Ambergris

Welcome home.

A Corona-type corn mill would be better to break corn or beans. After the beans are broken, you can cook them soft, then mash them and dry the mush in a layer like fruit leather (faster because of the lack of sugar). Then break up the dried sheets (thick lumpy blankets, more like) and grind those. It's a process, but it's worth it if you want something like nonfat refried beans, beans to stir into your chicken scratch, or something protein-rich to thicken your stew broth. If the beans are less than a few years old, you don't have to break them first. But maybe after a few years, certainly after several years, breaking them is worth it to avoid days of cooking.

And hose down the poop!

I'm raising mealworms for my chickens. They are the larvae of the darkling beetle. OG had an article back in 72 about using earthworms in a miniature system, raising catfish in a barrel. My grandfather raised a couple of different kinds of earthworms in some old deep-freezers. I tried the same with spotty success, having a lot less incentive than he did--he was an avid fisherman while I don't like sitting in the blazing sun to drown a bunch of worms.

Do I ever want custard now.

I couldn't handle work today. Spun my wheels for hours. The draft just wasn't making any sense no matter how much I put into it, so I came home early and took a two-hour nap. Ugh. Getting older, you know? Ordered some 3.5 gallon food-grade buckets, all the right size. My old ones have all been drilled to be planters, somehow. The new buckets cost twice as much on Amazon as they would have at Lowe's, but they're marked food grade and...I can get to them. Have not been able to get to Lowe's despite some weeks of trying. There just isn't enough energy. Especially since I also have to drum up a ride.

Watch out for pecans. Very close relative. Then hickories and butternuts too. But you probably already thought of that.

After you make them, look at this recipe from an old post: NOODLES MIX 1 C. instant nonfat dry milk 2 T. grated Romano or Parmesan Cheese 1/3 C. dried minced onion 1 T. garlic powder 1/2 tsp. salt 1/2 tsp. white pepper Combine and store in an airtight container. This will keep for 4 months on the shelf. To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with pasta. For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste

Some of these have been combined. Well, a lot have. Otherwise we'd have nine recipes for the same drink with each varying by the amount of a single ingredient, or by the fact one is double the amount. I'm sure I've missed a lot of chances to simplify, but for what it's worth, here are about eighteen years of Mrs S Tea, Coffee, Creamer, Cocoa, Mocha, and Oral Rehydration Solution Mix recipes. BEVERAGES APPLE MULLING SPICE MIX 3 boxes (1 ounce each) cinnamon sticks 6 whole nutmegs (1 ounce) 1/3 cup each chopped dried orange and lemon peel 1/4 cup each whole allspice and whole cloves 2 Tablespoons finely chopped, crystallized ginger (1 ounce) Cut doubled layers of cheesecloth into fourteen 5-inch squares. Have fourteen 10-inch-long pieces plain white string ready. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Tie 3 generous tablespoonfuls in each cheesecloth square. Makes 14 bags. Each spice bag holds enough to mull a 750 ml bottle of red wine - about 3-1/4 cups - or a half gallon - 8 cups - apple cider. To mull wine, stir 1/2 cup water and 1/3 cup sugar in a 1-1/2 to 2-quart pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the spice bag. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spice bag. To mull cider, just add spice bag to 8 cups apple cider in a 2-1/2 to 3-quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spice bag. FORGET-ME-NOT TEA (hot or cold) 1 15 oz jar orange Tang™-type mix 1 cup unsweetened tea mix 1 cup sugar ½ cup sweetened lemonade mix 1 package cherry Kool-Aid™ (0.14 oz, unsweetened) 2 tsp ground cinnamon 1 or 2 tsp nutmeg Mix together all well. Store tightly sealed. To serve, stir 2 TB tea mix into 8 oz hot or cold water. You can vary Kool-Aid flavors if you want. RUSSIAN TEA 2 cups dry Tang™ powder 1 cup instant tea mix (unsweetened and no lemon) 1 pkg lemonade, unsweetened powder 1 cup sugar 1 TBS nutmeg 1 TBS allspice 1 TBS cinnamon (other spice mix, 1 tsp each whole clove, ground cinnamon) Mix all together and store in air tight container. To use, place 1-2 rounded teaspoons of dry mix to 1 mug of hot water. (can use a shot of whiskey or spirits for hot toddy.) RUSSIAN TEA MIX 27 oz. Tang 1 cup instant tea 6 oz. sweetened lemonade mix 1 cup sugar 1/2 teaspoon cloves 1/2 teaspoon cinnamon Note: You can use whole cloves and stick cinnamon instead of the ground forms listed in the recipe. Also the whole spices can be removed from the cup. Ground spices tend to not dissolve. Mix and store in an air-tight container. Use 1 teaspoon of mixture for a small cup of hot tea. Remember to pour hot water in the cup! RUSSIAN "TEA" - UTAH STYLE 2 cups Tang™ powder 1/3 cup sweetened lemonade powder (Country Time™)3/4 cup sugar 1 TBS cinnamon ½ tsp. cloves Mix together and store in cupboard in an airtight container. When ready to use, add 3 TBS mix to 1 cup hot water. Chai Tea Mix Ingredients 2 1/2 cups white sugar or Splenda 1 cup nonfat dry milk powder 2 cups powdered non-dairy creamer (one cup can be French Vanilla) 1 and 1/2 to 2 cups unsweetened instant tea 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground cardamom Directions : In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water. Note: You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above. * I make a sugar free version using equal amounts of splenda that turn out really well. Also I do not use the vanilla flavored creamer or add vanilla and it still is mighty delicious. Enjoy! BAVARIAN MINT COFFEE CREAMER 3/4 cup confectioners’ sugar 3/4 cup non-dairy coffee creamer 1/2 teaspoon peppermint extract 1/2 cup Dutch process cocoa (we used Droste brand) Combine all in a container with a tight fitting lid. Shake well to blend. Store in airtight container and give creamer with the recipe for Bavarian Mint Coffee. Yields 15 servings. To make Bavarian Mint Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee. BAVARIAN MINT 2/3 cup instant coffee 1 cup sugar 2/3 cup non-dairy creamer 1 tsp. dried mint leaves MINTED COFFEE-COCOA MIX 1/2 cup instant coffee 1 cup sugar 1 1/2 cup non-dairy creamer 1/2 cup cocoa Dash of salt 1/2 tsp. peppermint extract (or 6 crushed peppermint candies) Mix all except extract (if using). Stir to remove lumps. Add extract and mix well. Seal in airtight container. Mix 2-3 heaping teaspoons per cup of water. Heat water and then add mix. CHOCOLATE A LA ESPANOLA (SPANISH HOT CHOCOLATE) 1 quart milk 2 teaspoons cornstarch 1/2 lb sweet baker's chocolate Break chocolate into small pieces. Place in saucepan with liquid. Heat slowly, stirring with a whisk, until just before the boiling point. Dissolve cornstarch in a few tablespoons of cold water. Add dissolved cornstarch to chocolate mixture and stir