kappydell

I' think it is just that the "incubation" period is past - they had it but didn;t know it. That coupled with the delay between testing & results makes things look worse; maybe now the younger folks will quite feeling 'bulletproof' and gallivanting about. Younger folks, not in a danger area, are starting to get it and die as well. Viruses mutate, like any predator, they will go after the 'easiest' game....when folks at risk take precautions it readily moves to those other who do NOT take precautions.

Granny hours were moved to comply with the towns new curfew. Nice thing about grannies in this rural area is lots are armed....some prep friends lived next door to a 96 yr old who slept with a 45 under her pillow. They warned us not to go tromping thru her yard at night or lead would be flying! Gotta love those fiesty old ladies! She recently celebrated her 100th!

Imagine MTV style video....showing empty meat freezers... when all of a sudden those swinging doors open up and some Chippendale type fellows swagger thru, wearing bow ties, a butcher apron (to cover strategic areas) and combat boots. They are carrying packages....of huge chicken breasts.....and they begin to sing (with apologies to Sir Mix a Lot) and dance..... We got big breasts and we can not lie -- You other butchers cant deny that when the freezers empty of roasts and steak and hamburgers MIA. You get mad and want to pull up tough Cause that freezer used to be stuffed! But when you get to huntin' for something for the oven Chicken breasts are delish with stuffin' Babe, we got breasts ! (Dance meat cutter man, dance!)

Went to Ingle;s to check out their meat. Supposed to have a sale on beef & pork. Asked our prep neighbor if she needed anything. Just parchment paper, sweet tea, hamburger and pork chops.. OK. Debated geting up at 6AM for the granny and resistance impaired shopping hour but decided to go in after but still in the morning. Big mistake. Only chicken breasts left (nice ones tho - got some. Also fpund shredded hash browns and got a couple pkgs also because WM has always been out of those lately. All in all about what we expected. Mary told me it was OK for me to go to the granny/impaired shopping hour if I wanted but she would not because she did not want to get up that early. Finally got the tea and a few other things we needed but not thrilled. No hamburger or pork chops anywhere but prep neighbor liked the chicken - nice big breasts. Swapped our empty propane tank for a filled one. Noticed a truck that turned into our lane after we passed.....was just sitting there before....just kept an eye on him until he turned off. ; I just remembered where I had read about people waiting at or following someone home then doing a home invasion....it was in an old post by Ferfal, written about argentina's economic crash and how society changed dramatically and not for the better. Hope we are not headed there it was an ugly scenario, if highly interesting. I do not want to have to deal with black market barter bazaars, getting rid of tailing vehicles, watch dogs being poisoned, nor home invasions.....I only kept a copy of that to read when I wanted reminding about how bad it COULD get, but never want to experience it. Friends robbing each other. Ugh. Our local meth house is back in operation - another prep neighbor lives next door with his family. that is why he keeps 4 pit bulls and carries concealed at all times. Nice guy, nice family. Told him if we hear shooting or dogs sounding off we will come back him up. More incentive to get as strong and agile as I can. PT workouts are improving my mobility already 8 weeks post surgery. Stepping things up a bit recovery wise.

Our state has placed motor homes in a remote state park (one way in and out) which is now guarded by state troopers. There is a medical unit set up there too. It is for those infected to shelter in when they have no place to go. Early reports by the first occupant (a vet who was rooming at a friends home but could not remain because she was pregnant) was that he is comfortable, eating delivered meals, watching movies on his cell phone to while away the time. He checks in daily with the medical people to report any changes in his condition. Seems to be working as a way to shelter folks in place...The motor homes are self contained and have electricity and such.

Homesteader, my condolences on your governor. Politics was one of the reasons we left Wis...it always tended to lean left, now it is veering hard in that direction and the taxes were skyrocketing to pay for it all as well. Then I was living in a city as well and they had their own politicians with the same leanings. There is much I miss about Wisconsin but not the politics. Today our littlest kitten died - not unexpectedly, she has not grown in a month at all. Something was wrong with her I suspect. But she was a sweetie while she was here and will be missed. The safelight man is coming to fix our windshield chip, and the insurance waived out deductible so we will pay nothing. That is a relief. How I hate auto insurance, necessary as it is. Decudtibles, and their insistence on finding a driver at partial fault just for being present and getting crashed in to - it is NOT a normal world in auto-insurance-land. Better to stay far, far, away from ever needing it. i set up so I can order groceries from Kroger and they will bring to the car at the appointed time - takes a little planning ahead, since there is a 3 day wait between ordering & getting...but it is safer than walking around WalMart. My police dept contacts down here tell me about all the incidents we don't see on the news anymore....and Walmart parking lot is not safe. People are being followed home then assaulted by home invaders looking for money. One recently killed was a 90 yr old father on a walker - they followed his daughter home when she got groceries. Other assaults in parking lots, to steal their goods. For some reason toilet paper is more precious than gold here. I know I mentioned it before, but we are armed and situational awareness is 360 degrees once we go outside - even in the yard. cold and gray here. good day to sleep.

