**Here is a list of 15 items you can easily store that you may not have considered. 1. Disposable lighters 2. Toilet paper 3. Trash bags 4. Manual can openers 5. Vinegar 6. Duct tape 7. Baking soda 8. Garden seeds 9. Cast iron cookware 10. Books and educational materials 11. Manual tools 12. Fishing gear 13. Solar chargers 14. Bleach 15. Hand-crank radio
Not much is happening in the garden. Mostly I’m just trying to keep everything from dying! The tomatoes are waning — just a few need to ripen. I see flowers on the bell peppers.
I finally dug up a bag of potatoes. I’m always surprised at how FEW potatoes there are. Planting, fertilizing, watering for such a small harvest. But…. I’m practicing.
I’ll be having some of these for dinner. The others will go upstairs, on the guest bed, on a towel, and covered by another towel for a week or so to let them develop a thicker skin for storing – at least until we can eat them. DON’T WASH THEM. Store them dry.
THIS WEEK’S PURCHASE: milk
When was the last time you bought powdered milk? It has a shorter shelf life than wheat, sugar and beans. You SHOULD be rotating your milk like everything else. (okay, I’m totally NOT doing that – but I SHOULD!) Otherwise, if you don’t rotate it, you’ll eventually have to just throw it away! I think I have #10 cans of milk that are dated 1994. That makes them 32 years old!!! Even if they did taste fine, they probably wouldn’t have much nutritional value. But, as a wise woman said to me once, don’t throw them away. Give THOSE away to people who come begging for food.
Powdered milk today is NOT like it was in the 70’s. It has a much better taste and texture. It is NOT cheaper than buying milk at the store. But like all things I store, if there is NO milk at the store, I’d really like something to have on my cereal!
Recommended: 4 lb. per person per month. If you buy pouches of milk at the Home Storage Center, that would be 2 1/2 pouches per month per person. Milk is $6 per pouch. Five pouches = $30. That’s milk, for a month, for 2 people. Just about the cost of lunch at McDonalds!!!
Like everything, there are varying prices. This one is under $20. There are solar cells on the top, but I suspect it takes many hours to charge from the solar.
2 eggs separated – beat whites separately, and then fold in.
French Pancakes
My kids call these Grandma Pancakes.
We cook them for special occasions (Easter morning, Christmas morning, etc.) AND, of course, Grandma makes them every time she babysits overnight.
It’s a “per person” recipe. For Craig and me, I make 1 1/2 times the recipe.
For one person:
2 eggs – I put them in the blender and mix
1/2 c. milk – add and blend
2 TB sugar
1/4 tsp salt
1/4 c. flour
Blend. I do NOT make paper thin layers in the frying pan, although you could. I just fill the bottom of the pan with a layer of batter. Turning them is a trick because they are so big. When they’re done, I put butter and syrup down the middle and roll them up with a fork. They are SOOO good! My dad used to make them for us and top them with strawberries and whipped cream.
Granola
This is my favorite granola recipe. It’s so crunchy and yummy. This recipe makes 6 c.
3 1/2 c. oats
1/2 c. chopped almonds
1/2 c. wheat germ
1/2 c. sunflower seeds
You can get all this in the bulk section at my local Winco. Actually, you can add any type of nuts or seeds you want.
Mix
In a separate small pan
1/4 c. honey
1/4 c. vegetable or olive oil
2 TB brown sugar
1 tsp vanilla
Heat to blend, but don’t boil! Add to the oats.
Spread out on an oiled cookie sheet. Bake 325˚ for 20-25 minutes. Stir once or twice while cooking. Remove.
Add 1 1/2 c. raisins or any other dried fruit you like.
Here is the email I received this week from Utah State University:
When you think about food storage, you might picture a large walk-in pantry with immaculately stacked mason jars and carefully curated collections of canned goods. But for most people, this type of food storage isn’t always attainable. Instead, here are some quick and easy ways to build a food storage that can be used when an emergency arises.
Slowly buy extra food each week or month. Set aside part of your grocery budget for food storage. Even an extra $20-$50 a month will go a long way.
Prioritize simple, ready-to-eat foods. Stock up on foods that you and your family enjoy. Choose items that are high in calories and good nutrition.
Remember the manual can opener and scissors. What good is stored food if you can’t easily access it?
Avoid storing foods that make you thirsty. Choose salt-free crackers, whole-grain cereals, and canned foods with high liquid content. You can also select high-calorie, foods that aren’t as likely to provoke thirst, such as peanut butter, jelly, food bars, and trail mix.
Don’t forget water. Recommendations for water storage include ½ gallon to 1 gallon for drinking per person per day with an additional ½ gallon for personal hygiene and dishwashing.
You can read more about emergency food storage basics in our Food Storage for Emergency Guide here. Our canning website has more helpful information on canning and food preservation. Our goal is to provide home canning resources so that your experience is satisfying and assures you that the food you preserve at home is safe and of the highest quality possible.
** So, although I have collected several pieces of cast iron, I have yet to cook in it. Nonetheless, hope springs eternal and I keep collecting information like this: How to Cook Anything in a Dutch Oven. This is pretty comprehensive.
GARDEN HAPPENINGS
I continue to collect tomatoes as they ripen. I have about a dozen pint jars of tomato sauce. Yes, you can buy them same tomato sauce for about $.85 so it is totally NOT worth it to grown and can them yourself.!!! But, I look at gardening as a giant learning curve that I’m slowly climbing year after year. Plus, I LOVE the taste of ripe tomatoes, right from the garden. Sooooo good!!!
I think I have at least 9 zucchini plants and have not had one zucchini. Are they too crowded? Is it too hot? Are they not getting pollinated? And now I’m battling powdery mildew.
I pulled out all the beans. They were so infested with spider mites they were unsalvageable. I replanted two empty bags with beans and am just waiting for them to sprout.
I think I got maybe 4 cucumbers before the heat set in, and those plants have spider mites as well. Evil little devils.
I think this week I’ll harvest all the potatoes. Why not?
THIS WEEK’S PURCHASE: dry beans
Make sure you have a variety of dry beans. Without animal sources to provide protein in your diet, beans step up and fill in the deficiency. Combined with grains or other beans, they are your source for protein.
There are two ways to cook beans:
1. Overnight soak – Soak beans for 8 hours or overnight. Drain and discard the water, and rinse the beans. This method is better than no soaking, but it doesn’t remove the complex sugars as well as the short-soak/boil method.
2. Short-soak/boal method – Boil beans in water for 3 minutes. Cover and set aside for an hour. Drain and discard the water and rinse the beans. This method reduces hard to digest complex sugars by 80%. This cuts down on intestinal gas.
Either way, after soaking cook beans in fresh water. Use 3-4 c. water for each cup of dry beans. Don’t add salt or any flavors until the beans are cooked.
1 c. dry beans = 2 1/2 c. cooked beans
Old Beans? I think if we have to dig out our stored beans, we’re going to find some of them are VERY old!!! As beans age, the skin becomes tough and the beans will not soak up the water. Just crack them. You can use a grinder on the largest setting, or use a blender with a pulse button, or put several cups of beans in a bag and smack them with the side of a hammer.
Don’t mix old beans with new beans.
MISC. PURCHASE: – gasoline
Consider getting a 5 gallon can and filling it with gasoline.
