Allyson

There are all sorts of old timey skills that are useful in a SHTF scenario, but knowing how to bake bread will be high on the list. At one time in history (ie anytime prior to 1930), pretty much everyone had at least a vague idea of how to bake bread. If they hadn’t done it themselves, they at least had witnessed it being made. The modern grocery store killed the last of the bakers, though. Baking, even the “bougie” artisan stuff, is done largely by machine these days. Why bake when you can just pick up a couple of loaves at the store? And store loaves last for weeks and weeks, while fresh bread goes moldy after only a few days.

When you have access to store bought bread, that’s fine. But what if you don’t? What if … oh, say a pandemic happens, and all the grocery stores are out of EVERYTHING, and you can’t find store bread? The bottom line is you need to know how to make your own.

There are simple loaves, no knead recipes that come together quickly with a minimum of mess. There are complex loaves that require multiple rises and tons of work. I tend to go for bread somewhere in the middle. Two rises to develop the gluten and make for a lovely, crusty bread that will hold together as sandwich exterior. A nice mix of flours. Standard yeast. It’s not a difficult loaf, if you know how to bake.

On Sunday, I held a class for six people at the Fort at No. 4, where I taught them how to make bread. From scratch. In a wood fired bake oven. We had a real range of students. One was a reenactor from the current iteration of Roger’s Rangers, who simply hadn’t learned to bake in the beehive and really wanted some help. One was a complete bread virgin but the price was right and how exciting to get to hang out in a fort and cook bread? The two couples were doing the lessons as a sort of “date day” thing, and were at varying levels of having attempted bread. One of the guys was a baker at a big company, but had never made bread with nothing more than a wooden spoon and a bowl.

We started out the day by adding yeast to warm water, and feeding it a bit of sugar. I explained that we were fermenting the yeast, letting it become active. While it isn’t necessary with dry active yeast (which is what we were using), it’s a good habit to get into. While our yeast was waking up, we went out to start the fire in the beehive oven. Everyone brought some wood, and I had already split kindling and had scraps from Chris’s day in the workshop on Saturday, so the fire started up quickly. Once it was loaded up and roaring, we were off to the kitchen again.

We slowly added our flour into the water and yeast mixture, then stirred with a wooden spoon. Once we had most of the flour in and the dough was forming, it got turned out onto the table, and we started the kneading process. Everyone has sore shoulders this morning (except me), because when kneading entirely by hand, it takes about 20 minutes. They all had various problems with their dough as we kneaded, and I was able to explain a variety of possible failure points. Everyone ended up with a decent “silky smooth” ball of dough, and we set that to rest.

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We’re leaving the 15th century behind, at this point, and moving boldly into the 18th! This recipe comes from The Compleat Housewife, written by Eliza Smith in England in 1773. Today’s recipe is entitled, “To boil Fowls and Cabbage” and is another forced meat yumminess!

Ingredients:

• a well shaped cabbage
• savory forced meat
• 2 eggs
• 2 whole chickens, cooked
• “some” melted butter
• slices of bacon

Pick yourself a nice, sizable cabbage, peel off a few of the outer leaves until it looks clean and good, and then use a sharp knife to cut off the top (like a lid), then cut out the inside of it. You want to form a cavity, in which you can put your meat, but it doesn’t have to be anything special. Set aside the removed bits of cabbage to stew up as a side dish.

Mix together “savory forced meat” (generally this means any ground meat mixed well with spices that you like, and I use a nice chub of country ground sausage meat) with two whisked eggs, so that it’s well distributed. Put the meat and egg mix into the hole in the cabbage, then put the “lid” back on. Wrap the stuffed cabbage with a cloth (cheesecloth or even a tea towel tied in place with kitchen string works well), and lower it into a large pot of lightly salted boiling water. Boil until the exterior of the cabbage is tender, and the meat inside is fully cooked (anywhere from 45 minutes to 3 hours, depending on the size of your cabbage and the rate of your boil – you want the meat inside to register AT LEAST 160°F to be food safe).

