Friday, December 24, 2021
Happy Holidays
Monday, December 20, 2021
Holiday Special
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https://colemans.com/fire-starter-magnesium |
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https://www.cabelas.com/shop/en/coghlans-mosquito-head-net |
https://www.varusteleka.com/en/product/sarma-hiking-socks-merino-wool/56433 |
Friday, December 17, 2021
Stocking Stuffers for Preppers
Not actually Erin. & is used with permission. |
https://amzn.to/3e5caE8 |
http://amzn.to/2iAIcuY |
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Thursday, December 16, 2021
Charcoal, part 4: Production Resources
- Industrial Production of Charcoal
- The Art, Science, and Technology of Charcoal Production
- Charcoal Production
- Technological Solution for the Sustainability of the Destructive Distillation of Wood in Classic Horizontal Retorts
- The History and Operation of Gasworks (Manufactured Gas Plants)
- DEVELOPMENT AND PERFORMANCE EVALUATION OF A LOW COST BIOCHAR KILN FOR BIOCHAR PRODUCTION
- A Review of Biochar and its Use and Function in Soil
- The US Forest Service wrote up a primer 60 years ago. The subject is 30,000 years old, so this is still good information.
- Mother Earth News has gone through several changes in management over the last 50 years, so theirinformation has to be viewed with reference to when it was published. They started off as a “back to nature” or “off grid” lifestyle magazine (the dating ads from the 1970's were fun to read) but have gone through phases where they put more emphasis on saving the planet than staying alive.
- The United Nations has a lot of information available for developing countries, so they have a fairly good amount of data on charcoal. This article is a good example.
- A quick-and-dirty approach to small batch production.
- Sciencedirect is another scientific papers site, but it isn't as handy for me as Academia.
One of the hard parts about writing (or any other form of art) is being able to stop a project or piece when it is “good enough”. Endless editing and expansion results in no output, we have to know when to send it as it is and hope Erin can make it presentable.
Wednesday, December 15, 2021
End Of The Year Giving
- Natural Peanut Butter and Other Nut Butter
- Canned Tuna and Chicken in Water
- Beans and Lentils (dry or canned)
- Rice and Pasta
- Whole Grain Cereals
- Low-Sodium Canned Vegetables
- Canned Tomato Products
- Hearty Low-Sodium Soups
- Canned Fruit in Juice
- Nonperishable Ready- to-Eat Meals (chili, ravioli, etc.)
- Please, No Glass!
- Things are tight for many people, but look around: there's not just the chronic homeless, but also those hit by serious storms that could use a little help. Thank you for doing what you are able.
- Seriously, I'm having to find supplies in color now. Wish me luck!
If you have comments, suggestions or corrections, please post them so we all can learn. And remember, Some Is Always Better Than None!
NOTE: All items tested were purchased by me. No products have been loaned in exchange for a favorable review. Any items sent to me for T&E will be listed as such. Suck it Feds.
Monday, December 13, 2021
Prepper's Pantry: Chili & Corn Bread
The history of chili is not as well-known as some other
foods, partially because much of its development predates European contact and
partially because of how widely divergent it’s become.
Don’t believe me? Ask a Mexican, a Texan, and an Arizonan
what goes into a good chili; the answers will be quite varied, and if they're all
in the same room, it may become quite heated as well. The debate over "beans
versus no beans" has gotten physical at times.
What we do know, or at least believe, is that chili originated in
South and Central America as a hotpot type dish made with whatever ingredients
could be found.
The recipe that follows is of that type. We went through the cupboards, cabinets, and pantry and added items to the crockpot if we thought they would be a good fit. Some of the quantities are estimates, and some of them (such as the black beans) seem odd because they were leftovers from other dishes. I honestly don’t know what type of hot peppers we used in this batch; they were in the back of the freezer from earlier this year, or possibly even last year. We used ground beef, because we had some in the freezer, but pretty much any type of meat, or none at all, can be used.
Safety Note: When working with hot peppers, wear gloves or wash your hands very thoroughly before touching your face or any other part of your body.
Without further ado, the recipe for our most recent batch of
chili:
- 1 lb ground beef (browned)
- 1 28oz can diced tomatoes
- 1 12oz can dark red kidney beans
- 3oz black beans
- 1 package freeze dried corn
- 2 small onions (diced)
- 1 green pepper (diced)
- 2 Tbs crushed garlic (minimum/to taste)
- Hot peppers to taste (diced)
- 2 tsp chili powder
- Grated carrots (optional)
- Some water
- Brown the meat and reserve the fat and juices.
