Allyson

There are currently riots happening in Los Angeles and other California towns. I’ve so far watched a reporter FAFO and get shot in the leg with a rubber bullet, seen rioters dump rocks off an overpass onto cars below (police and non-police vehicles), witnessed “peaceful” folk set fire to cars, and heard about those self same “peaceful” folk ordering up driverless cars just so they could torch them.

Someone on Facebook posted this, and I decided to go and find out if it was true. At this point, if “someone posts something” (be it person, so-called legacy media, or new media) I simply don’t trust it and I research and verify. It took me a while. I had to go through an article by the Times of India, and a handful of other places before I finally found the article at the Blaze (which I recommend reading and watching). They posted the actual video in their article, so I can now verify that yes, ABC did actually say this on actual television/video. I am at a complete loss.

On Facebook, I carefully laid it out. If you said January 6th was a riot, and applauded the people being arrested, held without bail for unreasonable time, and given outrageously egregious sentences… but you say throwing rocks on moving vehicles is “peaceful protest,” just leave. I literally said, don’t let the door hit you on the ass on your way out. M’kay, byeeeeee.

I assumed most people would just delete me, if there were any left who’d bother to comment. I expected that. I didn’t expect to hear people coming in and saying that it was Trump’s fault for “…illegal use of the National Guard and deployment of the Marines,” or that “…it isn’t rioting for the sake of rioting,” or “I agree dropping …(rocks)… on citizens is not right. Dropping them on Humvees, Bearcats, is fair game. The military are illegally there.” I also didn’t think I’d hear, “I’ve seen a couple of articles that stated that at least some of the car fire were started due to the flash bangs that were deployed.” Oh, and, “…that some of the images and videos were from 2020 and not this past weekend.”

I have informed those people that I am not interested in excuses. Having been lectured for four years about January 6th, which included very little destruction of property (and the proper, imo, charging of those who engaged in vandalism) and only one death (on “our” side, FFS), I am not interested in excuses about why it’s okay to drop rocks on moving vehicles. It’s not.

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When the deep heat of summer hits, and the idea of cooking anything makes you queasy, this is the perfect meal for any time of the day. I adore gazpacho soup because it’s all the deliciousness of a salsa but in a soup. There are layers of delicate flavor that combine to make something incredibly special. Just don’t be like Rimmer on Red Dwarf and ask for it piping hot. 😉

Ingredients:

• 2 ½ pounds ripe red tomatoes (about 4 large or 9 small)
• 1 small Vidalia, sweet yellow onion, or red onion (½ pound), peeled
• 1 small cucumber (½ pound), peeled and seeded
• 1 medium red bell pepper, cored and seeded
• ¼ cup fresh basil leaves, plus extra for garnish
• 1 large garlic clove, peeled
• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• ¾ teaspoon fine salt
• Freshly ground black pepper
• V8 juice OR tomato juice (optional)
• curly parsley, Italian parsley, cilantro, green onion (optional, garnish)

First, prepare your vegetables. You’ll need a blender or food processor bowl, a medium serving bowl, and a small bowl for mixing, all ready to use. Core your tomatoes and cut half of them up into about one inch chunks. The chunks go into your blender. The other half of the tomatoes should be chopped fine and added to the serving bowl. All of the juice and seeds can be tossed in the blender. Do the same with your onion, the cucumber, and the bell pepper, though discard the pepper seeds.

Add the basil, garlic, olive oil, vinegar, salt, and a half teaspoon or so of black pepper, preferably fresh ground. Put the lid on your blender and blend the contents, starting on the pulse and then gradually increasing the speed to high. You want the mixture to be completely smooth, and it will take about two minutes. If there isn’t enough liquid, you can add in a little V8 or tomato juice, a tablespoon at a time until it’s the right consistency and thickness for you.

