Tuesday, August 19, 2014

Internet Retailers I Use

Just in case someone wants to buy some of the same or wants to know more detailed information about the storage containers, storage materials and bulk foods we use, I maintain a list of those links in a separate posting. That post can be found in the right hand column under "Topics"  click on link "_Internet Retailers I Use (1)". I use all of these suppliers and have very good experiences with them all.

Recently I had a request about where do I buy my ammo from? I'm surprised I haven't added this long ago. So below "Ammunition Sources" has now been added to that list of retailers.

Ammunition Sources:
Below is a list of where I buy my ammunition. All of them sell by the case (1000 rounds) and most of them also by the box (20 rounds). I have stocked up on all my ammo using these people because they have a large selection in stock, their prices are always low, sometimes it goes on special sale and some have shipping included in the price of a case. But most of all I have never had an issue with any of them. I receive exactly what I ordered and get it fast! (List is in no particular order)

Lucky Gunner


AIM Surplus


Cheaper Than Dirt

The Sportsmans Guide

Saturday, August 16, 2014

The Ferguson, Missouri Riots

I'm pretty sure by now you have heard about the Ferguson, Missouri mob riots with destruction of private property, looting and fire bombing acts.

The leaders of the black population here, and it's a very large percentage of the population, have announced they will hold sympathy demonstrations in my town tonight! I'm not looking forward to this tonight and plan to stay home, out of the way and hope for the best.

This event tonight will be a test run to see the protesters movements and gathering places. From this I can make future prepper plans for if need be safely evacuating myself and avoiding the dangerous areas.

I do not expect any protesters in my area of town 'but', I am as ready as can be. We'll see how it goes. Let you know tomorrow.

UPDATE, It's now 2:30am Monday 8-18-14
All is calm and normal here. I am pleasantly surprised that not one incident has been reported in my town this weekend. Cooler heads prevailed and the news media acted like a responsible business by not inflaming the issue. As of right now it doesn't look good in Ferguson. Let's all hope this ends today.

Tuesday, August 12, 2014

Raisin Bread made with 100% Home Milled Wheat

Last week I made Raisin Bread using All Purpose White Flour and it turned out to be the best tasting Raisin Bread you could ever eat.

This week I'm doing a follow-up of the same white flour recipe EXCEPT using freshly home milled wheat grain. Why? Because we are about long term preparedness and most of my flour and probably yours is stored in the form of Hard White Wheat Grain or Hard Red Wheat Grain that must be home milled into flour before use. Through many test recipes I've found that you can substitute Whole Wheat Home Milled Flour in place of All Purpose White in almost every recipe. The obvious difference I find is the additional amount of liquids needed. Home milled grain using my mill needs about 10% more liquid than white flour.

Below is Raisin Bread made with 100% home milled wheat grain just to show how easy it is to bake and enjoy goods using your long term stored wheat grain. The only change I would consider is doubling the amount of sugar added to the flour mix. Whole wheat flour lacks the sweetness that white flour has. But try this recipe first before adding more sugar. However, the residents at the senior care facility down the road loves the original recipe!

The white flour recipe and the instructions for baking this whole wheat bread (the same as white flour except the ingredients) can be found at this link:

Ingredients: yields one loaf or 16 slices

3 cups freshly milled wheat grain flour (2 cups Hard White Wheat kernels milled = 3 cups flour)
¼ cup light brown sugar
1 cup raisins
1 tbs yeast, add to the dry ingredients, no proofing needed.
1 tsp salt
1 oz oil
10 ounces of water (total of 11 oz of liquids with the oil)

2 tbs Vital Wheat Gluten (optional)

Combine 2 tbs cinnamon and 1/4 cup brown sugar.

Two loaves of baked and sliced whole wheat raisin bread! 

Monday, August 4, 2014

Raisin Bread made with All Purpose White Flour

This is a remake of my original recipe. The difference is that I roll the dough thinner (1/4 inch) like a pizza dough and as you can see now there is more cinnamon/sugar with each bite! It now borders on being a sweet roll. Yummy!
yields one loaf or 16 slices

3 cups all-purpose flour
1 cup raisins
7 oz water
1 oz oil
¼ cup light brown sugar
1 tbs instant dry yeast
1 tsp salt

Combine 2 tbs cinnamon and 1/4 cup brown sugar.

In a bowl combine all the dry ingredients, the raisins including the dry yeast and blend together.

Warm the liquids, water and oil to 100-105f degrees and add to the dry ingredients and blend together.

After all the ingredients have combined into a dough ball, knead for 3-5 minutes.

Roll out the dough to about 1/4 inch thickness like a pizza dough about the width or length of the bread pan.

Generously wet with water the dough's surface to help the cinnamon/sugar mixture stick.

Sprinkle evenly across the dough the cinnamon/sugar you’ve mixed and set aside.

Now roll the dough into a log shape and place in the bread pan and let it rise until double in size. If the log is to long trim it with a knife to fit the pan.

Let the dough rise in the bread pan for about 1-2 hours or until double in size. (Single rise only)

Bake @ 325 degrees for 35-40 minutes or until golden brown.

Roll to the thickness of a pizza dough, about 1/4 inch thick and a width equal to the length of your bread pan.

Generously wet the dough's surface with plain water and then evenly spread the cinnamon/sugar mixture.

Roll the dough into a log shape, trim to fit into a greased bread pan and let it rise. I doubled the recipe and made two loaves this time.

In another bread pan I place the trimmed off ends of the rolled dough for rising and baking.

The dough has risen.

Baked and out of the pans.

Baked and sliced raisin bread.

A close up of the raisin bread. As you can see there is plenty of cinnamon/sugar with every bite.

Kool-Aid Concentrate Flavors for Water

A substitute for soda during a SHTF event?

I'm not a soda drinker, just don't like the stuff but do drink a lot of bottled water. Mostly because the city water here is so bad we don't drink the tap water, it smells like reclaimed sewer water and tastes odd, we even filter the water we make coffee with.

About three weeks ago I spotted this liquid Kool-Aid on the store shelves. I'm aware of the powdered mixes for bottled water but never seen a liquid until now. This being a liquid sounded easier to use so I purchased a bottle of it for $3.00 to try it out. The cost is about $0.12 per serving.

I have to admit this stuff is really good tasting! You get 24, 8oz servings from one bottle. Simple to use, just flip open the top and squirt into the bottle about a one second stream of flavoring. It also self-meters where it automatically shuts off the stream for 8 oz of water so you can't unintentionally use to much.

My thoughts for the product are for use in a SHTF scenario and you're kids are out of soda this would be a good replacement. No special storage or refrigeration is needed. Shelf-life I was told by the store is 2 years so like most best by dates this could possibly go longer. The bottle I bought 8-3-14 expires 11-27-15. If I would have looked, there was probably newer stock at the rear of the shelf with a later best by date.

(I know the photo's are not of the Kool-Aid product but the Publix Supermarket brand, I save a few cents using generics.)

What it looks like on the store shelves. The flip top is tamper evident shrink wrapped.

What's in it, take a look!   Because it tastes so good probably nothing good for you and my left foot will fall off if I keep drinking it! :-)

On the bottom is the BBD.

The 16.8oz bottle of water and mix.

After mixing in the bottle of water.