It’s that time of year – Baby goats are coming!

The Anglo-Nubian is a British breed of domestic goat. It originated in nineteenth century from cross-breeding between native British goats and a mixed population of large lop-eared goats imported from India, the Middle East and North Africa. Its distinguishing characteristics include large, pendulous ears and a “Roman” nose. Due to their Middle-Eastern heritage, Anglo-Nubians can live in very hot climates and have a longer breeding season than other dairy goats. It has been exported to many parts of the world, and is found in more than sixty countries. In many of them it is known simply as the Nubian. Information was found on https://en.wikipedia.org/wiki/Anglo-Nubian_goat

We LOVE our dairy goats. And initially brought them in because my son, Trystan couldn’t drink cow’s milk. However, he was fine with goat milk… And that is where our journey began. 

That being said, we have a handful of goats for sale and new babies getting ready to be born. Check out our craigslist listings for the current for sale…. and if you are interested in the new babies, get on our notification list by emailing is at kris@krisandlarry.com 

Here is our craigslist listings: https://prescott.craigslist.org/search/sss?userid=11413281

 

2017 Kunekunes – favorite pigs

Have you gotten a chance to see our baby “War Pigs”? If you were at the Heights church for the Christmas Eve services, you got a chance to see these little cuties.  Shelby and I (Kris) decided to bring these little guys to share although because they were only 3 days old, no one could pet them. 

Kunekunes are an AMAZING breed of pigs that we have had on our homestead for over 4 years now. (We actually just sold off all of our yorkshire meat pigs last month and only have our kunes again. ) We use them often when people request us to come and share our animals as part of a “petting zoo program.” Mama Pumpkin is one of our most requested animals to share. 

Our family jokes that they are called “War Pigs” because they were (extra buffed out via CGI) in the war scene for The Hobbit: The Battle of the Five Armies. See the clip below that we found on youtube.

 

Kunes are a very docile and gentle pig, making them a great addition to a homestead. They are more like having big hairy dogs than having pigs.

Originally from New Zealand, the pigs have made a comeback here in the US as well as the UK. Their name means “fat and round” in the Maori language. They come in a variety of colors including black and white, brown and white, solid ginger, solid cream/fawn, solid brown, solid black, and ginger and black. 

These hairy pigs can reach 300 pounds or more however, making them the largest of the miniature breeds or the smallest of the meat breeds. They are a pasture pig that eats primarily grasses and fresh fruits and veggies. We do not feed our kunes any commercial pig feeds and we have rescued a few of our kunes who were being fed dog food. Not a great choice for these gentle giants.  Being that they are pasture pigs, ours like to graze in the same field as our horses. And they love tomatoes, strawberries and other fresh goodies. 

We have 3 sows and 2 boars plus our little squishies that were born on  12/20/2017. Kunes are pregnant for 3 months, 3 weeks and 3 days just like other pigs. (So Mama Pumpkin got pregnant approximately August 27th of this year.) 

Our kids raise them as part of a heritage pig breeding program and the sales of these piglets help fund some of their other 4-H and FFA projects. 

We have 6 males that will be for sale in February this year for $200 each. Please let us know if you are interested.  We can either keep them intact or castrate them depending on your needs. 

 

 

 

Raising your own meat – Oathkeepers Preparedness Class,

I love that my children can stand up in front of a group and share everything that has to with their homestead animals and the meat that comes along with it. Shelby and Elwyn had a GREAT presentation for the Oathkeepers. 
by Shelby Fullmer – August 12, 2017

Rabbits

Food – Alfalfa pellets, basic greens like kale, spinach, chard, leaf lettuce (NOT iceberg, cabbage or broccoli), alfalfa, timothy, and bermuda hays, carrots, even small quantities of raspberries, tomatoes and strawberries.  

Shelter – Rabbit hutches or colony living with buried wire with shade/cover to protect from weather.

 

Gestation period – 28 days – up to 14 babies

Male rabbits go sterile in severe heat and all rabbits need a cooling system in Arizona in the summer time. Frozen water bottles, fans, misting systems, in a cooler shelter, etc. are all good ways to keep your rabbits cool.

Uses of Rabbits – Meat, bones for broth, leather, fur, manure

A few of the meat breeds of rabbits for meat, Rex, New Zealand, Californians, American Chinchilla, Silver Foxes, Flemish Giants

Website with more information on breeds – http://theselfsufficientliving.com/best-meat-rabbit-breeds/

 

Chickens

Dual Purpose Chickens are the best egg laying hens combined with the best meat chickens. The truth of the matter is that there are plenty of chicken breeds that are good for both purposes.  Includes Rhone Island Reds, wynnedottes, barred rocks, orphingtons, Jersey Giants – all full sized chickens. For smaller meat and egg production Bantams or (mini chickens) lay smaller eggs and are about half the meat size of a regular chicken.  