Add the liquid to the fine chopped vegetables, and stir well. Again, if there isn’t enough liquid, feel free to add more V8 or tomato juice to make it “correctly soupy” for you. Add in a pinch of salt and pepper, to taste, and set in the fridge to chill. The gazpacho needs at least two hours and up to 24 hours to rest.

Before serving, give it another taste. It may need a bit more salt. If you like, you can top the gazpacho with finely minced parsley and/or cilantro, or sprinkle it with thinly sliced green onion or chives. Small basil leaves are also a nice addition.

Notes:

I usually serve this soup with a side of salad that includes a good protein such as chicken or shrimp. As a fun alternative, you can switch out the V8 and add in Clamato and a splash of hot sauce, and top the soup itself with shrimp for a “shrimp salad soup” that is really tasty. You can also consider adding miniature croutons, tiny shrimp, or even other summer vegetables such as corn, finely chopped zucchini, etc.

On Wednesday, I went to the Fort to do some interpreting for a home schooling group. I always love when I have homeschoolers in, because they ask the BEST questions. This group was a fantastic one, and it included a bunch of kids who were very obviously not normal students but who nonetheless were engaged and engaging. I loved their questions, their interest, and their sharing of their own successes and failures.

This particular week, I decided I was going to try a new to me bread recipe. This is a 1750s “receipt” that came to me from the internet, and the original poster received it by way of people in Illinois, who got it from French settlers, who were originally from the New France area during the Fort’s era. With such an illustrious ancestry, I decided this was THE recipe to work with. Also, the recipe only makes a single loaf instead of two, which is nice because I’m rather afloat in bread right now.

It’s an easy loaf, very simple to pull together, with half the kneading required of my other bread. I was excited to give it a try! I got into the Fort, started up the fires to warm the oven and hearth, and pulled out all the items I needed to make my bread: flour, yeast, water (very warm to the touch), and honey. Like I said, simple recipe. To that, I added my big mixing bowl (a shiny wooden bowl with such a fine grain that the dough barely sticks to it) and a wooden spoon for stirring.

As the kids and their accompanying adults trickled in, I started the process of mixing together my ingredients. As a baker with a bit more experience, I started with my water and yeast, rather than the flour (it’s much easier to add flour if your dough is too wet, but much more difficult to add water if it’s too dry). I put 1.5 cups of water into the bowl, and sprinkled it with about a tablespoon of dry active yeast. I explained to the kids that they didn’t have dry active yeast in the 1750s, and most likely would have used either a bit of salt rising (a golf ball sized bit of the last bread dough you made, saved in a bowl of milk and kept in the salt barrel until needed) or the barm off the top of the beer vat as the source of their yeast. Once the yeast started bubbling, I added in a dollop of honey (about 1.5 tbsp) and stirred until it was dissolved.

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I belong to several writer’s groups on Facebook, partly because I like to connect with other authors and partly to hear about new opportunities when they come by. One of the groups I belong to is run by a very successful cookbook author (who I’m not at liberty to talk about in public, as the group is private and very bougie). The owner posted this video, and then left us to comment on it before coming back. I’ll skip to the good part: if you watch about five minutes of it, you’ll get the whole gist.

Basically, what she says is cookbooks are training you to think you’re bad.

That’s right folks, the recipes you’ve been enjoying in your family for the last umpteen years, the ones you’ve snatched off the internet? They’re apparently actively attempting to strip you of your abilities. I can’t make this shit up. Here’s a quote:

“I want to show you that your cookbooks are more than just lists of instructions for how to cook your next meal. Your cookbooks are in fact deeply judgmental stories telling you that you are not already good enough at doing mundane household tasks.”

What I got from the half of this travesty that I managed to watch is that because a cookbook usually contains a story, it’s only a vehicle for the author to tell you that you’re a failure, because if you weren’t a failure, you wouldn’t need to read the cookbook. As a secondary message, apparently we’re also being told that if we cook like Rachel Ray, we’ll look like her and be rich like her. As near as I can tell, the only thing cookbooks aren’t communicating to you, is how to cook. She’s adamant that people cannot possibly learn to cook from a book, and that it must be transmitted from person to person.

