways connect the swales and allow water to flow from one to the next if the water pools in the swale more than 8 inches.
In the Davisons’ loamy soil, all the rainwater will generally soak into the swale where it is caught, and water will spill from one swale to the next only during a very heavy rain. “We design for catastrophe,” Ohlsen said of the oversize catchment systems.
Encouraging Davison and her boys to work along with him, Ohlsen planted the berms with an eye toward both feeding the family and creating a self-sustaining ecosystem.
“We chose plants that provide multiple functions - for example, leguminous plants which can provide edible pods while, at the same time, fixing nitrogen in the soil and attracting beneficial insects and hummingbirds, which can then manage pests,” Ohlsen said.
“We incorporated fruits, nuts and vegetables with plants grown specifically to build soil: your leguminous nitrogen fixers, your mineral-accumulating herbaceous plants, and your deep-rooting tuber plants which build biomass in the soil.
“When you choose plants that can provide the various functions necessary to meet our human needs and the ecological needs of the garden, you create a very harmonic dynamic community that can provide permanent food production and ecological regeneration.”
A chicken coop and run built at the far end of the slope anchors the garden, providing manure as well as food.
Erosion control
[Continues, lots of details and list of all the plants...granny]
http://greeninggumview.com/page/2/
Advice from Experts - the Water Harvest Expert
Live within your water budget.
That was the strongest piece of advice that Christopher’s long-time friend, Brad Lancaster, gave us when he visited this weekend. Brad has written two books on Stormwater harvesting, rainwater catchment, and other things related to water. He is on tour right now, publicizing his second book, Rainwater Harvesting for Drylands and Beyond, Volume 2: Water-Harvesting EarthWorks. He graciously accepted our invitation (ok, our formal, eager request) to come to Gumview and look at the opportunities for water harvesting on Gumview.
The whole visit was filled with ideas about how to live within our ecological means on that property - and in an era where water prices in Windsor are incredibly high, and scientists say that water will be an even greater challenge than the Greenhouse Effect in the next 50 years, we were listening. Hard.
What Brad Lancaster had to say, in general:
* Wait a year before making any major changes. Yes, this is the THIRD time we have received this advice (Art Palmer, our inspector, and Jeff Hawks, the GC, also recommended this.)
* Consider “stacking functions” ( permaculture principle) with what we are planting - design for maximum benefit.
The Creek:
One of the main principles of water harvesting is to Slow It, Spread It, Sink It. Brad Lancaster’s site talks about the 8 Principles to Successful Water Harvesting; that is number 5. Here were specific recommendations about the creek.
* Bill Zydeek at the Quivira Coalition talks about 1-rock high fences along the creek to slow the passage of water.
* Possibly create an 1-2 eddies - essentially a small pool for water to remain in.
* Consider researching core-native species (within a solid 25 mile radius) for creating a wildlife corridor along the creek. We may need some contract “grow-outs” through our local nursery for that - but he thought that creating solid relationships with nurseries is a great idea, as it educates them about these different ideas, and moves us along much more quickly.
* He suggested widening the creek a bit (not deepening it) to further slow the passage of water, protecting our neighbors from flooding (something we are already hearing they are concerned with) and assisting in recharging the water table.
* For that wildlife corridor, consider several of the following uses: Medicinal; Food; Food for chickens; privacy screen. It could also be an “ethnobotanical seedbank” for local native nurseries.
* He also suggested that we plant “dry-farm orchards” in that area, as they would not need water due to the high water table.
* Consider which of the trees to get rid of (about 40 feet.) They block solar access, limbs drop in high-wind, they suck a lot of the water, they are certainly not native. Use a stump grinder to really get rid of them.
* If we get rid of any trees near the creek, mill them for lumber. We have to check out what variety they are, but he said that Eucalyptus is the main timber in South Africa and Australia. He recommended contacting “Gunner” in Santa Barbara for advice.
Capturing Runoff:
* There is a lane (an easement to get to properties behind ours) that our property line extends to. The road tilts towards our property, and the creek runs right near it. Brad suggested forming a burm, and then planting plants between the burm and the road, using water runnoff to irrigate the plants.
* On the eastside, which is slightly higher, there is a new property. He recommended putting screened fencing on the bottom of the fence so that water runnoff could make its way over to our side of the property.
* On the Northside, which faces the street, plant canopy trees that will create a sense of place, and eventually help slow the street down. Currently people zoom up and down the street. It would be great to put real bike lanes and otherwise slow things down over time.
The House:
* Brad talked about a co-housing principle of being able to see to the front yard and the back yard from the main daylight area of the house - essentially so you can easily see the kids playing in the front or the back. We can almost do that now, but it is interesting to think how we could further expand that idea.
* Create a front porch “experience” in the front - one that is more welcoming, maybe has more “eyes” on the street (windows, etc.)
* He recommended putting in a south-facing window so that there is more of a sense of connection between the house and the back-yard.
* In the bathroom, offices, kitchen, and anywhere else that is appropriate, consider putting in glass windows at the top of the wall to help natural light reach those rooms. I love this idea!
* Put the washer machine shed area near a planted area. Ideally, set up a cistern that feeds into the washing machine and then out to an irrigated area. They are doing this with great success in Australia (in fact, it is now required.) This makes a ton of sense.
Thanks Brad, for a fun and thought-provoking visit! See you next time!
September 7th, 2008 | Tags: Brad Lancaster, Chickens, Creek, Fences, genevieve, Plants, Runoff, Trees, Water Harvesting, Wildlife Corridor | Category: Uncategorized | Leave a comment
Advice from Experts - The General Contractor
We have started to get advice from local experts, as we are dreaming/thinking/planning about next steps. Below is a bullet point list of some of the ideas we recently got from Jeff Hawks at New Beginnings, a friend who also has redone not only my parent’s house, but several large projects in their neighborhood in Sebastopol.
* Put a 6-inch deep/wide “planter box” around the perimeter of the house, filled with gravel and dirt, to facilitate drainage.
* Someone really liked brick at this place; sell any bricks we don’t want at $0.50 a piece.
* Echoing our inspectors’ advice, wait a year before taking out any big trees or making any drastic remodels. Get to know the place.
* Replace only rotted stuff now, then slowly make other changes that were recommended by the inspectors as we work on the rest of the house.
* Take the canopy of the redwood tree in the front (which totally blocks the house and looks kinda scraggly) up to the top of roof?
* As a matter of maintenance, caulk all around the outside trim of the house, to keep water from getting in, around the windows and doors.
* Our roof has 3 - count em, THREE - layers of roof on it. We are definitely on the quest for a new roof (I will let Christopher talk about that) but Jeff recommended that we powerwash (only going downward) to get rid of lichen while we are waiting to figure out the roof (probably summer of 09).
* He recommended retrofitting the windows with a white vinyl (they are currently black aluminum, which sweats, and definitely creates problems with mold in this very-wet-very-dry climate) to update the look of the windows.
* He recommended colonial style trim near the floor, and a thinner trim around doorways and windows to quickly update the rooms.
* In the garage there is a push-up door; for extra space and an updated look, he recommended a pull-up door.
* Use blue shale gravel in the driveway. Possibly extend the driveway out.
* In the back, for the deck, use fiber glass roofing, and use tongue & groove framing.
* Change out all outlets & switches with clean white.
* For kitchen counters, he recommended “Meganite”. He also recommended working with John’s Formica. He recommended re-facing the cabinets (he said John’s could help us with that.) Their phone number is 707-544-8585
* For windows, he recommended working with Aaron at B&L glass, at 707-546-4143.
* He also recommended visiting the Home Depot Clearance Section whenever we were there, and to find medium-grade fixtures at on-sale prices.
