Saturday, November 28, 2015

Sustainable Water For Emergencies or Disasters

One of the things I feel is a must have in any preppers list of must haves I own a Berkey and love it.
The Alexapure looks just like mine but is much more aforadable with the same value. Check out the benifits of this top of the line Gravity Fed Water Filtration System.

Friday, November 13, 2015

When You Find A Product That You Love You Just Want To Share It!

As Christmas grows near I am always trying to find the perfect gift.  One that will be useful and not forgot about after the tree is down and the guest have all gone home. This year I started looking Early and this is what I found...It is just one of those things you got to share.  This will allow my kids to cut there cable or satellite off  and spend there money else where.  My plan is for them is to save the money they would have spent on cable and put it in a fund jar...Talk about the gift that keeps giving.
I invite you to check it out for your self and let me know what you think in the commit section below.

Sky Stream X Android TV Box

Wednesday, August 19, 2015

Powerful Natural Antibiotic

Kills Any Infections in The Body

By Health Care Above All

The basic formula of this powerful tonic dates back to medieval Europe, that is, from the era when people suffered from all sorts of diseases and epidemics. 

This master cleansing tonic is actually an antibiotic that kills gram-positive and gram-negative bacteria. It has also a powerful antiviral and antifungal formula, increases blood circulation and lymph flow in all parts of the body. This plant-based remedy is the best choice for the fight against candida. 

It can cure many chronic conditions and diseases. Encourages blood circulation, and purifies blood.  This tonic has helped many people to cure many viral, bacterial, parasitic and fungal diseases and even plague! Its power should most certainly not be underestimated. 
helped millions of people throughout the centuries to fight the most deadliest diseases. The secret is in the powerful combination of high-quality natural and fresh ingredients! 

To sum up, this tonic is effective in the treatment of all diseases, successfully strengthens the immune system, acts as an antiviral, antibacterial, antifungal and antiparasitic medicine. Assists in the most severe infections. 

Master tonic – Recipe 

You may want to wear gloves during the preparation, especially when handling hot peppers, because it is difficult to get the tingling off your hands! Be careful, its smell is very strong, and it may stimulate the sinuses instantly. 


  • 24 oz /700 ml apple cider vinegar (always use organic)
  • ¼ cup finely chopped garlic
  • ¼ cup finely chopped onion
  • 2 fresh peppers, the hottest you can find (be careful with the cleaning – wear gloves!!!)
  • ¼ cup grated ginger
  • 2 tbsp grated horseradish
  • 2 tbsp turmeric powder or 2 pieces of turmeric root


  1. Combine all the ingredients in a bowl, except for the vinegar.
  2. Transfer the mixture to a Mason jar.
  3. Pour in some apple cider vinegar and fill it to the top. It is best if 2/3 of the jar consist of dry ingredients, and fill in the rest with vinegar.
  4. Close well and shake.
  5. Keep the jar in a cool and dry place for 2 weeks. Shake well several times a day.
  6. After 14 days, squeeze well and strain the liquid through a plastic strain. For better results put a gauze over it. Squeeze well so the whole juice comes out.
  7. Use the rest of the dry mixture when cooking.

Your master tonic is ready for use. You do not need to keep the tonic in your fridge. It will last for long. 

Extra Tip: You can also use it in the kitchen – mix it with some olive oil and use it as a salad dressing or in your stews. 


  1. Caution: The flavor is very strong and hot!
  2. Extra Tip: Eat a slice of orange, lemon or lime after you take the tonic to ease the burning sensation and heat.
  3. Gargle and swallow.
  4. Do not dilute it in water as it will reduce the effect.
  5. Take 1 tablespoon every day to strengthen the immune system and fight cold.
  6. Increase the amount every day until you reach a dose of 1 small glass per day (the size of a liquor glass).
  7. If you struggle against more serious disease or infection, take 1 tablespoon of the tonic 5-6 times a day.
  8. It is safe for pregnant women and children (use small doses!) because the ingredients are all-natural and contain no toxins.

Health benefits 

Garlic is a strong antibiotic with a wide range of health benefits. Unlike chemical antibiotics that kill millions of friendly bacteria your body needs, its only goal is bacteria and microorganisms. Garlic also encourages and increases the level of healthy bacteria. It is a powerful antifungal agent and destroys any antigen, pathogen, and harmful disease-causing microorganisms. 

Onion is garlic’s closest relative ​​and it has a similar but milder action. Together they create a strong fighting duo. 

Horseradish is a powerful herb, efficient for sinuses and lungs. It opens sinus channels and increases circulation, where common colds and flu usually begin, as most doctors would agree. 

Ginger has powerful anti-inflammatory properties and it is a strong circulation stimulant. 