Food – Layer, seed, oyster shells/ground egg shells for extra calcium, bugs, produce/greens, kitchen scraps (no meat)

Shelter – Coop to protect, layer boxes with hay, ground shavings/hay

Incubation times – Bantam 19-21 days, Full sized chickens – 20-22 days

Uses of chickens – Meat, bones for broth, feathers, fertilizer, insect control, garden prepping.

Website with more information on breedshttps://www.backyardchickencoops.com.au/dual-purpose-chicken-breeds

Waterfowl

Birds including ducks and geese

Heavy and medium weight ducks typically are raised for meat production. The main breeds are the Pekin and the Muscovy. Around 90 percent of the duck meat produced in the United States is from the Pekin. Commercial producers are able to obtain a duck weighing 7 to 8 pounds in seven weeks.

Food – Layer chow, oyster shells/ground egg shells for extra calcium, bugs, produce/greens.  

Shelter – Coop to protect, layer boxes with hay, ground shavings/hay, swimming pool/pond

Incubation times – 28 days

Uses of waterfowl – Meat, bones for broth/soup, feathers, fertilizer.

More information on raising waterfowl – http://www.motherearthnews.com/homesteading-and-livestock/raising-ducks-geese/ducks-and-geese-zm0z14fmzchr

Quail

Fast growing animals for meat and eggs. In 8 weeks they are full grown and laying eggs between 8-10 weeks old.

Food – game bird chow, oyster shells/ground egg shells for extra calcium, bugs like mealworms, produce/greens, excess eggs – Quail need at least a 25% protein to lay.  

Shelter – Smaller rabbit hutches work great for quail.  Or larger enclosed coops

Incubation times – 16-17 days

Uses of quail – Meat (mainly breast meat), bones for broth/soup, feathers, fertilizer.

Information on Coturnix quail – https://www.healthbenefitstimes.com/quail/

 

Game Birds – Chukars (Partridges) and Pheasants

Food – gamebird feed and cracked corn in the winter for all your birds. You can also give them treats like fruit, veggies, mealworms, peanuts, and wild bird seed.

Shelter – Large enclosed pens with coop.

Incubation times – Chukar – 23 days, ring necked pheasants – 24-25

Uses – Meat, bones for broth/soup, feathers, fertilizer.

More information on Game Birds – https://wgfd.wyo.gov/WGFD/media/content/PDF/Habitat/Extension%20Bulletins/B33-Raising-Pheasants-or-Other-Game-Birds.pdf

Oathkeepers – Back to basics in the kitchen

Making life simpler

Kitchen tips and tricks

 

Can you imagine living in a world with no or limited power? I can see a future with no power or a limited time/amount of power that each family can use. What are some of the tools that you have in your home that you would need to have that are non-electric that would make your life easier?  We have talked in the past about solar ovens which is a GREAT appliance that is power free to cook your meal.

For our family the essentials for our kitchen are the following:

 

  • Cream Separator
  • Meat Grinder
  • Wheat Grinder
  • Butter Churn
  • Solar Oven
  • Sun Tea pot
  • Sieve or food mill
  • Pasta Roller
  • Cast Iron Kettle
  • Any Cast iron pots including a Dutch oven that can be used over a fire pit.­­­­­­­­­­­­­­­­­­­­­­­­­
  • ________________________
  • ________________________

 

Manual Cream Separator

Cream Separator does exactly that… it separates your whole milk into cream and skimmed milk.   The skimmed milk can be drank or made into cheese, added to meals, etc. The cream can then be used to make butter, sour cream or added into your coffee.

A cream separator works via centrifugal force. The machine spins raw milk in a tub or basin. During this process, the lighter butterfat globules are flung to the outside of the container, where they can be siphoned off. The machine separates the cream much faster than the gravity method, and also separates more of the cream from the milk.

 

Hand Crank Meat Grinder

Grinding cuts of meat is easy and is healthier because you can choose your own cuts of meat to go through the machine and not worry about additives into your ground meats.

Attach the grinder to the side of a counter or table. Add specific blades into the machine. Add cuts of meat into the “bowl” and turn the crank. The meat will come out the front and fall into a bowl (that you put in front)

Hand Crank Wheat Grinder

This looks very similar to a meat grinder, only has much smaller blades for the grinding to make wheat seeds into a powder to be used in breads and other dishes.

 

Hand Crank Butter Churn

The agitation of the cream, caused by the mechanical motion of the device, disrupts the milk fat. The membranes that surround the fats are broken down, subsequently forming clumps known as butter grains. These butter grains, during the process of churning, fuse with each other and form larger fat globules. Air bubbles are introduced into these fat globules via the continued mechanical action of the churn. The butter grains become more dense as fat globules attach to them while the air is forced out of the mixture. This process creates a liquid known as buttermilk. With constant churning, the fat globules eventually form solid butter and separate from the buttermilk. The buttermilk is then drained off and the butter is squeezed to eliminate excess liquid and to form it into a solid mass.

