Allyson

Read More

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!”

Read More

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.

I wanted to make a birthday cake for my vegan friend, and that meant no milk, no butter, and no eggs. I decided to search for vegan alternatives, and came up with several awesome looking ones. As a side note, chocolate is easy to make vegan. However, I didn’t have the ingredients for most of the cakes I found. I did what I usually do, however, and I took an existing recipe and re-made it in my own image. That’s right, I am a Food Goddess! This is my lovely sweet treat: Orange Cake

Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp white vinegar
• 5 tbsp canola or vegetable oil
• 1-1/2 tsp orange extract
• 1 cup orange juice

Preheat your oven to 350*F. Line a 9×9″ pan with parchment paper, leaving an inch over each side overhanging, for easy removal.**

In a large mixing bowl, add your dry ingredients and mix well. Form three depressions in the dry mixture. In one, add the vinegar . In the second, add the orange extract , and in the final one, add the oil. Pour the orange juice over the top and, using a whisk or wooden spoon, mix together until fully combined.

Transfer your cake batter, which will be quite runny, to the lined baking pan. Bake for 25-30 minutes and then check. It will probably take close to 45 minutes to bake entirely, but you need to start checking every five or ten minutes after the 30 minute mark. Continue to bake until a skewer comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If desired, frost the cooled cake.

** I used a round springform baking pan, fully lined with no-stick-sprayed parchment paper. You do have to allow the cake to cool completely before removing the parchment paper, but it works very well. I used a 9 inch diameter pan that was about 1-1/2 inches deep.

I had frosting for this cake. We didn’t use it. We literally ate hunks of it with our hands. It was moist, sweet but not unbearably, and delicious. I would recommend removing 2 tbsp of orange juice from the cup, if you plan to frost the cake. It was so moist, if I had tried to frost it, it would have fallen apart despite having good crumb.

We are a rich people, here in America. Even our poorest has enough food (or could if they applied). We just don’t see people in the US starving. It doesn’t happen. There are no swollen bellies here.

That doesn’t mean people aren’t hungry. As someone who’s lived on food stamps and charity at one point, I can tell you that the pickin’s are slim and you don’t get a lot of veggies. I had to be creative to keep myself and my family fed. But I managed.

This is an art that too many people just don’t get. I covered it briefly in my last article about food, but it bears repeating. There are too many people in our country who have such a sense of entitlement that they think everyone should have “great food.” While I’m liberal enough to believe that we should be providing just enough food for people to survive on, even if they’re poor, I’m not of the opinion that it should come in the form of filet mignon or lobster tails. If you are poor (when I was poor), you have to learn to budget.

And therein lies the problem. This generation has a terrible time with budgeting. They can’t seem to budget time, money, credit… and who can blame them, with the various people who’ve been in office over the last couple of decades. “Budget” has not been much in the vocabulary of any of our leaders. It definitely doesn’t seem to be in that of the parents of today’s generation.

I remember a time, about ten years or so ago, when I was picking up supplies in a bump and dent store. We were tight, and I wanted to make my grocery dollars stretch. I walked past a gentleman with his very young daughter, staring forlornly at the dried beans. I paused, and asked if he had a favorite bean, and he looked at me with tears in his eyes and explained. Seems his wife had left him, and he was trying to work, care for his daughter, and feed her. Money was too tight, and he couldn’t afford meat. He knew beans were a way of getting protein, but he had no idea how to cook them from dry. He’d only ever had canned. I sat and explained to him several really tasty recipes that I thought would go over well with a toddler, and he bought up bags of beans with a grateful thank you over his shoulder. After that, I actually printed out several bean recipes and with the store’s permission, posted them in the beans aisle. They would be picked up every single week. I got a lot of thank yous.

Read More

I am well and truly confused over the panic that’s currently occurring over the use of tariffs. An acquaintance of mine just posted the following (changed slightly to protect the author, who I didn’t ask before posting this):

“We have to reconstruct the exterior stairs that were ripped off this house before we moved in, so there is a second exit during an emergency. This requires wood. Which comes from Canada. I also sell books, otherwise known as printed paper. Which comes from China. Tariffs, that’s where my money goes.”

