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About kappydell

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    Family Member
  • Birthday 01/31/1954

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    just moved to georgia from wisconsin
  • Interests
    self reliance; lo-tech living; cooking, crafts, anything to do with food!!, camping, livestock, garden & orchard, hunting, fishing, trapping, camping, etc.

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  1. kappydell

    Lose weight

    hang in there, zzelle! After surgery your metabolism slows down to practically zero for 6 months which is why you gained so much so quick. I found that out by reading the "Woman Doctor's Diet for Women" a few years ago. It was written by a woman doc who had her own weight troubles and got mad at her male colleagues for not figuring out that women's metabolisms are different from men's (hormones and all that). Her diet worked extremely well for me, and she even had a "cheat list" for those times you were struggling. You would start with #1 on the list and work your way down, minimizing the damages. It was a modified high protein, reduced carb diet. Good job avoiding the corn & potatoes, those are "trigger foods" for me (make me want to eat more & more - ugh). Go, woman, Go! My latest dietary "tweak" is to stop eating after dinner. Water & zero cal liquids only. Not easy, but the dogs help - they beg mercilessly when we eat, and we are trying to break them of that habit, so not eating late is one way to stop "arguing" with the puppy posse and watch TV in peace, LOL.
  2. baby hooey double hooey holy hooey! hooey, doozie and whoooooey There are indeed degrees of hooey storms.....
  3. Who the heck told the seed folks to gear their planting directions to 100 foot rows, anyway? Even 25 feet is a lotta row. The cheap packs won't plant more than 6 feet anyway, LOL. Silly simpletons. We decided to go with one "shaded" raised bed and one in the open for the sun worshipers. Today we are planning Christmas yard decor (M likes blow ups). Our theme is, of course, "HO-HO-HO LOGISTICS" which gives us ample leeway to have a rail section, a sleigh section, an air section, a workshop section, and a loading zone (complete with a Santa Police car which is popular. Lots of blow-ups which are easier on us than clambering about on rooftops with lights and the hard plastic light ups. We FINALLY have the room to set it up properly. So now, we plan on what we need to buy & start ordering before the things we want are gone.
  4. No reason it would not work without sugar, many folks prefer the sharper taste of no sweetening. I just prefer a little sweetening to tame it a bit, LOL. Artificial sweeteners are a problem tho, with the 'new' ones they always find about 10 years after introducing them that they are BAD so I just stick to my tried & true saccharine (sweet & low) recipes. Once you learn its quirks it gets sweet enough to suit my purposes. My sweet tooth is less than some have, and I'm glad of that.
  5. M & I had a busy day; well half day (its all we can do now). Yesterday was clean out the trash day, kinda like spring cleaning, but in the fall. Then once we got going, we kept going until we had the entire pickup bed piled high with stuff to get haled to the recycle center. So today we took it in. Mary's hips & back are so bad now she needs help getting into the truck bed. We must be a sight....I get behind her, all bent over, put my shoulder near her posterior padding, and when she starts to step up put it in a position for her to sit back on it and I SHOVE. I'm sure it looks odd, but what the hey, it works. My shoulders are shot and I have no desire to tear out my rotator cuff again trying a normal lift. Anyhoo, we tossed, and tossed, and then hosed out the truck when we got home. Between trash bags (a weeks worth), old boxes, broken chairs and other odd stuff it was quite a load. Our recycle center has a special dumpster designated for elderly & handicapped folks which is low enough that its easier to toss bags in. So, of course, everybody and their brother brings granny down for the ride so they can use the easy dumpster and not have to separate their trash for recycling. We see remodeling trash in there constantly, today there was cut up cabinetry, a small dorm size fridge & 4 cu ft freezer standing there. The attendant probably cant say a word as long as there is a white haired person present. Oh well....we did