Posted on 09/16/2023 3:07:53 PM PDT by CottonBall
This is an ongoing thread – meaning come back to chat, post information, or ask questions any time. Hopefully the thread won’t stagnate and I’ll do better at posting weekly (or bi-weekly) topics than I have in the past. (anyone willing to post a topic now and then we'll be highly praised and appreciated).
We are in for some bumpy rides, and prepping can only help. If for peace of mind, if nothing else. We have a wonderful gardening thread and a current-events survival/prepping thread, and hopefully this one can piggyback off of those, maybe having a longer discussion about certain topics or … whatever. It's your thread, do what you like with it! (civilly, of course)
Here are granny’s threads, if anyone wants to peruse them:
nw_arizona_granny’s Thread #1
nw_arizona_granny’s Thread #2
nw_arizona_granny’s Thread #3
“Rutabagas (Brassica napus) are a type of oblong root vegetable similar to turnips, although rutabagas are actually the result of a cross between turnips and cabbages. They have a slightly bitter taste and are usually yellow or purple in appearance.”
Ahhh I did not know that! So rutabagas are mongrel turnips.
OH! I read a tip on prepping but you probably already know this. It said BEFORE sealing flour, grain, rice etc. in air tight containers to freeze them first. That way you kill off ALL the WEAVEL EGGS.
I have made/used this before and it is very soothing. Also, no chemicals! When I feel a cold coming on, I drink extra fluids and slam Vitamin C and Zinc, though I hate the ‘metallic’ taste Zinc leaves in my mouth. Ugh! Anyhow, printable recipe at the link below:
Homemade Cough Syrup
Ingredients
1 tablespoon apple cider vinegar
Juice of ½ lemon
1½ tablespoons water
1 tablespoon raw honey
¼ teaspoon ground garlic (or 3 cloves, finely chopped)
¼ teaspoon ground ginger
¼ teaspoon cinnamon
⅛ teaspoon ground cayenne pepper
small glass jar
Instructions
Add all the ingredients to the jar.
Put cap on jar and shake contents thoroughly. (And do so before each time you consume.)
Consume one-third of mixture (just over 1 tablespoon) for each serving.
Place in refrigerator. (Let it sit out for around 10 minutes for each future use.)
https://draxe.com/beauty/homemade-cough-syrup/
That really does sound good.
IIRC that does sound pretty much like my daughter did. I will have to ask her again.
This thread has been going since 2019, and it is NOT organized, but has a lot of info that might interest your ping listees.
https://freerepublic.com/focus/bloggers/3735908/posts?page=1251
Posted on 3/19/2019, 5:52:42 PM by little jeremiah
Many FReepers have knowledge to share about improving and maintaining health and would like to share it and learn from others; and others may not know much yet but want to learn. Some of us don’t have much money for good insurance or doctors, some want to try other methods besides prescription meds, and some have experience in treating and solving health problems.
More and more “regular” doctors have accepted treatment methods such as the benefits of acupuncture, massage for many conditions, better diet, use of herbs and so on. There are limits, and often side effects, to some standard medical efforts.
My field is Ayurvedic herbalism and related measures, and have a lot of information I can post when I have time. I have seen herbs and sometimes dietary changes help people (including myself) with issues such as rheumatoid arthritis, high BP, gallstones, kidneystones, repeated boils, UTIs, prostate problems, insomnia, allergies, urinary incontinence, and many more. I hope to learn a lot from others with their knowledge and experience.
There are many “old fashioned” home care methods that were in common use a few generations ago that actually work and are cheap, such as castor oil packs, fomentations using alternating hot and cold water, and the like, which are easy to do. I am sure there is a lot of knowledge here on Free Republic that can be shared.
Re: Falling out of the freezer.
Right now, I know for sure there’s also a whole squirrel in there, some bear paws with claws, a LOT of bear ribs and a barn cat that needs a funeral.
So, be careful when opening any of MY freezers! ;)
My mom told me that when she was a girl, her mother’s elixir was a tincture of horseradish root in a bottle of whiskey.
When you got sick, she’d mix some of that with a teaspoon of honey and make you take it. She said it was really nasty stuff, so you never tried to fake being sick to get out of going to school or a chore.
However if you you were really sick and she gave it to you, the next day you were better. It worked wonders.
Your recipe sounds much more pleasant.
I have a spicy beef soup[ recipe my daughter swears by and mr. mm says helps, but it’s in the cold sunporch so is going to have to wait until I warm the room up tomorrow.
I’ll copy and paste it then.
mr. mm told me that he didn’t like Brussel sprouts as a kid but the bacon component convinced him to try them.
His opinion was that if he had Brussel sprouts prepared that way when he was a kid, he would have liked them.
But big pharma has convinced everyone that they couldn’t possibly work because they are not *scientific* (IOW, didn’t make the medical complex a lot of money)
Hey metmom, how are you doing? I hope your health is good. We’re all getting old... very educational. I think you’re younger than me.