Use an approved safety can. Avoid glass or plastic bottles. Leave some room in the container for expansion.
Store gasoline in a detached shed or garage, at least 50 feet away from ignition sources. Keep it away from your house, open flames, or direct sunlight.
When we decided to do this, our thoughts were that if we needed to evacuate, we wanted to make sure we had gas! We try to rotate the gas each 6 months. We fill our tanks with stored gas, then refill the containers.
FOOD STORAGE RECIPES:
Baked Beans
From The Pioneer Cookbook by Miriam Barton
2 c. navy or great northern beans – soak and rinse (see directions above). Then cook in water over medium heat for 1-2 hours until tender.
Preheat oven to 325˚.
Scoop beans into a large baking dish, reserving the broth and add:
1/4 lb bacon diced 1 onion finely chopped 3 TB molasses 2 tsp salt 1/4 tsp pepper 1/4 tsp ground mustard 1/2 c. ketchup 2 TB Worcestershire sauce 1/4 c. brown sugar
Cover and bake 3-4 hours, stirring occasionally. Add more bean broth if needed to keep the beans saucy.
Claudine’s Baked Beans
From Favorite Recipes, Winchester Ward Relief Society
For those of you who don’t particularly want to soak beans.
Mix all ingredients in a large pot. Bring to a boil, then reduce heat to low. Cover, stir frequently for 1 hour.
Red Beans and Rice
From The Pioneer Cookbook by Miriam Barton
Great to cook after a ham dinner.
1 lb. dried kidney beans – soaked and rinsed 4 c. water ham bone (optional) 1 onion diced 2 celery stalks, sliced 1 green or red chili pepper, stem and seeds removed, diced 2 cloves garlic, minced 1 1/2 tsp salt
Add all ingredients in a large stockpot. Cover and cook on medium heat for 3-4 hours, stirring occasionally.
1 1/2 c. dried rice
Stir in for the last 30 minutes. Add more water if it cooks out before the rice is soft. Before serving, remove the ham bone.
Speaking of which, have you been working on yours?
Fire season is here in my neck of the woods, and you NEVER know when YOU will be the one who has to evacuate. OR when YOU will be stuck on the freeway for hours! OR if YOU will be gone when the earthquake hits that shuts down the highways home. (Ugh, I hate thinking about all this stuff.)
Having a 72 hour kit will bring you peace of mind.
GARDEN HAPPENINGS:
You plant, you transplant, you water, you feed and nurture, and then THIS???? This is a BIG animal!!! I’m thinking possum, or squirrel?? Grrrr. I left these two on the vine hoping that if this critter returns, he will go for the already ruined fruit. Then, I put mesh bags around most of the other tomatoes.
How do you prevent this??? There is not much that you can do. 1) You can pick when they first “blush”. They will continue ripening on your kitchen counter, safe from critters and insects. 2) You can put them in mesh bags.
Mine are similar to this, only white, not green. Still it’s like 100 bags for under $15. 3) You can put metal mesh around the plants (like chicken wire??), but that’s impractical for me because everything is in grow bags.
When I went out today, I couldn’t see any damage to anything else. Evidently whatever it is, can’t open the bags. YAY!
Also, time to feed the garden – again.
I’m starting to have empty bags of dirt where I’ve harvested things. I replanted green beans this morning since mine are almost all lost to spider mites. Days to harvest = 50. I’ve got plenty of time if they’ll grow in this heat!
THIS WEEK’S PURCHASE: Pancake syrup and jam.
Both of these items are part of the “sugar” recommendations. IF you suddenly have no food on the shelves at the stores, cold cereal will disappear fast. We’ll be eating more pancakes, oatmeal, and other hearty breakfast meals. Just get a couple of jars of jam, and maybe 2 large syrups. Date them and stick them in the back of the pantry. The syrup will last a LONG time. The jam for several years.
MISC PURCHASE: Baby, feminine products, pets
Time to think about what you need for special needs people. Think “Three months” and stock up on something – or all three!
If you have a child in diapers, I would seriously consider cloth diapers as a back up.
FOOD STORAGE RECIPES:
Mixed-Berry Coffee Cake
So, every once in a while, I’ll be at the store looking at cereal and I’ll think how much I love granola. And I do love granola. But then I buy it, have it once or twice and it sits on the shelf because Craig would rather have Frosted Cheerios.
So, this recipe uses granola as an ingredient. Win-win.
1/4 c. granola
Place in a zip lock bag and crush with a rolling pin. Set aside.
1/2 c. buttermilk
1/3 c. packed brown sugar
2 TB vegetable oil
1 tsp vanilla
1 egg
Mix all until smooth.
1 c. whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
Add in dry ingredients until just moistened.
1 c. mixed berries: blueberries, raspberries, blackberries
Fold in berries and granola
Bake in a greased 8″ or 9″ round pan at 350˚ for 28-30 min or until golden brown and top springs back when touched in the center. Cool 10 min. Serve warm.
Honey-Whole Wheat Bread
I’ve posted a couple of bread recipes before. This one comes from a Whole Grains cookbook by Betty Crocker.
2 packages fast acting yeast
1/2 c. warm water
Dissolve the yeast in the warm water.
1/3 c. honey
1/4 c. soft butter
2 tsp salt
1 3/4 c. warm water
4 c. whole wheat flour
Beat with electric mixer on low speed 1 minute. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the remaining 1 to 1 1/4 c. flour to make dough easy to handle.
Knead dough for about 10 minutes or until smooth and springy. Let rise about 1 hour until dough has doubled.
Grease bottoms and sides of 2 9X5 or 8X4 bread pans. Divide dough in 2. Use a rolling pin to flatten each half into an 18X9 inch rectangle. Fold crosswise into thirds. Flatten or roll dough into a 9 inch square. Foll dough up tightly, beginning at one of the unfolded ends. Press with thumbs to seal. Pinch each end to seal. Fold ends under the loaf. Place seam side down in the pan. Brush with additional butter; sprinkle with whole wheat flour of crushed oats if desired. Cover, let rise about 1 hour until doubled.
Bake 375˚ for 25-30 min or until loaves are deep golden brown and sound hollow when tapped. Cool.
Creamy Alfredo-Turkey Skillet Dinner
I’m going to be honest with you. I never use ground turkey. But who knows? I might try it someday. I usually use ground beef because I have it canned and sitting on the shelf.
Cook 2 cups whole wheat rotini pasta. Another confession. I don’t use whole wheat pasta, although the whole purpose of this cookbook is to encourage you to do so. In an emergency situation, I can see me grinding wheat, making a pasta dough, and using my pasta maker to make noodles. BUT, in the meantime, something has to be said for convenience and preference, right???
Brown 1 lb. lean ground turkey.
Add 1 tsp Italian seasoning
1/4 tsp salt and cook until turkey is no longer pink; drain
3 c. firmly packed fresh spinach leaves – stir into the turkey. Cook uncovered over medium heat 2-3 minutes, stirring occasionally, until spinach is wilted.
1 jar Alfredo pasta sauce
1 can petite diced tomatoes undrained
Stir in sauces and heat until thoroughly warmed. Stir in cooked pasta.
1/4 c. shredded Parmesan cheese – sprinkle. Reduce heat to low, cover and cook about 5 minutes or until the cheese is melted.
** The City of Seattle sent information to all residents about being prepared. Here is what they sent concerning water storage.