(info from https://en.wikipedia.org/wiki/Butter_churn)

 

 

 

 

 

 

Sieve or food mill

The convenience of a stand allows you to walk away and let gravity and the chinois do the work of straining. Use it for straining stock or in conjunction with the tapered wooden pestle as a food press to squeeze juice from raspberries or pulp from pumpkin while leaving undesirable fibers seeds and particles behind. The funnel shape traps the food so you can have at it with a pestle and it also directs the flow to bowl or pot. Note: Also called a a strainer or misspelled as “collander”
Read more at http://www.pickyourown.org/canningstrainers.htm#szMZY2IVLJuR0wmj.99

 

Pasta roller

Starting with one of the narrower, open sides of the folded dough, feed the pasta through the machine, again at the widest setting. Repeat the folding and rolling technique on the widest setting for a total of 5 times. And then adjust the width to the next setting and crank to flatten the pasta until the pasta is at the desired width.

 

 

 

Boule Bread

Boule, from the French for “ball”, is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. A boulecan be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. 

Ingredients:

  • 6-1/2 cups of wheat – plus a small amount of flour to dust bread board) *if you grind your own wheat, you will need to add  a Tablespoon of wheat gluten to get a better rise.
  • 2 Tablespoon yeast
  • 1 teaspoon sugar
  • 3 cups warm water (not boiling, but warm to touch) plus 4 more cups of water for the bottom of the oven in a metal pan to “steam while cooking
  • 2 teaspoons salt (I only use pink Himalayan in my house)

Directions

  1. In a glass bowl, add water, yeast and sugar and let sit for 5 minutes or until bubbly. (OR instead, use 1 cup sour dough starter instead of the yeast mixture plus 1-1/2 cup of water – Sourdough starter recipe here)
  2. In a larger bowl, stir together wheat (and wheat gluten if you are adding extra) and salt.
  3. Slowly stir in yeast mixture(or sour dough starter plus water) into flour with wooden spoon.
  4. Blend well until dough forms.
  5. Place dough ball in clean bowl.
  6. Cover with cloth and let rise on counter for 1 hour.
  7. Divide the dough in half and roll out to form either a boule shape (round) or a baguette  (long and skinny) and let rise again for 1 hour.
  8. Using your bread knife, make slices into the tops of the dough about 1/2 inch deep. (I have always done this… I think that it is just decorative.)

 

  • (OPTIONAL – you can sprinkle with cheese or garlic, fresh or dried herbs before baking… (I have 3 kids who LOVE cheese and fresh jalapenos or garlic saon their bread)
  • Place dough in oven and pour 4 cups of water in a metal pan in the bottom of heated oven… this gives a crunchy outside layer.
  • Bake at 450 degrees for 30 minutes.

 

 

Homemade Egg Noodles

  • 1 cup flour plus more for rolling out
  • 1/2 teaspoon fine sea salt
  • 2 large eggs

 

  1. Combine the flour and salt in a large shallow bowl. Make a well in the center and crack the eggs into it.
  2. Use a fork to beat the eggs and then gradually start incorporating the flour into the eggs (as you beat them, they will just gradually take up the flour). Keep stirring and pulling in more flour until solid dough forms. The dough will be sticky. Don’t worry, you’ll be working in more flour in a moment.
  3. Turn the dough out onto a well-floured surface. With well-floured hands, knead the dough, incorporating more flour as necessary to keep it from sticking to the work surface or your hands, until it is smooth and firm and no longer sticky. This takes 5 to 10 minutes for most people.
  4. Cover the dough with plastic wrap and chill it for at least 30 minutes and up to overnight.
  5. Divide the dough into two pieces and work with half the dough at a time. On a well-floured surface roll out the dough to the desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface. Sprinkle everything with flour as necessary to keep the dough from sticking.
  6. Use a sharp knife or pizza cutting wheel to cut the noodles. You can make then as narrow or wide as you like but cut them as evenly as possible to ensure uniform cooking time.
  7. Lay the noodles on a cooling or drying rack and let them sit until ready to cook. Repeat rolling and cutting with the remaining half of the dough.
  8. Boil the noodles in well-salted wateruntil tender to the bite. Drain and serve with butter or cheese, with stews, or in soups.

https://www.thespruce.com/homemade-egg-noodles-2215807

 

                                                                                                                                          

Harvest Right Freeze Dry Machine

TestAfter saving and saving, Larry and I finally broke down and purchased a Freeze Dry Machine from Harvest Right.  Harvest Right has a Medium sized machine… and although it was pricey, I am looking forward to everything that I will be able to freeze-dry. (They do have a layaway program that we took full advantage of!!)

