Weekly Roundup - Living On Nothing Edition [Survival Today

http://www.101cookbooks.com/archives/broccoli-cheddar-soup-recipe.html

Broccoli Cheddar Soup Recipe

Look for deeply green, tight heads of broccoli. I typically avoid any heads that have yellowing florets or seem died out. If you like a slightly creamier soup, stir in a generous dollop of creme fraiche after pureeing. You can easily make this soup vegan by using olive oil and omitting the cheese/creme fraiche, and you can make it gluten-free by doing something in place of the croutons.

croutons
5-6 ounce chunk of artisan whole wheat bread, torn into little pieces (less than 1-inch), roughly 3 cups total

1/4 cup butter or olive oil (I like 1/2 and 1/2)
1 1/2 tablespoons whole grain mustard
1/4 teaspoon fine grain sea salt

soup:
2 tablespoons unsalted butter or olive oil
1 shallot, chopped
1 medium onion, chopped
1 large potato, peeled and cut into 1/4-inch cubes (1 1/2 cups)
2 cloves garlic, finely chopped
3 1/2 cups light, good-tasting vegetable broth
1 large head of broccoli (12 ounces or 3/4 lb.), cut into small florets

2/3 cup freshly grated aged Cheddar, plus more for topping
1 - 3 teaspoons whole grain mustard, to taste
smoked paprika, more olive oil, creme fraiche (optional)

Preheat your oven to 350F degrees and place the torn bread in a large bowl. In a small saucepan heat the butter until it has melted. Whisk the mustard and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet and bake for 10 - 15 minutes, or until the croutons are golden and crunchy. Toss them once or twice with a metal spatula along the way.

While the croutons are toasting, melt the butter (or olive oil) in a large saucepan over medium-high heat. Stir in the shallots, onion, and a big pinch of salt. Saute for a couple minutes. Stir in the potatoes, cover, and cook for about four minutes, just long enough for them to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, taste to make sure the potatoes are tender, and if they are stir in the broccoli. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes.

Immediately remove the soup from heat and puree with an immersion blender. Add half the cheddar cheese and the mustard (a little bit a a time). If you are going to add any creme fraiche, this would be the time to do it. Now add more water or broth if you feel the need to thin out the soup at all. Taste and add more salt if needed.

Serve sprinkled with croutons, the remaining cheese, a drizzle of olive oil, and a tiny pinch of smoked paprika.

Serves 4 - 6.

http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html

Green Soup with Ginger Recipe

I made my own tweaks to Anna’s soup, and my version is as follows. The main difference was that the soup was so pretty after cooking (see photos), that I decided not to puree mine at the last minute. But I did puree the leftovers (also delicious!), just a different soup altogether. It’s up to you really. Anna also mentions that she sometimes adds a bit of miso or tamari at the very end to deepen the flavor, but you should add it sparingly, and taste as you go.

1 large yellow onion (250g)
2 tablespoons (30 ml.) olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato (12 ounces; 350 g)
1 large leek, white and light green parts (5 ounces; 140 g)
1 bunch spinach (8 ounces; 225 g)
1 large bunch green chard (12 ounces; 350 g)
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
2 cups (500 ml) good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.

Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.

Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.

Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.

Serves 5-6.

This recipe was adapted from Love Soup by Anna Thomas. Published by W. W. Norton & Company; September 2009. For those of you who want to get books signed, Anna is visiting quite a number of California book stores throughout October and November, more info here.

http://www.101cookbooks.com/archives/red-lentil-soup-recipe.html

Red Lentil Soup Recipe

Be sure to pick through your lentils carefully. I somehow always find pebbles or clots of dirt hiding in their midst. Better to catch them on the front end, before you chip a tooth. And to make this soup vegan, just skip the feta at the end i bet some chopped avocado would be a good alternative.

2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
1/2 teaspoon red-pepper flakes

6 cups good-tasting vegetable stock (or water)
1 1/3 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
as much fine grain sea salt as you need

slivered almonds, toasted
black oil cured olives, chopped
feta, crumbled

In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.

Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.

Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.

Serves 4 - 6.

Homesteader News is a free online newspaper written by homesteaders for homesteaders, off-gridders and country folk!

IN THIS ISSUE:

Katherine Yarber- 72 Hour Emergency Kit
Krystal Beers- Domestic Rabbit Meat & Herbal Remedies
Shannon Rizzo- The 4th Growing Season
Tanya Kelley- Cut your animal vaccination costs
Steve Curtis- “wheres the meat ?”
LaMar- picking a generator and drilling a water well

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Lots of games, puzzles, videos, kid stuff and more. You can even enter to win a 1kw solar electric system for your home free!

http://www.homesteadernews.com

http://dailysurvival.info/

Survivalist uses for solar landscape lights

By Joseph Parish

Here is an interesting thought that surely must have crossed many people’s minds in the past. As I sit on my patio I watch the solar lights that surround it and firmly believe that every survivalist should have several of these solar powered landscape lights for use at their bug out retreat or their home in the event of an emergency.

These little 21st Century wonders function from small LED which do not provide much light output but never the less it is enough so that you can safely see where your sidewalk is. Granted these units are not too good for heavy reading but they will provide you with light to function safely in the evening.

They actually can serve several purposes. If placed along the perimeter of your retreat area they will adequately provide sufficient lighting for which you can monitor the activities around your compound. If you are into using night vision equipment then these solar powered lights can enhance all your additional equipment. The light power output is usually small enough that they would not readily be noticed outside your immediate area or for any long distances avoiding the possibility of alerting the less desirable elements during those crisis times.

They are easily used indoors to provide sufficient light for safe movement in your retreat but once again not sufficient to attract undo attention. Imagine these lights outside during the day charging and retrieved for inside use at night. All you need to do is take them to your backyard in the morning and let them recharge for the following evening.

Generally these lights operate small high efficient LED’s which will last you from 8 to 10 hours on a single charge. That is more then enough to get you through the evening. Batteries used in these lights are usually the AA rechargeable. With a little experimentation on your part you may find that you can use these same units to operate a small fan or even a cell phone charger.

These patio lights are generally very inexpensive and are purchased in packs of four or more. Now is the time to start looking for the sales as they frequently go at discount prices near the end of the summer season. Family Dollar is a good place to locate them at very reasonable prices. You can usually find a package of 6 for less then $20 dollars. Yard sales and flea markets are another great place to find bargains on these useful accessories.

An interested note here is that you may wish to store these lights with the understanding that they can be damaged by EMP. The Light Emitting Diodes that are used to provide the actual light pass current in only one direction. When these electronic components are exposed to sources of EMP they receive a surge of current which quickly overloads and burns out the LED’s PN junction. In which case they should be stored within a metal trunk or metal garage which is properly grounded in order to survive any EMP situation.

Copyright @ 2009 Joseph Parish

http://www.survival-training.info

http://daily-survival.blogspot.com/search/label/Frugality

Make your own lip balm for cold sores
from Vermont Preppers Network by Confessions of an Overworked Mom
1 oz. Emu Oil
1 oz. Almond Oil
1 oz. Avocado Oil
1/2 oz. Shaved Beeswax or Beeswax Pellets
1/4 oz. Aloe Vera Gel
6 Drops Lavender Essential Oil
2 Drops Tea Tree Essential Oil
3 Drops Lime Essential Oil

Mix the almond, avocado, emu oil and beeswax together in a microwave-safe bowl.

Microwave for a couple of minutes or until the mixture is completely melted.
(Bowl may also be heated in a pan of water on a stovetop).

Stir the mixture often until the wax is melted.

Add the aloe vera gel.

Remove from heat and stir in the essential oils.

Stir again and set aside to cool completely.

When cool, transfer into small portable plastic containers or tins.

I generally find my ingredients at our local health food store but if you cannot find them near you, I’m sure you can find them on eBay.

Original: http://vermontpreppersnetwork.blogspot.com/2009/03/make-your-own-lip-balm-for-cold-sores.html

Homemade Mouthwash Recipe
from Vermont Preppers Network by Confessions of an Overworked Mom
2 ounces of water
1/4 teaspoon of baking soda or sea salt
1 drop of pure peppermint essential oil
1 drop of pure tea tree essential oil

Mix ingredients together well. It leaves a refreshing minty taste in your mouth and prevents bad breath.

Essential oils can be purchased at your health food store.

Original: http://vermontpreppersnetwork.blogspot.com/2009/03/homemade-mouthwash-recipe.html

Make your own baby powder
from Vermont Preppers Network by Confessions of an Overworked Mom
1/2 cup baking soda
1/2 cup cornstarch
essential oil - optional - I like lavendar

Combine ingredients in a bowl and mix well. Let stand a few days and then sift through a flour sifter. Pour into a powder shaker/container.

Enjoy!

Original: http://vermontpreppersnetwork.blogspot.com/2009/03/make-your-own-baby-powder.html

Homemade paints

[LOL, not for body use, this is barn and fence paint...granny]

from Kansas Preppers Network by Phelan
Homemade paints are easy to make. And when you are trapped inside through the long winters, with or without children, making your own paints can keep you are pleasantly busy.