**Most counties should have a website with preparedness ideas and information. Where I live It’s Home | County of Riverside Emergency Management Department. You can sign up for alerts, access information about disaster preparedness, and get updates on active events. Check your own county website for information.
At my local Winco, they had 8 oz. tomato sauce for $.28. I bought a flat of 24 cans = $6.72. I only buy the small cans because all my recipes are modified for only 2 people. Keep your eyes open for “deals” then buy a case or two.
GARDEN HAPPENINGS:
** Lemon balm is another herb that I’m growing this year. After battling with roly pollies and slugs, I finally started getting some pretty leaves. I harvested today for the first time, and the leaves are in the dehydrator.
In a nutshell, lemon balm is a nervine, meaning it acts on the nervous system to reduce stress. It’s called a “sunshine herb”. It is also beneficial for digestion, occasional stomach upset, menstrual cramps, headaches, and restless sleep. It is one of the most “precious” essential oils on the market.
So??? What can you do with it? You can use it to make a tea, and combine it with peppermint leaf, or spearmint leaf, or a host of other herbs. Check out this video: (1078) Why You Should Grow Lemon Balm in Your Garden
** I have some really nice tomatoes ready to ripen. Ripen…ripen….ripen. It takes a lot of patience.
** I have bell peppers that are small (3 inches??). HOPEFULLY they will get bigger.
** Each day I get a small harvest: beans, blackberries, herbs, lettuce. Waiting on everything else.
THIS WEEK’S PURCHASE: vegetables
I don’t see the price of canned vegetables going down. In fact, it seems to get higher every week. Even the frozen vegetables have gone from $.99 per bag to $1.79 per bag. Almost a 100% increase!!!
You can get freeze dried green beans and freeze dried broccoli from beprepared.com for $20 a can. The beans have 19 servings, which is just a little more than $1 per serving.
A 1-lb bag of frozen beans says it has 5 servings. So you would need 4 bags of beans ($1.79 each) = $7.16. Just dump the frozen beans onto the dehydrator trays and dry away. They will shrivel up as they dry and not be very appetizing, but they will rehydrate fine in soup, or in some chicken broth.
The same with corn, it dehydrates wonderfully.
Most carrots that you buy are dehydrated dices. (And sometimes those dices are REALLY small). But you can dehydrate your own (that’s what I do). Simply peel and slice (I use a mandolin) and blanch (it makes them stay bright orange) and spread out on the trays. I’ve been doing this for so long, I almost never use fresh carrots anymore.
Of course, you can also just be flats of vegetables. You can probably get 3-4 servings out of a can, especially with children, so you’d need 5 cans @$.85 = $4.25
Whether you dehydrate or buy canned, you will save a lot of money. But if you like convenience, you can always order online.
MISC. PURCHASE: 2 bottles of peroxide and 2 bottles of alcohol
Attached is a pdf with fifteen pages of recipes and information.
This is a make-ahead mix. It can be used in a variety of recipes including soups, gravies, creamed vegetables, skillet meals, and casseroles. You can use it to substitute for a can of cream soup in any recipe. It is fat free. It is great for people with Celiac Disease because it contains no wheat.
Mix:
2 c. powdered non-fat dry milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
2 TB dried onion flakes
2 tsp Italian seasoning
Combine ingredients in a reclosable plastic bag, and mix well. Does NOT to be refrigerated.
To use: Mix 1/3 c. dry mix with 1 1/4 c. cold water. Whisk until well blended. Cook and stir on stovetop until thickened.
** “Many of us are still thinking ’72 hour kits’. After experiencing firsthand the aftermath and recovery process during hurricanes in Florida, I’m convinced we need to encourage people to be able to be on their own for a minimum of three to four weeks!” Ken Kraudy, Director of Emergency Services, Sandy, Utah. Note: COVID took 3-4 months!
GARDEN HAPPENINGS:
** Everything is growing nicely. I already have flowers on my tomatoes. Flower to fruit = 8 weeks.
**My backyard grass borders my garden and is separated by a decorative log. I FINALLY got the clippers out and trimmed the grass along that log. Hundreds and hundreds of pill bugs and earwigs (pincher bugs) were lurking there. I poured diatomaceous earth on thick!!! Some gardeners don’t mind them in the garden, but I am not a fan.
** I have three big pots of beans. One is in full sun most of the day. Those were the first to sprout. One planter has sun until about 2:00, and although it took a while, they are now up and growing. The other one gets sun from about 9-2 (hopefully more as the sun rotates into summer). Only 2-3 or the bean plants have even sprouted. BUT…. I had beans there the year before last and they did fine, so I’m hopeful.
** Remember the wildflowers that looked like weeds? They are beginning to get flowers, and now they look like weeds with flowers. LOL
** I love gardening, and I love looking forward to eating fresh vegetables and fruits!
THIS WEEK’S PURCHASE: FRUIT
** Consider several cans of fruit, fruit roll-ups (on sale at Winco for $.38, or any time of dehydrated or freeze-dried fruit. Jam can fit in this category. When we were young (and poor and didn’t know it), we used to have jam sandwiches for lunch. Bread, butter, jam.
** Fruit will add variety to your diet. It’s just the right amount of sweetness. Because canned fruit is packed in water, it will provide that as well. 12 Ways To Use Up Leftover Juice From Canned Fruits. This can include making a fruity drink; sweetening BBQ sauce, adding it to a smoothie, jazzing up oatmeal, and making ice cubes for water. Check out other ideas with the link above.
** If you do not have a can of dehydrated apples available at the Home Storage Center, ordering a can or two can add variety to desserts, oatmeal, and snacks. I’ve included a recipe for Apple Crisp specifically for dehydrated apples.
Find a Home Storage Center. (You do NOT have to be a member of the Church of Jesus Christ of Latter-Day Saints to shop at a Home Storage Center. #10 cans of dehydrated apples are only $10.83. AND now the Home Storage Center has freeze dried strawberries!!! THAT cost is only about $14, compared to $30 at beprepared.com.
MISC. PURCHASE: Batteries
It’s time to check the batteries in all the flashlights, and the smoke detectors. You should have a flashlight in your nightstand drawer, in the car, somewhere in the kitchen? maybe? and in your 72 hour kit. Just do it. The flashlights won’t be any good if they don’t work. Also remember, that the batteries will NOT last long. You’ll need a back-up like candles, or lanterns. Also, garden solar lights are a good idea. BUT they also need batteries.
FOOD STORAGE RECIPES:
Apple Crisp
From Preparedness Principles by Barbara Salsbury
3 c. dehydrated apple slices 4 c. water Bring apple slices to a boil in water. Remove from heat and let sit 30 min. 1 c. sugar 1 3/4 tsp cinnamon 1 1/2 tsp salt Mix and stir in apple slices. Spread mixture in an 8X8 pan. 1 c. sugar 1 c. flour 1/2 tsp salt Optional: 1/2 c. rolled oats Sift together. 1/2 c. soft butter Cut in until mixture is as fine as cornmeal. Spread as a topping over apple slices.
Bake 400˚ for 30 min. Serve warm or cold.
