PureCajunSunshine

'tis a treat to see you here, Alan!

Great post CGA!! Originally Posted By: CrabGrassAcres Soaking the dry corn in lye water will make hominy. A note to the uninitiated...she is NOT necessarily talking about commercial lye-from-a-can. The traditional way is a much weaker organic version made with wood ashes and water. (Until you get the hang of how it tastes and how to use it, try using canned hominy before you attempt making it 'from scratch'.) An excellent book that zeros in on all the things that CGA mentioned (and then some!) is The Encyclopedia of Country Living: An Old Fashioned Recipe Book by Carla Emery. It should be in every prepper's library. For more info, check out the wonderful reviews about this book (and ordering info too.) http://www.amazon.com/Encyclopedia-Country...e/dp/0912365951

Originally Posted By: still survieving I have to argue with farmers that say their crops are organic. A farmer down the road 2 miles has his farm certified organic. For the past 70 yrs he has spread the same fertilizer, the same manure, greased his equipment with the same grease and lost as much oil on the land as the rest of us. his ground is no more organic then the rest of our lands. to get the land certified organic, all we have to do is take a bunch of samples out to the county agent for inspection, who knows where the samples came from. I have heard that there are a few organizations of ill repute that will certify anything as being 'organic'...for a price (membership fee). Reputable organizations actually send field service employees out to physically take soil samples, and examine every nook and cranny on your property... Also, I understand those so-called loose 'organic' certifications will not qualify to be sold in most grocery stores, and that most states have regulations that approve certifications only from a list of selected few companies that certify 'organic'. In the herbal market, companies with good reputations subscribe to the same stringent qualifications. On the other hand, I suspect that some 'bargain herb outlets' are not as choosy... While there is corruption in everything under the sun, I don't think the business of 'organic' is as loosely regulated as what you depicted...

This is a really great thread. I am nominating it to be in the Best of MrsSurvival... If you like this thread, go here and cast your vote! http://www.mrssurvival.com/forums/ubbthr...ge=1#Post187625

Speaking of bulk foods, some prefer to also stock up on bulk foods this way: A few good reputable bulk suppliers (As of this writing, MountainHouse and Walton Foods get some of their foods from China, Honeyville Grain emphatically states they do not.) http://honeyvillegrain.com/ www.clnf.org also check local co-ops Now, how to deal with all of this stuff? If you're new to stocking your pantry, there's lots of information here to help you get started... This basic tutorial is one of my favorites, by A.T. Hagan: http://athagan.members.atlantic.net/Index.html

BTW, parched corn is great stuff. Corn that has been cooked over medium-high heat in a lightly-oiled heavy skillet is a traditional Native American "fast food". It also filled the bellies of pioneer men, women and children, trappers and well, just about everybody...not that long ago. Parched corn is super easy to grind into grits sized particles (even with a bowl and a glass jar). As can be expected, it can be cooked like regular old corn grits, too! It also makes a great snack or trail food, with a 'make-you-sigh' roasted corn flavor. *Sharon reaches for her bag of parched corn*

Originally Posted By: dogmom4 So what does everyone do if they want to grind a variety of grains? (this is a repost from a thread about whole grains...) http://www.mrssurvival.com/forums/ubbthrea...true#Post167336 I don't have a grinder (yet)... For years and years, I've used two rocks for grinding stuff. If ya'll ever find yourselves without a working storebought grain grinder (for whatever reason: broken, stolen or just don't have one), consider using what the ancients used: grinding stones. I have a pair of very old ones that I use from time to time, and I can say this: grinding wheat by hand is hard work!!!! Grinding dried field corn with it is much easier, and grinding millet is easiest of all. I have not tried grinding popcorn with it (yet). My larger grinding stone is about the size of a car's steering wheel, with a depression hollowed out caused from years of use. Eventually, the action of the smaller handheld stone grinding the grains, acorns, whatevers against the larger stone formed a handy hollow in the larger stone, making the job easier than if it were just a plain flat rock... If the stones are reasonably hard, and not apt to bits crumbling or flaking off as you work, any two stones with a slightly rough texture should get the grinding job done. From a bit of trial and error, I learned that a gentle thud with the handheld rock smacked against the grains (that are sitting in the little hollow in the larger stone), then a pushing or dragging action of the smaller handheld stone against the larger one, with the grains inbetween the rocks, does a pretty good job of rendering the grain to flour... Oh hey, it takes a loooong time to grind wheat this way...it takes me between a half hour to forty minutes of energetic handgrinding for less than a cup of wheat flour. My old antique grinding stones are of Native American origin and were originally used to grind softer stuff than wheatberries...maybe dried acorns that had the tannins leached out, or maybe wild grass seeds, corn, certain roots, etc. That's what I use them for, and they do the job well!

