Food Shortage Is this Real?

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As natural disasters are becoming more frequent I decided it was time to talk about how we can survive during one. As we all know during a natural disaster we have to conserve food, water, and supplies. This was the case during the Great Depression and WWII when I was raised.

 The Great Depression ended and not far ahead of came WWII. At First America did not participate in the war until that gloomy day when the Japanese bombedPearl Harbor. This woke up the people ofAmericaand now they were forced to join the war efforts in order to protect our country.

 What it was like growing up during WWII

Growing up during the WWII left all ofAmericain short supplies to feed their families. The stores were very limited on food, clothes, shoes, and gas was considered a comedy. Each family was issued ration coin and points to buy food, gas, shoes, and clothes. All families looked at food as the number one necessity for their families. Clothes, gas, and shoes took extra rations points and families needed to save a few points each month in order to buy these luxury items for their family..

 We enter a grocery store today and see the isles and shelves stocked full of different types of food. We can not imagine that how it would be to not have food we want when we go shopping. This was not the case in WWII. You would walk into our stories and see the meat counters empty. There was limited beef and other meats that we loved to eat each day. At times the meat counter only had chicken, rabbit, and port chop. We were forced to plan our week’s meals around what was available in our stores.

 Canned items such as tomatoes sauce, vegetables and other items we now purchase in cans were not available. Each family had a “Victory Garden. Each family was required to do all they could to aid in the war efforts asAmerica send most of the food supply over seas to feed the troops.

 What happens when you have no more sugar:

Can you imagine not being able to purchase sugar? During the war sugar was very scarce and hard to come by. We were very limited on the amount of sugar we could purchase each month. Today sugar is so much a part of the America Diet it is hard for us to imagine that we can not have our 4 teaspoon full of sugar in our coffee or tea each day.Americauses so much sugar today where during WWII we hand none to use. Home baking without sugar took on a whole new meaning. We found other ways to sweeten our teas, coffee, cakes, and cereals. Honey and molasses were used to replace sugar in our foods.

 Stores no longer have supply of shoes and clothes

Can you imagine going to a shoe store and not finding any shoes in the store? I am sure you can not think about this one at all. What about needing a new dress, skirt, or shirt and you go to the clothing store and there is nothing there? This was how it was like during the war. Women were forced to learn how to sew clothes for their families. Material was scarce and hard to find. But one item that we had access to was our flour sacks. The material from these sacks made clothes for your family. Mothers would sew their children shirts, dresses, skirts, and other items to dress their family. People learned how to respect the clothes they had, cleaned them with care, and mend the holes they had in them. Today I see so many young just throwing clothes and shoes in the trash. Our land fills are filling up becauseAmericais spoiled and we have what ever we want.

How we stored our foods:

 During the late 1930’s and early to late 1940’s we used ice boxes. We had an ice company delivery to our house each day that delivered us a large block of ice to use in our Ice Boxes to keep our food cold. When we shopped it was only possible to buy food for 2 days at a time. When we shopped we had to carefully choose our food and just enough to make our meals for 2 days.

 In our home we had a vegetable pantry to store our fresh vegetables in. We could not put them in our Ice box there was no room. The vegetable pantry was constructed like a wood framed box and chicken wire was used for the sides of the box. Inside were shelves to put fresh vegetable on. The air was allowed to circulate inside the box so the food did not spoil.

 Bread what do you mean no more bread

We had rations on flour. Breads were made from other grains such as cornmeal, barley, and other multigrain other than wheat flour. Most bakeries were closed during this time and cakes, and pies were made from scratch at home. We ate a lot of puddings in our home for the lack of flour to make cakes and cookies.

 The world ends the war and new technologies start

Around 1948 came the first electric refrigerators. The new generation of refrigerators allowed us a small ice compartment where we could now make all our ice at home. There was not much room in this area to store frozen foods. The first one my Mother bought was amazing. I could stand in front of this new refrigerator opening and closing the door for hours trying to figure out how the light came on and went out.

 We should all consider ourselves lucky today. We have the connivance of stores that are fully stocked; meat, chicken, and pork are always available for us to eat. What would happen one day when all this was gone? How could you feed your families? We need to consider what is taking place now around the world. Take a look atNew Orleans, and just recentlyJapan. They were hit so fast with a natural disaster no one was prepared for what happened. The stores were emptied in no time and food was not replenished.

 We need to look at our lives and think what we can do to save money; not only money but also how home canning can prepare us for a natural disaster. Making a garden in our yard, harvesting the food, canning what we can not use right away will allow for a food stock in our homes. If one day we happen to face a natural disaster we will be prepared for this. We can feed our families and take care of ourselves until help arrives.

