tag:blogger.com,1999:blog-59562147367185024112024-02-21T06:06:27.487-08:00Good MuseGood Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.comBlogger490125tag:blogger.com,1999:blog-5956214736718502411.post-16060713080176371002015-11-16T10:28:00.003-08:002015-11-23T12:36:03.580-08:00I Thought I Had Some in the Fridge...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QNmlCGlBjJ5Yi88U4BPoKE9cDjY_LRbA4ktKe7Bq63IsYRFwgkbkQab2tk08zCIpvGO310p6KFV0qGmz0699xm8EofsQNPO9oJzsbscC_atumWA4JCi_S0IGD4TmeQbj0VNrPCLFgs8/s1600/cream.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QNmlCGlBjJ5Yi88U4BPoKE9cDjY_LRbA4ktKe7Bq63IsYRFwgkbkQab2tk08zCIpvGO310p6KFV0qGmz0699xm8EofsQNPO9oJzsbscC_atumWA4JCi_S0IGD4TmeQbj0VNrPCLFgs8/s1600/cream.jpg" /></a></div>
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<div style="text-align: left;">
How to Make Your Own Heavy Cream:<br />
<br />
If you need heavy cream for a recipe, make
your own by combining and mixing 2/3 cup whole <br />
milk with 1/3 cup melted unsalted butter. <br />
<br />
This will give you 1 cup of heavy cream. </div>
Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-56426124250373692952013-07-27T14:28:00.001-07:002013-07-27T14:28:05.211-07:00Check Out the New BlogI've moved on to a different aspect in my blogging days. Check out http://lessonsinselfreliance.blogspot.com/
Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-48837333333157745082012-10-21T22:02:00.000-07:002013-02-11T15:27:20.250-08:00OAMC/Food Storage Chicken Enchilada CasseroleI still had chicken that I needed to use up, so I took this recipe and adapted it to smaller size pans and made five meals. I didn't measure anything, except for the 3 cups of enchilada sauce. I know it was three cups because I used a dry mix and it made 3 cups!<br />
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<a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=975" target="_blank"><span style="color: #cc0000; font-size: large;">Chicken Enchilada Casserole</span></a><br />
Number of Servings: 16<br />
<br />
<br />
Ingredients<br />
<br />
3 lbs. boneless skinless chicken breast <br />
18 corn tortillas, medium <br />
3 cups enchilada sauce<br />
5 cups colby and monterey jack cheese, shredded<br />
1 cup onions<br />
<br />
Directions<br />
Preheat oven to 350 degrees. <br />
Boil the chicken in water until done. Drain & chop into small pieces. <br />
Chop onion. <br />
Spray a 13x9" pan with cooking spray.<br />
Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce. <br />
Layer covered tortillas in the bottom of the pan, it should take six. <br />
Add a layer of chicken, onion & cheese. You don't want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken & onion & about 1/3 of the cheese. <br />
Add a another layer of the tortillas dipped in sauce. <br />
Press down gently all over the pan. <br />
Add the remaining chicken, onion and cheese mixture. <br />
Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan. <br />
Add the remaining cheese on the top. <br />
<br />
Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.<br />
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Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-19524350239120634222012-10-18T20:29:00.001-07:002012-10-18T20:29:58.759-07:00To Do List <em><u>between Thursday 8:15 p.m. and Friday Night</u></em><br />
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<ul>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">Process 60 lbs. raw chicken breasts</span></li>
<ul>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">Get 20 lbs to Kris</span></li>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">foodsaver bag </span></li>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">pressure can</span></li>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">wok saute and foodsaver bag</span></li>
</ul>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">Fix Brandi's costume</span></li>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">Breakfast with Dad</span></li>
<ul>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">hit estate sales</span></li>
</ul>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">Sew 12 pieces of elastic for button bracelets</span></li>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">Put together mini kits</span></li>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">Drop by work for a couple of hours</span></li>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">Teach class for bracelets</span></li>
<li><span style="color: #6aa84f; font-family: "Trebuchet MS", sans-serif; font-size: large;">Return redbox videos</span></li>
<li><span style="color: #6aa84f; font-family: Trebuchet MS; font-size: large;">Maybe, sleep</span></li>
</ul>
<span style="font-size: large;"><br /></span>Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-45140166071590041292012-08-20T21:02:00.001-07:002012-08-20T21:02:46.307-07:00Anybody Want a Little Pie?How about some<strong><span style="font-size: large;"> Pecan Pie Jam</span></strong>. Has anyone noticed the price of nuts going sky high?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtZUe-El9CmUzqgGahBgyghplSnGQFSMSe0-wNJ1XbtQp9N2_vTIN6nnkuCjHv-urxYLXf4ElJf0NiL3Xai40Ells9zgxP2CJNBLbR2nB9OEYCAvKN0JvYznLckZXuDdzRd2ZHTKZppk/s1600/easy-pecan-pie-recipe2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtZUe-El9CmUzqgGahBgyghplSnGQFSMSe0-wNJ1XbtQp9N2_vTIN6nnkuCjHv-urxYLXf4ElJf0NiL3Xai40Ells9zgxP2CJNBLbR2nB9OEYCAvKN0JvYznLckZXuDdzRd2ZHTKZppk/s320/easy-pecan-pie-recipe2.jpg" width="320" /></a>2 cups finely chopped pecans</div>
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2 cups granulated sugar</div>
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2 pinches salt</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2 Tbs ground ginger</div>
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2 Tbs brown sugar</div>
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2 Tbs cinnamon (optional)</div>
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1 stick unsalted butter</div>
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2 Tbs. apple cider or lemon juice</div>
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Directions:</div>
Mix ingredients in a large saucepan. Heat until all the sugar has melted and turns to a light brown. BWB the jam for 10 minutes.<br />
<br />
Yields about 4 cups.<br />
<br />
Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-9723804631831171962012-08-18T20:42:00.001-07:002012-08-18T20:42:30.095-07:00Wheatberry Pineapple Chicken Salad<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Looking for something to eat during this hot weather? Give this one a try. If you have canned your own pineapple and chicken, all the better.</span><br />
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<em><strong><span style="color: #ffd966; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">WHEATBERRY PINEAPPLE CHICKEN SALAD</span></strong></em><br />
<br />
<br />
1 can (15-1/4 ounces) crushed pineapple, drained lightly<br />
1/2 cup mayonnaise<br />
1/2 teaspoon salt<br />
1 can (10 to12-1/2 ounces) chicken, drained and flaked<br />
1/2 cup slivered almonds<br />
1 cup cooked whole wheat<br />
<br />
Mix together the pineapple, mayonnaise, and salt. Add chicken, almonds and wheat. Stir well. Chill several hours before serving. Serves 4.<br />