Around these parts, 'deer corn' and 'feed corn' are two very different things... Deer corn is a lot cheaper, and contains more 'trash' in it. Lots of broken kernels, too. 'Feed corn' is much much cleaner, and more wholesome. 'tis only slightly more expensive...

Originally Posted By: CeeGee I would love to have a Ranch dressing recipe. Thanks! CeeGee Originally Posted By: Amishway Homesteaders Yes, Yes, Yes! we would love to have it too. always running out of it just when we need it. Here's my favorite: "I Can't Believe It's Not 'Hidden Valley' Ranch Dressing Mix http://purecajunsunshine.blogspot.com/2007...den-valley.html There's a low, low calorie version there, too.

Because it fits here, I shamelessly stole this post off of my blog. I hope no one ever needs to put any of this to use, but as a Katrina survivor, I can give you this little "cheat sheet" in case you are ever put to the test... Urban Survival During a Severe Crisis Natural or manmade disasters can befall any community. That can be bad enough, but in the inner cities especially, things can get real ugly in a hurry. There, extreme duress can bring out the very darkest side of humanity. It is the kind of stuff that used to shock the world: widespread rioting, looting, and general mayhem triggered by things such as electricity outages, court decisions, or even just general fed-upness of the people...such as what happened in France not that long ago. Then there's Katrina...where even rural and small town communities were raped and plundered by out of town gangs, and even by their own neighbors. If you ever find yourself in a severe crisis situation that turns your world upside down, and your fellow man turn into predators, here are a few lessons borrowed from Katrina H ell that might help you survive: 1. Water is top priority! Lots of pure drinking water, and the ways and means of purifying the worst possible polluted water. Think viruses (pandemics), radiation, sewage, industrial accidents and other toxic scenarios. Do NOT even count on rain. After Katrina, it did not rain for weeks. Droughts happen. Prep action: Scout out all possible sources of water now. A Google-search using the keywords "hydrology" and "hydrology maps" and your location could be rich with little known sources of water. A good hydrology map will reveal abandoned wells, natural springs, streams and other sources of water in your area. 2. Prep for various ways and means for purifying water and cooking meals. My portable "mess kit" has saved me much grief over the years. I keep one at home and another in my vehicle. It is a sturdy school-style backpack that contains a few propane bottles, a single burner rig that screws onto the propane bottles, plus other ways and means of "making heat", boiling water and cooking foods: pots, utensils, homemade "hobo stoves" (more on that in a future article), alcohol, candles, Sterno fuel, a flint & steel kit, Bic lighters, matches, and a few pieces of heavy duty aluminum foil to serve as wind foils and as a pot "lid". 3. Prep heavily on low profile heat-and-eats, MREs, dehydrated stuff, instant meals, and canned goods that also conserve fuel, which will likely be limited. Concentrate on low, low profile meals, as in NO COOKING ODORS. You would be amazed at how far the odor trail goes...and the trouble it can bring back to you. 4. Secret temporary retreats (important if you are few in number, or could possibly be overrun). This can be inside fake walls, fake closet backs, etc. Use your imagination and plan ahead of time. Preparing for this possibility now may be your saving grace later. 5. Low tech barrier "alarms" might buy time for you to prepare for fight or flight. Almost a hundred years ago, some French Quarter residents would place large broken pieces of slate on the ground beneath the windows, so that the crunching sound of the intruder's footfalls could alert the householders. Some still do. Use your imagination with whatever materials are handy... During the aftermath of Hurricane Katrina, I strung clean empty tin cans (with a small hole punched near the open top for passing a string through) and beer cans onto fishing string. Then strings of cans were tied to gether in such a way that it made a hellacious racket at the slightest movement. I pinned bunches of them onto curtains, and also used them in other rigged up contraptions that made lot of noise if triggered... 6. If your home/apartment already looks looted, AND uninviting in an unappealing kind of way...gangs, and other Bad Guys will move on quickly. Edited to add: This advice may only useful in certain situations (such as mentioned in #4, "IF you are few in number, or could possibly be overrun", and if you decide to hide or leave the area...). Every situation is different. More on this in a future article. Prep item: (don't laugh) large jars of superstinky homemade catfish bait with screw lid caps. These can be opened and hidden near likely points of entry, and in the kitchen area, etc. Heh. Now the Bad Guys think the place has already been picked over AND there's something dead and rotten in there...Although this is not likely to prevent looting, at least they won't be likely to camp out at your place. Of course, in the aftermath of Katrina, there was no shortage of stinky stuff from dead freezers to put into jars...No shortage of other dead stuff, either. PureCajunSunshine's Looter Repellant...duh huh...in the most desperate of situations, this plan really does work, I guarantee. Almost too (gag) good. This may be reprinted by you for noncommercial use, if the following credit is given: This article is an excerpt from Mrs. Tightwad's Handbook #1: HOW TO SURVIVE DISASTERS AND OTHER HARD TIMES. For more information, see the left sidebar on this site: http://purecajunsunshine.blogspot.com/

