TVP use Update

     As you know I bought some of the Honeyville Farms Beef TVP. After playing with it for a few weeks I've got some answers.  To use, add 1/4 cup or water to 1/4 cup of TVP. Once cooked it has the same "feel" and taste as the Fake Meat that BOCA makes.

Treat this product like you would hamburger. It makes really Great Chili.

Bar-B-Que Rubs revisited!

I posted several of these last month. Well spring has started. Around here the weather has gone from the low 40's to the high 60's practically overnight. It's Missouri so I'll probably snow next week. Still, it makes me want to get out and do some Grillin'!!
Cajun Blackening Dry Rub
-Use this for Fish, Chicken Breasts, or Shrimp. It works well with Burgers (Turkey or Beef) and with Corn on the Cob

•  2 1/2 Tbls of Paprika
• 1 Tbl of kosher salt
• 1 1/2  tsp of Cumin, ground
• 1 1/2 tsp of Thyme, Dried
• 1 tsp of Black Pepper, ground
• 1/2 tsp Garlic powder
• 1/2 tsp Red Pepper, ground

1. Combine all the ingredients and store in a Airtight container
2. Yields 1/3 cup, serving size is 1 tsp

Miso Wet Rub
- Use this on Salmon steaks, Chicken, Pork, or Grilled Eggplant slices

• 1/3 Cup of Yellow Miso**
• 1 Tbl Ginger, Fresh minced
• 2  Tbl of Rice Vinegar
• 2 Tbl on Honey
• 1/4 tsp of Red Pepper, Ground

1. Combine all the Ingredients using a whisk
2. Makes 1/2  a cup

** Miso is Fermented Japanese soybean paste. It is used as a flavoring in soups and sushi dishes.Of the dozens of Varieties Yellow Miso is as Mild, Sweet, and Earthy version.


Creole Seasoning Mix or Rub
- Use this for Chicken, Seafood, Steaks, or Veggies

• 3 Tbl of Paprika
• 2 Tbl of Garlic Powder
• 1 Tbl of Salt
• 1 Tbl of Onion Powder
• 1 Tbl of Oregano, Dried
• 1 Tbl of Thyme, Dried
• 1 Tbl of Cayenne Pepper
• 1 Tbl of Black Pepper, Ground

1. Combine all the ingredients and store in an airtight container

Mexican Flavor Blend
- I use this as an All Purpose Mexican blend

• 1 1/4 Tbl  Cumin, ground
• 1 1/4 Tbl  Coriander, ground
• 1 1/4 tsp Cinnamon, ground
• 1 tsp Cayenne, ground
• 1 tsp Red pepper, Crushed
• 1 1/4 Tbl Oregano, Dried
• 1 1/4 Salt
• 1 1/4 Garlic flakes, dried
• 1 1/4 Tbl Onion, dried
• 1 1/4 Paprika, ground

Edible Flowers?

 Here's a Fun one. Edible flowers. The easiest and most prolific edible flower is the Daylily.  They grow in all climate zones. Most associate them with spring.

Day Lilies are high in both Protein and Vitamin C. Almost all of the plant is edible. Add the fresh buds and Blossoms to salads. Broil or stir fry the buds or use it as a Pot herb. The blossoms can be battered and fried like squash blossoms. The Chinese put dried petals into Hot-and -Sour soup. They call the petals "golden Needles". The young shoots are good in a salad. Even the Tuberous-like Bulbs can be eaten. Although the plants are (for the most part) disease free and have few pests, be sure to wash well.

Herbal Tea Bags

Here are a couple of fun herbal teas from my wife. One is a Women's blend. This tea is good similar to a "PMS" tea or a Hormonal tea. The second is nice fruity tea called Verbena Mint.