We set up the machine and I have a dozen blended raw eggs on one tray, mozzarella cheese on another and on the last 2 are filled with corn kernels. I make a killer corn chowder that I use freeze dried veggies to make it easier for the kids to take a scoop and add hot water.

One tray of the mozzarella cheese fit in quart sized jar… and the dozen eggs made right into a powder. I originally put in a half gallon jar, but I could have put it into a quart jar. 

On our first try, I had to put the corn back in again for several more hours (I think that i put too much on the tray). This is a learning process.  But, I am excited to have this opportunity. 

I was reading that the only thing that you cannot freeze dry is real butter and real peanut butter in these machines. You can however freeze dry items with butter or peanut butter in them. 

There are so many different foods that I want to try… I want to make soups and full meals and put them in there, I want to try strawberries and raspberries… I want to make hummus and guacamole. 

Our second batch is a tray of potato soup, a tray of chili, a tray of goats’ milk and a tray of yogurt.  

Mini Cheesecakes

My Elwyn made these last night… and added a few slices of strawberries in each mini cake before baking. (We double the recipe and make them in my 12-square brownie pan from Pampered Chef.)

Ingredients 
Crust:

  • 1/3 cup graham cracker crumbs
  • 1 tablespoon white sugar
  • 1 tablespoon margarine, melted

Filling:

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon vanilla extract
  • 1 egg

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease muffin pan.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
  3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
  4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing.
  5. Refrigerate until ready to serve.

Look at all of the BABIES on our homestead! March 2017

Even with all of the heartache this month, We have had a TON of babies born this month….  And most are available for sale.  Shoot us over an email

 

Yorkshire cross piglets

– $150 for one or $250 for 2 – We are requiring a $50 non-refundable deposit per pig to hold them. They will be ready to go to your home on April 29, 2017.

These are the perfect meat pigs for you to raise for your family’s fresh meat. 

We have 6 available for sale. 

———————————————–

KuneKune Pigs

 – $250 for females, $200 for males – We are requiring a $50 non-refundable deposit per per to hold them. They will be ready to go to your home on May 20, 2017.

 

We have 2 males and 2 females available. (These are not registered, however, parents are on site) All 4 babies are Fawn colored like their mama, Fern.

 

 

 

 

 

 

Nubian Goat Bucklings

 – They will be ready to go to your home on May 20, 2017.

We have unregistered, registered American Nubians, and Registered Purebred Nubians. Registration through ADGA.org

 
——————–
Born 3/21/2017
Dam: American Nubian “Goats of En Gedi Purple Sage” ADGA#AN1746674
Sire: Purebred Nubian “KrisandLarry Prince of Spots” ADGA#N1775285

(Available as registered American or unregistered) – $125 without papers – $150 with papers, $100 wethered
Buckling#1 – available

Buckling#2 – available

Buckling#3 – on hold

Can also be wethered
——————–

 

 

Born 3/25/2017
Dam: Purebred Nubian “Goats of Gilead Meadow Flower” ADGA#N1730141
Sire: Purebred Nubian “The M&R Ranch Declan of Spots” ADGA#N1751543

(Available as registered Purebred or unregistered) – $150 without papers – $175 with papers, $100 wethered

Purebred Buckling – Available

$50 non refundable deposit to hold. Available to go to your home when they are 8 weeks old. Visit our website www.krisandlarry.com to see a listings of all of our herd.

We do offer a multiple goat discount!! Goats do need to be with more than one (or with a sheep). They are herd animals and we will not sell to anyone with no other goats. We do give a $50 discount if you purchase more than one goat from us.

We also have Purebred Nubian “The M&R Ranch Declan of Spots” ADGA#N1751543 for sale – AWESOME Goat!! Changing our bloodline on our herd this season. (given 80 babies in 2 years for our breeding program) 2 year old Intact Breeder Buck – $350


Declan, Purebred Registered Nubian Buck, proven breeder – $350 

“The M&R Ranch Declan of Spots” ADGA#N1751543

We are changing out our Nubian Dairy Goat bloodline and are looking for a new home for our amazing buck, Declan. He is a proven breeder, giving us 11 babies so far this season with 14 more does pregnant this season from him. (He gave over 40 last season for his first breeding year.) He does throw spotted babies (75% born so far this season have moon spots.)

He comes from a CL/CAE clean herd but can be re-tested this season for the right buyer.

He is (human) kid friendly and comes from a homestead full of 4H kids. 6+ of his babies will be shown at the Yavapai County expo this year.


Looking for SPRING CHICKS? 

We have barnyard mixes available (wyandotte, ameraucana, barred rocks, etc)…. 4-6 weeks old and ready to go to your home.  Have a jumpstart on your birds for this year. 

