The-Atlantic-thefemalesurvivalist

After combining the materials, I use a can to crunch them fine. We don't have a food processor on site. I will tell you about some of my favorite tools here that we use to produce our own marinara sauces as well as 'house' dressings.

I finally finished the Cook Book I've been working on, a collection of great recipes, tips and family stories. Every night after work, I'd come home, fire up the computer and work for an hour. This ongoing project is the result of a church Cook Book being out of print, yet still in demand. My friends, family and fellow church goers worked hard to compile some of these recipes nearly 15 years ago. Now, you can get them for your Kindle, or Nook reader.

The Cook Book Project-Sharing Our Best at Amazon.com, for Kindle Readers.


The Cook Book Project-Sharing Our Best at Barnes and Noble, for Nook Readers.

Yeast can do a lot of good things. When settlers headed west, they left the conveniences behind, but they still brought yeast. How? In the form of sour dough starters. Here is a photo of mine in the mason jar. You take one teaspoon of yeast, one and a half cup of warm water and two cups of four. Mix well, and place in jar. Let set overnight to work, then put it in the frig. When you take some to use for leavening (yeast breads) replace with flour and water. This way you keep the yeast working. You can double this recipe if your family is larger. There's only two here, so this was enough for us.

Its been mighty hot and I wanted pizza. I make my own dough, but didn't want to fire up the oven. Just too much heat. So, taking my dough, I oiled the cast iron skillet, pressed the dough into it, and topped it with the normal stuff.


I like to use spaghetti sauce to speed up the pizza process. Then some chopped green onions, mushrooms, black olives. Put a decent lid on this, and set on a low flame. It takes very little heat to cook this deep dish pizza.


We only ate half because its pretty filling. A side of salad, a cold beer, and you have a good meal.


I love cooking with this cast iron skillet because it is so cost effective, holds the heat well and evenly.

Skills like utilizing yeast are worth learning as a survivalist. If things get bad, we won't have store bought bread, or baking powder. Yeast is something we can keep on hand by utilizing this sourdough starter.

After removing the shells and tannins from acorns fantastic things can happen. I am in the process of creating a total learning video for my channel at

http://www.youtube.com/user/brawny03

The project last night involved mincing my sauteed, spiced acorns and combining them with other grains to form patties. The actual recipe is :

1 cup minced spiced acorns

1/2 cup water

1/2 cup self-rising cornmeal

1/3 cup whole wheat flour

Mix all ingredient together to form stiff paste. Allow mixture to rest for half an hour. Then, heat 1/4 cup of canola oil in skillet. I prefer a cast iron pan, myself. Form into 4 patties, and fry until crispy brown on each side. I used a cover for just a few minutes to create enough heat for the centers to fully bake as well.

Serve with catsup, or brown mushroom gravy. We had brown rice and garden salads to complete this healthy meal.