Ever since the AMA was formed - I think around the 1920s - they’ve fought against traditional healing methods, which of course were in common use by doctors before they invented pharmaceutical drugs. The AMA would like to get the fedgov to bad herbs and other supplements if they could.
And the medical community is entrenched in concrete.
Mr. mm and I stumbled on some books on neuroplasticity and have found a couple books, intriguing.
Two are by Norm Doidge, The Brain that Changes Itself and The Brain’s Way of Healing.
Another good author is Jeffery Schwartz and his book You Are Not Your Brain.
THey sound interesting. Of course we aren’t the brain, we’re the eternal soul, using the brain (or misusing it!).
I’m doing. My health is very slowly and gradually improving. Things got pretty bad fora while last winter, but have improved since then.
I guess God isn’t finished with me here yet.
I would have liked them that way also. I think however the way I had them WAS at a SMORGY and they were boiled or baked (not sure) and SO BITTER.
Yogurt made with jalapeno pepper stems!
I finally decided to try pepper stems to make yogurt instead of purchasing starter or using store bought yogurt with live cultures. On a whim guessed at using six jalapeno stems with caps but no pepper attached to 1 quart of powdered milk before incubating. Did not stretch the process out making the pepper as starter first but put them straight into the heated and cooled powdered milk.
I incubate yogurt in a glass quart jar in the oven. Turn the oven on the lowest heat for 60 seconds and turn it off.
In goes the jar but do not put a lid on it or it’ll seal itself. I was not expecting much since the family decided they needed the oven all day and half the night so the batch wasn’t incubated as it should have been. I’d pretty much given up while it was still liquid after about 3 hours. This morning it is yogurt and no excess whey floating around that I’d read about. A bit spicy but a nice flavor though not one for breakfast. It would be nice to use in cooking, a savory cheese cake or as a dip. Just tried it (adding salt and powdered garlic) on some squash fritters and yum. I’m leaving the stems in to see if the flavor gets stronger. Maybe bell pepper stems would result in a breakfast yogurt.
I’ve put some of this batch into ice trays to see if they’ll work for future starters. Of course, this batch will be chained. My normal chains are 3-4 times using store bought yogurt as the original starter. The chained batches shouldn’t be as spicy so more versatile.
I have frozen jalapeno and serrano stems but will experiment to see if dehydrating stems would work as that would be a long term storage option.
Bottom line, it works and is an alternative for bad times.
Some info on yogurt:
Any milk works from cream to half ‘n half to store bought milk to instant non fat dry powdered milk. Guessing the long term prepper milk would, too. Cream is heavenly but costly.
If you don’t have milk or sour cream on hand, yogurt can be substituted in most recipes. To make it into a cream cheese product, lay a paper towel or your choice in a colander and dump in the yogurt. Let it drain 8 hours. It makes a great baked cheesecake. Use the whey where you can.
Yes, it can scorch on the bottom even as it is cooling so 1) take it off the burner and/or 2) pour it into another pan. Sure, that is dirtying up another pan but it saved the batch.
You can add jello powder mix to flavor it before putting it into jars. The warmth will dissolve the powder so it comes out smooth. If you add a pinch in your serving bowl, the yogurt will be cold so it will only partially dissolve which is ok.
My oven doesn’t have any bells or whistles so I heat it on the lowest setting of 150 or just to when the light turns on for no more than 60 seconds and then turn it off. Put your jars of yogurt in without the lid. Don’t put a lid on or it’ll seal. After a couple hours, when you remember, turn it back to the lowest heat for another 45-60 seconds and off again. Do this maybe 3 times over the course of 6-8 hours or let it be overnight and it’s done. If the batch hasn’t firmed up enough, put it back in the warm oven for a couple more hours. Or the above gelatin will firm it. Or claim you were making a yogurt drink and it came out perfect.
Freeze the original store bought yogurt in ice cube trays and store in baggies. Set one or however many cubes out when you first start an entirely new batch and it’ll be thawed by the time it is needed (I use one cube for 1 quart - ymmv). Save a little homemade yogurt from the last jar as starter for the next batch. This can be chained up to 4 times so you don’t have to waste money using more store bought. After 4 chains, it becomes too tart and icky.
Yes, it is very cost effective to make yogurt yourself. Stirring can be a bit time consuming but not really if you’re in the kitchen anyway. I’d rather save a few cents and know a skill.
I’ve read hot and bell pepper stems and stalks, lemon (Is it the rind or the juice that makes it work so you wouldn’t have to waste the whole fruit? Bet lime would work and maybe grapefruit with orange and tangerine down the list?), goat poop and ant eggs (passing on those two!), special cherry limbs, etc. can be used as culture. Saw a Turkish video of an older couple swishing grass/weeds/something to supposedly use the airy bacterial culture but couldn’t translate it, so does anyone know about that? Also, something about ground cashews but couldn’t get into the site.
“rutabagas are actually the result of a cross between turnips and cabbages.
“
Very interesting. I have seen turnip in the stores, I’ve even bought and tried some. I’ve never seen a rutabaga.
good tip!!
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