I’m aghast that this woman, Dr. Rachel Rich. She’s a doctorate, so that means she has a PhD in this stuff. Per her own words, “…I’m a historian at Leed Becket University and co-editor of the journal Food And History. I’ve been researching and writing about cookbooks for over 20 years…”

So, is there enough information out there to keep a food historian busy for over 20 years? Absolutely. It’s a fascinating subject, and one which has important connections with today’s world. Not only are food historians bringing the past to life in a way that no other historian can, they’re also behind the revival of several old types of food, plants that were popular in the middle ages or earlier but that had faded into obscurity in modern times. That’s important because we can learn about plant genetics, and how to better feed our growing population by studying those plants and the recipes that they were used in. So yes, there’s a ton of information out there, and a solid researcher could spend a lifetime tapping it.

Instead, this Dr. Rich is handing out this pap.

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When I prep, I store a variety of types of meals. I have a lot of rice and beans, as I can make those into dozens of different meals with very different spice pallets. There’s one type of meal that I do store at least a few of, for emergencies. That’s RTE, or Ready To Eat meals. These require either no prep at all, or just water and heat.

RTE meals are an important part of any prep for any situation. There are simply going to be times when you do not have the time or energy to cook, but you still need to eat. Having meals that require little to no preparation time will save you, time and again. I don’t mean for zombie apocalypse, either, though they work for that too. I mean for that moment when the power goes out right after you’ve finished 3 hours of snow blowing, and you’re exhausted and starving and now can’t use your stove. Or for when you’re backpacking, you get caught in a storm, and you’re stuck under a rock for a few hours for safety’s sake, and you need to eat.

While you can certainly go out and buy WiseFoods or any of the other “emergency bucket” type emergency meal kits, it’s very easy to assemble your own. Job Lots, Walmart, and even Amazon carry many very good options. It used to be that you’d save your cans of tuna for those emergencies, but now the tuna comes as part of an entire meal.

Starkist Tuna Snacks are the gold standard around here. We keep them in our go-bags, eat them as evening snacks, and they always go with me when I am camping away from the house. It’s fast and easy, and requires no heating. Simply slap the tuna on the cracker, and you’re ready to go.

Bumblebee Tuna Bowls are really yummy, and again, require no heating. There are three different kinds available on Amazon, but I’m told you can find a few more if you go looking. These include pasta, rice, and/or beans, and include vegetables as well. You’re getting a whole meal here. At 190 calories each, they’re a quick fix for a hungry person. They also do not contain any added sugars, so they can be eaten by diabetics. They are NOT good for people with Celiac though.

Starkist Smart Bowls are rice and beans with tuna, in a variety of flavors. These are the soft packs, so they stack easily in a backpack or go bag. They’re lower in fat and higher in carbs than the Bumblebee bowls, but neither of those are likely to be an issue when you’re dealing with an emergency situation.

At the slightly more bougie level, we have Cole’s Open and Eat Meals. These are a bit more expensive, but the quality is also higher. You get a larger meal, with more calories (250), and a variety of flavors. The reviews of them are pretty good, with the main sticking point being price. This is definitely one of those “you get what you pay for” moments.

And then there’s the ones I like best: Freshe Gourmet Canned Tuna. They have tuna and they have salmon, four flavors of each. You can buy them in bulk, and the price is a bit less than Cole’s. Each style has a different calorie amount listed, so you have to look at each of the flavors separately. Having eaten these both cold and warmed, I can say they are VERY yummy. I went out and bought a bunch of these at my earliest convenience after a friend introduced me to them.

