Zucchini! Dinner & Dessert!

       

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Respect for Life

Something has been plaguing me for some time. 2012 seemed to be a year of enlightenment for so many people...many many more people are realizing that homesteading and prepping are not just a choice anymore...but are becoming for many..a necessary way of life.  

As you all know..we do our absolute best to raise our own meat..and have shared on video how we harvest and prepare our meats for the coming year.

 I have received a lot of negative reaction from many people, Not all of them vegetarians..I also got a lot of Positive reactions to the videos of the hatching chicks..from the incubators and from under broody hens. 

 We have talked About the possible dangers and lack of long term studies on  GMO food..and how we try to fight our way back from dependency on chemicals in our daily lives.  Why is this even a topic? Because we have been slowly indoctrinated over the last few generations to look away..

Turn our heads away from seeing what was happening to small family farms because industrial farming ( we were told) was the only way man could be fed. So we looked away and trained ourselves not to think about how the meat got to the store, not to think about HOW the produce in the store lasted longer and was bigger and prettier than we remembered as children. Now I know we have talked about it all...but what tonights topic is about..is this..RESPECT for LIFE

What I am going to say may offend some but others may nod their heads in agreement.  When we harvest an animal..be it from the wild or something we have raised. We give THANKS...Thanks to the creator and thanks to the animal for providing us with nourishment.  WHY? Because for too long we have been removed from the process of WHERE our nourishment comes from. To many people grab meat from the counter and don't think twice, that it used to be an animal..living and breathing, breeding, feeding it's young. They just look at the price tag, pop it in their cart and move on. But when we Pray over an animal and thank it for it's life and thank God for allowing us to have it.  WE are called barbarians.  So how does killing an animal for food lead to my reverence and respect for life? Because When I raise it, feed it, love it, kill it and cook it..I have completed MY part in the circle of life! When you hear the words..the circle ( or cycle) of life..what does it mean to you? Have we as a society LOST the true meaning of life? Is this why there is so LITTLE respect for it on so MANY levels? Because if I am a barbarian because I CHOOSE to participate in the life and death of the food I eat...what does that make those who do not see beyond the price tag on the slab of cold meat on it's Styrofoam tray?

Honestly? I think That is where our society has begun to go seriously off the rails..because if you cannot participate in the life and death of your food without repugnance...do you deserve to eat it with relish?

Recently I watched a video sent to me by a friend..it was called Jamies great Italian escape..I LOVE Jamie Oliver..he works everyday to educate people in WHAT they are eating!  In this episode,  he was in LeMarche Italy and he was with a family who completely lived off the land..he was going to cook them lamb..and when handed the knife to cut it's throat..he said.." I don't know if I can do that man..no seriously..I don't know if I can kill a lamb" But he did..and he cooked it...and afterwards he said " To do that today, was pretty emotional and pretty hardcore..but you know..to be honest..as a chef that has cooked 2000 sheep I think it's only fair that you kill one..otherwise..you're just  a fake"

So to be honest..in society who's a fake and who is real? The people that FACE the reality of where their food comes from and do not flinch when the time comes to kill and cook it..(YES it IS OK to flinch) Or those who never think twice about the life that WAS..before it became the steak on their plate..because THOSE are the people that still think GMO is just a fancy hybrid...and that chemicals magically disappear once it washes into the soil with the rain. So if Wanting to be a PART of the life that sustains me, makes me a barbarian..then I say..Just Call Me MrsVolfie Cave Woman..my older son does..but when HE says it..it is with Pride!

CHEERS!

My Half Acre Homestead: Preview "The Homestead Honey Hour! 01/10 by American Preppers Radio | Blog Talk Radio"

Enjoy Last Nights Homestead Honey Hour Radio Show

Where we discuss the topic..

RESPECT FOR LIFE!

My Half Acre Homestead: Preview "The Homestead Honey Hour! 01/10 by American Preppers Radio | Blog Talk Radio"

The Homestead Honey Hour! 01/10 by American Preppers Radio | Blog Talk Radio

Respect For Life!!

Click the Homestead Honey Hour link Below to listen to last nights show!

The Homestead Honey Hour! 01/10 by American Preppers Radio | Blog Talk Radio

Give Away!!

Winter In The Gatineau Hills

With Christmas over..and the New Year around the corner..it is time now to enjoy the winter!

