Reflection- It's My Birthday

We wait all year for that special day that marks our arrival into life. Onto the planet. The day that started our life and changed the lives of those who had been waiting for our arrival. I love the last page of On The Day You Were Born by Debra Frasier.

                                  "Welcome to the spinning world,"the people sang,
                                        as they washed your new, tiny hands.

                                   "Welcome to the green Earth," the people sang,
                                        as they wrapped your wet, slippery body.

                                              And as they held you close
                                    they whispered into your open, curving ear,
                                         "We are so glad you've come!"

I was one of the fortunate ones. Did you ever consider what a miracle you are? Are you ever thankful that your parents chose life? I know I am. When I get overly philosophical I find myself being overwhelmed at the intricacies of life. Amazed that I am still alive. Am I the only one who is so thankful for their sheer existence in the fragile circle of life?

Life is so precious and most of the time we spend day in and day out wrapped up in the insanity of worldly happenings and the wrongs we have been dealt. I know I do. My best days are the ones where I am unplugged from the overload. I don't think we were ever meant to be so stressed out on a consistent basis.

I mark my years and set my goals at 3 different "New Year" times. The first is January 1st, the second is the first day of school and the third is my birthday. This year, I want to be more unplugged from the noise and more plugged in to what is important. I am thankful to have my Lord, my health, a loving family, a grand baby on the way, a beautiful place to live, amazing friends and a job that I love. Who could want anything else? What else is there?

Some really not-so-nice things are coming my way soon. I will deal with them when they are in my face. I'm not going to worry until then. Worry and sadness are a part of life but are not going to be anything more than an itty-bitty bit from this day forward.

So, my birthday wish for you, Constant Reader? To look at yourself in the mirror and love EVERYTHING you see. Take care of those you love. Take time for yourself and do what you like to do. Appreciate all that you have been given.

Live Out LOUD!

Swiss Chard

So, my prepping plans got put on the back burner for today. I was supposed to make and can some kale soup for you today, but the temperature will hover at around 90 degrees and I'm not feeling the urge to torture myself by standing beside the stove for the next 6 hours.

I decided instead to make today a research day and keep my feet uncovered and in front of the fan as I scour my resources for the next great prep! Before I go, I want to share with you the side dish that I made for my family last night for dinner. Quick, easy, yummy. Who doesn't want that?

Swiss chard is growing abundantly in Sarah's Eden and it was looking especially tasty last night. Who can resist the beautiful rainbow colored stems and the lush green leaves. This is what I did...

1. Wash thoroughly to rid Swiss chard of any bugs and dirt.
2. Cut out spine from the center of the leaf. Save this to add to soups or stir fry.
(The spine will act like celery in any of your favorite recipes. Remember-waste not~want not.)
3. In a skillet saute 1 large onion, 3 cloves of garlic and 1 T. mustard seed in some olive oil.
4. Fill the skillet full of the Swiss chard. It will behave just like spinach and shrink down rather quickly. I put a cover on just for a few minutes to help the process along.
5. Once the Swiss chard is wilted you will be able to work the onion, garlic and mustard seed into it by carefully stirring together.
6. Finish with salt and pepper, butter, vinegar, or be like me and go "all natural".

Enjoy!

News From White-y's Hood

So, in White-y's hood today there is great tension mounting as the entire country awaits the outcome of the Zimmerman trial. Why? Because the "black pussies" want to come out to White-y's hood and burn, pillage and rape everything moving. Evidently they have finally figured out that burning down their own neighborhoods is not the smartest thing to do. Wow, I would have thought Al Sharpton or Louis Farrakhan would have figured out how to program that into their malleable, moronic brains before now. Well, come on over to the hood- I'm quite at my leisure here awaiting your arrival. BUT...you best come overly prepared if you want to leave here alive. The threats drizzling out of your hate filled souls aren't going to stand up to the surprises White-y has in store for you!

This is just another game being played to cause tension between the citizens of this country. The divide and conquer method has worked quite well and to quote another scumbag, "can't we all just get along..." how is that working out? If you have not looked into the Executive orders that just 1 person is allowed to install that will basically immobilize you and allow the government to take whatever they wish for the good of the country, I would ask you to stop reading my drivel and go do the research yourself. 

When the riots start and martial law is issued, you best be ready with everything you need for an extended stay at home or a quick escape if you are unfortunate enough to live in White-y's hood. I would recommend if you do live there-leave now! Seriously. Pack up your car with your 72 hour bug out bag, your kids and pets and head for the mountains. 

As for me, I'm locked and loaded and sharpened and...well, let's just say the 4th of July will be pale in comparison. Keep safe my friends, keep safe.

3 Sister's Garden-Update

Wow! I was looking back at my June 23rd post and pictures of my 3 sisters garden when I was really worried about how it would turn out and, well, I guess I shouldn't have been worried at all. It is amazing! I have wanted to try this for a long time and finally made it happen this year. I picked the first summer squash and included them with our 4th of July kabobs. I made a little video of my 3 Sister's Garden for those who are more visual.

Before you watch it let's talk a little about the "why" of this garden. I love the history and the idea of this Native American garden called the 3 Sisters (corn, beans and squash) who are said to grow and thrive together. As an only child, I have no idea about the whole sibling phenomenon,  but I would like to think that if I had sisters we would grow and thrive together. Who knows?

I am more interested in the mechanics of it. I cleared my mint patch down and out, stirred in compost and off we go! The squash was started in the house, the corn and beans were directly sown into the ground. I was concerned that the squash would get too large and choke out everything else. I think that did partially happen, but I still have all 3 things growing. I will see how the harvest is as to whether or not I will change how I do it next year.

The beans are supposed to climb the corn which helps not having to trellis them and the bean plants anchor the corn plants and add stability. The beans put nitrogen into the ground which helps the corn grow. The squash have shallow root systems and the leaves shade out young weeds and help hold the moisture in the soil. The spikes on the squash plants also keep pests away from the ever growing corn and beans.

In the video you will notice the fence surrounding the garden is ready to come down in order to allow the plants to spread out and to make harvesting easier for me!

If you see something I could, change, add or improve on please let me know!
Enjoy~

 

DEHY- Collard Greens

 I am growing an enormous amount of greens in my garden this year. I am completely inspired by John Kohler and his "growing your greens" and "okraw.com" channels on YouTube. He is out to start a revolution (he actually already has) and he has inspired me along the way, hence the large amount of greens producing like mad in my garden!



I also have a mentor over at  "dehydrate2store".  I went there the a few days ago looking for the best way to dehydrate greens. To my surprise- and happiness- she had made a new video on how to make collard green roll ups. They are the same as cabbage but instead using a larger, stronger leaf-the collard. Well, Constant Reader, collards I've got!


I wasn't told the HOW of dehydrating the leaves and when I went searching I found two definite discrepancies. To steam and not to steam. Wow! there is a lot of information out there to hang your hat on, but I couldn't make a decision as to which I would do...therefore, I did both and made my own decision!

Wash your leaves well. Remove longer stems.

On a few trays I simply placed the leaves for dehydrating. 

This was the result.

For the rest of the trays I steamed the leaves for 2 minutes and spread them out. 

This was the result.

I can say that I am not very excited about either of the outcomes. The ability to store these leaves  whole is going to be difficult. If you can picture the texture, it is like brittle tissue paper. I was going to rehydrate them and make the collard green roll ups today, but since it will be around 90 degrees, I think I am going to hold off on that for now. I will attempt to get these into proper storage for now and will show you (very soon) how they rehydrate and how this recipe works out for me!

If you have any tips, tricks or ideas about a different way to put greens into long term storage, I would LOVE to know!

Grandpa Was A Prepper

First of all...Happy 4th of July, Constant Reader! I hope yours is safe, fun and a real memory maker!

I know that I live in the best country in the world. Hands down. We are hanging by a string, though and our worst enemy is-us. Yes, us. Our country has become incredibly splintered and although we all band together and beat our collective patriotic chests when attacked from the outside, when it comes to us as a society and living amongst one another, we are doomed. That leads me to~being prepared. Are you?

I grew up in a tiny town on the coast of Maine where you never left. You didn't have to. Absolutely everything you needed was supported within our boundaries. From cars to dishwashers to underwear. It was all within walking distance. I continue to live in that same small town but there isn't one place within 30 miles that I can buy a pair of underwear. Oh sure, I can visit a lovely botanical garden or swim in a pool made of gold or play golf with the wealthy- but is that what will be needed when all hell breaks loose?