25 Amazing, Relaxing, Bath and Beauty Recipes

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25 Amazing, Relaxing. Bath and Beauty Recipes. These recipes will teach you how to make soaps, bubble bath and shampoo. Each one of them is unique and offers pleasure when taking a bath after a long hard day at work.

Some of the different soaps include:

  • Apple Tart Soap
  • Apricot Freesia Tarts
  • Bath Bombs and sBath Fizze
  • Chocolate Cookie Soap
  • Camphor and Clary Sage Soap

Other soaps are available in this free downloadable report. Please feel free to download this report today and start enjoying the joy of making fragrance soaps for your bath and gifts.

Download your free report today

What all Nursing Mothers Need to Know

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As the Scottish proverb says “A Good Beginning Makes a Good Ending”. Breastfeeding is the perfect start for a new life. The experience of breastfeeding is special for so many reasons:

  • The joy you receive in bonding with your baby
  • The nutrition only you can provide
  • Breast milk has disease-fighting antibodies that help protect your child

But what happens when this joy turns to pain for the new Mothers’? After giving birth new Mothers’ experience engorgement swelling of the breasts. The swelling is increased by expanding veins and the pressure of new milk.

Immediately after birth, the new Mother produces colstrum. A yellow, sticky fluid secreted by the breast that provides nutrition and protection against infection. Colostrum contains more protein, less sugar and much less fat than mature breast milk.

 What can we do to ease this pain?

 From the beginning of time Mothers’ have breastfeed their children.  Let us take a walk back in history to the Athenian days of Greece. After giving birth in Ancient Greece the Athenian doctors would prescribe cabbage to the nursing mothers.

The cabbage would reduce swelling breasts in first time Mothers’ allowing them to nurse their children. Right after the birth of my first child Grandma Simpson came to visit. She saw the discomfort I was having when trying to breast feed my son.

 Right away she went to the store and purchased 4 large cabbages and came home. She proceeded to make me eat the raw cabbage she had cut up. After she boiled some of the cabbage and threw it away saving the cabbage water. She served this hot in a tea cup to me 4 times a day.

 Within hours of eating the raw cabbage and drinking one cup of hot cabbage water the swelling went down. Grandma Simpson prepared hot cabbage water to drink before breast feeding to ease the pain and swelling in my breast. I would never of continued breast feeding my son if it wasn’t for Grandma Simpson.

 Raw cabbage or cabbage broth taken by new nursing mother will ease the engorgement swelling of the breasts. When the breasts become engorged they are more prone to infections. Preventative measures should be taken to avoid and reduce engorgement.

After the birth of my second child I followed Grandma Simpsons’ advice and prepared hot cabbage water to drink before each feeding. But this time I was having a problem to produce enough milk to feed my daughter.

Grandma Simpson suggested that I use caraway seeds to promote the secretion of milk. I had to pound the caraway seeds to a powder. I then added 20 grams to a wine glass full of hot water and drank it. I drank this mixture once a day for two weeks and never had a problem to produce the milk needed for my daughter.

What stops the secretion of milk?

Many new Mothers’ right after giving birth have problem with constipation. This is one of the major reason we can not produce milk. A simple change in our diet can be all that we need to stop the constipation and allow us to produce the milk we need to feed our baby.

 By changing our diet to include simple foods such as Brazil nuts can help in constipation. Cracked wheat soaked overnight in water and boiled for a couple of hours is one of my most recommended cures for constipation.

 French onion juice also relieves constipation. Onions are noted for their nerve soothing properties. As we all know being a new Mother is nerve racking and a first time Mother is very stressful. These two symptoms alone can cause the lack of secretion of milk.

Did you realize that onions can beautify your complexion? Yes it is true but I would use onions in moderation or they are apt to disagree with you. Not everyone can digest onions, although I believe them to be more easily digested raw than cooked.

 Eating carrots right after the birth of your child is invigorating and nerve restoring. They are easy to digest when boiled and not steamed. It is best to take the fresh raw juice right after delivering your child. This is easily prepared by grating the carrot finely and straining and pressing the pulp thru a cheese cloth.

By altering our diet right after child birth we can ease the pain of constipation. Adding a little caraway seed will help all new Mothers’ produce the milk needed to feed their babies. These are so simple but effect measures for Mothers’ right after child birth.

 On the birth of my last child he was born with colic. I was extremely worried for my son. Grandma Simpson told me to use caraway seeds to cure his colic. I was ordered to take half an ounce of the bruised seeds and soak them in cold water for six hours. I was then to give him 1 teaspoon full of the water once a day. Within days I saw such an improvement in my son and in no time this cured his colic.

