Showing posts with label thrivalist. Show all posts
Showing posts with label thrivalist. Show all posts

Sunday, August 14, 2016

The thrivalist life - progress report

When Anaheim peppers go red
Somewhat over four years ago I self-published a short (56 page) eBook entitled The Thrivalist: Beyond Survival in 2012. It's not a hot seller, but it got nice reviews from my friends. As one person put it, "This is not a survivalist handbook, with instructions on how to survive the next tsunami, two-day power outage, or bank failure. The author makes a distinction between survivalism -- gritting your teeth to endure an emergency til things are all well again -- and thrivalism -- living the good life every day in as self-reliant a way as possible for your situation."  (Thank you Laura!)

I don't just write it, I live that lifestyle.  I do it not because I think there's going to be an apocalypse or any particular Bad Thing beyond the tough things that have always happened (flood, drought, blizzard) where I live, but because I actually prefer the lifestyle.

 I always have.

I'm one of those people who, as a kid, was thrilled with stories of explorers and pioneers, of disaster victims who made it through. I didn't care if it was fact or fiction, or whether it was the past (the farther back the better) or the future. I was fascinated by those who would boldly go where no one had gone before and who planned on staying there and living the good life.

I yearned to live that way. I experimented here and there, trying out various ways of doing things. It took me a surprisingly long time to realize that I was building up to the kind of lifestyle I thought I could only dream about. It was even later when I decided that there was nothing stopping me from going whole hog with it if I really wanted to. I wouldn't be the first, after all.  But you know...

It would be a lot of work to just jump in.

Hence the gradual introduction of the various self-reliance practices over time at a pace that suited me. A very gradual pace. So gradual, in fact, that I didn't realize how far I had come until I took stock today.

For instance:
Off the grid and on solar for electricity. No utility bill – yay!
Solar hot water heating in the summer and even sometimes in the winter.
Composting toilet (home-made, not store-bought). I never have liked the idea of a big tank for holding sewage.

Gray water & rain catchment for irrigation .
Wood heat for the house in the winter and for water heating in the winter.

Propane: as little as possible.  I use it now only for cooking in the summer (not needed often, see below) because I cook on the wood stove in the winter. I've learned how to bake loaves of sourdough bread on top of a wood stove!
Mostly raw food diet. Much healthier way to eat, energy saving, too. Plus if I really want cooked food I can enjoy someone else's cooking in a restaurant in town (and someone else's dish washing!)

Garden… well. Maybe I shouldn't go there. This year I planted too much of the wrong stuff – why did I plant anything that requires processing to eat? And zucchini? What was I thinking? There's a glut of zucchini in the world. Fortunately my horses like zucchini. Anaheim chili peppers? Why? I probably will let them all go to red and then dry them. But my tomatoes are doing well, as are the potatoes, which I can store till winter when I want to cook since there's a heat source happening anyway. If I can figure out how to properly store potatoes for that long. The asparagus, which is now quite a few years old, gives me more than I want in the spring. The ants enjoyed the strawberries more than I did. Apples: Finally I got some on the trees this year! Four trees and a big total of three apples that I can see. Garlic: I failed to get it out of the ground in time, so the cloves will grow another year. Ditto for horseradish. My citrus tree (maybe a lemon, maybe a grapefruit) is growing like gangbusters. I started it from a seed. Who knows if/when I'll see fruit.
Plastering my straw bale house. Ummm. You'd be amazed how many people nag me to finish plastering.  Well. I did move the cement mixer closer to the house. That counts for something, doesn't it?
No refrigeration. Yes, it's true, and this is a biggie. For nearly three years I have not powered up my refrigerator, yet I've been able to keep foods cool that need keeping cool. And that's big because for over three years I have not had to have propane delivered. My huge, ancient (1940s model) propane fridge just isn't efficient enough for me to want to burn that much fuel to keep food cold. I'm getting a new (to me) smaller, more air-tight fridge delivered tomorrow. I'll hook it up to the gas line but I don't know if I'll ever turn it on.  It'll still work better to keep my food cool than the leaky old one will.

