Wednesday, February 29, 2012

49th Week wow

It is another snow day here, the winds aren't to bad at least; 24 mph wind gusts that just came up.
Saturday it was snow and 45 mph winds. 
I wasn't able to get to Church last Sunday as I couldn't get the truck started. The timer on the truck plug in was on for an hour but it wasn't enough I guess.

I just got the baby quilt pinned together with the batting, so it is ready to sew together.
New 51 Week Storage Ideas Week Forty Nine
This is for two (2) people so buy according to your family’s size.
Non-food list:
Feminine hygiene products: 4 boxes if needed, these can also be used as first aid bandage.
Axe and hatchet: 1 of each they both have their purposes
Shovels: 2 of: there are flat ended and round ended the flat will shovel snow etc and the round ended will be good for digging.
Food list:
Canned hams: 4
Pineapple canned: 8 cans
Peaches canned: 8 cans

Applesauce: 12 cans or jars.  Applesauce can also be used as an alternative for butter or margarine in baking

Ham Balls (Skink Bullar) (Swedish) This will require ground pork also.
1-pound ground ham
1-½ pounds ground pork
2 cups bread crumbs
2 eggs, beaten
1-cup milk
½ cup brown sugar
½ cup water
½ cup vinegar
1 teaspoon dry ground mustard
Combine dry mustard, sugar, vinegar and water and stir well, keep separate. In separate bowl mix the remaining ingredients and form into small balls and place in a greased casserole dish. Pour the sugar mixture over and bake slowly for 1-¼ hours. Baste frequently.

Thursday, February 23, 2012

Week 48

Well I couldn't get Blog to work yesterday so back to posting this on Thursday this week.

We had all different weather yesterday. 
Rain, sleet, snow, a few minutes of sun and of course high winds gusting to around 55 MPH. 
A lot of the snow has melted off with this warm front and we are down to our ice layer in many places. Makes it real fun going up and coming down from the chicken coop.

Another cold front hits this weekend with intermittent days of snow.

Dave said our road had a tree down all most all the way across the road when he went to work yesterday, but he managed to get around it on the side.

Still working on quilts this week.
New 51 Week Storage Ideas Week Forty Eight
This is for two (2) people so buy according to your family’s size.
Non-food list:

Wind up radio: 1 at the very least.

Reminder-How To Books: On cooking outdoors over an open fire, cooking in Dutch ovens, camping, trapping, living out doors, gardening, cooking over wood stoves, repairing clothing, making moccasins, knitting or any others that interest you or those in your home. Many can be picked up as used books or information printed off the Internet.
Plastic: 2 large rolls. (Even 3 mil. thick works) Can be used for so many things, even as replacement if a window is broken.
Food list:
Baking soda: 2 mediums or 1 large (you will be surprised how much you will use from cooking to brushing your teeth and adding to wash water.)
Spices: 1 or 2 containers of each you feel you use a lot of. As in Cinnamon, nutmeg, ground cloves, ginger, pickling spice, garlic, onion, sage or poultry spice, red peppers etc.

Graham Crackers

This recipe is from the Making The Best Of Basics Family Preparedness Handbook
We enjoy these.
½ cup butter or margarine
2/3 cup brown sugar- firmly packed in measuring cup
2 3/4 cup whole-wheat flour
½ teaspoon baking soda
¼ teaspoon cinnamon
(½ cup water)
Cream butter and sugar. Mix remaining dry ingredients and add to creamed mixture alternating with ½ cup water. Mix well, let stand 30 minutes. Roll the dough out on a floured surface to about 1/8 inch thickness. Cut in 1-inch squares (or size you like)
and put on a greased cookie sheet. Bake in a preheated 350 degree oven for 20 minutes or until slightly browned.

Thursday, February 16, 2012

47th Week

New 51 Week Storage Ideas Week Forty Seven

This is for two (2) people so buy according to your family’s size.

Non-food list:

Bleach or Water purifying tablets: 4 bottles or packs
Toilet paper: 36 to 48 roll package (some say one can never have enough toilet paper)
It is surprising how much you go through when you and those around you are ill or when you have company.

Food list:

Salt: Iodinzed and Kosher for canning: 2 pounds of each
Olive oil: 1 gallon in ½ gallon or smaller bottles or cans.
Pumpkin: 10 cans, great for adding to breads, pancakes, pie etc.


Raw Apple Cake (Wierschke family recipe Eastern European)
½ cup butter
1-cup sugar
Cream these 2 ingredients well and add:
1 egg
1-½ cups flour
Mix and add
½ teaspoon nutmeg
¼ teaspoon salt
6 grated apples
1-teaspoon baking soda
½ teaspoon cinnamon
Bake 40 minutes at 350 degrees.