Simple changes make the difference: 

The simple changes we make as a new Mother can really make the difference. Just by eating raw cabbage or drinking hot cabbage water can relieve the pressure in our breasts. Carrots can help to ease our nerves and relax us. They are so healthy for us and give so much nutrition to our new baby.

 By modifying our diet just a little we can avoid the discomforts of constipation. It is not difficult to take care of ourselves after child birth. These simple steps can help all of us get off to a good start as a new Mother and calm our nerves as we tread along the road to parenthood.

Grandma Simpson quest to understand Blogging

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Today’s blog is a little off topic from my normal blogs and post here. I am new to this world of blogging and looking for new media to understand how all this work. I have been fumbling through the Internet trying my hand at searching for new and interesting blog sites and how this all work. I stumbled upon one blog site today called Blog Advertising Store. I spent a long time looking through this blog and reading all about it, I do find it quite interesting and the concept of how you may advertise your blog through this network is very appealing to me. I am new here and want to try and help as many people as I can with my health and wellness information. I have information on your heath that will make a difference. I have posted here some articles on how simple foods as blackberries, almonds, bananas, and other fruits can be used to cure the simplest of health problems such as constipation and diarrhea,  I would love to reach thousand upon thousands of people with this information. Knowing little about how to blog and how to do this I went on a quest through the Internet. Here is where I found Blog Advertising Store. I am in hopes with their help they can help this old Grandma learn how to blog and get started into this wonderful world of Internet. I am still a little scared about all this but now I have started I do not want to stop. I just hope that one day all of you will find the information I have to tell you of some value and interest. I will keep blogging and hoping that the word gets around that I am here and I have this wonderful information for you.

 I have found out there that people are so controversial on what they have to say. I read some so called experts on health and know for a fact that my Great Great-Grandma Simpson was never sick and lived a very healthy life. My own Mother lived till she was 96 years old. I know with the information I have to offer can lead to a better way of life for all.

 Thank you Blog Advertising Store for your wonderful help to me in this new adventure of blogging. I hope if anyone out there is new to this world of blogging such as I am they will think about Blog  Advertising Store and run over there to take a look.

100 Recipes for Cooking Vegetables

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I have just loaded up (I think that what you call it)  some of my favorite recipes for cooking vegetables.  Vegetable are so important to eat and for maintaining your health. I know we all forget to cook and eat are veggies so I would like to help you out.

 When we were small we had no choice but to eat the vegetable we were feed. They were all mused up and feed to us. When we grew up we threw a fit at the table when we saw them on our plates. I know that many of you had to sit at the table and eat cold vegetable and clean your plate before you were allowed to get up. If you were anything like me when they turned their back you scooped them off into your napkin and went out the back door and fed them to your dog. I did this many nights when I saw peas on my plate. Even my dog would not eat the cold peas that were left on my plate. I had peas in my pocket and in my napkin when I left the table. I ran as fast as I could out the back to see my dog and feed these to him.

Why when we are babies vegetables tasted so good and when we get older they taste so bad. I think it is the way they are prepared. Too many people over cook their vegetables and they loose their flavor. They turn to mush and when we eat them they taste bad. Over cooking vegetable looses their entire flavor inside. Raw vegetables are better for you.

I have given you a lot of salad recipes using raw vegetables. I have also given you canning recipes so that you can put up all your summer vegetable and have them in your fruit cellar for the winter. This one is so important to have a good stock of vegetables for winter months. The importance is how to cook vegetable so they do not loose their flavor. Once you understand the cooking process the rest is easy. They are such a pleasure to eat and so good for you.

I hope you like these recipes and will come back and visit more to see the new ones I load up here for you. Hope I am saying this one right. I do not know this Internet talk so well but I am trying now to learn it. Who says you can’t teach an old dog new tricks I am learning them each and every day.

Sarah

A Good Cook Never Wastes

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Growing up during the end of the depression and WW2 I learned young what this meant. A good cook never wastes. We were on food rationing in 1940 when American finally joined the war in Europe after the bombing of Pearl Harbor. We were allowed so many ration points each month to purchase food, sugar, flower, clothes, shoes, luxuries, and all we take for granted today. My Mother learned what it meant to take care of the food we had in our home an to make what we had for the month last.

 At the USO my Mother would teach women how to cook and conserve foods. Each meeting I heard her repeat over and over again A Good Cook Never Wastes. It is in her pride to make the most of everything in the shape of food entrusted in her care. My Mother would explain to the women who attended her cooking class it was their pleasure to serve the food prepared in the most appetizing form. In no other way can she prove her excellence, for poor cooks are always wasteful and extravagant.

