I found some awesome information from the USU Extension office. It is a whole long list on different things you can substitute for other things in your kitchen when cooking or baking. I tried to copy and paste it into a post, but the way it is formatted (3 columns) it was nearly impossible for me to do it. I decided to just give you the direct link to the pdf file. You can look at it once you click here and if you'd like to print it out, you can. Give it glance over. It's pretty dang cool.
If for some reason you can't pull it up, or don't have a way to print it, let me know. I can make a copy for you-or you can go into the extension office and buy yourself a copy for .30 (they only charge the cost of printing).
Sunday, January 31, 2010
What about Pork?
Here are some tips on what to except when you buy pork:
Boneless pork loin chops, pork rib chops, center cut loin chops, sirloin end chops and boneless sirloin chops will all be nice and tender.
Boneless ribs, country style ribs and Slab ribs are overlooked for great meals. All work well in a crock pot, slab ribs on the grill will be very tender and have a wonderful flavor, just remember to cook low and slow.
Pork roasts;
Boston butt roast is a fatty roast works well in the oven, crock pot or a smoker. Boneless loin and crown rib roast are all ways a great meal, cook in the oven at a lower temp for best results. Bone in and boneless sirloin roast are very good oven roast.
Ground pork is all ways a great item to use in place of ground beef. Another one to use is ground Chicken this has a nice buttery flavor and makes wonderful tacos.
Boneless pork loin chops, pork rib chops, center cut loin chops, sirloin end chops and boneless sirloin chops will all be nice and tender.
Boneless ribs, country style ribs and Slab ribs are overlooked for great meals. All work well in a crock pot, slab ribs on the grill will be very tender and have a wonderful flavor, just remember to cook low and slow.
Pork roasts;
Boston butt roast is a fatty roast works well in the oven, crock pot or a smoker. Boneless loin and crown rib roast are all ways a great meal, cook in the oven at a lower temp for best results. Bone in and boneless sirloin roast are very good oven roast.
Ground pork is all ways a great item to use in place of ground beef. Another one to use is ground Chicken this has a nice buttery flavor and makes wonderful tacos.
Tuesday, January 26, 2010
Different Cuts of Beef and what they mean
This information is from Jeff the meat department manager at the the Layton, Utah Ream's grocery store. Copied from the pinching your pennies website.
Middle meats like Top sirloin, T-bone, bone in rib steak, Tenderloin, Tri-tip, New York, ribeye will be your most tender cuts.
Steaks such as Petite sirloin are a good low cost steak, good flavor not overly tough.
Steaks such as Eye of round, bottom round and tip steaks will be tougher.
Flank and skirt steaks are great when grilled, skirt makes wonderful fajita meat.
Cross rib roast and chuck roast are best for pot roast application, remember that a bone in chuck will have more flavor and that a cross rib if the bone was still in would be a round bone roast.
Rump roast, eye round roast, sirloin tip roast petite sirloin roast are all oven roast.
All roasts will come out very nice in a crock pot.
Ground beef is pretty straight forward, just remember that the higher the number the less fat that is in the ground beef.
Middle meats like Top sirloin, T-bone, bone in rib steak, Tenderloin, Tri-tip, New York, ribeye will be your most tender cuts.
Steaks such as Petite sirloin are a good low cost steak, good flavor not overly tough.
Steaks such as Eye of round, bottom round and tip steaks will be tougher.
Flank and skirt steaks are great when grilled, skirt makes wonderful fajita meat.
Cross rib roast and chuck roast are best for pot roast application, remember that a bone in chuck will have more flavor and that a cross rib if the bone was still in would be a round bone roast.
Rump roast, eye round roast, sirloin tip roast petite sirloin roast are all oven roast.
All roasts will come out very nice in a crock pot.
Ground beef is pretty straight forward, just remember that the higher the number the less fat that is in the ground beef.
Sunday, January 24, 2010
Grains and their uses
I have been surfing other self reliant type blogs and found some really really great ones. Check out the link list on the right to see some phenomenal blogs dedicated to making food storage, emergency preparedness, and any other form of self reliance easy and doable.
This particular post I found on a blog called Food Storage Made Easy. They have 10 baby steps on making food storage something we can all strive for and attain. The list below has certain grains, the types, uses, how to store them and more. Read on to find out what you can do with those grains you've been storing in case you don't already know-or in case you want more ideas. And don't forget to go check out their site!