<a href="http://www.simplyprepared.com/wheatberrysalad.htm">http://www.simplyprepared.com/wheatberrysalad.htm</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVES-uzIs94oZmtTbOVm9pNzjgdsk9ImWZ_yXluhvRNS8RXRYj7hx-jFHWy4J1z9bYM4Nunr2WkQx46-WXEr2G5CvlPk2kUChfAFpqcisCfnYxmagNG3UJuNvT_0enTBOMAf3y1aUttGw/s1600/pineapple-chicken-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVES-uzIs94oZmtTbOVm9pNzjgdsk9ImWZ_yXluhvRNS8RXRYj7hx-jFHWy4J1z9bYM4Nunr2WkQx46-WXEr2G5CvlPk2kUChfAFpqcisCfnYxmagNG3UJuNvT_0enTBOMAf3y1aUttGw/s400/pineapple-chicken-recipe.jpg" width="400" /></a></div>
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Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-19348116609058444032012-08-16T22:25:00.000-07:002012-08-16T22:25:10.922-07:00Food Prices Headed Up<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24trypDFcybSSkxiXjPPL6vnRaBqkaw8ycsEVE1xDd0oEfqGYTyt12KpjoaZegZQul_ySJ75oGuXQTryyCoFMHsA9oFuBbPkeFn2kk1azFofCUOpMVFHTMKU7h5ggMUSrE8EmipknoL4/s1600/GEN1-9-dollar-sign-tattoo.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24trypDFcybSSkxiXjPPL6vnRaBqkaw8ycsEVE1xDd0oEfqGYTyt12KpjoaZegZQul_ySJ75oGuXQTryyCoFMHsA9oFuBbPkeFn2kk1azFofCUOpMVFHTMKU7h5ggMUSrE8EmipknoL4/s200/GEN1-9-dollar-sign-tattoo.jpg" width="200" /></a></div>
With all the heat and little rain happening this year, food prices are going to be taking a big jump. That means everything you put in your mouth that you have not grown yourself is going up-meat, dairy, grains, all of it.<br />
<br />
Take a little time now and prepare while you still can. When you see an entire chicken on sale for under a dollar a pound, buy several and freeze or can them. One chicken can provide a baked chicken dinner, chicken salad for lunch, chicken soup, tacos or any number of other meals. You just have to plan ahead and be smart about it.<br />
<br />
Summer fruits are on sale, so use them fresh and freeze or can the rest. If you have water and no. 10 cans of sugar, you are halfway to canned fruit. Okay, maybe it is a little time consuming, but skip a t.v. show or movie and do something that will really pay off in the long run. For example, a local grocery has nectarines 3 lbs for $1 and pears 2 lbs for $1, this week. Guess what I'm going to be doing? Canning and freezing, that's what. Even though we don't need to watch our pennies, it still makes sense to put up our own food. I'm the one who gets to control the amount or lack there of sugar and no chemicals.<br />
<br />
How about a way to use some of your food storage? If you have purchased the dried refried beans from an LDS cannery, have you used them? Here is a great recipe for frozen burritos that are better tasting than the burritos you buy at the grocery store. Purchase your ground beef on sale or get it, the tortillas and the Mexican Cheese blend at Costco or Sam's Club.<br />
<br />
<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;">Beef & Bean Burritos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">makes 40 burritos</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup taco seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">40 ten-inch flour tortillas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 (15 oz) cans refried beans</span><br />
<span style="font-family: Arial;">aluminum foil</span><br />
<span style="font-family: Arial;">8 one-gallon freezer bags, labeled</span><br />
<br />
<span style="font-family: Arial;">1. Brown beef in a large stockpot over medium heat until no longer pink, about 20 minutes. Drain and discard fat. Add the taco seasoning. Stir in water and simmer mixture over medium heat for 20 minutes, or until the liquid is almost entirely evaporated. Cool.</span><br />
<br />
<span style="font-family: Arial;">2. Spread 1/4 cup ground beef and 1/3 cup refried beans on each tortilla. Wrap burrito-style and then wrap each piece individually in foil. Divide packets evenly among freezer bags.</span><br />
<br />
<span style="font-family: Arial;">3. Seal and freeze.</span><br />
<br />
<span style="font-family: Arial;">To cook one entree:</span><br />
<span style="font-family: Arial;">Thaw burritos in the refrigerator or reheat them straight from the freezer.</span><br />
<span style="font-family: Arial;">Microwave:</span><br />
<span style="font-family: Arial;">Remove foil, defrost and reheat.</span><br />
<span style="font-family: Arial;">Oven:</span><br />
<span style="font-family: Arial;">Bake in foil at 375 degrees for 30 minutes if frozen, 300 degrees for 30 minutes, if thawed.</span><br />
<br />
<span style="font-family: Arial;"> from the book, <em>Fix, Freeze, Feast by Kati Neville & Lindsay Tkacsik</em></span><br />
<br />
<span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;"><u>My Notes:</u></span><br />
<span style="font-family: Courier New;">The above mentioned book was a $1.99 Kindle special I downloaded on my Ipad.</span><br />
<br />
<span style="font-family: Courier New;">I used Taco Bell Taco Seasoning packets in my recipe.(It has a mild flavor without heavy cumin or chili pepper flavors.) One packet per pound of ground beef. Since my beef was extra lean, I don't bother to drain it. I also cut back on the water to make a drier meat mixture. I laid out the tortilla smoothed on some refried beans,added taco meat then topped with a liberal helping of Mexican Cheese blend and a drizzle of sour cream. I then rolled and put each burrito in microwaveable plastic wrap. The wrapped burritos are then placed in gallon sized freezer Ziplocs. </span><br />
<br />
<span style="font-family: Courier New;">To prepare, I don't thaw them, I unwrap the plastic and heat 1 burrito for about 2 minutes. Let it rest for 30 seconds or so, and then enjoy! </span><br />
<br />
<span style="font-family: Courier New;">DH and I were both pleased with the flavor and ease of preparation. They make great quick snacks or lunches and you don't have to run to a fast food joint.</span><br />
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Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-70736540000803194082012-08-14T12:28:00.000-07:002012-08-14T12:32:08.261-07:00Summer CanningOkay, there is no nice way to say it, I am sick of cucumbers and pickles. My DH planted an entire twelve foot long row of cucumbers. A pair of empty-nesters can only each so many. So I canned, and canned and canned some more, pickles that is.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIcFUtQEytO4DWmD9G5XJPjvIyxYuL7LVFGYg3nPzX8l2dWpTN6J9JD_ftd6kmfe_QotMeHcVv5F665rBfIkZTIhiDMa3nVTuewPKNgWZJdEWXnM2tDMxUx2ANYC76Mrz74Z-kxeHo9k/s1600/P1050681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIcFUtQEytO4DWmD9G5XJPjvIyxYuL7LVFGYg3nPzX8l2dWpTN6J9JD_ftd6kmfe_QotMeHcVv5F665rBfIkZTIhiDMa3nVTuewPKNgWZJdEWXnM2tDMxUx2ANYC76Mrz74Z-kxeHo9k/s640/P1050681.JPG" width="640" /></a></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqV9QUdNFpzXhQOjuX3a25KBtVvmWWEHdUDVQxaHBJ8bxAdXFDxJZ3CWQ3MlCoH9RACttqvovfIEXppDyVqWiCswlvyIXJkdTh46OSv7cn4sAZyEXey-OCATGV0kQEah-6ozjyLJlJrSw/s1600/P1050900-001.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="261" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqV9QUdNFpzXhQOjuX3a25KBtVvmWWEHdUDVQxaHBJ8bxAdXFDxJZ3CWQ3MlCoH9RACttqvovfIEXppDyVqWiCswlvyIXJkdTh46OSv7cn4sAZyEXey-OCATGV0kQEah-6ozjyLJlJrSw/s320/P1050900-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...in the basement</td></tr>