I could do more. I'm far from self-sufficient. But the end of the world as we know it hasn't arrived yet. I have the leisure to do whatever I want – or not do it. I have time to mess around with possibilities, and to learn as I go, and to enjoy the process because I don't have to do any of it! 

Sure, many of my experiments have failed, but I keep at it – not because I have to but because it's fun. And while it's more labor intensive to live this way,  the trade-off is it costs less to provide myself with what I need to live comfortably. It means a lot to me that I can work less to earn a buck and have the time to work on my own stuff.

Accidentally vegan

If you aren't going to use a fridge to keep foods cold, you have to be careful about your food choices. Cooked/processed foods, dairy and meats don't keep unless they're down below 40°, a temperature I can maintain in the winter but not in the summer. Fresh foods (fruits and veggies) can do fine with that if they're chilled overnight (are you wondering yet how I do that?)

Not keeping prepared foods, dairy, or meat at hand, I wind up eating vegan a lot. Since a vegan diet is not mandatory for my purposes, I don't mind it at all, especially since there are so many great vegan recipes out there these days.

Last week I cooked potatoes. Sometimes I go on a potato-only diet, but that's another story. Today I realized I had 4 leftover whole ones that I wasn't really that enthusiastic about eating plain., so I whipped up a tasty potato salad. It's accidentally vegan. Here's what I put in the dressing. Note: I like things tangy.

Vegan potato salad
  • Salt
  • Ground pepper
  • Olive oil
  • Parsley
  • Green onions (chopped)
  • Dijon mustard
  • Apple cider vinegar
  • Land of Enchantment spice mix (yummy - but chopped garlic or garlic powder will do if you don't have any LOE)
  • A few pounds of cooked potatoes (I leave peels on but you do what you want)
Dice the potatoes and cover with the dressing, mixing lightly to get all surfaces coated. Let it sit half an hour for the dressing to sink in.  Eat.

Swamp cooler: chilling foods without a fridge
Warning:  This is something that works best in lower humidity

Evaporative coolers (swamp coolers) are a real thing. While I've never actually bothered with a thermometer, I can tell you that my swamp cooler system can cool objects lower than the lowest air temperature overnight if the air is dry enough to evaporate liquid from the surface.

Why pay money for propane or use electricity if you can use air to do the work?

Here in the arid southwest swamp coolers work just great, whatever the scale. At its most basic, you put your beer bottles in a bucket of water and keep it out of the sun. The beer won't get cold but it will be cooler than the air, because the water surface evaporates  Any time liquid evaporates it removes latent heat from the surface of that liquid. It's what happens when you sweat.  Sweating works best when it's not humid and the same is true with swamp coolers.

Taken one step further, a metal bucket that is in a pan of an inch or two of water will keep the objects inside the bucket cooler than if the whole thing was sitting in a dry pan. And if you put a moist cloth over that bucket, making sure the edges are in the water so that the cloth stays moist, the contents of the bucket get even cooler because there will be more surface area for evaporation and the metal bucket will not insulate whatever's in it from the cooling effect.

Voila!

You do need to be disciplined about this, but then most of this thrivalist stuff calls for some discipline. You have to remember to set up your cooling system once the sun goes down and the air temperature starts dropping, and then you have to get up in the morning and get your food into the fridge before the sun rises and starts warming everything up.

I also cool jugs of water this way and put them into the fridge to create thermal mass. In the summer my system works even when nighttime temperatures don't drop as far as I want. In the winter, of course, it works really well.  

But remember, kids:  this kind of primitive swamp cooling is only cool enough for living foods (whole raw fruits and veggies). Don't be stupid about it. Food poisoning isn't fun, especially if you've got a composting toilet to deal with.



Tuesday, April 21, 2015

Bread baking adventures - baking on a grill

In another life I was a mad scientist. In this one I'm a modern contrarian.