Rolled Oats:
Uses – Breakfasts, granola, cookies, filler in meat loafs or casseroles, thickener for soups/stews.
Types – Quick rolled oats or regular rolled oats. Quick oats cook faster but regular oats retain flavor and nutrition better.
Storage – If unopened, optimum shelf life is up to 8 years. If opened should be used within 1 year. We recommend storing large amounts in an airtight plastic container and pulling out a smaller amount every few months for your actual usage/rotation.
Wheat:
Uses – Wheat grass, appetizers, desserts, breakfast cereals, crackers, brownies, tortillas, breads, pancakes, muffins, cakes, snacks, in salads, to make vegetarian meat/protein, and any other baking item you would use flour for.
Types – Spring or winter, hard or soft, red or white. Hard varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients but are better for pastries, pastas, and breakfast cereals. Red wheats are typically hard and whites are typically soft. However if you prefer the flavor of one over the other you can find soft red and hard white. Experiment with different varieties in your recipes to find out what works best for you.
Storage – If unopened, optimum shelf life is 12 years or more. If opened will last about 3 years. However, once ground into flour, wheat loses most of its nutrients within a few days so only grind small amounts at a time. You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.
Spaghetti or Macaroni:
Uses – As a main course, in casseroles, in soups.
Types – You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage.
Storage – If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags we recommend transferring your pasta to airtight plastic containers for better storage.
Cornmeal:
Uses – Grits, cornbread/muffins, mush, jonnycake, hushpuppies, breading on fried items.
Types – Steel ground or stone ground. Most common is steel ground, it has husk and germ almost all removed. Loses flavor and nutrients but has a long shelf life. This is what you will find at the grocery store. Stone ground retains more of the husk and germ but is more perishable. Cornmeal can be found in white, yellow, red, and blue varieties. Yellow and white are the most common.
Storage – If unopened, optimum shelf life is 5 years. If opened will last about 1 year.
Enriched White Flour:
Uses – Cakes, biscuits, pie crusts, pastries, gravy, thickener, puddings.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been treated with chlorine, while unbleached is aged and bleached naturally by oxygen in the air.
Storage – If unopened, optimum shelf life is 5 years. If opened will last about 6-8 months.
Enriched White Rice:
Uses – Rice pudding, cereal, casseroles, side dishes.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been chemically bleached while unbleached goes through a natural bleaching process.
Storage – If unopened, optimum shelf life is 30 years. If opened will last indefinitely.
Pearled Barley:
Uses – Thickener in soups and stews, in sides or casseroles similar to how you would use rice.
Types - You can buy pot barley which retains more of the nutritious germ and brand, but it has a shorter shelf life. Pearled barley is recommended for long-term food storage.
Storage – If unopened, optimum shelf life is 8 years. If opened will last 18 months.
This particular post I found on a blog called Food Storage Made Easy. They have 10 baby steps on making food storage something we can all strive for and attain. The list below has certain grains, the types, uses, how to store them and more. Read on to find out what you can do with those grains you've been storing in case you don't already know-or in case you want more ideas. And don't forget to go check out their site!
Rolled Oats:
Uses – Breakfasts, granola, cookies, filler in meat loafs or casseroles, thickener for soups/stews.
Types – Quick rolled oats or regular rolled oats. Quick oats cook faster but regular oats retain flavor and nutrition better.
Storage – If unopened, optimum shelf life is up to 8 years. If opened should be used within 1 year. We recommend storing large amounts in an airtight plastic container and pulling out a smaller amount every few months for your actual usage/rotation.
Wheat:
Uses – Wheat grass, appetizers, desserts, breakfast cereals, crackers, brownies, tortillas, breads, pancakes, muffins, cakes, snacks, in salads, to make vegetarian meat/protein, and any other baking item you would use flour for.
Types – Spring or winter, hard or soft, red or white. Hard varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients but are better for pastries, pastas, and breakfast cereals. Red wheats are typically hard and whites are typically soft. However if you prefer the flavor of one over the other you can find soft red and hard white. Experiment with different varieties in your recipes to find out what works best for you.
Storage – If unopened, optimum shelf life is 12 years or more. If opened will last about 3 years. However, once ground into flour, wheat loses most of its nutrients within a few days so only grind small amounts at a time. You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.