#1
1 Quart skim milk (room temperature)
1 Once of hydrated lime by weight ( Do not use quick lime)
1 to 2 1/2 pounds of chalk may also be added as a filler.

Stir together milk and lime to form a smooth paste. Add color pigment of your choice and apply with bristle brush. Allow first coat to dry before applying another.

#2
One Gallon Skim Milk
Two Cups Builders Lime (Do NOT use Quick Lime)
One Quart Linseed Oil (the boiled type)
1/2 Cup of Salt
Dye (Color) add in as needed

Mix all ingredients together and strain through a cheesecloth. Use within a day or two.

#3
Powdered Skim Milk
Water
Food Coloring

Mix just enough powder and water to create the consistency of paint. Add food coloring of your choice or make it various herbs and vegetables. Strain through a cheesecloth.

Original: http://kansaspreppersnetwork.blogspot.com/2009/04/homemade-paints.html

Homemade Deodorant
from New Mexico Preppers Network by Humble wife
Can it be so easy to make a product at home that is like what you buy at the store? Will the homemade product work? Is it hard to make? Is it really cost effective to make at home? The questions I have written go through my mind every time I research making something at home. In addition I have been researching making things that have limited preservatives or chemicals as I am unsure exactly what side effects they may cause me. I have been amazed at what things are in items that we use on a daily basis, and although I am neither a doctor nor scientist, wonder if the rise in cancer is the result of chemical overload.

I make my own toothpaste, hairspray, shampoo (not sold on its ease so still working on) hair gel, facial cleanser, soap, and as of today deodorant! Yes, I made my own deodorant today. I will confess that not wishing to smell has been the reason I have delayed making deodorant. I ran out of deodorant the other day, so I decided to get over my worries and just make it-pass or fail.

Wow, making deodorant has to be one of the easiest items I have ever made. The process took around 8 minutes, and 4 minutes was spent washing out my old deodorant container.

Empty deodorant container

The ingredients:
1/4cup corn starch
1/4 cup baking soda
1-2 TBSP coconut oil

Mix the dry ingredients first and slowly add the coconut oil mixing with your hands. The coconut oil is the bonding agent and you do not need too much to make the deodorant the same consistency as store bought. Then fill the empty deodorant container.

Here is the finished product! It has no smell and works wonderfully.
The total cost to make this:
coconut oil= around 10 cents
baking soda= around 5 cents
corn starch= around 10 cents
empty deodorant container=free
total= 25 cents! Amazing

And for the record the baking soda is the odor fighter, the corn starch keeping dry, coconut oil bonding agent-3 ingredients safe and simple.
(c)Double Nickel Farm
Jennifer

I wrote this post for my farm blog. You see for me prepping and living simple are the same thing. I am preparing on relying on my brain to make things for my family, if and when I can no longer go to the store anymore. Once I discovered the volume of chemicals and garbage in so many products, I threw myself into this full force. You see even if the world changes and our economy tanks I am still me and wish to maintain some normalcy. In any crisis, comfort items do make all the difference. Having clean clothes, being able to wash up are stabilizers for many of us. If you prep long term it becomes a lifestyle and then making every day items become a snap!

Original: http://newmexicopreppersnetwork.blogspot.com/2009/04/homemade-deodorant.html

http://daily-survival.blogspot.com/search/label/Recipes

Recipe: Electrolyte Drink
from Survival Cooking, Gardening and Preparedness Info by ThrtnWmsFam
Dehydrated due to diarrhea or working hard/sweating? If you don’t keep Gatorade or Pedialyte around, try this recipe:

Ingredients:
1 quart water
8 teaspoons white sugar
1 teaspoon salt
1/2 teaspoon baking soda

Directions:
Mix thoroughly. I tried this with a quart bottle, screwed the cap on tightly, and shook. Not exactly the tastiest thing, so I added a half teaspon of lemon juice to give it a little lemony taste. Helped a great deal.

Also heard you could add a package of colored drink mix like kool-aid or even tang to improve taste.

Original: http://www.survival-cooking.com/2009/04/recipe-electrolyte-drink.html

BUTTERSCOTCH APPLE SNACK SQUARES

2 cups sugar

2 eggs (or 2 Tbsp. powdered eggs + 1/4 cup water)

3/4 cup oil (I halve this measurement with applesauce)

2 1/2 cups self-rising flour *

1 tsp. ground cinnamon

3 cups diced peeled tart apples (I used 3 cups dehydrated apples and rehydrated them in 1 1/2 cups hot water. Squeeze any excess water out well after soaking.)

1 cup chopped walnuts

3/4 cup butterscotch chips

Combine sugar, eggs, and oil (and applesauce if using). Stir in flour and cinnamon to make a thick batter. Stir in apples and nuts. Spread batter in a greased 13 inch x 9 inch baking pan and sprinkle with butterscotch chips. Bake at 350 degrees for 35-40 minutes or until golden (a toothpick inserted near the center should come out clean). Cool before cutting.

* Notes: If you don’t have self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup and add all-purpose flour to equal 1 cup. I use whole wheat pastry flour and made mine 100% whole wheat. This recipe would also work well with half all-purpose flour and half white wheat flour (with baking powder and salt added to make them self-rising).

My favorite butterscotch chips are made by Guittard. They are rich and creamy and you can taste the difference in their quality in your baked goods. I have linked to pricing so you can find them in bulk.

Original: http://allaboutfoodstorage.com/2009/07/butterscotch-apple-snack-squares/

Making Emergency Non Maple Flavored Syrup

By Joseph Parish

Maple syrup is derived from sap of the maple tree. It is sweet tasting substance which is often eaten on pancakes, French toast, waffles, or cornbread. It may sometimes be used as ingredients in cooking or baking, candy making or for preparation of deserts. Surprisingly it is also occasionally used for flavoring in the manufacture of beer. Maple syrup was initially used by Native American who instructed the early settlers in its use.

Generally maple syrup is found in the northeastern portion of North America from the sugar maple trees or the black maple. These particular trees have high sugar content within their sap. To process the sap one would boil it in what was designated a “sugar house”. This is a building that is louvered near the top to allow the steam to vent outside from the resulting boiled sap. In America the largest producer of maple syrup is the state of Vermont with 450000 gallons per year.

Traditionally, one would harvest maple syrup by tapping through the bark of the tree and letting the sap drip into a bucket. You would then collect the buckets of sap on a daily basis. Production would usually be during the months of February to April. With most maple trees freezing evenings plus warm days are required to induce the sap to flows.

The processing procedure is extremely slow due to the vast sum of water which must boil out of the sap. It takes about 40 liters of maple sap to create a single liter of maple syrup.

Maple syrup as well as maple sugar was prominently used during the Civil War and in the years just prior to the civil war due to the fact that most of the cane sugar or molasses was produced in the south by slaves. During World War II food rationing people located in the northeastern portion of America were generally encouraged to compliment their sugar rations with the use of maple syrup. Several War cookbooks can still be found that were printed to assist the American housewives to use this sugar alternative in their foods.

There are many maple flavored syrups which are imitations. Most of these syrups do not contain any maple syrup at all. In these syrups their primary ingredient is usually corn syrup that is flavored with something called sotolon. They are usually much thicker then the real maple syrup.

I would like to present my own version of non-maple syrup that could be used in emergency situations when no real syrup could be obtained. Below I have listed the recipe for this item.

Ingredients

6 medium potatoes

2 cups of water

1 cup of regular white sugar

1 cup of brown sugar

Procedure

1.

Boil the six medium, unpeeled potatoes in the water
2.

Continue to boil until one cup of liquid is left
3.

Removed the potatoes from the mixture
4.

Continue stirring the liquid until you reach the boiling point once again
5.

Add the white sugar
6.

Add the brown sugar
7.

Continue to boil until they have dissolved completely
8.

Replace the pan on the stove
9.

Store the mixture in a glass jar in a dark location for 1 week

Copyright @2008 Joseph Parish

Original: http://delawarepreppersnetwork.blogspot.com/2009/04/making-emergency-non-maple-flavored.html

Food Storage Recipe: Honey Whole Wheat Bread
from Food Storage Made Easy by Jodi — Food Storage Made Easy
Honey Whole Wheat Bread Recipe

honey whole wheat
Ingredients:

2 cups all-purpose flour
1 tsp. salt
1 package quick rise yeast
¾ c. milk (can also use powdered milk)
¾ c. water
2 T. honey
2 T. vegetable oil
2 c. whole wheat flour

Directions:

Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.

I can’t remember where I found this recipe, but I loved it so much I added it to my recipe binder and make it all the time. It’s not identical to store-brought bread but it is yummy yummy yummy with butter and honey on it. My kids love it too!

Original: http://foodstoragemadeeasy.net/2009/04/18/food-storage-recipe-bread/

Convenience Store(d) Food
from Hen and Harvest by Guest Post

[ Another great piece by Wendy at Home Is... ]

Some time ago, I went on a quest for convenience, but I didn’t want the kind of convenience that comes in a box from the store.