Even if you are not sports minded..it is still nice to cozy up next to the fire and relax while knitting a pair of socks. I was lucky enough to receive a beautiful new camera for Christmas!A combination gift from my husband and son.  Very Brave of them considering I have burned through 4 digital cameras in the last 12 years. This one is a BEAUTY!

It does everything but sing! I could not resist taking it out for a test drive! So On Boxing day..company gone the house a mess...Daddy and I decided to go for a drive and pick up some Tim Hortons instead of cooking! The camera is amazing and shoots crystal clear shots even from a moving vehicle!

Is It any wonder Why I love it so? And is it any wonder why I love where I live? 

Cheers!

North Woods Rustics: Check this out!!!

North Woods Rustics: Check this out!!!: http://rafl.us/inzpkPY American Preppers Network is having a giveaway!  Click the link above to check it out!!

Mrs Volfies Fish Puff

Making Left Over Potatoes 

AMAZING!

                                     

 Ingredients

 -One Tin Each Sockeye Salmon

and Chunk light Tuna

-2&1/2 cups left over mashed Potatoes

(NOT INSTANT)

2 bunches of green onions washed trimmed and cut into small rounds.

2 tsps fresh minced garlic.

(NOT POWDER)

1/2 cup Parmesan cheese

( divided in half evenly)

1/2 Cup Helmans Mayonnaise

( The GOOD stuff )

2 eggs

1 Cup bread crumbs

2 TBS butter

( you guessed it REAL BUTTER)

 Set aside Bread Crumbs, half the Parmesan and the butter. Mix the rest of the ingredients and whip it..By Hand...whip it GOOD!  

( couldn't resist)

Turn into a buttered casserole dish.

Combine your bread crumbs, butter and other half of Parmesan cheese and mix either with fork or  food processor..to a fine moist crumble. 

 Crumble evenly across the top of your fish puff and cover with lid or tinfoil. 

 When their noses bring them to the table..

It's ready! 

This is an economic way to make a delicious dinner out of leftovers and pantry findings..but their taste buds will think you have created a Gourmet DELIGHT!

Cheers!

Pork Pies!

A Taste Of Great Britain!

 These days..food..REAL food has taken a back seat to take out and instant prepackaged junk. YES JUNK!! Stuff so full of preservatives and chemicals, that it is a shadow of it's former self!

You know what I mean? Meat pies partially cooked then frozen to be reheated in the oven in 15 minutes?

I heard my father talk about Pork Pies all my life...but I have NEVER had one!!

The closest I came was a bakery pie filled with hamburger and gravy. It was good...but Pork pies have HAUNTED me!

So I looked them up..and much to my STUPIFICATION ...they are SO EASY a CHILD could make them!!

I feel mortified that I..(ME ..the woman who thinks prepackaged foods are an abomination)..did not 

know just how simple and WONDERFUL these really are to make..and to EAT??

OH MY GOODNESS! Can you say party in your MOUTH??

So here it is folks..A little time consuming..but as simple as ordering fries! ( or almost)

You will need:

one pound of lean ground pork

one pound of bacon ( mine is home raised and cured so I recommend you use ham or pea-meal bacon)

1 cups bread crumb if store bought

(two if you just threw some bread in the food processor and made your own)

1 tsp ground black pepper

1 tsp ground garlic powder

2 cups jellied broth

( Don't panic get your favorite meat stock and a package of plain gelatin and mix it up in advance.)

Pastry:

Easiest pastry you will EVER make..this is not for flaky recipes..this stuff is tough and NEEDS to be.

5 or so cups of AP flour with 2 tsp salt

2 cups boiling water

1/2 pound of lard

 ( NOT SHORTENING that shit will kill you)

and one egg

Got it? Good!! Lets do this!!!

take your boiling water add the lard and let it melt to liquid.

Stir into your bowl of flour and salt.

If it is too dry..add some hot water.

mix it up and knead it into a ball..put it in the fridge to chill.

This is called hot water pastry.

( now that wasn't so bad was it?)

The filling!

Throw you ground pork into a bowl.

mince you bacon and add it.

Throw in the Garlic, Pepper and Bread Crumbs

Get your hands in there and mix it REAL well!

That's your filling!