                      Women's Blend Tea

• red Raspberries, Dried
• Nettles, Dried
• Lemon Verbena leaves, Dried
• Vitex Berry, (can be found online)
• Lemon Peel, Dried
• Cinnamon, stick
• Stevia Leaf, dried

1. Use 1 tsp of the tea blend in a muslin bag or with a strainer.
2. Add 8 oz or 1 cup of hot boiling water. Steep for 2-3 minutes

                           Verbena Mint Tea

• Rose hips
• Peppermint Leaf, dried
• Alfalfa Leaf, Dried
• Orange Peel, Dried
• Hibiscus Flower, Dried
• Lemon Verbena Leaf, Dried

1. Use 1 tsp of the tea blend in a muslin bag or with a strainer
2. Use 8 oz  or 1 cup of hot boiling water. Steep for 2-3 minutes

   All of the "regular" non Herbal tea that most are familiar with come from the same plant. Green Tea, Black Tea, and Oolong tea are all manufactured from the same plant.

The 2010 Tomato Shortage

   In reading this you are thinking tomatoes are short? Tomatoes are not something that most people think about. They are found on you Burger on in your salsa. This year is a little different when it comes to the tomato. In this country tomatoes are grown commercially in Florida and California. Florida is the major producer for the early spring and for consumers. California produces tomatoes in the summer and supplies the food industry. Other states do grow in greenhouses year round but are mainly for the specialty market. In "normal" years Florida ships out 25 million pounds of tomatoes each week. Right now they are only shipping 1 million pounds per week. The low winter temperatures and snow has wiped out the Florida crop. This January and February were the coldest months on Record!  Experts have said that the plants would recover and produce more in April. However, temperatures have stayed in the 38 degree range and the crop has not yet recovered. Demand has finally caught up with supply. Prices are skyrocketing. The average WHOLESALE price for a 25 pound box of tomatoes is $30.00. That price is up from $6.50 a year ago.

   The tomato growers in California have tried to help. The problem is, is that Florida is the only state that grows tomatoes in the winter months. California produces its crop in the Summer. Its crop is primarily used by the canning industry and for things like ketchup. Just this week Wendy's food chain posted signs about the limited supply. What this will mean for Preppers is this: limited supply will affect canned prices across the board.  My wife and I still have Sun-dried tomatoes from last year. This year we will document the drying and post it here. In the short term however, maybe this week is the time to pick up a case or three.

Getting Ready for Summer: Make your own Drink mix

 With Spring/Summer approaching we all will be outside working in the yard or garden. It gets hot. Thirst quenchers like Gatoraid or Propel are expensive. Here are a couple of cheaper, do-it-yourself alternatives to this.

• 1 quart of water
• 1/2 tsp of Baking soda
• 1 tsp salt
• 6-10 tsp of sugar, Granulated*
• (Optional) use 6-10 tsp of Splenda
• (optional) 1 small pkg of Unsweetened Drink mix

1. Mix all ingredients well. This should help to replace lost electrolytes. For color and taste mix with unsweetened drink mix. 

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• 1 envelope of unsweetened drink mix, enough for 2 quarts
• 1/2 tsp of table salt
• 1/4 cup of sugar
• 1/4 cup Fructose, granular**
• 1/2 tsp of Citric acid**
• 2 Quarts of water

1. Mix all ingredients together, add more sugar to adjust sweetness

***  In place of Fructose use 1/4 cup of Corn syrup, 2 tsp of Lemon juice will work in place of Citric acid

Both of these recipes will work well in place of the more expensive drink mixes. Old fashioned unsweetened drink mixes are still available at the discount stores for as little as 10 cents each.

Instant Soup Mixes for Storage

 Here are some instant soup mixes that work well for storage purposes. I recommend sealing these using a food saver or in some air-tight packaging. You can also put these in Jars and use them as gifts.