constantly until the liquid thickens. Serve hot in warmed cups. Makes six small cups. HOT CHOCOLATE MIX 1 tsp instant coffee (optional) 2 cups sugar 1/2 tsp salt (optional) 4 cups dry milk (or two cups milk plus two cups creamer) 1 cup unsweetened cocoa, Mix together. Use 1/4 to 1/2 cup mix per cup of hot boiling water. Cocoa Mix 1 c. sugar 7 c. dry milk 1/4 c. cocoa powder Mix together in a quart jar. Put 4 tbsp. hot cocoa mix in a cup and pour in boiling water. Stir and cool slightly. Hot Chocolate Mix Makes about 10 cups hot chocolate ½ tsp Instant coffee (optional) 1 cup Sugar 2 cups Powdered Milk ½ cup Unsweetened Cocoa ¼ tsp Salt Mix the ingredients together. Use ¼ cup per cup of boiling water. RASPBERRY COCOA MIX (Cherry would be good too) 1 pkg unsweetened raspberry Koolaid™ (0.13 oz size) 3 cups instant hot cocoa powder Use 2 heaping TBS to 1 cup hot water. MALTED HOT COCOA MIX 1 C. sifted confectioners' sugar 1 (25.6 oz.) box nonfat dry milk powder 6 C. miniature marshmallows 1 (13 oz.) jar malted milk powder 1 (6 oz.) jar powdered nondairy creamer 1/2 tsp. salt 1 (16 oz.) container instant chocolate milk mix In large bowl, combine alland stir until well blended. Store in an airtight container. Keep in a cool place. Makes about 20 cups or 10 gifts. To serve: In mug, pour 6 ounces of hot water over 1/3 cup cocoa mix, and stir until well blended. Sugar Free Hot Cocoa Mix and Mocha Coffee Creamer: 1 cup plus a little splenda 1cup creamer 3 cups instant milk Pinch of salt 2 tbs corn starch 1 cup cocoa powder 1 small package instant sugar free chocolate pudding I put about 1/3 cup in a mug and fill with water. The chocolate pudding really makes it rich. You can also use sugar instead of splenda. This also make a wonderful coffee creamer!! Homemade Powdered Coffee Creamer: Just throw some uncooked white rice in a blender and leave it going on the highest setting for about 5 minutes. The resulting powder works great for creamer. Substitution For Non-Dairy Creamer Put powdered milk with a vanilla bean in a glass jar. Stir occasionally. Substitution For Non-Dairy Creamer save plastic jars of coffee creamer. Open a new coffee creamer and on a newspaper on the table, mix the same amount of powdered milk and coffee creamer and put it in the 2 creamer jars. CAFE' MOCHA 2/3 to 3/4 cup instant coffee (regular or decaf) 1 to 1 1/3 cups sugar 3/4 to 1 cup powdered creamer Optional: 1/4 cup nonfat dry milk on top of the one cup creamer 3 TBS to 1/4 cup unsweetened cocoa Mix together alland store in an air-tight container. Use 1-2 tablespoons per cup of coffee, using more or less to suit your personal taste. CAFE MOCHA MIX 1 1/2 cups instant espresso coffee granules 6 tablespoons confectioner's sugar 1/4 cup coffee creamer -- powdered 1/4 cup cocoa – unsweetened (12 tsp) Combine all in a small bowl. Mix well. Store in an airtight container. To serve, combine 1 to 2 tablespoons mix with 3/4 cup boiling water. SWISS MOCHA 1 cup instant coffee 1 cup sugar 2 cups nonfat dry milk 4 tsp. cocoa powder (This looks like a typo, as it is way less than the other recipes. I would start with 4 tablespoons.) HELOISE'S MOCHA FLAVORED COFFEE MIX 1/2 cup instant coffee 1/2 cup sugar 1 cup powdered milk or powdered coffee creamer 2 tbsp. unsweetened cocoa You can substitute the appropriate amount of artificial sweetener for sugar in any of these mixes. Mix well to combine mix. To make 1 cup of coffee: Place 2 rounded teaspoons homemade coffee mix into a cup; fill with hot water. Store in an air tight container. SPICED MOCHA COFFEE MIX 1/3 cup Instant coffee 1/2 cup Nonfat dry milk 1 tsp Ground cinnamon 2 tsp Dried orange peel 1/2 cup Cocoa powder Combine alland store in an airtight container. To serve, combine 1 Tbsp with 6 oz boiling water . Dust with shaved chocolate or cinnamon Mocha Espresso Flavored Creamer 3/4 cup granulated sugar 1 1/8 cups dry milk or nondairy creamer 2 TBS. cocoa powder Place all in a food processor or blender and whirl until mixed, or place in a jar and shake well. Store in an airtight container. To serve: add 1-2 tsp. mix to coffee and stir. CAPPUCCINO MOCHA MIX Makes 2 1/2 cups of mix 6 Tablespoons plus 2 teaspoons instant espresso coffee powder 1/2 cup plus 2 Tablespoons granulated sugar 1 1/4 cups powdered nondairy creamer, plain or Irish cream 1 or 2 teaspoons ground cinnamon 3 Tablespoons plus 1 teaspoon unsweetened cocoa In a medium bowl, stir together espresso coffee powder, cocoa, nondairy creamer, sugar and cinnamon. Store tightly covered. Makes 2 1/2 cups of mix (enough to 10 servings). For each cup of cappuccino, measure 2-4 tablespoons mix into a coffee mug and stir in 6 oz. of boiling water. FIRESIDE