“When you are in doubt, be still, and wait; when doubt no longer exists for you, then go forward with courage. So long as mists envelope you, be still; be still until the sunlight pours through and dispels the mists — as it surely will. Then act with courage”.
We do our best to protect ourselves and our loved ones from any harm. Unfortunately, accidents still happen. We should try and minimize risks to stay safe but it is also important to be prepared. This kit is designed to help you do just that.
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A lawyer I am not, but I do not require the skill of a legal sage to determine that the recent Obamacare decision has rocked the Tree of Liberty in this once great, united, United States of America. The so-called “Supreme Court” has delivered a devious blow, and I can feel the treacherous poison of that dastardly deed drill deep in her anchoring roots.
I have long since lost patience with all aspects of the Patient Protection and Affordable Care Act. In fact, I’m angry, and I don’t like that. I’m even angrier because I know that I should not have to be angry. The “Act” was unconstitutional when it was rammed down our throats without our approval. It was unconstitutional when it was sent to the Supreme Court for consideration, and it’s still unconstitutional today, no matter what they say. Even I know that.
Obamacare was put into effect with blunt force trauma, like a doctor performing intricate brain surgery with a long-handled shovel. The procedure cracked the skull and killed the patient with the first big swing, as surely as a surgically placed bullet from the gun of a skilled assassin. In this case the assassin wore a black rope, and his gun was a black ink pen held behind a tall bench in the highest court of the land.
We may never know the true motivations of the man who ultimately decided the fate of Obamacare. That may be between him and whatever god and judgements he may suffer. We do know that it is a complete and utter sham, and not even a good one at that. It is a gift from the dark side, delivered in full sunlight by a new world order as old as time itself, with a mission to create chaos out of the natural order of all good things.
Countries, like men, are the products of countless decisions which impact the makeup of the collective body, and soul. The soul can grow angry, which can make the body very sick. It does not wish to muck about the putrid innards of an angry and rageful man. Nor does it wish to live within the confines of a country so tragically damaged, and fatally diseased.
My level of anger is indescribable. A bucket of cold water in the face of it would not blunt it. It burns as hot as the primordial ember of the first man, who left the trees in search of god and human destiny. That first spark has not gone out. Forever on It waits, to burn out the eternal sickness for once, and for all. It was created just for that. It is part of my soul, and of your’s, and it will burn even brighter long after the body is gone.
Le Creuset Signature Enameled Cast-Iron 2-Quart Round French Oven, Caribbean
Shown in Flame Color
Shown in Flame Color
Also known as a Dutch oven, this updated kitchen classic enhances the cooking process by evenly distributing heat and locking in the optimal amount of moisture. With ergonomic handles and an advanced interior enamel that resists chipping and cleans easily, Le Creuset’s French ovens blend the best of the past with the latest innovations in comfort and functionality.
Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
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Each piece from our extensive range of high-quality enameled cast iron cookware is designed for ease and versatility of use, fitting in with all styles of cooking, all types of cooking appliances and any style of kitchen or dining decor. Please read this section before using your cookware for the first time. The information it contains will help you achieve the best possible cooking results.
Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.
Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation
High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.
The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.
I have noticed that one of the most common superlatives used to describe the taste of a squab is “delectable”. Webster defines the meaning as highly pleasing, delightful, and delicious, and others add luscious, extremely pleasing to the sense of taste, and capable of causing desire.
Having now eaten a few, I must concur, and quite vigorously, at that.
My adventures in the world of pigeons and squabs came after reading “Raising Small Meat Animals” by Victor M. Giammattei. His chapter named “Raising Delectable Squabs” caught my eye, and I quote from the first paragraph.
It reads: “Curiously, few people today are familiar with squabs, even fewer have eaten them, and fewer yet have raised them. There’s no logic in this, for squabs are easy to raise, and their meat is the finest of all poultry meats”.
O.K., you have my attention, sir! I was one of the uninitiated, for at that time I had never eaten a squab either nor seen it offered.
He went on. “Squab ranks along with filet mignon, lobster, or suckling kid (young goat). It is found only on the menus of better restaurants and hotels, on steamships, in country clubs, and in some hospitals. It has been a dinner entrée for kings, queens, and other nobility since the time of the ancient greeks…Considering the ease with which they can be raised, the quality of their meat, and the modest cost to the backyard grower, there is no reason why the energetic family should be without squab meat – in the author’s opinion, the choicest of all meats”.
No reason, I asked? Could it really be that good, and how by the way had I managed to miss this enticing taste sensation? Sign me up, says I.