* Overall, he said, we should be looking to do medium-upgrades. The house is in a neighborhood that has some nicer houses (we are literally on the line of “estate-residential” zoning) and some simpler suburban developments. If we go super-nice, we won’t get our investment back when we sell; if we go too cheap, stuff won’t last and we won’t be satisfied.
Jeff gave us a ton of ideas; he has been doing this work for a long time, did a beautiful job on my parent’s house, and is very practical and pragmatic about how to do things in a way that works with our needs and our pocket books. Thanks so much Jeff!
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1a. British Scones
Posted by: “b_layman
British Scones
Light & Tasty
I love going to British teas—we have a popular tearoom here in
Albuquerque. These scones have an outstanding flavor and tender flaky
texture.—Carole Jasier, Albuquerque, New Mexico
SERVINGS: 8
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
2 eggs, lightly beaten
1/3 cup plus 1 tablespoon heavy whipping cream, divided
1/2 teaspoon vanilla extract
Directions:
In a large bowl, combine the flour, sugar, baking powder and salt. Cut
in butter until mixture resembles coarse crumbs. Combine the eggs, 1/3
cup cream and vanilla; add to crumb mixture and stir until a soft dough
forms. Turn onto a floured surface; gently knead 6-8 times.
Pat dough into a 6-in. circle. Cut into eight wedges. Separate
wedges and place 1 in. apart on an ungreased baking sheet. Brush tops
with remaining cream. Bake at 400° for 12-14 minutes or until
browned. Remove to a wire rack. Serve warm. Yield: 8 scones.
Nutrition Facts
One serving:1 scone
Calories: 254 Fat:14 gSaturated Fat:9 g Cholesterol:92 mg Sodium:331 mg
Carbohydrate:26 g Fiber:1 g Protein:5 g
http://www.tasteofhome.com/recipes/British-Scones
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2a. Cranberry Scones
Posted by: “b_layman
Cranberry Scones
Country Woman Christmas
Being an Anglophile, I’ve tried lots of scone recipes over the years,
but this is my all-time favorite. It was given to me by a hotel chef in
Los Angeles and bakes into batches of lovely Christmas gifts for friends
and family.
SERVINGS: 8
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
1 egg, beaten
2/3 cup heavy whipping cream
1/3 cup dried cranberries or dried currants
Directions:
In a large bowl, combine the flour, sugar, baking powder and salt. Cut
in shortening until mixture resembles coarse crumbs. Combine egg and
cream ; stir into crumb mixture just until blended. Stir in cranberries.
Turn onto a floured surface; knead gently four times.
Shape dough into a ball; place on an ungreased baking sheet. Pat
until an 8-in. circle. With a sharp knife, score the dough into eight
wedges (do not separate). Bake at 425° for 15-20 minutes or until
golden brown. Break into wedges. Serve warm. Yield: 8 scones.
Nutrition Facts
One serving:(1 each)
Calories: 329 Fat:20 g Saturated Fat:8 g Cholesterol:54 mg Sodium:190 mg
Carbohydrate:32 g Fiber:1 g Protein:4 g
http://www.tasteofhome.com/recipes/Cranberry-Scones-3
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2b. Cranberry Scones
Posted by: “b_layman
Cranberry Scones
Cooking for 2
“You can use any dried fruit for these tender scones, but my
favorite is a mix of dried cranberries and golden raisins,” says
Della Dunsieth of New Castle, Pennsylvania. “Don’t overmix or
you’ll have a hard, dense scone.”
SERVINGS: 4
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup cold butter
3 tablespoons 2% milk
1 egg, beaten
1/4 cup dried cranberries
1/4 teaspoon coarse sugar
Directions:
In a small bowl, combine the flour, sugar, baking powder and salt. Cut
in butter until mixture resembles coarse crumbs. In a small bowl,
combine milk and 2 tablespoons beaten egg; add to crumb mixture just
until moistened. Stir in cranberries.
Turn onto a floured surface; knead gently 6-8 times. Pat into a
6-in. circle. Cut into four wedges. Separate wedges and place on a
baking sheet coated with cooking spray. Brush with remaining egg;
sprinkle with coarse sugar.
Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
Yield: 4 scones.
Nutrition Facts
One serving:1 scone
Calories: 310 Fat:13 g Saturated Fat:8 g Cholesterol:84 mg Sodium:328 mg
Carbohydrate:44 g Fiber:1 g Protein:5 g
http://www.tasteofhome.com/recipes/Cranberry-Scones-4
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2c. Cranberry Scones
Posted by: “b_layman
Cranberry Scones
Country Woman Christmas
I bake these simple fruit-filled scones during the holidays or any time
our children come home for a visit. We all agree there’s nothing better
for breakfast than these scones, spread with homemade cranberry-orange
butter.
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 15 min.
Ingredients:
1-1/2 cups butter, softened
1/2 cup fresh or frozen cranberries
2 tablespoons confectioners’ sugar
1/2 teaspoon grated orange peel
SCONES:
2-1/2 cups all-purpose flour
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk
Directions:
In a bowl, cream butter. Stir in cranberries, confectioners; sugar and
orange peel; mix well. Cover and refrigerate for at least 1 hour.
Meanwhile, combine the dry ingredients in a bowl. Cut in butter
until mixture resembles coarse crumbs. Add cranberries. Stir in
buttermilk just until moistened.
Turn onto a lightly floured surface; gently knead 6-8 times. Divide
in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1
in. apart on ungreased baking sheets.
Bake at 400° for 15-18 minutes or until lightly browned. Remove
from pans to wire racks. Serve warm with cranberry-orange butter. Yield:
16 scones. Editor’s Note: 3/4 cup dried cranberries may be substituted
for the fresh or frozen cranberries.
Nutrition Facts
One serving:(1 each)
Calories: 342 Fat:26 g Saturated Fat:16 g Cholesterol:69 mg Sodium:375
mg Carbohydrate:26 g Fiber:1 g Protein:3 g
http://www.tasteofhome.com/recipes/Cranberry-Scones
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3a. Traditional Scones
Posted by: “b_layman
Traditional Scones
Taste of Home
Making scones is very simple I learned when my wife and I hosted an
English tea. These are light and very tasty. —Chuck Hinz, Parma,
Ohio
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min.
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/8 teaspoon baking soda
6 tablespoons cold butter, cubed
1 egg
1/2 cup buttermilk
Jam of your choice, optional
Directions:
In a large bowl, combine the flour, sugar, baking powder and baking
soda. Cut in butter until mixture resembles coarse crumbs. In a small
bowl, whisk egg and buttermilk until blended; add to crumb mixture just
until moistened.
Turn dough onto a lightly floured surface; gently knead 10 times.
Divide dough in half; pat each portion into a 5-in. circle. Cut each
circle into six wedges.
Separate wedges and place 1 in. apart on an ungreased baking sheet.
Bake at 350° for 25-30 minutes or until golden brown. Serve warm with
jam if desired. Yield: 1 dozen.
Nutrition Facts
One serving:1 scone (calculated without jam)
Calories: 144 Fat:6 g Saturated Fat:4 g Cholesterol:33 mg Sodium:170 mg
Carbohydrate:19 g Fiber:1 g Protein:3 g
http://www.tasteofhome.com/recipes/Traditional-Scones
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________________________________________________________________________
4. Gingerbread Scones
Posted by: “b_layman
Gingerbread Scones
Taste of Home
Moist scones with a festive gingerbread flavor were a delightful second
course at our ladies’ luncheon. They are a scrumptious treat with tea or
coffee—and especially nice to serve around Christmas. —David
Bostedt, Zephryhills, Florida
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/3 cup molasses
1/4 cup milk
1 egg, separated
Sugar
Directions:
In a large bowl, combine flour, brown sugar, baking powder, ginger,
baking soda, salt and cinnamon. Cut in butter until mixture resembles
coarse crumbs. In a small bowl, combine the molasses, milk and egg yolk
until smooth; stir into the flour mixture just until moistened.