Straight Run, $4 each. 

 

OathKeepers Preparedness 2/25/2017 – Meals in a Jar

If you choose to not purchase pre-made freeze dried meals for an emergency, and instead choose to purchase #10 cans of ingredients, you need to know “what to do” with those ingredients. When in an emergency situation, the last thing that you should be thinking about is what you want to make for dinner and having to put that dinner together while searching through ingredients.

Freeze dried and dehydrated foods do not take a lot of extra planning, however, they can for certain recipes depending on how long that you have to soak your ingredients. I personally soak my dehydrated potatoes overnight.

#10 cans and 50 pound bags of fruits, vegetables, meats and dairy are GREAT to have on hand. We divide 50 pound bags into half gallon jars for easier storage and add an oxygen absorber to the top (and the bottom) if they are going to be sealed and stored away.

11 Emergency Food Items That Can Last a Lifetime

http://readynutrition.com/resources/11-emergency-food-items-that-can-last-a-lifetime_20082013/

Did you know that with proper storage techniques, you can have a lifetime supply of certain foods?  Certain foods can stand the test of time, and continue being a lifeline to the families that stored it.  Knowing which foods last indefinitely and how to store them are you keys to success.

The best way to store food for the long term is by using a multi-barrier system.  This system protects the food from natural elements such as moisture and sunlight, as well as from insect infestations.

Typically, those who store bulk foods look for inexpensive items that have multi-purposes and will last long term.  Listed below are 11 food items that are not only multi-purpose preps, but they can last a lifetime!

  1. Honey

Honey never really goes bad.  In a tomb in Egypt 3,000 years ago, honey was found and was still edible.  If there are temperature fluctuations and sunlight, then the consistency and color can change.  Many honey harvesters say that when honey crystallizes, then it can be re-heated and used just like fresh honey.  Because of honey’s low water content, microorganisms do not like the environment.

Uses: curing, baking, medicinal, wine (mead)

  1. Salt

Although salt is prone to absorbing moisture, its shelf life is indefinite.  This indispensable mineral will be a valuable commodity in a long term disaster and will be a essential bartering item.

Uses: curing, preservative, cooking, cleaning, medicinal, tanning hides

  1. Sugar

Life would be so boring without sugar.  Much like salt, sugar is also prone to absorbing moisture, but this problem can be eradicated by adding some rice granules into the storage container.

Uses: sweetener for beverages, breads, cakes, preservative, curing, gardening, insecticide (equal parts of sugar and baking powder will kill cockroaches).

  1. Wheat

Wheat is a major part of the diet for over 1/3 of the world.  This popular staple supplies 20% of daily calories to a majority of the world population.  Besides being a high carbohydrate food, wheat contains valuable protein, minerals, and vita­mins. Wheat protein, when balanced by other foods that supply certain amino acids such as lysine, is an efficient source of protein.

Uses: baking, making alcohol, livestock feed, leavening agent

  1. Dried corn

Essentially, dried corn can be substituted for any recipe that calls for fresh corn.  Our ancestors began drying corn because of it’s short lived season.  To extend the shelf life of corn, it has to be preserved by drying it out so it can be used later in the year.

Uses: soups, cornmeal, livestock feed, hominy and grits, heating source (do a search for corn burning fireplaces).

  1. Baking soda

This multi-purpose prep is a must have for long term storage.

Uses: teeth cleaner, household cleaner, dish cleaner, laundry detergent booster, leavening agent for baked goods, tarnish remover

  1. Instant coffee, tea, and cocoa

Adding these to your long term storage will not only add a variety to just drinking water, but will also lift morale.  Instant coffee is high vacuum freeze dried.  So, as long as it is not introduced to moisture, then it will last.  Storage life for all teas and cocoas can be extended by using desiccant packets or oxygen absorbing packets, and by repackaging the items with a vacuum sealing.

Uses: beverages, flavor additions to baked goods

  1. Non-carbonated soft drinks

Although many of us prefer carbonated beverages, over time the sugars break down and the drink flavor is altered.  Non-carbonated beverages stand a longer test of time.  And, as long as the bottles are stored in optimum conditions, they will last.  Non-carbonated beverages include: vitamin water, Gatorade, juices, bottled water.

Uses: beverages, flavor additions to baked goods

  1. White rice

White rice is a major staple item that preppers like to put away because it’s a great source for calories, cheap and has a long shelf life.  If properly stored this popular food staple can last 30 years or more.

Uses: breakfast meal, addition to soups, side dishes, alternative to wheat flour

  1. Bouillon products

Because bouillon products contain large amounts of salt, the product is preserved.  However, over time, the taste of the bouillon could be altered.  If storing bouillon cubes, it would be best repackage them using a food sealer or sealed in mylar bags.