Barley and Wild Rice Soup mix (recipe makes 6 servings)

• 1/2 cup of Pearl barley (medium or pot barley)
• 1 tsp of dried Basil
• 1 tsp dried Oregano
• 2 Beef bouillon cubes
• 1 Tbl of dried Celery flakes
• 1 tsp of dried Garlic
• 1/2 cup of dried Onions (minced or whole)
• 1/2 cup of Wild Rice
• 1/4 cup of (imitation) Bacon Bits, or Bacon flavored TVP

1. To Cook, Add soup mix to 6 cups of boiling water.
2. Simmer and cook 1 hour or until wild rice is tender

7 Bean Soup  (Recipe makes 6 servings)

• 1/2 cup of dried Black Beans
• 1/2 cup of dried White Beans
• 1/2 cup of split Peas
• 1/2 cup of dried pink or Red Beans
• 1/2 cup of dried Pinto Beans
• 1/2 cup of dried Lentils
• 1/2 cup of dried Black-eyed peas
• 1/4 cup of dried Onion
• 1/4 cup of dried Parsley
• 1 tsp of Garlic powder
• 1 tsp of dried Basil
• 6 Vegetable bouillon cubes
• 2 dried whole Bay leaves

1. To cook,  place the beans in a large pot and add enough water to cover. Bring to a Boil
2. Simmer beans 5 minutes. Turn off the heat and allow beans to sit for 1 hour. Drain
3. Add 8 cups of water and seasonings. Bring to a boil then simmer for 90 minutes
4. Remove 1 cup of soup and mash the beans. Return to pot and simmer an additional 30 minutes.
5. Be sure to remove the Bay leaves

White Bean Chowder  (recipe makes 8 servings)

• 2 cups of dried White beans
• 1/2 cup bacon bits, or bacon TVP
• 1/3 cup dried Onions
• 6 chicken bouillon cubes
• 2 Tbl dried Celery flakes
• 1 tsp dried Thyme
• 1 tsp of Pepper
• 3/4 cup of Instant Mashed Potato Flakes

1. To cook, place the beans in a pot with water to cover and bring to a boil. Simmer for 5 minutes. Remove from heat and allow to stand 1 hour. Drain
2. Add seasonings  and 6 cups of water. Bring to a boil then simmer for 90 minutes
3. Add the potato flakes and stir. Remove from heat and cover. Allow to sit for 15 minutes. Stir and serve.
4. (Optional) Add a can of tomatoes with step 3,

Two ways to make Hoe Cakes

In modern terms the word "hoe" means something other than food. To our those from the south they are called Johnny cakes.  Basically its a form of Flat Bread. Two way to make this, the recipe or the cheaters. First off the the recipe:

• 1 cornmeal
• 2 Tbl all purpose flour
• 1/2 tsp of salt
• 1/4 tsp baking powder
• oil
• hot water

1. Combine the salt, flour, and cornmeal in a bowl. Add enough hot water to make a thick batter.
2. pour oil in a griddle, when the oil sizzles add half the batter
3. brown on one side then flip

The above is a very easy and filling recipe. Much like pancakes.  I make the "cheaters Version" all the time. its very easy.
Cheaters Hoe cakes:

• 1 tube of Biscuits (Cheap frozen or those from the cooler work great)
• oil

1. Heat a little oil (or butter) in a pan
2. roll out or smash each biscuit flat
3. Fry in the pan on medium heat until brown on both sides
4. serve warm

Easy  and good

Cheddar Corn Muffins

• 1 cup cornmeal
• 1 cup all-purpose flour
•  1 1/2 teaspoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups buttermilk
• 2 eggs
• 1/4 cup margarine melted
• 1 cup frozen corn, thawed
• 4 ounces sharp shredded cheddar cheese (about 1 cup)
• 1 red or green pepper, finely chopped, about 3/4 cup
• (optional) 2 tablespoons chopped fresh cilantro

 Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray. In
a bowl combine cornmeal, flour, baking powder, sugar, salt and soda; set
aside. Combine buttermilk, eggs and butter. Stir buttermilk mixture into
cornmeal mixture with corn, cheese, pepper and cilantro until just
combined; do not over mix. Divide batter evenly among muffin cups. Bake
22-26 minutes or until lightly browned. Cool in pan on rack 5 minutes
before removing.
Yield: 12 muffins

