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About mommato3boys

  • Rank
    19th century girl stuck in the 21st century
  • Birthday December 6

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  • Gender
  • Location
    Grazing country
  • Interests
    digging in the dirt, camping, reading, crafts

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  1. Right there with you. Hubby just turned 60 and I turned 57, but because of our medical history and his age we are considered high risk. Never thought I would see the day that we would be considered high risk. Good thing we are not social butterflies and the only time we are really around people are my work and church. Church is now 10 or less meeting in homes and well I have to work if we want to have lights, a roof over our heads, and food. I think we will all agree that this is what we have been preparing for and yes Cowgirl is the best description I could come up with too.
  2. As much as I would love to be on here more right now it is just not physically possible. As I have stated before I work as a registrar at the local hospital. So things are a little tense. I come home and put on praise and worship music and just chill. Hubby ask if I want to watch TV and I tell him no, please just let me sit and enjoy the silence. Nine times out of ten I fall asleep in my chair and hubby has to wake me up and send me to bed. The start the ORANGE procedures yesterday. Not that we have had a positive case but they are locking down hoping to prevent it in the hospital. There are no visitors, unless you have a minor child in the hospital then there must be one adult. Once you are in the room you can not leave, you can not switch out with another adult. You are there for the duration. Same with OB patients. One visitor mostly likely the dad and once you are there you are there no switching out. Sorry grandma you have to wait till they are home. Yes this has caused some major meltdowns. If you come with a patient for out patient testing you will be asked to wait in the car, unless you are an interpreter or you are their care giver and they are unable to speak for themselves such as a minor child. And yes this has caused major meltdowns. Things are changing by the hour at work and it is highly stressful. So I will say as of today I am fine, I am blessed that I have the weekend off as of now but am on call if needed. Monday we start the ballgame over and will have new rules.
  3. In our mandatory meeting yesterday at work. We were told that they are lessening the restrictions on health care workers. But we are still to be proactive, clean everything several times a day with the cleaning wipes. Wash hands with soap and warm water and use sanitizer between patients. Oh and mask are not options, if someone comes in coughing and fever they will be handed a mask and told to wear it if they refuse we are to call Infectious Control.
  4. This is from the CDC as of today. 1573 confirmed cases in the US. 40 fatal 15 have recovered. https://www.bing.com/search?q=cdc+coronavirus+update&form=EDNTHN&mkt=en-us&httpsmsn=1&msnews=1&plvar=0&refig=ba48742c52984c22c25d8cb0de52ed61&PC=HCTS&sp=1&qs=FT&pq=cdc&sk=PRES1&sc=8-3&cvid=ba48742c52984c22c25d8cb0de52ed61&cc=US&setlang=en-US
  5. Has anyone bought the Homeopathic Remedy kits from Amazon? I have an acquaintance that swears by them, but I am not sure about investing that much money in them right now. Your opinion please..... https://www.amazon.com/Helios-Homeopathy-Homeopathic-Remedy-Kit/dp/B004Z2U2PM/ref=sr_1_5?crid=2TYGAXSUUSMZI&keywords=homeopathy&qid=1582818995&sprefix=homopath%2Caps%2C221&sr=8-5
  6. I have about worn our garlic press out, it and the juicer. They were old any way.
  7. So hubby and I are not much of bread eaters, so a loaf of bread will ruin before we eat it. This last year I moved away from traditional loaf bread and have gone to making Native American fry bread, tortillas, and I am trying to get the hand of pita bread. We do still eat biscuits and cornbread but I can make really small batches of these types of bread. I am noticing that I am not using as much yeast with this other types of bread. Do have bread recipes that you could share that does not call for yeast and can be made in small batches?
  8. Ratchet can opener...must google this. I detest electric can openers and will not have one. I think they are a waste of money. I just the old fashioned hand can opener but I will check out this ratchet can opener you speak of.
  9. The kitchen has sort of become hubby's domain since he is disable and I work 40+ hours a week, but I do get in there on my off days. Today being an off day I made tortillas. I was looking for something and I was amazed at the "stuff" we have accumulated. Some of it we do not even use. So I thought I would fix a kitchen tote for the pop up and that way I wouldn't have to move stuff around. Plastic spoons/ladles, I am beginning to hate them so I guess they will get moved to the pop up. My pans are mostly cast iron, I have a few stainless steel pots. So only one skillet is going to the camper and one small sauce pan. Wood spoons, the love of my life, (please don't tell hubby he thinks he is LOL) But I do have quite a few of them so several will find their way to the pop up also. Bowls, I really don't have any bowls to part with, we have slowly switched over to glass bowls and done away with plastic stuff. I think I will invest in some metal bowls or melamine bowls for the pop up. Knives---I