Uses: flavoring dishes

  1. Powdered milk

Powdered milk can last indefinitely, however, it is advised to prolong it’s shelf life by either repackaging it for longer term storage, or placing it in the freezer.  If the powdered milk developes an odor or has turned a yellowish tint, it’s time to discard.

Uses: beverage, dessert, ingredient for certain breads, addition to soup and baked goods.

 

Chicken Flavored Rice Mix
4 cups long grain rice
1/4 cup chicken flavored instant dry bouillon granules
1 tsp. garlic salt
1 tsp. dried tarragon leaves
1 tsp. dried thyme leaves
2 tsp. dried parsley leaves
1/4 tsp. pepper
1 Tbsp. dried chopped onion

Mix all ingredients keep in an airtight container –
To Use – Mix 1 1/3 cups chicken rice mix and 2 cups cold water and 2 Tbsp. butter, bring to a boil in a medium saucepan over high heat. Cover pan and reduce heat to low, cook for about 20 min, until all liquid is absorbed. Makes 4-6 servings

http://foodstorageresource.blogspot.com/2012/01/make-your-own-rice-mixes.html

 

Beef Broccoli Stir-Fry

In a one Quart Wide mouth canning jar layer

  • 1 Cup Thrive Beef Chucks
  • 1/3 Cup of beef Stir fry mix
  • 1 Cup Thrive Broccoli
  • 1/4 Cups Thrive FD Carrots
  • 2 Tablespoons Thrive FD onion
  • 1/2 Cup FD Bell Peppers

In a baggie place

1 cup Thrive instant Rice place on top of jar

Add oxygen absorber or vacuum seal the jar, date and label.

Beef Stir Fry Seasoning mix

1/4 cup beef bouillon

  • 3 Tablespoons corn starch
  • 2 Tablespoons sugar
  • 2 Tablespoons dry minced onion
  • 1 Tablespoon Dry soy sauce powder
  • 2 teaspoons dried parsley
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red peppers

 

To Make

  • Add 4 cups of water to a skillet . Take out the baggie of rice and set a side. add jar meal to the water and let set for 10 to 15 mins simmer on low for 20 to 25 mins. after starting the jar meal cook the rice in a separate pot… after the rice is done server jar meal over rice.

http://rainydayfoodstorage.blogspot.com

For Sale this week – 2/22/2017

 

 

Looking for Goat Milk Soap – Visit the Hazel Nook on Road 2 North in Chino Valley. They carry all of our soaps and other AMAZING gifts. 

www.facebook.com/thehazelnook

———————————————-

We are changing out our Nubian Dairy Goat bloodline and are looking for a new home for our amazing buck, Declan. He is a proven breeder, giving us 11 babies so far this season with 14 more does pregnant this season from him. (He gave over 40 last season for his first breeding year.) He does throw spotted babies (75% born so far this season have moon spots.)

He comes from a CL/CAE clean herd but can be retested this season for the right buyer.

He is (human) kid friendly and comes from a homstead full of 4H kids. 6+ of his babies will be shown at the Yavapai County expo this year.

 

  •  We always have goat milk soap available! Give us a call!

 

 

 

We are moving some of our breeding rabbit stock around for our 4H kids and have a few available for sale. All have been handled.

Smoky(doe – possibly bred – due March 5)
Flint (buck) – Full Calico Rhinelanders (siblings 1 year old)

Midnight (black New Zealand Buck – 2 years old )

Fergus (broken New Zealand Buck – 2-1/2 years old – GREAT BREEDER)

Dots (broken New Zealand 2-1/2 years old)

Luna (Black New Zealand – about 2 years old) possibly bred – due March 5

White Socks (lion head/ New Zealand mix – skin tag on nose from injury, not birth defect) possibly bred – due March 5

$15 each

Creating your own firestarters – Oathkeepers Preparedness Class

Learning different techniques to get that heat and/or cooking first started can be a matter of life and death. Here are a few tricks for fire-starters to get you started on some survival knowledge. These work great too in your own fireplace, wood stove, manual pellet stoves or your outdoor fire pit. (We use a few of these at our house too!) Many are great to keep in your camping and 72 hour bags as well.

We also get a chance to show you a simple and effective room heater to use ONLY in an emergency (we have heated up our greenhouse in the dead of winter with it until we got a Chiminea to help with the colder norther Arizona winters.)

Having reliable DIY fire starters nearby will spare you from many headaches down the road.

 Posted by Ryan Lisson – January 9, 2015   

http://www.wideopenspaces.com/make-easy-diy-fire-starters-home-woods/

It doesn’t matter if you’re in the great outdoors, your fenced-in backyard, or sitting next to your cozy living room fireplace, a quality DIY fire starter is just nice to have. As a rule of thumb, you should know how to start a fire without one. (You do, don’t you?) If not, you should learn soon as it’s just ahead of tying knots when it comes to necessary outdoor skills.

