Garden All In And Preparedness talk

Sunday evening Dave and I were scheduled to give a demo and talk on preparedness as a couple. 

It turned out petty well. 

We handed out extra How to books and cookbooks we had on hand; along with 3 ring binders of information. 

If one of the books you picked up had giveaway posted on the back of it; the book was yours.

We just brought a sprinkling of things to display.


The left side was what was in Dave's 72 hour backpack. or B.O.B. (Bug Out Bag).

Click on a picture to enlarge

The Garden is all in. Whew glad that is accomplished. And we did enlarge the garden for the potato plot.


The strawberries and herbs are all transplanted into the raised boxes and tubs. I was sure tired of the voles destroying so many of them.


We hauled over an unused bath tub and an old concrete sink for some of the herbs. The double sink got the peppermint and spearmint.


The tub got the chocolate mint and some other herbs planted as seed on the other end of it.

One of the boxes got the thyme, lemon balm, sage, savory and etc. 


Tomatoes went into one box and 4 tires.


We also planted some more asparagus roots in the asparagus bed.  


We also got a start on laying the drip hoses along the rows. We received a very good rain on Monday night yeaaa; so I didn't have to do any watering on Tuesday.

***

From: The Scandinavian Cookbook; the year 1956   

This first one is a little different and is served over potatoes

Creamed Bacon and Onion (Bonddoppa)

2 large onions clean and dice

½ pound bacon cut into 1 inch pieces

Put bacon and onion into a skillet. Cook over medium heat, moving and turning frequently with a spoon until onion is golden brown and bacon is evenly crisped and browned. Pour off excess fat. Remove from heat.

Meanwhile put in a screw top jar

3 tablespoons flour

½ teaspoon salt

1/8 teaspoon pepper

2 cups milk

Cover jar tightly and shake until well blended

Stirring constantly, slowly pour milk/flour mixture over contents of skillet. Return to heat and bring to boiling. Reduce heat and simmer 3 to 5 minutes keeping mixture moving gently with spoon.

Colonial Cookbook

Red Flannel Hash

2 cups cooked diced corned beef

2 cups boiled diced potatoes

1 cup diced cooked beets

Salt and Pepper to taste

3 tablespoons butter

¼ cup milk or cream

Mix together beef, potatoes and beets. Sprinkle with salt and pepper. Melt butter in heavy skillet. Add meat and vegetables. Pour in milk or cream, adding more if mixture seems to dry. With a spatula flatten hash into pan. Cook over low heat until one side is brown. If desired turn and brown other side. Serves 4

Baked Indian Pudding

1 quart milk

1/3 cup yellow cornmeal

1 teaspoon salt

½ cup molasses

¾ teaspoon ginger

¼ teaspoon cinnamon

¼ teaspoon nutmeg

Heavy cream

Scald milk and add cornmeal and salt. Cook 25 minutes, stirring to prevent sticking. Add molasses and spices and mix well. Pour into greased 8x10 inch baking dish. Bake at 300 degrees F. for 2 hours. Pour cream over individual servings and serve hot. Serves 6 to 8.

Comments welcome, please.