This was flying over Austin, TX last week.
Posted on 03/23/2013 6:34:00 PM PDT by Kartographer
Imagine if suddenly, and completely without warning, the world experienced a total blackout – no electricity, no mobile phones, no banks, no internet, no TV, no emergency services. Nothing. Highways quickly become jammed with cars that have ground to a halt; an aeroplane falls from the sky; a satellite view of the planet shows it rapidly plunging into darkness. As it becomes apparent that the lights are never coming back on, nations are plunged into chaos, mass riots break out in major cities and, without electricity, governments are toppled. Into the vacuum step ad-hoc militias, armed and ready to enforce their own rule of law. This is the apocalyptic premise of the hit American TV series Revolution, which begins on Sky 1 this week. In the first episode, viewers are pulled through this nightmarish chain of events.
(Excerpt) Read more at dailymail.co.uk ...
ping
This is copied from my articles:
COOKING DRIED BEANS:
Dried beans are hard things that have to be made into soft, plumped up things. Cooking dried beans seems to mean a long time of boiling, boiling, boiling, using a lot of fuel - example: I have a bag of 15 bean soup mix, have to soak beans overnight, then simmer them two and a half hours. I also see recipes on the web saying simmer pinto beans for four hours. I’m not using that much fuel in an emergency situation. (In today’s world, with power, when I do bean soup, I put it all in crock pot and let it do it’s thing for about 5 hours.)
Rather than write the instructions for cooking beans in Cooking off the Grid, I’ll just tell you what I did when I followed them, very simple. For this experiment, I used one cup of dried pinto beans. I rinsed them to remove any dirt. Put them in a pot with water to twice the depth of the beans. Brought them to a boil and boiled (don’t simmer), for two minutes (just two minutes!). Removed them from heat and let them sit 1 hour. Poured off the dirty soak water. Covered with new water, added 1 tablespoon oil and 1/2 tsp salt as it said, boiled them 30 min. and they were totally done. Beans that will cook to soft in this thirty minute final cooking are black, white, red, pinto, kidney, garbanzo, etc. Lima beans, large or baby, need 45 min. final cooking time.
Some type beans do not need soaking/puffing up before cooking - lentils is one and they cook in 30 minutes. Others are split peas and black eyed peas. There is so much information about various beans, and ways to cook them in the Hansen book, no way to put it here.
I didn’t add any seasoning other than that bit of salt it called for, just wanted to see if the beans cooked that fast and they did - don’t forget to add the oil when you cook beans. Later I’ll add a recipe section with simple recipes (if they aren’t simple, I don’t use them) and list numerous seasonings to put in beans so they won’t have the same taste every time you make them.
This was flying over Austin, TX last week.
“You have little realization of how much I admire the two of you.”
Thanks much Old Sarge for admiring me (I don’t know why you would do that). But, you say you admire JRandomFreeper, too? JRandomFreeper?? Really? Surely you jest.
/johnny
“Getting out of one Dodge is merely heading to another Dodge. Leaving your known Dodge and going to someone else’s unknown Dodge?”
You are right about that. If the disaster is country wide, then there is no better place to go to. It is normal behavior to think “this is so bad here, another place would have to be better”, so off they go to another bad place which is actually worse if they are unfamiliar with the area and have no place to stay.
I am going to digest that but you know the Beach Boys had a song named after you....or at least your FR name. Are lots of Marcella streets in America the ultimate tribute
A few hours later cook the beans. Even better is plan ahead and soak beans for 24 hours and then cook. If your schedule gets awry then refrigerate the soaked beans and get to them later
OK MR 56k dial-up off_the_grid wise guy. Coincidently the winds are blowing here too
Marcella is my real name and that name is not in the family anywhere. Mom said my father wanted to name me Priscilla. Mom told him no as people would call me “Prissy”. She said after I started growing up, I WAS prissy.
True story: My husband and I were going to our lake house and stopped for gas. I handed him my credit card. In a bit, the woman clerk in the store ran to the car. She wanted to see me because my name was Marcella. She was from Greece and one of their islands is where Saint Marcella lived. Every year they celebrated the life of Saint Marcella. She had never met anyone with that name.
Just call me Saint Marcella and that will be cool.
read
It's not like I'm going to spend cash for internet service.
/johnny
“It’s because my heart is pure, and I have the strength of 10. ;)”
Of all the people I have met, you are one of them. How’s that for a non-compliment?
You are a unique human being and I’m glad I know you.
How do you barter for internet service?
/johnny
“It’s because my heart is pure, and I have the strength of 10. ;)”
Of all the people I have met, you are one of them. How’s that for a non-compliment?
You are a unique human being and I’m glad I know you.
/johnny
Dear JRF,
You stated,”I also use 2 liter bottles of potable water in my cold frame to smooth out temp changes and keep my veggies from freezing if we get a really cold snap”
OK, I’m in the back of the class, raising my hand....please could you elaborate on that? Thanks!
BTW, several months ago you wrote the first two chapters of your cooking book (not “cook” but “cooking!”)for us. Have I missed out on further installments, or have you just been having your hands too full with catz and cold frames to be able to sit and type?
/johnny
If folks keep bugging me about it, I'll eventually put out another chapter. I find it easy to ignore when no-one mentions it. ;)
/johnny
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