Weekly Roundup - Living On Nothing Edition [Survival Today

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.

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)

* 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

WorldWatch Institute - Danielle Nierenberg’s urban agriculture stories from Africa

Danielle Nierenberg is a Senior Researcher at the Worldwatch Institute and co-Project
Director of State of World 2011: Nourishing the Planet. Her knowledge of sustainable
agriculture issues, in particular factory farming and its global spread, has been
cited widely in the New York Times Magazine, the International Herald Tribune, the
Washington Post, and other media.

The following stories, videos and links are from Nourishing the Planet’s Weekly
E-Newsletter, and include highlights from Danielle’s time in Kenya, where she met
with farmers and visited projects on the ground to learn about and analyze environmentally
sustainable ways of alleviating poverty and hunger.

46 Community Gardens in the Capital Region of New York

ALBANY - Dressed in his formal chef’s whites, Noah Sheetz, Gov. David Paterson’s
executive chef, ambled across Eagle Street from the Executive Mansion and picked
his way through the bounty of the community garden that borders Lincoln Park.

From neatly ordered, weed-free rows in a corner plot he tends, Sheetz yanked up
a fistful of ruby beets the size of baseballs and sliced off a head of broccoli
as wide as his palm.
“This has worked out really well and it’s great to learn from the other gardeners,”
said Sheetz, a Culinary Institute of America graduate with solid restaurant credentials.

Grown in Detroit - Documentary Features Transformation of Teen Moms into Urban Farmers

Imagine urban teens, pregnant, and farming a decaying city.

They’re working, learning
and planning for a better life for themselves and their babies. It’s not a movie
script. It’s the subject of a new documentary, Grown in Detroit, by Dutch filmmakers
Mascha and Manfred Poppenk.

While Detroit may have a reputation as one of the most impoverished and dangerous
cities in the U.S., this award winning documentary exposes a different side; the
side about residents who are emerging by using their resource and creating unique
solutions.

“This isn’t the typical, negative Detroit story. It’s a powerful, uplifting story
about rebirth of the city,” Said Mascha Poppenk, documentary filmmaker. “It focuses
on the future by featuring the efforts of teens and their educators. The message
they are teaching us applies to all in the world, not just the residents of Detroit”

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

More about these stories here:
City Farmer News [http://rs6.net/tn.jsp?et=1102888867440&s=1304&e=001tWO7Qkfro-xaTlApTOLQknSJAQfhGqxzMK_konKDMGsv_hugUL3YWUWicEIPbGGWqVWF9Vz4bNoxNBjG0SHf_ORY3QxHgWmFH1YbNirpM19VvhU6U1NJ7A==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture

http://www.flu.gov/individualfamily/vaccination/syringes_qa.html/

Flu Home > For Individuals & Families > Vaccination
Non-Safety-Related Voluntary Recall of Certain Lots of Sanofi Pasteur H1N1 Pediatric (0.25 mL, for 6-35 month olds) Vaccine in Pre-Filled Syringes Questions & Answers

December 15, 2009, 9:00 AM ET
Why are some lots of pediatric H1N1 vaccine manufactured by Sanofi Pasteur in pre-filled syringes being recalled from the market?

As part of its quality assurance program, the manufacturer, Sanofi Pasteur, performs routine, ongoing stability testing of its influenza A (H1N1) vaccine after the vaccine has been shipped to providers. Stability testing means measuring the strength (also called potency) of a vaccine over time. It is performed because sometimes the strength of a vaccine can go down over time. On December 7, Sanofi Pasteur notified CDC and FDA that the potency in one batch (called a “lot”) of pediatric syringes that had been distributed was later found to have dropped below a pre-specified limit. As a result of this finding, Sanofi Pasteur tested additional lots and found that three other lots that had been distributed also had an antigen content that, while properly filled at the time of manufacturing, was later measured to be below pre-specified limits. This means that doses from these four vaccine lots no longer meet the manufacturer’s specifications for potency. Sanofi Pasteur will send providers directions for returning any unused vaccine from these lots.
What does potency mean for the H1N1 vaccine?

Potency (or strength) is determined by the measurement of the concentration of the active ingredient (also called antigen) in the H1N1 vaccine.
Are there any concerns about safety of vaccines from these lots?

No. There are no safety concerns with these lots of H1N1 vaccine. All lots successfully passed pre-release testing for purity, potency and safety.
Should infants and children who received vaccines from these lots be revaccinated?

No. The vaccine potency is only slightly below the “specified” range. The vaccine in these lots is still expected to be effective in stimulating a protective response despite this slight reduction in the concentration of antigen. There is no need to re-administer a dose to those who received vaccine from these lots. However, as is recommended for all 2009 H1N1 vaccines, all children less than 10 years old should get the recommended two doses of H1N1 vaccine approximately a month apart for the optimal immune response. Therefore, children less than 10 years old who have only received one dose of vaccine thus far should still receive a second dose of 2009 H1N1 vaccine.
What action(s) should parents of children who have received vaccine from the recalled lots take?

Parents of children who received vaccine from the recalled lots do not need to take any action, other than to complete the two-dose immunization series if not already completed.
What are the lot numbers affected by this recall?

Vaccine doses with the following lot numbers are included in the recall:

0.25 ml pre-filled syringes, 10-packs (NDC # 49281-650-25, sometimes coded as 49281-0650-25):
UT023DA
UT028DA
UT028CB

0.25 ml pre-filled syringes, 25-packs (NDC # 49281-650-70, sometimes coded as 49281-0650-70):
UT030CA
How many doses of the pediatric H1N1 vaccine are affected by this recall?