</tbody></table>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I was getting this many cukes every 2 or 3 days! I even had to order a case of dill pickle solution, because my local stores ran out. (see previous <a href="http://www.blogger.com/blogger.g?blogID=5956214736718502411#editor/target=post;postID=1257396935401223770" target="_blank">post</a>) We don't even eat that many pickles. DH has been taking them to work, and thankfully they love them. I did take the large cukes and cut them to make stackers. You know, those ridiculously overpriced, sandwich-ready pickles. Our shelves runneth over with the bounty of the garden. </div>
<br />
I am also saving onion seeds. You have to plant onions, let them die back, and then the second year they produce seeds. Imagine what fun it is to separate the pinhead size seeds from the "chaff". It sucks. This growing your own food thing is hard work. ;)<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WXajrWWHKB43sI6ZgdvVmVu-qg-8jU8rV8Yf9ReZGqATUGiAc4Ms3KnHSf4zRwOvgh6gvWZUCONm75Gq9UJr1QEmzuVviGB6z3n9siePHkSWbepnrjxvxidlolfGNhUxNaKa_vCoHmc/s1600/P1050902-001.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="193" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WXajrWWHKB43sI6ZgdvVmVu-qg-8jU8rV8Yf9ReZGqATUGiAc4Ms3KnHSf4zRwOvgh6gvWZUCONm75Gq9UJr1QEmzuVviGB6z3n9siePHkSWbepnrjxvxidlolfGNhUxNaKa_vCoHmc/s320/P1050902-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the guestroom closet, in case our guests get a midnight craving.</td></tr>
</tbody></table>
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Last week, I bought a box of peaches (24 lbs) for .88 a pound. I was up to my elbows in peaches, also. I canned them with a medium syrup. They are great for topping your cottage cheese or ice-cream, or for making cobblers, pies, etc. The great thing about canning your own is you know what has gone in the can.</div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I peel them and drop them into a lime or lemon juice and water solution. When I have enough for a canning load, I rinse them in plain water and stuff the bottles. Then repeat the process. You can also peel and puree the fruit that is too soft. I add water and make my own peach syrup. Again great on ice cream or pancakes and waffles. The fruit syrups can also be used to flavor lemonades, smoothies or milk shakes.</div>
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Keep a few bottles in an pantry you use often, so you won't forget they're there.Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com1tag:blogger.com,1999:blog-5956214736718502411.post-35802006834381743442012-07-24T20:53:00.000-07:002012-07-24T20:53:17.828-07:00Incandescent Light Bulbs and Shopping Bags<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBeVAKbbz7HCdQJ0LMGn432MhcAfADKuw0xKJHRKuqloIOFlooUw71CKJyFbYxQ-HBECLQzYrblzdjiskJEXUUBBRsJdnUrsi4bQQcQihQzuM7rqMTnAFxhydcv9FK3hNnOiD6KfQVaxo/s1600/medium_worldmrk.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBeVAKbbz7HCdQJ0LMGn432MhcAfADKuw0xKJHRKuqloIOFlooUw71CKJyFbYxQ-HBECLQzYrblzdjiskJEXUUBBRsJdnUrsi4bQQcQihQzuM7rqMTnAFxhydcv9FK3hNnOiD6KfQVaxo/s200/medium_worldmrk.jpg" width="200" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">So, it was DH's birthday the other day and of course that means finding the perfect gift for a man that needs nothing. While shopping, I thought about buying a card and of course, a gift bag. I was a Cost Plus Imports or World Market or whatever they call themselves now, and found the card. BTW, they have cute cards for not so much. Then I looked at the gift bags for $3+ and saw the shopping bag for $.99. Guess which one I bought. Maybe you have thought of this before, but it was like an (incandescent) light bulb went off. Silly, but just thought I'd share.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyksOhXewuPWCY18OxrU1eXqJ_JMsphdW1XXBEUqd7qCWDz3FrURtIR0r8Fb_kxYLkjI0DhCsojJh9sAfoVUgTSBEVdI2RkX6QLnbR2J7CAKu32noghqEZAEiEGsTOaI1OXt02n12nw_s/s1600/home-made-ice-cream-2-430x322.png" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyksOhXewuPWCY18OxrU1eXqJ_JMsphdW1XXBEUqd7qCWDz3FrURtIR0r8Fb_kxYLkjI0DhCsojJh9sAfoVUgTSBEVdI2RkX6QLnbR2J7CAKu32noghqEZAEiEGsTOaI1OXt02n12nw_s/s200/home-made-ice-cream-2-430x322.png" width="200" /></a></div>
<span style="font-family: "Courier New", Courier, monospace;">I also made some ice cream today using this </span><a href="http://everydayfoodstorage.net/2012/07/18/how-to-make-homemade-ice-cream-with-out-an-ice-cream-maker/food-storage-recipes"><span style="font-family: "Courier New", Courier, monospace;">recipe</span></a><span style="font-family: "Courier New", Courier, monospace;">. You make it with sweetened condensed milk made from powdered milk. I didn't take any photos, so I may need to recreate it if it's good. I think I whipped the whipped cream too much also, it was a bit beyond stiff peaks. It made it difficult to fold together smoothly. I also added fresh cherries and mine came out purple, not the pleasant pink shade in Crystal's pic. I did sneak out to the freezer and tried a spoonful at the soft serve stage. Not bad. I have two more pints of heavy cream in the freezer, so this might warrant more trial and error.</span>Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-19946381943145752742012-04-09T15:02:00.000-07:002012-04-09T15:02:25.435-07:00<span style="color: #38761d; font-size: x-large;"><strong>37 Things You Should Stock but Probably Aren’t </strong></span><span style="color: #38761d; font-size: x-large;"><strong>From</strong></span> <a href="http://survivalcache.com/"><span style="font-size: large;">survivalcache.com</span></a><br />
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UPDATED: 67 Items! Every survivalist message board and prepper blog tells you to stock the same things; weapons, water, food basics, etc. So, I went looking for a list of things that you should be stocking, but probably aren’t. Everything on the list will make your life many times easier after the SHTF, especially in a Bugging-In scenario.<br />
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1. Toothpaste and Toothbrushes<br />
2. Gun Cleaning Supplies -cotton pads, Hoppe’s, Rem Oil, etc<br />
3. Duct Tape<br />
4. Cooking Oil<br />
5. Shampoo<br />
6. Deodorant<br />
7. Laundry Detergent<br />
8. Books or other reading for enjoyment materials<br />
9. WD-40<br />
10. Sewing Supplies<br />
11. Bolts, Nails Screws<br />
12. Games<br />
13. Paper and Pencils<br />
14. Spare Parts for any and all gear<br />
15. Musical Instruments<br />
16. Lantern Mantles<br />
17. Hand Tools<br />
18. Broken window fix/replacement/cover (plywood or plastic panes)<br />
19. Bleach<br />
20. Household Cleaning Supplies<br />
21. Sponges<br />
22. Towels and Wash clothes<br />
23. Gold Bond or Baby Power<br />
24. Baby Supplies – diapers etc<br />
25. Aloe<br />
26. Sunscreen<br />
27. Bug Spray (wearing kind)<br />
28. Bug Spray (killing kind)<br />
29. Comfort Foods – for morale<br />
30. Chains and Locks<br />
31. Isoprophyl (rubbing) alcohol<br />
32. Mouse Traps<br />
33. Lamp Wicks – for Oil and Alcohol Lamps<br />
34. Lice Shampoo<br />
35. Salt<br />
35. Liquor<br />
37. Glasses – Prescription and OTC<br />
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UPDATED:<br />
38. Alcohol Wipes<br />
39. Eyedrops<br />
40. Pet Food<br />
41. Fertilizer<br />
42. Coolers<br />43. Buckets<br />
44. Clothes Pins<br />
45. Childrens clothes in sizes larger than they wear<br />
46. Superglue<br />
47. Wash board<br />
48. Spray paint in black, white, green, brown and black.<br />