score a nice hardwood dining table (with leaves) for our crafting friends to re-purpose. They did one dining room size table that they carved a replica of the local lake into, stained it a mahogany color, then filled the "lake" with light blue resin streaked with silver. It is gorgeous, and there is quite a market for custom hand made tables like that and nobody else is doing them. They figure they will get $1200 for the table they bought for $14 when they take it to the rich suburb near Atlanta to sell at the flea market there. Every time they go there they are getting more and more custom carving orders, so we are happy for them. We are working out ideas for the dining table with leaves. My being able to draw is handy, she describes, I draw, they make, and presto! Art is born. They just sold a 6 ft tall welcome sign with the Lakers team logo on it (carved in oak) for a tidy sum. The customer even loved the purple & gold bow that I made (1 foot diameter with lots of streamers like a pom-pom) because the master carver can't do bows and I can. Tee-hee! Their business is catching on like crazy due to word of mouth (and their unique work). Coyotes are running around all over the place lately. The logging company is cutting a new area not far from us and must be displacing them, so we have to watch our dogs & outside kitties when they are about. Tonight we heard them howling again. Local custom is to shoot them on sight, but we have houses less than 1/4 mile away so we are leery of slinging lead without a very grave cause. No feral hogs in this area yet, fortunately. M & I are discussing doing some hog hunting in another part of the state though. Here the law is very specific that whether you trap one or shoot one, either way it is illegal to let it live. If we could get a female we might try butchering it, the fellas tell us they are quite good although maybe a little tough (ye old pressure cooker or canning will handle that). As soon as it cools down weather wise to less than 80 degrees we will be planting the winter garden. For now we are prepping the beds for the winter crops, and planning summer garden modifications. A shade cloth canopy is being considered, we are debating whether to do individual areas, one whole raised bed, or a grouping of pots (kitty litter pails!) under a canopy. Full sun plantings get cooked by the summer sun, except for a few true heat lovers (okra, peppers, melons, sweet potatoes). We want to get things all figured out BEFORE we depend on it for full subsistence (God forbid). The planning for bees is also continuing tentatively for spring acquisition, but that is yet another adventure! (I want chickens too, but that will be even further down the road. We don't need coyote magnets, so we'll need to address that issue before we move in that direction! So many ideas....so little time....such limited funding (LOL).
  6. Found out that our outside kitty had a couple kittens. M heard mewing sounds, and insisted we locate them. Momma had picked out a very good nesting spot...under a metal grid load carrier that sits about 1 foot off the ground, that had some plastic feed bags on top (nice roof!) with tall grass sides and a dirt floor for coolness. We decided to leave her there, since if we moved them to a human-preferred box, she would move them elsewhere where we would NOT know where they were. Would not want her moving them to some tall grass that needs mowing or something. She is a very good momma, so we bowed to her superior choice of nursery. She gets extra feed for a while to help her nurse. Our indoor kittens are starting to eat 'regular' cat food, and are running all over the place - we have to watch where we step when we go in the master bedroom. So cute! I should not be hard finding them homes when the time comes. We get the fun part of handling them so they get used to being held. That way when a prospective new owner picks them up for a cuddle and look-over, then snuggle in and start purring, instead of scratching & trying to escape. Needless to say they get adopted much quicker that way. Since they are from an inside momma we won't put them outside to live - that would cause quite a bit of hoopla with mom inside and kids outside. Better they get adopted.
  7. Hmmm. forgot to mention they are great snacks for anyone doing lo-carb eating. very satisfying. You might need to change the sugar for a low carb artificial sweetener if the sugar is too many carbs tho. They work that way, too.