It is with heavy heart and still in shock that I report a prepper friend threw out a bunch of out-dated food and 6 dozen canning jars with it. I nearly fainted when she told me that....I'd have happily washed them out for re-use. She is not that into canning though, and I believe her....no REAL canner would throw out that many jars! Mary does not understand the canning thing either....thinks one dozen empties are plenty to have on hand.....I have not been so frustrated since my dear husband threw out the cut-up seed potatoes because "honey, they were all black and rotten looking!"

We are still here at Katymare Creek (as we named our seasonal water flow "crick"). Basically bugging in. Chainsaw Mary has started insisting I wait in car at Walmart, on our rare trips, while she runs in to get stuff. No loss there, there are NEVER any cripple cars available any more. We always call & check with our neighbors & friends before making a run....anything you need? We can drop off on porches upon return. I wish some of the younger folks would realize how big a hero they could become to others with impaired resistance if they would volunteer to perform a shopping service for them. Hopefully there are some who have figured this out....might give them something to do while screwing around on no-school days.....

We are sitting pat at home. everal cases of the virus found in a nearby town. So glad that we need nothing more. A neighbor came by and helped Mary get our large generator off the truck bed and put on the wheels. He is a good mechanic, and we suspet a prepper, too. Nobody actually comes out anymore and reveals themselves, but you can often tell. We are alarmed dat the huge surge in gun sales. The first time somebody shoots a stranger for getting too close things will get pretty bad, pretty fast. My books came from thrift books - used fix it and forget it cookbooks, low priced plus free shipping what is not to love? Unfortunately I have had my worst fears confirmed....an acquaintance has a daughter who is sick, who was is close proximity to a confirmed virus victim, BUT since she cant get a test done to see whether she is infected or not, she is merrily going shopping ... everybody tells her to stay home and self quarantine but she won't. She wonders why grandparents say to keep her son at home instead of visiting his over 60 resistance impaired grandparents. Her brother kept commenting it was no big deal if he got sick as he is young and not at high risk risk....UNTIL his parents pointed out that he lives with them and they ARE at high risk of death from the virus. He was shocked....it never occurred to him.... OY...... people...... Will call PT to see if they are accepting therapy patients anymore. Since my very recent surgery I am not trusting my immune system to have bounced back properly. Im even giving up church and for me that is a very unhappy decision. TV mass just is not the same. But I am sure HE understands.