Actually, that’s exactly what I wanted, but what I didn’t want is modified food starch, disodium phosphate, mono- and diglycerides (to prevent foaming … seriously, is foamy pudding a bad thing?), Yellow 5, Yellow 6, or BHA (preservative).

I’m not a purist or anything, but in learning to eat locally, we had to unlearn our dependence on commercial food products. So, when I went looking for “convenience”, initially, it was just because I couldn’t verify where the stuff in the boxes had come from, but I could find local flour and salt for the mix, and milk and butter when I mixed the pudding, and using raw vanilla beans and local vodka, I can make my own vanilla extract. So, at first, it was all about keeping our diet as local as possible, which means we had to learn to eat a lot of “whole” foods.

But sometimes, it’s nice to have the convenience. You know?

pudding

Then, I started looking at what’s in those boxes …

… and, well, as Neo discovered, once you’ve eaten the red pill, there’s just no going back.

So, I went on a quest for “mixes” I could make myself, and I found a lot of them. Currently, I have in my cabinet, pancake mix and vanilla pudding mix. I have recipe for corn muffin mix, but I haven’t mixed it, yet :).

I found the Vanilla Pudding Mix recipe on Cooks.com.

It is:

1 1/2 c sugar
1 c instant nonfat dry milk
1 1/4 c flour
1 tsp salt

Stir ingredients together and store in a tightly covered container in a cool place.

For different flavors you can add:

Caramel: 1 1/2 c brown sugar in place of the granulated sugar.
Chocolate: add 3/4 c unsweetened cocoa.

Recipe yields about 5 c of mix.

To make the pudding:

2/3 c pudding mix
1 3/4 c warm milk
1 tbsp butter
1 tsp vanilla

Stir pudding mix into the milk in a saucepan, stirring constantly until mixture bubbles throughout. Reduce heat and cook over low heat for one minute. Add butter. Remove from heat and stir in vanilla. Chill before serving.

There are no preservatives - except what’s in the dry milk (Added later: I looked at the ingredient list, and the dry milk doesn’t have any preservatives, only the addition of vitamins A and D, but there is a concern as to how the dry milk is *made*). We used real butter and raw milk when we made the pudding, and added green food coloring (because it was St. Patrick’s Day ;).

It’s really rich! One could probably reduce the amount of sugar by a quarter and not miss it too much.

empty

When we first started our quest to localize our diet, I assumed it would mean giving up things like pudding, which is crazy, when I really think about it, because pudding wasn’t “invented” by Jell-O, but I don’t think my assumptions were too far removed from the average American’s. I never thought *I* could can tomato soup, or that *I* could make cinnamon rolls that are at least as good as anything I can buy.

But I have, to both, and the more I learn about cooking with whole ingredients, the more I realize that food production isn’t some magic created in the bowels of the Campbell Soup factory.

I’m a little embarrased that it’s taken me so long to get where I am with regard to my food preparation skills, but, as they say, “better late than never ….”

And even better than my learning these skills, is that my three youngest are learning right along side me.

They actually know that cinnamon rolls don’t come shrink wrapped from the grocery store, that milk comes from a cow’s udder (which they’ve seen), that “chicken” is an animal that lays eggs and not just a KFC product, that yogurt and cheese can be made in our kitchen using milk and heat and bacteria, that maple syrup started out as maple sap, that potatoes and carrots grow underground, and while money doesn’t, apples do grow on trees.

They may not be able to recite the Preamble to the Constitution (thanks, Schoolhouse Rock!), but they have a great deal more knowledge than I had at their ages.

And better, it’s knowledge that has value.

Of course, if you’ll give me a dollar, I’ll sing the Preamble for you :).

Original: http://henandharvest.com/?p=556

Recipe: Salt Rising Bread
from Survival Cooking, Gardening and Preparedness Info by ThrtnWmsFam
I was re-reading “Little House in the Big Woods” by Laura Ingalls Wilder to create a test for VHTS. It kept mentioning salt-rising bread, so I looked it up. This is a bread developed in the early to mid 1800’s (1830-1840’s) by pioneers who couldn’t get a hold of “already-made yeast”- either because they couldn’t afford it or because they were too isolated. This takes planning, and a willingness for a stinky house, but if you don’t have yeast and want a risen bread, this recipe will be great for you!

You need: 1 medium Irish potato, sliced and placed in a big jar.

Add:
1 tablespoon cornmeal (white is preferred)
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups boiling water

Directions:
Cover and let rise in warm place until morning. Place in a box surrounded by a heating pad on warm if your house is too cold. If mixture is foamy and “smelly” the next morning (which is what you want!), pour the liquid into your mixing bowl and throw away the potatoes.

Mix 2 cups very warm water with 1/2 cup shortening (we like olive for a savory or walnut for a “sweet”). Then add 1 teaspoon salt, 4 teaspoons sugar, and 5 cups of flour. Combine with the stinky rising mixture to make a stiff batter. Let rise in a warm place until double in bulk.

Work in another 6 cups of flour to make a soft dough. Lightly knead. Divide into 3 portions. Let them rise for 10 minutes. Knead for 3 minutes. Place in greased pans. Let rise until mixture comes to top of the pan. Bake at 450 degrees F for 15 minutes, then lower the temperature to 400 degrees F and bake for another 25 minutes.

This doesn’t really translate into a bread machine.

Original: http://www.survival-cooking.com/2009/04/recipe-salt-rising-bread.html

Using up those delicious garden vegetables!
from My Food Storage Deals by myfoodstoragedeals

This recipe has been around the block on many food blogs lately, but I had to give it a try to use up those garden tomatoes! I loved the freshness of the tomato and the savory garlic and cheese flavor...delightful! We dipped this bread in an olive oil, balsamic vinegar, and Parmesan cheese mixture. We felt like we were at Macaroni Grill. (Yes, I tripled the batch—I can’t do anything in small quantities!)

Herbed Tomato Focaccia
1 ¼ c. warm water
1 T. yeast
2 T. honey
1 t. salt
3 ½ c. flour
¼ c. olive oil
2 T. fresh or dried rosemary—chopped
2 large tomatoes—sliced thin
½ c. asiago or Parmesan cheese—shredded
Kosher salt (opt.)
Olive oil to brush the top of bread

Combine water, yeast, salt, oil and honey in a large bowl and let sit until foamy. Add the flour and knead well. Place in an oiled bowl and let rise to double. Punch down and roll out to 1/4” thickness. Place on an oiled pan and lightly brush the top of the bread with olive oil. Sprinkle with cheese and rosemary and top with tomato slices. Let rise to double again. Bake in a pre-heated 375 degree oven for about 25 minutes.

QUICK GARDEN VEGETABLE SIDE DISH
One of my other favorite ways to use the vegetables from my garden (or ones you buy at the store) is this quick and healthy vegetable side dish. There isn’t a fancy name for this recipe, it’s just something I throw together for a quick side dish and a way to get my kids to eat their vegetables. I just coarsely chop up any vegetables I have on hand in the fridge (zucchinis (there’s always tons of those going around!), onions, mushrooms, bell peppers, etc.) and toss them in a drizzle of olive oil (or you can use butter for more flavor). I sprinkle the veggies with Montreal Steak Seasoning (my ALL time favorite seasoning!) and Johnny’s Garlic Spread (my second favorite seasoning—both you can get at Costco in BULK!!) and put it in the oven on a cooking stone. I broil this at 450 degrees until the vegetables are slightly soft and have a few crispy edges (like they were grilled on the barbie). Put your pan down on the lowest rack to prevent burning. You can also just bake these vegetables, but I like the crispiness of the veggies verses the soggy-overcooked flavor baking gives. This is just a quick option to skewered vegetables without all of the skewering! I served these tonight with the Teriyaki Pork from this weeks menu planner and it was AWESOME!!

Original:http://myfoodstoragedeals.blogspot.com/2009/07/using-up-those-delicious-garden.html

Would you like some chocolate with your zucchini?
from My Food Storage Deals by myfoodstoragedeals

I LOVE summer for the fresh vegetables grown in your garden. My garden is nothing to write home about, but every year we seem to be able to grow an adequate amount of zucchini and tomatoes (my two favorite garden veggies). After making stir fry, zucchini & eggs (a family favorite—try it, you will be amazed at how good it is), putting zucchini in soups and pastas, etc...I was ready for something sweet. I love the traditional zucchini bread with cinnamon, but last night wanted something chocolatey. This bread hit the spot (although I would put even more chocolate chips in it next time :)

Here is a great, moist chocolate zucchini bread recipe:

INGREDIENTS (Nutrition)
3 cups all-purpose flour (I used 1 c. wheat flour)
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil (I used 1/2 oil and 1/2 applesauce)
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup semisweet chocolate chips (or more)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

Original; http://myfoodstoragedeals.blogspot.com/2009/07/would-you-like-some-chocolate-with-your.html

Lovin’ Pumpkin
from allaboutfoodstorage.com by Kim

Canned pumpkin is a great addition to food storage. It will store for years on your shelf and it’s loaded with great nutrition including plentiful Vitamin A, alpha and beta-carotenes, magnesium, potassium and iron. It’s also a good source of Vitamins C, K, and E. If that’s not enough to convince you to store a few cans, there are 3.5 grams of fiber in one half cup of canned pumpkin! I made my first pumpkin pies last November, but I typically stock pumpkin for this favorite muffin recipe:

PUMPKIN STREUSEL MUFFINS

Combine dry ingredients:

2 1/2 c. flour

1 tsp. pumpkin pie spice

1 tsp. salt

2 c. sugar

1 tsp. baking soda

Then add:

2 eggs, beaten (or 2 Tbsp. powdered eggs + 1/4 c. water)

1/2 c. oil (I use 1/4 c. oil + 1/4 c. applesauce)

10-11 oz. applesauce (or you can use grated apples or crushed pineapple)

Pour into greased muffin tins and top with streusel mixture.

