Tools, candles, and???

Some things come to mind as we enter the cold season. Do you have a light source? Hammer? Axe? Hatchet? Saw? Screw driver? Wrench? Allen wrenches? Wire cutters? Nails? Screws?

IF not, you may want to invest now while you can! All of these basic tools are much needed during a natural disaster! Well, that axe, hatchet, machete, or knife might need some sharpening. Do you have a sharpening stone? With tools you can make all sorts of stuff make do.. You know the saying right?  Use it up, wear it out, make it do, or do without.  That said, can you do it? Yes you can!

Light source?

Well there are candles and aladdin lamps. You will need matches for both, but for aladdin lamps, do you have extra wicks? extra oil? You may want to stock up. How about extra wicks for candles so when you get to the bottom of your favorite candle you can melt the leftover wax and make a new candle.

Tarps?

What happens when a tree limp, branch, or the whole tree comes through a window or your roof? Do yo have a tarp or tarps to  help cover the hole? Tarps make for good emergency shelters!
BUT, do you have rope to tie the tarps up? Yes I am serious. We went camping for a family reunion a few years ago, it was fun. But the last day, the heavens opened up and we were drenched!!  Brother T just happened to have a HUGE GIANT tarp and rope and was able to put up a shelter for everyone to be under for the last meal, and to keep kids dry while we packed up camps (something like 5 or 6 tents plus mess tents). Sure the ranger came by and said it was against the rules, but we told them we'd take it down when we left in an hour or so.

If the power goes out, what is your heat and cooking source? How long will it last? Will you need help? Do you have a supply of medications you might need?

What?? You want me to eat the guts?!?!

YES I DO!!

What am I talking about? Well it's that time of year again, you know, pumpkin carving, baking and unfortunately wasting... makes me sad. Pumpkin is a powerhouse of goodness!

Ok, here is the disclaimer: I am not a doctor or ARNP, or naturopath. Although the information I provide is true and accurate to the best of my abilities, there is always the possibility of allergy, intolerance or distaste. And you should always discuss diet changes with your doctor incase you are taking medication that reacts to foods. That said, now one with my message.

Winter squashes are so yummy! You can make soups, stews, pies, stir fry and salads. They also have some great health benefits: seeds are high in protein, a great source of zinc( A study of almost 400 men ranging in age from 45-92 that was published in the American Journal of Clinical Nutrition found a clear correlation between low dietary intake of zinc, low blood levels of the trace mineral, and osteoporosis at the hip and spine), and good for prostate health; high in fiber; naturally sweet.

Varieties:

Here are the most common varieties:
Buttercup squash:  There are two kinds, each with its unique shape. One looks like a parachute, whereas the other looks more like a crown. It has a thick skin, can be green or orange, and weighs about 1 kg. The flesh is smooth, sweet and dense.
Hubbard squash:  These ones are large, bumpy and oval, ranging from dark greens to vibrant reds to blue. Its flesh is dry, thick, and not very sweet. This large variety weighs in at an impressive 5kg.
Pumpkin:  Pumpkin is a Fall favourite – one that shouldn’t just be used out of the can. Luscious orange and not as meaty as other squashes, the best eating pumpkins are the smaller varieties.
Butternut squash:  One of the most popular varieties, this pear shape variety has a smooth skin and is cream in colour. Its best to eat when about 25cm long and 10cm wide. It also boasts one of the highest beta-carotene amounts, with a sweet and very deep orange flesh.
Acorn squash:  The acorn shaped squash is smooth with thick ridges and dark green with a hint of orange. It’s tastiest when about 12cm in height and 20cm across, and has a delicate, nutty flavour.
Spaghetti squash:  Brighter yellow in colour, spaghetti squash has a mild, nutty flavour that is less starchy than it’s other winter friends. It’s name comes from the texture; once cooked, the flesh separates into spaghetti-like strands.

