Outside of butchering seven of our ‘teenage’ roosters a couple of days ago, there isn’t much new to report. We were glad to get five of these roosters in the freezer since our meat supply is literally down to nothing in there. We have quite a bit of meat walking around on the hoof or foot, but the freezer is looking very bare. It reminds me of stories about folks that went out and grabbed up a chicken when meat was needed for a meal. It was killed, dressed and cooked for that day’s food. Refrigeration has really changed the way we are able to live. I have given quite a bit of thought to what it will be like to live without refrigeration again. It sounds much more difficult and not near as convenient as we have it now. Something to ponder. How will you keep things cold or cool that need refrigeration to prevent spoilage and extend the life of your food?
We’ve had a nice little rain today which has helped cool things off. We had planned to butcher the last seven teenage roosters today, but it was 96* by 11:30 this morning. This evening we will have a cold front come through that will make the temperatures much more comfortable, thus it will be easier to work outside.
Our dear friend Faith, that bought some of our goats, took a very bad fall last week. She will be undergoing some reconstructive surgery to her face this week and we would appreciate it if you would keep her and her family in your prayers.
Frank and I have had many conversations about how to set up the greenhouse and all of the possibles that go with that process. As the temperatures start to cool down, it will be easier to work in there. It’s very interesting to see how quickly the temperature rises once the sun reaches over the tree tops and touches the walls. Very interesting.
We have had a question or two about the exterior sheathing on the greenhouse. When Grace came to visit after we had the sheathing up she looked at it, looked at me and said, “What are you going to put over it?” She explained that she wasn’t sure what she was expecting, but it was something more than what it is. The exterior of the greenhouse is a product called Tuftex. Frank did a lot of research on this product before we decided to use it. The type we chose is called Poly Carb which is described on their website like this: “TUFTEX PolyCarb corrugated panels are our toughest building panel. Made with a polycarbonate thermoplastic polymer in an octagonal-wave profile, TUFTEX PolyCarb corrugated panels are 20 times stronger than 5 oz. fiberglass corrugated panels and are designed to withstand a wide range of surface temperatures: 270° F to -40° F.” Lowe’s carried some Tuftex, but we had them order what we needed to have enough of the right type, colors and lengths. We used the translucent white on the roof and clear on the sides. Until we put the barrels in there, from some angles you couldn’t tell the walls were up. It will be very exciting to look at it and see plants inside, especially when we get it full of plants! I know I have said this before, but it will be a real treat to walk out there in the winter and pick something to eat. I think I will be worse than a kid in a candy shop.
It’s about time to make cheese since the frig is filling with milk. It will be mozzarella this time since the cheese frig is full of cheddar. We still haven’t tried to make cottage cheese again yet, but we will. It’s about time to make bread, too. I have set out the whole wheat sourdough starter to feed and lower the acidity level before I use it. Now days after I feed the starter for a few days, I pour half of it into the pig bucket instead of the chicken bucket. The chickens never did like it much, but you know what they say about pigs, they’ll eat just about anything. Except jalapenos. They don’t like them very much. Or really big, hard okra pods. Either they don’t like them, or they are just too hard to eat, I’m not sure which.
Since I tried our milking machine and didn’t like what it did to the goat’s teats, I haven’t tried it again. What I have done is really pay attention to my milking technique. Over the years I had developed a certain rhythm that was comfortable and seemed to be effective. Now I pay more attention to making sure I get as much milk out with each squeeze as I can. This is causing me to slow down some, but requires fewer squeezes per doe. I don’t know if this has made a difference with the arthritis in my hands or not, but I do know that I can straighten my bent finger out more than I could without working on it to do so. Interesting. I have also been told I have trigger finger on the same hand and same finger. Does anyone know of a natural way to deal with this? Grace told me her sister had it and wore a finger guard for a week and that fixed it. I haven’t tried that yet.