- Sautee the onions, peppers, and garlic in the reserved fat and juices from browning the beef.
- Put the tomatoes and chili powder in the bottom of an appropriately sized crock pot and set to high. Stir well.
- After the tomatoes are warm, add the sautéed vegetables, beans, corn, and hot peppers. Stir well some more.
- Mix in the browned meat and a cup or so of water. Amount of water will depend on preferred consistency.
- Let cook in the crock pot six or more hours to blend the flavors. Taste occasionally and adjust spices as desired.
- If needed, mix in some shredded carrots to sweeten or soften the spices and/or bitterness.
- Serve over rice.
In addition to rice, we often like cornbread with our chili. It’s traditional and just tastes good. While we usually make a batch from Jiffy
Corn Muffin Mix for convenience, when we have time we’ll use the recipe from
the back of the corn meal package.
Ingredients
- 1 cup corn meal
- 1 cup flour
- 1 Tbs sugar (I often substitute honey)
- 1 tsp salt (I scant this measurement)
- 1 Tbs baking powder
- 2 eggs
- 2 Tbs oil (most any vegetable oil)
- 1 ¼ cups milk
- Mix dry ingredients together
- In a separate bowl, beat eggs, milk, and oil together
- Add to dry ingredients and mix
- Pour into greased muffin, corn stick, or 8-inch square baking pan
- Bake for 20-25 minutes or until done in a pre-heated 425°F oven
- Makes about 12 servings
Of all the dishes we make, chili may be the most creative as
there aren’t any hard and fast rules. If you haven’t made chili (and you like
to eat it, of course) give it a try and don’t let anyone tell you you’re doing it
wrong. Chili is the Jazz of cooking.
Enjoy!
Friday, December 10, 2021
The Lunatec Aquabot
Not actually Erin. & is used with permission. |
https://amzn.to/3yhp1wl |
- Mist, which is good for keeping cool in the heat.
- Stream, which directs a sturdy jet of water that is capable of cleaning food off of cooking utensils. You can also spray water into your mouth with this setting, allowing you to drink from the bottle without having to remove the Aquabot lid.
- Shower, which is like Stream but has 3 separate jets to cover a wider area, and is best for cleaning body parts.
https://amzn.to/3yoqwZS |
Thursday, December 9, 2021
Charcoal, part 3: Production
*Now you know why we call the methane extracted from underground and piped to our houses "natural gas".
- Start with a clean, empty paint can with a lid.
- Loosely place a good pile of pure cotton cloth scraps (any size or shape works because you can cut it easily later) into the can and place the lid on tightly.
- Using a nail or small punch, make a small hole in the lid to let the air and vapors out.
- Place the closed can on or near a small fire, watching the color of the vapors that come out of the hole in the lid. Slow gentle heat is best, as you don't want to create so much pressure inside the can that it pops the lid off.
- The first phase will be drying the feedstock and the vapors will be mostly water vapor (steam) so it should be whitish in color and won't burn.
- Once the water has been driven out, the plume of vapors will change color or lose its color. This is the stage where volatile chemical are being released from the cloth and these vapors will burn if a flame touches them. I've seen people intentionally light the plume of vapors at this stage as a way to tell when the process is done; the flame will go out once all of the volatiles are driven off.
- When the plume of vapors stops coming out of the hole, the hole in the lid is closed off with a dab of mud or clay and the can is removed from the heat and left to cool.
- Your charcloth is ready to add to your firebox after it cools. Opening the can while it is still hot will let oxygen in and cause a flash fire, reducing your charcloth to ashes and probably making you change your underwear.
- Simple kilns are no more than stacked firewood that is covered with straw and mud, leaving an opening at the base for lighting and a chimney to let the vapors out.
- The burning of a portion of the stacked wood provides the heat to convert the rest into charcoal, the mud forms an air-tight enclosure, and the two holes are used to control the airflow through the pile.
- The size of the pile of wood determines how long the process will take; it will be measured in days, and someone will have to keep an eye on it the whole time to adjust airflow, monitor the vapor plume, and repair any cracks in the mud shell that will occur as it heats and dries. Unless you can stay awake for days, plan on having a team to get best results.
