Well, I was a boyscout when I was young and, yes, I did learn some useful things back then. So when we set up our new awning lately, I recalled the simple line-tensioners we made back in the days when we went camping with the boyscout group. They’re easy to make, simple to set up and cost next to nothing. Here’s how they work:
Farcydes Top 5 Recipes 2018
Here’s my Top 5 Recipes that I cook really often and that I don’t even have to look up anymore. They’re all no-fuss, absolutely yummy and easy to cook. Give them a try and enjoy! Let’s start:
Prepping: First Aid
In succession to my recent post on reasonable prepping, here’s what I packed in my Utter Darknesss First Aid Kit. Additionally I have (and you should, too) a perfectly averagely stocked medicine chest for everyday use. Make sure you rotate the contained drugs on a regular basis in order to avoid spoiled medicaments!
Bacon Jam
My Form of Prepping
So, slowly I’m transforming into one of those quixotic and sometimes slightly weird SHTF-doomsday guys, right? Well, no. Not really.
I just want to be reasonably prepared for the mishaps of life and I like to have a backup for my wife and me if things go down the drain for a couple of days. At the end of the day it is (without overdoing it) not much more than what was ordinary household management for my gradmother’s generation back in their time: A little stockpiling, a little preparation and some common sense of not relying entirely on the everyday civilizational amenities.
Even the german government (!) recommends some disaster precautions (Frankly, I think they’re talking shit – hoarding bananas is not the first thing on my mind when thinking about disaster preparation…). Anyway, here’s what I think is useful and unexcitedly reasonable for two people in a calculated 72 hours of utter darknesssss:
Sous Vide Duck Breast
Yesterday’s Dinner for two. I should really work on the presentation, but – man! – this was delicious! The sous vide gadget makes sure the duck breast comes out perfectly, pink in the middle and absolutely not overcooked. I really like that thing!
The fat side was seared in the pan and glazed with a mix of sherry and honey. The sauce was a reduction of red wine, balsamic vinegar, garlic and honey. This was serious work, but it was absolutely worth the effort.
Springlane Sous Vide Stick Review
This is my Springlane™ “Henry” sous vide stick (it was a birthday present from my sister)! This was some time ago already and now I finally have the time to post an article on it…
First, that thing is large. In all the pictures that I had seen before, it looks rather small and handy but in reality it is 35 (!) cm long, so I first had to find a container that was high enough to fit 🙂
My Kitchen Conversions Cheat Sheet
This is what I put together for personal use (american ⇒ metric). It’s pinned to my fridge wall and I use it often. You might find it interesting too.
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