Turn the dough onto a floured surface; knead gently 6-8 times. Pat
into an 8-in. circle; cut into 12 wedges and place 1 in. apart on a
greased baking sheet. Beat egg white until frothy; brush over scones.
Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden
brown. Remove from pan to wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts
One serving:(1 each)
Calories: 157 Fat:5 g Saturated Fat:3 g Cholesterol:29 mg Sodium:269 mg
Carbohydrate:26 g Fiber:1 g Protein:3 g
http://www.tasteofhome.com/recipes/Gingerbread-Scones
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________________________________________________________________________
5. Corn Scones
Posted by: “b_layman
Corn Scones
Cookin’ Up Country Breakfasts Cookbook
My family really enjoys these hearty scones—they’re a nice change
from the usual muffins and biscuits. They’re nice to have on hand for
when unexpected company drops in...which seems to be often!
SERVINGS: 10
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.
Ingredients:
3-1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon ground mustard
1/2 teaspoon salt
3/4 cup cold butter
1-1/2 cups (6 ounces each) shredded cheddar cheese
1 can (15 ounces) cream-style corn
2 eggs, lightly beaten
2 tablespoons milk
Directions:
In a medium bowl, combine flour, baking powder, mustard and salt. Cut in
butter until mixture resembles coarse crumbs. Stir in cheese, corn and
eggs until a soft dough forms.
Turn onto a floured surface, kneading gently 10-12 times or until
dough is no longer sticky. Roll out to 1-in. thickness; cut with a
2-1/2-in. or 3-in. cutter.
Place on an ungreased baking sheet. Brush with milk. Bake at 425°
for 20-25 minutes or until golden brown. Serve warm. Yield: 10-15
scones.
Nutrition Facts
One serving:(1 each)
Calories: 394 Fat:21 g Saturated Fat:13 g Cholesterol:99 mg Sodium:744
mg Carbohydrate:42 g Fiber:2 g Protein:11 g
http://www.tasteofhome.com/recipes/Corn-Scones
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________________________________________________________________________
6. Sweetheart Scones
Posted by: “b_layman
Sweetheart Scones
Quick Cooking
“I’ve made these tender heart-shaped scones many times for my family and
for special occasions,” writes Debbie Graham from Creston, British
Columbia. “They are especially pretty when split and filled with
colorful jam.”
SERVINGS: 10
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup cold butter, cubed
1-1/2 cups buttermilk
Red colored sugar, optional
Cherry, raspberry or strawberry jam
Directions:
In a large bowl, combine the dry ingredients; cut in butter until
crumbly. Stir in buttermilk just until moistened. Turn onto a lightly
floured surface; knead 10-12 times. Roll to 2/3-in. thickness; cut with
a 3-1/2-in. heart-shaped cookie cutter. Place on a lightly greased
baking sheet. Sprinkle with sugar if desired. Bake at 425° for 15-18
minutes or until lightly browned. Remove to wire rack. Split scones in
half. Spread bottom halves with jam; replace the tops. Serve warm.
Yield: 10 scones.
Nutrition Facts
One serving:(1 each)
Calories: 343 Fat:13 g Saturated Fat:8 g Cholesterol:34 mg Sodium:464 mg
Carbohydrate:50 g Fiber:1 g Protein:7 g
http://www.tasteofhome.com/recipes/Sweetheart-Scones
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________________________________________________________________________
7a. Apricot Scones
Posted by: “b_layman
Apricot Scones
Taste of Home
Popular served with tea in Victorian days, scones are making a big
comeback. Apricots and nuts are stirred into the batter in this recipe I
baked for the theme shower. Spread with Devonshire cream, they delighted
the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
DEVONSHIRE CREAM:
1 package (3 ounces) cream cheese, softened
1 tablespoon confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 to 1/3 cup heavy whipping cream
SCONES:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 teaspoon grated orange peel
1 cup plus 2 tablespoons heavy whipping cream, divided
Jam of your choice
Directions:
For Devonshire cream, beat cream cheese, confectioners’ sugar and
vanilla until fluffy. Gradually beat in enough cream to achieve a
spreading consistency. Cover and chill for at least 2 hours.
For scones, combine the dry ingredients in a bowl. Cut in butter
until mixture resembles fine crumbs. Add apricots, pecans and orange
peel. With a fork, rapidly stir in 1 cup whipping cream just until
moistened.
Turn onto a floured surface; knead 5-6 times. Divide in half; shape
each into a ball. Flatten each ball into a 6-in. circle; cut each circle
into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush
with remaining whipping cream.
Bake at 375° for 13-15 minutes or until a toothpick comes out
clean. Remove from pan to a wire rack. Serve warm with Devonshire cream
and jam. Yield: 16 scones (1 cup cream).
Nutrition Facts
One serving:(1 each)
Calories: 230 Fat:16 g Saturated Fat:
8 g Cholesterol:44 mg Sodium:177 mg Carbohydrate:20 g Fiber:1 g
Protein:3 g
http://www.tasteofhome.com/recipes/Apricot-Scones
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________________________________________________________________________
8. Peach Scones
Posted by: “b_layman
Peach Scones
Light & Tasty
In Fort Wayne, Indiana, Molly Mochamer invites variety to breakfast by
baking a batch of light fluffy scones. “Bits of dried peaches make them
summery and slightly sweet,” she says.
SERVINGS: 8
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
1-1/3 cups all-purpose flour
1/2 cup plus 2 teaspoons sugar, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter
1/2 cup plus 2 tablespoons reduced-fat sour cream
1/4 cup chopped dried peaches or apricots
1/2 teaspoon vanilla extract
1 teaspoon fat-free milk
Directions:
In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda
and salt. Cut in butter until mixture resembles coarse crumbs. Add sour
cream, peaches and vanilla; stir just until moistened.
Turn dough onto a floured surface; knead gently 4-5 times (dough
will be sticky). Divide dough in half; gently pat each portion into an
8-in. circle on a baking sheet coated with cooking spray. Cut each into
four wedges; separate wedges slightly.
Brush tops with milk; sprinkle with remaining sugar. Bake at 400°
for 10-12 minutes or until golden brown. Yield: 8 scones.
Nutrition Facts
One serving:One scone
Calories: 181 Fat:4 g Saturated Fat:3 g Cholesterol:13 mg Sodium:295 mg
Carbohydrate:32 g Fiber:1 g Protein:3 g
Diabetic Exchange:
2 starch, 1/2 fruit.
http://www.tasteofhome.com/recipes/Peach-Scones
Another Group Owned By *~Beth~*
To visit your group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/
If you are wanting a good dog, there is one in Pasadena for adoption, that I would choose in a flash.
He looks sharp in the photo and also looks like my King, that guarded the house from the roof top and peed on daughter’s boy friends feet, if he got too close on the couch.
http://www.recipehound.com/index2.html
[photo at bottom of page:]
LOBO (A179856)
ADOPTABLE
NEUTERED MALE BLACK/WHITE SIBERIAN HUSKY/MIX
Pasadena Humane Society and SPCA
[New to me]
This showed up in my IN box. It sounded lke something you might like
to know about. Oh, the house smells pretty fabulous. I’m roasting
poblanos, serranos, and a couple of habs. Going to make a sauce later
today.
This is what I got from Earthy Delights newsletter.
terry
We were recently introduced to an
intriguing product called “Yuzu Kosho” by dynamo food writer/TV chef/
blogger Jaden Hair of SteamyKitchen.com. Yuzu Kosho is an exceptional
- and exceptionally spicy - Japanese condiment that makes a lasting
impression. With a slightly coarse texture, similar to pesto, Yuzu
Kosho leaves a distinctly sour/salty/spicy flavor lingering on the
palate.