- Once the process is complete, both holes are sealed up to quench the fire and the pile is left to cool for a few days.
- After everything has cooled down enough to work with, you'll break away the baked mud shell and harvest the charcoal. Any wood that didn't get completely converted gets set aside for the next batch.
Wednesday, December 8, 2021
I've Been Santa'd
(left) Galaxy S9 case; (right) belt pouch | |
Unfolds into a waxed canvas dump sack |
- This dump pouch is going into my BOB tote, for later attachment either to my belt or onto webbing. It will depend on exactly how things fit.
- Nothing was purchased this week, but I am very thankful for family, especially the family I've chosen, and those that have chosen me.
Just a reminder: if you plan on buying anything through Amazon, please consider using our referral link. When you do, a portion of the sale comes back here to help keep this site running!
If you have comments, suggestions or corrections, please post them so we all can learn. And remember, Some Is Always Better Than None!
NOTE: All items tested were purchased by me. No products have been loaned in exchange for a favorable review. Any items sent to me for T&E will be listed as such. Suck it Feds.
Monday, December 6, 2021
Prepper’s Pantry: Soups and Stews
What follows is the recipe pretty much as my mother gave it
to me, including her notes. It’s really more of a stew than a soup, being
almost thick enough to eat with a fork due to the barley, but tradition means we call it a soup.
I usually serve my soup with fresh made biscuits, using
White Lily self-rising flour if you can find it, or King Arthur flour if you can’t.
White Lily Light & Fluffy Biscuits
Ingredients
- 2 cups White Lily Self-Rising Flour
- ¼ cup Crisco shortening or 1 stick butter - softened
- ¾ cup buttermilk or 2/3 cup milk
Recipe
- Place flour in a large bowl. Cut in shortening (or butter) with pastry blender or two knives until crumbs are the size of peas.
- Add buttermilk, stirring with fork just until flour is moistened.
- Turn dough onto lightly floured surface.
- Knead gently 5 to 6 times, just until smooth.
- Roll dough into a 7-inch circle that is ¾ to 1 inch thick.
- Cut out 7-8 biscuits using a floured 2 inch biscuit cutter.
- Place on baking sheet, about 1 inch apart.
- Shape dough scraps into a ball, pat out until ¾ inch thick, cut out additional biscuits.
- Bake at 475 degrees Fahrenheit 8-10 minutes or until golden brown.
Mom’s Turkey Soup
Ingredients
- 1 meaty turkey carcass
- 1 bunch of celery (use the leaves too)
- 1-1½ lbs carrots, cut in half lengthwise and into 1” slices
- 2 medium onions, diced
- 1 lb Parsnips, ½” rounds
- 6 large cloves garlic, coarsely chopped
- 2 cups chopped dill (separated) {the secret ingredient}
- 1 cup chopped parsley
- 1 Tbs salt
- 2 tsp ground black pepper
- 10 cups water
- 2 tomatoes
- 1 cup barley {the other secret ingredient}
Recipe
- Place turkey carcass and any additional turkey, celery, carrots, onions, parsnips, garlic, 1-cup dill, parsley, salt, pepper, and water in a large pot over medium heat. Bring to a boil and reduce heat. Simmer for three hours. Skim foam off the soup as it cooks.
- After three hours, remove carcass, cool and shred all of the meat.
- Return the meat to the pot and add the tomatoes and the barley. Simmer for an additional 40 minutes. Add the remaining 1-cup dill and serve piping hot. Leftovers can be frozen.
I hope this recipe brings warmth to you, our readers and their
families, both inside and out.
Friday, December 3, 2021
Predator? or Prey?
Wednesday, December 1, 2021
Storage War
- Nothing was purchased this week, prepping-wise, but Christmas gifts are going out very soon!
- The Value-to-Cost-of-Storage needs to be calculated carefully. I read all the time on Social Media sites of folks paying hundreds of dollars every month, for years, to store things that they've never looked through since putting it in storage. Don't be Those Folks. I will not be in that position.
If you have comments, suggestions or corrections, please post them so we all can learn. And remember, Some Is Always Better Than None!
NOTE: All items tested were purchased by me. No products have been loaned in exchange for a favorable review. Any items sent to me for T&E will be listed as such. Suck it Feds.
The Fine Print
This work is licensed under a Creative Commons Attribution- Noncommercial- No Derivative Works 3.0 License.