There are chicken versions and salmon versions of all of the above. I would guess you can probably find ham and Spam ones, as well. I prefer to have the cans in my camping bin, because they can safely rattle around in the bottom of the bin and not be harmed. They will still be good to eat next summer, if I don’t get to them. The flat pack ones are best for backpacks and go bags. I usually slip mine into the front pouch of my backpack or in the interior flat area of my go bag, where they won’t be punctured.  Read More

So I’ve just gotten home from the Fort, where I stayed for a whole week. One week with minimal running water (cold only, from a single slow tap in the staff kitchen, which I had to then carry to where I was cooking/cleaning/etc). One week with minimal electricity (I could charge my phone at night, and there was a light in the kitchen, and a fridge because I do cooking demos and we don’t want to poison people). One week with almost no social media, news, television, and all the rest of the modern stuff. One week of walking from place to place, interacting in person, baking and cooking over a fire. One week without a shower (that one was difficult lol).

While I was there, the Fort was hosting “The Original” which is the name of a 40+ year old Rendezvous. This is for folks who portray anything from French and Indian War up to War of 1812 and a bit beyond (basically 1740 to 1840). They have some very specific rules that are required of those attending. You must be dressed in period correct clothing (including footwear and eyeglasses unless medically required otherwise) during the entire event, including during set up and tear down. You must have all modern items covered at all times, so if you have a cooler it needs to have something over it or be stashed in an unseen part of your tent. Same with propane stoves, though most people just dug fire pits and cooked that way. It’s rather intense just how serious they take it, though they’re also not rude to people who are just starting out and might not be “quite right.” A good, honest attempt is worth more than perfection, in most cases.

During the event, I was one of the Fort “liaison” people, meaning folks at the Rendezvous could reach out to me to get in touch with the director. I didn’t get called on much, which was nice, but it meant I could visit and participate in Rendezvous stuff without having to pay to get in (which I could not afford). I baked a bunch of bread on the second day of the event, and then loaded it all (still warm) into a huge basket and hefted it onto my shoulder. I went down to the lower field, calling as I went: “Bread for sale! Fresh, warm bread for sale!”

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Tourtière is one of those iconic dishes that gets served in Northern areas. While it hales originally from France, it was popularized in Quebec, Canada. Early settlers made Tourtière frequently, and it’s a filling and very tasty pie. I don’t normally like French Canadian stuff, but Tourtière and Poutine are acceptable.

Ingredients:

• pie crust
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 0.5 teaspoon dried sage
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 teaspoon freshly grated nutmeg
• 0.25 teaspoon ground allspice
• 0.25 teaspoon ground mustard
• 0.125 teaspoon ground cloves
• 1 pinch cayenne pepper
• 1 large russet potato, peeled, quartered
• 1 teaspoon kosher salt
• 1 tablespoon butter
• 1 large onion, finely chopped
• 1 pinch salt
• 0.5 cup finely diced celery
• 4 cloves garlic, crushed
• 1 pound ground pork
• 1 pound ground beef
• 1 cup potato cooking water, plus more as needed
• 1 large egg
• 1 tablespoon water

First, make the spice blend. Mix together the salt, black pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne in a small bowl. Set it aside.

Next, make the filling. Place potatoes and 1 teaspoon kosher salt in a saucepan; cover with cold water. Bring to a boil, reduce heat, and simmer until tender, 10 to 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, reserving potato cooking water in the saucepan. Mash potatoes with a potato masher until smooth; set aside.

Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes. Stir celery, garlic, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with spices, about 30 seconds.

Add ground pork, ground beef, and about ¾ cup potato cooking water to the skillet. Cook, stirring occasionally, until meat is brown and tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes , turn off heat, and let cool to room temperature. Preheat the oven to 375*F.

Place your dough in a 9-inch deep-dish pie plate. Have the top crust rolled out into an 11-inch circle, and keep it for later.

Fill bottom crust with meat mixture. Smooth out the surface. Whisk together egg and water in a small bowl to make an egg wash. Brush egg wash over the edges of the bottom crust. Cover with top crust; press lightly around the edges to seal. Trim excess dough and crimp the edges. Cut small slits in the top crust to allow steam to escape. Brush entire surface of pie with egg wash.

