BHM Newsletter
Volume 11      Number #10

October, 2009
 

INSIDE BHM

Deadline again!

We're on deadline here for Issue No. 121 even though Issue No. 120 just recently went up on the website. It's a never ending cycle.

The big article in No. 121 will be "Building Eric's house, Part 2" by Dorothy Ainsworth. It will lead the issue and we'll gear the cover toward it. "Building Eric's house, Part 1" was in Issue No. 112. Both are exceptional articles with superb art. I really like working with Dorothy.

The issue also has articles by Jackie Clay, Charles Sanders, Sylvia Gist, Linda Gabris, Tony Jakacky, John Silveira, Claire Wolfe, Mas Ayoob, Lenie, me, and others.

We'll cover topics ranging from grafting trees to seed catalogs, from root cellars to growing rhubarb. Silveira has another installment in his Dictatorship series, and Mas talks about women and guns. I plan to do an editorial on the mass media and its relationship to government. I'm sitting in front of the "white board" in the editorial office as I write this and I count 27 articles and columns scheduled for possible inclusion in the issue. I'm not sure they'll all fit.

Holiday Special

Jackie Clay's new book, Growing and Canning Your Own Food, has been flying out of our shipping department. It seems destined to become one of our all-time best sellers. And with the holidays approaching, we realized what a great gift this book would be, the kind of gift that people will use over and over for a lifetime.

So we thought we'd help our newsletter readers get a head start on gift buying for their homesteading and self-reliant family and friends by offering the book at a 20% discount! Even better, you can order multiple copies at the discounted price and get lots of holiday shopping done and delivered right to your door.

To order copies of Growing and Canning Your Own Food at the discounted price, please visit the book's order page in our General Store.

Place the book in your Shopping Cart. If you want more than one copy, view your cart and adjust the quantity.

While you are viewing your cart, enter the special code NLJC0910 where it says "Enter Coupon Code # here." Then click the "Enter" button and the cart will deduct 20% from your order.

You may order multiple copies, but the order must not contain any other items, only Jackie's new canning book. If there are other items, the discount will not be honored when the office staff processes the order.

This offer is for BHM Newsletter subscribers only. It may not be combined with any other offer, special, or discount, however named, and will expire upon publication of the November newsletter.

—Dave

SELF-RELIANCE TIPS

Winter Driving - Be Prepared, Be Safe

The three key elements to safe winter driving are stay alert, slow down and stay in control.

Drive according to current road and weather conditions. That means you should keep a safe distance between you and the vehicle in front of you and stay aware of what's happening around you so you can avoidsituations where you may have to brake suddenly on a slippery surface.

Be Prepared: A Driver's Checklist

Get your vehicle winter-ready with a maintenance check-up. Don't wait for winter to have your battery, belts hoses, radiator, oil, lights, brakes, exhaust system, heater/defroster, wipers, and ignition system checked.

The condition of your vehicle's tires is important. Worn and damaged tires can hamper your ability to drive safely. Have them checked or replaced before winter begins. Remember to check tire air pressure frequently, as it decreases in colder weather.

While regular or "all-season" tires, including wide and high-performance tires, may be adequate in some areas, they may not be suitable for driving in the snowbelt regions. If you live and drive in these areas, consider using winter tires. They improve driving safety by providing better traction and handling through snow, slush, and on ice. Installing four winter tires provides greater control and stability. Never mix tires of different tread, size and construction.

Check weather and travel conditions before heading out. Don't take chances if the weather is bad. Allow yourself extra time for travel, or wait until conditions improve.

If you are traveling a long distance, plan your route ahead of time. Let someone know of your destination and expected time of arrival.

Wear comfortable clothing that doesn't restrict your movement while at the wheel. Keep warm clothing for getting out of your vehicle.

Clear snow and ice from all windows, lights, mirrors, and the roof. After starting your vehicle, wait for the fog to clear from the interior of the windows so you will have good visibility all around.

Make sure your vehicle is mechanically ready for the rigours of winter and keep your gas tank sufficiently full — at least a half of a tank is recommended.

Make sure you have sufficient windshield washer fluid in the reservoir and that it is rated in the -40°C temperature range or the lowest temperature expected in your region. Keep an extra jug in the vehicle.