But there are situations when you’re short on time, or the kindling is a little damp, or you just plain want an easy way out (no judgment here). Or perhaps you don’t get outdoors much and don’t want to embarrass yourself by committing all kinds of camping blunders.

Worry no more. These DIY fire starters are simple to construct, cheap to make, and will save you time and frustration in the long run. Plus, they make great gifts as well!

Materials

First, you’ll need to collect some materials. Luckily, nearly every item needed for these DIY fire starters is easily found within or around your home. Odd leftover bits of candle wax, crayon stubs, paraffin wax, shredded paper, toilet paper/paper towel tubes, dryer lint, paper/fiber egg cartons, small paper cups, sawdust, pine cones, and string are some solid choices, but feel free to experiment! You’ll need an old coffee can or glass jar to melt the waxes, and do so by placing in a pot of boiling water (double boiler system).

Pine Cones

Simply gather up as many open pine cones in your yard as you can and allow them to dry well. Tie a string around the middle and thread it up to the top. Melt paraffin wax with some chunks of old crayons or candles (for color) and dip the pine cone into the hot wax. Allow to dry on wax paper. When ready, simply light the string like a wick, and watch the pine cone go!

Woodchip Cups

If you do any woodwork or cut your own firewood, you’ll likely have large amounts of sawdust, shavings, or chips laying around. Gather some up and let it dry out well. Fill some paper cups (or muffin cups in a muffin tin) with the shavings almost to the top. Pour the wax over the mixture and let harden.

Shredded Paper

You can follow the same recipe as the wood chip fire starter above. Just gather up some shredded paper (most homes and offices have plenty of this available) and fill the muffin cups as before. Pour wax over it and let harden. Then light the shreds of paper or the muffin cup itself to start it.

Toilet Paper Tube

Obviously you could cut up a paper towel roll as well for this fire starter idea, but simply stuff dryer lint or other flammable materials into the tube. Make sure it’s full but not packed, as you need air space to let oxygen in. You can add wax or petroleum jelly as well, but it works quite well as is.

Cardboard Strips

We all have too much corrugated cardboard coming through our house. Instead of recycling or burning it, do both! Cut strips about two inches wide by three or four inches long. Dip them in melted wax, leaving a small portion undipped. The corrugation leaves channels for air flow, and these light very easily.

Other ideas?

Don’t limit yourself to just these examples. There are many other creative ways to make your own DIY fire starter. You could use birch bark, dried conifer twigs, cotton balls, etc. Or you could even combine some of these ideas together, such as putting a pinecone into an egg shell container, and covering with wax and sawdust.

As long as it lights easily and burns for a few minutes, you’ve succeeded.

The Uber Match- http://www.practicalprimitive.com/skillofthemonth/ubermatch.html  

(As featured in the September 2011 issue of Practically Seeking)

The ability to get a fire going can be the difference between life and death. That is why I always have multiple means of creating one at my disposal.

The Uber Match is simple to make, and when done correctly is reliable, along with being highly water and wind  resistant. Why you would NOT have a couple of these in ANY outdoor kit I cannot fathom!

Though traditionally made using strike anywhere matches (yes, you can still find them in this post 9-11 world) they can also be made using strike-on-the-box varieties — just make sure you have the box striker as well or you are screwed.
An Uber Match will burn for 5-7 minutes easily, produces a much larger flame than a standard match and gives off far more heat.

A major trick to making sure your Uber Matches will really work well is to allow a little bit of space between the matches and just below the match head.

Now onward with the process!

Step-by-step Instructions on How to Make an Uber Match:

  1. Take out 4 matches, preferably of the strike-anywhere variety. (These are the ones that have a white tip on the red match-head.)

 

  1. Completely unroll a regular cotton ball, and then split it in half, length-wise. (One cotton ball makes two Uber Matches.)

 

  1. Melt paraffin wax (our preferred wax for this and available at your grocery or hardware store) or any other type of wax (old candles, crayons, beeswax, etc) in a small container over low heat. An old tuna can works great for this and will sit easily on the stove burner.

 

  1. While your wax is melting, take one of your matches and, starting just below the tip (make sure you can see a short bit of the match stick) wrap around the stick one complete turn with the cotton. Take your second match place it up against the first, then wrap the cotton once completely around the two together.

  

  1. Add your third and then fourth matches in the same manner, wrapping the cotton around all three, then all four matches, creating a square, not a line. This way of wrapping creates necessary air space between the matches to allow for easy ignition. (Remember fire requires fuel, heat and oxygen to establish combustion.)

   

  1. After all 4 matches have been wrapped together continue to wrap the remaining cotton around all 4 sticks until you have completely covered the match sticks all the way down to the bottom. Strive to make the wrap nice and even all the way down, as if you were wrapping a mummy for Halloween.