When shopping for food to prepare at home we need to learn to shop intelligently and economically. It is important to understand the three divisions of foods. The first being carbonaceous, or heat-giving foods; such as the inner part of the cereals, fat meat, milk, honey, liver, grapes, peas, beans, potatoes, beets, carrots, and parsnips. These foods are the best diet for hard steady workers. Second food group nitrogenous or flesh-forming foods; lean meat, unbolted flour, oatmeal, eggs, cheese, cabbage, cauliflower, onions, spinach, asparagus, and artichokes. This food group is best suited for ones who work rapidly with intervals of rest. The third group is brain worker who should eat mainly light and digestible foods. These include fish, oyster, fruits, game, and vegetables containing minerals, and salts in excess. Foods are divided by working class men and women. Those who work hard all day long without breaks need a different type of food group than those of middle class worker. Upper class worker need less fatty foods  in their diets considering they only sit and do not exert such energy as lower and middle class worker.

Meats had season to buy before. They were available all year round but as the general rule went pork was best in the autumn and winter; veal should be avoided in summer for sanitary reason; and even the staples of beef and mutton vary in quality. Today due to new techniques in farming and raising animals it does not apply to the general rule. It is important to know the flesh of healthy animals;  it is hard and fresh colored. The fat next the skin is firm and thick. The suet or kidney-fat clear white and abundant; if this fat is soft, scant and stringy; the animal has been poorly feed or overworked. Beef should be bright red in color, well marbled with yellowish fat, and surrounded with a thick outside layer of  fat. Poor beef is dark red, full of gristle, and the fat is scant and oily. Mutton is bright red, with plenty of hard white fat; poor mutton is dull red in color, with dark, muddy-looking fat. Veal and pork should be bright flesh color with abundance of hard, white, semi-transparent fat. When the fat is reddish and dark, the meat is of an inferior quality. Veal and pork should be eaten very fresh.

 Today when we shop in stores we see this is not true. Before our meats were of better quality. The animals are now feed processed grain which cause more gristle in our meats today. It is hard to find a good piece of meat today in our local stores. More people are starting to look into buying grange feed beef for their home. These animals are allowed to feed naturally like nature intended them to feed.

On the farm in Texas Grandma raised chicken for food and eggs. She had a rule for picking her chicken for every supper. Fresh poultry is known by its full bright eyes, pliable feet, and soft moist skin. The best is plump, fat, and nearly white and the grains of the flesh are fine. The feet and neck of a young fowl are large in proportion to its size. The tip of the breast-bone is soft and easily bent between the fingers. The young cock has short, loose, soft spurs, and a long, full, bright red comb.

Today it is hard to judge by these rules. The animals are kept in small cages and feed mass produced grains. The foods in our market today are not natural and full of chemicals used in production. Most of the food we see in stores today comes in boxes and cans. You can buy all your food ready made and only need to pop it in the microwave and eat. But is this healthy for you? It is best to try and buy as much fresh foods that are available to you. Fresh grains, nuts, fruits, vegetables, and try picking the meats that are grange feed. If fresh vegetables are not in season it is possible to buy frozen vegetables to take the place of fresh. Stay away from canned fruit juices and ones that come in bottles and can. If at all possible try to buy your own fruit and squeeze your juices. Fresh fruit is much healthier for you than processed in bottles and cans.

Sweet herbs are necessary in good cooking; they add variety and savory flavors to any disk. All varieties of herb are purchased now in stores. To have the freshest herbs for cooking I make a small herb garden and keep it year round. Different herbs I use for cooking are sage, thyme, summer savory, sweet marjoram, tarragon, sweet basil, rosemary, mind, burnet, chervil, dill, and parsley. If growing your own herbs parsley, tarragon, and funnel should be dried in May, June, and July just before flowering. Mint should be dried in June and July; thyme, marjoram, and savory in July and August. Basil and sage in August and September and all herbs should be gathered in the sunshine, and dried by artificial heat. Their best flavor is preserved by keeping them in air-tight tins cans.

When cooking I recommend you to make a spice-salt. It is made by drying, powdering, and repeated mixing of the following ingredients:

  • ¼ ounce of powdered thyme, bay leave, and pepper
  • 1/8 ounce each of rosemary, marjoram, and cayenne pepper or powdered capsicums
  • ½ ounce each of powdered cloves and nutmeg
  • to every 4 ounces of this powder add one ounce of salt

Store the mixture in an air tight container. One ounce of the mixture added to three pounds of stuffing, or any meat makes a delicious seasoning.

Please try my special spice seasoning and share with all your friends. I hope you enjoy the information supplied today and that you come back again soon to read about making soups. In my next post I will start talking about soups and some of the different kinds you may prepare at home. I look forward to seeing you again.

Sarah