49. Zippers, buttons, snaps, knee patches, velcro<br />
50. Patches for tents and tarps<br />
51. Garbage bags<br />
52. Lime<br />
53. Charcoal/lighter fluid<br />
54. Birth control<br />
55. Vitamins<br />
56. Razor blades<br />
57. Saw blades<br />
58. Garden tools<br />
59. Spark plugs<br />
60. Motor oil<br />
61. Manuel Air/Tire pump<br />
62. Bird seed to attract wild birds (food source)<br />
63. Fire extinguishers<br />
64. Wire<br />
65. Q-tips<br />
66. Cotton balls<br />
67. Corn Starch<br />
68. Thermal Wear<br />
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<br />Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-46552412894983538602012-03-29T11:43:00.001-07:002012-03-29T11:43:06.974-07:00Grains are for Drinking?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0eQpco-OBY8fNPpOxvexP3p75xu85kVGVwKYCbhoMVPL10VIkW7dqosn1tvsN1Ik2JnhwufqEsTSL65g9PZJ6J9MUE4JljEsJVIJzoRMe81neYAP_zH7MP_auoSRR-HOud3qEptZ8FM/s1600/frutas-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0eQpco-OBY8fNPpOxvexP3p75xu85kVGVwKYCbhoMVPL10VIkW7dqosn1tvsN1Ik2JnhwufqEsTSL65g9PZJ6J9MUE4JljEsJVIJzoRMe81neYAP_zH7MP_auoSRR-HOud3qEptZ8FM/s640/frutas-001.jpg" width="640" /></a></div>
In my food storage, I have barley. I don't use it just in soups. In my mission, we drank a coffee substitute simply called Cebada. Cebeda is actually the the Spanish word for barley. What I drank was toasted ground barley sweetened with sugar. Every once in a while I'll get a hankering for something warm to drink besides herbal tea or cocoa. Here is a labor intensive recipe for a 'new' hot drink. I guess this would be similar to a Postum type drink, although I've never tasted Postum.<br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Postum-like Beverage</span><br />
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* Preheat oven to 300 degrees F<br />
* 4 cups wheat bran <br />
* 2 cups cracked wheat<br />
* 1 cup black strap molasses (regular dark molasses does not give it that wonderful flavor)<br />
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The cracked wheat should be ground in a coffee grinder to corn meal consistency. Grind before mixing with molasses so it doesn't gum up the grinder.<br />
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Combine all of the above ingredients in a bowl and mix well with your hands. Make sure the grain and bran are well combined and that the molasses is thoroughly mixed into the grain/bran mix. This will take about 5-10 minutes to make sure there are no pockets of molasses and that it looks like dark, very damp sawdust. <br />
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Spread this mixture on two baking sheets with rims and put it in the oven. Stir mixture every 20 minutes for about 5 hours, or until the mixture is a very deep dark mahogany. Don't try to toast this in a hotter oven because it will burn. This is a recipe that requires patience in order to caramelize the molasses, and not burn it. When you open the oven to stir it you will notice a very slight smokiness during the last hour and a half. This is normal.<br />
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Remove the baking sheets from the oven and cool on wire racks stirring occasionally to release heat faster. (I use high roasting pans as it makes a mess turning it without the high lip)<br />
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To prepare: This is not instant and needs to be brewed the same as coffee, or steeped as you would tea. The ratio is 2 Tablespoons mix per cup of water. <br />
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COOK's NOTE'S: The woman who uses this recipes uses 7 Tablespoons for a 12 cup coffeemaker, and the strongest setting. I have actually toasted the grain in a frying pan with a drop or two of oil. I grind them in a small coffee grinder I got at an estate sale and use a tea ball to infuse boiling water. I add regular sugar to taste.<br />
How about making this while watching General Conference this weekend?Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com1tag:blogger.com,1999:blog-5956214736718502411.post-73540021153921147072012-03-16T15:14:00.000-07:002012-03-16T15:14:12.158-07:00A View of How Many of Us Spend Our Time<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DUH3g7lfgmCQj9hPoSmR4T8WtrKIHJB3EwbzOpHOM9MdYR3HwZVNW87QUUo1Jyms_XnnMLeJFXrR2tKk8HBD_9jSxNhIyAks2FmU53bwz2yxMXjGPR0aNLoOyWSkhP6bZIWqggqC9ec/s1600/blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DUH3g7lfgmCQj9hPoSmR4T8WtrKIHJB3EwbzOpHOM9MdYR3HwZVNW87QUUo1Jyms_XnnMLeJFXrR2tKk8HBD_9jSxNhIyAks2FmU53bwz2yxMXjGPR0aNLoOyWSkhP6bZIWqggqC9ec/s1600/blog.jpg" /></a></div>Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-79176730376384687252012-03-14T17:32:00.000-07:002012-03-14T17:47:13.756-07:002011 Church Humanitarian Work<br />
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<img data-id="Japan-cars-stacked.jpg" height="214" jquery16108615754831178124="141" src="http://www.mormonnewsroom.org/media/Japan-cars-stacked.jpg/640x360" width="320" /></div>
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<strong>Some of you may know that I am a member of the Church of Jesus Christ of Latter-Day Saints (LDS or Mormons). Our church has been in the news a lot lately, since Mitt Romney is LDS. I thought I would let you know of the great work our church does. Whenever there is a disaster, our church is one of the first on scene. Here are some interesting facts from last year.</strong><br />
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*<span style="font-family: "Courier New", Courier, monospace;">Salt Lake City — Earthquakes, a tsunami and massive flooding have combined to make 2011 the costliest year for natural disasters on record according to a recently released Welfare Services report of The Church of Jesus Christ of Latter-day Saints (Mormons).</span><br />
<span style="font-family: "Courier New", Courier, monospace;"></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br /></span><br />
<span style="font-family: "Courier New", Courier, monospace;">The report indicates the first half of the year had economic losses totaling $265 billion, well above the previous record of $220 billion from 2005 (the year of Hurricane Katrina in the Gulf region of the United States). Japan’s earthquake and tsunami damage alone has been estimated at $235 billion.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br /></span><br />
<span style="font-family: "Courier New", Courier, monospace;">Lynn Samsel, director of Welfare Services Emergency Response, said every year throughout the world, families, communities and nations are afflicted with the hardship and tragedy of disasters—both natural as well as man-made. “While we know that God watches over His children, we are also aware that He asks His children to serve each other.”</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br /></span><br />
<span style="font-family: "Courier New", Courier, monospace;">Throughout 2011 the Church responded to 111 disasters in 50 countries, providing a total of $22 million in emergency aid and organizing thousands of volunteers through the Mormon Helping Hands program to assist those affected. In addition to natural disasters, east Africa experienced one of the worst droughts and famines in more than 60 years.</span><br />