Apple Filled Cookies
From New Ideas for Cooking with Basic Food Storage
Filling:
Chop or break 2 c. dried apples into small pieces. DO NOT RECONSTITUTE as in previous recipes. Place in a saucepan, then add:
3/4 c. water 1/2 c. sugar 1/2 c. chopped nuts 1 TB flour Cook together slowly, stir constantly to prevent scorching until thick. Cool filling. Cream together: 1 c. butter for 1 3/4 c. brown sugar 2 eggs 1/2 c. water 1 tsp vanilla Mix well and add: 1/2 tsp salt 1/4 tsp cinnamon 1 tsp baking soda Blend in 3 1/2 c. flour (wheat or white)
Drop by a teaspoon onto an ungreased cookie sheet. Mae a depression in the middle of each dop and place filling in the depression and then place 1/2 tsp of dough on top of filling. Bake at 350˚ for about 12 minutes.
Tamale Pie
From New Ideas for Cooking with Basic Food Storage
1 lb. hamburger 1 chopped onion 1 c. chopped green pepper 1 clove garlic, minced Brown together. Drain the fat and add: 1 16-oz can tomatoes 1 can corn, drained 1 can sliced olives – drained 1 TB sugar 1 tsp salt dash of pepper 2-3 tsp chili powder Simmer 20 minutes until thick. Add 1 1/2 c. sharp American cheese – grated Stir until melted. Pour into 3 X 13 baking dish.
Topping:
1 1/2 c. milk – heat in a double boiler 1/2 tsp salt – add Slowly add: 1/2 c. yellow cornmeal. Cook and stir util thick, about 20 min. 1 TB butter – add and spread over top of meat mixture Bake 375˚ for 40 min.
Here, we’ll delve into an ingenious method of utilizing kitchen waste to kickstart your indoor garden. Whether you’re limited by space or weather or simply looking to reduce food waste, growing plants from scraps in water or soil is a sustainable and cost-effective solution. We’ll explore nine different kitchen scraps, demonstrating how each can be easily propagated and nurtured to yield fresh produce right from your kitchen counter. Join me as I walk you through the step-by-step process, which is perfect for involving the whole family and introducing kids to the joys of gardening. Stick around until the end to uncover the secret of why this method yields healthier, more robust vegetables and herbs.
Lettuce
The easiest vegetable to grow from scraps is lettuce. You can use store-bought lettuce. Just slightly cut the discolored and oxidized end to expose new cells. Then, cut off the leaf portion, leaving approximately a two-inch stump. Place this stump in a cup jar or plate of water and change the water daily. Place this in a window with some sun exposure. You’ll witness new leaves sprout from the center within a few days. If you harvest the outside leaves sparingly, they will continue to grow and provide you with a constant supply of lettuce leaves for salads and sandwiches. The key is to change the water nearly daily. If you forget a day, that’s okay, but watch for any funky smells or gnats. If that happens, it is best to throw it out or attempt to plant it outside, as the plant will be in defensive mode and putting all its energy into fighting the mold instead of growing. If you move it to soil indoors, it will be less susceptible to molds or funkiness, and it can often still grow into a healthy plant. You can harvest the leaves from the outside once they reach a mature size. The advantage is that your indoor lettuce will be pest-free.
Celery
To regrow celery from scraps, begin by cutting off the last two inches or so of the base of a bunch of celery and placing it in a shallow dish of water. Ensure the cut end is submerged and change the water every few days to keep it fresh. Over time, you’ll notice new growth emerging from the center of the celery base. These new shoots will gradually develop into fresh celery stalks, ready for harvest. Changing out the water daily can be a hassle, but it is necessary for a window sill grow environment. After just a few days, you will notice a new celery stalk growing from the center. You can continue to grow it in this manner, but I prefer to pot it or plant it outside when it gets to an inch or more tall. Celery plants can grow to a large size and are hearty against pests. To do this, simply remove some of the outer stalks, put it in some soil, and remember to water it. I repot my celery in either a small pot or a 5-gallon bucket with holes drilled in the bottom for drainage.
Green Onions/Scallions
To regenerate green onions or scallions from scraps, simply place the roots of the onions in a glass of water, ensuring that they are submerged. It’s as easy as that. When I cut them, I leave about two inches to the bottom with the roots showing. Green onions are probably the easiest and most rewarding to grow and will easily thrive through a day or two of missing the daily water change. Here, I will use a rock to prop the onions up with the white part beneath the water. Position the glass in a sunny spot, as adequate sunlight is essential for the growth process. Remember to change the water every few days to prevent stagnation and maintain freshness. As time passes, you’ll observe new growth sprouting from the roots. With this method, you can continually harvest fresh green onions by trimming the tops as needed while allowing the roots to remain in the water, ensuring a steady supply of this flavorful and versatile ingredient for your culinary endeavors. When I feel they are a couple of inches tall, I transplant them to some soil. This will encourage them to grow even more green, and I don’t have to remember to change the water daily. You can transplant these directly into the soil indoors or outside.
Carrots
More accurately, carrot greens because it is highly unlikely that a carrot will regrow into a long tapered root. The greens, however, are quite prolific, and if you have never eaten carrot greens, you should. Although often overlooked and discarded, carrot greens are nutritionally dense, containing vitamins such as K and A, antioxidants like vitamin C, and minerals including calcium, potassium, and magnesium, making them a valuable addition to your diet. To propagate carrots from scraps, cut off the tops of the carrots, leaving a small portion, an inch or two, of the green foliage end intact. Place these carrot tops in a shallow dish of water, ensuring that the cut ends are submerged. Position the dish in a well-lit area, preferably near a window with ample sunlight. Over time, you will notice new green tops emerging from the cut ends of the carrots. These fresh green shoots are edible and can be harvested as needed to add a burst of flavor and color to your dishes. You will also notice roots developing. A new carrot will not grow from this, even if you transplant it into the soil. The greens will be more prolific and are an appealing, edible source of great nutrients with a slight carrot taste. This plant will become bushier with greens in just a few weeks.
Garlic
If you leave a garlic clove for too long, it’s likely to throw out a shoot. Garlic is so easy to grow; you can probably put a clove in the ground, and you’ll have a garlic bulb in nine months. That’s the only downside: it takes nine months to mature and is typically planted in October to winter over. If you do this, plant individual garlic cloves with the pointed end up in the soil. Like the carrots, the green leaves are edible with a more delicate garlic flavor and less pungency. So, you can let it grow on your windowsill simply to harvest the greens periodically, but you would have to change the water almost daily. You can put a clove in water or the whole bulb, propped with toothpicks. The freshness of the garlic matters. If your cloves are brown, dry, or pruned in any way, it may be too old to plant. After roots and greens have sprouted from the cloves, I can pull off a few leaves or break them apart and plant each clove in the ground or my windowsill garden. You can also plant the rooted and green stalked bulbs outdoors, and in nine months, with proper care, you’ll have a new head of garlic.