While your cabbage is cooking, roast up a couple of chickens or warm up some rotisserie chicken. Place these on a large platter, and then put the stuffed cabbage (removed from its cloth prison) in between them. Over everything, place several slices of cooked bacon, and then drizzle it with some melted butter.

This makes a lovely presentation, and is quite historically accurate to the 1750s!

For those of you who live in the area, Chris and I will be up at the fort today, and I will be there tomorrow as well. He will be doing woodworking, and I am doing a project on fry bread today. Tomorrow I am teaching bread baking to a class of six. I hope to see you there!

There are a zillion books out there on various aspects of prepping, and I can’t recommend them ALL. But these are some I consider to be truly important, or they’re ones that have been recommended highly by others. I’m going to stick stuff in categories to help make it easier to look through.

SELF-SUFFICIENCY

• The Perfect Bug Out Bag
• Emergency Food Storage and Survival Guide
• Best Guide to Disaster Readiness
• SAS Survival Handbook
• The Self Sufficient Life and How to Live It

MED/FIRST AID

• SpecOps Forces Medical Handbook
• Where There is no Doctor
• PDR for Herbal Medicine
• Medicinal Plants of North America
• A Book for Midwives
• The Survival Medicine Handbook (TY Tom!)

SECURITY/SELF-DEFENSE

• 100 Deadly Skills
• Prepper’s Home Defense
• Holding Your Ground
• Navy Seal’s Bug In Guide

GENERAL SKILLS

• Encyclopedia of Country Living
• Basic Butchering of Livestock
• Shelters, Shacks, and Shanties
• Wildwood Wisdom
• No-Grid Survival Projects
• The Way Things Work (TY CBMTTek!)
• 98.6 Degrees: The Art of Keeping Your Ass Alive (TY Tom!)

CRAFTING/DIY

• The Barefoot Architect
• The Off-Grid Living Bible
• Make, Sew, and Mend
• How to Build a Moonshine Still
• Footwear Pattern Making
• How to Build Wind Turbine (etc)
• Wind Mills and Wind Motors
• Homemade Contrivances

FICTION

• Homestead Bound
• The Collapse
• One Second After
• Going Home
• Getting Out

AKA: Maine Renaissance Faire, weekend the third.

I have somehow managed to create a “Conservative Safe Space” at Ren Faires. I’m not sure how this happened, but it’s definitely an interesting thing!

As I’m writing this, I’ve just gotten home from the third and final weekend of Maine Renaissance Faire. I had a blast, sold a ton of books, and cooked my way through a heatwave and the smoke from Canadian wildfires. I’m slightly sunburned, though not badly, and I managed to avoid getting dehydrated this weekend. I’m rather proud of that. I made Good Choices LOL!

By choice, I stayed on site one extra night, both to get a bit of extra sleep and to not have to load and unload the truck while exhausted and filthy. Instead, I helped other people pack up their stuff on Sunday evening, and then at 9pm I retreated to my tent with some gatorade and my phone (which I basically didn’t look at for most of the weekend). With the big queen bed out of the tent and just my single low cot in there, I had room for my comfy chair and a table, as well as my basket (which doubled as a foot rest on Sunday night). I sat down and watched some Futurama, played a couple of games, took my meds, and was out cold by 10:30pm. I didn’t even shower, even though I could have, because the sheets were already dirty anyhow and I really didn’t care. Come Monday morning, I was up by 8am, feeling actually RESTED. Once the ibuprofin kicked in, I was in fine fettle. I organized all my stuff, packed it neatly, and piled it for easy movement into the truck when Chris arrived to pick me up. THEN I went and showered, and lordy, it felt lovely.