Personal Shopping Situational Awareness

I've joked about this before. Its the whole concept of paying attention to the sales and random items that you find while shopping. As a Prepper or even as a concerned consumer saving money is a big deal. We all cut corners and save where we can. Here on this site I am a firm advocate of spending your money locally in thrift stores, Goodwill, the Salvation Army store, Catholic Charities, consignment stores and the like. Not just junk and clutter. These places have a LOT of clothing, in all sizes. My wife buys sweaters by the bagful to use for her many projects. She pulls apart wool, silk, and cashmere sweaters to "make Yarn". Its economics. A ball of cashmere yarn is about $30 bucks, a "used" cashmere sweater is $3 bucks. Get it?
Every so often we make the rounds and hit the stores. This past weekend we went to the antique malls. Most towns have one of these. Think large "consignment style" store with some of the stuff being old. Not everything in these is an antique. Some is just overpriced junk. But it can be fun the hut out the bargains. Like this little gem that we found.

I have been looking for something like it for a while. It is a manual meat slicer. No electricity needed. Its in really nice shape. This was a steal at $5.00.  With warm weather approaching yard sales will abound. Keep those eyes open, because you just never know whats out there to be found.

TVP: Just what is it exactly? and how do you use it?

         TVP, to some folks its an arcane term or something that just doesn't sound right. Some people have seen it in Health food stores or at Whole Foods. It has been a standard cooking item for those on Vegetarian or health diets. In today's modern world its popping up all over the place. It's Kosher approved, it is used in school lunches, prison kitchens and "fake" meat products made from it are hanging out in grocery stores. TVP stands for Textured Vegetable Protein. It is a by-product of the soybean oil industry.

TVP is made from soy flour after all the fat (soybean oil) has been removed. The flour is then pressure cooked, extruded, then dried. What is left is dried chunks that resemble bread crumbs. This product has no cholesterol, its high in fiber, and because it is soy, high in protein. For storage purposes its cheap. It is available from a variety of sources including some grocery and heath food stores. A 1/4 of a cup of basic TVP has 120 calories and 21 grams of protein. It is available in a variety of flavors: beef, chicken, ham, sausage, taco, and plain. The advantage of plain is that you can flavor it yourself.
            Making TVP is very easy. The process is similar to that of couscous. Add about 1 cup of boiling water (7/8 of a cup) to 1 cup of TVP. After the water is absorbed set the TVP aside to cool.  A good way to flavor plain TVP is to use stock or broth in place of water. At home I use bouillon cubes in boiling water.
To make basic patties add 3 Tbl of flour to each 1 cup of TVP, then form the patties.
     Last night I made enchiladas using plain TVP. Here's the recipe:

• 1 cup of plain TVP
• 1 can of refried beans
• 1 can of chili beans or black beans
• 1/2 cup of Nopales *
• 2 cups of cheese sauce (made from powdered cheese)
• 1 small jar of Salsa
• 4  large flour tortillas **
• Taco seasoning, optional
• 1 beef bouillon cube

1. spread the refried beans over the inside of a baking dish
2. add about a water to a sauce pan and bring to a boil. Add the cube and dissolve
3. add the TVP to the water, stir and remove from heat
4. Add the beans to the TVP. Bring heat to a simmer and add the Nopales, seasoning, and 1/2 the cheese
5. fill the tortillas with the TVP mixture and fold the tortillas over. Place them in the pan seam side down.
6.  Pour the remaining cheese over the dish and top with salsa
7. bake at 350 degrees for 30-40 minutes 
8. Serve with chips and enjoy

** You can find canned Nopales at most ethnic grocery stores. Nopales is just picked cactus. its good.
** Corn tortillas can be used also

Think Mediterranean

Falafel. It sounds like a sneeze but its an easy very filling meal. It can be used as filling for flat bread or as a main dish all on its own. Something else that you can use those pesky garbanzo beans for.