One of the things my husband complained about with soup meal was that it was not satisfying enough - he felt like he didn't eat and was hungry soon afterward. We treated soups more as a "snack" for years, but I also searched out things to add to a soup meal to make it more satisfying. Here are the things I found that helped.... 1. DUMPLINGS – light and fluffy version 2 cups flour 1 1/2 teaspoon salt 1 tablespoon baking powder 2 tablespoons vegetable oil 1 cup warm water broth chopped chives or parsley if desired for garnish Combine flour, salt and baking powder. Add oil and water and mix until smooth. Add a bit more water until dumplings are soft and not at all dry. Bring broth to a boil and add dumplings by spoonful. Reduce heat and cook dumplings 4-5 minutes. (Do in batches if you are using a small pan.) Serve dumplings in broth garnished with chopped parsley or chives as desired. Expert Tips Measure out the ingredients for your dumplings by spooning dry ingredients into a standard measuring cup, then leveling the top with a straight-edge metal spatula or knife. Don’t scoop or pack the ingredients down. Be sure the broth is bubbling before dropping in the dumplings so the bottoms cook well at the start. Lower the heat to finish slowly cooking the dumplings completely, so they aren't soggy and doughy in the centers. Stir in a teaspoon of your favorite dried herb into the dry mixture before adding the oil and water, or sprinkle the dumplings with some grated Parmesan cheese before serving. Drop your dumplings by spoonfuls into boiling broth making sure they are consistent in size to ensure even cooking. Oversized dumplings tend not to hold their shape and fall apart while cooking. You can easily make a creamier broth by adding a little cream or milk to your broth. 1a. FLAT POTPIE OR CHICKEN & DUMPLINGS DUMPLINGS 2 cups all-purpose flour 1/2 tsp baking powder 2 tbsp cold salted butter, cubed 1 cup milk Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings.. In a medium bowl, combine flour and baking powder. Then add in cubed butter. Combine using your fingers, fork or pastry cutter. Pour in the milk. Mix it all together. Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour. With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin. Using a knife or a pizza cutter, start cutting out your dumplings into squares. Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot. Bring chicken broth up to a boil. Add in shredded chicken and stir. Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them. Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn't have a doughy taste anymore. 2. RIVELS SERVES: 6-8 2 cups all-purpose flour 2 large eggs 1⁄4 teaspoon salt 10 cups chicken broth Bring broth to a boil while you make the rivels. To make rivels: Put flour and salt in a bowl. In a separate bowl, scramble eggs with a fork. Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly). Drop by small handfuls into boiling broth. Boil for 15 minutes and enjoy! **If the broth isn't flavorful enough, add some chicken soup base. **You can pinch some of the dough together to get bigger "rivels". **You can also add cooked chicken to the soup. **Also works well with ham or beef broth. 3. SPAETZLE The word Spätzle literally means “little sparrows” in English but they are also called Knöpfle in Germany because they look like little buttons. There is a bigger version that is called Spatzen (“sparrows“). They taste like the little ones but are sized like small potatoes and you don’t .need special equipment to make them. 4 cups all-purpose flour 2 tsp salt 8 large eggs 3/4 cup milk In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min. Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer. Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water. Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off. Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don't serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together. NOTES UPDATE 10/23/19: Recipe has been re-tested because of reader feedback and amount of milk has been increased from 1/3 cup+2 T .bsp to 3/4 cup of milk.This makes a big batch of Spaetzle that is perfect for a big family dinner. Clean used equipment with cold water, the dough is very sticky and gets stickier when using hot water. Leftover Spaetzle can be stored, tossed with some melted butter, in an airtight container in the fridge for 3-4 days. To reheat, saute them in some butter. 4. DROP NOODLES - POLISH DROP NOODLES {KLUSKI KŁADZIONE} 5-6 svg PREP TIME: 10 MIN COOK TIME: 30 MIN 3 cups / 430g of all purpose flour 2 eggs 1 1/4 cup / 300 ml of water 1/4 tsp salt INSTRUCTIONS In a small bowl beat eggs to mix yolks with whites. Place flour in a large mixing bowl, add eggs and salt. Slowly start adding water and beat on low until blended well.* Fill a large pot with water and bring to boil. Add a couple of tablespoons of salt and a splash of oil to the water. With a metal spoon form dumplings the size of a walnut or so, and drop into the boiling water by submerging the spoon in the water. For this recipe, I do it in three batches, not to overcrowd the pot. Once dumplings are dropped, with a wooden spoon gently stir the water to make sure dumplings aren't sticking together. Turn water to low simmer and boil for 3-4 minutes from the moment they float to the top. Remove with a hand strainer and place on a colander. Sprinkle with a tiny bit of oil to prevent from sticking, if not serving right away. To reheat, saute in butter. 5. KLUSKI DO RESOLU (chicken soup-style noodles) 2 cups all-purpose flour 1/2 teaspoon salt 2 large eggs (beaten) 4 to 6 tablespoons water Steps to Make It In the bowl of a stand mixer or food processor (or by hand), combine flour and salt. Add eggs and enough water so dough forms into a ball. Knead until smooth and elastic, about 5 to 8 minutes. Cover with plastic wrap and let rest 30 minutes. Roll out dough on a floured surface as thinly as possible. Do not cover. Let dry for 30 minutes but no longer otherwise it will crack when you try to cut it. Either roll the dough into a cylinder and slice, or slice dough into 3-inch wide strips, flour and stack them on top of each other, then slice 1/8-inch to 1/4-inch across. Scatter noodles across a floured surface so they don't stick together. Let dry 30 minutes. Cook in boiling, salted water 5 to 10 minutes, depending on thickness and your preference. Drain. If you want to save the noodles for later use, make sure they are completely dry before storing. 6. EGG BARLEY or Hungarian Grated Egg Noodles (Tarhonya) Makes 3 cups 3 cups all-purpose flour 1/2 teaspoon salt 2 large eggs In a large bowl, stand mixer or food processor, combine flour and salt. Add the eggs and mix until a shaggy dough forms. The dough should be moist enough to be able to clump into a rough ball when clasped in the hand. If not, add a partial egg or whole egg. Make fist-size balls and let rest, covered, for 15 minutes. Grate through the large holes of a grater, spreading out the crumbles on a clean surface or tablecloth. Let them dry a few hours before using or dry for two days before packaging for storage. Tarhonya can be boiled directly in soup broth or in water and then added to soup (freshly made tarhonya will take less time to cook than dried), or they can be browned and made into a side dish known as piritott tarhonya. 