Anyhow, safe spaces. If you listen to people long enough, you can usually tell if they’re liberal or conservative. There are enough code words in both groups that you can pick up on and make an educated guess. I spent the last three weekends learning who the closet conservatives were. I say closet, because at a Ren Faire, you just don’t really talk politics. Well, definitely not conservative politics, but even liberal stuff is largely not spoken about. It’s supposed to be a place to enjoy the fantasy of medieval or Renaissance life, and most everyone does their best to stick to the fantasy and ignore the real world outside.

As I found those I suspected of conservatism, I found a way to privately ask if I was correct. Bonus, I was right every time! I’m sure I missed some people, but that’s fine. I invited several of those people here to the blog, because they’re awesome folks. I let them know that, in my kitchen, we have true equality. Everyone is welcome. I also made it clear that I make my money off of liberals as much (or maybe more) than conservatives, and so if patrons or others were around, we needed to not talk politics. They all understood. Every conservative on site is well versed in keeping their mouth shut while liberals say things they dislike. That’s the price we pay for enjoying the fair and selling our wares to the liberals. It’s fine, most of the time it’s not all that painful.

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If you live in or near New England, you may know of the very Northern experience of canned brown bread. Cylindrical and sweeter than regular bread, more dense, and yet so delicious when camping! Canned bread has a long history in New England, and is deeply entrenched in our culture (The Takeout). The reality is that canning only made this steamed version of bread more easy to disseminate to the public. It had long been part of the New England colonists’ food culture. So here is a recipe based firmly on the 1908 version of The Rumford Complete Cook Book.

Ingredients:

• 2 cups whole wheat or Golden Wheat flour
• 1 cup yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup molasses
• 1/2 cup raisins
• 1 egg
• 2 cups whole milk

Sift together the flour, cornmeal, salt, and baking powder. Add in the raisins and molasses. Whisk together the egg and milk, then add that to the flour mixture.

Have ready several well greased tins with oven-safe lids, and fill these 2/3 full of the batter. Grease the lids and fit them onto the tins. If you don’t have appropriate tins, you can use #3 (large bean) cans or even coffee cans (which are generally #10). For can sizing, you can check out this site.

There are two methods you can use for steaming your bread: stovetop or oven.

To steam your bread on the stovetop, you need a pot that is sufficiently larger than your can that you can put a lid on the pot. Put a steamer rack (a metal trivet, even balled up aluminum foil will work) in the bottom of the pot, and put your can on top of your rack. Add enough boiling water (yes, boil it before you put it in the pot with your bread) to come about a third of the way up the side of your can. Cover the pot and turn the heat to its lowest setting that will still maintain a simmer to generate steam. Steam the bread for three hours.

To steam your bread in the oven, pre-heat your oven to 325°F. Find a high sided roasting or other pan that will hold your can of bread and still allow you to pour in enough boiling water to reach a third of the way up the side of the can. Again, steam the bread for three hours.

You can check your bread for doneness by inserting a toothpick. If it comes out clean, it’s ready. I would suggest you start checking your bread at the 2 hour mark, especially if you’re using smaller cans. Continue to steam until the bread is baked through. Let your steamed bread cool on a cookie rack on the counter for at least one hour before removing it from the can. It should slide out fairly easily after it has cooled.

Serve this up as is, or “toast” it in a frying pan with a little bit of butter or margarine. This is very dense, very filling bread, and is in NO WAY a reduced calorie item.

I don’t have many pictures of last weekend, as I was busy as all get-out. I have a single shot of one of my pies, which I pre-made at home so I wouldn’t be so busy. The pies were great, but I was still too busy to do anything but be at the kitchen tent.

Saturday, we had a glorious day. Rumors are floating that we had over 6000 people in fair that day, which is pretty damn fine. I sold several books, which was nice. Tips were good, too. With a beautiful day, though, comes the heat. It’s vastly important to put on sunblock several times during the day, because it does wear off as you sweat and it’s vital. Even more important is drinking enough water and assorted other liquids to balance your electrolytes. Water alone won’t do it, because you’re working much harder than usual, sweating buckets (or worse, you stop sweating, which is downright dangerous), and not peeing nearly as often as you should. You can actually get water drunk (loopy from too much water) and still be dehydrated. As someone with VERY low sodium naturally, I always have Gatorade, sekanjabin (a Persian “gatorade” style drink from the middle ages), Liquid IV, and LMNT on hand. It’s necessary to stay on top of things, in order to continue to be functional.

