CrabGrassAcres

I take activated charcoal to adsorb the toxins and get rid of the symptoms at the same time.

I've never cooked it like that. I think the reconstituted texture would be better than the frozen texture though. Cricket, I don't blanch it, just slice it about 1/4 inch thick and spread on the trays. I try to work fast and get it right into the dehydrator.

Yes, I've dehydrated yellow, zucchini, patty pan squash and cucumbers. I use any of them in stew or soup, just drop the dry veggie into the pot. I like the squash reconstituted and fried up with potatoes and onions. Melt a little cheddar over it. I sometimes chop some of the dried veggies up and add them to spaghetti sauce or chili.

Next time I cook for 100 (Hoping never again!) I better have a bunch of helpers or I ain't doing it!

http://members.tripod.com/~AlchemyAcres/archive.htm

I'm looking for more info on the Abingtons (the family that lived next door to G. Washington's father.) The Kimbrells (Kimble, Kimball, Kimbel, Kimbrel), Brashier, in Alabama, S Carolina, NC, Virginia and the colonial area. Particularly I am looking for Ransom Kimbrell and info about the masacre and survivors since that is where I lost the thread. Also looking for info on the Biddy family of Alabama and the Bells, Popes and Welches of Mississippi. The Gilmores came over with Flora McDonald and I'm trying to trace them to my family in MS.

Mini, my daughter is Celiac, I'm not. Sometimes I just want stuff she cannot have, so I fix it for myself and fix her something different. Some things I like and she hates and some she loves and I hate. If hubby doesn't like stew, make a big pot and freeze it in individual portions. Feed him what he wants and heat a bowl of stew for yourself. Maybe do the stirfry, but cook each item individually, mix yours the way you want and let him pick and choose what he wants.

Just coincidence that it "worked". If it really worked, hatcheries could set only the female eggs for breeds that they have a hard time selling the males, like Leghorns. Millions are hatched every yr and half are male. Leghorn males are not worth feeding if you are only wanting meat. So hatcheries have to find a way to get rid of all those male chicks. They usually get to be snake food.

I get "cooking food fatigue" all the time! LOL I do try to identify what is lacking so I can cook better meals. Then see if it is something I need to add to the storage food or is it something I need to start producing like fresh veggies. Still working on that one......

I was thinking about this today. The other day I treated us to Taco Bell for the first time in ten forevers. My DD was so excited I had to stop her from hopping out while we were still moving. I noticed the portions were much smaller and I could have made quite a meal for the money. We probably won't do this again for a very, very long time. I felt yuck afterwards and not because of how much I spent. That stuff just isn't healthy. What are some of the things your family likes when you eat out? Can you make healthier versions at home? Some things, like egg McMuffins are really easy to do. What are some of the convenience foods you normally buy? Do you use a lot of canned soups? Try making them from scratch. You won't believe how much better they taste. Another thing is to decorate the food. Have you ever made radish roses? Carrot curls? Draw faces on the oatmeal with homemade fruit syrup. Put slices of boiled egg on the spinach. When you make cornbread use those cute iron molds shaped like corncobs. Color makes a big difference and seasoning. I was surprised to find out many people don't put salt in the oatmeal and wonder why the kids don't like it. If I had kids old enough and capable of learning, they would be doing a lot of the cooking. I've been cooking since I was 9.

Glycerin is a byproduct of soap making. When we make soap at home we don't remove the glycerin so our soap is easier on our skin. Commercial soap normally has the glycerin removed because they make more money selling the glycerin on the side. You can buy it online from soap maker's supply places or from your local health food store. It isn't cheap.

Hanging out at Frugal's? LOL

I used to eat it a lot in CO but have never seen it here. We ate the seeds from the Chinese elms in salads in spring. Have you ever had tumbleweed soup? When the seedlings come up in early spring they are really tiny. Just pinch the tops off and they make a great soup on the order of split pea. (This is the tumble pigweed, BTW>)

1/2 cup cooked chick peas 4 pieces marinated artichoke 2 tablespoons sliced green olives 2 chopped boiled eggs 1 tablespoon chopped onion Salad dressing of choice You all have a favorite COLD bean dish?

The masa harina from the store is a bit stale but that is the only dry masa I've tried. You might want to dry some of your grains and decide how you would prefer doing it. It would probably be easier to dry the corn before grinding if you were planning to keep it a while. It is a lot of time prep but it makes a big difference in the nutrition. I only saw a passing reference to the continuous soak with no details.

Masa is the paste or dough made from freshly ground wet hominy. You can run it through the mill a second time if you like. Masa Harina is a brand name for dry hominy flour. If water is in short supply, the rinse water can be run through a sieve to catch the hulls and used for washing dishes. Indigenous peoples who use a lot of masa will keep a pot of corn soaking almost continuously, replenishing the pot with corn, water and lye or lime as needed.

Thankyou, Cowgirl, that is exactly the point. I know a lot of folks panic and don't know HOW they can have enough food for their families on a very tight budget. This is for them. This is how Mother always said people survived during the Great Depression and afterwards when they were too poor to buy anything. The folks in the South grew their own corn and beans and collards and that was what they ate.

In the freezer it should keep indefinitely. However, after a few months I think things pick up a 'freezer taste'.

Yes it should work the same if you dry it before grinding. If you can afford it you might want to get a corn grinder like the one on this page: http://www.gourmetsleuth.com/masa.htm

No, it won't be white unless you started with white corn. The mill normally used for masa flour is made for grinding wet corn. What kind of mill are you using?

We once lived in an old camp trailer and it wasn't very big. I got a shepherd's folding stove and put in the trailer. We had a propane heater, but only 5 gal bottles and they don't last long. If you are snowed in for months at a time you get creative. I lined the wall behind the stove with alum foil and it kept the wall cool. A shepherd's stove stores in a small space and the stovepipe can be nested into a box till needed.

You can buy sheet metal duct work that is made to fit inside a wall cavity. You could prob adapt that to hold quite a bit of grain.

Organic corn from the feed store is perfectly fine. I use feed store corn myself.

Pickling lime or builder's lime is the same as slaked lime. Usually you can find pickling lime at a grocery that has canning supplies. You want calcium hydroxide, not calcium oxide. If I couldn't find pickling lime I would not hesitate to get the builder's lime from a lumber yard.