Keeping Prepping in Perspective -Do You prep and if So Why?

Apr 11, 2012 by

 

My husband and I have talked about prepping a lot lately and as happens my daughter has been drawn into the conversation a few times. We talk a lot about self-sufficiency too, which is just on the other side of prepping, but as with all 11 year old children my daughter worries. I worried about nuclear war at her age with the cold war, and now she hears all this talk about prepping and wonders if she will face a disaster in her life time.

Here is What I Told Her

I struggled to teach my daughter the different between self-sufficiency and prepping, and why we would be exploring both lifestyles. As I did, what I said surprised even myself, but it hit home and made sense to my daughter as well.

I told my daughter that our society has become entirely too dependent on industry, technology, stores and government to take care of them. That they have given up their power and forgotten how to take care of themselves.

I asked her what she thought under those circumstances would happen if something big did happen? She gave me the answer that I was looking for, that most of them would die.  I went on to tell her that what self-sufficiency was all about, self-empowerment, taking back that power and knowing that we could take care of ourselves if the need should arise.

The Great Depression Should Teach us a Lesson

I pointed out to my daughter that the reason why so many survived the Great depression was because they knew how to take care of themselves, that the knowledge skills we were striving to gain had not yet been lost by the masses. I told her that if something like the depression happened now, many people would starve because they were dependent on the current order for their survival.

I also told her that I thought this is a lot of where prepping stems from, not that any certain disaster was imminent(although many do feel that way), but that we are all vulnerable, and that disaster can happen in an instant, with no warning. Look at Japan, and Haiti as examples of that.  Prepping is a way that people can feel less powerless, more prepared and in more control of their lives.

She understood this, and I think it made her more comfortable with the concept of what we are trying to do on our homestead. Sure we want to raise healthy food for our family but even more than that we want to weather any crisis that might come our way. We want to be one of those that never has to worry about what might happen.

Prepping Makes Sense for Everyone

I see that a lot of people are making fun of those who prep, with all the increased publicity it has been getting lately this does not surprise me, people tend to make fun of that which disturbs them and the thought of harder times is enough to disturb anyone. But I believe in prepping, I do not think that one has to go overboard with it, and our motto is not survival at all costs, but we do believe is that relying on the government to take care of us is wishful thinking and relying on others that are more prepared than we are is just irresponsible. We also believe that the cost of food and energy is not going to get any better.

My goal is to be able to weather any short term crisis, and to be able to take care of ourselves without any help if need be. We do not believe the goal of self-sufficiency is at odds with this, in fact we feel that both goals meet well in the middle. We also feel that it is irresponsible not to pass this knowledge on to our children, to have it there for those of them that want it. What are the odds that the knowledge we gain and share may save a life in future generations even if it does not save one now?

Every generation that goes by, the odds are more and more in favor that someone we know or love will meet with some sort of disaster so I want my daughter to learn to take care of herself. My other kids are older now, and not as receptive, it makes me sad, but I am happy to know that they will know where to turn if they ever need to.

What are your thoughts about being prepared and how seriously do you take the concept of being ready for a disaster? Leave us a comment to let us know your feelings on this. In the weeks that go by I want to try to do a few articles on prepping, as well as share the things we do.

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Happy Easter And Here are Few Recipes For You

Apr 6, 2012 by

I wanted to take a moment to wish all of my readers a happy Easter!! I have also added a few recipes to the database for Easter and will try to add a few more tomorrow if I can I will add them to this post if I do, so you can find all of the Easter recipes in one place.

The first recipe is near and dear to my heart, because it is different the typical Candied Sweet Potatoes Recipe you would normally have at the holidays, and it is one I have been eating all of my life and cooking for the past 30 years.

My Moms Candied Yams

No Old Fashioned  Easter is complete without Hot Cross Buns or Colored Eggs and since we are all about doing things naturally here, I have added some gentler and less expensive ways to color your eggs, I hope you enjoy and have a blessed Easter!

Hot Cross Buns

Natural and Frugal Egg Coloring Ideas

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Natural and Different Egg Coloring Ideas

Apr 6, 2012 by

Forget to get an egg coloring kit this year? here are a few ideas that you can use to make your own colored eggsfrom things you have at home.