• 6 cups of canned garbanzo/chickpeas, drained
• 1 red onion, chopped
• 3 cloves of garlic, crushed
• 2 cup of bread crumbs(whole wheat)
• 2 chili peppers
• 1 tsp ground cumin
• 1 tsp of ground coriander
• 1/2 tumeric
• 1 Tbl cilantro, chopped
• 1 egg, beaten
• vegetable oil, enough to deep fry

1. Put the beans, peppers, onion, garlic, 1 cup of bread crumbs, spices, and cilantro in a food processor and pulse for 30 seconds until mixed well
2. Season with salt and pepper to taste
3. Shape the mixture into walnut shaped balls
4. Dip the balls into the egg, then into the remaining bread crumbs, shaking off any excess
5. Heat the oil until it reaches 350 degrees ( a good test is place a bread crumb in the oil, if it browns in 30 seconds its ready)
6. Fry the ball for 2-3 minutes or until browned on all sides
7. Remove the Falafel with a slotted spoon and place on paper towels. Keep warm
8. Garnish with cilantro and serve

By itself this is good with a cucumber salad, tomato salad, or with Tzatziki sauce.
Tzatziki sauce is best when made a day or so early, here is a simple recipe:

• Plain yogurt
• garlic, chopped
• shredded or chopped cucumber, squeeze as much juice out as possible
• Olive oil
• salt and pepper

1. combine the first three ingredients
2. thin the mixture with a little oil, mixing well
3. season to taste 
4. Enjoy!

Potato and Dried Mushroom soup

Here is an easy Soup that can be made from your LST. (Long Term Storage).

• 2 Tbl vegetable oil
• 2 large potatoes, sliced ( if you are using Dried use 8-10 slices per potato)
• 1 onion*, sliced
• 2 garlic cloves*
• 1 oz of dried mushrooms
• 2 celery stalks, sliced *
• 2 Tbl of Brandy, Sherry, or basic cooking wine
• salt and pepper
• 4 1/2 cups of beef stock, if using bouillon cubes use 4

1. If you are using dried veggies rehydrate them first in warm water
2. Heat the oil in a large skillet or pot, add the potato and onion and saute. Crush the garlic and add
3. Add the stock, dried mushrooms, and celery. 
4. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes
5. Stir the Brandy into the soup and season to taste

For most this would be the end of the recipe. To make this soup extra special add a crunchy crouton topping

•  3 tsp of butter
• 2 thick slices of white or wheat bread, cut off the crusts
• 3 Tbl of Parmesan or asiago cheese
• Parsley sprigs, or a tsp of dried

1. Melt the butter in a skillet
2. sprinkle the bread with the cheese and Fry the bread in the butter for 1 minute per side until crisp
3. cut the bread into triangles
4. Garnish the soup with the bread and the parsley

Start stocking up on Canning supplies

Now is a good time to start stocking up on Canning supplies. Jars and other supplies are still plentiful and available at most stores. As you know and understand with any project, having what you need on hand is always a good idea. Lay in a supply of the things that you will need. The Big Lots near us still has dozens of cases of Ball brand jars for $7.50 a case (quarts). I discovered that the local grocery stores only keep about 6 boxes of canning/pickling salt in stock. With as many people that will be gardening this year, I think they will run short. I cleaned then out. Only $1.70 a box. Even Wal-Mart only keeps a small amount of stock on the shelf. Better to have more than not enough. My wife and I hit the jackpot at Goodwill the other day. We found an old water-bath canner complete with rack for $9.00,  a Ball Salsa gift box (unopened and complete) for $9.00, and  over a dozen jars for less that fifty cents apiece! 

Always look for things on sale

I don't know about you, but I'm always looking for a good sale. Everywhere my wife and I shop I poke around. You just never know. After holiday and discontinued items are the best to look out for. Last Halloween I think we "cornered the Market" on M&M's, candy bars, and assorted candy. We bought $150.00 worth for under $40 bucks. After Thanksgiving I picked up boxes of stuffing mix for 50-75% off. I think I have 20 boxes. Just so you know, stuffing mix makes great tasting bread crumbs. I use them in casseroles and other dishes. Holiday Summer sausage was our big buy this year. I cleaned out 2 Dollar general stores and went to several Targets looking for it. Most of the sausage has a 6-12 month self life and so does the cheese.

