Bonnie Kuhlman

This post took a left turn at the round-about and ended up in ....socks? and pants?  Oh my, people.  Bless your hearts, but you did try.  Now, I don't want to run for president.  Way too much responsibility and people always complaining.  But I'll be an advisor (I'll tell the president what to do, then leave it to him/her).  

I like the original theme - music.  I promise to deliver, to the president, now matter who is elected, an organized music plan.  So,

- Mondays will be favorite oldies.  Maybe start with some Wagner and progress (regress?) to Bach.
- Tuesdays will be classic rock - Mozart, Barber
- Wednesdays are pop - Tchaikovsky
- Thursday we'll progress to hard rock - Beethoven
- Friday we'll wind down with Vivaldi
- Saturday and Sunday will be Chopin, Pachelbel, Brahms, and Schubert

The president reserves the right to make changes on Saturday.  You may submit requests as long as you stay within the boundaries and stand on your head while making such requests.

Your advisor,
Bonnie

All the leaves on this young cherry tree died suddenly.  Can anyone help?  What is wrong?  

Bonnie

Sionnain, thank you for sharing all this food prep history with us.  It's fascinating to say the least, to hear about how different cultures prepared and preserved their food.  So much that is lost to young people today that have no clue how to live without modern conveniences.  

Bonnie

Sionainn Cailís wrote:My grandparent's knew how to do everything from butcher livestock to farm to fly small planes and repair engines :) They passed all the knowledge they could onto their 4 kids, who prompty tossed all the useless old ways out and never looked back.
My nana would pass on information to us grandchildren whenever oppourtunity presented itself, but such oppourtunities dimished as she aged. I learned from her to make cheese,  jam, and to salt and smoke fish.

My inlaws are Yugoslavian, and  have also been quite helpful to share the preservation techniques they know, although I am the only one of this generation that's really interested. I find it interesting that they preserve all their cabbages whole.

Besides oral traditions, I have actually enjoyed sniffing out old books. I have a few Victorian references that can offer some insights to 19th century and sometimes older methods of preservation and brewing. There's even a bit to be gleaned from Book of the Farm by Henry Stephens, even though it's mostly focused on large things like grain and hay storage. Beeton's Book of Household Management has some good info on jams and pickles, but also some strange recipes. Considering Mrs. Beeton was such a well to do lady, I expect that none of the recipes are hers, but rather that she collected from her servants. Some other very old versions of Good Housekeeping Illustrated cookbook and a few Foods of the World Series cooking books from Time-Life Books from the 1960s add a bit more insight, as well as recipes and meal customs to use such varied preserves.

Food preservation is also quite different in different parts of the world. I learned how to make preserved lemons in salt from a Moroccan coworker. I lesrned to make richly sticky, opaque pork stock from a lovely ramen chef in Tokyo- if I get to visit Japan again maybe I will learn to they make pickled ginger.  Lots of places to learn from, when we look beyond our doorsteps.

Sionainn, thank you for sharing all that history and information.  I would love to hear more, especially about preserving the cabbages whole.  I'll be on the look-out for the books you mentioned.  It's comforting to see that other people are interested in preserving (pun?) this rich heritage.

Bonnie

Hi Andrew,  where are you at now in your journey?  Have you found a place?  If you are still looking, or looking again, please send me a moosage.  We have 2 1/2 acres in north-central AZ with a small orchard, berry patch, and annual veggie garden.  I'd like help figuring out a better landscape layout and putting it together.  I'm a practicing herbalist for over 35 years, certified through Rosemary Gladstar, Sage Mountain.  It's a knowledge I love to share.

Bonnie

Christopher Shepherd wrote:Hi Bonnie,  please forgive me of my misspellings.  I am an engineer by trade and spelling and writing are my two worst subjects.  I am trying to learn to communicate my ideas better by writing here on permies.  

The cabbage upside down sheds the water and a layer of leaves or straw keep them cool.  

Wrapping the ham is done to keep the salt on them so it doesn’t drip off.  We use old fashioned grocery heavy paper bags.  We wrap them then use twin to hold it on and hang it.  The key to preserving meat is to dehydrate it rapidly so botulism cannot grow.

I hope to get better at writing and make a small book of the way we do things to give out to people like you how thirst for the knowledge.

Christopher, well.  An engineer, huh?  I taught English, haha.  I think I can forgive your spelling, but it will certainly cost you 😉  Actually, if you want to write a book, I'd love to help you.  

A little back story:  My mom, born 1915, grew up on a farm in SC.  She would often give me little glimpses into their life on the farm.  For a school assignment, my daughter requested a letter from her many years ago outlining much of my mom's life as a young girl.  It has lots of info, but there is still much missing.  She mentioned all the things they grew in their garden, in addition to the commercial farm, but not how they preserved it.  I do remember her telling me some about butchering hogs, and hanging meat in the smokehouse.  They grew or raised almost all their own food.  I have so often wished I had asked her for more details.  

You see, now that you explain it, it makes perfect sense why you would store the cabbage upside down.  I hope to hear more from you, and I'm sure I don't just speak for myself.  

Bonnie

Rick,
- What are your requirements and what can you offer?  
- Do you want a room in a home? or a camper/5th wheel setup on the property?  
- Can you build a RMH? or a chicken coop?  a greenhouse?
- What experience have you had in designing a layout for property?  
- How much property are you willing to work?  
- What animals are you familiar with?  
- What compensation would you require?

Just a few questions, but I might be looking for some help.  Who knows, it just might work out.

Bonnie

Devaka Cooray wrote:I think this is the image you wanted to add:

Thank you.  You must have magic 😁

Trying to load pic of cukes.

Mk, thanks for your reply.  Would this happen on some and not on others?  I can't get the image to upload for some reason.

Bonnie