BHM Newsletter
Volume 12      Number 2

February, 2010
 

INSIDE BHM

This past month we have been working on our two newest anthologies, The Fifteenth Year and The Sixteenth Year, in order to get them printed and in-house by our promised ship date of May 2010. Another project in the works is a book by Claire Wolfe. This will be a compilation of her popular Hardyville series (with some new material added) which ran on our website from October 2003 to September 2007.

And presently we're on deadline for the upcoming May/June issue. There will be a great mix of articles in the issue, with topics ranging from seed saving, tub gardening, water treatment, sourdough bread, and raising goats to Claire Wolfe zip-lining in the jungle. Massad Ayoob will lead the issue with an article on the Appleseed Project, a program designed to teach you not just how to shoot and take care of your firearm, but also about Revolutionary War history, patriotism, and the responsibility of being a rifleman. John Silveira will have an in-depth analysis of the tea party movement and Dorothy Ainsworth's article, Part 3 of her "Building Eric's House" series, is a technical piece about wiring the house but it is very readable.

Annie is back at the editorial helm after her recent scare and hospitalization with pneumonia. We even swapped offices. I moved into her tiny, way-in-the-back-of-the-building office with no windows, and she moved into my spacious, three-window office up front. We did it so she could set up a mini-nursery for her two young children and new baby (June 11 due date), and so I could take a nap during the day without being disturbed.

The magazine is sailing along nicely. Unlike most magazines in America today that are experiencing a fairly severe battering due to the recession and rise of the internet, we continue to grow. That is due to two things: My wife, Lenie, runs the publication efficiently, and we have maintained our quality. It's our constant focus on high quality content that fills our sails. If you've enjoyed our past issues, you'll enjoy the new one.

--Dave

ENERGY TIPS

Sizing Your Heating and Cooling System

Older space conditioning systems (more than 10 years old) are often unreliable and much less efficient than a modern system. When it's time for a new replacement, choosing one of the correct size (heating and/or cooling output) is critical to getting the best efficiency, comfort, and lowest maintenance and operating costs over the life of the new system. Some national surveys have determined that well over half of all HVAC contractors do not size heating and cooling systems correctly.

The most common sizing mistake is in oversizing. This not only makes the new system more expensive to install, but also forces it to operate inefficiently, break down more often, and cost more to operate. Oversized heating equipment also often creates uncomfortable and large temperature swings in the house. Oversized air conditioners (and heat pumps) do not run long enough to dehumidify the air, which results in the "clammy" feeling and unhealthy mold growth in many air-conditioned houses .

It is the installer/contractor's job to perform the correct sizing calculation for the building. However, many installers only check the "nameplate" (the label on the unit that has the Btu per hour output among other things) of the existing system and sell you one just like it, or even worse, one that's larger. This is a not a correct sizing method and not in your best interests! Other methods include simple "rules of thumb" based on the size of your home or using a chart that accounts for a variety of factors. While these methods might provide a first estimate, they should not be used to size your system.

Before the era of tightly constructed homes, it was not uncommon to install furnaces and air conditioners that had two to four times the necessary capacity. Since many people have added new windows, caulking, weather-stripping, and insulation to their homes, going by the nameplate is likely to result in an oversized system. Making improvements such as these to reduce heat loss in the winter and heat gain in the summer should allow you to install a smaller systems while still being comfortable, as well as saving large amounts of energy.

Correct system sizing requires considering many factors other than simply reading the nameplate of the existing unit. Key factors for correctly sizing a heating and cooling system include the following:

• The local climate
• Size, shape, and orientation of the house
• Insulation levels
• Window area, location, and type
• Air infiltration rates
• The number and ages of occupants
• Occupant comfort preferences
• The types and efficiencies of lights and major home appliances (which give off heat).