STREUSEL:

4 T. flour

1/2 c. sugar

1 tsp. cinnamon

8 Tbsp. butter

Cut butter into flour, sugar and cinnamon until it forms a crumbly mixture. Sprinkle onto muffin batter.

Bake muffins at 350 degrees for about 30 minutes. Yield: 2 dozen

Another popular way to use canned pumpkin is in cookies. This week I product-tested a Pumpkin Chocolate Chip Cookie Mix from Alison’s Pantry that was delicious (and made my kitchen smell fantastic)! Spiced pumpkin and chocolate go together like Autumn and crunchy leaves! The cookies looked and tasted just like my favorite recipe, but whipped up in about 5 minutes. I loved them warm from the oven, while the chocolate chips were still gooey! My daughter actually took a plate of them to a party and no one would have guessed they were from a mix. This mix is also convenient for food storage because it only requires oil and a can of pumpkin. The package will make about 96 cookies and costspumpkin cookies $7.69.

Original: http://allaboutfoodstorage.com/2009/07/lovin-pumpkin/

CINNAMON ROLL BREAD PUDDING

8 cups cubed unfrosted cinnamon rolls

4 eggs (or 1/4 c. powdered eggs + 1/2 cup water)

2 cups milk

1/4 cup sugar

1/4 cup butter, melted

1/2 tsp. vanilla extract

1/4 tsp. ground nutmeg

1 cup raisins (chopped apples or nuts would also be yummy)

Place cubed cinnamon rolls in the crock-pot. In a mixing bowl, combine eggs, milk, sugar, butter, vanilla and nutmeg. Beat until smooth. Stir in raisins. Pour over cinnamon rolls and gently stir. Cover and cook on low for 3 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream or vanilla ice cream. (Note: I used Alison’s Pantry Frozen Cinnamon Rolls to make this recipe even easier. All you have to do is proof and bake them, and they taste just like homemade. They have a generous cinnamon filling, are nicely sized and much higher quality than Pillsbury tube rolls or other similar refrigerated dough products.)

Original: http://allaboutfoodstorage.com/2009/07/cinnamon-roll-bread-pudding/

Homemade Canned Pork and Beans
from Degringolade by Degringolade
Yield: 14 pints

Dry Ingredients

*

6.5 cups of white navy beans
*

2 pounds of hot dogs cut into slices
*

1 pound of good polish sausage cut into slices
*

2 large onion, chopped
*

1 pounds salt pork, cut into thick (about 1/2) inch slices and around 2 inches across

Sauce Ingredients

*

8 .5 cups water
*

1 12-ounce can tomato paste
*

2 teaspoon dry mustard
*

2 teaspoon paprika
*

2 tsp garlic powder
*

1/2 teaspoon red pepper flakes (the kind that is good on pizza)
*

1/4 cup molasses
*

1 cup brown sugar
*

1 teaspoon black pepper
*

3 teaspoon salt
*

1.5 teaspoon ground ginger
*

3 tablespoons balsamic vinegar NOTE: To be added to the sauce just prior to putting jars together

Instructions

Allow beans to soak overnight. Drain water off and rinse a few times. Bring beans to a boil and boil another 2 minutes. Let cool for around three or four hours to partially cook. Drain and rinse again.

Place beans in large bowl. Add chopped onions, hot dogs, and kielbasa and mix well.

Mix all ingredients for sauce together and bring to boil.

Meanwhile, place once piece of salt pork on bottom of pint jar. Fill with to about 1 inch of the top of the canning jar with bean mixture and place another piece of salt pork on top.

After you get all the beans arranged, put the balsamic vinegar into the sauce.

Arrange all your jars of beans on counter and then fill with hot sauce.

Seal with two piece lids and arrange in pressure canner.

Process at 11 pounds pressure for 75 minutes. Allow canner to cool on it’s own.

When pressure is completely down, pull jars and allow jars to cool, adjust lids again.

Original: http://mightaswellliebackandenjoyit.blogspot.com/2009/07/homemade-canned-pork-and-beans.html

http://daily-survival.blogspot.com/search/label/Recipes?updated-max=2009-05-30T11%3A44%3A00-06%3A00&max-results=20

Recipe: Savory Flatbread
from Survival Cooking and Special Food Prep Info by ThrtnWmsFam
This is very tasty when accompanying a big pot of stew or beans. This isn’t exactly an easy or quick recipe, but worth it when you have the time.

Ingredients:
1 1/4 ounce package active dry yeast
3 cups all-purpose flour
2 teaspoon sugar
1 1/4 cup lukewarm water (105-115 degrees)
1 1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Directions:
Use a medium-sized mixing bowl to dissolve the yeast in the warm water. Add the flour, salt and sugar and mix to form a dough. Knead well for about 15-20 minutes on floured surface. Add more flour if you need to, to prevent the dough from sticking. The dough will be ready to rise when it’s smooth and satiny.

Place the dough in a bowl and cover with plastic wrap (against the dough to prevent a “skin” from forming) and then a towel. Allow to rise in warm place (top of radiator, top of refrigerator) until doubled in bulk (about 1 1/2 hours). Punch the dough down.

Divide the dough into 6 pieces and form each piece into a ball. Roll each ball into a 5-inch circle on floured surface. Place the circles on lightly oiled pieces of waxed paper. Sprinkle on sesame or poppy seeds, if desired. Place on cookie sheet and cover with lightly floured towel. Allow to rise 45 minutes or until puffed.

Preheat oven to 450 degrees. Remove the dough circles from waxed paper and place on an oiled baking sheet or preheated cast iron skillet. Bake 15 minutes until the bread is brown and puffed. If the rounds are not brown enough after 15 minutes, turn on broiler for 2 minutes to brown. Remove from cookie sheets and wrap in towels to cool. Bread will be hard but will soften as it cools. Store in a plastic bag.

Feel free to replace the onion and garlic powders with 1 teaspoon of cinnamon. Yum!

Original: http://www.survival-cooking.com/2009/04/recipe-savory-flatbread.html

Grrr-eat Granola Bread
from allaboutfoodstorage.com by Kim

I tried a fun new bread recipe today that uses granola. I’ll get the picture posted soon so you can get a visual, if not a taste, of this hearty bread. The recipe says to use granola without raisins, but I actually think I would like it with raisins or even chopped dried cherries. I love this recipe. It’s a great way to use the end of a box of granola (if your family loses interest in it) to create a wholesome batch of moist homemade bread. I’ll be posting some recipes for homemade granola next week.

GRANOLA WHEAT BREAD

3 cups warm water

4 1/2 tsp. active dry yeast

2 cups unsweetened applesauce

1/4 c. brown sugar

3 tablespoons butter or margarine, softened

2 1/4 tsp. salt

1 c. nonfat dry milk powder

2 1/4 tsp. cinnamon

2 1/4 cups granola without raisins

6 3/4 c. whole wheat flour

3 3/4 c. all-purpose flour

In stand mixer, combine yeast and warm water; allow to foam. Stir in applesauce, brown sugar, butter, salt, cinnamon, dry milk powder, granola, and about 4 cups of flour. Mix well. Continue adding flour until dough pulls away from the side of the mixing bowl. Dough should still be somewhat sticky, not dry. Allow mixer to knead dough for about 8 minutes. Remove dough from mixer and shape into 4 loaves in bread pans. Allow loaves to rise and double in size. Bake at 350 degrees for 35-40 minutes.

Original: http://allaboutfoodstorage.com/archives/141

Fanatic Friday: Bread Recipes-whole wheat food storage recipes
from Everyday Food Storage by Crystal-Everyday Food Storage

I absolutely LOVE hearing for you all of you and am even more excited when you share recipes with ME! Here are some bread recipes I was sent for our lessons on bread.