Approximately 800,000 doses of vaccine in these lots were distributed to providers.
Is the potency issue related to this recall isolated to just the pediatric H1N1 vaccine for 6-35 month olds?

The potency problem described here is specific to the four lots of Sanofi Pasteur’s pediatric H1N1 vaccine in 0.25 mL pre-filled syringes. Sanofi Pasteur is investigating what caused the problem. The same vaccine packaged in other dosing forms, such as pre-filled syringes for older children adults, and multi-dose vials, continues to meet specifications. This recall does not affect H1N1 vaccine produced by other manufacturers.
Were these lots of vaccine shipped after failing a required test?

No. The lots being recalled passed all quality controls and met all specifications before they were shipped.

All vaccines are routinely tested for purity, potency and safety prior to release. The four lots of vaccine met all required specifications at the time of release and shipment to distribution centers. The vaccine provided in multi-dose vials and the single-dose, 0.5 mL pre-filled syringes for persons 36 months and older continues to meet all specifications.
What is being done to notify providers who received vaccine from the affected lots?

Sanofi Pasteur will send a notification to providers who received doses from any of the four lots of vaccine so that they can return any unused vaccine.
Where were the affected lots of vaccine distributed?

Vaccine from these four lots was distributed throughout the United States.
For U.S. children 6-35 months old, what other options are available currently for vaccination against H1N1 influenza?

For children 6 months of age and older, vaccine is available in multidose vials. The vaccine in multidose vials has not experienced this drop in potency and meets all standards of safety, purity and potency. As with all multidose vials of vaccines, these multidose vials contain a preservative (thimerosal) to prevent potential contamination after the vial is opened. The standard dose for this preparation in the 6-35 month age group is the same as for the pre-filled syringes, 0.25 mL. For healthy children at least 2 years of age, the nasal spray (live, attenuated influenza vaccine) is also an option. This vaccine is produced in single-units that do not contain thimerosal.

Last syndicated: December 15, 2009 5:59 PM EST
This content is brought to you by the Centers for Disease Control and Prevention

This message consists of the following:

1. Window Covering Safety Council Recalls to Repair All Roman and Roll-Up Blinds Due to Risk of Strangulation, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10073.html

2. Near Strangulations of Child Prompts Recall to Repair Roman Shades and Roll-Up Blinds by JCPenney, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10066.html

3. Risk of Strangulation Prompts Recall to Repair Roll-Up Blinds and Roman Shades by Walmart, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10067.html

4. Strangulation Death of a Child Prompts Recall to Repair Roman Shades by All Strong Industry, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10068.html

5. Risk of Strangulation Prompts Recall to Repair Roll-Up Blinds by Lotus & Windoware: Sold Exclusively at Ace Hardware and Big Lots, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10069.html

6. Risk of Strangulation Prompts Recall to Repair Matchstick Roll-Up Shades by International Merchandise; Sold Exclusively at Big Lots, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10070.html

7. Near Strangulation Prompts Recall to Repair Roman and Roller Shades Sold at Pottery Barn, Pottery Barn Kids, and PBTeens, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10071.html

8. Risk of Strangulation Prompts Recall of Roman Shades; Sold Exclusively at West Elm, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10072.html

9. Risk of Strangulation Prompts Recall of Roman Shades by Draper Inc., http://www.cpsc.gov/cpscpub/prerel/prhtml10/10074.html

10. Near Strangulation of Children Prompts Recall of Roman Shades by Louis Hornick & Co. Sold at Ross Stores, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10075.html

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

1. Window Covering Safety Council Recalls to Repair All Roman and Roll-Up Blinds Due to Risk of Strangulation

NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207

FOR IMMEDIATE RELEASE
December 15, 2009
Release # 10-073

Repair Kit Hotline: (800) 506-4636
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
WCSC Media Contact: (212) 297-2100

Window Covering Safety Council Recalls to Repair All Roman and Roll-Up Blinds Due to Risk of Strangulation

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission (CPSC) and the Window Covering Safety Council (WCSC) are announcing today a voluntary recall to repair all Roman shades and roll-up blinds to prevent the risk of strangulation to young children. This recall involves millions of Roman and roll-up blinds. About five million Roman shades and about three million roll-up blinds are sold each year.

CPSC has received reports of five deaths and 16 near strangulations, since 2006, in Roman shades and three deaths, since 2001, in roll-up blinds. Strangulations in Roman shades can occur when a child places his/her neck between the exposed inner cord and the fabric on the backside of the blind or when a child pulls the cord out and wraps it around his/her neck. Strangulations in roll-up blinds can occur if the lifting loop slides off the side of the blind and a child’s neck becomes entangled on the free-standing loop or if a child places his/her neck between the lifting loop and the roll-up blind material.

“Over the past 15 years, CPSC has been investigating window covering hazards and working with the WCSC to ensure the safety of window coverings. We commend the WCSC for providing consumers with repair kits that make window coverings safer and look forward to future steps to eliminate these hazards,” said Inez Tenenbaum, CPSC Chairman.

