Amishway Homesteaders

now THAT is a keeper!

trust me on this one!

just Google it or Amizon to see pictures of the pages and you will then see WHY you need this book!

This goes perfectly with the recent FaceBook "brag" picture -

 

"I just have to brag, because I can STILL wear the same earrings that I wore in HIGH SCHOOL!"

....................................Me too!

WHAT!!!!!!!!!!!

thank god - I pasted the test!

I was thinkng as I read it................................ just pull out the stopper!

Now how many people KNOW what pull the plug means? LOL

We do still have one in our bathroom.

............. I knew that sounded bad!

Welcome!

Funny how people find us and so glad you did - you willl find tons of things you never knew here!

Now, as to cloths pins (pegs) the new ones are JUNK!

Here we say they are all made oversea are are not worth the money!

but YOU are overseas? LOL

Here is what we do:

We never buy new ones we check out the thrift shops, yard sales and flea markets for the 'old wooden 'ones from years ago. They are the best!

now some people we talk to say 'how can you use something you got from there? I want new!

well people after you use those 'new ones' THAY are USED! So save your money and get the good ones.

.............................. yes it does sound like you had a Fantastic Friday!

isn't it nice when things work out that way.

Mine is chocolate! (Want to trade for a bit?) Can’t even have a chocolate sprinkle on ice cream as it will get me! And we are talking passing out and if it is big enough piece of chocolate I stop breathing as it shuts down muscle control! Nice right?

And yes like yours it is in everything and sometimes it is not even listed as in some food.

Same thing when we go over to visit friends, we have to tell them over and over – NO Michael can’t have that piece of chocolate cake! No not even half a slice!

And if you are at a birthday party and they have one of those half and half chocolate and vanilla sheet cakes I have to have the first slice of white BEFORE they cut the dark side as even a bit on the knife is not seen can get me. Sometimes they are like – I checked there is no chocolate on the knife, then Lori finds a bit of it on the plate.

We like to eat out at buffets but I have to be very careful at the dessert area as there is chocolate everywhere from people (kids) dropping it all over the food.

Ask Lori how many times I have surprised her by going out to buy her chocolate donuts and forget while putting on a plate to bring her and lick my finger!!!!! Can we say BOOM! On floor , to have her come flying down the stairs to see what happened and finds me on the floor thinking I had another heart attack!

Lori is my watch dog as she checks everything when we are out!

HEY! This was FUN venting!........thanks

Glad it makes sense now. Ok, an idea... try using dried ingredients, then rehydrating them. Perhaps worth a try. Then you can store it for a long time.

Now THAT is worth a try!

Going outside now to stand in garden and wait for thiings to grow............................................

I am thinking................. maybe dry them, put in blender to make "sofrito powder" , store it that way and add that to stews, meatloaf and whatever! Just add a bit more liquid to make up for the dry powder.

making coffee in anything and it is a bit bitter?

add a pinch of salt to the top of the ground before you start!

~old resterant trick~ I have used when catering and at home too.

we use all of them for differant recipes, have 'minute rice' on hand for quick meals and to add to homemade soup to make it go further.

==HINT==

If you have a problem with pantry moths or just want to be safe - Put a bayleaf into any jars of rice, flour or noodles and they stay away!

So jars we tape it to the inside of the lid but most just toss it in , remove before making pancakes! (ask Lori what I did with 'breakfast-in-bed' to show her how much I loved her - LOL)

We also have little baggies with holes punched in them, filled with bayleaf and taped inside the doors on our cabinetes. Sure bets using those traps ($$$$)

Not only the ph level, but it is way too thick and dense. It would have to be thin and runny to be canned so the heat could penetrate it. Plus, it would all be a guess as to how long to pressure can it. We never suggest canning a cooking recipe. They are two totally different kind of recipes. Things like that must be frozen for safety. Just adding extra acid is not the answer. Again, that is not something we ever recommend. It gives a false sense of security. Density and ph are both very important in canning, not just ph level.

You cannot get things tested very easily. It goes through rigorous testing. The ph level something starts with is not always the same down the road in a few months. Things can and do change in ph level as they sit. Then, they also have to check the density. Thermometers are put inside jars of things to see if the heat penetrates it long enough in the center to kill bacteria. All sorts of things are tested in labs for food safety.

I cannot see that it is worth the risk just because a person wants some certain food in a jar.

and THAT is just why I (we) are so glad you are here!

I was thinking of doing it anyway (before posting it here) because it is 'so close' to sauce, BUT now that I read what you posted I have learned WHY we can't can it!