9 Grain Whole Wheat Bread (from Tiffany R.)
This recipe makes 6 large loaves…
In a blender crack: (I like chunky so I don’t blend as much)
1/3 cup flax seed
2 cups 6 grain rolled cereal
1 cup sunflower seeds
In bowl of mixer, pour in 6 cups very warm tap water then add the cracked flax seed, cereal and sunflower seeds, and add the following: (I add 1 Tbs of sugar to aid rising)
1/3 cup millet
1/3 cup sesame seeds
1 and a 1/2 cups white flour
1/2 cup vital wheat gluten
3 Tablespoons yeast
Mix this and then let brew for 15 minutes, then add:
3 cups white wheat flour
2/3 cup oil
2/3 cup honey or molasses
2 Tablespoons salt
Mix well and start adding 1 cup of white wheat flour one cup at a time until the mixture pulls clean from sides of bowl (6-7 more cups of white wheat flour)
Knead on Speed 1 for 7 minutes then add:
3 Tablespoons dough enhancer
mix for 2 more minutes.
Form into 6 large loaves, place in greased bread pans and let rise until double–about 1 hour. Bake at 350 degrees for 30 minutes
I tent the loaves in plastic sacks it raises faster and Target bags (clean, I asked if I could have some:) are the best! Just fold over the flaps and put two loaves in per bag!

My Version of Two-Hour Wheat Bread-(From Laura S.)
Preheat oven to 200° for both methods.
If using a stand-mixer:
Combine the following in a bowl or measuring cup and set aside:

3 T. yeast 1 T. salt

3 T. vital gluten ½ - 1 cup wheat germ*
Combine in the mixer bowl:

¾ cup honey

2/3 cup oil

6 cups hot water - about 115° - I test mine with a meat thermometer.

A hint: Use the ¾ cup measuring cup to measure your oil, just don’t fill it up all of the way. This way you can use the same measuring cup for your honey and it will basically slip right out of the oiled measuring cup.
About 12 cups wheat flour.
Add 6 cups flour to the mixer bowl; mix well. Add combined yeast, gluten, salt and wheat germ. Start timer for 12 minutes. Add about 6 more cups of flour - until dough cleans the sides of the bowl. Continue mixing until the 12 minutes is up. Dump the dough out onto an oiled counter and divide into 4 loaves. Place the loaves in 4 oiled, sprayed or non-stick bread pans. Place loaves in preheated oven and turn off the oven. Set timer for 20 minutes. If loaves have risen to just above the rim of the bread pans or higher after 20 minutes, then turn the oven back on and heat to 350° (leaving the loaves in the oven). Set timer for 20 minutes as soon as you set the temperature (before it is up to temperature) and bake. When the 20 minutes is up, check for doneness by tapping the loaves and listening for a hollow sound; bake 5 more minutes at a time until they are done. I have learned that it is better to have a little “crustier” bread (especially since I spritz them with water), than to have them doughy in the middle. So if they look a little brown on the tops, that is o.k., because they are much more likely to be done in the middle too. For softer crust, immediately turn the bread out of the pans onto a damp kitchen towel and spritz with water. Allow them to cool completely and then slice and freeze or eat. If you prefer, brush the hot loaves with melted butter/margarine and allow them to cool completely.

If mixing by hand:
Combine yeast, water and honey; allow to stand for 5 minutes; add oil. Stir in 6 cups flour. Add gluten, salt, and wheat germ; mix well. Add more flour, 1 cup at-a-time (about 6 cups probably), until it is stiff enough to knead by hand, but not too dry. Oil your kitchen counter and knead for about 12 minutes (or until your arms fall off ). Proceed as above for baking.
*Wheat germ is available in all major grocery stores, usually on the same aisle as oatmeal, cream of wheat, etc. It is not necessary, but adds fiber, nutrients and a good flavor.

Original: http://everydayfoodstorage.net/2009/04/10/fanatic-friday-bread-recipes-whole-wheat-food-storage-recipes/food-storage-recipes

Horseradish from Field to Table
By Joseph Parish

Horseradish is cultivated for its dense, fleshy white, hard root. When ready for processing it displays a coarse yellowish-brown skin with a pale fleshy body. This member of the mustard family matures to about twelve inches long and is shaped somewhat as a carrot. The roots are usually absent of the characteristic pungent bite and aroma until the contained oil is released by grating and it then easily brings forth tears to ones eyes. When horseradish is prepared fresh from the root it has a much sharper zest than its commercially prepared cousin.

A review of the biblical book of Exodus mentions horseradish as one of the bitter herbs. Horseradish originated in the geographical region of Western Asia and Eastern Europe. It has been known for centuries as a medicinal herb readily used for illnesses ranging from gout to the common coughs. Travelers and traders ultimately transported the horseradish roots to England and the Scandinavian countries, where it received undisputed honors as a sauce used in the preparation of beef. Today there exists no place on earth where horseradish has not been grown.

It is readily accessible year round however sporadically it may be difficult to locate since prepared horseradish has taken over as a fashionable condiment. The root is usually harvested in the springtime and late fall.

When decide upon a horseradish root for home use, ensure that the one you are selecting is firm and has no soft spots on its flesh. If you do not plan to use the root immediately it can be stored in your refrigerator. Simply, wrap the root up in a dampened paper towel and place it inside a paper lunch bag. When packaged this way the root will last for several weeks in your refrigerator. To discourage condensation which tends to promote rot always use a paper bag and never the more common plastic ones. Should you notice that the root is starting to develop soft spots or it is shriveling up prepare it immediately. Prepared horseradish keeps a long time however, it will gradually begin to lose some of its pungency flavor.

When preparing to use a fresh horseradish root rinse the root meticulously and then peel it. Peel off any green tissue as it is extremely bitter tasting and is customarily not used. In addition, if the center of your root appears to be woody and exceptionally hard then discard it. An interesting way to grate your horseradish root is by hand over your food just prior to serving, similar to grading cheese on pasta dishes. If you are preparing larger quantities you may consider the use of a food processor. Slice your root into small chunks with a sharp knife then process in the food processor until they are finely chopped. Be sure not to over process them to the point of liquidizing. During this chopping process the roots volatile oils are quickly released. Vinegar tends to stop this reaction so it is important that you immediately add some distilled vinegar to stabilize the flavor and prevent the mixture from turning brown. For milder horseradish, vinegar may be added immediately. Should you desire a slightly sweet taste to your horseradish you may try adding grated turnip or a small bit of apple as well as a pinch or two of sugar. If you desire a stronger finished product add a touch of garlic cloves or a little mustard.

There are several varieties of horseradish available in the specialty shops and supermarkets. These selections include Horseradish sauce, Cream Style Horseradish, Beet Horseradish and the Dehydrated style Horseradish. The varieties vary slightly in their texture.

You can use your grated horseradish on sauces, being exceptionally favorable mixed in a tomato based sauce, or as an accompaniment to shellfish such as crabs, shrimp or oysters. I have also heard of it being used in mashed potatoes or in tuna. Some people brag of mixing it in their egg salad. It goes without saying that it is excellent when used with roast beef. Serve only the freshest of horseradish. To do this follow the guidelines listed below.

*

Never store up on horseradish. Buy just the amount that you would use in a reasonable length of time.
*

To protect its freshness store in a tightly enclosed container in your refrigerator.
*

Since horseradish tends to tarnish silver always serve it in a ceramic or glass bowl.

Now that you have the fundamentals of horseradish down let’s actually make some homemade prepared horseradish at this time. The canning recipe I am about to give you will make 4 half pint jars of homemade horseradish.

You will need the following list of ingredients:

1 cup of white vinegar
1 tsp of pickling salt
1 tsp of granulated sugar
1 tsp Fruit Fresh
3 cups of peeled and finely grated horseradish root

Due to the nature of the root oils start your preparations in a well ventilated room. Peel the horseradish root and proceed to cut it into one inch chunks. Place these one inch chunks in a food processor along with a few tablespoons of white vinegar and set the processor on fine grate. Remember to use caution when you remove the lid as the fumes will at this time be extremely strong. In a medium glass bowl combine the remaining white vinegar, the salt, sugar and the Fruit Fresh, stirring until the mixture is well dissolved. Now stir in the chopped horseradish. After completing the combination carefully ladles the mixture into sterilized half-pint jars ensuring that you leave a 1/2 inch head space for expansion. Wipe the rims of the jars clean and remove any air bubbles that you may notice with a plastic stirrer. Cap the jars and seal. Process the jars in a water bath canner for a period of 15 minutes.

Be sure to refrigerate the jars upon open them. This recipe is sure to delight any member of your family who cherishes the pungent flavor of horseradish.

Copyright @2008 Joseph Parish

Original; http://delawarepreppersnetwork.blogspot.com/2009/04/hourseradish-from-field-to-table.html

Delicious & Easy Granola-Oat Food Storage Recipes
from Everyday Food Storage by Crystal-Everyday Food Storage

I’ve spent a long time looking for good granola recipes because a) it’s totally delicious b) it’s totally expensive to buy in the stores and 3) it’s a perfect way to use those oats sitting in your food storage. Well I have to say that I was literally giddy Saturday morning when I found these delicious recipes posted to my blog by Leslie H. I knew I had to try them and after I did, I knew I couldn’t wait until a Fanatic Friday to share them all with you. The recipes are SO easy and SO delicious. In fact the Crunchy Granola (the one I added dry cranberries to) tastes just like Post’s Cranberry Granola Crunch which runs for $5.00 in the store! Definitely not what I paid to make it myself. Plus, I like having more control over the ingredients when I make things myself. Leslie says her daughter eats the granola all the time for breakfast and that they will put the Peanut Butter Granola on top of ice cream and of course you can top your favorite yogurt with either recipe. Anyway, you’ve got to try them! You’ll be pleasantly surprised…again…that food storage can be so delicious!