If you are in an area with cell phone service and have a cell phone, use it only when necessary. When you need help, pull well off of the road to make or receive a call.

On The Road

Visibility

It is critical for drivers to see and be seen in low light conditions, and when blowing snow and white-outs impair your visibility. Turn on your vehicle's full lighting system in poor visibility.

Spacing

It takes longer to stop on a slippery road. It's important to leave plenty of space between you and the vehicle ahead. A guide to safe spacing under normal driving conditions is the two-second rule.

Two second rule:

1. Pick a marker on the road ahead, such as a road sign or telephone pole.

2. When the rear of the vehicle ahead of you passes the marker, start counting "one thousand and one, one thousand and two."

3. When the front of your vehicle reaches the marker, stop counting. If you reach the marker before you count "one thousand and two," you are following too closely.

In winter, and especially during poor weather conditions, double the two-second rule.

Braking

Make sure you know how to use your braking system in all weather and road conditions. Consider taking an advanced driving course that teaches emergency driving skills.

Skidding

In a skid, it's important to regain control of your vehicle, especially if begins to skids sideways. To do this, decelerate by taking your foot off the gas and the brake, step on the clutch or shift to neutral, then look where you want your vehicle to go and steer in that direction. If the back of your vehicle is sliding to the right, turn the front wheels to the right to counteract the skid until the vehicle straightens out. If the rear is skidding to the left, turn to the left.

Snowy Roads

Snow on a road may be hard-packed and slippery as ice. It can also be rutted and full of hard tracks and gullies. Or it can be smooth and soft. Wet snow can make for slushy roads. Heavy slush can build up in the wheel wells of your vehicle and can affect your ability to steer.

Remember, look far ahead as you drive, so you can recognize hazards and have plenty of time to respond. Adjust your driving to the road and weather conditions. Slow down and avoid sudden turns of the steering wheel, and sudden braking and accelerating which could cause a skid.

Ice

Be careful when approaching shaded areas, bridges, and overpasses, as these sections of road freeze much sooner in cold weather and stay frozen long after the sun has risen. Watch out for black ice — areas of the road that appear black and shiny — as they can cause your vehicle to suddenly lose traction. Slow down, keep your foot off the brake, and be ready to shift to neutral or step on the clutch as your vehicle crosses these areas.

Stopping Distances

In winter driving conditions, it takes all vehicles longer to stop on snow-covered roads. Travelling at 55 miles per hour (90 kilometers per hour), the stopping distance for the average passenger vehicle on loose snow is 697 feet (213 meters) or 54 car lengths, compared to 396 feet (121 meters) or 30 car lengths on dry roads. For the average commercial vehicle, the stopping distance jumps to 996 feet (304 meters) or 14 tractor-trailer lengths.

Snow Spray

On snow-covered highways, large trucks and buses can raise or blow snow onto your windshield leading to a sudden loss of visibility. Always drive defensively and leave enough space to avoid their snow spray.

The Unexpected

If you get stuck or stranded, don't panic. Stay with your vehicle for safety and warmth. Wait for help to arrive. If you are in an area with cell phone service and have a cell phone, call for help.

Be careful if you have to get out of your vehicle when on the shoulder of a busy road. If possible, use the door away from traffic.

If you attempt to free your vehicle from the snow, be careful. Dress warmly, shovel slowly and do not overexert yourself. Do not attempt to shovel or push your vehicle if you have a medical condition. Body heat is retained when clothing is kept dry. Wet clothing, due to the weather or perspiration, can lead to a dangerous loss of body heat.

Draw attention to your vehicle. Use emergency flashers, flares or a Call Police sign. Run your motor sparingly. Be careful of exhaust fumes. For fresh air, slightly open a window away from the wind. You may have to exit your vehicle occasionally to make sure the exhaust pipe is clear of drifting snow before running the engine.