If this were not enough to convince me about the quality of squab, I have since found other interesting references. Philippa Scott, from her “Gourmet Game”, lists a recipe for “Trid”, or Moroccan Pancakes Stuffed With Pigeon. She writes: “In his “Moorish Recipes”, John, fourth Marquis of Bute, suggests that this dish might well have been introduced into Morocco in the time of Mulai Idris, descendent of the Prophet Mohammed, who fled to Morocco from Mecca, and whose body lies buried at Fez, the land of his exile. It is reputed to be the oldest Arab dish, and it is said that when the Prophet Mohammed was asked what he liked best in the world, he answered that he loved his wife above everything, but after her he loved “Trid”.
The chinese have raised squab for over 2000 years. Today squab farms are big business in china, with several hundred being operated with government approval and encouragement. They are also big medicine. The chinese believe that squab is not only delicious and easily digestible, but that the meat and broth can be used to treat a variety of health ailments. The ancient people used to call pigeons “the sweet blooded animal”, and can be used to cure anemia, weakness, and fatigue. It can be used to prevent high blood pressure, vascular sclerosis, and osteoporosis, just to name a few. Pigeon was the first kind of poultry to be designated as “green food” from the China Green Food Development Center, which means pigeon is the most clean and unsullied meat product to consume.
On the american scene, the use of squab may be a result of the people’s memory and fondness for the tenderness and taste of the passenger pigeon, and we know what happened to that miraculous horde. They ate them. Thomas Jefferson and the history of the United States are forever intertwined. Among many other things, Jefferson was a “foodie”, should there have been a such a term around in those days. He loved his land, his crops, and his meals provided from them. He was famous for his dinner parties and for his dinner guests. Squab was on the menu, raised from his own lofts. “Squab in Compote”, a french recipe, was one of his favorite dishes.
William Randolph Hearst, in his day, was one of the richest and most powerful men in america. Like Jefferson, he was also famous for his dinner parties and the extensive menus. The estate was well-known for its squab loft’s and squab dinners, served to other american royalty and celebrities lucky enough to be included on the guest list. If they were very fortunate, “Hearst Ranch Squab” a roasted, stuffed bird, would be on the table.
So folks, try a squab today. If it’s good enough for a prophet, an american founding father, and one of the world’s richest men, it’s good enough for me. After all, 1.4 billion Chinese, with a “B”, cannot be wrong.
By the way, did I mention that you can raise them in a small backyard? You don’t have to be born of royal blood lines either, but you can dine like you do. They are, a most “delectable” bird.
Trid: Moroccan Pancakes Stuffed With Pigeon
1 1/2 pound pigeon meat, cut into about 20 pieces. Salt, 1 teaspoon black pepper, good pinch of saffron, 1 teaspoon ground ginger, 1 stick cinnamon, 1 tablespoon chopped chervil,1 tablespoon chopped parsley, 3 large onions (chopped), 1/2 cup water, 1 cup olive oil, 3 heaping cups flour.
Simmer the meat, salt and pepper, spices and herbs, onions, water, and 1/2 cup olive oil in a heavy casserole with a tight-fitting lid. Make a simple dough with the flour and very little water. Work it thoroughly, then make it into about 20 balls about the size of small hen’s eggs. Flatten each on a lightly oiled board into a very thin disc. Cook each on a dry griddle, not too hot but cooked on each side.
Arrange 1/2 of these cooked pancakes in a oven proof dish, overlapping each other and coming up the sides of the dish. When the meat is tender, remove the cinnamon stick, and arrange the meat on top of the pancakes. Cover with the remaining pancakes. Pour a little of the cooking liquid over the trid, and serve the rest as a sauce.
From Gourmet Game: Recipes and Anecdotes From Around The World by Philippa Scott.
Squab in Compote
6 plump squabs, 2 tablespoons butter, i cup finely chopped onion, 1 finely diced carrot, 1/2 teaspoon salt, 2 slices diced bacon, 1/4 pound sliced mushrooms, 1/3 cup Sherry, or Madeira.
Truss the squabs. Melt butter in a casserole dish with a tight-fitting lid. Add squabs along with onion, carrot, and salt. Saute until delicately browned on all sides, turning the birds frequently. Next add the bacon, mushrooms, and sherry or Madeira. Cover tightly and simmer in the oven gently for 40 or 45 minutes or until tender when tested with a fork. Do not over cook or they will fall apart. Remove birds, and serve with the sauce on the side.
Hearst Ranch Squab
6 plump squabs, 3 cups bread crumbs, 4 eggs, 2 cups grated Romano cheese, 2 gloves garlic, 2 teaspoons chopped parsley, 3 chopped onions, pinch of marjoram, salt and pepper to taste, 1/2 cup olive oil, 1 cup claret.
Drain squabs dry, cut off tips of wings. Mix ingredients, except oil and claret. Stuff birds with mixture and skewer closed. Brush birds with oil and place breast up in an uncovered baking dish. Bake in oven preheated to 400 degrees until brown (35 minutes). Brush with oil, baste with claret. Serve on thin toast with a Borderlino or California red wine.
