dogmom4

Thanks for the info! I went and priced new ones. I saw a cheap one for 19.99 at the hardware store and ones that went all the way up to $200. I've put out a Wanted request on Freecycle cuz free is the best price. I'd love an electric one but they're a bit pricey for me. I'm also watching a Tfal 6qt one on Ebay that's going for $27.99 (seems to be a good price for that brand). We'll see what happens.

Amazing as always Snowmom! Mt. Rider we call them cloverleaf rolls. I make these every year for Thanksgiving. They are sooo good straight out of the oven and slathered with melted butter. Here's a basic recipe. Cloverleaf Rolls recipe makes 12 clover rolls 1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F (43 degrees C)) 1 cup milk 1/4 cup white sugar 1/4 cup vegetable shortening 1 teaspoon salt 1 egg 3 1/3 cups all-purpose flour Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes. Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours. Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour. Preheat an oven to 400 degrees F (200 degrees C). Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

Welcome back Peg!

With an electric one do you need to stay by it and wait for the pressure to build up?

With work starting back in a few weeks I'm seriously thinking about buying a pressure cooker to hopefully make things easier in the making dinner department. I've never owned one before and would like to get some pros and cons on owning one. Are they worth spending the money or is it something that will end up in the back of the cabinet? What kind of things can you make in one? Any brand better than the others? Can you use one with a gas stove? (Probably an ignorant question but since I don't know....)

Wow. Did you see how much they cost?? And the sister just wanted to get rid of it?? Maybe if you call them they might send you a manual.

Nice!!! What brand is it?

Nice.

Ouch! Hope your DD is going to be ok. Bad Hank. I miss having my Abby but don't know if I have the patience anymore to deal with puppy stuff....

Number 1 on my back to basics list is of course water. Why? Here's a good list of why you need it. http://foodstorageandsurvival.com/12-reasons-youll-need-water-in-an-emergency/ Where I live we depend on city water....no sources of water are within walking distance. And....we are in a major drought in my area...so regular rain has become sketchy. Why do we live here again? I have a number of 5 gallon and 2.5 gallon water containers with newly refreshed water in them. And a reminder on my calendar to change it out in 6 months (cuz this water I changed was probably a couple of years old...yuck.) It is tap water only because our water is already chlorinated. I also have a couple of gallons in my chest freezer (in case of a power outage) that could be used. As well as some purchased gallons for storage and individual bottles that can thrown in a BOB. I'm working on getting a rain barrel for water storage. I found this as an interesting resource. If you submit your address they will tell you suppliers where you can get used barrels for cheap. My problem is just getting it to my house. https://www.bluebarrelsystems.com/order-barrels/ I also plan to can a dozen jars of water for a sterile resource. https://www.pinterest.com/pin/74520568811283852/ http://thenerdyfarmwife.com/canning-water-for-emergency-preparedness/ I have ways to filter water...Berkeys (with backup filters) and a couple of Lifestraws. http://momwithaprep.com/lifestraw-personal-water-filter-review/ Plus lots of coffee filters/cheesecloth... Now if only El Nino will bring us more rain.....

1. Water 2. Food 3. Heating/Cooling 4. Lighting 5. Sanitation 6. Medical/Physical Preparedness 7. Security 8. Entertainment 9. Important Documents

Someone needs to write a book about preparedness for old people.....

So here are the areas I'm going to look at: 1. Water 2. Food 3. Heating/Cooling 4. Lighting 5. Sanitation 6. Medical 7. Security Anything I might have missed?

So I've been pondering this for a while. Many times over the years I've had the urge to just pick up and start over anew somewhere. (Probably comes from my dad being in the military) There is this part of me that loves the excitement of going to a new place but the other side is one that needed to put down long term roots from having moved 6 times in 12 years. We've lived in the same city since 1978...although not in the same house. At my age I've come to realize I'm going to have to be ok with where I am and make the best of it. When I first joined Mrs. S I was all about the stuff we needed and how we needed to get out of where we live into the "way back" of somewhere else where no one else could get to us. Now...I like seeing all the fancy prepper stuff....but I don't want it so much anymore...mostly because I don't want to be surrounded by so much stuff anymore. Especially stuff I'm not really likely to use. And, while I still think I might like and acre or so, due to hubby's big health issues and my smaller ones and just getting older I don't want to be so far away from hospitals, etc. I've come to realize that there's only so much I personally can do...and I need to take a new look at how I prepare. The age groups in my family have changed....there are different dietary needs...things like that. The plan is to start at the beginning...go back to the basics...and start cleaning out my house so I can breathe again! I'm posting this in Urban Homesteading because that's where I am and the way I prepare will look different from someone who lives way out in the country or even from someone who lives in an apartment in a very big city.

I remember his books in Fireside. Looked him up on Amazon and he co-writes with Sheri Dixon. Wasn't she on here before...but can't remember her screenname?

Happy birthday!!! Mt. Rider what books does he write?

Happy birthday!!!!!

Thank you! Right now I've been asked to take my mom to the store...I'm sure to get me outta the house...because my daughter called to say she needed me to take her. My mom has a phone so I don't know why she wouldn't ask herself. Plus, my mom would never ask me to run errands for her on my birthday . AND...Folks have been cleaning that don't usually clean...lol! So I know somethings up...😏

I remember the server thing...I think I registered maybe right after? But I'd been reading for a long time before. Some of the names were hilarious.... We rent too. We were in the house before this one for 15 years and thought we might be there much longer. But the owner decided to move back to be closer to her children. We had made a lot of connections in that neighborhood and it was hard to let it go. We've been here almost 4 years and I have to admit I haven't made as much of an effort to make connections. The majority are homeowners and have lived on this street between 15 and 60 years. Yep...60. One lady moved in when she got married and she's in her 80's. They all have looonnnggg history.

http://www.gardeners.com/how-to/blossom-end-rot/5354.html Blossom-end rot is most common when the growing season starts out wet and then becomes dry when fruit is setting. Damage first appears when fruits are approximately half their full size. The water-soaked areas enlarge and turn dark brown and leathery. These areas will eventually begin to rot, so the fruit should be picked and discarded. Several factors can limit a plant’s ability to absorb enough calcium for proper development. These include: fluctuations in soil moisture (too wet or too dry), an excess of nitrogen in the soil, root damage due to cultivation, soil pH that’s either too high or too low, cold soil and soil high in salts. Prevention and ControlMaintain consistent levels of moisture in the soil throughout the growing season. When the weather is dry, water thoroughly once or twice each week to moisten the soil to a depth of at least 6 inches. Prevent calcium deficiency with Tomato Rot Stop. In cold climates, allow soil to warm before planting; cold soils limit nutrient uptake. Maintain soil pH at or near 6.5. Use fertilizers that are low in nitrogen and high in phosphorous, such as our GSC Organic Tomato Fertilizer. Use watering cones (Aqua Cones) to get water down into the root zone. Apply mulch, such as Red Tomato Mulch, to minimize evaporation and help maintain consistent soil moisture. Keep garden records: You may discover that some crop varieties are more susceptible to blossom-end rot than others.

Yep.

Don't overdo kappy.

So glad Nudge is ok!