Winter Driving Survival Kit

It's a good idea to keep a winter survival kit in your vehicle. Having essential supplies can provide some comfort and safety for you and your passengers should you become stranded. Recommended items:

• Ice scraper/snowbrush
• Shovel
• Sand or other traction aid
• Tow rope or chain
• Booster cables
• Road flares or warning lights
• Gas line antifreeze
• Flashlight and batteries
• First aid kit
• Fire extinguisher
• Small tool kit
• Extra clothing and footwear
• Blanket
• Non-perishable energy foods — e.g., chocolate or granola bars, juice, instant coffee, tea, soup, bottled water
• Candle and a small tin can
• Matches

In blizzard conditions, especially overnight, make sure one person stays awake, because help could take some time to arrive. Maintain circulation by moving your feet, hands, and arms.

RECIPES

Two Meals From the Backwoods Home Cookbook

Meal #1

Appetizer - Elissaburgettes
By Jan Cook

1 can buttermilk biscuits
1 lb. hamburger
1 medium onion, chopped
¼ cup ketchup
1/8-¼ cup mustard
1 cup shredded cheddar cheese

Grease 10 cups of a muffin tin. Press 10 biscuits on the bottom and up the sides to form a biscuit cup. Fry hamburger and onion, drain. Combine ketchup and mustard with meat and onion and spoon into biscuit cups. Bake at 375° for 10-15 minutes. Top with grated cheese and bake for another 2-3 minutes until melted.

Soup - Potato soup
By Alice Brantley Yeager

4 cups peeled, diced Irish (white) potatoes
1 medium onion, coarsely chopped
3 Tbsp. flour
1 Tbsp. butter or margarine
1 qt. whole milk
1 egg, beaten
salt and pepper to taste
green onions, parsley, and grated carrots for garnish

Boil potatoes and onion in just enough water to cover. When tender, add milk, salt, and pepper and reheat.

In small skillet, brown flour in butter and slowly blend into potato mixture. Add a bit of water to beaten egg and slowly stir into soup. Let simmer a few minutes to thicken. Stir often to keep from sticking. (I like to transfer this soup to a double boiler when it begins to simmer, as there’s less danger of sticking.)

Garnish bowls of soup with chopped green onions, parsley, or grated carrots to add a touch of color.

Salad - Sweet potato salad with Walnut vinaigrette
By Richard Blunt

Vinaigrette:

¼ cup extra virgin olive oil
½ cup walnut oil
¼ cup of your favorite herbed vinegar
1 Tbsp. apple brandy
kosher salt and freshly ground black pepper to taste

Whisk the oils, vinegar, and brandy together and season to taste with salt and pepper. Refrigerate for 1 hour before using.

Salad:

1 cup grated raw sweet potato or yam
2 cups diced apple
¼ cup celeriac (diced)
½ cup broken walnuts
¼ cup seedless raisins
¼ cup dried apricot diced
your favorite lettuce

Combine grated sweet potato, apple and celeriac. Add walnuts, raisins, and diced apricots and toss gently to mix.

Chop lettuce and arrange it on a platter with the sweet potato salad on top of the lettuce.

Pour vinaigrette over salad and serve.

Main Course - Roast leg of venison with lingonberry sauce
By Edith Helmich

1 6-8 lb. leg of venison
1 tsp. salt
½ tsp. ground ginger
½ tsp. ground pepper
½ cup beef stock
½ cup melted butter

Lingonberry sauce:

1 8-10 oz. can of lingonberries with juice
Pan drippings (fat skimmed off)
plus enough water to make 1 cup
6 - 7 Tbsp. sugar
3 Tbsp. cornstarch
dissolved in ½ cup cold water
1 Tbsp. butter

Combine dry seasonings and rub meat. Place roast on rack in a roasting pan and cover with lid or foil. Roast in a 325° oven for approximately 3 hours, or until meat tests tender when pierced with a fork. Baste frequently with butter-and-water mixture while cooking.

Remove roast from pan to serving plate and cover with foil. Save pan drippings and liquid. While the roast sets its juices, make the sauce.

Combine all ingredients in saucepan and bring to boil over medium heat, stirring constantly. Pour a small amount of sauce over the roast before carving, and serve the remaining sauce at the table.