We got 7 large cheese blocks and over a dozen sausages for less than $2.00 each. Over in the mark down  after holiday aisle at Target we hit the jackpot; Holiday gift sets. These sets were 50-75% off. I found a car emergency kit for $12.00 that includes Jumper cables, flashlight, tire pump, and a first aid kit.

I also found a mini Grill set that folds flat and is perfect for the BOV or for camping.

After Valentines day we found more candy. All this candy has been repackaged and packing into buckets for storage. Items like the M&M's and other small candies have been set aside for making GORP (see previous article). This is just a few ideas. Other things you can look for is holiday cloth or craft supplies for your significant other or children. I come home with stuff all the time. Think of it as Personal shopping situational awareness!   Start looking.

A Good Magazine I just found

 I was at the local Barnes & Noble today and found this magazine. (I am in NO part connected to it) I thought it was kind a cool and very much related to what this blog is trying to achieve.  Its similar to Mother Earth News but not as preachy.  Pretty good articles, i liked the one on raising chickens.  Check it out

The Lazy Mans Soup

Sometimes you just don't feel like cooking. I'm originally from Savannah, Georgia. A lazy mans recipe that I used when I was younger was a 5 can casserole. Take any 5 cans of veggies, open them and dump in a dish. Add enough Velveeta to stick it together and bake. Easy right? Beets with beans don't really taste all that good together so SOME thought was needed. This recipe is a little similar. It is a good one for camping, those in a hurry, or the bachelor who doesn't really cook.

• 1 pound of ground beef
• 1 small onion. chopped or sliced *
• 2 cans of vegetable or minestrone soup
• 1 can of corn
• 1 can of beans, your choice
• 1 can of Tomatoes, use Rotel if you want

1. Brown the hamburger, adding the onions to cook. Then drain off the fat
2. Add the corn, beans, soup and tomatoes. DO NOT drain the cans
3. Simmer until hot, add salt and pepper to taste

**I like to use dried onion. If you use it cook the dish just a little longer until soft
Serve with biscuits or cornbread. Enjoy!

Three B's Casserole: Barley, Beans, and Beef

This is a good one. This is a Classic slow cooking recipe. You can make this in a crock-pot, but it won't be as good. This recipe is based on a traditional Jewish Sabbath recipe called a Cholent.  Basically a Cholent is a stew that is simmered overnight for 12 hours and then eaten for lunch on the Sabbath when no cooking is allowed. This would work well for camping, put the pot in a banked coal fire and cook overnight.

• 1 1/2 pounds of Beef chuck, trimmed and cubed
• 3 Tbl of paprika (Hungarian)
• 2 Tbl Kosher salt
• 1 1/2 tsp ground black pepper
• 4 Carrots, cut into rounds
• 2 Onions, sliced
• 3 Celery Ribs, sliced
• 1 cup dried Lima beans
• 1 cup Red kidney beans
• 1 cup Pearl barley (medium not quick)
• 2 pounds Potatoes, peel and cut into 1 inch thick slices (Yukons work well)

1. Preheat the oven to 250 degrees
2. Using a large bowl, toss the beef in 1 Tbl of the paprika, 1 Tbl of salt, and 1 tsp of Pepper
3. Using a large Dutch oven arrange the ingredients into 4 layers. Sprinkle the layers with the remaining spices. 
4. Layer (1) is the carrots, onions, and celery
5. Layer (2) is the beef
6. Layer (3) is the lima beans, kidney beans, and the barley
7. The final layer (4) is the potatoes
8. Fill the Dutch oven with enough cold water to cover the potatoes by 2 inches
9. Cover the Dutch oven, and bring to a boil on top of the stove. Remove then bake in the oven for 8 hours(minimum) or overnight.
10. Check the water level once or twice. Add more if all of the liquid has been absorbed.
11. The Casserole is finished when the water is absorbed and the potatoes are browned and soft.
12. Serve it hot and enjoy.

