Saturday, July 28, 2012

Kale Chips

This post is just to route you over to our family blog, if you want to see our recipe.

Monday, July 23, 2012

How to stop a massacre: Surveillance video reveals simple, low-cost solution that works everywhere

Sunday, July 22, 2012
by Mike Adams, the Health Ranger
Editor of
For original post click here.

(NaturalNews) In the aftermath of the Aurora, Colorado Batman movie theater shooting, a surveillance video has surfaced that shows the simple, obvious answer to the question on everybody's mind: How do we stop a massacre?

The answer is revealed in the stunning short video shown below. This remarkable solution:

• Requires no police.
• Costs the taxpayers no money.
• Requires no up-front paperwork.
• Protects innocent lives.
• Is deployed in as little as FIVE seconds.
• Works everywhere.
• Deters violent crime.
• Makes bad guys flee immediately.
• Is easy to learn.
• Functions at the local level.
• Does not require control or intervention by the United Nations or any government entity.

Watch the video at: 

Wednesday, July 18, 2012

Follow the link to see what we have been up to! (click here!)

Tuesday, July 17, 2012

What should I do with...

  ...Sweet Potato Leaves? 

How about this:
Sweet Potato Leaves (homegrown)
Swiss Chard (homegrown)
one Scotch Bonnet pepper (homegrown)
Onions (Costco)
Four homemade Polish Sausages

The Scotch Bonnet was SO hot that we added:
one quart of Garbanzo Beans (home canned)
one can of organic diced Tomatoes (Costco)

And we washed it all down with home brewed Kombucha!
  The Scotch Bonnet heat is the kind that is accumulative~ okay at first, but at the end it was almost all you could do to eat it! (Adrienne thought Kombucha did a better job cutting the heat than Orange Juice.)  No salt or pepper or anything else needed.  Very good flavor with just the ingredients listed above....

The bottom line? It was really good...too bad you weren't here!

Tuesday, July 3, 2012

Salsa remake....

Basic recipe click HERE.  Some ingredients really depend on the flavor of the produce used.

The first time we made this the tomatoes were pretty weak and watery so we ended up using 1 1/2 jars (10-11oz) of Italian tomato paste.  This year we used one 7oz jar and maybe didn't need it.
We did add extra lime juice (2T), salt (2t.), cumin (1t.) and garlic (1/2t.) this year.....we ended up with hotter jalapenos, or using more of them, plus 3 Scottish Bonnets in the pepper mix.  It's much hotter than last year's batch. (Adrienne keeps sneezing!) But still good!

I hope hubby can get used to raw salsa.  He prefers his tomatoes cooked......  
8 1/2 pints in the freezer!