A specialty of the cuisine of Kyushu, a region in southeastern Japan,
Yuzu Kosho is made from three ingredients only: yuzu, a prized and
very tart Japanese citrus fruit, chile peppers and salt. While the
word “kosho” typically refers to black pepper in most of Japan, in the
Kyushu dialect it has the specific meaning of “chile pepper.”
Yuzu Kosho comes in two varieties: Red Yuzu Kosho (Aka Kosho), made
with red chiles, yuzu zest & salt, and Green Yuzu Kosho (Ao Kosho),
made with green chiles, yuzu zest & salt. Yes, the two versions are
distinctly different and each has a flavor profile that lends itself
to different preparations.
How To Use Yuzu Kosho
Yuzu kosho makes an excellent condiment, used sparingly straight from
the jar. Add flavor and heat to Asian dishes like tofu, noodles,
sashimi, sushi, dipping sauces, hot-pots and stir frys.
But Yuzu Kosho is not just for Asian-style dishes. Use Yuzu Kosho as a
rub on pork, beef, fish or chicken. Add a dash to marinades, salad
dressings, soups and sauces. Incredible with chicken wings - your hot
wings will never be the same again!
Yuzu kosho is one of those ingredients that crosses all kinds of
international food boundaries. We’re pretty certain it’s going to be
found cropping up in all kinds of unusual dishes in the near future.
http://www.terryanddave.com/Terry
“My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me.” Ruth Reichl
Google knows the product, would a lemon/lime/sour orange zest combination work?
granny]
This is another great group owned by *~Tamara~*
To visit your group on the web, go to:
http://groups.yahoo.com/group/Simply-Spicy/
favorite saving money “quotes”
Posted by: “dmfoster
Hello,
I have never posted before but I read many of the frugal tips. My favorite piece of advice was to save all of my $1 bills. I did that for 2 months as a trial run and I was amazed at how much I saved. So I am going to give it a try in September and try it for a whole year.
I am making my own “savings bank”. I am looking for quotes/inspirational advice for saving money to use as motivation to place on the bank. What are you favorite quotes about saving money?
Thanks,
Danelle
To visit your group on the web, go to:
http://groups.yahoo.com/group/FunOnABudget/
[Use heads and feet]
I am going to post a link that has good information on using chicken feet. Lots of other good information there, too.
http://ww.westonaprice.org/foodfeatures/wholebird.html
-Deb
Persimmon Chutney
Posted by: “KittyHawk”
Persimmon Chutney
2 lb ripe persimmons
1 cup chopped onions
1/2 cup white vinegar
1/4 cup water
1/4 cup raisins
1/4 cup dark brown sugar
1 Tbsp unsulphured dark molasses
1 Tbsp mustard seeds
1/2 tsp powdered ginger
1/2 tsp white pepper
Prepare half pint canning jars according to manufacturer’s directions.
Split the skins of the persimmons, and spoon out the soft flesh. Combine
the fruit and other ingredients in a heavy saucepan. Simmer the mixture
over low heat for 30 to 45 minutes, stirring occasionally, until it is
very thick. Add a little more water if the mixture starts to be sticky.
Spoon the chutney into the prepared jars leaving a 1/2” headspace.
Process them in a boiling water bath for 10 minutes. Adjust time according
to your altitude.
NOTE: The chutney is best if it is allowed to blend flavors for a couple
of days.
Canning Beet Greens
Posted by: “conniesols”
I am trying to develop a consistent habit of having green smoothies daily. This is easy when fresh greens are abundant, and you can use a whole bunch of green things you probably wouldn’t normally think of: carrot tops, fennel tops, radish leaves, and of course spinach leaves, lettuce, kale, etc. (I have a page about this on my website.) When I cannot keep up with the fresh leaves I dehydrate them so they will be available to use anytime later on. (That way I get a lot more bang for my buck!) To use, I will put some dehydrated leaves (preferably powdered) into the liquid I am using in my smoothie and let them sit for a few minutes. Then I will add my fruit and blend.
I would think tomato juice would be an awesome liquid for spinach or beet greens (and then skip the fruit or add a fruit that goes with tomatoes), but normally I use water and a fruit.
Connie
http://www.home-and-school-solutions.com
I go to this site, for loads of info, and cooking times
There is also a full chart, can I attach here?
Sweet Cherry and Pineapple Jam
Posted by: “KittyHawk”
Sweet Cherry and Pineapple Jam
3 cups pitted and chopped Bing cherries
1 cup crushed pineapple, drained
7 cups granulated sugar
1 box powdered pectin
1/4 tsp almond extract
Stem and pit fully ripe cherries. Chop fine. Measure fruit into large
saucepan,
combining cherries and pineapple. Add pectin and sugar; mix well. Place
over
high heat; bring to a full rolling boil and boil hard for 1 minute,
stirring
constantly.
Remove from heat. Skim off foam with metal spoon. Add almond extract.
Stir and
skim for 5 minutes to cool slightly and prevent floating fruit. Ladle into
prepared jars leaving a 1/4” headspace. Ptocess in a boiling water bath for
10 minutes. Adjust time according to your altitude.
Makes: 8 half pints
From: KittyHawk
Subject: Re: {FPDC&M} salt, and spice - Now Corned Beef
There are 3 different cuts of beef you can use to make corned beef. The
most popular of course is the brisket flat. That can make a great
pastrami also. :-) The other 2 are brisket point (that is fattier) and
the bottom round. I would love your recipe also Linda. Here is one from
the files I added. I also have one that uses pickling spices also.
Deli Style Corned Beef
One beef brisket, 4 to 6 lb
5 tbsp Tender Quick mix
2 tbsp brown sugar
1 tbsp ground black pepper
1 tsp ground paprika
1 tsp ground bay leaves
1 tsp ground allspice
1/2 tsp garlic powder
Trim surface of fat from brisket. In a small bowl, mix Tender Quick mix,
remaining
ingredients and spices.
Rub mixture into all sides of brisket. Place brisket in plastic bag and
tie end
securely. Refrigerate and allow to cure 5 days per inch of meat thickness.
Servings: 4 to 6 lb
Cooking: Place brisket in Dutch oven. Add water to cover.. Bring to boil;
reduce
heat. Simmer until tender, about 3 to 4 hours.
Darlene
Strawberry Rhubarb Jam - No added pectin
Posted by: “KittyHawk”
Strawberry Rhubarb Jam
4 cups rhubarb, washed and sliced into 1/2” pieces
1 1/2 cups water
4 cups strawberries, washed and hulled
2 Tbsp lemon juice
2 tsp orange zest
Generous pinch (about 1/4 tsp) of nutmeg,
allspice and cinnamon
4 cups granulated sugar
1 Tbsp butter
Combine the first two ingredients in a nonreactive medium saucepan
and cook until rhubarb is tender,about 8 to 10 minutes. Drain.
Combine cooked rhubarb with remaining ingredients in a large, 12 inch
nonreactive skillet and bring to a boil. Reduce heat until mixture
bubbles steadily and cook until the temperature reaches 218 to 220
degrees F. on an instant read thermometer.Stir frequently.
Remove from heat and skim off any foam. Let sit for 5 minutes and then
ladle into prepared jars leaving a 1/4” headspace. Process in a boiling
water bath for 10 minutes. Adjust time according to your altitude.
Makes: 6 half pints
Zucchini and Carrot Pickles
3 tbsp rice vinegar
1 tbsp tamari or low-sodium soy sauce
1 tsp mustard seeds
1 dried red chili pepper
1 1/4 inch thick slice ginger
1 clove garlic
2 or 3 small zucchini, julienned
2 or 3 medium carrots, julienned
Combine the vinegar, tamari, mustard seeds, chili pepper, ginger, and garlic in a small bowl. Place the zucchini and carrots in a shallow dish or bowl and pour the marinade over them. Cover and chill at least overnight, stirring occasionally.