Crunchy Granola

1 ½ cups brown sugar
½ cup water
4 teaspoons vanilla extract
½ teaspoon salt
8 cups rolled oats
¾ cup pecans, coarsely chopped
¾ cup almonds, coarsely chopped
½ cup sunflower seeds, unsalted
½ cup shredded coconut
dried fruits, if desired (tropical fruit is good, raisins, blueberries, cranberries, cherries are all great.)

Heat oven to 275 degrees.
Combine brown sugar and water in a 4 cup microwave proof cup.
Microwave on high 5 minutes, or until the sugar is completely dissolved.
Remove from microwave and stir in vanilla and salt.
In a large mixing bowl, mix oats and nuts.
Add the brown sugar mixture.
Mix thoroughly.
Spread onto 2 cookie sheets and bake for a total of 45 minutes or until golden brown.
After 25 minutes, stir and put back in the oven for the rest of the time.
When granola has cooked completely, add dried fruits.

*I added dry cranberries but next I’m going to try dehydrated Pineapple (mine comes from Shelf Reliance)

Peanut Butter Granola

Mix &; heat in 4-cup glass jug for 4 minutes on HIGH:
1-1/2 c white sugar
1-1/3 c margarine
1/2 t vanilla extract
2/3 c peanut butter
1/2 t salt
1 c water

Mix in large bowl:
12 c rolled oats
1 t cinnamon

Pour wet ingredients over dry and mix quickly and well.
Put onto two small greased cookie sheets.
Bake at 325 degrees for 25 minutes.
Exchange cookie sheets in oven, cook 10 minutes.
Turn oven off and let granola dry for several hours.
Store in closed jar on kitchen counter and watch it disappear.

Also, FoodStorageMadeEasy.net just posted a GREAT video about swine flu, which explains what it is and how worried you should be about it. Also…it looks like they have some Mother’s Day fun brewing…so you’ll probably want to keep your eye on that as well.

Original: http://everydayfoodstorage.net/2009/05/03/delicious-easy-granola-oat-food-storage-recipes/food-storage-recipes

How to Prepare Emergency Baby Formula
from Preparing Can Make You A Threat - When SHTF - A Modern Day ... by firefox
How to Prepare Emergency Baby Formula
http://www.ehow.com/how_2111172_prep...paign=yssp_art

found some other sites that might help
http://www.wholesomebabyfood.com/cereal.htm
http://preparedness.families.com/blo...n-an-emergency

Tomato Juice from Tomato Paste
http://www.hillbillyhousewife.com/tomatojuice.htm

1 can tomato paste
4 cans of tap water
Use any size can of tomato paste. Usually they come in 12-oz or 6-oz sizes. Open the can and scrape the thick concentrated tomato paste into a large jar or juice pitcher. Fill the can with water 4 times, and pour the water in with the tomato paste. Stir it up really well.

It will be unsalted, which I believe makes it taste fresher, but you may add salt to taste if you like. Some folks like to add a little Hot Sauce or Worcestershire Sauce for flavor. Personally, I like it well chilled and straight from the fridge. It has a tangy refreshing flavor which reminds me of summertime tomato harvesting.

Use it anywhere you would regular canned tomato juice. Here is a substitute which costs less than a third of it’s commercial counterpart, and actually tastes ten times better. Being thrifty pays off in flavor, health and savings.

You may also enjoy this recipe for chocolate syrup. It’s another cheap beverage recipe from my collection.

Introducing The Hillbilly Housewife Club:

Come join me and over 100 other frugal-minded women in this new and exciting community. Share tips and recipes, learn new frugal skills and have fun with others just like you. Join us today at www.HillbillyHousewifeClub.com. We’d love to have you!

Original: http://www.whenshtf.com/showthread.php?t=12840

Cooking with Basic Food Storage: Delicious soup using white beans
from PREPAREDNESS MATTERS by Kerri
I sampled this soup at our stake preparedness fair last weekend. It was absolutely delicious and is a great way to use beans from your food storage.

Potato Bean Soup
1/2 C sliced celery
3 medium carrots, shredded
1 clove garlic, minced
2 tsp butter
1 onion, chopped
4 medium potatoes, unpeeled and cut
2 tsp dried dill or fresh
1 15 oz. can of white beans
1/2 c sour cream or plain nonfat yogurt
1 T flour
4-5 c chicken broth

Cook celery, carrots, onion and garlic in hot butter for 4 minutes. Stir in broth, potatoes and dill. Bring to a boil and simmer for 25 minutes. Lightly mash 1/2 of the potatoes. Add drained beans. In a small bowl, stir together sour cream, flour, with a little salt and pepper. When mixed together, stir into soup, continue stirring and cook until the soup thickens.

Original: http://preparednessmatters.blogspot.com/2009/05/cooking-with-basic-food-storage.html

Wilderness Survival and Cattails

While this site is not dedicated to wilderness survival, leaning more toward natural or man made disaster, I think it is important to take the time to at least become acquainted with the basics of outdoor survival skills. A majority of outdoor survival training could prove invaluable after tshtf.

The cattail is one of those plants that grow wild just about everywhere in the United States, and is often regarded as a weed by most people passing by. But it is indeed a very useful plant for the survivor, as an extra food source or to save money on your grocery bill.

Cattails can be found year-round in swamps and marsh areas, and along banks of streams, ponds, rivers, irrigation ditches and other wet environments, making the cattail an excellent source of survival food, or a supplement to the table.

Caution: If you are uncertain about the purity of the water in which you are collecting cattails you should not eat the cattails raw. A huge amount of water from the source is taken up by the plants and if polluted could make you sick.

Cattail Pollen Pancakes
1 cup flour
1 cup cattail pollen
1 tsp salt
2 tsp baking powder
2 eggs
½ cup honey
¼ cup oil
2 cups milk
1. Mix dry ingredients together in a bowl.
2. Add eggs, honey, oil and milk and mix thoroughly.
3. If the batter seems to thick to pour, add more milk until it has a good pancake batter consistency.
4. Cook on a hot griddle until golden brown.

Cattail Recipes.

What is your favorite wild food and how do you use it, let us know in the comments.

Original: http://thesurvivalistblog.blogspot.com/2009/04/wilderness-survival-and-cattails.html

http://daily-survival.blogspot.com/search/label/Skills

25 Skills to Teach Your Kids
from Code Name Insight by Code Name Insight
There are kids all over this weekend. What I really find interesting about them is the wide range of skills that even some of the little kids seem to have. Our kids ended up pretty skilled (in spite of us) but if I had a list to check off the skills they needed to learn it probably would have been a more organized, comprehensive education for them. Here’s 25 things that all kids should know how to do:

1. How to swim.
2. How to read a map.
3. How to shoot (and be very familiar with guns and gun safety).
4. How to camp in the wilderness.
5. How to fish and hunt.
6. How to work (for the sake of work, not because they are bribed or yelled at to do it).
7. How to speak and act properly with their peers and adults.
8. How to ride a bike.
9. How to make their case (ie: defend themselves or argue a point) appropriately and effectively (ie: using logic, facts, and persuasion).
10. How to take care of animals and other people.
11. How to travel across town, by public transportation, by themselves.
12. How to perform CPR, call 911, and provide basic first aid.
13. How to cook simple meals (and use a knife, stove, etc).
14. How to fight (not only the physical boxing or karate skills but how to avoid fighting if at all possible as well).
15. How to avoid dangerous situations and what to do if they find themselves in such a situation.
16. How to grow and harvest a garden.
17. How to learn for the sake of learning (ie: reading, math, logic, and research skills).
18. How to earn, spend, and save money.
19. How to do all jobs around the house (wash clothes, do dishes, clean, sew, mow the yard, make simple repairs, etc).
20. How to start, run, and profit from their own business.
21. How to eat right and stay physically fit.
22. How to be responsible (this is usually taught incrementally with more and more responsibility as earned).
23. How to shop, spot deals, determine “deals” that aren’t so good, and overall be a wise consumer.
24. How to set and attain goals.
25. How to be emotionally well balanced (control anger, have a positive attitude, etc).

Actually the Boy Scouts were onto something when they listed these and many other skills that make for a well-rounded person. Parents, of course, are kid’s best teachers and kids really are a reflection of the time and effort invested in them by their parents. I am always amazed at kids who are home schooled from a young age—it seems like parents who home school their kids really do have to put a lot of time and effort into creating pleasant, interesting individuals that you would want to be around because they are generally around these kids 24/7. The best part about teaching your kids these and other valuable skills is that they will grow up to be responsible, smart individuals who will be able to make a positive impact on society (and on their own families).