7. EGG NOODLES Servings: 6 2 cups all-purpose flour 1/4 cup milk 2 eggs 1 tsp. Canola or olive oil 2 tsp. Salt In a medium bowl stir together flour and salt. Make a “well” or depression in the center of your flour mixture. Pour eggs, milk and oil into the center. Mix well. Dough will be sticky, and it will smooth out while you knead. Lightly sprinkle flour onto a clean counter or tabletop surface. Knead dough for 5 minutes. Roll dough out into a large rectangle, making it as thin as you can-almost translucent is ideal if you have the arm muscles for it. Let noodles rest for 30 minutes, covered, to allow gluten to relax. Cut noodles using a sharp knife, or my favorite-a pizza cutter. Make them any size you like, for general purpose I make mine about ½” wide by 3” long. To prepare: drop noodles into boiling water, cook for 12-14 minutes, noodles float to the top and will be fork tender when they are ready, scoop noodles out with a slotted spoon to drain. You can also mix these in with your favorite recipe. 8. GERMAN POTATO NOODLES - Badische Schupfnudeln 1 pound potatoes (starchy potatoes such as Russets, about 4 medium potatoes) 2 tablespoon flour (or more) 2 egg yolks Dash freshly grated nutmeg (or to taste) 1/2 teaspoon salt (or to taste) 2 tablespoon butter Boil the potatoes in their jackets until done, about 30 minutes. Peel potatoes and put them through a ricer. Add the flour, egg yolks, nutmeg, and salt and mix into a stiff dough. Add more flour, if necessary, to make the dough manageable. Let the dough rest for 15 minutes. Place dough on a floured board and form into a log. Cut the log into 16 to 20 pieces. Form each piece into a tapered cylinder by rolling between your hands. It should be thick in the middle and pointed on the ends. Melt the butter in a frying pan. Carefully add the noodles in a single layer and sauté on all sides until golden brown. Remove from pan and serve warm. Remove from pan and serve warm Enjoy! 9. GERMAN POTATO DUMPLINGS - Kartoffel Kloess 3 pounds medium potatoes (about 10), peeled and quartered 1 cup all-purpose flour 3 large eggs, lightly beaten 2/3 cup dry bread crumbs 1 teaspoon salt 1/2 teaspoon ground nutmeg 12 cups water BROWNED BUTTER SAUCE: 1/2 cup butter, cubed 1 tablespoon chopped onion 1/4 cup dry bread crumbs Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings. Nutrition Facts 2 dumplings with 2 tablespoons sauce: 367 calories, 14g fat (8g saturated fat), 100mg cholesterol, 524mg sodium, 51g carbohydrate (2g sugars, 5g fiber), 9g protein. 10. GNOCCHI 4 svgs 2 potatoes 2 cups all-purpose flour 1 egg Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve. 11. EGG DROPS Quick and Easy Egg Drop Soup Recipe Prep time: 7 minutes Cook time: 13 minutes Yield: Serves 4 Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together. Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup. 3 large eggs, lightly beaten 4 cups chicken stock, homemade preferred 1 tablespoon cornstarch Scant 1/2 teaspoon grated ginger 1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free) 3 green onions, chopped 1/4 teaspoon white pepper 3/4 cup enoki mushrooms or sliced shiitake mushrooms Make the cornstarch slurry: Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved. Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil: Place the remaining chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Stir in the corn starch slurry and reduce heat to a simmer. Stir in beaten eggs: Slowly pour in the beaten eggs while stirring the soup while stirring slowly. The egg will spread out into ribbons. Serve: Turn off the heat and garnish with a few more chopped green onions. Serve immediately. 12. CRISPY BITS to TOP SOUPS a. Parmesan crisps Grate parmesan cheese, heat up the oven to 175°C (350°F) , line a baking sheet with parchment paper. Place a tablespoon of cheese 3 cm (1 inch) apart on a lined baking sheet. Bake for around 5 minutes, or until golden brown. Let cool to firm up before removing. b. Croutons Cut bread (preferably stale bread) in equal size chunks, fry in butter or oil and be careful not to burn them. c. Parma/pancetta crisps Bake in the oven until dried, let it cool then break in smaller pieces d. Crumbled bacon Fry until bacon becomes hard, cool on a paper towel, then break/crumble to smaller pieces e. Crumbled and fried sausage Start with removing the casing of the sausage, then crumble it and fry until crisp f. Grilled halloumi bites (Halloumi or haloumi (/həˈluːmi/) is a semi-hard, unripened, brined cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled. Alternatives include Cheese Curds, Paneer, Leipäjuusto, Juustoleipä, Nablusi, Queso Fresco, Vlahotiri, Graviera, Kefalograviera, Kasseri, Fefalotyri, Formaela and Feta ) Cut halloumi to smaller cubes, then fry until golden g. Toasted nuts and seeds h. Crispy shallots (or French fried onions) i. Fried or deep fried vegetables Save some of the vegetables used in the soup. Chop thinly and fry until crisp. Or chop a little larger pieces if you deep fry it in oil. j. tortilla chips: Corn tortilla shells Olive oil Fine grain sea salt Your favorite spice blend (I used The Pampered Chef's Chipotle Rub. Try a Mexican seasoning blend, garlic powder, or cayenne pepper.) Preheat oven to 400F. Brush both sides of desired number of corn tortillas lightly with olive oil. Once all tortilla shells are coated, cut into 10 evenly sized triangles. Lay on a large baking sheet in a single layer. Sprinkle with salt and other spices, if desired. Bake for approximately 5 to 7 minutes, or until tortilla chips are lightly browned and crisp. Also good cut into strips and baked the same way. k. corn chips l. pita, bagel, or melba crisps m. Chinese Fried Noodles 8 egg roll wrappers 48 oz vegetable oil 1 large dutch oven or deep fryer Heat oil to 350°F fahrenheit. Cut egg roll wrappers about 1/4" wide. Crispy Chinese Soup Noodles recipe step 2 photo Separate the strips to make sure they are not sticking together. Fry in small batches. Cook until a light golden brown. This takes just seconds. Turn to brown both sides. Drain on a plate lined with paper towels. Top your favorite egg drop, wonton or any soup with these hot little crispy noodles. For dessert, top freshly made noodles with powdered sugar. A great way to end a homemade Chinese meal. n. Homemade fried noodles (like chow mein noodles) 1 packet Lo Mein or Hakka Noodles (150 g) 1 tablespoon Salt 2 tablespoons Corn flour About 1 to 1 1/2 cup Canola Oil (or any neutral flavored vegetable oil) Boil the noodles with salt and a teaspoon of oil till al dente. My rule of thumb is to boil the noodles for 30 seconds less than the package instructions. Immediately drain them in a colander and wash them thoroughly with cold water. Once they are completely drained, spread them out in an even layer on a sheet or parchment paper and leave them out to dry for 30 minutes. After 30 minutes, sprinkle the noodles with corn flour and toss them well. Heat oil in a cast iron skillet or frying pan till it starts shimmering (350F/ 180C). You can drop a small piece of noodle in the oil to check if it’s hot enough. If there is no movement in the oil when you drop the noodle, it’s not hot enough. Keep the heat to medium high, and add a handful of noodles to the oil, spreading them out. Deep fry them for 2-3 minutes till they are a deep golden brown. Do this in batches so that the temperature of the oil does not drop down significantly once you add the noodles. Drain them out on some tissue paper and let them cool completely before using. You can store them in an airtight container for up to 10 days. 13. Make crackers. Of course it did not hurt that he liked German food and thought dumplings & noodles were kewl...