Yield: 2 cups
It is hard to adjust this to a canning recipe. You need a proper
acidifying brine for this. Here is a similar recioe but for canning. You
could use the zucchini instead of the diakon radish with the brine.
Probably similar to the recipe you posted. You could add a tsp of
mustard seed to the recipe also.
Marinated Daikon Radish
2 daikon radishes, about 1 1/2 pounds
2 medium carrots
2 3/4 cups rice vinegar
1 cup water
2 Tbsp honey
2 tsp finely chopped fresh ginger root
2 cloves garlic, minced
4 small dried hot chili peppers
2 Tbsp soy sauce
Scrub radishes and carrots and cut crosswise into lengths that fit pint
jars. Quarter each section lengthwise, then slice (again lengthwise)
into thin slivers.
Combine vinegar, water, honey, ginger, garlic, chili peppers and soy
sauce in stainless steel saucepan. Bring to boil.
Meanwhile, pack radishes and carrots loosely into 4 hot, scalded pint
jars. Pour hot vinegar mixture into jars, leaving 1/4 inch headspace.
Seal and process 10 minutes in a boiling water bath. Adjust time
according to altitude.
Makes: 4 pints
Darlene
Chipotle Grilled Filets
Posted by: “Linda
Chipotle Grilled Filets
Chipotle Marinade (see recipe below)
4 filet mignon steaks (about 6 ounces each and 1¼ inches thick)
Mango Salsa (see recipe below)
Coarse Salt
Prepare Chipotle Marinade. In a non-reactive baking dish or a resealable plastic bag, add the steaks and the Chipotle Marinade. Refrigerate 3 to 4 hours or overnight. Meanwhile, prepare the Mango Salsa.
Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Season the steaks liberally with salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness:
Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F
When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve steaks with prepared Mango Salsa.
Makes 4 servings.
Chipotle Marinade:
1/4 cup olive oil
3 tablespoons canned chipotle chiles in adobo sauce, finely minced*
3 tablespoons freshly squeezed lime juice (2 medium limes)
1 tablespoon honey
1 tablespoon minced garlic
1/4 cup chopped fresh cilantro leaves
Pinch of salt
* Chipotle chiles - dried, smoked jalapenos - can be purchased dried or canned in a spicy adobo sauce. Since dried chiles need to be rehydrated for 20 minutes in warm water, I prefer the convenience of canned-and the adobo sauce is extremely flavorful.
Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro, and salt in a blender; puree until smooth.
Mango Salsa:
2 mangoes, peeled and cut lengthwise around the pit into slices and then diced
1 1/2 cups cooked and drained black beans (or canned and drained)
1/4 cup diced red bell pepper
2 scallions, green and white parts, sliced
1/2 jalapeno chil pepper, seeded and minced
1 to 2 tablespoons minced fresh cilantro leaves
Juice of 1 lime
Salt to taste
In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro, and lime juice. Season with salt.
Linda
To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
[The last time I was at this blog, it took a week to get off it...granny]
http://kalynskitchen.blogspot.com/2009/08/recipe-for-zucchini-carpaccio-raw.html
Zucchini Carpaccio Salad with Lemon, Herbs, and Goat Cheese
(Makes 2-4 servings, depending on what else you’re serving with it. I ate more than half of this myself as a light lunch. Adapted from many zucchini carpaccio recipes; look after the recipe for other versions.)
2 medium or 3 small zucchini, washed and thinly sliced into rounds, leaving skin on (I used a mandoline for slices that were 1.5 mm thick)
salt and fresh ground pepper to taste (I used ground sea salt)
1 lemon (use all the zest and juice, and I would choose a large lemon)
1/4 cup best quality extra virgin olive oil
1-2 T chopped dill
2 T thinly sliced chives
(Other herbs such as basil, mint, or parsley can be used. I would use 3-4 T of herbs, no matter which ones you choose.)
2 T crumbled goat cheese (could also use Feta, Ricotta, or Parmesan cheese for a slightly different version)
Wash zucchini and dry with paper towel or dishcloth, then thinly slice into rounds, using a mandoline or sharp chef’s knife. (I used the 1.5 mm size for my mandoline.) Arrange the zucchini slices on a serving platter (either in a single layer or in several layers) and season with salt and fresh ground black pepper. (If you make several layers of zucchini, be sure to season each layer.)
Wash the lemon and dry with paper towels or dish towel, then cut off ends of the lemon and discard. Zest the rest of the lemon skin and put lemon zest in a small dish. Squeeze all the lemon juice into the dish with the zest, discarding seeds. (If you don’t get at least 2 T lemon juice I’d use two lemons.)
Whisk 1/4 cup extra virgin olive oil into the lemon zest/juice mixture, then pour the dressing over the zucchini slices. Let zucchini marinate for 15-30 minutes while you prep other ingredients or make the rest of dinner.
Wash herbs and spin dry or dry with paper towel, then chop herbs. When you’re ready to serve the salad, sprinkle with chopped herbs and goat cheese and serve immediately. (Don’t take the goat cheese out of the fridge until right before you’re ready to serve it or it won’t crumble.)
This printable recipe from KalynsKitchen.com.
Posted by Kalyn at 6:59 AM
http://kalynsprintablerecipes.blogspot.com/2009/08/cucumber-and-tomato-salad-with.html
Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs
(Makes 4-6 servings, depending on what else, if anything, you serve with it. Recipe inspired by The South Beach Diet Quick and Easy Cookbook, with lots of adaptations.)
1 can garbanzo beans (chickpeas) rinsed and drained well
1 1/2 cups diced cucumbers with skin on
1 1/2 cups diced tomatoes (drained in colander if the tomatoes are extra juicy)
2 T balsamic vinegar (I like Fini Balsamic Vinegar)
3 T good quality extra virgin olive oil
1/2 cup chopped fresh oregano (or basil)
salt and fresh ground black pepper to taste
1/2 cup crumbled Feta (or goat cheese)
Put garbanzo beans in colander and rinse very well until no more foam appears. Remove any chickpea skins that come off when you’re rinsing the beans. Let beans drain at least 15 minutes. (I sometimes pat them dry with a paper towel if I’m in a hurry and they seem quite wet.) Mix olive oil and balsamic vinegar with a whisk. Place beans in small ziploc bag, pour dressing over and marinate beans in refrigerator 4-6 hours or longer.
When you’re ready to prepare the salad, remove beans from refrigerator and drain them in a colander, reserving the dressing. Taste dressing for seasoning, and if you don’t have at least 3 T dressing, add a bit more balsamic vinegar and olive oil.
Dice tomatoes and if they’re extra juicy, put in colander to drain while you prepare other ingredients. Cut cucumbers into fourths lengthwise, and then into pieces about 1/2 inch wide. (If cucumbers seem wet, pat dry with paper towel.) Wash oregano, spin dry or dry with paper towel, and coarsely chop using a chef’s knife.
Combine tomatoes, cucumbers, garbanzo beans and oregano and toss with reserved salad dressing. Season salad with salt and fresh ground black pepper to taste. Divide salad among individual serving plates, and top with crumbled Feta or Goat cheese just before serving.
This printable recipe from KalynsKitchen.com.
http://www.hindustantimes.com/Lalu-s-solution-for-drought-Eat-less/H1-Article1-445399.aspx
Maoist-communist terrorists at work....there are more than this on the page...granny......