Why is this in the “prepping” section this week? Partly because I didn’t have anywhere else to put it, but partly because there are actual survival skills that I’m talking about here. Being hydrated during heavy labor, especially a kind you’re unused to in daily life, is something  you won’t think of in an emergency situation unless you’re already in the know.

The first weekend of fair, I managed to get slightly dehydrated. I stopped sweating. I knew how hot it was, and that I should be sweating, and I dosed myself with LMNT to try and fix things. Almost immediately, I started sweating again. My body knew it was going to get what it needed, and voila. How is that done if you don’t have fancy, expensive packets of stuff to put into your water? Add vinegar, salt, ginger, and whatever flavoring makes it drinkable for you. This will quite literally save your life. Salt is necessary, and when you’re very hot and NOT sweating, it means your body can’t naturally regulate your body temperature. Salt makes the sweating happen. Vinegar helps balance your natural electrolytes. Ginger stops a cold drink from causing cramps in a very hot body. Sugar makes it palatable. Know how to make some version of it (sekanjabin, shrub, switchel, haymakers, posca, whatever).

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The big question on everyone’s mind is who’s on “the list.” The problem is that there’s no real chain of custody for the damn thing. Anyone could have made changes or edits to it along the way.

I’m strongly of the opinion that, if “the list” had Trump’s name on it, the Dems would have released it already. They had four years to do so, and using a simple list to get rid of Trump at the expense of Biden or the Clintons would have been trivial. Still, Bondi said that Trump’s name was somewhere in those files.

On TikTok and Facebook, several of the left leaning people I follow are asking everyone, “If you knew your favorite politician or star was on the list, would you still want it released?” There’s been a lot of crickets from the Left (with a few vehement outliers saying absolutely yes), and a lot of noise from the Right saying “release it already.” More than half the country chose Trump to be our President, and we did so on a platform of transparency. It’s time to be transparent.

I happen to be on the “release it” side of things. Yes, it may have been doctored. It’s up to our Justice Dep’t and Bondi to track that back, have experts look at it and figure out what, if any, changes were made. That doesn’t mean it shouldn’t be released. Yes, it should. And if it turns out that Trump was bonking little girls and there’s definitive proof, then we toss his ass in jail. Again, we know that won’t be the case or it would already have happened, but that’s the bottom line. I don’t want ANY kiddie diddlers as part of the ruling class of America. I don’t care what “side” they say they’re on; if they’re into children, then they’re not a politician, they’re a cretin.

What is the problem with just opening it all up? Well, first and foremost, doing so would expose victims and people who haven’t been charged with crimes, which is basically re-victimizing those who already suffered. Some of it is definitively child pornography, so that won’t be released. It also exposes a lot of information that is definitively private (financial stuff, etc.). In order to “just release” everything, they’d have to redact large portions of the information. Some in the government fear that would just feed conspiracy theories that the government is holding information back (CNN).

The FBI put out a memo this month, basically saying that they’ve gone through all the information that was gathered. In the gigabytes of information retrieved, they found plenty of evidence of Epstein and Ghislaine Maxwell doing stuff, and not much else. My guess is, like most predators, Epstein kept images of himself but not others. He wasn’t gay; why would he keep images of other men with the children he was abusing? It doesn’t seem to fit the pattern of how that type of predator works, at least in my understanding.

Most people think there’s an actual list, a client list (Wikipedia). While there’s definitely a list of thousands of names and contact information, it’s not a list of those people who actively did things on the island. It’s basically a huge phone book of all the people Epstein might need to contact. I offer you in evidence my own phone book, which contains my mother’s phone number even though she’s entirely cut out of my life and I would never call her.