Bake in the preheated oven until crust is well browned, about 1 hour. Let cool to almost room temperature before serving.

Notes:

I have a vegan version of this, where I replace butter with margarine, and the meat with a Beyond Beef “ground pork” sausage. It turns out very well, and has been enjoyed by many friends who were surprised to find it was not real meat!

I know I harp on about practicing all the time, but it is THAT important. I do that on a fairly regular basis, more and more so as I pick up events as an author. When I go to an event, I’m cooking over an open flame at the very least, and sometimes living on site with limited access to water, food, and shelter.

Yes, I pack in food and water with me. If an emergency happens, friends and family are a mere phone call away. I’m in a fort that does have electricity if I need it, even if it’s a bit less than convenient to get at it. Heck, I could walk to the grocery store if I wanted; it’s a mere mile away.

While I’m there, though, I do my best to learn more about survival and prepping skills. I learn more about how our ancestors lived, knowing nothing about dishwashers, cell phones, televisions, and print on demand books. I always approach fort weekends (or an entire week, as in this case) with a goal in mind. I want to learn something that I don’t know much about yet, or have only book knowledge of. Or I go to practice a skill I already know, but am not comfortable with yet.

This trip, I’m working on pie crust. You might ask, why pie crust? It’s not particularly necessary, not a skill that’s high on the list of things to help you survive. On the other hand, being able to whip up a hand pie for a journey IS a handy skill. Modern me might go buy a pasty, but here at the fort, I get the opportunity to work and make my own.

So this week is all about Cheshire Pork Pies, Tourtière, Apple Pie, and baking bread. I consider myself a subject matter expert about basic breads at this point, but I am adding something new to my skillset. This week, I’m firing up the big outdoor beehive oven. It’s large enough to bake many loaves of bread and pies, all at the same time.

I know that the basics are just like firing up the miniature one in my cabin. But this will be production cooking. See, there’s a primitive rendezvous going on in the lower field, and I’m going to be attempting to bake bread and pies for sale. Or rather, for trade, because while money is nice, I have several things I need that I can get at the rendezvous. I look forward to enjoying morning coffee with the folks in the field, then going “shopping” among the various vendors that attend.

After, I get to go back to my comfortable cabin with the fireplace roaring to keep the chill out. Temperatures during the day aren’t supposed to get much above 65*F, and the evenings will be in the low 40s, so having dry wood and the ability to be comfortable and warm (and dry, on the days it’s likely to rain) will be wonderful.

What skills are you working on this summer?

I’m up at the fort from today until next Wednesday, so I’m writing up some canned words for you, to tide you all over ’til I’m home again. Of course if you want to come visit me at the Fort this weekend (it’s open Friday through Monday because of the holiday), I’d be pleased to meet ya! 😉

One of the things that has gotten to me of late is the use of clickbait titles on articles. While the Left is definitely using them for everything and anything, the Right also uses them. I find it not only annoying, but disingenuous. It leads you down a path and you really don’t know what you’re going to find at the end.

Headlines in my current Google news feed:

• The over-the-counter medicine scientists say may raise your dementia risk.
• Is there a least-bad alcohol?
• Queen Camilla welcomes a new member to the Royal Family.

Yes, there are still some decent headlines. More and more, though, even the more standard headlines are misleading. Some are that way because they are Left leaning. As an example, the ones suggesting Vance was “waved away” by the new Pope. The actual “news” is in there, but you have to read to the bottom of the article to find it. There’s definitely no BLUF, as Chris calls it.

All of these headlines are about exactly the same thing. They each read differently. They contradict one another. Yet the information inside them is largely the same.

The all powerful media is using headlines to alter how people think. It’s a bit disturbing. It’s something to keep an eye on, by the by, especially in your own news feeds. Especially in your own news feeds.