www.yourpatternshop.com is now bookmarked on my computer...they have the older sewing patterns I remember & miss from my earlier years. Things like housecoat style robes, granny gowns, more modest blouses with jumpers that are more tailored than nowdays, mother-daughter outfits, and the like. Even nice feminine but businesslike pantsuits....remember those? I want a nice pantsuit to wear to church. Their prices are more reasonable than most other pattern sites, too. Now that the styles I like cost around $50 for a blouse and $125 for a pantsuit (low end, no less) I will be getting back into sewing. So glad I learned.

My orders for oxy absorbers (quart jar size) and dessicant packets (5 gal pail size) arrived, along with my food-safe 45 gal pail liner bags (used for marinating stuff in 5 gal pails). It is so humid here that I thought dessicant packets would help with things stored in those pails. WM has 5 gal pails marked down $1 off....nice.....so I got some. Still no hand sanitizer available anywhere in town so I was pleased to find mrs S' directions for making it It sounds neater than just pouring alcohol over hands and rubbing briskly, though that is a consideration as well. I can get aloe gel (saw it at Big lots) yet, but even that is disappearing. Maybe I will get more rubbing alcohol...(need an emoji stroking its chin in thought). Meanwhile am compiling recipes for using home canned meats from various sources and ordered from thriftbooks.com a couple of fix it and forget it cookbooks at less than half price plus free shipping. I always look there before anywhere else when I want a book, especially an older one. Free shipping trips my trigger.