Spaghetti or Macaroni:
Uses – As a main course, in casseroles, in soups.
Types – You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage.
Storage – If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags we recommend transferring your pasta to airtight plastic containers for better storage.
Cornmeal:
Uses – Grits, cornbread/muffins, mush, jonnycake, hushpuppies, breading on fried items.
Types – Steel ground or stone ground. Most common is steel ground, it has husk and germ almost all removed. Loses flavor and nutrients but has a long shelf life. This is what you will find at the grocery store. Stone ground retains more of the husk and germ but is more perishable. Cornmeal can be found in white, yellow, red, and blue varieties. Yellow and white are the most common.
Storage – If unopened, optimum shelf life is 5 years. If opened will last about 1 year.
Enriched White Flour:
Uses – Cakes, biscuits, pie crusts, pastries, gravy, thickener, puddings.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been treated with chlorine, while unbleached is aged and bleached naturally by oxygen in the air.
Storage – If unopened, optimum shelf life is 5 years. If opened will last about 6-8 months.
Enriched White Rice:
Uses – Rice pudding, cereal, casseroles, side dishes.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been chemically bleached while unbleached goes through a natural bleaching process.
Storage – If unopened, optimum shelf life is 30 years. If opened will last indefinitely.
Pearled Barley:
Uses – Thickener in soups and stews, in sides or casseroles similar to how you would use rice.
Types - You can buy pot barley which retains more of the nutritious germ and brand, but it has a shorter shelf life. Pearled barley is recommended for long-term food storage.
Storage – If unopened, optimum shelf life is 8 years. If opened will last 18 months.
Sunday, January 17, 2010
Freezing Produce
Have you ever considered freezing produce? It is really quite simple.
Most fruits can be frozen without much prep. People frequently freeze berries, peaches grapes, cherries, melon, citrus, and bananas. What you can do is line a baking sheet with waxed paper and put the fruit in a single layer across the pan. Stick the pan in the freezer for a couple of hours and then transfer the fruit to ordinary freezer bags. For cherries, remove the pits prior to freezing and then with melon, kiwi or bananas remove the skin or rind.
Frozen fruit can be eaten plain as a snack, just like candy, or you can use it in smoothies or cobbler.
Freezer jams are simple to make. Just follow the directions on a box of freezer pectin. Low sugar varieties are available.
Have a bag of apples or pears getting past their crisp state? Cut them up, remove the seeds and cook them in your crock pot with a little cinnamon. When they are soft, run them through your food processor and put them in small freezable containers (icing and yogurt tubs work great) and freeze your own applesauce/pear sauce. I frequently use applesauce or pear sauce in place of oil in brownies, cakes, and quick breads.
So stock up when the price is right and don’t be afraid to put your freezer to work for you!
Stay tuned for information on freezing vegetables! Even potatoes!
Most fruits can be frozen without much prep. People frequently freeze berries, peaches grapes, cherries, melon, citrus, and bananas. What you can do is line a baking sheet with waxed paper and put the fruit in a single layer across the pan. Stick the pan in the freezer for a couple of hours and then transfer the fruit to ordinary freezer bags. For cherries, remove the pits prior to freezing and then with melon, kiwi or bananas remove the skin or rind.
Frozen fruit can be eaten plain as a snack, just like candy, or you can use it in smoothies or cobbler.
Freezer jams are simple to make. Just follow the directions on a box of freezer pectin. Low sugar varieties are available.
Have a bag of apples or pears getting past their crisp state? Cut them up, remove the seeds and cook them in your crock pot with a little cinnamon. When they are soft, run them through your food processor and put them in small freezable containers (icing and yogurt tubs work great) and freeze your own applesauce/pear sauce. I frequently use applesauce or pear sauce in place of oil in brownies, cakes, and quick breads.
So stock up when the price is right and don’t be afraid to put your freezer to work for you!
Stay tuned for information on freezing vegetables! Even potatoes!
Wednesday, January 13, 2010
Seasonal Sales
I use a website called pinchingyourpennies.com. It is a wealth of information when it comes to cooking, cleaning, shopping, couponing, dieting, food storage, but mostly couponing. Please check them out if you haven't already and get to know their site. It is soo packed full of good information. It is almost all forum based, so you'll do a lot of reading what others have to say about your choice topic of the day. You will have to register to the site in order to access every forum they have available. Don't worry, I have never gotten junk mail from them, and they don't sell your email address. (I wouldn't recommend them to you if they did).