Over the years, CPSC has been investigating deaths associated with different types of window coverings and has worked with the WCSC to address the hazards posed by them. In 1994 and in 2000, CPSC and WCSC announced recalls to repair horizontal blinds to prevent strangulation hazards posed by pull cord and inner cord loops. As a result of CPSC investigations, the industry has modified its products and provides free repair kits for existing horizontal blinds and other window coverings. In October 2009, CPSC issued a new safety alert to warn parents about the dangers associated with window coverings.

Consumers that have Roman or roll-up shades in their homes should contact the WCSC immediately at www.windowcoverings.org or by calling (800) 506-4636 anytime to receive a free repair kit.

To help prevent child strangulation in window coverings, CPSC and the WCSC urge parents and caregivers to follow these guidelines:

* Examine all shades and blinds in the home. Make sure there are no accessible cords on the front, side, or back of the product. CPSC and the WCSC recommend the use of cordless window coverings in all homes where children live or visit.

* Do not place cribs, beds, and furniture close to the windows because children can climb on them and gain access to the cords.

* Make loose cords inaccessible.

* If the window shade has looped bead chains or nylon cords, install tension devices to keep the cord taut.

To see this recall on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml10/10073.html

Far East Casserole
Posted by: “KittyHawk”

Far East Casserole

1 lb lean ground beef
4 Tbsp chopped celery
4 Tbsp chopped onion
4 Tbsp chopped green pepper
1 cup + 1 1/2 Tbsp water
1 1/2 Tbsp cornstarch (or regular clear jel)
1 tsp sugar
1 tsp chopped fresh ginger or 1/4 tsp ground ginger
4 Tbsp teriyaki sauce
1 - 7 oz can bamboo shoots
1 - 8 oz package frozen snow peas
1 - 8 oz package frozen peas
5 cups chow mien noodles

In a medium skillet, over medium high heat, cook ground beef, celery,
onion and green pepper until meat is browned. Drain off fat. Add 1 cup
of the water and bring mixture to a boil.

In a small bowl , combine cornstarch, sugar and ginger. Blend in the
teriyaki sauce and remaining water. Add teriyaki sauce mixture to the
beef mixture. Cook until thickened and bubbly.

Stir in bamboo shoots, snow peas and peas. (If freezing read note now).
Simmer until the mixture is heated through and the vegetables are
tender, about 5 minutes. Ladle over mounds of chow mien noodles on a
warm platter or serving plates.

Serves: 5

NOTE: To freeze, stop after you stir in vegetables, turn into freezer
containers, seal and freeze. Bake the frozen mixture at 400 degrees F.
for 1 1/2 hours or until bubbling.

Curried Beef
Posted by: “KittyHawk”

This recipe is actually for a slow cooker. I think this would do well
canning. I would place the beef cubes and onions in a large bowl. Mix
all the remaining ingredients (excluding the flour) together then add it
to the beef and onions and mix well then cold pack it into jars leaving
1” headspace.
If you add the optional veggies I would steam blanch the potatoes the
required amount of time then stir them into the mix also. The carrots
and celery can be raw packed too. Buy adding enough optional veggies
you should be able to get 4 pints per recipe. Process 75 minutes for
pints and 90 for quarts. If you want it thickened you can add a little
cornstarch on reheat. Here is the original recipe.

Curried Beef

2 lb stew beef, cut into 1 1/2” cubes
2 medium onions, cut into small chunks
3 Tbsp flour
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder (or 1 clove garlic minced)
1 1/2 tsp curry powder
2 - 7.5 oz cans hunts roasted garlic tomato sauce (or 1 larger can)
2 tsp beef bouillon powder
1/2 tsp liquid gravy browner (like Kitchen Bouquet)
1/2 tsp granulated sugar

Optional

add carrots, potatoes and celery

Combine first 7 ingredients in a 3.5 quart slow cooker. Stir well to
coat with flour. Stir remaining 4 ingredients in a small bowl and pour
over top.

Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.

Makes: 6 cups

TO CAN: If adding optional veggies: Blanch cubed potatoes for 2 minutes
before adding to mixture. Carrots and celery can be added raw and not
blanched. Mix all ingredients, excluding flour, together then pack into
prepared jars leaving a 1” headspace. Process at 10 lb pressure. 75
minutes for pints and 90 for quarts. Adjust pressure according to your
altitude and / or style of canner.

Smoked Cheddar and Jalapeno Sausage
Posted by: “KittyHawk”

Smoked Cheddar and Jalapeno Sausage

5 lb pork shoulder, cubed and trimmed of tough gristle
1 1/2 lb pork fat back, cubed
1 lb sharp cheddar, half cubed, half grated
10 medium jalapeno peppers, seeded, chopped fine
salt and freshly ground black pepper to taste
medium hog casings
chunks of apple wood

Using the fine die on your meat grinder, grind the pork shoulder,
fat, and cheese cubes into a bowl set in ice water. Add in the
grated cheese, jalapeños, and salt and pepper to taste. Using a
stand mixer, mix on medium speed for 2 to 3 minutes.

Make a small patty from the mixture and cook in a skillet, placing
the rest of the meat in refrigerator during this time. Taste the
patty and adjust seasonings as needed. When the seasoning is right,
stuff the meat into medium hog casings and twist into 6” links.
Store sausages in the refrigerator until ready to smoke.

Fire up your smoker to 225 degrees F. When at temperature, add
wood chunks and the sausages. Smoke until an instant read
thermometer reads 155 degrees F. when inserted into the sausages,
about 1 to 2 hours. Remove from the smoker, let cool for 15 minutes,
and serve.