am always in the hunt for good knives. The handle and blade must be one piece and it must come with it's own protective blade cover. I do however, need a marble rolling pin and marble slab, for rolling out dough. I would like a larger wood cutting board and a smaller wooden rolling pin. I only have one wooden rolling pin. Hopefully I will have a basic functional kitchen soon. I really don't need the "convenient" stuff like the watermelon slicer, or the corn on the cob handles that you stick in the ends so you can eat it easier. I don't use most of it so it needs to go. This is all part of downsizing and making the work think we are not important. You know keeping our head down and not drawing attention to ourselves. What do you have in your kitchen that is taking up space and you can do without? How do you plan to have a functional kitchen that will allow you to prepare stuff from scratch.
  10. Keepers, some of the package mixes have MSG or a form of it in them and I can't have MSG. So I have to really careful with prepackaged stuff.
  11. So what are some of your plans to make do or do with...….(you fill in the blank) Like I stated on another thread I turn sheets in to kitchen towels, towels into wash clothes. Old t-shirts make good diapers. What are some other ideas do you have for making do when there is no $$ for new stuff?
  12. People say diamonds are a girl's best friend...well not this girl, this girl's best friend is pallets. Yes you read that correctly, pallets. You would be surprised what you can fashion of those things. Best of all they are free.
  13. I apologize I am incorrect with my information. I went back and looked at my messages from Armyof5 and it was Wormguy that lost his wife not Michael. I am so sorry for the confusion.
  14. Well, I almost added this to my last topic...Stored Food … now what. But, I decided to start an new thread to keep things straight. I am a penny pincher when it comes to shopping for certain things and one of those is spices. I refuse to buy a bunch of "specialty blend" spices. I mean why should I have a bunch spices already and 99% of the time I have all the spices I need to make a specialty blend spice. What are some of our "specialty blend spices" that you buy? Could you make these at home using what you have? So I will start us off with Fajita Seasoning. Most recipes I found called for onion salt and garlic salt, cornstarch and sugar...nope not in this house....cutting as much sugar out of the diet as possible and the corn starch is just a thickener. This is the recipe I came up with... Ingredients 1 tbsp chili powder 1 tbsp salt ( I use sea salt and I use this much because I use fresh veggies) 2 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1/4 tsp cayenne pepper (here lately I have been ground chipotle pepper) 1 tsp ground cumin Now with all that being said, yes I am a penny pincher but I do buy good spices, especially in glass jars. I want them to last as long as possible. I do buy garlic and onion powder in the cheap $1 bottles from the Dollar Tree because I use so much of it, it is always fresh. I am off today so as the day goes on I will add more seasoning recipes. Seasonings will make those bland freeze dried foods, and dry beans as well as those canned goods taste sooooooooooo much better. Even I can stomach another bowl of beans if the seasoning is there. Edited to add: the reason I started with this one is I had to make some seasoning up because we had fajitas for lupper. Italian Seasoning: This is one SO easy, it is a shame that people really buy packs of Italian Seasoning. Again, I do not use cornstarch or sugar in my seasoning. Many recipes I have run across have both, this recipe is my take on it Italian Seasoning. I have been told that my spaghetti taste like it was made by an Italian momma 1/2 teaspoon dried thyme 1/2 dried oregano 1/2 dried basil 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Just a hint, if you add a potato to your spaghetti sauce it will help remove some of the acid, scrub it cut it in half and toss it in your sauce. Throw it away before serving, don't eat it. Need a good Cajun seasoning recipe? Try this one 2 tbsp. paprika 2 tbsp. garlic powder 2 tbsp. oregano 1 tbsp. salt ( I use sea salt) 1 tbsp. onion powder 2 tsp fresh ground pepper Now comes the heat...Cayenne Pepper, If you like it with a bite use more. I start with 2 tsp then add more until I get the heat index that I want. Durning the summer we use a lot of Old Bay seasoning. We do crab cakes, grilled shrimp, shrimp boil. You name it we will probably use Old bay on it. Several years ago I went searching for a homemade recipe. I found it on Pioneer Woman, so I tried out her recipe. It is delicious and so easy to make and of course I have everything in my spice rack already so.... Here is The Pioneer Woman's Old Bay Seasoning Mix Recipe https://thepioneerwoman.com/food-and-friends/how-to-make-old-bay-seasoning/ 1 Tablespoon Celery Salt*** 2 teaspoons Ground Bay Leaves 2 teaspoons Smoked Paprika 1-1/2 teaspoon Ground Black Pepper 1 teaspoon Ground Mustard 1/4 teaspoon Allspice 1/4 teaspoon Cayenne 1 pinch Ground Cinnamon 1 pinch Ground Nutmeg 1 pinch Ground Ginger I make a big jar of this up when the weather starts to warm up and we use it all summer. ***Please note the only thing I use different from her recipe is instead of celery salt I use celery seeds ground to a powder and use half of a tablespoon.***
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