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A worthwhile journey

By Kim Scheimreif Issue #124 • July/August, 2010 In February of 1996 my husband, Kevin, two-year-old daughter, Kayla, and I moved from New Jersey to Maine. Our goal was to find a farmhouse with substantial acreage...

Four Pepper Pheasant

Recipe of the Week Four Pepper Pheasant Courtesy of Danielle Nathanson Ingredients 2 medium Pheasants (about 3-1/2 pounds each) 2 oranges, halved 8 to 10 thick slices fatty bacon Four-pepper mix: 1 tablespoon whole red peppercorns 1 tablespoon whole...

Determined woman builds distinctive vertical log studio

By Dorothy Ainsworth Issue #27 • May/June, 1994 When I graduated from high school in 1960, my father wrote in my autograph book, "When you get married and have twins, don't come to me for safety...

Bury a gun and ammo for 15 years

(and be assured everything still works when you dig it up) By Charles Wood Issue #115 • January/February, 2009 Back in the early 1990s the outlook for the nation in general and gun owners in particular seemed rather...

Vegetable Salad with Yogurt Dressing

Recipe of the Week Vegetable Salad with Yogurt Dressing Courtesy of Rebecca Mason Ingredients 1/2 pound of Cauliflower florets 2 medium Carrots, peeled and diced 1 cup fresh green peas 2 medium Potatoes, peeled and diced 2 green Chillies, finely chopped 1 cup Yogurt ¼...

Cast iron

By Jackie Clay Issue #118 • July/August, 2009 My very favorite cookware is old. Some of it very old. It's nonstick, is equally at home in the kitchen or wilderness camp, is the ultimate slow-cooker, and...

Learning to love the high desert

By Claire Wolfe Issue #120 • November/December, 2009 Earlier this year, the dogs and I got taxed out of Cabin Sweet Cabin. With a little help from our friends, we packed a small trailer with our...

Canning 101 — Pickles, fruits, jams, jellies, etc.

By Jackie Clay Issue #53 • September/October, 1998 For some reason, (definitely unknown to me) canning, as a method of very long term food storage, fell into disuse. Maybe it's the hurry/rush syndrome many folks have...

The Trigger Line

By Len McDougall Issue #108 • November/December, 2007 With most of our planet underwater, fish have been a part of the human diet since before recorded history. Almost any permanent body of water can be presumed...

Cold process goat milk soap

By Michele Cooper Issue #171 • May/June, 2018 Making soap can seem scary to some people, but the truth is, it only takes a few steps. Tools & equipment The equipment you use to make soap needs to...

Black beans and rice

Recipe of the Week Black beans and rice Courtesy of Tom Barth You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. black beans, rinsed and sorted 2 Tbsp. margarine 2 onions, coarsely chopped 3-4 bay leaves 3...