Queen's Edge Farm: Here We Go......

Thursday, March 13, 2008

Here We Go......

Dear Family and Friends,

I wanted to share with everyone a post I read today from a reliable economist friend. I have known this guy for over 2 years, and he is very savvy, and usually right on the money when it comes to the economy. I urge everyone to take note, and please prepare now. Here's a reliable news article to help back up what I am telling everyone. http://business.timesonline.co.uk/tol/business/economics/article3542775.ece

So, without further ado, here's JohnG.....

"For years I have warned of the consequence of a dollar collapse, the bond market shenanigans, the credit rating agencies lies and the consequences.

My friends, welcome to the consequences. You have less than 30 to 60 days to get your house in order.When I say 30-60 days, I mean 30-60 days. While many do not take Benron Bernanke at his word, trust me, I do. He said he would NEVER allow a deflationary depression to happen on his watch.

Thus far he's injected $1 TRILLION to support the bankters.

I look for $3 to $5 TRILLION more. This is a $20 trillion plus problem and they know it. They were trying to ease the pain into play, but it's falling apart faster than they thought (and I thought). If Bear fails, you are talking about opening up over $10 trillion in possible derivatives exposure to hedge funds, pension funds and banksters worldwide, mainly in the U.S.

When I say get it in order I mean it.

Do you think you can afford new debt? Uh, no, you can't.
Do you think you can afford silver at $20 per oz.? Try $50...
Do you think you can afford Freeze Dried foods at $16.95 per can? Try $35 per can
Do you think can can afford 9mm at $14.95 per box of 50? Try $35

That's real inflation. Real pain. Real deterioration of purchasing power. You'll hear screams for "price controls" by the election. So what are we supposed to do, kill the farmers again? "Make" China play nice (they have bigger problems)?

When I say get it in order, I mean it. There is a short time horizon for the banksters to bail this situation out and they have said how they would do it.

And they mean it. They do not care if you, your parents, your children, your friends at church, or anyone else can not afford groceries or gas, as long as they are bailed out.

This will be short term stagflation, then hyperinflation the hyperdeflation in less than a 5 year period.

America is in huge trouble.

Ye have been warned (for years) and this is it. This is what all the years of stocking, storing and prepping are for.

My prep schedule now?

I'm low on popcorn. That's about it.....

Good luck and God Bless to everyone."

Please take this warning seriously, and get to buying groceries in the very least, at this point it is too late to pay down any debt, save that money for necessities!

Love,

Amy

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Grandma's Yummy Cinnamon Rolls

2 pkgs active dry yeast or 5 tsps if using bulk yeast
1/2 cup warm water (not too hot)
1/3 cup sugar
1/3 cup shortening, butter, margarine
2 tsps salt
2 cups milk, scalded
1 1/2 cups cold water
10 to 12 cups flour (white or whole wheat)

Yield: 4 loaves

Soften yeast in warm water, springkle in a tsp of the sugar
In LARGE mixing bowl blend sugar, shortening, salt and milk until shortening is melted. Add cold water, cool to luke-warm. Stir in yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 5 to 10 minutes. Place in greased bowl, turning dough to grease all sides. Cover with foil or damp towel. Let rise in warm place (85 to 90 deg) until light and doubled in volume about two hours. Punch dough down by plunging fist in center. Knead dough for about 5 minutes.

Roll out one fourth of dough to a 16 X 12 inch rectangle. Brush with 2 TBSP of melted butter. Combine 1/3 cup firmly packed brown sugar, 1/3 cup sugar and 1 1/2 tsp of cinnamon (or more to taste). Sprinkle mixture over dough. Starting with 16 inch side, roll jellyroll fashion. Either cut into 16 1 inch slices or leave as a whole loaf. Place on a greased pan, cover and let rise in warm place until light, about 30 to 45 minutes. Bake at 375 degrees about 25 to 30 minutes or until golden brown.

Mix one box 10X sugar with 2 tbsps water. If too stiff, add more water until icing consistency, add a drop of vanilla too. Spread on baked bread while bread is still warm.

2010 Homestead Stats

Laundry Soap

Homemade Laundry Soap:
1/3 bar Fels Naptha or other type of soap, as listed above
½ cup washing soda
½ cup borax powder
~You will also need a small washpan or bowl that holds about 2 gallons.

Grate the soap and put it in a sauce pan. Add 6 cups water and heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat. Pour 4 cups hot water into the washpan. Now add your soap mixture and stir. Now add 1 gallon plus 6 cups of water and stir. Transfer soap (using a funnel if necessary) into empty plastic laundry holders, milk containers (I use my empty glass milk bottles and old Fab containers) Let the soap sit for about 24 hours and it will gel. You use ½ cup per load.

Wild Mustang Grape Jelly

Wild Mustang Grape Jelly

5 cups grape juice (about 3 1/2 pounds of ripe grapes)1 (1 3/4 ounce) box of sure-jel pectin7 cups sugarBefore getting started it is best to clean the entire kitchen, making sure the sink is empty. Bleach the sink and all utensils used in making jelly (I do this as I sell my grape jelly as part of my homesteading business.)

Wash the canning jars in warm soapy water, and rinse well. Set off to side.

Place a large pan of water on the stove to heat. Once it starts steaming, place lids and rings in the bottom, and 2-3 jars (depending on if you use actual jelly jars or pints) to sterilize.

Next make the grape juice using clean washed grapes (make sure you use rubber gloves when picking or washing wild grapes)To 3 1/2 pounds of clean grapes (6 cups of grapes) add 1 1/2 cups water.Bring to a boil and simmer covered for 10 minutes.Strain and squeeze out all of the juice with cheese cloth (see paragraph below)
I didn't have cheese cloth, so I poured the grape mixture into a large spaghetti strainer with a large pan underneath. I had to stir it around some as the skins and seeds would sink to the bottom, and clog the colander up. Stirring allowed the liquid to drain out. I then used a large metal spoon and squished it some to get more of the juice out.

In a very big pan, put 5 cups of the juice (it’s okay to add no more than ½ cup water to even out amount)Add the fruit pectin to the juice.Mix well.On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
Remove jelly from heat, skim off foam
Use a large spoon inserted inside the jar to lift CAREFULLY out of the water. DO NOT TOUCH THE INSIDE OF THE JAR OR THE RIM WITH YOUR HANDS.
Ladle jelly into hot jars, place a lid and ring onto jar (do not tighten yet).
Set jars to the side. After a while you should start hearing “pings” as the jar seals.
When jars are completely cool, tighten rings and store on pantry shelf.**SIDE NOTE: Wild Mustang Grapes are normally ready the end of June, so be prepared. Keep an eye open for vines on the side of the road, or any that friends and family may have growing in their yard. Many people just let them grow and don’t do anything with them, so it shouldn’t be hard to find a good supply. Also, the more you pick off the vine, the more the vine produces new grapes, so you probably won’t EVER run out of grapes to use until the vine dies or you get sick of making jelly. Good luck and feel free to contact me at queensedgefarm@yahoo.com for questions.