Thanks you so very much the the 'reason behind the season' <----- SORRY I just had to do that! LOL

~Michael~

The first night in the new bed ............................................ and you were alone????????????????

NO WAY!!!!!!!!!!

thanks..................

Was just hoping to can it so we (and Amish friends) could use up the vegetables that have 1 bad spot on them so we can sell at Market and get to use it in Winter?

Will still make it come Spring with garden vegetables.

~Michael ~ <--- smiles take too long to load just to get far enough down to post "michaelstraw"

It should be frozen.

 

http://latinfood.about.com/od/seasoningmarinade/r/sofrito.htm

I saw that on the main page but was thinkiing of Amish Freinds (and us).

They have no freezers and I know ours is full and don't want to run another one - tring to save $$$$$

Canned would have been nice even if we had to pressure can it?

Thanks for all the hekp..............

see I told them you guys would know all about it.

So being it is pureed can we can it?

I thinking maybe pints?

Any Spanish Cooks out there?

OK, so we stopped by the Salvation Army Office to check up on a few things we are doing with them in March and as we were talking in the office I hear a lot of noise coming from down the hall near the Kitchen are? So I asked what was going on and the Sargent said the ‘girls’ were cooking something in Spanish (she doesn’t translate to English well. So I asked if I could go look as it smelled good!

Well we all went in and they were using the blender (the noise) and putting chopped up peppers, onions, herbs and other stuff?

Then they put it into blender and pureed it? She said they all love to use it in meatloaf and other dishes they cook up. Well we asked the ‘girls’ what it was called and we got 4 different answers in Spanish so we didn’t know what to call it?

HELP !

Anybody ever see this done?

Mainly using up the fresh stuff before it goes bad and also using peppers with spots that they could cut off and still use.

Here what I am thinking . . . . .

IF it’s that good what a great way to use up garden produce that would go bad if left sitting around AND maybe can it?

BUT

I don’t have the foggiest what it is called so how can I look it up?

WOW!

................ as you all know I did a bad thing with my knee and leg (better now) but I too hated having to sit and keep leg up! I did it but too many times Lori caught me 'walking' around! Some day I was doing ok so we went out visiting or shopping with cruches then when she went to work I STILL was doing things! Than at night boy did I know I did to much!

Now I am paying for it as some days all I have to do is turn wrong and OUCH!

So from me to you........................

Just because all the brusing is gone and now I have pretty new pink skin patches and I feel OK - Just wait! rest more and take it easy when you do things. Shoveling snow is NOT what should be done with a bumb knee and a burned hand!!!!!!

............ another reason we know we are safe here.

That may be because like most other newspapers they don't know if they will be around in 6 months - one year from now?

with everyone going online for news most are having trouble making money, sales for home delievery is way down and even store sales are hurting.

.............. maybe we can recall their website?

serve PB & J for Supper one night and tell him THAT'S what we will be eatting every night IF the bills don't come down and/or WE start to save NOW!

What does he plan to live on IF he gets layed off from work without any savings..... and it happens everyday to people that think they has a safe job.

AH here is the recipe from the video

 

1 cup oatmeal

2 eggs

1 1/2 teaspoons sage powder

1 teaspoon fennel

1 teaspoon ground rosemary

1/2 teaspoon parsley

1/2 teaspoon onion powder

3/4 teaspoon salt

1/2 teaspoon celery salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

dash of red pepper flakes

 

Mix and make in to thin patties. Fry on both sides in a little bit of oil then add 3 cups beef broth bring to boil then reduce heat and simmer for 20 minutes. Drain and brown on both sides and serve.

 

THANK YOU !

Now that I have the original I can go from there.

YES I too will use less salt as we don't cook with it.

Great Idea!

Now seeing we are zone 6 I can't do what you are doing but we 'try' and eat things from the garden every day as well. During the gardening season that easy and we can a tone so we can use that during the winter and use something just about every day. Some things in the freeze help fill out meats too. Now I am one that likes to keep things growing as soon as possible and as long as possible - even leaving things in the ground that don't seem to do well in our root cellar/ storage area? Just this past week I went out and got a cabbage to make stir fry with and the other part made Cole-slaw. Put a carrot - shaved some -added to Cole-slaw and some for tossed salad rest went into homemade soup. Pulled 2 beets to cook for Supper and I still have some herbs growing under the snow that I use now and then.

Even found a few onions I missed now that the snow has melded - But I have most things covered with hay so things are doing fine but a cover of snow would be better.

So in a way I too am eating from the garden everyday - thanks for showing me that.