One of the best parts of squashes are the seeds!!  Oh yummy seeds. All you have to do is separate them form the strings and "guts" into a colander. Rinse with cool to warm water, drain.. and kind of dry a bit with a towel. Next melt some butter in a baking dish that is large enough to hold all the seeds in a single layer. Pour the seeds on, stir in the butter until all the seeds are covered. Spread the seeds out on the pan then sprinkle with salt, and put into the oven at the lowest temperature over night. So around 150 to 200 degrees. I did mine at 170 degrees. You know they are done when they have lost that green taste. When done they taste nutty and to me a little like popcorn. We love to eat the "guts".. I serve these on the side of any squash dish I serve at home.. well, except zucchini as those seeds are too small and soft.

More to Stasha's story

Crystal talked with Stasha, and she shared more info about her experience. So here is the second edition of her story living in war torn Bosnia.  If you have time, please read the story. The first installmant is under the It will never happen to me, this is were our introduction and story of Stasha begins.

It will never happen to me.

Ok I have a story for you to read. My friend Crystal posted this on her site. Please read it.. I hope it opens your eyes.  There is a recipe, but more importantly read the story under the recipe. We are running out of time.

Crock-Pot Challenge Week 3

My goodness time flies, even when I am not working 40 hours a week :(  ...  Ok, well what did I make the third week? I honestly don't remember!  Pretty sad I know. I have been working on a few other things this week.
BBQ Pulled Pork
Ok, so I smoke my pork butts then freeze them for when I want to use them. So I pulled one out of the freezer and defrosted it in my fridge for 3 days, then threw it into my crock pot with some Jack Daniel's BBQ sauce (NO there is not any alcohol in it). Cooked it on low alllllll day. Then pulled it apart on plates and shredded it then put it back into the CP and mixed with the yummy sauce. Yummers!! Served this with Asian Cabbage Salad.

Well, then my Saratoga Jack Thermal Cooker came and I was so excited!!! Instead of making dinner in the Crock pot on Sunday, I made it in the SJTC !!!  WE had Butternut Squash Soup, Artichoke Spinach Dip, toasted bagettes and biscuits and for dessert mud made in the CP.  I love my Saratoga Jack Thermal Cooker. I will be doing a demonstration on it Nov. 5th at the Super Saturday.

If you look in the side bar, mud will either be under crock pot or desserts or chocolate. The soup this time is below, I never make it the same, and this was devine!

Butternut Squash Soup
1 large butternut squash, seeded and baked or roasted until fork goes through
1/2 sweet onion, diced small
2 TBS butter
1 bay leaf
1 quart chicken stock
2 large baker potatoes, baked, peeled and cubed
1 clove garlic, peeled and minced
3-4 cups water (optional)
2 TBSP rice, uncooked

While squash is roasting in oven (or baking) until fork can go all the way through easily, melt butter in large pot; add onion and let it sweat then start to carmelize. Add the garlic and let it also slightly brown and then add potatoes, chicken stock and bay leaf. Scrape butternut squash out of the it's shell into the pot. Stir well. Bring to a boil, stirring occasionally so nothing burns and let boil for 5 minutes. Stir well, then sprinkle rice over the top. Place lid on top and put in outer liner. Before serving remove bay leave and puree with stick blender. IF too thick add a little water and again bring to a simmer.


Artichoke and Spinach Dip

2 cups parmesan cheese (I used a cheese shredder) OR 1 cup parmesan and 1 cup white cheddar
1 (10-ounce) box frozen chopped spinach, thawed and squeeze out the extra moisture
1 (14-ounce) can or jar of marinated artichoke hearts, drained and chopped
1 cup sour cream
1 cup cream cheese
2 teaspoons garlic, minced (I sprinkled on some dehydrated garlic chips)

Preheat oven to 375 degrees. Mix together parmesan (or grated cheese mix), spinach and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Pour into small pan and bake for 20 minutes. Cover and put in outer liner over full hot large pot. Serve with crackers or toasted bread.
***My kids literally licked the pan clean!