Homeowners should insist that contractors use a correct sizing calculation before signing a contract. This service is often offered at little or no cost to homeowners by gas and electric utilities, major heating equipment manufacturers, and conscientious heating and air conditioning contractors. Manual J, "Residential Load Calculation," published by the Air Conditioning Contractors of America (ACCA), is the recommended method for use in the United States. There are also many user-friendly computer software packages or worksheets that can simplify the calculation procedure. You should make sure that the procedure used by the contractor follows Manual J.

If ducts are part of the installation, they should be sized using the ACCA's Manual D, "Residential Duct Design." The ACCA also offers a comprehensive guide for choosing home heating and cooling systems, called Manual S, "Residential Equipment Selection."

One exception to the above is in steam heating systems. For these systems, the boiler should be sized to match the radiators. However, there is still room for energy savings. First of all, the original boiler may be oversized for the radiators, so the contractor shouldn't just order the same capacity boiler, but instead should match the boiler to the radiators. Second, if you've increased the energy efficiency of your home, it may have more radiators than it needs.

It may be possible to remove radiators in the core of the house and shift the others around, replacing larger radiators with smaller ones. Since radiators are modular, it is theoretically possible to downsize a radiator by removing sections; in practice, this is usually difficult to do without damaging them. In many parts of the country, used radiators are available cheaply, so you can potentially buy small radiators to replace large radiators; if you do so, be prepared to replace the shutoff valves as well, since they often won't match. Newly manufactured steam radiators are available as well.

In any case, you should work with a heating and cooling professional when downsizing your system. Your house's heating needs should be calculated using Manual J, and your radiators should be downsized appropriately. Match the new boiler to the remaining radiators. Note that balancing steam heating systems is more an art than a science; ideally, you will find a heating professional with experience in steam heating systems.

Many factors affect a home's heating or cooling requirement, or "load." A good estimator will measure walls, ceilings, floor space, and windows to determine the room volumes, and will assess the R-value of the home's insulation, windows, and building materials. A close estimate of the building's air leakage is also necessary. A blower door test is the best way to measure air leakage.

A good estimate will also include an inspection of the size, condition of seals on joints and insulation, and location of the distribution ducts in forced air systems. The placement of supply and return registers should be appropriate for the system type and size.

The orientation of the house also affects heat gain and heat loss through windows. Overhangs can reduce solar gain through windows. Make sure the contractor uses the correct design for the outdoor temperature and humidity in your area. Using a higher summer design temperature results in oversizing air conditioners.

When the contractors are finished, get a copy of their calculations, assumptions, and the computer printout or finished worksheet. This is your only proof that they did the job right. To summarize, when designing your new heating and air conditioning system, the contractor you choose should do the following:

• Use a computer program or written calculation procedure to size the system
• Provide a written contract listing the main points of your installation and includes the results of the heating and cooling load calculation
• Give you a written warranty on equipment and workmanship
• Allow you to hold the final payment until you are satisfied with the new system.

COMMENTARY

The following list of "Beauty Tips" has made the rounds on the Internet for nearly a decade. It has usually been attributed falsely to actress Audrey Hepburn (1929-1993). According to Snopes.com, "...Hepburn (1929-1993) did not write the quoted list of beauty tips, although she claimed it as one of her favorites and quoted it in public a number of times. Its true author is humorist Sam Levenson (he who said "Insanity is hereditary: You can get it from your children")."

It landed in our mailbox a few days ago and we thought it worth sharing with those who may have missed it.

Beauty Tips

For attractive lips, speak words of kindness.

For lovely eyes, seek out the good in people.

For a slim figure, share your food with the hungry.

For beautiful hair, let a child run his or her fingers through it once a day.

For poise, walk with the knowledge that you never walk alone.

People, even more than things, have to be restored, renewed, revived, reclaimed and redeemed; never throw out anyone.

Remember, if you ever need a helping hand, you'll find one at the end of each of your arms. As you grow older, you will discover that you have two hands, one for helping yourself, the other for helping others.