Today was a quite (relatively) day. Yesterday went to physical therapy then a quick dash into wal mart, which was remarkably empty (folks not off work yet I guess) then home. We tilled up & raked the rest of the garden to make room for new plantings - the local garden center has early stuff already we are putting in. Mary tilled, I raked and thinned. My body complained as usual at 3AM waking me up with leg cramps/muscle spasms. Took an anti spasmodic pill (methocarbamol) then back to bed. Up today not much planned but our friends down the road (part of our preppers circe) asked for help with their inventory so we went by and helped sort & repack. They have craft shows coming up - so they are at work making "more product' their speciality is wood carvings - signs, awards, they have a fantastic table they carved a local lake map into then filled in the carved part with iridescent blue polymer....gorgeous! She gave me a cutting board carved on the edges, said it was wrong size to fit in the display. Cant complain, I can always use a new cutting board and this one is solid maple. Eating up the last of the collards (we pulled them, I saved a pile of leaves in the fridge) and the radishes I planted in Dec are ready too. The lettuce is not full grown yet but big enough to eat the thinnings in salad and the carrots & spinach are finally coming up (much slower than expected) along with the Jersey Wakefield cabbage I direct seeded in Dec. But there is LOTS of empty area we will start planting with transplants as they arrive. We will be trying snap beans again and try using DE to eliminate the cutworm problem that killed them last spring. I wonder if DE will work for vine borers too? The larvae do start in the dirt and climb up on the vines, so we will try it. I am still working hard on rehab, doing my exercises like a good girl but have fits of frustration at all the adaptations I have to make to do the simplest tasks. My days of just doing something on a whim are behind me and it chafes a bit. Having to plan ahead do do things I used to take for granted is testing my patience. Mary keeps reminding me that it has only been 7 weeks since surgery, and it helps....some.....

Today went out to garden in the morning. We pulled the bolting collards (I saved a grocery sack full of leaves to deydrate tomorrow), and the radishes which are perfect eating size. Lettuce and green onions are ready to pick as well. They will have to tide us over with the remaining kale and cabbage until the kohlrabi gets big enough to eat, and the transplants we bought start producing (broccoli, summer collards, romaine lettuce). We are keeping a close eye on the local nursery as he gets more stuff in to transplant. I am able to pull a few weeds, pick stuff, and generally get in Marys way so far, but I am improving fast so should be of more use in the future. Went to physical therapy - the same fellow i had before, he is good - and he gave me exercises to do at home to help me get back in the swing of things.

Resting today. Yesterday made another run to Krogers to get more of the beef loin primal cuts to cut our own strips steaks. got more turkey thighs, and found boneless skinless chicken thighs on sale for 88 cents a pound so got some of those too. Then to walmart...what a mob scene. Folks are stocking up on the oddest things, and there were empty shelves in some spots., Good thing we are not starting from scratch but pretty much prep constantly. Ended with a; stop by the local garden center - they have early veggie transplants out - got collards, broccoli and romaine lettuce, along with some bulk seeds (50 cents an ounce) for snap beans, okra and cabbage. He stocks cheap bulk seeds for the market gardeners, and though choices are a little limited the cultivars should be pretty well acclimated to this area. Cheap enough to be worth a try... Schlepped it all in the house in the rain, so today, after cutting & packing meats, we were lazy and rested. Now watching the election news, just for laughs. We plan to check often to see new transplants as they come in...his are the best we have tried.