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<span style="font-size: large;">Welfare Services lists the five top Church responses.</span><br />
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<span style="color: red;">Japan Earthquake and Tsunami</span><br />
•More than 250 tons of supplies were distributed during the first few months following the disaster, including food, water, blankets, bedding, hygiene supplies, clothing and fuel.<br />
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•22,000 Church-sponsored volunteers have provided more than 175,000 hours of service to date.<br />
<br />
<span style="color: red;">Eastern Africa Famine</span><br />
•The Church committed $2.25 million in support of relief efforts and partnered with Islamic Relief, International Medical Corps, International Relief and Development and other organizations to provide food, clean water and medical supplies.<br />
<br />
<span style="color: red;">United States Tornadoes</span><br />
•The Church provided relief in eight states, with more than 5,000 volunteers helping with cleanup.<br />
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<span style="color: red;">Thailand Flooding</span><br />
•Church members in Thailand assembled food kits, sanitation kits, blankets, clothes and other relief items for those affected by the floods.<br />
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<span style="color: red;">Hurricane Irene — United States</span> <br />
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•The Church provided 120 tons of relief supplies and 50,000 hours of service from more than 7,000 Church volunteers and missionaries.<br />
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<span style="font-size: large;">Disaster Responses</span><br />
The following table shows the breakdown of the 2011 responses by disaster type:<br />
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<img alt="" jquery16108615754831178124="186" src="http://www.mormonnewsroom.org/media/Disaster-type-eleven-b.jpg/blog" /><br />
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<span style="font-size: large;">Disasters by Country</span> <br />
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The following table lists the countries and regions assisted, along with the types of disasters experienced<br />
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<img alt="" jquery16108615754831178124="191" src="http://www.mormonnewsroom.org/media/Disasters-by-country-eleven-f.jpg/blog" /><br />
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I'm proud to be a member of a church that helps those in need. In my local area, we provide food for an orphanage in Tijuana, Mexico. We also make Christmas sacks for the children with hygiene, school and play supplies. <br />
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With so many problems in our world, the Gospel of Jesus Christ is a refuge for me. I hope you find the same peace in whatever belief you may have. <br />
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*article provided by <a href="http://www.mormonnewsroom.org/article/2011-costly-year-global-disasters">http://www.mormonnewsroom.org/article/2011-costly-year-global-disasters</a>Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com1tag:blogger.com,1999:blog-5956214736718502411.post-12729644638483932512012-03-08T11:14:00.001-08:002012-03-08T11:14:09.173-08:00Substituting Whole Wheat for All-Purpose Flour<span style="font-family: Arial, Helvetica, sans-serif;">Once again, Crystal over at </span><a href="http://everydayfoodstorage.net/"><span style="font-family: Arial, Helvetica, sans-serif;">Everyday Food Storage</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> has given us some very useful info on added whole wheat to recipes. Sign up for her free newsletter to get great types on using food storage in your everyday cooking.</span><br />
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<span style="color: #cc0000;">WHAT TYPE OF WHEAT SHOULD I USE, WHITE OR RED?</span></div>
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Here is the deal with the two types of wheat. Red wheat has a stronger, nuttier flavor. The white wheat has a more delicate flavor that is much easier to disguise. So I would suggest always using the white wheat-especially in baked goods. What is that you say? The red wheat is more nutritious so, why not use it? I thought you might ask that. Red wheat IS more nutritious. And by more nutritious, I mean that it has 2% more protein than the white. HOWEVER, in order to make most anything palatable with 100% red wheat you have to mix it half and half with the all-purpose flour. In that case, you’ve just cut the nutrition by half….or you could just use the 2% less protein white wheat flour and use it 100%. Now, do you think I mean that you ALWAYS have to use 100% wheat in your baking? NO! You use it how your family would like it and I’ll give you some good tips for how to use it successfully and how to know if your recipe is best for 100% whole wheat, half and half or less.</div>
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<span style="color: #cc0000;">SUBSTITUTING FOR 100% WHOLE WHEAT</span></div>
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There are a lot of recipes that are great for substitution 100% whole wheat. I’d say as a general rule of thumb, if your recipe has two or more of the following ingredients in it-you’re good to go with 100% whole wheat.</div>
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At least equal amounts of brown sugar and white sugar. All brown sugar or more brown sugar than white sugar works even better! </div>
<ul>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Strong spices like cinnamon, cloves, nutmeg, pumpkin pie spice, apple pie spice, etc. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mashed fruit (non-citrus) or vegetables like bananas, zucchini, pumpkin, etc. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Nuts-wheat is very complimentary to nuts. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Oats. Oats already have that hearty feeling and wheat goes great with it! </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chocolate-Let’s be honest, chocolate covers a myriad of flavors and tastes great! </li>
</ul>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
<span style="color: #cc0000;"> USING HALF WHOLE WHEAT AND HALF ALL-PURPOSE FLOUR IN YOUR RECIPES</span></div>
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So what to do if you recipe doesn’t have two of the above? Think sugar cookies, white cake, etc. If you’re at all nervous you can always do 1/6 wheat with LITTLE to NO taste difference. If you’re feeling a little daring, you can do half whole wheat flour and half all-purpose. You may be able to taste the wheat a little but it doesn’t mean it’s a bad flavor. Remember, with cooking just because it tastes different doesn’t automatically mean it tastes bad. It just means it tastes different and you if have to decide if you like it better or worse that way.</div>
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</div>Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-21146876102559402582012-03-07T16:11:00.000-08:002012-03-07T16:11:07.790-08:00<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgz_j5Nv8KmiaEejeFZNvWeqeDhYC-o5zhekCM4PIhRM2pWv0QwkGp7vvH_7nsJkkwxG6F5OG1YOT-kYmDP1m3Pv82ZUvlP2oQIpNBSalG2IsCek3Ky_LbR-wN5_eIfq6goiK-F-HWWw/s1600/P1040693.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>A long, long time ago - in a galaxy far, far away - I told you I scored a great deal. Then I left you hanging. Hang yourself no more my friends...</div>
