TheCG

I use mine mostly for making bone broth. I need to start using it for stews and such. I have a fancy electric one that I can brown and sauté in as well. I can also set bone broth up, tell it to run, go to bed (I wait until it builds up pressure so I know all is good), and it'll keep it hot until I wake up in the morning.

We hit a few pawn shops over the weekend and one of them had an All American pressure canner for $60. I didn't buy it because I don't know what to look for. What do you look for in a used canner to make sure it's still in good condition?

They do them in a lot of different places. It's through the Nutritional Therapy Association. My hands-on weekends will be in Austin.

Online, with 3 hands-on weekends.

I purged a lot of my clothes and books, but am still working on the rest. So far, loving the results.

8 and 11. Definitely life-changing. I'd basically be an independent nutritionist, working with whoever will hire me.

Any recommendations for a good low-sugar canning book?

I have this one on Audible, Kindle, and hardback. The Life-Changing Magic of Tidying Up, by Marie Kondo. https://www.youtube.com/watch?v=0ZaszvofzFA Audible works fine for me on the smart phone or tablets, but it's a pain on the computer. We're on cellular for our internet, so that may be part of the problem.

*pokes her head in the door* *waves* Hi y'all! Long time no see. So, we think we figured out what I'm going to be if/when I grow up. I've been reading a ton of nutrition books, but didn't want to become a registered dietitian because I've heard of too many cases where if you don't follow the party line, you can have your certification revoked. Nutritionist is not a regulated term in the state of Texas. The Nutritional Therapy Association has a 9-month program that focuses on real food. I start next month. Weeeee! In the meantime...we're also filing for primary custody of stepkids, so hubby is majorly stressed out about that. How're y'all doing?

The Prepper's Guide to Off the Grid Survival, free today: http://www.amazon.com/gp/product/B00PB85SE4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00PB85SE4&linkCode=as2&tag=180degr-20&linkId=M6HL6XTZ6EEZSDSP

Our area apparently has throat infections and strep without a fever going around. Both kids had throat infections, not strep, last weekend.

Cornbread! Even a skillet that won't sit flat is still good for cornbread!

Oh, it's not getting thrown out any time soon. If we set up an appropriate fire pit, it will be used there for cooking.

I'm sad. I have my father's Wagner skillet with high sides from when he was in college, and somehow the bottom has warped so it's no longer level. New ones just aren't smooth.

I use ACV when I make bone broth. Just a little bit, as in between a teaspoon and a tablespoon, in a whole crockpot or pressure cooker, helps pull the minerals from the bones. I also put just a teeny bit in my water when I'm sick. A friend of mine chops a clove of garlic and lets it marinate in enough ACV to cover it, then strains (or not) and drinks it like a shot, followed by a lot of water. She then goes to bed, under a lot of blankets, and basically sweats out whatever she was getting. She calls it the pizza cure, because you can smell the garlic coming out of her pores in the morning. Edit: typo

My trigs aren't 800, but I need to cut the sugar and crappy carbs, so out it went. Missed 2 days this work mostly due to headaches, but those could be exacerbated by going very low carb starting Monday.

We can't get elderberry at the store right now. They've been sold out for over a month. We use rum to make vanilla extract. Vodka (the cheapest we can find) is actually the best thing I have found for removing smells from laundry. I'm guessing it kills the bacteria or something.

Cutting out Dr. P is a pain...literally. it makes my head hurt every time, even if I'm consuming caffeine from other sources.

Low carb (high fat, moderate protein) starts again tomorrow. Today, I plan to cook up sausage patties, bacon, & chicken, make salami-mozzarella rolls, and chop veggies after church, assuming, of course, we still have power. I also have a pot full of broth I need to skim & strain the fat off and boil down a bit.

I don't like sweet cornbread, even though I eat mine slathered in honey. Go figure.

DH started making up the budget. I looked at it, and he has $250 budgeted for groceries each week. I asked him about it, and he said we always go over what we budget and with us starting the crazy low carb, he figured better safe than sorry. I figure I'm taking it out in cash each week and saving what's left over to buy part of a cow!

Or all the additives we allow in our food...

Jeepers, I'm 32 and pretty certain I've had more gray hairs than you since I was a teen!

I use arrowroot starch for making gravy, but the consistency isn't quite right. When I use it to make chicken & gravy, that dish has been dubbed "chicken snot".

I occasionally eat the green beans in a cup for a snack. I've been planning to just get a big pack of cans at Sam's instead of buying more. I love the tuna pouches because I don't have to drain them, so they're easier to take with me wandering.