Queen's Edge Farm: Comment to a Boston TV Station

Thursday, December 18, 2008

Comment to a Boston TV Station

Basically, I had nothing to do yet this morning. I was up when Rodney left for work, and the girls are still sleeping. So, I was reading the news online, and stumbled across a story on a Boston TV Station about the residents of their area being "sick and tired of being in the cold and dark". (I am rolling my eyes here). So, being my opinionated self, I sent a comment to their News Editor and thought I'd post it here.

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I don't live on the East Coast anymore. My family moved to South Texas after the 1979 Blizzard in MD. I was just wondering, is there any kind of plan for the state to encourage people to be prepared in ANY way for this kind of severe weather. I am mainly interested in why alternate heating is not pushed in these areas. Why don't people have wood stoves to provide an alternate source of heat? While I feel some compassion, I fail to see why these people won't help themselves. It's not like winter doesn't come every year. It's not a surprise sneak attack. People have a good 1/2 year or more to prepare in the way of stocking up on food, alternate cooking sources and heating sources primarily. There really is no excuse good enough for people to be going to shelters or putting their children in danger. I think that people need to take the initiative to get better prepared for winter when living in snow states, and that the state should encourage people to wake up and get a clue.

Just because I live in Texas now, does not mean I am not aware of living in that type of weather. I am. And even living in Texas we have our share of disasters from hurricanes, tornadoes, and ice storms, all leaving behind lack of power. This is why we prepare. We have a wood stove, and a kerosene/diesel heater, plus a generator, and enough fire wood for 2 years. We have food for 6 months, and four alternate ways to cook. We have adequate clothing, blankets, medicine and more. Please encourage your area residents to take advantage of the many books on self reliance and the websites that provide information on how to rely on yourself and to provide for your family, and to not depend on the government to take care of you. Realistically there is no way that the local governments can provide for 180,000 people without power. Everyone needs to step up and take care of themselves first.

I confess I am struggling with feeling much compassion for these people, other than the elderly who have a difficult time moving around, and the poor children at the mercy of their parents poor decisions. I am working on it, but it's hard, when I see news stories that compound the stupidity. For instance, there is a video on your site about residents being tired of being in the sick and the cold. Evidently, they aren't too sick and tired of it, because the SAME thing happens every year and they do nothing about fixing it for the following year.

Once again, please encourage your residents to take this opportunity as a learning experience, and to get with the program and prepare for NEXT winter, or take the next lull in storms to get prepared for THIS winter.

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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.