What's in your bread??

I have been making bread for our family for over 10 years now. I love it and so does my family. What do I not use in my bread? Dough enhancers. I have never found a need to, and my tummy totally agrees with me. I found an article today about dough enhancers that solidifies my way of trying to cook with out chemicals, and things I can not pronounce. Here is a copy of the article:

True fact: A common ingredient in commercial breads is derived from human hair harvested in China 

"(NaturalNews) If you read the ingredients label on a loaf of bread, you will usually find an ingredient listed there as L-cysteine. This is a non-essential amino acid added to many baked goods as a dough conditioner in order to speed industrial processing. It's usually not added directly to flour intended for home use, but you'll find it throughout commercial breads such as pizza dough, bread rolls and pastries.

While some L-cysteine is directly synthesized in laboratories, most of it is extracted from a cheap and abundant natural protein source: human hair. The hair is dissolved in acid and L-cysteine is isolated through a chemical process, then packaged and shipped off to commercial bread producers. Besides human hair, other sources of L-cysteine include chicken feathers, duck feathers, cow horns and petroleum byproducts.
Most of the hair used to make L-cysteine is gathered from the floors of barbershops and hair salons in China, by the way.
While the thought of eating dissolved hair might make some people uneasy, most Western consumers ultimately have no principled objections doing so. For Jews and Muslims, however, hair-derived L-cysteine poses significant problems. Muslims are forbidden from eating anything derived from a human body, and many rabbis forbid hair consumption for similar reasons. Even rabbis who permit the consumption of hair would forbid it if it came from corpses -- and since much L-cysteine comes from China, where sourcing and manufacturing practices are notoriously questionable, this is a real concern. In one case, a rabbi forbade the consumption of L-cysteine because the hair had been harvested during a ritual at a temple in India."

Oh GROSS!!!!  Yuck... so glad I had homemade bean soup for dinner.. much more appetizing.

Grain mill, cooking source??????

OH CRUD!!!!  What can you do? I STRONGLY, no, I VERY STRONGLY suggest you get a Family Grain Mill. I am still willing to put together a group buy on this. This awesome grain mill is awesome (hee hee). You can do so much with it. .... Flake grains, grind meat, grind spices, slice veggies

Grains.. with out a grain mill there is only really two ways to use it. Sprout it and boil it.  Ok, So that is one thing you can do with your wheat. IF you have your grain mill you can grind your wheat into flour, cracked wheat or even farina (cream of wheat). So right there you have 3 different textures to work with. Now if you have the flaker, WOW you can make wheatmeal or oatmeal because if you have wheat or oats you can flake them.

StoveTec Deluxe Metal Lined Wood Stove

Here we are talking about heating and eating cereals and such and how on earth will we cook them??? IF you have access to electricity or natural gas, then it is easy peasy.. but what if it is like we expect, no power, no gas.. And not at home?  Well there is always fires ... but I have found something really neat called a Rocket stove, it uses wood or coal to heat. It is really  neat and will fit just about anysize pan. Again, trying to do a bulk buy on these!!!!  Here is a picture of the 3 wood models available. These are great as you can also make charcoal in them.

StoveTec Eco Ceramic One Door Woodstove



StoveTec One Door Economy Stove (The Original!)

Ok, so lets say we have a way to cook, now you can make your cereals. You could also use your Saratoga Jack Cooker for some things if you had one.



Saratoga Jack Cooker



Also, butane single burners are a neat thing, and the fuel is not expensive if you know where to get it.

So here it is, I am willing to do a bulk buy on the Family Grain Mill, Saratogoa Jack Cookers and Rocket stoves, I just need everyone to let me know. I plan on doing this as our Christmas gift to our family. And yes with a group buy we do get much better pricing!!  Saratoga Jacks is an LDS company.