Tamari Almonds
Posted by: “KittyHawk”

Tamari Almonds

5 cups whole almonds with skin (or 2 - 12 oz bags)
1/2 cup reduced sodium tamari soy sauce
2 dashes Worcestershire sauce
pinch granulated sugar

Preheat oven to 250 degrees F.

Place the almonds in a large bowl along with the tamari, Worcestershire
and sugar. Toss until well coated. Spread the almonds out on two baking
sheets with sides.

Bake almonds, stirring the almonds a few times throughout baking, about
25 to 30 minutes. Cool almonds completely on pans then transfer to an
airtight container.

fire starter
Posted by: “mike

try using cut-up strips of corrugated cardboard. we did these in boy scouts yearsssss ago and they work just fine. i do them 2day for woodburner..cut cardboard in 12 inch x 1.5 inch strips, roll up starting at 1 end til all rolled up, tie with twine or whatever and soak w/ spent wax melted let cool and store..also coat wood matches w/ melted wax and they never get wet...just my 2 cents,,Mike

Re: fire starter
Posted by: “benjamin

I usually melt wax in a disposable aliminium pie tin, the kind premade pies come in, set over a pan of gently boiling water. When I’m done, I chuck the tin. Works perfectly, no need to clean the wax off of anything I want to keep
Luck
Ben

Re: rendering chicken fat
Posted by: “benjamin

Since water boils at 212 degrees F (100 C) at sea level, the water will sizzle as it boils, maybe spatter a little (a spatter shield is a good idea here), until it all boils off. In addition, since heat is being absorbed by the water to make it boil, the temperature won’t rise significantly above 212 until the water boils off unless the burner is turned up way too high. A thermometer is a good idea here, immersed in the oil. When the water is all boiled off, the temperature of the oil will rise quickly, and it will be time to immediately turn the burner off in order to not overcook the oil. I, personally, render my fats in a pressure cooker filled with small pieces and a cup or so of water. I pressure for a couple of hours. That way, the temperature never raises over 250, cool enough to not deteriorate any fats. I then strain, keep the broth and meat for other uses, and cook the water off. It doesn’t require a lot of watching, as I can
hear the cooker venting while I pay attention to other things. Since all meats render water as they cook, I always end up with nice rich broth and good meat suitable for chicken salads, as well as the schmaltz, (chicken fat.
Luck
Ben

Make Your Own Fire Starters

When I was a kid, we used corn cobs soaked in kerosene. They were
kept in a coffee can sitting next to the range. That was one of the
smells of Fall when the wood wasn’t necessarily completely dry.

Don C

Bubble and Squeak Recipe
Posted by: “KittyHawk”

You can also use a measurement converter to get exact measurements. This
is from an english cookbook my great aunt gave me. She came from England
to see my grandma one year when I was a teenager. 450 grams is 1 lb. 25
grams is about 1 Tbsp., 2.5 cm is 1”

The second recipe is from William Sonoma.

Bubble and Squeak

25 grams butter
1 onion, finely chopped
450 grams cold, cooked mashed potatoes
225 grams cooked cabbage, roughly chopped
1 Tbsp plain flour for dusting
1 Tbsp oil for frying
1 Tbsp vinegar
4 eggs
salt and freshly ground black pepper

Melt the butter in a large, shallow, heavy based frying pan (preferably
non stick). Add the onion and cook for 10 minutes, stirring frequently,
until soft.

Tip the softened onion into a large bowl and add the potatoes and
cabbage. Season generously with salt and pepper and mix together. With
lightly floured hands, shape the mixture into four rough cakes, each
about 2 cm (about 3/4”) thick.

Wipe the pan clean with kitchen paper, then add the oil and heat. Put
the cakes into the pan and fry over a medium heat for about 15 minutes,
turning once, until golden brown and crisp.

About 5 minutes before the end of cooking, prepare the poached eggs.
Pour about 4 cm (about 1 1/2”) of boiling water into a large, wide
frying pan. Add the vinegar and bring to the boil. Reduce the heat, so
that the water bubbles gently. Crack an egg into a cup or small bowl,
then gently tip it into the water. Repeat this with the remaining eggs.

Cook the eggs very gently for 1 minute, then gently spoon a little
boiling water over the centre of each egg to cook the yolks. Poach for a
further 2 minutes, then lift out the eggs with a draining spoon,
allowing the water to drain.

Lay a poached egg on top of each bubble and squeak cake and break each
yolk gently with the tip of a knife, so that it drizzles temptingly.

Bubble and Squeak

A traditional English pub dish, bubble and squeak is made by combining
mashed potatoes with cabbage, which are then fried. The dish is so named
because of the sound the ingredients make during cooking.

3/4 cup heavy cream
10 Tbsp (1 1/4 sticks) unsalted butter
3 lb Yukon Gold potatoes, peeled, boiled until tender and cut into 1” Cubes
Salt and freshly ground pepper, to taste
1/2 head green cabbage, cut into 1-inch pieces
1/2 cup chicken broth
1 Tbsp apple cider vinegar

Preheat an oven to 200 Degrees F.

In a small saucepan over medium heat, warm the cream and 8 Tbs. (1
stick) of the butter, stirring often until the butter is melted. Remove
from the heat.