I have also started drinking apple cider vinegar with the mother in it, with local honey in warm water. This should help some of the sinus issues I have been having, as well as the arthritis. I hope. I used to do this everyday for years until it made my teeth hurt. The vinegar I used back then didn’t have the mother in it, though. This time I will make sure I rinse my mouth well with water after I drink it to protect my teeth. I’ve even thought about adding a bit of the canned garlic we have to the mix. Vinegar, honey and garlic are all very good for the body, so it couldn’t hurt any. I don’t mind the taste of vinegar and honey at all, I’m just not sure how the garlic would taste with it. Probably pretty good if you ask me.
We continue to eat our sauerkraut everyday. The portions are bigger than they used to be, and if there is a day we don’t have any, we miss it. When we first started eating it, there were several people that commented about how our taste preferences would change and that we would really enjoy fermented food. You know what? You were exactly right. We do really enjoy the sauerkraut and the health benefits it provides as part of our daily diet.
We will be starting another project later on in the week that I will be showing you before long [it’s not the outhouse]. It is very exciting to have so many long term plans coming together. There is also a feeling that time is short to get some of these things completed. Frank and I talk about making plans as if there isn’t a collapse coming also, just in case. But at the same time we know it is coming, so we have to plan for that eventuality. Like I said last time, wishing won’t make it so. Just the other evening as we were getting ready for bed I asked Frank, “So where are we going to put the outhouse?” Another one of our recurring discussions. We still haven’t decided on a location.
Hello everybody, Frank here. The immigrant issues that are happening in Europe will soon be knocking on our doors here at home. There have been mass forced immigrant movements all through history. One of my grandfathers came to America around 1900 as a very young boy. His family was forced out of Russia. It has happened for centuries, and it could happen here just as easily as it has happened there. It’s easy to be cynical, but the fact is, people are being dislocated and they are willing to die or drown to escape wherever they are. It has to be horrible. Don’t kid yourself that it can’t happen right here. As we speak, there is a quiet exodus from the drought ridden areas of California. Towns there are shutting down. No joke. We are about to see many people, many more than are already coming here, from the areas affected by this forced relocation. It’s just one more thing that is happening. Is it a diversion? Could be. You decide. But you’d better get prepared. Frank
Now take Frank’s commentary and apply it to a collapse scenario where thousands of people are trying to escape the riots and starvation of our major cities. People that are desperate for water, food and shelter for themselves and their families. What happens when there are hundreds of them walking down the road where you live? I see the pictures of the Syrian people walking through Hungary, and that’s what I see. Hungry people, desperate to escape the carnage behind them, with hopes of assistance awaiting them at their destination. In a collapse situation there is no assistance awaiting them. I really think some people in smaller towns will actually go to the cities in search of government assistance. We’ve all heard the stories about FEMA camps and the rounding up of people to ‘keep them safe’. Don’t get on the bus.
What I keep seeing when I look at the Syrian refugees are groups of people at the gate demanding water, food, shelter and assistance. There is no way we can feed them. We’re far enough off the beaten path that there probably won’t be many folks walking down this road, but I can see it happening all over the country. What are you going to do if a group of demanding people show up at your door or gate demanding the things you have prepared for your family? If you turn them away angry they will just come back with reinforcements. It is something Frank and I discuss regularly. If you feed one group they will tell the others and the next day there will be 10 groups, then 20, then 40, then 100. Before the last group arrives you will be out of food and desperate yourself. Then what? We can only pray we will never be faced with this situation. But part of being prepared, probably the most important part, is being mentally prepared. You need to have an answer to that question. What are you going to do?
Frank will be doing another article before long that will address some of this mental preparation. What he will discuss is a very difficult topic that will require very difficult decisions and actions from all of us, but one that should be discussed and thought about. Do all you can to have your family ready for what is about to befall us all. Remember, we would rather be prepared fools than unprepared fools. One minute too late, is just that. Too late.
Until next time – Fern