Sweet Potatoes
This is one of the easiest methods to propagate sweet potatoes, but the trick is to get an organic sweet potato that hasn’t been sprayed with sprout inhibitors like Chloropropham. I cover a few different methods to propagate slips in detail in another video, but the best method is simply placing it in water. While the leaves of the sweet potato are edible, unlike a potato, you have to put these slips that will appear in the ground to grow sweet potatoes. Sweet potatoes are a viny plant with a tuber underground. Once these slips have developed roots, they can be gently separated from the parent plant and planted directly into the soil. In just a few weeks, you will have beautiful vines. In a little over four months, you should have sweet potatoes. You can harvest the potatoes and bury the vines and any small sweet potatoes; sweet potatoes are produced yearly in the same spot. To get them to root and sprout shoots, simply place toothpicks around the sweet potato to suspend the bottom third in water. In a few weeks, you will see shoots coming off. If you don’t, it’s likely your sweet potatoes have been sprayed with an anti-sprouting agent. Even organic potatoes may have picked up Chlorpropham through cross-contamination. If there’s no rot or mushiness, you can often still get them to grow by panting them outdoors in soil. They will either grow or decay in the soil with this method. Transplant them outdoors or in a big pot indoors or outdoors. The vines are excellent ground cover; the sweet potatoes will continue growing if you leave them in the ground. They will not get woody like some vegetables if they grow very large.
Ginger/Turmeric
These root vegetables from the store can be tricky to grow because they are often also sprayed with chemicals to prevent sprouting and extend shelf life, so it’s a bit of trial and error until you find a good source. I also put this nearly last because both Turmeric and Ginger favor humid and hot conditions, so some may have difficulty nurturing a healthy plant. Sometimes, it’s just too old when it comes from the store. Look for organic roots in the store that already look like they are forming a shoot. For this video, I was unable to get my turmeric to grow. It was simply too old to begin with. The ginger showed some green forming but never really developed any shoot growing from it. This is another one that if you can’t get it to grow in water, you might have better luck putting it directly in the soil. Plant a piece of ginger or turmeric root directly into moist soil, and new shoots will emerge. The leaves of both plants are edible and have a milder flavor than the roots. Harvest sparingly, and in a few months, you probably will have a root large enough to harvest. Use some and replant the rest.
Herbs
Don’t overlook herbs in your selection of foods to grow indoors on a windowsill. Mint, parsley, basil, cilantro, rosemary, and chives will all grow relatively well in just some water. These herbs can pack a lot of nutrients like iron, calcium, potassium, and antioxidants, and they can flavor your bland foods. Simply place fresh cuttings of these herbs in glasses of water on your windowsill, ensuring the stems are submerged, and change the water regularly to promote healthy root growth. This will also keep your store-bought herbs fresher for longer.
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Here’s the secret as to why this will give you healthier and better vegetables. Growing plants indoors from scraps you would have thrown away saves you money and allows you to control a pest-free environment for your plants until they are hearty enough for transplant. If you have ever had an infestation of bugs, snails, or caterpillars, you know they can wipe out a garden overnight. Even if you utilize one of these methods to create just a few onion greens, herbs for flavor, or lettuce leaves, you’ll be satisfied knowing that there aren’t hundreds of toxic chemicals sprayed on your food. It won’t be enough to survive on, but it might be enough to get a jump start on an incredible garden when conditions outside improve.
** I made one of these once, when I was teaching Cub Scouts I think. Whether homemade or store-bought, you need an alternative to cooking. This one is made with #10 cans. Homemade Canned Heat Stove – Simply Prepared with CFD
** Everyone who is capable should know how to turn off the gas main in case of an earthquake. Take everyone out to look at the gas meter. Find the up and down valve. Demonstrate how they would turn the valve so that instead of up and down, it would turn sideways. Think go with the flow or stop the flow. That’s how I remember it. You should have a wrench or pliers actually attached to the meter so you won’t have to be searching for one. If your house is hit hard enough, you should do this as a precaution. Don’t use any candles, only flashlights, until you are sure your gas is not leaking. The last thing you need is to have your house blow up. That would be bad!!!
** Never feel bad if you find old food that has to be thrown away. Think of it like insurance. It brought you several years of peace of mind. Now, you have to re-up your policy. You pay for insurance every month and never have to use it….. and you are happy about not needing it and paying for it again next month. Just toss the old, and replace and don’t beat yourself up!
GARDEN HAPPENINGS:
This chart is a good guideline for container gardening. BUT, when I compared a 5 gallon grow bag, a 5 gallon pot from the agri-store, and a 5-gallon bucket, I found the 5-gallon bucket from Home Depot or Lowes to be much bigger. So I started buying the 7 gallon grow bags and found them to work much better. Some roots are shallow (like beans) and hardly go deep at all. Some are so deep (broccoli) that they will grow through the bottom of the bag if it is on dirt.
So, what’s happening in the garden??? All the tomatoes are planted! The peppers are still only about 2 inches high. Remember I had such a hard time starting them. They are up, just not growing very quickly. The cucumbers and butternut squash are hardened off. They go in the ground as soon as it stops raining. Broccoli is growing. Potatoes and carrots are growing. I had one bag of carrots spout nicely, and another not. So, I bought some carrot seed tape at the grocery store and thought I’d try it. It’s only been in about 5 days – not up yet. (I left the remaining seed tape on the counter and Craig promptly threw it away. )
I still have beans and zucchini to plant. They will go in as seeds. I just looked up today about planting zucchini in grow bags. For a vegetable that is supposed to be so easy to grow, I NEVER have good luck with it!!! It grows, and I usually get a few zucchini, but then I deal with powdery mildew and non-fertilization the rest of the hot summer! Try, try, try.
THIS WEEK’S PURCHASE: Rice
There are lots of different varieties of rice: basmati, brown, jasmine, long grain, short grain, Texmati, Whani or red rice. There are actually more than 7,000 varieties of rice.
Recommended amount is 1-#10 can (about 5 pounds) per person per month. Rice will store for a long time. If you have a dog, you can use rice to replace dog food in an emergency. Occasionally, mix plain cooked rice in with their food. If the time comes when you can no longer buy dog food, begin mixing cooked rice in with their food a little at a time as you use up the last bag of dog food. You can get cans of rice at the Home Storage Center.
MISC. PURCHASE: soap
FOOD STORAGE RECIPES:
Today’s recipes come from Preparedness Principles by Barbara Salsbury.
Italian Tuna Soup
2 cans tuna, drained, set aside
1 onion chopped or 1/2 c. dehydrated onion
1/2 tsp dry minced onion
If using fresh onions and garlic, saute in 2 TB oil in a large saucepan.
1 can Italian-style tomatoes, undrained
1 can chicken broth
1 can cannellini beans
4 c. water
1 tsp salt
1/2 tsp basil
1/2 tsp oregano
1/4 tsp rosemary
Simmer tomatoes, broth, onion, garlic, beans, water, salt, and spices uncovered for 25 minutes.
Add tuna
1 can zucchini in Italian style tomato sauce – add and heat through. Sprinkle with parsley before serving.
Mexican Baked Beans
1/4 c. dehydrated onion
1 15-oz cans chili with beans
1 12-oz can whole kernel corn, drained
1 4 1/2-oz can chopped olives
1 c. shredded Velveeta*
1 15-oz package corn muffin mix
Soak onions in a small cup of very hot water for 10-15 min. Drain. In a large skillet, mix onions, chili, corn, and olives. Bring to boiling. Add cheese and stir to melt. Add cheese and stir to melt. Pour into 8 X 11 inch baking dish. Prepare muffin mix according to package directions. If your package calls for eggs and you don’t have any, try just increasing the liquid by 2 TB per egg. Spoon dough over top of casserole. Bake 400˚ for 15-20 min. Serves 8
* Processed cheese like Velveeta will keep unopened for at least 6 months in your cupboard. Once the package is opened, it must be refrigerated and used promptly.