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I got a K-Tec grinder at a thrift store. It looks like it might have been used once. I doubt anyone even knew what it was. The next picture shows the price tag.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K2C87UGkvI60_3XpmlDs2jJpD_dYx_axxNnnDZ1tNt4Vb5up9wbx4C0hXAm9c5D_6upgHEFQjJviUnnPxXTtmcrcgVRXJuEijaTXb-tmHVgv3wpytYKg-iTiy-bpGBG584wbyngyzB8/s1600/P1040694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K2C87UGkvI60_3XpmlDs2jJpD_dYx_axxNnnDZ1tNt4Vb5up9wbx4C0hXAm9c5D_6upgHEFQjJviUnnPxXTtmcrcgVRXJuEijaTXb-tmHVgv3wpytYKg-iTiy-bpGBG584wbyngyzB8/s640/P1040694.JPG" width="640" yda="true" /></a></div>
Yes, that is correct. It says $5.00. These grinders are selling for $179.98. But wait, that's not all. It was 1/2 price day on kitchen applicances, so it only cost me $2.50! I got in my car and practically screamed, it was such a great deal. There, you're not in suspense anymore.Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com1tag:blogger.com,1999:blog-5956214736718502411.post-47502248776296918512012-03-05T09:33:00.000-08:002012-03-05T09:34:24.831-08:00Homemade Cake Mixes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWX-7Toei0BWiB2la2kdCjAGY-a-CK_bV7TT7_w8EdANYU5mdVDZON3LhFIBMSyvMTIG-5GshVUxpFH80OR4xev3XineodjVzERsCvmt7QZ0UG-Mi3EzIilN7qpkCLrC8N-EwHyZN7LFY/s1600/timthumb.png" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWX-7Toei0BWiB2la2kdCjAGY-a-CK_bV7TT7_w8EdANYU5mdVDZON3LhFIBMSyvMTIG-5GshVUxpFH80OR4xev3XineodjVzERsCvmt7QZ0UG-Mi3EzIilN7qpkCLrC8N-EwHyZN7LFY/s320/timthumb.png" uda="true" width="320" /></a></div>
Okay, I've been terrible trying to keep up with blogging and with my Etsy store, but I promise I am going to do better...maybe...<br />
<br />
Crystal, over at <a href="http://everydayfoodstorage.net/">Everyday Food Storage</a>, is one of my heroes. This is one dedicated lady who really loves food storage. She has a new pdf file on making desserts from food storage, specifically cake mixes. Who says a food storage diet has to be all dehydrated celery and nothing more. Desserts are one of the items that will help us to get by and not suffer from appetite fatigue (AF). If you don't vary your food storage, AF can be a very dangerous problem especially for young kids and older people.<br />
<br />
Why not try using your food storage to whip up a great dessert and improve every one's mood-TODAY!<br />
Download Crystal's pdf here:<a href="http://everydayfoodstorage.net/handouts/makingmixes.pdf">http://everydayfoodstorage.net/handouts/makingmixes.pdf</a>Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-29748657275015032252012-02-23T16:28:00.002-08:002012-02-23T16:28:42.387-08:00Interesting Item<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepcXvy38t5Htf4rrsZMfMugy7djtJEI5rCPmF7pW2H1EX6ABivv9VjGec8ZbSGhQo2R3Imi0ab6xstmOrqLpO5uYTWTilbcIo4m80FdvYGSiu_WkB6UhhS2GwDXE4oDFhT2vwJ2tFC18/s1600/418NxtQyusL__SL500_AA300_.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 300px; margin-bottom: 1em; margin-right: 1em; width: 281px;"><img border="0" height="200" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepcXvy38t5Htf4rrsZMfMugy7djtJEI5rCPmF7pW2H1EX6ABivv9VjGec8ZbSGhQo2R3Imi0ab6xstmOrqLpO5uYTWTilbcIo4m80FdvYGSiu_WkB6UhhS2GwDXE4oDFhT2vwJ2tFC18/s200/418NxtQyusL__SL500_AA300_.jpg" width="200" /></a>Wow, it's been a while since I've posted. Have you been watching Nat Geo's Doomday Preppers? I love at the end when the 'experts' say the percentage of the catastrophe happening. The experts would be the ones I'd turn away from my door when they come begging for food, etc. </div>
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Anyway, there was a neat little item that I have never seen before. It's called a Water Bob. It's a plastic bladder you place in your bathtub and fill with water in case of emergency. It comes with it's own little hand pump. Kind of nifty.</div>
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It's $25 on their site, but do a search and you can find it cheaper.</div>
<a href="http://www.waterbob.com/Welcome.do">Waterbob.com</a>Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com1tag:blogger.com,1999:blog-5956214736718502411.post-1843871317954212292011-12-23T08:52:00.000-08:002012-03-16T15:17:16.399-07:00Make Your Own Dog Food From Mainly Food Storage Ingredients<span style="color: #6aa84f; font-family: Verdana, sans-serif; font-size: large;">If <span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">you have to eat your food storage, what are you going to feed Fido? Most of the ingredients in this recipe, you probably already have. This recipe is taken from:</span> <a href="http://fiascofarm.com/herbs/Mables_Meatloaf.htm#meat"><span style="font-size: small;">http://fiascofarm.com/herbs/Mables_Meatloaf.htm#meat</span></a></span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Mable's Meat Loaf - meat eater's version</span><br />
<br />
(makes two large loaves - 24 slices)<br />
<br />
1 1/2 pounds Ground Beef , Venison, Chicken or Turkey <br />
2 cups cooked & pureed Beans and/or Lentils- I use Pinto Beans <br />
2 cups Corn Masa Harina Flour (corn flour)- Masa Harina is a fortified, fine ground corn flour that has been partially precooked in lime water (which makes it easier to digest). It is usually used for making tortillas and tamales and can be found in the ethnic (Mexican) section of most grocery stores. If you cannot find it, you can substitute regular corn meal. <br />
1 cups Rolled Oats (I buy in bulk) <br />
4 cups cooked rice (I buy in bulk) <br />
1 cup wheat germ (I buy in bulk) <br />
1 - 2 cups liquid (water, milk, whey, stock, etc) - This amount will vary depending on the moisture content of your other ingredients. <br />
2 eggs <br />
2 cups (1 lb.) vegetables, pureed - You can use any vegetable. It's good to vary ingredients because variety in diet contributes to good health. I usually use frozen mixed vegetables, peas or broccoli. I buy them is a really big bags (it's cheaper that way) , thaw, puree in my food processor, divide into 2 Cup portions and refreeze for future use. <br />
3 tsp. garlic (granulated) <br />
3 tsp. Calcium Citrate -OR- 6 tsp. egg shell powder - a source of necessary calcium <br />
1/2 tsp. salt substitute (potassium chloride) - a source of necessary potassium - you can find this in any grocery store where they sell salt. <br />
2 Tbsp Worcestershire Sauce <br />
1/4 cup ketchup (optional- not for use with diabetics) <br />
6 tsp. Herbal Nutritional supplement (optional, but highly recommended) <br />
other optional supplements if necessary such as Arthritis & Joint Support mix, Glucosamine, MSM, Kelp, etc. (Mable got 1 1/2 tsp. of Glucosamine & 1 1/2 tsp. of MSM - Note: reports now suggest not giving glucosamine to diabetics) <br />
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<tr><td class="tr-caption" style="text-align: center;">Cozy</td></tr>
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It is important that your dog should also receive a good dog multi-vitamin each day (a vitamin formulated specifically for dogs, not humans), either as a powder mixed into this loaf, or a tablet given as a treat. <br />