As those who know me are aware, my idea of fun is to try something new and different without reading the directions. I guess it must be something in my personality, or my astrological chart or some deep-seated neurosis from my childhood.  Be that as it may, reading -- much less following -- directions is so not me.

I decided some years back that because I love sourdough bread, I should make my own. How that developed is a story for another time, but I am now accomplished at baking bread on top of a wood stove (not in a Dutch oven).

That's well and good, but as spring progresses, the days are warming up to the point where I don't particularly want to be building fires in the wood stove, even first thing in the morning. So my most recent adventure is learning how to bake a loaf of bread on an outdoor grill.

Oh no, no, no. Don't you go thinking I'm weird. I Googled it and discovered baking bread on a gas grill is old hat. Lots of people do it (and here I thought I'd come up with something unusual). Besides, this is legitimate research: The other day I got invited to a friend's house to make pizzas in her new outdoor pizza oven. I want one, not so much for pizza (though I'd use it for that, too) but for break baking.

But wow, what an investment in time and labor to build one. Hence the grill. If I learn to use it and like baking bread outdoor enough to keep using it, maybe I can justify building a nice wood-fired oven over in a corner of the yard.

So okay. Research.

Not that I was going to read the directions closely, mind you, but I did skim through a few web pages to get the gist of it. Part of my tendency to skim is because unfortunately much of the info out there for the weird projects I do is useless (poorly written, written by people who've obviously never done it, or the instructions call for equipment I don't have). I figure if the instructions have to be worked around there's no point in reading closely, right? 

And yes, I will have to do some creative work-arounds for baking bread on a grill. For one thing my grill is older. It doesn't have a fancy two-level rack system to keep the bread from getting scorched by the flames, nor does it have a built-in thermometer. For another thing I want to use the heavy enameled cast-iron bread baking bowl I always use, not a stone cloche (really?) or a pizza stone (could I just use a rock?) or doubled cookie sheets (who knows where mine are). 

And for that matter... where is my grill, anyway?

So, earlier today I decided I should be proactive and get the grill out from where it's been stored for several years. I had to use a shovel to dig a hole to lower it so I could pull it out from under... no, no point in going there. Let me simply say I got it out of where it's been stored and tugged it over to my yard next to the house. Opened it up and whoa. Good thing I was being proactive. Lots of dust in there. It would be a good idea to see if the grill would even ignite and hold a flame, and of course doing so would burn off the cobwebs, too.

Then the next question: Which, if any, of my propane tanks actually had gas in it? Hint: None of the small tanks that I can lift. I eyeballed the four-foot tall tank that requires my using a hand cart to move it. I thought about how I'd have to unhook it from what it was hooked up to, and the gymnastics that would entail. I thought about how much easier it would be to get a propane tank filled next time I'm in town. 

See how these things go?

Looks like I will bake this next loaf of bread on the wood stove after all. It's not nearly as warm in the house as I thought. A fire would be nice. Yes it would. Really.




Saturday, January 25, 2014

Is It Soup or Is It Compost?

I don't often want to cook. No, let me rephrase. I rarely want to cook. How this plays out in the real world is that when I get the urge to play chef I usually don't have a lot of ingredients available to cook with.

Yesterday I got the urge to make spaghetti sauce. Mmmmm - that nice tangy red sauce that goes over pasta, and that you enjoy with warm bread fresh out of the oven. Mmmmm.

Well, not at this house.

Background info

If you haven't read other stuff I've written, you might not know some important facts about me that influence my culinary efforts:
  • I live in the middle of nowhere in New Mexico. Nearest town - nearest store - is 30 miles away.  
  • I believe that processed foods are bad for people, so I focus on raw and organic, which tend to be bulky, space-consuming ingredients.
  • I also live in a teensy tiny house. I don't have much storage space, including space to keep much food.
  • I like the concept of gardening, but the practice of gardening has been less than fruitful.
  • My chickens are apparently on strike. Or maybe they're too darned old to lay eggs. And no, I'm not going to eat the chickens. That's another topic, thank you very much.
  • And in the winter when I've already got a fire going in the wood stove, I try to do all my cooking on it. Why waste propane?