Side Dish - Green beans with mushrooms
By Alice Brantley Yeager

1 lb. fresh green beans, washed and snapped in 2-3 inch lengths
1 small garlic clove, minced
4 oz. small fresh mushrooms, washed and sliced
1 small onion, chopped
1 Tbsp. butter or margarine
¼ tsp. white pepper or freshly ground black pepper
1 tsp. dried dill weed
2 Tbsp. toasted almonds or pecans, coarsely chopped (optional)

Steam or cook beans in small amount of water until tender-crisp. Drain. While beans are cooking, sauté garlic, mushrooms, and onion in butter about 4 minutes. Combine mushroom mixture with beans, add pepper and dill weed, and put in warm serving bowl. Garnish with nuts.

Available In the Backwoods Home Bookstore. CLICK HERE

Side Dish - Beans for Sarah
By Richard Blunt

1¼ cups dried pinto beans
water to soak beans
3 Tbsp. extra virgin olive oil
12 oz. green cabbage (diced small)
2 cloves minced garlic
1½ cups low salt chicken stock (fresh or canned)
1 cup apple cider
1 large onion (diced medium)
1 large carrot (peeled and diced medium)
1 stalk celery (diced medium)
1 bay leaf
3 whole cloves
4 oz. piece lean salt pork (optional, for additional flavor)
1 cup peeled, seeded, and diced fresh plum tomatoes
1 cinnamon stick (broken in half)
¼ cup apple brandy (optional)
3 Granny Smith apples (peeled, cored, and diced medium)

Soak beans for 4 hours in water. Drain and discard water.

In heavy-bottomed pan heat olive oil and sauté cabbage and garlic until cabbage is tender.

In large heavy-bottomed pot, combine beans, chicken stock, apple cider, onion, carrot, celery, bay leaf, and cloves. Bring to a boil over high heat and remove from heat immediately.

Transfer bean mixture to a bean pot or earthenware casserole, add salt pork, cabbage mixture, tomato, cinnamon stick, and apple brandy.

Cover casserole, place in a 325° oven for 1 hour, then add apples and bake until beans are tender, about 1½ hours. Total cooking time 2-2½ hours.

Dessert - Grandma’s persimmon pudding
By Charles A. Sanders

2 cups persimmon pulp
1 cup sugar
2 eggs
2 cups sweet milk
½ cup margarine
2 cups flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
2 tsp. vanilla

Mix the sugar, pulp and eggs. Add the remaining ingredients and mix well. Bake in slow oven (350°) until done. Simple directions for an exquisite treat.

Meal #2

Appetizer - Crispy onion rings
By Jo Mason

4 or 5 medium-sized yellow onions
1½ cups flat beer
1¼ cups flour
¼ cup corn meal
shortening for frying
salt to taste

Combine flour, cornmeal, and beer. Cover bowl and let sit at room temperature for about 3 hours. Cut onions into ¼ inch slices. Separate into rings. Heat shortening in deep fryer or large heavy skillet. Using fork, dip onion rings into batter. Place in hot fat (375°). Fry until golden, turning if needed. Drain on absorbent paper. Salt to taste and serve immediately.

Soup - Fish chowder
By Richard Blunt

3 lbs. firm-fleshed white fish, cut into 1-inch pieces
2 Tbsp. peanut oil or any oil of your choice
3½ cups yellow onions, diced medium
2 lbs. potatoes, peeled and diced
1 qt. fresh fish stock
2 Tbsp. butter or margarine
2 Tbsp. all purpose flour
1 qt. whole milk
kosher salt and fresh ground pepper to taste

In large skillet, heat oil over medium heat. Add onions and sauté until lightly brown.

Combine onions, potatoes, and fish stock in pot that will hold all of ingredients comfortably. Set pot over medium heat and bring mixture to gentle boil. Reduce heat until mixture reaches a slow simmer. Continue to cook mixture until potatoes are done.

While the above mixture is cooking, start a roux by melting butter or margarine over medium heat in a small pan. Stir in flour and cook mixture for about 2 minutes, stirring constantly. This roux should be a pale brown when ready.

Remove roux from heat and let cool for 1-2 minutes, then gently stir into the mixture in the pot.

Add fish pieces to pot and cook slowly for about 10 minutes, or until fish is just cooked. Remove mixture from heat.

When you are ready to serve the chowder, place pot over medium heat, add milk, and heat mixture through gently. Do not let the chowder boil.