Place 3/4 of the potatoes in a large bowl and pour the cream mixture
over them. Using a potato masher, mash the potatoes until the cream has
been absorbed. Stir in the remaining potatoes and season with salt and
pepper. Set aside.

In a large fry pan over medium high heat, melt 1 Tbsp of the butter. Add
the cabbage and cook, stirring occasionally, until slightly softened,
about 3 minutes. Add the broth and vinegar, and simmer until the liquid
has been absorbed and the cabbage is tender, 10 to 12 minutes more. Stir
the cabbage into the mashed potatoes.

In a large nonstick fry pan over medium-high heat, melt the remaining 1
Tbsp butter. Scoop about 1/2 cup of the potato mixture into the pan (a
large ice cream scoop works well). Using a spatula, lightly press down
on the mixture to form a patty. Repeat to form as many patties as will
fit in the pan without crowding. Cook until the patties are golden
brown, 2 to 3 minutes. Turn the patties over and continue to cook until
golden brown on the other side, 2 to 3 minutes more. Transfer the
patties to a baking sheet and keep warm in the oven. Repeat to cook the
remaining potato mixture. Serve immediately.

Makes about 15 potato patties

Darlene

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

http://www.thesimpledollar.com/2006/12/11/battling-the-convenience-and-costs-of-fast-food/

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Battling The Convenience and Costs of Fast Food 26comments
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December 11, 2006 @ 1:22 pm - Written by Trent
Categories: Bad Spending Habits, Eating Out, Food

The biggest advantage that fast food has is that it is so easy and it saves time by allowing us to multi-task. On busy days, I can stop by a fast food restaurant and pick up a quick meal and eat it on the road as I hurry off to a meeting; it’s very difficult for a typical homemade meal to compete with that.

That is, until you discover the kitchen assembly line method.

The kitchen assembly line is basically the mass production of foods that can be easily grabbed and eaten at any time – in other words, food products similar to items sold at some fast food restaurants. These are stored in the freezer and can easily be microwaved and taken out the door with you as you rush off – or taken to work with you for lunch if you don’t have time to pack leftovers.

All you need to do to get started is to devote an afternoon to assembling these foods and some freezer space to store them. You don’t need any cooking skill beyond that of a typical fast food employee. The best part? These are always more healthy than the items you might buy at your typical fast food establishment.

Here are some ideas to get you started.

Breakfast
Breakfast Burritos: Buy a bunch of tortillas, some breakfast sausage, a jar of salsa, a dozen eggs, and some grated cheese. Cook the sausage up loosely and scramble the eggs. Put a bit of sausage and eggs on the tortilla, dump some cheese and eggs on top, wrap it up, and put it in Saran Wrap. Drop them right in the freezer.

Breakfast Sandwiches: Buy a bunch of English muffins or bagels (these freeze pretty well), some sliced cheese, and some eggs. Fry the eggs, breaking the yolk really early on, then put a fried egg and a slice of cheese on each English muffin or bagel. If you want, add a slice of Canadian bacon or something similar to each one. Wrap them in Saran wrap individually and drop them in the freezer.

Yogurt Pops These are great in the morning before a hot day. Mix together plain yogurt (two cups or so), some fruit (about half a cup of whatever you like), and eight ounces of your favorite fruit juice. Pour this into Dixie cups and stick ‘em in the freezer. Freeze them for 45 minutes or so, then insert a popsicle stick into the center of each one, then pop them back in the freezer until they’re solid. I really like these on summer mornings.

Lunch
Regular Burritos: Buy a bunch of tortillas, some meat of choice (chicken, pork, whatever), and some lettuce and tomatoes and salsa and refried beans and whatever else you’d like on a burrito. Cook the meat, then just assemble the burritos individually, wrap them in Saran wrap, and freeze away.

Quick Sandwiches: Buy some English muffins or bagels (these freeze well, but you can also use buns or bread), some cold cuts, and some matching cheeses. I like ham + swiss and roast beef + sharp cheddar; a friend of mine swears by muenster + cappicola. Make sandwiches as thick as you’d like, toss on any condiments you want, wrap them in Saran wrap, and freeze them. You can make hamburgers this way, too, of course.

Homemade Chicken Nuggets: These are so much better than fast food ones, it’s crazy. Cut up a few chicken breasts into one-inch pieces, then put some non-sweet cornflakes in a Ziploc bag and smash the cornflakes into oblivion with a rolling pin or your hands. Put the crumbs in a bowl and add a tablespoon of flour, a teaspoon of salt and pepper, and (optionally) some grated cheese (I like Parmesan). In another bowl, beat a couple eggs with a tablespoon of water until it’s all the same consistency. Dip the nuggets in the eggs, roll them on the crumbs, then put them on a pan and stick them in the oven at 375 F for thirteen minutes. Take ‘em out, let them cool, put several into a number of Ziploc baggies, and pop ‘em in the freezer.

Ready to eat?
With any of these, just grab them out of the freezer and microwave them for a minute or two and you’ll be ready to go. I often do this in the last moments before I leave so my final steps are hitting the microwave and then walking out the door.

The best part? If you make a bunch, you’ll have instant meals for a long time. They’re cheap and they’re way better for you than fast food.