  8. I was always trying to find someone who butchered their own hogs so I could get some experience with them, but never found any. Just before I moved south, I found out about a small farm museum that for a fee had hog butchering & sausage making classes....but I think they are no longer in business (DRAT!) So I'm still looking....and trying to contact them. I like the idea of a homestead hog - they do not take up all that much room and how expensive can a feeder pig at auction be? Our other option would be to find a wild boar hunt... Old South Farm Museum and Agriculture Learning Center Hog Killing Time February 03,2018 Come join us at the Old South Farm Museum & Ag Learning Center in Woodland, Georgia for an Old Fashioned Hog Killing School on Saturday, February 03, 2018. The program will begin around 8:30 a.m. 8:30 a.m. Hog Killing, Scalding & Scraping Class 9:30 a.m. Cutting of Meats Class 9:45 a.m. Demonstrations Chitterlings Cleaning - Casings Scraping Sausage Making Lard Making Cooking Skins 10:0 a.m. Demonstrations Processing Heads Making Brunswick Stew Meat Curing Lye Soap Cracklins Smoking Meats (Smoke House Operation) 12:00 noon - 1:00 p.m. Lunch 1:00 p.m. Continue workshops We have specialist teaching classes at various stations to explain meat processing. Each specialist will repeat demonstrations several times during workshop. Class Participant - (Observer) Attends classes and receives FREE sausage. Workshop Participant (Hands On Experience) Attends classes and receive several bulletins on Sausage Making /Meat Curing AND 10-15 pounds of FREE Pork Products. No Meat Will Be SOLD except sausage. Shady Grove Baptist Church will serve breakfast and lunch at the Museum for a reasonable cost.
  9. An interesting pickle or two can sure jazz up a meal!
  10. MidnightMom that is too funny. The ought to give college students the SAT again before giving them diplomas. As for Ms. AOC I see she does not notice what her fingers type any more than she hears what comes out of her mouth. So sad but so funny. What is the saying? "Put brain in gear before engaging mouth." Wow. We are starting to see hurricane evacuees in our area, especially from the Carolinas. Helping where we can. Our baseball team gave free tickets to people from mandatory evacuation areas. I made an extra large food pantry donation, its getting cleaned out. Heavy on favorite local comfort foods - mac & cheese, cornmeal muffin mix, along with the usual powdered milk & other staples. I don't know how much difference my donation makes, but I hope if everybody give a little extra we can make a difference. I was impressed by the pastor I saw on the weather channel who reached out to all his parishioners & made sure the disabled and poorer parishioners were housed with other parishioners so nobody was left to fend for themselves. How inspiring! Congrats on the freezer CG! I am excited and happy for you, I love mine. I know it will help tremendously in meal planning and execution. Due to our freezers "We Fear No Leftovers" as they can be used to make more meals down the road, and we never pay full price anymore because we can wait for sale to stock up. I'm sure you are dancing on the ceiling with delight!
  11. Having been gifted with dozens of fresh eggs I dug out my pickled eggs recipes. I have canned them and 10 years later found an unopened jar which I opened and tasted. Yum! one caveat though....I put dill in the jar with the eggs and after 10 years that dill weed was STRONG. it sure made for lovely egg salad though! I use Jackie Clay's recipe for canned pickled eggs. JACKIE CLAY’S SHELF STABLE PICKLED EGGS Others have asked for it and I gave my recipe. But if you missed it, here it is again. (And it’s also found in my book Growing and Canning Your own Food.) 18 whole, peeled, hardboiled eggs 1½ quarts white vinegar 2 tsp. salt 1 Tbsp. whole allspice 1 Tbsp. mixed pickling spices Mix vinegar and spices in large pan and bring to a boil. Pack whole, peeled, hardboiled eggs into hot, sterilized jars leaving ½ inch of headspace. Ladle boiling pickling solution over eggs, leaving ½ inch of headspace. Be sure all eggs are covered. Remove air bubbles. Process for 25 minutes in a boiling water bath canner. Never leave unsealed pickled eggs out at room temperature. You risk danger from botulism and other bacterial diseases. I also add 2 Tbsp. vinegar from my jars of hot pepper rings to “spunk” up my eggs. This is very good. — Jackie For those who prefer refrigerator style pickled eggs, here are some quickies - actually they last quite a while but do demand refrigeration. PICKLED EGGS WITH BEETS 2 cans (15 ounces each) whole beets 12 hard-boiled large eggs, peeled 1 cup sugar 1 cup water 1 cup cider vinegar Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool. Cover tightly and refrigerate for at least 24 hours before serving. Nutrition Facts 1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein. Originally published as Pickled Eggs with Beets in Reminisce April/May 2009 GARLIC PICKLED EGGS 12 eggs 1 onion, sliced into rings 1 cup distilled white vinegar 1 cup water 1/4 cup white sugar 10 cloves garlic, peeled Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs in a 1 quart jar with the onion rings. In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes. Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving. Per Serving: 95 calories; 5 g fat; 6.2 g carbohydrates; 6.5 g protein; 186 mg cholesterol; 71 mg sodium. (If you omit the garlic, you can have "plain" pickled eggs. Same recipe.) I do like pickled eggs - they are great for egg salad or deviled eggs. Not being a beer drinker I have never tried them in another approved manner....as a nosh with beer. But I bet someone knows about that somewhere!