Originally Posted By: Darlene I cannot believe that I'm doing this... Resurrecting this true story so that all our new friends can understand the joke (that wasn't funny at the time lol) in regard to me and ducks. As I said, this really did happen, and more...lol PCS? You owe me for doing this for you. rofl Thanks for the belly laughs! If laughter is the best medicine, then I'll be living for a loooong time. As tokens of my deepest appreciation, I'm sending you a big pot of Duck and Andouille Gumbo: ...and duck sausage...and duck and wild rice casserole...and duck stew with dumplings...and duck cassoulet...and Cajun Fried Duck...and, after I consult with Susie, a big jar of duck confit...and duck...yikes!

That was priceless. I thought I was gonna die laughing... I could relate too well. Something very similar happened to me, only it involved a durned psychotic killer GOOSE. About a week after I finally shot the goose, a broody hen turned homicidal. She would hide in the trees near the front door of my home, and viciously attacked anyone who came out of it. I shot her, too. The shooting and ensuing commotion (y'know how it went...like 'a chicken with it's head cut off') must've traumatized the other animals pretty badly. Most of the barnyard critters wouldn't come near me for a long time, after that. Even my dog ran away and lived at the neighbor's for almost week. We are ruined for life...Darlene probably breaks out in hives at the sound or sight of an ordinary duck. A simple 'honk' or 'cluck' does it for me.

I just scrolled back to the beginning of this thread, to see what the cookbook thing was about.. Count me in as a contributor!!!!

I'm guessing that elijah sue is a retired commercial chef, but not retired on the homefront! Heh. She's probably cooking even more than ever, at home! Maybe dahvan knows her in Real Life... Did I guess right?

Originally Posted By: elijah sue I have a few dehydrated recipes that are really good. I went to your blog, but couldn't find any dehydrated recipes there (have I overlooked them?). Help, please?

No swimming pool? If you have a truck that won't likely be going anywhere soon, you can make a "Redneck Swimming Pool" with it. Simply line the bed of the truck with heavy duty plastic sheeting and add water. No truck? Dig a hole, line it with the plastic sheeting and fill with water. Cover with another sheet of plastic. Tip: As you dig the hole, mound a tight ring of dirt about a foot away from around the edge of the hole. Drape the liner over this ring of dirt and secure with weights or soil. This will help prevent dirty rainwater from draining into the hole. Uncover the hole during rainy times to renew some of the depleted water.

Monkey see, monkey do...I think I'll do that too (pressure cooker). I've been dehydrating cooked beans, wheat berries, lentils, etc. etc., because in a crisis situation, I don't want to use up precious fuel and water...not to mention cooking odors possibly attracting unwanted attention, etc. etc. I've made a lot of wheat berries using a form of "thermos bottle" cooking, using quart canning jars and tons of insulation...but none in a pressure cooker. How long do you cook the wheatberries in the pressure cooker, what quantity, etc. (RECIPE PLEASE?)

HOMEMADE BEEF GRAVY MIX 1 1/3 cups instant nonfat milk powder 3/4 cup instant flour 3 tablespoons instant beef bouillon granules 1/8 teaspoon ground thyme 1/4 teaspoon onion powder 1/8 teaspoon ground sage 1/2 cup butter or margarine 3 teaspoons brown sauce for gravy What is instant flour, and how is it different from all purpose or plain flour?

Bumped for an update...please?

DITTO HERE, TOO! Is there anything I can do to contribute? My own handbook (that I've been working on for over ten years) will probably be published (if there are no more stupid delays) sometime this winter, and there's probably a bunch I can contribute... Please let me know what I can do to help. --Sharon