Apricot, Sage, and Cornmeal Cookies
* 1/2 cup (1 stick) unsalted butter, softened
* 2/3 cup sugar
* 1 large egg
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup fine cornmeal
* 1/2 cup dried apricots, finely diced
* 2 tablespoons finely chopped fresh sage leaves
In the bowl of a stand mixer fitted with the paddle attachment, beat the
butter and sugar until pale and fluffy, about 2 minutes. Scrape down the
sides of the bowl. With the mixer running, add the egg, mix to incorporate, and
scrape once more.
In a bowl, sift the flour with the baking soda and salt and add to the
mixer along with the cornmeal. Mix on low speed until just combined. Add the
apricots and sage and mix to combine. (Don´t worry if the dough is slightly
sticky.) Shape it into a disk, wrap in plastic wrap and chill several hours.
Remove dough from the refrigerator. Preheat oven to 350° F. Line a baking
sheet with parchment paper greased with nonstick vegetable spray.
Pinch off pieces of dough the size of large marbles and roll them into
balls. Place the dough balls about 2 inches apart on the prepared baking
sheet to allow the cookies to spread. Bake until light golden brown around the
edges, about 10 minutes. Transfer to a wire rack to cool.
*** Generally speaking, I like my baked goods a little darker than the
average person. I cooked the second batch of these until they were solid golden
brown around the edges and liked them even better.
As an extra:
_Click here: Christmas Cookies Recipes With Pictures - Joyofbaking.Cli_
(http://www.joyofbaking.com/ChristmasCookies.html)

_Christmas Cookies Recipes With Pictures - Joyofbaking.

(http://www.joyofbaking.com/ChristmasCookies.html)
A wonderful collection of fully tested Christmas Cookies recipes perfect
for your holiday entertaining.
www.joyofbaking.www.ChristmasCookies.html

Orange Cornmeal Cake Recipe

Ingredients
* 1/2 cup olive oil, plus more for greasing the pan
* 2 large eggs
* 1 cup sugar, plus 1/3 cup for the topping
* 1/2 cup orange juice (or dry white wine)
* 1 1/4 cups all-purpose flour
* 1/2 cup finely ground yellow cornmeal
* 2 teaspoons baking powder
* 1 teaspoon salt
* Zest of 1 large orange

Method
1 Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round
cake pan with oil (can use butter for this too); line the bottom of the pan
with wax paper or parchment paper, and brush the top of the paper with oil.
2 In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and
orange juice until smooth. Add flour, cornmeal, salt, baking powder, and orange
zest; whisk lightly to combine.
3 Pour the batter into the prepared cake pan; sprinkle the top evenly with
the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides
of pan and a toothpick inserted in center comes out clean, about 25-35
minutes.
4 Cool the cake in the pan 20 minutes. Run a knife around edge of cake to
separate it from the edge of the pan. Invert the cake gently onto a plate,
and remove the parchment paper. Re-invert the cake onto a rack to cool
completely before serving.
Serves 8.

Chicken Pozole Recipe

Ingredients
* 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
* Salt
* 1 red onion, sliced in half
* One large 6-pound 9-ounce can of hominy, drained and rinsed
* 4 large cloves of garlic, peeled
* 1 to 2 Tbsp dried oregano (Mexican oregano if you have it)
Garnishes
* 1/4 whole cabbage, thinly sliced
* 1 tomato, cored, chopped
* 1 avocado, peeled, chopped
* 1 red onion, peeled, chopped
* 1 large bunch cilantro, chopped
* 1 large bunch watercress, chopped
* Mexican cheese, Queso Fresco, sliced
* Several red radishes, thinly sliced
* 2 limes, cut into wedges
* Chopped seeded jalapeno or serrano chiles, or other chile peppers
* Tostadas or tortilla chips

Method
1 Place chicken pieces in a large pot, cover with about 3 quarts of water.
Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil,
reduce heat to a simmer. Simmer uncovered until the chicken is tender and
cooked through, about 20-30 minutes.
2 Remove chicken from pot, let cool so that it is cool enough to handle.
Use a fork to pull chicken meat away from the bones. Set the meat aside and
return the bones to the stock pot. Continue to simmer the bones, uncovered,
for another half an hour.

3 Take 4 cups of the hominy (about half of the can) and place into a
blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the
blender. Add 4 peeled cloves of garlic to the blender. Place the lid on the
blender, cover with a towel so that you don’t get burned, hold down the
cover and blend until completely puréed.
4 Skim foam and excess fat from the top of the surface of the stock.
Remove the bones and any solids from the stock pot and discard. Pour in the
blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 Tbsp
of crumbled dried oregano. Bring to a simmer and cook for an additional 20
minutes.
5 While the hominy is cooking in the stock, prepare the garnishes. Arrange
on a large platter or in several small bowls. Right before serving, shred
or chop the cooked chicken meat and add it back to the pot. Add salt to
taste.
Serve pozole in individual bowls topped with the garnishes of your choice.
Serve with tostadas (flat fried corn tortillas) or tortilla chips.
Serves 6.

Blueberry Peach Fruit Salad with Thyme

Ingredients
* 4 peaches
* 4 nectarines
* 1 cup of blueberries
* 2 teaspoons of fresh, chopped thyme
* 1 teaspoon of grated ginger
* 1/4 cup of lemon juice
* 1 teaspoon of lemon zest
* 1/2 cup of water
* 1/4 cup of sugar (depending on how sweet the fruit is, you may be
able to skip all together)
* Or 1 tablespoon of agave syrup in lieu of water and sugar

Method
1 If using water and sugar place them into a saucepot and bring to a boil
and liquid is reduced by half into a simple syrup. Allow to cool.
2 Chop up the peaches and nectarines and place them in a bowl with the
blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme,
lemon juice, lemon zest, and ginger.
3 Stir and cover with plastic wrap, place in the fridge and allow to
macerate for one hour. Serve.
Serves 4-8.