COFFEE MOCHA MIX/Instant Gourmet Coffee 1 cup instant coffee 1 1/2 cup sugar 1 and 1/2 to 2 cups dry coffee creamer 1 to 1 1/2 tsp. cinnamon Optional 1/2 tsp. nutmeg (Fireside) Optional 1 tsp vanilla powder (Instant Gourmet) 1 to 2 cups instant cocoa mix (such as Swiss Miss) containing sugar, milk and cocoa Mix all together. Keep in an air tight container like a plastic freezer bag. Use 2 to 4 heaping teaspoons per cup. Fill with hot water. MOCHA COCOA BEVERAGE MIX 1/2 C. instant coffee 1/4 C. confectioners’ sugar 2 2/3 C. nonfat dry milk 1/4 C. powdered nondairy creamer 3/4 C. instant cocoa mix Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste CHOCOLATE MALT COFFEE CREAMER 2/3 cup nondairy powdered coffee creamer 2/3 cup malted milk mix or more ½ tsp. cinnamon 2 cups instant hot cocoa mix or less Blend to fine powder. Use to desired taste. HELOISE'S CINNAMON FLAVORED COFFEE MIX 1/2 cup instant coffee 2/3 cup sugar 2/3 cup powdered milk or powdered coffee creamer 1/2 tsp. cinnamon You can substitute the appropriate amount of artificial sweetener for sugar in any of these mixes. Mix well to combine mix. To make 1 cup of coffee: Place 2 rounded teaspoons homemade coffee mix into a cup; fill with hot water. Store in an air tight container. CAFE' VIENNA MIX 1 cup instant coffee 1 cup sugar 1 ½ cups non-dairy creamer 1 ½ cups nonfat dry milk 2 tsp. cinnamon 4 TBS cocoa VIENNA COFFEE MIX 1 cup instant coffee 1/2 cup sugar or 1 cup powdered sugar (This looks backwards.) 2 cup powder coffee creamer 1 tsp. cinnamon 2 cup instant cocoa mix Mix all ingredients. Store in tightly covered jar. Add 2 teaspoons to a cup of boiling water. Top with tablespoon whipped cream. Cafe Vienna Flavored Creamer 3/4 cup granulated sugar 3/4 cup dry milk or nondairy creamer 1/2 tsp. ground cinnamon Place all in a blender or food processor and whirl until combined. You can also place in a jar and shake well. Store in an airtight container. To serve: add 1-2 tsp. min into hot coffee and stir. NIGHTCAP COFFEE MIX 1/3 cup Instant coffee granules 1/3 cup Granulated sugar 2/3 cup Non dairy coffee creamer 1 teaspoon Ground cardamom 1/2 teaspoon Ground cinnamon Blend to fine powder if possible, if not, shake well in bowl. Store in airtight container. Yields 1 1/3 cups coffee mix. To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water; stir until well blended. SPICED COFFEE MIX 1 (12 oz.) jar instant coffee 1 cup granulated sugar 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground allspice Combine coffee, sugar and spices in blender and blend 15 seconds or until fluffy blended. Store in airtight container. To serve, mix 1 to 2 teaspoons to 2/3 cup hot water. Makes about 50 cups. SPICED COFFEE MIX 1 cup instant coffee granules 2/3 cup firmly packed brown sugar 2 teaspoons ground cinnamon Cinnamon sticks to garnish Process coffee granules, grown sugar and cinnamon in a food processor until well blended. Store in an airtight container. To serve, stir 1 teaspoon coffee into 6 ounces hot water. Garnish with a cinnamon stick CINNAMON-N-SPICE COFFEE 2/3 cup instant coffee (6 oz) 1 1/3 cup sugar ½ tsp. cinnamon ½ tsp. nutmeg ½ tsp. allspice Cinnamon And Spice CREAMER 3/4 cup dry milk or nondairy creamer 3/4 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice Place in a blender or food processor and whirl until combined, or place in a jar and shake well. Store in an airtight container. To serve: add 1 to 2 tsp. mix to coffee and stir. French Vanilla Liquid Coffee Creamer 1 can low fat or regular sweetened condensed milk or regular 1 1/2 cups nonfat milk 1 tablespoon vanilla Combine all in a blender and blend well (or in a mason jar and stir up sweetened condensed milk as it will settle at the bottom, and then put lid on it and shake like crazy!). Store in the fridge. Will keep for approximately two weeks. Variations: a) Add 1/2 tsp cinnamon and 1 tsp almond extract for amaretto. b) Vanilla: add 2 tsp vanilla extract c) Chocolate Almond: 1 tblsp. cocoa (the unsweetened powder), 1 tsp almond Extract d) Strudel: 1 tblsp cinnamon, 1 tsp vanilla extract, 1 tsp almond extract e) Chocolate Raspberry: 2 tsp. cocoa, 2 tblsp raspberry syrup f) Peppermint Mocha: 1 tblsp cocoa, ½ tsp peppermint extract g) Cappuccino: 1 tsp almond extract, ½ tsp orange extract --------------------- Cinnamon Coffee Creamer 2 cups sugar 2 cups nonfat dry milk 1 1/2 teaspoons ground cinnamon Blend to powder. Combine all in zip-lock or vacuum seal bag (or jar!), whatever container you prefer. To Use: add 1- 2 Heaping Teaspoons per mug of coffee. Amaretto Coffee Creamer ¾ to 1 cup confectioners sugar ¾ to 1 cup non-dairy creamer 1 to 1 and 1/2 teaspoons almond extract 1 