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Beware: Reality TV Scouts Are Looking to Humiliate You
I got this in my email the other day. Another Hollywood suit wanting me to sell-out and be made a fool of on some reality tv show:
| (Names and info deleted) |
Hello!
I hope you don’t mind me “harassing” you via Facebook. I found your posting on( Deleted)
I hope you don’t mind me “harassing” you via Facebook. I found your posting on( Deleted)
I’m casting a new TV show for a major cable network, where we are looking to train people to be the ultimate Preppers. It is something of a crash course in Prepping, taught by the experts. We are looking for people who are preparing for the worse, and want to share their stories—and what they learn—with people on TV. This is not DOOMSDAY PREPPERS, but rather this focuses on families who are preparing for the worst.
Are you at all interested? Or do you know people who would be. I’d be delighted to tell you more about the show.
You can feel free to email me back for more info(website deleted) or you can apply directly at (url deleted)
Best wishes,
Name Deleted
Casting Director
*&^&^Media
ia
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There’s A Pharmacy in the Forest
Mother Earth News’ article includes a cold remedy in addition to useful plants from mother nature.
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Dan’s Cajun Prime Rib
Cajun Prime Rib
8 lbs of Prime Rib
Can’t find a prime rib roast, you say…if a local butcher isn’t an option, Costco and Sam’s club will have them (Costco even has pre-seasoned ones in roasting pans around the holidays).
16 ounces of melted butter or olive oil (or oil of choice)
4 ounces of tobasco or preferred hot sauce
1 liquid food injector/hypodermic needle
2 tablespoons garlic
1 tablespoon paprika
1 teaspoon black pepper
Preheat oven to 350 degrees
Melt the butter with all dry ingredients over low heat in a small sauce pan.
draw marinade into the hypodermic.
Place Roast into 2-3 inch deep roasting pan with lid or covered with aluminum foil
Inject 2 ounces of marinade per pound, injecting small amounts deeply and frequently.
Take remaining marinade and lightly coat exterior of roast
Cover and cook for 1-2 hours until 10-20 degrees below desired internal temperature is reached
Take out of oven to rest…the roast will continue to cook as it cools
Sauce: Mix 2 tablespoons grated horseradish to 8-10 ounces of sour cream. Mix completely.
Serve with a green dish like asparagus or FRESH (not canned) green beans, and whipped potatoes.
REMEMBER, we are ROASTING…not grilling: S-L-O-W and L-O-W is the theme for this dish
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Ep 121: Book Review: The Foxfire Book
This book review pays homage to old-school prepping, homesteading and survival. All three of those components can be found within the pages of this book.
You see, Eliot was a northeastern yankee who moved to Georgia to teach English. Thinking he knew it all, he soon realized there was a lot to learn about the south and the people around him. He became interested in tho old ways and traditions of Appalachia and began to write down what he saw and learned. The Foxfire book is the culmination of his years of research and study. It’s a prepper’s guide and how-to book all-in-one.
Some of the wonderful skills recorded and discussed in his book are:
- wood: types and identification of
- tools and skills:
- building a log cabin
- chimney building
- White Oak splits
- making chairs
- rope, straw and feathers (sleeping)
- quilt making
- soapmaking
- mountain recipes
- preserving vegetables
- preserving fruit
- churning your own butter
- slaughtering hogs
- curing and smoking a hog
- weather signs: how to read the weather
- planting by the signs
- home remedies
- dressing and cooking wild game
- hunting lore
- snake stories
- moonshine as an art form
- faith healing
- and many others revolving around personalities more than specific skills
.Ep 121_Book Review Foxfire Book
Categories: do-it-yourself, gardening, homesteading, horticulture, self-reliance Tags:
