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Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

17 July 2012

Health 101

"Are we having fun yet?" This was the question my wife asked me a  week ago while I was lying in the Emergency Room of the local hospital. I just looked at her and smiled with tears in my eyes and said in a comforting voice, "It's going to be alright."

Both her and my son looked at each other and held each others hands as the technicians whisked me away for yet another test.

Rewind. How did I get there? Why was I there? Why am I at home now?

It started the last week in June, a week full of stress with multiple projects being due, multiple house repairs to be done, finances being what they are and still the notion of preparedness in the back of my mind. The last one was the least of my worries as I trusted in my preps and more so, my Lord and Savior. As the week progressed, the tell-tale sign of me getting tired and stressed is my words. The stuttering and stammering had returned. This, along with the lack of sleep was not a good thing for two reasons: I speak, or rather, present to people for a living and that meant something was seriously wrong.

Sunday, my body had apparently had enough and in the middle of the grains aisle at the grocery store, I got dizzy and grabbed a shelf for stability. My face grew pale and I became disoriented and wasn't sure why I was there. Thankfully I was with my wife and daughter and they started watching my like a hawk through the rest of the store. Yes, I got my bearings and realized what was going on but something still wasn't right. The week progressed, my doctor's visit went poorly and the look of fear on his face was a sure sign of why he sent me to the hospital.

Test after test, hour after hour, minute after grueling minute went by with my family by my side and the conclusion...non-conclusive. So, they blamed it on stress. Thankfully. Why thankfully? Because it was something that could be remedied. No immediate danger was there, but if I didn't and don't tend to it, it could lead to a real stroke as opposed to the stroke like symptoms that brought me to the hospital in the first place.

What does all of this have to do with preparedness? GREAT question. I am back home after one day, not quite 24-hours, in the hospital due to one main thing. My eating habits. I had been moving towards a healthier lifestyle so I could be around to use my preps and take care of my family if I needed to. Yes, that means less of the crap that is easy to obtain or the dash for a donut from the local convenient store and a 64 oz soft drink for breakfast and lunch.

How do I eat healthy and how do I add these things to my preps? Let's break this into the full two questions.

How do I eat healthy? There are many resources available on the web that will tell you about how to eat and what to eat to obtain a healthy diet. I am also not a nutritionist so I won't pretend to play one on TV. I will say this:

  • More sleep
  • Less Salt
  • Lower Fat / Good Fats
  • Lower cholesterol
  • Back to basics

Back to basics? That means that you determine what the food is naturally and eat it as close to that as possible. In other words, a potato doesn't come from the ground in a thin slice and deep fried to be coated with salt and vinegar (yes, a weakness of mine). Eat the potato instead. If you have to have fries then slice up the potato, put a light coating of olive oil, a pinch of salt and even a sprig of rosemary and throw it in the oven for 20 minutes. <- Recipe :)

It is these things that you can do to eat better. That along with exercise will keep you healthy or at least get you going. I am back home because I was already heading down that road and because I had made a choice on what to eat. Review your diet and then add those things to your preps. A root cellar may be just what the doctor ordered. I know, but there are plenty of ways to build a root cellar that doesn't add a hole in your floor because you have no basement.

I hope this little Health 101 talk helps you. I am just sharing my experiences and resting on the road to recovery.


Until then,
Use your instincts to survive

13 March 2012

Recipe: "Granny's" Iron Skillet Cornbread

I was getting ready for an upcoming camping trip the other day and grabbed my trusty cast iron skillet. One of my kids was looking over my shoulder and turned to the family and hollered at the top of her lungs, "Daddy's got the skillet! He's going to make cornbread."

As that was not my intentional plan, I had to explain that I was moving it to get to a smaller skillet for camping. There was a sense of deflation in the room much like when a child's much desired Christmas toy turns out to be nothing more than clothes from Aunt Betty. I looked at their faces and recalled the last time I made cornbread in which only half of the whole thing was eaten. As I mentioned this event to them, they simply said, "Dad, that wasn't Granny's cornbread. It was one that you 'doctored' up with all the fancy crap". Laughing about the Jalapeno cornbread I had made, I agreed to make "Granny's Iron Skillet Cornbread".