That definitely counts!! Putting up garden produce is the best way to save pennies and enhance your meals! And I LOVE collards! Our local garden center has early transplants in - bought collards, broccoli, romaine lettuce, and picked up what I call "farmer seeds"....this garden center buys seeds in bulk for farm markets, sells for 50 dents an OUNCE (I qas shocked) so I got seeds for rattlesnake pole beans, blue lake bush, half-runner beans, and wax beans; also for okra (clemson spineless). If the marker farmers are using them they must be reasonably well adapted to this area, and at those prices I can afford to gamble. We'll be checking back every Mon to see what else he gets in; for transplants as spring approaches. Have had best luck with his stuff from all transplants we have tried (and he is the only one that handles autumn transplants, so we want to encourage that!) We have also had good luck with his shrubs & fruit trees. I guess it pays for us to buy local in his case.

added a new store to my weekly bargain survey. The Food Depot is a lower priced grocery, meat cuts are select and not choice cuts for example, and brands are sometimes odd. However, they also are a LOT cheaper on some brands we normally buy - so I have decided to start stopping in weekly to see if they are having a sale on things we use. Today they had canned Libbys veg for 15 cents a can LESS than walmart (cheapest I have found so far) so I got another 12 cans. (I find buying in sets of 12 gives me a once weekly serving for 3 months and helps me calculate in my head on the run how much of a good sale item to buy.) I am also considering buying a little of their (tougher) meat to pressure cook - to simulate how they would be canned - if quality is acceptable they might be a good source for canning meat cuts....

I have seen many posts from them as I compile recipes from Mrs S.....the update is appreciated, though sad. Lori, if you come back we would welcome you with open arms!

dropped back by to see if there were any canned veg on sale at the local :poor persons' store"s...found Lbbys brand veg for 52 cents a can, walmart is 78 cents. So I got some more. (another 24 cans, 8 ea corn, beans, peas). Have to start checking there more often. Brand name items cheaper than wal mart I am interested in at least checking out. No meats from there tho....there meats are all 'select' grade not choice...too tough unless I want to can them of course. We had some of the strip steaks we cut from the primal cuts bought at Kroger - they were excellent so we will get more tomorrow before the sale is over. Also found a half price item at Walgreens I have been looking for...a frame to put :arms' on the toilet to help us stiff folks get up & down more easily. Much cheaper than buying a higher toilet (and we hate the raised seats thingies). It will come in handy for bad arthritis days... Picked up a few baking tools at Dollar Tree....plus a couple more screw lid plastic storage jars, 2 qt size this time. Nice for sugar, coffee, etc. I have half a dozen 4 qt size, a;ready that i use for flours. i need cannisters that will deter bugs, and screw tops are more secure. Still working on finding sources for reasonably priced preps....the only resale shop I have found so far was not terribly large, mostly clothing. Maybe in the next town over.... While I was gone Mary started tilling the garden areas we recently cleared out...good thing too, the local nursery has early veggie plants in already!

Guess I will be learning to cut hair. Mine is long and I just pull it over head into ponytail and trim the dead ends off. Last time I took 2 inches off. Not so sure I could keep it strait if I tried for more. Littlesister, I cut my DH hair for years with a clipper, it is easy as can be. Later I cut a few other fellow's hair, too. Very basic cuts, but the price was right!! If you use the small guard you can trim unruly moustaches, too. Many short haired men I know cut their own with clippers - its that easy.

our local Kroger had a sale on primal cut (loin) they cut our favorite steaks (NY Strip) from. We don;t mind a little meat cutting in the kitchen, so today we cut up two loin cuts, then a 10 lb ham (also on sale for $1 a pound), and as long as I was` meat processing re-packed bulk packs of chicken to meal size packages. The turkey thighs were already single-packed so we just froze those after over-wrapping. That Kroger is the only area store carrying turkey thighs, so we figured as long as we were in there we may as well get some. On Mon we will go get more beef - the price was right and we don't know what supply disruptions are pending so we keep on preppin''.

today I actually got something done . Dehydrated 2 qts (dry measure) mixed greens & put in canning jars with oxygen absorbers. Ordered more oxygen absorbers, also dessicant packets (very humid here) and 5 gal food-grade pail liners. Going to start seriously putting food by - want to be able to stand alone for a bit just in case things get wonky after the elections (assuming they will be a major trigger point for unrest). Picked up a couple packs M95 masks for our preps along with hand sanitizers for home, and smaller ones for vehicle glove boxes as a nod to flu season and corona virus. Tomorrow will pick more greens & put them in dehydrator as we clear out winter greens I will be putting them up dried for use thru the year. Submitted my tax returns, looking good for a tidy refund. Chainsaw Mary is having fun daydreaming about what we can do with the "found money". We have two things on the list so far....replace a truck tire, and fix a windshield chip....and set aside some for a summer visit to Wisconsin. As for the rest, I have no doubt the bills will magically expand to handle any "surplus" funds....LOL....bills are like that! Went to Ash Wednesday mass....the place was packed! First time I went to church since surgery....one woman walked up and gave me a hug, saying "this is the first time I have ever seen your face!" and congratulating me on my new upright posture. Im still grinning about it.

vit D, E, A are all fat soluble & need to be taken with fat to absorb... finally am home now and can go back to my vitamin regimen which confused the skilled nursing facility staff no end....had to explain what each was and what it was for. So glad to be home. I can do PT as an outpatient.