Butternut Squash Apple Cranberry Bake

Ingredients
* 1 large butternut squash, peeled and cut into 1-inch cubes
* 2 large tart cooking apples cut into 1/2-inch thick slices
* 1/2 cup fresh or frozen cranberries
* 1/2 cup brown sugar
* 1/4 cup (half a stick) butter
* 1 Tbsp flour
* 1 teaspoon salt
* 1/2 teaspoon ground mace (can substitute ground nutmeg)

Method

1 Preheat oven to 350°F. Slice and peel squash and apples.
2 Put squash cubes in ungreased 7x11-inch baking dish. Place apples on top
and then cranberries. Mix the flour, salt, sugar, and mace and sprinkle on
top. Dot with butter. Bake 50-60 minutes.
Serves 8.

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

Weekly Harvest Newsletter

Sustainable Agriculture News Briefs - December 16, 2009

Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online.

Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.

News & Resources
* Publication Addresses Climate Change and Ecosystems
* Website Provides Information for Berry Growers
* Online Greenhouse Training Course Available
* New Publication Links Student Gardens and Food Service
* Report Compares Conservation Program Participants
* LSU to Establish Biofuels Institute

Funding Opportunities
* Kentucky Nonpoint Source Pollution Grant
* First Nations’ Community Food Projects
* Organic Agriculture Research and Extension Initiative

Coming Events
* Wisconsin Fresh Fruit & Vegetable Conference
* Practical Farmers of Iowa Conference
* Virginia-North Carolina Shepherd’s Symposium

News & Resources

Publication Addresses Climate Change and Ecosystems
http://www.usda.gov/wps/portal/%21ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.re
trievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7
_0_1OB?PC_7_2_5JM_contentid=2009%2F12%2F0611.xml&PC_7_2_5JM_parentnav=LATE
ST_RELEASES&PC_7_2_5JM_navid=NE
The U.S. Department of Agriculture (USDA), in cooperation with the University Corporation for Atmospheric Research and the U.S. Global Change Research Program (USGCRP), released The Effects of Climate Change on U.S. Ecosystems today at the climate talks in Copenhagen, Denmark. Based on a wealth of source and review literature, the report concludes that climate change is already affecting U.S. agriculture, land resources, water resources, and biodiversity, and will continue to do so. The report identifies the effects climate change is having and is expected to have on natural resources and ecosystems services in the U.S. over the next several decades.

Website Provides Information for Berry Growers
http://www.extension.org/pages/N.C._MarketReady_Lauches_Blackberry,_Raspberry_Portal
Farmers in North Carolina have a new online resource to help them grow their blackberry and raspberry operations. The Blackberry & Raspberry Growers Information Portal (http://www.ncsu.edu/enterprises/blackberries-raspberries) was launched recently by N.C. MarketReady, a program of N.C. State University, with a grant from the N.C. Tobacco Trust Fund Commission. N.C. MarketReady developed the Blackberry & Raspberry Growers Information Portal as a one-stop shop to bring together on one Web site all the resources pertaining to business management and production of blackberries and raspberries in North Carolina.
Related ATTRA publication: Organic Culture of Bramble Fruits (http://attra.ncat.org/attra-pub/bramble.html)

Online Greenhouse Training Course Available
http://www.extension.org/pages/Greenhouse_Crop_Production_Training_Course_Offered_Online
A self-directed online course is being offered for greenhouse employees nationwide, according to Charlie Hall, Texas A&M University Ellison Chair in International Floriculture. The course provides introductory-level information about the greenhouse industry plus learning models on greenhouse crop production from beginning to end, controlling insects and diseases, and shipping and handling procedures, Hall noted. Videos are used throughout the course sections, and the instruction is available in both English and Spanish with transcripts available for downloading.
Related ATTRA publication: Organic Greenhouse Vegetable Production (http://attra.ncat.org/attra-pub/ghveg.html)

New Publication Links Student Gardens and Food Service
Student Gardens and Food Service (PDF/989KB) (http://www.circleofresponsibility.com/uploads/documents/student_garden_guide_final_-_food_service.pdf) is a guide written by Bon Appétit Management Company, a leader in sustainable food service, to help student gardeners establish a successful relationship between the campus food
service team and the student garden. The company hopes that through this relationship, student gardeners will gain a significant new market to which they can sell their produce.The publication offers suggestions and stories from fellow student gardeners who have worked with staff members of Bon Appétit, and found unique ways to create a thriving partnership.
Related ATTRA publication: Bringing Local Food to Local Institutions (http://attra.ncat.org/attra-pub/farmtoschool.html)

Report Compares Conservation Program Participants
http://www.ers.usda.gov/publications/eib62/
USDA Economic Research Service has released Participation in Conservation Programs by Targeted Farmers: Beginning, Limited-Resource, and Socially Disadvantaged Operators’ Enrollment Trends (PDF/1.1MB) (http://www.ers.usda.gov/Publications/EIB62/EIB62.pdf). This report compares the natural resource characteristics, resource issues, and conservation treatment costs on farms operated by targeted farmers with those of other participants in the largest U.S. working-lands and land retirement conservation programs. Some evidence shows that targeted farmers tend to operate more environmentally sensitive land than other farmers, have different conservation priorities, and receive different levels of payments.