  

  1. Roll the now completely wrapped matches tightly between your fingers to really squeeze down the cotton wrapping.

 

  1. Give the BASE of your Uber Match a quick dip in the melted wax and allow to cool and harden slightly. (For the sake of domestic relations, lay down a piece of aluminum foil for a cooling station — wax can be very difficult to remove from counters, stove tops and plates!)

  

  1. Once the base is cool enough to handle, give the top of your matches a quick dip in the wax far enough that the entire Uber Match is now completely coated in wax. Set it aside and allow to cool. When the wax is cool enough to handle but still warm enough to mold, use your fingers to press the wax-covered cotton into the matches and shape each Uber Match to a nice smooth cylinder.

  

  1. After the wax has hardened on all your Uber Matches, place several into an old pill bottle (along with the box striker if you have been forced to use strike-on-box types) and put this in with your camping gear/emergency kit/GO Bag. Allow the remaining wax to cool in the tuna can and it will be ready to melt again for your next set of matches!

  

  1. These Uber Matches will strike even when wet. And be careful, they have a much bigger flame than a regular match!

  

 

 

 

 

How Do I Make Vaseline Cotton Ball Fire Starters?

http://www.ramblinjim.com/articles/using-vaseline-cotton-balls-as-a-fire-starter/

To make your fire starters, you just need two ingredients — petroleum jelly and cotton balls. Any brand of petroleum jelly will work, just make sure it’s 100% pure petroleum jelly. You’ll need a lot of it, so get it in bulk. For the cotton balls, get jumbo-sized cotton balls and check the package to be sure they’re 100% cotton. Artificial fibers won’t take a spark.

Rubbing the Vaseline into a cotton ball is messy work. The fibers of the cotton ball tend to pull apart and the Vaseline gets everywhere. The cleanest, easiest method I’ve found is to put a scoop of Vaseline into a snack-sized Ziploc bag, toss some cotton balls in, zip it up, then knead the Vaseline into the cotton balls.

You want to get as much Vaseline in the cotton ball as you can without completely saturating the cotton ball. It’s very important to have some dry fibers available in the middle to take the flame, especially if you use a firesteel or magnesium rod.

 

How to Make Lint Fire Starters

https://www.thebalance.com/how-to-make-lint-fire-starters-1388857

 By Erin Huffstetler  Updated July 05, 2016

Forget about paying for fire starters. You can make all the fire starters you need for free.

Difficulty: Easy

Time Required: 15 minutes or less

What You Need

  • Dryer lint
  • Cardboard egg cartons
  • candle wax (old candles work great)

Here’s How

  1. Fill each cup of the egg carton with dryer lint.
  2. Melt the wax in a double boiler.
  3. Pour the wax over top of the lint.
  4. Allow the wax to cool and harden. Then, cut the egg carton up to create 12 fire starters.

To use: Simply place a fire starter in your fireplace (or firepit) with your kindling and light. The wax will keep the starter going long enough to ignite your kindling.

Tips

  1. Be sure to cover your work surface, before you start.
  2. You can use saw dust from non-pressure-treated wood in place of the dryer lint, or broken crayons in place of the candle wax. There’s plenty of room to improvise.
  3. Fire starters make great gifts. Make a bunch, and you’ll be all set for Christmas.

 

 

Tea Light Personal Space Heater

http://simplydixon.com/2014/01/06/tea-light-heater/

Jeremy January 6, 2014 do it yourselfhome

This may sound like one of those “free” energy things, and I’ll admit that I was a bit skeptical about this working until this morning. After spending a morning next to this thing, I can now say that this tea light candle heater actually works. You have to be near it to get warmer or have a small space to heat, but it works…really.

What is it?

Basically it is 4 tea light candles, placed in a foil lined bread dish, covered up with one terracotta pot and that covered up with a larger terracotta pot.

How well does it work?

I have a relatively large space in my completely unheated basement office, but if i put it next to where i’m sitting I can definitely feel the heat.

Why it works

The inner pot gets really warm, even hot to the touch, so I imagine that the two pot system helps keep some of the heat contained so it can slowly let it radiate from the pot instead of letting the candles heat dissipate quickly in the cold air. I’m sure there are many others who know a lot more about the inner workings of this type of a heating method.

How I made mine

  • 1 glass bread dish (metal would probably work better if we had one)
  • Line the dish with aluminum foil (I figure it would help reflect the heat back at the pots)
  • 4 tea light candles placed in the center of the dish (you can get100 of them from amazon for $8.95)
  • one smaller clay pot, set on the dish (must be large enough to rest on the top of the dish to create airflow for the candles)
  • a larger clay pot set on top of the whole thing but resting on the top of the bread dish.