Combine the above with an only sporadic interest in cooking and you can imagine that not only is there not much meal planning going on here, but when I do decide to cook, what I want to eat and what I make are not necessarily going to be the same thing.

Yesterday's Spaghetti Sauce

So yesterday I get the urge for spaghetti.  First I built up the fire in the wood stove and started heating some olive oil in a suitable sized pot.  Then I started sauteing onions - I happened to have some that weren't growing too much greenery.

I went through the fridge and saw that the celery was getting old, so I chopped up some of that for the sauce and chopped up some for the chickens. I saved the stem end plus a couple inches of stalk to sprout and become more celery someday*.

Rummaging around, I found some carrots that were ready to use now or to feed to the critters in a day or two more, so carrots got chopped up and added to the pot to saute. I like the sweetness that carrots give to a sauce. The ends and mushy parts I saved for the horses.

Time to add some tomatoes. I checked in the cupboard - uh oh. One measly can of chopped tomatoes and one of tomato sauce. I have learned to check the expiration date on any food stuff I find in my house, and unfortunately these cans were... quite old. Old enough to start kindergarten.

I grow tomatoes in the house all year long, but I don't use grow lights. Thus in the dead of winter the plants are not enthusiastic about producing fruit, so no help there.

So no red spaghetti sauce. Time to regroup.

Today's Soup

As you may have concluded, following recipes is not my thing.  I like to wing it when I've succumbed to the urge to cook.  So... if I wasn't going to be making red spaghetti sauce, it was time to explore my other options.

There was half a head of cabbage waiting for me to remember it - actually quite fresh. I chopped that up (saving the stem end for growing a new head of cabbage*) and added it to the pot to cook.

I had some organic chicken broth that I was going to use last Thanksgiving and didn't. Its expiration date hasn't even been reached, how lucky for me and for my dog Joe. Some of the broth went into the pot when I decided the veggies were cooked enough and some went over Joe's kibble.  He liked that.

I added some water and leftover coffee from the morning to cover the veggies (I like to add coffee because it adds a richness to sauces), plus some garlic and some salt, and let it all cook a while.

When it started smelling good I gave it a first taste. Hmmm.  I rummaged around in the cupboard and found a can of organic black beans and one of pumpkin. Dogs seem to like cooked pumpkin a lot, so Joe got a tablespoon of pumpkin before the pot did.

For a final touch, I added some dried oregano and basil - I grew those and dried them myself, I'll have you know!

The soup was smelling real good and the occasional taste confirmed it, though it hadn't cooked long enough to have fully blended by the time I went to bed.  I put the pot outside in the cold (it was in the 20s out there) rather than heat up my fridge, and put it back on the wood stove this a.m. to continue cooking.

If I was going to do this right, I'd put the soup in a blender and I'd add some sherry. I'm too lazy to do the blender and I don't have any sherry, which is too bad because I can tell that would really provide an extra depth and richness that the soup calls for.

I'm working - in my own way - on a loaf of sourdough for this evening.  By the time the bread is done the soup will be perfect.

But I still want the spaghetti, darn it.




*I did say that I don't garden well, but I'm always hopeful. 

Tuesday, December 31, 2013

52 Weeks to Preparedness Week 52

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #52

This is it!  Your last "to do" item for painless preparedness that will get you going on the path to being ready for catastrophic events.  You should now be in a position to thrive in the event of any emergency.

Be sure to actually use the foods so they are rotated and as fresh as possible - rotate things like lotions, toothpaste, etc.  Don't forget your pets - if you haven't stored up food for them, you can do that over the next weeks and months as well.