Two held in Jharkhand with 210 kg of bomb-making chemical
Maoists burn six trucks in Jharkhand
Maoist abduct eight; torch dumpers, vehicles in Jharkhand
Anirban Guha Roy, Hindustan Times
Email Author
Patna, August 21, 2009
First Published: 00:37 IST(21/8/2009)
Last Updated: 01:05 IST(21/8/2009)
Lalu’s solution for drought: Eat less
“Khao kum, piyo kum. Anaaj bachao, chara bachao, desh bachao (Eat less, drink less, save on food and fodder and save the country).”
This clear and straightforward solution to the impending food crisis came from none other than Lalu Prasad, fresh from his management experiments in the Indian Railways.
Prasad believes that only this will work. “At least, the hoarders will not be able to profit from the calamity if consumption is less,” he told HT while enjoying a frugal meal of sattu (roasted gram powder) and achar (pickle) at his residence here.http://www.hindustantimes.com/news/specials/popup/210809/lalu.jpg
“We have a buffer stock for just 13 months. Only frugal living – even skipping one meal a day – can extend that buffer by months. I wonder what would happen if rain fails us again next year,” he said.
Last week, Prasad wondered aloud whether Nitish Kumar’s trip to Taregna, 35 km from Patna, and eating a biscuit during the solar eclipse on July 22 had not led to the drought.
Traditionally, Hindus believe that consuming food during eclipses brings bad luck.
The comment came in for all-round criticism, with Kumar calling him an unbalanced politician.
Kumar’s party colleague and Janata Dal (U) spokesman Shivanand even said, “Lalu, having lost his power, has now fallen back on superstition.”
This time, Prasad did not make the mistake. He said, “I feel it’s beyond the capability of any government to feed people if drought persists. Drought is not man-made. It is a natural calamity. I will do what I can.”
Asked whether he shared this view with chief minister Nitish Kumar with whom he travelled from Delhi to Patna on the same flight, Prasad wondered, “Would that make any difference?”
http://www.hindustantimes.com/StoryPage/Print.aspx?id=445399
© Copyright 2009 Hindustan Times
http://tim-gamble.blogspot.com/2009/08/resource-miser-016.html
Sunday, August 16, 2009
The Resource Miser #016
In this issue of The Resource Miser: easy and free ways to save energy and other resources, as well as information on natural “green” ways to improve indoor air quality.
Easy and Free Ways to Save Energy and Other Resources
1- Cook with less energy. A typical microwave uses two-thirds less energy than a typical stove. Over the course of a year’s worth of meals that savings really adds up. Also, consider some meals that you don’t have to cook, such as veggie salads, fruit salads, cottage cheese with fruit, sandwiches and so forth. My favorite summertime lunch is a couple of tomato sandwiches. My favorite dinner after a hot summer day is cottage cheese and a couple of different pieces of fruit sliced up. Both meals require no energy to cook and won’t heat up your house.
2- Wash dishes with a push of a button. It seems almost counter-intuitive, but studies have repeatedly shown that a modern dishwasher uses both less electricity and less water than washing the dishes by hand. You can save even more by only running the dishwasher when you have a full load, as well as turning off the dry cycle and air dry dishes instead.
3- Adjust your thermostat. In the summer, set your thermostat to 78 degrees when you are home and 85 degrees (or turn your AC off entirely) when you are away from home. Using ceiling fans or room fans allows you to set the thermostat higher because the air movement will cool the room. In the winter, set thermostats to 68°F in winter when you’re home, and down to 55°F when you are away or go to bed. Wearing sweaters, thermal underwear, thick socks and throwing an extra blanket ion the bed are ways to warm up without electricity. Caution: Remember the health concerns of your family members, particularly the elderly or the very young. Make sure your home’s temperature isn’t too hot or too cold for them.
4- Don’t be wasteful. This is a good time to review the basics with your family, such as remembering to turn off the lights, TVs and radios when no one is in the room, or not taking too long in the shower. Also, remember to unplug those various battery chargers for your cell phones, I-Pods and other electronic gizmos when not actually recharging the batteries.
5- Use energy-saving settings on washing machines, clothes dryers, dishwashers, and refrigerators.
6- Clean your refrigerator’s condenser coils once a year.
7- Air-dry your clothes.
8- Close heating vents in unused rooms.
9 - Close windows and drapes during sunny summer days and after sunset in the winter.
10- Avoid impulse purchases. Buying stuff we really don’t need is usually done on impulse. The problem is that manufacturers spend huge sums of money to get people to buy their products, no matter if they actually need them or not. Retailers, too, spend big bucks to influence people to make impulse purchases. Here are several ideas on how to avoid buying stuff you don’t need:
1. Try not to pay attention to TV, radio or print ads. Hit the mute button, turn down the volume or simply don’t watch or read the ads.
2. Throw away junk mail unopened. Trash flyers and leaflets unread. (Or better yet, recycle them or shred & toss them in the compost.)
3. Do not watch infomercials or home shopping channels.
4. Don’t use shopping as entertainment or a means to relax. Never “hang out” at the shopping mall.
5. Avoid social shopping with friends. People tend to talk each other into things, not out of them.
6. Shop only with lists, and stick to them.
7. See something you want that isn’t on your list? Don’t buy it, instead write it down and add it to your list next time. Chances are good that after you have had a day or two to think about it, the impulse to buy it will go away.
8. Shop with cash only. Spending cash feels more real than using checks or credit cards, so you are apt to spend less.
9. Stick with classic styles and colors, rather than those that are “in” at the moment. Avoid fads.
Indoor Air Quality
In the past, I have often recommended sealing your home’s envelope as part of your energy and resource efficiency efforts. Your home’s envelope (walls, windows, doors, foundation, roof, attic) makes a big difference when it comes to heating and cooling.
Leaky envelopes allow winter cold air to easily seep indoors and your home’s hot air (which you paid for) to seep outdoors. In the summer, a leaky envelope allows hot air from outside to leak inside, and your home’s cool air (again, which you paid for) to seep outside. A very inefficient use of energy and a waste of money. Studies show that 25% to 40% of a typical home’s energy bill is due to this waste.
But having an air tight home can potentially lead to air quality problems. Here is what the Rocky Mountain Institute has to say about this issue:
“An important part of making your home energy-efficient is eliminating air leaks. But does an airtight home have to mean a high concentration of indoor pollutants? Not at all.
First, don’t introduce pollution sources into your home. Many common products “outgas” (give off) toxic fumes. Radon, lead, formaldehyde, cigarette smoke, organic chemicals used in furnishings, and carbon monoxide from ranges, fireplaces, and heating systems are some of the common indoor pollutants. Drapery fabric, cleaning products, carpeting, paints, and furniture can all contain harmful chemicals. Simply keeping them out of your home is the best way to avoid indoor contamination. Instead, choose household furnishings that are made with natural or non-toxic materials. These products are available, but you have to ask for them.