This year instead of using a coloring kit from the grocery store, why not use some natural dyes. Here are some ideas. Usually, the more of the natural ingredient you use and the longer the egg soaks (maybe even overnight) the darker the color will be.

Natural Egg Food Coloring

REMEMBER: Not all of these eggs will be safe to eat. Do not eat eggs that sit in hot water for many hours or overnight. Save those for decorations.

Red

Save the skins from red onions and boil with the eggs
for 1/2 to 1 hour. Remember the more skins you use and the
longer you soak the darker the color will be. A smaller amount
of skins will produce a nice lavender.

Pink

Soak your hardboiled eggs in cranberry juice or the juice
from pickled beets.

Violet Blue

Soak your hardboiled eggs overnight in hot water to which
you have added violet blossoms.

Lavender

Soak your hardboiled eggs in grape juice, or, add 2 teaspoons
of lemon juice to the Violet Blue water to lighten the color.

Yellow

To a cup of hot water, add 1 to 1 1/2 teaspoons of tumeric
and 1/2 teaspoon vinegar.

Golden Tan

Save the skins from yellow onions. Add them to the water when
you hardboil your eggs.

Brown

To a cup of hot water, add 1 Tablespoon of instant coffee, and
1/2 teaspoon vinegar.

Green

Add 1/4 teaspoon of baking soda to a bowl of the water from
Violet Blue before soaking your eggs. You can also soak your eggs
in liquid chlorophyll. (Buy it at the pet store or drug store.)

Pretty Pastels

You can rub blueberries and cranberries right on the shells for
soft blues and pink. Blend them for another pretty result.

You can also use Household items to Make these beautiful Colored Eggs

Oil and Food Coloring Marbled Eggs
Print
Ingredients
  • Eggs (hard boiled)
  • Food coloring
  • Vinegar
  • Cooking oil
  • Containers for the dye mixture (mugs will work)
  • Paper towels
  • A few spoons
Instructions
  1. In each container combine one tablespoon of each of the following: oil, vinegar, and your choice of food coloring.
  2. Add enough water to make the liquid deep enough to cover an egg.
  3. Swirl the liquid with a spoon, and quickly lower and raise an egg into it.
  4. Pat dry with a paper towel, and repeat with a second color.
  5. Swirl into a third color, if desired. Some white areas can be left on the egg.
  6. Gently pat dry the completed egg, leaving a bit of the oil to give the egg a varnished look.
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Cocoa Mounds

Apr 6, 2012 by

Cocoa Mounds
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Author: Mamma
Ingredients
  • 2C (500ml) sugar
  • 1 stick (4 oz./125 ml)margarine or butter
  • cannot use whipped margarine nor low-fat)
  • 4-5 (70ml)Tbsp. Cocoa
  • 1/2C (125ml) milk
  • 1/2C (125 ml)peanut butter (smooth or chunky)
  • 1 tsp (5 ml)vanilla
  • 3C (750 ml)uncooked oats
Instructions
  1. Combine dry ingredients in 1 qt. (1 ltr.) saucepan and stir to remove lumps in Cocoa. Add milk and margarine. Over medium heat,
  2. bring to boil, stirring occasionally.
  3. When mixture has reached a full rolling boil, set timer for one minute. After the full minute, remove from heat and add:
  4. /2C (125 ml)peanut butter (smooth or chunky)
  5. tsp (5 ml)vanilla
  6. C (750 ml)uncooked oats
  7. Drop by teaspoonfuls onto waxed paper. Cool. Makes about 3 dozen.
  8. Optional: Add a handful of raisins and or coconut
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Hot Cross Buns

Apr 6, 2012 by

Hot Cross Buns
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Recipe type: Baked Goods
Author: Mamma
This recipe will make 2 1/2 dozen buns.
Ingredients
  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1/4 cup softened butter or margarine
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 6 1/2 to 7 cups all-purpose flour
  • 4 eggs
  • 1/2 cup dried currents
  • 1/2 cup raisins
  • 2 Tablespoons water
  • 1 egg yolk
  • 1 recipe Icing (below)
Instructions
  1. Have the water and milk at 110-115 degrees F. In a large mixing bowl,dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir the dried fruit and enough flour to make a soft dough.
  2. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
  3. Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.
  4. ICING: Combine 1 cup confectioners’ sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4 teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture which flows easily.
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