Tuna Rice Bake
1 1/2 c. uncooked instant rice
1 1/2 c. shredded processed cheese*
2 cans tuna, drained
2 TB parsley
2 TB minced onion
2 tsp dried mustard
dash pepper
Mix together in a 2 quart casserole dish.
1 12-oz can evaporated milk
1/2 c. water
Stir in. Sprinkle 1/2 c. shredded cheese on top. Cover and bake at 350˚ for 45 min. Serves 6.
In this video, we’re going to build an EMP-proof Faraday cage using a metal trashcan and other common items you can get at your local hardware store or online. I’ll walk you through all the items you need, cover the step-by-step process to build this, test it several different ways to show whether this setup really works or not, discuss how to properly store it, look at test results simulating EMPs on an identical setup, and discuss what you should put inside of it. Definitely stick around until the end to see our test results, so let’s jump in.
So what is a Faraday cage, and what problem are we trying to solve here? Simply put, a Faraday cage is an enclosure built to protect electronic devices from electromagnetic pulses or EMPs that can overload and fry them. So, what is an EMP? An EMP, or electromagnetic pulse, is a brief burst of electromagnetic energy. These can be the result of a nuclear blast. Events like Coronal Mass Ejections (CMEs) are large plasma and magnetic field expulsions from the Sun’s corona. Such events have been documented and observed, such as the Carrington event of 1859. I did a video on the channel a few years ago that goes into a lot of detail if you’d like to learn more. By building one of these, we can protect important electrical devices in an affordable setup that allows you to protect electronic items that are important to you.
I will tell you upfront that I combed through many videos on this subject, various online articles, and studied videos that actually used gear that could replicate an EMP. I then pulled all that information into this video for you. Of course, I’ll give credit and provide links in the description section below to the sources I found helpful in researching this video. So, let’s start building this!
ITEMS NEEDED
Here are the items you’ll need. Each one of these items that we’ll cover can be purchased at most local hardware stores and online. Several of the items you may already have.
All metal trashcan
Big one: ($34)
Small one: ($23)
Aluminum foil ($5)
Aluminum foil tape ($6)
Cardboard box (free)
Tape measure ($9)
Duct tape ($5)
Sharpie pen ($4)
Scissors or knife ($5)
So, if you had to buy all of these, you’d be around $70. I’ll put links below to each of these items.
HOW TO BUILD IT
To be effective, a Faraday cage needs three things:
1) Have a continuous conductive metal barrier protecting against electromagnetic signals, which is why we’re using this metal trashcan and aluminum tape.
2) Adequately insulate whatever it’s protecting inside. We’ll go into detail to show how to add insulation inside.
3) Store the setup on non-conductive surfaces like wood, cardboard, or rubber mats.
So, let’s jump into building this utilizing these three principles.
Seams – Check and Seal
Any break in the continuous metal structure presents a weak point where signals can get into the can. The metal serves as a shield to keep signals out. We have to identify any places in our trashcan where there may be a compromise. So, how do we address this problem?
You have three primary vulnerable points for a metal trashcan. If you look inside the can, you can see holes where the handle attaches to the side of the can. Additionally, the seams, while sealed at the factory, may have small openings that we may not be able to observe. Under our lid presents another point of vulnerability as the lid may not sit completely on top of the trashcan to form the seal we need. We can place a lantern or bright light inside the can both before and after we seal everything up to see if we observe any light escaping. This is a trick I learned from JR of the DIY Prepper YouTube channel in his video on the same subject.
So, let’s begin by sealing holes where the handles connect. On the inside of the can, we’ll apply our aluminum tape. Adding few layers of aluminum tape may not be a bad idea as the metal holding the handles does have sharp edges. Additionally, I put a couple of layers of duct tape on top of the aluminum tape. Why? Once we add the insulation inside, it will rub on this area. Over time, it could compromise the aluminum tape’s integrity. As such, I just want to make sure we provide it with a layer of protection.
Next, let’s seal the seams on the inside of the trashcan. We have seams at the bottom of the can that go all the way around. Additionally, there’s a seam running from the bottom to the top that we need to seal.
Now, regarding the lid. I’ve found three primary approaches to seal this while researching for this video. I’ll show two approaches here that are budget-friendly and mention one more expensive approach later at the end of the video. We’ll also test these approaches of sealing the lid later in the video, along with showing tests performed by Dr. Bradley of the YouTube channel EMPDdoctor in which he simulates conditions similar to an EMP on a metal trashcan. You’ll want to stick around for that as it’s very fascinating.
OK, here are two options for sealing the lid.
The first option is to put an aluminum gasket on the top of the trashcan that our lid sits on. To do this, take a long strip of aluminum foil and fold it on itself several times. Then run it around the top of the trashcan and push the lid down on it. With this option, the advantage is that we can open the can without issue. But does it really work to protect our items inside? We’ll find out in just a moment when we perform tests.
The second option is arguably the safest bet, but it also presents a challenge. Using our aluminum tape, we can tape the lid off entirely after it is placed on top of the trashcan. But of course, that creates a problem in that each time we want to open the can, we have to either cut the tape or carefully remove it, thus damaging the integrity of the seal.
Regarding the 3rd approach, we’ll discuss that more in a moment.
Insulating The Inside
Now that we’ve sealed the seams and any vulnerable parts of our trashcan (and before we seal the lid on top of the trashcan) let’s add the insulation inside. What purpose does the insulation serve? We want to keep anything that we store inside from touching the metal trashcan, as any signal that affects the can be transmitted to the item inside touching it. We want to use an insulating material to keep the items from touching the trashcan.
There are a couple of options here. You can use something like a packing blanket and stuff it inside. Obviously, you’ll have less room inside to add items, but it’s an option nonetheless.
Next, and probably the more popular approach, is using cardboard. Here’s how. To begin with, we’ll add the insulation for the bottom of the can. To do this, set the trashcan on top of a cardboard box. Draw a circle around the bottom of the can with a sharpie, then cut it with a knife or scissor. Next, we’ll take this circular piece of cardboard and put it inside at the bottom of the trashcan. Now, we need to insulate the inside walls of the trashcan. Let’s begin by measuring the depth of our trashcan. We want a piece of cardboard that is this height. Next, mark your cardboard to the same height that we just measured on the inside of the trashcan, and finally cut the cardboard on the line that we just drew on the cardboard. Roll the cardboard you just cut to make it flexible to go inside the trashcan. If you have multiple pieces of cardboard, that’s ok as long as they’re all the same height. The cardboard does not have to be one continuous piece. If you use multiple pieces, just be sure to overlap them when placing them inside the trashcan and tape them so that they don’t move and possibly allow the contents inside to touch the side of the trashcan. Additionally, we want to put insulation on the inside the top of the lid to ensure nothing inside touches it, as it is also a conductive surface. To do this, let’s put the lid on top of the cardboard, draw a circle on the cardboard, and then cut it. Next, we’ll take some tape (you can use regular tape for this) and fold it back on itself so that the sticky side is pointing outward. We’ll create 6 to 8 pieces like this (or as many as you want) putting them on the cardboard and then finally pressing the newly taped cardboard to the inside of the trashcan lid. I also cut the edges off the cardboard as they would prevent me from being able to push the trashcan lid down tightly.