LSU To Establish Biofuels Institute
http://www.extension.org/pages/LSU_AgCenter_Establishes_Louisiana_Biofuels_Institute
The LSU AgCenter has received the go-ahead from the Board of Regents to begin establishing the Louisiana Institute for Biofuels and Bioprocessing. ‘The LSU AgCenter made a major commitment about five years ago to funnel resources into bioenergy research because of the critical need,’ said David Boethel, LSU AgCenter vice chancellor for research. ‘Louisiana is uniquely positioned for production of biofuels because of our diverse agricultural and forestry production sectors.’
Related ATTRA publication: Biodiesel: The Sustainability Dimensions (http://attra.ncat.org/attra-pub/biodiesel_sustainable.html)

> More Breaking News (http://attra.ncat.org/news/)

Funding Opportunities

Kentucky Nonpoint Source Pollution Grant
http://www.kentuckyagconnection.com/story-state.php?Id=952&yr=2009
The Kentucky Division of Water (DOW) is accepting grant proposals for projects that will help improve water quality by reducing or eliminating nonpoint source pollution (NPS). Funding is available for projects that involve watershed-based plan development and implementation in impaired waters as well as protection of special-use waters with identified threats.
Proposals are due February 1, 2010.

First Nations’ Community Food Projects
https://www4884.ssldomain.com/firstnations/forms.asp?active_page_id=226&id=21
Ten tribes and/or Native American nonprofit organizations that are developing or expanding community food-related programs will be selected to participate in this USDA Community Foods Project-funded project. As with all First Nations initiatives, our goal through the Community Foods Project Competitive Grants Program (CFPCGP) is to assist Native communities to control their assets and build the capacity to direct their economic futures. The project will focus on the following priorities:

1. Increase awareness and understanding of the USDA CFPCGP within the Native American community;

2. Increase the pool of well-qualified Native American applicants within USDA’s CFPCGP;

3. Increase the organizational capacity of Native American CFPCGP grantees and potential applicants to carry out their programs effectively; and

4. Promote the use of community food assessments within Native American communities as a critical aspect of mapping community assets, and planning long-term solutions to address food security issues, and to promote sustainable, local, community-based food systems.

Proposals are due January 8, 2010.

Organic Agriculture Research and Extension Initiative
http://www07.grants.gov/search/search.do?&mode=VIEW&flag2006=false&oppId=50276
The OREI seeks to solve critical organic agriculture issues, priorities, or problems through the integration of research and extension activities. The purpose of this program is to fund projects that will enhance the ability of producers and processors who have already adopted organic standards to grow and market high quality organic agricultural products. Priority concerns include biological, physical, and social sciences, including economics. The OREI is particularly interested in projects that emphasize research and outreach that assist farmers and ranchers with whole farm planning and ecosystem integration.
Proposals are due February 9, 2010.

> More Funding Opportunities (http://attra.ncat.org/funding/)

Coming Events

Wisconsin Fresh Fruit & Vegetable Conference
http://www.wisconsinfreshproduce.org/WFFVC/
January 3-5, 2010
Wisconsin Dells, Wisconsin
Open to all fresh produce growers and ag tourism operators — apples, berries, grapes, & vegetables. This conference features a wide variety of workshops, a large trade show and networking opportunities.

Practical Farmers of Iowa Conference
http://www.practicalfarmers.org/events/annual-conference.html
January 8-9, 2010
Marshalltown, Iowa
This year’s conference will celebrate the roots of Iowa sustainability by looking at the inspirations and techniques that have grown out of our dedication to Iowa’s farms and communities.

Virginia-North Carolina Shepherd’s Symposium
http://mdsheepgoat.blogspot.com/2009/12/annual-va-nc-shepherds-symposium.html
January 8-9, 2010
Blacksburg, Virginia
Friday’s program will be Sheep Management 101, an all-day hands-on clinic for beginning shepherds. The Shepherd’s Symposium on Saturday will include presentations on successful lambing, genetic improvement of parasite resistance, on-farm disposal of animal mortality, lamb marketing, ewe nutrition, and lamb carcass fabrication.

More Events (http://attra.ncat.org/calendar/)

ATTRA Organic Small Grains Webinar Now Available

A 90-minute webinar produced by staff working on the ATTRA project is now available for viewing on the ATTRA website (http://www.attra.ncat.org/video/#small_grains).

New & Updated Publications

Organic System Plans: Livestock Production
http://attra.ncat.org/calendar/new_pubs.php/2009/11/30/organic_system_plans_livestock_productio

Aquaculture Enterprises: Considerations and Strategies
http://attra.ncat.org/calendar/new_pubs.php/2009/11/18/aquaculture_enterprises_considerations_a_1

Building Sustainable Places
http://attra.ncat.org/calendar/new_pubs.php/2009/11/11/building_sustainable_places

Question of the Week

What are some sources of information on building a walk-in cooler?
http://attra.ncat.org/calendar/question.php/2009/12/14/what_are_some_sources_of_information_on_

Website of the Week

Farm Energy Alternatives
http://attra.ncat.org/wow/

Ask a Sustainable Agriculture Expert

Submit questions to our professional staff online
http://attra.ncat.org/ask.php

ATTRA Spanish Newsletter

Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter

Subscribe to the Weekly Harvest
(http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)

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(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
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