Country Living Series

Monday, September 25, 2017

Flash sale final notice

Obligatory final notice: It's the last day to grab the Prepper Bundle, which ends tonight at 11:59pm CST.


This bundle has over 30 resources:
  • Learn how to protect yourself in emergency situations
  • Create a wholesome healthy food storage
  • Pack 72 hour kits and bug-out-bags so you know the basics are covered
  • Learn how to save seeds and the basics of homesteading
  • Learn how to live a more frugal live, do more things yourself, manage on your own in an grid down urban environment
To grab yours, click here before midnight. The price is $29.97 for online access, $64.97 for USB drive, and $69.97 for online access + USB drive.



Don’t wait until tomorrow because the bundle will be gone.

Saturday, September 23, 2017

Flash sale

Self-Reliance School is having a Prepper bundle flash sale from now through 11:59pm CST on Monday Sept 25.

The price will be $29.97 for online access, $64.97 for USB drive, and $69.97 for online access + USB drive.


Subjects in the bundle include:
  • Aftermath: A Story of Survival by LeAnn Edmondson
  • A Prepper’s Anthology of the Collapse of Venezuela by Daisy Luther
  • The Bohemian Lady’s Journal of Wild Edibles by Lindy Sellers
  • Your Family Matters by Todd Sepulveda
  • Your Shelf Stable Pantry by Misty Marsh
  • Wonder Oven Recipes by Megan Smith
  • Prepper’s Guide To Disaster Water Security by Steven Chabotte
  • The Guide to Primitive Survival Traps by Blake Alma
  • Simple 72 Hour Kits by Misty Marsh
  • Prepper Supplies Checklist by Nettie David
  • Preparedness Planner Firearm Edition by Jennifer Osuch
  • Organization Your First Step To Getting Prepped by Lisa Bedford
  • Prepared Kids by Angela Paskett
  • Seed Saving Course by Melissa K Norris
  • Meal Planning for Long Term Food Storage by Charisse Merrill
  • Kitchens Prepper Style by Constance Beck
  • Living Off The Grid by Sheri Ann Richerson
  • Survival Secrets Stop Burglars by Damian Brindle
  • Keys To Successful Homesteading by Scott Terry
  • How To Embrace An Off-Grid Lifestyle by Tammy Trayer
  • How To Bake Without Baking Powder by Leigh Tate
  • Food Storage Made Easy by Jodi Moore + Julie Weiss
  • Homemade First Aid Kit And What To Include by Sheri Ann Richerson
  • Family Preparation In The City And Suburbia by Susan K Stewart
  • Fifty Ways To Make Survival Tools From Trash And Household Items by Ken Youngquist
  • Rocket Mass Heater Video by Paul Wheaton
  • Build Your Own Emergency Off-Grid Power System by Joan Crain
  • Canning 101 A Primer by Lisa Barthuly
  • 6 Steps To Your Quick Win Emergency Kit by Shelle Wells

In light of the horrific natural disasters plaguing the world in the last few months, I think everyone would agree preparedness is a wise course of action. Please consider getting started -- you won't regret it.


Friday, September 22, 2017

Lemon meringue pie-making tutorial

It was my turn to make dessert for this week's potluck, and Younger Daughter had a special request: lemon meringue pie. I thought I'd document the process for those of you who like pie-making tutorials.

I use the recipe from my faithful Better Homes & Gardens cookbook.


Lemon-meringue is a single-crust pie (as opposed to a double-crust pie). I doubled the recipe since I was making two pies.


I started with flour, salt, and lard.


I find it's easiest to measure hydrophobic ingredients such as lard using displacement (remember your legend of Archimedes?). To one cup of water, I add enough lard to displace the water by 2/3 cup. Much less messy than trying to pack 2/3 of a cup of lard into a measuring cup.


Ready to mix.


Once mixed...


...it's time to add cold water. The recipe has a measurement for the water, but I usually just wing this part.


Mixed dough.


Getting ready to roll it flat. Flour is your friend during rolling.



Because I'm making two pies, I divided the dough in half.


Make sure the surface is well-floured...


...and roll out the dough generously larger than the diameter of the pie dish.


To transfer the dough to the pie dish, I loosely roll the dough over the rolling pin, and "unroll" it over the pie dish.


Trim and/or crimp the edges as needed.


In the case of lemon meringue pies, the pie crust must be baked first.


I make sure the bottom is pricked...


...then I drop in a cheap metal pie pan to prevent the crust from forming big honkin' bubbles during the baking process.


About halfway through the baking process, I remove the metal pie pans so the bottom of the crust can brown. By this point the crust rarely bubbles.


Crusts, finished. You can see a small bubble in the right-hand crust.


While the crusts are baking, I start on the filling. To a pot I add sugar, flour, cornstarch, and a pinch of salt.


With the heat on, I gradually stir in water, stirring constantly. (Stirring is necessary during the entire process so the filling doesn't lump or stick.)



Keep stirring until the mixture thickens, about ten minutes or so.


Then keep stirring some more until it bubbles. Turn off the heat and stir for another two minutes.


At this point I pause and separate some eggs whites from yolks (the eggs should be room temperature). The yolks get added to the filling; the whites are put aside for the meringue topping.



Beat the yolks just a bit, enough to smooth them out.


Then take a bit of the hot filling...


...and gradually add it to the yolks, stirring. It's necessary to do this gradually so the heat from the filling can denature the egg proteins without "cooking" the yolks. (After all, you don't want to add scrambled eggs to the filling.)



At this point I add butter to the filling...


...and measure out the lemon juice.


Now it's time to add the egg yolk mixture to the filling. Again this is done slowly while constantly stirring.


Then slowly stir in the lemon juice.


By the way, the heat is off during all this process. Just keep it stirred.


That finishes the filling. Now's the time to make the meringue, which requires vanilla, sugar, and cream of tarter in addition to the egg whites.



Add the vanilla and cream of tarter to the whites, and start whipping. Only add the sugar about one teaspoon at a time (one time I added all the sugar at once and the whites never whipped -- they just stayed liquid).


Keep whipping until the meringue is white and forms peaks -- it shouldn't take long.



Then it's time to assemble everything. I usually re-heat the filling to the boiling point, since it's cooled down a bit while I made the meringue. I've found slightly cooled filling doesn't seem to "harden up" while baking (there's nothing more humiliating than a runny lemon meringue pie).


Then it was time to put on the meringue. I start by making a circle around the edge, since the edge is supposed to be "sealed."


Then the center is filled in.


It's traditional to make peaks in the meringue, which is simply done by pulling a spoon back upward.



Before baking:


After baking:


After the pie cools, there are often these little golden dots of liquid. It's like a symbol of success or something.


So that's your pie-making tutorial du jour. Happy baking!