Original: http://codenameinsight.blogspot.com/2009/06/25-skills-to-teach-your-kids.html

Instant Survival Tip: Busy Children are Happy Children!
from The Prepper E-Book by American Prepper
Author: The Survival Mom
TheSurvivalMom.com

The kids have been out of school for what, a day and a half and already they’re whining about being bored? Busy hands and minds are less likely to get into trouble, so why not teach them two or three practical, lifetime skills?

Fishing, sewing, orienteering and knitting are examples of fun, real-life skills whose inherent value are more satisfying than a high score in a video game.

Skillful people will always be in demand, even in difficult economic times.

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Learning to Sew
from allaboutfoodstorage.com by Kim

sewing

I think that gaining basic home skills is as important as gathering food storage for general preparedness. It’s not likely that we’ll return to a Little House on the Prairie lifestyle, but learning the skills of cooking and sewing increases self-esteem, and comes in very handy in many situations. Significant dollars can be saved when people know how to cook and mend for themselves, which may be especially helpful in these tight economic times. Yesterday, my mom taught my two oldest daughters to use a pattern and sew pajama shorts and a skirt.
They loved it! My oldest daughter said, “Now if someone compliments my skirt, I can say, ‘Thanks, I made it!’”

If you don’t have the good fortune of having a relative who is a seamstress, there are great tutorials online. This one is really nice, and even gives tips on choosing a sewing machine: http://sewing.about.com/od/beginner1/bb/sewing101.htm

Original: http://allaboutfoodstorage.com/2009/06/learning-to-sew/

http://www.prepperbook.com/

How To Reinforce An Entry Door
Author: MathiasJ
Website: Kentucky Preppers Network

Your home is something that needs to be secure and safe. One of the most important factors in the security of your home is the strength of the entry doors. Burglars who break into homes look for the quickest and easiest way. Most doors can be kicked down with 3 kicks, and in 3 - 5 minutes the criminal is in and out. If a criminal is unable to take down the door with 3 kicks they will usually move onto the next house. With the average police response time at 20 minutes, it’s important to make sure your doors are secure.

Whether in a bug in situation or just wanting to keep criminals out it’s important to secure your doors. For starters, entry doors need to be solid wood or metal doors with little to no glass and feature a quality deadbolt. Glass might be pretty and decorative but it does nothing for your security. Glass is easily broken and can allow a criminal to get right in. The door frame itself is something that needs to be closely inspected. Most contractors skimp when it comes to securing the door frame to the wall and this can be a critical weak point in the door. The deadbolt might hold but if the frame doesn’t hold it comes down just as easy. If you don’t think the contractor used enough screws, get some 3 inch wood screws and add them all around the frame.

A beefed up striker plate should also be added along with 3 inch wood screws. Most stock hardware comes with weak 1 inch screws. Replace these with 3 inch wood screws that go all the way into the wall framing. Do the same for the hinges. Replace all the stock screws on the hinges with 3 inch wood screws for added strength. Additionally a door lock guard and striker plate guard can also be purchased to further reinforce the lock from coming out of the door itself and keeping the deadbolt inside the door frame.

A reinforced entry door isn’t going to hold up to a battering ram, but could buy you some time and allow you and your family to get to a safe room and get yourself armed. These are some simple and cheap tips that can be used on any door at all entry points of the house. Protecting your home and family should be the number one priority and making sure the doors are secure is the first step in securing their safety.

For more information check out the following videos:

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[Has many hidden urls.....]

Author: WVSanta
West Virginia Preppers Network
American Preppers Radio Net

How people communicate with one another when land line phones, cell phones and the internet are at best unreliable or nonexistent, is one thing that seems to get very little attention and is wide open to speculation.
A small group trying to survive hard times (which, depending from your viewpoint seems inevitable) will need to have a plan to communicate with each other. Aside from carrier pigeons, or smoke signals, there are modern options to consider and prep for. Three most readily available are GMRS or FRS radios, CB radios, and Ham radio.

GMRS/FRS: These radios are good for short distances with little terrain interference. Used as pagers/communicators inside a building or a camp, GMRS/FRS radios offer low-cost & convenience. Small and easy to carry, GMRS/FRS radio family biggest drawback is their range. While fine as a group communications tool, they lack the ability of medium or long rage communications.

CB radios: Around for several years as an offshoot of Ham Radio,CB does not require a license and, unlike amateur radio, it may be used for business as well as personal communications. Enjoying a boom in the mid-seventies and are readily available today, CB radios are still the main short range communications choice for Truckers.
You can find CB’s fairly cheaply at yard sales and flea markets. Mandated by regulation as a low power device, the range on these radios is much greater when combined with a signal amplifier, or “Linear” Amp. It is not advocated using a linear amp, however for the most part, enforcement of the restrictions are few and often only when an illegal stations signal interferes with other communication methods. Long distance communication is possible when atmospheric conditions permit.
CB radios come in many different forms, ranging from legal 40 channel/4 watt models, to a grey-area type of “export radio”, that skirts legality by being built for ham radio use, but are easily modified for the CB band. Operating within the 10-12 Meter HF Band, CB radios need a longer antenna than UHF/VHF GMRS/FRS radios. The unregulated “outlaw” nature of CB radio often fills the airways with raucous and foul language. At times, it’s best to keep small children out of the radio shack when the CB is on.

Ham or Amateur Radio: Offers the farthest operating range, and broadest array of communication modes, from voice communication, to text, photo, video, and digital telemetry. Requiring a license to operate, ham radio is well organized and self regulated.
Ham radio is fairly cheap to get started in as there are many used radio bargains around. New ham radios cost run from hundreds, to several thousands of dollars, but with frugal shopping, one can set up a rather nice base station and talk all around the world.
Some of the best ham antennas are homemade, simple to conceal, wire antennas strung between trees. This type set up is very portable if need be, and can be setup almost anyplace. Mobile ham rigs are available that can talk all over the world... A typical ham might check into a long distance radio net during a morning commute, rag chew with regular’s everyday from Florida to Canada and make contacts from east coast to west coast hams with ease.

Choosing a way to communicate outside normal everyday methods, can be a daunting task. So much of it depends on your needs, but how you apply your limited resources, and for what return is inconsequential as long as your ability to get your message heard at a critical time can be assured. For further help in weighing options and to learn more about what choices are available, these websites can be of some help.

Original work by W4DMH refined by KI4HEE

CB/Ham and Other

Ham Radio In US

Ham radio in Canada

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Emergency Communications Part 2
Author: WVSanta
West Virginia Preppers Network
American Preppers Radio Net

I originally wrote this for the Canadian Preppers Network

I have been overwhelmed at the interest that my first post generated. First of all let me thank all of you who left comments and also the emails that I have received with questions. I am going to try to address all of them but please be patient with me as typing is not one of my skills. Proper English and spelling are also not my best ability. (Spell and grammar check are my friends trust me) I am however very talented at moving mountains or at least parts of them. Just wanted your tired eyes to open with that statement. I am a self employed excavating contractor here in the Wild and Wonderful West Virginia. I do not have a background in the field of electronics or radio communications. Now you will understand why I say what I do next.

First let me start with the number one question: HOW HARD IS IT TO GET LICENSED

My answer to this is here in the US it is almost too easy. With just a little dedication and studying any one of you can and will be able to pass the technician class license. (I did)

While this first step is NOT going to give you the privileges to operate on all the bands there are, it will give you the bands that will be most useful in what I consider local communication (100 miles give or take)

The second step is where you get the privilege to use all the bands or at least a portion of them. This is the General class. While it is a little harder and takes a little more dedication and study time it is still not that hard. Again I did it so I am confident any one of you will be able to do it. At this level your ability to communicate will become world wide. (And I do mean world wide I have the QSL cards to prove it) For those that do not understand this, a QSL card is a card you either have printed for you or print from your computer. These are used to send thru the Postal system to other Hams when you speak to them on the air. I am going to make an offer here to send you one of mine so you can see how it works. (I know that I will probably catch some flak from old school Hams over this but that is OK I have big shoulders I just want those with an interest to see how it works) I may have to limit this offer because of cost but I am not sure how many will request one. So for now I will try to send one to everyone that emails me an address to send it to. (Trust will come into play here but I promise to keep your identity and address private I have no motive to use it for any purpose other than to let you see how this works) I take the trust thing very serious. I will tell you though; I do have a very unique QSL card that you will like.

The third step: Extra class is where you get the privilege to use the entire portion of all the bands. I have not gone that far to date but it is in my plans to do so in the future. Because of the fact I have not done this yet I will leave it at this point.