  12. of COURSE animals! Grazing has always been a way to convert brushland or land that was not suitable for produce (too hilly, etc) into meat and milk. Chickens & other poultry eat bugs, weed seeds, (ever hear of weeding geese?) and contribute to the home eco system. As far as expensive feeds, many years ago I read an anecdote in which a young "modern" farmer told an old-timer, "You know, that pig would grow larger in a much shorter time if you fed him the store bought feed". The old timer replied..."What's time to a pig?" That is kind of my attitude, cultivated over the years. The idea is to adapt to the natural swing of things, rather than spending much time, effort and CASH to bludgeon nature to suit your schedule and desires. I guess that is the difference between a homestead mentality and a suburbia attitude (No offense meant, just an observation.). I LOVE the idea of guinea hogs. Using them to 'hog down' (ie eat the leftovers, bugs, seeds, and fertilyze) the garden plot. No reason it wouldn't work, and it would be fun for them. An old homesteading book I read years ago recommended planting root crops among the other taller ones (corn) then turning them into the fields to "rooter-till" and fertilize in the autumn after the corn or main crop was picked. Cheap eats for the hogs, and trace minerals from the rooting would certainly enhance their health. I've always liked the idea of hogs, but the size made them hard to handle by hand, so smaller ones would be wonderful! Along with Jersey cows (temperamentally calm and suited to tether grazing) and Dexter cattle (mini-steers with thick coats, hardy for cold climates) they would be a homestead/self-reliance asset indeed.
  13. Ambergris, I have heard of it, I think I'll put one in each freezer. 'That way if when the hurricane fouls up our weather we will know if we lost power. Our larger freezer does not even have an indicator light to show it is running (!) so we rely on the littler one's light to show if power is getting thru. Once in a while during storms the circuit breaker goes off & we have to reset it. Its to the point that I check every time I go feed/water the outside kitties, twice a day. Mary pulled the last bean bushes. Not producing. We are tilling & fertilizing the open areas, for transplants. For now we are keeping them in an area shaded from the hottest afternoon sun lest they burn before they get planted. It's still getting hot in the days, but cooler at night (good for sleeping). We leave sweet potatoes, peppers & okra in until frost hits. I'm stil dehydrating sweet banana peppers & okra, and freezing the green pepper dices. Tomatoes this year were sparse. Maybe next year. They produced about 1 month heavily, then the humidity diseases affected them. I've never had tomatillos, how are they used, Annarchy? Maybe a new crop for us? Gotta find some recipes for sweet potatoes that M will enjoy. We have LOTS of those coming. For now, we are battening down the hatches in the yard, putting away things that will blow away, doing laundry (in case power goes, we will have clean clothes) and getting generators ready. We got 15 gal gas on Wednesday, before the rush began. Lines are already forming at the gas stations and motels are already full. I'm also putting jugs of water in the freezers to freeze and act as "cold sinks" if power has problems and we cant get the gennys going right away. The weather channel is talking Cat 5. Glad we are not on the coast! Chainsaws are in readiness, with spare chains & sharpeners & gas. Our storm surge is not water, it is trees falling over from saturated soil and high winds. We will probably put on a few pounds sitting around watching the weather channel. The old joke is that everyone is planning "French Toast" parties, which explains the milk, bread & egg shelves all being wiped out. (Syrup or Cinnamon-Sugar?)