I copied this straight from the pinchingyourpennies.com website. I thought it was a great thing for you to read through, and get to know the sales cycles. Some you may already know about, but others you might not.
Seasonal Sales Cycles
JANUARY - Historically, Quaker has hot deals on cereal/all items. We see Pepsi/Tostitos go on sale mid-January (again, rebates abound for these). Other items of note this time of year are chili, side dishes, anything for hearty/warm meals.
• Post-Holiday Sales
• White Sales
• Sports and Weight Loss Equipment
• Computers
• Winter Apparel and Accessories
· Organizers, Rubbermaid totes, shelf organizers, planners, filing cabinets
FEBRUARY – many of the same food items as January
• Electronics
• Floor Coverings
• Housewares
• Furniture
• Candy and Chocolates
MARCH - Frozen food month. You'll find many stores are offering free freezers or fill-a-bag deals. Between March and April, look for spring cleaning deals, so many cleaner items will be on sale. With Easter, looks for eggs, ham, Kraft products to cycle into good sales. Paper products like towels, napkins, plates are starting to come on strong. Beverage items.
• Spring Apparel and Accessories
• Winter Sports Equipment
• Gardening Supplies
• Luggage
APRIL –
• Spring Apparel and Accessories
• Coats and Hats
• Paint
• Wallpaper
• Jewish Foods and Eggs
MAY -
get ready for summer! Here come loads of deals on BBQ sauce, frozen veggies, baked beans, and condiments of all kinds, summer-time meats (ribs, hotdogs, and ground beef). Also with all the holidays, look for tons of paper goods that match the holiday and pick them up after clearance. These deals generally continue through September!
• White Sale - Linens and Towels
• Spring Cleaning Supplies
• Auto Maintenance
• Home Maintenance
• Sodas & Bottled Water, Hotdogs, Hamburger Meat, Condiments, Paper & Plastic plates & cups
* Raid/Off bug repellents and sunscreens
JUNE –
• Summer Apparel and Accessories
• Pianos
• Television Sets
• Building Materials and Hardware
• Dairy Products
JULY –
• Air Conditioners
• Summer Sports Equipment
• Sportswear
• Craft Supplies
• Sodas, Hotdogs, Hamburger Meat, Condiments
AUGUST –
• White Sale - Linen and Towels
• BBQ and Patio Equipment
• Back to School Supplies
• Bathing Suits
• Fresh Fish and Vegetables
• Breakfast foods (Cold cereal-Juice-Waffles-etc)
• Cold lunch items for in lunch boxes
SEPTEMBER - back to school; time to fill up on snacks! Pudding cups, Capri suns, fruit snacks, cereal sales start up hard again, peanut butter/jelly. Also, like clockwork, there will be Prego coupons in August, and plan on getting lots and using them in a hurry before they expire in September when the spaghetti sauce goes on sale. Sauce wars between Ragu and Prego this month. Campbell’s soups will go on as well and there will be coupons in the end of August for these as well. Lunchables are on sale this time of year, too.
• Back to School Supplies and Apparel
• Gardening Supplies
• Housewares
• Bicycles
• Canned Goods
OCTOBER - Stock up on holiday foods – Stove Top, turkey, instant mashed potatoes, broth, cranberries, marshmallow, ice cream, pie shells, whipped cream, pudding. Look for great Kraft deals again this time of year. Piggyback those Kraft coupons when you can. Crackers are a biggie - going on for $1 or less a box. Lots of extra deals like $ off cheese WYB crackers. The real kicker is the after Christmas food deals! Save your coupons because pie fixings, fried onion, broth and canned green beans will be on deep discount. I got those onions for .50 a can, normally almost $4. These generally continue through December.
• Cars
• Houses
• Fishing Equipment
• Crystal, Silver, and Glassware
• Candy
· Baking/candy-making items (choc chips, sprinkles, vanilla, corn syrup, nuts, etc)
NOVEMBER -
• Winter Apparel and Accessories
• Quilts and Blankets
• Heating Devices
• Turkey, Sweet Potatoes
• Canned goods (soup, chicken broth, condensed milk, veggies etc)
• Baking goods
DECEMBER –
• Toys
• Gift Items
• Party ware
• Post-Holiday Sales
• Party Foods, Baking Goods, and Various Meat
• Canned goods (broth, soups, etc)
Year-round after a holiday, you can always pick up cheap cookie dough and any food related to a holiday.