Chili peppers are the most powerful circulation stimulators. They just send their antibiotic properties to fight the disease where it is mostly needed. 

Turmeric is the most perfect spice, cleanses infections and reduces inflammation. Blocks the development of cancer, and prevents dementia. It is especially useful for those who struggle with joint pain. 

Apple cider vinegar – there must be something very healthy in the use of apple cider vinegar as the father of medicine, Hippocrates, used vinegar around 400 BC because of its healthy properties. It is said that he used only two remedies: honey and apple cider vinegar. 

Apple cider vinegar is made from fresh and ripe apples which are later fermented and go through rigorous process to give the final product. Apple cider vinegar contains pectin, a fiber that reduces bad cholesterol and regulates blood pressure. 

Health experts agree that people need more calcium as they get old. Vinegar helps the extraction of calcium from foods it is mixed with, which helps in the process of maintaining bone strength. Potassium deficiency causes a variety of problems including hair loss, brittle nails and teeth, sinusitis, and runny nose. 

Apple cider vinegar is rich in potassium. Studies have shown that potassium deficiency results in slow growth. All of these problems can be avoided if you use apple cider vinegar regularly. Potassium also removes toxic wastes from the body. 

Beta-carotene prevents damage caused by free radicals, maintains skin firm and young. Apple cider vinegar is good for those who want to lose weight. 

It breaks up fat which supports a natural weight loss process. Apple cider vinegar contains malic acid, efficient in the fight against fungal and bacterial infections. This acid dissolves uric acid deposits that form around the joints, and thus alleviates joint pain. Dissolved uric acid is later eliminated from the body. 

It is believed that apple cider vinegar is useful in treating conditions like constipation, headaches, arthritis, weak bones, indigestion, high cholesterol, diarrhea, eczema, sore eyes, chronic fatigue, mild food poisoning, hair loss, high blood pressure, obesity, and many other health problems. 

The master tonic is the best combination to fight each of these conditions. Protect your health using natural antibiotics! 

Wednesday, August 12, 2015

Burger Seasoning Blend


  • ¼ cup salt
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • ½ tablespoon cumin
  • ½ tablespoon ground black pepper
  • ½ tablespoon dried basil
  • ½ tablespoon dried parsley
  • 1 teaspoon chili powder
  • 1 tablespoon onion powder
  • 1 teaspoon dry mustard
  1. Combine all ingredients in a bowl and mix until combined.
  2. Store in an air tight container.
  3. This recipe is easily doubled.

Friday, August 7, 2015

Four Homemade Simple Cheese Recipes

Easy Mozzarella Recipe

From "Home Cheese Making"

Total Hands-On Time: 30 min
Yield: About 1 pound 


  • 1 gallon milk
  • 1 1/2 tsp powdered citric acid dissolved in 1/4 cup cool water
  • 1/4 tsp liquid rennet diluted in 1/4 cup cool water (if using rennet tablets, follow conversion instructions on the package)
  • 1 to 2 tsp cheese salt


1. Slowly heat the milk to 55 degrees Fahrenheit in a stainless steel pot. While stirring, slowly add the citric acid solution to the milk and mix thoroughly but gently.
2. Heat the milk to 88 degrees over medium-low heat. The milk will begin to thicken like yogurt.
3. Gently stir in the diluted rennet for 30 seconds. Then don’t disturb the milk while you let it heat to between 100 and 105 degrees. In about 5 to 8 minutes, the curds should begin to break up and pull away from the sides of the pot. Turn off the heat.
4. The curds will look like thick yogurt and become a bit shiny, and the whey will be clear. If the whey is still milky white, wait a few more minutes before turning off the heat. Scoop out the curds with a slotted spoon and put in a bowl. Reserve the whey. Press the curds gently with your hands, squeezing out as much whey as possible.
5. Heat the reserved whey to 175 degrees. Shape the curds into several small balls, rolling them between your palms. Put them, one at a time, into a ladle, and dip them in the hot whey for several seconds. Then gently fold the cheese over and over (as in kneading bread) with a spoon or your hand. (You’ll want to don rubber gloves at this point, as the cheese will be extremely hot.) This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145 degrees inside the curd).
6. Repeat this process several times until the curd is smooth and pliable; mix in salt after the second time. When the cheese stretches like taffy, it’s done. If the curds break instead of stretch, they are too cool and need to be reheated.
7. When the cheese is smooth and shiny, roll it into balls and eat while warm. Although best eaten fresh, it can be stored in the refrigerator for a week or so. 

Homemade Cream Cheese Recipe

Homemade cream cheese is free of preservatives and better than store bought! Use this homemade cream cheese recipe and enjoy your own cream cheese!