As to Trump being named in those files, well, we already knew that. He shared a plane with Epstein several times, or so I have heard. Apparently it’s a thing the ultra rich do. Steven Hawkings was in the files, too, but I don’t see anyone accusing him of doing illegal things with children.

All that said, I want to see the information. Even if it’s redacted to protect the innocent. I want the transparency promised us by Trump when he was running for office. If that means some Dems have to make excuses, so be it. Some will likely say that it was doctored by the Right. So be it. Transparency is HARD… but necessary.

For me, anything cooked in coconut curry is going to be good. You could easily sub out the whitefish for tofu or chicken or anything else, and this would still taste wonderful. This diet friendly, delicious meal is a great way to use cheap whitefish protein in your meals.

Ingredients:

• 2 pollock fillets
• 1 small onion, diced
• 2 carrots, peeled and diced
• 3 red potatoes, diced
• 2 asparagus spears, cut into bite sized pieces
• 1 tbsp red curry powder (or to taste)
• 15 oz can coconut milk
• 15 oz water
• 1 tsp lime juice
• 1 tsp salt
• 4 tbsp avocado oil, divided (or other neutral oil)
• fresh dill (for topping)

Add 2 tbsp of the oil to the cooking pot and heat over medium heat. Stir in the onion, carrots, and asparagus and saute until softened and starting to become clear. Stir in the red curry powder and cook for about 1 minute. Add in the can of coconut milk and then fill the can with water and add that to the pot.

In a skillet, heat the remaining 2 tbsp of oil over medium-high heat. Cook the fish for about 1 minute per side to brown then remove from the heat and cube the fish. Try not to fully cook the fish or it will be too flaky to cube.

Bring the soup pot to a boil and add the diced potato. Reduce to a simmer, then cook for 5 minutes. Add the fish, salt and lime juice to the pot and simmer for 5 more minutes.

Salt to taste, then serve into bowls and top with fresh dill. Add a side of hot, crusty bread and some pickles to make the perfect meal!

Vinegar is one of those items that should be in every prep pack. It’s useful for SO many things! What can you use vinegar for?

• making drinks (shrub, sekanjabin, switchel, haymakers, etc.)
• baking (you can use it to make a buttermilk substitute)
• all purpose cleaner (AMAZING on windows)
• preservation (pickles, meats, etc.)
• descaling (clean scale from coffee makers, kettles, etc.)
• removes stains (especially yellowing along collar lines)
• weed killer (on its own it’s okay, mixed with Dawn detergent it’s better than most commercial mixes)
• insect repellent (I’ve read this one but haven’t tried it)
• wound cleaning
• treating nail fungus
• cleans chrome and helps windows be no-frost
• soothes a sunburn
• great for disinfecting cutting boards, especially wooden ones
• white vinegar in laundry helps remove general stains

I’m sure I missed stuff, but man, we use vinegar all over the place in our house. From salads to shower drains (where it kills off those little irritating gnats that come from drains), it’s basically an all purpose item to have in your go bag.

But what if you don’t have vinegar on hand? Fear not, it’s not actually difficult to make!

Making vinegar from scratch can be such a sinch, and coupled with its indispensability in the kitchen, makes it a worthwhile endeavor. The process of getting to vinegar is simple:

1. start with a sugary liquid
2. let the sugars ferment into alcohol by way of our friendly local wild yeast
3. then with continued air exposure the alcohol will be eaten up by native acetobacter making it into vinegar. Boom!

An even simpler overview:

1. crush fruit in your fermentation vessel of choice
2. leave it be until it tastes like vinegar.
3. strain the solids. So easy!

From: Ferment Pitsburgh

Basically, vinegar is made from scraps, the stuff you’d normally toss in the garbage. You can use apple cores, skins, bruised stuff even. You can use old wine that’s already starting to turn to vinegar, too.

A very basic apple cider vinegar recipe that I have used:

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