As you can see, we now have a fully insulated trashcan.
Adding Items Inside
What items do we want to put inside? Well, anything that is electronic that you would want after a disaster. That could be something like a solar generator, a solar blanket, a HAM radio, emergency radio, or flashlights. Or maybe a backup phone, USB thumb drive, or laptop filled with valuable survival PDFs stored on it. You definitely will want to check out our recent video we did on the channel discussing free survival PDFs you can download right now from our website. Additionally, if you’re interested in picking up a solar generator or not sure what they are, you’ll want to check out our 2023 solar generator comparison buyer’s guide video. I’ll post a link in the description and comment section below to both of those videos.
What electronic items would you store inside this setup to protect them from an EMP? Let us know in the comment section below.
Storage
When it comes to storing our trashcan with the items inside, we want to add the can on top of a non-conductive material. So, is concrete a non-conductive material? Well, sort of it. Depending on potential variables beyond this video’s scope, it may or may not be a good insulator should an electromagnetic pulse hit. To play it safe, you can easily place the trashcan on top of a piece of cardboard, a piece of plywood, or a rubber mat.
TESTING OUR SETUP
Let’s test our new setup with a radio and a phone. In a moment, I’ll show the results from an individual who used our same setup using equipment to simulate an EMP and we’ll see what he found. But for now, let’s run four different tests using items you probably already have. In the first test, we’ll add our device inside a regular trashcan that has not been modified in any way. In the second test, we’ll simply add the lid without any gasket or aluminum tape, In the third test we’ll run will be with only the alumnium gasket on top of the trashcan, and for the fourth test, we’ll seal the lid completely with aluminum tape.
OK, let’s start with the radio. I’ve got the volume turned up so that we can hear the music and we’ll see what happens when we add it inside the insulated trashcan.
In the first test, we’ll place the radio inside a regular trashcan that doesn’t have a seal on the lid.
As we can see, the music does not play.
Next, I’ll add the radio inside the trashcan that we added the insulation to and sealed the seams inside, but it has no seal on the lid.
As we can see, the music does not play.
Now I’ll add an aluminum foil gasket on the top of the trashcan, add the lid, and drop our radio inside the trashcan again.
As we can see, the music does not play.
Finally, we’ll test the setup with aluminum tape around the top of the lid. I’ll first drop the radio inside the trashcan while it’s on and then tape the lid shut.
As we can see, the music does not play.
So, with a radio signal, it appears the trashcan alone is good enough, but what about a cell phone?
OK, let’s repeat the same four tests but with a phone. As you can see, it’s turned on. Additionally, for each of these tests, we’ll also add a camera inside the trashcan to see if the phone does or does not receive the signal.
Next, I’ll add the phone inside the trashcan that we added the insulation to and sealed the seams inside, but it has no seal on the lid.
When calling from another phone, the phone receives the signal and rings.
Now I’ll add an aluminum foil gasket on the top of the trashcan, add the lid, and drop our phone inside the trashcan and call it. (Note to Miko: use the narration based on the result while filming.)
When calling from another phone, the phone receives the signal and rings.
Finally, I’ve added aluminum foil all the way around the lid completely sealing it off and adding our phone inside the trashcan.
When calling the phone from another phone, the phone does not receive the signal and goes to voicemail.
As I mentioned earlier in the video, Dr. Bradley of the EMPdoctor YouTube channel has the equipment necessary to simulate and test an EMP signal. He ran a test similar to what we had just performed but used his equipment, which can simulate an EMP. I’ll post a link to the video, but in the video, he found a significant drop in signal getting into the can if you sealed it all the way around with aluminum tape on the lid. When he didn’t seal the lid, a signal got in. There was a massive improvement when the lid was sealed. So what’s the takeaway here? Use aluminum tape to seal the lid…we have come to the same conclusion that he did in his trials. It’s the safest bet. It is a bit inconvenient that you have to cut it and reseal it each time, but if you want to seal the items inside, that’s your safest bet. An aluminum foil gasket didn’t really seem to make much of a difference.
Earlier, I also mentioned a 3rd option to seal the lid. In one of Dr Bradley’s other videos, he explains a product he sells that is a gasket that prevents an EMP signal from coming through. The obvious advantage of this is that you don’t have to tear the aluminum tape off the lid. I’ll post a link to that video below. While I can’t test for that scenario, he does provide some compelling data in his videos.
Also, one last thing worth noting that came up a lot in my research: Should you ground your Faraday cage? Again, Dr. Bradley addresses this question using his own equipment. His conclusion is that grounding provides very little to no value. Again, I’ll post a link to that video below if you want to check it out.
Also, be sure to check out our other video on building a Faraday cage with an ammo can, which I’ll post a link to here on the side of the screen. We provide a lot of detailed information in that video if you want to build a smaller setup as well.
** I found this chart and thought it looked fun. Cross off the squares as you work on things:
** Planning on using Mylar bags? OR using jars but don’t have a vacuum sealer. This chart will help you know how many oxygen absorbers you’ll need.
** In case you’ve forgotten: On March 19, just a few days from the start of the Corona Virus Shutdown, the LDS Food Storage Center was out of food. Preparing your family is NOT the Church’s job. It’s yours. Just sayin’.
On another note, I have heard many gardeners swear by epsom salts and Tums (a good source of calcium for blossom end rot). I have about a dozen tomato plants to go in, and I think I’ll try all three.
Recommended storage is 5 lb. per person per month. Maple syrup and jam can be considered part of that storage. Syrup has a pretty long shelf life. I think I’m using syrup that is at least 5-6 years old. I bought a gallon jug, and I’m refilling my smaller bottle with it each time. Think about how often you buy jam. Just get an extra one next time you’re at the store.
MISC. PURCHASE: pain reliever medication
Next trip to the store, pick up a bottle of Tylenol, or whichever type of pain medication you use. Stick it under the sink and be prepared to rotate it when you run out.
Wanting to fight a virus??? Here are some good ideas to strengthen your immune system.
FOOD STORAGE RECIPES:
DIY Krispy Kreme Donuts
Have you bought Krispy Kreme donuts lately? They are my weakness! BUT…. they are over $2.00 per donut!
This recipe doesn’t use anything you don’t have on your pantry shelves.
1 c. milk – warm to lukewarm 2 1/4 tsp active dry yeast (1 packet) – add and let sit 5 minutes until foamy
In a second large bowl add 2 eggs 1/3 c. sugar Mix together until well combined. Add in the milk mixture, stir until incorporated. 4 c. flour 1/2 tsp salt Add the flour and salt and mix until a dough forms. 1/3 c. soft unsalted butter – add and knead until the dough is smooth and elastic.
Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
Roll out the dough to 1/2 inch thickness and cut out donut shapes using a donut cutter or two differently sized round cookie cutters. Place the donuts on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
Heat vegetable oil in a deep fryer or large pot to 350˚
Fry the donuts a few at a time until golden brown on both sides, about 1-2 minutes per side. Remove and drain on paper towels. Let the donuts cool slightly before glazing or coating with powdered sugar.
Beef Jerky
I have made beef jerky several times in my dehydrator. This recipe is made in the oven, which means anyone can do it. Beware of jerky recipes that have any kind of oil in the marinade. Oil does NOT dehydrate and you get an oily mess that will go rancid.