Growing up in Wisconsin we had our own culinary specialities. I kept recipes because sometimes I get craving for those special things....even if they are calorie laden they sure are tasty! DOOR COUNTY STYLE FISH BOIL AT HOME Fish boils are a popular picnic item along Lake Michigan...and a fixture on Friday Nights when they are done by many restaurants on a huge scale. Of course, a good fish boil always includes lots of melted butter to dip the fish in (a poor mans lobster kind of thing) pour over the boiled potatoes, and sop up with rye bread! Dont forget lots of coleslaw! This is a smaller version....serves two at my house. 1 lb . of Pollock fillets cut into 3 inch pieces (a good rustic fish boil contains whatever fish is freshly caught that day - mixtures of everything from lake trout, to white fish, to salmon,...) 8 baby red potatoes 1 large onion quartered any Shrimp and Crab Boil seasoning in a tea infuser (optional) Butter melted Lemon Fill a large pot with water and bring to a boil. Add the potatoes, onion, and seasoning, if desired. When the potatoes are soft, add the fish. It will cook quickly, so start checking the fish after a minute or two. When the fish is done, drain in a colander and return to the pot. Serve with melted butter and lemon, salt and pepper, rye breead and coleslaw. WISCONSIN CHEESE SOUP This stuff is calorie laden, but delicious....a great soup on a meatless day. 2 (14-ounce) cans (3 1/2 cups) chicken broth or veggie broth if it is Lent and you are abstaining from meat 1/2 cup chopped carrot 1 small (1/2 cup) onion, chopped 1 rib (1/2 cup) celery, chopped 1/2 cup beer or milk 20 (3/4-ounce) slices Land O Lakes® Deli American, chopped 4 drops hot pepper sauce 1/3 cups all-purpose flour Place 1 cup broth, the carrot, onion and celery in 4-quart saucepan. Cook over medium-high heat 8-10 minutes or until onion is softened. Add 2 cups remaining broth, milk, cheese, and hot pepper sauce. Reduce heat to medium; cook 5-8 minutes or until cheese is melted. Place flour into bowl; stir in remaining chicken broth. Stir flour mixture into soup. Cook, stirring constantly, 1-2 minutes or until soup is slightly thickened. SHEBOYGAN STYLE BRATS Johnsonville Bratwurst do indeed come from that red barn in a town called Johnsonville, just a few miles west of Sheboygan. Every year they have a bratwurst festival where the beer and brats attract wurst lovers far and near! 4 cups beer (not dark) 1/4 cup Bavarian mustard 2 tablespoons ketchup 4 large onions 12 uncooked bratwursts 6 hard rolls, halved and well buttered Accompaniments: sliced dill pickles Bavarian mustard In a large deep heavy skillet stir together beer, mustard, and ketchup. Cut 1 onion into thick slices and add to beer mixture. Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes. Prepare grill. Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact. Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes. Put a pair of "brats," cut in half lengthwise and stacked, on each roll. Top brats with grilled onion, pickles, and mustard. For the bratwurst stands, they keep a "bath" of beer and grilled onions simmering at the back of the grill and put the grilled bratwurst back in it to keep warm until needed. No waiting that way and the Boy Scouts make oodles of money with their brat-frys. SAURKRAUT SALAD Kraut and brats just seem to go together but not everyone likes the sour relish. This salad tames the sourness to a sweet sour salad instead and is a popular smorgasboard and buffet dish on Friday nights. It makes up well using artificial sweetener instead of sugar adding a little zing to a low-calorie or diabetiic diet. Any leftovers do not last long for me. SAUERKRAUT SALAD 1 (1 lb) can sauerkraut, drained but not rinsed 1 cup celery, chopped fine 1/2 cup green pepper, chopped fine 2 tablespoons onions, chopped fine 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup sugar 1/2 cup salad oil 1/3 cup cider (I use white) or 1/3 cup white vinegar (I use white) Mix chopped vegetables with sauerkraut. Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves. Cool and pour over vegetables. Chill overnight.

Corn nuts are a special large kerneled dry corn (the size of a dime) which are roasted like soy nuts, then salted & sold for snacking. Nice & crunchy....I think they are similar to parched corn but not exact duplicate