Food Storage  5 quarts of cooking oil
 
Extra Item    2 quarts of peanut butter


Saturday, December 28, 2013

52 Weeks to Preparedness Week 51

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #51

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  8 cans of tomato sauce
 
Extra Item    8 rolls of toilet paper

Family Gear Box    Go through 72 hour kit and update as needed


Saturday, December 21, 2013

52 Weeks to Preparedness Week 50

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #50

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  2 lbs of bouillon cubes
 
Extra Item    30 lbs beans


52 Weeks to Preparedness Week 49

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #49

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  Fruit or other powdered drink to make 30 quarts
 
Extra Item    20 lbs of oats

Family Prep    Review disaster plan with your family.


52 Weeks to Preparedness Week 48

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #48

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  8 cans of vegetables
 
Extra Item    30 lbs of rice

Family Prep    What would you do if there were an emergency in your community? Discuss this with your family.






Saturday, November 30, 2013

52 Weeks to Preparedness Week 47

 52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #47

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  8 cans of fruit
 
Extra Item    8 rolls of toilet paper

Family Prep    Review the insert on finances for young adults in the Ensign September 2007.  [FYI This is a LDS publication]




Saturday, November 23, 2013

52 Weeks to Preparedness Week 46

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #46

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  30 lbs of wheat or flour
 
Extra Item    11 lbs of macaroni or spaghetti

Family Prep    Complete a contact card for each family member. Have each family member keep the cards handy in their wallets, purse, backpack, etc. These cards should include important phone numbers, including a contact that lives out of the area.




Saturday, November 16, 2013

52 Weeks to Preparedness Week 45

 52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #45

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  8 ½ lbs non-fat dry milk
 
Extra Item    1 lb yeast, baking powder, baking soda

Family Prep    Teach family to stop, drop and roll (fire safety technique) as well other safety guidelines




Saturday, November 9, 2013

52 Weeks to Preparedness Week 44

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #44

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  8 cans of soup
 
Extra Item    2 months laundry soap

Family Prep    Clean chimneys to prevent fires


Note:  Published in advance of the scheduled November 9 posting date

Sunday, October 20, 2013

52 Weeks to Preparedness Week 43

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #43

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  8 cans of meat
 
Extra Item    8 rolls of toilet paper



Note: published in advance of the scheduled November 2 post date.

52 Weeks to Preparedness Week 42

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #42

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  30 lbs wheat or flour
 
Extra Item    10-20 boxes of macaroni and cheese



Note: Publishing this in advance of the scheduled October 26 posting date.

52 Weeks to Preparedness Week 41

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK 41

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  20 lbs of sugar
 
Extra Item    3 months of dish soap



Saturday, October 12, 2013

52 Weeks to Preparedness Week 40

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #40

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  8 cans of vegetables
 
Extra Item    Multi-vitamins for two people to last six months





Saturday, October 5, 2013

52 Weeks to Preparedness Week 39

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #39

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  8 cans of fruit
 
Extra Item    8 rolls of toilet paper


Saturday, September 28, 2013

52 Weeks to Preparedness Week 38

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #38

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  30 lbs of wheat or flour
 
Extra Item    11 lbs of macaroni or spaghetti



Saturday, September 21, 2013

52 Weeks to Preparedness Week 37

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #37

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  Fruit or other powdered drink to make 30 quarts
 
Extra Item    Shampoo, soap, toothbrush, toothpaste to last six months



Saturday, September 14, 2013

52 Weeks to Preparedness Week 36

52 WEEKS TO FAMILY PREPAREDNESS FOR TWO

WEEK #36

Follow this for painless preparedness that will get you going on the path to being ready for catastrophic events and that, at the end of the year, will leave you in the best position to thrive in the event of any emergency.

You can do this! The cost is spread out over a full year, plus you will have a year to work out your storage. Substitute where appropriate depending on personal needs/requirements.


Food Storage  8 cans of soup
 
Extra Item    2 months of laundry soap