Many people assume that having a leaky house will flush out any pollutants. In fact, unless the wind is blowing hard, pollutants will accumulate in the still, indoor air and harm you and your family. The answer is to have a very well ventilated house, but to have the ventilation under your control. A leaky house is unpredictably and irregularly ventilated. On the other hand, a well-designed, energy-efficient house will use air-to-air heat-exchangers to flush out the stale air and recover the heat (or in a warm climate, the cool) from the outgoing air to warm (or cool) the incoming fresh air. In this way, you can have lots of fresh air but not pay for “space” heating — heating outer space.” — RMI webpage
Another idea, one that is literally quite green, for your consideration is the use of houseplants to filter your home’s air. NASA has studied which plants best filter the air, not only producing oxygen from CO2, but also absorbing benzene, formaldehyde and trichloroethylene. Here is a list of the best air-filtering houseplants based on their studies:
* English Ivy (Hedera helix)
* Spider plant (Chlorophytum comosum)
* Golden pothos or Devil’s ivy (Scindapsus aures or Epipremnum aureum)
* Peace lily (Spathiphyllum ‘Mauna Loa’)
* Chinese evergreen (Aglaonema modestum)
* Bamboo palm or reed palm (Chamaedorea sefritzii)
* Snake plant or mother-in-law’s tongue (Sansevieria trifasciata ‘Laurentii’)
* Heartleaf philodendron (Philodendron oxycardium, syn. Philodendron cordatum)
* Selloum philodendron (Philodendron bipinnatifidum, syn. Philodendron selloum)
* Elephant ear philodendron (Philodendron domesticum)
* Red-edged dracaena (Dracaena marginata)
* Cornstalk dracaena (Dracaena fragans ‘Massangeana’)
* Janet Craig dracaena (Dracaena deremensis ‘Janet Craig’)
* Warneck dracaena (Dracaena deremensis ‘Warneckii’)
* Weeping Fig (Ficus benjamina)
* Gerbera Daisy or Barberton daisy (Gerbera jamesonii)
* Pot Mum or Florist’s Chrysanthemum (Chrysantheium morifolium)
* Rubber Plant (Ficus elastica)
Note: If you enjoy The Resource Miser and want to be sure not to miss future issues, be sure to subscribe to this blog (it is free!) by email, Skype, IM or feed reader. Look for the sign-up boxes in the upper right of this page.
http://modernvictorymovement.blogspot.com/
Introduction to Forest Gardening
Those readers who have been following me for some time on the old Yahoo groups or my Sustainable Future blog know that I am extremely enthusiastic about the permaculture concept of forest gardening.
In the past, I have written regular columns on foresting, and I will be doing so on this blog, the Modern Victory Movement. I thought I would start with an introduction to forest gardening for the absolute beginner, answering the very basic questions: What is Forest Gardening, What Makes a Forest Garden and Why is it a such a good idea?
What is Forest Gardening?
Since the beginning of mankind, various groups of people have purposely maintained forests and woodland areas, benefiting from the food, fuel, fibers, medicine and other resources they provide. These peoples depended on the forests for their very lives. Today we know that forests also provide numerous ecological services upon which all life on Earth depends.
Today, “Forest Gardening” is a type of permaculture in which trees and other plants are grown for food and other renewable resources in a method that mimics a woodland ecosystem or forest edge. Pioneered and popularized by the late Robert Hart in the UK, the idea has been further developed by Ken Fern (see the Plants for a Future website) and others. The concept is sometimes also called woodland gardening, edible landscaping or food forests.
Forest gardening, by whatever name offers enormous benefits for human civilization.
Why Forest Gardening Is a Good Idea
In addition to the abundant food and other renewable resources they provide, forest gardens have several other benefits for the environment and people, including cleaning the air, preventing soil erosion, controlling flooding, maintaining freshwater supplies and increasing biodiversity.
“Obviously, few of us are in a position to restore the forests. But tens of millions of us have gardens, or access to open spaces such as industrial wastelands, where trees can be planted. and if full advantage can be taken of the potentialities that are available even in heavily built up areas, new ‘city forests’ can arise.” — Robert Hart
The advantages of forest gardening over typical gardens and modern agricultural methods include: 1) extremely productive, 2) relatively low maintenance, 3) do not require inputs of man-made fertilizers, pesticides and other chemicals, 4) make more efficient use of water, and 5) can be grown and maintained by anyone with even a very small plot of land.
What Makes a Forest Garden a Forest Garden?
Forest gardening isn’t gardening in a forest. Rather, it is gardening like a forest, using the principles that are used by nature itself. One of the main differences between a traditional backyard garden or agricultural field is the emphasis on perennials (trees, shrubs, vines, etc.) rather than annuals (most garden vegetables). Here is how Harvey Ussery describes this difference and what it means, in his Mother Earth News article Plant an Edible Forest Garden:
“One of the main differences between a forest garden and the typical food garden is that forest gardens rely on perennials. Most vegetable gardens include mainly annuals — such as tomatoes, lettuce or radishes.
To understand the difference this makes, consider the role of annual plants in nature. Annuals colonize and cover disturbed ground, because theirs is a high-energy, in-a-hurry lifestyle. In a single season, an annual sprouts from seed, grows to maturity, ripens fruits and seeds, then dies.
Because of the speed and fecundity of the annuals’ lifestyle, they are able to cover patches of bare ground quickly. This energy intensive lifestyle is only possible in full sun — in shade, most annuals will not receive sufficient power for their task. Over time, however, as the annuals protect and build the soil of the disturbed area, they give way to perennials, and these are the plants we want to establish in a forest garden.
Most gardeners are used to a fair amount of disturbance and change in their gardens, from tillage, crop rotation, and so on. In contrast, a natural forest tends to maintain its character over time, and resists rapid change. Changes in plant species do happen in a forest, but they usually take place very slowly. The goal of the forest gardener is to follow these patterns and establish a perennial polyculture from which food is harvested with minimal disturbance.” (click here to read the full article on the Mother Earth News website.)
Texture in a Forest Garden
A forest garden contains seven layers according to Robert Hart:
1. A canopy layer consisting of mature fruit & nut trees.
2. A low-tree layer of smaller nut and fruit trees on dwarfing root stocks.
3. A shrub layer of fruit bushes such as berries and currants.
4. A herbaceous layer of perennial vegetables and herbs.
5. A ground cover layer of edible plants that spread horizontally, such as strawberry.
6. A underground layer of plants grown for their roots and tubers.
7. A vertical layer of vines and climbers.
Other authors change these layers up slightly, sometimes combining layers such as the canopy and low-tree layers into one or talking about mushrooms as if they were a separate layer unto themselves. The basic idea remains the same - to take full advantage of all the texture, the different layers within a woodland-like ecosystem.
Fruit- and nut-bearing trees, shrubs and vines are an important part of a forest garden. However, there are a lot of vegetables, legumes, tubers and herbs that tolerate shade well and could be included in any forest garden. I will talk specifically about which plants do well in a forest garden in future posts.
Edible mushrooms could be grown in a forest garden, as well as those producing dyes. Free range chickens could be raised within a forest garden for both eggs and meat, as could other small livestock. Wild game could also be encouraged within a forest garden. Medicinal plants and herbs could be grown (make sure you know what you are doing, of course). Host and food plants for butterflies, native bees and other pollinators are another good idea. The possibilities are virtually unlimited as to how you can use your forest garden.
Personally, I like the idea of combining forest gardening with small lasagna-style gardens for those plants that need full sunlight. I have a post on lasagna gardening planned for Monday.
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http://modernvictorymovement.blogspot.com/2009/08/new-modern-victory-movement.html
The NEW Modern Victory Movement
The Modern Victory Movement (MVM), is a concept loosely based on the WWI and WWII era victory gardens, war bonds and scrap metal drives. It is an encouragement for everyday folks to strive to be more self-reliant and conservation-minded in order to participate in our victory over the economic, environmental and energy-related problems challenging modern civilization.
MVM is based in a belief that people can do much to improve their lives even during the difficult times that are ahead. It is also based on the belief that being industrious and self-reliant are virtues. MVM encourages people to look first to providing for themselves and their families because they are the ones in the best position to do so and, by doing so, they will then be in a good position to generously help others when the need arises. It is also a matter of practicality - take responsibility for your own lives, because big brother isn’t going to do it for you, at least not without exacting a heavy price.
It always amazes me to find that there are occasionally folks who misunderstand the concept of self-reliance. Self-reliance is not anti-social or selfish. It does not mean shutting yourself off from your friends or community. It certainly doesn’t mean heading for the hills and hiding, heavily armed, in a secret compound until after some dread doomsday comes to pass.