From "Home Cheese Making"

Thursday, August 6, 2015

How to Make Mix-n-Match Skillet Meals

A wonderful way to create new meals for your family

Mix-n-Match Skillet Meals
Choose one food from each of the following groups:
Breads and Cereals (1 cup raw)
  • Macaroni
  • Spaghetti
  • Rice (white or brown)
  • Noodles
  • Bulgar
  • Any pasta
Sauce (1 can soup plus 1.5 cans milk, broth or water)
  • Cream of Mushroom
  • Cream of Celery
  • Cream of Chicken
  • Cream of Potato
  • Tomato Soup
  • French Onion Soup
Protein (1 pound or 1 cup cooked)
  • Chopped beef
  • Chopped pork or ham
  • Ground beef or turkey
  • Chicken
  • Turkey
  • Tuna
  • Salmon
  • Mackerel
  • Cooked dry beans
  • Frankfurters
  • Keilbasa
Vegetables (1.5 to 2 cups canned, cooked or raw)
  • Carrots
  • Peas
  • Corn
  • Green beans
  • Lima beans
  • Broccoli
  • Spinach
  • Mixed vegetables
  • Celery
  • Green Pepper
  • Whatever you have around
1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end of the cooking time.
  1. Choose one food from each of the four groups above. Stir together in skillet.
  2. Season to taste with salt, pepper, soy sauce, onion flakes, garlic, or whatever spices you enjoy.
  3. Bring to a boil.
  4. Reduce heat to lowest setting. Cover pan and simmer 30 minutes until pasta or rice is tender. Stir occasionaly to prevent rice and pasta from sticking. Stir in cheese, if desired. Serve.
Makes 4 to 6 servings.
Or, to bake in oven: mix all ingredients in casserole dish and cover tightly; bake at 350 F for one hour.

Wednesday, August 5, 2015

No-Knead Bread Mix in a Jar Recipe

  • For the Jar
  • 4 ½ cups bread flour (all purpose works fine.) If using whole wheat, you may want to add 3 Tablespoons of vital wheat gluten to help with the rise)
  • 2 teaspoon active quick rising dry yeast
  • 2 teaspoon salt
  • When it's time to bake
  • 1 and ¼ cups of warm water
  • 1 tablespoon of raw apple cider vinegar.
  1. Stir until no dry patches remain. Cover with a kitchen towel and let rise 1½ hours.
  2. Preheat oven and baking stone to 450 degrees. Punch dough down and remove it from the bowl. Using your hands, pull the sides of the dough down and to the bottom until you have a round loaf. Place on a piece of parchment. You can also use a large cast iron skillet. I bake all of my dinner rolls and cinnamon rolls in my cast iron skillet. If you don't have a large cast iron skillet, you can also use a bread pan. If you prefer the shape of a bread pan, use that route, it looks more rustic when done on the stone or skillet, but all the methods will bake fine.
  3. Let rest 40 minutes.
  4. Just before baking, dust the top with flour and slash three times. Transfer the dough with the parchment onto the baking stone. Bake for 24-30 minutes. Let cool before slicing and eating.

Monday, August 3, 2015

My Interview on Survival Podcast on Dec 19 2012

I have gotten a lot of emails asking for me to re post my interview from December 19,2012 that I talk about making meals in a Jar and also talk about the formula that created to make the meals in the jars...I start talking at 34:10

From # 10 Cans to Meals Ready to Eat!

I had the pleasure of of being a guest speaker on Survival Podcast. 
This was my first interview I found so much joy in sharing my method 
I have a great interview with Jennifer Ess of “Rainy Day Food Storage” for you today.  We only talked for about 25 minutes but the ideas and tips and simple formulas are great.  With this information you can turn all those huge cans of long term storage food into meal size ready to go recipes.
Jennifer joins us today to discuss why creating meals in a jar makes sense for busy people.  The self life of these meals.  The easy way to make these meals shelf stable.  A simple formula for creating your own recipes and how you guys can free sauce mixes and jar meal recipes from Jennifer.
I have also been getting a ton of “I am just starting out” or “I have just found your podcast” emails lately.  Such emails always go on to say “I am overwhelmed and don’t know where to start” in the next sentence.  It is totally understandable.
I have been trying to figure out where to fit in a new “getting started” episode and this is a great opportunity.  First Jennifer’s method of breaking down long term storage foods will make that far less intimidating for many people.  Additionally the very basic of “eat what you store and store what you eat” is a great way to get the ball rolling.
So I am leading off today with a short segment (about 25-30 minutes) on getting started and then we switch over to Jennifer and take this simple approach to a bit of a higher level with pre planned meals in a jar.  Oh and ladies, they really are pretty too.  I think I said pretty more times in this episode then all others episodes of TSP combine, um that would be two.