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Prep Updates 01/18/13
Many thanks to Ditch Doctor for taking the time to write today’s article. Lately many people have been contributing and I really appreciate the effort that all of you put in. Remember I am just one person with one set of values, opinions, experiences and writing style. The more the merrier as far as I’m concerned as long as the topic is in line with what this site represents and I have room to maneuver with respect to editing (purely for grammar/spelling). Quite often people might think that since they have never contributed or written an article in years their opinion is not worthwhile. On the contrary I say give it a shot, the most I can do is send it back with suggestions for improvement(s). I recommend doing what I do for just about every article: brainstorm thoughts and write them down on a notepad. Organize those thoughts into some sort of sequence which flows, incorporate an introductory paragraph and close it up with a conclusion of some sort. Use lists when at all possible (remember this is the interwebs where short attention span is the norm, not a graduate paper) be clear and concise. Just remember the most important thing: be yourself. Good luck with your articles!
On another note I thought to include a recipe for all of your mediocre cooks like myself who prefer to cook some sort of meat-ish dish and then toss it over a big plate of carbohydrates. This “dish” is one of my absolute favorites, I made it last night.
Ingredients:
-2 lbs of cubed beef or pork
-1 Spanish onion
-1 Clove of “gaahlic”
-1 Lime
- Soy Sauce, Vinegar, Worcestershire Sauce
- Goya Adobo, Salt, Pepper
What to do:
-Rough chop (I like it rustic) onions and garlic, toss into pan over medium heat with Olive Oil until caramelized.
-Add meat to the pan, season with above spices and then stir/cook over heat for a couple minutes.
-Add (and I never measure but am guessing) 1/2 cup Worcestershire Sauce, 1/3 cup Vinegar, 1/4 cup Soy Sauce, 1/2 cup water.
-Slice lime in half, squeeze juice on top.
-Cover, reduce heat to just above low.
-Cook for at least an hour and a half, maybe more depending. Monitor so your liquid does not reduce completely. Anticipate delicious food as the aroma fills your kitchen.
-Dump on top of freshly cooked white rice, enjoy!
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Prepper Deals out on the Internet:
Please check out SurvivalFoodGear.com! I’m all for small businesses who try to break onto the scene, they also have some very good articles on their site.
Current events and opinion:
Y’all come to Texas, state official tells New York gun owners
PJ: If I had to move, Texas or Alaska would be high on my list. You couldn’t pay me to live in California or NY.
Alderman Suggests Requiring GPS Devices On All Guns
PJ: These people really have no concept of reality. Not only do they suggest measures such as these but in their fantasy world they believe people would actually submit to these sort of restrictions. He states that safety trumps privacy. No sir, quite frankly it does not.
As US drought persists, many scramble to save every drop of water
PJ: Mark my words, once we are through spring not only with last year’s drought be felt this year will bring about new challenges. Combine this with the myriad of other issues we are facing and it just rubs the proverbial salt into the wound.
The Road to Detroit
PJ: The last paragraph from the article sums up the sad reality: It goes without saying that millions of voters may have truly wanted to get on with fundamentally changing America by re-electing President Obama. Unbeknownst to them, all they’re really going to be getting during the next four years is a whole lot of Detroit. Do enjoy the ride.
Supermarkets in Wales stripped of bread and milk as customers panic
PJ: Curious as to what our UK friends think of this story, were you prepared? Additionally, WHAT’S WITH the whole bread-milk-eggs thing when a winter storm comes? I might eat a loaf of bread a month, I rarely drink milk, I hardly eat eggs…but snowmaggedon appears on the horizon and suddenly people feel the need to buy this stuff?
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This article appears courtesy of Prepper-Resources.com, one of the premier prepper/survival blogs online today. Whether you are a new or experienced prepper feel free to visit and check out all of the other valuable information posted there.
2013-01-17 22:03:36
Source: http://www.prepper-resources.com/prep-updates-011813/
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