We have a "comprehensive plan" going on in our town right now. Nowhere in it can I find a shred of self sufficiency or personal responsibility. All I see is "We are from the government and we are here to help." I'm not interested. Every time they come to help, someone gets the shaft. I always drop back and try to look through my grandfather's eyes and wait for him to speak to me. He has been gone for a few years and no I don't really see or hear him, but I believe that the farm is a living breathing thing and he is here-all around. 

My grandpa was a prepper long before that became some sort of wacko catch phrase. This town was a prepping town. When he had a surplus of meat, chickens, eggs, vegetables on the farm, he would deliver them to friends and to the local grocery store. My grandmother knit hundreds of little mittens, sweaters and hats to keep the children of this community warm. They were never a burden on society. They worked side by side in every venture they undertook. They were ready for any catastrophe that could knock them down. My grandfather made money with his brains and his back and when he was shot in the early 60's and was out of commission for over a year, they had a plan for that. They were already ready.

 I do lay awake at night and fear for my country but mostly I toss and turn knowing that I am responsible for the safety, nourishment and care of my family. It is a huge task and I often wish I could just forget it and be like most of society but I don't want to be like most of society. My Grandpa was a prepper and so shall I be! What say you?

Prep on and Happy 4th!

Rhubarb Wine- First Steps

I really like it when solutions to questions I have solve themselves right in front of my eyes! One question, "What am I going to do with all of this rhubarb?" The second question, "What kind of wine should I attempt to make first?" 

BINGO! Rhubarb Wine! 

I really like Chris Johnson's step by step YouTube video on this process and so I have chosen to follow him this time around. I love Mistyshooter223 wine videos as well. She is up next! Here is a link to Chris Johnson's wine making. (No, Maine, not our Senator~)

https://www.youtube.com/watch?v=4f_FMUoynBQ

First, snap off your rhubarb.

My foot is a woman's size 13 and it looks really petite next to some of these leaves! Really neat ideas on Pinterest using big leaves~maybe next year!

Take your fruit, wash, take off bad spots and chop.

Finished chopping.

10 1/2 lbs is what I ended up with.

The video tells me that I need 10 lbs of rhubarb to make a 5 gallon batch of rhubarb wine. I guess I just made it! 
Into the freezer it goes until the rest of the ingredients are ripe and ready to pick. I need to order some champagne yeast and a couple of other supplies, but for right now...first steps are complete. 
If you have experience, tips or "be carefuls" to add to this process, please give me a heads up. I'm in uncharted territory and could use your wisdom.

Thank you, Constant Reader, and God Bless! 

Waste Not-Want Not

That's what my Grammie always used to say. I say- "You Betcha, Grammie!!!" She was the smartest woman I have ever (and probably will ever) known. Well, you know that in our last blog we canned chicken. My first time with that process, but not my first time with the question- what to do with the left over carcass?  In this case bones and skin.  Don't throw it out! Cook it off and make your own broth. This allows you the opportunity to add anything you want and make it your very own. More salt-less salt- more spice-less spice. It is entirely up to you!

Start by placing all remnants of your chicken into a pot and covering it with water. I bring it to a boil and then simmer for about 3 hours.

Drain and allow to cool.

Then carefully go through the pieces of chicken that you have left. Cast bones and skin to the side and take as much meat as you can get. The bones are always my biggest concern. They are sneaky little devils and they can hide in your chicken meat that you think you have cleaned fresh off the bone. They hide and they can be super annoying. When I have gone through the entire batch of leftovers and have sorted it all out, I take my hand and squeeze, smoosh, and basically destroy the chicken pieces. Remember, this process is not to harvest the meat-it is all about the broth.

But... the meat is nothing to sneeze at! Look at this bowl of chicken meat that was basically salvaged from the pile of skin and bones. I like to think of it as the raggy body of a lobster. So much time spent picking, but where it is the sweet meat, every tasteful is worth it! 

 At this stage, you could get out some mayo and bread and have sandwiches, or...you could add it back to the broth to make a nice jump off point for a chicken veggie stew! 

Which is just what I did with this batch! Please use all that you have to the farthest you can take it. "Waste not-want not" got my grandparents through the Depression.  Hopefully the same slogan will get  me through mine.