Continual sales are candy, popcorn, chips, anything snacky, cereal (heavier in the fall/winter, but still around in the spring).
Frozen food sales seem to centralize on a brand and the switch brands the next month. I think the manufacturers buy slot time for sales. So last month, Stouffers was on sale hard, now lean cuisine is. Save the entire frozen coupon and then keep checking back for the brand of the month.
Frozen pizzas go on sale in the fall and then again the spring; not often in the summer because people don't want to turn their ovens on in the summer.
By all means, this isn't everything that you can get on sale, but if you follow the cycle and stock up (I never buy BBQ sauce in the winter), then you can get where you have enough on hand and only need to refill when the items are in season. The result is that you spend less and less with each successful cycle.
I copied this straight from the pinchingyourpennies.com website. I thought it was a great thing for you to read through, and get to know the sales cycles. Some you may already know about, but others you might not.
Seasonal Sales Cycles
JANUARY - Historically, Quaker has hot deals on cereal/all items. We see Pepsi/Tostitos go on sale mid-January (again, rebates abound for these). Other items of note this time of year are chili, side dishes, anything for hearty/warm meals.
• Post-Holiday Sales
• White Sales
• Sports and Weight Loss Equipment
• Computers
• Winter Apparel and Accessories
· Organizers, Rubbermaid totes, shelf organizers, planners, filing cabinets
FEBRUARY – many of the same food items as January
• Electronics
• Floor Coverings
• Housewares
• Furniture
• Candy and Chocolates
MARCH - Frozen food month. You'll find many stores are offering free freezers or fill-a-bag deals. Between March and April, look for spring cleaning deals, so many cleaner items will be on sale. With Easter, looks for eggs, ham, Kraft products to cycle into good sales. Paper products like towels, napkins, plates are starting to come on strong. Beverage items.
• Spring Apparel and Accessories
• Winter Sports Equipment
• Gardening Supplies
• Luggage
APRIL –
• Spring Apparel and Accessories
• Coats and Hats
• Paint
• Wallpaper
• Jewish Foods and Eggs
MAY -
get ready for summer! Here come loads of deals on BBQ sauce, frozen veggies, baked beans, and condiments of all kinds, summer-time meats (ribs, hotdogs, and ground beef). Also with all the holidays, look for tons of paper goods that match the holiday and pick them up after clearance. These deals generally continue through September!
• White Sale - Linens and Towels
• Spring Cleaning Supplies
• Auto Maintenance
• Home Maintenance
• Sodas & Bottled Water, Hotdogs, Hamburger Meat, Condiments, Paper & Plastic plates & cups
* Raid/Off bug repellents and sunscreens
JUNE –
• Summer Apparel and Accessories
• Pianos
• Television Sets
• Building Materials and Hardware
• Dairy Products
JULY –
• Air Conditioners
• Summer Sports Equipment
• Sportswear
• Craft Supplies
• Sodas, Hotdogs, Hamburger Meat, Condiments
AUGUST –
• White Sale - Linen and Towels
• BBQ and Patio Equipment
• Back to School Supplies
• Bathing Suits
• Fresh Fish and Vegetables
• Breakfast foods (Cold cereal-Juice-Waffles-etc)
• Cold lunch items for in lunch boxes
SEPTEMBER - back to school; time to fill up on snacks! Pudding cups, Capri suns, fruit snacks, cereal sales start up hard again, peanut butter/jelly. Also, like clockwork, there will be Prego coupons in August, and plan on getting lots and using them in a hurry before they expire in September when the spaghetti sauce goes on sale. Sauce wars between Ragu and Prego this month. Campbell’s soups will go on as well and there will be coupons in the end of August for these as well. Lunchables are on sale this time of year, too.