Back to Basics Grain Mill

As I have written we ordered a small shipment of  Wheat from the LDS. To add to this I purchased 50 # of  cleaned dent corn from the Feed store for under $10 bucks. To grind this we purchased a small hand mill called the  "Back to Basics 555 Grain mill" from Amazon.com I found reviews online for the small mill and most were good. I am aware that its is small and also manual. Later we intend to get a good electric mill budget permitting.  On note, the company that make the mill has been bought out by a larger one. To get parts for it the website is different. Try Here

How the Bunny grows my Tomatoes

As you know I have been all worked up about getting into the garden. This morning I got out there and worked a little home-grown fertilizer into the soil. Basically I added the current crop of "bunny Poo" or rabbit manure to the area and worked in with the hand tiller. A funny story how we ended up with THE BUNNY, her majesty Gwen. Several years ago, Heather, my wife, went to a Yarn Festival in Bethel Missouri. When she left I told her "nothing living" who knows, she could have come home with a sheep! She returned with a big smile on her face and a little French Angora Bunny.

The whole Idea was this: Heather would groom the bunny (who would sit still) and then spin the fur/hair into yarn. Right. The first time she "plucked" the rabbit it BIT her and hopped off. So, she became a Pet not a project. Rabbit manure, unlike horse or cow, can be added directly to the garden and will not "burn" the plants. Earthworms love it. I use unscented ground corn cob as bedding for the rabbits cage. This is for two reasons. First, the cob material is biodegradable and will add organic material to soil. The second reason is one of finances, its cheap. A 50# bag of cob is about $10 dollars from the feed store. An 8-10 # bag of a similar material from the PET store   $10 dollars. The feed store is a better deal. I get my rabbit pellets there also.
 That was several years ago. Now Gwen the bunny is more like Gwen the Super Rabbit. She got Big Fast! Larger than a average cat she weighs about 10 pounds.

We clean her cage every couple of weeks, saving the bedding and "addition" to the garden. Generally, I add it to the compost pile. Next weekend we will start filling the planters and raised beds that we have been working on. I intend to mix compost, Bunny Poo, Hummus, and garden soil together. This should give me a "good mix" for most of my veggies. I'll keep you informed.

Gentlemen, Start your Grills!!

With Spring approaching and the weather warming up its time to dust off the grill and get ready. Soon the smells of meat cooking will permeate the air. Get a head start on now. Here are a few Rubs that will make the next Bar-B-Que a hit.

1. Coffee Dry Rib Rub

• 2 cups of light Brown sugar
• 1 cup of Chili powder
• 1/4 cup of Paprika
• 1/4 cup of Kosher salt
• 1/4 cup of ground coffee (dark roast)
• 1/2 cup of medium ground Black pepper

-Combine well and store in an airtight container. Use on ribs and Brisket

2. Chimichurri Rub

• 3 Tbl dried Oregano leaves
• 3 Tbl dried Basil leaves
• 2 tsp dried Parsley
• 2 Tbl Kosher salt
• 1 Tbl ground  pepper
• 1 Tbl dried Savory leaves
• 1 Tbl smoked Paprika (also called Pimenton Dulce)
• 1-2 tsp dried red pepper

- combine well and store in an airtight container. This is an Argentina blend that works well on Beef, Chicken, and Fish

 3.   Greek Wet Rub

• 1/4 cup of Oregano leaves (Fresh)
• 2 Tbl of Rosemary leaves (Fresh)
• 3 Tbl of Olive Oil
• 1 Tbl of Lemon juice
• 2 tsp of salt
• 2 tsp of Lemon rind
• 4 garlic cloves, minced

- Place in a blender or food processor and blend until well chopped. Works well on Lamb, Poultry, and Seafood
**if using dried ingredients reduce amounts by 1/2

Spring is Fast Approaching

Spring is almost here. My wife and I are just itching to go play in the dirt. We got out this morning and tilled the garden beds up, cut back the brush, and cut down a small tree. I saved all the leaves and brush, it will make a good start for the Compost bin. My plan is too put in my potatoes, carrots, and beets next weekend (weather permitting). I'm going to use a Modified planting scheme similar to the Old tire planters described by Backwoods Home Magazine. There was an article in the New issue about growing in Straw. I'm going to use plastic Tubs. I plan to punch a few holes for drainage and set them on rocks. Inside the tubs I will fill with a mixture of compost, straw, and leaves. We just bought a couple of Used tubs from the Goodwill store for $3 bucks a piece.

