900 square foot solution

I put a new vid up...click here! Or watch below


I hit 100 subs in less than 12 hours LOL - I wish I had that many readers!

I'm here now! Mr.ManTalked me into It

I have a youtube page now.
Mr.Man aka Afroprepper talked me into it.

I'm really nervous in the video and I feel like I look like someone being questioned by the police. LOL.

But I'm going to do some "what gets on my nerves commentaries," "stuff i love," "cooking vids" and "roadtrip vids".

You tube is fun and scary and I think I already have my own troll. I think I'mma name him Frankie. It's funny I have over 30 subs already and I work so hard on this blog and barely have 43 subs. I'm not giving up my bloggin no way no how - I'm just working in partnership with Mr.Man to take the food stuff by the leash. I don't do the politics thing unless it just appalls me.

Look forward to seeing you all there!

Mom's Overseas Fruit TABLE and Other stuff

This is little sister number 2...she is eating a duhat and making a funny face. Duhat is a tropical plum, but eaten more like a cherry but with a sprinkling of sea salt!










Very tasty...and off season. Mom1 said that it used to be everyone had a duhat tree but more and more it is getting hard to find people who grow them since the tree often takes 3 years to mature.

This is definitely a rare treat ruled by the season of availability.

It is tart with a chalky bite but very good and supposedly one of the most nutritious foods out there.


This is "LINA" our big sister. She's always just hung around Mom and been there to be her partner in crime. Since her kids are grown too they hang out with us. Here she is chopping a crab for lunch. Somehow on Mom's daily shopping trip to the open market she found 1 guy that had 4 of these monsters.







They were steamed lightly then sauteed in Garlic and Chinese Chili Paste. I only wish Mr. Man had been there to enjoy them.











Simply unbelievable.













This is milkfish and silkfish. I ate fish almost everyday I was there. The best part of the open market is they will slice and clean your fish for you.










This is red snapper and some beast of a fish my mom got I think it's a grouper. But that big dark one was deliscious deep fried. It had flaky flesh like lapulapu but the skin was crisp and buttery.










This is about 80% from Mom's property or yard. Only the citrus was purchased. Those dragonfruit are fantastic and the baby pineapples are like "single serve"










It's nice to wake up in the morning and have a selection.












Balimbing is sweet and fantastic if ripened on the tree. They call it starfruit here. In front of it is Atis which is a bit pulpy but sweet with a big seed, the western name is star apple. The dark thing to the upper right is moms monster avocado. The red things to the right are lychee. The yellow tennis ball size things are Santol. The speckled bananas are actually local plantains.

I could go on describing all the flavors of these fruits for 2 pages, it's probably just easier to invite you.


Here are some little senorita bananas that they cut down from the property.












Normally Mom goes to the country house once a week. If she doesn't Mom2 sends back whatever looks good such as jackfruit, suha, green coconuts, crunchy coconut and of course those fabulous baby pineapples.









The Young coconut is very slippery like gelatin with a more fresh taste. The jackfruit is a whole other thing.











I told Mom your organic fruit is so ugly...and she said that's how I know it's organic OKAYYYY.












These are called Indian Mangos...they are tart and eaten like green apples and more sour than anything you know. But they are so good dipped in sea salt or spicy shrimp paste aka bagoong!










I have no idea why they are always bringing us this many plantains - we end up just giving them away to everyone. But I guess it's better to give them away than to let them rot on the tree.














Here are more Avocados and the mature coconuts. The mature coconuts are good for shredding or making coconut milk/cream. There is another type of coconut that is used for pastries and sweets because of it's gummy like texture. Those are rare and deliscious.








More mature coconuts













Various steamed cakes and rice pastries brought in for my grandmother by extended family on Sundays.
















This is one of my faves the layered rice cake with toasted coconut on top - fantastic.












My uncle was in from Chicago and his In Laws sent him this monster. LOL...They had to have some beers to honor the monster.











This is Lotty, the person in charge of my Grandmother and the girls watching her for the last 10 years. She is now in Florida somewhere married to a blonde dude. She can flash steam a lobster like nobody's business.

Her new husband better watchout!







Here's Lina breaking down a jackfruit (langka) to divide into ziploc bags and store in the freezer. I wish I would have had a canner and some jars coz believe me I would have brought some of this home...