Top with Carmel sauce

In saucepan:
1-tablespoon flour
½ cup butter
½ cup granulated sugar
½ cup brown sugar
½ cup milk
½ cup water
Mix this and boil for 3 minutes, pour over cake.
Been cold but still warm for Feb. 24 degrees this morning. Been working on a quilt for great grandbaby to come in April.
Kids these days lol.
She wanted camo with zebra stripes in it, she knows she is having a girl. So the backing is a camo flannel. So zebra, yellow, black and white squares.
Her mom bought the material and I am making it. It will just be a simple Trip around the world quilt.
Reminds me of the commercial with; don't have a grandson with a dog colar.

I thank those that have commented really I do, sometimes I just need that little bit of contact.

Wednesday, February 8, 2012

Week 46

New 51 Week Storage Ideas Week Forty Six

This is for two (2) people so buy according to your family’s size.

Non-food list:

If you do not have another way to cook this will work.

Charcoal Grill: a small portable one works
Charcoal: 2 to however many bags you want to have on hand
Lighter fluid: 4 bottles or cans

You can also dig a hole in the ground to use the charcoal and wood; stick a grate over or set pans down in it.

Food list:

Wheat: 50 to 100 pounds
Sugar:  50 pounds
Baking Powder: 1 large container or 2 mediums


Norwegian Breakfast Cake

1 egg beaten well
½ cup sugar
¼ cup butter or margarine melted
1½-cup flour
1-teaspoon baking powder
½ cup milk
Mix and pour this in a greased cake pan, sprinkle cinnamon on top and bake at 350 degrees for 30 minutes or until done.

What foods do you have in your 72/96-hour kits, also known as B.O.B. (Bug Out Bag)? has those food bars that work well. And they last well.
I pulled a muscle in my neck yesterday; talk about slowing a person down.

Thursday, February 2, 2012

Week Fourty Five

New 51 Week Storage Ideas Week Forty Five

This is for two (2) people so buy according to your family’s size.

Non-food list:

Tarps: 2 to 3 of different sizes
Misc. Electrical tape and bungee cords

Food list:

Bouillon cubes: 1-pound each of beef and chicken
Butter canned: 2 to 4 dried

Honey Taffy
1-cup honey
1-tablespoon butter
1-cup sugar
Boil honey and sugar to a hardball stage (270 degrees) add the butter. Pour onto a buttered platter and cool until it can be handled and pull until glossy shine. Make into a rope and place on wax paper. When it gets brittle break into bite sized pieces and store in a cool dry place.

Clarified butter:

How to Clarify Butter

"Clarifying" is the process of removing milk solids from butterfat, giving you a clear golden fat that can be heated to a higher temperature without burning than whole butter. This, combined with the fact it can be stored without going rancid, has made clarified butter the cooking fat of choice in India and South Asia for hundreds of years.

1. To make 1 cup of clarified butter you'll need 1¼ cup of butter. (You will lose approximately 25% of the original butter's total volume when clarifying.)

2. Place butter in a saucepan over a very low heat. Let the butter melt slowly, do not stir the butter while it is melting.

3. As the butter melts, it will separate into three layers. The top layer is a thin layer of foam, the middle layer contains the bulk of the liquid (weighing in at about 80% of the total), and the bottom layer is where the water and most of the milk solids are. This natural separation is what makes clarifying possible.

4. Skim the foam off the surface of the butter, discard the foam. Be cautious to avoid dipping the ladle into the butterfat while skimming, as the fat should remain intact.

5. At this point, there are two possible methods for removing the butterfat from the water on the bottom of the pan. The method we chose to illustrate is to decant the fat from the water.

6. Carefully and slowly pour the fat into another container. You can see the water underneath the clear yellow butterfat. If you notice any of the water slipping into the fat, you may need to re-decant your new batch of clarified butter. If there is any water in the clarified butter, and you try adding it to a hot pan, the water will immediately boil when it hits the pan, causing the hot clarified butter to splatter out of the pan and potentially burning the cook.

An alternate method for separating the fat from the water is to use a ladle and skim the fat up and out of the pan, making sure not to let any of the water get into the ladle.

Pour your newly clarified butter to a separate container, and discard the water and small amount of remaining milk fat.

7. If the clarified butter sits for a moment, you might notice more foam float to the top; use a spoon to remove this last bit of

Evacuation plan:
Do you have one planned out for those at home, work and or school? Have you talked about it and or practiced your plan?
We had days of snow and ice. But we are supposed to have 4 or 5 days of nice weather with highs in the 30's. Might melt things back down to the 3 to 4 inch ice layer.

If someone would please comment something it would be nice :).