Salad - Herb salad
Habeeb Salloum

1 small bunch dandelion greens, thoroughly washed and chopped
1 cup finely chopped stemmed parsley
1 cup finely chopped fresh coriander leaves
2 medium tomatoes, diced into ½-inch cubes
1 large clove garlic, crushed
4 Tbsp. olive oil
4 Tbsp. lemon juice
1 tsp. salt
½ tsp. pepper
¼ tsp. cumin
about 10 pitted black olives, sliced in half

Combine dandelion greens, parsley, coriander leaves, and tomatoes in a salad bowl, then set aside.

In a small bowl, thoroughly mix remaining ingredients, except olives, then pour over salad bowl contents. Toss, then decorate with olives and serve. Serves about 8.

Main Course - Cajun-style shrimp
By Tom Barth

2 lb. large shrimp, unpeeled, slit down the back and deveined
2 Tbsp. unsalted butter
5 Tbsp. olive oil
1 Tbsp. Worcestershire sauce
2 Tbsp. chili sauce
1 Tbsp. fresh lemon juice
3-4 garlic cloves, minced
¾ tsp. cayenne pepper
¾ tsp. liquid smoke
½ tsp. dried oregano
¼ tsp. Tabasco sauce

Spread shrimp in a shallow baking pan. Combine the remaining ingredients in a small saucepan and simmer approximately 10 minutes. Pour sauce over shrimp and mix well. Cover and refrigerate a minimum of 3 hours, stirring every ½ hour.

Place shrimp in a 300° oven and bake, turning frequently, until they just turn pink. DO NOT OVERBAKE. Large shrimp will be done in about 15-20 minutes.

Side Dish - Cajun-baked turnip
By Richard Blunt

2 lbs. white turnip, peeled and diced
6 Tbsp. unsalted butter
¼ cup red bell pepper, diced medium
1 tsp. whole grain mustard
2 Tbsp. brown sugar
½ tsp. kosher salt
¼ tsp. garlic powder
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
¼ tsp. dried thyme leaf
¼ tsp. dried basil leaf
¼ cup distilled apple cider
¼ cup whole wheat bread crumbs

Cook turnip pieces in lightly-salted water until just tender. Drain and set aside.
Melt butter in heavy-bottomed skillet, add diced bell pepper, and sauté until the pepper is tender.
Combine mustard, brown sugar, salt, garlic powder, nutmeg, cayenne pepper, thyme, and basil with the apple cider and blend with a fork. Add this mixture to the sautéed bell pepper.
Toss mixture with the blanched turnip in an oven casserole. Sprinkle the whole wheat bread crumbs on top and bake in a 375° oven for about 20 minutes, or until the top is lightly browned and the turnip is to a desired tenderness.

Available In the Backwoods Home Bookstore. CLICK HERE

Side Dish - Wild rice and vegetables
By Aunt Gert Kenner

1 cup wild rice
1 cup chicken broth
3 cups water
½ cup celery, chopped
½ cup onion, chopped
5-6 mushrooms, chopped
sliced almonds
2 Tbsp. margarine or butter

Rinse rice 3 or 4 times. In pot, cook rice, chicken broth, and water covered about 55 minutes. In fry pan, sauté celery, onion, mushrooms, and almonds in butter or margarine. When rice is tender mix vegetables with the rice.

Dessert - Fudge macaroon pie
By Jean Winfrey

3 squares Bakers unsweetened chocolate
½ cup butter or margarine
3 eggs, slightly beaten
¾ cup sugar
½ cup flour
1 tsp. vanilla
2/3 cup sweetened condensed milk
2 2/3 cup Bakers Angelflake coconut

Melt chocolate and butter in saucepan over low heat. Stir in eggs, sugar, flour, and vanilla. Pour into greased 9-inch pie plate. Combine milk and coconut, spoon over chocolate mixture, leaving approximately ½-inch edge.

Bake at 350° for 30 minutes. Cool and serve.

HUMOR

17 Reasons Why Dogs Hate Halloween

Thank to Wendell Jones for sharing these

OTHER STUFF

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Contact Info:

Editor/Letters - Dave Duffy, editor@backwoodshome.com
Web Site - Oliver Del Signore, webmaster@backwoodshome.com