teaspoon cinnamon Combine all in a container with a tight fitting lid. Shake well to blend. Store in airtight container and give creamer with the recipe for Amaretto Coffee. Yields 12 servings. To make: combine 2 tablespoons of creamer with 6 ounces of coffee. COFFEE-ALMOND COFFEE MIX 1/2 cup instant coffee granules 1 cup sugar 1 cup non-dairy powdered creamer 1/2 cup cocoa powder 1 teaspoon almond extract Process creamer, sugar, coffee granules, cocoa and almond extract in a food processor until well blended. Store in an airtight container. To serve, pour 6 ounces hot water over 2 heaping teaspoons coffee mix. Stir until well blended. Irish Creamer SERVES 12 Ingredients 3/4 cup confectioners' sugar 3/4 cup non-dairy coffee creamer 1/2 teaspoon almond extract 1 teaspoon pure vanilla extract 1 teaspoon cocoa Directions: Mix well and store in airtight container. CHOCOLATE ALMOND COFFEE 1/2 cup instant coffee 1/4 cup sugar 1 1/2 cups non-dairy coffee creamer 1/4 tsp. nutmeg 1/4 tsp. almond extract 1/4 cup toasted almonds, chopped 1/2 tsp. chocolate extract 1/2 cup chocolate flavored powdered drink mix Combine all together . Store in airtight container. Use 2 to teaspoons per cup of boiling water. VANILLA ALMOND COFFEE 1/2 cup instant coffee crystals 1 1/2 cups sugar 1 1/2 cups non-dairy coffee creamer 2 tbsp. vanilla powder 1/2 tsp. almond extract Combine all together . Store in airtight container. Use 2-4 tablespoons per cup of boiling water. Heloise’s CAFE ORANGE 1 cup instant coffee 1-1/2 cups sugar 2 cups nonfat dry milk 1 tsp. dry orange peel Combine all together . Store in airtight container. Use 2 to teaspoons per cup of boiling water CAFE' L 'ORANGE 2/3 cup instant coffee 1 cup sugar 1/4 tsp. cinnamon 1 tsp. dried crushed orange peel Blend to fine powder CAPPUCCINO COFFEE MIX 1/2 cup instant coffee granules 1/4 cup granulated sugar 1 cup non-dairy powdered coffee creamer 1/2 tsp. ground cinnamon 1/2 tsp. grated dried orange peel Finely grind coffee and orange peel in a blender or food processor. Add remaining ingredients and process until well blended. Store in an airtight container. To serve: Stir 2 or more teaspoons of coffee mix into 6 ounce hot water. Yield: about 1 2/3 cups mix. TOFFEE COFFEE 2/3 to 1 cup instant coffee 1 cup brown sugar 1 cup non dairy creamer Put all in blender. Blend until powder. 1 to 2 teaspoons with 1 cup hot water (2 teaspoons with multi mugs). For sugar Twin use 16 teaspoons for 1 cup sugar. You may also use decaffeinated coffee. Toffee Coffee Flavored Creamer 1/2 cup packed brown sugar 1/2 cup nondairy creamer Place in a blender or food processor and whirl until combined, or place in a jar and shake well. Store in an airtight container. To serve: add 1-2 tsp. mix to coffee and stir. ORANGE CAFE AU LAIT MIX 1/4 cup instant coffee 1/2 cup sugar 1/2 cup powdered nondairy creamer 1 teaspoon dried orange peel 1/4 teaspoon ground cinnamon Place all in blender or food processor. Cover and blend on high speed 30 seconds, stopping blender after 15 seconds to stir, or process 5 to 10 seconds, until well mixed. Store in tightly covered container at room temperature up to 6 months. For each serving, place 2 teaspoons mix in cup. Fill with 2/3 cup boiling water. About 1 cup mix (24 servings). CAFE' AU LAIT ½ cup instant coffee ½ cup packed brown sugar 1 11 oz jar non-dairy creamer dash of salt (use 1/4 cup mix to 2/3 cup hot water for the cafe' au lait) Blend to powder. FRENCH COFFEE (CAFE AU LAIT): To prepare cafe au lait, two pots are needed - one for hot strong coffee and one for an equal amount of hot milk or cream. Pour from both pots at the same time into each serving cup. 1/2 cup granulated sugar 1/2 cup powdered sugar Cinnamon-Vanilla Coffee Creamer 1 cup nondairy creamer, fat-free 1 teaspoon cinnamon 1 1/2 teaspoons vanilla extract Place allexcept vanilla in food processor. Blend for about 30 seconds while "slowly" dripping in vanilla extract. May add/subtract flavoring to suit your tastes, I've added almond extract to this as well and it is wonderful. Note: Next time I'm going to try putting a vanilla bean in sugar to infuse the flavor instead of trying to incorporate a liquid which I've never been quite successful with. Pumpkin Pie Coffee Creamer 4 teaspoons ground cinnamon * 2 teaspoons ground ginger * 2 teaspoons ground nutmeg * 1 teaspoon ground cloves * 1 teaspoon allspice (optional) * 1 cup non-dairy coffee creamer Combine all in a jar with a tight-fitting lid. Shake to blend thoroughly. SWEDISH COFFEE: 1/4 cup firmly packed brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Orange peel strips Coffee and Whipped cream (or topping) to serve Combine brown sugar, cinnamon, cloves