The second question that came up a lot was: HOW MUCH DOES ALL THIS COST

The first step is to find a way to study for the test. This can be as little as FREE. You can purchase books for this at a cost of around 20 USD but you can also do it the way I did and study online for free. I will give links at the end of this post for a couple of sites, that you can take practice test for free (At least they were free when I did them) until your scores are high enough to go in and pass the test. Now for the test itself, my first test was 7 USD and when I upgraded to General that test was done by a group of Hams that do not charge anything. They do it for the love of the hobby at there own expense for FREE

Now as far as the equipment goes: Well this can be as little as free to as wild as the imagination allows. I can only tell you what I have in my personal inventory. My first radio was 50 USD from a friend used. My first antenna I made from new ½” copper pipe like is used for plumbing in a house. I went to Home Depot and purchased new for this around 20 USD. I built it myself from plans off the internet that were free and I will email anyone that wants them. Now this is a plain 2 meter radio and a home made antenna but that was the beginning of my ham station. With this radio I am able to talk on all the local repeaters and have also talked as much as 75 to 100 miles without use of repeaters. That will not be everyone’s results as there are many things to interfere with radio signals. I live in the mountains so I have natural elevation that helps me with distance. My main HF station or general coverage radio I purchased it thru the swap meet forum at www.qrz.com total cost with shipping from Texas to West Virginia 550USD. It is a Kenwood 570D and it covers from 10 meter thru 160 meter. For antennas I got my 160 meter double bazooka, a 20 meter double bazooka, and a 6 foot roof mount antenna mast never used from a fellow ham: the cost was a drive of about 50 miles one way to get them and once I got there about two or three hours talking with a great person. I would have driven the distance for the conversation and the hand shake from a very neat person to talk with. My 80 meter off center feed dipole is home made from cable TV hard-line coax left over from my days of building overhead lines for a cable company and the help of two friends. My 10 meter is left over form my cb days but you can buy something similar for as little as free to 20 USD if you get one used or 60 to 90 USD new. There are more antennas coming in the future and most of the wire antennas are down at the moment because I was clearing trees from my property this winter and did not want to damage them in that process. We have had our first taste of spring weather and the area where my antennas go is now ready for them to go back up. That will be a future post coming soon so you can see how this is done. My original part 2 was going to be a post of my mobile set up in my service truck with pictures, but because of all the wonderful comments and questions by email this became part 2.

Kymber: of the Canadian Preppers Network was promised the next post I did but that was supposed to be what is now going to be Part 3 so I guess you will see Part 3 on the CPN first also.

Good sites for US residents as well as info for our Northern brother and sisters are:

www.arrl.org A great place to read about Ham radio in the US

www.qrz.com at this site in the upper left side (little white window) type in your zip code use your mouse to hit the search button and you will see a list of all the hams in your zip code. (You never know but you may already know one) There is also a great Practice test area on this site and that is how I studied for both my Tech class and my General class test.

http://www.eham.net Another great place for info and they have a section REVIEWS I believe it is on the left side of the page and there you can review what other people have said about different radios before you decide to buy.

http://www.hamtestonline.com/study.jsp an online place to study for your test but it is not free

http://www.hamuniverse.com/bazooka.html info about the double bazooka antennas I mentioned as well as much more if you search the site.

http://www.n7qvc.com/amateur_radio/copper.html the 2 meter antenna plans that I mentioned

All of these links should still be good but if you find one that is not email me, I will try to help.

God Bless all from the Hills of Wild and Wonderful West Virginia

Santa

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PANDEMIC FLU INFORMATION FORUM ::
View Forum - Main Forum

http://www.singtomeohmuse.com/viewforum.php?f=1
>>>>>

Thanks for the link, I bookmarked it.

percentage of the population is having “Frugality Fatigue” - and they are starting to leave generic store brands and beans & rice & staples in favor of more expensive brand name foods.
<<<<

I would call that brainwashing, they think that if they plant the thought, it will take root in our minds.

If prices keep going up, we will all be looking for ‘second hand’ food stores.

Inotherwords... getting H1N1 doesn’t confer immunity — but apparently the experts believe that the vaccinations do.

Granny, do you consider this ‘curious’?<<<<<<<<<

Very Curious.

Appears to be more gov thinking, you know, like they count.

[Dr. Eldean, just gave a doctor’s minute, he said if you are allergic to eggs, then use the nose inhaled vaccine, for some are grown in eggs and he is not sure about the flu vaccine, without checking on it....Eldean or plain Dean, his name sounds like Eldean to me on the radio....granny]

Hard to believe granny, but I worked in a laundry for ten cents an hour, picked strawberries for two cents a box!!!

It's hard to believe that they live in the same country as the rest of "us," LOLOLOL

FOOD - - Consumer Price Index Summary

After rising 0.1 percent in August, the food index declined 0.1 percent in September. The index for food away from home rose 0.1 percent while the food at home index declined 0.3 percent, its eighth decline in the last 10 months.

The September decrease was driven by declines in the indexes for fruits and vegetables, which fell 1.2 percent, and for meats, poultry, fish and eggs, which decreased 1.0 percent.

The index for nonalcoholic beverages was unchanged in September, while the other grocery store food groups posted increases. After declining for nine straight months, the index for dairy and related products rose 0.5 percent in September. The cereals and bakery products index increased 0.3 percent and the index for other food at home rose 0.1 percent.

Over the past year, the food at home index has decreased 2.5 percent, with the fruits and vegetables, dairy, and meat groups all posting significant declines.

The food index has declined 0.2 percent since September 2008, the first 12-month decrease since April 1967.

http://74.125.93.132/search?q=cache:OK7LyG490aoJ:www.bls.gov/news.release/cpi.nr0.htm+%22retail+prices%22+NOVEMBER+2009&hl=en&gl=us&ie=UTF-8&strip=1

This may be a bit late, but just ran across this:

http://www.motherearthnews.com/Real-Food/2007-10-01/How-to-Make-Hard-Cider.aspx

Thanks, have printed the directons out, handed them off to DH and it is now up to him to store them where he can find them next year. It still seems like a lot of yeast and sugar, but everything I have found so far seems to call for like amounts. Directions are for 5 gallons, so for 30 gallons, I guess you would multipy by 6. We will see how this years product comes out. (Not me, as hard cider is not my beverage.)

http://www.fbi.gov/pressrel/pressrel09/ach_110309.htm

For Immediate Release
November 3, 2009

Washington D.C.
FBI National Press Office
(202) 324-3691

Fraudulent Automated Clearing House (ACH) Transfers Connected to Malware and Work-at-Home Scams

As part of a continuing effort to identify the latest cyber crime trends and warn the public, the FBI today released the following information:

Within the last several months, the FBI has seen a significant increase in fraud involving the exploitation of valid online banking credentials belonging to small and medium businesses, municipal governments, and school districts. In a typical scenario, the targeted entity receives a “spear phishing” e-mail which either contains an infected attachment, or directs the recipient to an infected website. Once the recipient opens the attachment or visits the website, malware is installed on their computer. The malware contains a key logger which will harvest each recipient’s business or corporate bank account login information. Shortly thereafter, the perpetrator either creates another user account with the stolen login information or directly initiates funds transfers by masquerading as the legitimate user. These transfers have occurred as both traditional wire transfers and as ACH transfers.

Further reporting has shown that the transfers are directed to the bank accounts of willing or unwitting individuals within the United States. Most of these individuals have been recruited via work-at-home advertisements, or have been contacted after placing resumes on well-known job search websites. These persons are often hired to “process payments,” or “transfer funds.” They are told they will receive wire transfers into their bank accounts. Shortly after funds are received, they are directed to immediately forward most of the money overseas via wire transfer services such as Western Union and Moneygram.

Customers who use online banking services are advised to contact their financial institution to ensure they are employing all the appropriate security and fraud prevention services their institution offers.

The United States Computer Emergency Readiness Team (US-CERT) has made information on banking securely online available at: http://www.us-cert.gov/reading_room/Banking_Securely_Online07102006.pdf

Protecting your computer against malicious software is an ongoing activity and, at minimum, all computer systems need to be regularly patched, have up-to-date anti-virus software, and have a personal firewall installed. Further information is available at: http://www.us-cert.gov/nav/nt01/

If you have experienced unauthorized funds transfers from your bank accounts, or if you have been recruited via a work-at-home opportunity to receive transfers and forward money overseas, please notify the Internet Crime Complaint Center by filing a complaint at: http://www.ic3.gov.

For a detailed analysis of this scam please visit http://www.ic3.gov/media/2009/091103-1.aspx

The index for nonalcoholic beverages was unchanged in September, while the other grocery store food groups posted increases. After declining for nine straight months, the index for dairy and related products rose 0.5 percent in September. The cereals and bakery products index increased 0.3 percent and the index for other food at home rose 0.1 percent.<<<

LOL, more brainwashing.

They want us to think the prices are going down, so do not list the ones that doubled in price.

The tricks they play on us.

LOL at almost a pint a day, DH should be a really mellow fellow...

Hard to believe granny, but I worked in a laundry for ten cents an hour, picked strawberries for two cents a box!!!<<<

Well it did push us to get out and learn something more.

Some of those better jobs, were not really better.

I was a good waitress, but after a few years, decided that I should have a better job, and found one in the office of an airplane factory.

Then I figured out how much I would have left at the end of the month and decided to stay a waitress.

The better wardrobe, snacks, parking, the list was long and left little money at the end of the month.

The one thing about teaching our kids to be waitresses, is no matter where they are, there will be a job open for them and at least they will eat.