If you have ever listened to a flight attendant give emergency instructions, you may have noticed that they tell parents travelling with a child to put the oxygen mask on themselves first, before putting one on their child. The airlines don’t say that because they hate children. Instead, they say that because if a parent is to help their child, they must first be able to do so. A parent unconscious from the lack of oxygen will be of absolutely no help to their child.
Likewise, we will be of little help to our family, friends and neighbors if we are the ones in need of help ourselves. In fact, our own helplessness may make matters much worse for our community. Far from being selfish, building self-reliance may be one of the most generous things you can do.
Seven Points of the Modern Victory Movement
There are seven main points to MVM, as follows:
1- Raise & preserve as much of your own food as possible.
2- Plant trees as part of reforestation projects & edible landscaping.
3- Reduce waste and conserve soils, energy, fuel, freshwater & other natural resources.
4- Gain knowledge. Learn skills. Take responsibility.
5- Eliminate debt and build savings.
6- Improve your health, fitness & vitality.
7- Improve your personal security.
This blog is about those seven points, and will offer encouragement and information to help people incorporate them into their lives. Posts will be on a wide range of topics including gardening, permaculture, raising small livestock, preserving food, long-term food storage, forest gardening, edible landscaping, building healthy soils, conservation of energy and other resources, and a variety of so-called “country skills”. Occasional posts may also be made on personal finance, healthy living and personal security, but these will not be a major focus of the blog.
Please consider subscribing to the Modern Victory Movement by E-mail, Skype, IM, or RSS feed reader. Sign up boxes are at the top of the right hand column. This is a free service.
http://www.drweilblog.com/home/2009/8/14/10-antioxidant-rich-fruits.html
10 Antioxidant-Rich Fruits
DateFriday, August 14, 2009 at 7:32AM
Fresh fruit salad is a traditional, healthy dessert. Not only delicious, it is nutritious, too - the natural antioxidants and fiber of fresh fruit support the body’s defenses and help to keep it running smoothly. When making a fruit salad, consider including the following choices - according to the USDA, these fruits are exceptionally high in antioxidants:
1. Wild blueberries
2. Cranberries
3. Blackberries
4. Prunes
5. Raspberries
6. Strawberries
7. Red delicious apples
8. Granny Smith apples
9. Sweet cherries
10. Black plums
Look for organic varieties at your local farmer’s market, and enjoy!
http://www.curbly.com/DIY-Maven/posts/1881-Top-1-Uses-For-Used-Coffee-Grounds
Top 10 Uses For Used Coffee Grounds
By DIY Maven
10. Deodorizer. Dry them out on a cookie sheet and then put them in a bowl in your refrigerator or freezer, or rub them on your hands to get rid of food prep smells.
9. Plant food. Plants such as rosebushes, azaleas, rhododendrons, evergreen and camellias that prefer acidic soils will appreciate the leftovers from your morning cup. Also, grounds can add nutrients to your compost bin.
8. Insect repellant. Sprinkle old grounds around places you don’t want ants, or on the ant piles themselves. The little buggers will move on or stay away. Used grounds are also said to repel snails and slugs.
7. Dye. By steeping grounds in hot water, you can make brown dye for fabric, paper and even Easter eggs.
6. Furniture scratch cover-up. Steep grounds and apply a bit of the liquid to furniture scratches with a Q-tip.
5. Cleaning product. As they’re slightly abrasive, grounds can be used as a scouring agent for greasy and grimy stain-resistant objects.
4. Kitty repellent. To keep kitty from using the garden as her personal powder room, sprinkle grounds mixed with orange peels around your plants.
3. Flea dip. Follow up Fido’s shampoo with a coffee ground rub down, working them down to his skin. Not only are the fleas suppose to vamoose, but puppy’s hair will feel soft too.
2. Dust inhibitor. Before you clean out the fireplace, toss wet coffee grounds over the ashes to keep the ash dust under control.
And, finally, the #1 use for used coffee grounds....drum roll here....
Cellulite reducer. Mix 1/4 cup warm, used coffee grounds and 1 tablespoon of olive oil. While standing over an old towel or newspaper, apply the mixture to your “problem areas”. Next, wrap the areas with shrink wrap and leave on for several minutes. Unwind the wrap, brush loose grounds off your skin and then shower with warm water. For best results, it is recommended to repeat this procedure twice a week. A little weird to be sure, but as high priced cellulite creams have coffee in them, it just might work.
For even more uses of spent coffee grounds, visit cocoajava.com, essortment.com, rd.com and finally, mrsomalleys.com, who, if #1 works, should not have one jot of cellulite on her thighs. And if you have any secret uses for your used grounds, please share!
>>> I am missing something here!!! <<<
>> No, according to a news article, the Alabama closing ( along with a potential Texas closing ) are flying under the screen.. will post the article if I can find it. <<
Ha, before I could find it , it went down, late yesterday
( total closings yesterday = 4)
Press Releases
BBVA Compass, Birmingham, Alabama, Assumes All of the Deposits of Guaranty Bank, Austin, Texas
FOR IMMEDIATE RELEASE
August 21, 2009
Media Contact:
David Barr
Cell – (703) 622-4790
Email: dbarr@fdic.gov
LaJuan Williams-Dickerson
Office - (202) 898-3876
Email: lwilliams-dickerson@fdic.gov
En Español
Guaranty Bank, Austin, TX was closed today by the Office of Thrift Supervision, which appointed the Federal Deposit Insurance Corporation (FDIC) as receiver. To protect the depositors, the FDIC entered into a purchase and assumption agreement with BBVA Compass, Birmingham, Alabama, to assume all of the deposits of Guaranty Bank, excluding those from brokers.
Guaranty Bank had 103 branches in Texas and 59 branches in California. Former branches of Guaranty Bank will reopen during normal banking hours starting tomorrow as branches of BBVA Compass. Depositors of Guaranty Bank will automatically become depositors of BBVA Compass. Depositors will continue to be insured by the FDIC, so there is no need for customers to change their banking relationship to retain their deposit insurance coverage. Customers should continue to use their existing branches until BBVA Compass can fully integrate the deposit records of Guaranty Bank.
This evening and over the weekend, depositors of Guaranty Bank can access their money by writing checks or using ATM or debit cards. Checks drawn on the bank will continue to be processed. Loan customers should continue to make their payments as usual.
As of June 30, 2009, Guaranty Bank had total assets of approximately $13 billion and total deposits of approximately $12 billion. In addition to assuming all of the deposits of the failed bank, BBVA Compass agreed to purchase $12 billion of the failed bank’s assets. The FDIC will retain the remaining assets for later disposition.
The FDIC and BBVA Compass entered into a loss-share transaction on approximately $11 billion of Guaranty Bank’s assets. BBVA Compass will share in the losses on the asset pools covered under the loss-share agreement. The loss-sharing arrangement is projected to maximize returns on the assets covered by keeping them in the private sector. The agreement also is expected to minimize disruptions for loan customers.
BBVA Compass will purchase all deposits, except about $344 million in brokered deposits, held by Guaranty Bank. The FDIC will pay the brokers directly for the amount of their funds. Customers who placed money with brokers should contact them directly for more information about the status of their deposits.
Customers who have questions about today’s transaction can call the FDIC toll-free at 1-800-760-3641. The phone number will be operational this evening until 9:00 p.m., Central Daylight Time (CDT); on Saturday from 9:00 a.m. to 6:00 p.m., CDT; on Sunday from noon to 6:00 p.m., CDT; and thereafter from 8:00 a.m. to 8:00 p.m., CDT. Interested parties can also visit the FDIC’s Web site at http://www.fdic.gov/bank/individual/failed/guaranty-tx.html.
The FDIC estimates that the cost to the Deposit Insurance Fund (DIF) will be $3 billion.
I miss Slick Willie,, ( Can’t believe I would ever say that )
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