and nutmeg; mix well. Place 1 teaspoon spice mixture in each serving cup. Add strip of orange peel. Fill cup with hot strong coffee; stir. Top with whipped cream. Snickerdoodle Coffee Creamer 3/4 cup sugar substitute 3/4 cup coffee creamer or dry milk 2 teaspoons cinnamon 1 teaspoon cream of tartar Place ingredients in a small bowl. Using a whisk, blend until evenly colored. Store in an airtight container. Vanilla Coffee Creamer 3/4 cup powdered sugar 3/4 cup non-dairy coffee creamer 1/2 teaspoon real vanilla extract Combine all in a pint sized jar. Shake well to blend. Store in a cool dry place, Sugar-Free Vanilla Coffee Creamer Recipe 3/4 cup sugar substitute like Sugar Twin, Splenda, etc. 3/4 cup non-dairy coffee creamer 1/2 teaspoon pure vanilla extract Combine all in blender and process until well combined. Place in jar, seal and label. To use: Add 1-2 Tbsp. to fresh cup of coffee, stir well. 1.5 cups Hazelnut Cream Coffee Topping Recipe 3 tablespoons powdered sugar 1 cup heavy Whipping Cream 3 tablespoons Frangelico Hazelnut liqueur 3 tablespoons Kahluha Coffee liqueur Thoroughly mix together in dispenser. Replace cap, charge with one cylinder and shake. Dispense on top of coffee. makes 1.5 cups DELICIOUS SOY HOMEMADE COFFEE CREAMER 1 cup Better Than Milk soymilk powder (Original or Vanilla)* 1 2-oz packet Chao Thai coconut cream powder (or another brand, but this is one of the best) 1/4 - 1/2 cup sugar (or equivalent dry sweetener) Mix all well. Store in a jar with a good-fitting lid. Shake well before each use. Add to HOT coffee, tea, cocoa, etc, to taste. To use in cold drinks, dissolve in hot water, then add to drinks. *Soy-Free Coffee Creamer Use Better Than Milk rice milk powder in place of soymilk powder. Coffee Creamer Recipes French Vanilla * 1 can sweetened condensed milk * 1 1/2 cups nonfat milk * 1 Tbsp. vanilla Almond Orange Cappuccino * 1 can sweetened condensed milk * 1 1/2 cups nonfat milk * 1 tsp. almond extract * 1/2 tsp. orange extract Amaretto * 1 can sweetened condensed milk * 1 1/2 cups nonfat milk * 1/2 tsp. cinnamon * 1 tsp. almond extract Almond Cappuccino * 1 can sweetened condensed milk * 1 1/2 cups nonfat milk * 1 tsp. almond extract * 1/2 tsp. orange extract Chocolate Almond * 1 can sweetened condensed milk * 1 1/2 cups nonfat milk * 1 to 2 Tbsp. unsweetened cocoa powder * 1 tsp. almond extract Chocolate Truffle Mint * 1 can sweetened condensed milk * 1 1/2 cups nonfat milk * 3 Tbsp. unsweetened cocoa powder * 1 tsp. peppermint extract Directions Mix in a glass container. It is best stored in glass mason jar. Remember to shake before pouring, as the condensed milk will settle to the bottom. This will keep for 2 weeks in the refrigerator. Tip: substitute low fat sweetened condensed milk for regular for a healthier alternative. Liquid coffee creamer base can also be made by mixing 1 cup of dry coffee creamer with 1 cup of hot water. Mix until dissolved. Add 1 cup of cold water. Store in a mason jar in the refrigerator. Try creating a powder from your favorite candy. Candy canes now come in many flavors. By adding bits of candy to your food processor and processing until the candy bits are a powder, you can add new flavors to your coffee creamer with a fraction of the cost of commercial flavored creamers. Simply add the powdered candy bits to your liquid coffee creamer and shake well to dissolve. Oral Rehydration Beverages This is NOT MEDICAL ADVICE: The simplest formula is 3 Tablespoons of sugar, and 1 teaspoon of salt, dissolved in 1 quart of potable water. An alternative simple formula is 9 teaspoons of sugar, and 1 teaspoon of salt, dissolved in 1 quart of potable water. However, the formula for ORS recommended by WHO and UNICEF (April 2022) contains: 3.5 gms sodium chloride 2.9 gms trisodium citrate dihydrate (or 2.5 gms sodium bicarbonate) 1.5 gms potassium chloride 20 gms glucose (anhydrous) The above ingredients are dissolved in one litre of clean water. (For Americans, this is more easily done by doubling: one and a half teaspoons of plain table salt, one teaspoon baking soda, a tiny pinch less than 2/3 teaspoon potassium chloride (high-blood pressure salt) and 8 teaspoons sugar per a two-liter bottle of water. All of the solids are to be measured scant if you have trouble being exact.) an easier one. Never used it on people as we're rarely sick but its for people--adults, kids and babies and I've used it --and saved--many a farm animal with it. 5 cups of water 8 level tsp. sugar 1 level tsp. salt Mix, and let them drink as much as they want. Rehydration Solution 1/2 tsp table salt 1/2 tsp baking soda 3 Tbs sugar 1 liter {quart} water Take tiny sips as frequently as possible