Now Let's make our shells!

remember..these are independent little suckers that need to stand on their own..so don't worry ..you can't over work this pastry..well not in 10 minutes you can't! ;D

Flour your board and take a piece of pastry roughly the sized between a golf ball and a tennis ball. Shape it into a hockey puck shape.

Take a normal everyday drinking glass and press the bottom into the pastry about half way down.

 Then Turn the glass over and begin to shape your pastry around the glass .

When you have a nice cup shape with no holes in it..roughly the same thickness all the way through..trim the edge with a sharp knife by turning the glass.

And there it is!!!

set on a cookie sheet with a piece of parchment paper laid on it and repeat..saving just enough pastry to make lids for you pies!

Now roll out the remaining dough.

And Use the TOP of the glass to cut your lids!

NOW!

Mix the egg in a half cup cold water and beat it up.

set aside with a pastry brush and get your filling from the fridge!

Making meat balls a TINY bit smaller than your balls of dough were,

gently press them into the shells.

Brush the rim of one of the pastry shells with egg wash

and pop a lid on..push it slightly inside the shell.

Fold the edges of the shell inwards a bit..and pinch closed!

Preheat your oven to 300 Degrees Fahrenheit

and brush egg wash all over the tops and sides of your pies.

Slide the cookie sheet with your pies into the oven and slow bake for 1&1/2 - 2 hours. Until golden brown and you can't STAND the delicious aroma ANOTHER SECOND!

remove from the oven and feel free to eat one while hot...HOWEVER...

these are meant to be eaten cold also..so poke a hole in the top of each pie..about the size of a pencil. ( Don't USE a pencil!)

and pop into the fridge to chill. 

               Gently heat up your jellied broth until just melted..NOT HOT.

Then pour it into a gravy boat.

Take your cooled down pork pies out of the fridge and pour the broth inside the hole until it over flows.

Chill and eat..or heat and eat..the choice is yours..but you may NEVER buy store bought meat pies again!

CHEERIO!!

z

For All My friends Who Can't watch my videos!

I Have heard a lot of disaster stories about canning

potatoes..It is simple really. The only trick..is following instructions!

Here we Go!

Small New Potatoes are best..But you can process bigger ones..just make sure they are new and fresh..

wash and dice to about 1-1& 1/2 inches..cutting off any spoiled or iffy spots.

Place in a large stock pot..this pot is holding 10 pounds of potatoes.  Turn the burner on high. ALWAYS start with COLD water!

Bring to a boil and then turn down to a bubbling simmer for 10 FULL MINUTES!!!

This is crucial!!!

Strain the potatoes and reserve the liquid to fill your jars with.

Gently pack your hot potatoes into hot sterile canning jars to one inch from the top of the jar.
Add 1/2 teaspoon of salt NON IODIZED.

Ladle hot reserved potato water over your spuds to one inch from the top of jar.

De-Bubble By running the handle of a spatula in and around the potatoes. This releases all the air bubbles.

With a clean cloth wipe the rim of the jars
and put on you hot sterile lids. Screw down the bands to finger tip tight.

Pack into your pressure canner.the jars can touch..but must NOT be TIGHTLY packed together.

I have 15 pints in the canner here. 8 on the bottom rack and a rack in between to support the top layer.
There is 2 inches of boiling water in the bottom of the canner and about an ounce of vinegar to help keep the jars from clouding  on the outside from well water minerals.

Lock on lid and when you have a STEADY STREAM OF STEAM...allow the canner to vent for 10 minutes..thus ensuring that all air is pushed out of the canner.

Once the canner has vented..put the weight gauge on and wait for it to jiggle vigorously ..when this happens..SLOWLY turn down the heat a little at a time..( If you turn it down to fast..you will lose pressure and have to start over)until it is a gentle rocking or spinning motion..
Once your weight begins to jiggle vigorously..start timing your canner. You process pints for 30 minutes and 40 minutes for Quarts.
when your timer goes off..shut off the canner and allow to completely cool before opening.


NEVER rapid cool your canner by releasing steam early or by putting you canner into cold water.
Always wait until you canner is cool enough that you can lay you hand comfortably on the lid..and ALWAYS open the lid AWAY from you to prevent escaping steam in your face.
Follow manufacturers directions if you live 1000 feet or more ABOVE sea level.

Label, Date and store away for a rainy day!

CHEERS!