• Back to School Supplies and Apparel
• Gardening Supplies
• Housewares
• Bicycles
• Canned Goods
OCTOBER - Stock up on holiday foods – Stove Top, turkey, instant mashed potatoes, broth, cranberries, marshmallow, ice cream, pie shells, whipped cream, pudding. Look for great Kraft deals again this time of year. Piggyback those Kraft coupons when you can. Crackers are a biggie - going on for $1 or less a box. Lots of extra deals like $ off cheese WYB crackers. The real kicker is the after Christmas food deals! Save your coupons because pie fixings, fried onion, broth and canned green beans will be on deep discount. I got those onions for .50 a can, normally almost $4. These generally continue through December.
• Cars
• Houses
• Fishing Equipment
• Crystal, Silver, and Glassware
• Candy
· Baking/candy-making items (choc chips, sprinkles, vanilla, corn syrup, nuts, etc)
NOVEMBER -
• Winter Apparel and Accessories
• Quilts and Blankets
• Heating Devices
• Turkey, Sweet Potatoes
• Canned goods (soup, chicken broth, condensed milk, veggies etc)
• Baking goods
DECEMBER –
• Toys
• Gift Items
• Party ware
• Post-Holiday Sales
• Party Foods, Baking Goods, and Various Meat
• Canned goods (broth, soups, etc)
Year-round after a holiday, you can always pick up cheap cookie dough and any food related to a holiday.
Continual sales are candy, popcorn, chips, anything snacky, cereal (heavier in the fall/winter, but still around in the spring).
Frozen food sales seem to centralize on a brand and the switch brands the next month. I think the manufacturers buy slot time for sales. So last month, Stouffers was on sale hard, now lean cuisine is. Save the entire frozen coupon and then keep checking back for the brand of the month.
Frozen pizzas go on sale in the fall and then again the spring; not often in the summer because people don't want to turn their ovens on in the summer.
By all means, this isn't everything that you can get on sale, but if you follow the cycle and stock up (I never buy BBQ sauce in the winter), then you can get where you have enough on hand and only need to refill when the items are in season. The result is that you spend less and less with each successful cycle.
Sunday, January 10, 2010
My official disclaimer
I just want to put this out there first and foremost. I am not, and in no way claim to be, an expert on the 'self reliance' topic. I only have a major interest in the subject matter and want to better myself on a daily (or at the very least weekly) basis.
I hope to tell you of all the good deals on food storage items, and/or grocery items, help in the area of emergency preparedness, give cooking tips (mostly not from myself, but others experts), cheap ways to do all sorts of things around the house from gardening, cleaning, cooking, home-remedies, and anything else I can. I am one cheap-son-of-a-gun and have a few things up my sleeve that I feel I could share with you.
Like I mentioned, I am not an expert and hope to learn just as much from you as well as other resources on the web as you learn from me. I will post a 'link list' of other blogs, video clips, articles, etc. that have a common interest we all share here-being self reliant in all ways.
I will post all the handouts and a brief synopsis of what we talk about or participate in during our monthly self reliance meetings/classes.
I am so dang excited for this! I think this blog will help me to be on the lookout for 'cool' and informative things to share with you all and in so doing will help me as well. Please please please feel free to comment and teach the other readers, or provide insight on any topic you feel like. I know each reader here has something different to offer up and we can all learn from one another.
This is not my blog, but 'our' blog:). If there is a topic you'd like to learn more about, comment and I'll see what I can dig up.
I hope to tell you of all the good deals on food storage items, and/or grocery items, help in the area of emergency preparedness, give cooking tips (mostly not from myself, but others experts), cheap ways to do all sorts of things around the house from gardening, cleaning, cooking, home-remedies, and anything else I can. I am one cheap-son-of-a-gun and have a few things up my sleeve that I feel I could share with you.
Like I mentioned, I am not an expert and hope to learn just as much from you as well as other resources on the web as you learn from me. I will post a 'link list' of other blogs, video clips, articles, etc. that have a common interest we all share here-being self reliant in all ways.
I will post all the handouts and a brief synopsis of what we talk about or participate in during our monthly self reliance meetings/classes.
I am so dang excited for this! I think this blog will help me to be on the lookout for 'cool' and informative things to share with you all and in so doing will help me as well. Please please please feel free to comment and teach the other readers, or provide insight on any topic you feel like. I know each reader here has something different to offer up and we can all learn from one another.
This is not my blog, but 'our' blog:). If there is a topic you'd like to learn more about, comment and I'll see what I can dig up.
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