Provident Living's chart for one month (4.3 weeks) one adult has essentially the same amount in grains, legumes, fats, and sugar, with much more water. Ezprepping triples the dairy and adds categories with the food in them. I guess there are reasons to do that. In the spreadsheet I accidentally destroyed, however, I used a chart with categories like ezprepping's, but the food in the extra categories counted against the pounds on the provident living chart. Fruit counted as sugar. Dairy and meat counted as grain and/or fat, depending on what it is.

This is why there will be no immunity to the flu.

You can run some of them through the blender to make tomato powder, which is very compact and very useful. Freezing is not necessary if they're dry-dried. If they're in oil, you should freeze them. The oil they're in will get slushy, but that's fine. This is from a book I have: Storage Options  Stored properly in a spice jar or a Mason jar, powders will last about 6 months.  Stored properly in a spice jar or a Mason jar with a moisture absorber, powders will last about 8 months.  Stored properly in a Mason jar with an oxygen pack, powders will last up to a year.  Vacuum sealed with an oxygen pack, then double-bagged in Mylar and stored properly in a cool, dry place, powders will last five years or more. When stored like this, the powder can become compacted. If it does, just sift, re-blend, or grind again before using.  If you vacuum seal the dehydrated tomatoes without first grinding, the shelf life is extended up to 5 years, and you have more flexibility in using your tomatoes.  Powdering radically increases the surface area, which is why powders have so much punch, but that larger surface area also allows for more oxidization and more surface area for pathogens to attack and thrive on if not properly stored.

