http://www.durgan.org/URL/?MIQST 24 January 2015 Pea Porridge
Peas are readily available frozen, or dried. Frozen were made into a Pea Porridge to be used for cereal for breakfast.The peas were cooked for 20 minutes in a steamer, blended into a slurry and placed in containers for freezing or put in the refrigerator for current use. Nothing added.
http://www.durgan.org/URL/?SKZXL 23 January 2015 Planting seeds
This is my general procedure for starting seeds. The plastic cups have holes in the sides made with a soldering iron for drainage and to make a small reservoir for holding water. The cups are filled with my home seedling soil made in the Summer. The seeds will eventually be planted in their own cup. This batch is to test germination of last year’s tomato seeds. The plastic covers are to keep humidity high until germination. The cups are placed in a container, since my preference is for bottom watering. Since it is cold in my Zone 5, the container is placed on a heating mat.The small greenhouse is to give max light for growth, until the selected plants are placed in the outdoor garden about 24 of May.
http://www.durgan.org/URL/?GDRCE 22 January 2015 Gruel or Porridge.
Seven ingredient were made into gruel or porridge.This will be about a two week supply for breakfast cereal.The ingredients are nixtamalized Indian corn, oats, wheat, almonds, walnuts,sorghum, and sunflower seeds. All seeds were made into a slurry with water in the blender, then added to the cooking pot. The cooking pot was designed to prevent bubbling over. The ingredients were pressure cooked at 15 PSI for one hour to insure adequate cooking.The cooled gruel was placed in containers and frozen until required.Pictures delineate the process.
http://www.durgan.org/URL/?AFHEN 20 January 2015 Navel Oranges Processing.
Thirty pounds of California Navel Oranges were purchased from Costco for $1.00 per pound. This is the first of Navel orange of the season for my area. The 30 pounds or 48 oranges were processed into 10 liters of pressure canned juice for extended life storage at room temperature. Procedure was to remove skins, cook until soft with three liters of water about 20 minutes, beat into a slurry, strain through a food mill of 1 mm mesh. The residue from the food mill was put through a Champion Juicer twice to extract maximum nutrients. The residue output of the food mill was put through the Champion Juicer twice. This residue was soft and had a pleasant taste and will be used as a dessert. The ten liters of juice was pressure canned at 15 PSI for 15 minutes for storage at room temperature.
http://www.durgan.org/URL/?FWLIG 20 January 2015 Breakfast
Typical daily breakfast, soy beans and Gruel with some molasses and skim milk.
http://www.durgan.org/URL/?MOLMQ 12 December 2014 Porridge Gruel
http://www.durgan.org/URL/?RPGMQ 29 November 2014 Processing Soy Beans.
http://www.durgan.org/URL/?QIQPB 19 January 2015 Dinner
Dinner as prepared from garden potatoes, sweet potato, steamed peas, mixed beans and a glass of pear,vegetable and grape juice. The frozen peas were steamed. The beans, potatoes were heated for about a minute in the microwave. Total preparation time about 15 minutes.Condiment was butter.
http://www.durgan.org/URL/?SCAUH 17 January 2015 Presssure Cooking Dried Beans
A batch of pressure canned dried beans was prepared. A variety of beans were washed and boiled for about half hour. These were rinsed and pressure cooked for two hours at 15 PSI.Dried beans must be thoroughly cooked. The beans were then placed in a pot and mixed with a prepared sauce for flavor. The beans were then beat into a slurry.The beans were placed in containers and frozen until required.The sauce was made from home tomato juice, mustard, soy sauce, garlic and molasses.
http://www.durgan.org/URL/?ZJWVZ 24 August 2014 Tomato Juice.
http://www.durgan.org/URL/?LUJRR 17 January 2015 Removing garlic skins
Garlic skins are removed by placing in a Folger coffee container and shaken for 30 seconds. This container is ideal since it has two protrusions into the cylinder which are perfect for bumping the clove and removing the skins.
http://www.durgan.org/URL/?PANAK 4 January 2015 Porridge
Porridge made from nixtamalized corn, oats, wheat, sorghum, and almonds.Each product is made into a slurry in the blender with added water. The ingredients are combined in a pot, and cooked in a double boiler for two hours.The cooked porridge is stored in liter containers and stored in the freezer until required.A bowl is heated in the microwave,served with skim milk and and ingested for breakfast.The products used vary depending upon what is available.
http://www.durgan.org/URL/?IHEHX 15 December 2015 Dinner.
A pound of mussels from New Zealand was purchased. Three mussels make a fine meal with a tortilla and a glass of juice. The mussels were steamed for about 15 minutes in a butterfly steamer and served with a pad of butter. The excess was stored in the refrigerator.