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In a very large bowl. Using your hands, mix all the ingredients together very well. (Since ground meats differ in consistency, you may need to add more liquid). Put into two large loaf pans and spread out evenly. Bake at 350 degrees for one hour. Cool and store in the refrigerator. Makes 12 slices per loaf.<br />
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To serve, slice and cut into bite sized chunks. You can also slice off servings, put in ziplock bags and freeze them for later use.<br />
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Measurement of the loaf pans I use: <br />
measurement taken from bottom of pan: 8 1/4" X 4 1/4" <br />
measurement taken from top of pan: 9 1/4" X 5 1/4" height: 2 3/4" <br />
I bought my pans at Wal-Mart. <br />
<br />Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com1tag:blogger.com,1999:blog-5956214736718502411.post-20939723471084327892011-12-22T17:11:00.000-08:002011-12-22T17:11:16.603-08:00Vegetable AntipastoHere are a couple of good recipes for this coming year's vegetable garden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi555WXbuZXN53S3cSmD5Duc1Lup9mjEKrnH8Zzl0_QCiYMInhYsHyAnxfDUqJ2r0GJ5J1n1VO-p_U4TrBGGyDQxZ4gkHpXuRVQ4YCR5UKoDus8hlD2G5AQldph69q8jZ0I27EImHTfUnM/s1600/Antipasto-platter-photos-3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi555WXbuZXN53S3cSmD5Duc1Lup9mjEKrnH8Zzl0_QCiYMInhYsHyAnxfDUqJ2r0GJ5J1n1VO-p_U4TrBGGyDQxZ4gkHpXuRVQ4YCR5UKoDus8hlD2G5AQldph69q8jZ0I27EImHTfUnM/s320/Antipasto-platter-photos-3.jpg" width="320" /></a></div>
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Vegetable Antipasto</span><br />
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<br />
This antipasto recipe was specifically formulated to be processed safely in a boiling water canner. Do not deviate from the recipe ingredients and quantities as any change could affect the safety of the end product.<br />
<br />
<br />
<br /><br />
<br />
2 1/2 cups green beans cut into 1/2 inch pieces<br />
2 1/2 cups cauliflower florets, about 1/2 medium head<br />
2 cups diced onion, about 2 large<br />
2 cups diced green pepper, 2 medium<br />
2 cups diced red pepper, 2 medium<br />
1 1/2 cups diced carrots, 3 to 4 medium<br />
1 1/2 cups diced celery, 4 to 5 stalks<br />
2 cups lightly packed brown sugar<br />
3 Tbsp pickling salt<br />
2 cups red wine vinegar<br />
3 cans tomato paste<br />
4 Tbsp worcestershire sauce<br />
2 Tbsp hot pepper sauce<br />
4 garlic cloves, minced<br />
2 cups diced peeled eggplant or unpeeled zucchini<br />
3 Tbsp dried basil<br />
1 Tbsp dried mustard<br />
<br />
Prepare, measure and combine vegetables (including zucchini if using), except garlic and eggplant; set aside.<br />
Prepare jars, lids and bands.<br />
Combine brown sugar, salt, vinegar, tomato paste, worcestershire and hot pepper sauce and garlic in a large stainless steel saucepan. Stirring occasionally, bring to a boil.<br />
<br />
Prepare eggplant (if using); stir into hot sauce along with remaining vegetables. Stirring occasionally, return mixture to a boil; boil gently, 5 minutes to begin to soften vegetables. Remove from heat; stir in basil and<br />
mustard.<br />
<br />
Ladle antipasto into jars leaving a 1/2 inch headspace. Process jars in a boiling water bath for 25 minutes. Adjust time according to altitude.<br />
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Makes about 7 pints<br />
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<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">Fiery Pepperoncini Antipasto</span><br />
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Pepperoncini is the traditional variety used for Tuscan pickled peppers. In this zesty antipasto, they're combined with hot peppers and juicy tomatoes. The result is sure to get your taste buds jumping.<br />
<br />
10 cups chopped, peeled plum tomatoes (Roma), divided<br />
3 cups seeded pepperoncini peppers (preferably red)<br />
1 1/2 cups finely chopped onions<br />
1/2 cup diced, seeded cayenne peppers<br />
2 Tbsp minced garlic<br />
2 bay leaves<br />
1 cup granulated sugar<br />
1 Tbsp pickling salt<br />
1 Tbsp dried basil<br />
1/2 tsp freshly ground black pepper<br />
1 1/2 cups red wine vinegar or white wine vinegar<br />
<br />
In a food processor or blender, puree 2 cups of tomatoes until smooth. <br />
In a large pot, combine pureed and chopped tomatoes, pepperoncini peppers, onions, cayenne peppers, garlic, bay leaves, sugar, salt, basil, pepper and vinegar. Bring to a boil over medium high heat, stirring often. Reduce heat and boil gently, stirring often, for about 2 hours or until antipasto is reduced by about half and is thick enough to mound on a spoon. Discard bay leaves.<br />
<br />
Meanwhile prepare the canner, jars and lids. Ladle the hot antipasto into the prepared jars leaving a 1/2" headspace.<br />
Process in a boiling water bath for 20 minutes. Adjust time according to your altitude.<br />
<br />
Makes: about 8 half pints or 4 pints<br />
<br />Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-39355033778911429202011-12-17T08:14:00.000-08:002011-12-16T08:16:39.691-08:00Digital PDF Question<p><span style="font-family: Calibri,Times New Roman; font-size: small;"><span style="font-family: Calibri,Times New Roman; font-size: small;"><span lang="EN"> <p dir="ltr">Hi,<br /><br />My name is Daniel Mendoza and I am marketing executive at Stallion Publishers. We specialize in conversion of PDF files to digital online editions for viewing on Website, iPad, iPhone etc. I was wondering if you would be interested conversion of your PDF files to online interactive digital editions?</p> <p dir="ltr">Please call or email me if you are interested. My number is (773)-598-8551 and email is</p> <a href="mailto:daniel@stallionpublishers.com"><span style="font-family: Calibri,Times New Roman; font-size: small;"><span style="font-family: Calibri,Times New Roman; font-size: small;"><span lang="EN">daniel@stallionpublishers.com</span></span></span></a><span style="font-family: Calibri,Times New Roman; font-size: small;"><span style="font-family: Calibri,Times New Roman; font-size: small;"><span lang="EN">. <br /><br />Thanks for your time.<br />--<br />Daniel Mendoza<br />Marketing Executive <br /></span><a href="http://www.stallionpublishers.com/"><span style="font-family: Calibri,Times New Roman; font-size: small;"><span style="font-family: Calibri,Times New Roman; font-size: small;"><span lang="EN">www.StallionPublishers.com</span></span></span></a><span style="font-family: Calibri,Times New Roman; font-size: small;"><span style="font-family: Calibri,Times New Roman; font-size: small;"><span lang="EN"> <br />digital showcase: <br /></span><a href="http://stallionpublishers.com/digital-magazine-catalog-brochure"><span style="font-family: Calibri,Times New Roman; font-size: small;"><span style="font-family: Calibri,Times New Roman; font-size: small;"><span lang="EN">http://stallionpublishers.com/digital-magazine-catalog-brochure</span></span></span></a><span style="font-family: Calibri,Times New Roman; font-size: small;"><span style="font-family: Calibri,Times New Roman; font-size: small;"><span lang="EN"> </span></span></span></span></span></span></span></span></span><span style="font-family: Calibri,Times New Roman; font-size: small;"> <p dir="ltr"> </p> </span></span> <p dir="ltr"> </p> </p>Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-26222302689230496612011-12-12T14:06:00.000-08:002011-12-12T14:06:08.441-08:00Maybe I Was Hasty...I just redid the jelly. I boiled it down to the jelly stage and it turned into a nice rosy color. I still don't know if I'm that crazy about the flavor.Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com1tag:blogger.com,1999:blog-5956214736718502411.post-43649417183485937462011-12-12T11:15:00.000-08:002011-12-12T11:15:19.675-08:00Quince<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-ao9iP3g8_iIpGcNixUpn60n9tonJNTnxxFjwDgBmnRNKlIxTXJjZfs7pp5H0InghROygVMwNcqRW2cdE7HgB-Wtluf4umUeriiKnS-z8wd996eLTETAzjFbbyemmIxTswp0mwEoNZ8/s1600/587.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-ao9iP3g8_iIpGcNixUpn60n9tonJNTnxxFjwDgBmnRNKlIxTXJjZfs7pp5H0InghROygVMwNcqRW2cdE7HgB-Wtluf4umUeriiKnS-z8wd996eLTETAzjFbbyemmIxTswp0mwEoNZ8/s400/587.jpg" width="400" /></a></div>All I have been hearing about is Quince. How wonderful it is, how fabulous it tastes, blah, blah, blah. Well, I made the trek to Whole Foods and bought quince for $2.97 a pound. I bought almost 5 pounds of the fruit, thinking I'll make jelly and membrillo.<br />
<br />
First thing, it doen't smell like a cross between a pear and an apple. Second thing, it's supposed to turn a beautiful pink color when cooked, they didn't. Third thing, they are supposed to be loaded with pectin, they didn't set up. Fourth thing, they don't have that much flavor. You have to add almost as much sugar to it as you have juice. TOO SWEET!<br />
<br />
To say I'm not as enamored with this fruit as other people are is an understatement. I have to cook down the batch of jelly I made and then reprocess it in the WB canner. It's a good thing it's raining today. (It's one of the handful of days that it rains in SoCal.) I will not be singing any joyous Christmas tunes as I open each 1/4 pint jar of jelly, pour it into the pan, cook it down, and reprocess this crap! Hopefully none of my neighbors read my blog, because they are getting the uber handmade jelly for Christmas.Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-82164692621393941772011-11-24T11:51:00.001-08:002011-11-24T11:51:15.617-08:00<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKN31VnkAnr65JeR_mKnW3UlqiuNdfod-M8mV-UamEGwxQMnOFpE5a5FtqIukoqCaEw7L63J3JucwIYh2u9cKoZUjYHWH9zxKz-PqnFWwmf3xlPmJxUb6qDyvBidVCwFaV8yAec2yEWrQ/s1600/Photo0226-775627.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKN31VnkAnr65JeR_mKnW3UlqiuNdfod-M8mV-UamEGwxQMnOFpE5a5FtqIukoqCaEw7L63J3JucwIYh2u9cKoZUjYHWH9zxKz-PqnFWwmf3xlPmJxUb6qDyvBidVCwFaV8yAec2yEWrQ/s320/Photo0226-775627.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5678652321772424514" /></a></p>Happy Thanksgiving from Arizona,Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-46813759214038353562011-11-07T08:25:00.000-08:002011-11-07T08:25:48.910-08:00New Page AddedI added a new page today. Check out the beans page for a way to suck fat out of recipes using beans!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMgdXh20HV0r8rXQnbym0PLgDXEhXBvI7W-VRPJETfPmLCJZZPl0iazJwLlq1FUpo7H8bCT9AZ8uekP5NsOEaxQWe5TyvjwzBi0MqFWXJc9EZp_4ZHK349vwNiLSS9_pdmRf9t4beZvU/s1600/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMgdXh20HV0r8rXQnbym0PLgDXEhXBvI7W-VRPJETfPmLCJZZPl0iazJwLlq1FUpo7H8bCT9AZ8uekP5NsOEaxQWe5TyvjwzBi0MqFWXJc9EZp_4ZHK349vwNiLSS9_pdmRf9t4beZvU/s320/beans.jpg" width="320" /></a></div>Good Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com0tag:blogger.com,1999:blog-5956214736718502411.post-51150555745843224422011-10-24T16:43:00.000-07:002011-10-24T16:43:48.108-07:00Try a Different Flavor or TwoI pulled this right off a forum I'm on. How about trying some of these flavors for your next jams or jellys.<br />
<br />
Chocolate black cherry jam (great on dessert, ice cream)<br />
Spiced Blueberry (I love mixing fruits/berries & adding spices)<br />
Bacon-Bourbon jam (great on meat sandwiches)<br />
Blueberry Wine jam (wonderful flavor, I used grape wine, couldn't find blueberry locally)<br />
Spiced Peach & Spiced Pear (tastes like honey)<br />
spiced peach & blueberry jam<br />
Mango Jalapeno jam (hot, good with meat sandwiches)<br />
Kahlua spiced peaches (not jam, but very tasty)<br />
Banana split freezer jam (wonderful on ice cream, angel food cake, banana bread)<br />
Tropical fruit freezer jam (pineapple, papayas, mangoes)<br />
Pina Colada jam (very popular)<br />
Spicy strawberry chipotle jam (strawberry with a little kick, very good)<br />
Exotic Mango Banana jam (great on banana bread)<br />
Jalapeno strawberry jam (slight bite to the strawberry taste, good)<br />
spiced strawberry jam (not your store bought strawberry flavor)<br />
Strawberry Balsamic black pepper jam (sounds strange, very good strawberry flavor)<br />
Kiwi strawberry daiquiri jam (something special)<br />
Strawberry Maple syrup jam (no sugar)<br />
Spiced Blackberry jam (not the plain usual flavor)<br />
Banana jam (great on banana bread or pancakes with banana slices)<br />
Rose hip & Rhubarb jam (high vit C, healthy & good fiber)<br />
Fall pumpkin jam (great on pumpkin bread or bars)<br />
Red Hot Pepper Jam (for those who like it HOT, mix with cream cheese on crackers or on meat sandwiches)<br />
Melon Mandarin jam (try with diff color melons)<br />
Carrot Cake jam (nice topping on carrot cake or spice cake)<br />
Sangria jelly (unique & good)<br />
Wine Jelly (tried with grape wine, I don't know wines, use your favorite)<br />
Mint apple jelly (I grew applemint, spearmint, peppermint, lime mint, ginger mint, chocolate mint, pineapple mint. This was a great one to try each flavor. I also use them for tea)<br />
Chokecherry jelly & syrup is a favorite, I didn't get berries this year. Buffalo berry jelly is a 'man' flavor, not sweet. Do not add pectin you get rubber.<br />
Rose Hip jelly (good when you have a cold, very high vit c)<br />
Rose petal jelly (fun for a ladies tea, a nice rose petal suspended in the jelly, dark roses color best, sweet fragrance is sweet jelly)<br />
Tomato juice jelly (good on toasted cheese sandwiches, meat sandwich)<br />
Mexicalli Jelly (Jalepeno & hot peppers, very hot, nice on meat or cooled with cream cheese on crackers)<br />
Champagne Jelly (I'm not a drinker, asked help from the liquor store, a nice gift for Honeymoon Breakfast basket...or anniversary)<br />
Watermelon Jam (fun with diff color melon to each diff batch)<br />
Tomato Chili (peppers) jam (good on sandwiches)<br />
Christmas Jam (fun to give gifts with fresh bread: cranberries, orange, strawberries spices) Also <br />
Jingle Jam (cranberries & Jalapeno)<br />
And Cranana (cranberry & Banana: family favorite)<br />
Cranberry Orange<br />
<br />
I'm also raising sea buckthorn berries, 3 color current, 2 color gooseberry, saskatoon blueberry, blackberry, cherries, 2 color grapes, apples, pears, apricots, raspberries. We'll be planting lingonberries (great jam, a side dip to meat balls).<br />
<br />
I've never tried Prickly Pear jelly, would like to. And Cactis jelly.<br />
If anyone's tried these, and has 'harvest' you could ship to me, I'd pay shipping.<br />
Never tried dandelion jelly or corn cob jelly, has anyone? Good?<br />
<br />
We were in OR, at Ikea, and ordered swedish meatballs, they made them authentic (like going to Mexico instead of Taco Johns), and they have a side of lingonberry jam & dip their meat balls into thisGood Musehttp://www.blogger.com/profile/14492385721476284300noreply@blogger.com1