NOTES:
** Have you ever used a clothesline – really??? Well, I have. And, depending on the electricity, you may have to do it as well. I read through this list of do’s and don’ts for drying clothes on a clothesline. 21 Tips for Using a Clothesline Like a Pro
** Want something to do with your kids this summer??? How about candle-making? How to Make a 100-Hour Candle. Kris and the team pushed the Emergency Candle out to 300 hours in this video – How To Make a 300-Hour Candle.
I remember we dipped candles in 5th or 6th grade. We used the old-fashioned method of dipping, letting dry, and dipping again. It seemed to take forever (probably several days).
We did purchase some 100 hour candles CandleLife Emergency Survival Candle 115 Hours Long Lasting Burning Time : Sports & Outdoors, and have saved candles over the years. Also, we have lanterns and have purchased extra wicks. Then we bought some outdoor solar lights. They are several years old now, and you HAVE to replace the batteries each year (or recharge them). Super easy to do, but kind of a pain. The lights create the solar energy, and put it into the batteries. At night, the lights run off the batteries.
GARDEN HAPPENINGS:
Everything is covered with shade cloth!!!
I have three buckets of beans. Two of them are bush beans and one of those has produced A LOT of beans!!! I cut the ends off, blanche for just a few minutes, vacuum seal in small portions, and put in the freezer. The second tub of bush beans is right next to the first one. I got one picking of beans, and now I just have a lot of leaves – no beans, no flowers. The last tub is pole beans. This tub gets the most sun. I think I’ve picked maybe 6 beans from these 10 plants. Ugh.
The tomatoes are finally starting to ripen.
These are Bush Steak tomatoes. It’s the first time I’ve tried them and I think they will be my go-to tomatoes from here on out. The cherry tomatoes are ripening, and they are so handy for salads or tacos. And, I like fresh garden tomatoes on my scrambled eggs!!
Meanwhile, I’m spraying for blight, and for spider mites at least once a week.
THIS WEEK’S PURCHASE: jam or jelly
One year’s supply of sugar is about 60 pounds per person. This can include jam and jelly, white and brown sugar, syrup, and honey. The first time I tried making jam, Craig announced that he preferred “store-bought” jam. I figured I was off the hook and just started buying jam – specifically strawberry jam. I’m now finishing up a jar I bought in 2016. Still good. The strawberries have darkened somewhat, but the taste is the same. Luckily, we have had a good crop of blackberries this year, and I was able to “put up” over 20 1/2 pint jars of jam. Craig really likes it. Between having jam on toast and sandwiches and giving it away, I’m not sure how long it will last. My dad said that during the Depression, he remembers many nights of bread and jam for dinner.
MISC. PURCHASE: medical gloves and hand sanitizer
Now that everything is back on the shelves, it wouldn’t hurt to pick up some boxes of medical gloves and hand sanitizer.
FOOD STORAGE RECIPES:
Mosquito Bites
This year I’m growing yarrow. So far, all I have is leaves. BUT, I watched a video about yarrow being a natural mosquito deterrent. Just pull the small leaves off of a stem, crush them in your fingers, and rub them on your arms. Now, each day when I go out to work in the garden, that’s what I do!
IF you get a mosquito bite that is driving you crazy, you can get relief with this: 3 parts charcoal (I’ve used charcoal right out of the fire, and have also bought it on Amazon), 1 part psyllium powder (you can get this at Winco in the bulk section). Add a tiny bit of water to make a paste. Roll it out between two sheets of plastic wrap. Then tear off a little piece and place it on the bite and cover with a small bandaid. The charcoal will help draw out the poison. If you keep this plastic in the fridge, it will feel soothing as it does its stuff. I usually make a small batch every year.
Chicken Pot Pie
I’ve made this for years with deboned chicken, celery, carrots, peas, whatever. I usually just make a white sauce and add salt and pepper. Well…….I found this recipe. It’s basically the same thing, BUT it adds some spices to the sauce and wow, it makes all the difference. Craig ate his whole serving! I bought these 5 in pie dishes, and this recipe made two of them and one smaller 3 inch container. So…..probably a 9 X 13? Not sure.
Saute:
1 small onion, chopped (I used dehydrated)
1 medium carrot, chopped (I cut mine in half lengh wise and and sliced)
1 c. diced potatoes (I used one large russet potato)
1/4 c. chopped celery (I used dehydrated)
1/4 c. butter – saute the vegetables in butter. I should have rehydrated the celery first, because when everything else was done, the celery was still a little crunchy. That took extra cooking.
1/3 c. flour
1/2 tsp salt
1/2 tsp dried parsley flakes
1/4 tsp dried rosemary, crushed (I didn’t have this, so I used fresh rosemary from my bush outside)
1/4 tsp rubbed sage
1/4 tsp pepper
Mix the dry ingredients and add to the vegetables. It makes a dry mess.
1 c. chicken broth – add.
1 c. milk
Now you should have a nice gravy
2 c. cooked chicken in cubes, or shredded or you can use turkey
1/2 c. frozen peas
Add everything, stir, let simmer for 5 minutes or so. Put in a casserole dish or divide in individual pie pans.
1 sheet refrigerated pie pastry – yes, I used the store pastry. I just didn’t want to be bothered with making my own this time.
Bake 375˚ for 18-22 minutes. (Mine took the whole time)
Those few spices made all the difference!
Berry Granola Bars
1/4 c. butter, softened
1/4 c. brown sugar
Cream until light and fluffy
2 etts – add and mix
4 tsp corn syrup
2 tsp molasses
1/4 tsp vanilla
Combine and mix
1 1/3 c. old fashioned oats
6 TB flour
1 tsp cinnamon
1/4 tsp baking soda
Mix dry ingredients and add to the creamed mix. Stir well.
1/2 c. chopped pecans
1/4 c. dried blueberries
1/4 c. dried cranberries
(go ahead and substitute your favorite kind of nut and fruit)
Press into a greased 8X8 pan. Bake at 350˚ for 15-20 minutes or until the center is set and the edges are browned. Cook on a wire rack completely.
Creamy Poppy-Seed Dressing
At several dollars for a bottle of dressing, you can make your own for much less
1/3 c. mayonnaise
1/4 c. 2% milk (We drink full-octane milk over here so I’ll probably use that)
3 TB sugar
4 tsp apple cider vinegar
2 tsp poppy seeds
In a small bowl, whisk the dressing ingredients.
Marti