Like no other. Sweet and slightly stringy with a honey ripe smell.

I hope someday you all get to try these fruits. To be honest this is the off season..Other seasons offer even MORE types of fruit!

Taco Meat...gotta love it

Taco Meat...it's flexible.

We use it in Tacos, Burritos, Nachos (see photo at end of blog), Mexican Omelettes or even Taco Salad---you can also throw it into some dirty rice. Truth be told Mr. Man can eat Mexican food any night of the week

I make this at least once a week and keep it in the fridge.

Taco meat recipe
2 lbs ground beef
1 medium onion diced
5 garlic cloves minced
1 tsp black pepper
1 tsp creole seasoning
1 tsp sea salt
2 tbsp oregano
1 tsp basil
1/4 tsp ground cumin
4 tablespoons New Mexico Chili Powder (available in mild or hot) or CA chili powder is ok


Drain off liquid from canned ground and reserve broth for Spanish Rice.












saute all the herbs in about 3 tbsp of oil (any kind)












Once it is all warmed through and softened add the beef, turn heat to med high.

Smash the beef down with the back side of the spoon to break it up.








Season to Taste.



While the meat is cooking
chop 3 green onions
and a handful of cilantro







When the meat is completely cooked add 1 8oz can of tomato sauce and stir thoroughly. Adjust to taste (sometimes I add lemon pepper, sometimes I add hotsauce)










Add cilantro and green onion after you turn off the heat

Mix mix mix.










Layer your tortilla chips and cheese













Sprinkle Meat and Spanish Rice













Add Salsa (we have 2 cases of herdez still in preps) but we also have home canned.

Add bellpepper and Jalapeno
Add MORE cheese.

Microwave for 90 seconds

Here is a secret to putting up the taco meat.
Let it cool completely before you store it in the fridge.
It keeps longer than 1 week in the fridge this way - but it will probably be in your family's belly before a week passes! I would advise to cook 4 jars or 4 lbs of beef and just leaving it there - trust me it will be gone!

Happy Cooking! Happier Prepping!

Carrots and Potatoes - Canned

Last night while I was waiting for the meatloaf and chicken to can I went through the fridge cleaning stuff up and throwing stuff away. I noticed I had 3lbs of carrots sitting in there. I guess I bought too much for the jardiniere and it was only 50 cents for the bag maybe even less.

I certainly didn't want it to go to waste. I also had 5 lbs of potatoes that had gone on sale for 90 cents. The pressure canner time for carrots is 25 minutes and the pressure canner time for whole small potatoes is 30 minutes. I figure since I ran the potatoes through the slicer 25 minutes is completely safe. This is my OWN calculation - proceed at your own caution. I just don't like "empty" space in the canner - so if I can find something to can that are the same times or approximate times I go for it.

Before you start preparing everything

Peel wash and chop carrots.
3 lbs raw = 5 pints canned
soak in water

Peel and chop potatoes.
8 lbs raw = 8 pints
rinse and soak in water

I actually prepped all this the night before while waiting for the meat and chicken to can and left it out overnight. As long as they are submerged below water they will keep their color.

Wash your pressure canner and lid.













Wash jars,lids, caps and set aside.













add vinegar while water goes to 2nd fill line. Set hot water filled jars in canner and put on burner. Set to high heat.











Set out tools making sure it's all clean.













Remove jars from heat.













Pour water onto lids.













Set jars aside













Start water boiling. 8 pints takes a lot of boiling water so make sure you boil a lot.












Drain the Carrots.
Leave the Potatoes in water.












Pack to the 1 inch mark.
I tapped the bottom of the jars on my palm to get the vegetables to really settle. It worked really well rather than tapping it on the counter.










Fill the jars and tap them to get a good pack.













I like to add 1 tsp of salt.
Some people say oh the iodine is bad for you - uh yeah tell that to the people at Fukushima.











Fill with hot water.
I did mine a bit past the 1 inch mark.
Then run the non metal spatula around the edges to remove any bubbles.

Pressure can for 25 minutes at 10lbs pressure after the nipple pops and you vent it for 7 minutes.






I really like how these came out. I really also use canned potatoes - it's quick for flash frying into eggs when I make breakfast.

Happy prepping!