  14. Interesting thread. 🤔 I guess I've been doing it backwards. Instead of trying to grow foods I would normally enjoy in sufficient amounts to feed me year to year, I have concentrated on learning to utilize to the max the things that DO grow easily in my area and that are easy to process by hand. I have been collecting recipes and experimenting since the 90s with an eye to total food self sufficiency. Kale is one example - I never tried it until I read that book above - then I found I could grow it in the snow (!) in Wisconsin and that it was tasty! So I collected recipes for it & incorporated it into me & my husband's "regular" diet. Then I looked for a grain that was manageable for one person. Yup, it was corn. It can be grown nearly anywhere, and can be shocked in the field to dry down (and even store for a while) until one gets around to picking it. Then it can sit in a corn crib (or a ventilated bin inside) until you get around to shelling it (they make neat little hand gadgets to save the hands). OK, so I hunted out and tried out recipes. Cornmeal, hominy, parched corn, all make a HUGE number of recipes, and I learned to enjoy them all. (I figured my husband & I might as well learn to eat them BEFORE a crisis required it. No sense getting the trots on top of everything else!) I learned to grow & dry down beans (another easily hand-processed crop) and again, we learned to eat and love them in many, many ways. My husband liked beans & corn so much that he used to say that if the SHTF we could easily become vegetarians and not miss a beat. M and I are practicing with tomatoes & potatoes now - hunting out those that will grow here with our humidity and tendency for blights, mildews, etc. So far it looks like short season potatoes (getting them dug before the diseases take hold) but that has the problem of seed-tubers not being disease free if we save them ourselves. Still working on that issue, trying to find out if there are any low-tech treatments to kill that stuff on seed tubers. Im searching out and trialing Florida developed tomatoes (they have the heat/humidity, too.) But beans & corn are keepers, along with kale and our assorted newly discovered "winter garden" greens. I'm getting M used to them, slowly, because she is not used to eating "strange" foods, has not found a cornmeal recipe she can stand (except for cornbread stuffing, LOL), and other impediments to a pioneer diet. She reacts with intestinal problems to unprocessed foods, so we are going slow, and have the foods she is used to (white flour, pasta, rice) stored for her until we transition her diet over too. (Taro sounds interesting. I wonder if it will grow here?) I guess it is all a matter of learning to use what DOES grow where you are. I'm researching fruits that will survive our clay soil, hot temps and high humidity. So far wild plums look promising. Elderberries too. This fall I need to make a visit to the muscadine (mus-ca-DINE not mus-ca-deen, I have been informed) grape nursery not far from here to get some vines (unless I can wheedle some cuttings my friends' 90-yr old neighbor). Bunch grapes do not do well in our heat/humidity. That nursery has other locally adapted fruit trees & shrubs, too. Raspberries & rhubarb don't survive, but pomegranates and figs look promising, and I'd sure like to taste pawpaws, even if they do not keep or can well. Meanwhile our horticultural experiments continue...if nothing else, its a fascinating hobby.
  15. yes you can. One Circle How to Grow a Complete Diet in Less Than 1000 Square Feet Dave Duhon & Cindy Gebhard 1984, 200 pp. Using the techniques described in How To Grow More Vegetables..., this book will help you explore your nutritional needs and then design and produce a complete vegetarian diet in as little as 700 square feet. Loaded with charts, annotated bibliographies, step-by-step instructions, and even cut-out slide rules for the calculations. You’re invited to participate in this bold, new cutting-edge of Biointensive development and research. You will need to read How To Grow More Vegeables... first. I bought the book (several of theirs as a matter of fact....they were fascinating!
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