*As for the Jalapeno cornbread, it tasted great. Most of the family just doesn't care for Jalapeno cornbread. Everyone tried it but preferred just normal cornbread with butter with their meal.

I have enjoyed this recipe for many years. As a child, I knew dinner was going to be a feast when mom pulled out the cast iron skillet to make cornbread. It usually meant roast beef, potatoes and some other vegetable, usually greens.

I hope you enjoy it as much as I do. Here is the recipe:


Iron Skillet Cornbread 

1 cup flour (Martha White self rising)
3 cups cornmeal (Martha White buttermilk)
3 tablespoons sugar + generous dash of salt
Buttermilk
2 eggs

*1/2 cup chopped Jalapeno peppers (or more for spicy) as an optional ingredient 
Place cast iron skillet into oven while pre-heating at 350 with cooking oil to coat bottom of pan
Mix flour, cornmeal, sugar, salt into bowl by sifting together.  Add buttermilk to form batter mixture medium thick (pancake batter) mix in two beaten eggs.  Remove hot pan and pour ½ oil into batter and mix.  Pour full batter into oiled pan and bake 1 hour at 350. 



Have a great week!

Until then,

Use your instincts to survive!

20 December 2011

Recipe - Zesty Crackers





Looking for something easy to make to keep the guests out of the kitchen while you are cooking this season. Try this version of Zesty Crackers. My dad brought me some and after I tried them, I definitely wanted his recipe. I am here to tell you, it was WELL worth the bribe.

Although I will take it, there is no need to bribe me for this crispy-treated recipe. Enjoy!

  • 1 Box Saltines
  • 1 1/2 C Canola Oil
  • 1 Package Ranch Dressing or Dip (Hidden Valley works well)
  • 2 tsp Crushed Red Pepper Flakes (add more for extra spice)

  1. Take a large empty (cleaned) pickle jar and add entire box of crackers
  2. Mix in the remaining ingredients in a separate dish and then pour the mix into the jar over the crackers.
  3. Replace lid.
  4. Turn jar from upright to upside down and repeat about 5 times
  5. Lay jar on its side and turn 1/4 turn every 1-2 hours for first 10 hours (I turn it every time I pass by the jar)
  6. Turn jar every 3/4 turn every 3-4 hours.

After about 24 hours they are done. Not just crispy but zesty and very tasty.

Keep in mind it is not an exact science or recipe, if you will, but it is relatively easy and my children usually do the turning for me, so all I have to do is combine ingredients.


Until then,


Use your instincts to survive!



Photo:
freedigitalphotos.net/Stoonn

09 November 2011

Everybody Salsa!!

Everybody Salsa

Yes, the picture is my before picture of my latest salsa creating festival (at least that's what I called it).

I have had a couple of requests for the recipe for salsa for little more than being able to can the tasty vitamin rich goodness. I decided to give in and provide it for the readers that ... well, care.


RECIPE
2 Large Tomatoes
1 medium white onion (or 4 pearl onions)
1 bulb of garlic (not a clove which is the smaller portion of the bulb)
2 Serrano peppers or 3 JalapeƱo Peppers (if you like it hot add more)
1 shallot (my secret ingredient)
1 bunch cilantro
2 limes (don't get firm ones as you are only using the juice)
2 tablespoon salt (salt to taste)

Basically, the next part is real simple. Dice tomato, onion, garlic and shallot. Ensure that all juices from the tomato make it into the bowl. Slice peppers and add. For hotter salsa, leave seeds and veins in peppers. For the cilantro, ensure the bunch is whole. Grab it at the middle and cut just below where the leaves stop. Chop leaves finely. Squeeze the juice of two limes and salt to taste.

It is a fairly simple recipe. I hope you enjoy.

As for the canning portion, I take a fresh batch and throw it in a wide mouth jar and wait for the magic to happen. It is great off season when I really get a hankering for salsa and even a few jars in my food storage.

By the way, this is the aftermath.