Even if you do not use oil, beef jerky is not a long-term storage item. The beef jerky you buy in the store has a shelf life of only about 6 months. This recipe suggests eating it within a few weeks. So, if you are planning any kind of an outdoor vacation or adventure, this would be a great thing to take along.1 3-pound eye of round roast, trimmed of fat and any silver skin. (At Winco, they have meat already sliced very thin. If you are slicing your own, put it in the freezer for 1-2 hours. It will be easier to cut.
1 c. dark brown sugar 1 c. soy sauce 3 TB Worcestershire sauce 1 TB smoked paprika 1 tsp unseasoned meat tenderizer (Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of the supermarket. 1 tsp black pepper 1 tsp red pepper flakes (maybe not so much for me???) 1 tsp onion powder 1/2 tsp garlic powder Whisk to combine and let the sugar dissolve. Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap, OR put it all in a zip lock bag and marinate in the refrigerator for at least 12 hours or overnight. Fip the bag, or toss the meat once or twice to marinate the meat evenly.
Line two baking sheets with aluminum foil. Place a wire rack over each pan. Preheat the oven to 175˚ and set the oven racks in the centermost positions.
Arrange the meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom until the meat is dried out, 3-4 hours. To determine if the jerky is dried out, take a piece of the oven and let it cool to room temperature. It should be dry to the touch, leather like in appearance, and chewy but stil somewhat tender. Store in an airtight plastic container, Ziploc bag, or glass jar.
Hobo Casserole
I like this recipe because I can use my canned ground beef in place of fresh, and my dehydrated potatoes in place of fresh. I can also use freeze dried cheese. That makes everything shelf stable.
2-3 medium Russet potatoes, peeled and thinly sliced. If you are using dehydrated potatoes, soak them in water for 20-30 minutes to rehydrate, then drain. 1 lb. ground beef, browned and drained 1/2 c. onion, diced (or use 1 large TB dehydrated onions rehydrated) 1 bell pepper diced (or 2 tsp dehydrated green peppers) 2 cloves garlic minced Add 1/4 – 1/2 c. water to the beef and veggies if they seem dry. In a small bowl, mix 1 can Cream of Mushroom soup 1 c. sour cream salt and pepper to taste In a greased 9 X 13 Layer the potatoes in two even layers on the bottom of the dish. Spoon the ground beef mix over. Pour the soup mix over the ground beef and spread out evenly. Sprinkle with cheddar cheese Cover with tin foil Bake 375˚ for 45-50 min. Remove foil and sprinkle with french fried onions if desired. Cook an additional 5 minutes until the onions are golden brown. Allow the casserole to cool for a few minutes.
Here, I’ll demonstrate making cheeses with just three ingredients. Cheese making, an ancient skill, might seem daunting, but it’s simpler than you think. You likely have what you need to make this cheese right now. My first experience making cheese was a milk-wasting mishap, but I researched, dug out some old cookbooks, and found an easier way. Once you try it, you’ll want to make this part of your regular kitchen routine. You will even crave the better taste, and with the current recalls of so many commercial cheeses right now, you will appreciate knowing exactly what’s in your cheese. Your friends and family will be amazed at the flavor and your skills. I guarantee it. Let’s jump in.
What you will need:
2 Pots (one with lid)
Colander or mesh strainer
A spoon for stirring and straining. I prefer a slotted spoon for this.
Thermometer
Cheesecloth, muslin cloth, or similar fine cloth.
Farm Cheese is probably the most straightforward and most traditional cheese. It gives you a somewhat crumbly cheese similar in texture to Boursin – a creamy, crumbly gourmet cheese perfect for crackers or toast. It has a melting point similar to ricotta.
Ingredients:
1-gallon milk, whole pasteurized, is my preference.
You can use cow, goat, buffalo, camel, whatever, so long as it is whole milk. There’s a host of things you must account for if using unpasteurized milk, so I always use pasteurized milk. Ultra-pasteurized milk may be difficult to make into cheese because the high heat in pasteurization destabilizes the proteins and can challenge curd formation. That’s fine for a yogurt or sour cream but challenging for cheese.
1/2 cup white vinegar, red or white wine vinegar, or apple cider vinegar
2 teaspoon non-iodized salt. I’m using Himalayan sea salt.
Optional herbs: fresh dill, chives, basil, nettles, garlic leaves, or other green herbs, finely chopped. I’m using some chives, a garlic leaf, and some parsley that I will finely chop.
Instructions:
In a large pot, gently heat the milk until it is just under a boil at around 190 degrees (88 Celsius), stirring occasionally. If you are using a thermometer, great. If you don’t have one, when the milk is around this temperature, you will see frothy bubbles forming on the side, and steam will come off it when you stir it. Heating the milk accelerates the coagulation process.
When 190 degrees is attained, turn off the heat. If you don’t gently stir with consistency, your milk at this temperature will scald an brown a bit on the bottom. A little is okay, and will not change the flavor of your cheese. You can pick out larger strands later. Too much scalding, however, will negatively affect curd toughness, texture, and flavor.
Slowly pour in the vinegar while stirring the milk. This will cause curds to form immediately. Put the lid on the pot and allow the milk to rest undisturbed for 15 minutes.
Cover a colander or strainer over a large bowl or pot with a damp cheesecloth or a thin, damp, clean dish towel. Pour the curds into the cheesecloth-covered colander. The whey, the liquid part of the mixture, will drain into the bowl beneath, while the curds will be caught in the cheesecloth.
PROTIP: If you are trying to get more protein in your diet, don’t throw out this whey. Store it in the refrigerator for up to a week. Whey is versatile in its uses. It can be used to enhance baking recipes by replacing water or milk, add protein to smoothies, enrich soups and stews as a broth, tenderize meat and vegetables in marinades, thicken gravies, aid in soaking grains and beans, contribute to soap making, and even benefit outdoor plants such as tomatoes and hydrangeas when poured onto the soil.
Add the herbs to the curds if desired. Add the salt to the mixture and mix well. Gather the cheesecloth around the curds and gently squeeze and twist to remove excess moisture. I like to twist the ends around a spoon for this process, then gently squeeze with my hands. Once the curds are sufficiently drained, they will have a dry, crumbly texture suitable for farmer cheese. For a creamier consistency, mix in some reserved whey with the curds.
To shape the cheese, keep it wrapped in cheesecloth and mold it into a mound on a plate. You will need to loosen the cheesecloth slightly. Place another plate on top and press down, slowly but firmly, to form a flat disc about 1 to 2 inches thick. Place a weighted object on top. Once it is shaped, place it, cheesecloth, and all in the ice water bath for 5 minutes. This will halt any enzymatic processes and help the cheese to keep its form. Remove from the ice bath, replace the plates, and put them in the refrigerator for approximately an hour before unwrapping the cheesecloth.
That’s it. An easy cheese that requires only three ingredients: milk, vinegar, and salt. Don’t forget the byproduct of whey, which has its own set of uses. Cheese is a nutritious food that provides essential nutrients. This cheese will last for a week or more in the refrigerator, or you can freeze it. This recipe is so easy to make and requires so few ingredients that I put this into the category of a skill you will want to use once a month. Simple cheese making can be a regular routine for you that will ensure you have quality, fresh nutrients, and flavor, not to mention it will utterly amaze your friends and family.
Marti's Corner - 160
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