The beauty of a woman is not in the clothes she wears, the figure she carries, or the way she combs her hair. The beauty of a woman must be seen from in her eyes, because that is the doorway to her heart, the place where love resides.

The beauty of a woman is not in a facial mode, but the true beauty in a woman is reflected in her soul. It is the caring that she lovingly gives and the passion that she shows.

The beauty of a woman grows with the passing years.

RECIPES

Tummy TV

Our webmaster's wife recently discovered the many cooking shows available to those who have cable or satellite TV. As a result, they've been eating quite well lately.

Following are six recipes — five main dishes and one side dish — that tasted so good they've added them to the "make often" section of their recipe box.

A couple call for some unusual ingredients, and some take a bit of time to make, but all, we are assured,are worth the effort.

Bon appétit!

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

Lacquered Pork Belly With Preserved Lemon, Soy Sake Glaze

Remove the belly and reduce sauce to a light glaze. Glaze top of belly.

Serve with steamed white rice.

Pan Roasted Halibut with Soy-Lemon Sauce

4 6-ounce center-cut halibut fillets, skin-off
2 large minced shallots
1 pint cherry tomatoes, halved
2 tablespoons white wine
2 tablespoons low sodium soy sauce
1/3 cup chopped preserved lemons
1/4 cup chopped chives
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil to cook

Pre-heat oven to 400 degrees.

In a large sauté pan or cast iron skillet, coated lightly with olive oil, season the halibut and sear until brown on top side, about 2 minutes.

Flip halibut and add shallots and tomatoes in between the pieces of fish, drizzle some extra virgin olive oil place in oven. Roast for about 12-14 minutes until cooked through.

Transfer the fish to a plate and place pan on high heat.

Deglaze with wine and add preserved lemons and soy sauce. Reduce by half and add naturally brewed soy sauce. Check for seasoning.

Plate fish and encircle with sauce. Garnish with chives.

Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives

For the couscous:

1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled

For chicken:

4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter

For the sauce:

2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish

For the couscous:

In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
For the chicken:

Preheat oven to 400 degrees F.

Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.

Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.

While chicken is baking, make the sauce.

For the sauce:

In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.

To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

Orange-Balsamic Glazed Chicken

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

(Serve with Lemon Risotto)

Lemon Risotto

1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
2 lemons
1/2 cup white wine
1/2 teaspoon sugar
2 tablespoons butter, cut into small pieces
1/2 cup grated pecorino cheese, a couple of handfuls
2 tablespoons slivered mint leaves
A handful basil tops, shredded or torn
Salt and freshly ground black pepper

In a large pot, heat the stock and 2 cups water over medium low heat.

In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

HUMOR

Short Takes My daughter asked me one time, "Daddy, before you married Mommy, who told you how to drive?" Frantic man on phone: "My wife is pregnant, her contractions are only two minutes apart!" Doctor: "Is this her first child?" Man: "NO, you idiot! This is her husband!" Sign on a local Blockbuster video store: "Gift Certificates - For when you care enough to shop at the last minute." Wife to husband returning home from a party: "Have I ever told you how handsome, sexy and irresistible to women you are?" Husband: "Why no, I don't think you have." Wife: "Then whatever gave you that idea at the party?" My husband accused me of loving our dog more than I love him. I told him not to be ridiculous. I love them both the same. Two men walked into a bar. You'd think the second one would have seen it. You know what the problem with a lot of people is? Overpopulation. Rule of thumb for evaluating computer technology: If it works, its obsolete. Q. How do you scare a man? A. Sneak up behind him and start throwing rice. Q. Where is the best place in a book store to find a man who is handsome, a good lover and a stimulating partner? A. In the pages of a romance novel.

Okay, so this has been around for awhile. But it's one of our favorites. So for those who might have missed it: Technology For Country Folk

OTHER STUFF

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Just visit the BHM web site at www.backwoodshome.com and click on "Newsletter" in the navigation menu on the left side of any web page.

Contact Info:

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