For most of us, frequent trips to the grocery store are a necessary and common activity. It’s what we do, and what we’ve always done. When we get there we expect to find rows and rows of neatly packaged food stacked high, far, and wide. Hell, we demand it! Most people believe that it will always be like that, and of course it will be, right?
Well, maybe, and then again, maybe not. For the most part the supermarkets are still there. Yet, for some time now something seems terribly amiss. It has become harder and harder to fill that shopping cart with an adequate amount of high quality, nourishing food, especially if you take a moment to read the tiny print of indecipherable contents on the label. No doubt you’ve tried, and grown increasingly uneasy.
And it doesn’t take great powers of observation to conclude that the packages grow smaller while the price climbs higher with each successive trip. It’s the terrifying tale of the incredibly shrinking dollar, and it is probably not going to get better anytime soon. The effects are devastating and cruel, and it’s a painful thing to watch. It’s quite obvious that something’s gotta give.
From our point of view it is time to think out of the proverbial box, or in this case, the shopping bag. If you agree, think rabbits. They can help, and not just a little, but a lot. They are ready, willing, and able to work on your behalf. It’s what they do. Raising rabbits might be one of the best way’s to stretch your food budget, in the midst of what can only be described as a salvage economy left for the once great middle class.
Rabbits make a lot of sense for anyone that is interested in providing some, or most of their own food, for a variety of reasons. Here are just a few:
They are quiet, easy to raise and care for, with minimum space requirements.
One buck and three or four does can provide enough meat to satisfy much of a small family’s fresh meat needs for the year.
Rabbit meat can help keep the doctor away, too. It is high in protein, Omega 3 Fatty Acids, B12, iron, and a wide range of minerals.
It is remarkably low in calories and harmful saturated fats, and free of antibiotics and other chemicals. Rabbit liver is an “original” health food.
The meat is nutrient dense and about twice as filling as chicken. A little rabbit meat goes a long way.
Feed conversion rates are excellent for domestic rabbits. They convert calories to body weight much more efficiently, and cheaply, than other animals, particularly beef.
You can supplement their diet with your table scraps or garden wastes, or what you might have growing in your fields or about your neighborhood. In fact, many people never have to buy any type of commercial feed product.
They are easy to barter for other needed or desirable items, or sell as breeding stock to other people.
They are easy to butcher, process, and package.
Recipes for all parts of the rabbit abound. Stew it, grill it, bake or fry. The possibilities are endless, and it tastes great too!
Their droppings are fabulous for your garden, and you can sell the coveted manure. They also provide great food for your worms.
The rabbit skins can be made into many kinds of useful clothing.
Now you know why the rabbit has been called the ultimate homestead animal, or even “the new urban chicken”. I agree with each and every reason just mentioned, and can add a few more.
I despise shopping as a matter of principle anyway, and I consider any opportunity to avoid a trip to the market a celebrated victory. It saves money on gas and car expenses, which add up in a big hurry these days.
Why drive a car for several miles to pick up some groceries, when you can simply walk out your back door and grab some fine ingredients for your table? We like to pick some spinach and fork a couple of potatoes on our way back from the hutch. It’s called lunch, and we didn’t have to wait in a long line of frustrated people or suffer the indignities of a surly clerk. You might guess what we think of the self-serve scanning machine.
When you finish your meal, throw all of the leftover table scraps into your worm bin under your rabbit hutch. Bend down, and stir around until you have a pile of worms for your handy coffee can. Grab your trusty fishing rod, and head for the closest lake.
Have some fun, and relax. Spend a few hours in the fresh air and sun with a friend or a loved one. Catch a batch of scrappy fish for tomorrow’s meal. Save the offal and other bits from cleaning your fish, and give them to your chickens. They need some protein too, and it makes for happy and vibrant hens. Gather their bountiful eggs in the morning, add some selected produce from your garden in the backyard, and enjoy a comforting, leisurely breakfast.
Later, take a brisk walk along a quiet road to invigorate and tone. You’ll have the time, because you won’t need to shop for food. Be sure to wave at everyone else as they pass you on the way to the supermarket, and try not to flash a big, self-satisfied smile. No point in rubbing it in.
“The modern city pigeon is a descendant of the rock pigeon that in the Old World dwelled among the cliffs and crevices above the caves in which early man built his first fires. He has been with us since our emergence from the ice ages and has adapted as readily as ourselves to the artificial canyons of man’s first walled towns. He has known the Grecian palaces and the metropolises of Byzantium. His cold flat feet, adapted to high and precarious walking, have sauntered in the temples of vanished gods as readily as in Boston’s old North Station”.
From “Home Cookbook Of Wild Meat and Game”, by Bradford Angier.
Think about that, next time you contemplate a pigeon.