Hey, Pillbury flour is on buy-one-get one this week at Publix. Check your store for sales. Note that there's not very much at all on the shelf, though. One of the bags I got split when I put it in the cart, and there was no replacement to grab. Since it was the freebie, I kept it.

I have made egg noodles with the tortilla press, making an eggy dough and pressing it to get a nice, even thickness before cutting it into strips.

Tried mixing sausage, egg, and steel-cut oats today, making patties, and frying them. This time I half-cooked the oats in salt water first, which was a good move. Considering the price of steel-cut oats, this didn't save a lot of money, but meat might get proportionately much more expensive than oats. And if it doesn't--roughage! People guessed I put a little oats in to stretch, and egg to hold it together, but nobody guessed it was three parts oat to one part sausage. They really pigged out, too.

I tried it for an ornamental with benefits, but ended up not eating it. I like okra and sunchokes (both improved with vinegar) but I don't want slippery spinach.

We have started using sweet potato leaves for summer spinach. It's a little tougher but not slimy like some summer spinach substitutes, and the flavor is good. I've also been impressed by how easy it is to keep swiss chard alive. The sweet potato leaves are a touch easier to process to digest, though.

Working perfectly now for me. Thanks.

Tabasco uses a certain kind of peppers that the other sauces don't use. You can't substitute. Cholula is a preferred brand here, on prominent display during breakfast hours at restaurants. We grab for Louisiana Gold when we can get it, which isn't often--certainly, restaurants can't stock it in their sauce racks. We usually go for brand names because of the ingredient issue. I am sensitive to so many. If it says _____ protein isolate or _______protein extract or the dreaded yeast extract, it will probably affect me and in concentration or with too many other factors will make me dog-sick. Natural flavor keeps showing up in off brands with no explanation of what it is, and too often it turns out to be something that flattens me or has me monopolizing the little room. Brand names are usually more transparent about what's in them, so at least I know what's in them and can balance my risks. Also, have you compared the length of the ingredient list on the store vs the name brand? Frequently, the name brand has vastly fewer ingredients.

This one is from ezprepping.com Food Storage Food Per Person Per Month Food Per Person Per Year Grains (Wheat, Rice, Flour, etc.) 32.5 lbs 390 lbs Canned or Dried Meats (Freeze Dried, Beef, Jerky, Spam, fish, chicken, etc.) 1.6 lbs 20 lbs Fats and Oils (Vegetable Oil, Peanut Butter, Shortening, etc.) 2 lbs 25 lbs Beans (Dried Beans, Soy Beans, Split Peas, Dry Soup Mix, etc.) 5.8 lbs 70 lbs Milk and Dairy (Powdered Milk, extra dairy) add about 2 cans of Evaporated Milk per month to the est. lbs 7.25 lbs 87 lbs Sugars (Sugar, Brown Sugar, Honey, Powdered Drink Mixes, etc.) 5 lbs 60 lbs Cooking Essentials (Salt, Baking Powder, Yeast, Vinegar, Jams, etc.) .7 lbs 8 lbs Fruits & Vegetables (Dried) 8 lbs 90 lbs Fruits & Vegetables (Canned) 27 qts 320 qts Water Storage (Drinking Water Only) 16 Gallons 183 Gallons

I calculate each can as two servings. Saves on the reading because I just count cans/retorts/jars.

Certain gas-producing carbohydrates will be lost, especially if you rinse off the aquafaba (can liquid). Dried precooked beans are noticeably quieter to digest than cooked-from-dry. I think it's black beans that are only kind of beans with a significant load of Vitamin A, and they have a higher load of Potassium than any other bean I can think of. As far as I know, neither of these will be significantly impacted by drying and rehydrating the canned beans.

I hope you're enjoying the soup, Euphrasyne.

He said what??? . Why on Earth would this administration want to do away with real meat?

I love beans with cornbread. Around here, everyone eats beans with rice. That's a terrible thing to do to beans, and to rice. Remember you can cook beans and then dehydrate them for quick - cook beans.