I had to ask said person, where are they printing their books? The last price hike I had, via Amazon KDP, was a couple or three years ago, and came to a grand total of about four cents on each of my books. I chose to eat the cost; it wasn’t enough to bother the customers. There doesn’t appear to be any kind of price hike going on at KDP for print-on-demand, and while there’s no definitive answer available (as with all things Amazon related), it appears as if about half their paper is recycled (meaning we recycle it and turn it into more paper here in America), and the other half is “sourced from the cheapest domestic available,” which to me means whatever they have on hand but local if it’s not prohibitive. At the very least, it’s not enough to cost me more per book to print.

Obviously I can’t speak for other companies, but I have to say… if Amazon, the Great Gouger, isn’t raising prices… well, I am going to guess no one else is either.

When it comes to wood, I can speak a bit more authoritatively. In 2024, about 72% of our wood for building (lumber) came from domestic sources. That means it was sourced here in the good ol’ United States. That’s about to change, because of the tariffs on Canadian imports. The cost of new homes will go up. Currently, that cost is NOT up. And it is entirely possible to buy American lumber for making exterior stairs or other small projects. Does American lumber cost more? For the moment, that’s possible, though I couldn’t find an example of it. Once the tariffs kick in, American lumber will go up slightly in price (because we don’t have the huge forests that Canada does, and so we can’t be cutting down as many trees as they do and have it be sustainable), but it’ll still be less than wood from Canada.

I just don’t get it.

Read More

I haven’t touched on the topic of what to drink when you’re enjoying your post-apocalyptic spam, so I think today I’ll go there. 😉

There are several really tasty, easy to make drinks for when you’re doing a lot of labor or it’s extremely hot, but you don’t have access to Gatorade or its equivalents. I would hazard to say that they’re much better for you, as well.

Sekanjabin

This is what we refer to as “Viking gatorade” because it was popularized by the Vikings. It originated in Persia as a mint based drink, but the Vikings played with it, and I played with it more. It is basically a simple syrup that you add to water to make it more palatable. The vinegar and sugar help balance your electrolytes, and the ginger makes it just “warm” enough (from your body’s standard) to drink even in very hot weather without causing yourself cramps. Just a note, the Vikings and Persians both added crushed mint to this. I don’t, so it isn’t included in my recipe. Feel free to add it to yours!

Ingredients

• 4 cups red wine or apple cider vinegar
• 4 to 8 cups sugar/honey/sweetener/blend of choice
• 2 tbsp minced or grated ginger
• fruit of choice (I like lemon, strawberry, and blackberry, or a mix, but you do you)

In a pot, add the vinegar. You can even mix red wine and apple cider vinegars for a different flavor if you like. Get the cheap stuff, by the by. This is not something where the vinegar has to be bougie. Bring the vinegar to a low boil, then begin to add the sugar, a cup at a time. I usually use four cups of a mix of sweeteners, but always use at least one cup of real sugar to help it become syrup. Stir in between, preferably with a wooden spoon. When all the sugar is in and has dissolved, add in your ginger, and your fruit. When it comes to fruit, you can use fresh, but frozen works better because it sort of dissolves in the vinegar. I’ve done it with fresh, though; just cut it up into chunks so the “meat” of the fruit is exposed.

Simmer your fruit stew for a minimum of 20 minutes, and likely much longer.  You should reduce the amount of liquid in the pot by AT LEAST one third. It’s usually easy to tell, because it leaves a sugary ring on the edge of your pot. What you want is a syrup, not a liquid, so wait for it to really begin to thicken up. You want it to have the texture of a light corn syrup or maple syrup, but not be as thick as molasses. Allow your syrup to cool for several hours.

Once it’s cool, strain the sekanjabin through cheesecloth or a lint-free towel, and store in jars. I usually purchase the apple cider vinegar that comes in a glass bottle (it’s cheap), and so I pour it right back into the bottle and put the diffuser thingie back in. That way I can easily shake out just enough to sweeten my water.

To use, add about a tablespoon of syrup to 8 oz of water, stir, and enjoy. You may want to add a bit more or a bit less depending on both your tastes and the intensity of your sekanjabin. Store your sekanjabin at room temperature for up to a week, or in the fridge pretty much forever (I’ve never had it go off).

Note: it’s pronounced seh-KAHN-ja-bin

Read More