Very Easy Native American "Fry" Bread

• 1 cup flour

•  1 teaspoon baking powder 
• 1/4 cup powdered milk
• 1/4 teaspoon salt 
• warm water

Combine the ingredients and slowly add enough warm water to form dough. On a
lightly floured surface, knead dough until it
is smooth soft and not sticky. Cover and let
rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2
inch thick. Set aside. In skillet, heat 1/2 inch vegetable oil. Brown dough
circles on each side and drain on paper towels.

Something to think about when ordering Online

   Here is something to ponder when ordering LTS (Long term Storage) items online. A few weeks ago we ordered some of the items I have discussed: cheese sauce, TVP, Butter, and Wheat. We received everything  just fine, with one exception; Security.  You may ask What? Security?  Its more of an OPSEC issue than anything else. (Operational SECurity)  What you need to ask yourself is how paranoid are you and who knows what you are getting in the mail?.  The shipment form Honeyville comes in a large box marked Honeyville, no big deal. The UPS guy dropped it off and left. The shipment from the LDS cam Fed EX. The fedx lady stopped and asked me how much this stuff was. This shipment was in a White box with screaming Red letters that said WHEAT!.  It being somewhat public info and easy to look up I told her the price ($26.00 per case, free shipping). She then told me that a "fellow in the neighborhood" gets a shipment from Emergency Essentials every couple of weeks for the last 2 Years! I was blown away. The Issue is that the Fedex lady is telling the whole neighborhood about your stuff. Something to think about when you order online.

TVP Spaghetti With Hearty Mushroom Sauce

Makes 3 servings

1/2 cup textured vegetable protein (TVP) flakes or
granules
1/2 cup boiling water
8 ounces spaghetti
2 teaspoons olive oil
3/4 cup chopped onions*
1 garlic clove, minced*
1 cup chopped mushrooms*
2 cups tomato sauce
2 tablespoons tomato paste
2 tablespoons soy sauce
1 teaspoon dried basil leaves
1 teaspoon onion powder
1/2 teaspoon dried oregano leaves
salt to taste
Place the TVP in a mixing bowl and pour the boiling water over it. Mix well and set aside.
Cook pasta, drain, and set aside in a serving bowl.
Heat the oil in a large saucepan over medium to high heat. When the oil is hot, add the onion
and garlic and sauté for 10 minutes. Then add the mushrooms and TVP, and sauté for 5 more
minutes. Stir in the remaining sauce ingredients and bring the sauce to a boil. Reduce the heat
and simmer for 10 - 15 minutes, stirring occasionally.
Pour the sauce over the pasta and mix well.
**Optional, Use dried veggies in place of fresh. Be sure to soak in hot water to rehydrate

Black Bean Burgers

Serves 2

• 1 15-ounce can black beans, drained *
• 1/4 cup diced and sauted onions
• 2 slices multigrain bread, finely crumbled
• 1/2 teaspoon each of garlic powder, black pepper, and onion powder (optional)
• 1/4 teaspoon salt (optional)
• 1/2 cup cracker crumbs

In a large bowl, mash the drained black beans. Add the sauted onions, crumbled bread, and spices. Mix thoroughly. Add about 1/4 cup of cracker crumbs (or just enough to be able to form patties from the mixture). Using your hands, form the mixture into 1/2-inch thick patties. For a breaded burger, gently coat each patty with more cracker crumbs.
In a lightly oiled non-stick pan, fry both sides of the patties. Serve with a garnish of lettuce, tomatoes, avocado, and any other condiments on buns or over a bed or rice.


**For Taste substitute 1/2 the beans for 1 cup of TVP (beef flavored)